Edible spread containing a natural fat phase
Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.
1. An edible W/O emulsion spread comprising 70–20 wt. % of an aqueous phase dispersed in 30–80 wt. % of a fat phase which fat phase is a mixture of 50–99 wt. % of a vegetable triglyceride oil A and 1–50 wt. % of a structuring triglyceride fat B, which fat consists of 5–100 wt. % of a hardstock fat C and up to 95 wt. % of a fat D, where at least 45 wt. % of the hardstock fat C triglycerides consist of SOS triglycerides and where S denotes a fatty acid residue with a saturated C18–C24 carbon chain and O denotes an oleic acid residue and with the proviso that any hardstock fat C which has been obtained by fractionation, hydrogenation, esterification or interesterification of the fat is excluded.
2. A spread according to claim 1 , where a hardstock fat C which has been subjected to other processing than a refining or purification treatment is excluded.
3. A spread according to claim 1 , where at least 50 wt. % of the triglycerides of the hardstock fat C consist of SOS triglycerides.
4. A spread according to claim 1 , where the triglyceride fat B consists of 50–100 wt. % of hardstock fat C and up to 50 wt. % of fat D.
5. A spread according to claim 1 , where the triglyceride fat B fully consists of hardstock fat C.
6. A spread according to claim 1 , where the hardstock fat C consists of Allanblackia fat or Pentadesma fat or a mixture of both.
7. A process for the preparation of an edible W/O emulsion spread comprising the steps
emulsifying 70–20 wt. % of an aqueous phase with 30–80 wt. % of a fat phase which is a mixture of 50–99 wt. % of a vegetable oil A and 1–50 wt. % of a structuring fat B consisting of fat C and fat D as defined in claim 1 ,
cooling and working the emulsion to obtain a spreadable emulsion, where at least 45 wt. % of the triglycerides of fat C consist of SOS triglycerides and with the proviso that use of a fat C which has been obtained by fractionation, hydrogenation, esterification or interesterification of the fat is excluded.
8. A process according to claim 7 , where use of a fat C which has been subjected to other processing than a refining or purification treatment is excluded.