Production of a stable blend of casein and plant proteins

The Need

In today's competitive food industry, there is an increasing demand for stable and functional protein solutions that cater to the rising preference for plant-based products. However, incorporating plant proteins into aqueous food systems has been a challenge due to their inherent instability, limiting their potential applications. Moreover, conventional casein isolates have fallen short in meeting the requirements for producing food systems with both high stability and desirable functionality. What the market urgently needs is an innovative solution that seamlessly blends casein and plant proteins to create a stable product with outstanding functional properties.

The Technology

Our cutting-edge protein blending technology presents a revolutionary process for creating stable suspensions of globular protein material in dairy beverages. This advanced process involves the meticulous preparation of both plant proteins and casein micelles to ensure optimal stability and functionality. By leveraging the inherent strengths of each protein type, our technology delivers a breakthrough solution that has never been seen before in the industry.

Commercial Applications

This innovative protein blending technology finds wide-ranging applications across various commercial sectors, including:

  • Plant-Based Dairy Alternatives: Create superior-quality plant-based dairy beverages with enhanced stability and a smooth, creamy texture.
  • Sports Nutrition: Develop protein-rich beverages with improved functionality to meet the demands of athletes and fitness enthusiasts.
  • Nutraceuticals: Formulate health-focused products with increased protein stability for better efficacy and consumer satisfaction.
  • Bakery and Confectionery: Enhance the nutritional profile and stability of baked goods and confectionery items without compromising taste and texture.
  • Ready-to-Drink Beverages: Offer consumers convenient, protein-fortified beverages with extended shelf life and improved taste.


Our protein blending technology offers a plethora of advantages that set it apart from conventional protein solutions:

  • Unmatched Stability: Achieve a level of stability not previously attainable with plant proteins alone, ensuring your products stay fresh and reliable for an extended period.
  • Enhanced Functionality: Elevate the functionality of your food systems with improved texture, emulsification, and gelation properties, leading to superior end products.
  • Versatility and Customization: Tailor the protein blend to your specific application, allowing you to create a diverse range of products to meet market demands.
  • Clean Label Solutions: Respond to the growing consumer demand for clean label products by using natural protein sources and eliminating the need for synthetic stabilizers.
  • Market Differentiation: Gain a competitive edge by introducing innovative, stable, and functional products that address the evolving needs of health-conscious consumers.

Unlock the full potential of protein blending technology and transform your product offerings into industry-leading solutions that cater to the modern consumer's preferences and expectations.


Patent # Title Country
1165366163/004,113 METHODS AND COMPOSITIONS RELATED TO A STABLE BLEND OF CASEIN AND PLANT PROTEINS WITH IMPROVED PHYSICAL AND FLAVOR CHARACTERISTICSProduction of a stable blend of casein and plant proteins with improved physical and flavor characteristics United States of AmericaUnited States of America

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