PROCESS FOR PREPARING EMULSIFIER-FREE EDIBLE FAT-CONTINUOUS EMULSIONS

摘要

Process for manufacturing edible fat continuous emulsions comprising 25 to 60 wt. % of fat, and which emulsion can be made without the usual mono- and/or diglyceride emulsifier. The process involves structuring the oil phase and stabilizing the emulsion by a combination of fat powder comprising hardstock and hardstock blended with the oil of the emulsion in liquid form.

主权项

1. Process for manufacturing edible fat-continuous emulsions comprising 25 to 60 wt. % of total fat (weight % on total emulsion) and 40 to 75 wt. % of a dispersed water-phase (weight % on total emulsion), said process comprising the steps of:
a) providing a water-phase; b) providing liquid oil; c) providing fat powder comprising hardstock fat; d) providing hardstock fat in liquid form; e) mixing liquid oil which is at a temperature of 1-15° C. with 0.3-20% the hardstock fat in liquid form (% by weight on total fat of the emulsion), said hardstock fat being at a temperature above its melting point; f) mixing the product of e) which is at a temperature of 10-30° C. with 3-20% of the fat powder comprising hardstock fat (% by weight based on total fat of the emulsion) to obtain a fat slurry; g) mixing the oil-slurry obtained by step f) with the water-phase to provide a water-in-oil emulsion;wherein the amount of non-lecithin emulsifier in the emulsion is less than 0.1 wt. %, based on weight of the total emulsion, and wherein the composition further comprises lecithin and/or a lecithin derivative in an amount of 0.05 to 0.4% by weight based on the total emulsion, and wherein the fat powder used is micronized fat powder.