Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q19/00—Preparations for care of the skin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0056—Spread compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
  • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/50—Poultry products, e.g. poultry sausages
  • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/65—Sausages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
  • A61K8/645—Proteins of vegetable origin; Derivatives or degradation products thereof
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
  • A61Q1/02—Preparations containing skin colorants, e.g. pigments
  • A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
  • A61Q1/06—Lipsticks
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q15/00—Anti-perspirants or body deodorants
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
  • A61Q17/04—Topical preparations for affording protection against sunlight or other radiation; Topical sun tanning preparations
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q5/00—Preparations for care of the hair
  • A61Q5/06—Preparations for styling the hair, e.g. by temporary shaping or colouring

Definitions

• the present invention relates to lupin protein compositions, and particularly to lupin protein concentrates and isolates.
• the invention relates to oil: water emulsions stabilized by lupin protein compositions and to gels comprising lupin protein compositions.
• protein concentrate is a term of art used to define proteinaceous preparations having a protein content of up to about 90% by weight (generally, from
• protein isolate is generally reserved for protein preparations containing greater than about 90% by weight protein.
• Vegetable protein concentrates and protein isolates are widely used in the food industry. Among the most popular are soya-based products, which find application for example in the manufacture of a wide variety of comminuted meat products (such as burgers and sausages) as well as in certain vegetarian products.
• Protein concentrates are generally used simply as protein enrichment ingredients (nutritional adjuncts). However, protein isolates and functional concentrates also exhibit important functional properties. Among the most significant of these functional attributes is the ability to bind fat and water into stable emulsions. These emulsions may be associated with gelling, film forming, texture enhancement and stabilization in foodstuffs.
• Another key functional property is the ability to form gels (especially on heating), and particularly stable gels upon cooking in the presence of water. While it has long been recognized that the functionality of protein isolates is generally superior to that of protein concentrates, isolates are in general more expensive than concentrates. Moreover, several important aspects of the functionality of protein concentrates and isolates vary according to the nature of the protein source.
• the ability to emulsify high ratio oil: water mixtures at low solids concentrations is a key functional parameter, very important in for example the dairy and related industries.
• a high degree of functionality in this respect is exhibited by animal-derived protein concentrates and isolates (such as milk-derived proteins, e.g., whey proteins and casein(ate)), as well as by isolates from cereals (such as modified wheat glutens). Similar considerations apply in respect of gel forming functionality.
• the functionality of the widely-available and relatively inexpensive soya protein products or cereal-based proteins in respect of their emulsion-stabilizing and gel-forming activity does not match the performance attainable via the use of milk-based products.
• lactose intolerance and coeliac disease limits the utility of the milk and cereal products respectively, and as co-products of dairy or milling processes the base proteinaceous constituents often suffer from supply-chain difficulties (for example, associated with microbiological quality, inconsistent supply etc.).
• Lupins have long been recognized as a viable alternative to soya as a source of vegetable protein for human consumption.
• the lupin plant thrives on agronomically less desirable areas and produces good yields on inferior soil types relative to other legumes.
• Lupinus albus the white lupin, is the preferred species for cultivation in Europe, while L. angustifolius is the species of choice in the less fertile soil of Australia.
• post-isoelectric precipitation treatment of the lupin protein yield products (isolates and concentrates) having a stabilizing activity which may equal (or even exceed) that of caseinate (particularly when the lupin protein is present at relatively high levels of purity, for example as a lupin protein isolate at greater than 90% purity).
• Such post-isoelectric precipitation treated lupin protein products are referred to herein as "restructured" lupin proteins.
• an emulsion comprising a lupin protein composition, water and fat, wherein the lupin protein is present in an amount sufficient to stabilize the emulsion.
• fat is used herein to include fats which are liquid at room temperatures (often referred to as oils).
• the emulsion may contain any suitable ratio of protein composition:(water plus oil).
• protein composition e.g., isolate or concentrate
• water:fat a suitable ratio of protein composition:(water plus oil).
• protein composition e.g., isolate or concentrate
• water:fat e.g., water:fat
• comminuted meat products e.g., sausages
• dairy product replacers e.g., dairy product replacers
• the emulsion preferably comprises 1 part by weight protein composition (dry basis) and: (a) at least 5 parts by weight water and at least 5 parts by weight fat; or (b) at least 10 parts by weight water and at least 20 parts by weight fat; or (c) at least 15 parts by weight water and at least 30 parts by weight fat; or (d) at least 20 parts by weight water and at least 40 parts by weight fat.
• the emulsion may comprise 1 part by weight protein composition (dry basis) and: (a) at least 2, 5, 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000 or >1000 parts by weight water plus oil (combined).
• the ratio of fat to water in the emulsion may vary over a broad range, and may be selected wter alia according to the ultimate use to which the emulsion is to be put.
• high oil: water ratios are desirable (particularly at low solids content - see above), and so preferably the ratio of oil: water is: (a) greater than 1 : 1 ; or (b) greater than 3 :2; or (c) greater than 2: 1 ; or (d) greater than 5:2; or (e) greater than 3:1.
• the lupin proteins of the invention have been found to effectively stabilize emulsions containing very high oil: water ratios, for example emulsions wherein the oil: water ratio varies between 2:1 to 1000:1 (or even higher).
• emulsions wherein the ratio of oihwater is selected from any of the ratios: 5:1, 10:1, 100:1, 200:1, 300:1, 400:1, 500:1, 600:1, 700:1, 800:1, 900:1, 1000:1 or >1000:1.
• the emulsion of the invention may be formulated such that its fat:water ratio is mimetic of a caseinate-stabilized emulsion.
• caseinate-stabilized emulsions include coffee whitener (at a protein:water:fat ratio of 0.8:82.4:11.55) and ice-cream (at a protein:water:fat ratio of 3.6:61:12.5).
• the lupin protein content of the lupin protein composition component of the emulsion may vary over a broad range. Those skilled in the art will be able to select the appropriate concentration on the basis of the ultimate application, the physical state of the lupin protein (i.e., whether native, more or less denatured, derivatized, sub-fractionated etc.) and the nature of the oil component.
• the lupin protein composition will comprise: (a) at least 30% lupin protein; or (b) at least 35% lupin protein; or (c) at least 40% lupin protein; or (d) at least 45%> lupin protein; or (e) at least 50% lupin protein; or (f) at least 55% lupin protein; or (g) at least 60% lupin protein; or (h) at least 65% lupin protein; or (i) at least 70% lupin protein; or ) at least 75%> lupin protein; or (k) at least 80% lupin protein; or (1) at least 85%> lupin protein; or (m) at least 90% lupin protein; or (n) at least 95% lupin protein.
• lupin protein concentrates or lupin protein isolates are particularly preferred for use in the emulsions of the invention.
• the lupin protein for use according to the invention may be provided in any suitable form or physical state. Preferably, it is present in substantially native form, since this is usually associated with higher functionality. It is also preferably debittered, for the reasons described in more detail below.
• the lupin protein for use in the invention is preferably prepared by isoelectric precipitation (for example as described below. Also contemplated by the invention is the emulsion as described above in gelled form
• the invention in another aspect, relates to a gel comprising a lupin protein composition (as hereinbefore defined) and water.
• various functional food ingredients comprising the emulsion or gel of the invention.
• the invention also finds utility as a functional ingredient in various foodstuffs, drinks (e.g., energy or sports drinks) and animal feeds.
• the emulsion and/or gel may be used as an ingredient in a babyfood, bakery product (for example, a bread, yeasted good or cake) or bakery supply product (for example, a custard or a bakery filling or topping), a batter or breading, cereal, confectionary, flavour or beverage emulsion, fruit filling, gravy, soup, sauce or food thickener, frozen, chilled or ambient stable gravy, soup, sauce or food thickener, pasteurized, retorted or UHT treated gravy, soup, sauce or food thickener, meal or meal component, e.g., a vegetarian meal/component, meat product (e.g., a comminuted meat product, sausage, burger, grillsteak, canned meat, meat pie, fish, meat spread and paste), petfood, pharmaceutical or neutraceutical, potato product, dairy product (e.g., an ice-cream, dessert, milk drink, milk shake, yoghurt, cheese, cheese spread or dip), dressing (e.g.,
• the invention also contemplates cosmetics, for example a cream (e.g., face cream), lipstick, deodorant carrier, lotion, hair gel, soap (e.g., liquid soap) or skin care product (e.g., sun lotion).
• a process for the production of an emulsion as hereinbefore defined comprising the steps of: (a) providing a lupin protein composition; (b) mixing the protein composition of step (a) with oil and water; (c) emulsifying the mixture of step (b).
• the process of the invention is carried out in situ within a foodstuff, drink or animal feed during processing thereof. However, it may also be carried out outside a foodstuff (e.g., in vitro) in order to produce an emulsion useful per se as a functional food ingredient.
• the invention relates to a process for the production of a gel as hereinbefore defined comprising the steps of: (a) providing a lupin protein composition;
• step (b) mixing the protein composition of step (a) with water; (c) gelling the mixture of step (b), for example by heating.
• step (a) may comprise the step of isoelectrically precipitating lupin protein.
• step (a) further comprises the preliminary steps of: (a) providing lupin seeds; and (b) debittering the lupin seeds (e.g., by a two stage extraction as described in WO 97/12524 (PCT/DE 96/01915).
• the process of the invention further comprises "restructuring" isoelectrically-prepared lupin protein by subjecting isoelectrically precipitated lupin protein to the post-isoelectric precipitation steps of, in the absence of substantial shearing forces:
• the aqueous slurry preferably has a solids content of 12-25% by weight, e.g., 12-11% by weight.
• the alkaline pH is preferably 7.5-9.0 or 9.5, e.g., 7.5-8.5, while the treatment temperature may be 80-95 degrees centigrade, for example about 85 degrees centigrade.
• the structural integrity and/or solubility of the lupin protein may be decreased (at least to some extent) by the treatment (without necessarily compromising, and in some circumstances actually improving, functionality).
• the treatment may effect a degree of denaturation of the native lupin proteins (as discussed in our earlier EP 0522800).
• the lupin proteins for use in the invention may be any protein extracted or derived from a member of the genus Lupinus, including for example L. albus and L. angustifolius.
• the lupin proteins need not be purified to homogeneity, either with respect to other species of lupin protein present or with respect to other (non-proteinaceous) components. Indeed, for most applications the lupin protein composition will comprise a heterogeneous mixture of different lupin proteins, including storage proteins, enzymes, structural proteins (including membrane proteins, fibrous proteins and globular proteins), together with contaminating carbohydrate, cellulosic and fatty materials (often in minor amounts).
• lupin protein fraction for example, to enrich for globulin storage proteins
• the lupin proteins may be extracted by any of a variety of standard protein extraction techniques (including those commonly employed in soya bean processing). For most applications, the lupin plants and/or seeds are comminuted (e.g., by milling or grinding) before the extraction processes to enlarge the surface area and maximize yield.
• the starting material will usually contain various endogenous enzymes (including lipoxygenases), and these are preferably inactivated prior to further processing. This prevents enzymatic oxidation which can yield persistent rancid tastes and/or odours in the end products.
• inactivation may be achieved for example by blanching (e.g., by steaming), though any other suitable technique may be employed.
• the seeds are preferably pre- processed. This may involve shelling, washing and/or sieving.
• the lupin proteins are extracted by processes which do not substantially denature the lupin proteins, although lupin protein concentrates containing significant amounts of denatured proteins may be useful in some applications.
• the concentrates are typically prepared by washing defatted lupin grits with aqueous alcohol in order to remove low molecular weight carbohydrate oligomers and so concentrate the protein fraction of the lupin.
• the protein is rendered insoluble by the alcohol and retained in a slurry.
• the slurry is evaporated and dried (e.g., by spray drying or counter-current alcohol extraction).
• the proteins in the concentrate are to some extent denatured by the alcohol and may also have been damaged by any heat treatment during the defatting process.
• More highly functional lupin concentrates may be produced by rendering the proteins insoluble by acid washing at the isoelectric point, so that unwanted carbohydrates are washed away.
• fraction containing active enzymes is also removed at this stage as a relatively minor protein subfraction.
• denaturation by alcohol is avoided and careful defatting to yield defatted grits of high protein dispersibility index (PDI) e.g., in excess of 65 (e.g., in the range 65-80) can minimize damage in the starting material.
• Protein dispersibility index is defined for example in "Soybeans: Chemistry and Technology", Vol. 1 "Proteins", by A. K. Smith and S. J. Circle, The Avi Publishing Company, Inc., U.S.A. (1972).
• the native undenatured structure or "vitality" can be retained (in contrast to the alcohol washed concentrates described earlier).
• the washed slurry may be evaporated and dried as in the alcohol washing process.
• Concentrates produced by both these processes contain residual, high molecular weight, insoluble carbohydrates of arabinogalactan composition, concentrated by the process to about 25% by weight.
• Highly functional protein isolates may be produced for example by acid washing at the isoelectric point, followed by dissolving the washed slurry in alkali, separating the solid residue containing insoluble carbohydrates from the solution and re-precipitating the protein at e.g., pH 7.0.
• the products of such processes are referred to herein as isoelectrically- prepared protein products, and the process is referred to as isoelectric precipitation.
• Protein of even higher functionality may be obtained by further downstream processing after precipitation, for example as described in our earlier EP 0522800.
• the aqueous slurry may have a solids content of 12-25% by weight, e.g., 12-17% by weight.
• the alkaline pH may be 7.5-9.0 or 9.5, e.g., 7.5-8.5.
• the treatment temperature may be 80-95 degrees centigrade, for example about 85 degrees centigrade.
• the solubility of the lupin protein may be somewhat decreased by the treatment.
• Lupin anti-nutrient removal Lupin protein often contains so-called anti-nutrients. These constituents may be toxic, unpalatable or induce undesirable consequences during digestion (such as flatulence). They include bitter constituents (such as alkaloids) and certain sugars (including oligosaccharides).
• the lupin proteins for use in the invention are preferably free from these anti- nutrients, and so the proteins are preferably processed such that anti-nutrients are removed.
• the lupin protein may be treated by the two stage extraction processes disclosed in WO 97/12524 (PCT/DE 96/01915) (the teaching of which is incorporated herein by reference).
• EXAMPLE 1 POULTRY SKIN EMULSION
• the high fat binding characteristics of lupin protein make it ideally suited to the production of poultry skin emulsions.
• poultry skin emulsions are used as a cheap filler within reformed poultry products such as poultry burgers.
• EXAMPLE 2 FRANKFURTER 1.75 kg pork belly 50 vl, 1.5 kg pork shoulder 80 vl and 0.5 kg of beef flank 70 vl are ground in a mincer with a 10 mm plate. The ground meats are then placed in a mixer together with 0.05 kg of lupin protein concentrate (ca. 60% lupin protein), 0.9 kg water, 0.1 kg curing salt and 0.1 kg seasoning, and mixed for two minutes.
• lupin protein concentrate ca. 60% lupin protein
• 0.9 kg water 0.1 kg curing salt and 0.1 kg seasoning
• EXAMPLE 3 NON-DAIRY SPREAD 7 kg of rape, soya and palm fat blend are heated to 45 degrees Centigrade and 0.1 kg of dairy flavour mixed in. 0.8 kg of lupin isolate (ca. 90% lupin protein) is added to 2.1 kg of water and heated to 80 degrees centigrade. This liquid phase is then slowly added to the oil phase using a Y-Tron homogenizer. The mixture is then poured into containers and chilled.
• lupin isolate ca. 90% lupin protein

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Animal Behavior & Ethology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Veterinary Medicine (AREA)
• Public Health (AREA)
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• Molecular Biology (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Zoology (AREA)
• Animal Husbandry (AREA)
• Biochemistry (AREA)
• Birds (AREA)
• Epidemiology (AREA)
• Dermatology (AREA)
• Edible Oils And Fats (AREA)
• Peptides Or Proteins (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Grain Derivatives (AREA)
• Cosmetics (AREA)
• Confectionery (AREA)
• Colloid Chemistry (AREA)
• General Preparation And Processing Of Foods (AREA)
• Dairy Products (AREA)

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• 1997
  • 1997-09-01 GB GBGB9718520.1A patent/GB9718520D0/en not_active Ceased
• 1998
  • 1998-08-27 AU AU92062/98A patent/AU9206298A/en not_active Abandoned
  • 1998-08-27 RU RU2000108434/13A patent/RU2217979C2/ru not_active IP Right Cessation
  • 1998-08-27 PL PL339131A patent/PL191686B1/pl unknown
  • 1998-08-27 EP EP98944541A patent/EP1009244A1/en not_active Withdrawn
  • 1998-08-27 WO PCT/US1998/017727 patent/WO1999011143A1/en not_active Application Discontinuation
  • 1998-08-27 HU HU0003674A patent/HUP0003674A3/hu unknown
  • 1998-08-27 CN CNB988086913A patent/CN1159978C/zh not_active Expired - Fee Related
  • 1998-08-31 ZA ZA9807908A patent/ZA987908B/xx unknown
  • 1998-09-01 AR ARP980104371A patent/AR019000A1/es not_active Application Discontinuation

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