| abstract |
The invention relates to food products and their preparation. These food products contain about 15-45% water, sugar in a ratio of about 1-2: 1 to water, about 2.5-30% fat, and small amounts of traditional ingredients, provided that the amount of fat is less than the amount of water, the content of dissolved products is suitable to give the product a water activity of about 0.8 to 0.9, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content, the above ingredients comprising at least one of the components formed by fructose and an unsaturated fat. These food products are microbiologically stable and can be used with a spoon at temperatures of around -12 degrees C. |