Methods for heating compositions comprising edible inclusions

A method for heating a pumpable composition comprising individually distinguishable edible inclusions comprising the steps of:

• a) providing a pumpable composition comprising from 2% to 7% (w/w) of starch, and at least 20% (w/w) individually distinguishable edible inclusions;
• b) applying a first ohmic heating treatment to the composition in a continuous ohmic heater, wherein the composition has at the end of the first ohmic heating treatment a temperature ranging from 60° C. to 95° C.;
• c) applying a first holding step to the composition in the absence of ohmic heating, wherein the temperature of the composition at the end of the first holding step is at most 5° C. lower compared to the temperature of the composition at the end of the first ohmic heating treatment;
• d) applying a second ohmic heating treatment to the composition in a continuous ohmic heater, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C. and wherein the temperature of the composition at the end of the second ohmic heating treatment is at least 5° C. higher compared to the temperature of the composition at the end of the first ohmic heating treatment;
• and
• e) applying a second holding step to the composition in the absence of ohmic heating, wherein the temperature of the composition at the end of the second holding step is at most 5° C. lower compared to the temperature of the composition at the end of the second ohmic heating treatment;
• wherein steps a) to e) are performed as a continuous process with an initial back pressure of at least 4 bar.