LOW FAT WATER-IN-OIL EMULSION AND USE THEREOF

摘要

The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, water and 1-12 wt% amylomaltase treated starch, wherein pH value of the water phase is from 1 to 5. A group of inventions further comprises the use of amylomaltase treated starch for producing low fat water-in-oil emulsion, the use of low fat water-in-oil emulsion to prepare a margarine, a process for the preparation of a pastry or baked product which comprises the use of the water-in-oil emulsion and a pastry or baked product prepared by said method. The invention provides to prepare products with a lower saturated fatty acid (SAFA) content.