Method for production of aerated water-in-oil emulsions and aerated emulsions

Abstract

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

1 . A method for preparation of a composition in the form of an aerated water-in-oil emulsion, having an overrun ranging from 1% to 200%, comprising the steps:
 a) preparing a water-in-oil emulsion;   b) providing a liquid mixture of a sucrose fatty acid ester having a HLB value ranging from 1 to 7 and an oil and aerating this mixture ; and   c) mixing the aerated mixture from step b) with the emulsion from step a).   
     
     
         2 . A method according to  claim 1 , wherein in step a) the emulsion is in the form of a spread. 
     
     
         3 . A method according to  claim 1 , wherein in step b) the sucrose fatty acid ester has a HLB value ranging from 1 to 6. 
     
     
         4 . A method according to  claim 1 , wherein in step b) the concentration of sucrose fatty acid ester ranges from 1% to 25% by weight of the mixture of step b). 
     
     
         5 . A method according to  claim 1 , wherein the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tristearate, sucrose tetrastearate, sucrose pentastearate, sucrose tripalmitate, sucrose tetrapalmitate, and sucrose pentapalmitate. 
     
     
         6 . A method according to  claim 1 , wherein the sucrose fatty acid ester has an ester composition wherein the amount of mono-ester is maximally 40% of the total amount of ester. 
     
     
         7 . A method according to  claim 1 , wherein the overrun of the aerated mixture in step b) ranges from 10% to 500%. 
     
     
         8 . A method according to  claim 1 , wherein the composition comprises oil at a concentration ranging from 30% to 90% by weight of the total emulsion. 
     
     
         9 . A method according to  claim 1 , wherein the weight ratio between the mixture from step a) and step b) ranges from 10:1 to 1:3. 
     
     
         10 . A method according to  claim 1 , wherein the overrun of the composition in the form of an aerated water-in-oil emulsion, ranges from 10% to 100%. 
     
     
         11 . A method according to  claim 1 , wherein at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer. 
     
     
         12 . A method according to  claim 1 , wherein the gas bubbles have a volume average mean bubble size d4,3 of maximally 70 micrometer. 
     
     
         13 . A composition in the form of an aerated water-in-oil emulsion, comprising a sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration ranging from 0.2% to 5% based on the weight of the composition;
 wherein the composition comprises oil at a concentration ranging from 30% to 90% by weight of the composition;   wherein the composition has an overrun ranging from 1% to 200%; and   wherein at least 50% of the volume of the gas is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer.   
     
     
         14 . A composition according to  claim 13 , wherein the gas bubbles have a volume average mean bubble size d4,3 of maximally 70 micrometer. 
     
     
         15 . (canceled) 
     
     
         16 . A method for shallow frying of food products or for cooking or baking of food products comprising the steps of preparing a composition according to  claim 1  and adding the composition to the food products. 
     
     
         17 . A method for shallow frying of food products or for cooking or baking of food products comprising the steps of adding the composition of  claim 13  to the food products.