Development of a beverage enriched in egg proteins and in nutrients with biological functions

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High protein beverages are gaining in popularity especially among aging population, athletes and growing children to increase protein intake, maintaining muscle and strength and promoting health. Current dietary recommendations for protein intake may be insufficient to achieve this goal. The available proteins supplements are mainly based on soy. However, the amount of essential amino acids is limiting in soy proteins and does not satisfy the requirement of human body needs. Soy, has low protein efficiency and low digestibility that reduce its biological value. Therefore, an alternative beverage which can provide a balanced diet and energy for example to older people to prevent malnutrition is urgently required. Egg-milk based protein beverage is a better substitute. Egg has an excellent nutritional value, high digestibility, higher biological value and comprises of all essential amino acids, vitamin D, vitamin B12 as well as minerals necessary for human nutrition. Egg has a long shelf life and has a pleasant flavor. The egg contains also various proteins such as lysozyme, ovalbumin, ovotransferrin, phosvidin which have antimicrobial, anti-inflammatory, anti-hypertensive and antioxidant activities. Also, milk proteins including casein, whey, and lactalbumin which are good sources of essential amino acids, vitamins, minerals, and high nutritional value. Milk proteins possess antihypertensive, anti-inflammatory, antioxidant properties and strengthening the immune system. Therefore, the main objectives of the project are: 1) Develop high protein functional beverage supplemented with whole egg, whey, casein, skim milk, vegetable oils, and water; 2) Develop stable microemulsion and entrapment method to increase the stability, dispersion, and to prevent phase separation over time; 3) Formulate high protein and functional beverage containing natural sweetener (maple syrup), fruit/plant extracts with high antioxidant and antimicrobial properties; 4) Build the final formulation and the nutritional sheet; 6) Determine the shelf life and the sensorial properties of the final product.