VERFAHREN ZUM VERHINDERN DES ÜBERTRITTS VON WASSER ZWISCHEN NAHRUNGSMITTEL-KOMPONENTEN

摘要

A food particle (1) forms part of a semi-finished food mixture also containing water. The particle has a closed fat sheath. The sheath is derived from vegetable oils and has a melting point close to that of cocoa butter. The particle has a porous structure. The semi-finished food product is processed fruit consumed with a dairy product.