Cream rich in monounsaturated fatty acids

摘要

The invention relates to a cream for kitchen use which comprises an oil-in-water emulsion. This emulsion contains 10-25% fat, which fat fraction comprises at least 50% monounsaturated fatty acids. The ratio of monounsaturated fatty acids (MUFAS) to polyunsaturated fatty acids (PUFAS) is greater than 5 and the ratio of saturated fatty acids (SFAS) to polyunsaturated fatty acids (PUFAS) is greater than or equal to 1.