Plant-based protein drink

Abstract

A plant-based protein beverage containing phospholipids and oilseed proteins is disclosed. Adding lecithin to the beverage increases its thermal stability and solubility, while decreasing its viscosity.

Description

Technical Field

[0001] The present disclosure provides a beverage containing a plant protein. The beverage contains phospholipids that increase the thermal stability and solubility of the beverage while decreasing their viscosity.

Background Art

[0002] To produce an immediately drinkable protein beverage, careful selection of appropriate protein components and non-protein components, as well as appropriate processing conditions to provide storage stability and high protein quality (i.e., the protein is thermally stable, highly soluble, and provides all of the essential amino acids) is required. High protein quality can be achieved by blending plant proteins from different sources such as legumes (e.g., pea protein), grains (e.g., rice protein), and oilseeds (e.g., canola protein). Despite its usefulness, canola protein is known for its poor solubility and low thermal stability, both of which can negatively affect the storage stability and sensory properties of beverages containing this protein. Accordingly, there is a need for an immediately drinkable protein beverage that has a high amount of protein, good storage stability, and provides a good sensory experience to consumers.

Summary of the Invention

[0003] In certain embodiments, the present disclosure provides a beverage that a. lecithin, and b. one or more oilseed proteins, and the beverage has one or both of the following i. and ii.: i. at least 80% protein solubility, and ii. a viscosity of less than 250 cP when measured at about 20°C and 60 RPM.

[0004] In some embodiments, the lecithin is plant-derived lecithin. In some embodiments, the lecithin is sunflower-derived. In some embodiments, the lecithin is natural. In other embodiments, the lecithin has been hydrolyzed.

[0005] In some embodiments, one or more oilseed proteins are selected from the group consisting of canola protein, hemp seed protein, pumpkin seed protein, sesame seed protein, sunflower seed protein, chia seed protein, cottonseed protein, flaxseed protein, and mixtures thereof. In some embodiments, one or more oilseed proteins are canola protein.

[0006] In certain embodiments, the beverage further comprises one or more plant proteins. In some embodiments, the one or more plant proteins are selected from the group consisting of one or more legume proteins, one or more cereal proteins, and mixtures thereof. In some embodiments, the one or more plant proteins are a mixture of one or more legume proteins and one or more cereal proteins. In some embodiments, the one or more legume proteins are selected from the group consisting of pea protein, kidney bean protein, chickpea protein, lentil protein, and mixtures thereof. In some embodiments, the one or more legume proteins are pea protein. In some embodiments, the one or more cereal proteins are selected from the group consisting of rice protein, wheat protein, corn protein, barley protein, oat protein, millet protein, sorghum protein, rye protein, and mixtures thereof. In some embodiments, the one or more cereal proteins are rice protein. In some embodiments, the one or more plant proteins are a mixture of pea protein and rice protein.

[0007] In certain embodiments, lecithin and one or more oilseed proteins are present in a weight ratio of approximately 1:5 to approximately 1:1000. In some embodiments, lecithin and one or more oilseed proteins are present in a weight ratio of approximately 1:5 to approximately 1:30.

[0008] In some embodiments, one or more oilseed proteins constitute about 0.1% to about 10% by weight of the beverage. In some embodiments, one or more plant proteins constitute about 5% to about 15% by weight of the beverage.

[0009] In some embodiments, the beverage further comprises one or more oils. In some embodiments, the one or more oils are selected from the group consisting of soybean oil, sunflower oil, vegetable oil, rapeseed oil, olive oil, hemp seed oil, avocado oil, flaxseed oil, peanut oil, coconut oil, sesame oil, corn oil, and mixtures thereof. In some embodiments, the one or more oils are sunflower oil.

[0010] In certain embodiments, the beverage further comprises one or more processing aids. In some embodiments, the one or more processing aids are selected from the group consisting of potassium carbonate, sodium bicarbonate, sodium carbonate, ascorbic acid, citric acid, acetic acid, phosphoric acid, malic acid, tripotassium phosphate, sodium hydroxide, potassium hydroxide, dipotassium phosphate, and antifoaming agents.

[0011] In some embodiments, the present disclosure provides a method for preparing a beverage as described herein, the method comprising adding one or more oilseed proteins to an aqueous solution optionally containing one or more processing aids to form a mixture, and adding lecithin to the mixture to form a final mixture. In some embodiments, the method further comprises subjecting the final mixture to heat treatment. In some embodiments, the method further comprises homogenizing the final mixture. [Brief explanation of the drawing]

[0012] [Figure 1] This bar graph shows the percentage of canola protein precipitate in the absence and presence of lecithin. [Figure 2] This bar graph shows the solubility of proteins in various liquid protein beverage products after heat treatment, both in the presence and absence of canola protein, and in the presence of lecithin. [Figure 3] This figure shows the viscosity profiles of liquid protein beverage products after heat treatment, measured at various rates, in the presence and absence of canola protein, and in the presence of lecithin. [Figure 4] This bar graph shows the percentage of soluble protein in liquid protein beverage slurries containing different types of lecithin after heat treatment. [Figure 5] This figure shows the viscosity profiles of liquid protein beverage slurries containing different types of lecithin after heat treatment. [Modes for carrying out the invention]

[0013] definition The singular forms "a," "an," and "the" refer to multiple objects unless otherwise explicitly specified in the context.

[0014] As used herein, the term “or” indicates a logical branch (i.e., and / or) and does not indicate an exclusive branch unless explicitly indicated so by the terms “either,” “unless,” “alternatively,” and other words of similar effect.

[0015] As used herein, the term “about” means ±10% of the stated value unless otherwise specified, and not exceeding 100% of the composition, in which case the upper limit of the range is limited to 99.99%. Thus, as a mere example, a composition containing about 10% by weight of a given component may have 9–11% by weight of the component. Similarly, a composition containing about 95% by weight of a given component may have 85.5–99.99% by weight of the component.

[0016] As used herein, the term “defoaming agent” refers to a substance that reduces and / or inhibits foam formation during the processing of a liquid. In some embodiments, a defoaming agent can be used to prevent foam formation, and in some embodiments, a defoaming agent can be used to break up foam that has already formed. Examples of defoaming agents include, but are not limited to, dimethylpolysiloxane, n-butoxypoly(oxyethylene)poly(oxypropylene) glycol, monoesters of alpha-hydro-omega-hydroxypoly(oxyethylene)poly(oxypropylene)poly(oxyethylene) block copolymers derived from low-erucic rapeseed oil, refined soybean oil, hydrophobic silica, one or more polysorbates, mono-, di-, and triglycerides, silicon dioxide, oleic acid, and combinations thereof.

[0017] As used herein, the term "cereal protein" refers to proteins derived from edible grains. Examples of cereal proteins include, but are not limited to, wheat protein, rice protein, maize protein, corn protein, oat protein, barley protein, rye protein, millet protein, and sorghum protein.

[0018] As used herein, the term “lecithin” refers to a complex mixture of phospholipids commonly used as a food additive for emulsifying foods. Lecithin can be found in both animals ("animal lecithin") and plants ("plant lecithin"). As used herein, the phrase “natural lecithin” refers to lecithin derived from its source and that has not undergone further modification. As used herein, the phrase “hydrolyzed lecithin” refers to lecithin in which some of the fatty acids of the phospholipids have been enzymatically removed to make it more hydrophilic.

[0019] As used herein, the term "oilseed protein" refers to proteins derived from seeds or crops cultivated primarily for oil production. Examples of oilseed proteins include, but are not limited to, canola protein, hempseed protein, pumpkin seed protein, sesame seed protein, sunflower seed protein, chia seed protein, cottonseed protein, and flaxseed protein.

[0020] As used herein, the term "plant protein" refers to proteins derived from plants. Examples of plant proteins include, but are not limited to, cereal proteins, oilseed proteins, and legume proteins.

[0021] As used herein, the term "processing aid" refers to substances that can be used to facilitate the manufacture of food products. Processing aids can be used to improve the quality and consistency of products, enhance nutrition, maintain beneficial health properties of products, extend shelf life, and assist in packaging and transportation. Exemplary processing aids include, but are not limited to, potassium carbonate, sodium bicarbonate, sodium carbonate, acetic acid, ascorbic acid, citric acid, phosphoric acid, malic acid, tripotassium phosphate, sodium hydroxide, potassium hydroxide, dipotassium phosphate, and agents such as defoaming agents and antibacterial agents.

[0022] As used herein, the term "legume protein" refers to proteins derived from edible seeds of leguminous plants. Examples of legume proteins include, but are not limited to, pea protein, soybean protein, chickpea protein, and lentil protein.

[0023] All percentages provided herein are weight percentages unless otherwise specified.

[0024] Beverage This disclosure provides a beverage containing oilseed protein that is storage stable and provides a good sensory experience to consumers. In some embodiments, the beverage may contain oilseed protein and lecithin. In some embodiments, the lecithin is plant-derived lecithin. In some embodiments, the lecithin is sunflower-derived. In some embodiments, the lecithin is natural lecithin. In some embodiments, the lecithin is hydrolyzed lecithin.

[0025] In certain embodiments, one or more oilseed proteins may be selected from the group consisting of canola protein, hemp seed protein, pumpkin seed protein, sesame seed protein, sunflower seed protein, chia seed protein, cottonseed protein, flaxseed protein, and mixtures thereof. In some embodiments, one or more oilseed proteins may be canola protein.

[0026] In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.05% to about 20% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.06% to about 15% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.07% to about 13% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.08% to about 12% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.09% to about 11% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.1% to about 10% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.1% to about 9% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.1% to about 8% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.1% to about 7% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.1% to about 6% by weight. In some embodiments, one or more oilseed proteins can be present in the beverage in an amount of about 0.1% to about 5% by weight.In some embodiments, one or more oilseed proteins are present in amounts of approximately 0.05% by weight, approximately 0.06% by weight, approximately 0.07% by weight, approximately 0.08% by weight, approximately 0.09% by weight, approximately 0.10% by weight, approximately 0.2% by weight, approximately 0.3% by weight, approximately 0.4% by weight, approximately 0.5% by weight, approximately 0.6% by weight, approximately 0.7% by weight, approximately 0.8% by weight, approximately 0.9% by weight, approximately 1.0% by weight, approximately 1.1% by weight, approximately 1.2% by weight, approximately 1.3% by weight, approximately 1.4% by weight, approximately 1.5% by weight, It can be present in beverages in amounts of approximately 1.6% by weight, approximately 1.7% by weight, approximately 1.8% by weight, approximately 1.9% by weight, approximately 2.0% by weight, approximately 3.0% by weight, approximately 4.0% by weight, approximately 5.0% by weight, approximately 6.0% by weight, approximately 7.0% by weight, approximately 8.0% by weight, approximately 9.0% by weight, approximately 10% by weight, approximately 11% by weight, approximately 12% by weight, approximately 13% by weight, approximately 14% by weight, approximately 15% by weight, approximately 16% by weight, approximately 17% by weight, approximately 18% by weight, approximately 19% by weight, or approximately 20% by weight.

[0027] In some embodiments, one or more oilseed proteins may be canola proteins. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.05% to about 20% by weight. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.06% to about 15% by weight. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.07% to about 13% by weight. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.08% to about 12% by weight. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.09% to about 11% by weight. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.1% to about 10% by weight. In some embodiments, canola proteins may be present in the beverage in an amount of about 0.1% to about 9% by weight. In some embodiments, canola protein can be present in the beverage in an amount of about 0.1% to about 8% by weight. In some embodiments, canola protein can be present in the beverage in an amount of about 0.1% to about 7% by weight. In some embodiments, canola protein can be present in the beverage in an amount of about 0.1% to about 6% by weight. In some embodiments, canola protein can be present in the beverage in an amount of about 0.1% to about 5% by weight.In some aspects, canola protein is present in amounts of approximately 0.05% by weight, approximately 0.06% by weight, approximately 0.07% by weight, approximately 0.08% by weight, approximately 0.09% by weight, approximately 0.10% by weight, approximately 0.2% by weight, approximately 0.3% by weight, approximately 0.4% by weight, approximately 0.5% by weight, approximately 0.6% by weight, approximately 0.7% by weight, approximately 0.8% by weight, approximately 0.9% by weight, approximately 1.0% by weight, approximately 1.1% by weight, approximately 1.2% by weight, approximately 1.3% by weight, approximately 1.4% by weight, approximately 1.5% by weight, and approximately 1% by weight. It can be present in beverages in amounts of 0.6% by weight, approximately 1.7% by weight, approximately 1.8% by weight, approximately 1.9% by weight, approximately 2.0% by weight, approximately 3.0% by weight, approximately 4.0% by weight, approximately 5.0% by weight, approximately 6.0% by weight, approximately 7.0% by weight, approximately 8.0% by weight, approximately 9.0% by weight, approximately 10% by weight, approximately 11% by weight, approximately 12% by weight, approximately 13% by weight, approximately 14% by weight, approximately 15% by weight, approximately 16% by weight, approximately 17% by weight, approximately 18% by weight, approximately 19% by weight, or approximately 20% by weight.

[0028] In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:1 to about 1:1400. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:2 to about 1:1300. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:3 to about 1:1200. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:4 to about 1:1100. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:1000. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:900. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:800. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:700. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:600. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:500. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:400. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:300. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:200. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:100. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:90. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:80.In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:70. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:60. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:50. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:40. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:30. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:20. In some embodiments, lecithin and one or more oilseed proteins can be present in a weight ratio of about 1:5 to about 1:10.

[0029] In some embodiments, the beverage may further contain one or more plant-based proteins selected from the group consisting of one or more legume proteins, one or more cereal proteins, and mixtures thereof. In some embodiments, the one or more legume proteins may be selected from the group consisting of pea proteins, kidney bean proteins, chickpea proteins, lentil proteins, and mixtures thereof. In some embodiments, the one or more cereal proteins may be selected from the group consisting of rice proteins, wheat proteins, corn proteins, barley proteins, oat proteins, millet proteins, sorghum proteins, rye proteins, and mixtures thereof.

[0030] In some embodiments, one or more plant proteins may be a mixture of one or more legume proteins and one or more cereal proteins. In some embodiments, one or more plant proteins may be a mixture of pea protein and rice protein.

[0031] In some embodiments, the beverage may contain one or more plant proteins in an amount of about 1% to about 20% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 2% to about 19% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 3% to about 18% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 4% to about 17% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 5% to about 16% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 5% to about 15% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 6% to about 14% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 7% to about 13% by weight. In some embodiments, the beverage may contain one or more plant proteins in an amount of about 8% to about 12% by weight. In such embodiments, the beverage may contain one or more plant proteins in an amount of about 1% by weight, about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, 19% by weight, or about 20% by weight.

[0032] In some embodiments, one or more plant proteins may be a mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 1% to about 20% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 2% to about 19% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 3% to about 18% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 4% to about 17% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 5% to about 16% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 5% to about 15% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain about 6% to about 14% by weight of the mixture of pea protein and rice protein. In some embodiments, the beverage may contain a mixture of pea protein and rice protein in an amount of about 7% to about 13% by weight. In some embodiments, the beverage may contain a mixture of pea protein and rice protein in an amount of about 8% to about 12% by weight. In some embodiments, the beverage may contain a mixture of pea protein and rice protein in an amount of about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or about 20% by weight.

[0033] In some embodiments, one or more plant proteins may be a mixture of one or more legume proteins and one or more cereal proteins. In some embodiments, one or more legume proteins and one or more cereal proteins may be present in a weight ratio of about 1:1 to about 30:1. In some embodiments, one or more legume proteins and one or more cereal proteins may be present in a weight ratio of about 2:1 to about 28:1. In some embodiments, one or more legume proteins and one or more cereal proteins may be present in a weight ratio of about 3:1 to about 26:1. In some embodiments, one or more legume proteins and one or more cereal proteins may be present in a weight ratio of about 4:1 to about 24:1. In some embodiments, one or more legume proteins and one or more cereal proteins may be present in a weight ratio of about 5:1 to about 22:1. In some embodiments, one or more legume proteins and one or more cereal proteins may be present in a weight ratio of about 6:1 to about 20:1. In some embodiments, one or more legume proteins and one or more cereal proteins can be present in a weight ratio of approximately 7:1 to approximately 20:1. In some embodiments, one or more legume proteins and one or more cereal proteins can be present in a weight ratio of approximately 8:1 to approximately 20:1. In some embodiments, one or more legume proteins and one or more cereal proteins can be present in a weight ratio of approximately 9:1 to approximately 20:1. In some embodiments, one or more legume proteins and one or more cereal proteins can be present in a weight ratio of approximately 10:1 to approximately 20:1. In some embodiments, one or more legume proteins and one or more cereal proteins can be present in a weight ratio of approximately 11:1 to approximately 20:1. In some embodiments, one or more legume proteins and one or more cereal proteins can be present in a weight ratio of approximately 12:1 to approximately 20:1. In some embodiments, one or more legume proteins and one or more grain proteins can be present in a weight ratio of approximately 13:1 to approximately 19:1.

[0034] In some embodiments, one or more plant proteins may be a mixture of pea protein and rice protein. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 1:1 to about 30:1. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 2:1 to about 28:1. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 3:1 to about 26:1. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 4:1 to about 24:1. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 5:1 to about 22:1. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 6:1 to about 20:1. In some embodiments, pea protein and rice protein may exist in a weight ratio of about 7:1 to about 20:1. In some embodiments, pea protein and rice protein can exist in a weight ratio of about 8:1 to about 20:1. In some embodiments, pea protein and rice protein can exist in a weight ratio of about 9:1 to about 20:1. In some embodiments, pea protein and rice protein can exist in a weight ratio of about 10:1 to about 20:1. In some embodiments, pea protein and rice protein can exist in a weight ratio of about 11:1 to about 20:1. In some embodiments, pea protein and rice protein can exist in a weight ratio of about 12:1 to about 20:1. In some embodiments, pea protein and rice protein can exist in a weight ratio of about 13:1 to about 19:1.

[0035] In certain embodiments, the beverage may further contain one or more oils selected from the group consisting of soybean oil, sunflower oil, vegetable oil, rapeseed oil, olive oil, hemp seed oil, avocado oil, flaxseed oil, peanut oil, coconut oil, sesame oil, and corn oil. In some embodiments, one or more oils may be sunflower oil.

[0036] In some embodiments, one or more oils can be present in a beverage in an amount of about 0.05% to about 1% by weight. In some embodiments, one or more oils can be present in a beverage in an amount of about 0.06% to about 0.9% by weight. In some embodiments, one or more oils can be present in a beverage in an amount of about 0.07% to about 0.8% by weight. In some embodiments, one or more oils can be present in a beverage in an amount of about 0.08% to about 0.7% by weight. In some embodiments, one or more oils can be present in a beverage in an amount of about 0.09% to about 0.6% by weight. In some embodiments, one or more oils can be present in a beverage in an amount of about 0.1% to about 0.5% by weight.In some embodiments, one or more oils are present in approximately 0.05% by weight, approximately 0.06% by weight, approximately 0.07% by weight, approximately 0.08% by weight, approximately 0.09% by weight, approximately 0.10% by weight, approximately 0.11% by weight, approximately 0.12% by weight, approximately 0.13% by weight, approximately 0.14% by weight, approximately 0.15% by weight, approximately 0.16% by weight, approximately 0.17% by weight, approximately 0.18% by weight, approximately 0.19% by weight, approximately 0.20% by weight, approximately 0.21% by weight, approximately 0.22% by weight, approximately 0.23% by weight, approximately 0.24% by weight, approximately 0.25% by weight, approximately 0.26% by weight, and approximately 0.27% by weight. , about 0.28% by weight, about 0.29% by weight, about 0.30% by weight, about 0.31% by weight, about 0.32% by weight, about 0.33% by weight, about 0.34% by weight, about 0.35% by weight, about 0.36% by weight, about 0.37% by weight, about 0.38% by weight, about 0.39% by weight, about 0. 40% by weight, approximately 0.41% by weight, approximately 0.42% by weight, approximately 0.43% by weight, approximately 0.44% by weight, approximately 0.45% by weight, approximately 0.46% by weight, approximately 0.47% by weight, approximately 0.48% by weight, approximately 0.49% by weight, approximately 0.50% by weight, approximately 0.51% by weight, approximately 0.52% by weight , about 0.53% by weight, about 0.54% by weight, about 0.55% by weight, about 0.56% by weight, about 0.57% by weight, about 0.58% by weight, about 0.59% by weight, about 0.60% by weight, about 0.61% by weight, about 0.62% by weight, about 0.63% by weight, about 0.64% by weight, about 0. 65% by weight, approximately 0.66% by weight, approximately 0.67% by weight, approximately 0.68% by weight, approximately 0.69% by weight, approximately 0.70% by weight, approximately 0.71% by weight, approximately 0.72% by weight, approximately 0.73% by weight, approximately 0.74% by weight, approximately 0.75% by weight, approximately 0.76% by weight, approximately 0.77% by weight It can be present in a beverage in amounts of %, approximately 0.78% by weight, approximately 0.79% by weight, approximately 0.80% by weight, approximately 0.81% by weight, approximately 0.82% by weight, approximately 0.83% by weight, approximately 0.84% ​​by weight, approximately 0.85% by weight, approximately 0.86% by weight, approximately 0.87% by weight, approximately 0.88% by weight, approximately 0.89% by weight, approximately 0.90% by weight, approximately 0.91% by weight, approximately 0.92% by weight, approximately 0.93% by weight, approximately 0.94% by weight, approximately 0.95% by weight, approximately 0.96% by weight, approximately 0.97% by weight, approximately 0.98% by weight, approximately 0.99% by weight, or approximately 1% by weight.

[0037] In some embodiments, one or more oils may be sunflower oil. In some embodiments, sunflower oil may be present in the beverage in an amount of about 0.05% to about 1% by weight. In some embodiments, sunflower oil may be present in the beverage in an amount of about 0.06% to about 0.9% by weight. In some embodiments, sunflower oil may be present in the beverage in an amount of about 0.07% to about 0.8% by weight. In some embodiments, oil may be present in the beverage in an amount of about 0.08% to about 0.7% by weight. In some embodiments, sunflower oil may be present in the beverage in an amount of about 0.09% to about 0.6% by weight. In some embodiments, sunflower oil may be present in the beverage in an amount of about 0.1% to about 0.5% by weight.In some embodiments, sunflower oil is present in amounts of approximately 0.05% by weight, approximately 0.06% by weight, approximately 0.07% by weight, approximately 0.08% by weight, approximately 0.09% by weight, approximately 0.10% by weight, approximately 0.11% by weight, approximately 0.12% by weight, approximately 0.13% by weight, approximately 0.14% by weight, approximately 0.15% by weight, approximately 0.16% by weight, approximately 0.17% by weight, approximately 0.18% by weight, approximately 0.19% by weight, approximately 0.20% by weight, approximately 0.21% by weight, approximately 0.22% by weight, approximately 0.23% by weight, approximately 0.24% by weight, approximately 0.25% by weight, approximately 0.26% by weight, approximately 0.27% by weight, About 0.28 weight%, about 0.29 weight%, about 0.30 weight%, about 0.31 weight%, about 0.32 weight%, about 0.33 weight%, about 0.34 weight%, about 0.35 weight%, about 0.36 weight%, about 0.37 weight%, about 0.38 weight%, about 0.39 weight%, about 0.4 0% by weight, approximately 0.41% by weight, approximately 0.42% by weight, approximately 0.43% by weight, approximately 0.44% by weight, approximately 0.45% by weight, approximately 0.46% by weight, approximately 0.47% by weight, approximately 0.48% by weight, approximately 0.49% by weight, approximately 0.50% by weight, approximately 0.51% by weight, approximately 0.52% by weight , about 0.53% by weight, about 0.54% by weight, about 0.55% by weight, about 0.56% by weight, about 0.57% by weight, about 0.58% by weight, about 0.59% by weight, about 0.60% by weight, about 0.61% by weight, about 0.62% by weight, about 0.63% by weight, about 0.64% by weight, about 0. 65% by weight, approximately 0.66% by weight, approximately 0.67% by weight, approximately 0.68% by weight, approximately 0.69% by weight, approximately 0.70% by weight, approximately 0.71% by weight, approximately 0.72% by weight, approximately 0.73% by weight, approximately 0.74% by weight, approximately 0.75% by weight, approximately 0.76% by weight, approximately 0.77% by weight It can be present in a beverage in amounts of %, approximately 0.78% by weight, approximately 0.79% by weight, approximately 0.80% by weight, approximately 0.81% by weight, approximately 0.82% by weight, approximately 0.83% by weight, approximately 0.84% ​​by weight, approximately 0.85% by weight, approximately 0.86% by weight, approximately 0.87% by weight, approximately 0.88% by weight, approximately 0.89% by weight, approximately 0.90% by weight, approximately 0.91% by weight, approximately 0.92% by weight, approximately 0.93% by weight, approximately 0.94% by weight, approximately 0.95% by weight, approximately 0.96% by weight, approximately 0.97% by weight, approximately 0.98% by weight, approximately 0.99% by weight, or approximately 1% by weight.

[0038] In certain embodiments, the lecithin in the beverage described herein may be hydrolyzed lecithin, and the beverage may contain, in addition to the hydrolyzed lecithin, one or more oilseed proteins in about 0.05% to about 20% by weight, one or more vegetable proteins in about 1% to about 20% by weight, and one or more oils in about 0.05% to about 1% by weight, and the hydrolyzed lecithin and one or more oilseed proteins may be present in a ratio of about 1:1 to about 1:1400. In some embodiments, the beverage may contain hydrolyzed lecithin, one or more oilseed proteins in about 0.1% to about 10% by weight, one or more vegetable proteins in about 8% to about 12% by weight, and one or more oils in about 0.1% to about 0.5% by weight, and the hydrolyzed lecithin and one or more oilseed proteins may be present in a ratio of about 1:1 to about 1:50. In some embodiments, the beverage may contain hydrolyzed lecithin, one or more oilseed proteins in about 0.1% to about 5% by weight, one or more vegetable proteins in about 5% to about 15% by weight, and one or more oils in about 0.07% to about 0.8% by weight, and the hydrolyzed lecithin and one or more oilseed proteins may be present in a ratio of about 1:5 to about 1:10.

[0039] In certain embodiments, the beverage may contain hydrolyzed lecithin, about 0.05% to about 20% by weight of canola protein, about 1% to about 20% by weight of a mixture of pea protein and rice protein, and about 0.05% to about 1% by weight of sunflower oil, and the hydrolyzed lecithin and canola protein may be present in a ratio of about 1:1 to about 1:1400. In some embodiments, the beverage may contain hydrolyzed lecithin, about 0.1% to about 10% by weight of canola protein, about 8% to about 12% by weight of a mixture of pea protein and rice protein, and about 0.1% to about 0.5% by weight of sunflower oil, and the hydrolyzed lecithin and canola protein may be present in a ratio of about 1:1 to about 1:50. In some embodiments, the beverage may contain hydrolyzed lecithin, about 0.1% to about 5% by weight of canola protein, about 5% to about 15% by weight of a mixture of pea protein and rice protein, and about 0.07% to about 0.8% by weight of sunflower oil, and the hydrolyzed lecithin and canola protein may be present in a ratio of about 1:5 to about 1:10.

[0040] In certain embodiments, the beverage may further contain one or more hydrophilic colloids. In some embodiments, the one or more hydrophilic colloids may be selected from the group consisting of guar gum, gellan gum, carrageenan, agar, xanthan gum, locust bean gum, cellulose gum, cellulose gel, pectin, methylcellulose, inulin, acacia, and combinations thereof. In some embodiments, the one or more hydrophilic colloids include gellan gum.

[0041] In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.01% to about 0.5% by weight. In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.01% to about 0.4% by weight. In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.01% to about 0.3% by weight. In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.01% to about 0.2% by weight. In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.01% to about 0.1% by weight. In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.02% to about 0.08% by weight. In some embodiments, one or more hydrophilic colloids can be present in the beverage in an amount of about 0.02% to about 0.06% by weight. In some embodiments, one or more hydrophilic colloids are present in amounts of approximately 0.01% by weight, approximately 0.02% by weight, approximately 0.03% by weight, approximately 0.04% by weight, approximately 0.05% by weight, approximately 0.06% by weight, approximately 0.07% by weight, approximately 0.08% by weight, approximately 0.09% by weight, approximately 0.10% by weight, approximately 0.11% by weight, approximately 0.12% by weight, approximately 0.13% by weight, approximately 0.14% by weight, approximately 0.15% by weight, approximately 0.16% by weight, approximately 0.17% by weight, approximately 0.18% by weight, approximately 0.19% by weight, approximately 0.20% by weight, approximately 0.21% by weight, approximately 0.22% by weight, approximately 0.23% by weight, approximately 0.24% by weight, and approximately 0.25% by weight. It can be present in a beverage in amounts of %, approximately 0.26% by weight, approximately 0.27% by weight, approximately 0.28% by weight, approximately 0.29% by weight, approximately 0.30% by weight, approximately 0.31% by weight, approximately 0.32% by weight, approximately 0.33% by weight, approximately 0.34% by weight, approximately 0.35% by weight, approximately 0.36% by weight, approximately 0.37% by weight, approximately 0.38% by weight, approximately 0.39% by weight, approximately 0.40% by weight, approximately 0.41% by weight, approximately 0.42% by weight, approximately 0.43% by weight, approximately 0.44% by weight, approximately 0.45% by weight, approximately 0.46% by weight, approximately 0.47% by weight, approximately 0.48% by weight, approximately 0.49% by weight, or approximately 0.50% by weight.

[0042] In some embodiments, the beverage may contain about 0.01% to about 0.5% by weight of gellan gum. In some embodiments, the beverage may contain about 0.01% to about 0.4% by weight of gellan gum. In some embodiments, the beverage may contain about 0.01% to about 0.3% by weight of gellan gum. In some embodiments, the beverage may contain about 0.01% to about 0.2% by weight of gellan gum. In some embodiments, the beverage may contain an amount of gellan gum of about 0.01% to about 0.1% by weight. In some embodiments, the beverage may contain about 0.02% to about 0.08% by weight of gellan gum. In some embodiments, the beverage may contain about 0.02% to about 0.06% by weight of gellan gum. In some aspects, the beverage is approximately 0.01% by weight, approximately 0.02% by weight, approximately 0.03% by weight, approximately 0.04% by weight, approximately 0.05% by weight, approximately 0.06% by weight, approximately 0.07% by weight, approximately 0.08% by weight, approximately 0.09% by weight, approximately 0.10% by weight, approximately 0.11% by weight, approximately 0.12% by weight, approximately 0.13% by weight, approximately 0.14% by weight, approximately 0.15% by weight, approximately 0.16% by weight, approximately 0.17% by weight, approximately 0.18% by weight, approximately 0.19% by weight, approximately 0.20% by weight, approximately 0.21% by weight, approximately 0.22% by weight, approximately 0.23% by weight, approximately 0.24% by weight, approximately 0.25% by weight, approximately 0 It may contain gellan gum in amounts of 0.26% by weight, approximately 0.27% by weight, approximately 0.28% by weight, approximately 0.29% by weight, approximately 0.30% by weight, approximately 0.31% by weight, approximately 0.32% by weight, approximately 0.33% by weight, approximately 0.34% by weight, approximately 0.35% by weight, approximately 0.36% by weight, approximately 0.37% by weight, approximately 0.38% by weight, approximately 0.39% by weight, approximately 0.40% by weight, approximately 0.41% by weight, approximately 0.42% by weight, approximately 0.43% by weight, approximately 0.44% by weight, approximately 0.45% by weight, approximately 0.46% by weight, approximately 0.47% by weight, approximately 0.48% by weight, approximately 0.49% by weight, or approximately 0.50% by weight.

[0043] In certain embodiments, the beverage may further contain one or more sweeteners. Suitable sweeteners include, but are not limited to, calorie-carbohydrate sweeteners, natural high-intensity sweeteners, synthetic high-intensity sweeteners, other sweeteners, and combinations thereof.

[0044] Examples of suitable calorie carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose, or isomaltulose, erythrose, deoxyribose, glucose, idose, talose, erythrolose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, and Examples include leuconolactone, avequoise, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraol, maltotriol, maltooligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized sugars such as high-fructose corn / starch syrup (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soy oligosaccharides, and glucose syrup. In some embodiments, one or more sweeteners may be sucrose.

[0045] As used herein, the term "natural high-intensity sweetener" includes rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, dulcoside A, rubusoside, stevia, stevioside, and mogroside IV. Examples include, but are not limited to, mogroside V, monk fruit sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulsin, phyllodulcin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, periandrin I, abrusoside A, cyclocarioside I, and combinations thereof.

[0046] Natural high-intensity sweeteners also include modified natural high-intensity sweeteners. Modified natural high-intensity sweeteners include, but are not limited to, natural high-intensity sweeteners that are naturally occurring or modified through chemical or biosynthetic processes, and include fermented, enzyme-contacted, derivatized, or substituted natural high-intensity sweeteners. In some embodiments, at least one modified natural high-intensity sweetener can be used in combination with at least one natural high-intensity sweetener. In other embodiments, at least one modified natural high-intensity sweetener can be used without a natural high-intensity sweetener. Modified natural high-intensity sweeteners can be used in place of natural high-intensity sweeteners or in combination with natural high-intensity sweeteners for any of the embodiments described herein.

[0047] As used herein, the term “synthetic sweetener” refers to any composition that is not found in nature and is a high-intensity sweetener. Non-exclusive examples of synthetic sweeteners suitable for use in the beverages described herein include, but are not limited to, sucralose, acesulfame potassium, aspartame, alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof (as needed), and combinations thereof.

[0048] In some embodiments, the beverage may contain one or more carbohydrate sweeteners in an amount of about 0.25% to about 20% by weight. In some embodiments, the beverage may contain one or more carbohydrate sweeteners in an amount of about 0.3% to about 15% by weight. In some embodiments, the beverage may contain one or more carbohydrate sweeteners in an amount of about 0.4% to about 10% by weight. In some embodiments, the beverage may contain one or more carbohydrate sweeteners in an amount of about 0.4% to about 9% by weight. In some embodiments, the beverage may contain one or more carbohydrate sweeteners in an amount of about 0.5% to about 8% by weight. In some embodiments, the beverage may contain one or more carbohydrate sweeteners in an amount of about 0.5% to about 5% by weight. In some embodiments, the beverage may contain one or more carbohydrate sweeteners in amounts of about 0.25% by weight, about 0.3% by weight, about 0.4% by weight, about 0.5% by weight, about 0.6% by weight, about 0.7% by weight, about 0.8% by weight, about 0.9% by weight, about 1% by weight, about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, about 19% by weight, or about 20% by weight.

[0049] In some embodiments, one or more carbohydrates may be sucrose. In some embodiments, the beverage may contain sucrose in an amount of about 0.25% to about 20% by weight. In some embodiments, the beverage may contain sucrose in an amount of about 0.3% to about 15% by weight. In some embodiments, the beverage may contain sucrose in an amount of about 0.4% to about 10% by weight. In some embodiments, the beverage may contain sucrose in an amount of about 0.4% to about 9% by weight. In some embodiments, the beverage may contain sucrose in an amount of about 0.5% to about 8% by weight. In some embodiments, the beverage may contain sucrose in an amount of about 0.5% to about 5% by weight. In some embodiments, the beverage may contain sucrose in an amount of about 0.25% by weight, about 0.3% by weight, about 0.4% by weight, about 0.5% by weight, about 0.6% by weight, about 0.7% by weight, about 0.8% by weight, about 0.9% by weight, about 1% by weight, about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, about 19% by weight, or about 20% by weight.

[0050] In some embodiments, the beverage may contain one or more natural high-intensity sweeteners in an amount of approximately 0.1 ppm to approximately 700 ppm. In some embodiments, the beverage may contain one or more natural high-intensity sweeteners in an amount of approximately 0.5 ppm to approximately 600 ppm. In some embodiments, the beverage may contain one or more natural high-intensity sweeteners in an amount of approximately 1 ppm to approximately 500 ppm. In some embodiments, the beverage may contain one or more natural high-intensity sweeteners in an amount of approximately 2 ppm to approximately 400 ppm. In some embodiments, the beverage may contain one or more natural high-intensity sweeteners in an amount of approximately 3 ppm to approximately 300 ppm. In some embodiments, the beverage may contain one or more natural high-intensity sweeteners in an amount of approximately 0.1 ppm to approximately 280 ppm. In some aspects, the beverage contains approximately 0.1 ppm, 0.5 ppm, 1 ppm, 5 ppm, 10 ppm, 15 ppm, 20 ppm, 25 ppm, 30 ppm, 35 ppm, 40 ppm, 45 ppm, 50 ppm, 55 ppm, 60 ppm, 65 ppm, 70 ppm, 75 ppm, 80 ppm, 85 ppm, 90 ppm, 95 ppm, 100 ppm, 125 ppm, 150 ppm, and 175 ppm. It may contain one or more natural high-intensity sweeteners in amounts of approximately 200 ppm, 225 ppm, 250 ppm, 275 ppm, 300 ppm, 325 ppm, 350 ppm, 375 ppm, 400 ppm, 425 ppm, 450 ppm, 475 ppm, 500 ppm, 525 ppm, 550 ppm, 575 ppm, 600 ppm, 625 ppm, 650 ppm, 675 ppm, or 700 ppm.

[0051] In some embodiments, one or more natural high-intensity sweeteners include rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, dulcoside A, rubusoside, stevia, stevioside, mogros The sweeteners may be lebaudioside IV, mogroside V, monk fruit sweetener, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulsin, phyllodulcin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, periandrin I, abulsoside A, cyclocarioside I, or combinations thereof. In some embodiments, one or more natural high-intensity sweeteners may be rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof.

[0052] In some embodiments, the beverage may contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof in amounts ranging from about 0.1 ppm to about 700 ppm. In some embodiments, the beverage may contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof in amounts ranging from about 0.5 ppm to about 600 ppm. In some embodiments, the beverage may contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof in amounts of about 1 ppm to about 500 ppm. In some embodiments, the beverage may contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof in amounts of about 2 ppm to about 400 ppm. In some embodiments, the beverage may contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof in amounts of about 3 ppm to about 300 ppm. In some embodiments, the beverage may contain rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof in amounts ranging from about 0.1 ppm to about 280 ppm.In some aspects, the beverage contains approximately 0.1 ppm, 0.5 ppm, 1 ppm, 5 ppm, 10 ppm, 15 ppm, 20 ppm, 25 ppm, 30 ppm, 35 ppm, 40 ppm, 45 ppm, 50 ppm, 55 ppm, 60 ppm, 65 ppm, 70 ppm, 75 ppm, 80 ppm, 85 ppm, 90 ppm, 95 ppm, 100 ppm, 125 ppm, 150 ppm, 175 ppm, 200 ppm, 225 ppm, 250 ppm, and 27 ppm. Rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside M, rebaudioside F, rebaudioside J, or mixtures thereof may be included in amounts of 5 ppm, approximately 300 ppm, approximately 325 ppm, approximately 350 ppm, approximately 375 ppm, approximately 400 ppm, approximately 425 ppm, approximately 450 ppm, approximately 475 ppm, approximately 500 ppm, approximately 525 ppm, approximately 550 ppm, approximately 575 ppm, approximately 600 ppm, approximately 625 ppm, approximately 650 ppm, approximately 675 ppm, or approximately 700 ppm.

[0053] In some embodiments, the beverage may contain one or more dairy sources. Suitable dairy sources include, but are not limited to, milk (e.g., whole milk, low-fat milk, skim milk, or a combination thereof), cream, or a combination thereof. In some embodiments, one or more dairy sources may include a combination of milk and cream. In some embodiments, one or more dairy sources may include a combination of skim milk and cream. In some embodiments, one or more dairy sources may include a combination of concentrated skim milk and cream.

[0054] In some embodiments, the beverage may further contain additional components, which generally include any of those typically found in beverage compositions. Examples of such additional components include, but are not limited to, caramel and other colorants or dyes, flavorings, foaming agents, gums, emulsifiers, tea solids, turbidity enhancers, and mineral and non-mineral supplements. Examples of flavorings include, but are not limited to, salt, caramel flavor, vanilla flavor, chocolate flavor, hazelnut flavor, strawberry flavor, raspberry flavor, and mint flavor. Examples of non-mineral supplement components are known to those skilled in the art and include, for example, antioxidants and vitamins (such as vitamins A, D, E (tocopherol), C (ascorbic acid), B (thiamine), B2 (riboflavin), B6, B12, and K), niacin, folic acid, biotin, and combinations thereof. Optional non-mineral supplements are typically present in amounts generally acceptable under good manufacturing standards. Exemplary amounts may range from approximately 1% to approximately 100% of the U.S. Recommended Daily Value (RDV). In certain exemplary embodiments, non-mineral supplement ingredients may be present in amounts ranging from approximately 5% to approximately 20% of the RDV, if established.

[0055] The beverages described herein may also optionally include one or more processing aids. Processing aids can be used to improve the quality and viscosity of the product, enhance nutrition, maintain the health benefits of the product, extend shelf life, and assist in packaging and transportation. In some embodiments, processing aids may include substances such as potassium carbonate, potassium citrate, sodium citrate, sodium ascorbate, sodium bicarbonate, sodium carbonate, acetic acid, ascorbic acid, citric acid, phosphoric acid, malic acid, tripotassium phosphate, dipotassium phosphate, monopotassium phosphate, sodium hydroxide, potassium hydroxide, and agents such as defoamers and antimicrobial agents. In some embodiments, processing aids may include dipotassium phosphate and one or more defoamers.

[0056] In some embodiments, the viscosity of the heat-treated beverage may be approximately 15 cP to approximately 250 cP when measured at approximately 20°C and approximately 60 RPM. In some embodiments, the viscosity may be approximately 15 cP to approximately 200 cP when measured at approximately 20°C and approximately 60 RPM. In some embodiments, the viscosity may be approximately 15 cP to approximately 150 cP when measured at approximately 20°C and approximately 60 RPM. In some embodiments, the viscosity may be approximately 15 cP to approximately 100 cP when measured at approximately 20°C and approximately 60 RPM. In some embodiments, the viscosity may be approximately 15 cP to approximately 90 cP when measured at approximately 20°C and approximately 60 RPM. In some embodiments, the viscosity may be approximately 15 cP to approximately 80 cP when measured at approximately 20°C and approximately 60 RPM. In some embodiments, the viscosity may be about 15 cP to about 70 cP when measured at about 20°C and about 60 RPM. In some embodiments, the viscosity may be about 25 cP to about 55 cP when measured at about 20°C and about 60 RPM. In some embodiments, the viscosity may be about 30 cP to about 50 cP when measured at about 20°C and about 60 RPM. In some embodiments, the viscosity may be about 30 cP to about 40 cP when measured at about 20°C and about 60 RPM. In some embodiments, the viscosity, when measured at approximately 20°C and approximately 60 RPM, may be approximately 15 cP, approximately 20 cP, approximately 25 cP, approximately 30 cP, approximately 35 cP, approximately 40 cP, approximately 45 cP, approximately 50 cP, approximately 55 cP, approximately 60 cP, approximately 65 cP, approximately 70 cP, approximately 75 cP, approximately 80 cP, approximately 85 cP, approximately 90 cP, approximately 95 cP, approximately 100 cP, approximately 110 cP, approximately 120 cP, approximately 130 cP, approximately 140 cP, approximately 150 cP, approximately 200 cP, or approximately 250 cP. In some embodiments, the viscosity may be less than approximately 250 cP, less than approximately 200 cP, less than approximately 150 cP, less than approximately 140 cP, less than approximately 130 cP, less than approximately 120 cP, less than approximately 110 cP, less than approximately 100 cP, less than approximately 95 cP, less than approximately 90 cP, less than approximately 85 cP, less than approximately 80 cP, less than approximately 75 cP, less than approximately 70 cP, less than approximately 65 cP, less than approximately 60 cP, less than approximately 55 cP, less than approximately 50 cP, less than approximately 45 cP, less than approximately 40 cP, or less than approximately 30 cP when measured at approximately 20°C and approximately 60 RPM. The viscosity is measured according to the procedure described in Example 2.

[0057] In some embodiments, approximately 50% to 95% of the protein in a beverage can be solubilized after heat treatment. In some embodiments, approximately 55% to 95% of the protein in a beverage can be solubilized. In some embodiments, approximately 60% to 95% of the protein in a beverage can be solubilized. In some embodiments, approximately 65% ​​to 95% of the protein in a beverage can be solubilized. In some embodiments, approximately 70% to 95% of the protein in a beverage can be solubilized. In some embodiments, approximately 75% to 95% of the protein in a beverage can be solubilized. In some embodiments, approximately 80% to 95% of the protein in a beverage can be solubilized. In some embodiments, approximately 85% to 95% of the protein in a beverage can be solubilized. In some embodiments, about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% of the protein in the beverage can be solubilized in the beverage. In some embodiments, at least about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% of the protein in the beverage can be solubilized in the beverage. The solubility of the protein can be measured according to the procedure described in Example 2.

[0058] In certain embodiments, the beverage has storage stability. In some embodiments, storage stability means that the beverage can be left standing for a long period of time at approximately 18°C ​​to approximately 27°C without gelling and spoilage by microorganisms. In certain embodiments, the beverage may be stable at approximately 18°C ​​to approximately 27°C for at least approximately 1 month. In some embodiments, the beverage may be stable at approximately 18°C ​​to approximately 27°C for at least approximately 3 months. In some embodiments, the beverage may be stable at approximately 18°C ​​to approximately 27°C for at least approximately 6 months. In some embodiments, the beverage may be stable at approximately 18°C ​​to approximately 27°C for at least approximately 12 months.

[0059] process In some embodiments, the beverage can be prepared by adding one or more oilseed proteins to an aqueous solution optionally and selectively containing one or more processing aids to form a mixture, and then adding lecithin to the mixture to form a final mixture. In some embodiments, one or more oilseed proteins may be added to one or more plant proteins before the protein mixture is added to the aqueous solution. In some embodiments, lecithin may be added to one or more oils before the protein mixture / aqueous solution mixture is added.

[0060] In some embodiments, the final mixture can be subjected to heat treatment. In some embodiments, the heat treatment may include direct steam injection. In some embodiments, the heat treatment may include direct steam injection at a temperature of about 100°C to about 160°C. In some embodiments, the heat treatment may include indirect heat treatment. In some embodiments, the heat treatment may include indirect heat treatment at a temperature of about 60°C to about 100°C.

[0061] In certain embodiments, the final mixture can be homogenized after heat treatment. In some embodiments, the final mixture can be homogenized using in-line sterile two-step homogenization. In some embodiments, homogenization can be carried out at a total pressure of approximately 1500 psi to approximately 3000 psi. In some embodiments, homogenization can be carried out at a total pressure of approximately 2500 psi.

[0062] The embodiments described herein are further detailed with reference to the following examples. These examples are for illustrative purposes only and should not be construed as limiting the embodiments described herein to these examples. Rather, the embodiments should be construed as encompassing all modifications that become apparent as a result of the teachings provided herein. [Examples]

[0063] Example 1: Determination of protein solubility of canola protein samples in the presence and absence of lecithin. Three 75 mL liquid samples containing 2% canola protein were prepared in 0.2 M sodium phosphate buffer. One sample was treated with 0.2% enzymatically hydrolyzed sunflower lecithin, one with 0.2% natural sunflower lecithin, and one was left untreated with lecithin (see Table 1).

[0064] [Table 1]

[0065] The samples were mixed at room temperature for 2 hours and then stored overnight at 4°C. After overnight storage, the samples were stirred with a magnetic stirrer for 3 hours under ambient conditions to bring the sample temperature to room temperature (approximately 20°C). The samples were then heat-treated using a PerkinElmer RVA (Rapid Visco Analyzer) 4800 as follows: The sample temperature was first raised to 50°C, and then continuously increased to 95°C within 4 minutes and 42 seconds. The samples were then incubated at 95°C for 5 minutes with continuous stirring at 160 rpm. After 5 minutes of heat treatment, the samples were cooled to 50°C within 5 minutes and 18 seconds. The heat-treated samples were then transferred to a plastic cup with a lid and stored overnight at 4°C. The following day, approximately 10 g aliquots from each heat-treated sample were transferred to a 15 mL centrifuge tube and centrifuged at 6500 rpm for 15 minutes. After centrifugation, the supernatant was discarded, and the centrifuge tubes were inverted and held for 10 minutes to drain all remaining liquid. Next, the pellets formed in each centrifuge tube were weighed. The percentage of precipitate was calculated by dividing the final weight of the pellets formed in each centrifuge tube by the initial weight of the 10g liquid sample. The results are shown in Figure 1.

[0066] As shown in the figure, the percentage of precipitate decreased when natural lecithin and hydrolyzed lecithin were added to the canola protein sample. Since protein solubility reflects the thermal stability of the solution, these results surprisingly suggest that the addition of lecithin increases the thermal stability of the canola protein sample.

[0067] Example 2: Determination of protein stability and viscosity of protein beverages containing natural lecithin and protein beverages containing hydrolyzed lecithin. Three 1000g liquid protein beverage products containing the reagents shown in Table 2 were prepared and heat-treated at 140°C for 15 seconds using a tabletop oil bath (this mimics ultra-high temperature (UHT) treatment applied to liquid beverage systems in the preparation of storage-stable products). All formulations were designed to contain 30g of total protein per 325mL serving.

[0068] An antifoaming agent, a salt blend (dipotassium phosphate, potassium chloride, sodium chloride), gellan gum, sucrose, and a flavoring agent were first added to reverse osmosis (RO) water at room temperature and mixed until all components were dissolved and dispersed in the water. A protein blend (a blend of pea protein and rice protein for formulation 1, and a blend of pea protein, rice protein, and canola protein for formulations 2 and 3) was added to the mixture, and the batch was mixed for 15 minutes using an immersion blender. A blend of sunflower oil and lecithin (natural or hydrolyzed lecithin) was added to the final batch while the immersion blender was running. The final batch was then homogenized using a two-stage homogenizer at 2500 psi (172 bar). The homogenized sample was filled into a stainless steel tube equipped with a thermocouple, and the tube was completely immersed in an oil bath. After the internal temperature of the stainless steel tube reached 140°C, the sample was held for 15 seconds, then removed and placed outside the oil bath to stop the heat treatment. After the sample temperature reached room temperature, the protein solubility and viscosity profile of the sample were measured.

[0069] [Table 2]

[0070] Protein solubility was determined as follows: Approximately 13 g of heat-treated sample was transferred to separate 15 mL centrifuge tubes. The tubes were then centrifuged at 5000 RPM for 15 minutes. After centrifugation, the supernatant was collected from each tube. The initial heat-treated sample and the collected supernatant were analyzed for total protein content using the AOAC (Association of Analytical Chemists) formula for protein analysis. A nitrogen coefficient of 6.25 was applied to convert nitrogen content to protein content. The results were received as a percentage of protein. The percentage of protein solubility was calculated by dividing the percentage of protein in the supernatant by the percentage of protein in the heat-treated sample. As shown in Figure 2, the presence of canola protein in formulation 2 negatively affected the protein solubility value compared to formulation 1 (which did not contain canola protein). Formulation 3, which contained hydrolyzed lecithin instead of natural lecithin, showed a less pronounced effect. Surprisingly, these results showed that hydrolyzed lecithin improved the protein solubility of solutions containing canola protein.

[0071] The viscosity profiles of the samples were measured at ambient temperature (approximately 20°C) using a Brookfield DV3T-RV Rheometer equipped with a miniature adapter 13R and spindle SC4-21. The sample volume was 8 mL. Viscosity data were collected at different rates and reported in Figure 3. As seen in the figure, the presence of canola protein in formulations 2 and 3 significantly increased the viscosity of the heat-treated samples compared to formulation 1, which did not contain canola protein. However, the use of hydrolyzed lecithin in formulation 3 decreased the viscosity compared to sample 2, which contained natural lecithin in formulation 2. Comparing these results with the solubility shown in Figure 2, it is demonstrated that the use of hydrolyzed lecithin increases protein solubility, decreases the viscosity of the canola protein formulations, and provides a more stable formulation.

[0072] Example 3: Two 15 kg liquid protein beverage slurries were prepared using the formulations shown in Table 3 and processed in a pilot plant test to produce the final protein beverage product. The formulations differed in the type of lecithin used. Formulation 1 contained natural lecithin, while formulation 2 contained hydrolyzed lecithin. Both formulations were designed to contain 30 g of total protein per 325 mL serving.

[0073] An antifoaming agent, a salt blend (dipotassium phosphate, potassium chloride, sodium chloride), gellan gum, sucrose, and a flavoring agent were added to RO water at room temperature and mixed for 5 minutes using a high-shear immersion blender. A blend of pea protein, rice protein, and canola protein was added to the batch and the batch was mixed for a further 5 minutes using a high-shear immersion blender. Finally, a blend of sunflower oil and lecithin (natural or hydrolyzed) was added to the final batch and the resulting mixture was mixed for 10 minutes. The final batch was then heat-treated using direct steam injection via a Microthermics pilot-scale UHT apparatus under the following conditions: flow rate: 1 L / min, preheating temperature: 190°F (87.7°C), final heating temperature: 292°F (144.4°C), residence time in holding tube: 6 seconds, rapid cooling temperature: 185°F (85°C), and filling temperature: less than 70°F (21.1°C). The inner diameter of the retaining tube was 0.95 cm, and the length of the tube was 140 cm. The product was also homogenized at a total pressure of 2500 psi (172.4 bar) using an in-line sterile two-step homogenization step.

[0074] [Table 3]

[0075] As shown in Figures 2 and 3, beverages containing hydrolyzed lecithin exhibited higher protein solubility and lower viscosity, demonstrating a significant effect of hydrolyzed lecithin in increasing the solubility and thermal stability of canola protein.

[0076] The scope and breadth of this disclosure should not be limited by any of the exemplary embodiments described above, but should be defined solely in accordance with the following claims and their equivalents.

[0077] All patents, patent applications, and other references described in or referenced in this application are incorporated herein by reference in their entirety.

Claims

1. It is a beverage, a. Lecithin, and b. One or more types of oilseed proteins, Includes, The aforementioned beverages are as follows: i. and ii. i. Protein solubility of at least 80%, and ii. A beverage having a viscosity of less than 250 cP when measured at approximately 20°C and 60 RPM, or both.

2. The beverage according to claim 1, wherein the lecithin is plant-derived lecithin.

3. The beverage according to claim 1 or 2, wherein the lecithin is derived from sunflowers.

4. The method according to any one of claims 1 to 3, wherein the lecithin is natural lecithin.

5. The method according to any one of claims 1 to 3, wherein the lecithin is hydrolyzed lecithin.

6. The beverage according to any one of claims 1 to 5, wherein the one or more oilseed proteins are selected from the group consisting of canola protein, hemp seed protein, pumpkin seed protein, sesame seed protein, sunflower seed protein, chia seed protein, cottonseed protein, flaxseed protein, and mixtures thereof.

7. The beverage according to any one of claims 1 to 6, wherein the one or more oilseed proteins are canola proteins.

8. The beverage according to any one of claims 1 to 7, further comprising one or more types of plant protein.

9. The beverage according to claim 8, wherein the one or more plant proteins are selected from the group consisting of one or more legume proteins, one or more grain proteins, and mixtures thereof.

10. The beverage according to claim 8 or 9, wherein the one or more plant proteins are a mixture of one or more legume proteins and one or more grain proteins.

11. The beverage according to claim 9 or 10, wherein the one or more legume proteins are selected from the group consisting of pea protein, kidney bean protein, chickpea protein, lentil protein, and mixtures thereof.

12. The beverage according to any one of claims 9 to 11, wherein the one or more types of bean protein are pea protein.

13. The beverage according to any one of claims 9 to 12, wherein the one or more grain proteins are selected from the group consisting of rice protein, wheat protein, corn protein, barley protein, oat protein, millet protein, sorghum protein, rye protein, and mixtures thereof.

14. The beverage according to any one of claims 9 to 13, wherein the one or more grain proteins are rice proteins.

15. The beverage according to any one of claims 9 to 14, wherein the one or more plant proteins are a mixture of pea protein and rice protein.

16. The beverage according to any one of claims 1 to 15, wherein the lecithin and the one or more oilseed proteins are present in a weight ratio of about 1:5 to about 1:1000.

17. The beverage according to any one of claims 1 to 16, wherein the lecithin and the one or more oilseed proteins are present in a weight ratio of about 1:5 to about 1:

30.

18. The beverage according to any one of claims 1 to 17, wherein the one or more oilseed proteins constitute about 0.1% to about 10% by weight, based on the weight of the beverage.

19. The beverage according to any one of claims 1 to 18, wherein the one or more plant proteins constitute about 5% to about 15% by weight of the beverage.

20. The beverage according to any one of claims 1 to 19, further comprising one or more types of oil.

21. The beverage according to claim 20, wherein the one or more oils are selected from the group consisting of soybean oil, sunflower oil, vegetable oil, rapeseed oil, olive oil, hemp seed oil, avocado oil, flaxseed oil, peanut oil, coconut oil, sesame oil, corn oil, and mixtures thereof.

22. The beverage according to claim 21, wherein the one or more oils are sunflower oil.

23. A beverage according to any one of claims 1 to 22, further comprising one or more processing aids.

24. The beverage according to claim 23, wherein the one or more processing aids are selected from the group consisting of potassium carbonate, sodium bicarbonate, sodium carbonate, ascorbic acid, citric acid, acetic acid, phosphoric acid, malic acid, tripotassium phosphate, sodium hydroxide, potassium hydroxide, dipotassium phosphate, and an antifoaming agent.

25. A method for preparing the beverage described in claim 1, the method comprising: adding one or more oilseed proteins to an aqueous solution containing one or more processing aids of any choice to form a mixture; and adding lecithin to the mixture to form a final mixture.

26. The method according to claim 25, further comprising subjecting the final mixture to heat treatment.

27. The method according to claim 25 or 26, further comprising homogenizing the final mixture.

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