The Technology
Researchers at the University of Tennessee have discovered novel methods to stabilize whey proteins while simultaneously instilling transparency after thermal pasteurization and sterilization. The transparent property encourages marketability and shelf-life storage stability for popular clear food and beverage products. Thermo-stable proteins can also be produced to contain water-insoluble components to deliver shelf-stable transparent products for food and non-food applications. The instillation of transparency before and after novel processes is shown in pictures below. The technology provides solutions to clear functional beverages containing proteins only and/or additional water soluble and insoluble bioactive compounds. The technology is applicable to incorporate more than 10% protein in both neutral and acidic beverages, with salt and sugar, maintaining clarity after pasteurization and sterilization.
5% whey protein with salt and
10% carbohydrate, pH 7.0
5% whey protein with salt, pH 7.0
10% whey protein with salt, pH 7.0
As received After processing
5% whey protein 5% whey protein 10% carbohydrate, 10% whey As received After processing
5% whey protein with salt,
pH 7.0
10% whey protein with salt,
Benefits:
The technology is adaptable to various protein resources.
The technology is applicable to incorporate water-insoluble micronutrients such as vitamins, nutraceuticals and antimicrobials to cosmetics and drugs.
Inventor:
Dr. Qixin Zhong is an Associate Professor in the Department of Food Science and Technology at the University of Tennessee. The group’s main research focus is Food BioPhysics and Nanotechnology, with the philosophy of integrating food science, physical chemistry, material sciences and engineering and chemical engineering to develop physically-inspired materials and processes. Technologies developed in his research group include engineering strategies to enhance dispersibility, stability, sensory, bioactivity, bioavailabilty of major and minor food components and therefore the overall improved quality of our food.