초록 ▼

Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a saturated C18-C24

Edible W/O-emulsion spread of which the fat phase comprises a vegetable hardstock fat, which hardstock fat contains at least 5 wt. % of Allanblackia fat and/or Pentadesma fat and which preferably contains at least 45 wt. % of SOS triglycerides (S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue).

대표청구항 ▼

1. An edible W/O emulsion spread comprising 70-20 wt. % of an aqueous phase which is dispersed in 30-80 wt. % of a fat phase which is a mixture of 50-99 wt. % of a vegetable oil and 1-50 wt. % of a vegetable hardstock fat, where at least 5 wt. % of the hardstock fat is either Allanblackia fat or Pen

1. An edible W/O emulsion spread comprising 70-20 wt. % of an aqueous phase which is dispersed in 30-80 wt. % of a fat phase which is a mixture of 50-99 wt. % of a vegetable oil and 1-50 wt. % of a vegetable hardstock fat, where at least 5 wt. % of the hardstock fat is either Allanblackia fat or Pentadesma fat or a mixture of both. 2. A spread according to claim 1, where the hardstock fat consists of either Allanblackia fat or Pentadesma fat or a mixture of both. 3. A spread according to claim 1, where at least 45 wt. % of the hardstock fat triglycerides consist of SOS triglycerides and where S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue. 4. A spread according to claim 1, where at least 50 wt. % of the hardstock fat triglycerides consist of SOS triglycerides and where S denotes a fatty acid residue with a saturated C18-C24 carbon chain and O denotes an oleic acid residue. 5. A spread according to claim 1, where the hardstock fat comprises a stearin or olein fraction of Allanbiackia fat or Pentadesma fat. 6. An edible W/O emulsion spread according to claim 1, wherein about 100% of the Allanbiackia fat or Pentadesma fat is unfractionated. 7. An edible W/O emulsion spread according to claim 1, wherein the hardstock fat is Allanbiackia fat. 8. An edible W/O emulsion spread according to claim 1, wherein the hardstock fat comprises Pentadesma fat. 9. An edible W/O emulsion spread comprising 70-20 wt. % of an aqueous phase which is dispersed in 30-80 wt. % of a fat phase which is a mixture of 50-99 wt. % of a vegetable oil and 1-50 wt. % of a vegetable hardstock fat, where at least 50 wt. % of the hardstock fat is either Allanblackia fat or Pentadesma fat or a mixture of both. 10. A process for the preparation of an edible W/O emulsion spread comprising the stepsemulsifying 70-20 wt. % of an aqueous phase with 30-80 wt. % of a fat phase which fat phase comprises a liquid oil and a vegetable hardstock fat andcooling and working the emulsion to obtain a spreadable emulsion,where a hardstock fat is used of which at least 5 wt. % is either Allanblackia fat or Pentadesma fat or a mixture of both. 11. A process according to claim 10, where a hardstock fat is used of which at least 45 wt. % of the triglycerides of the hardstock fat consist of SOS triglycerides. 12. A process according to claim 10, where a hardstock fat is used which comprises an olein or stearin fraction of Allanblackia fat or Pentadesma fat.