Role of pH and emulsification agents in the solubility and sensory properties of branched chain amino acids (813.3)

Abstract

The Branched Chain Amino Acids (BCAAs), leucine, isoleucine, and valine, are essential amino acids with unique roles in muscle protein synthesis making them popular among athletes and physically active individuals. However, BCAAs are also among the most hydrophobic amino acids and are not palatable in an isolated form. This creates challenges for commercialization in ready‐to‐drink and beverage powders. Instantization with lecithin can improve solubility as can adjusting the pH level of the BCAAs recipe with acids. In addition, total acidity and specific acid types also provide desirable taste characteristics, especially for fruit‐flavored products. Thus, the purpose of this study was to characterize the solubility of instantized BCAAs based on pH as well as to identify the optimal pH range at which solubility and taste are both optimized for a proprietary BCAA ingredient (CHAIN‐SOL, Dymatize Nutrition). Based on orange flavored, sweetened and acidified (citric acid) recipe, CHAIN‐SOL underwent a series of pH challenges (4.5 to 2.5) to determine optimal dissolvability as well as sensory scoring by a trained panel. It was determined that a pH range of 3.2‐3.6 was the optimal pH overlap range for desirable dissolving of amino acids and consumer palatability. It is concluded that both instantization and pH targeting are critical considerations in the formulation of BCAA and likely other amino acid based beverages and powders.