| abstract |
Fat continuous food products which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, one or more co-emulsifiers, wherein the dispersed aqueous phase comprises a gelatinised starch and wherein the solid fat content of the fat is below 6% at 35° C. or the ambient temperature of interest, are storage stable to 40° C., stable under spreadin and still show good melting behaviour upon consumption. |