Protein fortification and stabilization
Matcha chai tea
Ingredion Ingredients Used:
VITESSENCE™ Pulse CT 3602 Protein - 37401G00 [class: text-link]
Ticaloid® PRO 181 AG - 38824901 [class: text-link]
Formulation Instructions
Formula
Ingredient
Amount
% as is
Water
92.77
Coconut oil
3.64
Matcha powder
1.00
Medium chain triglycerides (MCT) oil
0.61
VITESSENCE™ Pulse CT 1552 pea protein concentrate
0.61
0.40
Chai spice blend
0.26
Monk fruit concentrate
0.07
ENLITEN® Reb A stevia sweetener
0.01
TOTAL
100
Preparation
1. Add Ticaloid PRO 181 AG and GuarNT USA Flavor Free 5000 to water; mix for 10 minutes.
2. Add protein concentrates; mix additional 15 minutes.
3. Add Matcha, sweeteners, spices and MCT oil; mix for additional 10 minutes.
4. Add coconut oil and heat batch to 54oC and add high shear for 5 minutes.
5. UHT process: preheat 65oC, Homogenize (140 bar 1st stage/30bar 2nd stage), final heat 140oC for 4 seconds.
6. Collect cold in a sterile hood into sterile bottles.