An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

The present invention relates to protein isolate comprising at least 80% of protein on dry weight comprising pea protein and rapeseed protein, wherein the ratio of pea protein to rapeseed protein is within the range of 70:30 to 95:5 (w/w).

The present invention relates to protein isolate comprising at least 80% of protein on dry weight comprising pea protein and rapeseed protein, wherein the ratio of pea protein to rapeseed protein is within the range of 70:30 to 95:5 (w/w).

A method of creating an emulsion for adding flavor to an alcoholic beverage includes preparing a gelled whey protein isolate solution by providing water, adjusting the pH of the water to between 3.0 and 3.5, and adding whey protein isolate while stirring to obtain a 20% gelled whey protein isolate solution. The method further includes adding the gelled whey protein isolate solution to water at approximately a 1:9 ratio and mixing, adding a flavor component at a 1:1 ratio to form a coarse emulsion, and subjecting the coarse emulsion to homogenization at 20,000 to 30,000 psi for multiple cycles to produce a primary emulsion.