ANSWER

Soy protein isolate is an ideal plant-based that is highly digestible protein for beverage application. It has good solubility which produces better beverage mouthfeel and suspension stability. It improves moisture holding and binding properties (Jideani, 2011; Jooyandeh, 2011).

Rice protein can also be incorporated into beverages as it is almost neutral with slightly typical rice protein taste.

References

Jideani, V. A. (2011). Functional Properties of Soybean Food Ingredients in Food Systems. Soybean – Biochemistry, Chemistry and Physiology, 345-366. https://doi.org/10.5772/14668

Jooyandeh, H. (2011). Soy Products as Healthy and Functional Foods. Middle-East Journal of Scientific Research, 7(1), 71-80.