Acidic proteinaceous beverage

Abstract From the Canadian patent

Protein fortification of acidic beverages in significant quantities is achieved without an excessive increase in viscosity and without the necessity of stabilizing additives and emulsifiers. The compositions in ready-to-drink dilute form have a pH of less than about 3.7 and exhibit a stability against protein separation at room and refrigeration temperatures preferably with con-, centration of dispersed protein of up to about 7% w/v. The protein fortification is achieved using protein micellar masses obtained from a suitable protein source such as, a plant protein. The fortified composition may be formulated in dry form, for later dispersement in water to form the dilute ready-to-drink …