A FOOD PRODUCT THAT CAN BE FITTED TO PREPARE A STABLE BEAT CONFITURE, COMPOSED OF A WATER OIL EMULSION OF (1) A TRIGLICERED FAT COMPONENT IN WHICH AT LEAST 50% OR MORE OF ITS FAT ACIDS HAVE A LENGTH OF C14 OR LESS, (2) WATER, (3) AN EMULSOR COMPONENT IN ENOUGH AMOUNT TO STABILIZE SUCH PRODUCT EMULSION AND, OPTIONALLY, (4) A PROTEIN COMPONENT THAT FACILITATES THE PREPARATION OR STABILIZATION OF SUCH PRODUCT OR SUCH CONFITURE, AND, OPTIONALLY, (5) ONE OR MORE ADDITIONAL SUBSTANCES ALWAYS THAT SUCH TRIGLICERED FAT COMPONENT HAS A PROFILE OF A SOLID FAT INDEX OF 70 AT A TEMPERATURE OF 50 F, 40 TO 75 TO 80 F AND LESS THAN 20 TO 100 F, WHOSE PRODUCT IS CHARACTERIZED FOR OFFERING AN EXCESS OF BETWEEN 300 AND 500% THAT CAN BE ACHIEVED BETWEEN 45 F AND 50 F IN LESS THAN 4 MINUTES. IN ADDITION, IT IS COMPOSED OF A METHOD OF OFFERING A NICE FOOD PRODUCT WITH ORGANOLEPTIC PROPERTIES SUITABLE FOR THE CONSUMER THAT CONTAINS A TRIGLICERED FAT COMPONENT AND AN EMULSOR COMPONENT, IN WHICH SUCH FAT COMPONENT HAS A PERFORMANCE POINT FOR A PERSONAL FUND SOLID FAT FROM about 70 to 50 F, about 40 to 75 to 80 F, LESS THAN 20 to 100 F. SUCH METHOD CONSISTS OF A STEP OF SELECTING TO INCLUDE IN THIS PRODUCT A COMPULENT EMULSOR THAT INCREASESLY INCREASES THE EXCEDENT BEAT OF SUCH PRODUCT , MINIMIZING THE QUANTITY OF SUCH TRIGLICERED COMPONENT PRESENT IN CERTAIN AMOUNT OF SUCH PRODUCT.UN PRODUCTO ALIMENTARIO QUE SE PUEDA BATIR APTO PARA PREPARAR UNA CONFITURA BATIDA ESTABLE, COMPUESTA DE UNA EMULSION DE ACEITE EN AGUA DE (1) UN COMPONENTE GRASO TRIGLICERIDO EN EL QUE AL MENOS UN 50% O MAS DE SUS ACIDOS GRASOS TENGAN UNA LONGITUD DE C14 O MENOS, (2) AGUA, (3) UN COMPONENTE EMULSOR EN CANTIDAD SUFICIENTE PARA ESTABILIZAR TAL EMULSION DE PRODUCTO Y, OPCIONALMENTE, (4) UN COMPONENTE DE PROTEINA QUE FACILITA LA PREPARACION O ESTABILIZACION DE TAL PRODUCTO O TAL CONFITURA Y, OPCIONALMENTE, (5) UNA O MAS SUSTANCIAS ADICIONALES SIEMPRE QUE TAL COMPONENTE GRASO TRIGLICERIDO TENGA UN PERFIL DE UN INDICE
