A Nutritional composition comprising Liquid; partially hydrolyzed protein, Fat, 0.1 to 10 g / l of an Emulsifier with a Hydrophilic lipophilic balance (HLB) - less than 5.0.1 - 10 g / l of an Emulsifier with HLB Greater 5,0,01 - 20 g / l of a low amylose Starch; method to stabilize the composition described above.

摘要

Liquid Nutritional composition comprising partially hydrolysed Proteins, Fat, 0.1 to 10 grams / litre of Emulsifier with a Hydrophilic lipophilic balance value of less than 5, 0,01 to 20 grams / litre of starch with low amylose content; and a method for Stabilizing Liquid Nutritional composition.