Pourable water-in-oil cooking composition

摘要

Edible pourable water-in-oil emulsion suitable for shallow frying comprising: 40 to 90 wt. % liquid oil; 5 to 55 wt. % of water; 1 to 20 wt. % of plant sterol esters; 0.5 to 8 wt. % of hardstock fat; 0.05 to 5 wt. % of sodium chloride, potassium chloride or a combination thereof; one or more coloring agents; 0.01 to 3 wt. % of water-in-oil promoting emulsifier.