Abstract: A hydratable powder capable of providing a duplex emulsion is of value in food products. The powder contains the components of the emulsion and may be prepared by spray drying, freeze drying or spray crystallization.

Abstract: A process for producing a spreadable emulsion starting from an oil-in-water (o/w) emulsion which on cooling is caused to destabilize and at least partially invert, almost spontaneously or under a mild shearing regime, preferably applying a temperature cycling, to obtain a spread having a consistency comparable to that of a soft margarine. The o/w emulsion comprises(i) an emulsifier system which promotes surface nucleation of fat crystals on cooling and growth of fat crystals through the oil/water interface and into the aqueous phase and(ii) a fat having at 10.degree. C. a solid fat level higher than 40%.

Abstract: Artificial creams essentially free from milk proteins are particularly suitable as coffee creams and comprise an emulsion of edible fat, especially containing up to about 30% lauric fat, with an emulsifier system comprising a mixture of lecithin with selected nonionic and an ionic emulsifier preferably having a predetermined range of HLB activity.