method of production of edible emulsions based on a continuous fat phase containing from 10 to 85 mas. internal water phase and from 15 to 90 mas.per cent of total body fat, and the method includes a stage (a) of a water phase (b) providing a liquid oil (c) providing powdered fat containing \u0442\u0443\u0433\u043e\u043f\u043b\u0430\u0432\u043a\u0438\u0439 \u043d\u0435\u0444\u0440\u0430\u043a\u0446\u0438\u043e\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 fat (d) ensure \u0442\u0443\u0433\u043e\u043f\u043b\u0430\u0432\u043a\u043e\u0433\u043e \u043d\u0435\u0444\u0440\u0430\u043a\u0446\u0438\u043e\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e fat in liquid form (e) mixing powdered fat containing it fusible \u043d\u0435\u0444\u0440\u0430\u043a\u0446\u0438\u043e\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 fat\u0442\u0443\u0433\u043e\u043f\u043b\u0430\u0432\u043a\u043e\u0433\u043e \u043d\u0435\u0444\u0440\u0430\u043a\u0446\u0438\u043e\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e fat in liquid form and the liquid oil to ensure the oil liquid mass (f) the mixing of oil liquid mass obtained in art \u0430\u0434\u0438\u0438 (e), with the water phase of emulsion type water in oil, and powdered fat are the effects of such temperatures in which the su \u0449\u0435\u0441\u0442\u0432\u0435\u043d\u043d\u0430\u044f part of powdered fat.edible emulsion through a continuous fat phase containing from 10 to 85 mas. internal water phase and from 15 to 90 mas.% of the total fat containing per total m \u0430\u0441\u0441\u0443 fat at least 2 mas.the first \u0442\u0443\u0433\u043e\u043f\u043b\u0430\u0432\u043a\u043e\u0433\u043e \u043d\u0435\u0444\u0440\u0430\u043a\u0446\u0438\u043e\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e% fat with the following profile: solid fat N20 from 65 to 95 N35 from 25 to 55 and contains, in addition, relative to the total mass is the ira at least 2 mas.the second \u0442\u
