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    EDIBLE WATER-IN-OIL EMULSIONS AND A PROCESS FOR PREPARING SUCH EMULSIONS
    2.
    发明公开
    EDIBLE WATER-IN-OIL EMULSIONS AND A PROCESS FOR PREPARING SUCH EMULSIONS 审中-公开
    VERFAHREN ZUR HERSTELLUNG SOLCHER EMULSIONEN的ESSBARE WASSER-IN-EULULENENEN

    公开(公告)号：EP2897463A1

    公开(公告)日：2015-07-29

    申请号：EP13758844.8

    申请日：2013-09-03

    申请人： Unilever N.V. ,  Unilever PLC

    发明人： DE MAN, Teunis ,  SANTOS RIBEIRO, Henelyta

    IPC分类号： A23D7/00 ,  A23D7/005 ,  A23D7/02

    CPC分类号： A23D9/007 ,  A23D7/001 ,  A23D7/0056 ,  A23D7/02

    摘要： The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

    摘要翻译： 本发明涉及一种制备可食用油包水乳液的方法，其包含10至85wt。 ％液体油，0.5〜50wt。 ％的硬脂肪脂肪，10至85wt。 ％的分散水相; 包括以下步骤：a）提供第一种油包水乳液; b）提供第二种油包水乳液; 和c）混合所述第一和第二乳液以提供成品可食用的油包水乳液。 本发明还涉及具有不同水相释放特征的油包水乳状液。

    EDIBLE WATER-IN-OIL EMULSION AND A PROCESS FOR PREPARING SUCH EMULSION
    6.
    发明公开
    EDIBLE WATER-IN-OIL EMULSION AND A PROCESS FOR PREPARING SUCH EMULSION 有权
    食用的油包水乳化液和用于制备这种乳液

    公开(公告)号：EP2897464A1

    公开(公告)日：2015-07-29

    申请号：EP13762104.1

    申请日：2013-09-11

    申请人： Unilever N.V. ,  Unilever PLC

    发明人： FLÖTER, Eckhard ,  DE MAN, Teunis ,  SANTOS RIBEIRO, Henelyta

    IPC分类号： A23D7/00 ,  A23D7/02

    CPC分类号： A23D7/005 ,  A23D7/001 ,  A23D7/003 ,  A23D7/02

    摘要： The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight of the fat-phase, and a water-phase, wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said first hardstock; and wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said second hardstock, wherein said first hardstock comprises more than 25 % of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of not more than 110 % of the HHH-triglycerides of said first harstock, wherein said second hardstock comprises less than 22 % of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of more than 140 % of the HHH-triglycerides of said second hardstock, wherein H denotes saturated chains with 16 or more carbon atoms or an elaidic acid residue, wherein U denotes unsaturated chains and wherein M denotes saturated chains with 14 or less carbon atoms. The invention further relates to a process for the manufacture of such edible water-in-oil emulsions.