Abstract: The invention relates to a composition for inactivating yeasts or molds in a soft drink comprising calcium ions, characterized in that the composition further comprises a yeast and/or mold inactivation agent selected from a naturally occurring sugar mono fatty acid ester or glycerol mono fatty acid ester, a naturally occurring aliphatic or aromatic organic acid having at least 8 carbon atoms or lactylate ester thereof, or aliphatic or aromatic aldehyde, chitosan, chitin, adipic acid, caproic acid, benzethonium chloride and benzethonium chloride-containing compounds, said composition having a total yeast count <1 cfu/mL. The composition may further contain a preservative.

Abstract: The present invention relates to a thin mouthfeel, calcium-fortified, beverage to be used to provide dietary calcium supplementation. Said thin mouthfeel calcium-fortified beverage has been calcium-fortified by means of a calcium (lactate) gluconate citrate. It has been found that calcium (lactate) gluconate citrate has a high dissolution rate, a very good taste and sufficient solubility for use in thin mouthfeel beverages. It even performs well as a calcium source in calcium-fortified waters and enhanced (near) water beverages in which the taste requirements are even more demanding than in normal soft drinks. The invention is also directed to calcium-fortified water and enhanced (near) water beverage comprising calcium (lactate) gluconate citrate.

Abstract: The present invention relates to a calcium-fortified, protein-based beverage to be used to provide dietary calcium supplementation. To this end, the present invention is directed to a calcium-fortified protein-based beverage characterized in that the beverage is calcium-fortified by means of a calcium (lactate) gluconate citrate. Within the context of the present invention protein-based beverage is defined as any beverage containing more than four or more grams of protein per serving and includes both beverages based on cow's milk, as well as on soy milk. The beverage according to the invention provides a bioavailable source of calcium and excellent solubility without negatively affecting taste, texture and protein stability. It was found that, in contrast to other conventional calcium salts, the calcium (lactate) gluconate citrate causes less denaturalization of the proteins.