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edible water in oil emulsions with a reduced fat content and use of these emulsions for the production of baeckereiprodukten.
edible water in oil emulsions with a reduced fat content and use of these emulsions for the production of baeckereiprodukten.
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机译:具有降低的脂肪含量的油包水食用乳化液,以及这些乳化液在生产百克蛋白原中的用途。
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摘要
Edible water-in-oil emulsion containing less than 80% and preferably 25-65% of a continuous fat phase and the balance up to 100% of an aqueous phase containing 5-60% of a humectant preferably consisting of a polyol. Said emulsion can be used for producing bakery products, particularly cakes, with a reduced fat content.
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