Non-dairy product, continuous in water, comprising 10 to 50% by weight of fat, which is essentially gelatin-free, having a pH of between 3 and 5.4, in which at least 90% by weight of the fat is a vegetable fat and / or a marine fat and having an amount of U3 of at least 22% by weight, a combined amount of U3 and H2U of at least 30% by weight and a grouping amount of TAG MX of less than 70% by weight and having a firmness of 100 to 500 g, in which the fat comprises a thickening fat and in which the amount of gelatin is less than 1% by weight on the total product, in the that firmness is determined by measuring the force required to penetrate a cylindrical probe into the product, in which the maximum force, as expressed in grams, g； 1 g>； = 9.81 mN； it is recorded, and averaged over triplicate measurements, in which the following parameters are used: sample height 5 cm； 0.5 inch thick cylindrical probe； compression speed 2 mm / s； penetration depth 20 mm and as measured at 5 degrees Celsius, where the TAG MX grouping is any combination of one or more TAG groups selected from the group of TAG groups consisting of HM2, M3, MSh2, and M2Sh , where U represents a fatty acid that is unsaturated, H a saturated fatty acid of length C16 or more, M a saturated fatty acid with a chain length of C12 to C14 and Sh a saturated fatty acid with a chain length of C4 to C10.Producto no lácteo, continuo en agua, que comprende del 10 al 50% en peso de grasa, que está esencialmente libre de gelatina, que tiene un pH de entre 3 y 5,4, en el que al menos el 90% en peso de la grasa es una grasa vegetal y/o una grasa marina y que tiene una cantidad de U3 de al menos el 22% en peso, una cantidad combinada de U3 y H2U de al menos el 30% en peso y una cantidad de agrupación de TAG MX de menos del 70% en peso y que tiene una firmeza de 100 a 500 g, en el que la grasa comprende una grasa espesante y en el que la cantidad de gelatina es menos del 1% en peso sobre el producto total, en el que la f
