Abstract: A heat-sterilizable water and oil emulsion, preferably an O/W-emulsion, is obtained by incorporating from 0.05-5 wt. % each of a lyso-phospholipid (I) and a lipid-binding protein (II). Preferably the weight ratio between (I) and (II) is about 1:1. (I) is preferably obtained by treating a phospholipid or phospholipid-fraction with phospholipase A, and (II) is preferably blood serum albumin. Also a process of preparing the heat-sterilizable emulsions has been described.

Abstract: A food product which includes lecithin finely distributed therein, which lecithin includesat least 25% by weight of phosphatidyl choline,0-20% by weight of phosphatidyl ethanolamine, andfatty acid residues, of which residues at least 10% by weight are unsaturated fatty acid residues,which product includes at least 5% by weight of phosphatidyl choline, calculated on the dry contents of the product, wherein the weight ratio of the phosphatidyl choline and phosphatidyl ethanolamine contents of the product is at least 3, the balance consisting of edible material.