Abstract: The current invention deals with a low fat opaque pourable dressing where the opacity is achieved by emulsification of the oil in a pre-emulsion and then adding and homogenizing the pre-emulsion to a water phase containing the balance of the dressing ingredients.

Abstract: Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets results, c. homogenizing the emulsion until the ?D.sub.3,2 ! size of at least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

Abstract: A spread is disclosed to contain a fiber ingredient which is non-degradable by enzymes secreted by the human body. The fiber ingredient is a non-starch polysaccharide having an average molecular weight of more than 800 and at least 10 st %, based on the weight of the fibers of soluble fibers.