Wisconsin Alumni Research Foundation

Societe Des Produits Nestle S.a.

Seyhun Gemili

Mark R Etzel

Thatcher W Root

Abhiram Arunkumar

A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.

Beverages having clear appearance, shelf stability, high protein, and neutral pH

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.

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Bedminster, NJ, United States of America

Seyhun Gemili