Production of soluble protein solutions from soy ("s701" cip)

Abstract

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

1 .- 16 . (canceled) 
     
     
         17 . A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is substantially completely soluble in an aqueous medium at a pH of about 7 to about 8. 
     
     
         18 . An aqueous solution with a near neutral pH, preferably in the range of about 6 to about 8, having dissolved therein the soy product of claim  1 . 
     
     
         19 . The aqueous solution of claim  2  which is a beverage. 
     
     
         20 . The aqueous solution of claim  2  which is incorporated in the manufacture of a dairy analogue or a product that is a dairy/soy blend. 
     
     
         21 . The aqueous solution of claim  2  which is heat stable. 
     
     
         22 . The aqueous solution of claim  2  which is transparent at a pH of about 7.5 to about 8. 
     
     
         23 .- 93 . (canceled)