PROCESS FOR THE PREPARATION OF STRUCTURED OIL PHASE

摘要

Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronised fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.

主权项

1. A process for the preparation of a spreadable edible emulsion comprising 15-80% fat slurry and 20-85% of an aqueous phase, both weight % on the total emulsion, the fat slurry comprising 3-25% of a micronised fat powder and 75-97% of a fat not in powdered form, both weight % on the total fat phase, the process comprising the steps of:
a. providing a micronised fat powder, b. providing a fat not in powdered form, c. mixing the micronised fat powder with the fat not in powdered form to form a fat slurry, such that the slurry contains 3-25 wt % micronised fat powder based on the total amount of fat slurry, d. adding an aqueous phase to the fat slurry to produce a mixture, in such an amount that the slurry contains up to half of the desired amount of aqueous phase of the final spreadable emulsion, e. storing the so-obtained fat-water mixture for a period of from 8 hours to 7 days, f. adding the remainder of the aqueous phase to the stored mixture, g. processing such into a spreadable edible emulsion.