The present invention relates to a emulsifier system that can be used to stabilize the interface between the fatty and aqueous phases of food products. The emulsifier system comprises coffee particles having a particle size ranging from about 0.1 um to about 500 um, preferably from 1 to 200 um. The present invention also relates to a food product using such a emulsifier system and a method of manufacturing such a food product. Diagram本発明は、食品製品の脂肪相と水性相の間の界面を安定化させるために用いられ得る乳化剤系に関する。乳化剤系は、約0.1μm~約500μm、好ましくは、1μm~200μmの範囲の粒子サイズを有するコーヒー粒子を含む。本発明はまた、このような乳化剤系を用いた食品製品、及びこのような食品製品の製造方法に関する。【選択図】図1
