Protein content in commercial beverages
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Protein Content in Commercial Beverages: Market Overview
Commercial protein beverages are a rapidly growing segment, with a wide range of products targeting health-conscious consumers. The highest protein content found in a global survey of 138 commercial protein soft drinks was 6.8%, with most products using whey protein isolate and collagen hydrolysate as the main protein sources. Only 18% of these beverages used plant-based proteins, with pea protein isolate being the most common plant-derived option. The protein content, density, and viscosity of these beverages were strongly correlated, and animal-based protein drinks, especially those with beef protein isolate, tended to have the highest protein content and density .
Protein Content in Plant-Based and Dairy-Based Beverages
Single-serve plant-based beverages, including soy, almond, oat, pea, banana, coconut, and rice drinks, show considerable variation in protein content. About 45% of these beverages provide 5 grams or more of protein per serving. Soy and pea-based drinks generally have higher protein levels, while almond, oat, and rice beverages tend to be lower in protein. Many of these beverages are also fortified with calcium and vitamin B12, but fewer are fortified with vitamin D. Compared to multi-serve plant-based beverages, single-serve options often have more protein per serving .
In plant-based protein powder drinks, protein content can reach around 10% in optimized formulations, such as those combining almond and cocoa powders . Commercial rice beverages, while popular for their health benefits, typically have low native protein content, with a significant portion of the protein mass coming from added enzymes like exogenous amylases rather than rice proteins themselves .
Ready-to-drink (RTD) dairy-based protein beverages can contain between 6.3% and 10.5% protein by weight, translating to 15–25 grams of protein per 237 mL serving. The type and concentration of milk protein (whey, casein, or blends) affect both the protein content and the sensory properties of the beverage, such as flavor and texture . Blended beverages using whey, soy, and pea proteins can be formulated to provide essential amino acids and high nutritional value, with optimal sensory acceptance found in blends containing 2% soy protein concentrate, 2% pea protein powder, and 96% whey .
Sensory and Functional Properties Related to Protein Content
Higher protein content in beverages often leads to increased viscosity and astringency, and can negatively impact flavor, with higher protein drinks sometimes described as having a "cardboard" taste. Consumers generally prefer beverages with 10 grams of protein over those with 20 grams, highlighting the importance of balancing protein content with sensory appeal . The type of protein used (animal vs. plant) has a greater impact on texture and mouthfeel than the actual protein concentration within the typical range of 8–13 grams per 8 fl. oz serving .
Protein Content and Satiety
Increasing the protein content of beverages can proportionally reduce short-term food intake at subsequent meals, although complete compensation for the extra energy provided by protein is not achieved. This suggests that higher-protein beverages may help with appetite control, but the effect is moderate and does not fully offset the additional calories consumed .
Protein Composition and Digestion
The protein composition of beverages influences their digestion and the rate at which protein is released in the stomach. Beverages with higher milk protein content form more curds during digestion, slowing protein release, while those with more soy protein empty from the stomach faster. This allows for the development of beverages tailored for controlled protein and amino acid delivery .
Conclusion
Commercial protein beverages vary widely in protein content, with animal-based drinks generally offering higher protein levels than plant-based options. Plant-based beverages, especially those based on soy and pea, can provide moderate protein content and are often fortified with key nutrients. The type and concentration of protein affect not only nutritional value but also sensory properties and digestion. Manufacturers must balance protein content with taste, texture, and consumer preferences to create appealing and effective protein beverages for a diverse market 13456789+1 MORE.
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Most relevant research papers on this topic
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
High-protein soft drinks with beef protein isolate show the highest protein content, density, particle size, and total titratable acidity, making them ideal pre- or post-workout drinks for muscle growth and repair.
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor.
High protein content in ready-to-drink protein beverages can be achieved through a combination of milk protein concentrate and serum protein isolate, with varying effects on taste and texture.
Identifying Key Attributes for Protein Beverages.
Protein beverages with desirable flavor and whey protein, naturally sweetened, reduced sugar, and 15 g protein per serving are most desired by consumers.
Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages
Textural and mouthfeel differences between plant and animal-based beverages are primarily influenced by the type of protein used, rather than protein concentrations within the 8-13 g/8 fl.oz range.
Development of Protein Rich Whey Beverage with Incorporation of Soy Protein and Pea Protein
The developed protein-rich whey beverage, incorporating soy protein concentrate and pea protein powder, has high nutrition components and good market potential for all consumer groups.
In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing.
Protein beverages with different protein compositions can be developed for controlled delivery of proteins and amino acids, with soya protein increasing protein emptying and milk protein causing curd formation.
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases.
Commercial rice beverages contain high amounts of exogenous microbial -amylases, with a strong correlation to amylase inhibitors and free sugars.
Analysis of physicochemical and sensory properties of plant-based protein powder drinks
Plant-based protein powder drinks enriched with multigrain have a 10.013.43% protein content and are a viable alternative to animal-derived milk-based products, with sweet taste, savory taste, and chocolate aroma positively influencing overall acceptability.
Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages
Single-serve plant-based beverages have more protein, calcium, vitamin B12, and sugar but less fat than multi-serve beverages, but a limited number meet school meal program requirements.
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