Suspensions including at least 30 wt % micronized edible particles suspended in liquid lipids (e.g., oil) and their production methods are provided. Suspensions may include sugar, salt and/or spices as edible solids, as well as fine tahini pastes made of raw tahini or from seeds and/or finely-ground coffee suspension in oil. Preparation methods include mixing the edible particles in liquid lipids or paste, reducing the particle sizes in a first coarse shearing step involving size-reducing mechanical interactions between the edible particles and a shearing device, and micronizing the size-reduced edible particles suspended in the liquid lipids or paste in a second fine milling step involving size-reducing mechanical interactions among the edible particles and/or between the edible particles and a milling device. Processing aids may be added to reduce the viscosity of the suspension. Seasoned fried food products may be prepared in a single step to yield a fine and uniform coating.

Suspensions including at least 30 wt % micronized edible particles suspended in liquid lipids (e.g., oil) and their production methods are provided. Suspensions may include sugar, salt and/or spices as edible solids, as well as fine tahini pastes made of raw tahini or from seeds and/or finely-ground coffee suspension in oil. Preparation methods include mixing the edible particles in liquid lipids or paste, reducing the particle sizes in a first coarse shearing step involving size-reducing mechanical interactions between the edible particles and a shearing device, and micronizing the size-reduced edible particles suspended in the liquid lipids or paste in a second fine milling step involving size-reducing mechanical interactions among the edible particles and/or between the edible particles and a milling device. Processing aids may be added to reduce the viscosity of the suspension. Seasoned fried food products may be prepared in a single step to yield a fine and uniform coating.