Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
1. A confectionery water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase; wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point; and a second non-tempering fat having a second melting point lower than the first melting point.
2. An emulsion as claimed in claim 1 , wherein the first tempering fat is cocoa butter.
3. An emulsion as claimed in claim 2 , wherein the second non-tempering fat is palm oil.
4. An emulsion as claimed in claim 1 , wherein the fat phase forms less than 15% of the emulsion.
5. A chocolate composition comprising an emulsion as claimed in claim 1 .
6. A chocolate composition as claimed in claim 5 , wherein the emulsion is present as a filling.
7. A chocolate composition as claimed in claim 5 , wherein the emulsion is distributed throughout at least a portion of the chocolate composition.
8. A method of making a confectionery water-in-oil emulsion, comprising
blending a first tempering fat that can exist in more than one crystal form and having a first melting point, at a temperature above the first melting point, with a non-tempering second fat having a second melting point lower than the first melting point, to form a fat phase;
mixing an emulsifier with the fat phase;
providing an aqueous phase;
mixing the fat phase and aqueous phase to form an initial emulsion; and
cooling the emulsion to a temperature lower than the first melting point but greater than or equal to the second melting point thereby causing the first fat to adopt preferentially a single crystal form.
9. A method as claimed in claim 8 , wherein the first fat is cocoa butter.
10. A method as claimed in claim 9 , wherein the second fat is palm oil.
11. A method as claimed in claim 8 , wherein the fat phase forms less than 15% of the emulsion.
12. A confectionery emulsion comprising a fat phase and an aqueous phase, the fat phase comprising a first flavoring and the aqueous phase comprising a second flavoring, wherein the fat phase comprises a first fat that can exist in more than one crystal form and is present in the emulsion substantially in a single crystal form having a first melting point, and a second fat having a second melting point lower than the first melting point.
13. A confectionery emulsion as claimed in claim 12 , wherein the fat phase comprises a fat-soluble flavoring and the aqueous phase comprises a water-soluble flavoring.
14. A confectionery emulsion as claimed in claim 12 , wherein the emulsion is a water-in-oil (W/O) emulsion.
15. A method of making an emulsion as claimed in claim 12 , comprising melting a fat phase; mixing an emulsifier with the fat phase; providing an aqueous phase; adding the aqueous phase to the fat phase to form an emulsion; and cooling until a desired temperature is reached.
16. A confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the fat phase forms less than 6% of the emulsion and wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form and is present in the emulsion substantially in a single crystal form having a first melting point, and a second non-tempering fat having a second melting point lower than the first melting point.
17. A confectionery emulsion as claimed in claim 16 , wherein the aqueous phase comprises glucose syrup.
18. A water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion has a savory flavor, and wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form and is present in the emulsion substantially in a single crystal form having a first melting point, and a second non-tempering fat having a second melting point lower than the first melting point.
19. An emulsion as claimed in claim 18 , wherein the aqueous phase comprises polydextrose.
20. An emulsion as claimed in claim 18 , wherein the fat phase forms less than 15% of the emulsion.
21. An emulsion as claimed in claim 18 , wherein the emulsion comprises a flavoring.
22. A confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is at least substantially sugar free, and wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point and a second non-tempering fat having a second melting point lower than the first.
23. A confectionery emulsion as claimed in claim 22 , wherein the aqueous phase comprises polydextrose.
24. A confectionery emulsion as claimed in claim 23 , wherein the polydextrose forms at least 70% of the emulsion.
25. A confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the fat phase comprises a first fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point, a second fat having a second melting point lower than the first melting point; and the aqueous phase comprises a flavoring.
26. A confectionery emulsion as claimed in claim 25 , wherein the first fat is cocoa butter.
27. A confectionery emulsion as claimed in claim 25 , wherein the aqueous phase further comprises a bulk sweetener.
28. A water-in-oil emulsion comprising a fat phase, an aqueous phase, and a powdered component; wherein the fat phase comprises a tempering first fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point and a non-tempering second fat having a second melting point lower than the first;
and the powdered component is distributed homogeneously throughout the fat phase.
29. An emulsion as claimed in claim 28 , wherein the emulsion is a confectionery emulsion.
30. An emulsion as claimed in claim 28 , wherein the powdered component is selected from cocoa powder, milk powder, and sugar, and mixtures of these.
31. An emulsion as claimed in claim 28 , wherein the powdered component forms between 2 and 10% of the emulsion.
32. A method of making an emulsion as claimed in claim 28 , comprising melting a fat phase; mixing an emulsifier with the fat phase; adding an aqueous phase to the fat phase to form an emulsion; adding a powdered component to the emulsion; and cooling until a desired temperature is reached.
33. A method of making an emulsion as claimed in claim 32 , wherein the powdered component is added to the emulsion at between 28 and 32° C.