FIELD: food processing industry.
SUBSTANCE: claimed composition contains (%): water as continuous phase 10-65; fat phase 1-45 %; microgel particles 3-80 % stabilizing emulsifier (preferably protein) 0.1-10 5, and destabilizing emulsifier 0.01-2. Composition has elasticity modulus of 250-100000 Pa. Method for production of such composition and foodstuff containing the same also are disclosed.
EFFECT: composition of increased stability and improved flexibility.
13 cl, 2 tbl, 14 ex, 4 dwg
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