A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt. % to about 98.00 wt. % water, from about 0.50 wt. % to about 35.00 wt. % protein paste, from about 0.10 wt. % to about 0.50 wt. % sodium bicarbonate, from about 0.30 wt. % to about 0.80 wt. % calcium carbonate, and from about 0.10 wt. % to about 0.80 wt. % stabilizer. The pH of the protein product is from about 7.60 to about 8.40. The protein paste may be derived from peanuts processed at a heat load of greater than 3 and less than or equal to 2000.

The present invention pertains to novel beta-lactoglobulin (BLG) isolates as well as to a method of producing such isolates and to uses of the powders, e.g. in beverage applications.

The present invention pertains to novel beta-lactoglobulin (BLG) isolates as well as to a method of producing such isolates and to uses of the powders, e.g. in beverage applications.

The present disclosure relates to the technical field of food supplement application, in particular to a high-intensity outdoor sports food supplement rich in biological ions and a preparation method thereof. The sports food supplement is prepared using the following components: poly-γ-glutamic acid, magnesium sulfate, sodium carbonate, ammonium bicarbonate, potassium magnesium aspartate, potassium chloride, sodium citrate, potassium citrate, hydroxide calcium, zinc sulfate, antioxidant, preservative, Schisandra chinensis extraction solution, and water. The present disclosure promotes faster recovery of middle-aged men during exercise, reduces the risk of injury, and improves the ability of high-intensity running. The concentrated solution provided by the present disclosure has no bitter taste, a slightly sweet and refreshing taste, good palatability and good stability. The present disclosure is simple in preparation, and has a wide application range, which not only can be applied to sports drinks, but also can be added to sports food.

The present disclosure relates to the technical field of food supplement application, in particular to a high-intensity outdoor sports food supplement rich in biological ions and a preparation method thereof. The sports food supplement is prepared using the following components: poly-γ-glutamic acid, magnesium sulfate, sodium carbonate, ammonium bicarbonate, potassium magnesium aspartate, potassium chloride, sodium citrate, potassium citrate, hydroxide calcium, zinc sulfate, antioxidant, preservative, Schisandra chinensis extraction solution, and water. The present disclosure promotes faster recovery of middle-aged men during exercise, reduces the risk of injury, and improves the ability of high-intensity running. The concentrated solution provided by the present disclosure has no bitter taste, a slightly sweet and refreshing taste, good palatability and good stability. The present disclosure is simple in preparation, and has a wide application range, which not only can be applied to sports drinks, but also can be added to sports food.

This disclosure provides novel beverage compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. The beverage compositions are useful for improving mouthfeel properties of non-nutritive sweeteners such as steviol glycosides and blends thereof, in food and beverages containing the same.

This disclosure provides novel beverage compositions comprising a pectin, a first xanthan gum, and optionally a second xanthan gum. The beverage compositions are useful for improving mouthfeel properties of non-nutritive sweeteners such as steviol glycosides and blends thereof, in food and beverages containing the same.

The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20° C. is 500 to 10,000 mPa.Math.s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20° C. is 500 to 10,000 mPa.Math.s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0. The invention furthermore relates to a method of producing a pack-aged, heat-treated beverage preparation and to different uses of the packaged heat-treated beverage preparation.