Heat stable protein ingredients for clear beverage products and delivery of bioactive compounds
Published:4/24/2020Description:
The Problem:
Clear, ready-to-drink protein beverages are nutritious but pose a challenge for protein stability. Conventional whey, soy and meat proteins produce visible aggregates that gel at high concentrations when heated (during pasteurization or sterilization, for example) that consumers perceive as a defect. A process to address protein thermal stability is necessary to prevent changes in the appearance of clear beverages. Improvement in protein stability will be useful in other food applications where protein enhancement is desired, as well as in cosmetic and drug product stability.
The Technology Solution:
Researchers at the University of Tennessee have discovered novel methods to stabilize whey proteins while simultaneously instilling transparency after thermal pasteurization and sterilization. The technology provides a solution to produce clear beverages containing proteins only and/or additional water soluble and insoluble bioactive compounds. The process can incorporate up to 10% protein in both neutral and acidic beverages, with salt, sugar, and up to 150 mM calcium chloride or sodium chloride, while maintaining clarity after pasteurization and sterilization. The transparent property encourages product marketability and shelf-life storage stability for clear food and beverage products. Thermo-stable protein products that contain water-insoluble components (e.g., vitamins, nutraceuticals, or antimicrobials) can also be produced to deliver shelf-stable transparent products for food and non-food applications.
The Applications:
Ingredients for clear protein drinks, bioactive food compound delivery, cosmetic and drug manufacturing
The Benefits :
• Adaptable to various protein resources
• Protein thermal stability at any pH level
• Improves marketability of food and beverage products
• Applicable for incorporation of water-insoluble micronutrients into cosmetics and drugs
• Improves shelf-life storage stability in food and non-food products
• Adaptable for protein levels up to 10%
• Adaptable for calcium fortification up to 150 mM
The Inventor:
Dr. Qixin Zhong is an Associate Professor in the Department of Food Science and Technology at the University of Tennessee. The group’s main research focus is Food Biophysics and Nanotechnology, with the philosophy of integrating food science, physical chemistry, material sciences and engineering and chemical engineering to develop physically-inspired materials and processes. Technologies developed in his research group include engineering strategies to enhance dispersibility, stability, sensory, bioactivity, bioavailability of major and minor food components and therefore the overall improved quality of our food.