Low Energy Food Product

An emulsified food product in the form of a spread, comprising water, from 0 to 5% by weight triglycerides, from 10 to 60% by weight plant sterol and/or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and/or stanol fatty acid ester comprises from 0.5 to 4% by weight saturated fatty acids, and one or more emulsifiers, wherein the weight ratio of emulsifier(s) to the sum of plant sterol and/or stanol fatty acid ester and triglycerides is between 0.01-0.05:1.

An emulsified food product in the form of a mayonnaise, comprising water, from 0 to 5% by weight triglycerides, from 5 to 20% by weight plant sterol and/or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and/or stanol fatty acid ester comprises from 0 to 7% by weight saturated fatty acids, and optionally one or more emulsifiers, wherein the weight ratio of emulsifier(s) to the sum of plant sterol and/or stanol fatty acid ester and triglycerides, if present, is between 0-0.1:1.

A method for preparing an emulsified food product comprising water, from 0 to 5% by weight triglycerides, and from 0.5 to 60% by weight plant sterol and/or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and/or stanol fatty acid ester comprises from 0 to 7% by weight saturated fatty acids, said method comprising providing a fat phase comprising said plant sterol and/or stanol fatty acid ester having said fatty acid composition, optionally triglycerides, and any fat soluble component(s) of the food product, and an aqueous phase comprising water and any water soluble component(s) of the food product, and processing said fat phase and aqueous phase into the emulsified food product.