Abstract: The present invention relates to an edible oil-in-water emulsion composition, a method for the preparation of the edible oil-in-water emulsion composition, and use of the edible oil-in-water composition. The edible water-in-oil emulsion preferably is a multipurpose dairy cream alternative composition. It was found that edible oil-in-water emulsion compositions comprising sucrose fatty acid esters mainly containing sucrose monostearate or sucrose monopalmitate or a combination thereof, are highly suitable as multipurpose dairy cream alternative compositions. In particular, edible oil-in-water emulsion compositions according to this invention are both whippable and do not aggregate or coagulate in hot acidic media.

Abstract: The present invention is concerned with a fat composition comprising a mixture of one or more polyol fatty acid polyesters, which mixture exhibits Newtonian rheology at solid fat content of at least 15%, and with a fatty acid distribution which complies with the condition:PY<1.1wherePY=2.94*y+2.1*x+16.6*y.sup.2 +2.7*x.sup.2 +14.6*xy-0.26wherein x=[P]-[M] and y=[S]-[P] and PY means predicted yield and which in the same time complies with each of the following conditions:[B]<0.35either [P]<0.40 or [P]<0.65and [L]<0.15,wherein [P] is the molar fraction of palmitic acid residues, [M] is the molar fraction of myristic acid residues and [S] is the molar fraction of stearic acid and longer saturated fatting acid residues, [B] is the molar fraction of lauric and shorter fatty acid residues, [L] is the molar fraction of saturated fatty acid residues having a carbon chain length of at least 20.

Abstract: A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.