Unpleasant sensory profiles and bitter aftertastes inherent in concentrated protein and meat extracts limit consumer acceptance. Eliminating these flavor defects allows for higher protein density in oral formulations without compromising palatability.

Excessive foam formation during the processing and consumption of collagen-based liquid formulations. Reducing foam improves dosing accuracy and consumer palatability.

Milk protein powders frequently suffer from clumping and inadequate wetting upon contact with liquids. Resolving this physical resistance to uniform distribution ensures rapid solubility and consistent product texture.