| 摘要 |
The present invention relates to a water-in-oil emulsion, in particular in the form of a sauce or soup, the emulsion at least comprising: a water phase; a fat phase; an emulsifier; optionally one or more weak acids or derivatives thereof in the form of a food acid or an acidity regulator, the emulsion having a pH of 4.6 or higher, and the emulsion being suitable for introducing into a packaging in the cold state. The weak acids or derivatives thereof, preferably selected from the group consisting of lactic acid, citric acid, malic acid and acetic acid, are used as the food acid or acidity regulator. |
