| abstract |
An oil-in-water food emulsion is described comprising, in weight percent based on the total weight of the emulsion, between 15 and 45% of a fat phase, the fat phase comprising glycerides wherein at least 65% of the chains deriving from fatty acids, in weight percent based on the total of weight of the chains, are chains having 18 carbon atoms; and at least one emulsifier. n A process for the production of an oil-in-water emulsion according to the invention is also described, which comprises the steps of: making available a fat phase comprising glycerides wherein at least 65% of the chains deriving from fatty acids, in weight percentage based on the total weight of the chains, are chains having 18 carbon atoms; mixing the fat phase with an aqueous phase, at a temperature between 50 and 90°C, until a mixture is formed; homogenizing the mixture thus obtained thus forming an emulsion; and cooling the emulsion thus obtained. n Also described is the use of the emulsion according to the present invention for the production of a food vegetable cream. |