Abstract
Source: US2013122179 AA [EN] The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt percent fat and 0.1 to 20 wt percent plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol percent of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion. ;
| Original language | English |
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| Publication status | Published - 2013 |
Bibliographical note
Claims(US2013122179AA): [EN] 1. An edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, 5 to 85 wt percent fat and 0.1 to 20 wt percent plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol percent of the plant sterol particles is smaller than 10 micrometer. 2. Spread according to claim 1 wherein the water soluble emulsifier is selected from the group consisting of proteins, glycoproteins, surface active polysaccharides and combinations thereof. 3. Spread according to claim 1 wherein the water soluble emulsifier is selected from the group consisting of full milk powder, skim milk powder, butter milk powder, sweet whey powder, whey protein, casein protein and combinations thereof. 4. Spread according to claim 1 wherein the oil soluble emulsifier is selected from the group consisting of monoglycerides, diglycerides, lecithin, sorbitan esters, sucrose esters of fatty acids, poly glycerol esters, poly glycerol poly ricinoleate (PGPR) and combinations thereof. 5. Spread according to claim 1 wherein at least 75 vol percent, preferably at least 80 vol percent, more preferably at least 85 vol percent, even more preferably at least 90 vol percent and still more preferably at least 95 vol percent of the plant sterol particles are smaller than 10 micrometer. 6. Spread according to claim 1 wherein the amount of fat is from 10 to 80 wt percent, preferably from 15 to 60 wt percent and more preferably from 20 to 50 wt percent. 7. Spread according to claim 1 wherein the amount of structuring fat is from 1 to 20 wt percent, preferably from 2 to 15 wt percent, more preferably from 4 to 12 wt percent, even more preferably from 6 to 8 wt percent and still more preferably from 3 to 5 wt percent. 8. Spread according to claim 1 wherein the amount of plant sterol particles is from 2 to 15 wt percent, preferably from 4 to 10 wt percent and more preferably from 6 to 8 wt percent. 9. Spread according to claim 1 wherein the amount of water soluble emulsifier is from 0.01 to 5 wt percent, preferably from 0.1 to 2 wt percent and more preferably from 0.1 to 0.5 wt percent. 10. Spread according to claim 1 wherein the amount of oil soluble emulsifier is from 0.01 to 5 wt percent, preferably from 0.1 to 2 wt percent and more preferably from 0.1 to 0.5 wt percent. 11. Spread according to claim 1 wherein the weight ratio of water soluble emulsifier to plant sterol particles is from 10:1 to 1:80, preferably 8:1 to 1:40, more preferably 6:1 to 1:20, even more preferably 4:1 to 1:15 and still more preferably 2:1 to 1:10. 12. Process for the preparation of an edible fat continuous spread according to claim 1, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion. 13. Process according to claim 12 comprising the step of using fat powder comprising a structuring fat. 14. Process according to claim 13 wherein the fat powder is a fat powder obtainable by supercritical melt micronisation, 15. Spread according to claim 1 obtainable by the process according to claim 12.M1 - A23D;A23D7/005;A23D7/01;A23D7/015;A23L;A23L1/30;A23L33/11;