# US 2023/0263192 A1 · Sports drink and methods of making same

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- Number: US 2023/0263192 A1
- Document ID: US20230263192A1
- Status: Published application
- Kind: A1
- Application number: 18/109,799
- Filed: 2023-02-14
- Published: 2023-08-24
- Earliest claimed: 2022-02-18
- Assignees: AMBA Beverage Corporation
- Applicants: AMBA Beverage Corporation
- Inventors: Babak Taheri
- Web page: https://patentgrep.com/patent/US20230263192A1

## CPC

- A23L 2/66: Proteins
- A23L 2/38: Other non-alcoholic beverages (drinks from legumes A23L11/60)
- A23L 2/39: Dry compositions
- A23L 2/52: Adding ingredients (adding preservatives A23B70/10)
- A23L 2/54: Mixing with gases
- A23L 2/56: Flavouring or bittering agents (sweeteners A23L2/60)
- A23L 2/58: Colouring agents
- A23L 2/60: Sweeteners
- A23L 2/68: Acidifying substances
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

Described and illustrated herein is an improved beverage composition and methods of making the same. The beverage composition is free of fat, is high in protein, and useful in muscle recovery after exercise.

## Claims

### Claim 1

A beverage composition comprising:
1.7% to 5% w/v of a hydrolyzed whey protein;
0.25% to 1.00% w/v of an acid;
at least one flavorant;
at least one colorant;
a carbohydrate; and
a liquid.

### Claim 2 (depends on 1)

The beverage composition of claim 1, wherein the carbohydrate is present in an amount that induces a high concentration of insulin in the bloodstream of a human consumer after the beverage is consumed.

### Claim 3 (depends on 1)

The beverage composition of claim 1, wherein the beverage composition has a fat content of approximately zero.

### Claim 4 (depends on 1)

The beverage composition of claim 1, wherein the acid is citric acid.

### Claim 5 (depends on 1)

The beverage composition of claim 1, wherein the hydrolyzed whey protein includes at least an amount of Lacprodan® HYDRO.365.

### Claim 6 (depends on 1)

The beverage composition of claim 1, wherein the beverage composition has low viscosity and clear appearance throughout the pH range.

### Claim 7 (depends on 1)

The beverage composition of claim 1, wherein the beverage composition has a low bitterness profile.

### Claim 8 (depends on 1)

The beverage composition of claim 1, wherein the carbohydrate is a sweetener.

### Claim 9 (depends on 8)

The beverage composition of claim 8, wherein the sweetener includes one or more of sucralose, sugar, sugar alcohol, stevia, allulose, or monk fruit.

### Claim 10 (depends on 1)

The beverage composition of claim 1, wherein the pH of the composition is at least 3.9.

### Claim 11 (depends on 1)

The beverage composition of claim 1, wherein the liquid is water.

### Claim 12

A method of preparing a beverage composition suitable for human consumption, the method comprising:
combining hydrolyzed whey protein with citric acid to form one or more dry ingredients;
combining liquid carbohydrate concentrate with a liquid to form one or more liquid ingredients;
mixing the one or more dry ingredients and the one or more liquid ingredients for 10-20 minutes to create a mixture;
adding flavorant and colorant to the mixture;
adjusting the pH of the mixture using an acid;
hydrating the mixture at a temperature of 0-10 degrees Celsius for at least 10-30 minutes;
carbonating the mixture at a temperature of 0-10 degrees Celsius and 0.5-0.9 bars to a carbonation of about 5 grams per liter;
heating the mixture to a temperature of 80-90 degrees Celsius for 5-15 minutes; and
cooling the mixture.

### Claim 13 (depends on 12)

The method of claim 12, wherein the mixing of the one or more dry ingredients and the one or more liquid ingredients is performed for at least 15 minutes.

### Claim 14 (depends on 12)

The method of claim 12, wherein the mixture is hydrated at a temperature of at least 5 degrees Celsius.

### Claim 15 (depends on 12)

The method of claim 12, wherein the mixture is carbonated at a temperature of at least 6 degrees Celsius.

### Claim 16 (depends on 12)

The method of claim 12, wherein the mixture is heated to a temperature of 85 degrees Celsius for at least 10 minutes.

### Claim 17 (depends on 12)

The method of claim 12, wherein the beverage composition is used for protection of the muscular system.

### Claim 18 (depends on 12)

The method of claim 12, wherein the fat content of the beverage composition is zero.

### Claim 19 (depends on 12)

The method of claim 12, wherein the acid is citric acid.

### Claim 20 (depends on 12)

The method of claim 12, wherein the carbohydrate is a sweetener.

### Claim 21 (depends on 20)

The method of claim 20, wherein the sweetener is one or more of sucralose, sugar, sugar alcohol, stevia, allulose, or monk fruit.

### Claim 22 (depends on 12)

The method of claim 12, wherein the hydrolyzed whey protein is Lacprodan® HYDRO.365 and the carbohydrate is present in an amount equal to 0.1 grams per 100 mL of beverage composition.