Fractionated protein ingredients for clear beverages via electrostatic spray drying

Overview

This innovative solution offers a method to produce fractionated protein ingredients suitable for clear, ready-to-drink (RTD) beverages. By using electrostatic spray drying (ESD), this approach effectively addresses common issues such as turbidity and off-flavors in protein beverages. The method involves fractionating proteins and enzymatically hydrolyzing them into peptides smaller than 5 kDa, which are then formulated with stabilizers to prevent aggregation and maintain clarity after ultra-high temperature (UHT) processing.

Technical specifications

• Protein fractionation and hydrolysis: Proteins are broken down into <5 kDa peptides, eliminating aggregation-prone fractions.
• Formulation: Uses food-grade stabilizers like trehalose and maltodextrin, along with amphiphilic polysaccharides and cyclodextrins, to suppress heat-induced associations and off-notes.
• Electrostatic spray drying: Conducted at low temperatures in an inert environment to produce an amorphous, redispersible powder.
• Performance: The powder allows RTD beverages to deliver ≥20 g of protein per 14 oz, maintaining clarity and flavor stability under UHT conditions.

Technology readiness level

This solution is currently at TRL 3, indicating experimental proof of concept. It is undergoing further validation steps, including pilot-scale runs and sensory analysis, to ensure market readiness and regulatory compliance.