PROCESS FOR PREPARING A FAT SLURRY COMPRISING OLIVE OIL AND FOR PREPARING A SPREAD WITH SAID SLURRY
A process for preparing a slurry of an edible oil phase and fat powder, and to a process of preparing an edible fat-continuous spread out of such, wherein the oil phase comprises olive oil.
1 . Process for preparing an edible fat slurry comprising fat powder and oil, by mixing 2-30% by weight (on the total slurry) of a fat powder of a structuring fat and 70-98% by weight (on the total slurry) of edible oil, wherein said edible oil is provided as at least two separate oil phases:
(a) 50-99% of an edible oil phase (a) comprising at least 30% soy bean oil, by weight on edible oil phase (a),
(b) 1-50% of an edible oil phase (b) comprising at least 50% (by weight, on total oil phase (b)) of olive oil,
said process comprising the steps of:
providing the fat powder;
providing oil phase (a);
combining the fat powder and oil phase (a) and mixing the fat powder and oil phase (a) in the mixing vessel to a fat slurry for a period of 1 to 30 minutes, during at least part of said mixing the pressure in the vessel is below 0.5 bar;
providing oil phase (b);
adding oil phase (b) to the slurry of fat powder and oil phase (a) followed by further mixing for 30 seconds to 10 minutes to provide the final slurry.
2 . Process according to claim 1 , wherein the total amount of olive oil in the final slurry is between 1-50% by weight, based on the total slurry, more preferably 3-30% by weight, based on the total slurry.
3 . Process according to claim 2 , wherein the level of saturated fatty acids in oil phase (b) is at least 15% by weight, based on total oil phase (b).
4 . Process according to claim 1 , wherein the edible fat slurry comprising fat powder and oil is prepared by mixing 5-25% by weight (on the total slurry) of a fat powder of a structuring fat and 75-95% by weight (on the total slurry) of edible oil.
5 . Process according to claim 1 , wherein the amount of edible oil phase (b) mixed with the slurry is 3-30% of the total amount of oil phase.
6 . Process according to claim 1 , wherein all of the edible oil phase (b) is olive oil.
7 . Process according to claim 1 , wherein the fat powder is a micronised fat powder.
8 . Process according to claim 1 , wherein the viscosity of the mixture of oil phase (a) and fat powder, prior to adding oil phase (b) to said mixture, is at least 5 dPa·s, preferably at least 8 dPa·s, more preferably at least 10 dPa·s.
9 . Process for making an edible oil-continuous emulsion containing 20-70% (by weight on the total emulsion) of a fat phase and 30-80% (by weight on the total emulsion) of an aqueous phase, which process comprises the steps of:
providing the aqueous phase at a temperature below 35° C.,
providing a fat slurry of an oil phase and fat powder,
mixing said aqueous phase and said fat slurry to obtain an oil-continuous emulsion,
wherein said fat slurry is obtained by the process comprising the steps according to claim 1 .
10 . Process according to claim 9 , wherein the emulsion does not contain protein.
11 . Process according to claim 9 , wherein the emulsion does not contain a fatty acid monoglyceride emulsifier.
12 . Process according to claim 9 , wherein the emulsion comprises 0.05%-0.5% of lecithin, based on the total emulsion.