Hardstock fat composition
A hardstock fat composition for use in making edible water-in-oil emulsions such as spreads, in particular (but not exclusively) when produced using the hardstock in the form of micronized fat powder, and process to use such hardstock fat to make a fat slurry and to make a water-in-oil emulsion (like spreads) using such hardstock fat. The hardstock fat may give improved properties of the resulting emulsion.
1. An edible hardstock fat comprising at least 90% by weight of the edible hardstock fat of triglyceride fat, said triglyceride fat comprising the following triacylglycerides, in a weight % based on total triglycerides:
PPP from 20% to 30%
H2M from 24% to 32%
H2U from 8% to 12.5%,
wherein “P” denotes the residue of palmitic acid, “M” denotes a residue of from 10 to 14 carbon atoms, “U” denotes the residue of oleic acid or linoleic acid and “H” denotes the residue of a saturated fatty acid with more than 15 carbon atoms, and
wherein said hardstock fat does not contain hydrogenated fats.
2. The edible hardstock fat of claim 1 , wherein said hardstock fat consists of said triglyceride fat.
3. The edible hardstock fat of claim 1 , which comprises less than 2% by weight of the edible hardstock fat of water.
4. The edible hardstock fat of claim 1 , wherein said triglyceride fat comprises saturated fatty acid residues in an amount of at least 50% by weight of all fatty acid residues present in triglycerides.
5. The edible hardstock fat of claim 1 , said triglyceride fat comprising PPP triacylglycerides in an amount of from 21% to 28%, in weight % on total triglycerides.
6. The edible hardstock fat of claim 1 , said triglyceride fat comprising H2M triacylglycerides in an amount of from 26% to 30%, in weight % on total triglycerides.
7. The edible hardstock fat of claim 1 , said triglyceride fat comprising H2U triacylglycerides in an amount of from 9% to 12%, in weight % on total triglycerides.
8. The edible hardstock fat of claim 1 , wherein the hardstock fat has a solid fat content N10 from 60 to 100, N20 from 50 to 100, and N35 from 5 to 65.
9. The edible hardstock fat of claim 1 , wherein said hardstock fat is in the form of a fat powder.
10. A process for preparing a fat slurry, said process comprising the step of blending an edible oil with 2 to 20% by weight of the fat powder of claim 9 .
11. A process for preparing an edible water-in-oil emulsion, which process comprises the step of mixing a fat slurry prepared by the process of claim 10 with an aqueous phase, and emulsifying the aqueous phase.
12. The process of claim 11 , wherein the emulsion so-prepared has a Stevens value of 50 to 500.
13. The process of claim 11 , wherein said triglyceride fat comprises saturated fatty acid residues in an amount of at least 60% by weight of all fatty acid residues present in triglycerides.
14. The process of claim 11 , wherein said triglyceride fat comprises saturated fatty acid residues in an amount of at least 75% by weight of all fatty acid residues present in triglycerides.
15. The process of claim 11 , wherein said hardstock fat is in the form of micronized fat powder.