Acidic beta-lactoglobulin beverage preparation

The packaged, heat-treated beverage preparation according to any of the preceding claims wherein the protein fraction of the beverage preparation has an intrinsic tryptophan fluorescence emission ratio (1330 nm/1350 nm) of at least 1.11.

The packaged, heat-treated beverage preparation according to any of the preceding claims wherein the protein fraction of the beverage preparation has an intrinsic tryptophan fluorescence emission ratio (1330 nm/1350 nm) of less than 1.11.

The packaged, heat-treated beverage preparation according to any of the preceding claims, wherein the protein fraction has a degree of protein denaturation of at most 10%.

The packaged, heat-treated beverage preparation according to any of the preceding claims, wherein the beverage preparation has a degree of protein denaturation of at most 10%.

The packaged, heat-treated beverage preparation according to any of the preceding claims having a pH in the range of 3.0-4.3.

The packaged, heat-treated beverage preparation according to any of the preceding claims wherein the protein fraction of the beverage preparation has a colour value delta b* in the range of −0.10 to +0.51 at the CIELAB colour scale, wherein delta b*=bsample standardized to 6.0 w/w % protein*−bdemin. water*, measured at room temperature.

The packaged, heat-treated beverage preparation according to any of the preceding claims, wherein the beverage preparation has a colour value delta b* in the range of −0.10 to +0.51 at the CIELAB colour scale, wherein delta b*=bsample standardized to 6.0 w/w % protein*−bdemin. water*, measured at room temperature.

The packaged, heat-treated beverage preparation according to any of the preceding claims, wherein the sum of the amounts of Na, K, Mg and Ca is at most 750 mM.

The packaged, heat-treated beverage preparation according to any of the preceding claims having a turbidity of at most 200 NTU.

The packaged, heat-treated beverage preparation according to any of the preceding claims having a turbidity of more than 200 NTU.

The packaged, heat-treated beverage preparation according to any of the preceding claims wherein the protein fraction contains at most 15% insoluble matter after centrifugation at 3000 g for 5 minutes.

The packaged, heat-treated beverage preparation according to any of the preceding claims having a viscosity of at most 200 cP centipoise, measured at 22 degrees Celsius at a shear rate of 100/s.

The packaged, heat-treated beverage preparation according to any of the preceding claims wherein the beverage preparation does not comprise any antiaggregant.

The packaged, heat-treated beverage preparation according to any of the preceding claims comprising a total amount of protein of 4.0 to 35% w/w relative to the weight of the beverage, preferably 4.0 to 30% w/w.

The packaged, heat-treated beverage preparation according to any of the preceding claims furthermore comprising carbohydrate in a range between 0 to 95% of the total energy content of the preparation.

The packaged, heat-treated beverage preparation according to any of the preceding claims furthermore having a lipid content between 0 to 60% of the total energy content of the preparation

The packaged, heat-treated beverage preparation according to any of the preceding claims wherein each main non-BLG whey protein is present in a weight percentage relative to total protein which is at most 20% of its weight percentage relative to total protein in a standard whey protein concentrate from sweet whey, preferably at most 15%, more preferably at most 10%, even more preferably at most 6%, most preferably at most 4%.

The packaged, heat-treated beverage preparation according to any of the preceding claims comprises a BLG isolate.

Use of a protein solution comprising a total amount of protein of 2 to 45% w/w relative to the weight of the solution, wherein at least 85 w/w % of the protein is BLG for controlling the turbidity of a heat-treated acidic beverage preparation having a pH in the range of 2.0-4.7.

Use of a protein solution comprising a total amount of protein of 2 to 45% w/w relative to the weight of the solution, wherein at least 85 w/w % of the protein is BLG for controlling the astringency of a heat-treated acidic beverage preparation having a pH in the range of 2.0-4.7.