Fecha de publicación: 19/11/2015 Fuente: WIPO Food Portada In a first object the present invention provides a method for preparing a drinkable food product comprising a liquid food component and a particulate solid food component, wherein said method comprises suspending said particulate solid food component in said liquid food component at a wet weight ratio between 1/20 and 1/3 (w/w). Before its suspension in the liquid food component said particulate solid food component typically has a D50 particle size between 2.0 mm and 10.0 mm, a D90 particle size below 12.0 mm and a D100 particle size below 14.0 mm. Further, it is preferred that before the suspension of the particulate solid food component in the liquid food component, said liquid food component has a yield stress at 6°C of between 0.30 Pa and 20 Pa and a viscosity at 6°C and at a shear rate of 10 s-1 of between 100 mPa.s and 1500 mPa.s, wherein said yield stress and viscosity are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component. Moreover, it is preferred that prior to the suspension of the particulate solid food component in the liquid food component, the ratio of the overall particle density of the particulate solid food component at 22°C over the density of the liquid food component at 22°C is between 0.75 and 1.15. In a second object, the present invention provides a set for preparing a drinkable food product obtainable according to the method of the present invention, wherein this set comprises a particulate solid food component with a D50 particle size between 2.0 mm and 10.0 mm, a D90 particle size below 12.0 mm and a D100 particle size below 14.0 mm, and a liquid food component with a yield stress at 6°C of between 0.30 Pa and 20 Pa and a viscosity at 6°C and at a shear rate of 10 s-1 of between 100 mPa.s and 1500 mPa.s, wherein said yield stress and viscosity are measured between 2 and 5 minutes upon turbulent mixing during 1 minute of said liquid food component, wherein the ratio of the overall particle density of the particulate solid food component at 22°C over the density of the liquid food component at 22°C is between 0.75 and 1.15, and wherein said particulate solid food component and liquid food component are packed separately.