| abstract |
Process for preparing a nutritional composition that includes protein, fat and carbohydrate, which comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenizing the emulsion and extruding the emulsion together with a solid matrix comprising the protein and carbohydrate in a ratio of between 1 part of emulsion: 0.5 parts of matrix, up to 1 part of emulsion: 5 parts of matrix in a vacuum chamber at a temperature of, or above, the point of fusion of the emulsion and matrix mixture, to obtain a solid product having a maximum water content of 10%. |