Protein beverage and method of making the same

A METHOD FOR PREPARING A PROTEIN DRINK COMPOSITION

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a protein drink and protein drink concentrate, and to methods for preparing the protein drink and protein drink concentrate.

two. Brief description of the related technique

This section describes the subject matter related to the disclosed embodiments of the present invention. There is no intention, either explicitly or implicitly, that the related technique discussed in this section constitutes legally prior technique. Also, this brief description does not attempt to fully describe the subject of this technique; The reader is invited to examine more thoroughly the related technique to better understand what is revealed.

Milk contains two main protein fractions: casein, which can provide about 80% by weight of the total protein, and whey protein, which can provide about 20% by weight of the total protein. The whey protein fraction is the protein fraction that can remain soluble when the casein fraction is coagulated (such as, for example, by any enzyme or acid) and separated as curd. Whey protein may include several protein fractions, including, for example, β-lactoglobulin, a-lactoglobulin, lactalbúmlna, immunoglobulins (such as lgG1, lgG2, IgA, and IgM, as an example), lactoferrin, glucomacropeptides and lactoperoxidase.

In comparison to casein and soy, whey protein can be highly soluble. Whey protein may be less soluble at typically about pH 4.5 to about pH 5.5, which may be the Isoelectric point (the pH at which the net electrical charge is zero) for whey protein. In higher acid systems with a pH of less than about 4.5, such as in many carbonated beverages, the acid solubility of whey protein may be especially important; however, protein precipitation may occur during the mixing period when the pH of the whey protein, which typically has a pH of about 6 to about 7, crosses the area of ​​isoelectric points. Protein solubility can be affected by heat and, consequently, elevated temperatures experienced during pasteurization can also negatively affect solubility and flow capacity, which results in protein gelation or precipitation.

Whey protein may have a biological value and / or amino acid value corrected for protein digestibility (PDCAAS) higher than casein. The physical properties of whey protein in the digestive tract can be quite different from the properties of casein. Casein can form a curd in the stomach, which may be slow to leave the stomach and may increase its hydrolysis before entering the small intestine. Alternatively, whey protein can reach the jejunum almost immediately; however, its hydrolysis in the intestine may be slower than that of casein, so that its digestion and absorption can occur over a longer length of the intestine.

The protein efficiency ratio (PER) of a protein source measures the weight gain of young animals per gram of protein consumed in a given period of time. Any protein that has a PER of 2.5 is considered of good quality. Whey protein is considered as an excellent protein at the nutritional level, since it has a PER of 3.2. Casein has a PER of 2.5, while many commonly used proteins have a PER of less than 2.5, such as soy protein (PER 2.2), corn protein (PER 2.2), protein peanuts (PER 1.8), and wheat gluten (PER 0.8). The higher PER of the whey protein may be due in part to the high level of sulfur-containing amino acids in the whey protein. Such a higher level can contribute to the ability of whey protein to improve the antloxldante state and Immune function.

Whey protein is an enriched source of branched chain amino acids (BCAAs), which contains the highest known levels of any natural food source. BCAAs are important for athletes because, contrary to other essential amino acids, they are directly metabolized in muscle tissue and are the first amino acids used during periods of exercise and resistance training. Leucine can be important for athletes as it can play a key role in protein synthesis in muscle and growth and development of lean muscle. Research suggests that individuals who exercise benefit from diets high in leucine and may have more lean muscle tissue and less body fat than individuals whose diet contains lower levels of leucine. Whey protein isolate may have approximately 45% more weight of leucine than soy protein isolate.

Whey protein is available in several forms, with preparations that can range from about 1% to about 99% whey protein. Whey protein preparations may be in aqueous form, created by casein removal, but they often take other forms, such as, for example, but not by way of limitation, a whey protein extract, protein concentrate. whey, whey protein isolate, or whey protein hydrolyzate.

The whey protein concentrate can be prepared by extracting enough non-protein constituents from the serum by membrane filtration, so that the dried finished product can be selected to contain whey protein at a certain concentration that can range from about 25% by weight. and about 89.9% by weight protein.

Whey protein isolate can be obtained by extracting enough non-protein constituents from serum by membrane filtration or ion exchange absorption, such that the dried finished product can contain about 90% by weight or more of whey protein, and little, if any, fat, cholesterol, or carbohydrates (for example, lactose). Prior to concentration and spray drying, the aqueous whey protein isolate (WPIaq) may have a whey protein concentration of about 1% by weight to about 35% by weight, and It can also be essentially free of fat, cholesterol, and carbohydrates.

Whey protein hydrolyzate is a whey protein preparation that may have undergone enzymatic digestion with a protease enzyme or limited acid hydrolysis, or a mechanical breakdown of peptide bonds to form smaller peptides and polypeptides. The protein concentration of whey protein hydrolyzate may depend on the starting material. For example, a whey protein hydrolyzate prepared from an 80% by weight whey protein concentrate may have a protein concentration at 80% by weight, and a whey protein hydrolyzate prepared from a protein isolate. Whey at 90% by weight may have a protein concentration at 90% by weight. Not all hydrolyzed whey proteins work in the same way in a food formulation, and therefore, one hydrolyzed whey protein may not be interchangeable with another. The functional and biological properties of whey protein hydrolysates can vary depending on many factors, such as degree of hydrolysis and what protease enzyme is used for hydrolysis.

Although the hydrolysis of whey protein can generate increased solubility, it can also impact the taste in a negative way. Whey protein usually has a fresh and neutral taste that can allow it to be included in other foods without adversely affecting the taste. However, whey protein hydrolysis can generate a more bitter taste, which can impose a practical limit on the amount of whey protein hydrolyzate that can be used in a food product. Therefore, a highly protein drink prepared with whey protein hydrolyzate may require a large amount of sweeteners, or masking agents to overcome the bitter taste. However, such a large amount of sweeteners may not be desirable for many consumers, or the bitter taste after consumption of the highly protein drink may be difficult or impossible to mask to a degree satisfactory to some applications.

Whey protein contains all the essential amino acids and, therefore, is a complete and high quality protein source, where "complete" means that whey protein contains all the essential amino acids for the growth of body tissues. Since whey protein is available in low-fat and carbohydrate-containing forms, it can be a particularly valuable source of nutrition for athletes and for Individuals with special medical needs (for example, individuals who do not tolerate lactose), And it can be a valuable component of a diet program. Also, since whey protein can contain biologically active proteins such as immunoglobulins, lactoperoxidase, and lactoferrin, whey protein can provide advantages over other protein sources such as soy protein.

Milk and dairy products can provide an excellent environment for the cultivation and spread of a broad spectrum of microorganisms. Pasteurization, by applying heat for a specific time, has been a traditional method used for more than 100 years to prevent or reduce the cultivation of microorganisms and to increase the shelf life of milk and dairy products. Pasteurization may not kill all microorganisms in milk and milk products. However, it does reduce their numbers in a way that is unlikely to cause disease in people who consume those products. Non-sterile dairy products, with Inclusion of pasteurized dairy products, generally have a shelf life that is limited to a short period of time such as a few weeks, due to the breakdown by the culture of the microorganisms that survived the Pasteurization or were introduced by microbial contamination after processing.

The traditional method of pasteurization was VAT pasteurization, which included heating the liquid ingredients in a large tank or tank for at least 30 minutes. Variations of traditional pasteurization methods have been developed, such as short-term high temperature pasteurization (HTST), ultra pasteurization processing (UP), and ultra high temperature pasteurization (UHT). These variations of the traditional pasteurization method use higher temperatures in shorter times, and can generate an increased shelf life that can exceed three months without refrigeration. However, regardless of the pasteurization method used, stabilizers and preservatives may often be necessary to improve the stability of pasteurized products.

Thermal processing by any pasteurization method can have detrimental effects on the organoleptic and nutritional properties of milk and milk products. Therefore, it may be necessary to use more non-thermal methods to extend the shelf life, which do not significantly reduce or alter the organoleptic and nutritional properties of milk and milk products.

An alternative to pasteurization may be high pressure processing (HPP), which may be especially suitable for high acid foods. HPP is a method of food processing where food products can be exposed to high pressures, in the presence or absence of heat, to inactivate microorganisms. HPP can also be known as high hydrostatic pressure processing (HPP) and ultra high pressure processing (UHP).

Non-thermal HPP can be used to extend the shelf life of milk and dairy products without damaging the organoleptic and nutritional properties of these products. Non-thermal HPP can eliminate thermal degradation and can make it possible to preserve the "fresh" characteristics of food. The shelf life similar to that of pasteurized products can be achieved by HPP.

The HPP of the milk or milk product can be achieved by placing the product in a container inside a pressure vessel filled with water (or other pressure transmission fluid), closing the container and increasing the pressure exerted on the container by pumping more water in the pressure vessel by means of an external pressure intensifier. The elevated pressure can be maintained for a specific period of time, and then it can be reduced. Pressure levels of around 600 MPa at 25 ° C may typically be sufficient to inactivate the vegetative forms of microorganisms, such as pathogens that do not form spores, vegetative bacteria, yeast and mold.

HPP is explained in more detail in US Patent 6,635,223 B2 of Maerz, issued October 21, 2003, entitled Method for inactivating microorganisms using high pressure processing, where a method for inactivating microorganisms in a product using processing is disclosed. at high pressure The method comprises the steps of; pack the product in a flexible container, heat the product to a prepressurized temperature, subject the product to a pressure at a pressurized temperature for a period of time; and reduce the pressure after this period of time. The method may also comprise an additional step of subjecting the product to a predetermined amount of oxygen for a period of time. These methods can be applied to food, cosmetics or pharmaceuticals.

Carbon dioxide (CO₂), a naturally occurring component of raw milk that is exposed to air or pasteurized, is known to have antimicrobial properties. CO₂ generates minimal damage to food. Therefore, it is a suitable agent to inhibit microorganisms that break down food. Currently, there are at least three known general mechanisms, through which CO₂ It inhibits microorganisms. These mechanisms, which are briefly highlighted below, are discussed in more detail in an article by JH Hotchkiss et al., In Comprehensive Reviews in Food Science and Food Safety 2006; 5; 158-168, entitled: Addition of carbon dioxide to dairy producís to improve quality: a comprehensive review.

A mechanism by which CO₂ can inhibit microbial culture can be simply by replacement of O₂ by CO₂. Another mechanism by which CO₂ it can inhibit the microbial culture it can be simply by lowering the pH of the food by dissolving the CO₂ and formation of carbonic acid in the aqueous phase of the food by the following equilibrium reactions: H₂O + CO₂ <-> H₂CO₃ <-> H⁺ + HCO3 ~ <-> 2H⁺ + CO3^2-. The third mechanism by which CO₂ can inhibit microbial culture is by direct effect of CO₂ on the metabolism of microorganisms.

The last mechanism mentioned, direct antimicrobial effect of CO₂ on the metabolism of microorganisms, it may be the result of changes in membrane fluidity due to the dissolution of CO₂, reductions in intracellular pH, and direct inhibition of metabolic pathways, including decarboxylation reactions and DNA replication. CO₂ It is quite lipophilic, which can allow it to concentrate on the lipid membrane of the bacteria, or cross the lipid membrane and concentrate on the bacterial cell by lowering the intracellular pH. CO₂ It can also directly interfere with the enzymatic processes required in microorganisms, such as gene expression.

European Patent Application Published EP 0812544 A2 by Henzler et al., Published December 17, 1997, entitled; Method for preparing dairy producís having increased shelf-life, describes a method to prepare dairy products that have improved shelf life incorporating CO₂ in said products, which comprises contacting a fraction of fluid milk of milk raw material with CO₂, mix the fraction of fluid milk and CO₂ in a solution, and subject the solution to sufficient conditions to achieve a stable state between the fraction of fluid milk and the CO₂dissolved. The patented method is said to be adapted for consumer dairy products of a wide variety, with an increased shelf life of about 45 to about 60 days.

The interaction between HPP and CO₂ and its effects on enzymes and microorganisms of food breakdown was described by Corwin and Shellhammer in the Journal of Food Science 2002; 67: 697-701, entitled Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. The enzymes studied were pectin-methylesterase (PME) and polyphenol oxidase (PPO) and the microorganisms studied were Lactobacillus plantarum ATCC 8014 (L plantarum), a Gram positive bacterium, non-spore-forming, producing lactic acid and acid-tolerant, and Escherichia coli K12 (E. coli), a Gram negative bacterium, non-spore-forming and acid sensitive. The objective of the study was to determine the effect of CO₂on increasing the efficiency of pressure processing to inactivate enzymes and microorganisms. CO₂ Approximately 0.2 molar% was added to the processed solutions at 500 to 800 MPa in order to additionally activate PME, PPO, L. plantarum, and E. coli. A significant interaction between CO was found₂ and pressure at 25 ° C and 50 ° C for PME and PPO, respectively. It was established that PPO activity was reduced by CO₂ in all pressure treatments. It was established that the survival of L. plantarum was reduced by the addition of CO₂ at all pressures, and the combination of CO₂ and high pressure had a significant interaction. It was determined that CO₂ It had no significant effect on the survival of E. coli under pressure.

US Patent 7,041,327 B2 to Hotchkiss et al., Issued May 9, 2006, entitled Carbon dioxide as an aid in pasteurization, describes processes to inhibit or reduce the culture of bacteria and other pathogens in a liquid by adding CO₂ to the liquid, and thermally inactivating bacteria and other pathogens, so that the CO₂ reinforce the thermal inactivation process. The process is said to be applicable to a wide variety of fluids, liquids, semi-solids and solids. Before or simultaneously with thermal inactivation, CO is added₂ the product by injection or bubbling, preferably to obtain levels of around 400-2000 ppm. At this level of CO₂, the amount of microbial death that occurs during heating in a normal pasteurization process (HTST) is increased by 10% to 90% in thermal inactivation carried out without the addition of CO₂ before the thermal inactivation step. After completing the thermal inactivation process, the CO is removed₂ free.

Protein precipitation and protein separation in protein drinks during manufacture, transportation and storage can be performed when the beverage contains an additional component, such as juice. The methods are known in the art in an attempt to overcome the precipitation of juice beverage proteins. However, most of these methods involve the use of stabilizers.

Fiber or other carbohydrates can be added as a protein stabilizing agent, such as pectin, cellulose gum, xanthan gum, gum arabic, carrageenan, guar gum, dextrin, dextrose monohydrate and polydextrose. While stabilizers can help prevent protein precipitation, they may have the disadvantage of increasing the viscosity of the beverage due to cross-linking with naturally occurring calcium cations. This increased viscosity may be undesirable since it can cause a beverage that has weak organoleptic properties for at least some applications. The range in amount of stabilizer that can be used can be quite small. For example, at a pectin concentration of less than 0.06% by weight, settling can be a significant problem, while above that percentage, the viscosity of the beverage can be undesirably high. The ideal amount of stabilizer should be determined experimentally for each beverage formula, and may need to be adjusted from one batch to another. For this reason, a beverage formula that does not include a protein stabilizer but generates a beverage with good protein solubility is desirable for many applications.

U.S. Patent 7,101,585 B2, of Shen et al., Issued September 5, 2006, entitled: Ultra High Pressure Homogenization Process for Making a Stable Protein Based Acid Beverage describes a process for preparing a stable suspension of an acidic beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a premix (I) and combined with either a paste of a homogenized protein material (C) or with a homogenized premix (II) of a hydrated protein stabilizing agent (A) and a paste of a protein material (C) to form a mixture, and pasteurize and homogenize the mixture. The homogenization of the mixture is carried out in two stages comprising a high pressure stage of 8000-30,000 pounds per square inch and a low pressure stage of 300-1000 pounds per square inch. The acidic beverage composition has a pH of 3.0 to 4.5. This drink contains juice, but it is not carbonated. Pectin is added as a stabilizer.

Yang's published patent application US 2003/0099753 A1, published May 29, 2003, describes a beverage composition based on fruit juice containing a protein selected from the group consisting of whey protein isolate and a combination of whey protein isolate and whey protein hydrolyzate; a carbohydrate selected from the group consisting of sucrose, fructose, high fructose corn syrup 42 (HFCS 42), HFCS 55, combination of sucrose, fructose, HFCS 42, and HFCS 55, and combinations of maltodextrin with another hydrate carbon selected from the group consisting of sucrose, fructose, HFCS 42, and HFCS 55; an edible acid selected from the group consisting of citric acid, phosphoric acid, combinations of citric acid and phosphoric acid and combinations of malic acid with other edible acid selected from the group consisting of citric acid and phosphoric acid; a fruit juice or combinations of fruit juices; various vitamins and minerals; and optional fibers and flavors and a process to prepare said composition. The composition containing the above ingredients is known to be clear, have a pH of about 4.0 or less, and have a viscosity of less than about 40 centlpolses. Protein stabilizing agents, including pectin, are used.

US Patent 4,478,858 to Dahlen et al., Issued October 23, 1984, entitled: Protein containing fruit drink and process for the manufacture thereof, reveals a fruit juice drink that contains protein comprising a 10-85% fruit juice portion that contains a portion of citrus juice, a portion of milk raw material from 90-15% by weight in which the portion of milk raw material comprises whey protein in an amount of 0.5-10% by weight of the finished product and, as a sweetener, a hydrolyzed lactose, made of substantially pure lactose prepared from whey or an ultrafiltration permeate of milk or whey, containing pure glucose and derived from galactose, which is known to act as a protein binding agent even in fruit drinks containing a portion of juice citric. The fruit drink can be prepared in concentrated form from a protein concentrate, concentrated fruit juice and / or fruit aromas and a concentrated hydrolyzed lactose. A polysaccharide containing stabilizer can be added to the concentrate.

DETAILED DESCRIPTION OF CERTAIN WAYS OF REALIZATION

As a preface to the detailed description, it should be noted that, as used in this specification and appended claims, the singular forms of "a", "a", "the" and "the" Include their plural referents, unless that the context clearly indicates otherwise.

The terms "around" and "approximately" as used herein, indicate that the accuracy of the nominal value presented is ± 10%.

The protein beverage composition of the disclosed embodiments of the present invention, produced using the method described in advance, provides a high protein content (in relation to the beverages described above). Also, while the protein beverage can be heat treated to inactivate the microbes, the final product exhibits storage stability that is unexpectedly long for said product.

We have developed an improved protein drink that contains a high protein concentration compared to the protein concentrations of beverages previously known in the industry. The typical protein concentration ranges between about 0.01% by weight and about 15% by weight, more typically the protein concentration ranges between about 2% by weight and about 15% by weight, and the protein concentration more typical it ranges between about 2% by weight and about 5% by weight.

In certain embodiments, a protein beverage composition suitable for human consumption comprises: essentially caseinate-free protein and derived from an aqueous protein isolate, which has been collected from membrane filtration isolation of the protein and has never been dried and, wherein said protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6, whereby substantial solubility of the protein in the beverage composition is maintained, and wherein said protein beverage It is essentially free of active microbes known as harmful to human health, both at the time of packaging of the protein drink and within a period of at least 18 months after packaging. Typically, the protein beverage composition may contain about 0.01% by weight to about 15% by weight protein and a water balance. More typically, the protein beverage composition may contain about 0.01% by weight to about 8% by weight protein and a water balance. More typically, the protein beverage composition may contain about 2% by weight to about 8% by weight protein and a water balance.

In other embodiments, a method of preparing a protein beverage comprises: mixing an aqueous protein isolate, which has been collected from membrane filtration isolation of the protein and has never been dried, with a pH adjusting agent for provide a pH between about 2 and about 4.6, whereby a mixture is obtained. Typically, the protein drink may contain about 0.01% by weight to about 15% by weight protein and a water balance. More typically, the protein drink may contain about 0.01% by weight to about 8% by weight protein and a water balance. More typically, the protein beverage composition may contain about 2% by weight to about 8% by weight protein and a water balance.

In one embodiment, the protein is essentially caseinate free. Typically, the essentially caseinate free protein is whey protein, of the class previously described herein. In some embodiments, the essentially caseinate free protein may have some caseinate or may be a whey protein that may be derived from whey protein isolate or whey protein concentrate, although other protein preparations may be used. Whey such as, for example, but not by way of limitation, a whey protein extract or a whey protein hydrolyzate. The whey protein isolate can typically be an aqueous whey protein isolate, with a whey protein concentration of about 1% by weight to about 40% by weight. The whey protein concentrate may typically be an aqueous whey protein concentrate, with a whey protein concentration of about 1% by weight to about 40% by weight. Also, the total protein content can be increased by the addition of mixtures of proteins such as whey protein and other proteins such as soy proteins.

In certain embodiments, the protein drink suitable for human consumption comprises: about 2% by weight to about 8% by weight protein, derived from an aqueous protein isolate, which has been collected from isolation by membrane filtration of protein and has never been dried, and a balance of water; and, wherein said protein beverage exhibits a pH ranging from about 3.0 to about 6.0, whereby the substantial solubility of the protein in the composition of the beverage is maintained, and wherein said protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein drink and at a time period of at least 18 months after packaging. The protein drink may also contain, optionally, about 0% by weight to about 1.5% by weight of flavor, about 0% by weight to about 0.5% by weight of sweetener, about 0 % by weight to about 0.5% by weight of acidulant, about 0% by weight to about 0.1% by weight of dye, and about 0% by weight to about 1.5% by weight of dietary fiber In one embodiment, the aqueous protein isolate can be an aqueous whey protein isolate. In another embodiment, the aqueous protein isolate may be an aqueous soy protein. In other embodiments, the aqueous protein isolate may be derived from one or more edible aqueous proteins, such as, for example, but not limited to, whey protein, soy protein, casein, lactalbumin, serum albumin, glucomacropeptide, protein of rice, pea protein, castor protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, or a combination of them.

In certain embodiments, the protein drink suitable for human consumption may be a flavored water beverage containing protein, which is constituted by about 2% by weight to about 8% by weight protein, derived from an aqueous protein isolate. , which has been collected from membrane filtration isolation of the protein and has never been dried, and a water balance; and, wherein said protein beverage exhibits a pH ranging from about 3.0 to about 6.0, whereby the substantial solubility of the protein in the composition of the beverage is maintained, and wherein said protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein drink and at a time period of at least 18 months after packaging. The protein drink may contain

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in addition, optionally, about 0% by weight to about 1.5% by weight of flavor, about 0% by weight to about 0.5% by weight of sweetener, about 0% by weight to about from 0.5% by weight of acidulant, about 0% by weight to about 0.1% by weight of dye, and about 0% by weight to about 1.5% by weight of dietary fiber. In one embodiment, the aqueous protein isolate can be an aqueous whey protein isolate. In another embodiment, the aqueous protein isolate may be an aqueous soy protein isolate. In other embodiments, the aqueous protein isolate may be derived from one or more edible aqueous proteins, such as, for example, but not limited to, whey protein, soy protein, casein, lactalbumin, serum albumin, glucomacropeptide, protein of rice, pea protein, castor protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, or a combination of them.

Whey protein is a protein fraction obtained from mammalian milk. Commercially available whey protein is typically derived from cow's milk; however, whey protein may be derived from the milk of any mammal, such as, for example, but not by way of limitation, goat's milk, buffalo, camel, black bear, llama, reindeer, kangaroo, pig, dog , rabbit, elephant, dolphin, donkey, horse, seal or human. Alternatively, whey protein can be prepared by recombinant DNA technology, using molecular biology techniques commonly known in the art.

In other embodiments, the protein can be any edible protein, other than whey protein, such as, but not limited to, casein, lactalbumin, serum albumin, glucomacropeptide, soy protein, protein rice, pea protein, castor protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein, or any combination thereof.

In another embodiment, the protein may be a combination of a whey protein, of the class previously described herein, and an edible protein, other than whey protein, such as, for example, but not by way of limitation, casein, lactalbumin, serum albumin, glucomacropeptide, soy protein, rice protein, pea protein, castor protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, or gelatin protein.

In one embodiment, the protein can be a protein isolate of

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aqueous soy, with a concentration of soy protein from about 1% by weight to about 20% by weight. However, other aqueous protein isolates can be used.

Whey protein isolate can be obtained by extracting enough non-protein constituents from whey by membrane filtration or ion exchange absorption, such that the dried finished product can contain about 90% by weight or more whey protein , and little, if any, fat, cholesterol or carbohydrates (for example, lactose). Prior to concentration and spray drying, the aqueous whey protein isolate (WPIaq) may have a whey protein concentration of about 1% by weight to about 35% by weight, and may also be essentially fat free , cholesterol and carbohydrates.

The aqueous whey protein isolate (WPIaq) can be collected at a weight concentration of about 20% to about 35% of the actual whey protein.

The WPIaq can be diluted with water at a protein concentration of about 1% to about 24%, which represents a range of the protein level of the single consistency beverage with respect to a concentrate suitable for acidification, nutrient addition, transport to a facility for the preparation of beverages and subsequent dilution, thermal processing and packaging in containers.

The various advantages of using the aqueous protein stream from membrane filtration may include the absence of damage due to the intense shear, heat, and dehydration forces that are inherent in traditional spray-dried powdered ingredients. In addition, there may be substantially lower microbial population, especially of yeasts, mold, and related spores that can be introduced into the ingredient during drying. Manufacturing savings are also facilitated by obviating the need for spray drying of the protein by manufacturing the protein and re-hydrating protein powders as part of the beverage manufacturing process; Time and labor savings as well as reduced foam interference in the protein may be among the benefits.

If they are not harmed by the added ingredients, the taste, smell, clarity or transparency of the final beverage may generally be superior to a beverage of identical nutritional composition that is produced using whey protein isolate powder.

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Although it is not desired to conform to any current theory of action, it is believed that lowering the pH of the aqueous whey protein before adding it to the beverage composition generates a protein drink with superior organoleptic properties, by preventing or at least reducing To a large extent the precipitation and gelation of the protein when it crosses the area of ​​Isoelectric points. It is believed that prior art beverages did not attempt to move quickly to the final pH and allowed the composition to remain too long at low temperatures at or near the isoelectric point, thus allowing much, or almost all, of the material to precipitate. With the inventors' discovery that this transitional state of low solubility can be traversed before precipitation begins, practitioners can easily make these clear drinks with minimal evaluation.

Whey protein has a high buffering capacity, and therefore, this pH adjustment step tends to prevent whey protein from absorbing the acids in the beverage.

The typical juice concentration in the ranks of the finished beverage ranges between about 0% by weight and about 100% by weight, more typically, the juice concentration ranges from about 0% by weight and about 98% by weight , with the most typical concentration that ranges between about 0% and about 25% by weight. Typically, the juice source may be a fruit juice, vegetable juice, or a combination thereof, and may be added in a whole, such as a liquid, a liquid concentrate, a puree, or in any other modified form that It contains one or more juice components. More typically, the juice can be depectinlized, as most of the pectins have been extracted by enzymatic digestion, chromatography, precipitation or by another method of juice depectinization. One method by which the game can be depectlized is by treating it with pectinase enzyme, as described in detail in US Patent No. 6,620,452 B1. A depectlized juice can typically be a juice with a pectin content of about 0.05% by weight of about 0.25% by weight.

You can use a simple fruit juice, a simple vegetable juice, fruit juice mixes, vegetable juice mixes, or fruit and vegetable juice mixes. Examples of a few of the many specific juices that can be used include alfalfa sprout juices, apples, apricots, avocados, bamboo cane, bananas, beans, bean sprouts, beets, red fruits of all kinds, cabbage, carrots , celery, cherries, cucumber, raisins, dates, figs, grapefruit, grapes, guava, kiwi, quinoto, lemons, limes, lychee, tangerine, mango, melons of all kinds, hairs, noni,

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oranges, papaya, passion fruit, peaches, pears, pineapple, plums, pomegranate, prune, radish, rhubarb, Swedish turnip, seaweed, zucchini, tangelo, tangerines, tomatoes and / or turnip; however, any type of juice can be used.

In some embodiments, the protein drink may be carbonated. The amount of carbonation that has been achieved by maintaining the stability of the carbonated beverage is unexpectedly high in light of the amount of protein present, with the amount of carbonation that ranges between about 0.1 volume of carbonation (by volume of liquid present in the drink) at about 6 volumes of carbonation. More typically, the amount of carbonation present ranges from about 1.6 volumes to about 3.5 volumes, with the most typical concentration ranging from about 1.7 volumes to about 3.0 volumes.

The additives can be combined with the basic highly protein beverage formulation to provide a highly protein high energy beverage. For example, caffeine can be added to increase the level of circulating fatty acids in the body of a beverage consumer. This increase in circulation showed that it increases the oxidation of these fuels, reinforcing the oxidation of fat in general. Caffeine is known as a means to strengthen the metabolism of fatty acids.

Another additive that can be included is magnesium. Magnesium can affect the energy level and may be necessary for more than about 300 biochemical reactions in the body. Magnesium can help regulate blood sugar levels, can promote normal blood pressure and can support energy metabolism and protein synthesis.

A third additive can be added to affect the energy level. The third additive can be citrulline malate. Citrulline is an amino acid that can participate in the balance of nitrogen and metabolic processes. Supplemental citrulline malate is a form of amino acid salt. Citrulline malate can improve performance and aerobic capacity by influencing lactic acid metabolism and reducing fatigue.

One or more of these effects on metabolism have been supported by evidence of an increase in the rate of oxidative adenosine triphosphate (ATP), which is essentially a basic nucleotide of intracellular energy transfer, and an increase in the production of energy during the muscular axis . These three additives that help the generation of energy, and combinations thereof, have been formulated in the highly protein drinks described herein with little or no adverse effect on the manufacturing capacity or storage life of the product.

The citrulline malate energy generating additive can have a very bitter taste in free form. We were surprised to discover that citrulline malate used in a protein beverage of the class described herein provides a pleasant-tasting beverage without the need to make a significant modification of recipes that do not contain citrulline malate.

In addition to the high protein concentration, the protein drink is essentially free of biologically pathogenic microbes such as bacteria and other decomposition pathogens of the kind that was examined by the food industry in general. Due to the method used to inactivate biologically pathogenic microbes, the protein drink is essentially free of these pathogenic microbes for more than 18 months after packaging of the protein drink in individual containers or storage under storage conditions that are standard in the food industry. non-refrigerated drinks In addition to the absence of biologically pathogenic microbes, there is little or no precipitation of the protein, little or no thickening, the taste and color are maintained, and the taste and sensation in the mouth is maintained. In formulations that are designed to be transparent, without turbulence, the protein drink is clear in color after the storage period. The recommended storage temperature is above freezing temperature (32 ° F) to around 75 ° F. Storage of the protein drink at temperatures exceeding 100 ° F for periods of several months, such as about five months, are even possible without impairing taste and clarity.

In one embodiment, the protein beverage can be treated to inactivate the microbes in the presence of carbonation that can be used to provide the taste and mouthfeel of the beverage, while maintaining the minimum amount of carbonation required to provide Said taste and mouthfeel.

The treatment to inactivate or extract the microbes may include thermal processing by exposure to high temperature, aseptic packaging, carbonation, ozonation, radiation, ultra violet light, high pressure processing, filtration, membrane permeation, pulsed electric field, sonication, and combinations thereof. Typically, the treatment for microbial inactivation can be carried out in the individual container used for storage

<img file="AR101668A2_D0005.tif" />

and manipulation of carbonated protein drink. The evaluation has shown that for microbial inactivation carried out for the individual package, the microbe plate count is Insignificant and typically zero after a storage period of more than 18 months at temperatures ranging between 35 ° F and around 75 ° F.

In one embodiment, thermal processing is not used to nactlvar microbes. In this embodiment, microbial inactivation is due to the addition of carbon dioxide to the protein drink. As discussed in advance, the CO₂ can inhibit microbial culture by replacing O₂ by CO₂, by lowering the pH of the carbonated protein drink by dissolving CO₂ and formation of carbonic acid, and by direct effect of CO₂ on the metabolism of microorganisms.

In another embodiment, thermal processing is not used to inactivate microbes. In this embodiment, microbial inactivation is due to high pressure processing (HPP) of the protein beverage. HPP can be applied to the protein drink before carbonation and packaging, after carbonation and before packaging, or after carbonation and packaging. HPP can also be used for a protein drink that is not carbonated. Various types of HPP equipment systems can be used, such as those produced by Avure Technologies of 22408 66¹¹¹ Avenue South, Kent, WA 98032, Elmhurst Research, Inc. of 60 Loudonville Rd., Albany, NY 12204, and NC Hyperbarlc e 28760 Tres Cantos, Madrid, Spain.

HPP can be performed by placing the protein drink in a container inside a container filled with water (or other fluid that transmits pressure), closing the container and increasing the pressure exerted on the container by pumping more water into the pressure vessel through of an external pressure manifold. The elevated pressure can be maintained for a specific period of time, then it can be reduced. Pressure levels of 600 MPa at 25 ° C may, in general, be sufficient to inactivate the vegetative forms of microorganisms, such as pathogens that do not form spores, vegetative bacteria, yeast and mold. HPP can be carried out by the method described in US Pat.

No. 6,635,223 B2 of Maerz, issued October 21, 2003, entitled Method for inactivating microorganisms using high pressure Processing.

In another embodiment, thermal processing is not used to inactivate microbes. In this embodiment, microbial inactivation is due to the

<img file="AR101668A2_D0006.tif" />

combined effects of the addition of carbon dioxide to the protein drink and HPP of the carbonated protein drink. The HPP can be applied to the carbonated protein drink before packaging or after packaging.

In another embodiment, thermal processing is not used to inactivate microbes. In these embodiments, microbial inactivation may be due to carbonation, aseptic packaging, ozonation, radiation, ultra violet light, HPP, membrane permeation, pulsed electric field, sonication, combinations thereof and others.

In yet another embodiment of the invention, thermal processing is used to inactivate microbes. The bulk beverage is pasteurized in a way that is common to the beverage and fruit juice industries, known as "hot pack" or "hot-fill," where the product is thermally processed in a continuous flow with a maximum temperature of about 160 ° F to about 200 ° F with a maintenance time at that maximum temperature that ranges between about 15 seconds and about 3 seconds. The product is cooled slightly to about 160 ° F to about 185 ° F just before being packaged in glass or plastic containers designed for hot packaging.

The continuous process method has several advantages over the Cuba method, the most important being the saving in time and energy. For most continuous processing, a short time high temperature pasteurizer (HTST) is used. Heat treatment can be achieved using a plate heat exchanger. This piece of equipment consists of a stack of corrugated stainless steel plates attached to a rack. There are several orientation patterns that can be used. The joints are used to define the limits of the channels and prevent filtration. The heating medium may be vacuum steam or hot water.

A protein beverage of an embodiment of the invention may also contain additional additives to: reinforce the nutritional value (other than those added in particular to reinforce energy generation); help protect the muscular system and joints during physical activity; add the value of flavor to the drink; or provide a desired appearance to the beverage, provided that the additional agent is stable in the beverage. In an embodiment of the invention the protein drink can be consumed as a meal replacement. Examples of additional agents that strengthen nutritional value include nutrients such as vitamins, minerals (including calcium or a calcium derivative), herbal supplements, concentrated plant extracts, glucosamlna,

<img file="AR101668A2_D0007.tif" />

amino acids, fatty acids and fiber. Examples include the following: vitamins such as vitamin A, vitamin C, vitamin D, and vitamin E, by way of example and not as a limitation; minerals such as zinc, chromium, iron, calcium, magnesium (previously mentioned) and potassium, by way of example and not as a limitation; herbal supplements such as ginseng, gingko blloba, saw palmetto, green tea, and hoodia gordonli, by way of example and not as a limitation; amino acids, such as L-Glutamine, L-Arglnine, Taurine, creatine, N-acetyl-cIstein, N-acetylcarnltine, L-Leuclna, L-isoleucine and L-valine, by way of example and not as a limitation; fatty acids such as docosahexaenolco acid (DHA), elcosapentaeonoic acid (EPA), Omega 3's and Omega 6's, by way of example and not as a limitation; and fibers such as ollgofructopoUsacárldos, corn fiber, oat fiber, and flax fiber, by way of example and not as a limitation.

Concentrated vegetable extracts, which can be high in vitamins and nutrients, while low in calories, can be added. These extracts can be derived from fruits, herbs, vegetables and other plants that may have a high content of nutritional components. Production can be carried out by conventional methods, such as those described in detail in US Patent 6,620,452 B1; however, these extracts may be commercially available. An example of these extracts may be the extract derived from green tea, called Sunphenon 90M, from Talyo International, Mlnneapolls, Minnesota 55416, USA.

An example of an additive to help protect the muscular system and joints during physical activity may be a hyperimmune milk protein concentrate that works in combination with the edible nutritional protein already present in the protein drink. The hyperimmune milk protein concentrate can be manufactured in the manner described in detail in US Patent 5,650,175. An example of the hyperimmune milk protein is available from Stolle Mllk Blologlcs of Chicago, III. under the trade name MIcroLactln ™ and is distributed by Humanetlcs Corporation of Eden Pralrle, MN, by way of example and not as a limitation. The hyperimmune milk protein concentrate may be derived from whey, such as a fractionation from whey. However, the hyperimmune milk protein concentrate may exhibit functional properties similar to casein. The use of a hyperimmune milk protein concentrate in the formulation of the beverage typically generates a beverage that exhibits turbulence.

The flavoring agent or agents may provide a fruity taste, cola flavor,

<img file="AR101668A2_D0008.tif" />

Vanilla flavor, or chocolate flavor, by way of example and not as a limitation. Other flavorings are, by way of example and not as a limitation, stevia leaf extract and Lo Han Guo. Sweeteners, natural or synthetic, such as sucrose, sucralose, aspartame and / or acesulfame potassium, neotame, polydextrose, glycerin, sorbitol, high fructose corn syrup, corn syrup, saccharin, honey, molasses, maple syrup and Xylitol, can be used, by way of example and not as a limitation. Coloring agents can be added. Agents such as citric acid, fumaric acid, adipic acid, tartaric acid and, in some cases, lactic acid can be added to adjust the sour taste.

Additional ingredients in the form of analgesics, such as, for example, aspirin, can be added in specialized product applications. Mild stimulants other than the aforementioned caffeine can be added, such as, for example, green tea. Relaxers such as, for example, melatonin can also be added.

To provide stability, the protein beverage may include an antifoaming agent such as dimethylpolysiloxane, and a pH adjusting agent such as phosphoric acid, citric acid, tartaric acid, fumaric acid, adipic acid and, in some cases, lactic acid. Citric acid and excess methyl acid can cause sour taste and astringency of taste and produce an unpleasant drink that has an unacceptable oral sensation when consumed. Phosphoric acid is currently preferred as a pH adjusting agent, since the amount required to obtain a desired pH may be typically less, and the taste of the beverage is less affected by the pH adjustment. The adjusted pH of the protein drink typically ranges between about 2.0 and about 5.5, more typically between about 2.0 and about 3.4. To provide additional stability, the protein beverage can be formulated to essentially exclude a component that includes caseinate. Caseinate may not be stable at the pH of the protein drink.

One or more preservatives may be added to the protein beverage, such as, for example, one or more chemical preservatives, one or more natural preservatives, a combination thereof, or others. Examples of chemical preservatives that can be used include, for example, a sorbate or a benzoate. Examples of natural preservatives, for example, that can be used include nisin or natamycin, which can be obtained commercially from a supplier of food ingredients, such as Danisco A / S Langebrogade 1 DK-1001 Copenhagen.

<img file="AR101668A2_D0009.tif" />

The protein beverage can be prepared by mixing in water an antifoaming agent, an amount of a pH adjusting agent to provide a pH of about 2 to about 5.5 and an amount of protein sufficient to provide a final protein content in the beverage which ranges from about 0.01% by weight to about 8% by weight protein.

The protein drink can be carbonated by adding carbon dioxide to the mixture in an amount sufficient to obtain a carbonated protein drink where the amount of carbonation present in the beverage ranges between about 0.1 volumes and about 6 volumes per volume of liquid mixture . In some embodiments of the method, carbon dioxide can be added in the form of sterile carbonated water. In other embodiments, the sterile carbon dioxide is bubbled through the liquid mixture until a desired amount of carbon dioxide is obtained. In any embodiment, the final protein content of the beverage ranges between about 0.01% by weight and about 8% by weight, and the carbonation ranges between about 0.1 volumes and about 6 volumes. In other embodiments, the final protein content of the beverage ranges between about 2% by weight and about 8% by weight and the carbonation ranges between about 0.1 volumes and about 6 volumes.

The protein drink can be prepared by mixing in water an antifoam agent, an amount of a pH adjusting agent to provide a pH of about 2 to about 4.6, an amount of juice to provide a final juice content in the drink which ranges between about 0% by weight and about 100% by weight of juice, and an amount of protein sufficient to provide a final protein content in the beverage ranging from about 0.01% by weight to about 8% by weight protein; heating the mixture at a temperature ranging from about 140 ° F to about 188 ° F for a period of time suitable for inactivating microbes that may be present in the mixture; and cooling the mixture to a temperature of about 40 ° F or less.

The protein drink can be carbonated by adding carbon dioxide to the mixture in an amount sufficient to obtain a carbonated protein drink where the amount of carbonation present in the beverage ranges from about 0.1 volumes to about 6 volumes per volume of liquid mixture . In some embodiments of the method, carbon dioxide is added in the form of sterile carbonated water. In some embodiments, sterile carbon dioxide is bubbled through the liquid mixture until the desired amount of

<img file="AR101668A2_D0010.tif" />

carbon dioxide. In any embodiment, the final juice content of the beverage ranges between about 0% by weight and about 100% by weight, the final protein content of the beverage ranges between about 0.01% by weight and about 8% by weight, and carbonation ranges between about 0.1 volumes and about 6 volumes. In other embodiments, the final juice content of the beverage ranges between about 0% by weight and about 98% by weight, the final protein content of the beverage ranges between about 2% by weight and about 8% by weight, and carbonation ranges between about 0.1 volumes and about 6 volumes.

The protein drink can also be prepared in a manner similar to that described in advance, with the additional step of HPP to inactivate the microbes in the protein drink. The passage of HPP can take place before the addition of carbon dioxide or after the addition of carbon dioxide. Carbonated protein drink can be treated with HPP before packaging or after containerized packaging.

The protein drink can also be prepared in a manner similar to that described in advance, with the exception that heating of the mixture can be carried out after the carbonation is added instead of before the carbonation is added. This requires that precautions be taken to maintain carbonation during the heating and cooling process. We have discovered that it is possible to maintain carbonation if the carbonated protein drink can be packaged in individual size containers and the beverage containers can then be processed for microbial inactivation.

In another embodiment, the protein beverage may include about 0% alcohol by volume to about 15% alcohol by volume. Typically, the percent alcohol by volume ranges from about 4% by volume to about 8% by volume. The alcohol used can be derived from malt, fermenting the grain.

In other embodiments, the protein beverage can be prepared in concentrated forms, which can be diluted before being consumed with a liquid, such as, for example, but not by way of limitation, water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, rice milk, almond milk, one of its combinations or others. Certain embodiments include a liquid used for dilution, which may be carbonated liquid or a liquid without gas. If a liquid without gas is used, the beverage can be carbonated with carbon dioxide gas after

<img file="AR101668A2_D0011.tif" />

dilution.

One embodiment of a protein drink concentrate may be a concentrated syrup, which may include about 0% by weight to about 60% by weight of the juice concentrate, wherein said juice concentrate has a Brix value of about 20 ° Brix at about 75 ° Brix, and about 0.02% by weight to about 75% by weight protein. Another embodiment of a concentrated syrup of the protein drink may include about 0% by weight to about 60% by weight of the juice concentrate, wherein said juice concentrate has a Brix value of about 20 ° Brix to about 75 ° Brix , and about 4% by weight to about 75% by weight protein. Said concentrated syrup of the protein drink can, at the time of packaging and during subsequent storage without refrigeration, maintain the substantial solubility of the protein. Said embodiment of the concentrated syrup of the protein drink may also, at the time of packaging and during subsequent preservation, be essentially free of pathogenic microbes known as harmful to human health.

The concentrated syrup of the protein drink may include about 0% by weight of the juice concentrate and about 0.02% by weight to about 40% by weight of protein.

The juice concentrate used for the concentrated syrup of the protein drink can be derived from a single fruit juice, a single vegetable juice, fruit mix juice, vegetable mix juice, or fruit juice mixes can be used and vegetables. Examples of a few of the many specific juices that can be used may include, but are not limited to, juices of alfalfa sprouts, apples, pineapples, silverware, bamboo shoots, bananas, beans, bean sprouts, beets, whole berries type, cabbage, carrots, celery, cherries, cucumbers, currants, dates, figs, grapefruit, grapes, guava, kiwi, quinoto, lemons, limes, lychee fruit, tangerine, mango, melons of all kinds, nectarines, noni, oranges , papaya, passion fruit, peaches, pears, pineapples, plums, pomegranates, plums, radishes, rhubarb, kohlrabi, seaweed, pumpkin, tangelo, tangerine, tomatoes, and / or turnips as well as their combinations; however, any type of juice can be used.

The protein used for the embodiment of the concentrated syrup of the protein drink may be essentially free of caseinate. In some embodiments, the essentially caseinate free protein may have some caseinate or may be a whey protein, of the class previously described herein.

An essentially caseinate free protein may be a whey protein that may be derived from whey protein extract or whey protein concentrate, although other whey protein preparations may also be used, such as, for example, but not limitation mode, a whey protein extract or a whey protein hydrolyzate. The whey protein extract may be an aqueous whey protein extract, with a whey protein concentration of about 1% by weight to about 40% by weight. The whey protein concentrate may be an aqueous whey protein concentrate.

The whey protein extract can be obtained by extracting enough non-protein constituents from the serum by membrane filtration or ion exchange absorption, so that the finished dry product can contain approximately 90% by weight or more of whey protein, and little, or no fat, cholesterol or carbohydrates (for example, lactose). Prior to concentration and spray drying, the aqueous whey protein extract (WPIaq) may have a whey protein concentration of about 1% by weight to about 35% by weight, and may also be essentially free of fat, cholesterol and carbohydrates

The aqueous whey protein extract (WPIaq) is collected in a weight concentration of about 20% to about 35% real whey protein.

The WPIaq is diluted with water to a protein concentration of approximately 1% to approximately 24%, which represents a protein level range of the simple beverage to a concentrate suitable for acidification, nutrient addition, transport to a manufacturing facility of beverages and subsequent dilution, thermal processing, and container shipments.

The protein used for the concentrated syrup of the protein drink may also include any edible protein, other than whey protein, such as, for example, but not by way of limitation, casein, lactoalbumin, serum albumin, glucomacropeptide, soy protein , rice protein, pea protein, cane protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein and their combinations or others.

The protein used for the concentrated syrup of the protein drink may also include a combination of a whey protein, of the class previously described herein and an edible protein, different from whey protein, such as for example, but not limitation mode, casein, lactalbumin, serum albumin, glucomacropeptide, soy protein, rice protein, pea protein, cane protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein and its combinations or others.

Normally the pH of the aqueous protein (extract or concentrate) can be adjusted with an appropriate pH adjusting agent to combine the pH of the beverage composition before mixing the protein with the beverage composition.

The concentrated syrup of the protein drink may also include about 0% by weight to about 100% by weight of the filling, wherein the filling can be water, a sweetener, a flavoring agent, a coloring agent, an antifoaming agent, a nutrient, calcium or a calcium derivative, an energy generating additive, an herbal supplement, a concentrated plant extract, a preservative, its combinations, or others.

The concentrated syrup of the protein drink can be treated to inactivate microbes by pasteurization, aseptic container, carbonated, ozonation, radiation, ultraviolet light, high pressure processing, membrane permeation, pulsed electric field, sonication, combinations, or other treatments of inactivation with microbes.

The concentrated syrup of the protein drink can vary from about twice the syrup to about twenty-five times the syrup. A further embodiment of the concentrated syrup of the protein drink can be prepared as about five times of syrup, wherein one part of the concentrated syrup of the protein drink can be diluted with four parts of liquid to prepare a protein drink. The liquid can be any liquid suitable for human consumption, such as, for example, but not by way of limitation, water, fruit juice, vegetable juice, tea, alcohol, coffee, milk, soy milk, rice milk , almond milk, its combinations, or others.

In some embodiments, the protein beverage prepared from the concentrated syrup of the protein beverage may be a carbonated beverage. The carbonation of the protein beverage may vary from about 1.0 volume to about 3.5 volumes per volume of beverage, preferably, about 1.6 to about 3.5 volumes per volume of beverage; more preferably, about 1.6 to about 3.0 volumes per beverage volumes.

The carbonation can be added in the form of a carbonated liquid, such as, for example, but not by way of limitation, carbonated water. The carbonation can be added by bubbling sterile carbon dioxide through the protein drink until the desired amount of carbon dioxide is present. Carbonation can also be added by the addition of any edible carbonation source, such as, for example, but not by way of limitation, a carbonate material capable of reacting with an acid or mixture of acids to effect the release of carbon dioxide. after contact with water. See publication of US Patent Application No. 20020136816, the description of which is incorporated herein by reference.

In some embodiments, the concentrated syrup of the protein beverage can be used by an individual, and can be packaged in single-use potions or in small bottles, such as, for example, but not by way of limiting 50 ml bottles. - 1500 mi suitable for domestic use. In other embodiments, the concentrated syrup of the protein beverage can be packaged in larger containers suitable for use in a beverage dispenser in dining room service or in a restaurant or bar beverage dispenser. In still other embodiments, the concentrated syrup of the protein beverage can be produced in large batches for use in the preparation of a protein beverage in a bottling plant or other commercial beverage preparation facility.

The concentrated syrup of the protein drink can be prepared by mixing a juice concentrate having a Brix value of about 20 ° Brix to about 75 ° Brix, to obtain a weight percent of the juice concentrate of about 0% in weight to about 60% by weight and a protein to obtain a weight percent of protein in the mixture of about 0.05% by weight to about 60% by weight, thus a mixture is obtained. The concentrated syrup of the protein drink can be packaged in a container that is stored at room temperature.

In one embodiment, the concentrate of the protein beverage may be a concentrated powder, which can be prepared as a dry preparation, such as, for example, but not by way of limitation, a powder, granular, glass or other types of preparations. of dry particles. Dry preparations can be prepared by mixing various ingredients as described above to form a concentrated syrup, then the syrup is dehydrated to a dry powder form by conventional drying methods, such as, for example, but not by way of limitation, lyophilization (freeze drying), spray drying, fluid bed drying, drum drying, combinations thereof or others.

In many of the Examples described below, the protein used is whey protein, because this protein provides the flavor and offers other additional advantages of the class previously described. However, those skilled in the art will understand that to adjust the pH to extend to higher or lower pH ranges and / or produce a protein drink that has a protein content in other positions in the range of about 0.01% to about 15 %, other proteins such as milk protein, soy protein, lactoabumin, serum albumin, glucomacropeptide, rice protein, pea protein, cane protein, wheat protein, can also be used. hemp protein, zein, flax protein, egg white protein, ovalbumin, gelatin protein and its combinations or others, by way of example and not by way of limitation, alone or in combination, to create the present protein drink. Hydrolysates and derivatives of these common protein sources may also be used in the embodiments contemplated by this description.

In most of the Examples described below, the method used to inactivate microbes is pasteurization, however other methods may be used, such as aseptic packaging, carbonation, ozonation, radiation, ultraviolet light, high pressure processing, permeation. of membrane, pulsed electric field, sonication, their combinations, or others.

EXAMPLES

Example one

The following example describes the use of the aqueous protein ingredient for the production of approximately 10,000 liters of a fruit-flavored protein drink with a whey protein concentration of 3.33%, approximately equal to the total milk protein concentration vaccine. The weight of the lot is approximately 10,350 kg.

The temperature should be maintained in the range of 40-50 degrees Fahrenheit during the acidification process.

1035 kg of aqueous whey protein are diluted at a rate of 33.3% (w / w) total protein by the addition and slow mixing of an equal weight of purified water to produce 2070 kg of 16.65% whey protein watery

Approximately 50 kg of 85% phosphoric acid are added at a rate of approximately 5 kg / minute with constant mixing with an end point that is a specific pH of 3.2 + 0.2.

The acidified aqueous protein is transferred to two bulk bags designed to transport palletized food grade liquid. The bags normally have a capacity of 250-300 gallons, and in this case the bags contain a total of approximately 450 gallons.

Bulk transport should be done in a way in which the temperature can be maintained at 40-60 degrees.

After arriving at a beverage manufacturing facility, the protein is transferred to a batch tank of appropriate volume (in this example, 3,000-5,000 gallon capacity).

Additional water is added to obtain approximately 99% final volume, after which flavors, colors, sweeteners and other desired ingredients are added. The final pH of 3.2 + 0.2 is obtained by the addition of a single organic acid such as citric acid, malic acid, tartaric acid, a combination thereof, or other organic acids.

The bulk beverage is pasteurized in a common way in the beverage and fruit juice industries known as “hot filling, where the product is thermally processed in a continuous flow with a maximum temperature of 160 - 200 ° F over time Retention at this maximum temperature that varies from 15 seconds to approximately 3 seconds. The product is cooled slightly to 160-185 ° F immediately before being loaded into glass or plastic containers designed for hot filling.

Example two

An alternative method of producing said beverage can be carried out by complete dilution and the addition of ingredients that are made at the protein production site, followed by the bulk transport of the finished beverage to the beverage processor / bottler . This method is considered more expensive due to the transport of additional water and should generally be avoided unless the beverage processor cannot complete the batch preparation.

Example three

Another alternative method of producing said beverage consists in transporting the highly concentrated aqueous protein in its undiluted and non-acidified state, after which these steps are performed at the beverage processing and filling site of the container.

Example four

A fourth example involves the use of a stream of aqueous protein from membrane filtration of soy protein. In this example, the addition of antlmlcrobial agents is recommended at the beginning of the process, since the aqueous soy protein should not be acidified as a concentrate or as a finished beverage due to its insolubility in acidic solutions. The temperature should be maintained at 30-42 ° F until final beverage processing using aseptic technology for sterilization and filling of containers.

Example Five

The following example describes the use of the aqueous protein ingredient for the production of approximately 385 liters of a fruity water-based protein beverage with a whey protein concentration of approximately 3.35%, approximately equal to the protein concentration Total milk vaccine. The weight of the lot is approximately 387 kg.

The temperature should be maintained in the range of 40-50 degrees Fahrenheit during the acidification process.

Approximately 3.6 kg of fiber fiber (such as VltaSugar ™ brand fiber from Blo Neutra, located in Edmonton, Canada) is diluted by the addition and slow mixing in approximately 316.3 kg of purified water. Alternatively, a small amount, such as about 1 kg or less of the dietary fiber, can be reserved to make a "premix" with other dry ingredients that are added in small amounts of less than 1 kg.

Approximately 64.8 kg of an aqueous whey protein extract (such as the aqueous whey protein extract available in Trega, located in Wisconsln) at a rate of approximately 20.0% (w / w) of total protein is diluted by the addition and slow mixing to the mixture of water and fiber. The mixture mixes well, however care is taken to avoid the incorporation of air into the mixture, which causes the undesirable effect of foaming. It should be noted that the concentration of whey protein in the preparation of aqueous whey protein may vary between batches and / or manufacturers, and accordingly the amount of aqueous whey protein extract and water must be properly adjusted to obtain the concentration of desired final protein in the finished beverage.

The pH of the mixture is examined, and if it is greater than 3.22 phosphoric acid is added at a rate of approximately 5 kg / mlnute with constant mixing to the end point which is a specific pH of approximately 3.2.

Approximately 0.39 kg of malic acid and approximately 0.39 kg of citric acid are added to the mixture and the pH is recorded after mixing well.

Approximately 81.24 grams of sucralose and approximately 154.75 grams of color, such as red 2479 are added to the mixture. Alternatively, sucralose and color can be premixed with approximately 1 kg or less of dietary fiber (mentioned above) to aid in the dispersion and wetting of sucralose and color.

Approximately 386.87 grams of natural pomegranate flavor (such as the natural pomegranate flavor available in Virginia Daré of Brooklyn, New York) and approximately 773.74 grams of natural fruit soda flavor (such as the fruit soda flavor Natural available in Virginia Daré of Brooklyn, New York) are added to the mix. After mixing well the pH is recorded again.

The bulk beverage is pasteurized in a common way in the Fruit Beverage and Juice Industries known as "hot filling", where the product is thermally processed in a continuous flow with a maximum temperature of 160 - 200 ° F over time. Retention at this maximum temperature that varies from 15 seconds to approximately 3 seconds. The product is cooled slightly to 160-185 ° F immediately before being loaded into glass or plastic containers designed for hot filling.

Example Six

The following example describes the use of the aqueous protein ingredient for the production of approximately 385 liters of a fruity water-based protein beverage with a whey protein concentration of approximately 3.35%, approximately equal to the concentration of total milk protein. The weight of the lot is approximately 387 kg.

The temperature should be maintained in the range of 40-50 degrees Fahrenheit during the acidification process.

Approximately 3.6 kg of dietary fiber (such as VitaSugar ™ brand fiber from Bio Neutra, located in Edmonton, Canada) is diluted by the addition and slow mixing in approximately 315.6 kg of purified water. Alternatively, a small amount, such as about 1 kg or less of the dietary fiber, can be reserved to make a "premix" with other dry ingredients that are added in small amounts of less than 1 kg.

Approximately 64.8 kg of an aqueous whey protein extract (such as the aqueous whey protein extract available in Trega, located in Wisconsin) at the rate of approximately 20.0% (w / w) total protein is diluted by the addition and slow mixing to the mixture of water and fiber. The mixture mixes well, however care is taken to avoid the incorporation of air into the mixture, which causes the undesirable effect of foaming. It should be noted that the concentration of whey protein in the preparation of aqueous whey protein may vary between batches and / or manufacturers, and accordingly the amount of aqueous whey protein extract and water must be properly adjusted to obtain the concentration of desired final protein in the finished beverage.

The pH of the mixture is examined, and if it is greater than 3.22 phosphoric acid is added at a rate of approximately 5 kg / minute with constant mixing to the end point which is a specific pH pH of approximately 3.2.

Approximately 0.39 kg of malic acid and approximately 0.39 kg of citric acid are added to the mixture and the pH is recorded after mixing well.

Approximately 81.24 grams of sucralose and approximately 96.72 grams of color, such as purple 2748 are added to the mixture. Alternatively, sucralose and color can be premixed with approximately 1 kg or less of dietary fiber (mentioned above) to aid in the dispersion and wetting of sucralose and color.

Approximately 1160.6 grams of natural blueberry flavor (such as the natural blueberry flavor available in Virginia Daré of Brooklyn, New York) and approximately 773.74 grams of natural raspberry flavor (such as the natural raspberry flavor available in Virginia I will give from Brooklyn, New York) are added to the mix. After mixing well the pH is recorded again.

The bulk beverage is pasteurized in a common way in the beverage and fruit juice industries known as "hot filling", where the product is thermally processed in a continuous flow with a maximum temperature of 160 - 200 ° F over time Retention at this maximum temperature that varies from 15 seconds to approximately 3 seconds. The product is cooled slightly to 160-185 ° F immediately before being loaded into glass or plastic containers designed for hot filling.

Example Seven

The following example describes the use of the aqueous protein ingredient for the production of approximately 385 liters of green tea flavored water-based protein drink with a soy protein concentration of approximately 3.35. The weight of the lot is approximately 387 kg.

The temperature should be maintained in the range of 40-50 degrees Fahrenheit during the acidification process.

Approximately 3.6 kg of dietary fiber (such as VltaSugar ™ brand fiber from Bio Neutra, located in Edmonton, Canada) is diluted by the addition and slow mixing in approximately 301.7 kg of purified water. Alternatively, a small amount, such as about 1 kg or less of the fiber, can be reserved to make a "premix" with other dry Ingredients that are added in small amounts of less than 1 kg.

Approximately 77.6 kg of an aqueous soy protein extract at approximately 16.7% (w / w) of total protein is diluted by the addition and slow mixing to the water and fiber mixture. The mixture mixes well, however care is taken to avoid the incorporation of air into the mixture, which causes the undesirable effect of foaming. It should be noted that the concentration of soy protein in the preparation of aqueous soy protein may vary between batches and / or manufacturers, and accordingly the amount of aqueous soy protein extract and water must be properly adjusted to obtain the concentration of desired final protein in the finished beverage.

The pH of the mixture is examined, and if it is greater than 6.0 phosphoric acid is added at a rate of approximately 5 kg / minute with constant mixing to the end point which is a specific pH pH of approximately 5.75.

Approximately 0.39 kg of citric acid is added to the mixture and the pH is recorded after mixing well.

Approximately 127.7 grams of Lo Han Guo sweetener are added to the mixture. Alternatively, the Lo Han Guo sweetener can be premixed with approximately 1 kg or less of dietary fiber (mentioned above) to aid in the dispersion and wetting of Lo Han Guo.

Approximately 2.32 kg of natural green tea flavor (such as the flavor of natural green tea available in Virginia Daré of Brooklyn, New York), approximately 773.74 grams of natural black tea flavor (such as the taste of black tea natural available in Virginia Daré of Brooklyn, New York), and approximately 386.87 grams of natural lemongrass flavor (such as the flavor of natural lemongrass available in Virginia Daré of Brooklyn, New York) are added to the mixture. After mixing well the pH is recorded again.

The bulk beverage is pasteurized in a common way in the beverage and fruit juice industries known as "hot filling", where the product is thermally processed in a continuous flow with a maximum temperature of 160 - 200 ° F over time Retention at this maximum temperature that varies from 15 seconds to approximately 3 seconds. The product is cooled slightly to 160-185 ° F immediately before being loaded into glass or plastic containers designed for hot filling.

Example eight

The following example describes the use of the aqueous protein ingredient for the production of approximately 19,400 kilograms of an orange and mango flavored water-based protein drink with a whey protein concentration of approximately 5%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

4811.24 kg of Trega preacidified aqueous whey protein extract was diluted at a rate of 20% (w / w) total protein by the addition and slow mixing of 14492.42 kg of water.

Approximately 4.85 kg of methyl acid was added with constant mixing.

Flavors, colors, preservative, and sweeteners were added as follows: 4074.04 g of sucralose sweetener, 291 g of Sensient # 8006 Dry Yellow # 6 (orange color), 11.64 kg of potassium benzoate, 15520, 14 g of natural flavor VDare Orange PB26 and 31040.28 g of natural flavor VDare Mango SW45.

A final pH of 2.95 to 3.10 was obtained by the addition of approximately 29.10 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

Example nine

The following example describes the use of the aqueous protein ingredient for the production of approximately 19,400 kilograms of grape-flavored water-based protein drink with a whey protein concentration of approximately 5%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

4811.24 kg of Trega preacidified aqueous whey protein extract was diluted at a rate of 20% (w / w) total protein by the addition and slow mixing of 14522.49 kg of water.

Approximately 19.4 kg of tartaric acid was added with constant mixing.

Flavors, colors, preservative, and sweeteners were added as follows: 4074.04 g sucralose sweetener, 232.80 g of Sensient # 7700 Dry Red # 40 (red color), 11.64 kg of potassium benzoate, 21340 , 19 g of VDare Grape CS10 flavor and 58.20 g of Sensient # 5601 Dry Blue # 1 (blue color).

A final pH of 3.0 to 3.10 was obtained by the addition of approximately 9.70 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

Example ten

The following example describes the use of the aqueous protein ingredient for the production of approximately 19,400 kilograms of a tropical fruit-flavored water-based protein drink with a whey protein concentration of approximately 5%.

4811.24 kg of Trega preacidified aqueous whey protein extract was diluted at a rate of 20% (w / w) of total protein by the addition and slow mixing of 14519.67 kg of water.

Flavors, colors, preservative, and sweeteners were added as follows: 4074.04 g of sucralose sweetener, 194 g of Sensient # 7700 Dry Red # 40 (red color), 11.64 kg of potassium benzoate, 14550, 13 g of liquid natural flavor VDare Punch AN28 liquid, and 9700.09 g of dry flavor VDare Punch AN27.

A final pH of 2.95 to 3.10 was obtained by the addition of approximately 29.10 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

Example Eleven

The following example describes the use of the aqueous protein ingredient for the production of approximately 3880 kilograms of an orange and mango flavored water-based protein drink with a whey protein concentration of approximately 3.3%.

The temperature must be maintained in the range of 20-25 degrees Celsius during the acidification process.

604.56 kg of Trega aqueous whey protein extract was diluted at a rate of 21.50% (w / w) of total protein by the addition and slow mixing of 3218.57 kg of water.

Approximately 1,164 kg of malic acid was added with constant mixing.

Flavors, colors, preservative, fiber and sweeteners were added as follows: 795.41 g of sucralose sweetener, 232.80 g of Colormaker Orange annatto powder 2733 2716.02 g of potassium benzoate, 36.86 kg of VitaSugar fiber, 3104.03 g of natural flavor VDare Orange PB26 and 6208.06 g of natural flavor VDare Mango SW45.

A final pH of 2.95 to 3.05 was obtained by the addition of approximately 5.82 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. of retention at this maximum temperature that varies from approximately 15 seconds to approximately 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for filling in hot water.

Example twelve

The following example describes the use of the aqueous protein ingredient for the production of approximately 3880 kilograms of pomegranate-flavored water-based protein drink with a whey protein concentration of approximately 3.3%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

604.56 kg of Trega aqueous whey protein extract was diluted at a rate of 21.50% (w / w) of total protein by the addition and slow mixing of 3216.11 kg of water.

Approximately 2,716 kg of malic acid were added with constant mixing.

Flavors, colors, preservative, fiber and sweeteners were added as follows: 776.01 g of sucralose sweetener, 388.0 g of Colormaker Purple Carrot 2748 powder, 1552 g of Colormaker Red Cabbage 2714 powder, 2716.02 g of potassium benzoate, 36.86 kg of VltaSugar fiber, 3880.04 g of natural flavor VDare Pomegranate and 7760.07 g of natural flavor VDare Fruit Punch.

A final pH of 2.95 to 3.05 was obtained by the addition of approximately 2,716 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

Example thirteen

<img file="AR101668A2_D0012.tif" />

The following example describes the use of the aqueous protein ingredient for the production of approximately 3880 kilograms of a blueberry-raspberry-flavored water-based protein drink with a whey protein concentration of approximately 3.3%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

604.56 kg of Trega aqueous whey protein extract was diluted at a rate of 21.50% (w / w) of total protein by the addition and slow mixing of 3210.67 kg of water.

Approximately 1,552 kg of malic acid was added with constant mixing.

Flavors, colors, preservative, fiber and sweeteners were added as follows: 776.01 g of sucralose sweetener, 1940.02 g of Colormaker Red Cabbage 2714 powder, 2716.02 g of potassium benzoate, 36.86 kg of VitaSugar fiber, 11640.11 g of natural VDare Blueberry flavor and 7760.07 g of natural VDare Raspberry flavor.

A final pH of 3.05 to 3.15 was obtained by the addition of approximately 1,552 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

Example fourteen

The following example describes the use of the aqueous protein ingredient for the production of approximately 3860 kilograms of cranberry-apple-flavored water-based protein drink with a whey protein concentration of approximately 1.04%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

200,778 kg of Trega aqueous whey protein extract was diluted at a rate of 20.0% (w / w) total protein by the addition and slow mixing of 3589.67 kg

<img file="AR101668A2_D0013.tif" />

of water.

Approximately 2,317 kg of malic acid were added with constant mixing.

Flavors, colors, fiber and sweeteners were added as follows: 772.22 g of sucralose sweetener, 3861.11 g of Mastertast Cranberry Fruit lyophilized powder, 772.22 g of Colormaker Purple Carrot 2748 powder, 772.22 g of Colormaker Red Cabbage 2714 powder, 44.40 kg of VitaSugar fiber, 11583.32 g of natural flavor VDare Cranberry BX09 and 5019.44 g of natural flavor VDare Apple AU02.

A final pH of 3.05 to 3.15 was obtained by the addition of approximately 1158.33 g of ascorbic acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as “hot filling, where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit with a time of retention at this maximum temperature ranging from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit Immediately before being loaded into glass or plastic containers designed for hot filling.

Example fifteen

The following example describes the use of the Aqueous Protein Ingredient for the production of approximately 3880 kilograms of orange and mango flavored water-based protein drink with a whey protein concentration of approximately 3.3%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

604.56 kg of Trega aqueous whey protein extract was diluted at a rate of 21.50% (w / w) of total protein by the addition and slow mixing of 3218.57 kg of water.

Approximately 1,164 kg of malic acid was added with constant mixing.

Flavors, colors, preservative, fiber and sweeteners were added as follows: 795.41 g sucralose sweetener, 232.80 g of Colormaker Orange 2733 achiote powder, 2716.02 g of potassium benzoate, 36.86 kg of VitaSugar fiber, 3104.03 g of natural flavor VDare Orange PB26 and 6208.06 g of natural flavor VDare Mango SW45.

<img file="AR101668A2_D0014.tif" />

A final pH of 2.95 to 3.05 was obtained by the addition of approximately 5.82 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

Example Sixteen

The following example describes the use of the aqueous protein ingredient for the production of approximately 3860 kilograms of blueberry-raspberry-flavored water-based protein drink with a whey protein concentration of approximately 1.04%.

The temperature should be maintained in the range of 20-25 degrees Celsius during the acidification process.

186.77 kg of Trega aqueous whey protein extract was diluted at a rate of 21.50% (w / w) total protein by the addition and slow mixing of 3600.98 kg of water.

Approximately 1,544 kg of malic acid was added with constant mixing.

Flavors, colors, fiber and sweeteners were added as follows: 772.22 g sucralose sweetener, 3861.11 g of lyophilized powder Mastertaste Raspberry Fruit 705353, 1930.55 g of Colormaker Red Cabbage 2714 powder, 44,403 kg of VitaSugar fiber , 11583.32 g of natural flavor VDare Blueberry and 7722.22 g of natural flavor VDare Raspberry.

A final pH of 3.05 to 3.15 was obtained by the addition of approximately 1,544 kg of citric acid.

The bulk beverage was pasteurized in a common way in the beverage and fruit juice industries known as "hot filling," where the product is thermally processed in a continuous flow with a maximum temperature of 160-200 degrees Fahrenheit over time. Retention at this maximum temperature that varies from about 15 seconds to about 3 seconds. The product is cooled slightly to 160-185 degrees Fahrenheit immediately before being loaded into glass or plastic containers designed for hot filling.

While particular embodiments of the present invention have been described, it is understood that several different modifications are possible and are contemplated within the true spirit and scope of the appended claims. There is no intention, therefore, of limitations to the abstract, examples or exact description presented here.