EMULSION FOOD INGREDIENT

摘要

An oil-in-water emulsion for use as a cream substitute in the food industry is provided. The oil-in-water emulsion is based on a mixture of vegetable, marine and/or fish oil(s), milk protein and water. The emulsion can further comprise optional lipophilic and hydrophilic constituents. The emulsion of the present invention contains reduced amounts of saturated fat, cholesterol, trans fatty acids and is preferably further fortified with poly-unsaturated fatty acids (PUFAs). The emulsion is a suitable cream substitute which remains stable when heated and/or when in contact with strongly acidic or alcoholic ingredients. A method to prepare the emulsion is also provided.