Low-sediment acidic protein beverages

Details Low-sediment acidic protein beverages Low-sediment acidic protein beverages

A - Human Necessities

23

L

A23L 2/00 (2006.01)

Patent

CA 2616391

Specific types of low pH protein-based beverages (such as soy- and/or dairy- based types) that are properly suspended to prevent undesirable sedimentation of such protein constituents during storage are provided. Such beverages include a thickening system comprising bacterial cellulose (BC) coated with different water soluble co-agents such that the BC-based component provides a network forming structure that suspends the target proteins and prevents any appreciable sedimentation of such proteins. Additionally, this system is capable of improving the suspension of acidic protein beverages fortified with insoluble calcium. The beverages encompassed within this invention exhibit certain stability benefits under typical storage conditions and may, depending upon the pH of the overall system, include additives that coat the proteins to prevent, or at least retard, aggregation of such constituent proteins when the pH level approaches their pertinent isoelectric point.

L'invention concerne des types de boissons spécifiques à base de protéines, à faible pH (telles que des boissons à base de soja et/ou de lait), dont les constituants sont mélangés de façon à éviter la formation d'un dépôt de protéines durant le stockage de la boisson. Ces boissons contiennent un système épaississant comprenant de la cellulose bactérienne recouverte de différents coagents solubles dans l'eau, afin que le composant à base de cellulose bactérienne fournisse une structure formant un réseau qui suspend les protéines cible et évite la formation d'un dépôt de protéines. Par ailleurs, ce système est capable d'améliorer la suspension de boissons à base de protéines acides complétées de calcium insoluble. Les boissons concernées par la présente invention présentent certains avantages de stabilité dans des conditions de stockage typiques et peuvent comprendre, selon le pH global du système, des additifs qui recouvrent les protéines, afin d'éviter, ou du moins retarder, l'agrégation des protéines lorsque le niveau de pH s'approche de leur point isoélectrique pertinent.

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