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Table 2
Ingredients used in the test beverages (g/portion)
	Cas	Cas-TG	Wh
Protein powder (g)	33.15^*	34.05^†	32.26^‡
Glucose (g)^§	40.0	40.0	40.0
Aroma (g)^║	4.0	4.0	4.0
¹³ C acetic acid (mg)^¶	50	50	50
Water up to 500 g

Cas, caseinate; Cas-TG, transglutaminase treated Cas; Wh, whey protein.

^*Non-enzyme-treated sodium caseinate powder prepared for the study, composition: 86.3% protein from sodium caseinate, 6.1% maltodextrin + lactose (from TG and sodium caseinate powder), 3.8% ash, 2.9% moisture, 0.8% fat, 0.06% TG-enzyme (inactivated), DMV International, Veghel, The Netherlands.

^†TG-treated sodium caseinate powder prepared for the study, composition: 84.0% sodium caseinate, 5.0% maltodextrin + lactose (from TG powder), 5.5% moisture, 3.7% ash, 0.8% fat, 0.06% TG-enzyme.

^‡Whey protein isolate (mainly beta-lactoglobulin), BiPRO®, composition: 92.9% protein, 5% moisture, 1.9% ash, 0.4% fat and 0.5% lactose, Davisco Foods International, Inc., USA.

^§Anhydrous glucose, composition 100% dextrose anhydre CF, moisture 0.5%, Oriola, Espoo, Finland.

^║Orange aroma, Spice Aroma Finland Ky, Kuopio, Finland.

^¶13 C labeled acetic acid for measuring gastric emptying, Wagner Analysen Technik GmbH, Bremen, Germany.

Juvonen et al. Nutrition Journal 2012 11:35 doi:10.1186/1475-2891-11-35

Table 2