Patent ID: 6793958
Filing Date: 2004-09-21
Classification: A23L

Abstract:
Edible oil-in-water composition in the form of an emulsion, which emulsion comprises:35-70 % (wt) edible oil 0.5-10 % (wt) egg yolk derived emulsifier 0.1-2.0% (wt) casein 65-25 % (wt) water, wherein at least 60% of the oil droplets has a size of 1-5 &mgr;m and further wherein the emulsion has a Stevens value of 60-160, when measured using a Stevens Texture Analyser, at 20Â° C. after 2 weeks storage at 20Â° C., using a red or 2 mm/s and a distance 20 mm, mayonnaise grid as in FIG. 1.