ACID-STABLE SOY PROTEIN AND FORTIFIED FOOD OR BEVERAGE

摘要

A water-soluble acid stable soy protein, methods for making same and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range of 3.5 to 4.1 where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a thermal treatment method to solubilize at least 90 % of the protein, an acidification of the protein to a point preferably significantly below the iso-electric value, and a partial neutralization to bring the product proximal to the intended pH of the application it will be used in.