August 1, 2006
Smoothies are an emerging application group offering the desirable combination of enjoyable consumption and a platform for delivering essential nutrition. However, as product designers add healthful ingredients like protein to smoothies, the organoleptic desirability at the point of consumption frequently suffers— so much so, that consumers might be unwilling to repurchase the products. Dairy-Lo®, a functionally modified whey protein concentrate (WPC) manufactured by Parmalat Canada, can reestablish the desirable sensory properties while adding benefits like improved nutritional value through added protein, a clean label and a cost-effective source of whey.
Dairy-Lo is made from a dedicated whey stream that helps ensure minimum off-flavor development. This whey is then concentrated into WPC, and a modification process creates enlarged protein aggregates. These protein aggregates bring organoleptic benefits to the product. The protein binds large amounts of water without creating too much added viscosity. In the process, it contributes two desirable characteristics in a smoothie: a full-bodied, creamy mouthfeel and a bright, white opacity.
In smoothie-type beverages, mouthfeel and flavor are the two most-important variables, and they tend to have a synergistic connection. The creamy mouthfeel contributed by the ingredient optimizes flavor perception and also masks—and frequently eliminates—the gritty mouthfeel and undesirable flavors contributed by some protein isolates and other healthful additives.
Dairy-Lo, which is declared on ingredient statements as “whey protein concentrate,” is also label friendly—frequently an important issue to consumers who purchase health-oriented products. It also contributes to a clean label when opacity is required because, in most cases, it will eliminate the need for color-whitening ingredients.
This protein ingredient, a shelf-stable powder, works well in refrigerated or shelf-stable, prepackaged liquid smoothies; powder mixes where the consumer blends the smoothie with a fruit base, milk, coffee or juices of their choice; or a powder mix that’s added to a semi-frozen, soft-serve product, such as those served at some fast-food outlets.
When pre-blended with other dry ingredients, Dairy-Lo is readily dispersible in liquid systems and stable from around pH 3.0 to neutral pH. The Parmalat Canada application lab has developed smoothie mixes to demonstrate the performance of this functional ingredient, and these samples are available for review.
405 The West Mall, 10th Floor
Toronto, Ontario M9C 5J1
You May Also Like
CRN petition to FTC: RCTs aren’t required to substantiate ‘health-benefit’ claimsSep 22, 2023
Collagen peptide ingredient solutions for seniors’ changing needs – infographicSep 19, 2023
Radicle Insights—Covid Eris and dietary supplements: separating fact from fictionSep 21, 2023
More bioavailable hyaluronic acid complex for today’s beauty-from-within consumer – snapshotSep 18, 2023