GELATINE UND STÄRKE ENTHALTENDES NAHRUNGSMITTEL

摘要

Preparation of a product involves heating a non-gelled, viscous aqueous phase comprising (wt.%): fat (1 - 30), protein (0.5 - 6), modified starch (0.5 - 5) and gelatin (0.3 - 2.5) to gelatinize modified starch; treating this gelatinized starch with shear forces so that upon microscopic assessment no parts of starch granules are visible; prior to filling, stirring the shear force-treated product for at least half an hour.