PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS

摘要

The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; s wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, s and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising s at most 45 wt. % of a fat phase, and s at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and s a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an e^sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6.