| 摘要 |
The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a type and in a concentration effective to cause the aqueous phase to have a transition midpoint temperature of below 50 DEG C. Dispersion according to the invention can be advantageously applied in water-in-oil spreads, mayonnaise, salad dressings, etc. |
