GEORG CHRISTIAN DOL,IRENE ERICA SMIT-KINGMA,RONALD PETER POTMAN,RUDI DEN ADEL
申请号：
BR112014028059
公开号：
BR112014028059A2
申请日:
2013.04.22
申请国别(地区):
BR
年份:
2017
代理人:
摘要：
Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase； b. providing liquid oil； c. providing fat powder comprising hardstock fat； d. providing hardstock fat in liquid form； e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry； f. mixing the oil-slurry provided at step &lsquo；e&rsquo； with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95； N35 from 25 to 55； and further comprising at least 2 wt. %, based on the weight of total fat, of a second hardstock fat with the following solid fat profile: N20 from 5 to 95； N30 below 60, wherein the Quotient-A is from 0.95 to 0.2, and wherein the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75, wherein Quotient-A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process.
