Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/001—Spread compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
  • A23D9/04—Working-up
  • A23D9/05—Forming free-flowing pieces

Definitions

• the present invention relates to a process for the preparation of an edible fat continuous emulsion comprising the use of fat powder comprising hardstock fat and hardstock fat in liquid form. Furthermore, the invention relates to emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat. Background of invention
• Edible fat-continuous emulsions like e.g. margarine and low fat spreads are well known food products that comprise a continuous fat-phase and a dispersed water-phase (a.k.a. water-in- oil emulsions or W/O emulsions).
• Margarine is generally defined as a composition containing at least 80 wt. % of fat and about 20 wt. % of a water-phase.
• emulsions containing less than 80 wt. % fat are generally called spreads.
• margarine and spread are often used interchangeably although in some countries the commercial use of the term margarine is subject to certain regulatory requirements.
• the main difference between margarine and spread is the amount of fat.
• margarine and spread are used interchangeably.
• the fat-phase of margarine and similar edible fat-continuous emulsions comprises a mixture of liquid oil (i.e. fat that is liquid at ambient temperature) and fat which is solid at ambient temperature.
• the liquid oil fraction typically comprises liquid unmodified vegetable oil such as soybean oil, sunflower oil, linseed oil, low erucic rapeseed oil (Canola), corn oil (maize oil) and blends of vegetable oils.
• the solid fat also called structuring fat or hardstock fat, serves to structure the fat-phase by forming a fat crystal network throughout the continuous oil- phase. It also helps to stabilize the emulsion.
• the droplets of the water-phase are fixed within the spaces of the lattice of solid fat crystals. This prevents coalescence of the droplets and separation of the heavier water-phase from the fat-phase.
• the fat-powder is typically not subjected to a temperature at which the fat powder will substantially melt.
• a commonly used type of fat powder is micronized fat powder, which is for example obtainable by a Super Critical Melt Micronisation process, as described in J. of Supercritical Fluids 43 (2007) 181 -190 and EP1651338.
• WO201 1/160921 relates to edible fat powders and the use of such edible fat powders to prepare fat continuous emulsions.
• the fat powder therefore serves the general requirements of the different emulsion-types.
• different W/O emulsion products include products directed to spreading, to be low- fat and/or low in saturated fatty acid esters (SAFA), directed to (shallow) frying, be suitable for baking, and so on.
• SAFA saturated fatty acid esters
• the W/O emulsion products may also differ in their principal physical form.
• margarine In the market place margarine is generally sold as one of three principal forms, namely hard or stick margarine (generally referred to as wrapper margarine), soft or tub margarine and liquid or pourable margarine.
• different W/O emulsion products will have different optimal values / levels of for example, hardness, pourability, stability, overall organoleptic and visual appearance, such as glossiness.
• one the one hand it may be desirable to improve the hardness of a wrapper margarine, for improved packaging, but on the other it may be desirable to reduce the hardness of a liquid margarine for improved pourablility.
• changing the fat powder composition to optimize the characteristics of one W/O emulsion product may change one or more characteristics of one or more other products made with the powder. Such a change may be undesirable.
• the fat powder process on factory scale is typically inflexible.
• a process to manufacture a W/O emulsion wherein said emulsion has a changed, preferably an increased, hardness with little or no change in glossiness.
• said process is capable of doing so using only a few, more preferably a single type of fat powder.
• emulsions using a few, preferably a single type of fat powder, wherein the characteristics of one type of product can be changed without affecting the characteristic of other products made with the process.
• Preferably said process is capable of doing so using only a few, more preferably a single type of fat powder.
• W/O emulsion preferably a spread, which has both a good hardness and a good glossiness.
• W/O emulsions water-in-oil emulsions
• the invention relates to a 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:
• the process according to the invention allows the modification of a characteristic of a W/O emulsion with little or no change in a second characteristic of the emulsion.
• the process of the invention can be implemented on a factory scale and enables the production of further improved W/O emulsion products.
• the process enables modification of a characteristic of a product, such as hardness, independently from that characteristic in other products made with the process.
• a characteristic of a product such as hardness
• one characteristic of a product, such as hardness can also be modified independently from another characteristic of the same product, such as glossiness. This improved flexibility of the process could be achieved while using a single and simple type of fat powder allowing easy implementation at factory scale.
• the invention relates to an edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, obtainable by a process according to the invention, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile:
• the invention also relates to 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:
• Quotient-A is from 0.95 to 0.2
• 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.
• fat crystal network comprising two types of fat-crystals.
• One type of fat- crystal being derived from the fat powder and thought to have a predominantly homogenously mixed triacylglyceride layering.
• the second type of fat-crystal being derived from the hardstock in liquid form and thought to have a predominantly non-homogenous
• triacylglyceride layering It is believed that these two types of fat-crystals allow independent manipulation of different characteristics of an emulsion.
• Line broadening of the first order long spacing (expressed as Full Width at Half Maximum (FWHM)) of fat crystallites (building blocks of fat crystals) as measured by SAXS (Small- Angle X-ray scattering) can be used to monitor the crystallite thickness and the level of mixed triacyltrygliceride layering.
• line broadening is dependent on the amount of repeating bilayers of triglycerides which determines the thickness of a crystallite, the level of order/disorder of the triglycerides arrangement in the repeating bilayers and the triglyceride composition of the hardstock. Therefore, parameters derived from the SAXS measurements can be used to indicate the nature of the fat-crystals in an emulsion and can be used to characterize an emulsion according to the invention (e.g. Quotient-A). Detailed description of the invention
• Weight percentage is based on the total weight of the composition unless otherwise stated.
• the terms 'fat' and 'oil' are used interchangeably.
• the terms 'firmness' and 'hardness' are used interchangeably.
• the terms 'water -in-oil emulsion', 'W/O emulsion' and 'fat- continuous emulsion' are used interchangeably.
• Hardstock fat is an oil or fat which has at least 5% solids at a temperature of 20 degrees Celsius.
• Liquid oil is an oil or fat which has less than 5% solids at a temperature of 20 degrees Celsius
• the process according to the current invention comprises providing a water-phase, liquid oil, fat powder comprising hardstock fat and hardstock fat in liquid form.
• the process according to the invention comprises the step of providing hardstock in liquid form.
• This is to be understood as providing hardstock which is at least substantially liquid, preferably completely liquid, before coming into contact, preferably at the moment of contact, with at least part, preferably all, of the fat powder.
• Hardstock can be liquid for example by having an elevated temperature (i.e. well-above ambient temperature, such as 60 degrees Celsius), by existing in a supersaturated state and/or by the activity of a solvent, such as an organic solvent.
• elevated temperature i.e. well-above ambient temperature, such as 60 degrees Celsius
• solvent such as an organic solvent
• hardstock in liquid form is provided at step 'd' by mixing hardstock with part, or even all, of the liquid oil at an elevated temperature.
• the hardstock in liquid form alone or in combination with liquid oil, is sufficiently cool, before coming into contact with fat powder to prevent a substantial part of the fat powder from melting.
• the hardstock in liquid form is cooled by a heat exchanger and/or by mixing with any remaining part of the liquid oil, wherein said remaining part of the liquid oil has a sufficiently low temperature.
• hardstock in liquid form may be provided by mixing hardstock with 1 % of the oil and heating this mixture to 75 degrees Celsius. This solution, for example, can then be cooled by mixing with the remaining part of the oil having a temperature of about 14 degrees Celsius. For example, next this mixture comprising oil and liquid hardstock can be mixed with the fat powder to provide the oil-slurry at step 'e'.
• hardstock fat in liquid form is provided by mixing hardstock fat with at least part of the liquid oil at elevated temperatures, wherein said temperature is at least 50 degrees Celsius, preferably at least 60 degrees Celsius and more preferably at least 70 degrees Celsius.
• the fat powder comprises hardstock fat and preferably comprises at least 80 wt. % of hardstock fat, more preferably at least 85 wt. %, even more preferably at least 90 wt. %, even more preferably at least 95 wt. % and even more preferably at least 98 wt. %. Still even more preferably the edible fat powder essentially consists of hardstock fat.
• the hardstock fat as present in the edible fat powder has a solid fat content N10 from 50 to 100, N20 from 26 to 95 and N35 from 2 to 60.
• Suitable methods to prepare the fat powder include for example Super Critical Melt
• the process according to the invention is especially beneficial when used with fat powder that has been prepared using a ScMM process.
• the fat powder used in the process according to the invention is micronized fat powder and more preferably is micronized fat powder obtainable by supercritical melt micronisation.
• the hardstock comprised by the fat powder is simple and preferably is made of at most three, more preferably at most two and even more preferably a single source of hardstock.
• composition and amount of hardstock Composition and amount of hardstock
• the composition of the hardstock fat comprised by the fat powder and the composition of the hardstock fat in liquid form may differ.
• the hardstock fat, as comprised by the fat powder and as added in liquid form may each be a single fat or a mixture of different fats.
• Said hardstock fats may be of vegetable, animal or marine origin.
• the hardstock of emulsions according to the invention generally may comprise conventional oils and fats which may be of both animal and vegetable origin.
• sources of conventional oils and fats include, optionally fractions of, coconut oil, palmkernel oil, palm oil, marine oils, lard, tallow fat, butter fat, soybean oil, safflower oil, cotton seed oil, rapeseed oil, poppy seed oil, corn oil, sunflower oil, olive oil, algae oil and blends thereof.
• algae oils are considered vegetable oils.
• the hardstock in liquid form is selected from the list, including fractions and interesterified mixtures thereof, consisting of butter fat, cacao butter, shea oil, palm oil, palm kernel oil, coconut oil and blends thereof.
• the emulsion of the invention comprises hardstock which does not contain fully hydrogenated fats or partially hydrogenated fats.
• the emulsion of the invention comprises only natural fats.
• at least 50 wt. % of the hardstock fat is of vegetable origin, more preferably at least 60 wt. %, even more preferably at least 70 wt. %, even more preferably at least 80 wt. %, even more preferably at least 90 wt% and even more preferably at least 95 wt. %.
• the hardstock fat essentially consists of hardstock fat of vegetable origin.
• composition of the hardstock fat comprised by the fat powder and the composition of the hardstock fat in liquid form may influence the characteristics of the W/O emulsion products, such as stability, glossiness and hardness.
• the hardstock fat comprised by the fat powder has the following solid fat profile:
• N20 from 75 to 85; N35 from 35 to 45;
• the hardstock fat comprised by the fat powder is an interesterified mixture of 65% dry fractionated palm oil stearin with an Iodine Value of 14 and 35% palm kernel oil; it results in emulsions having an excellent glossy appearance of a good firmness.
• the hardstock fat in liquid form has the following solid fat profile:
• N20 from 10 to 80
• palm kernel fat i.e. fully hydrogenated palm kernel oil
• coconut oil or a combination thereof; it results in emulsions having an excellent glossy appearance of a good firmness.
• the process according to the invention enables the modification of different characteristics of an emulsion, such as hardness and glossiness, independently from each other.
• the fat powder comprising hardstock fat and hardstock fat in liquid form are each added in an amount of from 0.5 to 25 wt. % (e.g. 20 wt. % of the hardstock comprised by the fat powder and 20 wt. % of the hardstock in liquid form), more preferably from 4 to 20 wt. % and even more preferably from 6 to 15 wt. % and still even more preferably from 8 to 14 wt. %, based on the weight of total fat.
• the water-phase is prepared according to the standard way in accordance with the chosen ingredients.
• the water-phase of the emulsion may suitably contain a variety of food grade ingredients, such as sodium chloride, acidulant, preservative, water-soluble flavoring, polysaccharides, minerals and water-soluble vitamins.
• the water-phase may also comprise liquid oil, for example to aid the inclusion of hydrophobic ingredients in the water-phase.
• the water-phase may also comprise proteins and non-gelling proteins, like for example dairy proteins.
• the water-phase may also comprise gelling and/or thickening agents like for example starches, vegetable gums, pectin and proteins suitable for such use like gelatine.
• the liquid oil used in the process according to the invention may be a single oil or a mixture of different oils, and may comprise other components.
• at least 50 wt. % of the oil (based on total amount of oil) is of vegetable origin, more preferably at least 60 wt. %, even more preferably at least 70 wt. %, even more preferably at least 80 wt. %, even more preferably at least 90 wt. % and even more preferably at least 95 wt. %.
• the oil essentially consists of oil of vegetable origin.
• the liquid oil fraction preferably comprises unmodified vegetable oil such as soybean oil, sunflower oil, linseed oil, low erucic rapeseed oil (Canola), corn oil (maize oil), olive oil, algae oil and blends of vegetable oils.
• unmodified vegetable oil such as soybean oil, sunflower oil, linseed oil, low erucic rapeseed oil (Canola), corn oil (maize oil), olive oil, algae oil and blends of vegetable oils.
• algae are considered vegetables.
• Fat soluble emulsifiers are commonly used in the preparation of water-in-oil emulsions, such as spreads, to improve stabilization.
• water soluble emulsifiers are used in the preparation of oil-in-water emulsion, like for example dressings, as these emulsifiers stabilize oil-in-water emulsions.
• the Hydrophilic-Lipophilic Balance (HLB) of an emulsifier is a measure of the degree to which it is hydrophilic or lipophilic.
• An emulsifier having an HLB value of 8 or lower is usually classified as being a water-in-oil promoting emulsifier and as fat soluble.
• Emulsifiers with an HLB of more than 8 are oil-in-water promoting.
• the liquid oil comprises a fat soluble emulsifier with an HLB of 8 or lower, more preferably a fat soluble emulsifier selected from the list consisting of monoglycerides, diglycerides, organic acid esters of monoglycerides, native lecithin, polyglycerol esters of fatty acids, sucrose esters of fatty acids and combinations thereof, even more preferably a fat soluble emulsifier essentially consisting of Dimodan RT, Dimodan HP or combinations thereof and still even more preferably a fat soluble emulsifier essentially consisting of Dimondan HP.
• a fat soluble emulsifier with an HLB of 8 or lower, more preferably a fat soluble emulsifier selected from the list consisting of monoglycerides, diglycerides, organic acid esters of monoglycerides, native lecithin, polyglycerol esters of
• the fat powder comprising hardstock fat, the hardstock fat in liquid form and the oil phase are mixed to provide an oil-slurry at step 'e'.
• All the fat powder, hardstock in liquid form and liquid oil can be mixed at step 'e' to provide an oil-slurry or parts thereof can be mixed, wherein the remaining parts are mixed at step 'f together with the water-phase.
• Preferably all the hardstock in liquid form, the liquid oil and the fat powder comprising hardstock are mixed at step 'e'.
• the fat powder is not subjected to temperatures at which the hardstock fat comprised by the fat powder melts as this severely reduces the ability of the fat powder to structure.
• This temperature depends on the hardstock fat comprised by the fat powder and can routinely be determined for example based on the solid fat content profile (i.e. N-lines) of the hardstock fat used.
• the fat powder after production, has not been subjected to temperatures at which a substantial part of the fat powder melts and more preferably has not been subjected to above 25, more preferably above 15, even more preferably above 10 degrees Celsius.
• care must be taken that hot ingredients, such as hot hardstock fat in liquid form, are not brought into contact with the fat powder in such a way as to melt a substantial part of the fat powder.
• the temperature of oil phase at step 'e' is from 5 to 25, more preferably 8 to 23 and even more preferably from 10 to 22 degrees Celsius. It is believed that at said preferred temperature ranges a more optimal and/or continuous fat-crystal network is created and melting of a substantial part of the fat powder is prevented.
• the ingredients at step 'e' and step 'f of the process according to the invention may be mixed using standard mixing, preferably low shear mixing, equipment common in the field of emulsions making for such use.
• the temperature of the water-phase at step 'f is from 10 to 25, more preferably 12 to 23 and even more preferably from 14 to 22 degrees Celsius. It is believed that at said preferred temperature ranges a more optimal and/or continuous fat-crystal network is created and melting of a substantial part of the fat powder is prevented.
• the invention relates to edible fat-continuous emulsions, which are obtainable by a process according to the invention:
• An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, obtainable by a process according to the invention, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile:
• Emulsions obtainable according to a process of the invention have excellent glossiness and good firmness.
• the edible fat-continuous emulsions made according to the process of the invention comprise 10 to 85 wt. %, preferably 15 to 70 wt. %, more preferably 20 to 60 wt. % and even more preferably 30 to 50 wt. % of a dispersed water phase, based on the total weight of the emulsion.
• the edible fat-continuous emulsions made according to the process of the invention comprise 15 to 90 wt. % of total fat, based on the total weight of the emulsion.
• W/O emulsions which are low in fat are desired by consumers as associated with health benefits.
• emulsions according to the invention comprise 20 to 80 wt. %, more preferably 25 to 65 wt. % and even more preferably 30 to 55 wt. % of total fat, based on the total weight of the emulsion. It will be appreciated that the combined weight % of the dispersed water phase and fat of the emulsion will not exceed 100 wt. %.
• the W/O emulsions, according to the invention, made with fat powder comprising hardstock fat, have a structural feature which is different from emulsions not made with fat powder.
• An example of the latter are spreads made by the votator process. This structural feature can be observed using SAXS (Small-Angle X-ray Scattering) measurements.
• an emulsion according to the invention can be characterized by having quotient- A which is at most 0.95.
• Quotient-A is determined by the following procedure. First the FWHM-value of an emulsion is measured, and labeled FWHM-FP.
• the W/O emulsion is mixed at a temperature at which the structuring fat is definitely liquid and thermostated at 60 degrees Celsius. This mixture was pumped at a throughput of 10 kg per hour through three successive A units (i.e. A1 , A2 and A3) (set to 1000 rpm) and one C- unit (set to 2000 rpm). The temperatures for A1 -A3 were respectively 15, 10 and 5 degrees Celsius, the C-unit was not cooled.
• the FWHM value of the reworked W/O emulsion is also measured and labeled FWHM-V.
• the Quotient-A can be derived from the FWHM-FP and FWHM-V values as follows:
• Quotient- A is the FWHM value of an emulsion divided by the FWHM value of the emulsion after rework using a votator process (i.e. involving melting of the hardstock fat).
• a votator process i.e. involving melting of the hardstock fat.
• a spread according to the invention made using fat powder, but reworked with the votator process will have an increase in absolute FWHM-vlalue (i.e. a decrease in Quotient-A).
• a spread made by a votator process i.e. not according to the invention
• the present invention also relates to 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:
• Quotient-A is from 0.95 to 0.2
• the emulsion has a glossiness-value of at least 4 and a Stevens-value of at least 75.
• the fat blend obtainable by mixing hardstock fat in liquid form, fat powder comprising hardstock fat and liquid oil, such as at step 'e' is capable of providing an emulsion, preferably a spread, having both a good hardness and a constant and good glossiness by mixing with a water-phase. Therefore the invention also relates to a fat blend comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile:
• Quotient-A is from 0.95 to 0.2.
• the Stevens value of a W/O emulsion according to the invention is determined as follows: A product, whereof the Stevens-value is to be measured is stabilized at 5 degrees Celsius. The hardness of the product is measured with a Stevens penetrometer (Brookfield LFRA Texture Analyser (LFRA 1500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 6.35 mm and operated in "normal" mode. The probe is pushed into the product at a speed of 2 mm/s, a trigger force of 5 gram from a distance of 10 mm. The force required is read from the digital display and is expressed in grams.
• LFRA 1500 Brookfield Engineering Labs, UK
• the emulsion according to the invention has a Stevens-value of from 80 to 500, more preferably from 90 to 400, even more preferably 100 to 300 and still even more preferably of from 120 to 200.
• Glossiness is measured by visual inspection of a W/O emulsion and is expressed in a glossiness-value.
• the glossiness-value can also be derived by measuring both the D3,3 and the e-sigma of an emulsion (i.e. of the dispersed water-phase). For example, a D3,3 value which is larger than 10 results is an emulsion appearing too dull. A very small D3,3 can lead to an emulsion, which is perceived as having too much glossiness.
• the e- sigma of the dispersed water-phase should also be small.
• the emulsion according to the invention has water droplet size distribution with a D3,3 from 8 to 3, more preferably from to 6 to 3.2 and even more preferably from 4.5 to 3.5.
• the emulsion according to the invention has water droplet size distribution with an e-sigma of at most 1 .7, more preferably of at most 1.6 more preferably of at most 1.5 and even more preferably of at most 1 .4.
• an emulsion according to the invention comprises a first hardstock fat with the following solid fat profile:
• an emulsion according to the invention comprises a second hardstock fat with the following solid fat profile:
• N20 from 10 to 80
• palm kernel fat, coconut oil or a combination thereof preferably is palm kernel fat, coconut oil or a combination thereof; it results in emulsions having an excellent glossy appearance (e.g. a glossiness value of at least 4 ) and a good firmness.
• the first hardstock fat and second hardstock fat are each added in an amount of 2 to 25 wt. % (e.g. 20 wt. % of the first hardstock and 20 wt. % of the second hardstock), more preferably 4 to 20 wt. % and even more preferably 6 to 15 wt. % and still even more preferably 8 to 14 wt. %, based on the weight of total fat.
• An emulsion according to the invention having a particularly desirable combination of hardness and glossiness could be characterized by a particular SAXS pattern.
• Such a pattern has a certain ratio of the FWHM and the D-value of the first order long spacing of the crystalline fat in an emulsion.
• the Quotient-B is defined as:
• the D-value is a well established property of a fat diffraction line.
• a D-value of the first order long spacing of a fat is related to the thickness of repeating bilayers of triglycerides in the crystalline phase which is determined by the fatty acid chain lengths of the triglycerides and type of polymorph.
• Quotient-B is the FWHM value of an emulsion divided by a specific number, wherein said number is the D-value of the first order long spacing of the crystalline fat of the emulsion from which 39 is subtracted.
• an emulsion according to the invention has a Quotient-B of at least 0.18, more preferably of at least 0.195 and even more preferably of at least 0.21 .
• emulsions according to the invention are wrapper or spreads, more preferably are spreads and even more preferably are low-fat spreads.
• SAXS Small-Angle X-ray scattering
• the SAXS measurements are performed at the high-brilliance ID02 beamline of the European Synchrotron Radiation Facility (ESRF) in Grenoble, France.
• the incident X-ray wavelength is 0.0996 nm for all experiments.
• the samples are 2.0 mm thick and held in an aluminium cell with mica windows. A four position temperature stage is used to control the temperature at 10 degrees Celsius.
• the SAXS detector is a FReLoN (Fast-Readout, Low-Noise) Kodak CCD, based on a Kodak KAF-4320 image sensor.
• the two-dimensional SAXS pattern is azimuthally averaged to obtain the scattered intensity as a function of q.
• the Full Width at Half Maximum (FWHM) values of the first order long spacing derived from SAXS measurements were calculated by converting q to 2-Theta using wavelength 0.15418 nm (Cu K-alpha radiation) for comparison with home lab equipment.
• the raw data is delivered as ascii files (q versus intensity).
• Stevens values give an indication about the hardness (also called firmness) of a product.
• the Stevens value is determined according to the following protocol.
• Products are stabilized at 5 degrees Celsius.
• the hardness of the product is measured with a Stevens penetrometer (Brookfield LFRA Texture Analyser (LFRA 1500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 6.35 mm and operated in "normal" mode.
• the probe is pushed into the product at a speed of 2 mm/s, a trigger force of 5 gram from a distance of 10 mm.
• the force required is read from the digital display and is expressed in grams.
• the solid fat content (SFC) in this description and claims is expressed as N-value, as defined in Fette, Seifen Anstrichstoff 80 180-186 (1978).
• the stabilization profile applied is heating to a temperature of 80 degrees Celsius, keeping the oil for at least 10 minutes at 60 degrees Celsius or higher, keeping the oil for 1 hour at 0 degrees Celsius and then 30 minutes at the measuring temperature.
• the glossiness of an emulsion was assessed by visual inspection.
• the emulsions were classified from 0 to 5, wherein:
• a flexible palette knife is used to spread a small amount of the spread on to fat free paper.
• the spreading screen is evaluated according to standardized scaling.
• a score of 1 represents a homogeneous and smooth product without any defects
• a 2 refers to the same product but then with small remarks as slightly inhomogeneous or some vacuoles
• a 3 refers to the level where defects become almost unacceptable, like loose moisture or coarseness during spreading.
• a score of 4 or 5 refers to unacceptable products, where the 4 refers to a product still having some spreading properties, but an unacceptable level of defects.
• the normal terminology for Nuclear Magnetic Resonance (NMR) is used throughout this method.
• NMR Nuclear Magnetic Resonance
• the D3,3 is the volume weighted mean droplet diameter and ⁇ (e-sigma) is the standard deviation of the logarithm of the droplet diameter.
• the NMR signal (echo height) of the protons of the water in a water -in-oil emulsion are measured using a sequence of 4 radio frequency pulses in the presence (echo height E) and absence (echo height E * ) of two magnetic field gradient pulses as a function of the gradient power.
• the oil protons are suppressed in the first part of the sequence by a relaxation filter.
• the droplet size of the spread is measured, according to the above described procedure, of a spread stabilized at 5 degrees Celsius right after production for one week. This gives the D3,3 after stabilization at 5 degrees Celsius.
• # inES48 is an interesterified mixture of 65% dry fractionated palm oil stearin with an Iodine Value of 14 and 35% palm kernel oil.
• examples 2 to 5 and C-6 a fat powder of inES48 was used that was obtained using a supercritical melt micronisation process as described below.
• examples C-1 to C-5 the inES48 was used as such (i.e. it was molten during the preparation of the premix).
• Dimodan RT is a molecularly distilled
• mono/diacylglyceride mixture derived from fully hardened rapeseed oil (90% monoglyceride) ex Danisco.
• the water-phase comprised 4.5 wt. % of sodium chloride, based on the weight of the water-phase.
• the pH of the water-phase is adjusted to 4.2 using 20% citric acid solution.
• a stock solution of the emulsifier also comprising the liquid hardstock was prepared by mixing the emulsifier and the liquid hardstock with about 1 % of the oil and heating it up to 75 degrees Celsius.
• the temperature of the oil mixed with the stock solution will be about 18 degrees Celsius.
• fat powder was added to the oil and mixed-in under vacuum.
• the fat powder and oil mixture is mixed under high shear, using a reflux pipe until an oil-slurry was obtained which appeared smooth and transparent.
• the maximum temperature increase observed due to mixing was about 21.5 degrees Celsius. Before being fed into the C-unit see below the temperature of the oil-slurry was about 20 degrees Celsius.
• the water-phase was prepared by dissolving the sodium chloride in the water and adjusting the pH to about 4.2 using 20 wt. % citric acid solution. Before being fed into the C-unit, see below, the water-phase was cooled to about 12-13 degrees Celsius.
• Comparative 6 was prepared according to Examples 2 to 5 without addition of liquid hardstock.
• the water-phase was prepared by dissolving the sodium chloride in the water and adjusting the pH to about 4.2 using 20 wt. % citric acid solution.
• Liquid oil, Fat Powder (lnES48), and the hardstock i.e. palm kernel fat
• the fat powder was thus subjected to a temperature at which the fat powder was substantially melted.
• the pre-mix, thermostated at 60 degrees Celsius was pumped at a throughput of 10 kg per hour through three successive A units (i.e. A1 , A2 and A3) (set to 1000 rpm) and one C-unit (set to 2000 rpm).
• the temperatures for A1 -A3 were respectively 15, 10 and 5 degrees Celsius, the C-unit was not cooled.

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