Specific types of low pH protein-based beverages (such as soy- and/or
dairy-based types) that are properly suspended to prevent undesirable
sedimentation of such protein constituents during storage are provided.
Such beverages include a thickening system comprising bacterial cellulose
(BC) coated with different water soluble co-agents such that the BC-based
component provides a network forming structure that suspends the target
proteins and prevents any appreciable sedimentation of such proteins.
Additionally, this system is capable of improving the suspension of
acidic protein beverages fortified with insoluble calcium. The beverages
encompassed within this invention exhibit certain stability benefits
under typical storage conditions and may, depending upon the pH of the
overall system, include additives that coat the proteins to prevent, or
at least retard, aggregation of such constituent proteins when the pH
level approaches their pertinent isoelectric point.