| 摘要 |
The present invention concerns the technical field of margarines and edible spreads, or fat spreads as they are sometimes known. (Ref. EU regulation (EC) NO. 2991/94b of 05 December 1994). The present invention provides an edible fat composition comprising a fat phase and a water phase wherein the fat phase comprises a cocoa based fat solid selected from the group consisting of cocoa butter, chocolate butter and derivatives thereof. The composition has a plastic rheology and is substantially in the form of a water-in-oil emulsion. It is a solid or semi-solid emulsion of "water-in-oil" that makes use of the physico-chemical characteristics of naturally occurring vegetable fat and oil. The scope of the invention characteristically covers the use of preferably cocoa butter which is normally a solid fat at ambient conditions. The cocoa butter may be used in combination with a non cocoa based lipid material such as a liquid vegetable oil. The compositions are especially designed to preferably avoid the use of added emulsifying agents and stabilisers. Furthermore the compositions make use of various components inherently present in the vegetable fat and oil, for example naturally occurring carotenes to provide colour and naturally occurring anti-oxidants present in the fats used. The composition of the present invention are used primarily as bread spreads but also as culinary aids such as for basting, baking and frying.
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