A DOUGH OR BATTER COMPOSITION, A PROCESS FOR MAKING A FAT-REDUCED BAKERY PRODUCT, AND A FAT-REDUCED BAKERY PRODUCT.

摘要

Stable oil-in-water emulsion food product including mayonnaises, salad dressings, sauces and spreads having a dispersed fat phase which is at the most 20 wt% and an aqueous phase comprising a vegetable ingredient, a process for making the low-calorie food product and a texture-improving composition comprising a vegetable ingredient and a thickening agent.