For protein beverages with certain existing sweeteners, a novel approach has been discovered that removes aftertaste, improves taste, and creates a more creamy texture. Three versions exist.
Protein beverages tend to show less than ideal taste unless they contain high sugar. Many consumers do not want that high sugar. Alternatively, some companies have used no or low sugar content plus one of more of the following: filtered milk, the sweeteners AceK and sucralose, and/or the sweeteners stevia and monk fruit. Unfortunately, these approaches have often failed to produce great sensory properties and usually generate bitter aftertaste.
A new approach was discovered accidentally by Dr. Robert DiSilvestro, Ph.D. biochemistry and emeritus professor of human nutrition. The key to the good taste turns out to be 2 ingredients that are not sweeteners. These safe, nutritionally beneficial agents improve sweet taste, remove bitter aftertaste, and give a smoother texture. Three versions have been developed:
Due to COVID, no formal taste tests have been done. However, version 1 has gotten rave reviews from 2 food scientists at a Fortune 500 company. It also has 8 excellent reviews on www.BariatricPal.com. These were for a bariatric meal replacement line that uses version 1. The product line is called Barinutra Complete, which was developed by Dr. DiSilvestro (now sold through one of his startups). One reviewer said it was the best protein drink she’d ever tasted. Version 2 has been considered outstanding tasting by a number of dietitians. Version 3 has only been tasted by people known by Dr. DiSilvestro.
The 3 versions have been tested primarily with whey protein. However, non-professional mixing with soy protein has been tried. These have been judged by a few people as tasting better than certain existing soy protein products.
Dr. DiSilvestro challenges anyone to compare whey protein with either of the first 2 sweetening versions to any protein beverage in the world.
Current development status
Commercially available technologies
Applications
Protein beverages
Desired business relationship
Technology selling
Patent licensing
Joint ventures
Technology development
Biographical Sketch, Dr. Robert DiSilvestro
Dr. DiSilvestro holds a PhD in biochemistry from Texas A&M University, was a nutrition professor for 34 years, and is currently Professor Emeritus of Human Nutrition at The Ohio State University. His research has spanned diverse topics from basic physiology and biochemistry to human intervention studies (which include “non-wet lab” measures in people). This professor has authored/co-authored close to 110 peer reviewed research journal articles, written a number of reviews, composed book chapters, and written a whole book on the state of research for mineral supplements. Dr. DiSilvestro has been on editorial boards for a number of research journals and has been a reviewer for various grant programs (including one for nutrition research with business potential). He has also spoken at a number of nutrition industry trade shows and written for nutrition industry trade journals. He also has done consulting for food and supplement industries (ie. Pepsico, Dupont, and Bausch & Lomb). He also currently runs two startup companies.
Research Accomplishments, Dr. Robert DiSilvestro
My early research emphasized metalloprotein biochemistry and physiology. Some of that work was on copper and zinc transport, which helped set the stage for later explosions in chaperone research. I also developed some metalloenzyme methodology, and was the first to show that moderate mineral deficiencies affect certain metalloenzyme activities. Further work clarified conflicting data on the molecular weight of superoxide dismutase3. Early work also demonstrated that a green tea flavonoid can affect copper enzyme metabolism. At the time, flavonoid bioactivity research was almost nonexistent (a situation that has changed). My mineral work then shifted to applied human nutrition such as finding how to assess marginal deficiencies. The work also compared bioactivities for different versions of minerals. In addition, some consequences of marginal mineral deficiencies were characterized including effects on ADHD children (one article was a cover story for a journal issue).
Eventually, this researcher expanded into nonmineral nutrients and nutraceuticals. Some work examined how well one supplement version fared versus others. In another area, one paper demonstrated that the herb kava was not hepatotoxic. This spawned studies by others that led a European regulatory body reversing a position on kava hepatotoxicity. In other work, a study was done on protein and exercise-induced muscle gain. The resulting paper was the most online accessed research article for the journal for a long time. In a related direction, a series of studies were done on soy products, including one that debunked the idea that they lower testosterone readings in men. Other research showed that by simply eating one apple a day, profound effects are produced for a measure related to heart disease risk. This received wide media coverage.
In various projects, side measures were taken and the data stored. This remains a way to jump start future research. In one case, some natural/semi-natural ingredients were noted to lower triglyceride readings. Three of them are hypothesized to act additively or synergistically.
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