I am developing high protein milk beverage with protein content around 7-8%(It is 2 times higher than normal milk). I would like to formulate the fruity flavor beverage so I add acid to it and I found problem of protein sedimentation even I use pectin as stabilizer. Anyone could give me suggestion the acidifying technique to high protein milk?
Thank you very much for your attention.
premix with pectin or any stabilizer with some sugar and dissolve in lukewarm water then a viscous slurry will be formed. Then add this solution to milk.
The idea of research is a good idea and suggested to get rid of the problem of protein sedimentation using camel milk instead of cow's milk
Poshadri Achinna Thank you for suggestion. I already tried adding pectin solution to milk before adding acid solution but milk protein still participate.
Mohamed Hassan Thank you for suggestion. It's difficult to find camel milk in Thailand. Thanks for sharing idea.
Aluminum hydroxide is effective in increasing the protein's hydrophobicity. So it may could help in your work.
Hi Nattira
The techniques make acidic high milk protein drinks were established many years ago. Using pectin based hydrocolloids are very useful in this technology application. A company called CPKelco supply stabilisers specially for acidified dairy beverages. A GENU pectin type YM-150-L is specially designed for directly acidified milk beverage. It is used by making 1-2% pectin and sugar solution with water and heated to 70 oC and mixed with milk using a high shear mixer. Homogenised at 150 to 200 bar. Hopefully your high protein concentration might survive. The stability comes after activation of pectin at 70 oC.
Thanks, Ranji
Heva Ranjith I will contact distributor of CPKelco in Thailand. Actually I have tried with high methoxyl pectin that claim for use to stabilize protein in acidified milk but it still found sedimentation. I will try with pectin from CPKelco hopefully it will work. Thank you very much.
I would indicate that after adding pectin hydrocolloid add citric or acetic acid very gently with vigorous mixing till you reach pH normally 4.6 to 4.2.
It's a good idea. Bovine milk can be replaced with soybean milk. Pectin can be added to prevent sedimentation if you use cow's milk
Please see first part of the answer. It says first prepare the colloidal hydrocolloid stabiliser and activate say at 70 centigrade. add that to milk to stabilise at low pH. Then add weal acid solution very gently plus rapid mixing. The stabiliser has a pH range where it stabilise milk protein for example 3.8 to 4.6. The only requirement is to experiment the concentration of protein that can be raised in this technique.
Hansup Soh Thank you for your suggestion. Actually in my product is combine of many types of protein. Milk protein, soy protein and whey protein around 60%, 30% and 10% of total protein respectively.
These proteins have different isoelectric point. Milk protein and soy protein is around 4.6 and whey protein is 5.2. Do you have any idea, what is the proper pH should I adjust.
Do not worry about the isoelectric point of milk. The technique is to re-suspent the protein in a colloidal form in the form of an emulsion. To do that you have to select a suitable stabiliser as I have given earlier. If you select the correct stabiliser, it will create a good emulsion without precipitation or sediment. It is important to understand this stabilisation technique for acidic milk drinks. The main skills are in the selection of the stabiliser, preparation of the stable solution, addition method and processing including homogenisation. The pH range is important because thats the range the stabiliser works.
Heva Ranjith Afraa Ibrahim Thank you all. Now I am testing many stabilizer that suitable for my formula.
The below mentioned article, on soy bean protein, may provide some answers. Best wishes.
https://www.researchgate.net/publication/265971321_Response_of_pulps_of_different_origins_to_the_upgrading_effect_of_bulk_added_green_denatured_soy_protein_in_correlation_to_morphological_structure_chemical_composition_of_cellulose_fibers?_sg=b-tlhCL5ExiAt1nOotVM80LvtmpqEkB-ySnnqykGLUrxYiF4v-2VLN41q-Zy1S4a-owNQu-rVczO0_J8mzd24LS8_CgBKZeWQfih_xW7.uCf-_-y9MavcOdKoYMRPZ3oHe-5-p5pl0E-IqWRbOquIB6uUb0D_ix4uuYAyjkWL-ffClpubnyP8EWLOYOiqrw
Hi Nattira
Try your product without increasing the protein level to 7-8%. May be you need to perfect the pectin usage with say 4 to 5% protein. once you can achieve a stable emulsion, then try increasing the protein gradually. Good luck.
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