Brief description of a water-in-oil emulsion, edible

摘要

The present invention relates to a process for obtaining a water - to - oil, said method comprising the steps of: (i) preparation of a fatty phase, (ii) preparation of an aqueous phase, (iii) the incorporation of the aqueous phase obtained in step (i) in the fatty phase obtained in step (ii) with stirring in order to create an emulsion, (iv) pasteurization of the emulsion obtained in step (iii), (v) crystallization of the emulsion is pasteurized at step (iv) and (vi) expansion of the emulsion, simultaneous or consecutive to the step (v). The present invention also relates to the émulions which can be obtained by the process of the invention, as well as the use of an overrun of at least 3% of a water - to - oil, preferably a margarine, during crystallization or crystallized in order to obtain an emulsion having a reduced content of saturated fatty acids while maintaining optimum organoleptic properties.