Edible water-in-oil emulsions and a process for preparing such emulsions
The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.
1. A process for the manufacture of an edible water-in-oil emulsion comprising:
10 to 85 wt. % of liquid oil,
0.5 to 50 wt. % of hardstock fat,
10 to 85 wt. % of a dispersed water-phase,
comprising the steps of:
a. providing a first water-in-oil emulsion;
b. providing a second water-in-oil emulsion; and
c. mixing said first and second emulsion to provide a finished edible water-in-oil emulsion;
wherein a wt. % of hardstock fat comprised by the first emulsion is at least 1.25 times a wt. % of hardstock fat comprised by the second emulsion, and wherein the hardstock fat comprised by the first emulsion and the hardstock fat comprised by the second emulsion each have a different solid fat profile that includes an N20 which differs at most by 30.
2. The process of claim 1 , wherein the wt. % of solid fat at 20 degrees Celsius of the hardstock fat comprised by the first emulsion and the hardstock fat comprised by the second emulsion differs at most by 20 wt. %.
3. The process of claim 1 , wherein the solid fat profile of the hardstock fat of both the first and second emulsion is characterized by the following solid fat profile:
N10 of at least 40; and
N20 of at least 20.
4. The process of claim 1 , wherein the second water-in-oil emulsion comprises from 0.2 to 40 wt. % of hardstock fat, based on the wt. % of the second water-in-oil emulsion.
5. The process of claim 1 , wherein the wt. % of hardstock fat comprised by the first W/O emulsion is from 1.5 to 50 times the wt. % of hardstock fat comprised by the second W/O emulsion.
6. The process of claim 1 , wherein the first or the second water-in-oil emulsion is made using fat-powder comprising hardstock fat.
7. The process of claim 1 , wherein the water-phase of the second water-in-oil emulsion comprises a compound which has or results in a desirable taste.
8. The process of claim 7 , wherein at least 55 wt. %, of said compound, based on the total weight of said compound in the finished water-in-oil emulsion, is comprised by the water-phase of the second water-in-oil emulsion.
9. The process of claim 1 , wherein the water-phase of the first water-in-oil emulsion comprises a health promoting compound.
10. The process of claim 6 wherein the fat powder is micronized fat obtainable by super critical melt micronisation.
11. The process according to of claim 6 wherein both the first and second water-in-oil emulsions are made using fat-powder comprising hardstock fat.
12. The process of claim 1 , wherein the wt. % of the hardstock fat comprised by the first W/O emulsion is from 2 to 10 times the wt. % of the hardstock fat comprised by the second W/O emulsion.
13. The process of claim 1 , wherein the wt. % of the hardstock fat comprised by the first W/O emulsion is from 2.5 to 5 times the wt. % of the hardstock fat comprised by the second W/O emulsion.
14. The process of claim 1 , wherein the finished edible water-in-oil emulsion has the following fat profile:
N10 of at least 50;
N20 of at least 30; and
N35 of 10 to 70.
15. The process of claim 1 , wherein the finished edible water-in-oil emulsion has the following fat profile:
N10 of at least 80;
N20 of 70 to 95; and
N35 of 30 to 50.