Emulsion stabilizing agent.

摘要

The invention relates to
(a) new Amadori rearrangement products derived from phosphatidyl-ethanolamine (i) and a reducing sugar (ii),
(b) a process for producing said products by allowing (i) to react with (ii) under substantially moisture-free conditions at 70-135 DEG C and
(c) the use of the new compounds as a stabilizing agent for edible oil- and water-containing emulsions, particularly saltless margarines, in order to suppress spattering during the frying process.