The present invention relates to a protein stabilizing agent for stabilizing
a protein suspension in an aqueous acidic liquid such as a juice. The protein stabilizing
agent is comprised of a high methoxyl pectin and a propylene glycol alginate. The
present invention also includes compositions for suspension in an aqueous acidic
liquid comprising a protein material and a protein stabilizing agent that contains
a high methoxyl pectin and a propylene glycol alginate. The invention further includes
aqueous acidic protein suspensions and methods of producing such suspensions, where
the suspensions have a pH of from 3.0 to 5.5 and contain a stabilized suspension
of a protein material and a protein stabilizing agent containing a high methoxyl
pectin and a propylene glycol alginate therein.
