| 摘要 |
Pourable food product consisting of a lipid matrix containing stably dispersed particles having a size of at least one micron and a density which is 0-25% higher or lower than the density of the lipid, which lipid comprises 95-99.9 wt. % of a liquid lipid, at least 0.1 wt. % but less than 1 wt. % of a crystallized lipid and 0-4.9 wt. % of non-lipid material, percentages calculated on the matrix weight, where the matrix is characterized by a translucency of at least 55%. A process for its preparation comprises the steps: selecting a liquid lipid and a solid lipid which is able to form a crystal lattice in the liquid lipid, heating a mixture of the liquid lipid and at least 0.1 wt. %, but less than 1 wt. % of the solid lipid until the solid lipid has been fully dissolved or liquefied, fast cooling the liquefied lipid mixture under strong shear conditions from 60° C. down to 0°-5° C. within 2 minutes, allowing the cooled mixture to crystallize at 0°-5° C. under quiescent conditions for at least 1 hour, preferably for at least 24 hours, resulting in a translucent matrix, admixing to the matrix 0.1-30 wt. % of particles, the percentage calculated on final product, while gently stirring until the particles are evenly distributed. |
