Manufacture and application of a fat-substitute emulsion
Edible emulsion free of trans acids, substitute for animal or vegetable fat based on a cellulose ether with the ability to heat-gel, a vegetable oil and water.
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.