FIELD: food industry.
SUBSTANCE: invention relates to a food composition with a continuous water phase. The said food composition has moisture activity (Aw) from 0.3 to 0.99, contains fat in an amount of 15% of the total food composition weight and includes at least one non-elated native starch in a quantity from 2 to 40% of the total composition weight in terms of dry substances. The said starch is heated to a temperature below that of its elimination in the course of the said food composition production and/or subsequent usage.
EFFECT: invention enables production of food compositions with reduced consumption of calories from fat and sugars and increased complex carbohydrates calorie content.
25 cl, 2 tbl, 3 ex
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