Solae, LLC

Cheng Shen

Thomas J Wagner

Theodore M Wong

Jonathan W Delcamp

Theresa Cox

Shaowen Wu

Daniel W Brown

This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing an aqueous extract from a protein containing material, adjusting the pH of same to precipitate the protein material, separating the precipitated protein and forming a suspension of same in water, adjusting the pH of the suspension to a particular pH value, and pasteurizing same.

Acid beverage composition utilizing an aqueous protein component

This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending  In an alternative embodiment, the invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending 

Process for making stable protein based acid beverage

This invention is directed to an acidic beverage composition, comprising;

Phytase-treated acid stable soy protein products

This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein material (C) or a homogenized preblend (II) of a hydrated protein stabilizing agent (A) and a slurry of a protein material (C) to form a blend and pasteurizing and homogenizing the blend wherein the homogenization of the blend is carried out in two stages comprising a high pressure stage of from 8000&#x2013;30,000 pounds per square inch and a low pressure stage of from 300&#x2013;1000 pounds per square inch; wherein the acid beverage composition has a pH of from 3.0 to 4.5.

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Kirkwood, MO, United States of America

Cheng Shen