pH-stable plant-based creamer using enzymatic cross-linking technology

Overview

This technology addresses a critical challenge in the plant-based creamer market: achieving the stability and functionality that dairy proteins naturally provide. Through customer discovery interviews with plant-based creamer companies, stability improvements—including reducing feathering, removing gum systems, and eliminating phosphate buffer systems for clean labeling—were identified as top development priorities.

The solution adapts patented stabilization technology (originally developed for dairy proteins) to plant proteins using a unique approach. Rather than modifying plant protein structures through physical, chemical, or biological treatments, the technology stabilizes proteins by combining beet pectin with a crosslinking enzyme. Both ingredients are GRAS (Generally Recognized as Safe) and perceived as safe by consumers.

Technical specifications

Core approach:

• Stabilizes plant proteins without altering their molecular structure
• Uses beet pectin combined with a crosslinking enzyme to create hydrocolloid stability
• Enables ready-to-use wet systems that perform under harsh pH and salt conditions
• All ingredients are GRAS-certified for safety and clean-label compatibility

Target applications:

• Plant-based creamers with improved pH stability
• Clean-label formulations (no gums, no phosphate buffer systems)
• Reduced feathering in coffee and beverage applications
• Applicable to pea, oat, and fava protein systems

Underlying patents: US9040109 and US8603566 cover the foundational stabilization technology now being adapted for plant proteins.

Technology readiness level

The technology is currently at the proof-of-concept stage for plant protein applications. The foundational stabilization system has been validated with dairy proteins and is now being adapted for plant-based systems. Current validation efforts include:

1. Investigating the pH stability of existing plant-based creamers on the shelf
2. Proof-of-concept testing of the enzymatic cross-linking system with pea, oat, and fava proteins

Successful validation would enable commercial development of clean-label, pH-stable plant-based creamers that match or exceed the functional performance of dairy-based alternatives.