Ultra‐high temperature (UHT) stability of chocolate flavored high protein beverages

다국어 초록 (Multilingual Abstract)

The effects of two milk protein formulations and κ‐carrageenan concentration (0, 0.01, 0.03, and 0.05%) on UHT (145 °C) fouling behavior and physical properties of chocolate flavored high protein beverages were studied. These two beverage formulations were: (i) reconstituted milk protein concentrate (RMPC‐Choco) and (ii) RMPC and reconstituted whey protein concentrate (C:W‐Choco). The UHT run times for samples prepared without κ‐carrageenan were very short (9.5 ± 0.71 and 26.5 ± 2.12 min for RMPC‐Choco‐0 and C:W‐Choco‐0, respectively) due to settlement of cocoa powder particles inside the UHT plant leading to severe fouling. The κ‐carrageenan requirement for UHT stable (UHT run times > 120 min) RMPC‐Choco and C:W‐Choco was 0.03 and 0.01%, respectively. The presence of higher amounts of whey proteins in C:W‐Choco lowered its κ‐carrageenan requirement to render it UHT stable due to additional gelation of whey proteins. This additional gelation was evident from larger average particle sizes and higher viscosity of UHT treated C:W‐Choco samples at κ‐carrageenan concentrations similar to RMPC‐Choco samples.
This research can be helpful to the food industry when formulating chocolate flavored high protein beverages; their protein profiles can be modified to lower the amount of stabilizers required to make them UHT stable.