Ingredients Usage level (%) Usage level (%) Water - 77.40 Fructose 76.64 6.00 WPI 20.00 - WPC-80 - 3.90 Maltodextrin - 11.00 Lemon/lime Flavor 1.10 - Citric acid anhydrous 0.65 1.00 Sodium chloride 0.50 - Sodium citrate 0.50 0.06 Mono potassium Phosphate 0.40 - Sodium benzoate 0.10 - Flavor color - 0.64 Blue color 0.06 - Yellow color 0.04 - Antifoam agent 0.01 - Total 100.00 100.00 Procedure Blend all dry ingredients well. Disperse18% of dry blend into 82% water, stirring until fully hydrated. Using phosphoric acid (25% solution) adjust pH to 2.85–3.0. Cold-fill bottles and pasteurize to 88°C. Add water to a batch mixing tank at15°C to 25°C. With good agitation, add WPC-80, hydrate for 15–30 min. Mix in fructose, maltodextrin and sodium citrate with good agitation. Add flavor and color, hydrate for10 min. Adjust to pH 3.5 using a 50% acid solution with continuous mixing. Heat it to 80°C–85°C for 15–30 s. Hot-fill the containers followed by immediate cooling.

Table 5: Formulations of sports drink.