PROCESSO PARA A PREPARACAO DE UM CREME PARA COZINHAR, COMPREENDENDO UMA EMULSAO AQUOSA DE UMA GORDURA OU GORDURAS E PROTEINAS DE LEITE, EMULSIONANTES, ESPESSANTES E AROMAS

摘要

The invention is concerned with a cooking cream comprising an aqueous emulsion of vegetable fat(s), also comprising milk proteins, emulsifiers, thickeners and flavours. The amount of fat is 15-35 wt.%. The fat has a SAFA/PUFA ratio of less than 4.0. Food products containing the cooking cream are also part of the invention.