how to prevent sedimentation in fruit beverages when they are enriched with whey protein concentrate and isolate
If this beverage is acid, say the pH of which is around 4.5 or below, you can use polysaccharide whose surface carry negative charge like pectin/ Soy Protein Polysaccharide and so on
I would recommend carageenan. In terms of the best dose you need to establish it by carrying out some experiments with your beverage. It is good idea to make a stock solutio of carageenan using hot water (70-80C).
by addition protease enzymes to split proteins int small fragments which become soluble
Difficult answer, If we do not know much regarding the beverage: pH, composition and how much are denatured the whey proteins (obtained by filtration or precipitation).
In a general case, the easiest answer is to hydrolyse a protein, getting a more soluble and less allergenic protein.
Beverage stabilizers can help, e.g. gums.
If you use enzyme, be carefull to the duration of the hydrolysis in order to not have "bitterness peptide"
Thanks Martin for the point. There are many examples of "bitterness peptide", we should be aware.
To go practically to workout with the beverages, using proteases to hydrolyze protein is difficult to control. This might drastically change the characteristic taste of the beverages.
I would recommend for appropriate dose of carrageenan that is suitable for your beverage. You should go for trial for different dose of carrageenan that is within GRAS.
In oenology we use bentonite has a fining agent to flocculate proteins in acid conditions.
Hi Nasser, I think the best solution for your fruit beverage is to use pectin. But pectin is expensive. Another way is with xanthan gum that is cheaper than pectin and very effective depending on the dose.
You can use solubilizing enzymes which can hydrolyze prteins and will not be pricipitate in the beverage. You have to homogenize whole content after using enzymes.
Wha tis classically used in milk + fruit juice beverages is pectin, specifically high Mw, calcium reactive pectin. Should work also in your application. I would not hydrolyze the proteins due to risk of bitter peptides.
I think you need to use the Pectin, Pectin is used in many beverages. In addition, it can also be used to stabilize acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods.
Pectin is the most commonly used. Key thing is 1) % used 2)pH control 3) sequence of addition . pH has to be around the range of 4.0 (+/- 0.2). Too low pH (
Looking into the 2 areas
1) pH
product's proteins iso electirc pH is crucial. You should not have a beverage near isoelect pH.
Amelia Delago is right, wheys are soluble and does not coagulate easily. I also certain you have casein fractions in your beverage. As such the precipitation .
Typically for juice based beverages pH is below 4.2. When it reaches that pH of 4.2, a polysaccharide with a charge as mentioned by Xiaofeng Xia is very important. Its sort of like a protective agent on the protein. The typical dosage for pectin is around 0.3-0.4 % depending on protein level. The pectin sort of "attaches" itself to the casein and minimise coagulation. My experience is that pectin is the most efficient at this pH. Usually for such beverages the pH is between 3.8-4.2 for optimal taste. Below 3.8 beverage is unstable.
2) Process
After addition of pectins, a suitable "reaction" time is needed. Typically a gentle agitation for 5-15 min is more then enough assuming that the pectin is suitability dispersed and hydrated. After that, process the beverage in a high shear homogenizer say approx 3000psi. The process helps to break up any aggregates. I am not 100% sure the chemisty but the process helps to make smooth beverage (instead of lump) and also reduce (not stop) sedimentation. Take note homogenzier not some high speed agitator like a turrex etc. Its different. Only homogenizer works as far as I know.
Take note that the protein level plays a crucial factor as well. the higher the protein level the more issues you going to get.
From a commercial standpoint, enzyme reaction is not very cost efficient and some contributors mention, bitter taste is the unwanted effect.
Thanks every one for their valuable suggestions, i m done with this project by the application of carrageenan and pH adjustment.
hello every body
we use permeate (DM around 5.5%: ash :0.5%, lactose :5%, protein:0-0.2%) and water to produce carbonated beverage.
but a few days after packaging, some particles and sedimentation is appeared at the bottle.
whats your idea?how we can prevent of this case?
thank you
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