FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a thermally treated liquid enteral food composition. The composition contains 10 - 20 g of proteins per 100 ml of the composition wherein at least 70% of the said proteins are represented by micellar casein; the total quantity of monovalent metal ions accounts for at least 25 mg/g of proteins. The invention relates to the composition production method where water solution of proteins is evaporated. The invention relates to a method for alimentation of people, for example, senior persons suffering from specified deceases. The invention relates to simultaneous or sequential usage of micellar casein during the liquid enteral food composition production. The invention relates to a thermally treated semi-solid enteral food composition produced by way of addition of a thickener or a jellying agent to the said liquid enteral composition.
EFFECT: composition has a high content of proteins and low viscosity, is stable during thermal treatment and storage, easily consumed orally and introduced through the pipe.
25 cl, 2 tbl
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