Try Four-in-One Protein Drink – You’ll get easily digested protein blue drink containing soluble fiber for refreshment !!!

The original article is in English

High-protein, high-performance! Our innovative drink combines 3.8% protein, minimal fat, and calorie-bearing carbs with a unique bio-lubricant from soluble fiber for a smooth, delicious experience. Plus, it’s packed with antioxidants from butterfly pea flowers. Fuel your body with 82 kcal per 200ml serving, including 30.4 kcal from protein. Our innovation for the production of ready-to-drink high-protein powder with reducing friction properties using soluble fiber biolubricant provides you the innovative healthy food products.

A high-protein powder drink containing soluble fiber having pectic-like structure with unusually high rhamnose hairy region could provide 3.8 % protein, 0.7 % soluble fiber, 0.1% fat and 6.2% energy-producing carbohydrates has been processed using this technology. The serving size of 200 mL provides 82 kcal total calories with 30.4 kcal from proteins. It is also a source of anthocyanins called ternatins from butterfly pea flowers that provide antioxidant properties and blue color from natural sources.

You can also make the drink more reddish, more purplish if you make it sour by adding lime or lemon juice with no trace of protein coagulation!!! [1] [2]

If you want a fresh, cold blue drink with more protein and dietary fiber, the instant powder can be mixed to a higher concentration of up to 7% protein. Technology used in this production causes protein particles and polysaccharide chains undergo phase separation at the microscopic level when dissolved in water, capable of reducing the friction during swallowing despite having very low fat content and increased viscosity.

Bibliography

[1] Vuong, T. T. and Hongsprabhas, P. 2021. Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate. Cogent Food & Agriculture, 7(1). https://doi.org/10.1080/23311932.2021.1889098

[2] Vuong, T.T., Srivichai, S. and Hongsprabhas, P. 2021. Effect of sugar and CaCl2 concentration on fluorescence quenching characteristics of whey proteins by delphinidin derivatives from butterfly pea flower. Agriculture and Natural Resources 55 (4). Bangkok, Thailand:569–578. https://li01.tci-thaijo.org/index.php/anres/article/view/252039.