Identifying the potential of ovalbumin and its' hydrolysates to be used in a liquid food system to develop functional beverages.

Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, and vanilla and pasteurized at 56.