A process for preventing the passage of water

Disclosed are a method for preventing the passage of water from a water-containing foodstuffs in a particle (1), a particles (1) for joint consumption with a food containing water and a fruit preparation for joint consumption with a dairy product. In order to reduce the requirements for the storage of water-absorbing particles (1) it is proposed that the particles (1) are completely coated with fat in the food product prior to the introduction, or respectively that the particles (1) having a closed fat shell. a fruit preparation with such particles (1) is proposed further to place.