| 摘要 |
<p>Fat continuous food products which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, one or more co-emulsifiers, wherein the dispersed aqueous phase comprises a gelatinised starch and wherein the solid fat content of the fat is below 6 % at 35 °C or the ambient temperature of interest, are storage stable to 40 °C, stable under spreading, and still show good melting behaviour upon consumption.</p> |
