Abstract: The present invention provides a method for the preparation of high liquid oil margarine in the form of a water-in-oil emulsion wherein selected phospholipids (for example, PC, PE and lyso-PC/PE) play an important role in stabilizing the margarine. The total fat content of said high liquid oil margarine is made up of a minimum of about 96% liquid oil and a maximum of about 4% added hard fat and phospholipids. The method comprises preparing a water-in-oil emulsion by blending an aqueous phase with oil phase at a temperature above the crystallization temperature of the added hard fat and reducing said temperature until hard fat crystallization occurs, and supercooling in heat exchanger to obtain a high liquid oil margarine. The method of the invention uses selected phospholipids and the use of heat exchanger “votator” for fat crystal nucleation and provides a margarine comprising very low levels of saturated fats and virtually no trans fatty acids.

Abstract: The present invention provides a method for the preparation of a plant jelly in the form of a jelly-like product wherein selected phospholipids (for example, PC, PE and lyso-PC/PE) play an important role in jellifying the mixture. The plant jelly has a plant hard fat blend and an oil blend in which the plant hard fat blend is made up of about 10-20% of a fat with a melting point of 30-40° C. and about 4-10% of a vegetable fat, and in which the oil blend is made up of about 1-3.5% phospholipids and about 70-80% liquid oil.

Abstract: The present invention provides a method for the preparation of a plant jelly in the form of a jelly-like product wherein selected phospholipids (for example, PC, PE and lyso-PC/PE) play an important role in jellifying the mixture. The plant jelly has a plant hard fat blend and an oil blend in which the plant hard fat blend is made up of about 10-20% of a fat with a melting point of 30-40° C. and about 4-10% of a vegetable fat, and in which the oil blend is made up of about 1-3.5% phospholipids and about 70-80% liquid oil.

Abstract: The present invention provides a method for the preparation of high liquid oil margarine in the form of a water-in-oil emulsion wherein selected phospholipids (for example, PC, PE and lyso-PC/PE) play an important role in stabilizing the margarine. The total fat content of said high liquid oil margarine is made up of a minimum of about 96% liquid oil and a maximum of about 4% added hard fat and phospholipids. The method comprises preparing a water-in-oil emulsion by blending an aqueous phase with oil phase at a temperature above the crystallization temperature of the added hard fat and reducing said temperature until hard fat crystallization occurs, and supercooling in heat exchanger to obtain a high liquid oil margarine. The method of the invention uses selected phospholipids and the use of heat exchanger “votator” for fat crystal nucleation and provides a margarine comprising very low levels of saturated fats and virtually no trans fatty acids.