| 摘要 |
Specific types of low pH protein-based beverages (such as soy- and/or dairy- based types) that are properly suspended to prevent undesirable sedimentatio n of such protein constituents during storage are provided. Such beverages include a thickening system comprising bacterial cellulose (BC) coated with different water soluble co-agents such that the BC-based component provides a network forming structure that suspends the target proteins and prevents any appreciable sedimentation of such proteins. Additionally, this system is capable of improving the suspension of acidic protein beverages fortified wi th insoluble calcium. The beverages encompassed within this invention exhibit certain stability benefits under typical storage conditions and may, dependi ng upon the pH of the overall system, include additives that coat the proteins to prevent, or at least retard, aggregation of such constituent proteins when t he pH level approaches their pertinent isoelectric point.
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