FIELD: fat-and-oil industry.
SUBSTANCE: composition contains water and fatty component containing propoxylated glycerol, which is esterified with fatty acid and which contains on the average from 3 to 16 links of oxypropylene per glycerol equivalent. Said composition alternatively contains 25-100% of said propoxylated glycerol esterified with fatty acid and 0-75% of pasty vegetable oil. Also, method for producing of low-caloricity sauce of pasty consistency is described.
EFFECT: provision for producing of low-caloricity sauce of pasty consistency, which keeps its stability upon freezing or defrosting processes.
19 cl, 4 tbl, 9 ex
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