PALM OIL-FREE LIPID COMPOSITION, METHOD FOR MANUFACTURING THE SAME, USE IN A FOOD PRODUCT, AND FOOD PRODUCT COMPRISING THE SAME

摘要

The present invention relates to a lipid composition that can be used in food products that contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, is characterized in that: ▪ its palm oil content is less than or equal to, in% by weight relative to the total weight of the composition and in increasing order preferably: 99; 90; 80; 60; 40; 20; 10; 5; 3; 2; 1; 0.1; 0.01; 0.001; Its saturated fatty acid content is less than or equal to, in% by weight relative to the total weight of the composition and in increasing order of preference: 30; 25; 20; 15; 12; 10; Its Brookfield viscosity at 20 ° C. is greater than or equal to 50,000 mPa.s and preferably less than or equal to 120,000 mPa.s; it comprises at least one oil other than palm oil, water, at least an emulsifier based on lecithin, preferably based on egg yolk, at least one thickener, preferably based on starch, and more preferably still based on native starch. The method of manufacture, the use as an emulsified fat as a substitute for oil in food products, such as soft pastry products, and these products are included in the invention.