Protein beverage composition for nutritional consumption with neutral to alkaline ph and low detectability

Abstract

In accordance with an embodiment, disclosed herein is a beverage composition for consumption by a human, animal, or other organism comprising water and a protein in an amount of from about 6 to about 40 g / liter. The beverage composition has a pH of from about 4.6 to about 11.0, and the beverage composition has a viscosity of from about 1 to about 25 mPa at 5 degrees Celsius and a shear rate of 100 s-1. The beverage composition is substantially free of sweeteners, food acidity agents, flavors, antifoaming agents, or combinations thereof. The beverage composition is optically clear as measured by a turbidity of from about 0.0001 to about 25 NTU as measured by the ISO 7027-1: 2016 test method.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This PCT patent application claims the benefit of U.S. Provisional Patent Application No. 63 / 373,256, filed on August 23, 2022, and U.S. Provisional Patent Application No. 63 / 488,905, filed on March 7, 2023, both of which are incorporated herein by reference in their entireties. Background Art

[0003] The present disclosure relates to protein beverage compositions, and more particularly, to protein beverage compositions for nutritional consumption having a neutral to alkaline pH and low detectability.

[0004] Nutritional supplements, such as protein drinks and foods, are consumed for muscle synthesis and maintenance, as well as weight control and maintenance. Such nutritional supplements are used by a wide range of consumers, including athletes, children, the elderly, and patients suffering from malnutrition or at risk of malnutrition and / or increased protein requirements. In view of the broad consumer base and uses, consumer awareness and satisfaction with nutritional supplements are important. Consumer satisfaction with nutritional supplements can depend on various factors, including taste, turbidity, mouthfeel, the amount of total protein, and the type and quality of ingredients. Summary of the Invention

[0005] According to an embodiment, a beverage composition for consumption by a human, animal or other organism is disclosed herein, comprising water and protein in an amount of about 6 to about 40 g / L. The beverage composition has a pH of about 4.6 to about 11.0, and the beverage composition is heated at 5 degrees Celsius and 100 s -1 The beverage composition has a viscosity of about 1 to about 25 mPa at a shear rate of about 100 rpm. The beverage composition is substantially free of sweeteners, food acids, flavorings, defoamers, or combinations thereof. The beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.

[0006] According to other embodiments, a beverage composition for consumption by a human, animal, or other organism comprises water and protein in an amount of about 6 to about 40 g / L. The beverage composition has a pH of about 4.6 to about 10.0. The beverage composition is heated at 5 degrees Celsius and 100 s -1 The beverage composition has a viscosity of about 1 to about 25 mPa at a shear rate of about 100 Å. The beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.

[0007] According to other embodiments, a method of preparing a beverage composition includes providing water having an ion distribution. The method further includes adding protein in an amount of about 6 to about 40 grams per liter to the water. The beverage composition has a pH of about 4.6 to about 10.0, and the beverage composition is heated at 5 degrees Celsius and 100 seconds. -1 The invention has a viscosity of about 1 to about 25 mPa at a shear rate of 1.5 to 2.5 tPa.

[0008] Additional features and advantages are achieved through the technology of the present invention. Other embodiments and aspects of the present invention are described in detail herein and are considered to be a part of the claimed invention. For a better understanding of the advantages and features of the present invention, please refer to the specification and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] For a more complete understanding of the present disclosure, reference is now made to the following brief description taken in conjunction with the accompanying drawings and detailed description, wherein like reference numerals represent like parts:

[0010] Figure 1 is a flow chart illustrating a method of preparing a protein beverage. DETAILED DESCRIPTION

[0011] As mentioned above, consumer satisfaction with protein nutritional supplements depends on various factors, including but not limited to taste, appearance turbidity, mouthfeel, the type and content of additives, and total protein. Consumers often complain that protein drinks have a chalky taste / aftertaste, also known as a dry mouth feeling or astringency, which may be due to protein or additional ingredients such as spices, sweeteners, emulsifiers, thickeners, food dyes, and other stabilizers. In order to mask and alleviate the unpleasant aftertaste, manufacturers have included additional spices and sweeteners in beverages and food compositions. However, such spices and sweeteners are typically artificial and therefore undesirable for health reasons. These spices and sweeteners cannot effectively mask the protein aftertaste by simply combining the dry mouth feeling and imparting artificial flavors. Additional spices and sweeteners can also add undesirable calories to nutritional supplements, as well as other undesirable side effects, such as indigestion, reduced protein intake itself, and even a tendency to develop certain ailments due to some of these ingredients being associated with diseases such as cancer. Some additives are even banned in Europe and Asia, such as Yellow 6.

[0012] While keeping the consumer's experience in mind, manufacturers of nutritional supplements are also concerned with using formulas and processes that are stable for a long time under various conditions, including ambient room temperature and freezing temperatures. Another reason manufacturers typically add additives and / or sweeteners to protein nutritional supplements is to increase the stability of the composition by inhibiting or mitigating bacterial growth (such as the growth of Clostridium botulinum). However, in addition to adding undesirable calories and artificial additives, sweeteners and other added ingredients also increase manufacturing costs and complexity.

[0013] Another strategy to increase protein stability, prevent precipitation in liquid beverages, and reduce undesirable flavors is protein encapsulation (such as microencapsulation and nanoencapsulation). However, like flavor masking strategies, protein encapsulation simply adds undesirable additives and increases processing costs and manufacturing process complexity.

[0014] Thus, described herein are protein nutritional supplements for human and animal consumption comprising a protein beverage composition and water having a neutral or alkaline pH and low to non-detectable in a clear liquid beverage. The protein beverage composition is optically clear with low turbidity, in many embodiments does not contain additional ingredients or additives, and in some embodiments has a pH of about 4.6 to about 11, about 7 to about 10, about 7.5 to about 9, or about 8 to about 8.5. The protein beverage composition comprises a high protein content, e.g., in some embodiments at least 6 g / L, at least 8 g / L, at least 12 g / L, at least 16 g / L, at least 20 g / L, or at least 24 g / L, at least 28 g / L, at least 32 g / L, or at least 36 g / L, without a detectable chalky protein taste / aftertaste, or a dry mouth sensation or astringency.

[0015] It was unexpectedly discovered that combining proteins in liquid water with a certain ion content produced an optically clear, transparent liquid beverage (e.g., water) with low turbidity and viscosity and no detectable protein. Also surprisingly, the protein beverage compositions remained stable and clear and optically transparent at ambient room temperature and refrigerated temperatures of about 2 to about 8 degrees Celsius for at least three months, six months, 12 months, or more than 12 months without any observable protein precipitation or bacterial growth, even without additional additives or preservatives to lower the pH. The protein beverage compositions described herein have a neutral or near-neutral pH to an alkaline pH, which is achieved by combining substantially pure proteins with nearly pure liquid water containing only low but critical concentrations of certain critical ions.

[0016] liquid

[0017] The protein beverage composition comprises a liquid. Non-limiting examples of the liquid include water, juice, coffee, alcoholic mixtures (e.g., beer and spirits), tea, milk (dairy and non-dairy milk, including nut-based milks such as almond milk or cashew milk, and / or plant-based milks such as oat milk), or combinations thereof. In an embodiment, the liquid is water having the following ions and concentrations.

[0018] In some embodiments, the water in the protein beverage is "soft water" having a specific ion distribution. As used herein, "soft water" refers to water in which magnesium and calcium ions have been replaced by sodium ions. In some embodiments, the soft water comprises about 10 to about 100 milligrams per liter (mg / L) of sodium ions, about 0.001 to about 1.0 mg / L of calcium ions, and / or about 0.001 to about 1.0 mg / L of magnesium ions.

[0019] In other embodiments, the water is distilled water, tap water, reverse osmosis water (RO), deionized water, purified water, spring water, or another type of water, provided that the protein beverage composition has the ionic content and properties described herein.

[0020] In some embodiments, the water used to prepare the protein beverage composition comprises about 10 to about 100 milligrams / liter (mg / L) of sodium ions, about 20 to about 60 mg / L sodium ions, about 25 to about 55 mg / L sodium ions, about 30 to about 50 mg / L sodium ions, or about 35 to about 45 mg / L sodium ions. In one or more embodiments, the soft water used to prepare the protein beverage comprises about 0.001, 0.01, 0.1, 1.0, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100 mg / L sodium ions, or any range of sodium ions between about 0.001, 0.01, 0.1, 1.0, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100 mg / L. In some embodiments, the sodium ions are present in the water (e.g., soft water) used to prepare the protein beverage composition, and no sodium compound is added to the liquid to prepare the protein beverage composition. In some embodiments, the water used to prepare the protein beverage comprises sodium ions, and a sodium compound is further added to the liquid water to increase the total sodium ion concentration.

[0021] In some embodiments, the water used to prepare the protein beverage composition comprises about 0.5 to about 5.0 milligrams per liter (mg / L) of potassium ions, about 1 to about 3 mg / L potassium ions, or about 1.5 to about 2.5 mg / L potassium ions. In one or more embodiments, the water used to prepare the protein beverage comprises about 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, and 5.0 mg / L potassium ions or potassium ions in any range between about 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, and 5.0 mg / L. In some embodiments, potassium ions are present in the water (e.g., soft water) used to prepare the protein beverage composition, and potassium compounds are not added to the liquid to prepare the protein beverage composition. In other embodiments, the water used to prepare the protein beverage comprises potassium ions, and potassium compounds are further added to the liquid water to increase the total potassium ion concentration.

[0022] In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 0.001 to about 1 mg / L calcium ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 0.05 to about 0.5 mg / L calcium ions. Still, in other embodiments, the water used to prepare the protein beverage composition comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L calcium ions or any range therebetween. In some embodiments, calcium ions are present in the water (e.g., soft water) used to prepare the protein beverage composition, and no calcium compound is added to the liquid to prepare the protein beverage composition. In other embodiments, the water used to prepare the protein beverage contains calcium ions, and a calcium compound is further added to the liquid water to increase the total calcium ion concentration.

[0023] In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 0.001 to about 1 mg / L magnesium ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 0.05 to about 0.5 mg / L magnesium ions. Still, in other embodiments, the water used to prepare the protein beverage composition comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L magnesium ion, or any range therebetween. In some embodiments, magnesium ions are present in the water (e.g., soft water) used to prepare the protein beverage composition, and no magnesium compound is added to the liquid to prepare the protein beverage composition. In other embodiments, the water used to prepare the protein beverage contains magnesium ions, and a magnesium compound is further added to the liquid water to increase the total magnesium ion concentration.

[0024] In one or more embodiments, the water used to prepare the protein beverage composition comprises about 15 to about 50 mg / L chloride ions. In other embodiments, the water used to prepare the protein beverage composition comprises about 15 to about 45 mg / L chloride ions, about 20 to about 40 mg / L chloride ions, or about 25 to about 35 mg / L chloride ions. Also, in embodiments, the water used to prepare the protein beverage composition comprises about 15, 20, 25, 30, 35, 40, 45, and 50 mg / L chloride ions, or any range of about 15, 20, 25, 30, 35, 40, 45, and 50 mg / L chloride ions.

[0025] In an embodiment, the water used to prepare the protein beverage composition comprises about 0.001 to about 0.5 mg / L fluoride ions. In one or more embodiments, the water used to prepare the protein beverage composition comprises about 0.01 to about 0.3 mg / L fluoride ions. In other embodiments, the water used to prepare the protein beverage composition comprises about 0.001, 0.01, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50 fluoride ions or any range of fluoride ions between about 0.001, 0.01, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50. In some embodiments, fluoride ions are present in the water (e.g., soft water) used to prepare the protein beverage composition, and no fluoride compound is added to the liquid to prepare the protein beverage composition.

[0026] In an embodiment, the water used to prepare the protein beverage composition comprises from about 1 to about 50 mg / L sulfate ions. In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 3 to about 20 mg / L sulfate ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 mg / L sulfate ions or any range of sulfate ions between about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 mg / L. In some embodiments, sulfate ions are present in the water (e.g., soft water) used to prepare the protein beverage composition, and no sulfate compounds are added to the liquid to prepare the protein beverage composition.

[0027] In one or more embodiments, the water used to prepare the protein beverage is soft water having the composition and properties shown in Table 1 below.

[0028] Table 1. Soft water

[0029]

[0030]

[0031] In some embodiments, the water in the beverage is "reverse osmosis water" or "RO water" having a specific ion distribution. As used herein, "reverse osmosis water" is water that has been filtered by passing water under pressure through a semipermeable membrane material to cause the water to flow from a concentrated side (with contaminants) to a less concentrated side (with fewer contaminants). In some embodiments, the reverse osmosis water contains about 0.001 to about 10 milligrams per liter (mg / L) of sodium ions, about 0.001 to about 1.0 mg / L of calcium ions, and / or about 0.001 to about 1.0 mg / L of magnesium ions.

[0032] In some embodiments, the water used to prepare the beverage composition comprises about 0.001 to about 10 milligrams / liter (mg / L) of sodium ions, about 0.01 to about 5 mg / L sodium ions, about 0.1 to about 3 mg / L sodium ions, about 0.5 to about 2.5 mg / L sodium ions, or about 1 to about 2 mg / L sodium ions. In one or more embodiments, the water used to prepare the beverage comprises about 0.001, 0.01, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, and 10 mg / L sodium ions or any range of sodium ions between about 0.001, 0.01, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, and 10 mg / L. In some embodiments, the water used to prepare the protein beverage comprises sodium ions, and sodium compounds are further added to the liquid water to increase the total sodium ion concentration. In other embodiments, sodium ions are present in the water (e.g., reverse osmosis water) used to prepare the protein beverage composition, and no sodium compounds are added to the liquid to prepare the protein beverage composition.

[0033] In some embodiments, the water used to prepare the protein beverage composition comprises about 0.001 to about 1 milligrams / liter (mg / L) of potassium ions, about 0.01 to about 0.5 mg / L potassium ions, or about 0.03 to about 0.3 mg / L potassium ions. In one or more embodiments, the water used to prepare the beverage comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L potassium ions or any range therebetween. In some embodiments, the water used to prepare the protein beverage comprises potassium ions, and a potassium compound is further added to the liquid water to increase the total potassium ion concentration. In some embodiments, the potassium ions are present in the water used to prepare the beverage composition (e.g., reverse osmosis water), and no potassium compound is added to the liquid to prepare the protein beverage composition.

[0034] In one or more embodiments, the water used to prepare the beverage composition comprises about 0.001 to about 1 mg / L calcium ions, about 0.01 to about 0.5 mg / L calcium ions, or about 0.03 to about 0.3 mg / L calcium ions. In one or more embodiments, the water used to prepare the beverage contains about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L calcium ions or any range therebetween. In some embodiments, the water used to prepare the protein beverage contains calcium ions, and a calcium compound is further added to the liquid water to increase the total calcium ion concentration. In other embodiments, the calcium ions are present in the water used to prepare the beverage composition (e.g., reverse osmosis water), and no calcium compound is added to the liquid to prepare the beverage composition.

[0035] In one or more embodiments, the water used to prepare the beverage composition comprises from about 0.001 to about 1 mg / L magnesium ions. In other embodiments, the water used to prepare the beverage composition comprises from about 0.05 to about 0.5 mg / L magnesium ions. Still, in other embodiments, the water used to prepare the protein composition comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L magnesium ion, or any range therebetween. In some embodiments, the water used to prepare the protein beverage contains magnesium ions, and a magnesium compound is further added to the liquid water to increase the total magnesium ion concentration. In some embodiments, the magnesium ions are present in the water used to prepare the beverage composition (e.g., reverse osmosis water), and no magnesium compound is added to the liquid to prepare the beverage composition.

[0036] In an embodiment, the water used to prepare the beverage composition comprises at least 0.001 milligrams per liter (mg / L) of chloride ions. In one or more embodiments, the water used to prepare the beverage composition comprises from about 0.001 to about 10 mg / L chloride ions. In other embodiments, the water used to prepare the beverage composition comprises from about 0.01 to about 5 mg / L chloride ions, from about 0.1 to about 2 mg / L chloride ions, or from about 0.1 to about 1 mg / L chloride ions. Also, in embodiments, the water used to prepare the beverage composition comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, and 10 m In some embodiments, the protein beverage comprises at least one chloride ion in an amount of about 0.05 g / L chloride ion or any range of about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, and 10 mg / L chloride ion. In some embodiments, the water used to prepare the protein beverage comprises chloride ion, and a chloride compound is further added to the liquid water to increase the total chloride ion concentration. In some embodiments, the chloride ion is present in the water used to prepare the beverage composition (e.g., reverse osmosis water), and no chloride compound is added to the liquid to prepare the beverage composition.

[0037] In embodiments, the water used to prepare the beverage composition comprises 0.001 to about 1 milligrams / liter (mg / L) of fluoride ions, about 0.01 to about 0.5 mg / L fluoride ions, or about 0.03 to about 0.3 mg / L fluoride ions. In one or more embodiments, the water used to prepare the beverage contains about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L fluoride ion or any range therebetween. In some embodiments, fluoride ions are present in the water (eg, reverse osmosis water) used to prepare the beverage composition, and no fluoride compound is added to the liquid to prepare the protein beverage composition.

[0038] In embodiments, the water used to prepare the beverage composition comprises 0.001 to about 5 milligrams per liter (mg / L) of sulfate ions, about 0.01 to about 2.5 mg / L sulfate ions, or about 0.5 to about 2 mg / L sulfate ions. In one or more embodiments, the water used to prepare the beverage comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, and 5 mg / L. Sulfate ion or any range between about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, and 5 mg / L of sulfate ion. In some embodiments, the sulfate ion is present in the water (e.g., reverse osmosis water) used to prepare the beverage composition, and no sulfate compound is added to the liquid to prepare the beverage composition.

[0039] In one or more embodiments, the water used to prepare the beverage composition is reverse osmosis water and the composition has the properties shown in Table 2 below.

[0040] Table 2. Reverse osmosis water

[0041]

[0042]

[0043] The water used to prepare the beverage composition is not limited to reverse osmosis water or soft water. In some embodiments, the water used to prepare the beverage composition comprises about 0.001 to about 60 milligrams per liter (mg / L) of sodium ions, about 25 to about 55 mg / L of sodium ions, about 30 to about 50 mg / L of sodium ions, or about 35 to about 45 mg / L of sodium ions. In one or more embodiments, the water used to prepare the protein beverage comprises about 0.001, 0.01, 0.1, 1.0, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100 mg / L sodium ions, or any range of sodium ions between about 0.001, 0.01, 0.1, 1.0, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100 mg / L. In some embodiments, sodium ions are present in the water used to prepare the protein beverage composition, and no sodium compound is added to the liquid to prepare the protein beverage composition. In some embodiments, the water used to prepare the protein beverage comprises sodium ions, and sodium compounds are further added to the liquid water to increase the total sodium ion concentration.

[0044] In some embodiments, the water used to prepare the protein beverage composition comprises about 0.5 to about 5.0 milligrams per liter (mg / L) of potassium ions, about 1 to about 3 mg / L potassium ions, or about 1.5 to about 2.5 mg / L potassium ions. In one or more embodiments, the water used to prepare the protein beverage composition comprises about 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, and 5.0 mg / L potassium ions or potassium ions in any range between about 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, and 5.0 mg / L. In some embodiments, potassium ions are present in the protein beverage composition and potassium compounds are not added to the liquid to prepare the protein beverage composition. In other embodiments, the water used to prepare the protein beverage comprises potassium ions, and potassium compounds are further added to the liquid water to increase the total potassium ion concentration.

[0045] In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 0.001 to about 1 mg / L calcium ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 0.05 to about 0.5 mg / L calcium ions. Still, in other embodiments, the water used to prepare the protein beverage composition comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L calcium ions or any range therebetween. In some embodiments, calcium ions are present in the water used to prepare the protein beverage composition, and no calcium compound is added to the liquid to prepare the protein beverage composition. In other embodiments, the water used to prepare the protein beverage contains calcium ions, and a calcium compound is further added to the liquid water to increase the total calcium ion concentration.

[0046] In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 0.001 to about 1 mg / L magnesium ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 0.05 to about 0.5 mg / L magnesium ions. Still, in other embodiments, the water used to prepare the protein beverage composition comprises about 0.001, 0.01, 0.0.5, 0.1, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 1.0 mg / L magnesium ion, or any range therebetween. In some embodiments, magnesium ions are present in the water used to prepare the protein beverage composition, and no magnesium compound is added to the liquid to prepare the protein beverage composition. In other embodiments, the water used to prepare the protein beverage contains magnesium ions, and a magnesium compound is further added to the liquid water to increase the total magnesium ion concentration.

[0047] In one or more embodiments, the water used to prepare the protein beverage composition comprises about 15 to about 50 mg / L chloride ions. In other embodiments, the water used to prepare the protein beverage composition comprises about 15 to about 45 mg / L chloride ions, about 20 to about 40 mg / L chloride ions, or about 25 to about 35 mg / L chloride ions. Also, in embodiments, the water used to prepare the protein beverage composition comprises about 15, 20, 25, 30, 35, 40, 45, and 50 mg / L chloride ions, or any range of about 15, 20, 25, 30, 35, 40, 45, and 50 mg / L chloride ions.

[0048] In an embodiment, the water used to prepare the protein beverage composition comprises from about 0.001 to about 0.5 mg / L fluoride ions. In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 0.01 to about 0.3 mg / L fluoride ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 0.001, 0.01, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, and 0.50 fluoride ions or any range between about 0.001, 0.01, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, and 0.50 fluoride ions. In some embodiments, fluoride ions are present in the water used to prepare the protein beverage composition, and no fluoride compound is added to the liquid to prepare the protein beverage composition.

[0049] In embodiments, the water used to prepare the protein beverage composition comprises from about 1 to about 50 mg / L sulfate ions. In one or more embodiments, the water used to prepare the protein beverage composition comprises from about 3 to about 20 mg / L sulfate ions. In other embodiments, the water used to prepare the protein beverage composition comprises from about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 mg / L sulfate ions, or any range of from about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 mg / L sulfate ions. In some embodiments, sulfate ions are present in the water used to prepare the protein beverage composition, and no sulfate compounds are added to the liquid to prepare the protein beverage composition.

[0050] Although the types of water referred to as soft water and reverse osmosis water are described above, the beverage composition is not intended to be limited to these compositions. Any water that meets the limitations described herein in terms of ion type, concentration, and other resulting properties may be used.

[0051] In some embodiments, the water used to prepare the beverage composition comprises from about 0.001 to about 750 milligrams / liter (mg / L) of sodium ions, from about 0.01 to about 500 mg / L sodium ions, from about 0.1 to about 250 mg / L sodium ions, from about 0.5 to about 100 mg / L sodium ions, or from about 1 to about 50 mg / L sodium ions. In one or more embodiments, the water used to prepare the beverage comprises about or at about 0.001, 0.01, 0.1, 0.5, 1, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 70, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950, 960, 970, 980, 990, 1000, 1010, 1020, 1030, 1040, 1050, 1060, 1070, 1080, 1090, 1100, 1110, 1120, 1130, 1140, 1150, 1160, 1170, 1180, 1190, 2000, 2010, 2020, 2030, 2040, 2050, 2060, 2070, 2080, 2090, 2100, 2110, 2120, 2130, 2140, 2150, 2160

[0052] In some embodiments, the water used to prepare the protein beverage composition comprises about 0.001 to about 750 milligrams / liter (mg / L) potassium ions, about 0.01 to about 500 mg / L potassium ions, or about 0.1 to about 250 mg / L potassium ions, about 0.5 to about 100 mg / L potassium ions, or about 1 to about 50 mg / L potassium ions. In one or more embodiments, the water used to prepare the beverage comprises about or at about 0.001, 0.01, 0.1, 0.5, 1, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 70, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950, 960, 970, 980, 990, 1000, 1010, 1020, 1030, 1040, 1050, 1060, 1070, 1080, 1090, 1100, 1110, 1120, 1130, 1140, 1150, 1160, 1170, 1180, 1190, 2000, 2010, 2020, 2030, 2040, 2050, 2060, 2070, 2080, 2090, 2100, 2110, 2120, 2130, 2140, 2150, 2160

[0053] In some embodiments, the water used to prepare the protein beverage composition comprises about 0.001 to about 750 milligrams / liter (mg / L) calcium ions, about 0.01 to about 500 mg / L calcium ions, or about 0.1 to about 250 mg / L calcium ions, about 0.5 to about 100 mg / L calcium ions, or about 1 to about 50 mg / L calcium ions. In one or more embodiments, the water used to prepare the beverage comprises about or at about 0.001, 0.01, 0.1, 0.5, 1, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 70, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950, 960, 970, 980, 990, 1000, 1010, 1020, 1030, 1040, 1050, 1060, 1070, 1080, 1090, 1100, 1110, 1120, 1130, 1140, 1150, 1160, 1170, 1180, 1190, 2000, 2010, 2020, 2030, 2040, 2050, 2060, 2070, 2080, 2090, 2100, 2110, 2120, 2130, 2140, 2150, 2160

[0054] In some embodiments, the water used to prepare the protein beverage composition comprises about 0.001 to about 750 milligrams / liter (mg / L) magnesium ion, about 0.01 to about 500 mg / L magnesium ion, or about 0.1 to about 250 mg / L magnesium ion, about 0.5 to about 100 mg / L magnesium ion, or about 1 to about 50 mg / L magnesium ion. In one or more embodiments, the water used to prepare the beverage comprises about or at about 0.001, 0.01, 0.1, 0.5, 1, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 70, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950, 960, 970, 980, 990, 1000, 1010, 1020, 1030, 1040, 1050, 1060, 1070, 1080, 1090, 1100, 1110, 1120, 1130, 1140, 1150, 1160, 1170, 1180, 1190, 2000, 2010, 2020, 2030, 2040, 2050, 2060, 2070, 2080, 2090, 2100, 2110, 2120, 2130, 2140, 2150, 2160

[0055] Ionic compounds added to water

[0056] In an embodiment, a beverage composition is formed by adding one or more of the following ionic compounds (also known as salts) and / or ions to a liquid (e.g., water, demineralized water, or reverse osmosis water): potassium bicarbonate, sodium bicarbonate, magnesium sulfate, calcium chloride, trisodium citrate, sodium chloride, sodium hydroxide, sodium hexaphosphate, or a combination thereof.

[0057] Non-limiting examples of ions in the protein beverage composition, which may or may not be present in measurable amounts in the starting water, include sodium, magnesium, potassium, calcium, zinc, iron, manganese, cobalt, copper, chromium, molybdenum, hydroxide, chloride, iodide, fluoride, sulfate, selenate, silicate, phosphate, carbonate, bicarbonate, citrate, sulfate, or any combination thereof.

[0058] In one or more embodiments, one or more types of sodium compounds are added to a starting liquid water and protein to form a beverage composition. The order of combination is not limited. In some embodiments, the ionic compound is added to the water followed by the protein. In other embodiments, the protein is added to the water followed by the ionic compound.

[0059] Sodium compounds are salts that contain sodium. Non-limiting examples of sodium compounds include sodium chloride, sodium bicarbonate, trisodium citrate (also known as sodium citrate), or a combination thereof.

[0060] The ionic compound is added to the liquid water. The starting liquid water may include a measurable concentration of the added ion.

[0061] In some embodiments, the sodium compound is added to the water to provide a final sodium concentration of about 20 to about 1000 milligrams per liter (mg / L) in the beverage composition. In other embodiments, the sodium compound is added to the water to provide a final sodium concentration of about 30 to about 800 mg / L in the beverage composition. Additionally, in other embodiments, the sodium compound is added to the water to provide a final sodium concentration of about or to about 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, and 1000 mg / L. In one or more embodiments, no sodium compounds are added to the water to increase the final sodium concentration, and the only sodium present in the beverage is in the starting water.

[0062] In some embodiments, the citrate compound is added to water to provide a final citrate concentration of about 5 to about 400 milligrams per liter (mg / L) in the beverage composition. In other embodiments, the citrate compound is added to water to provide a final citrate concentration of about 80 to about 300 mg / L in the beverage composition. Additionally, in other embodiments, the citrate compound is added to water to provide a final citrate concentration in the beverage composition of about or within any range between about 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, and 400 mg / L.

[0063] In some embodiments, the bicarbonate compound is added to water to provide a final bicarbonate concentration in the beverage composition of about 5 to about 400 milligrams per liter (mg / L). In other embodiments, the bicarbonate compound is added to water to provide a final bicarbonate concentration in the beverage composition of about 80 to about 300 mg / L. Additionally, in other embodiments, the bicarbonate compound is added to water to provide a final bicarbonate concentration in the beverage composition of about or within any range between about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, and 400 mg / L.

[0064] In some embodiments, the potassium compound is added to the water to provide a final potassium concentration of about 10 to about 1000 milligrams per liter (mg / L) in the beverage composition. In other embodiments, the potassium compound is added to the water to provide a final potassium concentration of about 20 to about 750 mg / L in the beverage composition. Additionally, in other embodiments, the potassium compound is added to the water to provide a final potassium concentration of about or at about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 , 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, and 1000 mg / L. In one or more embodiments, no potassium compounds are added to the water to increase the final sodium concentration, and the only potassium present in the beverage is in the starting water.

[0065] In some embodiments, the calcium compound is added to the water to provide a final calcium concentration of about 10 to about 1000 milligrams per liter (mg / L) in the beverage composition. In other embodiments, the calcium compound is added to the water to provide a final calcium concentration of about 20 to about 750 mg / L in the beverage composition. Additionally, in other embodiments, the calcium compound is added to the water to provide a final calcium concentration of about or at about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 , 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, and 1000 mg / L. In one or more embodiments, no calcium compounds are added to the water to increase the final calcium concentration, and the only calcium present in the beverage is in the starting water.

[0066] In some embodiments, the chlorine compound is added to the water to provide a final chlorine concentration of about 10 to about 1000 milligrams per liter (mg / L) in the beverage composition. In other embodiments, the chlorine compound is added to the water to provide a final chlorine concentration of about 20 to about 750 mg / L in the beverage composition. Additionally, in other embodiments, the chlorine compound is added to the water to provide a final chlorine concentration of about or between about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600 , 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, and 1000 mg / L. In one or more embodiments, no chlorine compounds are added to the water to increase the final chlorine concentration, and the only chlorine present in the beverage is in the starting water.

[0067] In an embodiment, one or more of the aforementioned ionic compounds are added to the protein water mixture or added separately to the water before the protein is added. In some embodiments, a chelating agent or chelating salt is added to the protein water mixture or added separately to the water before the protein is added. Non-limiting examples of chelating agents or chelating salts include trisodium citrate (also known as sodium citrate). Citrate salts chelate divalent metal ions, such as magnesium and calcium, as well as trivalent metal ions. Surprisingly, it has been found that in some embodiments, the addition of chelating salts (such as citrate-containing salts that chelate such cations) improves solubility and clarity by removing components that naturally bind to the protein.

[0068] In some embodiments, trisodium citrate is added to a liquid (e.g., water, demineralized water, or reverse osmosis water) in an amount of about 5 to about 400 mg / L to provide a protein beverage composition having a total citrate of about 10 to about 400 mg / L citrate. In other embodiments, trisodium citrate compound is added to water or a water / protein mixture to provide a protein beverage composition having a total citrate of about 10 to about 300 mg / L citrate. Still, in other embodiments, a trisodium citrate compound is added to water or a water / protein mixture to provide a protein beverage composition having about or in any range between about 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, and 400 mg / L total citrate.

[0069] In some embodiments, sodium bicarbonate or potassium bicarbonate is added to a liquid (e.g., water, demineralized water, or reverse osmosis water) in an amount of about 5 to about 400 mg / L to provide a protein beverage composition having a total bicarbonate of about 10 to about 400 mg / L bicarbonate. In other embodiments, sodium bicarbonate or potassium bicarbonate compounds are added to water or a water / protein mixture to provide a protein beverage composition having a total bicarbonate of about 10 to about 300 mg / L bicarbonate. Still, in other embodiments, sodium or potassium bicarbonate compounds are added to water or a water / protein mixture to provide a protein beverage composition having about or in any range between about 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, and 400 mg / L total bicarbonate.

[0070] In one or more embodiments, an alkaline compound is added to water or a water-protein mixture to increase the sodium ion and hydroxide ion concentrations of the protein beverage composition. The alkaline compound is an alkaline ion compound that raises the pH to the desired pH of the protein beverage composition. Non-limiting examples of alkaline compounds include sodium hydroxide. In some embodiments, about 0.01 to about 0.5 mg / L of sodium hydroxide is added to the protein composition. In other embodiments, about 0.05 to about 0.15 mg / L of sodium hydroxide is added to the protein composition. In an embodiment, sodium hydroxide is added to the protein beverage composition in an amount of about or in any range between about 0.01, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50 mg / L.

[0071] It was further unexpectedly discovered that, in some embodiments, sodium hydroxide or an alkaline compound is not required to increase the pH of the beverage, and the protein alone increases the pH, which is also stable over time. It was unexpectedly discovered that using certain ion profiles in the protein beverage composition liquid produces a clear, optically transparent liquid beverage with low turbidity and viscosity, and a clean, non-sulfur taste. An initial liquid water ion profile that includes specific ions and concentrations is particularly important for providing a clear, optically transparent beverage, as ion levels exceeding the threshold result in a more turbid and viscous liquid beverage with lower optical clarity.

[0072] In one or more embodiments, the protein beverage compositions are prepared such that they do not contain any additional additives other than the ions present in the liquid (e.g., soft water or reverse osmosis water), or are substantially free of additional additives, ions, and / or salts other than the ions present in the liquid and those added as described herein. "Substantially free" of additional additives, ions, and / or salts means less than 0.1% by weight, less than 0.01% by weight, less than 0.001% by weight, less than 0.0001% by weight, less than 1 mg / L, less than 0.1 mg / ml, less than 0.001 mg / ml, or less than 0.0001 mg / ml. Non-limiting examples of excluded additional additives include, but are not limited to, carbohydrates, fats, oils, emulsifiers, thickeners, defoamers (e.g., silicon dioxide), food dyes (e.g., Red 40, Yellow 6), fruit juices, inulin, gelatin, phosphates, metals, vitamins, minerals, carrageenan, caffeine, concentrates, fiber, casein, or any combination thereof.

[0073] In some embodiments, the final beverage composition is substantially free of one or more of the following ions: sodium, potassium, calcium, magnesium, chloride, sulfate, or any combination thereof.

[0074] pH range

[0075] The pH of the protein beverage composition is near neutral or neutral to alkaline and at least 4.6. In one or more embodiments, the pH of the protein beverage composition is about 7 to about 11. In embodiments, the pH of the protein beverage composition is about 6.5 to about 10. In some embodiments, the pH of the protein beverage composition is about or at about 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.9, 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9 .7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10, 10.1, 10.2, 10.3, 10.4, 10.5, 10.6, 10.7, 10.8, 10.9, and 11.0.

[0076] A neutral or near-neutral pH to an alkaline pH is achieved without the addition of additional additives, sweeteners, food acids, or flavorings. In some embodiments, the protein beverage composition contains no sweeteners, or is substantially free of sweeteners, i.e., in some embodiments, contains less than 1% by weight of sweeteners. In other embodiments, the protein beverage composition contains no food acid, or is substantially free of food acid, i.e., in some embodiments, contains less than 1% by weight of food acid. However, in other embodiments, the protein beverage composition contains no flavorings, or is substantially free of flavorings, i.e., in embodiments, contains less than 1% by weight of flavorings.

[0077] In one or more embodiments, the protein beverage composition is substantially free of one or more lactose compounds, ie, contains less than 1% by weight of one or more lactose compounds.

[0078] The limiting examples of sweeteners include carbohydrate sweeteners, polyols and / or high-intensity sweeteners. High-intensity sweeteners include but are not limited to aspartame, cyclamate, sucralose, acesulfame potassium salt, neotame, saccharin, stevia extract, steviol glycosides such as rebaudioside A, allulose, erythritol, other sugar alcohols or combinations thereof. Polyol sweeteners include but are not limited to maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol or combinations thereof. The limiting examples of food acidulants include organic acids, such as citric acid, citrate, lactic acid, lactate or combinations thereof. Flavorings include natural and non-natural food flavorings.

[0079] In one or more embodiments, the protein beverage composition comprises at least one buffer ion (or pH adjusting ion) having a pKa value of at least 8. In some embodiments, at least one of the buffer ions has a pKa value of at least 9. In other embodiments, at least one of the buffer ions has a pKa value of at least 10. In one or more embodiments, at least one of the buffer ions is bicarbonate, which has a pKa value of about 10.3. In other embodiments, the protein beverage composition does not comprise a buffer ion.

[0080] In embodiments, the buffer ion is present in the protein beverage composition in an amount of at least 0.05 mg / L. In other embodiments, the buffer ion is present in the protein beverage composition in an amount of about 0.5 to about 5 mg / L.

[0081] protein

[0082] The protein beverage composition comprises a protein which is one or more of whey protein isolate, whey protein concentrate, casein, egg white protein, collagen, plant protein (e.g., nut protein), microbially produced protein, synthetic protein, animal protein (e.g., bovine protein), or a combination thereof. Non-limiting examples of plant protein isolates include pea protein, soy protein, soy-derived protein, pumpkin seed protein, or a combination thereof.

[0083] In one or more embodiments, the protein is whey protein isolate and includes a combination of alanine, arginine, aspartic acid (asparagine), cysteine (cystine), glutamic acid (glutamine), glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine. In some embodiments, the amino acid profile of the protein is shown in Table 2 below.

[0084] Table 3. Amino acid profile of proteins

[0085]

[0086]

[0087] In certain embodiments, protein is collagen. In one or more embodiments, collagen is bovine collagen, fish collagen, plant-based collagen (for example, seaweed collagen), hydrolyzed bovine collagen, hydrolyzed collagen, gelatin hydrolyzate or gelatin derivative. In an embodiment, collagen is substantially free of additives and / or preservatives. In other embodiments, protein includes alanine, arginine, aspartic acid (asparagine), cysteine (cystine), glutamic acid (glutamine), glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine, or its any combination. In one or more embodiments, protein is collagen with the following amino acid profile shown in Table 4.

[0088] Table 4. Amino acid profile of collagen

[0089] amino acids % protein on dry solids Alanine 7.0–11.0 Arginine 5.3–9.3 Aspartic acid 3.1–7.1 Cystine / cysteine 0.0–2.0 glutamate 7.7–11.7 Glycine 21.6–25.6 Histidine 1.0–3.0 Hydroxyproline 11.0–15.0 Isoleucine 0.0–3.5 Leucine 0.8–4.8 Lysine 1.3–5.3 Methionine 0.0–2.7 Phenylalanine 0.0–4.0 Proline 11.4–15.4 Serine 1.2–5.2 Threonine 0.0–2.0 Tryptophan 0.0–2.4 Tyrosine 0.0–2.4 Valine 0.3–4.3

[0090] In some embodiments, the protein beverage composition comprises one or more additives including, but not limited to, vitamins, flavorings, colorings, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, antifoaming agents, or combinations thereof.

[0091] In one or more embodiments, the protein beverage composition has a total protein content of about 6 grams per liter (g / L) to about 40 grams per liter. In other embodiments, the protein beverage composition has a total protein content of about 8 grams per liter to about 24 grams per liter. In an embodiment, the protein beverage composition has a total protein content of about 18 to about 22 grams per liter. In some embodiments, the protein beverage composition has a total protein content of about 16 grams per liter to about 18 grams per liter. Yet in other embodiments, the protein beverage composition has a total protein content of about or in any range between about 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 and 40 grams per liter.

[0092] Protein Drink Characteristics

[0093] Despite the high protein concentration (e.g., whey protein isolate or collagen), the protein is undetectable or nearly undetectable in the beverage composition. Compared to other protein beverage compositions that have high viscosity, an unpleasant taste, and / or must be consumed immediately to avoid protein precipitation and scaling, the protein beverage compositions described herein are colorless, tasteless, nearly undetectable in liquid water, and are stable for extended periods of time, even at room temperature.

[0094] The combination of the type of ion concentration in the starting water, the type of ion concentration added to the beverage along with the protein, and the protein itself results in a protein beverage having a liquid beverage that is unexpectedly highly concentrated and undetectable in protein. The starting water and added ions are carefully selected as described herein to provide a beverage that is free of or substantially free of additives and is substantially pure, comprising only liquid water and protein. In the absence of the appropriate starting water, ions, and protein, the composition becomes cloudy, colored, viscous, and / or loses storage stability. In other words, in the absence of the ideal combination, the protein in the beverage becomes detectable and undesirable.

[0095] The protein beverage composition is optically clear and colorless or transparent (not opaque) in liquid water, meaning that the protein beverage composition has a visually clear or non-cloudy appearance that allows visible light to pass through and sharp images to be captured.

[0096] The protein beverage composition is not significantly altered by the presence of protein in the liquid (e.g., soft water or reverse osmosis water). In other words, the viscosity of the protein beverage composition with protein and liquid water is substantially the same as liquid water alone.

[0097] In one or more embodiments, the protein beverage is heated at 5 degrees Celsius and 100s -1 The protein beverage has a viscosity of about 1 to about 25 millipascals (mPa) at a shear rate that is the same or similar to that of the starting liquid (e.g., water). In other embodiments, the protein beverage is stirred at 5 degrees Celsius and 100 s -1 The protein beverage has a viscosity of about 1.5 to about 2.5 mPa at a shear rate of 1.5 to about 2.5 mPa. Additionally, in other embodiments, the protein beverage is stirred at 5 degrees Celsius and 100 s -1 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.6, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 5.5, 5.6, 5.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.9, 9.0, 10.1, 10.2 , 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, and 25.0 millipascals.

[0098] In one or more embodiments, the protein beverage is heated at 20 degrees Celsius and 100s -1The protein beverage has a viscosity of about 0.5 to about 25.0 millipascals (mPa) at a shear rate that is the same or similar to that of the starting liquid (e.g., water). In other embodiments, the protein beverage is stirred at 20 degrees Celsius and 100 s -1 The protein beverage has a viscosity of about 1 to about 5.0 mPa at a shear rate of 1.5 to 2.0 mPa. Additionally, in other embodiments, the protein beverage has a viscosity of about 1 to about 5.0 mPa at a shear rate of 1.5 to 2.0 mPa. -1 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 5.7, 5.8, 5.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 5.6, 5.7, 5.8, 5.9, Any range of viscosity between 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, and 25.0 millipascals.

[0099] The protein beverage composition is optically clear as measured by low turbidity. In embodiments, the protein beverage composition has a turbidity of less than or equal to 5.0 Formazin Turbidity Units (FNU) as measured by the ISO 7027-1:2016 test method using an infrared light source, which is the same as or similar to that of the starting liquid (e.g., water). In embodiments, the protein beverage composition has a turbidity of about 0.0001 to about 0.2 FNU as measured by the ISO 7027-1:2016 test method, which is the same as or similar to that of the starting liquid (e.g., water). Still, in other embodiments, the protein beverage composition has a turbidity of less than or equal to 5.0 Formazin Turbidity Units (FNU) as measured by the ISO 7027-1:2016 test method using an infrared light source, which is the same as or similar to that of the starting liquid (e.g., water). The protein beverage composition has the same or similar turbidity as the starting liquid (e.g., water) as measured by the 7027-1:2016 test method, which is about or at about 0.0001, 0.001, 0.01, 0.1, 0.15, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1. any range between 7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9 and 5.0 FNU.

[0100] In embodiments, the protein beverage composition has a turbidity of less than or equal to 25.0 Nephelometric Turbidity Units (NTU) as measured by the SS-EN ISO 7027-1:2016 test method using a Hach 2100 ISO turbidimeter (which uses a white light source) that is the same or similar as the starting liquid (e.g., water). In embodiments, the protein beverage composition has a turbidity of about 0.1 to about 10 NTU as measured by the SS-EN ISO 7027-1:2016 test method that is the same or similar as the starting liquid (e.g., water). Still, in other embodiments, the protein beverage composition has the same or similar turbidity as the starting liquid (e.g., water) of about or within any range of between about 0.1, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 11.0, 12.0, 13.0, 14.0, 15.0, 16.0, 17.0, 18.0, 19.0, 20.0, 21.0, 22.0, 23.0, 24.0, and 25.0 NTU as measured by the SS-EN ISO 7027-1:2016 test method.

[0101] In embodiments, the color of the protein beverage composition is undetectable compared to water alone, typically compared to distilled water as a reference standard. Optical clarity is measured as follows. The color of the protein beverage composition is measured using a Konica Minolta CM-5 spectrophotometer using the ISO 7887 2012C revised test method. In embodiments, the L* value is from about 90 to about 100, the a* value is from about -10 to about 10, and / or the b* value is from about -10 to about 10. In other embodiments, the L* value is about or within any range between about 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, and 100; the a* value is about or within any range between about -10, -9, -8, -7, -6, -5, -4, -3, -2, -1, 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10; and / or the b* value is about or within any range between about 10, -9, -8, -7, -6, -5, -4, -3, -2, -1, 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10.

[0102] The protein beverage composition has a long and stable shelf life, even at ambient room temperature, that is, about 20 to about 25 degrees Celsius. "Stable shelf life" means that the physical properties of the protein beverage composition will not change within a specified time period. For example, the protein beverage composition has one or more of the following properties after a specified time period: maintain optical clarity (and have the above-mentioned optical properties), the protein remains colorless or transparent in liquid water, and / or the protein beverage composition maintains low viscosity (and has the above-mentioned viscosity properties). The protein beverage composition is stable and has a stable shelf life of at least 4 months at a temperature of about 20 to about 25 degrees Celsius. In other embodiments, the protein beverage composition is stable and has a stable shelf life of about 4, 5, 6, 7, 8, 9, 10, 11 and 12 months or any range between about 4, 5, 6, 7, 8, 9, 10, 11 and 12 months at a temperature of about 20 to about 25 degrees Celsius. In other embodiments, the protein beverage composition is stable and has a stable shelf life of more than 12 months at a temperature of about 20 to about 25 degrees Celsius.

[0103] The protein beverage composition has a long and stable shelf life, even at freezing temperatures, i.e., about 2 to about 8 degrees Celsius. The protein beverage composition is stable (and has a stable shelf life) for at least 4 months at a temperature of about 2 to about 8 degrees Celsius. In other embodiments, the protein beverage composition is stable (and has a stable shelf life) for about 4, 5, 6, 7, 8, 9, 10, 11, and 12 months, or any range between about 4, 5, 6, 7, 8, 9, 10, 11, and 12 months at a temperature of about 2 to about 8 degrees Celsius. In some embodiments, the protein beverage composition is stable and has a stable shelf life of more than 12 months at a temperature of about 2 to about 8 degrees Celsius.

[0104] The protein beverage composition has a neutral taste profile and is undetectable in liquid water.

[0105] Preparation method

[0106] Figure 1 A flow chart of a method 100 for preparing a beverage composition is shown. As shown in block 102, the method includes premixing water, an ionic compound, and a protein to form a protein composition. The components are mixed in any order.

[0107] As shown in block 104, the method includes preheating the protein composition to a temperature of about 40 to about 120 degrees Celsius. In some embodiments, the protein composition is preheated at a temperature of about 70 to about 90 degrees Celsius. In embodiments, preheating is performed at a temperature of about 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, and 120 degrees Celsius, or any range therebetween.

[0108] As shown in block 106, after preheating, the protein composition is steam injected. High-pressure steam is injected directly into the composition, which sterilizes the composition by heating the composition to an elevated temperature for a sufficient period of time to kill bacteria for consumption. The resulting composition is stable for storage at both ambient and refrigerated temperatures and is suitable for consumption by humans and animals. High-pressure steam is injected into the composition to rapidly raise the temperature of the composition to about 120 to about 170 degrees Celsius for about 1 to about 11 seconds. In one or more embodiments, the temperature of the composition is raised to about 135 to about 151 degrees Celsius for about 4 to about 8 seconds. In embodiments, the temperature is raised to about 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, and 170 degrees Celsius or any range therebetween and for about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 seconds or any range therebetween.

[0109] As shown in frame 108, method 100 comprises rapidly cooling the protein beverage composition to about 18 to about 25 degrees Celsius. In some embodiments, the protein composition is cooled to about 18 to about 22 degrees Celsius. In an embodiment, the protein beverage composition is cooled to a temperature of about 18, 19, 20, 21, 22, 23, 24 and 25 degrees Celsius or any range between about 18, 19, 20, 21, 22, 23, 24 and 25 degrees Celsius. The protein composition is placed in an insulation tube and then placed in a vacuum chamber where the temperature is rapidly reduced. This rapid cooling process reduces the risk of thermal damage to the protein, inactivates thermophilic microorganisms, and removes excess water from the steam.

[0110] The method 100 further comprises homogenizing the protein composition after cooling. Mechanical homogenization makes the protein in the liquid uniform.

[0111] Optionally, method 100 further includes infusing oxygen into the homogenized protein composition by injecting oxygen gas (O2). Injecting oxygen gas eliminates the sulfur taste in protein beverages, which is believed to be caused by the reduction of cysteine side chains. The injected oxygen oxidizes the cysteine side chains and forms cysteine bridges, thereby eliminating the sulfur taste. The oxygen gas can be injected directly at any time after the final protein beverage is homogenized.

[0112] Alternatively, instead of infusing oxygen gas, the finished beverage can be kept in an oxygen-containing atmosphere (e.g., air) for a period of time (e.g., 1 to 21 days), which will effectively oxidize the cysteine groups in the protein and form disulfide bonds. The finished beverage can be stored in a storage container with air (containing oxygen) in the headspace. Over time, for example, two or three weeks, the protein beverage is oxidized and the sulfur taste is eliminated.

[0113] The protein beverage is prepared by adding protein to liquid water having the above-described ion distribution. The protein and liquid water are blended using a mixer. The protein-water mixture is purified by one or more processes. In an embodiment, purification comprises one or more of filtration, direct steam injection ultra-high temperature (UHT) pasteurization, ultraviolet sterilization, high pressure pasteurization (HPP), aseptic bottling, high temperature short time (HTST) processing, or a combination thereof.

[0114] Examples

[0115] Example 1: Whey protein blend and water

[0116] Protein beverages were prepared as follows. Whey protein was added to various starting water types, as well as in combination with additional ionic compounds. The soft water profiles, reverse osmosis water profiles, and tap water profiles are shown in Tables 5 to 7, respectively. Different types and amounts of minerals were added to evaluate the optimal formulation for a clear final beverage with a clear (sulfur-free) flavor.

[0117] Table 5. Soft water distribution

[0118] Test Method Analysis / Investigation result uncertainty unit SS-ENISO 7027-1:2016 Turbidity <0.1 ±0.12 FNU Internal methods odor - Internal methods Smell, type - SS-ENISO 7887 2012C Revision color <5 ±2 mg / lPt SS-EN 27888-1 Conductivity 25℃ 21.3 ±2.13 mS / m SS-ENISO 10523:2012 pH at 20℃ 8.3 ±0.2 SS-ENISO 9963-2, 1st Edition Alkalinity 42 ±6.3 mg / l fd SS028118-1 Chemical oxygen demand 1.6 ±0.40 mg / l ISO 15923-1:2013B <![CDATA[Ammonium nitrogen, NH4-N]]> <0.01 ±0.005 mg / l calculate <![CDATA[Ammonium, NH4]]> <0.02 ±0.01 mg / l SS-EN ISO 10304-1:2009 <![CDATA[Nitrate nitrogen, NO3-N]]> 0.21 ±0.045 mg / l calculate <![CDATA[Nitrate, NO3]]> 0.93 mg / l ISO 15923-1:2013D Nitrite, NO <0.001 ±0.0009 mg / l SS-ENISO 13395, Calculation <![CDATA[Nitrite, NO2]]> <0.004 ±0.003 mg / l calculate <![CDATA[Total NO3 / 50 + NO2 / 0.5]]> <0.02 SS-ENISO 10304-1:2009 Fluorine, F 0.10 ±0.10 mg / l SS-ENISO 10304-1:2009 Chlorine, Cl 32 ±4.8 mg / l SS-ENISO 10304-1:2009 <![CDATA[Sulfate, SO4]]> 5.8 ±0.90 mg / l SS-ENISO 11885:2009 Aluminum, Al <0.03 ±0.02 mg / l SS-ENISO 11885:2009 Iron, Fe <0.05 ±0.01 mg / l SS-ENISO 11885:2009 Calcium, Ca 0.27 ±0.04 mg / l SS-ENISO 11885:2009 Potassium, K 2 ±0.3 mg / l SS-ENISO 11885:2009 Copper, Cu <0.02 ±0.01 mg / l SS-ENISO 11885:2009 Magnesium, Mg 0.13 ±0.040 mg / l SS-EN ISO 11885:2009 Manganese, Mn <0.02 ±0.004 mg / l SS-ENISO 11885:2009 Sodium 39 ±5.9 mg / l calculate Hardness (German scale) <0.2 ±0.16 °dH

[0119] Table 6. Reverse Osmosis Water

[0120]

[0121]

[0122] Table 7. Distribution of tap water

[0123]

[0124] Water, whey protein isolate, and all powdered ingredients were combined and mixed using a high shear mixer for 10 minutes. The mixture was allowed to hydrate at 20 degrees Celsius with slow stirring for 20 minutes. The final mixture was preheated at 80 degrees Celsius for at least 15 minutes, heated to 143 degrees Celsius for 6 seconds, and finally cooled to 20 degrees Celsius. Immediately after cooling, oxygen was injected into the mixture to oxidize the sulfur bridges and reduce the sulfur taste.

[0125] Table 8 shows formulations A to G containing reverse osmosis water and soft water.

[0126] Table 8. Protein Drink Formulas A to G

[0127]

[0128] Table 9 shows formulations H to L containing soft water.

[0129] Table 9. Protein Drink Formulas H to L

[0130]

[0131] After 3.5 weeks, the flavor of each batch was evaluated. Most samples had a pleasant and clean flavor, with very low sulfur content. Sample clarity was good, with the exception of slight turbidity due to higher protein content. The most favorable batches were those consisting of soft water containing a chelating agent and sodium hydroxide (I, J, K, and L), due to their relative clarity and better flavor.

[0132] Example 2: Microbiological analysis of whey protein batches AG

[0133] Microbiological analysis was performed on whey protein batches A, B, C, E, F, and G. The batches were pre-incubated at 30 degrees Celsius for 14 days. Ten (10) microliters of each sample were streaked onto PCA plates (4 streaks per plate). After streaking, the plates were incubated at 30 degrees Celsius for 3 days to detect the growth of mesophilic microorganisms. The plates were inspected after 3 days of incubation.

[0134] All batches processed well except for Batch D. The magnesium salts most likely destabilized the protein, which was visible after mixing. As expected, the samples had a noticeable sulfur smell immediately after processing. This smell was minimized using oxygen injection. Three (3) weeks after oxygen injection, the samples had almost no sulfur smell. After 3 weeks, the samples also became clear in appearance, with the exception of Batch A, which was a little cloudy.

[0135] Example 3: Characteristics of whey protein batch AL

[0136] The physical and chemical properties of the whey protein beverage formulations from Tables 8 and 9 were analyzed. Table 10 shows the results for turbidity, dissolved oxygen, and viscosity at 4 and 20 degrees Celsius.

[0137] Turbidity was measured using a HachIso turbidimeter according to ISO 7027-1:2016. Viscosity was measured according to ISO 7027-1:2016. Dissolved oxygen content was measured according to SS028118-1.

[0138] Table 10. Physical and chemical properties

[0139]

[0140] *Tap water turbidity = 0.16 NTU

[0141] Table 11 compares the viscosities of samples I, K, and L compared to tap water at 5 degrees Celsius (distribution shown in Table 7).

[0142] Table 11. Viscosity

[0143]

[0144] Table 12 shows the results of color analysis of batches H, I, J, K and L using a Minolta spectrophotometer CM-5 according to the ISO 7887 2012C revised test method. The color was analyzed 6 days after production. Soft water (Table 7) was used as a reference.

[0145] Table 12. Colors

[0146] Sample ID light source L* a* b* L* a* b* soft water D65 / 10° 100 0 0 H D65 / 10° 99.6 -0.3 1.3 -0.4 -0.3 1.3 I D65 / 10° 99.6 -0.3 1.3 -0.4 -0.3 1.3 J D65 / 10° 99.6 -0.3 1.4 -0.4 -0.3 1.4 K D65 / 10° 99.6 -0.4 1.6 -0.4 -0.4 1.6 L D65 / 10° 99.5 -0.4 1.9 -0.5 -0.4 1.9

[0147] Example 4: Whey protein batches 0 to X

[0148] Whey protein was added to reverse osmosis (RO) water as described above. Different amounts of minerals were added to evaluate the best recipe for a clear final beverage with a clear (sulfur-free) taste.

[0149] Water, whey protein isolate and all powdered ingredients are merged and used high shear mixer to mix 10 minutes.Mixture was slowly stirred hydration 20 minutes at 20 degrees centigrade.Final mixture was preheated at least 15 minutes under 65 degrees centigrade (batch S), 80 degrees centigrade (batch O, P, Q, R, U, V, W and X) or 95 degrees centigrade (batch T), was heated to 143 degrees centigrade (batch O to Q and S to X) or 147 degrees centigrade (batch R) and continued 6 seconds, and finally cooled to 20 degrees centigrade.Table 13 shows prescription O to X, has demonstrated pH, turbidity, viscosity and the subsequent observations measured immediately after processing.

[0150] Variable preheat temperatures of 65, 80, or 90 degrees Celsius resulted in no detectable differences, which is advantageous because it demonstrates that higher temperatures can be used without deleterious effects. A slight increase in the sterilization temperature of Batch R also resulted in no detectable differences.

[0151] Batch W, which contained only 150 mg / L sodium citrate in RO water, was the most favorable batch in terms of color, clarity, turbidity, and viscosity. Batch V, which contained 150 mg / L sodium citrate and 50 mg / L sodium chloride, was the second best in terms of color, clarity, turbidity, and viscosity.

[0152] Observable odor, taste, and appearance were measured after 14 days of incubation at 30°C. The eggy odor immediately after opening is typical of disulfide bond formation, which dissipates over time due to oxidation, as shown in Example 1.

[0153] Table 13. Whey protein beverage formulas O to X

[0154]

[0155]

[0156]

[0157] Table 14 shows the salts added from Table 13, and the resulting ion concentrations (mg / L) in the solutions.

[0158] Table 14. Added salt compounds and ions generated in solution

[0159]

[0160] Table 15 shows the added concentration (mg / L) of ions in solutions containing reverse osmosis (RO) water and soft (S) water for comparison (Tables 5 and 6) based on the salts (from Table 14) added to batches 0 to X (from Table 13), as well as the resulting total number of ions in solution for each batch. All units are in mg / L.

[0161] Table 15. Added ion and total ion content of RO and soft water from batches O to X

[0162]

[0163]

[0164] Table 16 shows the results of color analysis of batches 0 to X using a Minolta spectrophotometer CM-5 according to the ISO 7887 2012C revised test method. The color was analyzed 6 days after production. Distilled water was used as a reference.

[0165] Table 16. Colors

[0166]

[0167]

[0168] Example 5: Collagen batches N, Y and Z

[0169] Collagen was added to reverse osmosis (RO) water as described above. Different amounts of minerals were added to evaluate the best recipe for a clear final beverage with a clear (sulfur-free) taste.

[0170] Combine water, collagen, and all powder ingredients and mix using a high shear mixer for 10 minutes. Allow the mixture to hydrate for 20 minutes at 20 degrees Celsius with slow stirring. Preheat the final mixture at 80 degrees Celsius for at least 15 minutes, heat to 143 degrees Celsius for 6 seconds, and finally cool to 20 degrees Celsius.

[0171] Table 17 shows Formulations N, Y, and Z, showing pH, turbidity, viscosity measured immediately after processing, and subsequent observations.

[0172] Table 17. Collagen Drink Formulas N, Y, and Z

[0173]

[0174] Table 18 shows the results of color analysis of batches 0 to X using a Minolta spectrophotometer CM-5 according to the ISO 7887 2012C revised test method. The color was analyzed 6 days after production. Distilled water was used as a reference.

[0175] Table 18. Color of collagen batches N and Y

[0176]

[0177]

[0178] Collagen batches N, Y and Z demonstrate that optically clear, storage-stable collagen water can be produced in the absence of additional additives such as sweeteners. Batch Z appears to be the best in terms of clarity.

[0179] Example 6: Commercial Sterility

[0180] Lots N, O, P, Q, R, S, T, U, V, W, X, Y, and Z were pre-incubated at 30 degrees Celsius for 14 days, with three replicates per lot. Ten (10) microliters of each sample were streaked onto PCA plates (3 streaks / plate). The plates were incubated at 30 degrees Celsius for three days to detect the growth of mesophilic microorganisms. As shown in Table 19, there was no evidence of growth on the plates, demonstrating storage stability. Lots N, Y, and Z were collagen.

[0181] Table 19: Microbial Growth

[0182]

[0183]

[0184] Various embodiments of the present invention are described herein with reference to the accompanying drawings. Alternative embodiments may be designed without departing from the scope of the present invention.

[0185] The following definitions and abbreviations are used to interpret the claims and description. As used herein, the terms "comprises / comprising," "includes / including," "has / having," "contains / containing," or any other variations thereof, are intended to cover a non-exclusive inclusion. For example, a composition, mixture, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, mixture, process, method, article, or apparatus.

[0186] Additionally, the term "exemplary" is used herein to mean "serving as an example, instance, or illustration." Any embodiment or design described herein as "exemplary" is not necessarily to be construed as preferred or advantageous over other embodiments or designs. The terms "at least one" and "one or more" should be understood to include any integer greater than or equal to one, i.e., one, two, three, four, etc. The term "plurality" should be understood to include any integer greater than or equal to two, i.e., two, three, four, five, etc. The term "connected" may include both indirect and direct "connections."

[0187] References in the specification to "one embodiment," "an embodiment," "an example embodiment," etc., indicate that the described embodiment may include a particular feature, structure, or characteristic, but each embodiment may or may not include the particular feature, structure, or characteristic. Furthermore, such phrases do not necessarily refer to the same embodiment. Furthermore, when a particular feature, structure, or characteristic is described in conjunction with an embodiment, it is understood that it is within the knowledge of those skilled in the art to be able to affect such feature, structure, or characteristic in conjunction with other embodiments, whether or not explicitly described.

[0188] The terms "about," "substantially," "approximately," and variations thereof are intended to include the degree of error associated with measurement of a particular quantity based on the equipment available at the time of filing this application. For example, "about" may include a range of ±8%, or 5%, or 2% of a given value.

[0189] The flow charts and block diagrams in the accompanying drawings illustrate possible implementations of manufacturing and / or operating methods according to various embodiments of the present invention. The various functions / operations of the method are represented by blocks in the flow charts. In some alternative implementations, the functions marked in the blocks may not occur in the order marked in the figures. For example, two blocks shown in succession may actually be performed substantially simultaneously, or the blocks may sometimes be performed in reverse order, depending on the functions involved.

[0190] The corresponding structures, materials, actions, and equivalents of all means or step plus function elements in the following claims are intended to include any structure, material, or action for performing the function in combination with other claimed elements for which protection is specifically claimed. The description of the present invention has been given for purposes of illustration and description, but is not intended to be exhaustive or to limit the invention in the disclosed form. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the invention. The embodiments are selected and described in order to best explain the principles of the invention and practical application, and to enable others of ordinary skill in the art to understand the various embodiments of the invention with various modifications suitable for the intended specific use.

[0191] While the preferred embodiment to the invention has been described, it will be understood that those skilled in the art, both now and in the future, may make various improvements and enhancements which fall within the scope of the claims which follow. These claims should be construed to maintain the proper protection for the invention first described.

Claims

1. A beverage composition for consumption by humans, animals or other organisms, comprising: water; and protein in an amount of about 6 to about 40 g / L; wherein the beverage composition has a pH of about 4.6 to about 11.0; The beverage composition is heated at 5 degrees Celsius for 100 seconds. -1 having a viscosity of about 1 to about 25 mPa at a shear rate of wherein the beverage composition is substantially free of sweeteners, food acids, flavorings, antifoaming agents, or combinations thereof; and wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by the ISO 7027-1:2016 test method.

2. The beverage composition of claim 1, wherein the protein is whey protein isolate, whey protein concentrate, casein, egg white protein, nut protein, plant protein, microbially produced protein, synthetic protein, animal protein, or a combination thereof.

3. The beverage composition of claim 2, wherein the plant protein is pea protein, soy protein, soy-derived protein, pumpkin seed protein, or a combination thereof.

4. The beverage composition of claim 1, further comprising about 5 to about 400 mg / L of a chelating agent.

5. The beverage composition of claim 4, wherein the chelating agent is trisodium citrate.

6. The beverage composition of claim 1, wherein the beverage composition is substantially free of lactose.

7. A beverage composition for consumption by humans, animals or other organisms, comprising: water; and protein in an amount of about 6 to about 40 g / L; wherein the beverage composition has a pH of about 4.6 to about 10.0; The beverage composition is heated at 5 degrees Celsius for 100 seconds. -1 having a viscosity of from about 1 to about 25 mPa at a shear rate of wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by the ISO 7027-1:2016 test method.

8. The beverage composition of claim 7, wherein the protein is whey protein isolate, whey protein concentrate, casein, egg white protein, nut protein, plant protein, microbially produced protein, synthetic protein, animal protein, or a combination thereof.

9. The beverage composition of claim 8, wherein the plant protein is pea protein, soy protein, soy-derived protein, pumpkin seed protein, or a combination thereof.

10. The beverage composition of claim 7, further comprising about 5 to about 400 mg / L of a chelating agent.

11. The beverage composition of claim 8, wherein the chelating agent is trisodium citrate.

12. The beverage composition of claim 7, wherein the beverage composition is substantially free of lactose.

13. A method of preparing a beverage composition, the method comprising: providing water having an ion distribution; adding at least one ionic compound to the water; as well as adding protein to the water in an amount of about 6 to about 40 grams per liter; wherein the beverage composition has a pH of about 4.6 to about 10.0; The beverage composition is heated at 5 degrees Celsius for 100 seconds. -1 The invention has a viscosity of about 1 to about 25 mPa at a shear rate of 1.5 to 2.5 tPa.

14. The method of claim 13, wherein the protein is whey protein isolate, whey protein concentrate, casein, egg white protein, nut protein, plant protein, microbially produced protein, synthetic protein, animal protein, or a combination thereof.

15. The method of claim 12, wherein the plant protein is pea protein, soy protein, soy-derived protein, pumpkin seed protein, or a combination thereof.

16. The method of claim 13, wherein at least one ionic compound is a chelating agent.

17. The method of claim 15, wherein the chelating agent is trisodium citrate added in an amount of about 5 to about 400 mg / L.

18. The method of claim 13, wherein the beverage composition is substantially free of sweeteners, food acids, flavorings, antifoaming agents, or combinations thereof.

19. The method of claim 13, wherein the beverage composition is optically clear.

20. The method of claim 13, wherein the beverage has a turbidity of about 0.0001 to about 25 NTU as measured by the ISO 7027-1:2016 test method.

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