EP4683522A1

EP4683522A1 - A plant-based food product

Info

Publication number: EP4683522A1
Application number: EP24719396.4A
Authority: EP
Inventors: Daniel Pierre Anna ABTS; Catherine Boghmans; Eliane Yvonne GOOSENS
Original assignee: Cargill Inc
Current assignee: Cargill Inc
Priority date: 2023-03-21
Filing date: 2024-03-20
Publication date: 2026-01-28
Also published as: WO2024196983A1

Abstract

The present invention relates to a plant-based food product, sourced from plant (A) and plant (B) and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from plant (B); wherein plant (A) is one or more plant, and plant (B) is different from plant (A), and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product. The invention moreover relates to a method for producing such a plant-based food product. In addition, the invention relates to of a plant-based oleosome concentrate from plant (B) for improving the mouthfeel of a plant-based food product comprising a plant-based oil-in-water emulsion from plant (A), and wherein plant (B) is different from plant (A).

Description

A PLANT-BASED FOOD PRODUCT

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No. 231 3124.3, filed 21 March 2023, which is incorporated by reference herein in its entirety.

FIELD OF THE INVENTION

[0002] The present invention relates to a plant-based food product. The present invention further relates to a method for producing a plant-based food product. The present invention also relates to a use of a plant-based oleosome concentrate.

BACKGROUND OF THE INVENTION

[0003] Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. Therefore, a wide variety of plant-based dairy alternatives and other high-protein products are being developed. These alternatives should be convenient to use, affordable, have good nutritional value and preferably also be sustainable. Examples of dairy alternatives are: plant-based drinks as alternative for bovine milk, plant-based desserts such as dairy free custard, pudding, mousse; plant-based alternatives for cream, plant-based alternatives for yogurt, and plant-based high- protein products.

[0004] Many consumers, however, are reluctant to adopt these plant-based dairy products, especially plant-based milks, because consumers do not like the flavor or because these products do not behave in the same way as bovine milk. Such plant-based alternatives for dairy products often have a very specific “green”, grassy flavor that is often perceived by consumers as unpleasant, i.e. an off-flavour. Also, the mouthfeel and/or taste of such plant-based products is not as rich and indulgent as their dairy' alternatives. Furthermore, plant-based alternatives for dairy products tend to have a greyish-white color.

[0005] There is thus a need in the industry’ for plant-based food products having improved taste and/or mouthfeel so that plant-based dairy alternatives can be developed that are more acceptable to a wider range of consumers. More in particular, there is a need for plant-based food products with a reduced or eliminated off-flavor (“green” taste) and/or with a rich and indulgent taste/mouthfeel. In addition, there is a need for plant-based food products with a high protein content with good taste and mouthfeel.

[0006] Prior art products have tried to achieve this aim of increasing the indulgence, fullness, and/or protein content of such plant-based food products by further increasing the content/concentration of plant-extract in these products. However, that leads to further intensification of the off-flavor (“green” taste) which is undesirable.

[0007] The present invention addresses the above-mentioned problems.

STATEMENT OF THE INVENTION

[0008] The invention relates to a plant-based food product sourced from plant (A) and plant (B) and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from plant (B); wherein plant (A) is one or more plant, and plant (B) is different from plant (A), and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product, and wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plant-based oleosome concentrate, and the plant-based product is a plant-based drink, or a plant-based nutritional composition.

[0009] The invention further relates to the method for preparing the plant-based food product.

[0010] Finally, the invention relates to a use of a plant-based oleosome concentrate from plant (B) for improving the mouthfeel of a plant-based food product comprising a plant-based oil- in-water emulsion from plant (A), and wherein plant (B) is different from plant (A), and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product.

DETAILED DESCRIPTION 10011 J The present invention is elucidated below with a detailed description. When used in these specification and claims, the terms "comprises" and "comprising" and variations thereof mean that the specified features, steps or integers are included. The terms are not to be interpreted to exclude the presence of other features, steps or components.

[0012] The invention relates to a plant-based food product sourced from plant (A) and plant (B) and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from plant (B); wherein plant (A) is one or more plant, and plant (B) is different from plant (A), and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product, wherein the plantbased oleosome concentrate from plant (B) has a total dry weight of betw een 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plant-based oleosome concentrate, and the plant-based food product is a plant-based drink, or a plant-based nutritional composition.

[0013] With the use of the oleosome concentrate according to the present invention, the present inventors were able to improve mouthfeel, indulgence, and/or protein content of these plant-based food products without intensifying the off-flavor (“green"’, grassy flavour) and even with preventing or reducing or eliminating said off-flavor.

[0014] Throughout the present description, plant (A) is one or more plant(s), and plant (B) is different from plant (A).

The plant-based food product of the present invention

[0015] The plant-based food product is a plant-based drink, or a plant-based nutritional composition.

[0016] The term “food product’" is encompassing any edible product, preferably any nutritional composition (i.e. a composition comprising nutrients that can be absorbed by the consumer and used for the growth and development of the body). Furthermore, the term “plantbased” food product is encompassing any edible food product that is substantially containing only ingredients/constituents from a vegetable origin, i.e. ingredients/constituents that are obtained from plants and/or plant parts such as roots, leaves, seeds, nuts, fruits and the like. [0017J In an aspect of the invention, the plant-based food product is a nutritional composition which is a composition comprising nutrients that can be absorbed by the consumer and used for the growth and development of the body; and nutritional compositions are compositions that are developed to cover the nutritional needs, of groups of people selected from preterm infants, infants, toddlers, invalids, elderly people, athletes, humans having nutritional deficiencies, humans having problems with swallowing, humans having problems with chewing, and/or humans having a deficient immune system.

[0018] It may be designed for people suffering a more specific disease state such as cancer, chronic obstructive pulmonary disease, and later-stage kidney disease and others. Amongst others, nutritional compositions may be helpful for people who struggle with a loss of appetite, have difficulty in chewing, have difficulty in swallowing, have trouble preparing balanced meals, and/or are recovering from surgery' or an illness. In the event that the nutritional composition is meant for a complete nutrition, it can provide a healthy balance of protein, carbohydrate, and/or fat.

[0019] In an aspect of the invention, the nutritional composition is meant for a complete nutrition, it can provide a healthy balance of protein, carbohydrate, and/or fat.

[0020] In an aspect of the invention, the nutritional composition is made available in the form of a liquid, a concentrate, or a cream, preferably a liquid.

[0021] The present invention relates to a plant-based food product wherein the plant-based food product is a nutritional composition sourced from plant (A) and plant (B) and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from plant (B); wherein plant (A) is one or more plant, and plant (B) is different from plant (A); and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry' w eight on the total w eight of the plant-based food product; and wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry' weight of the plant-based oleosome concentrate; and wherein the nutritional composition is a composition developed to cover the nutritional needs, of groups of people selected from preterm infants, infants, toddlers, invalids, elderly people, athletes, humans having nutritional deficiencies, humans having problems with swallowing, humans having problems with chewing, and/or humans having a deficient immune system.

[0022] In an aspect of the invention, the plant-based food product is a plant-based drink.

[0023] The present invention relates to a plant-based food product wherein the plant-based food product is a plant-based drink sourced from plant (A) and plant (B) and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from plant (B); wherein plant (A) is one or more plant, and plant (B) is different from plant (A): and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product; and wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plant-based oleosome concentrate.

[0024] With ’’oil-in-water emulsion’⁷ as used in the present description is meant a mixture of oil and aqueous solution, such as water, in which the oil is the dispersed phase, and water is the continuous phase.

[0025] The plant-based oil-in-water emulsion may be selected from the group consisting of an aqueous dispersion of isolated plant-based oleosomes. an artificially constructed emulsion of plant-based oil in water, a plant-based milk and a combination of two or more thereof.

[0026] With “aqueous dispersion of isolated plant-based oleosomes” in the present description is meant isolated oleosomes that are dispersed in a continuous aqueous phase. The isolated plant-based oleosomes can originate from a single source or from more than one sources (= plant (A)). In other words, the isolated plant-based oleosomes can originate from one or several types of plants.

[0027] With “artificially constructed plant-based oil-in-water emulsion” in the present description is meant an emulsion that is prepared by mixing a plant-based oil, water and an emulsifier, and optionally one or more other components. A variety of plant-based oils may be used to prepare such an emulsion, including but not limited to coconut oil, palm kernel oil, palm kernel olein, shea olein, com oil, cottonseed oil, flaxseed oil, olive oil, palm oil, groundnut oil, palm olein, rice bran oil, sesame oil, safflower oil, rapeseed oil, soybean oil, sunflower oil, mid- oleic sunflower oil, high-oleic sunflower oil and a combination of two or more thereof. An emulsifier may be selected based on its properties, such as processing, shelf life, performance. appearance, mouthfeel, and taste. The emulsifier is preferable a plant-based emulsifier, such as proteins, polysaccharides, phospholipids, and biosurfactants. Optionally the artificially constructed plant-based oil-in-water emulsion may comprise one or more other components such as. but not limited to, salt, acidulant, colorant, antioxidant, aroma, preservative, stabilizer, thickener, and combinations of two or more thereof.

[0028] The term "plant-based milk’’ refers to a plant-based oil-in-water emulsion that is ready for consumption. Plant-based milk may be known as plant-based alternative to bovine milk and can also be referred to as plant-based alternative dairy drink, plant-based drink or plant-based beverage. The plant-based milk may be in the form of an artificially constructed emulsion of plantbased oil in water, an aqueous dispersion of isolated plant-based oleosomes, or a combination of both.

[0029] Oleosomes, also known as "oil bodies", "lipid bodies", "lipid droplets" or "spherosomes", are pre-emulsified droplets or vesicles of oil stored in plant seeds, nuts or any other plant part and used as energy source for plant growth and metabolism. Oleosomes are typically extracted from cells by a process of grinding the seeds or nuts in the presence of an aqueous solution, such as water, followed by solid-liquid separation to obtain an aqueous dispersion (also called aqueous suspension) of oleosomes. Once isolated/removed from their natural source, these oleosomes are known as "isolated oleosomes”.

[0030] With an ’‘oleosome concentrate” from plant (B) as used in the present description is meant an aqueous composition comprising high amounts of dry matter, and more particularly high amounts of isolated plant-based oleosomes. The oleosome concentrate is containing more plant-based oleosomes than the aqueous dispersion of isolated plant-based oleosomes. or the plant-based milk and the oleosome concentrate is source from a plant (B) that is different from plant (A).

[0031 ] The vegetable or plant source (= plant (B)) for obtaining oleosome concentrate may be cells from pollens, spores, seeds or vegetative plant organs in which oleosomes or oleosomes- like organelles are present, preferably a plant seed. The source may be a member of the Brassicaceae, Amaranthaceae, Asparagaceae, Echium, Glycine, Astaraceae, Fabaceae, Malvaceae, Faboidae, Aracaceae, Euphorbiceae, Sinapsis, Lamiaceae, Cyperaceae, Anacardiaceae, Rosaceae, Betulaceae, Juglandaceae, Oleaceae, Lauraceae, Sapotaceae and/or Poaceae families. Preferably, the source is a plant seed from the group of plant species comprising: rapeseed (Brassica spp.), soybean (Glycine max), sunflower (Helianthus annuits) - and their corresponding mid or high oleic varieties-, cotonseed (Gossypium spp.), coconut (Cocus nucifera), linseed/flax (Linum usitatissimum) (including brown (also called bronze) and yellow (also called gold) linseed), hazelnut (Corylus avellana), maize and maize germ (Zea mays), almond (Prunus dulcis), cashew (Anacardium occidentale), olive (Olea), avocado (Persea americana), and shea (Butyrospermum parkii). Other examples that may be used are oil palm (Elaeis guineeis), groundnut (Arachis hypogaea), castor (Ricinus communis), safflower (Carthamus tinctorius), mustard (Brassica spp. and Sinapis alba), coriander (Coriandrum sativum), squash (Cucurbita maxima), Brazil nut (Bertholletia excelsa), walnut (Juglands major), jojoba (Simmondsia chinensis), thale cress (Arabidopsis thaliana), wheat and wheat germ (Triticum spp.), amaranth (family of Amaranthus), sesame (Sesamum indicum), oat (Avena sativa), camelina (Camelina sativa), lupin (Lupinus), peanut (Arachis hypogaea), quinoa (Chenopodium quinoa), chia (Salvia hispanica), yucca, cocoa bean (Theobroma cacao), argan (Argania spinosa), and rice. For all of these any variety with increased level of unsaturated fatty acids compared to the original seed variety may be used. Varieties may be obtained by natural selection or by genetic modification (GMO).

[0032] Preferably, the isolated oleosomes present in the oleosome concentrate are sourced from a source (= plant (B)) selected from the group consisting of rapeseed, soybean, cotonseed, coconut, brown linseed, yellow linseed, hazelnut, maize, sesame, almond, cashew, olive, avocado, shea, and sunflower, and their corresponding mid- or high-oleic varieties, and any variety with increased level of unsaturated fatty acids compared to the original variety. More preferably, from the group consisting of rapeseed and rapeseed varieties with increased level of unsaturated fattyacids compared to the original rapeseed, sunflower, mid- and high-oleic sunflower, soybean, coconut, brown hnseed, yellow linseed and hazelnut. Most preferably, from the group consisting of rapeseed, sunflower, mid- and high-oleic sunflower, soybean, browm linseed and yellow linseed.

[0033] In one aspect of the invention, the plant-based oleosome concentrate from plant (B) is sourced from rapeseed, sunflower, mid-oleic sunflower, high-oleic sunflower, soybean, brown linseed or yellow^ linseed.

In one aspect of the invention, the plant-based oleosome concentrate from plant (B) is sourced from sunflower, preferably high-oleic sunflower and plant (A) is different from sunflower. Plant (A) may be sources from different plants, in so far each of them is different from sunflower. [0034J In one aspect of the invention the plant-based food product is sourced from plant (A) and sunflower and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from sunflower; preferably high-oleic sunflower; wherein plant (A) is one or more plant(s), and plant (A) is different from sunflower, and wherein the oleosome concentrate from sunflower is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product.

[0035] In one aspect of the invention, the oleosome concentrate is sourced from rapeseed and plant (A) is different from rapeseed. Plant (A) may be sources from different plants, in so far each of them is different from rapeseed.

[0036] In one aspect of the invention the plant-based food product is sourced from plant (A) and rapeseed and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from rapeseed; wherein plant (A) is one or more plant, and plant (A) is different from rapeseed, and wherein the oleosome concentrate from sunflower is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product.

[0037] The plant-based oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of the plant-based oleosome concentrate on the total weight of the plant-based food product. Preferably, the plant-based oleosome concentrate is present in an amount of from 2.0 to 12.0 wt.%, more preferably from 5.0 to 10.0 wt.% expressed as dry weight of the plant-based oleosome concentrate on the total weight of the plant-based food product.

[0038] The plant-based oleosome concentrate has a total dry weight of between 15 to 60 wt.%, preferably 20 to 50 wt.%, more preferably 25 to 45 wt.%. based on the total weight of the plant-based oleosome concentrate.

[0039] Furthermore, the plant-based oleosome concentrate may have a high content of isolated plant-based oleosomes so that an optimal effect according to the invention is obtained. The plant-based oleosome concentrate has a total weight of lipids of between 70 to 98 wt.%, preferably 80 to 97 wt.%, more preferably 85 to 85 wt.%, based on the total dry weight of the plant-based oleosome concentrate.

In an aspect of the invention, least 80 wt.%, preferably at least 90 wt.% or at least 95 wt.% or at least 98 wt.%. of the total weight of lipids in the plant-based oleosome concentrate is present in the oleosomes. [0040J Per definition, “total lipids” relates to the sum of triglycerides (TAGs), diacylglycerides (DAGs), monoacylglycerides (MAGs), free fatty acids (FFAs) and phospholipids. “Total lipid weight” as used in the present description means the dry weight of all the lipids present in the concentrate, thus both present in the oleosomes (in the center as well as in the membrane surrounding the oleosome) and outside of the oleosomes, the latter being called “free lipids”. The amount of free lipids is limited. Preferably, substantially all the lipids are present in the oleosomes. The amount of free lipids in the oleosome concentrate can be quantified by extracting the free lipids from the oleosome concentrate with heptane. The heptane will only extract the free lipids, not the lipids present in the oleosomes. Subsequently the amount of lipids in the heptane phase is quantified. Quantification can be done by means of GPC analysis. The amount of lipids in the oleosome concentrate that is present in the oleosomes is calculated as the difference between the total amount of lipids (for example measured by Soxhlet method) and the amount of free lipids in the oleosome concentrate.

[0041] Furthermore, the plant-based oleosome concentrate may have a total weight of proteins of between 2 to 30 wt.%, preferably 3 to 20 wt.%, more preferably 4 to 15 wt.%, based on the total dry weight of the plant-based oleosome concentrate.

[0042] The plant-based oleosome concentrate may have a pH value in the range of pH 3 to 10, preferably from pH 4 to 9, more preferably from pH 5 to 8 or between 7.2 and 8.

[0043] The plant-based oleosome concentrate sourced from plant (B) comprises isolated oleosomes that may have an average globule diameter in a range of from 0.3 to 15 microns, preferably from 0.6 to 8.0 microns, more preferably from 1.0 to 5.5 microns.

[0044] The average globule diameter of the isolated oleosomes in the oleosome concentrate is expressed as the D50-value. The D50-value of oleosomes is the diameter below which 50% of the volume of oleosome particles lies, and it is expressed in micron (= micrometer, symbol: pm). To measure the average globule diameter (D50-value) of the oleosomes, the oleosomes are considered spherical and in the case of non-spherical oleosomes, the diameter is considered as being the largest dimension that can be measured between two opposite points on the surface thereof. To be able to measure the globule diameter of the oleosomes, a Mastersizer 3000 from Malvern equipped with a Hydro module was used during the measurements. A refractive index of 1.47 is used to measure the oleosomes size. The concentration of the oleosomes in the buffer is such that an obscuration in the range from 8.0 to 8.5% in the Mastersizer equipment will be obtained. Obscuration within the Mastersizer is the amount of light blocked or scattered. by the particles. Therefore, the oleosomes are diluted in a buffer solution containing 10 mM sodium phosphate, pH 7.4, and 1.0 wt.% sodium dodecyl sulfate (SDS). For example, about 0.2 wt.% of oleosomes is diluted in the buffer solution and the dilution is further adjusted to obtain the obscuration. Once this optimal obscuration is obtained, the globule diameter is measured, and the average globule diameter (D50-value) can be calculated.

Method for producing a plant-based food product

[0045] The present invention relates to a method for producing the claimed plant-based food product sourced from plant (A) and plant (B), and the method is comprising the steps of: i) providing a plant-based oil-in-water emulsion sourced from plant (A); ii) adding to the emulsion of step i), a plant-based oleosome concentrate sourced from plant (B) for obtaining a plant-based food product containing the plant-based oleosome concentrate in a range of from 0.3 to 12.0 wt.% expressed as dry weight of the total weight of the plant-based food product; wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 1 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plantbased oleosome concentrate.

[0046] The detailed explanation of the origin and/or sourcing of plant (A) and plant (B) has been described under the heading “The plant-based food product of the present invention”.

[0047] Each of these steps is discussed below. It should be noted that step ii) may be carried out after or simultaneous with step i). However, there may be one or more optional steps prior to step i), in between step i) and ii) and simultaneous with or after step ii).

Providing a plant-based oil-in-water emulsion (step i)

[0048] In step i) of the method according to the present invention, a plant-based oil-in- water emulsion sourced form plant (A) is provided.

[0049] With ’’oil-in-water emulsion” as used in the present description is meant a mixture of oil and aqueous solution, such as water, in which the oil is the dispersed phase, and water is the continuous phase. [0050] The further detailed explanation has been described under the heading "The plantbased food product of the present invention”.

Adding a plant-based oleosome concentrate (step ii)

[0051 ] In step ii) of the present method a plant-based oleosome concentrate sourced from plant (B) is added to the emulsion of step i) and a plant-based food product is obtained.

[0052] Methods for obtaining an oleosome concentrate that may be used in step ii) of the method of the present invention are well known in the art. Typically, plants or plant parts, such as seeds or nuts, are obtained using agricultural cultivation practices well known to a person skilled in the art. The plants or plant parts are harvested and, if desired, materials such as stones or hulls (de-hulling) may be removed, for example, sieving or rinsing. Subsequently the plants or plant parts are comminuted (also called grinding) in the presence of an aqueous liquid, e.g. water, into a slurry. The process of comminuting seeds such as sunflower seeds in the presence of an aqueous liquid is also called wet milling. Following comminuting, solid particles such as fibers are removed from the comminuted slurry by means of centrifugation, decantation or passive filtration over a filter, such as a nylon filter or a cheese cloth, with pore size of for example 80 micron. Subsequently, the isolated oleosome extract is concentrated to obtain an oleosome concentrate.

[0053] For concentrating, the oleosome extract is typically centrifuged at a speed sufficient to fractionate the oleosome extract into a light lipid fraction, comprising most of the oleosomes, i.e. the oleosome concentrate, and a heavy⁷, aqueous fraction.

[0054] Alternatively, the oleosome extract may be concentrated by means of microfiltration. The microfiltration may be carried out using one or more of the following process conditions:

• using a membrane having a pore size of less than 2.0 micron, such as less than 0.1 micron, such as less than 0.5 micron, such as from 0.01 to 1.0 micron, from 0.05 to 0.5 micron, from 0.1 to 0.2 micron,

• using a membrane filter that is selected from the group consisting of ceramic membranes, cellulose acetate membranes, polyamides membranes, and polysulphon membranes, and is preferably a ceramic membrane filter,

• a transmembrane pressure of less than 3 bar, preferably less than 1.5 bar, more preferably less than 1.2 bar, most preferably from 0.7 to 1.15 bar, • a flux in the range of from 10 to 200 kg/h/m² (kilogram per hour per membrane surface area), preferably from 20 to 180 kg/h/m², more preferably from 30 to 50 kg/h/m²; and/or a temperature in the range of 20 to 60°C, preferably 40 to 60°C, more preferably 45 to 55°C.

[0055] In a specific aspect of the invention, the method for obtaining the plant-based oleosome concentrate sourced from plant (B) used in step ii) is comprising the steps of: a) comminuting the plants or plant parts in the presence of an aqueous liquid and obtaining a slurry, b) removing solid particles from the comminuted slurry from step a) and obtaining an isolated oleosome extract, and c) concentrating the isolated oleosome extract by means of microfiltration and obtaining an oleosome concentrate.

[0056] Methods for obtaining the oleosome concentrate may further comprise a step of roasting the plant or plant part, and more preferably seeds, to a certain degree prior to comminuting in order to avoid green taste of the oleosome concentrate. Furthermore, methods for obtaining the oleosome concentrate may also comprise a step of soaking the plant or plant part, and more preferably seeds, prior to comminuting.

[0057] The oleosome concentrate may be washed to obtain a washed sunflower oleosome concentrate prior to step ii) of the method according to the invention. For washing, the oleosome concentrate is diluted and subsequently concentrated again. The steps of diluting and subsequently concentrating may be applied at least one time, up to 5 times, preferably up to 3 times. A washed oleosome concentrate is obtained.

[0058] In one aspect, the plant-based oleosome concentrate used in step ii) may comprise an oleosome concentrate that has been subjected to an enlargement step prior to step ii) of the method according to the invention. The enlarging may be carried out by applying high-shear centrifugation force to the sunflower oleosome composition and/or a process of applying high- shear mixing to the sunflower oleosome composition, such as described in WO2021126408A1 by the present applicant.

[0059] In another aspect, the plant-based oleosome concentrate used in step ii) may comprise an oleosome concentrate that has been subjected to a loading step with one or more source of alpha-linolenic acid (ALA and/or long-chain poly-unsaturated fatty acids (LC-PUFA) and/or medium-chain fatty acids (MCFA) and/or triglyceride having saturated C 16 fatty acids that are positioned at the sn2 position and/or lipophilic bioactive substances. [0060J The term “lipophilic dietary bioactive substances” as used in the current description encompasses the bioactive substance as such, as well as its form esterified to a fatty acid. Esterification may make dietary⁷ bioactive substances more fat-soluble (i.e.; lipophilic) so they may be easily loaded into the isolated oleosomes. In a preferred aspect of the invention, the oleosome concentrate may comprise one or more lipophilic dietary bioactive substance, selected from the group consisting of vitamin D, vitamin E, vitamin A, vitamin K, ascorbyl palmitate, f>- sitosterol, campesterol, stigmasterol, sitostanol, campestanol, and their fatty acid-bound esters.

[0061] In step ii) of the present invention, the addition of the plant-based oleosome concentrate to the emulsion of step i) may occur in any suitable way resulting in a homogeneous distribution of the oleosome concentrate into the plant-based oil-in-water emulsion. Examples of suitable ways of addition are blending, homogenization, such as high-pressure homogenization or high-shear homogenization, or the like. Preferably the addition in step ii) of the method occurs by means of homogenization.

[0062] In an aspect, the method according to the present invention, the plant-based oleosome concentrate does not comprises any added emulsifiers and/or additives (with “added” is meant in addition to the naturally occurring emulsifiers and/or additives in isolated oleosomes).

[0063] The method may further comprise one or more steps of adding one or more additional ingredients prior to, simultaneous with or after step ii). Examples of the one or more additional ingredients that may be added are thickeners, stabilizers, colors, flavors, and nutrients (e.g. vitamin A, vitamin D, calcium).

[0064] In one aspect, the method according to the present invention may comprise the steps of i) providing an aqueous dispersion of isolated plant-based oleosomes sourced form plant (A) and ii) adding to said aqueous dispersion a plant-based oleosome concentrate from plant (B) and one or more ingredients of plant-based milk; and obtaining a plant-based milk, wherein the plant-based oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of plant-based oleosome concentrate on the total weight of the plant-based milk.

[0065] In another aspect of the method according to the present invention, the method may comprise the step: i) providing an artificially constructed emulsion of plant-based oil in water sourced from plant (A); and ii) adding to said aqueous dispersion a plant-based oleosome concentrate from plant (B) and one or more ingredients of plant-based milk; and obtaining a plant-based milk, wherein the plant-based oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of plant-based oleosome concentrate on the total weight of the plant-based milk.

[0066] In one aspect, the method according to the present invention may comprise the steps of i) providing an aqueous dispersion of isolated plant-based oleosomes sourced form plant (A) and ii) adding to said aqueous dispersion a sunflower oleosome concentrate and one or more ingredients of plant-based milk; and obtaining a plant-based milk, wherein the sunflower oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of plant-based oleosome concentrate on the total weight of the plantbased milk, and wherein plant (A) is different from sunflower.

[0067] In another aspect of the method according to the present invention, the method may comprise the step: i) providing an artificially constructed emulsion of plant-based oil in water sourced from plant (A); and ii) adding to said aqueous dispersion a sunflower oleosome concentrate and one or more ingredients of plant-based milk; and obtaining a plant-based milk, wherein the sunflower oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of plant-based oleosome concentrate on the total weight of the plantbased milk, and wherein plant (A) is different from sunflower.

[0068] In one aspect, the method according to the present invention may comprise the steps of i) providing an aqueous dispersion of isolated plant-based oleosomes sourced form plant (A) and ii) adding to said aqueous dispersion a rapeseed oleosome concentrate and one or more ingredients of plant-based milk; and obtaining a plant-based milk, wherein the rapeseed oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of plant-based oleosome concentrate on the total weight of the plantbased milk, and wherein plant (A) is different from rapeseed.

[0069] In another aspect of the method according to the present invention, the method may comprise the step: i) providing an artificially constructed emulsion of plant-based oil in water sourced from plant (A); and ii) adding to said aqueous dispersion a rapeseed oleosome concentrate and one or more ingredients of plant-based milk; and obtaining a plant-based milk, wherein the rapeseed oleosome concentrate is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight of plant-based oleosome concentrate on the total weight of the plantbased milk, and wherein plant (A) is different from rapeseed.

Use of a plant-based oleosome concentrate

[0070] The present invention further relates to the use of a plant-based oleosome concentrate from plant (B) for improving the mouthfeel of a plant-based food product comprising a plant-based oil-in-water emulsion from plant (A), and wherein plant (B) is different from plant (A) and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product.

[0071] Sensorial properties such as mouthfeel can be expressed amongst others by creaminess, thickness of the plant-based food product. In additional also color properties may be improved.

[0072] The present invention relates to the use according wherein the creaminess and/or the thickness of the plant-based food product is increased, and wherein the plant-based food product is a plant-based drink or a plant-based nutritional composition.

[0073] The present invention relates to the use wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of betw een 70 to 98 wt.%, based on the total dry weight of the plant-based oleosome concentrate; and wherein the nutritional composition is a composition developed to cover the nutritional needs, of groups of people selected from preterm infants, infants, toddlers, invalids, elderly people, athletes, humans having nutritional deficiencies, humans having problems with swallowing, humans having problems with chewing, and/or humans having a deficient immune system.

Effects of the invention

[0074] By the addition of the oleosome concentrate from plant (B) to an oil-in water emulsion sourced from plant (A), the present inventors were able to improve sensorial characteristics and/or protein content of these plant-based food products without intensifying the off-flavor ("green" taste) and even with preventing or reducing or eliminating said off-flavor. Improved sensorial characteristics may be the overall odor intensity, creaminess (i.e. a soft full mouthfeel), thickness, and/or lingering effect (i.e. a long lingering aroma/mouthfeel after swallowing).

[0075] Although certain aspects of the invention have been described, the scope of the appended claims is not intended to be limited solely to these specific aspects. The claims are to be construed literally, purposively, and/or to encompass equivalents. The scope of the present invention is defined by the appended claims. One or more of the objects of the invention are achieved by the appended claims.

EXAMPLES

[0076] The present invention is further elucidated based on the Examples below which are illustrative only and not considered limiting to the present invention.

1. Analysis methods

Protein measurement

[0077] The protein content of the oleosomes was determined by the amount of Nitrogen in the sample. This amount of Nitrogen was analyzed using a combustion method according to Dumas. Combustion of the sample was performed at 1100 °C. The amount of Nitrogen was determined using a conductivity detector (LECO TruMAc).

The protein content was calculated by multiplying the amount of Nitrogen analyzed by 6.25.

Measurement of the lipid content [0078 J The weight of free lipids can be measured as well as the weight of total lipids. The difference between these values leads to the weight of lipids that is present inside of the oleosomes.

Measurement of free lipid

[0079] 400 mg of sunflower oleosome sample was mixed with 7 mL heptane in a capped glass test tube and subjected to ultrasonication for 10 min for extraction of the free oil into the heptane phase. After extraction the solution is centrifuged at 4500 rpm ( 3283 x g) for 5 minutes followed by filtration of the top heptane layer through a 0.45pm PTFE syringe filter (Merck). The extracted free oil was quantified by gel permeation chromatography (GPC) on an Alliance HPLC system from Waters on two GPC columns placed in series (Styragel HR 1, 100 A, 5 pm, 7.8 mm X 300 mm in DMF, 100 - 5K, 1/pk ; Styragel HR 0.5, 50A, 5 pm, 7.8 mm X 300 mm in THF, 0 - IK, 1/pk Waters HR 0.5, Waters) running isocratically with 2-methyl-tetrahydrofuran at a flow of 0,5 mL/min.

Measurement of weight of total lipids

[0080] The w eight of total lipids w as determined using the Soxhlet extraction method. It is expressed on total dry weight of the isolated oleosomes.

Calculation of lipid present in oleosomes

[0081] The w eight of lipid that is present in the oleosomes of the sunflower oleosome extract or concentrate was calculated by subtracting the amount of free lipid from w eight of total lipids of the sunflower oleosome extract or concentrate.

Measurement of dry weight

[0082] The percentage dry substance (%DS) of the oleosomes was determined gravimetrically using an MA150 infrared balance (Sartorius). About 2 g of material (i.e; the wet weight (WW)) is applied on an aluminum dish with glass fiber pad. The moisture is evaporated at 105 °C until a stable weight is reached (i.e.; the dry weight (DW)). The percentage dry substance is calculated according to the following formula:

DW

^%DS = ww ^{x 100} Sensorial evaluation of the plant-based drinks

[0083] A quantitative descriptive analysis (QDA) of the flavor profile of the plant-based drinks were made according to the method as described in “Sensory⁷ Evaluation Practices”, Stone, Bleibaum and Thomas, 2020, page 253-281.

The sensorial profile of each plant-based drink was made by 11 trained panelists.

Sensorial attributes defining a sensorial improvement of the plant-based drinks were:

• Overall odor intensity⁷, i.e. the odor intensity⁷ immediately after removing the lid of the sample recipient;

• Creaminess, i.e. a soft full mouthfeel;

• Thickness, i.e. the strength needed to let the sample floyv over the tongue;

• Lingering, i.e. a long lingering aroma/mouthfeel after swallowing.

[0084] The responses from the descriptive sensory evaluation were statistically analysed using an ANOVA model.

2. Preparation of the oleosome concentrate

2. 1. Procedure for obtaining high oleic (HO) sunflower oleosome concentrate A (washed)

2.1.1. Obtaining a HO sunflower oleosome extract

[0085] In order to obtain a sunflower oleosome extract, 130 kg dehulled seeds from HO sunflower (58.6% fat, 22. 1 % protein) yvere soaked during 24 hours in deionized water in a ratio of seeds to water of 1:2 at a temperature of 4°C. The soaking yvater yvas discarded by sieving (2 mm mesh) and the soaked seeds were washed by resuspending the seeds in deionized yvater in a ratio of seeds to water of 1 :2 at a temperature of 4°C. The washing water was discarded by sieving (2 mm mesh) and the washed seeds yvere ground with deionized water in a ratio of soaked seeds to yvater of 1.5:3 using a toothed colloid mill (MZ-80/R, Fryma) followed by a stone mill (MK180/MZ120, FrymaKoruma) at a floyv rate of 42.2 kg/h soaked seeds and 83.8 L/h deionized yvater fed to the hopper of the first mill. A sodium bicarbonate solution and ascorbic acid solution were added continuously until a concentration of 2.2 g/L of sodium bicarbonate and 2 g/L of ascorbic acid was obtained in the slurry. A sodium hydroxide solution at a concentration of 8% yvas added until a pH of 6.94 and a conductivity of 2664 microSiemens/cm yvas reached. A slurry of ground sunflower seeds with a dry substance of 16.64 wt.% was obtained. The slurry' was subsequently decanted using a tricanter (Z2E, Flottweg). The cake (solid heavy phase) was discarded. The oleosome extract (tight liquid phase) was used for further centrifugation.

2.1.2. Centrifugation of the HO sunflower oleosome extract

[0086] The HO sunflower oleosome extract was centrifuged using a disc stack liquidliquid separator (Easyscale 10. S, GEA Westfalia) to yield an oleosome-rich light liquid phase, i.e. and heavy liquid phase which was discarded.

2.1.3. Washing the HO sunflower oleosome fraction

[0087] The oleosome-rich light liquid phase was diluted to 15 wt.% dry substance with deionized water, brought to pH 9.5 using an 8% sodium hydroxide solution and centrifuged for a second time using a disc stack liquid-liquid separator (Easyscale 10.S, GEA Westfalia) to yield a washed oleosome-rich light liquid phase, and a watery' heavy liquid phase which was discarded. Afterwards, the washed oleosome-rich light liquid phase was standardized by bringing back the pH to 7 and diluting it to 34.9 wt.% dry’ substance with deionized water. The standardized oleosome-rich tight liquid phase was subsequently pasteurized on a sterilizing equipment (HT220 series, UHT/HTST, OMVE) at 86 °C for 30 seconds. The heat-treated oleosome-rich tight liquid phase was collected in bag-in-box bags and stored at 4-7°C. The composition is shown in Error! Reference source not found. (HO sunflower oleosome concentrate A, washed, pasteurized).

2.2. Procedure for obtaining HO sunflower oleosome concentrate B (microfiltered)

[0088] In order to obtain a HO sunflower oleosome extract, 1000 kg dehulled seeds from high-oleic sunflower (58.7% fat, 21.2% protein) were soaked during 24 hours in deionized water in a ratio of seeds to water of 1 :2 at a temperature of 4°C under continuous gentle stirring to keep the seeds in suspension without breaking them. The soaking water was discarded by sieving (2mm mesh) and the soaked seeds were washed by resuspending the seeds in deionized water in a ratio of seeds to water of 1:2 at a temperature of 4°C. The washing water was discarded by sieving (2mm mesh) and the washed seeds w ere ground with deionized w ater in a ratio of soaked seeds to water of 1.5:3 using an inline toothed colloid mill (Colloid Type E - PUC100, Probst & Class) at a flow rate of 1000 L/h. A slurry of ground sunflower seeds with a dry substance of 20.7 wt.% was obtained. A sodium bicarbonate solution and ascorbic acid solution were added continuously until a concentration of 1.64 g/L of sodium bicarbonate and 1.43 g/L of ascorbic acid was obtained in the slurry. A sodium hydroxide solution at a concentration of 8% was added until a pH of 7. 1 and a conductivity of 2500 microSiemens/cm was reached. The slurry was subsequently decanted using a GEA SCD-306 decanter. The cake (solid heavy phase) was discarded. 300 kg of the obtained oleosome extract (light liquid phase) was used for further microfiltration.

[0089] The obtained HO sunflower oleosome extract was heated to 50°C using a plate heat exchanger and collected in the feed tank for the microfiltration unit where it was kept under continuous agitation. The heated HO sunflower oleosome extract was concentrated by means of microfiltration.

[0090] Microfiltration was carried out on a single-stage tubular multi-channel ceramic microfiltration membrane (Membralox, Pall) with a membrane area of 3.8 m² and a pore size of 0.2pm. The average transmembrane pressures at the inlet and outlet were 0.8 and 1.1 bar respectively and the circulation flow 90 m³/h (5.5 m/s). The average flux throughout the entire microfiltration process was 45 kg/h/m² and kept constant.

The pH of the obtained oleosomes retentate fraction was lowered to pH 7.0 using an 8% HC1 solution. An oleosome retentate fraction with a dry substance of 14.4 wt.% was obtained.

[0091] The oleosome retentate fraction was further processed by repeating 5 times the following procedure on the same microfiltration system: one volume of oleosome retentate fraction was diluted with one volume of deionized water and subsequently concentrated by means of microfiltration until the initial volume was reached again. Subsequently the obtained retentate fraction was concentrated on the same microfiltration system until a dry substance of 20.9 wt.% was reached. The average transmembrane pressures at the inlet and outlet were 0.8 and 1.1 bar respectively and the circulation flow 90 m³/h (5.5 m/s). The average flux throughout the entire microfiltration process was 45 kg/h/m² and kept constant.

[0092] The composition is shown in Error! Reference source not found. (HO sunflower oleosome concentrate B, microfiltered).

[0093] The protein content, lipid content and dry matter content of the obtained oleosome concentrates was analyzed. Results are shown in table 1. Table 1 : Analysis results of the HO sunflower concentrates

3. Step i) providing a plant-based oil-in-water emulsion

[0094] A commercially available soy drink and oat drink were provided as plant-based oil-in-water emulsions. Nutritional composition and ingredient list of the plant-based drinks is shown in table 2.

Table 2. Composition of commercially available soy drink and oat drink

4. Step ii) Obtaining the plant-based food product

[0095] Plant-based drink was prepared by adding HO sunflower oleosome concentrate A to the plant-based oil-in-water emulsion A in an amount as indicated in the table 3. [0096] The oleosome concentrate was added to the plant-based oil-in-water emulsion and gently mixed with a spatula. The mixture was subsequently homogenized in a homogenizer (LAB Homogenizer PandaPLUS 2000 from GEA) at a pressure of 200/50 bar.

[0097] The resulting plant-based drink was UHT treated on a sterilizing equipment (HT220 series, UHT/HTST, OMVE) at 140°C and a flow speed of 20 L/h using a 2 s holding tube. The heat-treated drink was collected in sterile bottles and stored at 4-7°C.

[0098] Lipid content and protein content of the resulting plant-based drink w as analyzed and is shown in table 3 (Plant-based drink A).

5. Comparative examples

[0099] Comparative drink A was prepared by adding high-oleic sunflower oil to the plantbased oil-in-water emulsion A in an amount as indicated in the table 3.

[0100] The high-oleic sunflower oil was added to the plant-based oil-in-water emulsion and gently mixed with a spatula. The mixture was subsequently homogenized in a homogenizer (LAB Homogenizer PandaPLUS 2000 from GEA) at a pressure of 200/50 bar.

[0101] The resulting plant-based drink was UHT treated on a sterilizing equipment (HT220 series, UHT/HTST, OMVE) at 140°C and a flow speed of 201/h using a 2 s holding tube. The heat-treated drink was collected in sterile bottles and stored at 4-7°C.

[0102] Lipid content and protein content of the resulting comparative drink was analyzed and is shown in table 3 (Comparative drink A).

Table 3 Composition of the drinks

6. Evaluation of the plant-based food product Evaluation of Plant-based drink A

[0103] Plant-based drink A was compared in a sensorial evaluation with comparative drink A and a blank sample. The blank sample was the commercially available soy drink.

The plant-based drink A has a higher overall odor intensity, increased creaminess, lingering and thickness, compared to the commercially available soy drink (blank sample) and to the comparative drink A.

[0104] The results of the sensory evaluation are shown in Figure 1.

Claims

1. A plant-based food product sourced from plant (A) and plant (B) and prepared by blending a plant-based oil-in-water emulsion sourced from plant (A) and oleosome concentrate from plant (B); wherein plant (A) is one or more plant, and plant (B) is different from plant (A), and wherein the oleosome concentrate from plant (B) is present in an amount of from 0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product, and wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plantbased oleosome concentrate, and the plant-based food product is a plant-based drink, or a plant-based nutritional composition.

2. The plant-based food product according to claim 1, wherein the plant-based oil-in-water emulsion sourced form plant (A) is selected from the group consisting of an aqueous dispersion of isolated plant-based oleosomes, an artificially constructed emulsion of plantbased oil in water, and a plant-based milk and a combination of two or more thereof.

3. The plant-based food product according to claim 1 or 2 wherein the plant-based oleosome concentrate from plant (B) is sourced from rapeseed, sunflower, mid-oleic sunflower, high-oleic sunflower, soybean, brown linseed or yellow linseed.

4. The plant-based food product according to claim 1 or 2 wherein the plant-based oleosome concentrate from plant (B) is sourced from sunflower, preferably high-oleic sunflower.

5. The plant-based food product according to anyone of the preceding claims wherein the plant-based oleosome concentrate from plant (B) has a total w eight of proteins of between 2 to 30 wt.%, preferably 3 to 20 wt.%, more preferably 4 to 15 wt.%, based on the total dry weight of the plant-based oleosome concentrate.

6. The plant-based food product according to any of the preceding claims, wherein the plantbased oleosome concentrate sourced from plant (B) comprises isolated oleosomes, wherein at least 80 wt.%. preferably at least 90 wt.% or at least 95 wt.% or at least 98 wt.%, of the total weight of lipids in the plant-based oleosome concentrate is present in the oleosomes.

7. The plant-based food product according to any of the preceding claims, wherein the plantbased oleosome concentrate sourced from plant (B) comprises isolated oleosomes loaded with one or more sources of linoleic acid (ALA), long-chain polyunsaturated fatty acids (LC-PUFA), medium-chain fatty acids (MCFA), sources of triglycerides having saturated Cl 6 fatty acids that are positioned at the sn2 position, and lipophilic dietary bioactive substances.

8. A method for producing a plant-based food product sourced from plant (A) and plant (B). according to any one of claims 1 to 7 and the method is comprising the steps of: i) providing a plant-based oil-in-water emulsion sourced from plant (A); ii) adding to the emulsion of step i), a plant-based oleosome concentrate sourced from plant (B) for obtaining a plant-based food product containing the plant-based oleosome concentrate in a range of from 0.3 to 12.0 wt.% expressed as dry weight of the total weight of the plant-based food product; wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%, and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plant-based oleosome concentrate.

9. The method according to claim 8, wherein the method comprises a step iii) of adding one or more additional ingredients of the plant-based food product.

10. A use of a plant-based oleosome concentrate from plant (B) for improving the mouthfeel of a plant-based food product comprising a plant-based oil-in-water emulsion from plant (A), wherein plant (A) is one or more plant, and wherein plant (B) is different from plant (A), and wherein the oleosome concentrate from plant (B) is present in an amount of from

0.3 to 12.0 wt.% expressed as dry weight on the total weight of the plant-based food product.

11. The use according to claim 10 wherein the creaminess and/or the thickness of the plantbased food product is increased, and wherein the plant-based food product is a plant-based drink or a plant-based nutritional composition.

12. The use according to claim 10 or 11 wherein the plant-based oleosome concentrate from plant (B) has a total dry weight of between 15 to 60 wt.%. and the plant-based oleosome concentrate from plant (B) has a total weight of lipids of between 70 to 98 wt.%, based on the total dry weight of the plant-based oleosome concentrate.

13. The use according to any one of claims 10 to 12 wherein the nutritional composition is a composition developed to cover the nutritional needs, of groups of people selected from preterm infants, infants, toddlers, invalids, elderly people, athletes, humans having nutritional deficiencies, humans having problems with swallowing, humans having problems with chewing, and/or humans having a deficient immune system.