Water-in-oil and fat emulsions:

Margarine is a typical example of water emulsified in oil, Chocolate is cocoa butter in which cocoa powder and milk powder are dispersed. Low HLB value emulsifiers are added to emulsify the water in the oil, disperse the powders in the fat and to prevent unwanted fat (re)crystallisation or bloom. Sucrose esters with a high degree of esterification (low HLB) dissolve in the fat phase and ensure a good dispersion of water or powders in the fat phase and control fat crystallisation.