Metarin~(TM), a powerful instantizing lecithin for protein-based sports drinks

摘要

Proteins are now widely used in sports drinks. However, the wide variety of powdered protein products and their different performances in liquids poses a real challenge for anyone involved in sports drink manufacture.rnWhey protein concentrate and whey protein isolate are the most common sources of proteins used in sports nutrition world-wide. These powders typically contain protein levels of between 60% and 90%, a concentration which strongly influences their reconstitution characteristics.rnThe higher the protein level, the more hydrophilic the powder becomes and the more challenging the behaviour of the powder during reconstitution. A gelatinous layer forms at the interface of the powder and water and this barrier prevents the water from penetrating the powder particles. Consequently, the powder does not disperse but remains on the surface of the liquid and lumps form during stirring.