I am formulating a protein drink with WPI and have used zero calorie sweeteners to bring the necessary sweetness. There is nothing else in this drink that can contribute to Brix. However, this drink gives me around 13 Brix, when I measured. Can somebody explain me what would be measured as Brix in this drink? Greatly appreciated.
Please explain me briefly if any lump sums is obtained in protein? And I what to know your method then I would suggest you better you are using blend protein, concentrated, hydrolyzed, isolate??
And the main factor of protein which process it is passed cool, hot?
Principals of measurement of Brix depends on the measure and quantify the amount of light bent passing through the fluid. A wide variety of soluble can increase density of solution thus increase in refraction of light (bend) passing through the solution. Brix measurement is not differentiate sucrose content from fructose and glucose content. Not only the carbohydrates (mono and disacharides) but also flavonoids (Vitamin C and Vitamin A) etc.
If you want to check the quality, I recommended you HPLC ( High Performance Liquid chromatography).
I hope your doubt may clear..
Brix is a density measurement (sometimes also a measure of the refractive index) ... it accurately measures sugar content when the solutions contain only sugar and water. If there is no sugar, but plenty of other dissolved solids, you will still get a Brix reading but this is meaningless. As the other readers have noted, you need to use HPLC for a more accurate measurement of the composition.
Mohammad Gayoor Khan, David Walwyn , Nazim Nazeer Thanks all for taking your time to answer my question. I cannot agree more. While waiting for your answers, I measured the Brix of the solution made only with whey protein isolate (WPI), at the same concentration as the drink, and found out a very close Brix value for it.
Mohammad Gayoor Khan WPI dissolved completely without leaving any lumps in the drink. It was dissolved in room temperature, but was pasteurized after. However, Brix value didn't change because of the heat treatment. I cannot use HPLC since it is not practicable to use in the industry as a quality measure. Thanks again for your time.
@please share me pics so I'll suggest you best of my knowledge.
Regards
Brix degree is also applied to determine the dry matter of liquid foods poor in sugar.
Thanks.
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