FIELD: food industry.
SUBSTANCE: invention relates to food industry. The aerated water-in-oil food emulsion includes a fat phase, an emulsifier and a water phase; the water phase contains trapped gas; the trapped gas accounts for at least 20 vol. % of the aerated emulsion. The emulsion production method involves manufacture of the first component for production of the emulsion fat phase, manufacture of the second components for production of the emulsion water phase, the second component aeration and the first component and the second one mixing. The confectionary composition includes an aerated food emulsion.
EFFECT: invention allows to manufacture a product with decreased fat content.
25 cl, 1 dwg, 1 tbl, 3 ex
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