abstract |
The present invention describes a method for enhancing the transparency and / or stability properties of a protein-containing liquid or gel, comprising the step of subjecting the liquid or gel to a pressure treatment of 100 Mpa or higher. Preferred proteins useful in the present invention are whey protein isolate and whey protein concentrate. The methods of the invention can be used to improve the transparency and / or stability properties of fruit juices, vegetable juices, protein concentrates, and protein syrups. |