AI Article Synopsis
- Clear acidic protein beverages have a specific niche market, and this study compares the effects of different acids on skim milk powder dispersions at pH 3.0.
- Among the acids tested, gluconic acid (GA) was found to be the most effective in reducing turbidity and achieving transparency in the dispersions after heating.
- The study suggests that GA's superior chelating properties lead to a clearer product, making it a potential option for developing transparent casein-based protein beverages.
Article Abstract
Clear acidic protein beverages have a niche market. Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citric acid (CA) lowers turbidity but the dispersion remains translucent. The present study aimed at comparing physicochemical properties of 5% w/v SMP dispersions acidified to pH 3.0 using chelating gluconic acid (GA) and CA and non-chelating hydrochloric acid. GA was the most effective in reducing the dispersion turbidity to 394 NTU at pH 3.0, which was further reduced to 248 NTU after heating at 90 °C for 2 min resulting in transparent dispersions. The better chelating ability of GA than CA was supported by the higher extent of dissolved CCP in serum phase. The aggregation of dissociated caseins was not observed for the GA treatment based on transmission electron microscopy. The findings from this study may be used to produce clear casein-based protein beverages.
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| http://dx.doi.org/10.1016/j.foodchem.2020.128639 | DOI Listing |
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