| abstract |
A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and comprising: water; 10-65 wt% edible fat; 0.05-10.00 wt% caseinate; and 0.1-10.0 wt% browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and futher comprises at least 0.5ppm lysophospholipoprotein as an emulsifier. |