Can modifying calcium in an MPC/MPI have a positive effect on age gelation and sedimentation in RTDs and eliminate the need for SHMP?

Over the past decade or so, there has been an increase in demand for dairy-based, high-protein, ready-to-drink (RTD) beverages. One problem that has plagued beverage formulators is the shelf life and viscosity. At Idaho Milk Products, we have found a way to improve these conditions dramatically while maintaining a high level of protein. through the modification of the calcium content in the MPC/MPI.  A recent/y published study showed that reducing the amount of calcium in MPC/MPI and eliminating SHMP resulted in an RTD with significantly better storage stability and maintenance of lower apparent viscosity.