Market demand for plant protein powders continues to grow, but a pronounced beany off-note and a tendency to clump during mixing are the main reasons for low repeat purchase rates. Masking the flavor with added flavorings offers only limited improvement and may compromise a product's clean label positioning.
Research Background
Methods
Microencapsulated protein powder was prepared by complex coacervation and compared against an untreated control. A sensory panel assessed flavor acceptance, dispersion rate was measured through changes in turbidity, and protein content and in vitro digestibility were tested to confirm that nutritional value was unaffected.
Results
The microencapsulated group scored significantly lower than the control for beany flavor intensity, with improved overall flavor acceptance. In dispersion testing, the microencapsulated group reached uniform suspension in less time and showed markedly less clumping after mixing, while nutritional indicators showed no significant difference from the control.
Applications
The approach can be applied to formulation development for plant-based protein drinks, meal replacement powders, and nutritional supplements for older adults, helping brands improve palatability and the mixing experience without relying on high levels of added flavorings.
