The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.

The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.

A thermosterilized enteral nutritional composition comprises, per 100 ml of composition, between 8 and 14 g of total proteins, 200 to 350 kcal, the total proteins comprising a quantity of caseinates that is higher than or equal to 55% of the total protein weight of the composition, a quantity of serum proteins that is lower than or equal to 30% of the total protein weight of the composition, and a quantity of caseins that is lower than or equal to 30% of the total protein weight of the composition, the weight ratio of the caseinates to the caseins being higher than or equal to 70/30.

A thermosterilized enteral nutritional composition comprises, per 100 ml of composition, between 8 and 14 g of total proteins, 200 to 350 kcal, the total proteins comprising a quantity of caseinates that is higher than or equal to 55% of the total protein weight of the composition, a quantity of serum proteins that is lower than or equal to 30% of the total protein weight of the composition, and a quantity of caseins that is lower than or equal to 30% of the total protein weight of the composition, the weight ratio of the caseinates to the caseins being higher than or equal to 70/30.

The present invention is directed to a heat sterilized composition comprising a protein source in an amount of 1 to 20% by weight of the composition, said protein source containing whey protein and at least one component selected from; (i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition, and/or (ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition, and/or (iii) a citrate component in an amount of 0.07% to 5% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized composition which comprises a protein source in an amount of 1 to 20% by weight based on the weight of the composition, said protein source containing whey protein, the process comprising at least the following steps: heating at a sterilisation temperature at a pH of 5.5 to 9.5 an aqueous solution of a protein source as defined herein. Finally, the invention concerns the use of whey protein and at least one component as described for the heat sterilized composition, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition.

The present invention is directed to a heat sterilized composition comprising a protein source in an amount of 1 to 20% by weight of the composition, said protein source containing whey protein and at least one component selected from; (i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition, and/or (ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition, and/or (iii) a citrate component in an amount of 0.07% to 5% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized composition which comprises a protein source in an amount of 1 to 20% by weight based on the weight of the composition, said protein source containing whey protein, the process comprising at least the following steps: heating at a sterilisation temperature at a pH of 5.5 to 9.5 an aqueous solution of a protein source as defined herein. Finally, the invention concerns the use of whey protein and at least one component as described for the heat sterilized composition, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A processing apparatus that includes: a pump; a microwave chamber; and at least one solid-state radio frequency source. The pump pumps a diary product through the microwave chamber; the solid-state radio frequency source includes one or more antennas and/or waveguides; the processing apparatus has a sensor and a control system, the sensor is configured to measure at least one property of the dairy product and at least one property of radiation reflected from the diary product, and a signal from the sensor is utilized by the control system to control the solid-state radio frequency source; a chamber is arranged between the microwave chamber and the solid-state radio frequency source so that the solid-state radio frequency source is free from contacting a wall of the microwave chamber, the chamber is cooled by a cooling unit that is configured to cool the radio frequency source.

A processing apparatus that includes: a pump; a microwave chamber; and at least one solid-state radio frequency source. The pump pumps a diary product through the microwave chamber; the solid-state radio frequency source includes one or more antennas and/or waveguides; the processing apparatus has a sensor and a control system, the sensor is configured to measure at least one property of the dairy product and at least one property of radiation reflected from the diary product, and a signal from the sensor is utilized by the control system to control the solid-state radio frequency source; a chamber is arranged between the microwave chamber and the solid-state radio frequency source so that the solid-state radio frequency source is free from contacting a wall of the microwave chamber, the chamber is cooled by a cooling unit that is configured to cool the radio frequency source.