FIELD: food industry.
SUBSTANCE: present invention relates to food industry. The food product composition includes one or more components from among carbohydrates, proteins, food fibres or their mixtures. The food product composition additionally contains food oleogel including oil, ethyl cellulose and a surface-active substance. The composition production method envisages production of a mixture of food ethyl cellulose in food oil, addition of the surface-active substance into the said mixture, heating (under stirring conditions) up to a temperature higher than that of ethyl cellulose glass transition, the mixture cooling to produce oleogel and the said oleogel mixing with one or more components from among carbohydrates, proteins, food fibres or their mixtures.
EFFECT: invention allows to reduce content of unhealthy trans- and saturated fats as well as stabilise oil at high temperatures.
13 cl, 10 dwg, 3 tbl, 9 ex
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