Liquid nutritional product containing improved stabilizer composition

Abstract

The present invention is a liquid nutritional product with improved physical stability comprising: (a) a liquid nutritional mixture containing fat at a concentration sufficient to have the liquid nutritional mixture be susceptible to creaming and containing suspended minerals present at a concentration sufficient to have the liquid nutritional mixture be susceptible to sedimentation; (b) a carrageenan/microcrystalline cellulose/carboxymethyl cellulose additive composition comprising: (i) iota-carrageenan present in an amount of about 100-800 ppm of the liquid nutritional product; (ii) a mixture of microcrystalline cellulose/carboxymethyl cellulose, the mixture present in an amount of from about 600-3000 ppm of the liquid nutritional product. In a preferred embodiment, microcrystalline cellulose is present in a range of from about 1000 ppm to about 2500 ppm, while the iota-carrageenan is present in a range of from about 100 ppm to about 300.

Dependencies are inferred from the claim text.