초록 ▼

The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is preferably selected from the group comprising h

The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is preferably selected from the group comprising hydrolyzed lecithin, fractionated lecithin, citric acid esters or combinations thereof; optionally one or more emulsifiers in a total amount of from 0 to 0.5 wt %; optionally one or more browning agents in a total amount of from 0 to 0.07 wt %; one or more salts in an amount of from 0.5 to 3 wt %.

대표청구항 ▼

1. Food product with a Bostwick value of at least 7 at 15° C., comprising an aqueous phase and from 40 to 90 wt % of a fat phase on total product, said food product comprising a) 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an a

1. Food product with a Bostwick value of at least 7 at 15° C., comprising an aqueous phase and from 40 to 90 wt % of a fat phase on total product, said food product comprising a) 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, b) optionally one or more emulsifiers in a total amount of from 0 to 0.5 wt % c) optionally one or more browning agents in a total amount of from 0 to 0.07 wt % d) one or more salts in an amount of from 0.5 to 3 wt %. 2. Food product according to claim 1 wherein the anti-spattering agent consists of hydrolysed lecithin in an amount of 0.1 to 1 wt %, fractionated lecithin in an amount of 0 to 0.5 wt % and citric acid ester in an amount of 0 to 1.5 wt %. 3. Food product according to claim 2, wherein the anti-spattering agent consists of 0.1 to 1 wt % hydrolysed lecithin and 0.05 to 0.5 wt % fractionated lecithin, wherein the fractionated lecitin is an alcohol soluble lecithin fraction. 4. Food product according to claim 3, wherein the amount of hydrolysed lecithin is from 0.1 to 0.35 wt % and the amount of alcohol soluble lecithin fraction is from 0.05 to 0.2 wt %. 5. Food product according to claim 1 wherein native soy lecithin is essentially absent. 6. Food product according to claim 1, which is essentially free of added emulsifier. 7. Food product according to claim 1, wherein the emulsifier is selected from the group comprising monoglycerides and diglycerides or combinations thereof. 8. Food product according to claim 1 wherein the browning agent is a protein and the level of protein in the product is from 0 to 0.03 wt %. 9. Food product according to claim 1 which shows upon heating an average foam bubble size of between 0.05 and 1.5 cm and a maximum of foam bubble size distribution of from 0.4 to 0.9 cm, and oil separation of from 0 to 5 vol % upon storage at 25° C. for four weeks.