Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.

Abstract: The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals.

Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.

Abstract: Edible emulsion comprising a tasty ingredient with an undesired flavour, 0.1 to 1 wt % polyglycerol polyricinoleate and 15 to 85 wt % fat, wherein the tasty ingredient is present in an amount that gives the undesired flavour in the emulsion without the polyglycerol polyricinoleate.

Abstract: The invention relates to an edible fat continuous spread comprising from 5 to 85 wt % fat and from 0.1 to 20 wt % plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a process for the preparation of an edible fat continuous spread comprising plant sterol, said process comprising the mixing of a first mixture comprising triglyceride oil and plant sterol present in the form of elongated crystals with a second mixture comprising one selected from the group consisting of fat phase, water phase and mixtures thereof, to provide a third mixture.

Abstract: Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight ratio of 20:80 to 80:20.

Abstract: Triglyceride fat comprising a stearin fraction of a high stearic, high oleic sunflower oil and a margarine fat phase comprising said stearin in admixture with a liquid vegetable oil in a weight ratio of 20:80 to 80:20.