Whey proteins in acidified RTD beverages

ACIDIFIED whey protein beverages are generally formulated to a pH range of 2.8 to 4.0. They are commonly subjected to a mild thermal pasteurization process, after which they are generally considered to be shelf-stable at room temperature. In the pH range of 2.8-3.5, beverages formulated with WPI will have a high clarity/ low turbidity even at high levels of protein. The ability to make a clear protein-fortified beverage is unique only to whey proteins. A low level of fat and minerals in the WPI will deliver the highest clarity/ lowest turbidity. Thermally processed acidic beverages may be filled while hot into containers. In the acidic environment, the hot liquid product essentially sterilizes the containers, which have already been prerinsed with ozonated water or other methods of destroying airborne contaminants. Hot-filled containers may be metal, glass or certain plastic bottles designed to withstand the filling temperatures and the subsequent vacuum created during product cooling. Cold-fill is similar to hot-fill in that the product is thermally processed. However, unlike hot-fill, a cold-fill product is immediately cooled to less than 38篊 (100篎) prior to filling. Cooling the product right away allows less vitamin degradation and variations of flavor that may be found with hot-fill processing. Tunnel pasteurization of sealed metal cans or glass bottles is adequate for acidic protein beverages, and is the only practical method for pasteurizing carbonated beverages. Tunnel pasteurization is historically the common method for pasteurizing beer, but it can also be very useful for acidic beverages containing protein. However, few manufacturers have this capability. Whey protein ingredient considerations The most important component of an acidified whey protein RTD beverage is obviously the whey protein ingredient! The source of whey protein may be various whey protein concentrates (defined as having 34-89% protein), whey protein isolates (containing 90-92% protein), or whey peptides, which provide distinct nutritional and functional advantages. The key factors to be considered when selecting a whey protein are a) the whey protein's method of isolation, which determines the composition of the WPC or the WPI, and b) a consistent source and manufacturing process to produce the ingredient. The best strategy for a manufacturer is to work closely with suppliers at the very early stages of the development process. Many U.S. suppliers offer guidance, typical formulations and technical assistance to support their customers when developing products. Non-protein ingredient considerations Following are some of the other categories of ingredients frequently required or desired in whey protein RTD beverages. Their careful selection and laboratory evaluation are important when developing a shelf-stable product with excellent flavor and good consumer appeal. In all cases, check country specific regulations when formulating these products to ensure compliance with all local requirements.

Acidulants.

Whey protein's strong buffering capacity requires the use of considerable amounts of acid in the formula to bring the starting pH from around 6.5 down to 3.5 or lower. The most common acids used for making high-acid whey protein beverages are phosphoric, hydrochloric, citric and malic acids.

Carbon dioxide.

Carbonation is featured in this section because it should indeed be considered an ingredient, as much as a process, and because of its impact on acidity. There is increasing interest in improving the nutritional profile of carbonated soft drinks by adding whey protein.

Flavors.

Whey proteins, unlike some vegetable protein sources, are widely compatible with, and even complementary to, many popular flavors. Acidified whey protein beverages are alAir Jordan 4 IV Retro 30TH