Method for producing homogeneous food compositions

A method for improving homogeneity of a food composition wherein xylanase-treated plant fibres are added to a food composition, comprising the steps of addition of an enzyme composition containing active xylanase to a plant fibre dispersion, followed by optional addition of other ingredients;

• and inactivation of the enzyme in the fibre preparation to obtain a stable preparation of the xylanase treated fibre dispersion, and addition of the xylanase-treated fibre preparation to a food composition to obtain a food composition wherein the xylanase-treated fibre preparation is homogeneously dispersed, wherein the resulting food composition comprising homogeneously distributed xylanase-treated fibres has an improved homogeneity on storage, wherein the viscosity of the food composition at the top of the composition and the viscosity of the food composition at the bottom of the composition differ by less than 10% after storage, if measured by a rotational viscosimeter and wherein the top of the composition is defined as the upmost 10% volume of the composition and the bottom of the composition is defined as the lowest 10% volume of the composition, and wherein storage means storage of at least 24 h at a temperature of 10° C.