Abstract: Aseptic filling and sealing of packages with a food product is carried out in compartments which contain an atmosphere of sterile air and which contain devices for filling and sealing packages and a transporter device for transporting the packages through the compartments for the filling and sealing operations. Headspace sterile air is removed and displaced from the packages by injection of nitrogen into the packages from a nozzle which is at a fixed position and which directs the nitrogen at an angle with reference to a vertical perpendicular to the horizontal package transport direction and counter to the transport direction.

Abstract: Water-insoluble salts are sterilized by heating them in suspension in water together with xanthum gum or carboxymethyl cellulose which is added for improving the homogeneity and stability of the salt suspension during heating. The salts are suspended in water and the gum or cellulose is added to the suspension which is heated to a temperature of from 120.degree. C. to 150.degree. C. for sterilizing it. The sterilized suspension may be utilized to improve the nutritional qualities of products and as a coagulating agent in sterilized products including milk, dietetic products and tofu and is particularly useful for aseptically packaged products.