PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS FOOD PRODUCT
The invention relates to Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of a. providing a fat mixture comprising fat powder and liquid oil; b. providing an aqueous phase; c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture; d. packing of the food product; wherein the fat powder comprises structuring fat; the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt % the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius; the fat mixture is kept in motion prior to mixing; and the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.
1 . Process suitable for implementation at factory scale for manufacturing an edible fat continuous food product comprising the steps of
a. providing a fat mixture comprising fat powder and liquid oil;
b. providing an aqueous phase;
c. forming the edible fat continuous food product by mixing the aqueous phase and the fat mixture;
d. packing of the food product;
wherein
the fat powder comprises structuring fat;
the amount of fat powder in the fat mixture based on total amount of fat mixture is 8 to 25 wt %;
the fat mixture prior to mixing is kept at a temperature of 0 to 12 degrees Celsius;
the fat mixture is kept in motion prior to mixing; and
the temperature of the aqueous phase at the time of mixing the aqueous phase and the fat mixture is such that the temperature of the mixture of the aqueous phase and the fat mixture is equal to or below 25 degrees Celsius.
2 . Process according to claim 1 wherein the amount of fat powder in the fat mixture is 10 to 20% and more preferably 12 to 18%.
3 . Process according to claim 1 wherein the temperature of the fat mixture is 1 to 12 degrees Celsius, preferably 3 to 10 and more preferably 5 to 8.
4 . Process according to claim 1 wherein the fat mixture is kept in motion and the resulting energy input in the fat mixture resulting from the motion is such that the increase in temperature of the fat mixture is 0 to 5 degrees Celsius preferably 0 to 4 and more preferably 0.5 to 3.
5 . Process according to claim 1 wherein the aqueous phase is cooled prior to mixing to a temperature of 1 to 25 degrees Celsius, preferably 3 to 20 and more preferably 5 to 15.
6 . Process according to claim 1 wherein the food product after production and up to the point of packing is not subjected to temperatures at which the fat continuous matrix of said food product deteriorates, preferably is not subjected to temperatures above 25 degrees Celsius, more preferably 20 and most preferably 15.
7 . Process according to claim 1 wherein the food product comprises 5 to 45 wt % fat, preferably 10 to 35 and more preferably 15 to 30.
8 . Process according to claim 1 wherein the food product is an edible fat continuous spread.
9 . Process according to claim 1 wherein the fat powder is a fat powder obtainable by supercritical melt micronisation.