Invited review: Astringency in whey protein beverages.

Area of Science:

• Food Science
• Sensory Science
• Biochemistry

Background:

• Astringency, a sensation of oral dryness and puckering, is often linked to tannins and polyphenols.
• Whey proteins, valued for nutrition, also cause astringency, particularly in acidic food and beverage formulations.
• This astringency is a significant limitation for whey protein ingredient applications in consumer products.

Purpose of the Study:

• To investigate the mechanisms behind whey protein-induced astringency in acidic conditions.
• To understand how whey proteins interact with salivary components and oral epithelial tissues.
• To identify strategies for mitigating astringency to enhance consumer acceptance of whey protein products.

Main Methods:

• Analysis of whey protein interactions with salivary proteins.
• Assessment of direct interactions between whey proteins and epithelial tissues.
• Sensory evaluation of astringency in various whey protein formulations and conditions.

Main Results:

• Whey proteins interact with salivary proteins, reducing oral lubrication.
• Direct interactions between whey proteins and epithelial tissues contribute to perceived roughness.
• Acidic conditions exacerbate whey protein astringency, surpassing the effect of acid alone.

Conclusions:

• Whey protein astringency arises from complex interactions with oral surfaces and salivary components.
• Understanding these mechanisms is crucial for developing palatable, high-nutrition whey-based foods and beverages.
• Reducing astringency will broaden the application of whey proteins in the food industry.