The present invention relates to a trans-fatty-acid-free edible emulsion comprising a vegetable oil, a cellulose ether with thermogelling capacity, and water, which can completely replace the fat content of a food product such as, for example, a biscuit, and also to the method for the production of the emulsion. A further subject matter of the present invention is a dough for producing a food comprising said emulsion. Furthermore, the present invention likewise relates to the use not only of the emulsion but also of the dough in food applications.

Publication
2014

Granted

ES