I met the problem about adding premix minerals to my product, high protein(milk and soy) beverage which sterilize by retort. The body of beverage set weakly gel after heat process. The gel could break after shaking but make the body viscous.
I have known that problem is cause form adding premix minerals because I compare with the other test that didn't add, the body still normal after heat process.
Dose anyone give me suggestion?
Thank you for your attention.
Hello Nattira, Normally adding vitamin mix to high protein drink do not gel. High protein drinks gels due to phosphates levels in high proteins. If you have compared one with vitamins and one without vitamins, then one with vitamins to gel there must be some added filler in vitamin mix causing it to gel after retorting. Retorting cause proteins to re-orientate exposing surfaces that encourage gel formation process. To overcome gel formation it would be better to add a poly phosphate variety that stop this happening or other additives which are anti gel agents.
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