Highly viscous; slightly thicker than semifluid.
- Fat droplets, air bubbles and ice crystals are all dispersed in a thick sugar solution to form the semi-solid, frozen and aerated matrix that we know so well.
- Oleoresins are liquids with a consistency varying from that of vegetable oil to a semi-solid paste.
- But common sense would indicate that consuming liquid or semi-solid choices - a concentrated carbohydrate drink, sports drink or gel - might be easier to digest that a bowl of lentils.
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