Process for the preparation of a spreadable dispersion

1. Process for the preparation of a spreadable edible dispersion comprising subjecting a mixture of oil and solid structuring agent particles to stirring and gradually adding an aqueous phase to the mixture until an oil continuous dispersion is obtained, said dispersion being an emulsion or a suspension, or any combination thereof, wherein the solid structuring agent particles, also described as secondary particles have a microporous structure, and said particles are agglomerates of primary particles of submicron size, said primary particles are platelets having an average thickness of 0.01-0.5 μm.

2. Process according to claim 1 , wherein the solid structuring agent particles are edible lipid.

3. Process according to claim 2 , wherein the lipid is a fat.

4. Process according to claim 1 , wherein the solid structuring agent particles were prepared using a micronisation process wherein the solid structuring agent particles were prepared by preparing a homogeneous mixture of structuring agent and liquefied gas or supercritical gas at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet was applied in which the structuring agent was solidified and micronised.

5. The process according to claim 4 wherein the homogeneous mixture consists of structuring agent and liquefied gas or supercritical gas.

6. The process according to claim 4 wherein the dispersion comprises an oil continuous emulsion.

7. The process according to claim 4 wherein the dispersion comprises a water-in-oil emulsion spread having a fat content of 45 wt % or less.

8. The process according to claim 4 wherein the homogeneous mixture consists of structuring agent, oil and liquefied gas or supercritical gas.

9. Spreadable edible dispersion obtainable by a process according to claim 1 .

10. The dispersion according to claim 9 which comprises an oil continuous emulsion.

11. The dispersion according to claim 9 which comprises a water-in-oil emulsion spread having a fat content of 45 wt % or less.

12. The process according to claim 1 wherein the dispersion comprises an oil continuous emulsion.

13. The process according to claim 1 wherein the dispersion comprises a water-in-oil emulsion spread having a fat content of 45 wt % or less.

14. Process for the preparation of a spreadable edible dispersion comprising subjecting a mixture of oil and solid structuring agent particles to stirring and gradually added an aqueous phase to the mixture until a dispersion is obtained, said dispersion being an emulsion, a suspension, or foam or any combination thereof, wherein the solid structuring agent particles, also described as secondary particles have a microporous structure, and said particles are agglomerates of primary particles of submicron size, said primary particles are platelets having an average thickness of 0.01-0.5 μm wherein the solid structuring agent particles were prepared by preparing a homogeneous mixture of structuring agent and 10 wt % or more liquefied gas or supercritical gas dissolved into liquid at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet was applied in which the structuring agent was solidified and micronised.

15. Process according to claim 14 wherein the solid structuring agent particles comprise edible lipid.

16. Process according to claim 15 wherein the lipid comprises a fat.

17. Process according to claim 14 wherein the homogeneous mixture consists of structuring agent oil and liquefied or supercritical gas.

18. Process according to claim 14 wherein the homogeneous mixture consists of structuring agent and liquefied or supercritical gas.

19. Process according to claim 14 wherein in the spreadable edible dispersion which is prepared, crystals of solid fat form a network throughout the liquid oil resulting in a structured fat phase imparting a semi-solid, plastic, spreadable consistency.