Fortification of soft drinks with protein
US4200662A · kind A · utility
12Cited by
4References
11Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | May 22, 1978 |
| Grant date | Apr 29, 1980 |
| Priority date | — |
| Expiry date | May 22, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Turbid protein fortified citrus flavored soft drinks can be prepared by adding to the soft drink a protein fortifier of either cheese whey protein concentrate when the final pH of the soft drink is within the range of pH 3.1 to 3.9 or a combination of 50%-95% cheese whey protein concentrate and about 50-5% non-fat dried milk when the pH of the final drink is within the range of from 3.1 to 3.7.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.