The advantages of soy proteins are numerous and well-documented. Formulating with soy protein, however, has previously been limited to beverages with a pH higher than 4.5—the isoelectric point (the pH at which the total charge on the protein molecule is equivalent to zero) of soy proteins. The low solubility of traditional isolated soy protein below the isoelectric point requires the incorporation of stabilizers designed for low-pH beverages, as well as homogenization for maximum beverage stabilization. The limitations of traditional isolated soy protein make clarity and solubility a virtual impossibility in formulations with a pH below 4.0.
That is, until now. Imagine the ability to use soy in an entirely new range of beverages, and one can see why there is much excitement over a new isolated soy protein from Archer Daniels Midland Co. (ADM). The company recently unveiled CLARISOY, its unique, plant-based protein that offers clarity and complete protein nutrition. The first product to launch the CLARISOY line is CLARISOY 100—it is specifically designed for use in beverage applications with a pH below 4.0, such as sports/recovery drinks.