A study from a French R&D center confirms the superiority of the Shaka in protein processing
As functional beverages, health nutrition, and protein-rich products continue to grow rapidly, Steriflow is reaffirming its expertise in innovative thermal processing.
Joint trials conducted by Steriflow and the Adrianor agri-food technical center demonstrate the outstanding performance of the Shaka sterilization process for high-protein products: preserved nutritional and organoleptic quality, excellent product homogeneity, and shorter processing times.
Testing high-protein formulations
The trials focused on high-protein drink and soup recipes, processed using two Steriflow autoclave technologies: a rotary system on one side, and the Shaka—equipped with high-frequency shaking—on the other.
The goal: to compare how each thermal treatment affects protein degradation.
Shaka: faster heat transfer with maximum product integrity
The conclusions clearly highlight the advantages of the Shaka compared with the rotary system:
- For high-protein beverages, Shaka processing preserves protein structure and maintains their key functional properties, ensuring final product stability, texture, and homogeneity. In contrast, more traditional rotary processing leads to greater protein breakdown and a less stable texture.
- For high-protein soups, protein structure remains largely intact with the Shaka, whereas degradation is significantly more pronounced with the rotary system.
Sports nutrition: performance without compromise
Shaka processing preserves essential protein functionalities—solubility, texture, and stability.
The result: smooth, ready-to-drink shakes with no sediment and no grainy texture. The process also maintains product color and the natural taste of flavorings, a key advantage for vanilla or cocoa variants.
Health nutrition and senior products: texture, comfort, and trust
For protein-enriched products intended for seniors or health-focused nutrition, the difference is perceptible in texture and consistency. The Shaka reduces aggregation and ensures long-lasting creaminess.
Soups and creams come out smoother, more homogeneous and easier to swallow, supporting natural deglutition and improving everyday acceptability.
This mastery delivers safety, comfort, and enjoyment—reinforcing consumer confidence in products that combine nutrition and indulgence.
A technology designed for manufacturers
Beyond analytical results, the Shaka solution offers several practical advantages compared with traditional aseptic systems. It provides high flexibility in production speed, adjustable shaking intensity tailored to each formulation, and simplified processing of products with varying viscosities.
This versatility makes the Shaka particularly suited to ranges where texture, density, and stability vary from one recipe to another.
Ready to enhance your protein-based products?
Get in touch with our sales team today and discover how Shaka can transform your formulations.