Food Business News - May 15, 2018 - 47
Exploring collagen peptides
ollagen peptides may be found in a number of health and wellness beverages, often
in conjunction with dairy proteins, as they are
animal-derived ingredients. Collagen is the most
abundant protein in the body and is a key constituent of
all connective tissues. It provides the infrastructure of the
musculoskeletal system and is essential for mobility.
"Our collagen peptides are manufactured according
to precise enzymatic hydrolysis processes, resulting in
unique products with high and consistent quality and stability," said Lara Niemann, marketing director - Americas,
Gelita U.S.A., Sergeant Bluff, Iowa.
They produce clear solutions and are neutral in
taste. They may be used with other nutrients to develop
beverages with specific properties for particular needs
and target groups.
"Studies have shown collagen peptides to effectively
support metabolic turnover," Ms. Niemann said. "They are
an ideal source of protein for maintaining the health of
the body's connective tissue, bones, joints, skin, ligaments GELITA U.S.A.
and tendons." FBN
flow of amino acids and the essential
nutrients needed to replenish a body and
maximize post workout recovery while
building and repairing lean muscles.
Gatorade, a PepsiCo, Inc. brand, for
example, now offers a line of recovery
protein shakes. Each shelf-stable 11.16-oz
bottle contains 20 grams of casein and
JoeFroyo, Upland, Calif., is introducing JoeFroyo Functional Cold Brew, which
combines the kick of caffeine from coldbrew coffee with probiotics and protein
from drinkable yogurt. The beverage is
fortified with milk protein isolate and
whey in order to deliver 15 grams of casein
and whey proteins per 12-oz bottle. The
refrigerated drink uses high-pressure
processing to extend shelflife.
"The functional beverage market
is seeing exponential growth right now,
but wherever we looked, we could see
drinks that sacrificed taste for benefits
or benefits for taste," said Zach Miller,
president and chief executive officer.
"With JoeFroyo, we tried to create a
functional beverage that checked all the
boxes. It's full of long-lasting energy,
natural health benefits and we never
compromise on great taste."
Developing a pleasant mouthfeel
is critical when formulating R-.T-.D.
protein beverages. No one wants a gritty,
"When formulating R-.T-.D. beverages with higher protein, there are two
critical issues that need to be addressed:
May 15, 2018
protein solubility and heat stability," said
Chenchaiah Marella, director of research
and development, Idaho Milk Products,
Jerome, Idaho. "Not all (dairy proteins)
are created equal in that high solubility
is not inherent and formulators should
seek proteins that offer greater solubility.
Otherwise, end products can suffer from
undesirable floating particles that affect
appearance and mouthfeel negatively."
Milk proteins, due to the high ratio
of micellar casein to whey, offer greater
initial heat stability than many other
proteins, Mr. Marella said.
"However, heat and pH changes as
part of food processing can disturb the
packaging of calcium phosphate and allow migration of some micellar calcium
from the interior of the casein micelle to
the micelle surface," he said. "This can
result in calcium-mediated aggregation
of proteins during processing and subsequent storage."
This equates to decreased shelf
life, as the beverage's viscosity will
increase over time. This is perceived by
the consumer as being a chalky mouthfeel. Idaho Milk Products addresses
this challenge by adjusting the calcium
phosphate content to optimize the functionality of milk proteins.
"Removal of free and lightly
bound calcium phosphate opens up the
structure of the casein micelle, generating significantly improved protein
functionality," Mr. Marella said. "One
benefit of the improved functionality is
Give your consumers the highprotein, great-tasting foods they're
and achieving better taste, nutrition
and performance. Clarisoy ® is an
exclusive and premier line of highperforming plant-based proteins
designed to reduce reliance on dairy.
It's the clear choice when it comes to
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Food Business News