| abstract |
A food composition in the form of a water-in-oil-in-water emulsion, the food composition comprising water, an oil phase comprising vegetable oil and fat crystals, and an oil-in-water emulsifier comprising octenyl succinic anhydride (OSA)-modified starch, wherein the OSA-modified starch is present in an amount of from 0,3 to 4 wt% based on the weight of the food composition, wherein the composition comprises less than 0,2 wt% monoglycerides based on the oil phase and wherein the vegetable oil is liquid at 20°C and the fat crystals are triglycerides that crystallize at a temperature of between 58 and 72 °C and which are present in an amount of from 0,5 to 15 wt% based on the weight of the oil phase; and a process for preparing the same. |