PROCESS FOR THE PREPARATION OF EDIBLE FAT CONTINUOUS EMULSIONS

摘要

Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water phase and 15 to 90 wt.% of total fat 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 fat powder comprising hardstock fat hardstock fat in liquid form and liquid oil to provide an oil slurry; f. mixing the oil slurry provided at step e with the water phase to provide a water in oil emulsion wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt.% of a dispersed water phase and 15 to 90 wt.% of total fat comprising at least 2 wt. % based on the weight of total fat of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.% based on the weight of total fat of a second hardstock fat with the following solid fat profile: N20 from 5 to 95; N30 below 60 wherein the Quotient A is from 0.95 to 0.2 and wherein the emulsion has a glossiness value of at least 4 and a Stevens value of at least 75 wherein Quotient A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.