Research background
Nowadays, high-protein beverage markets are continually growing because people prefer to have healthy lifestyles, and the consumption of plant protein has been increasing. Therefore, in order to increase the variety of products and allow consumers to conveniently purchase protein-rich beverages, the development of a gel high-protein drink products from plants is of interest. Protein drinks products in sealed containers need to be heated, either in a process pasteurization or sterilization. However, heating makes the protein loses its natural qualities and separates into layers, thus creating unappetizing drinks. Moreover, protein drinks are often made from cow’s milk or cow’s milk protein, which contains more calcium than plant protein. Therefore, calcium supplementation in high-protein jelly drink products produced from plant protein, is an innovative step for ready-to-drink high-protein jelly drink and make it different from other previous products in the market.
Research objective
MTEC research team plans to develop high-protein gel drinks with calcium from green beans that have its textures similar to other commercial gel beverage products.
Research process
The research team has developed M-Pro Jelly Drink by using an appropriate process to create required protein structures and sizes, as well as using hydrocolloids to help stabilize its structures and distribution. The process has yielded M-Pro Jelly Drink’s texture comparable to those of other commercial gel beverage products with a lower amount of proteins or none.
Research qualification
M-Pro Jelly Drink is a gel high-protein drink made from green beans that contain protein more than 20% and calcium up to 10% of the recommended daily protein intake for Thai people aged 6 years and older, according to Thai RDI (Reference Daily Intake).
Research progress
Currently, M-Pro Jelly Drink is in the process of registering a patent and technology transfer.
Future plan
The research team plans to apply this technology to other plant proteins, add more flavors, and continue to study bioaccessibility of proteins and its digestion quality through a digestive model.
Research team
Food Materials Research Team, Advanced Polymer Technology Research Group, MTEC
Contact
Miss Worrakarn Rodboonsong, Analyst, Business Development Department, MTEC
Tel: 02-564-6500 (4788)
Email: worrakarn.rod@mtec.co.th