date:Jun 18, 2014
gment have different mouthfeel expectations for their beverages and are averse to such textures, according to TIC Gums video Instant Protein Beverages Solving Texture Issues. In protein beverages, the increased amount of perceivable particulates resulting from the added vitamins, fiber and protein, as well as an increase in astringency, are factors that produce an aversion, rather than an attraction, to the beverage, according to the video. Improving taste alone will not rectify these issues.