Acidified/Fermented/Low pH Beverages
Acidified Protein Beverages, such as drinkable yoghurts, fermented milk drinks, smoothies, milk-juice drinks, whey-juice drinks, and soy-juice drinks are an excellent and convenient format for consumers to support their health and wellness focus. Not only do they deliver a good source of protein, they can often serve as a healthy and refreshing meal-replacement or snack option.
For the beverage manufacturer, formulating low pH drinks which contain protein can be a bit of challenge. These technical hurdles can also be exaggerated via fortification with insoluble particulates. The formulation challenges include:
- Protein aggregation
- Gritty/Chalky Mouthfeel
- Settling of nutraceutical ingredients
- Thin Mouthfeel
- Visually non-appealing beverage
CP Kelco products serve several functions in acidified protein beverages, including stabilization, suspension, and thickening. Hydrocolloids make it possible to produce consumer appealing acidified protein beverages with a consistent and uniform quality and nutrient delivery.
CP Kelco’s ingredients are derived from nature-based, renewable raw materials, and we strive to provide these products with minimal processing or modification. Therefore, most products will support a ‘nature-based’ label claim, and many will support an ‘organic’ label claim.
When it comes to stabilizing protein, suspension of insoluble additives, or dialing-in the desired mouthfeel, CP Kelco offers a broad portfolio of stabilizers and texturizers to satisfy the consumer needs and requirement of the beverage producer.
- GENU® Pectin
GENU® Pectins are polysaccharides derived from nature-based occurring structural components in fruits and vegetables. Pectin is well known by consumers and recognized as a label friendly ingredient. The primary raw material source is citrus peel; however, CP Kelco also produces pectin from sugar beets.
Protein Protection: In acidified protein drinks, GENU pectin is used to protect the proteins during manufacturing and to stabilize the beverage over the shelf-life. Via protein protection, a smooth and palatable beverage is obtained, since sedimentation and serum formation (watery layer on the surface of the beverage) are prevented. The GENU pectin types specifically designed for these beverages are those in the JM and YM family.
Acts with Cultures: In drinkable yoghurts with active cultures, it is sometimes preferable to add GENU pectin prior to fermentation. In these cases, the pectin interacts with the proteins to add both body and mouthfeel to the final beverage. GENU pectins function to reduce sedimentation and serum formation, thus giving a stable and drinkable beverage.
- CEKOL® Cellulose Gum
CEKOL® Cellulose Gum is a highly purified cold water soluble polymer derived from cellulose.
Versatility: CEKOL is a versatile and cost effective stabilizer for acidified protein beverages. This versatility allows beverages to be formulated with varying types of mouthfeel; from light and refreshing to thick and indulgent. CP Kelco offers a broad portfolio of products with varying viscosities, allowing a perfect fit to the formulation.
Protein Protection: CEKOL cellulose gum also protects the protein during the manufacturing process and across the shelf-life of the beverage. In order to create a product with optimal stability, CEKOL cellulose gum is typically added after acidification or fermentation.
- KELCOGEL® Gellan Gum
KELCOGEL® Gellan Gum is a polysaccharide produced by fermentation of a pure culture of Sphingomonas elodea. The composition and structure of nativegellan gum produced by commercial fermentation is identical to the nature-based occurring polysaccharide formed by Sphingomonas elodea on plants of Lillipad varieties.
Suspension of Insoluble Particulates + Protein Stabilization: KELCOGEL APx-B hydrocolloid technology combines the unsurpassed suspension properties of the KELCOGEL gellan gum “fluid gel” network, with protein stabilization in low pH protein containing beverages. At rest, the fluid gel has a very high apparent viscosity resulting in excellent suspension of insoluble ingredients such as tri-calcium phosphate and fibers. Based on weak molecular associations, the fluid gel network is easily disrupted upon drinking, agitation, or pouring, resulting in a low viscosity, uniform pour, and a light and refreshing mouthfeel.
- SIMPLESSE® Microparticulated Whey Protein Concentrate
SIMPLESSE® Microparticulated Whey Protein Concentrate is a specialty ingredient made from whey. The whey protein concentrate undergoes a unique microparticulation process, resulting in uniform particles with an average diameter of 1 micron. In addition, the microparticulation process denatures the protein, thus increasing stability in low pH systems and during heating cycles.
Additional Protein Source: SIMPLESSE is a nature-based dairy ingredient which contains 53% protein. It can be used as a high-quality protein source in combination with juice to make excellent quality whey-juice drinks with a pleasant “dairy note”.
Enhanced Mouthfeel: Due to the unique size and shape of the SIMPLESSE microparticles, they impart a smooth, creamy and almost “fat like” mouthfeel in acidified protein beverages, without imparting chalkiness or grittiness.
Please contact a CP Kelco representative for more details.