Clear High-Protein Beverages for Neutral-pH Shelf Stability
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Solution Overview
Problem
Existing ready-to-drink (RTD) beverages with high protein content above 4% face issues of turbidity or gelation at neutral pH, and acidic environments for stability lead to astringency in taste.
Innovation Solution
Hydrolyzing proteins with a protease to create peptides, followed by UHT treatment and formulation with increased carbohydrate content to achieve clear appearance, shelf stability, and neutral pH.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If protein content is increased to above 4% in RTD beverages, then high protein nutrition is achieved, but turbidity or gelation occurs at neutral pH
Solution Approach 1:
The patent applies parameter changes by hydrolyzing proteins into smaller peptides and amino acids, fundamentally altering the molecular size and charge distribution. This transformation allows the beverage to maintain high protein content (above 4%) while achieving clarity and stability at neutral pH, as the hydrolyzed proteins no longer aggregate to cause turbidity or gelation
Solution Approach 2:
The patent segments large protein molecules into smaller peptide fragments through enzymatic hydrolysis. This segmentation reduces the molecular weight and alters the electrostatic interactions between protein molecules, preventing aggregation and maintaining beverage clarity while preserving high protein content
2Reliability
If acidic environment is used to stabilize high protein beverages, then shelf stability is improved, but astringency in taste increases
Solution Approach 1:
The patent changes the pH parameter from acidic to neutral range, eliminating astringency while maintaining shelf stability. This is achieved through protein hydrolysis, which creates a system where neutral pH does not compromise stability, and through UHT treatment that ensures shelf stability without requiring acidic conditions
Solution Approach 2:
The patent replaces the chemical stabilization mechanism (acidic environment) with a physical stabilization mechanism (UHT heat treatment). This substitution allows the beverage to achieve shelf stability through thermal processing rather than chemical pH control, thereby eliminating astringency while maintaining reliability
3Reliability
If UHT treatment is applied to hydrolyzed protein beverages, then shelf stability is achieved, but protein denaturation may occur
Solution Approach 1:
The patent applies preliminary action by hydrolyzing proteins into smaller peptides before UHT treatment. This pre-hydrolysis creates a more heat-stable system where the smaller peptide fragments are less susceptible to denaturation during UHT processing, while still achieving the desired shelf stability through the subsequent heat treatment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Results in high protein, clear, and shelf-stable RTD beverages with neutral pH, offering improved sensory attributes and faster protein absorption.
Implementation Method 1
hydrolyzing protein with a protease
Implementation Method 2
protease is an enzyme from an animal source or an enzyme from a plant source
Implementation Method 3
processed using UHT heat treatment
Data Source
AI summary
A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.