New research has used advanced filtration techniques to improve the taste and texture of whey protein shakes.
A team of scientists has discovered a promising way to improve the taste and texture of protein shakeschallenging the long-held belief that its mealy texture and lingering aftertaste are inevitable.
Their findings, in the International Dairy Journal, are based on a modified form of whey protein which provides a smoother consumption experience.
Protein shakes, widely consumed by athletes, fitness enthusiasts and older adults who try to maintain muscle massoften suffer from low palatability. According to lead researcher Holly Giles, these problems can make it difficult to consume the drinks regularly, limiting their effectiveness as a nutritional aid.
Building on previous work, the team used advanced filtration techniques to selectively concentrate alpha-lactalbuminan essential whey protein also used in infant formula. By forcing liquid whey through thin membranes under controlled pressure, researchers were able to significantly increase the concentration of this protein, studying its effects on flavor and texture.
Initial sensory tests revealed that the modified protein created a visibly smoother texture and reduced friction in the mouth. However, it also introduced more intense bitter and spicy notes. Further analysis showed that these off-flavors were not caused by the protein itself, but by minerals that became concentrated during the filtration process.
By refining the method to remove these minerals, scientists were able to maintain the improved texture, restoring a more neutral flavor profile. The result is a whey protein ingredient that combines a better mouthfeel with a taste comparable to conventional products, says .
The findings could have significant implications for the food industry, as the process can be adopted relatively easily by manufacturers.
