A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.柑橘果汁、特にオレンジ果汁、又は柑橘果汁含有飲料のタンパク質強化を、果汁又は飲料の分離及び果汁又は飲料の上に清澄な又はほとんど清澄な液層の急速な発生を伴うことなく実施できる組成物であって、約4.4未満の酸性pH値で水に完全に可溶で、水溶液中で熱安定性の、タンパク質含量が少なくとも約60wt%(N×6.25)、好ましくは少なくとも約90wt%、及び好ましくは少なくとも約100wt%である大豆タンパク質製品並びに少なくとも1種のカルシウム塩及び少なくとも1種の有機酸のうち少なくとも1種を含む、組成物。
