| abstract |
A UHT processed physically stable milk composition comprises the following by weight: Milk 80-94.1% Sugar 5-10% Dried Fat Emulsion 0-10% Modified Starch 0.5-3% Iota-carrageenan 0.15-0.5% Xanthan gum 0-0.5% and either 0-0.2% locust bean gum or 0-0.2% guar gum and 0-0.5% gelatin, and optionally flavouring, colouring and sweeteners the minimum proportion of gum blend being 0.1%. |