Imitations of oil-like low-fat spreads, whipped garnishings, icecreams, etc., consist of a stable aq. foam contg. up to 55 wt. % of non-aqueous compounds including not more than 5 wt. % of a fat, 0.33-7.5 wt. % of a polyglycerol fatty ester (contg. 3-10 clycerol units and 1-2 satd. fatty acyl ester gps. comprising 16-20 C atoms each, per molecule) as an emulsifier, 0.2-3 wt. % of a hydrophilic colloid as a stabiliser, and additives such as taste improvers, body builders, dyes, dispersing agents, preservatives, etc.
