| abstract |
An edible emulsion consisting of: a) 1.2 to 3.0% by weight of one or more thermogelling cellulose ethers, b) 40 to 50% by weight of one or more vegetable oils, c) a adjustment of the pH in an amount such that the pH of the final emulsion is from 3.5 to 6.0, d) from 0.02 to 0.5% by weight of a natural anionic polysaccharide of plant or microbiological origin selected from the group consisting of xanthan gum, gellan gum, bamboo fiber, citrus fiber, pea fiber, oat fiber, wheat fiber and potato fiber, e) 45 to 60% by weight of water, f) one or plus additives selected from the group consisting of preservatives, antioxidants, coloring agents, flavors, and combinations thereof; wherein the amount of trans fatty acids in the emulsion is less than 0.1% by weight; and in which the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%. |