Protein fortification of acidic beverages: a clear opportunity.(Soft drinks) Food Engineering & Ingredients | April 1, 2009| | COPYRIGHT 2009 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright

Protein is well recognised as a healthy and nutritious component of foods. Beverages, which are a convenient and widely accepted means of supplying protein, can be categorised by their pH as "neutral" (pH about 6.5-7.0) or "acidic" (pH about 3-0 to 4.4). Milk, soymilk and the vast majority of other protein-containing beverages currently on the market are neutral. Acidic beverages, a category that includes carbonated and non-carbonated soft drinks, sports drinks, energy drinks, fortified waters, juices, etc., have traditionally not contained protein, principally for the ...

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