FIELD: fat-and-oil industry, in particular, emulsion products containing natural fatty phase.
SUBSTANCE: food emulsion paste "water-in-oil" food product includes 20-70 wt% of aqueous phase dispersed in 30-80 wt% of fatty phase. Fatty phase is mixture of 50-99 wt% of vegetable triglyceride oil A and 1-50 wt% of structurizing triglyceride fat B. Fat B contains 5-100 wt% of natural crude hard fat C and up to 95 wt% of fat D. Crude hard fat C includes Allanblackia fat or Pentadesma fat or mixture thereof. Method involves emulsifying aqueous and fatty phases; cooling and treating this emulsion for producing of spreadable pasty emulsion.
EFFECT: provision for obtaining of easily spreadable product from natural components.
3 cl, 4 tbl
