| 摘要 |
Fat continuous food products which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, one or more co-emulsifiers, wherein the dispersed aqueous phase comprises a specific amount of protein and wherein the solid fat content of the fat is below 6 % at 35~C or the ambient temperature of interest, are storage stable to 40 ~C, stable under spreading, and still show good melting behaviour upon consumption.
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