Recipe
On-the-Go Breakfast Drink with NUTRALYS® S85 Plus N Pea Protein
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Recipe reference: LPNUHPR016
Recipe composition
| INGREDIENTS | PROPOSED RECIPE COMMERCIAL INGREDIENTS (%) |
| Water | 75.268 |
| NUTRALYS® S85 Plus N pea protein(1) | 5.000 |
| Sucrose (sugar) | 4.500 |
| Apple clear fruit concentrate | 3.600 |
| NUTRIOSE® FM 06 soluble fibrer*(1) | 3.300 |
| Mango puree | 3.000 |
| Banana puree concentrate | 3.000 |
| Pectin | 1.000 |
| MCT (Medium Chain Tri-glycerides) | 0.500 |
| Citric acid, anhydrous | 0.357 |
| Tricalcium phosphate | 0.175 |
| Flavor, liquid(2) | 0.200 |
| Lecithin, sunflower | 0.100 |
(1) Roquette products
(2) Mango flavour: 0.1%
Masking flavour: 0.1%
Process method
- Make pectin solution at 2,5% using a part of the initial water (1500 RPM): for 7L batch, 70g of pectin in 2800mL of water
- Put this solution at 4°C,
- Heat the rest of water to 50°C,
- Dissolve protein, sucrose and fiber in water and leave to hydrate for 30 minutes at 50°C,
- Add the masking flavor in the main batch,
- After the 30 minutes, add pectin solution to the protein solution and stir for 10 minutes (high speed silverson),
- Heat the MCT and the lecithin to 50°C,
- Prepare a 50% citric acid solution,
- After the 10min, add the MCT + lecithin in the main batch with high speed mixer (pre-emulsion),
- Add the Tricalcium phosphate in the main batch,
- Stir in fruit juice and puree. Check the pH-value and adjust with the citric acid solution previously prepared, (targeted pH: 4,2)
For the heat treatment:
A) Pasteurize with tubular exchanger POWERPOINT at 93°C during 10min,
B) Or Sterilization with Tubular exchanger POWERPOINT at 142°C during 5sec,
Downstream homogenization at 200 bar (60bar + 140bar),
Fill into containers and store at 4°C.
Ingredients list and allergens (Indicative)
- Water,
- Pea protein,
- Sugar,
- Apple fruit concentrate,
- Soluble maize fiber,
- Banana puree concentrate,
- Mango puree,
- Pectin,
- Medium Chains Tri-glycerides of fatty acids,
- Acid (citric acid),
- Flavors,
- Calcium phosphate,
- Emulsifier (sunflower lecithin).
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) | Per serving (325ml) Proposed recipe | Per 100 g Proposed recipe |
| Energy (kcal) | 228 | 70 |
| Fat (g) | 3.5 | 1.1 |
| of which saturates (g) | 2.0 | 0.6 |
| Carbohydrate (g) | 29.9 | 9.2 |
| of which sugars (g) | 27.2 | 8.4 |
| of which polyols (g) | 0.0 | 0.0 |
| Fiber (g) | 10.4 | 3.2 |
| Protein (g) | 13.3 | 4.1 |
| Salt (g) | 0.65 | 0.20 |
Serving size: 325 ml
Analytical
pH: 4.2 to 4.3
Comments
Claim in EU - Regulation (EC) 1924/2006:
- RICH in fiber Claim: The product contains at least 6g of fiber per 100g or at least 3g of fiber per 100 Kcal – In the recipe, the product contains 4,6 g of fiber / 100Kcal
- HIGH PROTEIN Claim: at least 20% of the energy value (EV) of the food is provided by protein – In the recipe, 23% of the enrgy is provided by proteins
- RICHE in calcium Claim: 235 mg per serving size
Additonal nutrition facts (Indicative)
| Nutrient | Unit | Per 100g proposed recipe |
| Dry matter | g | 21.205 |
| Total ash | g | 0.253 |
| Na (sodium) | mg | 80.132 |
| K (potassium) | mg | 15.636 |
| Ca (calcium) | mg | 73.850 |
| P (phosphorus) | mg | 70.000 |
| Fe (iron) | mg | 1.101 |