| 摘要 |
The present invention relates to a lipid composition that can be used in food products, which contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, and is characterized in that: the palm oil content thereof is less than or equal to, as % by weight relative to the total weight of the composition and in increasing order of preference: 99; 90; 80; 60; 40; 20; 10; 5; 3; 2; 1; 0.1; 0.01; 0.001; the saturated fatty acid content thereof is less than or equal to, as % by weight relative to the total weight of the composition and in increasing order of preference: 30; 25; 20; 15; 12; 10; the Brookfield viscosity thereof at 20°C is greater than or equal to 50 000 mPa.s and, preferably, less than or equal to 120 000 mPa.s; it comprises at least one oil other than palm oil, water, at least one emulsifier based on lecithin, preferably based on egg yolk, and at least one thickener preferably based on starch, and even more preferentially based on native starch. The production process, the use as emulsified fat as palm oil substitute in food products, such as moist bakery products, and these products per se are included in the invention. |
