| abstract |
A solid food composition consisting of a filling coated at least partially with a protective layer, in which the filling is in the form of an oily emulsion in water, dilated on the basis of a dairy product, of one or more essentially vegetable fatty substances. Said filler comprises one or more esters of fatty acids and sucrose, and has a dilatation rate of more than 30% and a dry matter rate of between 60 and 85% by weight. Furthermore, it is harmful to know a food bar, a chocolate food bar, a process for the preparation of said food composition, a creamy composition especially useful for making said filling, and the use of a water-soluble emulsifier in a filler or solid composition based on a dairy product fermented or not. |