| 摘要 |
<p>The invention concerns whippable, water-continuous fat emulsions comprising 10-40 wt % of a fat mixture with a composition as obtainable by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans ( = fat A), high in PUFA ( = fat B), while the N5 of the fat mixture ranges from 20 to 40 and the N35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.</p> |
