Suntory

Last updated January 31, 2026

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Milk protein granular morphology: SuntoryRecent Research Landscape

Poor solubility and clumping during rehydration lead to processing delays and inconsistent product texture. Engineering the physical structure and surface properties of the granules ensures rapid dispersion and uniform protein distribution.

What technical problems is Suntory addressing in Milk protein granular morphology?

Unpleasant protein flavor degradation

(6)evidences

Off-flavors and bitterness inherent to concentrated protein sources limit consumer acceptance. Neutralizing these sensory defects allows for higher protein loading in functional beverages.

Poor aqueous powder dispersibility

(3)evidences

Milk proteins in granular form frequently suffer from clumping and slow dissolution when introduced to liquids. Resolving this bottleneck ensures rapid reconstitution and uniform distribution in oral and liquid compositions.