Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Abstract: A substantially fat free pourable salad dressing with food particulates is described, such that the salad dressing has a flavor, aroma, color and appearance that is “just right”. The food particulates having an Approximate diameter of at least about 0.64 cm and up to about 1.27 cm, and comprise about 15% to about 45% of the system. The chunky salad dressing system, in addition to the food particulates, includes an aqueous solution comprising a mixture of at least about 0.20% acetic acid and at least about 0.10% inorganic acid, and has a pH of less than about 4.5.

Abstract: An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier as part of a diary base is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion have consumer acceptable appearances, viscosities and texture as well as sensorial properties consistent with full fat food products.