| 摘要 |
An edible emulsion comprises an aqueous dispersion of an edible fat or oil component and an emulsifier system where the fat or oil component is present in an amount less than 5% wt based on the total emulsion. The emulsifier system is a two component or multi-component system comprising a primary emulsifier and a secondary emulsifier. The primary emulsifier comprises one or more components of proteins, skim milk powder, polysorbates, Datem, Citrem, sucrose esters, octentyl succinic acid (OSA) starches or gum arabic acting to stabilize the emulsion. The secondary emulsifier comprises one or more components derived from unsaturated or partially unsaturated fats and is mono- or di-glycerides, polysorbates, polyglycerol esters, organic acid esters of mono- or di-glycerides, propylene glycol esters, stearyl lactylates, lecithin or sucrose fatty acid esters.
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