Low energy food product

Abstract

The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and / or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and / or stanol fatty acid ester comprises from 0 to 7% by weight saturated fatty acids, and optionally one or more emulsifiers, wherein the weight ratio of emulsifier(s) to the sum of plant sterol and / or stanol fatty acid ester and triglycerides, if present, is between 0-0.10:1. The invention also relates to a method for preparing such a food product.

Description

field of invention

[0001] The present invention relates to low energy emulsified food products with improved texture and processability. These products are also healthier due to the added ingredients. Furthermore, a method for preparing said product is disclosed. Background of the invention

[0002] Consumption of foods containing phytosterols and / or stanols is related to many health aspects, for example they reduce intestinal cholesterol absorption, lower serum cholesterol levels and thus reduce the risk of atherosclerosis.

[0003] There is a demand in the market for food products with a high product quality and low energy content containing phytosterols and / or stanols. High product quality here means food products that are stable over time, have an excellent taste and texture close to that of corresponding full-fat foods with or without phytosterols and / or stanols.

[0004] When preparing fat-type emulsified foods containing phytosterol fatty acid esters and / or phytost...