stable homogeneous suspension without emulsifier, process for its preparation and its use in food compositions
1998
The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130 DEG C, and a thickening agent, in an aqueous medium. Said suspensions can be used in food compositions, in particular based on milk and milk derivatives.
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