Et termoreversibelt fødevareprodukt

摘要

The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room temperature. The invention has a particular application to a bi- or multi-layered beverage food product, in particular a cream liqueur. The invention provides a beverage food product whose top layer comprises less than 70% (w/w) water. This overcomes a prior art problem of color migration between layers.