CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
Disclosed is a method for producing a composition of a phase-stable oil-in-water (O/W) emulsion having a dry mass content of between 5 to 60% by weight, containing, as related to the total weight of the emulsion, the following components: 0.2 to 10.0 % by weight of protein； 0.3 to 10.0 % by weight of polar polysaccharide； 0.1 to 60.0 % by weight of a fat/oil component； 0 to 30.0 % by weight of a polyol； wherein a phase that essentially consists of the fat/oil component (oil phase) (iii) and is optionally mixed with the polysaccharide (ii) or with a portion thereof is dispersed in an aqueous phase that contains the protein (i) and optionally the polysaccharide (ii) or a portion thereof, and wherein said emulsion is subsequently finely emulsified； and further comprising a step of concentrating and/or drying the emulsion.
