Mixing of the liquid oil, the hardstock fat and if present the water-phase at a temperature at which the hardstock fat is definitely liquid This prevents coalescence of the droplets and separation of the heavier water-phase from the fat-phase.Ī general process for the manufacture of water-in-oil emulsions is the votator or churn process, which encompasses the following steps: The droplets of the water-phase are fixed within the spaces of the lattice of solid fat crystals. 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. 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. fat that is liquid at ambient temperature) and fat which is solid at ambient temperature. The fat-phase of margarine and similar edible W/O emulsions comprise a mixture of liquid oil (i.e.

For the purpose of the present invention the terms margarine and spread are used interchangeably. The main difference between margarine and spread is the amount of fat. Nowadays the terms margarine and spread are often used interchangeably although in some countries the commercial use of the term margarine is subject to certain regulatory requirements. In contrast, emulsions containing less than 80 wt.

Margarine is generally defined as a composition containing at least 80 wt. margarine and low fat spreads are well known food products that comprise a continuous fat-phase and a dispersed water-phase. BACKGROUND OF INVENTIONĮdible water-in-oil emulsions (W/O emulsions) like e.g. The invention further relates to a process for the manufacture of said edible aerated water-in-oil emulsions.

The present invention relates to edible aerated water-in-oil emulsions.

Oil in water emulsion