FIELD: food industry.
SUBSTANCE: invention relates to nutritional compositions for infants. The method for production of an infant nutritional composition with decreased sodium content includes the following stages: the first suspension preparation, the first suspension containing water and dry ingredients; the first suspension heating up to nearly 170°F - nearly 200°F; the first suspension cooling to nearly 50°F - nearly 100°F; the second suspension addition to the first one for the nutritional composition formation and the nutritional composition packing. The second suspension contains at least cold water and a calcium chloride source. The calcium chloride source is present in an amount of nearly 0.1 wt % - nearly 1.0 wt %. The dry ingredients include a food component chosen from the group consisting of meat, beans, cheese, yoghurt, groats, pasta products, fruit, vegetables or their combinations. Additionally, one proposes a method for reduction of sodium consumption by infants at an age of 1 - 4 years; the method envisages provision with a nutritional composition including sodium in an amount equal to or lower than 200 mg per 100 kcal of the nutritional composition.
EFFECT: invention allows to produce infant compositions with desirable sodium content degrees combined with the product acceptable taste properties achievement.
15 cl, 6 dwg, 8 tbl, 6 ex
