🫗 Whey proteinProtein in milk that remains in water phase after casein precipitates. More concentrate is a by-product of cheese-making and has excellent gelation and emulsification properties but its thermal stability properties can be enhanced.
At Glanbia, research manager Tucker Smith developed a heat stableProduct that has increase tolerance to temperatures that otherwise would lead to denaturation/floculation of the proteins. More whey proteinProtein in milk that remains in water phase after casein precipitates. More concentrate (OptiSol 1007) that performs well at neutral pHA measure of the acidity or alkalinity of a material. The pH scale ranges from 0 (acid) to 14 (alkaline) with 7 considered neutral. pH is a measure of the concentration of hydrogen ions and is defined as the negative log of the hydrogen ion concentration. More, UHTUltra high temperature More processing conditions. Protein solutions of 8% have shown consistent viscosityResistance of a fluid to a change in shape or movement between layers of the fluid. Viscosity informally corresponds to the concept of “thickness”. More (no age-related gelation) and minimal sedimentation over 12 months at room storage and at 35 CCarbon More. OptiSol 1007 is cold soluble, it does not require heat to hydrate nor does it require stabilizersBind water molecules or form networks that keep water from moving freely. Examples: gelatin, modified cellulose, starch, agar-agar, pectin, casein and whey proteins. More (helps with providing a clean label).
It can act as a stabilizer when used on its own or in combination with milk protein/caseins, thus preventing sedimentation.
An excellent choice when formulating shelf stable protein beverages!
➡️ Click here to learn about OptiSol 1007
