US 2008.0050498A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0050498A1 Sherwood et al. (43) Pub. Date: Feb. 28, 2008

(54) POWDERED PROTEIN BEVERAGE MIX Said application No. 1 1/373,412 is a continuation-in AND METHODS OF MAKING THE SAME part of application No. 1 1/215.524, filed on Aug. 30. 2005, now Pat. No. 7,205,018. (75) Inventors: Shawn Sherwood, Carlsbad, CA (US); David A. Jenkins, Carlsbad, CA (US); (60) Provisional application No. 60/617,146, filed on Oct. Steven Anthony Rittmanic, Chandler, 7, 2004. Provisional application No. 60/648,914, filed on Jan. 31, 2005. Provisional application No. 60/648, AZ (US) 974, filed on Jan. 31, 2005. Correspondence Address: DUCKOR SPRADLING METZGER & Publication Classification WYNNE A LAW CORPORATION (51) Int. Cl. 3043 4th Ave. A23C 2L/00 (2006.01) A23F 5/00 (2006.01) SAN DIEGO, CA 92103 (US) A2.3L 2/02 (2006.01) (73) Assignee: NEXT Proteins, Inc. (52) U.S. Cl...... 426/583; 426/594; 426/599 (57) ABSTRACT (21) Appl. No.: 11/859,715 An improved protein beverage which may provide a rela (22) Filed: Sep. 21, 2007 tively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing Related U.S. Application Data a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes (63) Continuation-in-part of application No. 1 1/373,412, of carbonation. Preferably the protein is a protein, such filed on Mar. 10, 2006. preferably as protein, or others. The protein beverage Continuation-in-part of application No. 1 1/215.524, may contain juice and/or an additive which provides energy filed on Aug. 30, 2005, now Pat. No. 7,205,018. generation enhancement. The protein beverage may be heat Continuation-in-part of application No. 1 1/683,338, treated to inactivate pathogenic microbes in the presence of filed on Mar. 7, 2007. the carbonation which may be used to provide taste and Continuation-in-part of application No. 1 1/215.524, mouth feel for the drink. Typically, the treatment for patho filed on Aug. 30, 2005, now Pat. No. 7,205,018. genic microbe inactivation is carried out in the individual Continuation-in-part of application No. 1 1/373,412, package used for storage and handling of the protein drink. filed on Mar. 10, 2006. The protein beverage may be prepared from a protein Continuation-in-part of application No. 1 1/683.380, beverage concentrate, which may be in the form of a syrup filed on Mar. 7, 2007. concentrate or a powder concentrate. US 2008/0050498A1 Feb. 28, 2008

POWDERED PROTEIN BEVERAGE MIX AND typically about pH 4.5 to about pH 5.5, which may be the METHODS OF MAKING THE SAME isoelectric point (the pH at which the net electrical charge is Zero) for whey protein. In higher acid systems with a pH less RELATED APPLICATIONS than about 4.5. Such as in many carbonated beverages, the 0001. This application is a Continuation-In-Part Patent acid solubility of whey proteins may be especially impor Application of U.S. patent application Ser. No. 1 1/373,412, tant; however, protein precipitation may occur during the filed Mar. 10, 2006, and entitled “High Energy Carbonated mixing period when the pH of the whey protein, which Protein Drink and Method of Making', which is a Continu typically has a pH of about 6 to about 7, transitions through ation-In-Part Patent Application of U.S. Pat. No. 7,205,018 the Zone of isoelectric points. Protein solubility may be filed Aug. 30, 2005, and entitled “Carbonated Protein Drink affected by heat, and therefore the elevated temperatures and Method of Making,” which is related to U.S. Provisional experienced during may also negatively affect Patent Application Ser. No. 60/617,146, filed Oct. 7, 2004, solubility and fluidity resulting in protein precipitation or and entitled: “Carbonated Whey Protein Beverage.” U.S. gelation. Provisional Patent Application Ser. No. 60/648,914, filed 0008. Whey protein may have a higher biological value Jan. 31, 2005, and entitled: “Carbonated Aqueous Whey and/or protein digestibility corrected amino acid score Protein Beverage and Method of Making Same:” and, U.S. (PDCAAS) than casein. The physical properties of whey Provisional Patent Application Ser. No. 60/648,974, filed proteins in the digestive tract may be quite distinct from the Jan. 31, 2005, and entitled: “Dry Carbonated Whey Protein properties of casein. Caseins may form within the Beverage and Method of Making Same.” This application is stomach, which curds may be slow to exit from the stomach a Continuation-In-Part Patent Application of U.S. patent and which curds may increase their hydrolysis prior to application Ser. No. 11/683,338, filed Mar. 7, 2007, and entering the Small intestine. Alternatively, whey proteins entitled “Protein Beverage and Method of Making Same.” may reach the jejunum almost immediately; however their which is a Continuation-In-Part Patent Application of U.S. hydrolysis within the intestine may be slower than that of Pat. No. 7,205,018 and U.S. patent application Ser. No. caseins, so their digestion and absorption may occur over a 11/373,412. This application is a Continuation-In-Part Patent Application of U.S. patent application Ser. No. greater length of the intestine. 11/683,380, filed Mar. 7, 2007, and entitled “Protein Bev 0009. The protein efficiency ratio (PER) of a protein erage and Protein Beverage Concentrate and Method of Source measures the weight gain of young animals per gram Making Same,” which is a Continuation-In-Part Patent of protein eaten over a given time period. Any protein Application of U.S. Pat. No. 7,205,018 and U.S. patent having a PER of 2.5 is considered good quality. Whey application Ser. No. 1 1/373,412. Priority is claimed under protein is considered to be a nutritionally excellent protein, U.S. patent application Ser. Nos. 11/373,412, 11/683,338, as it has a PER of 3.2. Casein has a PER of 2.5, while many and 11/683.380, and each of these Patent Applications is commonly used proteins have a PER of less than 2.5, such hereby incorporated by reference in its entirety. as soy protein (PER 2.2), corn protein (PER 2.2), peanut protein (PER 1.8), and wheat gluten (PER 0.8). The higher BACKGROUND OF THE INVENTION PER of whey protein may be due in part to the high level of 0002) 1. Field of the Invention Sulfur-containing amino acids in whey protein. Such higher 0003. The present invention pertains to a powdered pro level may contribute to whey protein’s ability to enhance tein beverage mix, and to methods of making the powdered immune-function and antioxidant status. protein beverage mix. 0010 Whey protein is a rich source of branched chain amino acids (BCAAS), containing the highest known levels 0004 2. Brief Description of the Background Art of any natural food source. BCAAs are important for ath 0005. This section describes background subject matter letes, since, unlike the other essential amino acids, they are related to the disclosed embodiments of the present inven metabolized directly into muscle tissue and are the first tion. There is no intention, either express or implied, that the amino acids used during periods of exercise and resistance background art discussed in this section legally constitutes training. Leucine may be important for athletes as it may prior art. Moreover, this brief description is not intended to play a key role in muscle protein synthesis and lean muscle fully describe the subject matter of this art, the reader is Support and growth. Research suggests that individuals who invited to more thoroughly examine the background to better exercise benefit from diets high in leucine and may have understand what is disclosed. more lean muscle tissue and less body fat than individuals 0006 contains two major protein fractions, casein, whose diet contains lower levels of leucine. Whey protein which may provide about 80% by weight of the total protein, isolate may have approximately 45% by weight more leu and whey protein, which may provide about 20% by weight cine than Soy protein isolate. of the total protein. The whey protein fraction is the protein 0011 Whey protein is available in several forms, with fraction which may remain soluble when the casein fraction preparations which may range from about 1% to about 99% is coagulated (such, for example, as by either enzyme or whey protein. Whey protein preparations may be in an acid) and separated as . Whey protein may aqueous form created by the removal of casein, but often include several protein fractions, including, for example, takes several other forms, such as, for example, but not by B-lactoglobulin, C.-lactoglobulin, Lactalbumin, immunoglo way of limitation, a whey protein extract, whey protein bulins (such as IgG1, IgG2, IgA, and IgM, for example), concentrate, whey protein isolate, or whey protein hydroly lactoferrin, glycomacropeptides, and lactoperoxidase. Sate. 0007 Compared to casein and soy, whey proteins may be 0012. Whey protein concentrate may be prepared by highly soluble. Whey proteins may be the least soluble at removing Sufficient non-protein constituents from whey by US 2008/0050498A1 Feb. 28, 2008

membrane filtration, so that the finished dry product may be protein drinks among currently available protein selected to contain whey protein at a given concentration drinks. In particular, efforts have been made to include whey which may range from about 25% by weight to about 89.9% protein as a protein source in carbonated beverages. Unfor by weight protein. tunately, the carbonation process may generally result in 0013 Whey protein isolate may be obtained by removing destabilization of whey protein, resulting in foaming and/or Sufficient non-protein constituents from whey by membrane gelling problems under certain conditions. As a result, the filtration or ion exchange absorption, so that the finished dry amount of whey protein that has been included in carbonated product may contain about 90% by weight or more whey beverages has been severely limited. protein, and little, if any, fat, cholesterol, or carbohydrates 0018) An article by V. H. Holsinger in Adv. Exp. Med. (e.g., lactose). Prior to concentration and spray drying, Biol. 1978; 105:735-47, titled: “Fortification of soft drinks aqueous whey protein isolate may have a whey protein with protein from cottage cheese whey, describes prepara concentration of about 1% by weight to about 35% by tion of cottage cheese whey protein concentrates which have weight, and may also be essentially free of fat, cholesterol, the solubility, stability, and flavor to make them suitable for and carbohydrates. fortification of soft drinks and related products. Carbonated 0014 Whey protein hydrolysate is a whey protein prepa beverages prepared with conventional beverage ingredients ration which may have been Subjected to enzymatic diges and containing up to 1% by weight of the total beverage of tion with a protease enzyme or limited acid hydrolysis, or a added whey protein are said to have maintained clarity, Suitable mechanical breakage of peptide bonds to form color, and flavor during 203 days of storage at room tem Smaller peptides and polypeptides. The protein concentra perature. Clarity of 1% protein solutions at a pH of 2-3.4 is tion of the whey protein hydrolysate may be dependent upon said to be unimpaired by heating for 6 hours at 80 degrees the starting material. For example, a whey protein hydroly (without specifying C. or F.), but some structural change sate prepared from an 80% by weight whey protein concen was said to have occurred, since an average of 37% of the trate may have an 80% by weight protein concentration, and protein is said to have precipitated on shifting the pH to 4.7. a whey protein hydrolysate prepared from a 90% by weight 0019 Clouding or creaming agents useful for still or whey protein isolate may have a 90% by weight protein carbonated beverages, especially acid types are described in concentration. Not all hydrolyzed whey proteins may U.S. Pat. No. 4,790,998, issued to Marsha Schwartz on Dec. behave alike in a food formulation, and thus one hydrolyzed 13, 1988, and entitled: “Beverage Cloud Based On A Whey whey protein may not be interchangeable with another. The Protein-Stabilized Lipid'. The composition of matter functional and biological properties of whey protein described comprises a whey protein-stabilized lipid emulsi hydrolysates may vary depending upon factors, such as fied in an acidic aqueous solution. The important features of degree of hydrolysis and which protease enzyme is used for the patented whey protein-stabilized lipid are said to include hydrolysis. the balancing of the lipid system, the use of whey protein at 0.015 Although hydrolysis of whey protein may lead to pH levels of less than 4.5, and heating and homogenizing the increased solubility, it may also negatively impact the taste. Solution to achieve acid emulsification stability. All ingre Whey protein typically has a fresh, neutral taste which may dients are said to be natural, i.e., unmodified from the form allow it to be included in other foods without adversely typically found in nature. affecting the taste. However, hydrolysis of whey protein may 0020. A Russian abstract by Kudryavtseva et al., in result in a very bitter taste, which may impose a practical Molochnaya Promyshlennost 1981; 5: 45-46, with an limit on the amount of whey protein hydrolysate that can be English translated title of: “Carbonated whey beverage'. used in a food product. Therefore, a high protein beverage vaguely describes a method for the manufacture of a car made with whey protein hydrolysate may require a large bonated beverage involving the following major steps: fil amount of Sweeteners, or bitter masking agents to overcome tration of tvorog whey containing less than 1.5% protein and the bitter taste. However, such a large amount of Sweetener 0.2% fat and with a titratable acidity of less than 75 degrees may not be desirable to many consumers or the bitter Thomer, holding for up to a day at 6-8°C., heating at 90-95 aftertaste of the high protein beverage may be difficult or C. and holding for 15 minutes, cooling to 60° C., centrifug impossible to mask to a satisfactory extent for some appli ing, addition of unnamed ingredients, cooling to 4-6° C. and cations. injection of CO. The Abstract then suggests the product can 0016. Whey protein contains all of the essential amino be bottled in narrow-neck bottles and closed with crown acids, and therefore, is a high quality, complete source of cork closures. Subsequent storage is at less than 8° C. protein, where complete means that whey protein contains 0021 Tvorog is a Russian soft farmer's cheese. Tvorog is all the essential amino acids for growth of body tissues. commonly made by allowing to Sour naturally. Since whey protein is available in forms containing little fat However, it may also be made by curdling raw milk by the and carbohydrates, it may be a particularly valuable source addition of a starter bacterial culture or an acid. Once of nutrition for athletes and for individuals with special curdled, the tvorog may be filtered to separate the tvorog medical needs (e.g., lactose intolerant individuals), and may curds from the tvorog whey, which typically contains whey be a valuable component of a diet program. Further, since protein, fat and lactose. whey protein may contain biologically active proteins such 0022 U.S. Pat. No. 4,804,552 to Ahmed et al., issued as the immunoglobulins, lactoperoxidase, and lactoferrin, Feb. 14, 1989, and entitled: “Carbonated Liquid Dairy whey protein may provide advantages over other protein Product and Method of Production Thereof describes a Sources Such as soy protein. method of carbonating a liquid to a level of “at 0017. In an effort to increase the availability and use of least 1.5 volumes of carbon dioxide dissolved in 1.0 whey protein, efforts have been made to include whey volume of liquid dairy product, while not destabilizing the US 2008/0050498A1 Feb. 28, 2008 liquid dairy product. The liquid dairy product is heated to a may be diverted to be reprocessed through the carbonater in temperature of at least 160°F. for a time not in excess of 30 a return loop to a holding tank to be re-pasteurized to be minutes, followed by cooling to a temperature of less than within the specification. After carbonation, the product is about 50° F. The cooled liquid is then subjected to pressur conveyed to a packaging station for packaging into sterile ized carbon dioxide to carbonate the dairy product to pro containers. The pH of the product is said to be preferentially vide taste and mouth feel. The product is then packaged in maintained at 4.0 to 5.7 during packaging operations, closed containers capable of Substantially retaining the depending on the product. After packaging the milk product degree of carbonation. The carbonated dairy product is said into individual containers, it is said that the milk may be to be buffered to a pH of at least 4.0 while being highly further sterilized by non-toxic radiation or pasteurization; carbonated but not destabilized. however, no enabling description of how this would be done is provided. 0023 U.S. Pat. No. 6,403,129, to Clarket al., issued Jun. 11, 2002, and entitled: “Carbonated Fortified Milk-Based 0027 U.S. Pat. Nos. 6,835,402 B1 and U.S. Pat. No. Beverage And Method Of Making Carbonated Fortified 6,866,877 B2 to Clark et al., issued Dec. 28, 2004 and Mar. Milk-Based Beverage For The Supplementation Of Essen 15, 2005, entitled, respectively: “Carbonated Fortified Milk tial Nutrients. In The Human Diet, discloses dairy or Based Beverage and Method for Suppressing Bacterial non-dairy based fortified carbonated beverage solutions that Formation in the Beverage and “Carbonated Fortified Milk supply nutrients in the human diet. The beverage described Based Beverage And Method For Suppressing Bacterial is said to have carbonation to enhance taste, improve body Growth. In The Beverage, describes dairy or non-dairy and mouth-feel and aid in the stabilization of milk protein based fortified carbonated beverage solutions that are said to Such as Lactalbumin and Casein. Supply essential nutrients in the human diet. In addition to describing the composition of a beverage, the patent dis 0024 U.S. Pat. No. 7,041,327 B2, to Hotchkiss et al., closes a method of using carbonization to reduce bacterial issued May 9, 2006, and entitled “Carbon Dioxide as an Aid counts and reduce degradation of essential nutrients in in Pasteurization', describes processes to inhibit or reduce milk-based beverages with or without pasteurization. In one the growth of bacteria and other pathogens in a liquid by embodiment, CO is added pre-pasteurization to eliminate or adding carbon dioxide to the liquid, and thermally inacti effectively reduce the growth of bacterial colonies in the Vating the bacteria and other pathogens. The process is said beverage and reduce degradation of nutrients if UHT pas to be applicable to a wide variety of fluids, liquids, semi teurization is used. If CO is added pre-pasteurization, it is solids and solids. Prior to or simultaneously with thermal said that CO must be reintroduced, since pasteurization inactivation carbon dioxide (CO) is added to the product by disseminates most CO present. This is done by in-line sparging or bubbling, preferably to obtain levels of about addition of CO after the beverage's temperature is brought 400-2000 ppm. At this level of CO, the amount of microbial down from about 185° F-215° F. to about 40° F. It is said death that occurs during heating in a normal pasteurization that the CO concentration in the final product is preferably (HTST) process is said to be increased by 10% to 90% over from about 500 ppm to about 3,000 ppm. 1,000 ppm is said thermal inactivation carried out without the addition of CO to be about 0.5 volumes of carbonation per volume of liquid prior to the thermal inactivation step. After completion of the beverage Solution, so that the final product contains about thermal inactivation process, the free CO is said to be 0.25 volumes to about 1.5 volumes of carbon dioxide per removed. Volume of liquid beverage Solution. 0025 U.S. Pat. No. 6,761,920 to Jeffrey Kaplan, issued 0028. One type of carbonated dairy product for which Jul. 13, 2004, and entitled: “Process For Making Shelf there is increasing demand is a carbonated dairy product that Stable Carbonated Milk Beverage', describes an aerated or provides both high juice and high protein content. The carbonated milk product drink made using a method which problem of protein precipitation and separation out during includes pre-heating, pressurized ultra-heat treating, Subse manufacturing, shipping, and storage, discussed above for a quent carbonation with a gas or gases under pressure, and highly carbonated high protein drink, may be compounded packaging into a container. The method of producing the when the beverage contains an additional component, Such shelf-stable carbonated milk product comprises injecting as juice. Methods are known in the art for attempting to under pressure carbon dioxide gas or a mixture of gases into overcome the precipitation of protein from juice beverages. the milk product at low temperature of less than 10 degrees However, most of these methods involve the use of stabi centigrade and high pressure of from 50 KPa to 200 KPa. In lizers. a typical process, the milk product is pre-heat treated at a temperature of 80° C. to 138° C., followed by ultra-heat 0029. Fiber or other carbohydrates may be added as a treatment from about 138°C. to about 150° C. in a holding protein stabilizing agent, Such as pectin, cellulose gum, tank, where it is held at a pressure of 700 KPa or an Xanthan gum, gum arabic, carageenan, guar gum, dextrin, appropriate pressure. The carbonation may be achieved by dextrose monohydrate, and polydextrose. While stabilizers direct injection of sterilized, purified carbon dioxide gas in can help prevent protein precipitation, they may have the a holding receptacle, or may be injected in line. Preferably disadvantage of increasing the Viscosity of the drink due to the carbonation process is carried out at 2°C.14°C. Then cross-linking with naturally present calcium cations. This the carbonated liquid is transferred to a holding tank, where increased Viscosity may be undesirable as it may lead to a it is maintained at a pressure of 450 KPa and a temperature beverage having poor organoleptic properties for at least of 2° C. to 6° C. Some applications. The range of amount of stabilizer which may be used may be quite narrow. For example, at a pectin 0026. In the U.S. Pat. No. 6,761,920, it is said that if, for concentration of below 0.06% by weight, sedimentation may Some reason, the amount of carbonation of the pre-heated be a significant problem, whereas above it, the Viscosity of ultra heat treated milk product is insufficient, the product the beverage may be undesirably high. The ideal amount of US 2008/0050498A1 Feb. 28, 2008

stabilizer must be experimentally determined for each bev material portion comprises whey proteins in an amount of erage formula, and may need to be adjusted from one batch 0.5-10% by weight of the finished product, and, as a to the next. Thus, a beverage formula which does not include Sweetener, a hydrolyzed lactose, made of Substantially pure a protein stabilizer but generates a beverage with good lactose prepared from whey or a permeate from ultrafiltra protein solubility is desirable for many applications. tion of milk or whey, containing pure glucose and galactose derivative, which is alleged to act as a binder of the protein 0030 U.K. Patent GB 2.335,134 to Burke, published Jun. even in fruit drinks containing a citrus juice portion. The 19, 2002, entitled: “A beverage', discloses a carbonated fruit drink may be manufactured in a concentrated form beverage comprising: from 5 to 20 weight % of fruit juice; from a protein concentrate, concentrated fruit juice and/or carbohydrate in an amount of from 2 to 6 grams per 100 fruit aromas and a concentrated hydrolysed lactose. A milliliter; and a soluble whey protein hydrolysate in an polysaccharide containing stabilizer may be added to the amount of from 5 to 20 grams per liter; the beverage COncentrate. containing carbon dioxide in an amount of from 4 to 6 grams per liter and having a pH of less than 3.5. The pH is adjusted 0034. As is illustrated above, there are a number of with citric acid and malic acid. Protein precipitation is different factors which need to be, or at least may be, allegedly avoided by adjusting the amount and nature of the considered in development of a carbonated protein and juice carbohydrate used. The carbohydrate source is stated to be drink. At least one of the references appear to teach away most preferably dextrose monohydrate. from each other in regards to, interalia, 1) the concentrations of protein which can be used in a carbonated protein drink, 0031 U.S. Pat. No. 7,101,585 B2, to Shen et al., issued 2) the amount of carbonation which can be used (and still Sep. 5, 2006, entitled: “Ultra High Pressure Homogenization enable a shelf-stable beverage), and 3) the pH at which Process for Making a Stable Protein Based Acid Beverage' various protein-containing carbonated beverages are shelf describes a process for preparing a stable Suspension of an stable. acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend 0035 Powdered protein beverage mixes that may be (I) and combined with either a slurry of a homogenized prepared by the consumer prior to consumption are readily protein material (C) or a homogenized preblend (II) of a available. However, consumers reconstituting a large hydrated protein stabilizing agent (A) and a slurry of a amounts of these powdered protein beverage mixes in order protein material (C) to form a blend and pasteurizing and to generate beverages with a high protein concentration must homogenizing the blend. The homogenization of the blend is either endure the bitterness resulting from consuming a large carried out in two stages comprising a high pressure stage of amount of protein or must add pleasant flavored compounds, from 8000-30,000 pounds per square inch and a low pres Such as fruit juices, Sweetened fruit beverages, Sweetened sure stage of from 300-1,000 pounds per square inch. The , ice , cottage cheese, or Sugar, to their beverage acid beverage composition has a pH of from 3.0 to 4.5. This to mask the bitter protein taste. Unfortunately, many mask beverage contains juice, but is not carbonated. Pectin is ing agents may add unwanted Sugar and Calories to the final added as a stabilizer. beverage and may also complicate the preparation of the final beverage. 0032) Published Patent Application US 2003/0099753 A1 of Yang, published May 29, 2003, describes a fruit juice DETAILED DESCRIPTION OF CERTAIN based beverage composition containing a protein selected EMBODIMENTS from the group consisting of whey protein isolate and a 0036) As a preface to the detailed description, it should be combination of whey protein isolate and whey protein noted that, as used in this specification and the appended hydrolysate; a carbohydrate selected from the group con claims, the singular forms “a”, “an', and “the include plural sisting of Sucrose, fructose, high fructose corn syrup 42 referents, unless the context clearly dictates otherwise. (HFCS 42), HFCS 55, combination of sucrose, fructose, HFCS 42, and HFCS 55, and combinations of maltodextrin 0037. The terms “about” and “approximately” as used with another carbohydrate selected from the group consist herein, indicate that the precision of the nominal value ing of sucrose, fructose, HFCS 42, and HFCS 55; an edible presented is +10%. acid selected from the group consisting of citric acid, 0038. In one embodiment of the invention, the protein phosphoric acid, combinations of citric acid and phosphoric drink composition disclosed is produced using the method acid, and combinations of malic acid with another edible described below, and provides a high protein content (rela acid selected from the group consisting of citric acid and tive to previously described drinks) where the amount of phosphoric acid; a fruit juice or combinations of fruit juices; carbonation may also be high. In addition, while the protein various vitamins and minerals; and optional fibers and drink may be heat treated to inactivate microbes, the final flavors and a process for making Such composition. The product exhibits storage shelf-stability which is unexpect composition containing the above ingredients are asserted to edly long for Such a product. be clear, have a pH of about 4.0 or less, and have a viscosity of less than about 40 centipoises. Protein stabilizing agents 0039. We have developed an improved protein beverage, are used, including pectin. which contains a high protein concentration compared with protein concentrations of drinks previously known in the 0033 U.S. Pat. No. 4,478,858 to Dahlen et al., issued industry. The typical concentration of protein ranges from Oct. 23, 1984, entitled: “Protein containing fruit drink and about 0.01% by weight to about 15% by weight, more process for the manufacture thereof, discloses a protein typically the protein concentration ranges from about 2% by containing fruit juice drink comprising a fruit juice portion weight to about 15% by weight, with the most typical of 10-85% containing a citrus juice portion, a milk raw concentration ranging from about 5% by weight to about 8% material portion of 90-15% by weight in which the milk raw by weight. US 2008/0050498A1 Feb. 28, 2008

0040. In another embodiment a free flowing, readily example, but not by way of limitation, casein, calcium dispersible powdered protein beverage mix is disclosed, caseinate, milk protein, lactalbumin, serum albumin, glyco which may be produced using the method described below, macropeptide, soy protein, rice protein, pea protein, canola provides for a pleasant tasting reconstituted proteinbeverage protein, wheat protein, hemp protein, Zein, flax protein, egg with a high protein content without the bitter taste com white protein, ovalbumin, gelatin protein, seed protein, nut monly associated with other powdered protein beverage protein, legume protein, free amino acids, any combination mixes, even when the powdered protein beverage mix is thereof, or others. simply reconstituted in water, without the addition of any flavored masking agents by the consumer. 0046. In another embodiment, the protein is a combina tion of a whey protein, of the kind previously described 0041. The pleasant tasting, free flowing, readily dispers herein, and an edible protein, other than whey protein, such ible powdered beverage mix typically contains a range from as, for example, but not by way of limitation, casein, calcium about 10% by weight to about 91.7% by weight of protein caseinate, milk protein, lactalbumin, serum albumin, glyco and a range from about 5% by weight to about 35% by macropeptide, soy protein, rice protein, pea protein, canola weight of fruit juice, vegetable juice, or a combination protein, wheat protein, hemp protein, Zein, flax protein, egg thereof. white protein, ovalbumin, gelatin protein, seed protein, nut 0.042 We have developed an improved free flowing, protein, legume protein, free amino acids, any combination readily dispersible powdered protein beverage mix, which thereof, or others. allows the consumer to prepare a pleasant tasting, highly 0047. In any of the above embodiments, if a dry protein palatable beverage that contains a high protein concentration is used. Such as, for example, a dry whey protein (e.g., compared with protein concentrations of drinks previously isolate or concentrate) or a dry soy protein, the dry protein known in the industry. The concentration of protein in the may be hydrated with water to prepare an aqueous protein beverage prepared by the consumer with the powdered Solution. Typically the pH of the aqueous protein (isolate, protein beverage mix of the Subject invention may vary concentrate, or hydrated) may be adjusted with an appro widely dependent upon the mixing conditions selected by priate pH adjusting agent to match the pH of the beverage the consumer. However, typical amounts of protein in the composition prior to mixing the protein with the beverage prepared protein beverage may range from about 0.01% by composition. This protein beverage composition may be weight to about 15% by weight, more typically the protein dried to prepare a powdered protein beverage mix. Drying concentration ranges from about 2% by weight to about 15% may be conducted by conventional drying methods, such as, by weight, with the most typical concentration ranging from for example, but not by way of limitation, lyophilization about 5% by weight to about 8% by weight. (freeze drying), spray drying, fluid bed drying, drum drying, 0043. In one embodiment, the protein is essentially free combinations thereof, or others. from caseinate. Typically, the essentially caseinate free protein is whey protein, of the kind previously described 0048 While not wishing to be bound by any present herein. More typically, the essentially caseinate free protein theory of action, it is presently believed that lowering the pH is a whey protein which may be derived from whey protein of the aqueous whey protein prior to addition to the beverage isolate or whey protein concentrate, although other whey results in a protein beverage with Superior organoleptic protein preparations may be used. Such as, for example, but properties, by preventing or at least greatly reducing pre not by way of limitation, a whey protein extract or a whey cipitation and gelling of the protein as it passes through the protein hydrolysate. The whey protein isolate may typically Zone of isoelectric points. It is believed that prior art be a dry whey protein isolate, with a whey protein concen carbonated drinks did not attempt to move rapidly to the tration of about 90% by weight or more of protein, or an final pH and permitted the composition to dwell too long at aqueous whey protein isolate, with a whey protein concen low temperatures at or near the isoelectric point, thereby tration of about 1% by weight to about 40% by weight. The permitting much or all of the material to precipitate. With the whey protein concentrate may typically be a dry whey inventors discovery that this transient state of low solubility protein concentrate with a concentration of about 25% by can be traversed before precipitation commences, practitio weight to about 89.9% by weight protein. An aqueous form ners can easily make these clear beverages with minimal of whey may also be suitable. In addition, the total protein testing. content can be increased by the addition of mixtures of 0049. Whey proteins have a high buffering capacity, and proteins such as whey protein and other proteins such as Soy therefore this pH adjustment step tends to prevent the whey proteins. protein from buffering the acids of the beverage. Minimal or 0044) Whey protein is a protein fraction obtained from no pH adjustment may be necessary if the whey protein was mammalian milk. Commercially available whey protein is acidified prior to being dried. We have determined that Inpro typically derived from the milk of cows; however, whey 90 HSTM heat stable 90% whey protein isolate, when recon protein may be derived from the milk of any mammal. Such stituted as a 10% aqueous solution has a pH of 2.9 to 3.3. as, for example, but not by way of limitation, the milk of This material is available from Vitalus Nutrition, Inc. of , sheep, buffalo, camel, black bear, llama, deer, kan Abbotsford, British Columbia, V4X2N1, Canada. Acidified garoo, pig, dog, rabbit, elephant, dolphin, donkey, horse, whey protein powder may be prepared according to the seal, or human. Alternatively, whey protein may be prepared methods disclosed in U.S. Patent Application Publication by recombinant DNA technology, using molecular biology No. 2007/O16O712A1. techniques commonly known in the art. 0050. In one embodiment, the typical concentration of 0045. In other embodiments, the protein may be any juice in the finished beverage ranges from about 0% by edible protein, other than whey protein, such as, for weight to about 100% by weight. US 2008/0050498A1 Feb. 28, 2008

0051. In another embodiment, the typical concentration is an amino acid which may play a role in nitrogen balance of juice in the powdered protein beverage mix ranges from and metabolic processes. Supplemental citrulline malate is a about 5% by weight to about 35% by weight. salt form of the amino acid. Citrulline malate may improve 0.052 Typically the juice source may be fruit juice, veg aerobic performance and capacity by influencing lacetic acid etable juice, or a combination thereof, and may be added in metabolism and reducing fatigue. whole, as a liquid, a liquid concentrate, a puree, a powdered 0059) One or more of these effects on metabolism have concentrate, a powdered extract, or in another modified form been supported by evidence of an increase in the rate of containing one or more juice components. oxidative adenosine triphosphate (ATP), which is essentially 0053. The juice may be depectinized, having had most of a “molecular currency of intracellular energy transfer, and the pectins removed by enzymatic digestion, chromatogra an increase in energy production during the exercise of phy, precipitation, or by another method of juice depectini muscles. These three additives which assist in the generation zation. One method by which the juice may be depectinized of energy, and combinations thereof, have been formulated is by treating it with pectinase enzyme, as described in detail into the high protein beverages described herein with little or in U.S. Pat. No. 6,620.452 B1. A depectinized juice may no adverse effect on manufacturability or shelf storage life typically be a juice with a pectin content of about 0.05 of the product. weight % to about 0.25 weight %. 0060. The citruline malate energy generating additive 0054) A single fruit juice, a single vegetable juice, fruit may have a very bitter taste in free form. We were surprised juice blends, vegetable juice blends, or fruit and vegetable to discover that citrulline malate employed in a protein juice blends may be used. A fruit may be defined as any beverage of the kind described herein, provides a pleasant unripened or ripened body of a seed, or a ripened ovary and tasting beverage without the need to make a major modifi Surrounding tissues of any flowering plant. A vegetable is an cation from the recipes which do not contain the citrulline edible part of a plant, Such as, for example, but not by way malate. of limitation, a seed, root, stem, bulb, tuber, or non-Sweet 0061. In some embodiments, in addition to the high fruit of a plant. Examples of a few of the many specific protein concentration, the protein beverage may be essen juices which may be used may include juice from agai, tially free from biologically pathogenic microbes Such as alfalfa sprouts, apples, apricots, avocados, bamboo shoots, bacteria and other spoilage pathogens of the kind which are bananas, beans, bean sprouts, beets, berries of all types, monitored by the food industry in general. Due to the cabbage, carrots, celery, cherries, cucumbers, currants, method used to inactivate the biologically pathogenic dates, dragon fruit, figs, grapefruits, grapes, guava, kiwi, microbes, the protein beverage may be essentially free from kumquat, lemons, limes, lychee fruit, mandarin, mango, these pathogenic microbes for more than one year after melons of all types, nectarines, noni, oranges, papaya, packaging of the protein beverage into individual containers passion fruit, peaches, pears, pineapples, plums, pomegran or servings and storage under shelf conditions which are ates, prunes, pumpkin, radishes, rhubarbs, rutabagas, sea standard in the unrefrigerated beverage industry. In addition weed, squash, tangelo, tangerines, tomatoes, and/or turnips: to absence of biologically pathogenic microbes, there may however, any type of juice may be used. be little or no precipitation of protein, little or no thickening, 0055. In some embodiments the protein beverage may be flavor and color are maintained, and taste and mouth feel are carbonated. The amount of carbonation which has been maintained. In formulations which are designed to be trans achieved while maintaining stability of the carbonated drink parent, without turbidity, the protein beverage is clear in is unexpectedly high in view of the amount of protein color after this storage period. The recommended storage present, with the amount of carbonation ranging from about temperature is above freezing (32 F) to about 75° F. 0.1 volumes of carbonation (per volume of liquid present in Storage of the protein beverage at temperatures in excess of the beverage) to about 6 volumes of carbonation. More 100°F. for time periods of several months, such as about five typically, the amount of carbonation present ranges from months, are even possible without detriment to the taste and about 1.6 volumes to about 3.5 volumes, with the most clarity. typical concentration ranging from about 1.7 Volumes to 0062. In one embodiment, the protein drink may be about 3.0 volumes. treated to inactivate microbes in the presence of carbonation 0056. Additives may be combined with the basic high which may be used to provide taste and mouth feel for the protein beverage formulation to provide a “high energy’ drink, while maintaining the required minimal amount of high protein beverage. For example, caffeine may be added carbonation to provide Such taste and mouth feel. to increase the level of circulating fatty acids in the body of a consumer of the beverage. This increase in circulation has 0063. The treatment to inactivate or remove microbes been shown to increase the oxidation of these fuels, enhanc may include thermal processing by exposure to elevated ing fat oxidation in general. Caffeine is well known as a temperature, aseptic packaging, carbonation, OZonation, means of enhancing fatty acid metabolism. radiation, ultra violet light, high pressure processing, filtra tion, membrane permeation, pulsed electric field, Sonication, 0057 Another additive which may be included is mag and combinations thereof. Typically, the treatment for nesium. Magnesium may affect energy level and may be microbe inactivation may be carried out in the individual needed for more than about 300 biochemical reactions in the serving package used for storage and handling of the car body. Magnesium may help regulate blood Sugar levels, may bonated protein drink. Testing has shown that for microbe promote normal blood pressure, and may support energy inactivation carried out in the individual serving package, metabolism and protein synthesis. plate count for microbes is negligible and typically Zero after 0.058 A third additive may be added to affect energy a storage period of more than one year at temperatures level. The third additive may be citrulline malate. Citrulline ranging between 35 F. and about 75° F. US 2008/0050498A1 Feb. 28, 2008

0064. A protein beverage of an embodiment of the inven limitation, Stevia leaf extract and Lo Han Guo. Sweeteners, tion may further contain additional additives to: enhance the natural or synthetic, such as Sucrose. Sucralose, aspartame, nutritional value (other than those particularly added for and/or acesulfame potassium, neotame, polydextrose, glyc energy generation enhancement); aid in protection of the erin, Sorbitol, high fructose corn syrup, corn Syrup, saccha muscular system and joints during physical activity; add to rin, honey, molasses, maple syrup, and Xylitol, may be used, the flavor value of the beverage; or, to provide a desired by way of example and not by way of limitation. Coloring appearance of the beverage, provided that the additional agents may be added. Agents such as citric acid, fumaric agent is stable in the beverage. In an embodiment of the acid, adipic acid, ascorbic acid, tartaric acid, and in some invention the protein beverage may be consumed as a meal instances lacetic acid may be added to adjust for tartness. replacement. Examples of additional agents which enhance nutritional value include nutrients such as vitamins, minerals 0068 Additional ingredients in the form of analgesics, (including calcium or a calcium derivative), herbal Supple Such, for example, as aspirin may be added in specialized ments, concentrated plant extracts, glucosamine, amino product applications. Mild stimulants other than the forego acids, fatty acids, and fiber. The examples include the ing mentioned caffeine, such, for example, as green tea may following: vitamins such as vitamin A, vitamin C, and be added. Relaxants, such, for example, as melatonin may vitamin E, by way of example and not by way of limitation; also be added. minerals such as Zinc, chromium, iron, calcium, magnesium 0069. To provide stability, the protein drink may include (previously mentioned), and potassium, by way of example an antifoaming agent Such as dimethylpolysiloxane, and a and not by way of limitation; herbal Supplements such as pH adjusting agent such as phosphoric acid, citric acid, ginseng, gingko biloba, saw palmetto, green tea, and hoodia tartaric acid, ascorbic acid, fumaric acid, adipic acid, and in gordonii, by way of example and not by way of limitation; Some instances lacetic acid. Excess citric acid and malic acid amino acids. Such as L-Glutamine, L-Arginine, Taurine, can cause tartness and astringency of taste and produce an creatine, N-acetyl-cystine, N-acetyl-carnitine, L-Leucine, unpalatable beverage that has an unacceptable mouth-feel L-isoleucine and L-valine, by way of example and not by when consumed. Phosphoric acid is presently preferred as a way of limitation; fatty acids such as docosahexaenonic acid pH adjusting agent, as the quantity required to obtain a (DHA), eicosapentaeonic acid (EPA), Omega 3s and desired pH may be typically less, and the taste of the Omega 6's, by way of example and not by way of limitation; beverage may be less affected by the pH adjustment. The and fiber Such as oligofructopolysaccharides, corn fiber, oat adjusted pH of the protein drink typically ranges from about fiber, and flax fiber, by way of example and not by way of 2.0 to about 5.5, more typically from about 2.0 to about 3.4. limitation. To further provide stability, the protein drink may be for 0065 Concentrated plant extracts, which may be high in mulated to essentially exclude a component which includes Vitamins and nutrients, while low in calories, may be added. caseinate. Caseinate may not be stable at the pH of the These extracts may be derived from fruits, herbs, vegetables, protein beverage. and other plants which may have high content of nutritional 0070. One or more preservatives may be added to the components. Production of the extracts may be carried out protein beverage, such as, for example, one or more chemi by conventional methods, such as those described in detail cal preservatives, one or more natural preservatives, a com in U.S. Pat. No. 6,620.452 B1; however, these extracts may bination thereof, or others. Examples of chemical preserva be commercially available. One example of these extracts tives which may be used include, for example, a Sorbate or may be the extract derived from green tea, called Sunphenon a benzoate. Examples of natural preservatives which may be 90M, from Taiyo International, Minneapolis, Minn. 55416, used include, for example, nisin or natamycin, which may be USA. obtained commercially from a food ingredient Supplier. Such 0.066 An example of an additive to aid in protection of as Danisco A/S Langebrogade 1 DK-1001 Copenhagen. the muscular system and joints during physical activity may be a hyperimmune milk protein concentrate which works in 0071. In one embodiment, the protein drink may be combination with the edible nutritional protein already prepared by admixing in water, an anti-foaming agent, an present in the protein beverage. The hyperimmune milk amount of a pH adjusting agent to provide a pH of about 2 protein concentrate may be manufactured in the manner to about 5.5, an amount of juice to provide a final juice described in detail in U.S. Pat. No. 5,650,175. One example content in the beverage ranging from about 0% by weight to of the hyperimmune milk protein is available from Stolle about 100% by weight juice, and an amount of protein Milk Biologics of Chicago, Ill. under the trade name Micro sufficient to provide a final protein content in the beverage LactinTM and distributed by Humanetics Corporation of ranging from about 0.01% by weight to about 15% by Eden Prairie, Minn., by way of example and not by way of weight protein; heating the admixture to a temperature limitation. The hyperimmune milk protein concentrate may ranging from about 140°F. to about 188° F. for a time period be derived from whey, such as a fractionization from whey. adequate to inactivate microbes which may be present in the However, the hyperimmune milk protein concentrate may admixture; cooling the admixture to a temperature of about exhibit functional properties similar to casein. Use of a 40° F. or less; and adding carbon dioxide to the admixture hyperimmune milk protein concentrate in the beverage in an amount Sufficient to obtain a carbonated protein formulation typically results in a beverage which exhibits beverage where the amount of carbonation present in the turbidity. beverage ranges from about 0.1 volumes to about 6 volumes per volume of liquid admixture. In some embodiments of the 0067. The flavoring agent or agents may provide a fruit method, the carbon dioxide is added in the form of sterile flavor, cola flavor, vanilla flavor, or a chocolate flavor, by carbonated water. In other embodiments, sterile carbon way of example and not by way of limitation. Other flavor dioxide is bubbled through the liquid admixture until the ings, such as, by way of example, and not by way of desired amount of carbon dioxide is present. In either US 2008/0050498A1 Feb. 28, 2008 embodiment, the final juice content of the beverage ranges a single vegetable juice, fruit juice blends, vegetable juice from about 0% by weight to about 100% by weight, the final blends, or fruit and vegetable juice blends may be used. A protein content of the beverage ranges from about 0.01% by fruit may be defined as any unripened or ripened body of a weight to about 15% by weight, and the carbonation ranges seed, or a ripened ovary and Surrounding tissues of any from about 0.1 volumes to about 6 volumes. flowering plant. A vegetable is an edible part of a plant. Such as, for example, but not by way of limitation, a seed, root, 0072 The protein drink may also be prepared in a manner stem, bulb, tuber, or non-sweet fruit of a plant. Examples of similar to that described above, with the exception that the a few of the many specific juices which may be used may heating of the admixture may be carried out after addition of include, but are not limited to, juice from agai, alfalfa the carbonation rather than prior to addition of the carbon sprouts, apples, apricots, avocados, bamboo shoots, ation. This requires that provisions be made to maintain the bananas, beans, bean sprouts, beets, berries of all types, carbonation during the heating and cooling process. We have cabbage, carrots, celery, cherries, cucumbers, currants, discovered that it is possible to maintain the carbonation if dates, dragon fruit, figs, grapefruits, grapes, guava, kiwi, the carbonated protein beverage may be packaged in indi kumquat, lemons, limes, lychee fruit, mandarin, mango, vidual size containers and the containers of beverage may melons of all types, nectarines, noni, oranges, papaya, then be processed for microbe inactivation. passion fruit, peaches, pears, pineapples, plums, pomegran 0073. In other embodiments, the protein drink may be ates, prunes, pumpkin, radishes, rhubarbs, rutabagas, sea prepared in concentrated forms, which may be diluted prior weed, squash, tangelo, tangerines, tomatoes, and/or turnips, to consumption with a liquid, such as, for example, but not as well as combinations thereof; however, any type of juice by way of limitation, water, fruit juice, vegetable juice, tea, may be used. alcohol, coffee, milk, , , , a combination thereof, or others. Certain embodiments 0079 The protein used for the protein beverage concen include a liquid used for dilution, which may be a carbon trated syrup embodiment may be essentially free from ated liquid or a still liquid. If a still liquid is used, the caseinate. In some embodiments, the essentially caseinate beverage may be carbonated with carbon dioxide gas after free protein may have some caseinate or may be a whey dilution. Protein beverage concentrates may be prepared, protein, of the kind previously described herein. An essen Such as, for example, a protein beverage concentrated syrup tially caseinate free protein may be a whey protein which or as a protein beverage concentrated powder. may be derived from whey protein isolate or whey protein concentrate, although other whey protein preparations may 0074 An embodiment of a protein beverage concentrated also be used, such as, for example, but not by way of syrup may include about 0% by weight to about 60% by limitation, a whey protein extract or a whey protein hydroly weight of juice concentrate, wherein said juice concentrate sate. The whey protein isolate may be a dry whey protein has a Brix value of about 20° Brix to about 75° Brix, and isolate, with a whey protein concentration of about 90% by about 0.05% by weight to about 60% by weight protein. weight or more of protein, or an aqueous whey protein Another embodiment of a protein beverage concentrated isolate, with a whey protein concentration of about 1% by syrup may include about 0% by weight to about 60% by weight to about 40% by weight. The whey protein concen weight of juice concentrate, wherein said juice concentrate trate may be a dry whey protein concentrate with a concen has a Brix value of about 20° Brix to about 75° Brix, and tration of about 25% by weight to about 89.9% by weight about 10% by weight to about 75% by weight protein. Such protein; however, an aqueous form may also be suitable for protein beverage concentrated syrup may, at the time of certain applications. packaging and during Subsequent storage without refrigera tion, maintain substantial solubility of the protein. Such 0080. The protein used for the protein beverage concen embodiment of the protein beverage concentrated syrup may trated syrup may also include any edible protein, other than also, at the time of packaging and during Subsequent storage, whey protein, Such as, for example, but not by way of be essentially free of pathogenic microbes known to be limitation, casein, calcium caseinate, milk protein, lactalbu harmful to human health. min, serum albumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp 0075 Another embodiment of the protein beverage con protein, Zein, flax protein, egg white protein, ovalbumin, centrated syrup may include about 10% by weight to about gelatin protein, seed protein, nut protein, free amino acids, 15% by weight of juice concentrate, wherein said juice any combination thereof, or others. concentrate has a Brix value of about 60° Brix to about 70° Brix, and about 5% by weight to about 40% by weight 0081. The protein used for the protein beverage concen protein. trated syrup may also include a combination of a whey protein, of the kind previously described herein, and an 0.076 A further embodiment of the protein beverage edible protein, other than whey protein, Such as for example, concentrated syrup may include about 40% by weight to but not by way of limitation, casein, calcium casemate milk about 60% by weight of juice concentrate, wherein said juice protein lactalbumin, serum albumin, glycomacropeptide, concentrate has a Brix value of about 40° Brix to about 50° soy protein, rice protein, pea protein, canola protein, wheat Brix, and about 5% by weight to about 40% by weight protein, hemp protein, Zein, flax protein, egg white protein, protein. ovalbumin, gelatin protein, seed protein, nut protein, free 0077. The protein beverage concentrated syrup may amino acids, any combination thereof, or others. include about 0% by weight of juice concentrate and about 0082 If a dry protein is used, such as, for example, a dry 0.05% by weight to about 40% by weight protein. whey protein (isolate or concentrate) or a dry soy protein, 0078. The juice concentrate used for the protein beverage the dry protein may also be hydrated with water to prepare concentrated syrup may be derived from a single fruit juice, an aqueous protein solution. Typically the pH of the aqueous US 2008/0050498A1 Feb. 28, 2008 protein (isolate, concentrate, or hydrated) may be adjusted may be produced in large batches for use in the preparation with an appropriate pH adjusting agent to match the pH of of a protein beverage at a bottling plant or other commercial the beverage composition prior to mixing the protein with beverage preparation facility. the beverage composition. The protein beverage concen trated syrup may be dried to prepare a powdered protein 0089. The protein beverage concentrated syrup may be beverage mix. Drying may be by conventional drying meth prepared by admixing a juice concentrate having a Brix ods, such as, for example, but not by way of limitation, value of about 20° Brix to about 75° Brix, to achieve a lyophilization (freeze drying), spray drying, fluid bed dry percent by weight of juice concentrate of about 0% by weight to about 60% by weight and a protein to achieve a ing, drum drying, combinations thereof, or others. percent by weight of protein in the admixture of about 0083. The protein beverage concentrated syrup may fur 0.05% by weight to about 60% by weight, thereby obtaining ther include about 0% by weight to about 100% by weight an admixture. The protein beverage concentrated syrup may filler, wherein the filler may be water, a Sweetener, a be packaged in a container which may be stored at room flavoring agent, a coloring agent, an anti-foaming agent, a temperature. nutrient, calcium or a calcium derivative, an energy-gener 0090. In another embodiment the protein beverage con ating additive, an herbal Supplement, a concentrated plant centrate may be a protein beverage concentrated powder, extract, a preservative, combinations thereof, or others. which may include about 0% by weight to about 100% by 0084. The protein beverage concentrated syrup may be weight of juice in the form of a dry juice powder and about treated to inactivate microbes by pasteurization, aseptic 0.05% by weight to about 100% by weight protein. packaging, carbonation, oZonation, radiation, ultraviolet light, high pressure processing, membrane permeation, 0091. In one embodiment, the amount of protein present in the protein beverage concentrated powder may range pulsed electric field, Sonication, combinations thereof, or from about 45% by weight to about 95% by weight and the other microbial inactivation treatments. amount of juice may range from about 0% by weight to 0085. The protein beverage concentrated syrup may about 50% by weight. range from about a two-fold syrup to about a twenty-five fold syrup. A further embodiment of the protein beverage 0092. In another embodiment, the amount of protein concentrated syrup may be prepared as about a five-fold present in the protein beverage concentrated powder mix syrup, wherein one part proteinbeverage concentrated syrup may range from about 10% by weight to about 91.7% by may be diluted with four parts liquid to prepare a protein weight and the amount of juice may range from about 5% by beverage. The liquid may be any Suitable liquid for human weight to about 35% by weight. consumption, Such as, for example, but not by way of 0093. The dry juice powder used for the protein beverage limitation, water, fruit juice, vegetable juice, tea, alcohol, concentrated powder may be derived from a single fruit coffee, milk, soy milk, rice milk, almond milk, combinations juice, a single vegetable juice, fruit juice blends, vegetable thereof, or others. juice blends, or fruit and vegetable juice blends may be used. A fruit may be defined as any unripened or ripened body of 0086. In some embodiments the protein beverage made a seed, or a ripened ovary and Surrounding tissues of any from the protein beverage concentrated syrup may be a flowering plant. A vegetable is an edible part of a plant. Such carbonated beverage. The carbonation of the protein bever as, for example, but not by way of limitation, a seed, root, age may range from about 1.0 volumes to about 3.5 Volumes stem, bulb, tuber, or non-sweet fruit of a plant. Examples of per volume of beverage, preferably, about 1.6 to about 3.5 a few of the many specific juices which may be used may volumes per volumes of beverage; more preferably, about include, but are not limited to, juice from agai, alfalfa 1.6 to about 3.0 volumes per volume of beverage. sprouts, apples, apricots, avocados, bamboo shoots, 0087. The carbonation may be added in the form of bananas, beans, bean sprouts, beets, berries of all types, carbonated liquid, such as, for example, but not by way of cabbage, carrots, celery, cherries, cucumbers, currants, limitation, carbonated water. The carbonation may be added dates, dragon fruit, figs, grapefruits, grapes, guava, kiwi, by bubbling sterile carbon dioxide through the protein kumquat, lemons, limes, lychee fruit, mandarin, mango, beverage until the desired amount of carbon dioxide is melons of all types, nectarines, noni, oranges, papaya, present. The carbonation may also be added by the addition passion fruit, peaches, pears, pineapples, plums, pomegran of any edible carbonation source. Such as, for example, but ates, prunes, pumpkin, radishes, rhubarbs, rutabagas, sea not by way of limitation, a carbonate material capable of weed, squash, tangelo, tangerines, tomatoes, and/or turnips, reacting with an acid or mixture of acids to effect the release as well as combinations thereof; however, any type of juice of carbon dioxide upon contact with water. See U.S. Patent may be used. Application Publication No. 20020136816, the disclosure of 0094. The protein used for the protein beverage concen which is incorporated herein by reference. trated powder embodiment may be essentially free from 0088. In some embodiments the protein beverage con caseinate. The essentially caseinate free protein may be a centrated syrup may be used by an individual, and may be whey protein, of the kind previously described herein. An packaged in single use servings or in Small bottles, such as, essentially caseinate free protein may be a whey protein for example, but not by way of limitation 50 ml-1500 ml which may be derived from whey protein isolate or whey bottles suitable for household use. In other embodiments the protein concentrate, although other whey protein prepara protein beverage concentrated syrup may be packaged in tions may also be used. Such as, for example, but not by way larger containers Suitable for use in a food services beverage of limitation, a whey protein extract or a whey protein dispenser or in a restaurant or barbeverage dispenser. In yet hydrolysate. The whey protein isolate may be a dry whey other embodiments the protein beverage concentrated syrup protein isolate, with a whey protein concentration of about US 2008/0050498A1 Feb. 28, 2008

90% by weight or more of protein. The whey protein concentrated powder may be packaged in larger containers concentrate may be a dry whey protein concentrate with a Suitable for use in a food services beverage dispenser or in concentration of about 25% by weight to about 89.9% by a restaurant or bar dispenser. In yet another embodiment the weight protein. protein beverage concentrated powder may be produced in 0.095 The protein used for the protein beverage concen large batches for use in the preparation of protein beverage trated powder may also include any edible protein, other at a bottling plant. than whey protein, such as, for example, but not by way of 0102) The protein beverage concentrated powder may be limitation, casein, calcium caseinate, milk protein, lactalbu prepared as dry preparations, such as, for example, but not min, serum albumin, glycomacropeptide, soy protein, rice by way of limitation, a powder, granular, crystal, or other protein, pea protein, canola protein, wheat protein, hemp type of dry particle preparations. The dry preparations may protein, Zein, flax protein, egg white protein, ovalbumin, be prepared by mixing the various ingredients in their gelatin protein, seed protein, nut protein, legume protein, powder forms. Alternatively, the dry preparations may be free amino acids, any combination thereof, or others. prepared by mixing the various ingredients as described 0096. The protein used for the protein beverage concen above to form a concentrated syrup, then drying the syrup to trated powder may also include a combination of a whey a dry powder form by conventional drying methods, such as, protein, of the kind previously described herein, and an for example, but not by way of limitation, lyophilization edible protein, other than whey protein, such as for example, (freeze drying), spray drying, fluid bed drying, drum drying, but not by way of limitation, casein, calcium caseinate, milk combinations thereof, or others. protein, lactalbumin, serum albumin, glycomacropeptide, 0103) In some embodiments the protein beverage con soy protein, rice protein, pea protein, canola protein, wheat centrated powder may be prepared by admixing a dried juice protein, hemp protein, Zein, flax protein, egg white protein, powder concentrate to achieve a percent by weight of juice ovalbumin, gelatin protein, seed protein, nut protein, legume concentrate of about 5% by weight to about 35% by weight protein, free amino acids, any combination thereof, or oth and a protein to achieve a percent by weight of protein in the CS. admixture of about 10% by weight to about 91.7% by 0097. The protein beverage concentrated powder may weight. further include about 0% by weight to about 100% by weight 0.104 One or more flow agents may be included to aid in filler, wherein the filler may be a sweetener, a flavoring mixing the powdered protein beverage mix and to maintain agent, a coloring agent, an anti-foaming agent, a nutrient, the free-flowing nature of the powdered protein beverage calcium or a calcium derivative, an energy-generating addi mix. The flow agent may be any flow agent, anti-caking tive, an herbal Supplement, a concentrated plant extract, a agent, or desiccating agent commonly used in the art, Such preservative, combinations thereof, or others. as, for example, but not by way of limitation tri-calcium phosphate, silicon dioxide, starch, carboxy methyl cellulose, 0098. The protein beverage concentrated powder may be cellulose, magnesium phosphate, fibers, gums, powdered diluted with liquid to prepare a protein beverage. The liquid cellulose, magnesium Stearate, Stearic acid, paraffin, micro may be any Suitable liquid for human consumption, Such as, crystalline waxes, polyethylene waxes, mineral and other for example, but not by way of limitation, water, fruit juice, lubricating oils, talc, lactose, calcium citrate, calcium Stear vegetable juice, tea, alcohol, coffee, milk, soy milk, rice ate, silica (including micronized silicon dioxide, sodium milk, almond milk, combinations thereof, or others. silicate, potassium silicate, and sodium silico aluminate 0099. In some embodiments the protein beverage made treated (hydrophobized) silica), any combination thereof, or from the protein beverage concentrated powder may be a others. Addition of flow agents allow for retained flowability carbonated beverage. The carbonation of the protein bever under conditions when caking typically occurs. age may range from about 1.6 volumes to about 3.5 Volumes 0105. In one embodiment, a pleasant tasting, free flow per Volume of beverage. ing, readily dispersible powdered protein beverage mix is 0100. The carbonation may be added in the form of disclosed, which may be produced by pre-mixing a flow carbonated liquid, such as, for example, but not by way of agent with a concentrated dried juice, prior to addition of the limitation, carbonated water. The carbonation may be added concentrated dried juice to an admixture of dried protein by bubbling sterile carbon dioxide through the protein powder, flow agent, and other ingredient such as, but not by beverage until the desired amount of carbon dioxide is way of limitation, Sweetener, fiber, vitamins and minerals, present. The carbonation may also be added by the addition edible acid, and flavoring. The addition of a flow agent to the of any edible carbonation source. Such as, for example, but concentrated dried juice may prevent the hygroscopic Sugars not by way of limitation, a carbonate material capable of naturally present in the juice from Sticking to the mixing reacting with an acid or mixture of acids to effect the release machinery and from forming clumps, thereby allowing for a of carbon dioxide upon contact with water. See U.S. Patent uniform mixture of the juice and protein powders throughout Application Publication No. 20020136816, the disclosure of the powdered protein beverage mix. After mixing, the pow which is incorporated herein by reference. dered protein beverage mix may be agglomerated to aid in 0101. In one embodiment the protein beverage concen reconstitution of the beverage. trated powder may be used by an individual, and may be 0106. In many of the Examples described below, the packaged in single use servings, such as, for example, but protein used is whey protein, since this protein provides the not by way of limitation 10 gram-20 gram packages, or in taste and offers other nutritional advantages of the kind Small containers, such as, for example, but not by way of previously discussed. However, one skilled in the art will limitation 500 gram-1000 gram containers suitable for understand that by adjusting the pH to extend to higher or household use. In another embodiment the protein beverage lower pH ranges and/or producing a carbonated protein US 2008/0050498A1 Feb. 28, 2008 drink having a protein content at other positions in the range concentrate, where the whey protein generally makes up of about 2% to about 15%, other proteins such as milk about 25 weight % to about 89.9 weight % of the whey protein, soy protein, lactalbumin, serum albumin, glycomac protein concentrate. The whey protein used may be whey ropeptide, rice protein, pea protein, canola protein, wheat protein isolate, which contains at least 90% by weight whey protein, hemp protein, Zein, flax protein, egg white protein, protein. However, the final concentration of whey protein in ovalbumin, gelatin, combinations thereof, or others, by way a carbonated beverage of the invention ranges from about of example and not by way of limitation, may also be used, 0.01% by weight to about 15% by weight of the final alone or in combination, to create the present protein bev carbonated protein beverage composition. erage. Hydrolysates and derivatives of these common pro 0.112. When sweetening agent is employed, a particular tein sources may also be used in embodiments contemplated flavor Such as fruit flavor, chocolate, Vanilla, combinations by this disclosure. thereof, or others, may be added, this may typically be done 0107. In most of the Examples described below, the prior to the carbonation step, as is the case with the nutrients method used to inactivate microbes is pasteurization, how and/or herbal Supplements, for example. ever other methods may be used. Such as aseptic packaging, 0113. With respect to Examples One and Two, additional carbonation, oZonation, radiation, ultra violet light, high ingredients may be added to produce specialized products, pressure processing, membrane permeation, pulsed electric Such as analgesics (e.g. aspirin), mild stimulants (e.g. caf field, Sonication, combinations thereof, or others. feine), or relaxants. These ingredients may be typically EXAMPLES added to the admixture prior to both the heat treatment and carbonization steps, independent of the order in which these Example One two steps are carried out. 0108) A protein drink was prepared in the following 0114. After all of the ingredients are in the admixture, general manner. An anti-foaming agent was added to an including the carbonation, the carbonated protein drink amount of water that is about one half of the final volume of composition may be typically aseptically dispensed into a beverage to be made; typically other additives, of the kind large, bulk container or into individual containers such as a which are described above, are also added to the water at this glass bottle, a plastic bottle, a tetra pak, or a can. time. The pH of the water with anti-foaming agent (and other additives, depending on the final product desired) was Example Three adjusted to be in the range of about 2 to 3.4, typically using phosphoric acid. Whey protein was then added to the 0115 This example provides a method for preparing water/additives admixture. The admixture was heated to 3,917 grams of a whey protein beverage. Into 1799 grams of about 185° F. for about 20 seconds to inactivate microbes water, the following were admixed: 315 grams of whey and then was cooled to about 40°F. Carbonated water which protein isolate (approximately 90% whey protein); 0.01 comprised from 0.2 to 8 volumes of carbon dioxide gas (per gram Designer Whey(R) whey protein, available from Next Proteins Inc.; 30 grams of Taurine, available from Premium volume of water) was added to the cooled admixture in an Ingredients, Franklin Park, Ill., 0.37 grams of acesulfame-K amount so that the amount of carbon dioxide gas in the sweetener, 0.46 grams of powdered sucralose sweetener, 7.9 beverage totaled an amount which ranged from about 0.1 grams of citric acid; 2.95 grams of malic acid; 0.25 grams of volume to about 4 volumes per volume of water. FG-10TM anti-foam, available from Dow Chemical Co.; 27 0109) If necessary, the final pH of the admixture may be grams of phosphoric acid (75% by weight in water); 2.95 adjusted to a pH ranging between 2 and 3.4 by addition of grams of Sunkist(R) Spray Dried Orange Oil #61281165 an appropriate acid, Such as phosphoric acid. flavoring; 3.4 grams of Firmenich Passion Fruit 860.344/TD 11.90 flavoring, available from Premium Ingredients, Fran Example Two klin Park, Ill.; and 0.04 grams of FD&C Yellow #6 coloring, 0110. A protein drink was prepared in the following available from Seltzer Chemicals, Carlsbad, Calif., were manner. An admixture of water, anti-foaming agent, other added to a stainless Steel 200 gallon mixing tank which additives, and whey protein was prepared, and the pH was employed a propeller prop mixer, which was typically adjusted to be within a range between about 2 and 3.4. The operated at about 400 RPM to about 600 RPM for a time volume of the admixture was such that when combined with period of about 15 minutes. The order of addition of the desired amount of carbon dioxide, the final volume of the ingredients to the mixing tank was: water, acids, colors, carbonated admixture would be (as nearly as possible) that flavorings, Sweeteners, protein, pH adjusting acids, and which is required to provide the desired composition of the antifoam. Typically the maximum temperature achieved carbonated protein beverage. The admixture was heated to during the mixing of ingredients was less than about 150°F. inactivate microbes, using a technique known in the art. Carbon dioxide gas was then bubbled through the admixture 0.116) The admixture described above was heated to about to obtain a carbonation content ranging from 0.1 to 4 185° F. for a time period of 20 seconds, and then was cooled Volumes of carbon dioxide gas. A Small amount of additional to about 40° F. The admixture was not agitated during water was added to reach the desired final concentration of heating or cooling, but was passed through lines wrapped water in the carbonated protein beverage, and the pH was with heating or cooling coils. 1700 grams of Soda water readjusted using phosphoric acid, or another bio-compatible (water containing 3 volumes of carbon dioxide per Volume acid of the kind previously disclosed, to be in the range of of water), 27 grams of phosphoric acid (75% by weight acid about 2 to 3.4. in water), and 0.24 grams of the FG 10 anti-foam emulsion were added in that order to the admixture to obtain a final 0111. The whey protein used to make the better tasting carbonated whey proteinbeverage which contained approxi beverage of the invention can be in the form of whey protein mately 7% by weight whey protein, at a final pH of 2.7. US 2008/0050498A1 Feb. 28, 2008

Example Four agitation speed up to the time of packaging. In the event the product mixture is held longer than 30 minutes prior to 0117 This example is for preparation of a 60 gallon batch microbe inactivation and packaging, the product mixture of protein drink. The mixing vessel and agitation was the may be re-circulated to assure adequate mixing and the same as that described with respect to Example Three. The turbidity, pH, color and Brix may be performed and docu mixing vessel and associated fluid flow lines were sanitized. mented a second time to assure that product quality is All filters on the processing system were cleaned or replaced. satisfactory, prior to microbe inactivation and packaging. 0129. The heat treatment temperature typically used for 0118 27 gallons of water was added to the mixing tank. microbe inactivation may be 188° F or less. More typically, The water was purified water, treated using reverse osmosis the maximum heat treatment temperature may be about 150° in a manner commonly used in the beverage industry. F. In the present instance, the heat treatment was at 150°F, 0119) 0.054 pounds of acesulfame potassium was added for a time period of 30 minutes. to the agitating water in the mixing vessel over a 15 second 0.130. After microbe inactivation, the carbonated protein time period. drink product mixture was bottled into 500 ml PET bottles 0120 0.08 pounds of sucralose powder was added to the available from Novapak, Eatontown, N.J. The bottles were agitating water in the mixing vessel over a 15 second time capped with OwensTM 28 mm closures, available from period. Owens, Inc., Toledo, Ohio. The caps were torqued to the specification provided by the manufacturer. The filled 0121 0.005 pounds of Yellow #6 and 0.003 pounds of bottles were tested for leakage to ensure integrity of the Red #40 were added to the agitating water in the mixing package. vessel over a 30 second time period. 0122) The mixture in the mixing vessel was agitated at Example Five 400 RPM for a time period of one minute. 0131) A protein beverage was prepared in the manner 0123 0.34 pounds of malic acid; 1.06 pounds of citric described in Example Two, with the exception that there was acid; 4.6 pounds of phosphoric acid; 0.26 pounds of Red no heat treatment or cooling prior to the addition of carbon Punch 586323 CE, available from Premium Ingredients, ation. Subsequent to the carbonation step, (and final adjust Franklin Park, Ill.: 0.46 pounds of Tropical Fruit 5975.40 C, ment of the pH of the admixture to range between about 2 available from Premium Ingredients, Franklin Park, Ill., 0.46 and about 3.4), the admixture was packaged. Packaging was pounds of Raspberry Flavor 01-EF956, available from West in a beer/beverage can of the kind which is frequently used ern Flavors and Fragrances, Livermore, Calif.; 3.96 pounds in the art, where the can employed an epoxy resin on the of Taurine, and 0.001 pounds of Designer Whey NaturalTM interior Surface of the can. The epoxy resin coating was were added over a 60 second time period. The combined bisphenol A diglycidyl ether (BADGE). The end cap applied admixture was then mixed for 2 minutes. to the can was a 240 Stolle Loe cap, which was applied in a manner typically used in the beverage canning industry. 0124 Subsequently, 0.06 pounds of FG-10 Anti foam, The machinery used to accomplish the canning, and the 240 and 37.6 pounds of Whey Protein Isolate were then added Stolle Loe cap are available from Stolle Machinery Com over a 60 second time period, and the admixture was then pany, LLC End and Metal Forming Division, Sidney Ohio. agitated for a time period Sufficient to obtain a homogeneous The protein beverage was charged into the beverage can at mixture (typically about 15 minutes at 400 RPM). a temperature of less than 60° F., and the can was simulta 0125 The pH of the admixture was then measured, and neously evacuated of air and sealed by the apparatus. incremental amounts of about 3.5 pounds of Phosphoric 0.132. The sealed can was heated using tunnel “pasteur Acid (75% by weight in water) were then added, with a one ization” to a maximum temperature of 150°F. and was held minute mix time between additions, until a pH of about 2.5 at this temperature for a time period of 20 to 25 minutes. The was obtained. can was then cooled to room temperature over a time period 0126 Brix, color, and turbidity were then measured or of about 5 minutes. described and documented. 0.133 Cans of the canned protein beverage were sampled 0127. For the above formulation, one half of the volume and tested for microbes. The product specification limits for of the finished product may be carbonated water. The such testing were as follows. TABLE-US-00001 Specifica carbonated water was added to the mixing tank in a volu tion Specification Limit Total aerobic plate count NMT metric amount based on the Volume of liquid present from 10,000 cfu/g Yeast and Mold NMT 500 cfu/g Coliforms previous preparation in the mixing tank. (The carbonated NMT 10 cfu/g Escherichia coli Negative in 25 g Staphylo water contained 3 volumes of carbon dioxide per volume of coccus aureus NMT 10 cfu/g Salmonella Negative in 100 g. water.) It was found that there is little or no need to 0.134. The test plate showed a complete absence of any of extensively agitate the combined Volumes of ingredients, the microbes on the above listing, immediately after pack since the carbonation is substantially self-distributing. Fur aging and for a time period of 52 weeks thereafter, with ther, rapid agitation would result in foaming of the batch of testing continuing at this time. ingredients. 0.135 The above described exemplary embodiments are 0128. After addition of the carbonated water, the carbon not intended to limit the scope of the present invention, as ated protein drink was treated to inactivate microbes and one skilled in the art can, in view of the present disclosure then packaged. Preferably, the treated carbonated protein expand Such embodiments to correspond with the Subject drink product mixture is continuously agitated at a low matter of the invention claimed below. US 2008/0050498A1 Feb. 28, 2008

Example Six 0147 The following ingredients may be added with con tinuous mixing until a homogeneous mixture is achieved: 0136 Carbonated protein-fortified juice beverage may be 4.5 kg of 25% (w/w) sucralose solution, 1.5 kg sodium prepared from a complete syrup premix in a manner similar benzoate preservative which is pre-dissolved in 4 gallons of to that used in modern Soft drink production. 80-100° F. water, and 5 kg of natural orange flavor 73237R 0137. A ready to drink beverage may be prepared as (Blue Pacific Flavors, City of Industry, Calif.). described in the following two general steps. The first step 0.148 Syrup may be packaged into molded ampoules or may be the preparation of a syrup with or without bulk form-fill-seal packets for personal use in single-serving pasteurization; the second step may be the batch dilution or amountS. continuous dilution of the syrup to finished-product percent water ('single-strength') and in-line, continuous carbon 0.149 Syrup may be filled into bag-in-box (Schole) con ation and container filling. Aqueous whey protein (isolate or tainers for use in foodservice or restaurant drink dispensers concentrate) with a protein concentration of 1-40% actual which automatically meter dilution water and which may or protein, typically 8-20% protein may be used. may not also add carbonation. 0138 A 1000 gallon batch of carbonated or uncarbonated 0.150 Syrup may be filled into bottles, typically one pint whey protein-fortified 15% orange juice beverage contain to one gallon size, for use as cocktail beverage mixers in ing approximately 3.3% protein may be produced by pre foodservice or personal applications. paring 200 gallons of a five-fold syrup weighing about 840 kg in the following general manner. Example Eight 0139 685 kg of aqueous whey protein (isolate or con 0151. A complete concentrated dry mixture of water centrate) at 40-55° F. with a protein concentration of 18.8% soluble powders including whey protein and real whole fruit protein may be mixed with approximately 16 kg of Phos juice Solids intended for reconstituting with liquid, usually phoric Acid, usually 75-85%, to adjust the pH of the aqueous water, into an acidic beverage or beverage ingredient may be whey protein to 3.0-3.5, typically about pH 3.3. prepared in bulk for Subsequent ready to drink beverage manufacturing. The final beverage may be pasteurized 0140 110 kg of 65 degree Brix orange juice concentrate before or after filling as previously described, and may may be blended with the protein solution using a high contain additional ingredients and carbonation. Preparation power, low-speed mixer designed for viscous fluids. of the powder mixture may be done using any suitable 0141. The following ingredients may be added with con powder blending equipment, including ribbon blender, tinuous mixing until a homogeneous mixture is achieved: V-blender, or tote blending. 4.5 kg of 25% (w/w) sucralose solution, 1.5 kg sodium 0152 The batch volume may be within the specified benzoate preservative which is pre-dissolved in 4 gallons of range of the equipment capacity. Blending time, usually 80-100° F. water, and 5 kg of natural orange flavor 73237R 15-30 minutes, may be set by sampling and analysis to (Blue Pacific Flavors, City of Industry, Calif.). verify the minimum time necessary for uniform distribution of all ingredients. Parameters may include ingredient par 0142 Syrup may be de-aerated and stored. ticle sizes, formula percentages, and type and speed of 0143 With batch or continuous in-line dilution of the mixing equipment. syrup with 4 parts purified water, optionally followed by 0153. This example describes the dry mixture which may pasteurization & carbonation with 1-3 volumes of carbon be added to water to prepare a 20% juice beverage with 3.3% dioxide, the beverage may be filled into plastic, steel, or whey protein. Ingredients may be added to the blender in the aluminum containers, after which container closures may be following percentages, expressed as weight percent of batch. immediately applied. Ingredients representing less than two percent of the total may be pre-blended manually with a small amount of the Example Seven protein in a plastic bag or mechanically in Smaller device 0144. A flavored, concentrated juice syrup containing before addition to reduce the time needed for a uniform final whey protein may be prepared for packaging and consump blend. Pre-acidified whey protein isolate (Inpro 90 HS, tion in personal or foodservice/restaurant applications where Vitalus), 57.3%; freeze-dried raspberry juice concentrate the final beverage may or may not contain carbonation. (Mastertaste C12570, Plant City, Fla.), 41.5%: natural berry Preparation of the syrup may be done as follows. flavor (Mixed Berry BV84, Virginia Dare Flavors, Brook lyn, N.Y.), 0.85%; sucralose powder, 0.3%; and powdered 0145 Aqueous whey protein (isolate or concentrate) with anti-foam (Dow Corning 1920), 0.05% may be added. a protein concentration of 1-40% actual protein, typically 8-20% protein may be used. 200 gallons of a five-fold syrup 0154) Other soluble powders such as carbohydrates and weighing about 840 kg may be prepared in the following fibers may be added or substituted. general manner. 685 kg of aqueous whey protein (isolate or 0.155 The powder blend may be packaged in a plastic concentrate) at 40-55° F. with a protein concentration of liner in a drum Such as a typical 55-gallon size or a rigid or 18.8% protein may be mixed with approximately 16 kg of fabric tote capable of holding approximately 1500 pounds of Phosphoric Acid, usually 75-85%, to adjust the pH of the the powder. aqueous whey protein to 3.0-3.5, typically about pH 3.3. 0156 Subsequent use for preparation of fluid beverages 0146 110 kg of 65 degree Brix orange juice concentrate may be conducted as follows. If a common preservative Such may be blended with the protein solution using a high as a benzoate or sorbate is to be included, it is best to power, low-speed mixer designed for viscous fluids. dissolve it in the batch water prior to addition of the protein US 2008/0050498A1 Feb. 28, 2008

beverage blend. Water at 50-100° F., usually purified by needed. Juices and/or alcohol products and/or carbonated reverse osmosis, may be added to a variable-speed, bottom water may be added or substituted for some or all of the agitator mixing tank in a ratio of 15 pounds of water per Water. pound of powder blend. Preservative may be added and dissolved if specified. With continuous agitation and the Example Ten fastest speed which will not cause excessive foaming of added powder blend, the beverage blend may be added to the 0.164 Carbonated whey protein beverage may be pre water and mixed until thoroughly dissolved, usually 15-20 pared from a complete syrup premix in a manner similar to minutes. Final pH check may be performed, and further that used in modern Soft drink production. acidification may be done using phosphoric, malic, tartaric, 0.165 A ready to drink beverage may be prepared as or citric acid. described in the following two general steps. Aqueous whey protein (isolate or concentrate) with a protein concentration 0157. This final bulk liquid beverage may be suitable for of 5-40% actual protein, typically 8-20% protein may be filling into plastic or metal containers as described in pre used. The first step may be the preparation of the syrup with vious examples, and may be chilled and carbonated using or without bulk pasteurization; the second step may be the previously described methods prior to filling. batch dilution or continuous dilution of the syrup to fin ished-product percent water ('single-strength') and in-line, Example Nine continuous carbonation and container filling. 0158. A complete concentrated dry mixture of water 0166 A 1000 gallon batch of carbonated cola-flavored soluble powders including whey protein and real whole fruit whey protein beverage containing approximately 3.7% pro juice Solids intended for reconstituting with liquid, usually tein may be prepared from 200 gallons of a five-fold syrup water, into an protein-fortified juice beverage or beverage in the following general manner. 760 kg of aqueous whey ingredient may be prepared for packaging Suitable for retail, protein (isolate or concentrate) with a protein concentration foodservice, or restaurant applications. The final beverage of 18.8% protein may be mixed with approximately 20 kg of may contain additional ingredients and carbonation. Prepa Phosphoric Acid, usually 75-85%, to adjust the pH of the ration of the powder mixture may be done using any Suitable aqueous whey protein to 3.0-3.5, typically about pH 3.2. powder blending equipment, including ribbon blender, Other acids such as tartaric or citric acid may be added V-blender, or tote blending. primarily for flavor purposes. 0159. The batch volume may be within the specified range of the equipment capacity. Blending time, usually 0.167 The following ingredients may be added with con 15-30 minutes, may be set by sampling and analysis to tinuous mixing: 5.95 kg of 25% (w/w) sucralose solution, verify the minimum time necessary for uniform distribution 5.35 kg of Caramel Color 201 from (D. D. Williamson, of all ingredients. Parameters may include ingredient par Louisville, Ky.) 500 g caffeine, 5 kg sodium benzoate ticle sizes, formula percentages, and type and speed of preservative, and 1.8 kg Cola flavor 78388R (Blue Pacific mixing equipment. Flavors, City of Industry, Calif.). 0160 This example describes the dry mixture which may 0168 Other acid soluble, acid-stable ingredients such be added to water to prepare a 20% juice beverage with 3.3% fibers, vitamins or other nutrients may also be added. whey protein when 32 grams are added to 16 ounces of 0169. With continuous in-line dilution and carbon diox water. Ingredients may be added to the blender in the ide injection, the syrup may be diluted with 4 parts purified, following percentages, expressed as weight percent of batch. chilled water and 1-3 volumes of carbon dioxide prior to Ingredients representing less than two percent of the total being filled into plastic, Steel, or aluminum containers, after may be pre-blended manually with a small amount of the which container closures may be immediately applied. protein in a plastic bag or mechanically in Smaller device before addition to reduce the time needed for a uniform final Example Eleven blend. Pre-acidified whey protein isolate (Inpro 90 HS, 0170 A flavored, concentrated syrup containing whey Vitalus), 57.3%; freeze-dried raspberry juice concentrate protein may be prepared for packaging and consumption in (Mastertaste C12570, Plant City, Fla.), 41.5%: natural berry flavor (Mixed Berry BV84, Virginia Dare Flavors, Brook personal or foodservice/restaurant applications where the lyn, N.Y.), 0.85%; sucralose powder, 0.3%; and powdered final beverage may or may not contain carbonation. Prepa anti-foam (Dow Corning 1920), 0.05% may be added. ration of the syrup may be done as follows. 0171 Aqueous whey protein (isolate or concentrate) with 0161. Other soluble powders such as carbohydrates and a protein concentration of 1-40% actual protein, typically fibers may be added or substituted. 8-20% protein may be used. A 200 gallon batch of orange 0162 The powder blend may be packaged for retail flavored whey protein five-fold syrup may be prepared in the distribution in single serving packets or multiple-serving following manner. 760 kg of aqueous whey protein (isolate canisters containing a plastic scoop of a Volume appropriate or concentrate) at 40-55° F with a protein concentration of to the recommended usage. For example, the consumer may 18.8% protein may be mixed with approximately 17 kg of add a serving of 32 grams to 16 ounces of water to produce Phosphoric Acid, usually 75-85%, to adjust the pH of the a beverage with a pH about 3.3 which provides a 20% juice aqueous whey protein to 3.0-3.5, typically about pH 3.3. beverage with 3.3% whey protein and other ingredients at Other acids such as tartaric or citric acid may be added levels suitable for that range of water volume. primarily for flavor purposes. 0163 The powder blend may also be packaged for use in 0.172. The following ingredients may be added with con bar, restaurant, or other foodservice uses and reconstituted as tinuous mixing: 6 kg of 25% (w/w) Sucralose solution, 4 kg US 2008/0050498A1 Feb. 28, 2008

of Orange Color, 5 kg citric acid, 500 g caffeine, 5 kg sodium 0182 Water at 50-100° F., usually purified by reverse benzoate preservative which may be pre-dissolved in 3 osmosis, may be added to a variable-speed, bottom-agitator gallons of 80-100° F. water, and 7 kg of Orange flavor mixing tank in an amount required for selected dilution ratio. 73237R (Blue Pacific Flavors, City of Industry, Calif.). Preservative may be added and dissolved if specified. With continuous agitation and the fastest speed which will not 0173 Syrup may be packaged into molded ampoules or cause excessive foaming of added powder blend, the bev form-fill-seal packets for personal use in single-serving erage blend may be added to the water and mixed until amountS. thoroughly dissolved, usually 15-20 minutes. Final pH 0174 Syrup may be filled into bag-in-box (Schole) con check may be performed, and further acidification may be tainers for use in foodservice or restaurant drink dispensers done using phosphoric, malic, tartaric, or citric acid. which automatically meter dilution water and which may or 0183 This final bulk liquid beverage may be suitable for may not also add carbonation. filling into plastic or metal containers as described in pre 0175 Syrup may be filled into bottles, typically one pint vious examples, and may be chilled and carbonated using to one gallon size, for use as cocktail beverage mixers in previously described methods prior to filling. foodservice or personal applications. Example Thirteen Example Twelve 0.184 A complete concentrated dry mixture of water 0176). A complete concentrated dry mixture of water soluble powders including whey protein intended for recon soluble powders including whey protein intended for recon stituting with liquid, usually water, into an acidic beverage stituting with liquid, usually water, into an acidic beverage or beverage ingredient may be prepared for packaging or beverage ingredient may be prepared in bulk for Subse Suitable for retail, foodservice, or restaurant applications. quent ready to drink beverage manufacturing. The final The final beverage may contain additional ingredients and beverage may contain additional ingredients and carbon carbonation. Preparation of the powder mixture may be done ation. Preparation of the powder mixture may be done using using any Suitable powder blending equipment, including any suitable powder blending equipment, including ribbon ribbon blender, V-blender, or tote blending. blender, V-blender, or tote blender. 0185. The batch volume may be within the specified range of the equipment capacity. Blending time, usually 0177. The batch volume may be within the specified 15-30 minutes, may be set by sampling and analysis to range of the equipment capacity. Blending time, usually verify the minimum time necessary for uniform distribution 15-30 minutes, is set by Sampling and analysis to verify the of all ingredients. Parameters may include ingredient par minimum time necessary for uniform distribution of all ticle sizes, formula percentages, and type and speed of ingredients. Parameters include ingredient particle sizes, mixing equipment. formula percentages, and type and speed of mixing equip ment. 0186 Ingredients may be added to the blender in the following percentages, expressed as weight percent of batch. 0178 Ingredients may be added to the blender in the Ingredients representing less than two percent of the total following percentages, expressed as weight percent of batch. may be pre-blended manually with a small amount of the Ingredients representing less than two percent of the total protein, or if used, Sugars, in a plastic bag or mechanically may be pre-blended manually with a small amount of the in smaller device before addition to reduce the time needed protein, or if used, Sugars, in a plastic bag or mechanically for a uniform final blend. Pre-acidified whey protein isolate in smaller device before addition to reduce the time needed (Inpro 90 HS, Vitalus), 95%: natural berry flavor (Mixed for a uniform final blend. Pre-acidified whey protein isolate Berry BV84, Virginia Dare Flavors, Brooklyn, N.Y.), 2.5%; (Inpro 90 HS, Vitalus), 95%: natural berry flavor (Mixed Sucralose powder, 1.1%; malic acid, 1%; vitamin & mineral Berry BV84, Virginia Dare Flavors, Brooklyn, N.Y.), 2.5%; premix, 0.28%; powdered anti-foam (Dow Corning 1920), Sucralose powder, 1.1%; malic acid, 1%; vitamin & mineral 0.1%; FD&C Blue #1 (Sensient 5601, St. Louis, Mo.), premix, 0.28%; powdered anti-foam (Dow Corning 1920), 0.01%; and FD&C Red #40 (Sensient 4400), 0.01% may be 0.1%; FD&C Blue #1 (Sensient 5601, St. Louis, Mo.), added. 0.01%; and FD&C Red #40 (Sensient 4400), 0.01% may be added. 0187. Other soluble powders such as carbohydrates and fibers may be added or substituted. 0179. Other soluble powders such as carbohydrates and 0188 The powder blend may be packaged for retail fibers may be added or substituted. distribution for personal use in single serving packets or 0180. The powder blend may be packaged in a plastic multiple-serving canisters containing a plastic scoop of a liner in a drum Such as a typical 55-gallon size or a rigid or Volume appropriate to the recommended usage. For fabric tote capable of holding approximately 1500 pounds of example, the consumer may add a serving of 14.25 grams to the powder. 10-20 ounces of water to produce of beverage with pH about 0181 Subsequent use for preparation of fluid beverages 3.3 which provides about 12 grams of protein and other may be conducted as follows. If a common preservative Such ingredients at levels suitable for that range of water volume. as a benzoate or sorbate is to be included, it is best to 0189 The powder blend may also be packaged for use in dissolve it in the batch water prior to addition of the protein bar, restaurant, or other foodservice uses and reconstituted as beverage blend. The blend formula of this example may be needed. Juices and/or alcohol products and/or carbonated suitable for preparation of a beverage with a water:powder water may be added or substituted for some or all of the weight ratio range of about 10:1 to 20:1. Water. US 2008/0050498A1 Feb. 28, 2008

Example Fourteen 0198 The dried concentrated beverage powder may be prepared as described in the following two steps, and 0190. Protein-fortified acidic beverages also containing contains high fructose corn syrup and whey protein to fruit juices, caloric Sweeteners, or non-caloric Sweeteners produce a beverage with a level of protein equal to milk. The may be prepared from a formula which is wet-mixed then first step may be the preparation of a syrup similar to those dried into a homogeneous powder instead of blended as a described herein; the second step may be the drying of the combination of several individual dry ingredients. Advan syrup to about 5% residual moisture. tages of drying a complete beverage concentrate is that the dry mix is completely homogeneous, and drying by lyo 0199 Aqueous whey protein from membrane filtration, philization (freeze-drying) in particular yields a higher qual containing 18.8% protein, may be poured or pumped into a ity than high-heat methods, with less degradation of color, bottom-agitated or Swept-Surface mixing vessel in an flavor, nutrients, and protein functionality. Automated con amount equal to 54.2% of total syrup batch weight. With tinuous or semi-continuous syrup manufacturing using mass constant mixing at about 200 rpm, an amount of concen flow metering in a closed system may be used to produce the trated (85%) phosphoric acid equal to 1.1% of total syrup syrup instead of a batch method. Optimum syrup Solids batch weight may be added, which may be the amount content for Subsequent drying is dependent upon equipment needed to adjust the pH of the protein solution to about 3.0. design and viscosity of the syrup. 0200 High fructose Corn Syrup (DE=55, ADM, Decatur, 0191 The dried concentrated beverage powder may be Ill.) may be mixed into the acidified protein solution in an prepared as described in the following two steps, and amount equal to 43.97% of total syrup batch weight. contains orange juice and egg white protein in a ratio which 0201 The following ingredients may be added in amount represents 100% orange juice as well as level of protein stated as a percentage of total syrup batch weight: Caramel equal to milk. The first step may be the preparation of a Color (#7201, Colormaker, Anaheim, Calif.), 0.44%; natural syrup similar to those described herein; the second step may cola flavor (#78388R, Blue Pacific Flavors, Industry, Calif.), be the drying of the syrup to about 5% residual moisture. 0.15%; Ascorbic acid (Vitamin C), 0.07%; and Caffeine, 0.192 Liquid egg white, naturally containing about 0.07%. This syrup may have a final water content of about 10.5% protein, may be poured or pumped into a bottom 50% and represent a "2+1 (water+syrup) product. agitated or swept-Surface mixing vessel in an amount equal 0202 Syrup may be freeze-dried to a powder with a to 54.1% of total syrup batch weight. With constant mixing residual moisture level of approximately 5%. at about 200 rpm, an amount of concentrated (85%) phos phoric acid equal to 0.7% of total syrup batch weight may 0203 Dilution of the powder in a ratio of 63.5g powder be added, which is the amount needed to adjust the pH of the to 298 ml water may yield a twelve fluid ounce serving of egg white liquid to about 3.2. single-strength beverage containing 3.3% protein. 0193 Orange Juice concentrate (42 Brix) may be mixed 0204 Reconstitution may be followed by any of pasteur into the acidified protein solution in an amount equal to ization & carbonation and container filling as described 45.2% or total syrup batch weight. This syrup may have a previously herein. final water content of about 72% 0205 While particular embodiments of the present 0194 Syrup may be freeze-dried to a powder with a invention have been disclosed, it is to be understood that residual moisture level of approximately 5% or less. various different modifications are possible and are contem 0.195 Dilution of the powder in a ratio of 40g powder to plated within the true spirit and scope of the appended 220 ml water may yield an eight fluid ounce serving of claims. single-strength orange also containing 3.3% protein. Example Sixteen 0196. Reconstitution may be optionally followed by any of pasteurization & carbonation and container filling as 0206. A complete concentrated dry mixture of water described previously herein. soluble powders, including whey protein and juice concen trate intended for reconstituting with liquid, usually water, Example Fifteen into a protein-juice beverage or beverage ingredient may be prepared for packaging Suitable for retail, foodservice, or 0197) Protein-fortified acidic beverages also containing restaurant applications. The final beverage may contain flavorings, caloric Sweeteners, or non-caloric Sweeteners additional ingredients. Preparation of the powder mixture may be prepared from a formula which is wet-mixed then may be done using any suitable powder blending equipment, dried into a homogeneous powder instead of blended as a including ribbon blender, V-blender, or tote blending. combination of several individual dry ingredients. Advan 0207. The batch volume may be within the specified tages of drying a complete beverage concentrate is that the range of the equipment capacity. Blending time, usually dry mix is completely homogeneous, and drying by lyo 15-30 minutes, may be set by sampling and analysis to philization (freeze-drying) in particular yields a higher qual verify the minimum time necessary for uniform distribution ity than high-heat methods, with less degradation of color, of all ingredients. Parameters may include ingredient par flavor, nutrients, and protein functionality. Automated con ticle sizes, formula percentages, and type and speed of tinuous or semi-continuous syrup manufacturing using mass mixing equipment. flow metering in a closed system may be used to produce the syrup instead of a batch method. Optimum syrup Solids 0208. This example describes the dry mixture which may content for Subsequent drying is dependent upon equipment contain from about 10% by weight to about 91.7% by weight design and viscosity of the syrup. protein, from about 5% by weight to about 33.5% by weight US 2008/0050498A1 Feb. 28, 2008 spray dried juice concentrate, from about 1% by weight to 0216) The powder blend may be packaged for retail about 7.5% by weight spray dried vegetable oil, from about distribution in single serving packets or multiple-serving 1.5% by weight to about 3% by weight of a flow agent, from canisters containing a plastic Scoop of a Volume appropriate about 0.2% by weight to about 22.01% by weight of a to the recommended usage. For example, the consumer may sweetener, from about 0.29% by weight to about 3.5% by add a serving of 15 grams to 6 ounces of water. weight of a flavoring, and from about 0.4% by weight to 0217. The powdered blend may also be packaged for use about 4.5% by weight of an edible acid. in bar, restaurant, or other foodservice uses and reconstituted 0209. Other soluble powders, such as carbohydrates and as needed. Other Suitable liquids, such as juice, milk, alcohol fibers may be added or substituted. products, or carbonated water, or soft high moisture foods, 0210. The powder blend may be packaged for retail Such as , yogurt, or cottage cheese may be added distribution in single serving packets or multiple-serving or substituted for some or all of the water. canisters containing a plastic scoop of a Volume appropriate Example Eighteen to the recommended usage. For example, the consumer may add a serving of 15 grams to 6 ounces of water. 0218. A complete concentrated dry mixture of water soluble powders, including whey protein and fruit juice 0211 The powdered blend may also be packaged for use concentrate intended for reconstituting with liquid, usually in bar, restaurant, or other foodservice uses and reconstituted water, into a protein-juice beverage or beverage ingredient as needed. Other Suitable liquids, such as juice, milk, alcohol may be prepared for packaging Suitable for retail, foodser products, or carbonated water, or soft high moisture foods, vice, or restaurant applications. The final beverage may Such as ice cream, yogurt, or cottage cheese may be added contain additional ingredients. Preparation of the powder or substituted for some or all of the water. mixture may be done using any Suitable powder blending equipment, including ribbon blender, V-blender, or tote Example Seventeen blending. 0212. A complete concentrated dry mixture of water soluble powders, including whey protein and fruit juice 0219. The batch volume may be within the specified concentrate intended for reconstituting with liquid, usually range of the equipment capacity. Blending time, usually water, into a protein-juice beverage or beverage ingredient 15-30 minutes, may be set by sampling and analysis to may be prepared for packaging suitable for retail, foodser verify the minimum time necessary for uniform distribution vice, or restaurant applications. The final beverage may of all ingredients. Parameters may include ingredient par contain additional ingredients. Preparation of the powder ticle sizes, formula percentages, and type and speed of mixture may be done using any suitable powder blending mixing equipment. equipment, including ribbon blender, V-blender, or tote 0220. This example describes the dry mixture which may blending. be added to water to prepare a 7.2% by weight whey protein beverage with 0.4% by weight of juice when 15 grams are 0213 The batch volume may be within the specified added to 6 U.S. fluid ounces of water. Ingredients may be range of the equipment capacity. Blending time, usually added to the blender in the following percentages, expressed 15-30 minutes, may be set by sampling and analysis to as weight percent of batch. Ingredients representing less than verify the minimum time necessary for uniform distribution two percent of the total may be pre-blended manually with of all ingredients. Parameters may include ingredient par a small amount of the protein in a plastic bag or mechani ticle sizes, formula percentages, and type and speed of cally in smaller device before addition to reduce the time mixing equipment. needed for a uniform final blend. A pre-mix is prepared of 0214) This example describes the dry mixture which may about 5.0% banana spray dried concentrate (Banana Freeze be added to water to prepare a 3.4% by weight whey protein Dried Fruit Powder 705333, Mastertaste Inc., Plant City, beverage with 0.6% by weight of juice when 15 grams are Fla.) and about 1.5% tri-calcium phosphate. The banana added to 6 U.S. fluid ounces of water. Ingredients may be pre-mix is then added to a mixture of about 91.7% pre added to the blender in the following percentages, expressed acidified whey protein isolate (Inpro 90 HS, Vitalus), about as weight percent of batch. Ingredients representing less than 0.5% spray dried sunflower oil, about 0.25% sucralose, two percent of the total may be pre-blended manually with about 0.25% acesulfame potassium, about 0.4% Zeolex 23A a small amount of the protein in a plastic bag or mechani silicon dioxide, and about 0.4% ascorbic acid. cally in smaller device before addition to reduce the time needed for a uniform final blend. A pre-mix is prepared of 0221) Other soluble powders, such as carbohydrates and about 7.4% powdered açaí fruit concentrate (Agai Spray fibers may be added or substituted. Dried Juice Powder #1203, Nemo Trading Company) and 0222. The powder blend may be packaged for retail about 1.5% tri-calcium phosphate. The agai pre-mix is then distribution in single serving packets or multiple-serving added to a mixture of about 44.2% pre-acidified whey canisters containing a plastic Scoop of a Volume appropriate protein isolate (Inpro 90 HS, Vitalus), about 1.0% spray to the recommended usage. For example, the consumer may dried sunflower oil, about 2.15% sugar, about 36.0% inulin add a serving of 15 grams to 6 ounces of water. fiber, about 3.0% vitamin/mineral mix, about 0.35% ascor bic acid, about 0.35% Stevia, about 0.35% Lo Han Guo, 0223 The powdered blend may also be packaged for use about 1.9% natural orange flavoring, and about 1.8% beet in bar, restaurant, or other foodservice uses and reconstituted powder. as needed. Other Suitable liquids, such as juice, milk, alcohol products, or carbonated water, or soft high moisture foods, 0215. Other soluble powders, such as carbohydrates and Such as ice cream, yogurt, or cottage cheese may be added fibers may be added or substituted. or substituted for some or all of the water. US 2008/0050498A1 Feb. 28, 2008

Example Nineteen 0231. The batch volume may be within the specified range of the equipment capacity. Blending time, usually 0224. A complete concentrated dry mixture of water 15-30 minutes, may be set by sampling and analysis to soluble powders, including soy protein and fruit juice con verify the minimum time necessary for uniform distribution centrate intended for reconstituting with liquid, usually of all ingredients. Parameters may include ingredient par water, into a protein-juice beverage or beverage ingredient ticle sizes, formula percentages, and type and speed of may be prepared for packaging Suitable for retail, foodser mixing equipment. vice, or restaurant applications. The final beverage may contain additional ingredients. Preparation of the powder 0232 This example describes the dry mixture which may mixture may be done using any suitable powder blending be added to water to prepare a 6.7% by weight whey protein equipment, including ribbon blender, V-blender, or tote beverage with 0.4% by weight of juice when 15 grams are blending. added to 6 U.S. fluid ounces of water. Ingredients may be 0225. The batch volume may be within the specified added to the blender in the following percentages, expressed range of the equipment capacity. Blending time, usually as weight percent of batch. Ingredients representing less than 15-30 minutes, may be set by sampling and analysis to two percent of the total may be pre-blended manually with verify the minimum time necessary for uniform distribution a small amount of the protein in a plastic bag or mechani of all ingredients. Parameters may include ingredient par cally in smaller device before addition to reduce the time ticle sizes, formula percentages, and type and speed of needed for a uniform final blend. A pre-mix is prepared of mixing equipment. about 5.0% lemon spray dried concentrate (Lemon Freeze Dried Fruit Powder 705345, Mastertaste, Plant City, Fla.) 0226. This example describes the dry mixture which may and about 1.5% tri-calcium phosphate. The lemon pre-mix is be added to water to prepare a 7.1% by weight soy protein then added to a mixture of about 86.15% pre-acidified whey beverage with 0.4% by weight of juice when 15 grams are protein isolate (Inpro 90 HS, Vitalus), about 1.0% spray added to 6 U.S. fluid ounces of water. Ingredients may be dried Sunflower oil, about 0.45% sucralose, about 0.45% added to the blender in the following percentages, expressed acesulfame potassium, about 0.4% Zeolex 23 Asilicon diox as weight percent of batch. Ingredients representing less than ide, about 0.4% ascorbic acid, about 4.5% citric acid, and two percent of the total may be pre-blended manually with about 0.15% natural lemon flavor. a small amount of the protein in a plastic bag or mechani cally in smaller device before addition to reduce the time 0233. Other soluble powders, such as carbohydrates and needed for a uniform final blend. A pre-mix is prepared of fibers may be added or substituted. about 5.0% blueberry spray dried concentrate (Blueberry 0234. The powder blend may be packaged for retail Freeze Dried Fruit Powder 705347, Mastertaste, Plant City, distribution in single serving packets or multiple-serving Fla.) and about 1.5% tri-calcium phosphate. The blueberry canisters containing a plastic Scoop of a Volume appropriate pre-mix is then added to a mixture of about 91.5% soy to the recommended usage. For example, the consumer may protein isolate (Supro 670. The Solae Company), about add a serving of 15 grams to 6 ounces of water. 0.5% spray dried sunflower oil, about 0.35% Stevia, about 0235. The powdered blend may also be packaged for use 0.35% acesulfame potassium, about 0.4% Zeolex 23A sili in bar, restaurant, or other foodservice uses and reconstituted con dioxide, and about 0.4% ascorbic acid. as needed. Other Suitable liquids, such as juice, milk, alcohol 0227 Other soluble powders, such as carbohydrates and products, or carbonated water, or soft high moisture foods, fibers may be added or substituted. Such as ice cream, yogurt, or cottage cheese may be added 0228. The powder blend may be packaged for retail or substituted for some or all of the water. distribution in single serving packets or multiple-serving canisters containing a plastic scoop of a Volume appropriate Example Twenty One to the recommended usage. For example, the consumer may 0236 A complete concentrated dry mixture of water add a serving of 15 grams to 6 ounces of water. soluble powders, including milk protein and fruit juice concentrate intended for reconstituting with liquid, usually 0229. The powdered blend may also be packaged for use water, into a protein-juice beverage or beverage ingredient in bar, restaurant, or other foodservice uses and reconstituted may be prepared for packaging Suitable for retail, foodser as needed. Other Suitable liquids, such as juice, milk, alcohol vice, or restaurant applications. The final beverage may products, or carbonated water, or soft high moisture foods, contain additional ingredients. Preparation of the powder Such as ice cream, yogurt, or cottage cheese may be added mixture may be done using any Suitable powder blending or substituted for some or all of the water. equipment, including ribbon blender, V-blender, or tote Example Twenty blending. 0230. A complete concentrated dry mixture of water 0237) The batch volume may be within the specified soluble powders, including whey protein and fruit juice range of the equipment capacity. Blending time, usually concentrate intended for reconstituting with liquid, usually 15-30 minutes, may be set by sampling and analysis to water, into a protein-juice beverage or beverage ingredient verify the minimum time necessary for uniform distribution may be prepared for packaging Suitable for retail, foodser of all ingredients. Parameters may include ingredient par vice, or restaurant applications. The final beverage may ticle sizes, formula percentages, and type and speed of contain additional ingredients. Preparation of the powder mixing equipment. mixture may be done using any suitable powder blending 0238. This example describes the dry mixture which may equipment, including ribbon blender, V-blender, or tote be added to water to prepare a 6.5% by weight milk protein blending. beverage with 0.4% by weight of juice when 15 grams are US 2008/0050498A1 Feb. 28, 2008 added to 6 U.S. fluid ounces of water. Ingredients may be pomegranate pre-mix is then added to a mixture of about added to the blender in the following percentages, expressed 86.0% pre-acidified whey protein isolate (Inpro 90 HS, as weight percent of batch. Ingredients representing less than Vitalus), about 2.0% spray dried sunflower oil, about 0.45% two percent of the total may be pre-blended manually with sucralose, about 0.45% acesulfame potassium, about 0.1% B a small amount of the protein in a plastic bag or mechani Vitamins, about 0.6% Zeolex 23A silicon dioxide, about cally in smaller device before addition to reduce the time 0.4% ascorbic acid, about 2.0% citric acid, and about 1.5% needed for a uniform final blend. A pre-mix is prepared of natural and artificial pomegranate flavor. about 5.0% raspberry spray dried concentrate (Raspberry Freeze Dried Fruit Powder 705353, Mastertaste, Plant City, 0245) Other soluble powders, such as carbohydrates and Fla.) and about 1.5% tri-calcium phosphate. The raspberry fibers may be added or substituted. pre-mix is then added to a mixture of about 83.05% milk 0246 The powder blend may be packaged for retail protein isolate, about 4.0% spray dried sunflower oil, about distribution in single serving packets or multiple-serving 0.45% sucralose, about 0.45% acesulfame potassium, about canisters containing a plastic Scoop of a Volume appropriate 0.4% Zeolex 23A silicon dioxide, about 0.4% ascorbic acid, to the recommended usage. For example, the consumer may about 3.0% citric acid, and about 1.75% natural raspberry add a serving of 15 grams to 6 ounces of water. flavor. 0247 The powdered blend may also be packaged for use 0239). Other soluble powders, such as carbohydrates and in bar, restaurant, or other foodservice uses and reconstituted fibers may be added or substituted. as needed. Other Suitable liquids, such as juice, milk, alcohol 0240 The powder blend may be packaged for retail products, or carbonated water, or soft high moisture foods, distribution in single serving packets or multiple-serving Such as ice cream, yogurt, or cottage cheese may be added canisters containing a plastic scoop of a Volume appropriate or substituted for some or all of the water. to the recommended usage. For example, the consumer may add a serving of 15 grams to 6 ounces of water. Example Twenty Three 0241 The powdered blend may also be packaged for use 0248. A complete concentrated dry mixture of water in bar, restaurant, or other foodservice uses and reconstituted soluble powders, including whey protein and tomato juice as needed. Other Suitable liquids, such as juice, milk, alcohol concentrate intended for reconstituting with liquid, usually products, or carbonated water, or soft high moisture foods, water, into a protein-juice beverage or beverage ingredient such as ice cream, yogurt, or cottage cheese may be added may be prepared for packaging suitable for retail, foodser or substituted for some or all of the water. vice, or restaurant applications. The final beverage may contain additional ingredients. Preparation of the powder Example Twenty Two mixture may be done using any Suitable powder blending equipment, including ribbon blender, V-blender, or tote 0242 A complete concentrated dry mixture of water blending. soluble powders, including whey protein and fruit juice concentrate intended for reconstituting with liquid, usually 0249. The batch volume may be within the specified water, into a protein-juice beverage or beverage ingredient range of the equipment capacity. Blending time, usually may be prepared for packaging Suitable for retail, foodser 15-30 minutes, may be set by sampling and analysis to vice, or restaurant applications. The final beverage may verify the minimum time necessary for uniform distribution contain additional ingredients. Preparation of the powder of all ingredients. Parameters may include ingredient par mixture may be done using any suitable powder blending ticle sizes, formula percentages, and type and speed of equipment, including ribbon blender, V-blender, or tote mixing equipment. blending. 0250) This example describes the dry mixture which may 0243 The batch volume may be within the specified be added to water to prepare a 6.6% by weight whey protein range of the equipment capacity. Blending time, usually beverage with 0.4% by weight of juice when 15 grams are 15-30 minutes, may be set by sampling and analysis to added to 6 U.S. fluid ounces of water. Ingredients may be verify the minimum time necessary for uniform distribution added to the blender in the following percentages, expressed of all ingredients. Parameters may include ingredient par as weight percent of batch. Ingredients representing less than ticle sizes, formula percentages, and type and speed of two percent of the total may be pre-blended manually with mixing equipment. a small amount of the protein in a plastic bag or mechani cally in smaller device before addition to reduce the time 0244. This example describes the dry mixture which may needed for a uniform final blend. A pre-mix is prepared of be added to water to prepare a 6.7% by weight whey protein about 5.0% tomato spray dried concentrate (Tomato Dried beverage with 0.4% by weight of juice when 15 grams are Vegetable Powder, Mastertaste, Plant City, Fla.) and about added to 6 U.S. fluid ounces of water. Ingredients may be 1.5% tri-calcium phosphate. The tomato pre-mix is then added to the blender in the following percentages, expressed added to a mixture of about 84.4% pre-acidified whey as weight percent of batch. Ingredients representing less than protein isolate (Inpro 90 HS, Vitalus), about 4.0% spray two percent of the total may be pre-blended manually with dried Sunflower oil, about 0.25% sucralose, about 0.25% a small amount of the protein in a plastic bag or mechani acesulfame potassium, about 0.1% B Vitamins, about 0.6% cally in smaller device before addition to reduce the time needed for a uniform final blend. A pre-mix is prepared of Zeolex 23A silicon dioxide, about 0.4% ascorbic acid, about about 5.0% pomegranate spray dried concentrate (Pome 2.0% citric acid, and about 1.5% natural fruit flavor. granate Freeze Dried Fruit Powder 706169, Mastertaste, 0251. Other soluble powders, such as carbohydrates and Plant City, Fla.) and about 1.5% tri-calcium phosphate. The fibers may be added or substituted. US 2008/0050498A1 Feb. 28, 2008 20

0252) The powder blend may be packaged for retail Such as ice cream, yogurt, or cottage cheese may be added distribution in single serving packets or multiple-serving or substituted for some or all of the water. canisters containing a plastic scoop of a Volume appropriate to the recommended usage. For example, the consumer may Example Twenty Five add a serving of 15 grams to 6 ounces of water. 0260 A complete concentrated dry mixture of water 0253) The powdered blend may also be packaged for use soluble powders, including soy protein and fruit juice con in bar, restaurant, or other foodservice uses and reconstituted centrate intended for reconstituting with liquid, usually as needed. Other Suitable liquids, such as juice, milk, alcohol water, into a protein-juice beverage or beverage ingredient products, or carbonated water, or soft high moisture foods, may be prepared for packaging Suitable for retail, foodser Such as ice cream, yogurt, or cottage cheese may be added vice, or restaurant applications. The final beverage may or substituted for some or all of the water. contain additional ingredients. Preparation of the powder mixture may be done using any Suitable powder blending Example Twenty Four equipment, including ribbon blender, V-blender, or tote blending. 0254. A complete concentrated dry mixture of water soluble powders, including soy protein and fruit juice con 0261) The batch volume may be within the specified centrate intended for reconstituting with liquid, usually range of the equipment capacity. Blending time, usually water, into a protein-juice beverage or beverage ingredient 15-30 minutes, may be set by sampling and analysis to may be prepared for packaging Suitable for retail, foodser verify the minimum time necessary for uniform distribution vice, or restaurant applications. The final beverage may of all ingredients. Parameters may include ingredient par contain additional ingredients. Preparation of the powder ticle sizes, formula percentages, and type and speed of mixture may be done using any suitable powder blending mixing equipment. equipment, including ribbon blender, V-blender, or tote 0262 This example describes the dry mixture which may blending. be added to water to prepare a 6.0% by weight soy protein 0255. The batch volume may be within the specified beverage with 0.8% by weight of juice when 15 grams are range of the equipment capacity. Blending time, usually added to 6 U.S. fluid ounces of water. Ingredients may be 15-30 minutes, may be set by sampling and analysis to added to the blender in the following percentages, expressed verify the minimum time necessary for uniform distribution as weight percent of batch. Ingredients representing less than of all ingredients. Parameters may include ingredient par two percent of the total may be pre-blended manually with ticle sizes, formula percentages, and type and speed of a small amount of the protein in a plastic bag or mechani mixing equipment. cally in smaller device before addition to reduce the time 0256 This example describes the dry mixture which may needed for a uniform final blend. A pre-mix is prepared of be added to water to prepare a 6.4% by weight whey protein about 10.0% mulberry spray dried concentrate (Mulberry beverage with 0.64% by weight of juice when 15 grams are Dried Fruit Extract M-0071301, Dravo Natural Products added to 6 U.S. fluid ounces of water. Ingredients may be Inc., San Jose, Calif.) and about 1.5% tri-calcium phosphate. added to the blender in the following percentages, expressed The mulberry pre-mix is then added to a mixture of about as weight percent of batch. Ingredients representing less than 76.65% soy protein isolate (Supro XT 10 CIP. The Solae two percent of the total may be pre-blended manually with Company), about 3.0% spray dried sunflower oil, about a small amount of the protein in a plastic bag or mechani 0.40% sucralose, about 0.40% acesulfame potassium, about cally in smaller device before addition to reduce the time 3.5% Vitamin/Mineral mix, about 0.65% Zeolex 23A silicon needed for a uniform final blend. A pre-mix is prepared of dioxide, about 0.4% ascorbic acid, about 2.0% citric acid, about 8.2% pomegranate spray dried concentrate (Pome and about 1.5% natural and artificial blackberry flavor. granate Freeze Dried Fruit Powder 706169, Mastertaste, 0263. Other soluble powders, such as carbohydrates and Plant City, Fla.) and about 1.5% tri-calcium phosphate. The fibers may be added or substituted. pomegranate pre-mix is then added to a mixture of about 0264. The powder blend may be packaged for retail 82.0% soy protein isolate (Supro 670. The Solae Group), distribution in single serving packets or multiple-serving about 3.0% spray dried sunflower oil, about 0.35% Stevia, canisters containing a plastic Scoop of a Volume appropriate about 0.35% Lo Han Guo, about 0.1% B Vitamins, about to the recommended usage. For example, the consumer may 0.6% Zeolex 23A silicon dioxide, about 0.4% ascorbic acid, about 2.0% citric acid, and about 1.5% natural pomegranate add a serving of 15 grams to 6 ounces of water. flavor. 0265. The powdered blend may also be packaged for use in bar, restaurant, or other foodservice uses and reconstituted 0257). Other soluble powders, such as carbohydrates and as needed. Other Suitable liquids, such as juice, milk, alcohol fibers may be added or substituted. products, or carbonated water, or soft high moisture foods, 0258. The powder blend may be packaged for retail Such as ice cream, yogurt, or cottage cheese may be added distribution in single serving packets or multiple-serving or substituted for some or all of the water. canisters containing a plastic scoop of a Volume appropriate to the recommended usage. For example, the consumer may Example Twenty Six add a serving of 15 grams to 6 ounces of water. 0266. A complete concentrated dry mixture of water 0259. The powdered blend may also be packaged for use soluble powders, including milk protein and fruit juice in bar, restaurant, or other foodservice uses and reconstituted concentrate intended for reconstituting with liquid, usually as needed. Other Suitable liquids, such as juice, milk, alcohol water, into a protein-juice beverage or beverage ingredient products, or carbonated water, or soft high moisture foods, may be prepared for packaging Suitable for retail, foodser US 2008/0050498A1 Feb. 28, 2008

vice, or restaurant applications. The final beverage may verify the minimum time necessary for uniform distribution contain additional ingredients. Preparation of the powder of all ingredients. Parameters may include ingredient par mixture may be done using any suitable powder blending ticle sizes, formula percentages, and type and speed of equipment, including ribbon blender, V-blender, or tote mixing equipment. blending. 0274 This example describes the dry mixture which may 0267 The batch volume may be within the specified be added to water to prepare a 5.6% by weight whey protein range of the equipment capacity. Blending time, usually beverage with 0.8% by weight of juice when 15 grams are 15-30 minutes, may be set by sampling and analysis to added to 6 U.S. fluid ounces of water. Ingredients may be verify the minimum time necessary for uniform distribution added to the blender in the following percentages, expressed of all ingredients. Parameters may include ingredient par as weight percent of batch. Ingredients representing less than ticle sizes, formula percentages, and type and speed of two percent of the total may be pre-blended manually with mixing equipment. a small amount of the protein in a plastic bag or mechani 0268. This example describes the dry mixture which may cally in smaller device before addition to reduce the time be added to water to prepare a 5.6% by weight milk protein needed for a uniform final blend. A pre-mix is prepared of beverage with 0.9% by weight of juice when 15 grams are about 10.0% raspberry spray dried concentrate (Raspberry added to 6 U.S. fluid ounces of water. Ingredients may be Freeze Dried Fruit Powder 705353, Mastertaste, Plant City, added to the blender in the following percentages, expressed Fla.) and about 1.5% tri-calcium phosphate. The raspberry as weight percent of batch. Ingredients representing less than pre-mix is then added to a mixture of about 72.15% pre two percent of the total may be pre-blended manually with acidified whey protein isolate (Inpro 90 HS, Vitalus), about a small amount of the protein in a plastic bag or mechani 5.0% spray dried sunflower oil, about 0.3% sucralose, about cally in smaller device before addition to reduce the time 0.3% acesulfame potassium, about 0.1% B Vitamins, about needed for a uniform final blend. A pre-mix is prepared of 4.0% Vitamin/Mineral mix, about 0.75% Zeolex 23A silicon about 12.0% orange spray dried concentrate (Orange Freeze dioxide, about 0.4% ascorbic acid, about 2.0% citric acid, Dried Fruit Powder 705335, Mastertaste, Plant City, Fla.) and about 3.5% natural and artificial raspberry flavor. and about 1.5% tri-calcium phosphate. The orange pre-mix 0275 Other soluble powders, such as carbohydrates and is then added to a mixture of about 72.15% milk protein fibers may be added or substituted. isolate (Milk Protein Isolate CMP-221, American Casein Company, Burlington, N.J.) about 5.0% spray dried sun 0276. The powder blend may be packaged for retail flower oil, about 0.30% sucralose, about 0.30% acesulfame distribution in single serving packets or multiple-serving potassium, about 0.1% B-Vitamins, about 4.0% Vitamin/ canisters containing a plastic Scoop of a Volume appropriate Mineral mix, about 0.75% Zeolex 23 Asilicon dioxide, about to the recommended usage. For example, the consumer may 0.4% ascorbic acid, about 2.0% citric acid, and about 1.5% add a serving of 15 grams to 6 ounces of water. natural and artificial orange flavor. 0277. The powdered blend may also be packaged for use in bar, restaurant, or other foodservice uses and reconstituted 0269. Other soluble powders, such as carbohydrates and as needed. Other Suitable liquids, such as juice, milk, alcohol fibers may be added or substituted. products, or carbonated water, or soft high moisture foods, 0270. The powder blend may be packaged for retail Such as ice cream, yogurt, or cottage cheese may be added distribution in single serving packets or multiple-serving or substituted for some or all of the water. canisters containing a plastic scoop of a Volume appropriate to the recommended usage. For example, the consumer may Example Twenty Eight add a serving of 15 grams to 6 ounces of water. 0278 A complete concentrated dry mixture of water 0271 The powdered blend may also be packaged for use soluble powders, including hemp protein and fruit juice in bar, restaurant, or other foodservice uses and reconstituted concentrate intended for reconstituting with liquid, usually as needed. Other Suitable liquids, such as juice, milk, alcohol water, into a protein-juice beverage or beverage ingredient products, or carbonated water, or soft high moisture foods, may be prepared for packaging Suitable for retail, foodser Such as ice cream, yogurt, or cottage cheese may be added vice, or restaurant applications. The final beverage may or substituted for some or all of the water. contain additional ingredients. Preparation of the powder mixture may be done using any Suitable powder blending Example Twenty Seven equipment, including ribbon blender, V-blender, or tote blending. 0272. A complete concentrated dry mixture of water soluble powders, including whey protein and fruit juice 0279. The batch volume may be within the specified concentrate intended for reconstituting with liquid, usually range of the equipment capacity. Blending time, usually water, into a protein-juice beverage or beverage ingredient 15-30 minutes, may be set by sampling and analysis to may be prepared for packaging Suitable for retail, foodser verify the minimum time necessary for uniform distribution vice, or restaurant applications. The final beverage may of all ingredients. Parameters may include ingredient par contain additional ingredients. Preparation of the powder ticle sizes, formula percentages, and type and speed of mixture may be done using any suitable powder blending mixing equipment. equipment, including ribbon blender, V-blender, or tote 0280 This example describes the dry mixture which may blending. be added to water to prepare a 4.1% by weight whey protein 0273. The batch volume may be within the specified beverage with 2.7% by weight of juice when 15 grams are range of the equipment capacity. Blending time, usually added to 6 U.S. fluid ounces of water. Ingredients may be 15-30 minutes, may be set by sampling and analysis to added to the blender in the following percentages, expressed US 2008/0050498A1 Feb. 28, 2008 22 as weight percent of batch. Ingredients representing less than CAN)), about 6.0% spray dried sunflower oil, about 0.2% two percent of the total may be pre-blended manually with Stevia, about 0.2% Lo Han Guo, about 0.1% B Vitamins, a small amount of the protein in a plastic bag or mechani about 1.0% Zeolex 23A silicon dioxide, about 0.4% ascorbic cally in smaller device before addition to reduce the time acid, about 3.0% citric acid, and about 0.75% natural dragon needed for a uniform final blend. A pre-mix is prepared of fruit flavor. about 35.0% agai spray dried concentrate Acaí Spray Dried Juice Powder #1203, Nemo Trading Company) and about 0287. Other soluble powders, such as carbohydrates and 1.5% tri-calcium phosphate. The agai pre-mix is then added fibers may be added or substituted. to a mixture of about 52.1% hemp protein (Hemp Meal, 0288 The powder blend may be packaged for retail Kenex LTD., Ontario, CAN), about 6.0% spray dried sun distribution in single serving packets or multiple-serving flower oil, about 0.2% Stevia, about 0.2% Lo Han Guo, canisters containing a plastic Scoop of a Volume appropriate about 0.1% B Vitamins, about 1.0% Zeolex 23A silicon to the recommended usage. For example, the consumer may dioxide, about 0.4% ascorbic acid, about 2.0% citric acid, add a serving of 15 grams to 6 ounces of water. and about 1.5% natural agai flavor. 0289. The powdered blend may also be packaged for use 0281 Other soluble powders, such as carbohydrates and in bar, restaurant, or other foodservice uses and reconstituted fibers may be added or substituted. as needed. Other Suitable liquids, such as juice, milk, alcohol 0282. The powder blend may be packaged for retail products, or carbonated water, or soft high moisture foods, distribution in single serving packets or multiple-serving Such as ice cream, yogurt, or cottage cheese may be added canisters containing a plastic scoop of a Volume appropriate or substituted for some or all of the water. to the recommended usage. For example, the consumer may Example Thirty add a serving of 15 grams to 6 ounces of water. 0290. A complete concentrated dry mixture of water 0283 The powdered blend may also be packaged for use soluble powders, including whey protein and fruit juice in bar, restaurant, or other foodservice uses and reconstituted concentrate intended for reconstituting with liquid, usually as needed. Other Suitable liquids, such as juice, milk, alcohol water, into a protein-juice beverage or beverage ingredient products, or carbonated water, or soft high moisture foods, may be prepared for packaging Suitable for retail, foodser Such as ice cream, yogurt, or cottage cheese may be added vice, or restaurant applications. The final beverage may or substituted for some or all of the water. contain additional ingredients. Preparation of the powder mixture may be done using any suitable powder blending Example Twenty Nine equipment, including ribbon blender, V-blender, or tote blending. 0284. A complete concentrated dry mixture of water soluble powders, including hemp protein and fruit juice 0291. The batch volume may be within the specified concentrate intended for reconstituting with liquid, usually range of the equipment capacity. Blending time, usually water, into a protein-juice beverage or beverage ingredient 15-30 minutes, may be set by sampling and analysis to may be prepared for packaging Suitable for retail, foodser verify the minimum time necessary for uniform distribution vice, or restaurant applications. The final beverage may of all ingredients. Parameters may include ingredient par contain additional ingredients. Preparation of the powder ticle sizes, formula percentages, and type and speed of mixture may be done using any suitable powder blending mixing equipment. equipment, including ribbon blender, V-blender, or tote 0292. This example describes the dry mixture which may blending. be added to water to prepare a 5.0% by weight whey protein 0285) The batch volume may be within the specified beverage with 1.8% by weight of juice when 15 grams are range of the equipment capacity. Blending time, usually added to 6 U.S. fluid ounces of water. Ingredients may be 15-30 minutes, may be set by sampling and analysis to added to the blender in the following percentages, expressed verify the minimum time necessary for uniform distribution as weight percent of batch. Ingredients representing less than of all ingredients. Parameters may include ingredient par two percent of the total may be pre-blended manually with ticle sizes, formula percentages, and type and speed of a small amount of the protein in a plastic bag or mechani mixing equipment. cally in smaller device before addition to reduce the time needed for a uniform final blend. A pre-mix is prepared of 0286 This example describes the dry mixture which may about 23.15% orange spray dried concentrate (Orange be added to water to prepare a 4.0% by weight whey protein Freeze Dried Fruit Powder 705335, Mastertaste, Plant City, beverage with 2.7% by weight of juice when 15 grams are Fla.) and about 1.5% tri-calcium phosphate. The orange added to 6 U.S. fluid ounces of water. Ingredients may be pre-mix is then added to a mixture of about 65.0% pre added to the blender in the following percentages, expressed acidified whey protein isolate (Inpro 90 HS, Vitalus), about as weight percent of batch. Ingredients representing less than 2.0% spray dried sunflower oil, about 0.25% Stevia, about two percent of the total may be pre-blended manually with 0.25% Lo Han Guo, about 0.1% B Vitamins, about 3.1% a small amount of the protein in a plastic bag or mechani Vitamin/Mineral mix, about 0.75% Zeolex 23A silicon diox cally in smaller device before addition to reduce the time ide, about 0.4% ascorbic acid, about 2.0% citric acid, and needed for a uniform final blend. A pre-mix is prepared of about 1.5% natural orange flavor. about 35.0% dragon fruit spray dried concentrate (Dragon Fruit Extract M-002456, Draco Natural Products Inc. San 0293. Other soluble powders, such as carbohydrates and Jose, Calif.) and about 1.5% tri-calcium phosphate. The fibers may be added or substituted. dragon fruit pre-mix is then added to a mixture of about 0294 The powder blend may be packaged for retail 51.85% hemp protein (Hemp Meal, Kenex LTD., Ontario, distribution in single serving packets or multiple-serving US 2008/0050498A1 Feb. 28, 2008 canisters containing a plastic scoop of a Volume appropriate Example Thirty Two to the recommended usage. For example, the consumer may 0302) A complete concentrated dry mixture of water add a serving of 15 grams to 6 ounces of water. soluble powders, including whey protein and fruit juice 0295) The powdered blend may also be packaged for use concentrate intended for reconstituting with liquid, usually in bar, restaurant, or other foodservice uses and reconstituted water, into a protein-juice beverage or beverage ingredient as needed. Other Suitable liquids, such as juice, milk, alcohol may be prepared for packaging Suitable for retail, foodser products, or carbonated water, or soft high moisture foods, vice, or restaurant applications. The final beverage may Such as ice cream, yogurt, or cottage cheese may be added contain additional ingredients. Preparation of the powder or substituted for some or all of the water. mixture may be done using any Suitable powder blending equipment, including ribbon blender, V-blender, or tote Example Thirty One blending. 0296. A complete concentrated dry mixture of water 0303) The batch volume may be within the specified soluble powders, including whey protein and carrot juice range of the equipment capacity. Blending time, usually concentrate intended for reconstituting with liquid, usually 15-30 minutes, may be set by sampling and analysis to water, into a protein-juice beverage or beverage ingredient verify the minimum time necessary for uniform distribution may be prepared for packaging Suitable for retail, foodser of all ingredients. Parameters may include ingredient par vice, or restaurant applications. The final beverage may ticle sizes, formula percentages, and type and speed of contain additional ingredients. Preparation of the powder mixing equipment. mixture may be done using any suitable powder blending 0304. This example describes the dry mixture which may equipment, including ribbon blender, V-blender, or tote be added to water to prepare a 3.5% by weight whey protein blending. beverage with 0.6% by weight of juice when 15 grams are 0297. The batch volume may be within the specified added to 6 U.S. fluid ounces of water. Ingredients may be range of the equipment capacity. Blending time, usually added to the blender in the following percentages, expressed 15-30 minutes, may be set by sampling and analysis to as weight percent of batch. Ingredients representing less than verify the minimum time necessary for uniform distribution two percent of the total may be pre-blended manually with of all ingredients. Parameters may include ingredient par a small amount of the protein in a plastic bag or mechani ticle sizes, formula percentages, and type and speed of cally in smaller device before addition to reduce the time mixing equipment. needed for a uniform final blend. A pre-mix is prepared of about 7.4% agai spray dried concentrate (Agai Spray Dried 0298 This example describes the dry mixture which may Juice Powder #1203, Nemo Trading Company) and about be added to water to prepare a 4.0% by weight whey protein 1.5% tri-calcium phosphate. The agai pre-mix is then added beverage with 2.7% by weight of juice when 15 grams are to a mixture of about 45.35% pre-acidified whey protein added to 6 U.S. fluid ounces of water. Ingredients may be isolate (Inpro 90 HS, Vitalus), about 36.0% inulin, about added to the blender in the following percentages, expressed 1.0% spray dried sunflower oil, about 0.35% Stevia, about as weight percent of batch. Ingredients representing less than 0.35% Lo Han Guo, about 3.0% Vitamin/Mineral mix, about two percent of the total may be pre-blended manually with 0.6% Zeolex 23A silicon dioxide, about 0.4% ascorbic acid, a small amount of the protein in a plastic bag or mechani about 2.15% sugar, and about 1.9% beet powder. cally in smaller device before addition to reduce the time needed for a uniform final blend. A pre-mix is prepared of 0305. Other soluble powders, such as carbohydrates and about 35.0% carrot spray dried concentrate (Carrot Dried fibers may be added or substituted. Vegetable Powder, Mastertaste, Plant City, Fla.) and about 0306 The powder blend may be packaged for retail 1.5% tri-calcium phosphate. The carrit pre-mix is then added distribution in single serving packets or multiple-serving to a mixture of about 51.15% pre-acidified whey protein canisters containing a plastic Scoop of a Volume appropriate isolate (Inpro 90 HS, Vitalus), about 4.0% spray dried to the recommended usage. For example, the consumer may sunflower oil, about 0.25% sucralose, about 0.25% add a serving of 15 grams to 6 ounces of water. acesulfame potassium, about 0.1% B Vitamins, about 3.1% Vitamin/Mineral mix, about 0.75% Zeolex 23A silicon diox 0307 The powdered blend may also be packaged for use ide, about 0.4% ascorbic acid, about 2.0% citric acid, and in bar, restaurant, or other foodservice uses and reconstituted about 1.5% natural orange flavor. as needed. Other Suitable liquids, such as juice, milk, alcohol products, or carbonated water, or soft high moisture foods, 0299. Other soluble powders, such as carbohydrates and Such as ice cream, yogurt, or cottage cheese may be added fibers may be added or substituted. or substituted for some or all of the water. 0300. The powder blend may be packaged for retail Example Thirty Three distribution in single serving packets or multiple-serving 0308) A complete concentrated dry mixture of water canisters containing a plastic scoop of a Volume appropriate soluble powders, including whey protein and fruit juice to the recommended usage. For example, the consumer may concentrate intended for reconstituting with liquid, usually add a serving of 15 grams to 6 ounces of water. water, into a protein-juice beverage or beverage ingredient 0301 The powdered blend may also be packaged for use may be prepared for packaging Suitable for retail, foodser in bar, restaurant, or other foodservice uses and reconstituted vice, or restaurant applications. The final beverage may as needed. Other Suitable liquids, such as juice, milk, alcohol contain additional ingredients. Preparation of the powder products, or carbonated water, or soft high moisture foods, mixture may be done using any Suitable powder blending Such as ice cream, yogurt, or cottage cheese may be added equipment, including ribbon blender, V-blender, or tote or substituted for some or all of the water. blending. US 2008/0050498A1 Feb. 28, 2008 24

0309 The batch volume may be within the specified beverage with 2.6% by weight of juice when 15 grams are range of the equipment capacity. Blending time, usually added to 6 U.S. fluid ounces of water. Ingredients may be 15-30 minutes, may be set by sampling and analysis to added to the blender in the following percentages, expressed verify the minimum time necessary for uniform distribution as weight percent of batch. Ingredients representing less than of all ingredients. Parameters may include ingredient par two percent of the total may be pre-blended manually with ticle sizes, formula percentages, and type and speed of a small amount of the protein in a plastic bag or mechani mixing equipment. cally in smaller device before addition to reduce the time 0310. This example describes the dry mixture which may needed for a uniform final blend. A pre-mix is prepared of be added to water to prepare a 3.4% by weight whey protein about 33.0% cranberry spray dried concentrate (Cranberry beverage with 0.6% by weight of juice when 15 grams are Freeze Dried Fruit Powder 705349, Mastertaste, Plant City, added to 6 U.S. fluid ounces of water. Ingredients may be Fla.) and about 1.5% tri-calcium phosphate. The cranberry added to the blender in the following percentages, expressed pre-mix is then added to a mixture of about 24.75% pre as weight percent of batch. Ingredients representing less than acidified whey protein isolate (Inpro 90 HS, Vitalus), about two percent of the total may be pre-blended manually with 20.75% digestion resistant maltodextrin, about 5.0% spray a small amount of the protein in a plastic bag or mechani dried Sunflower oil, about 0.35% Stevia, about 0.35% Lo cally in smaller device before addition to reduce the time Han Guo, about 4.0% Vitamin/Mineral mix, about 1.0% needed for a uniform final blend. A pre-mix is prepared of Zeolex 23A silicon dioxide, about 0.4% ascorbic acid, about about 8.4% peach spray dried concentrate (Peach Freezed 7.0% sugar, and about 1.9% natural cranberry flavor. Dried Fruit Powder 705359, Mastertaste, Plant City, Fla.) 0317. Other soluble powders, such as carbohydrates and and about 1.5% tri-calcium phosphate. The peach pre-mix is fibers may be added or substituted. then added to a mixture of about 45.35% pre-acidified whey protein isolate (Inpro 90 HS, Vitalus), about 36.0% oat fiber, 0318. The powder blend may be packaged for retail about 2.0% spray dried sunflower oil, about 0.35% Stevia, distribution in single serving packets or multiple-serving about 0.35% Lo Han Guo, about 3.0% Vitamin/Mineral mix, canisters containing a plastic Scoop of a Volume appropriate about 0.6% Zeolex 23A silicon dioxide, about 0.4% ascorbic to the recommended usage. For example, the consumer may acid, about 2.15% sugar, and about 1.9% natural peach add a serving of 15 grams to 6 ounces of water. flavor. 0319. The powdered blend may also be packaged for use 0311. Other soluble powders, such as carbohydrates and in bar, restaurant, or other foodservice uses and reconstituted fibers may be added or substituted. as needed. Other suitable liquids, such as juice, milk, alcohol products, or carbonated water, or soft high moisture foods, 0312 The powder blend may be packaged for retail Such as ice cream, yogurt, or cottage cheese may be added distribution in single serving packets or multiple-serving or substituted for some or all of the water. canisters containing a plastic scoop of a Volume appropriate to the recommended usage. For example, the consumer may Example Thirty Five add a serving of 15 grams to 6 ounces of water. 0320 A complete concentrated dry mixture of water 0313 The powdered blend may also be packaged for use soluble powders, including soy protein and juice concentrate in bar, restaurant, or other foodservice uses and reconstituted intended for reconstituting with liquid, usually water, into a as needed. Other Suitable liquids, such as juice, milk, alcohol protein-juice beverage or beverage ingredient may be pre products, or carbonated water, or soft high moisture foods, pared for packaging Suitable for retail, foodservice, or Such as ice cream, yogurt, or cottage cheese may be added restaurant applications. The final beverage may contain or substituted for some or all of the water. additional ingredients. Preparation of the powder mixture may be done using any suitable powder blending equipment, Example Thirty Four including ribbon blender, V-blender, or tote blending. 0314. A complete concentrated dry mixture of water 0321) The batch volume may be within the specified soluble powders, including whey protein and fruit juice range of the equipment capacity. Blending time, usually concentrate intended for reconstituting with liquid, usually 15-30 minutes, may be set by sampling and analysis to water, into a protein-juice beverage or beverage ingredient verify the minimum time necessary for uniform distribution may be prepared for packaging Suitable for retail, foodser of all ingredients. Parameters may include ingredient par vice, or restaurant applications. The final beverage may ticle sizes, formula percentages, and type and speed of contain additional ingredients. Preparation of the powder mixing equipment. mixture may be done using any suitable powder blending equipment, including ribbon blender, V-blender, or tote 0322 This example describes the dry mixture which may blending. be added to water to prepare a 2.1% by weight whey protein 0315. The batch volume may be within the specified beverage with 2.6% by weight of juice when 15 grams are range of the equipment capacity. Blending time, usually added to 6 U.S. fluid ounces of water. Ingredients may be 15-30 minutes, may be set by sampling and analysis to added to the blender in the following percentages, expressed verify the minimum time necessary for uniform distribution as weight percent of batch. Ingredients representing less than of all ingredients. Parameters may include ingredient par two percent of the total may be pre-blended manually with ticle sizes, formula percentages, and type and speed of a small amount of the protein in a plastic bag or mechani mixing equipment. cally in smaller device before addition to reduce the time needed for a uniform final blend. A pre-mix is prepared of 0316. This example describes the dry mixture which may about 33.0% pumpkin spray dried concentrate (Pumpkin be added to water to prepare a 1.9% by weight whey protein Dried Vegetable Extract, Draco Natural Product Inc, San US 2008/0050498A1 Feb. 28, 2008

Jose, Calif.) and about 1.5% tri-calcium phosphate. The 0329. Other soluble powders, such as carbohydrates and pumpkin pre-mix is then added to a mixture of about 26.58% fibers may be added or substituted. soy protein isolate (Supro XT 10 CIP. The Solae Company), about 15.75% digestion resistant maltodextrin, about 5.0% 0330. The powder blend may be packaged for retail spray dried sunflower oil, about 0.35% Stevia, about 0.35% distribution in single serving packets or multiple-serving Lo Han Guo, about 3.0% Vitamin/Mineral mix, about 1.0% canisters containing a plastic Scoop of a Volume appropriate Zeolex 23A silicon dioxide, about 0.4% ascorbic acid, about to the recommended usage. For example, the consumer may 7.0% sugar, about 0.07% nutmeg, and about 6.0% molasses add a serving of 15 grams to 6 ounces of water. spray dried concentrate. 0331. The powdered blend may also be packaged for use 0323 Other soluble powders, such as carbohydrates and in bar, restaurant, or other foodservice uses and reconstituted fibers may be added or substituted. as needed. Other Suitable liquids, such as juice, milk, alcohol products, or carbonated water, or soft high moisture foods, 0324. The powder blend may be packaged for retail Such as ice cream, yogurt, or cottage cheese may be added distribution in single serving packets or multiple-serving or substituted for some or all of the water. canisters containing a plastic scoop of a Volume appropriate to the recommended usage. For example, the consumer may Example Thirty Seven add a serving of 15 grams to 6 ounces of water. 0332 A complete concentrated dry mixture of water 0325 The powdered blend may also be packaged for use soluble powders, including calcium caseinate and fruit juice in bar, restaurant, or other foodservice uses and reconstituted concentrate intended for reconstituting with liquid, usually as needed. Other Suitable liquids, such as juice, milk, alcohol water, into a protein-juice beverage or beverage ingredient products, or carbonated water, or soft high moisture foods, may be prepared for packaging Suitable for retail, foodser Such as ice cream, yogurt, or cottage cheese may be added vice, or restaurant applications. The final beverage may or substituted for some or all of the water. contain additional ingredients. Preparation of the powder Example Thirty Six mixture may be done using any Suitable powder blending equipment, including ribbon blender, V-blender, or tote 0326. A complete concentrated dry mixture of water blending. soluble powders, including whey protein and fruit juice concentrate intended for reconstituting with liquid, usually 0333. The batch volume may be within the specified water, into a protein-juice beverage or beverage ingredient range of the equipment capacity. Blending time, usually may be prepared for packaging Suitable for retail, foodser 15-30 minutes, may be set by sampling and analysis to vice, or restaurant applications. The final beverage may verify the minimum time necessary for uniform distribution contain additional ingredients. Preparation of the powder of all ingredients. Parameters may include ingredient par mixture may be done using any suitable powder blending ticle sizes, formula percentages, and type and speed of equipment, including ribbon blender, V-blender, or tote mixing equipment. blending. 0334. This example describes the dry mixture which may 0327. The batch volume may be within the specified be added to water to prepare a 1.2% by weight whey protein range of the equipment capacity. Blending time, usually beverage with 2.6% by weight of juice when 15 grams are 15-30 minutes, may be set by sampling and analysis to added to 6 U.S. fluid ounces of water. Ingredients may be verify the minimum time necessary for uniform distribution added to the blender in the following percentages, expressed of all ingredients. Parameters may include ingredient par as weight percent of batch. Ingredients representing less than ticle sizes, formula percentages, and type and speed of two percent of the total may be pre-blended manually with mixing equipment. a small amount of the protein in a plastic bag or mechani 0328. This example describes the dry mixture which may cally in smaller device before addition to reduce the time be added to water to prepare a 0.8% by weight whey protein needed for a uniform final blend. A pre-mix is prepared of beverage with 2.6% by weight of juice when 15 grams are about 33.5% black cherry spray dried concentrate (Black added to 6 U.S. fluid ounces of water. Ingredients may be Cherry Freeze Dried Fruit Powder, Mastertaste, Plant City, added to the blender in the following percentages, expressed Fla.) and about 2.0% tri-calcium phosphate. The black as weight percent of batch. Ingredients representing less than cherry pre-mix is then added to a mixture of about 15.0% two percent of the total may be pre-blended manually with calcium caseinate (Calcium Caseinate, American Casein a small amount of the protein in a plastic bag or mechani Company, Burlington, N.J.), about 15.75% digestion resis cally in smaller device before addition to reduce the time tant maltodextrin, about 5.0% spray dried sunflower oil, needed for a uniform final blend. A pre-mix is prepared of about 0.2% sucralose, about 0.2% acesulfame potassium, about 33.5% grape spray dried concentrate (Grape Spray about 4.1% Vitamin/Mineral mix, about 1.0% Zeolex 23A Dried Fruit Extract, Draco Natural Products, Inc, San Jose, silicon dioxide, about 0.4% ascorbic acid, about 20.045% Calif.) and about 2.0% tri-calcium phosphate. The grape sugar, about 2.5% tartaric acid, about 0.29% natural and pre-mix is then added to a mixture of about 10.0% pre artificial cherry flavor, about 0.01% FD&C Red 40, and acidified whey protein isolate (Inpro 90 HS, Vitalus), about 0.005%, FD&C Blue 1. 17.5% digestion resistant maltodextrin, about 7.0% spray 0335) Other soluble powders, such as carbohydrates and dried sunflower oil, about 0.1% sucralose, about 0.1% fibers may be added or substituted. acesulfame potassium, about 4.1% Vitamin/Mineral mix, about 1.0% Zeolex 23A silicon dioxide, about 0.4% ascorbic 0336. The powder blend may be packaged for retail acid, about 22.01% sugar, about 2.0% tartaric acid, and distribution in single serving packets or multiple-serving about 0.29% natural and artificial grape flavor. canisters containing a plastic Scoop of a Volume appropriate US 2008/0050498A1 Feb. 28, 2008 26 to the recommended usage. For example, the consumer may 5. A method of making a protein beverage concentrated add a serving of 15 grams to 6 ounces of water. powder composition Suitable for reconstitution to generate a 0337 The powdered blend may also be packaged for use highly palatable, pleasant tasting beverage Suitable for in bar, restaurant, or other foodservice uses and reconstituted human consumption, comprising: as needed. Other Suitable liquids, such as juice, milk, alcohol admixing a dried juice powder concentrate to achieve a products, or carbonated water, or soft high moisture foods, percent by weight of juice concentrate of about 5% by Such as ice cream, yogurt, or cottage cheese may be added weight to about 35% by weight and a protein to achieve or substituted for some or all of the water. a percent by weight of protein in the admixture of about We claim: 10% by weight to about 91.7% by weight, thereby 1. A protein beverage concentrated powder composition obtaining an admixture, Suitable for reconstitution to generate a highly palatable, pleasant tasting beverage Suitable for human consumption, wherein said dried juice powder concentrate is pre-mixed comprising: with a flow agent to achieve a percent by weight of flow agent of about 1% to about 3% in the admixture, prior about 5% by weight to about 35% by weight juice in the to mixing the dried juice powder into the admixture; form of a dried juice concentrate; and about 10% by weight to about 91.7% by weight protein; wherein said protein beverage concentrated powder is about 1% by weight to about 3% by weight of a flow suitable for dilution with water to prepare a highly agent; and palatable, pleasant tasting protein beverage Suitable for wherein said protein beverage concentrated powder may human consumption, and be diluted with water to prepare a highly palatable, pleasant tasting protein beverage Suitable for human wherein said protein beverage concentrated powder may consumption; and be used by an individual, in a food services beverage dispenser, or in a bottling plant. wherein said protein beverage concentrated powder may 6. A method of making a protein beverage according to be used by an individual, in a food services beverage dispenser, or in a bottling plant. claim 5, wherein said water may be replaced with a liquid, 2. The proteinbeverage concentrated powder composition wherein said liquid is fruit juice, vegetable juice, tea, alco of claim 1, wherein said water may be replaced with a liquid, hol, coffee, milk, Soy milk, rice milk, almond milk, or wherein said liquid is fruit juice, vegetable juice, tea, alco combinations thereof. hol, coffee, milk, Soy milk, rice milk, almond milk, or 7. A method of making a protein beverage according to combinations thereof. claim 5, wherein said protein is derived from whey protein, 3. The proteinbeverage concentrated powder composition casein, calcium caseinate, milk protein, lactalbumin, serum of claim 1, wherein said protein is derived from whey albumin, glycomacropeptide, soy protein, rice protein, pea protein, casein, calcium caseinate, milk protein, lactalbumin, protein, canola protein, wheat protein, hemp protein, Zein, serum albumin, glycomacropeptide, soy protein, rice pro flax protein, egg white protein, ovalbumin, gelatin protein, tein, pea protein, canola protein, wheat protein, hemp pro seed protein, nut protein, legume protein, free amino acids, tein, Zein, flax protein, egg white protein, ovalbumin, gelatin or combinations thereof. protein, seed protein, nut protein, legume protein, free amino 8. A method of making a protein beverage according to acids, or combinations thereof. claim 5, wherein said dried juice concentrate is derived from 4. The proteinbeverage concentrated powder composition a single fruit juice, a single vegetable juice, a fruit juice of claim 1, wherein said dried juice concentrate is derived blend, a vegetable juice blend, or a fruit and vegetable juice from a single fruit juice, a single vegetable juice, a fruit juice blend. blend, a vegetable juice blend, or a fruit and vegetable juice blend.