| 摘要 |
Sterilized, water-continuous fat containing emulsion comprising: 1-30 wt.%, preferably 1-20 % of a vegetable or animal fat; 0.1-5 wt.%, preferably 0.2-3 % of a protein; 0-2 wt.% of an emulsifier composition; 0-10 wt.% of a sweetener, in particular a carbohydrate; 0.01-2 wt.% of a flavour composition; 0-1500 ppm. of cations; 0-5 wt.% of a thickener composition; 0.01-5 wt.% of stabiliser in particulate form; which composition has a viscosity at 30 DEG C of 1-200 mPa.s when measured at 50s-1 and after a storage period in the range of 1-36 weeks at a temperature of 30 DEG C shows a creaming level in the range of 0-30 %. Such emulsions were found to be pourable and also to have a good storage stability, even for a period of up to 9 months at high temperatures. |
