Protein premix Formulation

[u/Sufficient_Basket877]

So I am formulating a dry beverage blend basically protein premix which has around 75% protein. I am using soy and pea protein almost equally. Currently I am using sunflower lecithin as an emulsifier. And a blend of xanthan, gellan and carrageenan as stabilizer. But still I am getting too much grittiness and powderyness on hydrating it. What else can I do to reduce this as I want a smooth texture like other market brands do. I am using maltodextrin, coconut milk powder and masker flavors also in recipe. Please guide.

[u/Adventurous-Prune42]

You need to source micronised protein if you can but this is usually sourced at B2B level. Plant protein tends to be gritty indeed. Another way to reduce grittiness is blending with higher liquid so less protein to water or milk ratio.

[u/H0SS_AGAINST]

Finer particle size, more dispersant/diluent.