One aspect of the invention relates to a sterilized nutritional beverage product comprising: .cndot. from 0.5-8.0 wt. % protein; .cndot. from 0.1-10 wt. % of dispersed fat; .cndot. from 0.2-4.0 wt. % of starch component; .cndot. from 0.01-2.0 wt. % of fatty acid emulsifier; .cndot. from 0.01-2.5 wt. % of non-dissolved edible salt; .cndot. from 0.005-0.5 wt. % of a hydrocolloid selected from the group consisting of carrageenan, guar gum, carboxymethyl cellulose, microcrystalline cellulose and combinations thereof; .cndot. from 0-8.0 wt. % of other nutritional components; and .cndot. 70-90 wt. % water. The invention provides a sterilised nutritionally balanced beverage, which beverage exhibits excellent stability even when stored for several weeks under tropical conditions. Furthermore, despite the high content of solutes and biopolymers, said beverage produces a pleasant mouthfeel. The invention also provides a process for the manufacture of the aforementioned beverage.

 
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