| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: process of producing a stable dispersion containing at least a single, hydrophobic plant sterol and water material provides mixing a single, hydrophobic plant sterol with water material until primary dispersion formation. After that the dispersion produced with heated from approximately 24°C to approximately 57°C and homogenised under pressure gradually increasing from 0.69 MPa to approximately 100 MPa until formation of secondary dispersion of particles. During the process the size of the particle of the primary, secondary or any dispersion varies from 0.1 mkm to approximately 100 mkm. Stable dispersion viscosity of the beverage thus produced varies from 100 centiPoise to 30000 centiPoise. The composition includes stable dispersion of at least a single hydrophobic plant sterol in water material. There is at least a single plant sterol selected from among the plant sterols and stanols available. The size of particle of the (at least) single hydrophobic plant sterol varies from 0.1 mkm to approximately 30 mkm. The composition may additionally include at least a single fruit juice concentrate, productive additives that may be food emulgators, resins, starches, pectins and pectin derivatives. Besides, to a composition containing fruit juice concentrate there is water additionally admixtured in quantity sufficient for the concentrate dilution from 11° brix to approximately 13° brix. ^ EFFECT: providing for stability of the beverage during storage. ^ 32 cl, 2 dwg, 1 ex |
