FIELD: food processing industry.
SUBSTANCE: foodstuff with continuous fat phase contains dispersed aqueous phase, main emulsifier such as polyglycerol polyricinoleate, and one or more of additional emulsifiers in amount of (mass %): fat 25-85; polyglycerol polyricinoleate 0.05-5 %: and emulsifier up to 0.5. Aqueous phase starch at least 50 mass % of which represent fully gelatinized starch. Solid fat content in fat phase is less than 6 % at 35°C. Said product is stable for storage at 40°C.
EFFECT: stable spreadable product with high meltability.
11 cl, 2 tbl, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
RU2303361C2 |
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| LOW-FAT WATER-IN-OIL EMULSION | 2016 |
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RU2253273C2 |
