| abstract |
FIELD: food industry, particularly, production of dry food products. SUBSTANCE: method deals with coated particles each of which has a center from starchy and/or protein material, inner coating containing emulsifier, and outer coating containing edible fat. Method of preparation such coated particles involves spraying of edible fat onto particles above preliminary coating containing emulsifier. Another version of proposed method involves coating of product by ground edible fat in solid state. EFFECT: easy dispersion of binder containing coated particles both in hot water and hot milk. 10 cl, 1 dwg, 2 tbl, 2 ex |