| 摘要 |
The invention relates to a method for producing a foodstuff that contains a fat carrier (7, 9), a stabiliser or a gelatinising agent (1) and a solvent (2, 2') for the stabiliser or gelatinising agent (1), said fat carrier (7, 9) containing vegetable fat fractions (9). According to said method, the stabiliser or gelatinising agent (1) is dissolved in a solvent (2, 2') that has been preferably heated and this mixture (1, 2, 2') is subsequently left to swell in its heated state, before being added to the fat carrier (7, 9). The fat fractions (9) of the fat carrier (7, 9) are added in liquid form, have a solid consistency at ambient temperature and are heated to a temperature that is between 2 % and 20 %, preferably 10 % higher than the melting point, before being added to the mixture containing the solvent (2,2') and the stabiliser or the gelatinising agent (1). |
