| 摘要 |
The invention relates to a food product comprising 0.1 to 1.5 wt% of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt% on total product, whereby the anti-spattering agent is preferably selected from the group comprising hydrolysed lecithin, fractionated lecithin, citric acid esters or combinations thereof; optionally one or more emulsifiers in a total amount of from 0 to0.5 wt%; optionally one or more browning agents in a total amount of from 0 to 0.07 wt%; one or more salts in an amount of from 0.5 to 3 wt%.
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