FAT COMPOSITION AND WATER-IN-OIL EMULSION

The invention relates to a water-in-oil emulsion comprising: from 5% to 95% by weight of a fat composition and from 5% to 95% by weight of an aqueous phase; wherein the fat composition comprises: from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SIEKER, , Ina, PIISPA, , Eija Marjatta, DONG, , Jiajia, MULDER, , Hendrikus, MA, , Jun
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a water-in-oil emulsion comprising: from 5% to 95% by weight of a fat composition and from 5% to 95% by weight of an aqueous phase; wherein the fat composition comprises: from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and from 5.0% to 25.0% by weight of total CN32 triglycerides, CN34 triglycerides and CN36 triglycerides; from 10.0% to 45.0% by weight of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; and from 2.0% to 12.0% by weight of total CN50 triglycerides and CN52 triglycerides; based on total triglycerides present in the composition. The invention also relates to a process for making a water-in-oil emulsion, and the use of a water-in-oil emulsion in a confectionery product.