| 摘要 |
Water continuous, pourable compositions having a Bostwik value at 15 DEGREE C of at least 5 comprising more than 50 to 80 wt. % fat, an emulsifier having a hydrophilic/lipophilic balance value of at least 7, an antispattering composition and optionally a biopolymer in an amount of at most at most 0.3 wt. % on total composition weight are suitable frying compositions.
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