Enjoying a protein shake may soon get easier thanks to new research showing that changes in whey protein production can improve taste and texture.
Scientists from the University of Reading, Aberystwyth University and ingredients company Arla Foods have worked together to develop a whey protein (a dairy-derived ingredient found in gym shakes and sports supplements) with improved textural properties.
Their findings, published in International Dairy JournalShe suggests that modifying the manufacturing process could make whey protein drinks more enjoyable to drink.
Holly Giles, lead author and PhD researcher at the University of Reading, said: “Protein drinks often have issues with taste and texture, making them difficult to swallow and finish. We know this is a real problem for many people, whether they are trying to build muscle or simply maintain their strength as they age. The research findings give us clear directions to investigate making protein drinks more palatable and nutritious, which could make a real difference to people who rely on them.”
How does whey protein processing affect flavor?
The study builds on previous research conducted by the same team that developed a technology to selectively concentrate whey proteins. Using carefully controlled pressure, the researchers forced liquid whey through a smooth membrane and achieved more than double the typical concentration of alpha-lactalbumin, a protein highly valued in infant formula production.
To better understand how this protein affects taste and texture, researchers optimized the process at AberInnovation’s pilot-scale food processing facilities. This allowed them to produce an alpha-lactalbumin-enriched sample for testing.
Minerals have been found that affect taste and texture
Taste tests conducted by a trained sensory panel revealed many positive changes. Enriched whey protein provides improved texture properties and reduces the amount of friction in the mouth, creating a smoother drinking experience.
However, the panel also detected stronger bitter and peppery flavours. Further analysis showed that these unpleasant tastes were not caused by the protein itself. Instead, it is bound to minerals that have become concentrated during the processing stage.
After identifying the source of the problem, the researchers modified the filtration process to remove these concentrated metals. The result is a product that retains texture improvements while achieving taste characteristics similar to the original whey protein control.
Giles concluded: “We now have a much clearer picture of how both the proteins and minerals in whey affect the way it tastes and feels when drinking. Further research has the potential to improve the taste and texture of protein drinks, making them a more palatable and attractive option for many people who want to increase their protein intake.”
