Abstract:
Processes for preparing a powdered nutritional composition comprise dry blending protein, fat, and carbohydrate, micronizing the resultant mixture to provide 99% of particles with a size less than about 50 micrometers, and agglomerating the micronized powder to form agglomerates. Powdered nutritional compositions are produced by the processes of dry blending, micronizing, and agglomerating.
Abstract:
Disclosed are stabilized liquid nutritional compositions, including stabilized infant formulas, which comprise a first insoluble calcium salt, a second insoluble calcium salt and an emulsifier. The first insoluble calcium salt and the second insoluble calcium salt have different average particle sizes. The stabilized nutritional liquids are stable emulsions with good mineral suspension. Methods of manufacturing the stabilized liquid nutritional compositions are also disclosed.