Food preparation comprises milk, and discontinuous and dispersed oily phase comprising a fatty acid (essential fatty acids and/or higher fatty acids), where the milk is subjected to fermentation and/or coagulation

摘要

Food preparation (A) comprises milk, and a discontinuous and dispersed oily phase comprising at least a fatty acid (essential fatty acids and/or higher fatty acids), where the milk is subjected to fermentation and/or coagulation. Independent claims are also included for: (1) use of an emulsifier (mono and/or diglycerides of fatty acids) for the stabilization of (A); and (2) use of an antioxidant of the family of tocopherols for the stabilization of essential fatty acids and/or higher fatty acids in (A).