You can use stabilizer with Neutral pH

Dear Nattira,

Did you try with buffer solution? I have experience with mycotoxins in almand milk. My working pH is 6.2. I need to reduce my pH from 7.8 to 6.2. In this case I used potassium phosphate and NaOH buffer at pH 5.7. In your case I suggested you, you can prepared the pH 8 buffer solution (That I mentioned before) and increase the pH from 6.5 to 7.0. The protein cagulation must not found in this case. You need to added very small volume of the buffer. Best wishes for you.

Best Regards

Thilini

Hi,

You can use buffer solution . The buffer is best than sodium bicarbonate

Thank you Moncef Chouaibi , Thilini Madurangika Jayasinghe . Alaa Kareem Niamah . I've already tried sodium bicarbonate for buffer solution. It's quite work. Thanks for your suggestion.

Sodium carbonate can be used also as buffer and accirding to ka value of carbonate it is useful for you

Also phosphate buffer

You can use NaHCO3 or K2CO3 as a food additives.

NaHCO3 will be much better (K2CO3 have a bit of bitter aftertaste, but i'll helpful to coffee sometimes)

And i suggest you to use with stabiliser such as CMC-Na, Carrageenan, gellan gum to minimize the coagulation of milk protein by heat.

Hello Nattira Wirushwong,

You can try some acidity regulators. For example TSP "try sodium phosphate". It is used by many industries to maintain or increase pH value in sterilize milk beverages. Add it during mixing stage and mix it well for some time.

Hi Nattire,

I believe the key requirement is to stabilise the protein. The most suitable combination I found is to use tri-sodium citrate which is basic to shift up and to stabilise protein use a polyphosphate. Good luck.

Dr Ranjith

Hydrocolloids are very commonly used to prevent serum separation in milk drinks by increasing the viscosity, electrostatic or/and steric repulsion.

Thank you so much for your kind suggestion. Khaled Muftah Elsherif Hansup Soh Soni Nihir Heva Ranjith Krishan Kumar

Now I' m working with NaHCO3 and some hydrocolloids (MCC and CMC) but I will try sodium phosphate and tri-sodium citrate as you suggestion.

Hello Nattira,

My suggestion is to use a mixture of sodium bicarbonate, sodium carbonate and trisodium phosphate (TSP), there is a company that already sells this mixture (ICL), the product is called JOHA TC and it is a buffer that is used for this type of products where you need to increase the pH to avoid lowering it during the thermal treatment, mainly, UHT or Retort. Obviously, apart you should use a stabilizer to avoid the precipitation of whey proteins during the shelf life of the product. What you can do is go to the ICL page, which is www.icl-group.com and make contact to request more information about this product and see if in your country there is a company that distributes and sells ICL products. I tell you from experience, because I have used this product with very good results in milk-based and whey-based drinks. I hope the information is usefull.

Thank you for your suggestion. I will contact ICL.

I agree with, Khaled Muftah Elsherif