Neutral Whey Protein Powder for Clear Low-Foam Beverages
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Solution Overview
Problem
Existing instant beverage powders with high whey protein content suffer from unpleasant foam formation, astringent mouthfeel, and turbidity, particularly when prepared at neutral pH or in milk, which affects consumer preference.
Innovation Solution
A whey protein isolate-based instant beverage powder is formulated with an antifoaming agent, maintaining a neutral pH and high whey protein content, resulting in a transparent, foam-free beverage with pleasant mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If lecithin is added to reduce foam formation, then foam is reduced, but the beverage becomes unclear and has an unpleasant fatty mouthfeel
Solution Approach 1:
The patent changes the chemical composition parameters by replacing lecithin with specific antifoaming agents (silicon-based compounds, oils, or waxes) in controlled amounts (0.01-5.0% w/w). This parameter substitution resolves the contradiction by achieving foam reduction through different chemical mechanisms that do not interfere with beverage clarity or mouthfeel
Solution Approach 2:
The patent employs minimal amounts of antifoaming agents that act temporarily during beverage preparation and consumption. These agents are used in small concentrations (0.01-5.0% w/w) to provide foam control during the brief period when foam formation is problematic, without leaving residual effects that would compromise clarity
2Quantity of substance
If high amount of whey protein is incorporated, then nutritional value is improved, but mouthfeel becomes unpleasant due to high astringency and beverage appears turbid
Solution Approach 1:
The patent introduces antifoaming agents as intermediary substances that mediate between high whey protein content and acceptable beverage properties. These agents interact with the protein structure to reduce surface activity and astringency, allowing high protein incorporation (60-97% w/w) without the typically associated unpleasant mouthfeel and turbidity
Solution Approach 2:
The patent modifies the chemical parameters of the whey protein system by adding antifoaming agents that alter surface tension and protein aggregation behavior. This enables maintaining high protein content (60-97% w/w) while changing the physical-chemical properties to reduce astringency and improve clarity
3Stability of the object's composition
If acidic whey protein powder is used, then protein solubility is improved, but astringent mouthfeel and foam formation occur
Solution Approach 1:
Instead of using acidic conditions to improve solubility (conventional approach), the patent inverts the approach by using neutral pH whey protein isolate combined with antifoaming agents. This reverse strategy achieves solubility and foam control through different mechanisms - the antifoaming agents handle surface activity without requiring acidification, thereby eliminating astringent mouthfeel
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 solution provides a transparent, low-astringency beverage with a watery feeling, achieved by combining whey protein isolate with an antifoaming agent, ensuring rapid foam dissipation and improved visual appeal.
Implementation Method 1
an antifoaming agent in an amount in the range of 0.01 to 5.0% w/w relative to the weight of the powder
Data Source
AI summary
The present invention pertains to a new instant beverage powder comprising whey proteins and having a neutral pH, which powder is suitable for preparing transparent beverages. The invention furthermore relates to a method for producing an instant beverage powder, a transparent beverage product produced from the instant beverage powder and a method for preparing the transparent beverage, use of the instant beverage powder and a kit comprising the instant beverage powder product.