Process for the preparation of structured oil phase

1. A process for the preparation of a spreadable edible emulsion comprising 15-80% fat slurry by weight and 20-85% of an aqueous phase by weight, the fat slurry comprising 3-25% of a micronised fat powder by weight and 75-97% by weight of a fat not in powdered form, the process comprising the steps of:

a. providing a micronised fat powder,

b. providing a fat not in powdered form,

c. mixing the micronized fat powder with the fat not in powdered form to form a fat slurry, such that the slurry contains 3-25 wt. % micronised fat powder based on the total amount of fat slurry,

d. adding an aqueous phase to the fat slurry to produce a mixture, in such an amount that the slurry contains up to half of the desired amount of aqueous phase of the final spreadable emulsion,

e. storing the mixture from step (d) for a period of from 8 hours to 7 days,

f. adding the remainder of the aqueous phase to the stored mixture,

g. processing the combined aqueous phase and stored mixture from step (f) into a spreadable edible emulsion.

2. Process according to claim 1 , wherein amount of the aqueous phase added is from 3 to 15% by weight, based on weight of the mixture made in step (d).

3. Process according to claim 1 , wherein the fat not in powdered form is fat liquid at 20° C.

4. Process according to claim 1 , wherein amount of the micronised fat powder is from 5 to 20% by weight of the fat slurry.

5. Process according to claim 1 , wherein the micronised fat powder is obtained by a super critical melt micronisation process.

6. Process according to claim 1 , wherein the storing in step e. is from 18 hours to 3 days.

7. Process according to claim 1 , wherein the storage is at a temperature of from 0 to 20° C.

8. Process according to claim 1 , wherein during the storing step e. the product is kept in motion.

9. Process according to claim 1 , wherein the slurry is a structured fat.

10. Process according to claim 1 , wherein the oil is a vegetable oil.