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

Abstract

The invention relates to a process to manufacture a water-in-oil emulsion, comprising ⋅10 to 85 wt. % of liquid oil; ⋅0.5 to 50 wt. % of fat powder comprising hardstock fat; ⋅10 to 85 wt. % of a water-phase; ⋅0.005 to 5 wt. % of lecithin; and ⋅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 ‘3’ to provide a water-in-oil emulsion; wherein any remaining ingredients are added whole at step ‘2’, step ‘3’ or step ‘4’ or added in parts in any combination at step ‘2’, step ‘3’ and step ‘4’. The process of the invention results in water-in-oil emulsions with an improved stability and a reduced batch-to-batch variation in stability.