Water and oil containing emulsion

摘要

A food product with a Bostwick value of at least 7 at 15 °C, comprising an aqueous phase and from 40 to 90 wt% of a fat phase on total product, the fat phase comprising: (A) 0.1 to 1.5 wt% of one or more anti-splattering agents comprising no native soy lecithin or native soy lecithin in an amount of 0 to 0.05 wt% on total product, (B) optionally one or more emulsifiers in a total amount of from 0 to 0.5 wt%, (C) optionally one or more browning agents in a total amount of from 0 to 0.07 wt%, (D) one of more salts in an amount of 0.5 to 3 wt%.