To have better eating experience, besides food nutrition, more and more people pay high attention to texture and appearance. When we add acid source (like food acid additives, fruit juice, vinegar and so on) to protein contained food or beverage, you may see lumping, sediments, rough and collapse, etc., then always links to less desire to consume. The reason behind is that when you add acid source, the pH will drop, the protein will form particles or sediments when the pH reach protein’s PI (the pH of protein’s iso-electronic point).
It was surprising discovered through different experiments that a plant protein isolate can help other food proteins to pass through their PIs smoothly Researchers used potato protein isolate in the experiments, and the results are shared below. It is believed by the researchers that the same would be true for other plant protein isolates and they can be used to help other food proteins to pass through their PIs smoothly. The plant protein isolates can be derived from potato, pea, faba, soy, tapioca etc. The experiments were divided into three parts as following, the protein isolates used in these tests is PerfectaSOL® S 300.
