There is provided an acidic vegetable protein beverage containing a legumes-derived water-soluble polysaccharide, a divalent cation, and a vegetable protein. There is also provided a protein dispersion stabilizer for an acidic vegetable protein beverage, containing a legumes-derived water-soluble polysaccharide and a divalent cation. There is further provided a production method of an acidic vegetable protein beverage, including adding a legumes-derived water-soluble polysaccharide and a divalent cation.

Keywords
FOOD ADDITIVES LEGUMES SOFT DRINKS SOY BEVERAGES PLANT BEVERAGES LEGUMES FOOD ENRICHMENT MILK SUBSTITUTES VEGETABLE PRODUCTS FOODS INGREDIENTS PROTEINS SOY PROTEINS VEGETABLE PROTEINS CELLULOSES LACTOSE LEGUMES PROCESSING ACIDIFICATION
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