Recipe
High-Protein Drink with NUTRALYS® Pea Protein without Refined Sugar (Gellan Gum)
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Recipe reference: APNUHPR006
Recipe composition
| INGREDIENTS |
PROPOSED RECIPE INGREDIENTS (%) |
| Water | 83.280 |
| NUTRALYS® S85 Plus D pea protein* | 7.700 |
| Date Syrup (70.4% sugar) | 4.200 |
| Sunflower oil | 1.800 |
| Cocoa powder | 1.200 |
| Lecithin, sunflower | 0.700 |
| Mineral immune premix | 0.500 |
| Dipotassium hydrogen phosphate | 0.300 |
| Chocolate flavor, liquid | 0.100 |
| Masking flavor, liquid | 0.100 |
| Monk fruit juice concentrate | 0.100 |
| Gellan gum | 0.020 |
| Total | 100.000 |
* Roquette product
Process method
- Pre-disperse date syrup and gellan gum in ambient water.
- Heat up the mixture to 70°C.
- Add NUTRALYS® pea protein and hydrate 30mins.
- Add the dipotassium hydrogen phosphate and cocoa powder. Mix until homogeneous.
- Heat oil to 65°C and mix with emulsifier in a separate container.
- Add oil mixture to the liquid mix.
- Pre-homogenize at 6000rpm for 2mins.
- Add mineral premix, monk fruit concentrate, and flavours. Mix until homogeneous.
For indirect UHT heat treatment:
- Transfer to heat exchanger
- Pre-heating: 90°C
- Homogenization 200 bar (150/50)
- Main Heat: 142°C / 30 seconds
- Final cooling to 30-35°C
- Pack into sterile bottles
Ingredients list and allergens (Indicative)
- Water
- Pea protein
- Dates Syrup (dates syrup)
- Sunflower oil
- Cocoa powder
- Emulsifier (sunflower lecithin)
- Vitamin mineral premix
- Dipotassium hydrogen phosphate
- Flavor
- Monk fruit juice concentrate
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per serving Proposed recipe |
Per 100g Proposed recipe |
| Energy (kcal) | 190 | 58 |
| Fat (g) | 11.2 | 3.4 |
| of which saturates (g) | 1.8 | 0.5 |
| Carbohydrate (g) | 11.4 | 3.5 |
| of which sugars (g) | 9.8 | 3.0 |
| of which polyols (g) | 0.0 | 0.0 |
| Fiber (g) | 2.5 | 0.8 |
| Protein (g) | 21.3 | 6.5 |
| Salt (g) | 0.94 | 0.29 |
Serving size (serving): 330ml