The secret behind smoother, better-tasting protein shakes
News
– A new whey protein manufacturing technique could make protein shakes taste better and feel smoother in the mouth. Researchers traced unwanted bitterness to concentrated minerals and found a way to remove them without sacrificing the improved texture.
Protein shakes may soon become easier to enjoy thanks to new research showing that changes in whey protein production can improve both taste and texture.
Details
Scientists from the University of Reading, Aberystwyth University, and Arla Foods Ingredients have been working together to develop a whey protein (a dairy derived ingredient found in gym shakes and sports supplements) with enhanced texture qualities.
Their findings, published in the International Dairy Journal, indicate that adjusting the manufacturing process could make whey protein drinks more pleasant to drink.
Holly Giles, lead author and PhD researcher at the University of Reading, said: “Protein drinks can often have issues with taste and texture, making them hard to swallow and finish. We know this is a real problem for a lot of people, whether they are trying to build muscle or simply maintain their strength as they get older. The research findings give us clear directions to investigate to make protein drinks more palatable and nutritious, which could make a real difference to people who rely on
Analysis
How Whey Protein Processing Affects Flavor
The study builds on earlier research from the same team that developed a technique for selectively concentrating whey proteins. Using carefully controlled pressure, researchers pushed liquid whey through a fine membrane and achieved more than twice the typical concentration of alpha-lactalbumin, a protein that is highly valued in infant formula production.
To better understand how this protein influences taste and texture, the researchers further refined the process at the pilot-scale food processing facilities at AberInnovation. This allowed them to produce an alpha-lactalbumin-enriched sample for testing.
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