Essbare Öl-in-Wasser-Emulsion.

摘要

An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or below. It may be mixed with a protein, lecithin or phospholipid.