Ultra Sheer Technology (UST): Transforming Protein Blending for Superior Nutrition and Taste
The Need: The food industry faces the challenge of meeting increasing consumer demand for health-promoting, sustainable, and cost-effective protein-based diets. While plant-based milk products have gained popularity, many consumers are hesitant due to undesirable flavors and compromised taste. Additionally, there is a need to achieve the unmatched nutritional quality of dairy milk proteins combined with the benefits of plant proteins. The existing protein blending methods are ineffective, resulting in sedimentation and lump formation during blending. To address these challenges, a revolutionary solution is required to create a homogenous product that combines animal and plant proteins while maintaining superior taste and nutritional value.
The Technology: Ultra Sheer Technology (UST) offers a groundbreaking approach to blend proteins from plant and dairy sources effectively. This innovative process involves subjecting the liquid blend to high pressure (up to 400 MPa), shear, and thermal exposure through a tiny nozzle. The treatment induces structural changes in milk fat globules and casein micelles, enhancing stability and preventing creaming. The UST process enables the creation of a homogeneous product, blending animal and plant proteins seamlessly.
Commercial Applications: The Ultra Sheer Technology has diverse applications across the food industry, including:
Benefits/Advantages: The adoption of Ultra Sheer Technology offers several compelling benefits:
With Ultra Sheer Technology, the food industry can revolutionize protein blending, offering consumers a wide range of nutritious and delicious products that meet their health and taste preferences.