water-in-oil food emulsion, emulsion preparation process, use of anhydrous particulate non-defibrillated cell wall material and method of material preparation

摘要

The present invention relates to a water-in-oil emulsion comprising 30-90% by weight of a structured continuous fat phase and 10-70% by weight of a dispersed aqueous phase, said structured continuous fat phase, comprising: ? 95-99.9% by weight of fat, said fat having a solid fat content at 20 ° c (n20) of 5-50% and a liquid oil content at 20 ° c equal to 100% -n20 ; ? anhydrous particulate non-defibrillated cell parenchymal tissue wall material, said anhydrous particulate non-defibrillated cell wall material having a particle size between 25 µm and 500 µm; wherein the anhydrous particulate non-defibrillated cell wall material is present in the structured continuous fat phase at a concentration of 0.2-10% by weight of the liquid oil. Incorporating the above-mentioned particulate cell wall material into the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in emulsion production.