Stabilizing a complex mix of proteins with carrageenan or cellulose gel
Many of today's protein beverages have customized amino acid profiles, making it easier to incorporate protein amounts higher than those found in liquid cows milk while also achieving certain sensory quality. These protein sources could be from whey protein concentrate (WPC), whey protein isolate (WPI), skim milk powder (SMP), milk protein concentrate (MPC), milk protein isolate (MPI) and caseinate (sodium or calcium). Soy protein may also be used in high-protein beverages when the protein is lower than 4.5%.