ESSBARE DISPERSIONEN MIT ÖL UND STRUKTURMITTEL

摘要

The invention relates to an edible dispersion having a Bostwick value of at least 4 at 15 °C, wherein the fat phase contains at least 90 wt% of liquid oil and:
1 wt.% < H3 < 6 wt.%; 1 wt.% < H2U < 20 wt.%; and wherein at least 30 wt.% of the H3 triglycerides consist of monoacid triglycerides; H representing long-chain saturated fatty acids containing at least 16 carbon atoms and U representing cis-unsaturated fatty acids.