OptiSol®-Heat stable whey protein for high and low acid beverages

Consumers are seeking a wide range of functionality from beverages in a growing number of categories including meal replacements & supplement nutrition, sports & energy drinks and juices. In ASPAC, new functional/ fortified beverage launches with high/ added protein claims reached 170 in 2020 with a CARG 24% (2016-2020)¹. This creates significant market opportunity for complete or partial protein based beverages. OPTISOL®1007 – Heat stable whey protein for low acid beverages A heat stable modified whey protein that performs better in low acid, high heat processing conditions than other WPC products on the market • Performs well at pH 6.9-7.1 • Shown to provide a decrease in age related gelation • Provides consistent viscosity levels over time • Shown to provide decreased sedimentation levels • Cold soluble, not requiring heat to hydrate unlike most milk proteins • Provides the ability to obtain a cleaner label as it does not require the use of additional stabilizers like milk proteins or caseins to achieve stability • Acts as a superior stabilizer when used on its own or in combination with milk proteins OPTISOL®1005 – Heat stable whey protein for high acid beverages A heat stable modified whey protein that performs better in high acid, high heat beverage processing conditions than other WPC products on the market • Performs well at pH 4.0 or lower • Higher protein levels achievable at low pH processing temperatures for beverages • Unique viscosity is ideal for thicker gels to thin and creamy sauces or beverages but dependent on the pH level, protein concentration and processing condition of the application • Superior source of heat stable concentrated whey protein without the use of additives or stabilizers providing a high quality and better tasting protein that allows for a cleaner label *reference available upon request.