Importance

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Abstract

A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt. % to about 98.00 wt. % water, from about 0.50 wt. % to about 35.00 wt. % protein paste, from about 0.10 wt. % to about 0.50 wt. % sodium bicarbonate, from about 0.30 wt. % to about 0.80 wt. % calcium carbonate, and from about 0.10 wt. % to about 0.80 wt. % stabilizer. The pH of the protein product is from about 7.60 to about 8.40. The protein paste may be derived from peanuts processed at a heat load of greater than 3 and less than or equal to 2000.

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First Claim