| abstract |
This invention relates to an edible emulsion comprising about 20-80% by weight of a continuous oil phase and about 20-80% by weight of a dispersed phase which is itself a stabilized oil-inwater dispersion comprising fat having a Solid Content Index at 0*C of not more than 50, in an amount of about 10-40% by weight of said emulsion and an aqueous phase, in an amount of about 1040% by weight of said emulsion, containing (a) water-soluble protein, in an amount of about 0.05-1.0% by weight of said emulsion, said emulsion containing (b) a sucrose fatty acid ester having a HLB value of at least 10, in an amount of about 0.1-5.0% by weight of said emulsion, the weight proportion of (a) to (b) ranging from about 1 : 1 to about 1 : 5. |