Formulating Protein Beverages Presentation

Originally Published: July 6, 2016
Last Updated: March 9, 2021

“Formulating Protein Beverages” was presented at the 2016 Protein Trends & Technologies Seminar by Justin Cline, Beverage Scientist, Imbibe  .

Abstract: Formulating with protein adds layers of complexity when developing new products, especially in large scale production conditions. Although protein adds numerous benefits, such as an enhanced nutritional profile, increased viscosity and improved mouthfeel, poorly executed formulations result in wasted time, lost revenue and an inferior product. This presentation focused on tactical solutions to real world problems in order to avoid setbacks during development and scale-up. Attendees improved their understanding of protein chemistry, functionality and stability, and gained useful knowledge of the various chemical and physical changes protein may undergo as a result of processing conditions. Actual case studies were discussed in order to illustrate  key concepts.

Excerpt of the written summary of this presentation: Protein molecules are either hydrophobic, hydrophilic or electrically charged. When a protein molecule carries a charge, the molecules repel each other in solution. But, by adding acids or bases and bringing the proteins to a net 0 charge (isoelectric point), the molecules are attracted to each other; clump together into a solid mass; precipitate; and fall out of solution.

Click here to view the written summary “Formulating Protein Beverages: Real World Challenges & Tactical Solutions” of this presentation.

Click on the button below to download a PDF of Cline’s PowerPoint presentation “Formulating Protein Beverages.

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