依據歐盟施行的個人資料保護法，我們致力於保護您的個人資料並提供您對個人資料的掌握。 我們已更新並將定期更新我們的隱私權政策，以遵循該個人資料保護法。請您參照我們最新版的 隱私權聲明。
本網站使用cookies以提供更好的瀏覽體驗。如需了解更多關於本網站如何使用cookies 請按 這裏。
Latest News
NEW
02.Mar.2026
Analysis of Ready-to-Drink Plant-Based Protein Beverages｜Key Factors for Commercializing High-Protein, Rich-Texture Products
Since the launch of “chilled soy milk(厚豆漿)” in 2020,plant-based protein beverages with a rich, full-bodied texture have graduallybecome a new favorite in convenience stores and supermarkets. Unliketraditional light and refreshing soy milk, chilled soy milk emphasizes higherprotein content and a creamy mouthfeel, closely resembling the texture of soymilk served at traditional breakfast shops, offering consumers a brand-newready-to-drink experience.
In recent years, in addition to established food manufacturers, many e-commerce brands have also introduced canned ready-to-drink protein beverages. The convenience of being ready to consume upon opening eliminates the need for mixing or preparation, allowing consumers to supplement protein anytime and anywhere.
The Core Challenge of Ready-to-Drink Protein Beverages: Protein Heat Stability
When producing shelf-stable ready-to-drink protein beverages, the most critical factor is ensuring that proteins remain stable under high-temperature processing. Proteins can denature when exposed to heat, which may lead to precipitation, changes in mouthfeel, or phase separation.
| Type | Whey Protein | MilkProtein | SoyProtein |
| HeatStability | poor | excellent | moderate |
| Post-SterilizationEffects | Proteindenaturation, precipitation, and Maillard reaction | Richmouthfeel, with Maillard reaction | Grittytexture, with precipitation and phase separation |
Therefore, to create a plant-based ready-to-drink protein beverage with a stable texture, both the protein’s heat stability and the formulation’s overall stability are crucial.
Strategiesto Improve the Texture and Stability of Plant-Based Protein Beverages
Solae has 60 years of experience in soy protein and has established a full-chain quality management system, allowing traceable oversight from raw materials to finished products. Leveraging a global production and supply network, it can provide stable and safe plant protein ingredients while adjusting product texture, ranging from light and refreshing to thick and creamy.
In addition, by incorporating the complex hydrocolloid — Novagel, the issues of heat-induced soy protein precipitation, phase separation, and gritty texture can be significantly reduced, ensuring that canned ready-to-drink protein beverages maintain a smooth texture and stable protein after high-temperature sterilization. When producing high-quality plant-based protein drinks, it is not only about achieving a high protein content but, more importantly, ensuring that the protein remains intact under heat.
Byusing heat-stable soy protein combined with advanced hydrocolloid formulationtechnology
Protein stability and a smooth texture can be maintained even in shelf-stable canned beverages. We integrate raw material selection, formula development, and production evaluation to help brands create competitive functional products—experience professional-quality taste today!
References
1.https://www.walkerland.com.tw/subject/view/25608
2.https://www.iff.com/food-beverage/food-ingredients/protein-solutions/
Disclaimer
The health benefits and scientific information presented in this article are provided for educational purposes only and are not intended to diagnose, prevent, treat, or cure any disease.
Looking for the right ingredient or OEM/ODM solution?Contact Chen Ding to learn how we can support your product development.