WO2012037630A1 - Liquid/semi-viscous water-in-oil emulsion and method for producing same - Google Patents

Abstract

The present invention relates to a food composition consisting of a water-in-oil emulsion (W/O) having a liquid or semi-viscous consistency, capable of keeping the phase mixture stable after storage and having improved nutritional values, with reduced total lipid and saturated fat contents. Also disclosed is the method for producing the composition.

Description

 WATER / OIL LIQUID EMULSION AND

 SAME PRODUCTION PROCESS

Field of the Invention

 The present invention belongs to the field of the food industry and relates to a water-in-oil emulsion with low trans and saturated fat content, improved nutritional value and different consistency than traditional margarines in liquid / semi-pasty form. It is stable for industrial and non-industrial use and includes its production process.

 Background of the Invention

 Currently in the industrialized cookies market, it is common to use vegetable fats as ingredients of the cookie dough formulation, but the use of margarines for this type of application is small, and the type of margarine used is still traditional, margarines with high or medium consistency.

 Aiming to cater to the growing consumer market for healthier products, which have lower trans and saturated fat contents and have appropriate organoleptic characteristics such as appearance, spreadability, mouthfeel and taste similar to those of high fat products, the market Consumption of margarines and / or vegetable creams has been diversifying and innovating in recent years. Currently new products are being developed with differential mainly in relation to the fatty content.

 The industrial consumer market, however, employs margarines and / or vegetable creams as ingredients in the composition of food formulations, such as processed cookies. In this case, the lipid content and other characteristics cannot be changed, so that the characteristics of the final product, such as texture and crispness of the cookie, do not change.

 In these products, when using a high fat content as well as a high fat solids content ("hard" product), it is easier to achieve the desirable sensory characteristics in the sweet or salty cookie dough.

 With the trend towards "healthier products", especially in foods aimed at children and young people, the reduction of trans and saturated fat contents due to their effect on cholesterol levels is necessary.

Trans and saturated fats are responsible for "structuring fats and margarines and / or vegetable creams ", ie it is these fats that give the" consistency "as well as these fats will give the final application product, in this case the biscuits, the characteristics desired by the consumer of taste, texture and crispness. .

 The reduction of trans fats in margarines and / or vegetable creams has been working for some years. The major challenge for the industrial margarine market in this case will be to maintain the reduced trans fat content, reduce the saturated fat content and still maintain the performance of margarine and / or vegetable cream when applied to cookies while maintaining the sensory characteristics of the cookie desired by the market.

 Reducing lipids in margarines and / or vegetable creams to reduce saturated fat content as a "quick fix" would directly impact the sensory characteristics of the cookie because a low lipid margarine and / or vegetable cream , would have more water in the formulation than a margarine commonly used in this type of application, giving the cookie greater moisture, reducing crispness and texture would not be smooth and homogeneous, so maintaining the lipid content between 95% to 70% in the margarine and / or vegetable cream used in the manufacture of pasta.

 In Europe and the United States, where the use of liquid margarines is aimed at the final consumer market for culinary use, being this product sold in packages of 500ml to 1000ml, which due to the tendency of separation of phases water and oil, must be agitated before. of use aiming at the return to the initial homogeneous aspect of the product.

 In industrial markets, where packaging is generally large, such as 180 liter drums, 820 kg containers, there is no possibility to shake the product before use, so it is necessary to keep the product stable until use. In addition, the use of liquid margarine in industrial markets is not common, especially in Brazil.

 In liquid margarine manufacturing processes (Gerstenberg Schröder source, www.gs-as.com, GS recipe library, liquid margarine for cooking), the so-called "maturation time" is required, where the emulsion after crystallization needs to be 2 to 6 hours in a cold tank under slow agitation to form the crystal lattice that will keep the product more stable.

Industrially, the "maturation time" practically makes it impossible to produce liquid margarine aimed at the industrial consumer market, because the cost of production becomes very high due to the long downtime at the production line, waiting for the product to mature in tanks.

 US 4,468,408, US 4,292,333 and US 4,273,790 disclose similar butter-flavored, low-lipid liquid products and the manufacturing process thereof. These products are oil-in-water (O / W) emulsions characteristic of products such as mayonnaise and salad dressings.

 US 4,468,408 provides for a lipid content of less than 30% and further describes the use of equipment such as the two stage homogenizer or the Colloidal Mill which are equipment used in the process of making sauces and mayonnaise (O / W emulsion type). THE).

 US 4,325,980 (Process for producing margarine having a reduced tendency to spattering), proposes an improvement in the manufacturing process of a reduced "splash" margarine during culinary use. The proposal is the addition of soy lecithin and a finely divided hydrophilic metal and / or magnesium oxide introduced in the oil phase, the addition is separated, but both should be dosed in the margarine oil phase, and the interaction of the two components will occur naturally, although they cannot be added at the same time. With this composition, when margarine (hard or liquid) is used in cooking, less splashing occurs compared to conventional products.

 US Patent 3,472,661 (Process for preparing liquid margarine) proposes a process for producing the margarine oil phase, where components such as liquid oil, a thickening agent, an emulsifier and a phospholipid are premixed, partially crystallized and this mixture It is kept in maturation for 10 to 16 hours, undergoing vigorous agitation after this period. The margarine emulsion is formed only after the previous maturation of the oil phase. After emulsion formation, US 3,472,661 discloses the use of a process very similar to that of conventional margarine manufacturing. That is, U.S. Patent 3,472,661 describes the need for a prior oil phase preparation step to form a stable crystal lattice where the oil phase precrystallizes, and after the waiting time, an oil phase is formed. the emulsion and the mixture is recrystallized.

In general, the liquid margarine manufacturing process is basically composed of the following steps: preparation of oil phase and aqueous phase ingredients, emulsion formation, emulsion pasteurization, high pressure pumping, heat exchange crystallization and stirring with use. mixer, slow ripening under refrigeration, filling and tempering. In the proposed invention, an alternative process for eliminating emulsion maturation time has been developed which, in combination with a composition containing a mixture of emulsifiers and fats, allows the elimination of the stirring tanks after crystallization.

 Summary of the Invention

 The first object of the present invention is a food composition consisting of a water / oil (W / O) emulsion of liquid / semi-solid consistency containing a water soluble phase and a fat soluble phase which has improved nutritional values due to reduced lipid values. totals and saturated fats presented. This emulsion also has the characteristic of being stable, that is, keeping its phases mixed evenly even after a long period of storage.

 Another object of the invention is the process of producing a liquid / semi-solid consistency A / O emulsion with improved nutritional values.

 Figure Description

 Figure 1: Flowchart containing the steps of the production process of the liquid / semi-paste consistency A / O emulsion.

 Detailed Description of the Invention

 The present invention is a water / oil (W / O) emulsion of liquid / semi-solid consistency comprising a mixture of water soluble and fat soluble ingredients belonging to the group consisting of: oils, emulsifiers, flavorants, antioxidants, water, proteins, salts, preservatives, acidulants and flavorings; which presents improved nutritional values with reduced values of total lipids and saturated fat.

 In this A / O emulsion vegetable oils and animal oils may be employed. The vegetable oils of this invention may be deodorized and / or non-deodorized liquid oils and interesterified vegetable oils. Preferably, deodorized liquid oils are employed, belonging to the group consisting of: soybean oil, corn oil, canola oil, sunflower oil, sesame oil or a mixture thereof.

 Interesterified vegetable oils are employed in the form of an interesterified base composed of a mixture of up to three distinct types of vegetable oils commonly used in the food industry, palm kernel oil, palm oil and soybean oil being preferably employed.

Marine oil is the preferred source of animal oil that can be employed. in this invention.

 The final lipid content in this W / O emulsion should be between 90% and 70% of the final emulsion volume and the total saturated fat value should be between 20 and 35% of the total fat of the product. Preferably, the final lipid content should remain between 75 and 85% and the total saturated fat should be less than 25% of the total fat of the product.

 In this emulsion in order to reduce the microbiological load to acceptable levels, or even completely eliminate the microorganisms present in the final product, pasteurized water should preferably be used in the preparation of aqueous phase solutions, where the water soluble ingredients will be dissolved.

 The aqueous phase should be from 10% to 30% of the final emulsion volume. Preferably the water / oil (W / O) emulsion of liquid / semi-paste consistency of this invention contains between 25% to 35% water.

 Antioxidants are used in a range of 50 to 600 ppm on total grease, depending on the antioxidant used. Preferably, butyl hydroxy toluene may be employed as an antioxidant in this emulsion; butyl hydroxy anisole; tocopherols; Rosemary extract and citric acid.

 Emulsifiers are responsible for emulsion formation, preferably being used emulsifiers belonging to the group consisting of: monoglycerides, diglycerides, triglycerides, the mixture between mono and diglycerides, the mixture between mono and triglycerides, soy lecithin and polyglycerol esters; between 0.1% and 6.0%, with the dosage ranges adjusted according to the lipid content of the product. Preferably, the emulsifiers are employed in the range of 0.5% to 4.5%.

 The protein source employed may be milk powder, whey, skimmed milk powder, whey and / or whey powder. In order to reduce the total fat content in this object of the invention, skimmed milk powder, whey and / or whey powder should preferably be employed at a concentration of from 0.001 to 0.1% by volume. end of the product. Most preferably, whey powder should be employed, which will act on this emulsion also as a source of solid particles and flavoring agent.

Preservatives are used in this A / O emulsion to efficiently control mold, yeast and bacteria, with potassium sorbate and sodium benzoate being preferably used. The pH of this object should be between 4.6 and 5.6 and guaranteed by the use of an acidulant, which preferably should be citric acid and / or lactic acid.

 In this emulsion, sodium chloride is preferably used as a source of salts in the concentration of from 0.01 to 1.0%.

 Preferably, EDTA is used as an antioxidant in a concentration of from 0.005% to 0.02%, more preferably, the EDTA concentration is from 0.0075% to 0.01%. This antioxidant acts as a sequester of metal ions such as iron and copper that may be present in the composition of water and other ingredients, but which act as accelerators of the lipid oxidation reaction. The action of EDTA is to "encapsulate" these metals preventing them from acting on the product.

 For definition purposes, flavorings are substances or mixtures of substances with odorous and / or flavoring properties capable of imparting or enhancing the aroma and / or taste of foods (ANVISA - Resolution No 104 of 14 May 1999). . Preferably, in the A / O emulsion of this invention flavorants are employed which belong to the group consisting of: natural or artificial flavors of butter, garlic, herbs, and / or aroma of fine herbs, chocolate and vanilla.

 The liquid / semi-pasty W / O emulsion of this invention at a temperature of 10 ° C, based on the ratio of interesterified base, vegetable oil and emulsifiers, has a solids content of less than 20%; preferably, the solids content is from 0 to 15% of the product. As it is a liquid / semi-pasty product, the final solids content is relatively lower compared to conventional margarine A / O emulsions.

 Optionally hydrocolloids, vitamins and fatty acids may be added to this emulsion. The hydrocolloid if added has the purpose of binding water, increasing the viscosity of the aqueous phase, providing cohesiveness, improving spreadability and reducing water activity in said A / O emulsion, while vitamins and fatty acids are added for the purpose of further improve the nutritional qualities of the emulsion.

 Hydrocolloids belonging to the group consisting of gelatin, alginate, xanthan gum, guar gum, carboxymethylcellulose and carrageenan may be employed at a concentration of 0.2 to 10.0% of the final emulsion volume; water soluble and / or fat soluble vitamins and fatty acids.

Preferably, the food gelatin is employed as a hydrocolloid at a concentration of 1% to 5% of the final emulsion volume; Vitamin C, Vitamin A and E in ratios of 15% to 30% of the Recommended Daily Rate (RDI), depending on the vitamin chosen to be added.

 The fatty acids that may optionally be employed in this emulsion are essential fatty acids such as omega 3 and omega 6 respecting the recommended daily content for a healthy diet.

 Therefore, omega 3 and omega 6 fatty acids should be added at a ratio of between 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume respectively.

 This water / oil (W / O) emulsion of liquid / semi-paste consistency after being homogeneously mixed has a great stability of the phase mixture even after a long storage period, which is a great advantage over emulsions of this nature belonging to the state of the art.

 The second object of this invention relates to the process of producing a water in oil (W / O) emulsion comprising the steps of:

 (a) preparation of the ingredients;

 (b) emulsion formation;

 (c) emulsion homogenization;

 (d) pumping;

 (e) crystallization and beating;

 (f) Filling;

 (g) Quench.

 In step (a) the ingredients dissolve from both the oil phase and the water phase simultaneously, simultaneously and separately.

 Dissolution of fat soluble ingredients occurs in a suitable container at a temperature of 50 to 65 ° C for 5 to 10 minutes.

 Oil phase ingredients become ready when all fat soluble ingredients are diluted in the liquid vegetable oil or the interesterified base, provided that it is homogeneously mixed with the emulsifiers.

 Vegetable oils which may be employed in this invention may be deodorized and / or non-deodorized liquid oils and interesterified vegetable oils. Preferably liquid oils may be soybean, corn, canola, sesame and sunflower oil.

The interesterified base consists of a mixture of up to three distinct types of interesterified vegetable oils prepared at this stage by the total hydrogenation of the oils before interesterification. Preferably, the interesterified base is composed of a mixture containing oils belonging to the group consisting of: palm kernel oil, palm oil and soybean oil. The interesterified base should have in its final composition total trans isomer content of less than 2%, more preferably less than 1%.

 Interesterification can be obtained by chemical interesterification process using an alkaline catalyst or by enzymatic interesterification process. Preferably the catalyst employed in chemical interesterification is sodium methylate, and the enzyme used is lipase in the concentration range of 0.2 to 10%.

 Initially the emulsifiers are diluted in step A. The emulsifiers will be responsible for emulsion formation, preferably monoglycerides, diglycerides, triglycerides, a blend of mono and diglycerides, a blend of mono and triglycerides, soy lecithin and polyglycerol esters. The concentration of the emulsifiers is adjusted according to the lipid content of the product, ranging from 0.1% to 6.0%. Preferably, the emulsifiers are employed in the range of 0.5% to 4.5%.

 Diluting the emulsifier with the oil phase promotes the formation of a uniformly homogeneous, rapidly structuring crystalline triglyceride network.

 Optionally, fat-soluble vitamins and essential fatty acids may be added to the oil phase at this stage of preparation. The fat-soluble vitamins that may be added are vitamin A and vitamin E in a ratio of 15% to 30% of RDI; The fatty acids that can be added are omega 3 and omega 6, and should be added respectively in the ratio 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume.

 The aqueous phase ingredients are prepared in parallel in a separate container from the oil phase components. The ingredients are diluted in pasteurized water. Previously pasteurized water may be employed or water pasteurized in step (a) itself.

 The ingredients that will be diluted at this stage are: proteins, salts, preservatives, antioxidants, acidulants, flavorings and optionally can be diluted in the aqueous phase hydrocolloids and water soluble vitamins.

Proteins diluted in the aqueous phase are both a source of solid particles. as they play the role of flavoring agent in this emulsion. Protein sources may include skimmed milk powder, whey, whey powder and skimmed milk whey. In order to reduce the fat content in this object of the invention, skimmed milk powder and / or whey powder should preferably be employed at a concentration of from 0.01% to 0.1% of the final product volume.

 Preservative dilution aims to efficiently control contaminating microorganisms such as mold, yeast and bacteria, with potassium sorbate and sodium benzoate being preferably used.

 As the pH of the subject matter of this patent should be from 4.6 to 5.6, an acidulant is dissolved in the aqueous phase, preferably the acidulant employed is citric acid and / or lactic acid. The salt employed in this dilution is sodium chloride in the concentration of 0.01 to 1.0%.

 Preferably, EDTA is used as an antioxidant in a concentration of from 0.005% to 0.02%, more preferably, the EDTA concentration is from 0.0075% to 0.01%.

 Flavorings used are preferably comprised of the group consisting of: natural or artificial flavors of butter, garlic, herbs, and / or aroma of fine herbs, chocolate and vanilla.

 Optionally, hydrocolloids, vitamins and fatty acids may be diluted at this stage. The hydrocolloids which may be employed belong to the group consisting of gelatin, alginate, xanthan gum, guar gum, carboxymethylcellulose and carrageenan at a concentration of between 0.2% and 10.0% of the final emulsion volume; water-soluble and / or fat-soluble vitamins and essential fatty acids.

 Preferably, the food gelatin is employed as a hydrocolloid at a concentration of 1% to 5% of the final emulsion volume; Vitamin C, Vitamin A and E in ratios of 15% to 30% of the Recommended Daily Rate (RDI), depending on the vitamin chosen to be added.

 The fatty acids that may preferably be employed are essential fatty acids such as omega 3 and omega 6 and should be added respecting the recommended daily content.

 Therefore, omega 3 and omega 6 fatty acids should be added at a ratio of between 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume respectively.

Step (b) takes place in a scale tank, first adding phase and then slowly and gradually adding the aqueous phase over the oil phase for emulsion formation. The working temperature ranges are around 40 to 50 ° C, emulsion formation occurs under stirring for 5 to 15 minutes for complete incorporation of the phases. After this period, the emulsion is transferred to a lung tank.

 The final total lipid concentration of the emulsion should remain between 95% to 70% of the final product volume and the total saturated fat value should remain between 20 and 35% of the total product lipid percentage. Preferably, the final lipid content should remain between 75 to 85% of the final lipid volume and the total saturated fat remains between 20% to 30%.

 Step (c) begins by the arrival of the emulsion to the lung tank. At this stage the emulsion is homogenized using vigorous and homogeneous agitation without the incorporation of air. The stirrer used may be any prior art stirrer, provided that it does not leave unstirred points in the tank so that emulsion breakage does not occur. Preferably, paddle type agitators are employed at the bottom and middle of the lung tank to cover the entire surface of the tank.

 In step (d) the emulsion is sent by a high pressure pump from the lung tank to the crystallizer, where the product will be crystallized. The crystallization occurs subsequently in step (e), in a heat exchanger and scraped surface tank. Temperature control is paramount because temperatures should be low and cooling should be in the range 2 to 12 ° C. Very drastic variations in temperature may cause viscosity variation in products of the same formulation batch, which is not desirable.

 The crystal lattice is filled with liquid oil and water droplets, forming a stable and homogeneous structure.

 The product receives the cold in the crystallizer under constant beat. After the crystallizer the product still goes through the mixer to ensure the formation of the triglyceride crystal lattice, with small and well distributed crystals.

To ensure the formation of the crystal lattice, the flow of the high pressure pump can be reduced to increase the residence time of the product inside the equipment. Flow reduction can be achieved by placing a flow retarder formed by series cooled pipes after beating. The flow reduction aims to retain the product for a few minutes before filling and thus replaces the emulsion maturation time in tanks, as occurs in A / O emulsion production processes of this nature found in the state of the art.

 In step (f) the product is filled at a temperature of 2 to 6 ° C. Preferably, the packaging takes place in an industrial-type package, with 180 liter drums or 820 kg mini-containers. However, this emulsion can also be packaged in smaller packages.

 The last step occurs at a temperature of 5 to 10 ° C, where the water-in-oil emulsion of this invention must be allowed to rest for 48 hours for stabilization and final accommodation of the formed crystal lattice to occur.

 Temperature and time, termed "tempering", are necessary so that no changes occur in the crystals formed in the equipment, as the crystallization reaction is exothermic (releases heat), this heat must be removed from the product, so that the crystal form be maintained.

 The temperature and time condition also promotes an increase in viscosity in the product as a whole, which favors the maintenance of the emulsion phase mixture stability, reducing the risk of oil release on the product surface.

 The final product obtained is an emulsion with a margarine color and flavor, but with a liquid or semi-pasty texture, depending on the customer's needs where it will be applied.

 The examples provided are for the sole purpose of proving the embodiments of the invention and should not be used in delimiting the depositor's rights.

 Example 1: Measurement of lipid content

 Table 1 below shows a comparison of the lipid (or fat) composition between the liquid / semi-pasty margarine of the invention (PRODUCT A), a commercial 80% lipid margarine that is industrially employed in the manufacture of cookie dough ( PRODUCT B) and conventional fat containing 100% lipids and also used in the manufacture of cookie dough (PRODUCT C). The analysis was performed according to the official method of AOCS Ce 1f-96, in 100g of the products:

Table 1: Comparison between the percentage of fat between different A / O emulsions. Comparatively, product A has the lowest content of saturated fatty acids (20) and trans fats (0.2) and the highest content of polyunsaturated fatty acids (40), which is added to the fact that it is free of cholesterol. , represents an interesting proposal for a healthy and balanced diet.

 Example 2: Analysis of solids content of liquid margarine obtained

The analysis of solids content (solid fat content (SFC)) is performed by nuclear magnetic resonance. The determination was performed at different temperatures, according to the official method of AOCS Cd 16b-93. Temperatures may be 10, 20, 21, 1, 25, 26.7, 30, 33.3, 35, 37.8, 40, 45 ° C, for this product preferably to obtain the solids content at temperatures of 10, 21.1, 33.3, 37.8, 40 ° C.

 Example 3: Butter Flavored A / O Emulsion

 Example 3.1

 Ingredients (%)

 INTERESTERIFIED VEGETABLE OILS 4,0000

 VEGETABLE OIL (SOYA) 84,5390

FATTY ACID MONO AND DIGLYCERIDIDE 0,2500

 Fatty Acid Mono and Triglyceride 0.8000

 CAROTENE BETA 0,0040

 VITAMIN A 0.0010

 TOCOFEROL 0.0320

 BUTTER AROMA 0.0240

 Polyglycerol Esters 0,3500

 MILK IN PO 0.0050

CONSERVATIVES: SALT + POTASSIUM SORBAT +

 Sodium BENZOATE + EDTA 0.6075

Lactic Acid 0.0100

WATER q.s.p

 TOTAL 100

Example 3.2

 Ingredients (%)

 INTERESTERIFIED VEGETABLE OILS 0.5000

 VEGETABLE OIL (CANOLA) 78,0390

 FATTY ACID MONO AND DIGLYCERIDIDE 0,2500

 Fatty Acid Mono and Triglyceride 0.8000

 CAROTENE BETA 0,0040

 VITAMIN A 0.0010

 TOCOFEROL 0.0320

 BUTTER AROMA 0.0240

 Polyglycerol Esters 0,3500

MILK IN PO 0.0050 Ingredients (%)

 CONSERVATIVES: SALT + POTASSIUM SORBAT +

 ΒΕΝΖΟΑΤΟ SODI + EDTA 0.6075

 Lactic Acid 0.0100

 WATER q.s.p

 TOTAL 100

 Example 4: A / O emulsion with lecithin and glycerides and special aroma

 Example 5: A / O Emulsion Containing Special Flavorings

 Example 5.1: Garlic Aroma

 Ingredients : . (%)

 INTERESTERIFIED VEGETABLE OILS 9,6000

 VEGETABLE OIL (SOYA) 58.9150

 FATTY ACID MONO AND DIGLYCERIDIDE 0,2500

 Fatty Acid Mono and Triglyceride 0.8000

 CAROTENE BETA 0,0040

 VITAMIN A 0.0010

 TOCOFEROL 0.0320

 BUTTER AROMA 0.0240

 AROMA GARLIC 0.0240

 Polyglycerol Esters 0,3500

 MILK IN PO 0.0050

 CONSERVATIVES: SALT + POTASSIUM SORBAT +

 Sodium BENZOATE + EDTA 1, 2075

 Lactic Acid 0.0100

 WATER q.s.p.

TOTAL 100 Example 5.2: Fine Herb Aroma

INTERESTERIFIED VEGETABLE OILS 9,6000

VEGETABLE OIL (SOYA) 58.9150

FATTY ACID MONO AND DIGLYCERIDIDE 0,2500

Fatty Acid Mono and Triglyceride 0.8000

CAROTENE BETA 0,0040

VITAMIN A 0.0010

TOCOFEROL 0.0320

BUTTER AROMA 0.0240

FLAVOR HERBS 0.0240

Polyglycerol Esters 0,3500

MILK IN PO 0.0050

CONSERVATIVES: SALT + POTASSIUM SORBAT +

Sodium BENZOATE + EDTA 1, 2075

Lactic Acid 0.0100

WATER q.s.p.

TOTAL 100

Claims

1. Water / oil emulsion of liquid / semi-solid consistency comprising a mixture of water soluble and fat soluble ingredients belonging to the group consisting of: oils, emulsifiers, flavorings, antioxidants, solvent, proteins, salts, preservatives, acidulants and flavorings; which has improved nutritional values with reduced saturated fat values.  Emulsion according to Claim 1, characterized in that it comprises a lipid content between 95% and 70% of the final emulsion volume, the total saturated fat value must be between 20 and 35% of the total lipid percentage of the product. and have a solids content of less than 20% at a temperature of 10 ° C. Emulsion according to Claim 1, characterized in that it employs deodorized and / or non-deodorized liquid oils and interesterified vegetable oils. Emulsion according to Claim 3, characterized in that it employs one or more deodorized liquid oils, belonging to the group consisting of: soybean oil, corn oil, canola oil, sunflower oil or a mixture thereof.  Emulsion according to Claim 3, characterized in that it employs as a mixture of interesterified vegetable oils a mixture of up to three distinct types of vegetable oils. Emulsion according to Claim 5, characterized in that, as interesterified vegetable oils, a mixture of palm kernel oil, palm oil and soybean oil is employed.  Emulsion according to Claim 1, characterized in that the aqueous phase is from 5% to 30%.  Emulsion according to Claim 1, characterized in that the butyl hydroxy toluene is an antioxidant; butyl hydroxy anisole; tocopherols; rosemary extract and citric acid in a range of 50 to 600 ppm.  Emulsion according to Claim 1, characterized in that it employs emulsifiers belonging to the group consisting of: mono and diglycerides, a mixture of mono and triglycerides, soy lecithin and polyglycerol esters in the ratio of 0.1% to 6.0%. . Emulsion according to Claim 1, characterized in that the protein source is milk powder, whey, skimmed milk powder, whey and / or whey powder in a concentration of between 0.01 to 0.1% of the final product volume.  Emulsion according to Claim 1, characterized in that it has a pH of 4.6 to 5.6.  Emulsion according to Claim 1, characterized in that from 0.2 to 10.0% of a hydrocolloid, from 1 to 5% of a vitamin, 0.1% to 0.8% of omega may optionally be employed. 3 and 1, 5% to 3% of omega 6.  13. Process for producing a water in oil (W / O) emulsion comprising the steps of:  (a) preparation of the ingredients;  (b) emulsion formation;  (c) emulsion homogenization;  (d) pumping;  (e) crystallization and beating;  (f) Filling;  (g) Quench.  Process according to Claim 13, characterized in that step (a) comprises dissolving the ingredients of both the oil phase and the aqueous phase simultaneously, simultaneously and separately.  Process according to Claim 13, characterized in that in step (a) the dissolution of the fat-soluble ingredients in the liquid vegetable oil or in the interesterified base occurs at a temperature of 50 to 65 ° C for 5 to 10 minutes. Process according to Claim 15, characterized in that the interesterified base is composed of a mixture of up to three distinct types of interesterified vegetable oils prepared by the total hydrogenation of the oils obtained by a chemical interesterification process which uses an alkaline catalyst in the process. chemical interesterification.  Process according to Claim 15, characterized in that the interesterified base is composed of a mixture of up to three distinct types of interesterified vegetable oils, by the action of the lipase enzyme in the concentration range of 0.2 to 10%.  Process according to Claim 14, characterized in that the interesterified base is composed of a mixture containing oils belonging to the group consisting of: palm kernel oil, palm oil and soybean oil. Process according to Claim 14, characterized in that the total composition of the interesterified base contains a total content of trans isomers. less than 2%.  Process according to Claim 14, characterized in that it employs as mono and diglyceride emulsifiers a blend of mono and triglycerides, soy lecithin and polyglycerol esters in the concentration between 0.1% and 6.0%.  Process according to Claim 20, characterized in that a crystal lattice is formed by diluting the emulsifiers in the oil phase.  Process according to Claim 13, characterized in that the proteins, salts, preservatives, antioxidants, acidulants, flavors and optionally hydrocolloids and water-soluble vitamins are diluted in the aqueous phase.  Process according to Claim 22, characterized in that the protein source is skimmed milk powder, whey, whey powder in the concentration of 0.01 to 0.1% of the final product volume.  Process according to claim 22, characterized in that it is diluted between 0.01% to 1.0% salt, between 0.005% to 0.02% of an antioxidant and the pH adjusted between 4.6 and 5, 6 by the addition of an acidulant.  Process according to Claim 22, characterized in that it optionally dilutes in the aqueous phase between 0.2 and 10.0% of a hydrocolloid, between 15% and 30% of the recommended daily content of a water soluble vitamin and omega 3 fatty acids. and omega 6, added respectively between 0.1% to 0.8% and 1.5% to 3% of the final emulsion volume.  Process according to Claim 13, characterized in that step (b) takes place in a tank where first the oil phase is added and then slowly and gradually the aqueous phase for emulsion formation is added between 40 to 50 ° C under stirring for 5 to 15 minutes.  Process according to Claim 26, characterized in that the final emulsion lipid concentration is between 95% and 70% of the final emulsion volume and the total saturated fat value is between 20 and 35% of the total lipid percentage. of the emulsion.  Process according to Claim 13, characterized in that in step (c) the emulsion is homogenized using vigorous and homogeneous agitation without the incorporation of air.  Process according to Claim 13, characterized in that in step (d) the high pressure pumping of the emulsion occurs. Process according to Claim 13, characterized in that in step (e) the crystallization takes place in a heat exchanger tank with a scraped surface on the temperature at 2 to 12 ° C and constant stirring.  Process according to Claim 13, characterized in that step (f) takes place at a temperature of 2 to 6 ° C.  Process according to Claim 13, characterized in that step (g) takes place at 5 to 10 ° C for 48 hours.