Nestle

Last updated January 31, 2026

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Controlled protein aggregation network: NestleRecent Research Landscape

Thermal processing causes protein aggregation and phase separation in milk-based drinks, leading to poor shelf stability and texture loss. These innovations engineer a fluid gel microstructure to maintain suspension and mouthfeel during heat treatment.

What technical problems is Nestle addressing in Controlled protein aggregation network?

Protein instability at neutral ph

(9)evidences

High protein concentrations at neutral pH typically lead to sedimentation and loss of clarity. Preventing these physical instabilities ensures shelf-stable liquid products without sensory defects.

Unpalatable plant protein texture

(4)evidences

Plant-based proteins suffer from high astringency and poor colloidal stability during processing. Addressing these sensory and structural failures is necessary to achieve consumer acceptance and shelf-life parity with dairy.

Thermal and storage instability

(2)evidences

Liquid dairy products suffer from sedimentation, syneresis, or unwanted coagulation during storage and processing. Preventing these structural failures ensures shelf stability and consistent culinary performance.

Uncontrolled protein precipitation instability

(1)evidences

Free divalent cations cause premature or irregular protein clumping in mixed dairy and plant systems. Preventing this instability ensures consistent product texture and shelf stability.