Process for the preparation of an edible dispersion comprising oil and structuring agent

Process for the preparation of an edible dispersion comprising a) oil and structuring agent and b) one or more of an aqueous phase and a solid phase, comprising preparing solid structuring agent particles using a micronisation process by preparing a homogeneous mixture of structuring agent and liquefied gas or supercritical gas at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet is applied in which the structuring agent is solidified and micronized, said structuring agent having a microporous structure of submicron size particles, and forming the dispersion by mixing i) oil, ii) the solid structuring agent particles, and iii) the aqueous phase and/or the solid phase, and wherein the homogeneous mixture is formed from a melt consisting of edible fat which is mixed with x) liquefied gas or y) supercritical gas.

A process for the preparation of an edible dispersion comprising a) oil and structuring agent and b) one or more of an aqueous phase and solid phase, comprising forming the dispersion by mixing i) oil, ii) solid structuring agent particles comprising edible fat having a microporous structure of submicron size particles, and iii) the aqueous phase and/or the solid phase, wherein the solid structuring agent particles were made using a micronisation process by preparing a homogeneous mixture of A) structuring agent and B) liquefied gas or supercritical gas, at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet was applied in which the structuring agent was solidified and micronized, said edible dispersion comprising an emulsion.

A process for the preparation of an edible dispersion comprising a) oil and structuring agent and b) one or more of an aqueous phase and a solid phase, comprising forming the dispersion by mixing i) oil, ii) solid structuring agent particles having a microporous structure of submicron size particles and iii) the aqueous phase and/or the solid phase, wherein the solid structuring agent particles were made using a micronisation process by preparing a homogeneous mixture of (A) structuring agent and (B) liquefied gas or supercritical gas at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet was applied in which the structuring agent was solidified and micronised, wherein the liquefied or supercritical gas was selected from the group of carbon dioxide, propane, ethane, and xenon.

Process for the preparation of an edible dispersion comprising a) oil and structuring agent and b) one or more of an aqueous phase and a solid phase, comprising forming the dispersion by mixing i) oil, ii) solid structuring agent particles having a microporous structure of submicron size particles and iii) the aqueous phase and/or the solid phase, wherein the solid structuring agent particles were made using a micronisation process by preparing a homogeneous mixture of A) structuring agent and B) liquefied gas or supercritical gas, at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet was applied in which the structuring agent was solidified and micronised, wherein the homogeneous mixture was formed from a melt consisting of structuring agent and oil mixed with x) liquefied gas or y) supercritical gas.

A process for the preparation of an edible dispersion comprising a) oil and structuring agent and b) one or more of an aqueous phase and solid phase, comprising forming the dispersion by mixing i) oil, ii) solid structuring agent powder comprising edible fat having a microporous structure of submicron size particles, and iii) the aqueous phase and/or the solid phase, wherein the solid structuring agent particles were made using a micronisation process by preparing a homogeneous mixture of A) structuring agent and B) liquefied gas or supercritical gas, at a pressure of 5-40 MPa and expanding the mixture through an orifice, under such conditions that a spray jet was applied in which the structuring agent was solidified and micronized, said edible dispersion comprising an emulsion.