The present disclosure relates generally to mixing of compositions. More specifically, the present disclosure relates to methods for mixing compositions using acoustic mixing to achieve an even temperature profile in a reduced amount of time. Previously in the art, the effectiveness of known methods have been limited with respect to the consistency of the product and possible effects on particles contained within the product, in particular the consistency of the product when the product has a high viscosity value. The present disclosure advances over this by providing several advantages including, but not limited to, rapid achievement of a uniform temperature distribution during thermal processing, retention of nutrient content and organoleptic properties of the food product, and retention of particle integrity in the food product during and after mixing. The present invention discloses a method for mixing a food product, the method comprising: providing a food product acoustically mixing the food product with an acoustic mixing device while thermally processing the food product, wherein the acoustic mixing provides a rate of change in force direction in the food product of 5 Hz – 1000 Hz. This method is particularly useful in the preparation of mixed food products.
