Protein shakes will soon be easier to enjoy thanks to new research showing that changes in whey protein production can improve both taste and texture.
Scientists from the University of Reading, Aberystwyth University and Arla Foods Ingredients have been working together to develop a whey protein (a dairy-derived ingredient found in gym shakes and sports supplements) with improved textural qualities.
Their findings, published in the International Dairy Magazineindicate that adjusting 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 can often have problems 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 and make protein drinks tastier and more nutritious, which could make a real difference to people who rely on of them.”
How Whey Protein Processing Affects Flavor
The study builds on previous research from the same team that developed a technique to selectively concentrate whey proteins. Using carefully controlled pressure, the researchers pushed the liquid whey through a thin membrane and achieved more than double the typical concentration of alpha-lactalbumin, a protein highly valued in the production of infant formulas.
To better understand how this protein influences flavor and texture, researchers further refined the process at AberInnovation’s pilot-scale food processing facility. This allowed them to produce an alpha-lactalbumin-enriched sample for testing.
Minerals that influence flavor and texture
Taste tests conducted by a trained sensory panel revealed several positive changes. The enriched whey protein provided improved texture characteristics and reduced the amount of friction experienced in the mouth, creating a smoother drinking experience.
However, the panel also detected stronger bitter and spicy flavors. More detailed analysis showed that these off-flavors were not caused by the protein itself. Instead, they were linked to minerals that were concentrated during the processing stage.
After identifying the source of the problem, researchers modified the filtration process to remove those concentrated minerals. The result was a product that retained texture improvements while achieving flavor characteristics comparable to the original whey protein control.
Giles concluded: “We now have a much clearer idea of how whey proteins and minerals affect the taste and feel of 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 wish to increase their protein intake.”