Upfield Europe B.v.

Unilever Plc

Unilever, N.v.

Unilever Bcs Limited

Unilever Bcs Europe B.v.

Farley Ferdinand Tio

Irene Erica Smit-Kingma

Abraham Leenhouts

Ronald Peter Potman

Rudi Den Adel

Georg Christian Dol

Kai Grebenkamper

Kai GREBENKÄMPER

The invention relates to a process to manufacture a water-in-oil emulsion, comprising &#x22c5;10 to 85 wt. % of liquid oil; &#x22c5;0.5 to 50 wt. % of fat powder comprising hardstock fat; &#x22c5;10 to 85 wt. % of a water-phase; &#x22c5;0.005 to 5 wt. % of lecithin; and &#x22c5;0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step 'I' with the system provided at step '2'; 4. mixing the mixture provided at step &#x2018;3&#x2019; to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step &#x2018;2&#x2019;, step &#x2018;3&#x2019; or step &#x2018;4&#x2019; or added in parts in any combination at step &#x2018;2&#x2019;, step &#x2018;3&#x2019; and step &#x2018;4&#x2019;. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability.

Process for the manufacture of edible water-in-oil emulsions

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Vlaardingen, Netherlands

Farley Ferdinand Tio