low-fat water-in-oil emulsion, use of amylomaltase-treated starch, pastry or baked goods and process for preparing said product

摘要

The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.