Spread composition comprising sterols
AssigneeUpfield Europe B.V.
InventorsRenske Leonarda Margriet TIJSSEN, Georg Christian DOL, Johan Alphons Eric SCHUURBIERS
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Abstract
The invention relates to a method of preparing an edible fat-continuous emulsion product such as a spread, comprising: 35-80 wt. % of an aqueous phase and 20-65 wt. % of a fat phase, wherein the fat phase comprises 8-15 wt. % of the total composition comprises plant sterol esters and wherein the product is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier. The invention further relates to the spread that is essentially free of mono- or di fatty acid glyceride or other artificial emulsifier.
Claims15
Method of preparing an edible fat-continuous emulsion product such as a spread, comprising:
- 35-80 wt. % of an aqueous phase, and
- 20-65 wt. % of a fat phase,
- wherein the fat phase comprises 8-15 wt. % plant sterol esters, calculated on the total product;
- the method comprising the steps of:
- preparing a mixture comprising the aqueous phase and the fat phase;
- and
- preparing the emulsion product by emulsifying of the mixture of the aqueous phase and the fat phase,
- wherein the emulsion product does not contain more than 0.01 wt. % of mono- or di fatty acid glyceride esters, calculated on the total composition.
Edible fat product such as a spread comprising
- 40-80 wt. % of an aqueous phase and
- 20-60 wt. % of a fat phase, the fat phase comprising 8-15 wt. % of plant sterol esters, wt. % calculated on the total composition;
- wherein the product does not contain more than 0.01 wt. % of mono- or di fatty acid glyceride esters, calculated on the total composition.
Dependencies are inferred from the claim text.