| 摘要 |
A shakable, edible composition comprises a continuous aqueous phase having stably suspended first oil droplets. A second oil phase normally forms an upper layer contiguous with the continuous aqueous phase when the composition stands in a container, but the second oil phase is dispersible into the aqueous phase as second oil droplets upon sufficient shaking. The stably dispersed first oil droplets increase the ease of mixing the second oil phase with the aqueous phase and can provide improved organoleptic characteristics for compositions of the invention.
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