COMPOSITION OF ACIDIFIED WHEY DRINK STABILIZED WITH MANGO PEEL PECTIN

The utility model relates to a non- alcoholic acidified whey beverage using mango peel pectin as stabilizer comprising: 50 pcnt fresh whey, 18 pcnt unsweetened natural fruit juice, 6 pcnt refined sugar, 0.15 - 0.25 pcnt mango peel pectin, 0.5 pcnt glucono-delta lactone, 0.04 pcnt food color, 0.1 pcnt citric acid at 10 pcnt solution and water to make up 100 pcnt w/w formulation. The present utility model can be categorized as non-alcoholic beverage. The addition of fruit juices namely mango juice, lemon juice and orange juice to liquid whey proved to be very efficient in covering up the undesirable odor and aftertaste of fresh whey. Acidified whey drink stabilized with mango peel pectin has a shelf life of 12 months at refrigerated storage.