Researchers have developed a manufacturing technique that improves the texture of whey protein drinks while reducing unwanted bitter flavors. The work comes from a collaboration between universities and a major dairy ingredient company.
Scientists at the University of Reading, Aberystwyth University, and Arla Foods Ingredients created a method to concentrate alpha-lactalbumin in whey protein. They used controlled pressure to push liquid whey through a membrane, achieving more than double the typical levels of the protein.
Taste tests showed the enriched product felt smoother in the mouth with less friction. However, the process also concentrated minerals that caused stronger bitter and peppery tastes.
The team adjusted the filtration step to remove those minerals. The final version kept the improved texture and matched the taste of standard whey protein.
Lead author Holly Giles said the findings provide clear directions for making protein drinks more palatable for people who need them to build muscle or maintain strength as they age.