"SOURCES IN WATER SOLUBLE, ACIDIC DRINKS, ACIDIC FOOD, ACIDIC FOOD AND ACIDIC DRINKING METHODS FOR PREPARATION OF SOURCES IN WATER-SOLUBLE SOURCES AND PREPARATION OF SOURCES. A water-soluble acid stable soy protein, methods of preparation thereof and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range 3.5 to 4.1, where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a heat treatment method of solubilizing at least 90% of the protein, an acidification of the protein to a point significantly below the isocletric value and a neutralization to bring the product near the desired pH. pH of the application in which it will be used.
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