| 摘要 |
The invention relates to a food emulsion containing 10 to 40% of linseeod oil, 0.5 to 20% of linseed press residue, 2 to 25% of protein preparation and 10 to 80%. of water. The composition is particularly usable as a preliminary composition in the production of foodstuffs. The composition increases the beneficial fatty acid composition, fibre content and lignan content of the foodstuff, and thus enhances its health benefits. |
