{"id":2616,"date":"2026-03-02T11:27:01","date_gmt":"2026-03-02T03:27:01","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2616"},"modified":"2026-03-02T11:27:05","modified_gmt":"2026-03-02T03:27:05","slug":"is-high-solubility-soy-protein-isolate-the-key-to-your-premium-beverage-texture","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/is-high-solubility-soy-protein-isolate-the-key-to-your-premium-beverage-texture\/","title":{"rendered":"Ist hochl\u00f6sliches Sojaproteinisolat der Schl\u00fcssel zur Textur Ihrer Premium-Getr\u00e4nke?"},"content":{"rendered":"<p>In der sich rasant entwickelnden Welt der funktionellen Getr\u00e4nke, in der Konsumenten proteinreiche, pflanzliche Alternativen fordern, die sowohl N\u00e4hrstoffe liefern als auch ein genussvolles Geschmackserlebnis bieten, hat sich die Textur als entscheidender Faktor erwiesen. Trinkfertige Proteinshakes, angereicherte Kaffees, Wellness-Smoothies und klare Proteinwasser m\u00fcssen nicht nur einen hohen N\u00e4hrwert haben, sondern sich auch luxuri\u00f6s anf\u00fchlen \u2013 cremig, ohne K\u00f6rnchen und mit stabiler Konsistenz \u00fcber die gesamte Haltbarkeitsdauer. <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/\" target=\"_blank\">hochl\u00f6sliches Sojaproteinisolat<\/a> (HS-SPI), eine verfeinerte Version des traditionellen Sojaproteinisolats, die f\u00fcr \u00fcberlegene Aufl\u00f6sung, minimale Sedimentation und au\u00dfergew\u00f6hnliche Kontrolle \u00fcber das Mundgef\u00fchl entwickelt wurde.<\/p>\n\n\n\n<p>Sojaprotein ist seit Langem ein fester Bestandteil der Ern\u00e4hrungsindustrie und bietet ein vollst\u00e4ndiges Aminos\u00e4ureprofil mit einem PDCAAS-Wert von 1,0, vergleichbar mit tierischen Proteinen. Herk\u00f6mmliche Sojaproteinformen hatten jedoch in hochwertigen fl\u00fcssigen Anwendungen aufgrund von L\u00f6slichkeitsbeschr\u00e4nkungen bei neutralem pH-Wert, potenziell unerw\u00fcnschten Bohnenaromen und mehliger Textur oft Schwierigkeiten. Fortschritte in der Verarbeitung, darunter enzymatische Modifizierung, pH-Wert-Anpassung, kontrollierte Hydrolyse und Ultrafiltration, haben HS-SPI-Varianten hervorgebracht, die diese H\u00fcrden \u00fcberwinden und sich somit als leistungsstarkes Werkzeug f\u00fcr Hersteller positionieren, die hochwertige, verbraucherfreundliche Getr\u00e4nke entwickeln m\u00f6chten.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-understanding-high-solubility-soy-protein-isolate\">Hochl\u00f6sliches Sojaproteinisolat verstehen<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"499\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Dispersed-Isolated-Soy-Protein-in-Plant-Based-Beverages.webp\" alt=\"Dispergiertes isoliertes Sojaprotein in pflanzlichen Getr\u00e4nken\" class=\"wp-image-2521\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Dispersed-Isolated-Soy-Protein-in-Plant-Based-Beverages.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Dispersed-Isolated-Soy-Protein-in-Plant-Based-Beverages-300x187.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Dispersed-Isolated-Soy-Protein-in-Plant-Based-Beverages-768x479.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Dispersed-Isolated-Soy-Protein-in-Plant-Based-Beverages-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Dispergiertes isoliertes Sojaprotein in pflanzlichen Getr\u00e4nken<\/figcaption><\/figure>\n\n\n\n<p><a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/air-classifier-mill\/\" target=\"_blank\">Sojaproteinisolat (SPI)<\/a> Es wird aus entfetteten Sojabohnen durch Extraktion, Reinigung und Trocknung gewonnen und liefert ein Produkt mit einem Proteingehalt von \u2265 901 % TTP3T (bezogen auf die Trockenmasse). Standard-SPI weist eine variable L\u00f6slichkeit auf, die h\u00e4ufig in der N\u00e4he des isoelektrischen Punkts (um pH 4,5) absinkt und sich unter alkalischen Bedingungen verbessert. Anwendungen im neutralen pH-Bereich (typisch f\u00fcr viele trinkfertige Getr\u00e4nke) stellen jedoch Herausforderungen aufgrund von Aggregation, Sedimentation und erh\u00f6hter Viskosit\u00e4t dar.<\/p>\n\n\n\n<p>Hochl\u00f6sliche Varianten begegnen diesem Problem durch gezielte Modifikationen:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>pH-Verschiebung<\/strong> oder eine milde enzymatische Hydrolyse, um Aggregate aufzubrechen und hydrophile Gruppen freizulegen.<\/li>\n\n\n\n<li><strong>Ultrafiltration\/Diafiltration<\/strong> um h\u00f6hermolekulare Fraktionen zu erhalten und gleichzeitig unl\u00f6sliche Bestandteile zu entfernen.<\/li>\n\n\n\n<li><strong>Kontrollierte Verarbeitung<\/strong> um Stickstoffl\u00f6slichkeitsindex (NSI)-Werte von 80\u2013100% bei pH 7,0\u20137,8 zu erreichen.<\/li>\n\n\n\n<li>Optimierte Partikelgr\u00f6\u00dfe (oft durchschnittlich 15\u201360 \u03bcm) f\u00fcr bessere Dispergierbarkeit.<\/li>\n<\/ul>\n\n\n\n<p>Diese HS-SPI-Produkte gew\u00e4hrleisten eine hohe Proteinreinheit bei gleichzeitig niedriger Viskosit\u00e4t in L\u00f6sung (z. B. &lt; 500 cP bei einer Konzentration von 121 TP3T), ausgezeichneter Suspensionsstabilit\u00e4t (Homogenit\u00e4t von &gt; 90\u201399 TP3T nach Stunden) und reduzierter Neigung zur w\u00e4rmebedingten Aggregation w\u00e4hrend der Pasteurisierung oder UHT-Verarbeitung.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-texture-matters-in-premium-beverages\">Warum die Textur bei Premium-Getr\u00e4nken wichtig ist<\/h2>\n\n\n\n<p>Heutige Konsumenten von Premium-Getr\u00e4nken erwarten mehr als nur N\u00e4hrwerte \u2013 sie w\u00fcnschen sich ein Geschmackserlebnis, das an Milchprodukte erinnert: samtig, nicht kreidig und von Anfang bis Ende gleichbleibend. Eine mangelhafte Textur \u00e4u\u00dfert sich in K\u00f6rnigkeit, Ablagerungen, \u00fcberm\u00e4\u00dfiger Dicke (puddingartige Konsistenz) oder w\u00e4ssriger Trennung. Solche Probleme untergraben das Vertrauen und f\u00fchren zu Wiederk\u00e4ufen.<\/p>\n\n\n\n<p>Hochl\u00f6sliches Sojaproteinisolat (SPI) ist hier besonders geeignet, da die L\u00f6slichkeit direkten Einfluss hat auf:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dispergierbarkeit und Hydratation<\/strong>Schnelles und gleichm\u00e4\u00dfiges Benetzen verhindert Klumpenbildung.<\/li>\n\n\n\n<li><strong>Emulgierung und Stabilisierung<\/strong>Starke Wasser- und Fettbindungseigenschaften erzeugen cremige Emulsionen ohne \u00dcberdosierung von Stabilisatoren.<\/li>\n\n\n\n<li><strong>Viskosit\u00e4tskontrolle<\/strong>: Rezepturentwickler w\u00e4hlen niedrigviskoses HS-SPI f\u00fcr eine milch\u00e4hnliche Leichtigkeit oder h\u00f6herviskose Typen f\u00fcr einen reichhaltigen Smoothie-Geschmack.<\/li>\n\n\n\n<li><strong>Verbesserung des Mundgef\u00fchls<\/strong>Eine gleichm\u00e4\u00dfige Proteindispersion reduziert die bei pflanzlichen Proteinen h\u00e4ufig auftretende Adstringenz und Kreidigkeit.<\/li>\n<\/ul>\n\n\n\n<p>Bei proteinreichen Fertiggetr\u00e4nken (oft 10\u201330 g Protein pro Portion) ist die Aufrechterhaltung der Suspension unter thermischer Belastung entscheidend. Die Hitzestabilit\u00e4t von HS-SPI minimiert die Aggregatbildung w\u00e4hrend der UHT-Behandlung (z. B. 140 \u00b0C\/4 s) oder der Sterilisation und bewahrt so die seidige Textur w\u00e4hrend der gesamten Haltbarkeitsdauer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-key-advantages-of-hs-spi-in-premium-beverage-formulations\">Wichtigste Vorteile von HS-SPI in Premium-Getr\u00e4nkerezepturen<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein.webp\" alt=\"Ultrafeine Vermahlung f\u00fcr Sojaprotein\" class=\"wp-image-2549\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein-300x225.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein-768x576.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/12\/Ultrafine-Grinding-for-Soy-Protein-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Ultrafeine Vermahlung f\u00fcr Sojaprotein<\/figcaption><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>\u00dcberlegene L\u00f6slichkeit und Suspensionsstabilit\u00e4t<\/strong><br>Herk\u00f6mmliche Sojaproteinisolate (SPI) erreichen bei neutralem pH-Wert lediglich eine L\u00f6slichkeit von 50\u2013701 TP3T, was in haltbaren Getr\u00e4nken zu Sedimentation f\u00fchrt. Hochsensible Sojaproteinisolate (HS-SPI) steigern diese auf 80\u20131001 TP3T und erm\u00f6glichen so klare oder leicht tr\u00fcbe Getr\u00e4nke ohne sichtbare Ablagerungen. In sauren Systemen (pH 3\u20134,5, typisch f\u00fcr Proteine mit Fruchtgeschmack) behalten einige Varianten eine L\u00f6slichkeit von &gt;901 TP3T und \u00fcbertreffen damit viele Konkurrenzprodukte.<\/li>\n\n\n\n<li><strong>Anpassbare Texturprofile<\/strong><br>Die Viskosit\u00e4tsprofile variieren je nach Sorte:<\/li>\n<\/ol>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Niedrigviskoses, hochl\u00f6sliches Sojaproteinisolat (HS-SPI) ergibt d\u00fcnnfl\u00fcssige, milch\u00e4hnliche Getr\u00e4nke, die sich ideal f\u00fcr t\u00e4gliche Wellness-Shots oder angereichertes Wasser eignen.<\/li>\n\n\n\n<li>Optionen mit mittlerer\/hoher Viskosit\u00e4t sorgen f\u00fcr dickfl\u00fcssige, cremige Shakes oder Smoothies, ohne das Zahnfleisch zu \u00fcberfordern.<br>Diese Flexibilit\u00e4t erm\u00f6glicht es Marken, Zielgruppen anzusprechen \u2013 von leichten Erfrischungsgetr\u00e4nken nach dem Training bis hin zu luxuri\u00f6sen Mahlzeitenersatzprodukten.<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Vorteile von Clean Label und optimierter Verarbeitung<\/strong><br>HS-SPI ben\u00f6tigt oft weniger Hydrokolloide (Xanthan, Gellan, Carrageen) f\u00fcr die Stabilit\u00e4t und entspricht damit dem Trend zu Clean-Label-Produkten. Seine starke Emulgierf\u00e4higkeit erm\u00f6glicht die Zugabe von \u00d6len (MCTs, Omega-3-Fetts\u00e4uren) f\u00fcr angereicherte Premium-Getr\u00e4nke ohne Phasentrennung.<\/li>\n\n\n\n<li><strong>Geschmackskompatibilit\u00e4t<\/strong><br>Moderne HS-SPI-Verfahren werden w\u00e4hrend der Verarbeitung entbittert und Fehlnoten maskiert, wodurch neutrale Aromen entstehen, die sich nahtlos mit Vanille-, Schokoladen-, Beeren- oder Kaffeenoten verbinden \u2013 im Gegensatz zu k\u00f6rnigeren Alternativen.<\/li>\n\n\n\n<li><strong>Ern\u00e4hrungsvorteil<\/strong><br>Vollst\u00e4ndiges Protein mit hervorragender Verdaulichkeit unterst\u00fctzt die Muskelregeneration. In Kombination mit den Vorteilen f\u00fcr die Textur steigert es die wahrgenommene Qualit\u00e4t im Premiumsegment.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-comparison-with-other-plant-proteins\">Vergleich mit anderen pflanzlichen Proteinen<\/h2>\n\n\n\n<p>W\u00e4hrend Erbsenprotein aufgrund seines \u201esauberen\u201c Images (gentechnikfrei, allergenfrei) die Schlagzeilen dominiert, schneidet hochl\u00f6sliches Sojaproteinisolat (HS-SPI) bei funktionellen Kennzahlen f\u00fcr Getr\u00e4nke oft besser ab:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>L\u00f6slichkeit<\/strong>Sojaisolate weisen im Allgemeinen eine h\u00f6here L\u00f6slichkeit bei neutralem pH-Wert und eine h\u00f6here Hitzestabilit\u00e4t auf als Erbsen (die nach der UHT-Behandlung mit der Zeit eindicken k\u00f6nnen).<\/li>\n\n\n\n<li><strong>Textur<\/strong>Erbsen verleihen Speisen oft ein k\u00f6rnigeres, mehligeres Mundgef\u00fchl, es sei denn, sie werden stark verarbeitet; Soja sorgt f\u00fcr ein glatteres, cremigeres Ergebnis.<\/li>\n\n\n\n<li><strong>Kosten und Effizienz<\/strong>Soja bleibt die wirtschaftlichere und einfachere Formulierung von Produkten mit hohem Proteingehalt ohne umfangreiche Stabilisatoren.<\/li>\n\n\n\n<li><strong>Geschmack<\/strong>: Fortschritte haben die bohnenartigen Noten von Soja neutralisiert und erreichen in vielen Blindtests das Niveau von Erbse oder \u00fcbertreffen es sogar.<\/li>\n<\/ul>\n\n\n\n<p>F\u00fcr Premiummarken, die Wert auf eine verw\u00f6hnende Textur legen und nicht auf ein striktes \u201eNur-Erbsen\u201c-Marketing, ist HS-SPI oft die beste Wahl.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-real-world-applications-and-formulation-insights\">Anwendungsbeispiele und Erkenntnisse zur Formulierung in der Praxis<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Proteinreiche, trinkfertige Shakes<\/strong>: 20\u201330 g Protein pro Portion mit cremigem Mundgef\u00fchl durch mittelviskoses, hochl\u00f6sliches Sojaproteinisolat (HS-SPI) + minimale Stabilisatoren.<\/li>\n\n\n\n<li><strong>Klare Proteinwasser<\/strong>Niedrigviskose, hochl\u00f6sliche Sorten f\u00fcr transparente, erfrischende Formate.<\/li>\n\n\n\n<li><strong>Funktionelle Kaffees\/Lattes<\/strong>Die Emulgierung sorgt f\u00fcr Schaumstabilit\u00e4t und verhindert die Trennung in pflanzlichen Milchalternativen.<\/li>\n\n\n\n<li><strong>S\u00e4urehaltige Fruchtgetr\u00e4nke<\/strong>Stabil in Systemen mit niedrigem pH-Wert f\u00fcr tropische oder beerenreiche Produkte.<\/li>\n<\/ul>\n\n\n\n<p>Formulierungstipps:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>HS-SPI unter Scherung vorhydratisieren, um eine optimale Dispersion zu erzielen.<\/li>\n\n\n\n<li>F\u00fcr eine optimale L\u00f6slichkeit mit pH-Regulatoren (Citrat) und leichter W\u00e4rme kombinieren.<\/li>\n\n\n\n<li>F\u00fcr einen besonders reinen Geschmack sollten Geschmacksmaskierer synergistisch eingesetzt werden.<\/li>\n\n\n\n<li>Anf\u00e4ngliche Zielkonzentration des Proteins 4\u20138%, Skalierung basierend auf der gew\u00fcnschten Viskosit\u00e4t.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-challenges-and-the-road-ahead\">Herausforderungen und der Weg vor uns<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-1.webp\" alt=\"Luftklassiererm\u00fchle bei der Verarbeitung von Proteinpulver\" class=\"wp-image-2476\"\/><\/figure>\n\n\n\n<p>Trotz seiner Vorteile steht HS-SPI vor Herausforderungen: Allergenkennzeichnung (Soja), Skepsis gegen\u00fcber gentechnisch ver\u00e4nderten Organismen (obwohl zahlreiche gentechnikfreie Alternativen verf\u00fcgbar sind) und Konkurrenz durch neuartige Proteine. Die laufende Forschung und Entwicklung konzentriert sich auf Hybridmischungen (Soja-Erbse) und die weitere Geschmacksoptimierung.<\/p>\n\n\n\n<p>Da der Trend bei Premium-Getr\u00e4nken jedoch hin zu einem h\u00f6heren Proteingehalt (25 g+), ges\u00fcnderem Genuss und reineren Texturen geht, ist HS-SPI aufgrund seiner bew\u00e4hrten Eigenschaften zu einem Eckpfeiler der Zutaten geworden.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-conclusion\"><a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/contact\/\" target=\"_blank\">Abschluss<\/a><\/h2>\n\n\n\n<p>Im Zuge der Weiterentwicklung des Marktes f\u00fcr pflanzliche Proteine sticht HS-SPI hervor \u2013 nicht als Relikt der Vergangenheit, sondern als verfeinerte, zukunftsweisende L\u00f6sung f\u00fcr die n\u00e4chste Generation hochwertiger, texturbetonter Getr\u00e4nke. Ob Sie einen samtigen Post-Gym-Shake oder einen eleganten High-Protein-Latte kreieren m\u00f6chten: Dieses vielseitige Isolat k\u00f6nnte der Schl\u00fcssel zum perfekten, unwiderstehlichen Genuss sein.<\/p>\n\n\n\n<p>Ist hochl\u00f6sliches Sojaproteinisolat der Schl\u00fcssel zu einer erstklassigen Getr\u00e4nketextur? F\u00fcr viele Hersteller und Marken lautet die Antwort eindeutig Ja. Seine un\u00fcbertroffene Kombination aus L\u00f6slichkeit, Stabilit\u00e4t, individuell anpassbarem Mundgef\u00fchl und vollst\u00e4ndiger N\u00e4hrstoffzusammensetzung erm\u00f6glicht Getr\u00e4nke, die sich luxuri\u00f6s anf\u00fchlen und gleichzeitig gesundheitliche Versprechen einl\u00f6sen. In einem Markt, in dem Konsumenten mit Augen, Nase und Gaumen genie\u00dfen, tr\u00e4gt HS-SPI dazu bei, Getr\u00e4nke zu kreieren, die nicht nur n\u00e4hren, sondern begeistern.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized is-style-rounded\"><img decoding=\"async\" width=\"721\" height=\"721\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp\" alt=\"Emily Chen\" class=\"wp-image-2497\" style=\"width:150px;height:150px\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp 721w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-12x12.webp 12w\" sizes=\"(max-width: 721px) 100vw, 721px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-center is-style-large is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Vielen Dank f\u00fcrs Lesen. Ich hoffe, mein Artikel war hilfreich. Hinterlassen Sie gerne einen Kommentar. Bei weiteren Fragen k\u00f6nnen Sie sich auch an den Online-Kundendienst von Zelda wenden.<\/p>\n<cite>                                                                                                                                             \u2014 Gepostet von <a href=\"https:\/\/www.linkedin.com\/company\/76603359\/admin\/dashboard\/\" rel=\"nofollow\" >Emily Chen<\/a><\/cite><\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<div class=\"wp-block-contact-form-7-contact-form-selector\">\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f2347-o1\" lang=\"en-US\" dir=\"ltr\" data-wpcf7-id=\"2347\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/de\/wp-json\/wp\/v2\/posts\/2616#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Kontakt Formular\" novalidate=\"novalidate\" data-status=\"init\" 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Trinkfertige Proteinshakes, angereicherte Kaffees, Wellness-Smoothies und klare Proteinwasser m\u00fcssen nicht nur n\u00e4hrstoffreich sein, sondern sich auch luxuri\u00f6s anf\u00fchlen.<\/p>","protected":false},"author":1,"featured_media":2549,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Is High-Solubility Soy Protein Isolate the Key to Your Premium Beverage Texture? - Protein Fractionation &amp; Shifting Process<\/title>\n<meta name=\"description\" content=\"Boost beverages with high-purity Soy Protein Isolate. 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