Saure proteinhaltige Getränke und Verfahren zu ihrer Herstellung

摘要

Beet-derived pectin is incorporated into acidic protein foods as a stabilizer. It is possible in this way to provide acidic protein foods with low viscosity and a light texture, which avoid the drawbacks of coagulation, precipitation, phase separation, etc. of protein particles in acidic protein foods in a wide acidity range and without producing a sticky feel.