Collagen beverage composition for nutritional consumption with neutral to basic pH and low detectability

A method of making a beverage composition, the method comprising:

• providing water with an ion profile;
• adding at least one ionic compound to the water;
• and
• adding collagen protein to the water in an amount of about 6 to about 40 grams per liter;
• pre-heating the beverage composition to a temperature of about 40 to about 120 degrees Celsius;
• steam injecting the beverage composition to raise a temperature of the beverage composition to about 120 to about 170 degrees Celsius for about 1 to about 11 seconds;
• and
• cooling the beverage composition to about 18 to about 25 degrees Celsius;
• wherein the beverage composition is substantially free of a food acid;
• wherein the beverage composition has a pH of about 4.6 to about 10.0;
• and
• wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method;
• and
• wherein the beverage composition has a stable shelf life at a temperature of about 20 to about 25 degrees Celsius wherein the at least one ionic compound is a chelating agent, and wherein the chelating agent is trisodium citrate added in an amount of about 0.1 to about 0.5 milligrams per milliliter.

A beverage composition for human, animal, or other organism consumption comprising:

• water;
• and
• collagen protein in an amount of about 6 to about 40 grams per liter;
• wherein the beverage composition has a pH of about 4.6 to about 10.0;
• wherein the beverage composition is substantially free of a food acid;
• wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method;
• wherein the beverage composition has a stable shelf life at a temperature of about 20 to about 25 degrees Celsius for at least 4 months;
• and
• wherein the beverage composition is made by:
• pre-heating the beverage composition to a temperature of about 40 to about 120 degrees Celsius;
• steam injecting the beverage composition to raise a temperature of the beverage composition to about 120 to about 170 degrees Celsius for about 1 to about 11 seconds;
• and
• cooling the beverage composition to about 18 to;
• wherein the beverage composition further comprises about 5 to about 400 milligrams per liter of a chelating agent, and wherein the chelating agent is trisodium citrate.