| abstract |
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5to 6.0, d) from 0.02 to 0.5wt% of an an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt% of water, wherein the pH of the emulsion is from 3.5to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt%, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%.It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above. |