4,309,417
`{:1}
`[191
`United States Patent
`
`Staples
`[45]
`Jan. 5, 1982
`
`NI
`:gegjibéggmlfifiln ISOTO C
`[54]
`Inventor:
`Lorna C. Staples. Teaneck, NJ.
`[75]
`[73] Assignee:
`Stanfier Chemical Company,
`Wfitport, Conn.
`
`[21} Appl. No.: 168,220
`[22] Filed:
`Jul. 10’ 1980
`[51]
`Int. Cl.3
`A61K 33/42;A61K 37/00
`
`[52] US. Cl. ................................. 424/128; 424/153;
`424/177; 426/533; 426/590; 426/648
`[58] Field of Search ....................... 424/127, 123, 153;
`426/583, 643, 590
`_
`
`.
`References Cited
`U.S. PATENT DOCUMENTS
`.... 424/153
`3,821,368 6mm Reynolds
`
`426/583
`3.949.098 4/1976 Banger:
`4,200,662 4/1980 Scibelli ................................ 426/583
`
`[56]
`
`OTHER PUBLICATIONS
`gigolztsnger et 31.. Food Technology. Feb. 1973' pp.
`Balakian, Medical Times, vol. 99, No. 9 (Sep. 1971), pp.
`207. 203 & 209.
`
`Primary Examiner—Sam Rosen
`Attorney, Agent. or Firm—-Pau[ J. Juettner
`[57]
`ABSTRACT
`A beverage comprising sodium ions, 21 sweetener and a
`protein which in liquid form provides from about 10 to
`about 50 nfilIiequivalents/Iiter sodium ions, from about
`0.25% to about 10% by weight protein and an osmolar-
`ity of from about 140 to about 375 mOs/kg. The pre-
`ferred protein is derived from whey protein concentrate
`and most of the electrolytes needed in the beverage are
`PYOVided by the Whey Prom“ “Once“tfate-
`
`5 Claims, No Drawings
`
`USPIabs EXHIBIT 1006
`
`USPlabs EXHIBIT 1006
`
`

`

`1
`
`4,309,41?
`
`PROTEIN FORTIFIED ISOTONIC BEVERAGES
`
`The present invention relates to new beverage com~
`positions adapted to rapidly replace body fluids and
`electrolytes {salts} as well as any protein expended dur-
`ing periods of strenuous activity.
`It is well known that water and some currently avail-
`able flavored beverages do not quickly replace water
`and salts lost during strenuous activity. Water is not
`rapidly absorbed into the blood stream from the gastro-
`intestinal tract. Water can cause cramps and nausea.
`Most currently available flavored beverages do not
`contain the necessary salts needed to replace the salts
`lost during strenuous work or activity, nor are they
`adapted in rapidly replacing fluids.
`Various beverages have been formulated which have,
`as their object,
`the speedy replacement of salts and
`fluids lost during activity. These beverages generally
`contain sodium ions, potassium ions, chloride ions,
`phosphate ions, sugars and flavors. Beverages of this
`type are disclosed in Canadian Patent No. 896,486 and
`British Patent Nos. 1,541,461 and 1,252,731.
`An important characteristic of the beverages is the
`tonicity or the osmolarity of the beverages. Tonicity is
`a measure of the osmotic pressure of a solution relative
`to the osmotic pressure of the blood fluids. An isotonic
`solution is a solution of the same tonicity or osmotic
`pressure as a normal saline solution and. therefore, of
`the same tonicity as blood serum. A hypertonic solution
`is a solution of greater tonicity than an isotonic solution
`whereas the hypotonic solution is a solution of lower
`tonicity. British Patent No. 1,541,461 indicates that
`hypotonic beverages with an osmolarity of from 80 to
`about 200 tnOs/kg are most effective for replacing bod»
`ily fluids. Canadian Patent No. 896,486 claims a bever-
`age with an osmolarity of 140—440 mOs/kg. This covers
`the range of hypo {80-100 mOs/kg),
`iso (201400
`mOs/kg) and hypertonic (301440 mOs/kg) beverages.
`A solution that has 1/1000 of an osmol dissolved per
`kilogram has a concentration of l milliosmol per kilo-
`gram. An osmol is the number of particles in 1 gram
`molecular weight of undissociated solute.
`It is also known that carbohydrates are the primary
`fuel for muscular exercise in man. Proteins and fats are
`indirect fuels. Protein either supplies amino acids for
`tissue synthesis or supplies fuel for energy requiring
`processes during periods of nitrogen acquisition. 1f car-
`bohydrates are not available in foods. the fuel must be
`made by the body from those materials which are in the
`diet. The great demand for fuel accompanying muscular
`exercise may rapidly exhaust carbohydrate stores evi—
`denccd by a decrease in glycogen in liver andmuscles.
`If exercise is sufficiently severe and prolonged, abnor-
`mal lowering of the blood-sugar level may result. These
`phenomena are accompanied by increased breakdown
`of body protein (excreted as nitrogen in the urine). See
`Clinical Nutrition, edited by N. Jolliffe, M. D. et a1.
`Paul B. Hoeber, Inc. (1950) at pages 215 and 216.
`Amino acids are lost in sweat. With exertion and long-
`continued sweat volume, amino acid loss may be signifi—
`cant, particularly if proteins of poor biological quality
`are consumed and if adaptation to climate does not
`reduce loss. Modern Nutrition in Health and Disease,
`M. Wohl et al., Lea E. Febiger -Philadelphia, 1955, at
`page 963.
`The hypotonic and isotonic beverage systems of the
`prior art are concerned solely with the replacement of
`
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`2
`salts lost through evaporation and sugars used as fuel
`during strenuous activity. The hypotonic and isotonic
`beverages presently available are, additionally, known
`to suffer from poor taste. None of these beverages re—
`place protein used for energy rather than tissue building
`during the activity.
`SUMMARY OF THE INVENTION
`
`In accordance with the present invention, a beverage
`composition is provided comprising sodium ions, a
`sweetener and a protein, said composition when dis-
`solved in a liquid providing a fluid having from about 10
`to about 50 milliequivalents/liter sodium ion,
`from
`about 0.25% to about 10% by weight protein, and an
`osmolarity of from about 140 to about 375 mOs/kg. The
`beverages of the invention provide the proper osmolar-
`ity for the rapid replenishment of fluids and electrolytes
`lost during strenuousactivity as well as providing pro-
`tein diverted from tissue formation while improving the
`palatibility of the beverage.
`
`DETAILED DESCRIPTION OF THE PRESENT
`INVENTION
`
`- The important aspect of the present invention is main-
`taining the osmolarity of the beverage within the range
`of from about 140 to about 375 mOs/kg in order to
`provide solutions which will rapidly empty from the
`stomach into the blood stream to provide needed elec-
`trolytes and fluid (water) to the system. A preferred
`osmolarity ranges from about 201 to about 300 mOs/kg.
`These osmolarities can be obtained by controlling the
`ratio of ingredients and specifically the amount of elec-
`trolytes that are included in the beverages of the inven-
`tion. Control of osmolarity is also obtained by limiting
`the amount of sweetening agents added to such mix-
`tures.
`
`The sodium ions are advantageously provided by
`using a non-toxic readily available sodium salt, such as
`the chloride, carbonate, bicarbonate, citrate, phosphate,
`hydrogen phosphate, tartrate, benzoate and the like or a
`combination thereof. The sodium ion is preferably pres-
`ent in an amount in the range of from about 10 to about
`35 and preferably from about 20 to about 30 milliequiva-
`lents per liter. The beverage composition of the present
`invention can also contain potassium ions, advanta-
`geously obtained from a suitable salt such as the chlo-
`ride, bicarbonate, citrate. phosphate, hydrogen phos-
`phate, tartrate, sorbate and the like or a combination
`thereof. The potassium ion is preferably present in an
`amount ranging from about 0.5 to about 20 and prefera-
`bly from about 5 to about 10 milliequivalents per liter.
`It is also preferred that chloride ions are present in an
`amount ranging from about 10 to about 35 milliequiva-
`lents per liter. The chloride ions can be provided by any
`nonstoxic water soluble salt such as sodium chloride and
`potassium chloride. It is also preferred that phosphate
`ions in the range of from about one to about 23 millie-
`quivalents per liter be present. These can be appropri-
`ately added utilizing any non-toxic water soluble salt
`such as the alkali metal phosphates.
`.
`The amount of these ions is based on those present in
`the final beverage. Thus, the ions can be added as part
`of a sweetening system, a preservative system, a color
`system and the like. These ions can also be added as part
`of the protein system to be discussed hereinafter. It is
`important that the amount of electrolyte be controlled
`since too much sodium ion may cause the beverage to
`have a salty taste and cause stomach irritation. Too
`
`

`

`4,309,417
`
`3
`much chloride ion or phosphate ion in the coverage can
`result in flavor problems.
`The sweetening agents which can be utilized in the
`present invention include both the natural and artificial
`Sweeteners. The natural sweeteners include sugar, such
`as glucose, sucrose, lactose, and maltose. The total con-
`centration of the natural sweeteners should range from
`one to about 75 grams per liter since greater amounts
`may have an effect on osmolarity. Part of the natural
`sweetening agents can be replaced by artificial sweeten-
`ing agents such as saccharins, such as sodium or calcium
`saccharin, cyclamatcs such as sodium or calcium cycla-
`mate, dipeptides such as aspartylphenylalanine, methyl
`ester or hexamic acid. Generally, part of the natural
`sweetening agents can be substituted with sodium or
`calcium saccharin to provide the desired sweetness
`without adversely affecting the osmolarity, although
`use of too much of the artificial sweetening agents may
`cause flavor problems. The artificial sweetening agents
`are generally present in amounts equal to from about t}
`and preferably from about 0.01 to about 0.6 grams per
`liter. The amount of sweeteners either natural, artificial
`or both depends on the sweetness and osmolarity de-
`sired.
`Other components which can be present in the bever-
`ages of the invention include such ingredients as nor-
`mally found in such beverages including acids to de-
`velop flavor and adjust pH. While the beverage can
`have any pH, it is preferred that the pH range from
`about 3 to about 7 and more preferably from about 3 to
`about 3.7. Acidic pl-l’s below 3 could have an effect on
`the stability of the protein in a bottled beverage. Liquid
`beverages can be acidified with organic or mineral
`acids, preferably fumaric and/or phosphoric. Dry pow-
`der beverages generally use organic acids. The follow-
`ing acids are illustrative of compatible acids which can
`be used in the invention: citric, phosphoric,
`lactic,
`adipic, tartaric, hexamic, fumaric, malic and the like.
`Fruit acid such as citric and the like, and phosphoric
`acids are the preferred acids. The acids are generally
`used in an amount ranging from about 0 to about 3.3
`grams per liter. Salts of the acid can also be used such as
`sodium citrate. Ascorbic acid or salts have been used to
`provide a source of vitamin C. Suitable flavoring agents
`which can be used in the invention include cola, lemon,
`lime, lemon-lime, cherry. punch, orange, grape. root
`beer, strawberry and the like. These can be included by
`means of an artificial or natural flavor system. The
`flavoring agents are generally present in amounts of at
`least 0.02% by weight or above on a weight basis of the
`liquid beverage and can be varied to suite individual
`taste.
`
`Coloring agents can also be incorporated into the
`beverage compositions of the invention. The type of
`coloring agent used is not critical as long as it is not
`toxic and approved for food use. If a beverage of turbid
`or cloudy appearance is desired clouding agents may
`also be incorporated in the beverage compositions.
`Preservatives such as sodium benzoate and!or potas-
`sium sorbate can also be used. Levels of from about 0.01
`to about 1% by weight of the liquid beverage are gener—
`ally preferred. In carbonated beverages, for example,
`sodium benzoate is preferred. In noncarbonated bever-
`ages, potassium sorbate is generally preferred.
`Sequestering agents such as ethylenediamine-tetraa-
`cetic acid and its salts such as the sodium, calcium salts
`may also be used for maintaining flavor and color. Gen-
`erally, preferred amounts are from about 5 to about 500
`
`4
`parts per million, depending on the water supply used,
`the hardness of the water, and the metal content. Usu—
`ally from about 30 to about 50 ppm. is adequate in good
`potable water.
`The protein can be derived from any animal (mam-
`mal, cold-blooded aquatic, and poultry) or plant source.
`Preferably. the protein is partially water soluble at the
`pH of the beverage and more preferably the protein is
`substantially water soluble,
`i.e.. greater than 90% by
`weight (based on the weight of the protein). Preferably
`the animal source is beef, swine, sheep and poultry. The
`protein can be an isolate from the muscle or organ por-
`tion of the animal, the blood fluid or the lacteal fluid.
`The protein can also be isolated from poultry eggs. The
`plant proteins which can be used can be obtained from
`any grain such as wheat, leaf protein such as alfalfa or
`legume source. These are illustrated by soy whey con-
`centrate and soy whey. Preferably. the animal protein is
`obtained from the blood or lacteal fluid of mammals or
`the poultry eggs. More preferably, the protein is iso-
`lated from chicken eggs and the lacteal fluid of beef.
`Most preferably. the protein is an albumin protein from
`the lacteal fluid, egg white or blood fluid. Of these the
`more preferred is partially soluble proteins obtained
`from lacteal fluids. Illustrative of the lacteal fluid is
`milk, defatted milk, non-fat dried milk, casein and its
`alkali metal or alkaline earth metal salts (sodium pre-
`ferred, potassium and calcium), whey, whey protein
`concentrate, modified whey products,
`delactosed
`whey, whey byproducts from the isolation of whey
`protein from whey and the like. The most preferred
`material for use in the present invention is whey protein
`c0ncentrate and the remainder of the invention will
`generally be discussed in connection with the specific
`material though the disclosure is applicable to all dis-
`closed proteins.
`The whey protein concentrates used in the invention
`can be prepared by various physical. techniques includ-
`ing molecular sieve fractionation (U.S. Pat. No. Re.
`27,806), Ultrafiltration (Horton, B. S. et 211., Food Tech-
`nology, Vol. 26. p. 30, 1972), Reverse Osmosis (“Frac-
`tionation and Concentration of Whey by Reverse Os-
`mosis” by Marshall, P. G., Dunkley, W. L. and Lowe,
`13., Food Technology, Vol. 22 (a), pp. 969—1968), Dialy-
`sis and Electrodialysis (Desalting by Electrodialysis, by
`Friedlander, H. 2., and Rickles, R. W., Chem. Engi-
`neering. May 23, 1966, p. 153) and the like. The pre-
`ferred technique is ultrafiltration (discussed more fully
`hereinafter). The protein can also be chemically sepa-
`rated such as by the use of phosphate (U.S. Pat. Nos.
`2,3’i'T,624 and 4,043,990) or sodium lauryl sulfate precip«
`itation (U.S. Pat. Nos. 4,029,825 and 4,058,5l0). A whey
`protein concentrate is defined as a product which has
`been treated in such a way to increase the protein con—
`tent of the dry product from its normal content of about
`11% to an increased level of about 25% protein based
`on total Kjeldahl nitrogen. Products having protein
`content ranging from about 25% to about 95%, prefera-
`bly from about 35% to about 75% and more preferably
`from about 40% to about 60% can be obtained.
`The raw cheese whey source used in preparing the
`whey protein concentrates used in the invention can be
`acid cheese whey, sweet cheese whey, or mixtures
`thereof. More particularly, the raw cheese whey can be
`cottage cheese whey, casein whey, cheddar cheese
`whey, mozzarella cheese whey, Swiss cheese whey or
`mixtures thereof. Preferably, raw cheese whey used in
`connection with the molecular sieve fractionation is a
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`

`

`5
`blend of cottage cheese whey and cheddar cheese
`whey. The preferred cheese whey for use in the ultrafil-
`tratiOn fractionation of whey is acid cheese whey.
`Effective in the invention is the whey protein concen—
`trate obtained from the ultraliltration of cheese whey.
`Ultrafiltration membranes are utilized to separate the
`high molecular weight fraction of the whey (the pro-
`tein) from the liquid and low molecular materials, i.e.,
`the lactose and ash in the whey solution. A representa-
`tive membrane cut off limit is about 20,000 molecular
`weight. The protein enriched solution is retained on the
`membrane and it is called the retentate. The water and
`low molecular weight fraction passes through the mem-
`brane and is called the permeate.
`In an illustrative method for ultraliltering cheese
`whey, an acid or cottage cheese whey concentrate con-
`taining from about 40% to about 60% and preferably
`50% :5% whey protein is prepared by neutralizing
`acid whey to a pH of6.5 with caustic. After storage, the
`pH is then adjusted to 7.2 and any solids or precipitates
`are removed by centrifugal clarification. The clarified
`liquor is then pasteurized and fed into the ultrafiltration
`membrane unit. The retentate is condensed and spray
`dried.
`The beverages of the invention can also contain cer-
`tain dried deproteinized whey byproduct solutions in
`additiori to the water-soluble proteins described above.
`These byproduct solutions can be derived from either
`acid or sweet cheese whey which has been processed to
`remove all or a part of the protein content thereof. As
`used herein, the term “whey byproducts" is particularly
`intended to include the second fraction obtained from
`the molecular sieve separation of cheese whey as de-
`scribed in U.S. Pat. No. Re. 27,806, the permeate ob-
`tained from the ultrafiltration concentration of protein
`from whey, and delactosed permeate.
`The low molecular weight second fraction is the
`material obtained by passing a partially delactosed
`cheese whey mother liquor through a bed of molecular
`sieve resin in accordance with U.S. Pat. No. Re. 27,806
`and recovering, for the purposes of this invention, the
`low molecular weight
`second fraction containing
`mainly lactose, minerals and residual protein of the
`following approximate composition:
`
`Lactose. %
`40-50
`Minerals, 9%
`15—35
`Protein (N x_ 6.38), as
`15-29
`Lactic Acid, %
`7-H}
`Citric Acid. %
`3-6
`Fat. 95:
`less than 1
`Moisture
`less‘than 5
`
`pH ss—u
`
`The solids in the permeate from the ultrafiltration
`concentration of the protein in whey can be described
`more particularly by the following typical chemical
`analysis.
`
`Lactose. %
`I’D-SCI
`Minerals. 95
`tit-15
`Protein. (N X 6.38), 96
`L8
`Lactic Acid. 9%
`—
`Citric Acid. %
`—
`Fat. %
`less than 1
`Moisture
`less than 5
`
`pH 6—?
`
`4,309.41?
`
`6
`After removing the lactose by normal lactoSe crystalli—
`zation procedures, the now delactosed permeate (DLP)
`contains about 40—45% lactose, about 25—35% ash and
`about 842% protein (TKN X 6.38). If desired, the dairy
`whey used in preparing the whey protein concentrates
`and the byproducts can be pretreated to clarify the
`whey using processes such as illustrated by that dis-
`closed in U.S. Pat. No. 3,560,219. In accordance with
`this patent, lipid is removed as a precipitate from whey
`by treating the whey solution with calcium ion at ap-
`proximately 3 neutral pH. Acid whey containing blends
`can be clarified by elevating the pH to neutral as dis-
`closed in U.S. Pat. No. 4.036.999. These byproducts can
`be used as liquids'or dried by means of a drying adju-
`vant such as starch.
`The byproducts can be used alone to prepare the
`beverage compositions of the invention if only a small
`amount of protein is desired. Because of the high salt
`content of the byproducts, the use of a sufficient amount
`to provide more protein would provide a beverage with
`too high an osmolarity.
`Since the amount and type of ions is important, rea-
`gents used in processing the whey can be selected to
`provide a proper elemental balance such as by using
`potassium hydroxide in place of sodium hydroxide. The
`protein product can be treated to remove or reduce the
`level of saits, such as by electrodialysis, to provide a
`protein product with the prOper elemental balance.
`Since the amounts of salts required in the beverage are
`known,
`the method for preparing the whey protein
`concentrate can be specifically adapted to prepare a
`product with ranges of salts in the proper ratios. For
`instance, a whey protein concentrate having about 60%
`protein can be prepared by ultrafiltration. Lactose can
`then be added to reduce the protein content to about
`50%. This has the effect of reducing the ash level in the
`whey protein concentrate. A low ash product is more
`stable to pasteurization of liquid beverages.
`As used herein,
`the term “protein” is intended to
`cover nitrogen compounds determined as protein by the
`chldahl method. Thus, peptides and amino acids are
`included in the term “protein”. Protein is intended to
`include protein salts (caseinates), protein hydrolyzates
`and protein compositions wherein some of the protein is
`non-protein nitrogen. A protein system can be a blend
`of 2 or more proteins from the same or different sources.
`A protein composition can be fortified such as by com;
`bining a highly purified protein source with an impure
`protein source.
`The protein material is used in an amount sufficient to
`provide From about 0.25% to about 10% protein based
`on total Kjeldahl nitrogen and the liquid weight of the
`beverage. Preferably, the protein is used in an amount
`ranging from about 1% to about 3%.
`In choosing the amounts and types of any of the
`above ingredients, it is to be kept in mind that these
`must be balanced to provide the desired osmolarity to
`be achieved. For example, the amount of sweetening
`agent must be limited and yet sufficient to provide a
`pleasant tasting drink in order to encourage its use. If
`excess chloride and phosphate ion is utilized, flavor
`problems may result requiring additional sweetening
`agents which may adversely affect the osmoiarity. The
`selection of a type of protein is also greatly dependent
`upon the other materials since the protein system can
`also contribute salts. Therefore, the amounts of required
`components of the mixtures of the present invention
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`

`7
`must be carefully maintained within the above limits to
`achieve the desired results.
`
`4, 309,41 7
`
`Compositions of this invention can be prepared either
`as finished still or carbonated beverages or in various
`concentrate forms such as syrups, powders, dissolvable
`still or effervescent tablets (with bicarbonate), chewable
`tablets and the like. When such concentrates and/or
`tablets are diluted and taken with a suitable amount of
`carbonated or noncarbonated water, or other such
`
`aqueous fluids as tea, coffee and the like, they provide
`the same advantages and benefits as do carbonated and
`noncarbonated liquid compositions. The compositions
`can also be mixed with various fruit juices, punches and
`the like.
`
`If the beverage is provided as a liquid, it can be pas-
`teurized as needed. It is noted that certain flavor sys-
`tems contain ingredients harmful to the stability of the
`protein containing beverage. For instance, some flavor-
`ing systems contain gum arabic which has been found to
`react immediately With the protein after pasteurizing or
`within 24 hours in a cold pack beverage causing precipi-
`tation of protein. Use of materials which can cause
`undesirable instability problems in thebeverage as pre-
`pared should be avoided.
`The mixtures of the present invention can be pre-
`pared by conventional mixing and blending techniques
`utilizing standard equipment. Components are milled to
`a suitable size and then mixed and blended in required
`amounts to form the mixtures which can be reconsti-
`tuted with water or other fluid as desired. Separate
`ingredients can be mixed into liquid systems to facilitate
`dissolving.
`The invention is exemplified further in the example
`which follows.
`
`EXAMPLE 1
`
`Isotonic beverages were prepared from the following
`formulations:
`
`
`
`% by weight
`
`
` A B
`
`Whey protein concentrate‘
`Sucrose
`Corn syrup solids (24D.E)
`Natural orange flavor
`Natural and artificial orange
`juice flavor
`Furnarie acid (cold water
`soluble)
`NaCl
`Water
`
`3.000
`4.900
`0.200
`0.043
`
`0.005
`
`--
`0.019
`91.833
`
`3.000
`4.900
`0200
`0.450
`
`—
`
`0.030
`0.0I9
`91.401
`
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`8
`—continued
`
`Bl: by weight
`B
`A
`'
`
`100.000
`100.000
`«50% protein product prepared by ultral'iltering to 60% proleén an acid whey
`filtered lo remove precipilate which has been formed by neutralizing with causlic
`and bad} blending with Iaclose to 50% protein].
`
`The beverage was prepared by mixing together all of
`the dry ingredients. The mix was dissolved in the water
`and agitated with a mechanical stirrer until all of the dry
`ingredients had gone into solution. After adjusting the
`pH to 3.5 with 85% H3P04, the beverage was bottled,
`capped and pasteurized at 75° C. for 20 minutes, the
`following nutritional information on a per serving basis
`for the beverage is as follows:
`
`
`Sewing size 240 milliliters
`1'2
`Calories
`Sodium-
`[30 milligrams
`Protein
`'30 milligrams
`Potassium
`3.9 grams
`
`The beVerage A prepared as abbve evidences an
`osmolarity of 276 m05/kg. The beverages are stable in
`liquid form with no protein precipitation. Beverage B
`would be expected to have the same osmolarity and
`stability.
`'
`'
`-
`As can be seen from the foregoing data. a stable pro—
`tein fortified isotonic beverage can be prepared from a
`whey protein concentrate. Itis particularly stressed that
`most of the electrolytms'needed in the'beverage are
`provided by the whey. protein concentrate;
`The invention is defined in the claims which follow.
`- What is claimed is:
`1. An isotonic beverage composition comprising from
`about 10 to about 50 milliequivalents/liter sodium ion,
`from about 0.5 to about 20 milliequivalents/liter potas-
`sium ion, from about 10 to about 35 milliequivalents/-
`liter chloride ion, from about
`1
`to about 28 mil-
`liequivaients/liter phosphate ion. from about 1 to about
`75 grams per liter of natural swaetener. from about 010
`about 0.6 grams per liter- of artificial sweetener and from
`about we to about 3% of a whey protein concentrate
`prepared by ultrafiltration and having from about 40%
`to about 60% protein, wherein most of the electrolytes
`are provided by said whey protein concentrate, and Said
`composition having an osmolarity of from about [40 to
`about 375 mOs/kg.
`'
`2. The composition as recited in claim 1 wherein said
`sodium ions are present in amounts ranging from about
`20 to about 30 milliequivalents/liter.
`3. The composition as recited in claim 1 wherein said
`potassium ions are present in amounts ranging from
`about 5 to about 10 milliequivalents/liter.
`4. The beverage as recited in claim 1 wherein the pH
`of the beverage ranges from about 3 to about 7.
`5. The beverage as recited in claim 4 wherein the pH
`of the beverage ranges from about 3 to about 3.7.
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