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, andwhich 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.