Soy Protein in Beverage Formulation


 Most American consumers, 89 percent, feel that nutrition is an important factor when selecting food items, and 74 percent of consumers consider soy or soy-products to be healthy. The same study indicates that one-third of consumers say they seek out products specifically because they contain soy and soymilk is the most readily recognized soy product with 38 percent consumer awareness . A greater consumer interest in a healthful diet has prompted manufacturers to embrace soy's popularity and develop new products, including beverages, that feature soy protein.

Soy proteins and protein isolates have received increased attention since the FDA approved the soy protein/heart health claim in October 1999. Many beverages containing soy isolates with vanilla, chocolate and juice flavors are gaining popularity with mainstream consumers, as well as health-food consumers. Soy based beverages increased more than 200 percent in 2002. There are several factors driving the success of soy beverages, including: the soy protein health claim, more baby-boomers seeking longevity and good health, a rise in lactose-intolerant minorities, as well as technological improvements in processing and flavoring these products.

Solubility:

Beverage processing became increasingly sophisticated during the 20th century, allowing food processors to successfully add nutrients, minerals and herbs without compromising the product's flavor, appearance or texture. The advent of the 21st century spawned the development of a wide variety of drinks to appeal a wide variety of consumer tastes, from "natural" products to beverages with unique colors and textures never found in nature. As a result, beverage formulators are now faced with the increasingly difficult challenge of developing new or reformulating old products to suit the latest consumer trends. To accomplish this goal, the selection of appropriate and economical beverage stabilization systems becomes a crucial part of the formulation process. Stabilizers largely depend on the type of beverage formulated, the ingredients used and the desired end product.

Similar to whey proteins, processes such as agglomeration, lecithination and changes in the protein solubility will improve soy protein's dispersibility in a dry-mix application. Specifically, lower solubility will improve the dispersibility of the protein. In a liquid beverage, it is essential that the soy protein be properly hydrated in order to achieve the desired results.

Viscosity:

One might call hydrocolloids and gums the silent partners in soy beverage formulation because neither will be tasted or smelled when formulated correctly, yet they can provide many useful functions. Added food gums provide protein stabilization and viscosity in liquid applications. Carrageenen, xanthan, locust bean, guar and cellulose gums work well in neutral pH drinks. Pectins, xanthan and guar are designed for acid beverages. Gums and hydrocolloids can provide pleasant mouthfeel, good suspension and produce a desirable level of cloud in the proper proportions. Carrageenan and lecithin help build body in the beverage, improve mouthfeel and suspend solids.

Low levels of soy protein will produce a slightly cloudy drink. A high-viscosity isolate will provide a soy shake with a smoothie-like consistency, while a low-viscosity isolate will result in a protein drink with milk-like consistency. A low level of hydrolysis in a soy protein isolate will yield a low-viscosity product with good emulsification properties.

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