Patent ID: 6468578
Filing Date: 2002-10-22
Classification: A23D

Abstract:
Process for the preparation of a spread comprising an edible W/O emulsion which contains 50-85 wt. % of triglyceride fat, comprising the steps ofa. preparing a cream, 15-50 wt. % of which comprises an aqueous phase in which 50-85 wt. % of liquefied fat is dispersed as fine droplets, b. pasteurizing the cream, c. cooling the cream and then conducting it through an inversion unit where inversion to a fat continuous emulsion takes place, d. allowing the inverted fat-continuous emulsion to crystallize to a spread, characterized, in that a cream is used having a surface averaged fat droplet size (D3.2) of 3-7 &mgr;m, the cream is cooled to a temperature where the dispersed fat is liquid and in a supercooled condition, the cream is inverted completely within 30 seconds after it has entered the inversion unit.