Scientists Improve Protein Shake Taste With New Method
Protein shakes may soon taste much better. Scientists have found a new way to improve them.Researchers from University of Reading and partner institutions led this study. Their work focuses on how whey protein is processed.Many people dislike protein shakes. They often feel chalky and leave a bitter aftertaste.This problem affects athletes and older adults alike. Therefore, improving taste can help more people meet their nutrition goals.
A Smarter Way to Process Protein
Scientists studied whey protein at a molecular level. They changed how it is filtered and concentrated.For example, they used a fine membrane under controlled pressure. This method increased helpful proteins like alpha-lactalbumin.As a result, the texture became smoother and easier to drink.Early tests showed improved texture. However, some samples had bitter and peppery flavors.Researchers investigated the cause. They found that minerals, not protein, created these flavors.Therefore, they adjusted the filtration process. This removed excess minerals while keeping the smooth texture.
Testing the New Formula
The team tested the improved protein in pilot facilities. Sensory results showed better mouthfeel and reduced friction.In addition, the flavor matched standard protein drinks. This balance makes the product more appealing.According to Holly Giles, this change could help many people enjoy protein drinks.This breakthrough could improve everyday nutrition. Better taste means people may use protein drinks more consistently.For example, older adults may find them easier to consume. Athletes may also benefit from improved recovery options.
What Comes Next?
Scientists plan further research to refine the process. They also aim to scale production for industry use.In conclusion, this innovation could reshape protein drinks. It offers a simple way to make them smoother and tastier.
