| 摘要 |
<p>The invention provides an edible dispersion having less than 50 % by weight of an edible fat phase and a gelled aqueous phase containing a hydrolysed starch derivative with a Dextrose Equivalent of below 2 as a gelling agent. Preferably the hydrolysed starch derivative has a DE between 0.2 and 1.5, more preferably between 0.4 and 0.9. It is advantageous if the hydrolysed starch derivative is present together with at least one other gelling agent and that at least one of the gelling agents is present at a concentration at or above its critical gelling concentration. Especially good results are obtained if the hydrolysed starch derivative is present above its critical gelling concentration and the other gelling agent(s) below its/their critical gelling concentration(s).</p> |
