Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products.

摘要

Edible water-in-oil emulsion containing less than 80% and preferably 25-65% of a continuous fat phase and the balance up to 100% of an aqueous phase containing 5-60% of a humectant preferably consisting of a polyol. Said emulsion can be used for producing bakery products, particularly cakes, with a reduced fat content.