ГУДХАРТ Анна Кристина (NL),ГАРВИ Джозефин Джулия (NL),ХУБЕРИХТС Вивианн Алоисия Йоанна (NL),БАККЕР Рудольф Вильхельмус Мария (NL)
申请号：
RU2013122101/13
公开号：
RU2013122101A
申请日:
2011.10.17
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A liquid composition with an energy content of at least 0.9 kcal per ml, pH between 3.5 and 5, comprising fats, proteins, digestible carbohydrates and fruit gdea. protein content of at least 8% based on the total calories of the composition, b. the fat content is 25-50% based on the total calories of the composition, c. carbohydrate content is 35-65% based on the total calories of the composition, d. fruits are present in an amount of at least 5% by weight relative to the total weight of the composition, and wherein the composition is not yogurtom.2. The liquid composition with an energy content of at least 0.9 kcal per ml, pH between 3.5 and 5, comprising fats, proteins, digestible carbohydrates and fruit preform gdea. protein content of at least 8% based on the total calories of the composition, b. the fat content is 25-50% based on the total calories of the composition, c. content of digestible carbohydrates is 35-65%, based on the total calories of the composition, d. harvesting fruit are present in an amount of at least 5% by weight relative to the total weight of the composition and has a refractive index between 15 and 70 degrees Brix in an ingredient prior to the addition to a liquid composition wherein the composition is not yogurtom.3. A composition according to claim 1 or 2, wherein the fruit or fruit harvesting present in an amount between 10 and 25% by weight relative to the total weight kompozitsii.4. A composition according to claim 1 or 2, wherein the energy content of 1.2 kcal ml.5. A composition according to claim 1 or 2, wherein the composition further comprises kletchatku.6. A composition according to claim 1 or 2, comprising 8-15% protein based on the total caloric content of the composition,1. Жидкая композиция с энергосодержанием по меньшей мере 0,9 ккал на мл, pH между 3,5 и 5, содержащая жиры, белки, перевариваемые углеводы и фрукты, гдеa. содержание белка составляет по меньшей мере 8% относительно суммарных калорий в композиции,b. содерж
