Beverage Soybean Protein Isolate

Challenges for Beverage Soybean Protein Isolate

Solubility

Unless the product tastes good, simply adding soy ingredients (such as soy protein isolate) to the beverage will not increase sales. In this process, beverage processing has become more and more complicated. Similar to whey protein, processes such as agglomeration, legitimization, and protein solubility changes will improve the dispersibility of soy protein in dry blending applications. Specifically, lower solubility will improve the dispersibility of the protein. In liquid beverages, soy protein must be properly hydrated to achieve the desired effect.

Viscosity

People may refer to hydrocolloids and gums as silent partners in soy beverage formulations, because if the formulation is correct, they will not taste or smell, but they can provide many useful functions. The added food glue provides protein stability and viscosity in liquid applications. Carrageenan, xanthan gum, locust bean, guar gum and cellulose gum work well in neutral pH beverages. Pectin, xanthan gum and guar gum are specially designed for acidic beverages. Chewing gum and hydrocolloids can provide a pleasant mouthfeel, good suspension, and the right ratio to produce the desired level of turbidity. Carrageenan and lecithin help to strengthen the body, improve the taste and suspend solid beverages.

Taste

With the introduction of soy milk/juice mixed beverages, a new generation of soy milk beverages entered the market. Although finding a flavor that complements the soy/juice base may require multiple attempts, mixing the two liquids together is a challenge.

Fortification

In addition to interesting flavor combinations, one of the biggest trends in the beverage industry today is the emergence of beverages with health and nutritional benefits. The recommended daily intake of vitamins and minerals can now be taken in one or two fortified drinks.