FIELD: food industry.
SUBSTANCE: use of one or more chelating agents selected from group consisting of phosphoric acid, citric acid, soluble salts of phosphate, soluble salt citrate or mixture of above substances in amount from 1 up to 120 mEq/l-1, allows to control viscosity and transparency of aqueous composition of micellar casein, including from 6 to 20 g/100 ml of micellar casein and having pH from approximately 6 to 8 independently from each other. Reflected liquid nutritional compositions, including micellar protein and chelating agent and application of said compositions in method of providing nutrition to human.
EFFECT: invention allows to control viscosity, transparency and level of phosphates in enteral nutritional compositions, including micellar casein.
18 cl, 8 dwg
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