Ready-to-drink beverages with improved texture by controlled protein aggregation

摘要

The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.