FIELD: food products.
SUBSTANCE: method includes homogenization stages of emulsion that contains 15 to 50% of fat and 1 to 6% of protein at temperature below 60°C, heat treatment at temperature above 80°C during more than 5 minutes and acidification up to pH lower than pH of protein gelling. In first version, denaturated protein content in the total protein mass of emulsion is: less than [100-(2.6*a/b], where a is the amount of fat in wt % of total product weight and b is the amount of total protein in wt % of total product weight, and in the second version - less than 20% of total protein. Acidified continuous-water-phase emulsion is obtained by the above methods.
EFFECT: product is stable to repeated thermal cycling.
16 cl, 1 tbl, 1 ex
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