Alcohol-stable, low ph-stable fat emulsion product

摘要: This invention provides a dried fat emulsion concentrate which contains major proportion by weight of water soluble carbohydrate, and an edible or oil, with the oil particles being encapsulated lipophilic starch derivative. The when reconstituted forms oil-in-water is stable in presence relatively high alcohol concentration acidity, over wide range temperatures, including pasteurizing freezing temperatures. combined wine having 8%-20% (vol/wt) pH about 2.5 to 5.0 form wine, thereby providing unique based beverage creamy appearance mouthfeel.