Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0

Clear acidic protein beverages have a niche market. Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citric acid (CA) lowers turbidity but the dispersion remains translucent. The present study aimed at comparing physicochemical properties 5% w/v SMP acidified chelating gluconic (GA) and CA non-chelating hydrochloric acid. GA was most effective in reducing 394 NTU 3.0, which further reduced 248 after heating 90 °C for 2 min resulting transparent dispersions. better ability than supported by higher extent dissolved CCP serum phase. aggregation dissociated caseins not observed treatment based on transmission electron microscopy. findings from this may be used produce clear casein-based beverages.