FIELD: food industry.SUBSTANCE: food composition comprising an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92. The method for obtaining the composition comprises combining the oily and the aqueous phases which are exposed to the temperature equal to 50-150°C for 30 seconds or more. A confectionery product containing a confectionery shell and the food composition inside the shell. The method for obtaining a food product comprising placing the food composition in a cavity formed in the surface of a starch-based mould and applying a starch-containing composition to the surface of the food composition in the cavity in order to enclose the food composition into the shell. The food product comprising the food composition that represents an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92, the food composition being enclosed within the starch-containing layer. A confectionery product comprising one or more food products.EFFECT: invention allows to obtain a product that, when consumed, causes the taste sensation characteristic to the consumption of a light, fresh, liquid product, which is characterized by the stable consistency.23 cl, 6 dwg, 2 tbl, 7 exИзобретение относится к пищевой промышленности. Пищевой состав, представляющий собой эмульсию типа «масло-в-воде», содержащий 30-38 мас.% воды, и характеризующийся общим содержанием жиров, составляющим 30 мас.% или менее, и активностью воды, которая при 20°С составляет от 0,8 до 0,92. Способ получения состава, предусматривает объединение масляной и водной фазы, которые подвергают воздействию температуры, составляющей 50-150°С в течение 30 секунд или более. Кондитерское изделие, содержащее кондитерскую оболочку и пищевой состав, находящийся внутр
