| 摘要 |
A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The emulsion has a water activity of less than 0.8., also disclosed are emulsions wherein: the emulsion includes a particulate flavouring; the aqueous phase comprises at least 50% dissolved solids; the emulsion includes at least 0.10% emulsifier and a flavor other than blue cheese; the emulsion comprises polyglycerol polyricinoleate (PGPR) and monoglycerides. Food compositions comprising the emulsions and methods of preparing the emulsions are also disclosed. |
