HEAT-STABLE OIL-IN-WATER EMULSION

摘要

One aspect of the invention relates to a process of preparing a food product comprising 1 -100 wt.% of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90°C for at least 5 minutes, wherein the heat-stable emulsion contains: 3-85 wt.% oil; 12-92 wt.% water; 0.1 -1.0 wt.% egg yolk lecithin; 0.1 -5.0 wt.% water-insoluble cellulosic fibre; and 0-20 wt.% of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: 3-85 wt.% oil; 12-92 wt.% water; 0.1 -1.0 wt.% egg yolk lecithin; 0.1 -5.0 wt.% water-insoluble cellulosic fibre; 0-20 wt.% of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.