Whey processing tweak could improve protein shake taste and texture
Researchers say removing concentrated minerals from enriched whey protein preserved a smoother mouthfeel while cutting unwanted bitter notes.
By Priya Raghavan · Science Reporter
3 min read
A modified whey protein manufacturing method could help make protein drinks smoother without adding harsh flavors, according to research led by the University of Reading. The finding matters for sports nutrition products and for people who use protein drinks to support strength as they age.
The work, carried out by scientists at the University of Reading, Aberystwyth University and Arla Foods Ingredients, examined how changes in whey processing affect the taste and mouthfeel of protein drinks. The results were published in the International Dairy Journal, according to the University of Reading.
Whey protein is a dairy-derived ingredient used in gym shakes, sports supplements and other nutrition products. The researchers focused on alpha-lactalbumin, a whey protein that the University of Reading said is also valued in infant formula production.
Holly Giles, the study’s lead author and a PhD researcher at the University of Reading, said protein drinks can be difficult for some people to finish because of taste and texture problems. “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,” Giles said.
Processing improved texture but added off-flavors
The study built on earlier work by the same research group that used controlled pressure to pass liquid whey through a fine membrane, according to the University of Reading. That process produced more than twice the usual concentration of alpha-lactalbumin.
Researchers then refined the process at pilot-scale food processing facilities at AberInnovation to make an alpha-lactalbumin-enriched whey sample for testing. A trained sensory panel evaluated how the enriched whey protein performed compared with a control whey protein, according to the university.
The panel found that the enriched whey protein improved texture and reduced friction in the mouth, creating a smoother drinking experience, the University of Reading said. But the same sample also had stronger bitter and peppery notes.
Further analysis linked those unwanted flavors to minerals that became concentrated during processing, rather than to the protein itself, according to the researchers. That distinction gave the team a target for improving the product without losing the texture gains.
Mineral removal preserved smoother mouthfeel
After identifying the role of minerals, the researchers adjusted the filtration process to remove the concentrated minerals, the University of Reading said. The modified product kept the improved texture while returning the taste closer to that of the original whey protein control.
The study’s journal reference lists the paper as “The sensory and physicochemical properties of an α-lactalbumin enriched whey protein and the contribution of minerals to the sensory profile.” The authors include Giles, Stephanie P. Bull, Stella Lignou, Alun Hughes, David Warren-Walker, Joe Gallagher, Marianthi Faka and Lisa Methven.
Giles said the study gives researchers a better view of how whey proteins and minerals affect both flavor and mouthfeel. She said further work could lead to protein drinks that are easier to consume for people seeking to increase protein intake.
The research does not announce a commercial product or a launch date. It identifies a processing route that, according to the University of Reading, could guide future development of more palatable whey protein drinks.
This story draws on original reporting from ScienceDaily.