Nutritious protein beverage compositions with neutral to basic pH and low detectability

Abstract

According to embodiments, a beverage composition for human, animal, or other organism consumption comprises water and protein in an amount of about 6 to about 40 grams per liter. The beverage composition has a pH of about 4.6 to about 11.0, a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius, and a shear rate of 100 s-1. The beverage composition is substantially free of sweeteners, food acids, flavoring agents, antifoaming agents, 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 the ISO 7027-1:2016 test method.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This PCT patent application claims the benefit of U.S. Provisional Patent Application No. 63 / 373,256, filed August 23, 2022, and U.S. Provisional Patent Application No. 63 / 488,905, filed March 7, 2023, both of which are incorporated by reference in their entireties. [Background technology]

[0002] The present disclosure relates to protein beverage compositions, and more particularly to nutritional protein beverage compositions having a neutral to basic pH and low detectability. Dietary supplements, such as protein drinks and foods, are consumed for muscle synthesis and maintenance, and weight management and maintenance.Such dietary supplements are used by a wide range of consumers, including athletes, children, the elderly, and patients who are malnourished or at risk of malnutrition, and / or patients with increased protein needs.Given the wide range of consumer base and usage, consumer awareness and satisfaction with dietary supplements are important.Consumer satisfaction with dietary supplements can depend on various factors, including taste, turbidity, mouthfeel, total protein content, and ingredient type and quality. Summary of the Invention

[0003] According to 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 grams per liter. The beverage composition has a pH of about 4.6 to about 11.0, a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius, and a 100 s -1 The beverage composition has a shear rate of about 0.0001 to about 25 NTU when measured by ISO 7027-1:2016 test method. The beverage composition is substantially free of sweeteners, food acids, flavorings, antifoaming agents, or combinations thereof. The beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU when measured by ISO 7027-1:2016 test method.

[0004] According to another embodiment, a beverage composition for human, animal, or other organism consumption comprises water and protein in an amount of about 6 to about 40 grams per liter. The beverage composition has a pH of about 4.6 to about 10.0. The beverage composition has a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius and a 100 s -1 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.

[0005] According to another embodiment, a method of making a beverage composition includes providing water having an ion profile. The method also includes adding protein to the water in an amount of about 6 to about 40 grams per liter. The beverage composition has a pH of about 4.6 to about 10.0, a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius, and a 100 s -1 The shear rate is

[0006] Additional features and advantages are realized through the techniques of the present invention. Other embodiments and aspects of the invention are described in detail herein and are considered a part of the claimed invention. For a better understanding of the present invention, together with its advantages and features, reference is made to the description and drawings.

[0007] 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. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a flow diagram showing a method of making a protein beverage. DETAILED DESCRIPTION OF THE INVENTION

[0009] As mentioned above, consumer satisfaction with protein dietary supplements depends on various factors, including, but not limited to, taste, apparent turbidity, mouthfeel, type and content of additives, and total protein. Consumers commonly complain of a chalky taste / aftertaste, also referred to as a dry mouthfeel or astringency, in protein drinks, which may be derived from the protein itself or additional ingredients such as flavors, sweeteners, emulsifiers, thickeners, food dyes, and other stabilizers. To mask or alleviate the unpleasant aftertaste, manufacturers include additional flavors and sweeteners in beverage and food compositions. However, such flavors and sweeteners are often artificial and therefore undesirable for health reasons. These flavors and sweeteners are ineffective at masking the protein aftertaste by simply combining them with a dry mouthfeel and adding artificial flavors. Added flavors and sweeteners also add unwanted calories to dietary supplements, as well as other undesirable side effects such as indigestion, reduced uptake of the protein itself, and even a predisposition to certain illnesses due to some of these ingredients that are associated with diseases such as cancer. Some additives, such as Yellow 6, have even been banned across Europe and Asia.

[0010] While keeping consumer experience in mind, dietary supplement manufacturers are also interested in using formulations and processes that are stable for long periods of time under a variety of conditions, including ambient room temperature and refrigerated temperatures.Another reason manufacturers typically add additives and / or sweeteners to protein dietary supplements is to increase the stability of the composition by inhibiting or mitigating bacterial growth, such as Clostridium botulinum.However, in addition to adding undesirable calories and artificial additives, sweeteners and other added ingredients increase production costs and complexity.

[0011] 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 the complexity of the manufacturing process.

[0012] Thus, described herein are protein dietary supplements for human and animal consumption, comprising a protein beverage composition and water, having a neutral or basic pH and low or no detectability in clear liquid beverages. The protein beverage composition is optically clear, has low turbidity, and in many embodiments, contains no 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. In some embodiments, the protein beverage composition comprises a high protein content, e.g., at least 6 grams / liter, at least 8 grams / liter, at least 12 grams / liter, at least 16 grams / liter, at least 20 grams / liter, or at least 24 grams / liter, at least 28 grams / liter, at least 32 grams / liter, or at least 36 grams / liter, without a detectable chalky protein taste / aftertaste, or a dry or astringent taste.

[0013] It has been unexpectedly discovered that combining protein with certain ion contents in liquid water results in an optically clear, transparent liquid beverage (e.g., water) with low turbidity and viscosity and no detectable protein. Also surprisingly, without additional additives or preservatives to lower the pH, the protein beverage composition remains stable, clear, and optically transparent at ambient room temperature and at refrigerated temperatures of about 2 to about 8 degrees Celsius for at least 3 months, 6 months, 12 months, or more than 12 months without observable protein precipitation or bacterial growth. The protein beverage compositions described herein have a neutral or near-neutral to basic pH, which is achieved by combining substantially pure protein with nearly pure liquid water containing only a low, but critical concentration, of certain critical ions.

[0014] liquid The protein beverage composition comprises a liquid. Non-limiting examples of liquids include water, juice, coffee, alcoholic mixtures (e.g., beer and spirits), tea, milk (dairy and non-dairy milks, including nut-based milks, e.g., almond milk or cashew milk, and / or plant-based milks, e.g., oat milk), or combinations thereof. In an embodiment, the liquid is water having the ions and concentrations described below.

[0015] In some embodiments, the water in the protein drink is "soft water" having a particular ion profile. As used herein, "soft water" refers to water in which magnesium ions and calcium ions have been replaced with sodium ions. In some embodiments, soft water contains 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.

[0016] In other embodiments, the water is distilled water, tap water, reverse osmosis (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.

[0017] In some embodiments, the water used to make the protein beverage composition contains about 10 to about 100 milligrams per liter (mg / L) of sodium ion, about 20 to about 60 mg / L of sodium ion, about 25 to about 55 mg / L of sodium ion, about 30 to about 50 mg / L of sodium ion, or about 35 to about 45 mg / L of sodium ion. In one or more embodiments, the softened water used to make the protein beverage contains 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 of sodium ion, or any range therebetween. In some embodiments, sodium ions are present in the water, e.g., softened water, used to make the protein beverage composition, and no sodium compounds are added to the liquid used to make the protein beverage composition. In some embodiments, the water used to make the protein drink contains sodium ions, and sodium compounds are further added to the liquid water to increase the total sodium ion concentration.

[0018] In some embodiments, the water used to make the protein beverage composition contains about 0.5 to about 5.0 milligrams per liter (mg / L) of potassium ion, about 1 to about 3 mg / L of potassium ion, or about 1.5 to about 2.5 mg / L of potassium ion. In one or more embodiments, the water used to make the protein beverage contains 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 of potassium ion, or any range therebetween. In some embodiments, potassium ions are present in the water used to make the protein beverage composition, e.g., softened water, and no potassium compounds are added to the liquid used to make the protein beverage composition. In other embodiments, the water used to make the protein beverage contains potassium ion, and a potassium compound is further added to the liquid water to increase the total potassium ion concentration.

[0019] In one or more embodiments, the water used to make the protein beverage composition contains about 0.001 to about 1 mg / L of calcium ion. In other embodiments, the water used to make the protein beverage composition contains about 0.05 to about 0.5 mg / L of calcium ion. In still further embodiments, the water used to make the protein beverage composition 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 of calcium ion, or any range therebetween. In some embodiments, the calcium ion is present in the water used to make the protein beverage composition, e.g., softened water, and no calcium compounds are added to the liquid used to make the protein beverage composition. In other embodiments, the water used to make the protein drink contains calcium ions, and calcium compounds are further added to the liquid water to increase the total calcium ion concentration.

[0020] In one or more embodiments, the water used to make the protein beverage composition contains about 0.001 to about 1 mg / L of magnesium ion. In other embodiments, the water used to make the protein beverage composition contains about 0.05 to about 0.5 mg / L of magnesium ion. In still further embodiments, the water used to make the protein beverage composition 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 of magnesium ion, or any range therebetween. In some embodiments, the magnesium ion is present in the water used to make the protein beverage composition, e.g., softened water, and no magnesium compounds are added to the liquid used to make the protein beverage composition. In other embodiments, the water used to make the protein drink contains magnesium ions, and a magnesium compound is further added to the liquid water to increase the total magnesium ion concentration.

[0021] In one or more embodiments, the water used to make the protein beverage compositions contains about 15 to about 50 mg / L of chloride ion. In other embodiments, the water used to make the protein beverage compositions contains about 15 to about 45 mg / L of chloride ion, about 20 to about 40 mg / L of chloride ion, or about 25 to about 35 mg / L of chloride ion. In still further embodiments, the water used to make the protein beverage compositions contains about 15, 20, 25, 30, 35, 40, 45, and 50 mg / L of chloride ion, or any range therebetween.

[0022] In embodiments, the water used to make the protein beverage composition contains about 0.001 to about 0.5 mg / L of fluoride ion. In one or more embodiments, the water used to make the protein beverage composition contains about 0.01 to about 0.3 mg / L of fluoride ion. In other embodiments, the water used to make the protein beverage composition contains 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, or any range therebetween. In some embodiments, fluoride ion is present in the water used to make the protein beverage composition, e.g., softened water, and no fluoride compounds are added to the liquid used to make the protein beverage composition.

[0023] In embodiments, the water used to make the protein beverage composition contains about 1 to about 50 mg / L of sulfate ions. In one or more embodiments, the water used to make the protein beverage composition contains about 3 to about 20 mg / L of sulfate ions. In other embodiments, the water used to make the protein beverage composition contains about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 mg / L of sulfate ions, or any range therebetween. In some embodiments, sulfate ions are present in the water used to make the protein beverage composition, e.g., softened water, and sulfate compounds are not added to the liquid used to make the protein beverage composition.

[0024] In one or more embodiments, the water used to make the protein beverage is softened water having the composition and properties shown in Table 1 below.

[0025] [Table 1]

[0026] In some embodiments, the water in the beverage is "reverse osmosis water," or "RO water," having a specific ion profile. As used herein, "reverse osmosis water" is water that has been filtered by passing water through a semi-permeable membrane material under pressure to allow the water to flow from a concentrated side (containing contaminants) to a less concentrated side (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.

[0027] In some embodiments, the water used to make the beverage composition contains about 0.001 to about 10 milligrams per liter (mg / L) of sodium ion, about 0.01 to about 5 mg / L of sodium ion, about 0.1 to about 3 mg / L of sodium ion, about 0.5 to about 2.5 mg / L of sodium ion, or about 1 to about 2 mg / L of sodium ion. In one or more embodiments, the water used to make the beverage contains 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 of sodium ion, or any range therebetween. In some embodiments, the water used to make the protein beverage contains sodium ion, and a sodium compound is further added to the liquid water to increase the total sodium ion concentration. In other embodiments, sodium ions are present in the water used to make the protein beverage composition, e.g., reverse osmosis water, and no sodium compounds are added to the liquid for making the protein beverage composition.

[0028] In some embodiments, the water used to make the protein beverage composition contains about 0.001 to about 1 milligrams per liter (mg / L) of potassium ion, about 0.01 to about 0.5 mg / L of potassium ion, or about 0.03 to about 0.3 mg / L of potassium ion. In one or more embodiments, the water used to make 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 of potassium ion, or any range therebetween. In some embodiments, the water used to make the protein beverage contains potassium ion, and a potassium compound is further added to the liquid water to increase the total potassium ion concentration. In some embodiments, potassium ions are present in the water used to make the beverage composition, e.g., reverse osmosis water, and no potassium compounds are added to the liquid for making the protein beverage composition.

[0029] In one or more embodiments, the water used to make the beverage composition contains about 0.001 to about 1 mg / L of calcium ion, about 0.01 to about 0.5 mg / L of calcium ion, or about 0.03 to about 0.3 mg / L of calcium ion. In one or more embodiments, the water used to make 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 of calcium ion, or any range therebetween. In some embodiments, the water used to make the protein beverage contains calcium ion, and a calcium compound is further added to the liquid water to increase the total calcium ion concentration. In other embodiments, calcium ions are present in the water used to make the beverage composition, e.g., reverse osmosis water, and no calcium compounds are added to the liquid used to make the beverage composition.

[0030] In one or more embodiments, the water used to make the beverage composition contains about 0.001 to about 1 mg / L of magnesium ion. In other embodiments, the water used to make the beverage composition contains about 0.05 to about 0.5 mg / L of magnesium ion. In still further embodiments, the water used to make the protein composition 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 of magnesium ion, or any range therebetween. In some embodiments, the water used to make the protein beverage contains magnesium ion, and a magnesium compound is further added to the liquid water to increase the total magnesium ion concentration. In some embodiments, magnesium ions are present in the water used to make the beverage composition, e.g., reverse osmosis water, and no magnesium compounds are added to the liquid used to make the beverage composition.

[0031] In embodiments, the water used to make the beverage compositions contains at least 0.001 milligrams per liter (mg / L) of chloride ion. In one or more embodiments, the water used to make the beverage compositions contains from about 0.001 to about 10 mg / L of chloride ion. In other embodiments, the water used to make the beverage compositions contains from about 0.01 to about 5 mg / L of chloride ion, from about 0.1 to about 2 mg / L of chloride ion, or from about 0.1 to about 1 mg / L of chloride ion. In still further embodiments, the water used to make 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 mg / L of chloride ions, or any range therebetween. In some embodiments, the water used to make the protein beverage comprises chloride ions, and a chloride compound is further added to the liquid water to increase the total chloride ion concentration. In some embodiments, chloride ions are present in the water used to make the beverage composition, e.g., reverse osmosis water, and no chloride compounds are added to the liquid for making the beverage composition.

[0032] In embodiments, the water used to make the beverage composition contains 0.001 to about 1 milligrams per liter (mg / L) of fluoride ion, about 0.01 to about 0.5 mg / L of fluoride ion, or about 0.03 to about 0.3 mg / L of fluoride ion. In one or more embodiments, the water used to make 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 of fluoride ion, or any range therebetween. In some embodiments, fluoride ions are present in the water used to make the beverage composition, e.g., reverse osmosis water, and no fluoride compounds are added to the liquid for making the protein beverage composition.

[0033] In embodiments, the water used to make the beverage composition contains 0.001 to about 5 milligrams per liter (mg / L) of sulfate ion, about 0.01 to about 2.5 mg / L of sulfate ion, or about 0.5 to about 2 mg / L of sulfate ion. In one or more embodiments, the water used to make 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, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, and 5 mg / L of sulfate ion, or any range therebetween. In some embodiments, sulfate ions are present in the water used to make the beverage composition, e.g., reverse osmosis water, and no sulfate compounds are added to the liquid for making the beverage composition.

[0034] In one or more embodiments, the water used to make the beverage composition is reverse osmosis water and has a composition having the properties shown in Table 2 below.

[0035] [Table 2]

[0036] The water used to make the beverage composition is not limited to reverse osmosis water or softened water. In some embodiments, the water used to make the beverage composition contains about 0.001 to about 60 milligrams per liter (mg / L) of sodium ion, about 25 to about 55 mg / L of sodium ion, about 30 to about 50 mg / L of sodium ion, or about 35 to about 45 mg / L of sodium ion. In one or more embodiments, the water used to make the protein beverage contains 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 of sodium ion, or any range therebetween. In some embodiments, sodium ions are present in the water used to make the protein beverage composition, and no sodium compounds are added to the liquid used to make the protein beverage composition. In some embodiments, the water used to make the protein drink contains sodium ions, and sodium compounds are further added to the liquid water to increase the total sodium ion concentration.

[0037] In some embodiments, the water used to make the protein beverage composition contains about 0.5 to about 5.0 milligrams per liter (mg / L) of potassium ion, about 1 to about 3 mg / L of potassium ion, or about 1.5 to about 2.5 mg / L of potassium ion. In one or more embodiments, the water used to make the protein beverage contains 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 of potassium ion, or any range therebetween. In some embodiments, potassium ion is present in the liquid used to make the protein beverage composition, and no potassium compound is added to the liquid water used to make the protein beverage composition. In other embodiments, the water used to make the protein beverage contains potassium ion, and a potassium compound is further added to the liquid water to increase the total potassium ion concentration.

[0038] In one or more embodiments, the water used to make the protein beverage composition contains about 0.001 to about 1 mg / L of calcium ion. In other embodiments, the water used to make the protein beverage composition contains about 0.05 to about 0.5 mg / L of calcium ion. In still further embodiments, the water used to make the protein beverage composition 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 of calcium ion, or any range therebetween. In some embodiments, calcium ion is present in the water used to make the protein beverage composition, and no calcium compounds are added to the liquid used to make the protein beverage composition. In other embodiments, the water used to make the protein drink contains calcium ions, and calcium compounds are further added to the liquid water to increase the total calcium ion concentration.

[0039] In one or more embodiments, the water used to make the protein beverage composition contains about 0.001 to about 1 mg / L of magnesium ion. In other embodiments, the water used to make the protein beverage composition contains about 0.05 to about 0.5 mg / L of magnesium ion. In still further embodiments, the water used to make the protein beverage composition 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 of magnesium ion, or any range therebetween. In some embodiments, magnesium ion is present in the water used to make the protein beverage composition, and no magnesium compound is added to the liquid used to make the protein beverage composition. In other embodiments, the water used to make the protein drink contains magnesium ions, and a magnesium compound is further added to the liquid water to increase the total magnesium ion concentration.

[0040] In one or more embodiments, the water used to make the protein beverage compositions contains about 15 to about 50 mg / L of chloride ion. In other embodiments, the water used to make the protein beverage compositions contains about 15 to about 45 mg / L of chloride ion, about 20 to about 40 mg / L of chloride ion, or about 25 to about 35 mg / L of chloride ion. In still further embodiments, the water used to make the protein beverage compositions contains about 15, 20, 25, 30, 35, 40, 45, and 50 mg / L of chloride ion, or any range therebetween.

[0041] In embodiments, the water used to make the protein beverage composition contains about 0.001 to about 0.5 mg / L of fluoride ion. In one or more embodiments, the water used to make the protein beverage composition contains about 0.01 to about 0.3 mg / L of fluoride ion. In other embodiments, the water used to make the protein beverage composition contains 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, or any range therebetween, of fluoride ion. In some embodiments, fluoride ion is present in the water used to make the protein beverage composition, and no fluoride compounds are added to the liquid used to make the protein beverage composition.

[0042] In embodiments, the water used to make the protein beverage composition contains about 1 to about 50 mg / L of sulfate ions. In one or more embodiments, the water used to make the protein beverage composition contains about 3 to about 20 mg / L of sulfate ions. In other embodiments, the water used to make the protein beverage composition contains about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50 mg / L of sulfate ions, or any range therebetween. In some embodiments, sulfate ions are present in the water used to make the protein beverage composition, and sulfate compounds are not added to the liquid used to make the protein beverage composition.

[0043] Although types of water referred to as softened water and reverse osmosis water are mentioned above, the beverage compositions are not intended to be limited to these compositions. Any water that meets the limitations set forth herein with respect to ion type, concentration, and other resulting characteristics may be used.

[0044] In some embodiments, the water used to make the beverage composition contains from about 0.001 to about 750 milligrams per liter (mg / L) of sodium ion, from about 0.01 to about 500 mg / L of sodium ion, from about 0.1 to about 250 mg / L of sodium ion, from about 0.5 to about 100 mg / L of sodium ion, or from about 1 to about 50 mg / L of sodium ion. In one or more embodiments, the water used to make the beverage may have a water content of 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, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950 The protein beverage composition may contain sodium ions in an amount of 0, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, and 750 mg / L, or any range therebetween. In some embodiments, the water used to make the protein beverage contains sodium ions, and a sodium compound is further added to the liquid water to increase the total sodium ion concentration. In other embodiments, sodium ions are present in the water used to make the protein beverage composition, and no sodium compound is added to the liquid to make the protein beverage composition.

[0045] In some embodiments, the water used to make the protein beverage composition contains from about 0.001 to about 750 milligrams per liter (mg / L) of potassium ion, from about 0.01 to about 500 mg / L of potassium ion, or from about 0.1 to about 250 mg / L of potassium ion, from about 0.5 to about 100 mg / L of potassium ion, or from about 1 to about 50 mg / L of potassium ion. In one or more embodiments, the water used to make the beverage may have a water content of 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, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950 The protein beverage composition may contain sodium ions in an amount of 0, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, and 750 mg / L, or any range therebetween. In some embodiments, the water used to make the protein beverage contains sodium ions, and a sodium compound is further added to the liquid water to increase the total sodium ion concentration. In other embodiments, sodium ions are present in the water used to make the protein beverage composition, and no sodium compound is added to the liquid to make the protein beverage composition.

[0046] In some embodiments, the water used to make the protein beverage composition contains from about 0.001 to about 750 milligrams per liter (mg / L) of calcium ion, from about 0.01 to about 500 mg / L of calcium ion, or from about 0.1 to about 250 mg / L of calcium ion, from about 0.5 to about 100 mg / L of calcium ion, or from about 1 to about 50 mg / L of calcium ion. In one or more embodiments, the water used to make the beverage may have a water content of 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, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, 950 The protein beverage composition may contain calcium ions in an amount of 0, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, and 750 mg / L, or any range therebetween. In some embodiments, the water used to make the protein beverage contains calcium ions, and calcium compounds are further added to the liquid water to increase the total calcium ion concentration. In other embodiments, calcium ions are present in the water used to make the protein beverage composition, and calcium compounds are not added to the liquid used to make the protein beverage composition.

[0047] In some embodiments, the water used to make the protein beverage composition contains from about 0.001 to about 750 milligrams per liter (mg / L) of magnesium ion, from about 0.01 to about 500 mg / L of magnesium ion, or from about 0.1 to about 250 mg / L of magnesium ion, from about 0.5 to about 100 mg / L of magnesium ion, or from about 1 to about 50 mg / L of magnesium ion. In one or more embodiments, the water used to make the beverage may have a water content of 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, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, and 750 mg / L, or any range therebetween. In some embodiments, the water used to make 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 other embodiments, magnesium ions are present in the water used to make the protein beverage composition, and no magnesium compound is added to the liquid to make the protein beverage composition.

[0048] Ionic compounds added to water In embodiments, the beverage composition is formed by adding one or more of the following ionic compounds (also referred to as salts) and / or ions: potassium bicarbonate, sodium bicarbonate, magnesium sulfate, calcium chloride, trisodium citrate, sodium chloride, sodium hydroxide, sodium hexaphosphate, or combinations thereof to a liquid, such as water, softened water, or reverse osmosis water.

[0049] Non-limiting examples of ions in the protein beverage composition that may or may not be present in measurable amounts in the starting water include sodium ions, magnesium ions, potassium ions, calcium ions, zinc ions, iron ions, manganese ions, cobalt ions, copper ions, chromium ions, molybdenum ions, hydroxide ions, chloride ions, iodide ions, fluoride ions, sulfate ions, selenate ions, silicate ions, phosphate ions, carbonate ions, bicarbonate ions, citrate ions, sulfate ions, or any combination thereof.

[0050] In one or more embodiments, one or more sodium compounds are added to the 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 in other embodiments.

[0051] Sodium compounds are salts containing sodium. Non-limiting examples of sodium compounds include sodium chloride, sodium bicarbonate, trisodium citrate (also known as sodium citrate), or combinations thereof.

[0052] Ionic compounds are added to the liquid water described above, and the starting liquid water may contain a measurable concentration of the added ions. In some embodiments, sodium compounds are added to water to provide a final sodium concentration in the beverage composition of about 20 to about 1000 milligrams per liter (mg / L). In other embodiments, sodium compounds are added to water to provide a final sodium concentration in the beverage composition of about 30 to about 800 mg / L. In still other embodiments, sodium compounds are added to water to provide a final sodium concentration in the beverage composition of about 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 410, 420, 430, 440, 450, 460, 470, 480, 490, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850, 860, 87 , 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, or any range therebetween. 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.

[0053] In some embodiments, the citrate compound is added to water to provide a final citrate concentration in the beverage composition of about 5 to about 400 milligrams per liter (mg / L), hi other embodiments, the citrate compound is added to water to provide a final citrate concentration in the beverage composition of about 80 to about 300 mg / L. In yet other embodiments, the citrate compound is added to water to provide a final citrate concentration in the beverage composition of 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, or any range therebetween.

[0054] 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), hi 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. In yet other embodiments, the bicarbonate compound is added to water to provide a final bicarbonate concentration in the beverage composition of 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, or any range therebetween.

[0055] In some embodiments, potassium compounds are added to water to provide a final potassium concentration in the beverage composition of about 10 to about 1000 milligrams per liter (mg / L). In other embodiments, potassium compounds are added to water to provide a final potassium concentration in the beverage composition of about 20 to about 750 mg / L. In still other embodiments, potassium compounds are added to water to provide a final potassium concentration in the beverage composition of about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850 providing a final potassium concentration of 0, 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, or any range therebetween. 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.

[0056] In some embodiments, calcium compounds are added to water to provide a final calcium concentration in the beverage composition of about 10 to about 1000 milligrams per liter (mg / L). In other embodiments, calcium compounds are added to water to provide a final calcium concentration in the beverage composition of about 20 to about 750 mg / L. In still other embodiments, calcium compounds are added to water to provide a final calcium concentration in the beverage composition of about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850 providing a final calcium concentration of 0, 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, or any range therebetween. 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.

[0057] In some embodiments, chloride compounds are added to water to provide a final chloride concentration in the beverage composition of about 10 to about 1000 milligrams per liter (mg / L). In other embodiments, chloride compounds are added to water to provide a final chloride concentration in the beverage composition of about 20 to about 750 mg / L. In still other embodiments, chloride compounds are added to water to provide a final chloride concentration in the beverage composition of about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 610, 620, 630, 640, 650, 660, 670, 680, 690, 700, 710, 720, 730, 740, 750, 760, 770, 780, 790, 800, 810, 820, 830, 840, 850, 860 providing a final chloride concentration of 0, 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, or any range therebetween. In one or more embodiments, no chloride compounds are added to the water to increase the final chloride concentration, and the only chloride present in the beverage is in the starting water.

[0058] In embodiments, one or more of the aforementioned ionic compounds are added to the protein-water mixture or to the water alone before the protein is added. In some embodiments, a chelating agent or chelating salt is added to the protein-water mixture or to the water alone before the protein is added. Non-limiting examples of chelating agents or chelating salts include trisodium citrate (also known as sodium citrate). Citrate chelates divalent and trivalent metal ions, such as magnesium and calcium. In some embodiments, adding a chelating salt, such as a citrate-containing salt that sequester such cations, has been unexpectedly found to improve solubility and clarity by removing components naturally associated with the protein.

[0059] In some embodiments, trisodium citrate is added to a liquid (e.g., water, softened water, or reverse osmosis water) in an amount of about 5 to about 400 mg / L to provide a protein beverage composition comprising a total citrate of about 10 to about 400 mg / L of citrate. In other embodiments, the trisodium citrate compound is added to water or a water / protein mixture to provide a protein beverage composition comprising a total citrate of about 10 to about 300 mg / L. Still further, in other embodiments, a trisodium citrate compound is added to water or a water / protein mixture to provide a protein beverage composition comprising 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, or any range therebetween.

[0060] In some embodiments, sodium bicarbonate or potassium bicarbonate is added to a liquid (e.g., water, softened 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. 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. Still further, in other embodiments, sodium bicarbonate or potassium bicarbonate compounds are added to water or water / protein mixtures to provide protein beverage compositions comprising 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, or any range therebetween.

[0061] In one or more embodiments, a basic compound is added to the water or water-protein mixture to increase the sodium and hydroxide ion concentration of the protein beverage composition. The basic compound is a basic ionic compound that raises the pH of the protein beverage composition to a desired pH. Non-limiting examples of basic 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 embodiments, sodium hydroxide is added to the protein beverage composition in an amount of 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, or any range therebetween.

[0062] In some embodiments, it has been unexpectedly discovered that sodium hydroxide or basic compounds are not required to increase the pH of the beverage; the protein alone increases the pH, and the pH remains stable over time. It has also been unexpectedly discovered that the use of a specific ion profile in a protein beverage composition liquid results in a clear, optically clear liquid beverage with low turbidity and viscosity, and a clean, sulfate-free taste. Because ion contents outside the specified thresholds result in a cloudier, more viscous liquid beverage with lower optical clarity, the starting liquid water ion profile, including specific ions and their concentrations, is particularly important for providing a clear, optically clear beverage.

[0063] In one or more embodiments, the protein beverage composition is made to be free of any additional additives other than the ions present in the liquid (e.g., softened water or reverse osmosis water), or to be substantially free of additional additives, ions, and / or salts other than the ions present in the liquid and the ions added as described herein. By "substantially free" of additional additives, ions, and / or salts is meant 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 milligram per liter, less than 0.1 milligrams per milliliter, less than 0.001 milligrams per milliliter, or less than 0.0001 milligrams per milliliter. Non-limiting examples of excluded additional additives include, but are not limited to, carbohydrates, fats, oils, emulsifiers, thickeners, anti-foaming agents (e.g., silicon dioxide), food colors (e.g., Red 40, Yellow 6), juice, inulin, gel, phosphates, metals, vitamins, minerals, carrageenan, caffeine, concentrates, fiber, casein, or any combination thereof.

[0064] 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.

[0065] pH value range The protein beverage composition has a pH that is about neutral or neutral to basic, and is at least 4.6. In one or more embodiments, the protein beverage composition has a pH of about 7 to about 11. In some embodiments, the protein beverage composition has a pH of about 6.5 to about 10. In some embodiments, the protein beverage composition has a pH of 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, 8.7, 8.8, 8.9, 9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.0, 10.1, 10.2, 10.3, 10.4, 10.5, 10.6, 10.7, 10.8, 10.9, 11.1, 11.2, 11.3, 11.4, 11.5, 11.6, 11.7, 11.8, 11.9, 12.0, 12.1, 12.2, 12.3, 12.4, 12.5, 12.6, 0.8, 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, or any range therebetween.

[0066] The neutral or near-neutral to basic pH is achieved without the addition of additional additives, sweeteners, food acids, or flavorings. In some embodiments, the protein beverage composition is free of sweeteners or substantially free of sweeteners, i.e., in some embodiments, contains less than 1% sweetener by weight. In other embodiments, the protein beverage composition is free of food acids or substantially free of food acids, i.e., in some embodiments, contains less than 1% food acids by weight. Furthermore, in other embodiments, the protein beverage composition is free of flavorings or substantially free of flavorings, i.e., in some embodiments, contains less than 1% flavorings by weight.

[0067] In one or more embodiments, the protein beverage composition is substantially free of one or more lactose compounds, i.e., contains less than 1% by weight of one or more lactose compounds. Non-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 salts, 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. Non-limiting examples of food acids include organic acids such as citric acid, citrate, lactic acid, lactate salts, or combinations thereof. Flavoring agents include natural and unnatural food flavoring agents.

[0068] In one or more embodiments, the protein beverage composition comprises a buffer ion (or pH adjusting ion) having at least one pKa value of at least 8. In some embodiments, at least one of the buffer ion pKa values ​​is at least 9. In other embodiments, at least one of the buffer ion pKa values ​​is at least 10. In one or more embodiments, at least one of the buffer ions is bicarbonate, which has a pKa of about 10.3. In other embodiments, the protein beverage composition does not comprise a buffer ion.

[0069] In embodiments, buffer ions are present in the protein beverage composition in an amount of at least 0.05 mg / L, hi other embodiments, buffer ions are present in the protein beverage composition in an amount of about 0.5 to about 5 mg / L.

[0070] protein The protein beverage composition includes a protein that is one or more of whey protein isolate, whey protein concentrate, casein protein, egg white protein, collagen protein, 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, legume-derived protein, hemp protein, pumpkin seed protein, or a combination thereof.

[0071] 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.

[0072] [Table 3]

[0073] In some embodiments, the protein is a collagen protein. In one or more embodiments, the collagen is bovine collagen, fish collagen, plant-based collagen (e.g., seaweed collagen), hydrolyzed bovine collagen protein, hydrolyzed collagen, gelatin hydrolysate, or a gelatin derivative. In embodiments, the collagen protein is substantially free of additives and / or preservatives. In other embodiments, the protein comprises 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, or any combination thereof. In one or more embodiments, the protein is a collagen protein having the following amino acid profile shown in Table 4:

[0074] [Table 4]

[0075] In some embodiments, the protein beverage composition comprises one or more additives including, but not limited to, vitamins, flavors, colors, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, anti-foaming agents, or combinations thereof.

[0076] 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 embodiments, the protein beverage composition has a total protein content of about 18 grams per liter 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. In still other embodiments, the protein beverage composition has a total protein content of 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, or any range therebetween.

[0077] Protein drink characteristics Despite the high concentration of protein (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, undesirable taste, and / or must be consumed immediately to avoid protein settling and adhesion, the protein beverage compositions described herein are colorless, tasteless, nearly undetectable in liquid water, and are even shelf-stable at room temperature for extended periods of time.

[0078] The combination of the concentration of ions in the starting water, the protein-containing beverage, and the concentration of those added to the protein itself unexpectedly results in a protein beverage, including a liquid beverage containing high and undetectable protein. The starting water and added ions are carefully selected as described herein to provide an essentially pure beverage containing only liquid water and protein, free of or substantially free of additives. 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.

[0079] The protein beverage composition is optically clear and colorless, or transparent, in liquid water (not opaque), meaning that the protein beverage composition has a visibly clear or non-cloudy appearance that allows visible light to pass through and capture a clear image through the protein beverage composition.

[0080] The protein beverage composition is not significantly altered by the protein in the liquid, e.g., softened water or reverse osmosis water, i.e., the viscosity of the protein beverage composition comprising protein and liquid water is substantially the same as that of liquid water alone.

[0081] In one or more embodiments, the protein beverage has a viscosity that is the same as or similar to the starting liquid (e.g., water) of about 1 to about 25 millipascals (mPa) at 5 degrees Celsius, and a viscosity of about 100 s -1 In other embodiments, the protein beverage has a viscosity of about 1.5 to about 2.5 millipascals at 5 degrees Celsius and a shear rate of about 100 s -1In yet other embodiments, the protein beverage has a shear rate of about 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 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, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 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, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.1, 10.2, 10.3, 10.4, 10.5, 10.6, 10.7, 10.8, 10.9, 11.1, 11 0.3, 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, or any range therebetween, and 100s -1 The shear rate is

[0082] In one or more embodiments, the protein beverage has a viscosity that is the same as or similar to that of the starting liquid (e.g., water) of about 0.5 to about 25.0 millipascals (mPa) at 20 degrees Celsius, and a viscosity of about 100 s -1 In other embodiments, the protein beverage has a viscosity of about 1 to about 5.0 millipascals at 20 degrees Celsius and a shear rate of about 100 s -1 In yet other embodiments, the protein beverage has a shear rate of about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 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, 5.0, 5.1, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.10, 6.11, 6.12, 6.13, 6.14, 6.15, 6.16, 6.17, 6.18, 6.19, 6.20, 6.21, 6.22, 6.23, 6.24, 6.25, 6.26, 6.27, 6.28, 6.29, 7.30, 7.31, 7.32, 7.33, 7.34, 7.35, 7.36, 7.37, 7.38, 7.39, 7.40, 7.41, 7.42, 7.43, 7.44, 7.45, Viscosities of 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, or any range therebetween, and 100s -1 The shear rate is

[0083] The protein beverage composition is optically clear as measured by low turbidity. In embodiments, the protein beverage composition has a turbidity that is the same as or similar to the starting liquid (e.g., water) when measured by the ISO 7027-1:2016 test method using an infrared light source, and is 5.0 formazin nephelometric units (FNU) or less. In embodiments, the protein beverage composition has a turbidity that is the same as or similar to the starting liquid (e.g., water) when measured by the ISO 7027-1:2016 test method, and is about 0.0001 to about 0.2 FNU. Still further, in other embodiments, the protein beverage composition has a turbidity that is the same as or similar to that of the starting liquid (e.g., water) when measured by the ISO 7027-1:2016 test method, and is 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, 1.7, 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, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 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, 8.1, 8. 5, 1.6, 1.7, 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, or any range therebetween.

[0084] In embodiments, the protein beverage composition has a turbidity that is the same as or similar to the starting liquid (e.g., water) and is 25.0 nephelometric turbidity units (NTU) or less, as measured by SS-EN ISO 7027-1:2016 test method using a Hach 2100 ISO turbidity meter using a white light source. In embodiments, the protein beverage composition has a turbidity that is the same as or similar to the starting liquid (e.g., water) and is about 0.1 to about 10 NTU, as measured by SS-EN ISO 7027-1:2016 test method. Still further, in other embodiments, the protein beverage composition has a turbidity that is the same as or similar to the starting liquid (e.g., water) when measured by the SS-EN ISO7027-1:2016 test method, and is 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, or any range therebetween.

[0085] In embodiments, the protein beverage composition has undetectable color 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 the ISO 7887 2012C mod test method using a Konica Minolta CM-5 spectrophotometer. In embodiments, the L* value is about 90 to about 100, the a* value is about -10 to about 10, and / or the b* value is about -10 to about 10. In other embodiments, the L* value is about 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, and 100, or any range therebetween; the a* value is about −10, −9, −8, −7, −6, −5, −4, −3, −2, −1, 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10, or any range therebetween; and / or the b* value is about 10, −9, −8, −7, −6, −5, −4, −3, −2, −1, 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10, or any range therebetween.

[0086] The protein beverage composition has a long, stable shelf life, even at ambient room temperature, i.e., about 20 to about 25 degrees Celsius. By "stable shelf life" is meant that the physical properties of the protein beverage composition do not change over the stated period of time. For example, the protein beverage composition has one or more of the following properties after the stated period of time: it remains optically clear (and has the optical properties described above), the protein remains colorless or transparent in liquid water, and / or the protein beverage composition maintains a low viscosity (and has the viscosity properties described above). The protein beverage composition is stable, or has a stable shelf life, at temperatures of about 20 to about 25 degrees Celsius for at least 4 months. In other embodiments, the protein beverage composition is stable, or has a stable shelf life, at temperatures of about 20 to about 25 degrees Celsius for about 4, 5, 6, 7, 8, 9, 10, 11, and 12 months, or any range therein. In other embodiments, the protein beverage composition is stable, or has a stable shelf life, at temperatures of about 20 to about 25 degrees Celsius for more than 12 months.

[0087] The protein beverage composition has a long, stable shelf life, even at refrigerated temperatures, i.e., about 2 to about 8 degrees Celsius. The protein beverage composition is stable (and has a stable shelf life) at temperatures of about 2 to about 8 degrees Celsius for at least 4 months. In other embodiments, the protein beverage composition is stable and has a stable shelf life at temperatures of about 2 to about 8 degrees Celsius for about 4, 5, 6, 7, 8, 9, 10, 11, and 12 months, or any range therein. In some embodiments, the protein beverage composition is stable and has a stable shelf life at temperatures of about 2 to about 8 degrees Celsius for more than 12 months.

[0088] The protein beverage composition has a neutral taste profile and is undetectable in liquid water. How to make it 1 shows a flow diagram of a method 100 of making a beverage composition. As shown in box 102, the method includes pre-mixing water, an ionic compound, and a protein to form a protein composition. The components may be mixed in any order.

[0089] As shown in box 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 to a temperature of about 70 to about 90 degrees Celsius. In embodiments, the preheating is carried out 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.

[0090] As shown in box 106, the protein composition is steam-injected after preheating. High-pressure steam is injected directly into the composition, thereby sterilizing the composition for consumption by heating it to a high temperature for a period of time sufficient to kill bacteria. The resulting composition is shelf-stable at both ambient and refrigerated temperatures and suitable for human and animal consumption. 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, for about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 seconds, or any range therebetween.

[0091] As shown in box 108, method 100 includes 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 embodiments, the protein beverage composition is cooled to about 18, 19, 20, 21, 22, 23, 24, and 25 degrees Celsius, or any range therebetween. The protein composition is placed into a holding tube and then placed into a vacuum chamber where the temperature is rapidly reduced. This flash cooling process reduces the risk of heat damage to the protein, inactivates thermophilic microorganisms, and removes excess moisture from the steam.

[0092] The method 100 further comprises homogenizing the protein composition after cooling, which mechanically homogenizes the protein in the liquid. Optionally, the method 100 further includes injecting oxygen into the homogenized protein composition by injecting oxygen gas (O). Injecting oxygen gas eliminates the sulfur taste in the protein beverage, which is believed to result from the reduction of cysteine ​​side chains. Injecting oxygen oxidizes the cysteine ​​side chains, forming cysteine ​​crosslinks and eliminating the sulfur taste. Oxygen can be injected directly at any point following homogenization of the final protein beverage.

[0093] Alternatively, instead of injecting oxygen gas, the final beverage can be kept in an oxygen-containing atmosphere (e.g., air) for a period of time (e.g., 1 to 21 days), which effectively oxidizes the cysteine ​​groups in the protein and forms disulfide bridges. The final beverage can be kept in a storage container with air (containing oxygen) in the headspace. Over time, e.g., 2 or 3 weeks, the protein beverage will become oxidized and the sulfur taste will be eliminated.

[0094] The protein beverage is made by adding a protein to liquid water having the above-described ion profile. The protein and liquid water are blended using a mixer. The protein-water mixture is purified by one or more processes. In embodiments, the purification includes 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. [Example]

[0095] Example 1: Whey protein mixture and water Protein beverages were prepared as follows: whey protein was added to various types of starting water and combined with ionic compounds. The softened water profile, reverse osmosis water profile, and tap water profile are shown in Tables 5-7, respectively. Different types and amounts of minerals were added to evaluate the optimal formulation for a clear final beverage with a clear (sulfur-free) taste.

[0096] [Table 5]

[0097] [Table 6]

[0098] [Table 7]

[0099] The water, whey protein isolate, and all powdered ingredients were combined and mixed for 10 minutes using a high-shear mixer. The mixture was allowed to hydrate for 20 minutes with slow stirring at 20°C. The final mixture was preheated at 80°C for at least 15 minutes, heated to 143°C for 6 seconds, and finally cooled to 20°C. The mixture was injected with oxygen immediately after cooling to oxidize the sulfur bridges and reduce the sulfur taste.

[0100] Table 8 shows formulations A through G containing reverse osmosis water and softened water.

[0101] [Table 8-1]

[0102] [Table 8-2]

[0103] Table 9 shows formulations H to L containing soft water.

[0104] [Table 9]

[0105] After 3.5 weeks, the batches were evaluated for taste. Most of the samples were pleasant tasting, clean, and contained minimal sulfur. Clarity in the samples was good, except for slight turbidity due to high protein content. The most favorable batches were those composed of softened waters (I, J, K, and L) containing chelating agents and sodium hydroxide due to their relative clarity and favorable taste.

[0106] Example 2: Microbial analysis of whey protein batches A to G Microbial analysis of whey protein batches A, B, C, E, F, and G was performed. The batches were pre-incubated at 30 degrees Celsius for 14 days. Ten (ten) microliters of each sample were striped onto PCA plates (four stripes per plate). After striping, the plates were incubated at 30 degrees Celsius for three days to detect growth of mesophilic microorganisms. The plates were examined after three days of incubation.

[0107] All batches except Batch D processed well. The magnesium salt most likely destabilized the protein, which was visible after mixing. Immediately after processing, the samples had a pronounced sulfurous odor, as expected. Oxygen injection was used to minimize this taste. After three weeks of oxygen injection, the samples had very little or no sulfurous taste. The appearance of the samples remained clear and slightly cloudy after three weeks, except for Batch A.

[0108] Example 3: Properties of whey protein batches A to L The physical and chemical properties of the whey protein drink 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.

[0109] Turbidity was measured using a Hach Iso turbidity meter according to ISO 7027-1:2016 test method. Viscosity was measured according to ISO 7027-1:2016 test method. Dissolved oxygen content was measured according to SS028118-1 test method.

[0110] [Table 10]

[0111] Table 11 compares the viscosity of Samples I, K, and L at 5 degrees Celsius compared to tap water (profiles shown in Table 7).

[0112] [Table 11]

[0113] Table 12 shows the results of the color analysis of batches H, I, J, K, and L using a Minolta spectrophotometer CM-5 according to ISO 7887 2012C mod test method. Color was analyzed 6 days after production. Softened water (Table 7) was used as a reference.

[0114] [Table 12]

[0115] Example 4: Whey Protein Batches O-X Whey protein was added to the reverse osmosis (RO) water ad Different amounts of minerals were added to evaluate the optimal formulation for a clear final beverage with a clear (sulfur-free) taste.

[0116] Water, whey protein isolate, and all powder ingredients were combined and mixed for 10 minutes using a high-shear mixer. The mixture was allowed to hydrate for 20 minutes with slow agitation at 20°C. The final mixture was preheated to 65°C (Batch S), 80°C (Batches O, P, Q, R, U, V, W, and X), or 95°C (Batch T) for at least 15 minutes, heated to 143°C (Batches O-Q and S-X) or 147°C (Batch R) for 6 seconds, and finally cooled to 20°C. Table 13 shows the pH, turbidity, and viscosity measured immediately after processing for Formulations O-X, demonstrating the subsequent observations.

[0117] Varying preheat temperatures of 65, 80, or 90 degrees made no detectable difference, which was preferable as it demonstrated that higher temperatures could be utilized without adverse effects. A slight increase in the sterilization temperature for Batch R also made no detectable difference.

[0118] 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 next best in terms of color, clarity, turbidity, and viscosity.

[0119] The observed odor, taste, and appearance were measured after 14 days of incubation at 30 degrees Celsius. The eggy odor immediately after opening is typical of disulfide bond formation and dissipates over time with oxygen, as demonstrated in Example 1.

[0120] [Table 13-1]

[0121] [Table 13-2]

[0122] [Table 13-3]

[0123] Table 14 shows the salts added from Table 13 and the resulting ion concentrations (mg / L) in solution.

[0124] [Table 14]

[0125] For comparison, Table 15 shows the concentrations (mg / L) of added ions in solution based on the salts (from Table 14) added to Batches O through X (from Table 13) and to reverse osmosis (RO) water and softened water (S) (Tables 5 and 6), as well as the total ions produced in each batch of solution. All units are in mg / L.

[0126] [Table 15]

[0127] Table 16 shows the results of color analysis of batches O through X using a Minolta CM-5 spectrophotometer according to ISO 7887 2012C mod test method. Color was analyzed 6 days after production. Distilled water was used as a reference.

[0128] [Table 16]

[0129] Example 5: Collagen Batches N, Y, and Z Collagen was added to the reverse osmosis (RO) water described above. Different amounts of minerals were added to evaluate the optimal formulation for a clear final beverage with a clean (sulfur-free) taste.

[0130] The water, collagen, and all powdered ingredients were combined and mixed for 10 minutes using a high shear mixer. The mixture was allowed to hydrate for 20 minutes with slow stirring at 20°C. The final mixture was preheated at 80°C for at least 15 minutes, heated to 143°C for 6 seconds, and finally cooled to 20°C.

[0131] Table 17 shows formulations N, Y, and Z demonstrating the pH, turbidity, viscosity measured immediately after processing and subsequent observations.

[0132] [Table 17]

[0133] Table 18 shows the results of the color analysis of batches O through X using a Minolta CM-5 spectrophotometer according to ISO 7887 2012C mod test method. Color was analyzed 6 days after production. Distilled water was used as a reference.

[0134] [Table 18]

[0135] Collagen batches N, Y, and Z demonstrated the ability to produce optically clear, shelf-stable collagen water in the absence of additional additives such as sweeteners. Batch Z appeared to be the best in terms of clarity.

[0136] Example 6: Commercial Sterility Batches N, O, P, Q, R, S, T, U, V, W, X, Y, and Z were pre-incubated at 30 degrees Celsius for 14 days, each performed in triplicate. Ten (ten) microliters of all samples were streaked onto PCA plates (three stripes / plate). The plates were incubated at 30 degrees Celsius for three days to detect growth of mesophilic microorganisms. As shown in Table 19, there was no sign of growth on the plates, demonstrating storage stability. Batches N, Y, and Z were collagen.

[0137] [Table 19]

[0138] Various embodiments of the present invention are described herein with reference to the associated drawings. Alternative embodiments may be contemplated without departing from the scope of the present invention. The following definitions and abbreviations will be used in interpreting the claims and the specification. As used herein, the words "comprises," "comprising," "includes," "including," "has," "having," "contains," or "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, mixture, process, method, article, or device that includes a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent in such composition, mixture, process, method, article, or device.

[0139] Additionally, the term "exemplary," as used herein, means "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" are understood to include any integer number greater than one, i.e., 1, 2, 3, 4, etc. The term "plurality" is understood to include any integer number greater than two, i.e., 2, 3, 4, 5, etc. The term "connected" can include indirect and direct "connections."

[0140] References herein to "one embodiment," "embodiment," "exemplary embodiment," etc., mean that the described embodiment may include a particular feature, structure, or characteristic, but every embodiment may or may not include the particular feature, structure, or characteristic. Moreover, such phrases do not necessarily refer to the same embodiment. Furthermore, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is within the knowledge of one of ordinary skill in the art to affect such feature, structure, or characteristic in connection with other embodiments, whether or not explicitly stated.

[0141] The terms "about," "substantially," "approximately," and variations thereof are intended to include the degree of error associated with measurement of the particular quantity based on the equipment available at the time of filing. For example, "about" can include a range of ±8%, or 5%, or 2% of a given value.

[0142] The flowcharts and block diagrams in the Figures illustrate possible implementations of methods of manufacture and / or operation according to various embodiments of the present invention. Various functions / acts of the methods are represented by blocks in the flow diagrams. In some alternative implementations, the functions noted in the blocks may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending on the functionality involved.

[0143] In the following claims, corresponding structure, material, acts, and equivalents of all means-plus-function or step-plus-function elements are intended to include any structure, material, or act for performing that function in combination with other specifically claimed elements. The description of the present invention has been presented for purposes of illustration and description, but is not intended to be exhaustive or to limit the invention to the form disclosed. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the invention. The present embodiment was chosen and described in order to best explain the principles and practical application of the invention and to enable others skilled in the art to understand the invention in various embodiments with various modifications as suited to the particular uses contemplated.

[0144] While preferred embodiments of the present invention have been described, it will be understood that those skilled in the art, both now and in the future, may make various improvements and modifications that fall within the scope of the following claims, which should be interpreted to maintain the proper protection for the invention as first described.

Claims

1. 1. A beverage composition for human, animal, or other organism consumption, comprising: Water and and protein in an amount of about 6 to about 40 grams per liter; the beverage composition has a pH of about 4.6 to about 11.0; The beverage composition has a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius and a viscosity of about 100 s －１ and having a shear rate of the beverage composition is substantially free of sweeteners, food acids, flavoring agents, anti-foaming agents, or combinations thereof; 1. A beverage composition, wherein the beverage composition is optically clear as measured by a turbidity of from about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.

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

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

4. 10. The beverage composition of claim 1, further comprising about 5 to about 400 milligrams per liter 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. 1. A beverage composition for human, animal, or other organism consumption, comprising: Water and and protein in an amount of about 6 to about 40 grams per liter; the beverage composition has a pH of about 4.6 to about 10.0; The beverage composition has a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius and a viscosity of about 100 s －１ and having a shear rate of 1. A beverage composition, wherein the beverage composition is optically clear as measured by a turbidity of from about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.

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

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

10. 8. The beverage composition of claim 7, further comprising about 5 to about 400 milligrams per liter 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. 1. A method of making a beverage composition, said method comprising: providing water having an ion profile; adding at least one ionic compound to said water; adding protein to the water in an amount of about 6 to about 40 grams per liter; the beverage composition has a pH of about 4.6 to about 10.0; The beverage composition has a viscosity of about 1 to about 25 millipascals at 5 degrees Celsius and a viscosity of about 100 s －１ having a shear rate of

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

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

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

16. 16. The method of claim 15, wherein the chelating agent is trisodium citrate added in an amount of about 5 to about 400 milligrams per liter.

17. 14. The method of claim 13, wherein the beverage composition is substantially free of sweeteners, food acids, flavoring agents, anti-foaming agents, or combinations thereof.

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

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

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