A retired chemistry professor from Sioux City, USA has developed a new beverage technology that allows consumers to taste a different taste with every sip.
Recently, Larry Martin showed off his new product called Shaka. He poured a small packet of chocolate strawberry-flavored Shaka milk into a glass of low-fat pure milk. The three flavors did not dissolve and were still separated from each other. White, chocolate and strawberry formed a horizontally stacked solid band. Martin
then shook the liquid. These flavors did not mix together, but formed tiny particles. Particles of different sizes and colors floated throughout the glass, similar to the appearance of a lava lamp.
Shaka, which shows how users can easily change their favorite drink. The harder you shake, the more and smaller small particles will form.
"If you want to taste a burst of flavor, make your mouth full of cherry or chocolate flavor, you just need to shake it slightly before drinking." Martin's assistant Dick Herschaer said. "If you want a more even taste, then you need to shake it harder, so that their taste will be more evenly distributed throughout the drink."
"Sioux City Magazine" reported that Herschaer said Shaka could completely change The global beverage industry.
"This is the only beverage in the world where consumers can change its taste without adding anything." He said. What is the secret behind
Shaka? It is the use of gelatin. It is a natural food that prevents the spontaneous mixing of flavors.
Martin, who holds a doctorate in organic chemistry, was a professor at Morningside University. In order to perfect the formula, he spent several years testing different gelatin and seasoning ratios in the underground laboratory at his home in Sioux City.
"There is a trick to make it to the right ratio, so that it can ensure fluidity rather than simply dissolving." He said.
This technological breakthrough is very promising. Gelita, the world's largest gelatin manufacturer, has proposed to further develop Shaka. Compared to other parts of the world, the Gelita factory south of Sergeant Bluff will produce more gelatin.
Although Shaka can be used in any beverage, Martin said he will focus on milk first because of its diverse health benefits, especially for children.
Several studies have shown that calcium and other important nutrients in milk can help maintain bone density and reduce the risk of cardiovascular disease, obesity and type 2 diabetes.
Herschaer pointed out that although children are encouraged to consume low-fat milk, most people still avoid it because they think milk is boring or tasteless.
"Children today don't drink as much milk as we did when we were young," Martin added.
has the ability to distinguish the variety of Shaka flavors in each sip, which makes milk more attractive and even entertaining, he said. This is an all-natural product without preservatives, so parents should also like it.
has been tested with more than 30 different flavors, including some children's favorite flavors like bubble gum.
Martin conducted an informal test involving 9 local children. Using straws, they can try any flavor, or stir drinks to form small balls. In a video uploaded by
to the company's website-shakamilk.com, young people responded enthusiastically to the milk product. Several of them asked how to get more products. The leaders of
Shaka earlier had a conversation with the executives of the Dairy Management Company, a national trade group funded by nearly 47,000 dairy farmers and dairy importers in the United States.
Martin said that he has no interest and no expertise in commercial production and sales of Shaka. He said that our goal is to provide product licenses to dairy producers.
Herschaer said that the new product impressed the world's top perfumers. The Shaka series can highlight almost every imaginable fruit, nut and vegetable flavor. The total number of different flavor combinations exceeds 450.
In addition to retail outlets, Martin looks forward to Shaka's vending machine sales-consumers can be in a variety of flavorsMake a selection.
Martin retired two years ago and taught in Morningside for 14 years before retiring. He has taught at Syracuse University and the University of Tampa. Source of
: Dairy Industry Observation
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