A THERMOREVERSIBLE FOOD PRODUCT

摘要

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