Liquid sterilized food composition and process for making same

Abstract

The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and whey protein in an amount of about 4 to 10% by weight, wherein the compositions are suitable for making heat-set gelled food products. The invention also relates to a process for making such compositions by preparing an acid phase of an acid, the whey protein and water; preparing a neutral phase of the milk, sugar, egg and cream components; sterilizing the acid phase and neutral phase separately from one another; and then combining the sterilized acid phase and the sterilized neutral phase to obtain the compositions.

Dependencies are inferred from the claim text.