Disclosed herein are shelf -stable , clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water； at least one source of EGCg in an amount sufficient to provide 200- 1700 mg/L of EGCg； and at least one source of protein in an amount sufficient to provide 25- 45 g/L of total protein. The shelf -stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization , degradation , or both epimerization and degradation during heat sterilization. In certain embodiments , the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf -stable , clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf -stable , clear liquid nutritional compositions are also disclosed herein.
