Importance

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Abstract

The present invention provides a high liquid oil margarine wherein the total fat content of said high liquid oil margarine is made up of about 95% liquid oil and a maximum of about 5% added hard fat and processes for preparing such margarines. The processes of the invention comprise both batch and continuous processes applied to the preparation of an oil-in-water-in-oil emulsion by mixing a first oil-in-water emulsion with a second oil-in-water emulsion, at a temperature above the crystallization temperature of the added hard fat, wherein said first oil-in-water emulsion may comprise about 55%-80% of the total liquid oil and said second oil-in-water emulsion may comprise about 20%-45% of the total liquid oil and essentially all of the added hard fat, reducing said temperature until a phase transition occurs, and supercooling and mixing to obtain a high liquid oil margarine. The process of the invention does not require the use of interesterification procedures and provides a margarine comprising low levels saturated fats and virtually no trans fatty acids.

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First Claim