Disclosed is a method of producing an acidified protein component, comprising the steps of: providing a stabilised acid component comprising an acid and an amount of a first stabiliser formulation in the form of an anionic hydrocolloid polysaccharide stabilizer gum, dissolved in water, the amount of the first stabiliser formulation being sufficient to prevent the occurrence of any unbound hydrogen ions in the stabilised acid component； providing a protein component in the form of an undenatured liquid or powder protein in micellar form and mixing the protein component with a second stabiliser formulation in the form of an anionic hydrocolloid polysaccharide stabilizer gum, dissolved in water to produce a stabilized protein component comprising stabilized protein micelles； and blending the stabilised acid component with the protein component to form the acidified protein component wherein the protein in the protein component maintains its negative charge and its micellar form after the stabilised acid component is blended with the stabilized protein component.
