Considering that Brazil is the third largest soft drink producer, this industry seeks to meet the increasing consumers’ demands, developing new products that meet their basic nutritional needs and maintain sensory satisfaction. This study aimed to develop and evaluate sensorial satisfaction, of a new type of orange soft drink. Whey protein isolate(WPI) was added to this drink, then the product wasplaced in plastic bottles and stored at room temperature for ninety days. Physicochemical analyzes were conducted periodically (total soluble solids, titratable acidity, pH, dissolved CO2 volume, microbiological (mold and yeast count and total coliforms), proximate composition (moisture, protein, ashes, fat and carbohydrates), and theproduct’s sensory evaluation. A physical-chemical analysis showed pH 3.53; 11.5 °Bx and 224mg of citric acid per 100 ml of beverage asfollows the proximate composition: protein 0.501%, humidity88.9%,ashes 0.084% and carbohydrates 10.5%. No micro-organismswas detected in the product during the storage period. Sensory analysis showed good acceptability, lying between the hedonic scale“moderatelyliked" and“verysatisfied". Theresults showed the product’sstability during the 90 days of storage at room temperature. We concluded that the drink, prepared by adding whey protein isolate,is a viable alternative in order to maintain the same caloric values and providehigher nutritional value than the traditionally consumed soft drinks.