SK16692002A3 - Water in oil emulsion - Google Patents

Abstract

The invention relates to emulsions comprising a continuous fatty phase in an amount of from 50 to 85 wt.% on total product, a dispersed aqueous phase comprising a gelling agent, and an emulsifier system which comprises a stabilising emulsifier and a destabilising emulsifier. The aqueous phase is present in the form of a flocculated water droplet network.

Description

Technical field

The invention relates to emulsions consisting of 50 to 85 wt. a continuous fat phase, based on the whole product, and from a dispersed aqueous phase comprising a gelling agent and an emulsifier system. The invention relates more particularly to water-in-oil emulsions suitable for use as shallow frying agents.

BACKGROUND OF THE INVENTION

Water-in-oil emulsions used for shallow frying include butter, margarine, pourable and spreadable margarine.

These products are stable during storage and are not subject to separation of the two phases - they are not subject to separation of the aqueous phase and the oil phase. Phase separation is often referred to as emulsion destabilization, sweating or oil separation when the oil layer is clearly visible on the surface and water sweating when the aqueous layer is clearly distinguishable; phase separation is considered to be the cause of lower consumer interest in such products.

Water-in-oil spreadable emulsions can be described as unstable when an oil layer is formed on the surface of the emulsion. Even more often, instability is present in pourable products in the form of a visible oil layer at the level of a water-in-oil emulsion. A feature of instability is also the deposition of water droplets on the bottom of the water-in-oil emulsion.

Methods for determining instability are described in the examples below.

Another problem associated with using water-in-oil emulsions as a frying agent is spattering. Spraying during frying is undesirable.

G. Hoffman states (in: The Chemistry and Technology of Edible Oils and Fats and their High Fat Products, Chapter 4, Acad. Press 1989) that emulsion stability can be effectively increased by the use of emulsifiers.

In recent years it has also been disclosed, for example, in US Patent 5,756,142 that the stability of pourable water-in-oil emulsions can be increased by the use of hardened rapeseed oil.

U.S. Pat. No. 3,338,720 describes liquid margarine, an emulsion stabilized with a stabilizing amount of hardened fat.

DE 2 055 036 discloses a process for the production of pourable margarine with allegedly increased stability by using 1 to 5% crystalline solid fat component with a fat particle size of 0.1 to 5 μιτι. The three-dimensional triglyceride network is reported to increase the stability of the end product.

However, the pourability requirements of the product limit the amount of hardened solid fat used to be added to the frying agent. The higher the solid fat content, the worse the product's pourability.

This problem is solved in GB 1,359,639, which discloses pourable margarine, and its stability is enhanced by incorporating a small amount of a polycondensed polyalcohol ester and a polycondensed aliphatic hydroxycarboxylic acid into the fat phase. The aqueous phase of these products optionally comprises a hydrophilic emulsifier, for example a phosphatide.

However, these products still do not achieve the required theological properties and at the same time the required stability. Therefore, the present invention focuses on a product that is stable in storage and whose rheological properties can be combined with a reduced amount of hardened fat, preferably less than 3%, to suit the requirements of spreadable, sliceable or pourable products.

It has now unexpectedly been found that a water-in-oil emulsion comprising an emulsifier system comprising a stabilizing emulsifier and a destabilizing emulsifier, wherein the aqueous phase comprises a gelling agent and wherein the aqueous droplets constituting the aqueous phase are substantially present as a network of flocculated water droplets the required storage stability and their rheological properties may be adjusted as necessary.

SUMMARY OF THE INVENTION

The present invention provides an emulsion consisting of 50 to 85% by weight of the continuous fat phase, based on the total weight of the product, a dispersed aqueous phase and an emulsifier system comprising a stabilizing emulsifier and a destabilizing emulsifier, wherein the aqueous phase comprises a gelling agent and wherein the aqueous phase is substantially present in the form of a network of flocculated water droplets.

The invention further relates to a process for preparing said emulsions.

The invention relates to water-in-oil emulsions suitable for shallow frying which may have different rheological properties. They may, for example, be spreadable, sliced, printable or cast. It has already been stated that the problem of oil separation is the most serious in pourable and spreadable products. Therefore, the invention relates in particular to pourable and spreadable emulsions.

The pourable emulsions (emulsions that are capable of flowing) have a Bostwick number of at least 15 cm in 15 seconds at 15 ° C. The method for determining the Bostwick number is described in the examples.

Another advantage of the water-in-oil emulsions of the present invention is the appropriate viscosity of the product, which makes the product pourable or at least printable and can be easily dispensed even in small quantities. Accordingly, the water-in-oil emulsions of the present invention preferably have a viscosity of from 250 to 1500 mPa · s at 10 ° C and a strain rate of 2 s ^-1 , and the viscosity can be adjusted within said viscosity range.

The products of the invention are stable during storage. Stability means that the preferred products of the present invention do not exhibit separation into fat and water layers when stored at 20-25 ° C for at least 4 weeks. Some oil separation, for example up to 20% by volume of oil based on the total volume of the product is considered acceptable, but is not achieved in the preferred products of the present invention. The oil separation of the fixed products is preferably less than 20 vol%, more preferably less than 15 vol% and most preferably less than 10 vol%.

The aqueous phase of the emulsion of the present invention is substantially present as a flocculated network. An idea of such a network is referred to in FIG. 1, which shows a theoretical drawing of flocculated water droplets in a continuous fat phase. On the

The presence of a stabilizing emulsifier and a destabilizing emulsifier is necessary to achieve such a network. It is believed that the stabilizing emulsifier is present at the sites of the water droplets where they are not in contact with the other droplets. This is the water / oil interface. A destabilizing emulsifier is considered an emulsifier at the interface between flocculated water droplets.

It is believed that the network of the present invention imparts stability and stiffness. Partial replacement of the stabilizing emulsifier with a destabilizing emulsifier causes destabilization of the emulsion such that at least a portion of the water droplets adhere together. This phenomenon is referred to as flocculation of at least a portion of the water droplets. Flocculation is a different phenomenon from coalescence. The coalescence of the water droplets leads to the combination of the inner content of one droplet and the inner contents of other droplets. However, the flocculated droplets are separated by an emulsifier layer.

The phrase substantially present includes the phenomenon that most of the water droplets are part of a network of water droplets formed as described above. Preferably at least 50%, more preferably at least 75% of the total number of water droplets is located in the water droplet network. The coalescence of flocculated water droplets is prevented by the presence of a gelling agent in the aqueous phase, as described below.

Water droplets are still individually identifiable within the network.

The water droplets are preferably characterized by a D3.3 of from 0.1 to 10 µm, more preferably of from 0.1 to 8 µm, most preferably of from 1 to 5 µmτι.

It has already been stated that the presence of an emulsifier system consisting of a stabilizing emulsifier and a destabilizing emulsifier is essential for the formation of the network.

The term stabilizing emulsifier for the purposes of the present invention means an emulsifier which, when present in a water-in-oil emulsion, contributes positively to the formation of an emulsion. The stabilizing emulsifier may reduce the surface tension and thus promote emulsion formation and reduce the coalescence of the individual water droplets that form the dispersed aqueous phase.

It was found that the emulsion containing only the stabilizing emulsifier still showed a significant oil separation, approximately 50% by volume, probably due to

-5gravity settling of water droplets. Such emulsions are undesirably inhomogeneous.

A destabilizing emulsifier is a compound that has less potent emulsifying properties as compared to a stabilizing emulsifier. Destabilizing emulsifiers generally do not act as effective coalescence reducers of the water droplets forming the dispersed aqueous phase. The destabilizing emulsifiers preferably have a low molecular weight and therefore usually cause less steric repulsion than the stabilizing emulsifiers.

A preferred stabilizing emulsifier is characterized by an HLB value of less than 4, preferably from 1 to 3.

In a very preferred embodiment of the present invention, the stabilizing emulsifier is selected from the group consisting of polyglycerol polyricinoleate, sugar esters, or combinations thereof. Examples of suitable sugar esters are sucrose esters of palmitic or stearic acid.

The amount of stabilizing emulsifier is preferably from 0.1 to 4% by weight, more preferably 0.1 to 2% by weight, most preferably from 0.2 to 0.7% by weight based on the total weight of the product. Amounts of stabilizing emulsifier lower than 0.1% by weight may result in product instability, as evidenced by the separation of the oil after storage for one day at room temperature.

The destabilizing emulsifier is preferably characterized by an HLB value greater than 4.

In another preferred embodiment, the destabilizing emulsifier is selected from the group consisting of citric acid esters, unsaturated monoglycerides such as Dimodan ™ and phosphatides such as lecithins such as natural lecithin (Bolec ZT ™), fractionated lecithin (Cetinol ™) and hydrolyzed lecithin (Boletec) ™).

I

Highly suitable destabilizing emulsifiers are lecithins as they are known to favorably influence the properties of the frying product; favorably affect, for example, the sprayability (sputtering) of water-in-oil emulsions.

The amount of destabilizing emulsifier is preferably from 0.1 to 5% by weight, more preferably from 0.1 to 1% by weight, even more preferably from 0.2 to 0.7% by weight, and most preferably from 0.2 to 0.5% by weight, based on for the total weight of poultry products.

It will be appreciated that the amount of destabilizing emulsifier will depend upon the amount of stabilizing emulsifier used and the particular type of destabilizing emulsifier used.

In the pourable product, the emulsifier system is preferably present in an amount of from 0.2 to 7% by weight, more preferably from 0.4 to 3% by weight, based on the total weight of the pourable products.

The aqueous phase of the articles of the invention comprises a gelling agent.

If the aqueous phase does not contain a gelling agent, coalescence of the water droplets constituting the dispersed aqueous phase occurs, resulting in oil separation. Therefore, products not containing a gelling agent in the aqueous phase are unstable for storage.

Preferred gelling agents are selected from the group consisting of gellan gum, gelatin, whey protein, pectin, especially low-methoxylated pectin, alginate, and combinations thereof.

The composition of the aqueous phase is such as to allow gelation of the gelling agent, for example by the presence of a salt. If, for example, as a gel forming material a gellan gum, the aqueous phase will contain from about 0.08% by weight (based on the weight of the aqueous phase) such as calcium chloride dihydrate (CaCl ₂ .2H ₂ O).

The amount of gelling agent in the aqueous phase is preferably such that the water phase flow limit after gelation is at least 50 Pa at 20 ° C.

Suitable amounts of gelling agents are between 0.1 and 10% by weight, more preferably 0.5 to 5% by weight (based on the weight of the aqueous phase).

The gelling agent can be used to adjust, adjust, the required rheological properties of the emulsion of the invention.

For spreadable water-in-oil emulsions, gelatin gelling agents or heat-denatured whey protein are preferred.

In the case of pourable water-in-oil emulsions, gellan gum or alginate are suitable gelling agents.

It has been found that extremely good pourable products are obtained when the aqueous phase contains gellan gum and the ratio between stabilizing emulsifier and destabilizing emulsifier is from 3: 1 to 1: 1 if it is a destabilizing emulsifier

-7-lecithin, and from 1: 1 to 1: 4, preferably 1: 1 to 1: 2, if the destabilizing emulsifier is Dimodan.

The products of the invention are water-in-oil emulsions. These products are generally suitable for use in shallow frying. These products preferably

I do not cause spatter when heated in a frying pan.

It is believed that the spattering of the water-in-oil emulsion is caused by overheating of the water droplets. At some point after heating, the water droplets vaporize explosively, whereby the oil can be sprayed around the frying pan in which the emulsion is heated.

Spraying can be evaluated by determining the spraying number as described in the Examples below. Preferably, the food products of the present invention have a primary spraying number (spraying upon heating of a product such as margarine, without inserting a raw fried food raw material) from 5 to 10, more preferably from 8 to 10. Secondary spraying number (spraying after inserting the food raw material such as meat) The shallow layer of the frying agent) is preferably from 5 to 10 in the products according to the invention. The use of lecithin as a destabilizing emulsifier leads to a better heating behavior of the product - to reduced spattering.

When using the product according to the invention as a frying agent, it is advantageous that very little or no frying residues are produced in the pan. For example, the formation of residues may be due to the presence of biopolymers, starches or proteins in the product. Therefore, in a preferred embodiment, the articles of the invention contain less than 5% by weight, more preferably less than 3% by weight of compounds which are capable of leaving residues after frying.

The emulsions of the invention comprise from 50 to 85% fat by weight. Although lower fat contents, such as 30% fat, are possible, at lower fat contents, the advantages of the present invention are less pronounced compared to systems without a flocculated water droplet network because these lower fat systems are still without a flocculated water droplet network . The emulsifier system described is particularly suitable for products containing from 50 to 70% by weight of oil.

In this description, the terms fats and oils are used interchangeably.

The fat may be any fat or oil, but are preferably triglycerides of (poly) unsaturated fatty acids.

The products according to the invention have lower proportions of hardened oils or do not contain hardened oils at all, but they are still stable during storage.

Suitable oils are, in particular, oils selected from the group consisting of sunflower oil, soybean oil, rapeseed oil, cottonseed oil, olive oil, corn oil, peanut oil, or low melting butter oil fractions and / or combinations thereof. These fats may be partially hydrogenated.

The fat phase may also comprise sucrose polyesters (SPEs).

In addition to said fats, the products of the invention may further optionally comprise a hardened fat component selected from the group consisting of hardened rapeseed oil, hardened soybean oil, hardened cottonseed oil, hardened corn oil, hardened peanut oil, palm oil, hardened palm oil, palm fractions oils, hardened palm oil fractions, butterfat or butterfat fractions. These fats are partially or fully hydrogenated to achieve the desired structural properties.

In addition to the stability achieved by forming a network of water droplets of the aqueous phase, the presence of hardened fat may also favorably improve the stability of the product. However, in view of possible disadvantages such as increased viscosity and reduced pourability, the presence of hardened fat in the product is preferably less than 3% by weight, more preferably below 1% by weight. Most preferably, the hardened fat is substantially absent in the products of the present invention.

Optionally, other ingredients such as flavorings, salt, herbs, coarser ingredients may be added to the emulsion.

The invention further relates to a process suitable for preparing the products of the invention.

Said process is preferably a process in which the aqueous phase containing the gelling agent and / or other additives is mixed into an oil phase containing at least a portion of the emulsifier system.

In order to facilitate homogeneous mixing, mixing is preferably carried out at temperatures of from 30 to 80 ° C, preferably at 50 to 60 ° C, with both oil and water phases at approximately the same temperature prior to mixing.

In a preferred embodiment of the invention, the aqueous phase is mixed with the gelling agent in the first step. Preferred mixing conditions are those which do not yet gel. An oil phase containing an emulsifier system is prepared in a separate vessel. The aqueous phase is mixed with the oil phase. At the time of mixing, the aqueous phase is still pourable, but gelling should occur immediately at the start of emulsifying mixing.

This regime can be achieved, for example, by mixing the aqueous phase (I) containing the gelling agent and the aqueous phase (II) containing the additive which activates the gel formation simultaneously mixed into the oil phase. The aqueous droplets of the aqueous phase (I) come into contact with the aqueous droplets of the aqueous phase (II) with stirring, thereby causing gel formation.

After the water-in-oil emulsion has been prepared, the emulsion can be cooled and stored at 0 to 20 ° C. The preferred storage temperature is from 5 to 15 ° C.

In a further, less preferred method, an emulsion of an aqueous phase comprising a gelling agent and an oil phase containing a stabilizing emulsifier is prepared in a first step. The destabilizing emulsifier is then mixed into the emulsion. The destabilizing emulsifier then causes deflocculation, the formation of a network of water droplets forming the dispersed aqueous phase.

Other ingredients such as flavorings, salt, herbs and other coarser particles can also be incorporated into the product at any stage. It is very advantageous to add these additives before the optional cooling to 0 to 20 ° C.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 2 shows a CSLM microscopic image with FITC staining of the gelatin emulsion of Example 7; in the picture there is a very clear network of water droplets, which arose from their flocculation.

- 10Fig. 3 shows a CSLM microscopic image with FITC staining of the gelatin emulsion of Example C4; it can be seen from the picture that without a destabilizing emulsifier (Dimodan) no water droplet network is formed.

DETAILED DESCRIPTION OF THE INVENTION

General procedures • Instability in the form of phase separation

Oil separation is measured on samples stored at ambient temperature (18-22 ° C) versus time. In the oil separation, three layers are generally observed; a clear oil layer above, followed by a diffused water-in-oil emulsion layer and a third layer of the intact emulsion. To determine the oil separation value, the height of the upper oil layer together with the height of the middle layer is divided by the sum of the heights of all three layers.

• Droplet size

Droplet size is measured as a D3.3 value; (this method is described in M. Aderliesten, Anal. Proc. Vol. 21, May 1984, pages 167-172).

• Bostwick number

The creep capacity is measured in a standard manner as described in the Bostwick protocol. The Bostwick apparatus consists of a 125 ml container having an outlet with a closure near the bottom of the horizontal rectangular tray; the bottom

The tray has a 25 cm scale that begins when it exits the container opening. The equipment and sample are brought to 15 ° C, the container is filled with 125 ml of sample which is shaken up and down 10 times. Then, the container cap is released, the sample flows from the container into the tray and flows down the bottom of the tray. The sample flow length is read on the tray scale 15 seconds after the discharge port is released. The value, expressed as cm per 15 seconds, is the Bostwick pour rate (Bostwick number) and is used as the standard pour rate.

-11 • Viscosity

Viscosity was measured at a strain rate of 2 s ^-1 at 10 ° C. The CS-50 Bohlin rheometer with C40s measuring chamber was used.

• Flow limit

At 20 ° C the aqueous phase and the gelling agent were determined using a Bohlin rheometer, CS-50 type with a C40s measuring chamber.

• Determination of spray rate

Spraying of the emulsions of the invention was evaluated after 1 or 8 days of storing the samples at 5 ° C.

Primary spray (SV1) was evaluated under standard conditions, with an aliquot of the emulsion heated in a glass dish; after evaporation of the water from the emulsion, the amount of sprayed fat is evaluated visually according to the appearance of a sheet of paper adhered to the heated tray.

Secondary spraying (SV2) is evaluated under standard conditions by assessing the amount of fat sprayed onto a sheet of paper adhered to the heated tray after injecting 10 ml of water into the emulsion tray.

In both cases, starting from 25 g of the emulsion, which is heated in a glass dish on an electric plate to about 205 ° C. By expanding the evaporating drops of water, the oil sprays together from the bowl, which is trapped on a sheet of paper placed above the bowl. The resulting greasy stain pattern is then compared to a set of standard images with numbers 0-10, giving the sample the sprayability number of the most matched image. No. 10 is d ¹ '·' · indicates no spattering and the number 0 indicates very bad spattering. In general, the following words are used:

Numerical evaluation Description of sprayability 10 excellent 8 good 6 satisfactory

4 not suitable for SV1 but totally satisfactory for SV2 2 very bad

In the above test conditions, margarines (with 80% fat) for households typically have a rating of 8.5 for primary spraying (SV1) and a rating of 4.6 for secondary spraying (SV2).

• Microscopic assessment

CSLM microscopy with FITC stained gelatin was used.

Examples 1 to 6 and C1 to C3

Water-in-oil emulsion

An aqueous phase (I) containing 0.4% by weight of gellan gum (Kelcogel LS) (based on the weight of the aqueous phase) was prepared at 65 ° C. The aqueous phase was cooled to 50 ° C. Furthermore, an aqueous phase (II) containing 0.08% by weight of calcium chloride (based on the aqueous phase) was prepared.

The oil phase was prepared at 60 ° C by dissolving Admul Wol (polyglycerol polyyricinooleate, Quest, The Netherlands) and Dimodan LS / lecithin (Bolec ZT ™) (Danisco) in sunflower oil.

The emulsion was prepared by mixing both aqueous phases in an oil phase in an UltraTurrax. The emulsion contained 40% by weight of aqueous phases. The gellan gum concentration in the aqueous phase (after mixing) was 0.4% by weight and the calcium chloride concentration was 0.08% by weight. The emulsions were stored at 10 ° C. The dispersed water droplets solidified during cooling due to gel gel gel formation.

The amount of emulsifier was varied as shown in Table 1.

In Comparative Examples C1 to C3, the processing and composition of the product was the same as in Example 1 except that no destabilizing emulsifier (C1) was present or lower destabilizing emulsifier contents (C2 and C3) were present.

- 13Table 1

The composition of the products in Examples 1 to 6 and Comparative Examples C1 to C3

Example Admul Wol, stabilizing emulsifier Dismodan. destabilizing emulsifier * lecithin, destabilizing emulsifier * viscosity (MPa.s) ★ ★★ separation oil (% by volume) ★ ★ SV1 1 0.4 0.6 475 11 N 2 0.4 0.84 500 12.5 N 3 0.4 1.05 1 500 12.5 N 4 0.4 0.21 620 10 7 5 0.4 0.30 1 550 15 6 6 0.4 0.42 3 250 12 5 C1 0.4 425 56 0 C2 0.4 0.06 390 50 2 C3 0.4 0.12 440 45 5

Remarks: * weight percent on total product weight; ** measured after 6 weeks storage at 20 ° C;

*** day after preparation

N = not determined

The storage stability expressed by reducing the oil separation of the emulsion in Examples 1 to 6 is significantly improved compared to emulsions containing only a stabilizing emulsifier and a gelling agent (Example C1) or emulsions containing

I. Low destabilizing emulsifier content (Examples C2 and C3). The use of lecithin as a destabilizing emulsifier has resulted in improved emulsion spraying properties.

Example 7

A water-in-oil spreadable emulsion was prepared in the same manner as described in Example 1. The resulting emulsion contained 40% by weight

14% water phase, 5% gelatin by weight (based on the aqueous phase), 3% Dimodane (based on the oil phase) and 2% of Admul Wol (based on the oil phase). Fig. 2 shows a CSLM microscopic image with FITC staining of the gelatin emulsion of Example 7; in the picture there is a very clear network of water droplets, which arose from their flocculation.

Comparative Example C4

Example 7 was repeated but with 0% Dimodane in the oil phase. Fig. 3 shows a CSLM microscopic image with FITC staining of the gelatin emulsion of Example C4; it can be seen from the picture that without a destabilizing emulsifier (Dimodan) no water droplet network is formed.

Examples 8 to 11

A water-in-oil emulsion with 40% water was prepared in the same manner as in Example 1. 0.4% by weight of Admul Wol (stabilizing emulsifier) and 3.5% by weight of Dimodan LS (destabilizing emulsifier) were used. The gelling agents listed in Table 2 were added to the aqueous phase in the amounts also listed in Table 2. The appearance of the emulsions was evaluated.

Table 2

Impact of the aqueous phase composition on the consistency of the products of Examples 8-11

Example Gel-forming substance Added amount of gel- (% by weight) Appearance of emulsion 8 Gelatin (Geltec UC, Extraco, Sweden) , 5.0 sliced gel 9 whey protein isolate (Hyprol 8100, Quest, The Netherlands) 7.5 gel, gummy 10 gel gel (Kelcogel LS, Nutrasweet Kelco-) 0.4 pourable 11 alginate Manucol DM (Nutrasweet Kelco-) 1.0 pourable

Claims (13)

PATENT CLAIMS An emulsion consisting of 50 to 85% by weight of a continuous fat phase, based on the total weight of the product, of a dispersed aqueous phase and an emulsifier system comprising a stabilizing emulsifier and a destabilizing emulsifier, characterized in that the aqueous phase contains a gelling agent and the phase is substantially present in the form of a network of flocculated water droplets. Emulsion according to claim 1, characterized in that it comprises a continuous fat phase in an amount of from 50 to 70% by weight, based on the total weight of the product. An emulsion according to claim 1, characterized in that it is in the form of a pourable or spreadable emulsion. Emulsion according to claim 1, characterized in that the stabilizing emulsifier is characterized by an HLB value of less than 4, preferably an HLB value of between 1 and 3. An emulsion according to claim 1, wherein the stabilizing emulsifier is selected from the group consisting of polyglycerol polyricinoleate, sugar esters or combinations thereof. Emulsion according to claim 1, characterized in that the amount of stabilizing emulsifier is 0.1 to 4% by weight, based on the total weight of the product. The emulsion of claim 1, wherein the destabilizing emulsifier is selected from the group consisting of citric acid esters, unsaturated monoglycerides and phosphatides. Emulsion according to claim 1, characterized in that the content of the destabilizing emulsifier is 0.1 to 5% by weight, based on the total weight of the product. Emulsion according to any one of the preceding claims, characterized in that the amount of gelling agent is such that the water phase flow limit after gelation is at least 50 Pa at 20 ° C. Emulsion according to any one of the preceding claims, characterized in that the gelling agent is selected from the group consisting of gellan gum, gelatin, whey protein, pectin, in particular low methoxylated pectin, alginate and combinations thereof. Emulsion according to claim 2, characterized in that the gelling agent is gellan gum or alginate, or a combination thereof. Emulsion according to any one of the preceding claims, characterized in that the water droplets have a D 3 of from 0.1 to 10 µm, more preferably from 0.1 to 8 µm, most preferably from 1 to 5 µm. A process for the preparation of a water-in-oil emulsion according to any one of the preceding claims, characterized in that the aqueous phase containing the gel-forming agent and / or other additives is mixed into an oil phase containing at least a part of the emulsifier system. and Process according to Claim 10, characterized in that the mixing is carried out at a temperature of from 30 to 80 ° C, preferably at a temperature of 50 to 60 ° C.