PROCESS OF COMPACTING A MICROPOROUS FAT POWDER AND COMPACTED FAT POWDER SO OBTAINED
The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′ i /G′ d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′ i whilst increasing the frequency from 0.1 to 15 s −1 , by subsequently recording G′ d whilst decreasing said frequency from 15 to 0.1 s −1 , and by calculating the ratio G′ i /G′ d at the frequency at which said ratio is highest.
1 .- 9 . (canceled)
10 . Process according to claim 14 , wherein G′ i /G′ d ratio is at least 2.5, more preferably at least 3.0.
11 . Process according to claim 14 , wherein the compacted fat powder has a full width at half maximum of the first order long spacing X-diffraction peak that is less than 0.00056×free flowing density+0.213.
12 - 13 . (canceled)
14 . A process of preparing a food product, said process comprising mixing a compacted microporous fat powder having the following characteristics with liquid oil;
a fat content of at least 50 wt. %;
a solid fat content at 20° C. (N 20 ) of least 10 wt. %;
a freely settled density in the range of 90-600 g/l;
a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm;
maximum G′ i /G′ d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum G′ i /G′ d ratio is determined by recording G′ i whilst increasing the frequency from 0.1 to 15 s −1 , by subsequently recording G′ d whilst decreasing said frequency from 15 to 0.1 s −1 , and by calculating the ratio G′ i /G′ d at the frequency at which said ratio is highest.
15 . Process according to claim 14 , wherein the food product is selected from the group of spreads, kitchen margarines, bakery margarines, shortenings.