Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content

In response to the increasing demand for nutritionally rich foods, consumer preference for protein -enriched beverages has grown. However, heat -induced protein aggregation and gelation significantly hinders the production of high -protein drinks. In this study, oil -in -water (O/W) emulsions with exceptional thermal stability were formulated using modified soy protein particles (MSPs). These MSPs effectively resisted gel formation, even at a protein concentration of up to 20% ( w / v ). In contrast, emulsions prepared with untreated soy proteins (SPs) experienced pronounced gelation under identical conditions. The compact structure of MSPs, in comparison to SPs, imparted resistance to heat -induced denaturation and aggregation. Additionally, the emulsion displayed heightened heat processing insensitivity, due to the enhanced hydrophobicity of MSPs and their rapid adsorption at the oil -water interface, resulting in a denser, more elastic, and resilient interfacial film. These findings provide practical insights for the formulation of protein -rich milk alternatives, meeting the evolving market demands.