MULTIFUNCTIONAL, FAT-CONTINUOUS EMULSIONS WITH A REDUCED FAT CONTENT

摘要

The invention relates to multifunctional edible w/o emulsions which have a reduced fat content of below 80% fat. For this purpose the emulsions contain an emulsifier system, comprising mono fatty acid esters of both saturated and unsaturated fatty acids with a polyhydroxyl alcohol. However, the pre-requisite being that the emulsifiers are present in amounts, so that 0.1-0.4 wt% saturated ester and 0.1-0.6 wt% unsaturated ester in a ratio of from 1.8 to 0.2 are incorporated in the composition.