| 摘要 |
A liquid edible product comprises a first liquid component, a second liquid component dispersed in the first liquid component to form an emulsion, and an emulsifier comprising a sucrose ester or a functionally equivalent derivative of a sucrose ester. A further aspect of the invention provides a liquid edible product comprising a first liquid component, a second liquid component dispersed in the first liquid component to form an emulsion, and an emulsifier which acts to reduce the surface tension between the first and second liquid components to stabilise the emulsion whilst maintaining a sprayable viscosity for the product. The liquid edible product may include 20-50 weight % water and 40-70 weight % edible oil, such as vegetable, olive, corn, sunflower, cotton or rapeseed oil. The liquid edible oil may have use as a non-stick cooking composition, a salad dressing or a shallow frying oil. The dispersion is advantageously stable for more than a year at temperatures up to 30{C. The emulsifier preferably has a hydrophilic-lipophilic balance of between 10 and 15. |
