Edible aerated water-in-oil emulsions
Process to manufacture edible aerated water-in-oil emulsion comprising: from 0.5 to 50 wt. % of micronized fat powder comprising hardstock fat; from 10 to 85 wt. % of liquid oil; from 10 to 85 wt. % of water-phase; from 2 to 100 vol. % of gas-phase; wherein the gas has an average solubility in water at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg water; and wherein the gas has an average solubility in sunflower oil at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg oil; comprising the step of: mixing the fat powder, the liquid oil, the water-phase and the gas-phase to provide the edible aerated water-in-oil emulsion.
1. A process for manufacturing an edible aerated water-in-oil emulsion comprising:
from 0.5 to 50 wt. % of a micronized fat powder comprising hardstock fat;
from 10 to 85 wt. % of a liquid oil;
from 10 to 85 wt. % of a water-phase;
from 2 to 100 vol. % of a gas-phase; wherein the gas-phase comprises a gas having (i) an average solubility in water at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg water; (ii) an average solubility in sunflower oil at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg oil; and (iii) wherein the gas-phase comprises at least 50 vol. % of nitrogen, oxygen, helium, neon, argon, krypton, xenon, or a mixture thereof, based on the total volume of the gas-phase;
comprising the following steps:
a) forming an emulsion by mixing the liquid oil, and the water-phase; and
b) introducing the gas-phase by post-aeration of the emulsion; and
c) adding the micronized fat powder to the aerated emulsion, wherein the micronized fat powder is not subjected to temperatures at which the hardstock substantially melts;
to provide the edible aerated water-in-oil emulsion.
2. The process of claim 1 , wherein the micronized fat powder is produced by supercritical melt micronisation.
3. The process of claim 1 , wherein the amount of micronized fat powder comprising hardstock fat is from 1 to 20 wt. %.
4. The process of claim 1 , wherein the hardstock fat comprised by the fat powder has a solid fat content profile of:
N10 from 50 to 100,
N20 from 26 to 95, and
N35 from 5 to 60.
5. The process of claim 1 , wherein the amount of gas-phase is from 3 to 70 vol. %.
6. The process of claim 1 , wherein the amount of liquid oil is from 15 to 70 wt. %.
7. The process of claim 1 , wherein a combination comprising
a) a monoglyceride, a diglyceride, or a polyglycerol ester of fatty acids, or a combination thereof; and
b) lecithin are added as ingredients.
8. The process of claim 1 , wherein the micronized fat powder comprising hardstock fat is subjected to at least partial vacuum.
9. An edible aerated water-in-oil emulsion manufactured by the process of claim 1 .
10. The emulsion of claim 9 , wherein the emulsion is an aerated liquid margarine, an aerated wrapper or an aerated tub-spread.
11. The emulsion of claim 10 , wherein the mixing in step a) is performed using one or more C-units, A-units, Trefa-mixers or a combination thereof.
12. The process of claim 1 , wherein the amount of gas-phase is at least 50 vol. %.
13. The process of claim 1 , wherein the amount of gas-phase is at least 66.7 vol. %.
14. The process of claim 1 , wherein the amount of gas-phase is from 50 to 70 vol. %.
15. The process of claim 1 , wherein the micronized fat powder is added to the emulsion in step c) after the emulsion is fully aerated, and the amount of gas-phase is at least 33.3 vol. %.
16. The process of claim 1 , wherein the micronized fat powder is added to the emulsion in step c) after the emulsion is fully aerated, and the amount of gas-phase is at least 50 vol. %.
17. A process for manufacturing an edible aerated water-in-oil emulsion comprising:
from 0.5 to 50 wt. % of a micronized fat powder comprising hardstock fat;
from 10 to 85 wt. % of a liquid oil;
from 10 to 85 wt. % of a water-phase;
at least 33.3 vol. % of a gas-phase; wherein the gas-phase comprises a gas having (i) an average solubility in water at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg water; and (ii) an average solubility in sunflower oil at 20 degrees Celsius and at 1 bar of pressure of at most 0.75 gram gas per kg oil;
comprising the following steps:
a) forming an emulsion by mixing the liquid oil, and the water-phase; and
b) introducing the gas-phase by post-aeration of the emulsion; and
c) adding the micronized fat powder to the aerated emulsion, wherein the micronized fat powder is not subjected to temperatures at which the hardstock substantially melts;
to provide the edible aerated water-in-oil emulsion.
18. A process for manufacturing an edible aerated water-in-oil emulsion comprising:
from 0.5 to 50 wt. % of a micronized fat powder comprising hardstock fat;
from 10 to 85 wt. % of a liquid oil;
from 10 to 85 wt. % of a water-phase;
at least 33.3 vol. % of a gas-phase;
comprising the following steps:
a) forming an emulsion by mixing the liquid oil, and the water-phase; and
b) introducing the gas-phase by post-aeration of the emulsion; and
c) adding the micronized fat powder to the aerated emulsion, wherein the micronized fat powder is not subjected to temperatures at which the hardstock substantially melts;
to provide the edible aerated water-in-oil emulsion.