Combining Different Plant‐Based Protein Ingredients Enhances Dispersion Stability in Beverages

ABSTRACT

There is a growing demand for sustainable, high‐protein plant‐based alternatives that fulfil both nutritional and functional requirements. Yet the stability of such high‐protein suspensions often depends on the application of advanced processing technologies. This study aims to validate the hypothesis that blending different plant protein sources can have a synergistic effect on dispersion stability in high‐protein beverages. Beverages were formulated using proteins from pea, faba bean, and oat, as well as their combinations. Techno‐functional properties were assessed through particle size distribution, viscosity, accelerated physical stability analysis, color, pH, and foaming characteristics, measured immediately after preparation and after 1 week of refrigerated storage. All beverages maintained stable color and pH throughout storage (1 week at 4°C). Blending pulse‐ and cereal‐based proteins increased foaming capacity by 5%–25% and foam stability by 40%–85%, with the highest values observed for blended formulations. Although blends exhibited slightly larger particle sizes, all beverages remained within a D[3,2] > 11 μm and D[4,3] > 26 μm throughout storage, with minimal changes over time. Protein blending also reduced apparent viscosity and improved physical stability. Notably, pea–oat and faba‐oat blends exhibited the best overall colloidal stability, providing the first evidence that protein blending can generate synergistic improvements in beverage stability. These findings demonstrate that strategic protein blending offers an effective alternative to more complex processing technologies. By advancing the understanding of plant protein interactions, this study provides a scientific basis for designing stable, high‐protein plant‐based beverages.