Protein shakes may soon be easier to enjoy thanks to new research showing that varying the amount of whey protein produced can improve both taste and texture.
Scientists from the University of Reading, Aberystwyth University and Arla Foods Ingredients have collaborated to develop textured whey protein – the dairy-based ingredient found in gym shakes and sports supplements.
Their findings were; International Dairy Journalshows that tweaking the manufacturing process could make whey protein drinks more drinkable.
Lead author and postdoctoral researcher Holly Giles, from the University of Reading, said: ‘Protein drinks often have taste and texture issues and are difficult to swallow and finish. “We know this is a serious problem for many people. Our findings point to clear directions for research to make protein drinks more delicious and nutritious, and could make a big difference for people who rely on them.”
How whey protein processing affects flavor
This study builds on previous work by the same team that developed the technology to selectively concentrate whey proteins. The researchers used carefully controlled pressure to force liquid whey through a microscopic membrane, achieving more than twice the typical concentration of alpha-lactalbumin, a protein highly valued in the production of infant milk.
To better understand how this protein affects taste and texture, the researchers further refined the process at AberInnovation’s pilot-scale food processing facility. This allowed us to create α-lactalbumin-enriched samples for testing.
Minerals found to influence taste and texture
Taste tests conducted by a trained sensory panel revealed some positive changes. Concentrated whey protein has improved textural properties and reduces the amount of friction felt in the mouth, creating a smoother drinking experience.
However, the panel also detected stronger bitter and peppery flavors. Further analysis showed that these undesirable tastes were not caused by the protein itself. Instead, they were associated with minerals that were concentrated during the processing stage.
After identifying the cause of the problem, the researchers modified the filtration process to remove the concentrated minerals. The result is a product that achieves taste characteristics comparable to the original Whey Protein Control while maintaining improved texture.
Giles concluded: “We now have a clearer understanding of how both the proteins and minerals in whey affect taste and comfort. Further research could improve the taste and texture of protein drinks, making them a more palatable and appealing option for many people looking to increase their protein intake.”
