Fortification of soft drinks with protein

Details Fortification of soft drinks with protein Fortification of soft drinks with protein

1978-05-22

1980-04-29

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426580, 426588, 426590, A23L 202, A23C 2100, A23C 2300

Patent

active

042006627

ABSTRACT:
Turbid protein fortified citrus flavored soft drinks can be prepared by adding to the soft drink a protein fortifier of either cheese whey protein concentrate when the final pH of the soft drink is within the range of pH 3.1 to 3.9 or a combination of 50%-95% cheese whey protein concentrate and about 50-5% non-fat dried milk when the pH of the final drink is within the range of from 3.1 to 3.7.

REFERENCES:
patent: 3800052 (1974-03-01), Inagami et al.
patent: 3922375 (1975-11-01), Dalan et al.
patent: 3949098 (1976-04-01), Bangert
patent: 3996391 (1976-12-01), Inagami et al.
Holsinger, et al., Fortifying Soft Drinks with Cheese Whey Protein, Food Technology, 2/1973, (pp. 59-65).
Horton, et al., Membrane Processing of Cheese Whey Reaches Commercial Scale, Food Technology, 2/1972, (pp. 30-35).

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