DOL GEORG CHRISTIAN,LEENHOUTS ABRAHAM,POTMAN RONALD PETER,TIO FARLEY FERDINAND
申请号：
PL12750395
公开号：
PL2757891T3
申请日:
2012.08.27
申请国别(地区):
PL
年份:
2017
代理人:
摘要：
The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system； b. providing fat powder comprising structuring fat； c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil； &bull；wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, &bull；and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising &bull；at most 45 wt. % of a fat phase, and &bull；at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and &bull；a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an ê sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6.
