Stabilization mechanisms of organic high protein functional drinks

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Many types of ready-to-drink beverages are currently in the market whose composition is targeted toward certain consumer needs. Examples are products for youth, elderly, athletes, etc., and also lifestyle beverages with desirable physical or organoleptic properties based on specific ingredient formulations. Protein-enriched beverages (the focus of our industrial partner) are a rapidly growing sector of this market. However, the addition of proteins to beverages, particularly at high concentration, can create a number of quality issues such as physical instability (precipitation, creaming and gelation) during storage, and contribute to undesirable texture. For our industrial partner, strategies to address physical stability when developing new products are essential to overcome these challenges so that the products have long storage times. Our research group will use a colloid chemistry approach to accurately predict the compatibility of various classes of ingredients when they are mixed with high concentrations of proteins. The phase diagrams we will develop with allow our industrial partner to target the most desirable types of ingredients, as well as taking advantage of the addition of natural hydrocolloids, to allow them to manufacture shelf-stable, organoleptically desirable, nutritious and functional high-protein high-fibre beverages. Therefore, the outcomes of this study will be highly beneficial for the company, as a major organic product producer, as well as help grow this sector within the Canadian economy that is targeting healthy lifestyle improvements for Canadians.