Milk Protein Concentrate Beverage Odor Control
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Solution Overview
Problem
Heat homogenization of milk protein concentrate (MPC) beverages often results in undesirable egg-type or sulphur-type smells and tastes, which can deter consumers and impact the acceptability of protein-enriched beverages, particularly for vulnerable groups like the elderly or patients.
Innovation Solution
A method involving the heat treatment of MPC to denature 50-100% of its whey protein and deplete calcium by 2-50% by weight, followed by homogenization at temperatures between 45-98°C, and subsequent high-temperature sterilization using UHT or retort processes, to create a beverage with improved taste and smell profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If heat homogenization is applied to MPC beverages, then homogeneity and stability are improved, but egg-type or sulphur-type smells and tastes are generated
Solution Approach 1:
The MPC is pre-treated with heat treatment (65-95°C for 5-60 minutes) before homogenization to denature whey proteins and reduce sulphur-containing compounds. This preliminary action prevents the formation of harmful smells and tastes during subsequent heat homogenization, while still allowing the homogenization process to achieve desired beverage stability and homogeneity.
2Object-generated harmful factors
If whey protein is denatured by heat treatment, then malodour and off-taste are reduced, but protein functionality may be compromised
Solution Approach 1:
The patent optimizes heat treatment parameters (temperature range of 65-95°C and time range of 5-60 minutes) to achieve partial denaturation of whey proteins (50-100%) without complete destruction of protein functionality. This controlled parameter change reduces malodour and off-taste while maintaining adequate protein functionality for nutritional purposes.
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
The method significantly reduces egg-type or sulphur-type odors and tastes in MPC beverages, enhancing consumer acceptance and maintaining nutritional properties, even after sterilization.
Implementation Method 1
heat treated to denature about 50-100% by weight of the total whey protein
Implementation Method 2
homogenising the beverage at a temperature of about 45-98° C.
Implementation Method 3
subsequent high-temperature sterilization using UHT or retort processes
Data Source
AI summary
The disclosure relates to a method of making a beverage comprising a milk protein concentrate (MPC), a beverage comprising an MPC, an MPC or use of a MPC. More particularly, this disclosure relates to treatment of an MPC to allow for heat homogenisation of a beverage containing the MPC, while reducing occurrence of malodour and/or egg-type or sulphur-type smell and/or taste.