The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及感官特性。

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When beef tallow content was about 20%, the flavor and texture of emulsion could be improved and the emulsion stability was 99.5 % meeting the request for stabilizing the system.

实验结果表明，添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高，可达到99．5％，而且脂肪的结构、质地、风味也得到改善；

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When beef tallow content was about 20%, the flavor and texture of emulsion could be improved and the emulsion stability was 99.5 % meeting the request for stabilizing the system.

实验结果表明，添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高，可达到99．5％，而且脂肪的结构、质地、风味也得到改善；

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