The global shift toward plant-based diets is no longer a niche trend but a fundamental transformation of the food and beverage industry. As consumers increasingly prioritize sustainability and health, the demand for Plant-Based Protein Beverages (Oat, Soy, Almond, Pea, and Coconut) has surged. However, achieving the perfect mouthfeel and long-term shelf stability in these products presents a significant scientific challenge.
Unlike traditional dairy, plant proteins are often less soluble and more prone to sedimentation, phase separation, and "chalky" textures. This is where high-performance ODM Beverage Stabilizer Systems become the critical bridge between raw plant materials and a premium consumer experience.
The global plant-based milk market is projected to reach over $30 billion by 2030. Western markets are maturing with oat and almond milk, while Asia-Pacific is seeing a resurgence in traditional soy and innovative grain-based beverages.
Protein denaturation during heat treatment (UHT) often leads to flocculation. Our stabilizers utilize Colloidal Microcrystalline Cellulose and specialized hydrocolloids to create a 3D network that keeps proteins suspended.
Modern procurement demands "Clean Label" solutions. We focus on multi-functional stabilizers that reduce the number of additives while maintaining superior emulsification and fat-mimetic properties.
Ranked among the "Top 100 Enterprises in China's Food Additives Industry," Tellcan (Taikang) is a powerhouse of R&D and production. Located in the Changling Industrial Zone, we specialize in the deep processing of agricultural products and the creation of sophisticated food additive systems.
Our philosophy of "Technology, Innovation, Integrity, and Progress" ensures that every client receives not just a product, but a comprehensive solution backed by decades of expertise.
China has become the global hub for food technology innovation, offering a unique blend of speed, scale, and scientific rigor. For global beverage brands, partnering with a Chinese ODM supplier like Tellcan offers several strategic advantages:
Direct access to premium raw materials and a robust logistics network reduces lead times significantly compared to traditional Western suppliers.
Our pilot production lines allow for "fail-fast" innovation. We can iterate a new plant-based stabilizer formulation in days, not months.
By optimizing manufacturing efficiency and utilizing advanced automation, we provide high-performance stabilizers that significantly lower the per-unit cost of the final beverage.
We understand both Eastern and Western palates, allowing us to customize mouthfeel—from the "creamy richness" desired in the US to the "clean finish" preferred in Asia.
Tellcan operates advanced pilot production lines, R&D laboratories, and quality control systems. Our "Five-Star Service" ensures clients maximize the value of our stabilizer systems through on-site technical support and joint R&D projects.
Requires high heat stability and excellent foaming properties for latte art. Our stabilizers prevent curdling when mixed with acidic coffee while providing a creamy, lingering mouthfeel.
Pea protein often has a sandy texture. We use Colloidal Microcrystalline Cellulose to coat protein particles, ensuring a smooth, premium drinking experience.
Achieving viscosity without starchiness is key. Our stabilizer systems provide the shear-thinning properties necessary for a refreshing yet thick drinkable yogurt.
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Global procurement teams for companies like Nestlé, Danone, or local champions require more than just an ingredient. They require compliance, consistency, and transparency. Tellcan addresses these needs through:
A: Our systems typically involve a synergistic blend of hydrocolloids (like Gellan Gum or Carrageenan), emulsifiers (such as Lecithin or Mono-diglycerides), and weighting agents or anti-settling agents like Microcrystalline Cellulose. The exact ratio is customized based on the protein source (oat vs. pea).
A: Calcium ions can bridge protein molecules and cause precipitation. We use sequestering agents and specific grades of Gellan gum to create a fluid gel network that holds minerals and proteins in suspension without affecting viscosity.
A: Yes. We provide composite sweetener systems that work in tandem with our stabilizers to replace the mouthfeel lost when removing sugar, ensuring the beverage remains full-bodied.
A: Absolutely. Our stabilizers are specifically engineered for thermal stability, ensuring that the emulsion remains intact even after 140°C heat treatment.
Tellcan Food
