Creamy, milk-free o/w emulsion, process for its preparation and its use

O/w emulsion according to one of the previous claims, wherein the proportion of hydrocolloid is 0.1 to 3 wt.-% (relative to the whole emulsion).

O/w emulsion according to one of the previous claims, wherein the hydrocolloid is selected from guar, locust bean gum, xanthane, pectin, carrageenan, alginates, carboxymethylcellulose, hydroxypropylmethylcellulose, microcrystalline cellulose and/or inulin.

O/w emulsion according to one of the previous claims, containing a hydrocolloid-stabilizing system comprising hydroxypropylmethylcellulose, microcrystalline cellulose and guar in a weight ratio of 1:0.5 to 0.75:0.1 to 0.3.

O/w emulsion according to one of the previous claims, optionally containing acidulant as further hydrophilic constituent.

O/w emulsion according to one of the previous claims, wherein the acidulant is selected from lactic acid, citric acid, tartaric acid and/or malic acid and the proportion of acidulant is 0.001 to 0.1 wt.-% (relative to the whole emulsion).

O/w emulsion according to one of the previous claims, wherein the proportion of edible oil and/or edible fat is 10 to 40 wt.-% (relative to the whole emulsion).

O/w emulsion according to one of the previous claims, wherein the edible oil and/or edible fat is selected from palm oil, palm-kernel oil, sunflower oil, soya oil, rape-seed oil, coconut oil and/or technologically modified derivatives of the same.

O/w emulsion according to one of the previous claims, wherein the proportion of emulsifier is 0.1 to 5 wt.-% (relative to the whole emulsion).

O/w emulsion according to one of the previous claims, wherein the emulsifier is selected from mono- and diglycerides of the edible fatty acids, polysorbates, sorbitan esters of edible fatty acids, sodium stearoyl lactylates, mono- and diglycerides of edible fatty acids esterified with lactic acid (LACTEM), acetic acid (ACETEM) or diacetyltartartic acid (DATEM), polyglycerine esters of edible fatty acids and/or lecithins.

O/w emulsion according to one of the previous claims, containing an emulsifier system comprising sodium stearoyl lactylates, polyoxyethylene 60 sorbitanmonostearate and mono- and diglycerides of the edible fatty acids in a weight ratio of 1 to 0.5 to 0.7 0.3 to 0.5.

O/w emulsion according to one of the previous claims, being storage-stable in a pH range of 2.5 to 7.5 and being whippable with an accompanying increase in volume of at least 200%.

O/w emulsion according to one of the previous claims, being mixed as an already-developed emulsion with acidulant, food product selected from acid, neutral and/or alcohol-containing food product or mixtures of two or more of the same.