An edible emulsion with a viscosity of 4,500 cps or higher is described. The edible emulsion has 75.0% by weight oil, or less, and less than 4.0% by weight liquid emulsifier. The edible emulsion has good color, texture and flavor characteristics and is substantially free of cholesterol and carbohydrates.

 
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< Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter

> Egg boiling device

> Method for production of peptides/amino acids produced by said method and use of the same
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