these considerations are
borne into mind during the
formulation of protein-rich
beverages. For instance,
water plays a vital role in
dictating the functionality
of proteins in the beverage
formulations. If other
components (for example
polysaccharide) are present
in beverage formulation,
then there will be fewer
chances of interaction
between proteins and
water, which in turn will
tend to affect the stability
of the beverage. Proteins
are seldom used as single
fraction and protein isolated
from a particular source
constitutes a mixture of
proteins of different types.
Furthermore, different
food proteins are used in
conjunction for providing
a well-balanced amino acid
composition in order to
increase the nutritive value
of the formulation. The
purification or isolation
process has a profound role
in altering the functionality
of proteins and can also
result in its denaturation.
Challenges and Trends
in the formulation of
Protein Beverages
The utilisation of proteins
in beverage formulation
presents a number of
challenges which include:
solubility; viscosity;
flavour; and stabilisation
of beverages having a high
level of fortification. Various
formulation considerations
taken during beverage
formulation include:
a source of protein and
Proteins are seldom used as single
fraction and protein isolated from
a particular source constitutes a
mixture of proteins of different types
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its level of fortification;
its resultant congeniality
with beverage formulation
including mineral and salt
content; pH of the beverage;
and the addition of other
ingredients in the beverage.
For instance, while designing
a new protein beverage
enriched with calcium, if one
is using soy protein, then it
should be borne in mind that
soy proteins coagulate and
aggregate in the presence
of free calcium ions. Also,
the processing conditions
like the order of ingredient
addition, pH adjustment,
homogenisation, the
importance of hydration,
thermal processing,
cooling and filling plays an
important role in dictating
the stability of the protein
in the beverage. Moreover,
the recent trends like clear
protein beverage, high
protein formulations, fruit
juice infused formulations,
and ultra high temperature
(UHT) treated shakes
further aggravates the
March-April 2019
stability of the protein in
beverage and demands for
innovative technological
interventions.
Protein Sources in
Beverage Formulations
A variety of protein sources
are being utilised for the
formulation of the protein
beverage such as: whey
protein; soy protein; and
pea protein. Whey and soy
protein beverages are very
common in RTD protein
beverages. Whey is one of the
most widely used proteins
in high protein beverages
and shakes. High biological
value and rapidly-digesting
nature of whey make it an
excellent source for the
formulation of beverages
targeted for the fitness
fanatics. Also, these two
attributes together make
whey an excellent choice
when formulating a product
which calls for immediate
p r o t e i n a v a i l a b i l i t y. A s
aforesaid, protein has a
delicate nature and is highly