Edible fat product and a process for preparing such product

Details Edible fat product and a process for preparing such product Edible fat product and a process for preparing such product

A - Human Necessities

23

D

99/159

A23D 7/02 (2006.01) A23D 7/00 (2006.01) A23D 7/015 (2006.01)

Patent

CA 1322694

ABSTRACT An edible fat product, comprising a continuous fat phase and a dispersed aqueous phase has at least one DSC-peak above 36°C, and one or more other DSC-peaks between 20 and 36°C, which have a total surface area at least equal to the peak above 36°C. The fat phase of the product contains crystallized fat having a melting point above 36°C, of which at least 20 wt.% is present in the form of fat globules, having a size between 1 and 20 micrometer. The product may be made by emulsifying a first fat or fat blend and an aqueous phase, adjusting the temperature of the emulsion to below 15°C, to obtain a cold W/O-emulsion containing at least 1 wt.% of crystallized fat, and mixing the cold emulsion with a second fat or fat blend having a slip melting point above that of the first fat or fat blend, the second fat or fat blend being maintained at a temperature at which the second fat or fat blend has a solids content between 2 and 30 wt.%. The products have an improved pattern of properties, and especially improved oral response, thermal stability and cycle stability.

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