EP4723895A1 - Fermented plant-based compositions and processes of preparing the same - Google Patents

Abstract

process for the preparation of a fermented plant-based composition using a vegetal base and lactic acid bacteria, and fermenting the mixture to a pH of 5 or lower, wherein lactate and lactic acid are added, optionally calcium lactate is added; fermented plant-based composition with lactate and lactic acid, optionally with plant protein; corresponding acidity regulator based on lactic acid and lactate; process of calcium fortification; use of lactic acid and lactate for the regulation of acidity in a dairy-alternative fermented food product (non-dairy yogurt)

Description

Fermented Plant-Based Compositions and Processes of Preparing the Same

FIELD OF THE INVENTION

The present invention relates to fermented plant-based compositions, and processes of preparing the same. More specifically, the present disclosure is directed to fermented plant-based food products that have improved organoleptic qualities.

BACKGROUND OF THE INVENTION

There is increased interest in plant-based diets among mainstream consumers who consider themselves vegan, vegetarian or flexitarian. To cater to the dietary needs of such consumers a wide variety of plant-based analogues or alternatives to animal-derived food products are increasingly available. These include plantbased dairy alternatives such as milks, yogurts, cheeses & frozen desserts. The formulation of such products to provide a textural, sensory and/or nutritional equivalent to dairy product remains challenging.

Thus, there is a need in the art to find a solution to improve the organoleptic properties of fermented plant-based food products in particular to achieve a more dairy-like profile.

DETAILED DESCRIPTION

In the specification and in the claims, the terms "including" and "comprising" are open-ended terms and should be interpreted to mean "including, but not limited to. . . . " These terms encompass the more restrictive terms "consisting essentially of" and "consisting of."

It must be noted that as used herein and in the appended claims, the singular forms "a", "an", and "the" include plural reference unless the context clearly dictates otherwise. As well, the terms "a" (or "an"), "one or more" and "at least one" can be used interchangeably herein. It is also to be noted that the terms "comprising", "including", "characterized by" and "having" can be used interchangeably.

As used herein, the terms "x% (v/v)"; "x% v/v"; are equivalent to "x ml per 100 ml".

As used herein, the terms "x% (w/w)"; "x% w/w"; "x% by weight" are equivalent to "x grams per 100 grams".

Unless indicated otherwise, all % value shall be taken to indicate x% w/w.

In the context of this application, the term "at least" also includes the starting point of the open range. For example, an amount of "at least 95.00 % w/w" means any amount equal to 95.00 percentage by weight or above.

In the context of this application, the term "about" defines a range of plus or minus 10% of the cited value. For example, an amount of "about 20 weight %" means any amount within the range of 18.00 to 22.00 weight %.

In the context of this application, unless otherwise provided, amounts refer to amounts by weight.

As used herein the term "plant-based" shall be taken to refer to a composition or product which comprises vegetal, plant or plant-derived matter but does not comprise animal or animal-derived matter including but not limited to dairy, egg, fish, shellfish, meat, dairy milk and insects. Plant-based compositions may additionally comprise micro-organisms or matter derived therefrom.

As used herein the term "vegetal" shall be taken to mean edible parts of a plant including but not limited to vegetables, fruits, flowers, stems, seeds, leaves and roots. This term is typically used in the present disclosure to describe an ingredient of a plant-based composition, which comprises or consists of vegetal matter or is derived therefrom e.g. "vegetal base" or "vegetal lactic acid". As used herein, the term "fermented plant-based" or "fermented vegetal base" shall be taken to refer to a product or composition that is the product of the acidifying fermentation of a plant-based composition by a starter culture of fermenting microorganisms, in particular bacteria, preferably lactic acid bacteria. As used herein the term "total lactic acid" shall be taken to mean the total lactic acid content of a composition including both food additives and lactic acid that may have been formed by fermentation during composition preparation or processing.

As used herein the term "dairy" shall be taken to refer to a composition or product comprising or consisting of mammalian milk matter, i.e. the lacteal secretion obtainable by milking.

As used herein the terms "free" or "free from" shall be taken to refer to a composition or product which preferably does not contain a given substance but where trace amounts or contaminants thereof may be present.

As used herein the terms plant-based alternative, analogue or substitute shall be taken to mean a plant-based food or beverage composition that is formulated to simulate the organoleptic and/or nutritional qualities of an equivalent non-plant- based product.

The term "protein concentrate," as used herein, generally refers to protein derived from a plant source that has been extracted from the plant source and purified. A protein concentrate may comprise greater than or equal to about 40%, 50%, 60%, 70%, or 80%, or more total protein on a dry matter basis. The protein concentration of the protein concentrate may be increased by greater than or equal to about 20%, 30%, 40%, 50%, 60%, 70%, 80%, or more than the protein concentration of the plant. A protein concentrate may comprise a single type of protein or a combination of different types of proteins.

The term "protein isolate," as used herein, generally refers to protein derived from a plant source that has been extracted from the plant source and purified. A protein isolate may have a higher purity than a protein concentrate. A protein isolate may be formed by further processing a protein concentrate to increase the protein concentration. Protein isolate may comprise greater than or equal to about 80%, 90%, 95%, or more protein on a dry matter basis.

As used herein the term "food additive" shall be taken to mean substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance.

As used herein the term "acidity regulator" shall be taken to mean a food additive used to change or maintain pH.

Compositions of the invention

In a first aspect, the present embodiments provide fermented plant-based compositions. The composition according to the present embodiments may be particularly suited for making a food product, in particular a plant-based dairy alternative such as yogurt. Thus, embodiments provide a fermented plant-based composition suitable for consumption.

Plant-based food product

The plant-based fermented composition according to the present embodiments is preferably a fermented plant-based dairy alternative food product, in embodiments selected from the group consisting of a spoonable composition, a fermented plant-based beverage, a plant-based alternative to yogurt, a plantbased alternative to set yogurt, a plant-based alternative to stirred yogurt, a plant-based alternative to strained yoghurt, a plant-based skyr, a plant-based alternative to pourable yogurt, a plant-based alternative to drink yogurt, a plantbased alternative to frozen yogurt, a plant-based alternative to kefir, a plantbased alternative to buttermilk, a plant-based alternative to quark, a plant-based alternative to sour cream, a plant-based alternative to fresh cheese, a plantbased alternative to cheese, a plant-based alternative to smoothies.

Nutritional profile

Preferably, the plant-based composition according to the present embodiments comprises at least 0.5% w/w protein, more preferably at least 3% w/w protein. Preferably, the plant-based composition according to the present embodiments comprises up to 15% w/w protein. By way of example, the plant-based composition according to the present embodiments may comprise 0.5 to 15% w/w, from 1 to 10% w/w, or from 1 to 7% w/w protein.

Preferably, the fermented plant-based composition, according to the present embodiments comprises 50-200 milligrams calcium/100 g composition, for example, 80-150 milligrams calcium/100 g or about 120 milligrams calcium/100 g. In embodiments the calcium is fully or partially in the form of an added calcium ingredient suitable for use in the fortification of food products. In embodiments the calcium ingredient is a calcium salt of lactic, phosphoric or citric acid.

In embodiments the calcium ingredient is selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.

Preferably, the fermented plant-based composition, according to the present embodiments comprises 0.3%-l% w/w total lactic acid.

Embodiments described herein provide fermented plant-based compositions comprising i) a fermented vegetal base, ii) lactate iii) vegetal lactic acid.

The compositions described herein may optionally further comprise iv) hydrocolloids. Vegetal Base

The compositions disclosed herein comprise a fermented vegetal base. The term "vegetal base" is intended to include an aqueous suspension comprising water and plant-matter selected from the group consisting of legumes, nuts, seeds, cereals and mixtures or combinations thereof. Preferably, the vegetal base is plant-based as defined herein.

In some embodiments, the plant-matter comprises plant protein sources from legumes, including pulse or pulses. In other embodiments, the pulses are selected from the group consisting of split peas, field peas, dry peas, lentil, chickpeas, garbanzo bean, konda, navy bean, white navy bean, white pea bean, pea bean, cow pea, horse bean, haricot, pinot bean, mottled bean, small red bean, red Mexican bean, kidney bean, black bean, black turtle bean, cranberry bean, roman bean, speckled sugar bean, lima bean, haba bean, Madagascar bean, green gram, mung bean, green bean, black gram, urad dal, soy, faba, lupin and mixtures or combinations thereof.

In other embodiments, the plant-matter comprises plant protein sources from tubers or cereals such as potato, rice and/or wheat.

In other embodiments, the nuts are selected from the group consisting of almonds, cashews, pecans, macadamias, hazelnuts, pistachio, walnuts and mixtures or combinations thereof.

In still other embodiments, the seeds are selected from the group consisting of hemp, pumpkin, quinoa, sesame, tiger nut, flax, chia, sunflower, coconut and mixtures or combinations thereof.

In yet other embodiments, said cereals are selected from the group consisting of wheat, rye, spelt, barley, oat, millet, sorghum, rice, teff and mixtures or combinations thereof. Processes for the preparation of such suspensions or vegetal bases are known in the art and typically comprise mechanical and/or enzymatic disruption of the plant-matter and hydration and/or combination with a solution, followed by mechanical separation of an aqueous fraction from starchy and/or fibrous matter, e.g., by decanting, centrifugation or filtration. For example, the plantmatter may be milled, ground, soaked, dehulled, and mixed with water, optionally enzymatic hydrolysed and/or homogenized etc. in order to produce a suitable aqueous composition or suspension.

In other embodiments, the plant matter may be a seed or nut butter such as sunflower, sesame, soy, almond, cashew, hazelnut or peanut butter. Processes for the preparation of nut butters typically comprise wet or dry grinding roasted or unroasted nuts to a paste having a particle size suitable for the preparation of nut beverages.

In still other embodiments, the plant matter may be a hydrolyzed cereal suspension such as an oat milk or syrup. Processes for the preparation of such cereal suspensions typically comprise mixing an oat material (such as rolled oats, milled oats, oat flour or oatmeal) with water and treating enzymatically by amylases to hydrolyze starch followed by removal of suspended matter.

In some embodiments, the vegetal base may comprise plant proteins inherent to the vegetal matter or plant matter of the base or may be plant protein ingredients. Plant protein ingredients are known in the art and are commercially available. Plant protein ingredients can be, for example, a plant protein isolate, concentrate or flour.

The vegetal base disclosed herein typically comprises water. Water is typically present in an amount balancing the amounts of other ingredients to 100% by weight. In an embodiment water is present in an amount between 40% and 95% by weight , for example, from 60% to 90%, or from 40% to 45% or from 45% to 50% or from 50% to 55% or from 55% to 60% or from 60% to 65% or from 65% to 70% or from 70% to 75%, or from 75% to 80% or from 80% to 85% or from 80% to 85% by weight.

Buffering agent

The fermented plant-based composition further comprises an acidity regulator in the form of a buffering agent. The buffering agent according to embodiments comprises lactic acid and at least one lactate. In embodiments a further lactate may be present for nutritional fortification, preferably tricalcium lactate. Preferably, the fermented plant-based composition, according to the present embodiments have a pH less than 5, preferably between 4.3 and 4.8. In embodiments the buffering agent can be provided in an amount sufficient to maintain the pH of the fermented plant-based composition between 4.3 and 4.8 for at least 50 days at 4°C. Advantageously, the use of a buffering agent can contribute to product stability without negatively impacting organoleptic properties and consumer perception. The herein disclosed buffering agent enables dairy-like organoleptic properties and enables the formulation of plantbased fermented food products that have an organoleptic and nutritional profile closer to that of dairy products.

Lactic acid

The compositions disclosed herein comprise at least one vegetal lactic acid, said lactic acid is in the form of an added vegetal lactic acid ingredient. In embodiments the lactic acid is a food additive, such as, in embodiments, E270 or equivalents thereof. In embodiments the lactic acid is derived from the fermentation of plant-based material.

As used herein, the term "vegetal lactic acid" shall refer to lactic acid ingredients that are added during the production or processing of the compositions of the invention as opposed to lactic acid naturally occurring as a result of the fermentation of the vegetal base. Added vegetal lactic acid may include L-, D- and/or DL- lactic acids. In an embodiment lactic acid is present in an amount between 0.01% and 2% by weight, between 0.01 % - 1 % by weight, between 0.1% and 2% by weight, between 0.1% and 1% by weight, between 0.5% and 2% by weight, between 0.5% and 1% by weight, for example, or from 0.05% - 0.2% by weight.

Lactate

The compositions disclosed herein comprise at least one lactate. In certain embodiments, the lactates are selected from the group consisting of tricalcium lactate, sodium lactate, potassium lactate and mixtures or combinations thereof. In certain embodiments, the lactate comprises or consists of sodium lactate. In certain embodiments, the lactate comprises or consists of tricalcium lactate. In certain embodiments, the lactate comprises or consists of a mixture or combination of sodium lactate and tricalcium lactate.

In one embodiment the lactate is present in an amount of from 0.01 % - 2 % by weight, or from 0.05% to 2% by weight, or from 0.05% to 1.5% by weight, or from 0.1% to 1.5% by weight, or between 0.3% to 1.5 % by weight.

In a certain embodiment the lactate comprises sodium lactate present in an amount of from 0.01 % - 1 % by weight or between 0.05% - 0.6% by weight of fermented composition. Sodium lactate may provide a neutral flavoured acidity regulator to the composition. In embodiments the sodium lactate is the food additive E325.

In a certain embodiment the lactate comprises tricalcium lactate present in an amount of from 0.01 % - 1 % by weight or between 0.30 - 0.5% by weight of fermented composition. Tricalcium lactate may provide a neutral flavoured source of nutritional calcium to the composition. In embodiments the tricalcium lactate is the food additive E327.

Lactic acid bacteria

The fermented plant-based composition, according to the present embodiments further comprises at least one strain of lactic acid bacteria. The selection of suitable lactic acid bacteria strains is within the scope of the skilled person and is typically a thermophilic and/or a mesophilic lactic acid bacteria. Lactic acid bacteria may be referred to herein as ferments or cultures or starters. Examples of lactic acid bacteria that can be used include but are not limited to Lactobacilli (for example Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus delbruckeii, in particular L. delbrueckii subsp. bulgaricus or lactis, Lactobacillus easel, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus johnsonii, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus rhamnosus); Lactococci (for example Lactococcus lactis, typically Lactococcus lactis subsp. lactis or Lactococcus lactis subsp. cremoris), Streptococci (for example, Streptococcus thermophilus, Streptococcus cremoris) and mixtures and/or combinations thereof. Typically, a mixture or association of a plurality of species of lactic acid bacteria may be used, typically a mixture or association of Lactobacillus and Streptococcus. For the preparation of plant-based food product this typically includes Lactobacillus bulgaricus (also referred to as Lactobacillus delbrueckii subsp. bulgaricus). The lactic acid bacteria may be introduced in any appropriate form, for example, in a spray-dried form, a freeze- dried form or in a frozen form, preferably in a liquid form. The optimization of the amount of lactic acid bacteria is well within the scope of the person skilled in the art. Preferably, the lactic acid bacteria may decrease the pH of the plantbased composition during fermentation to 4.3-4.8.

Hydrocolloid The compositions disclosed herein optionally comprise at least one hydrocolloid. In certain embodiments, the hydrocolloid is selected from the group consisting of pectin, guar, xanthan, carrageenan, locust bean gum, gellan gum, and/or mixtures or combinations thereof. In one embodiment the hydrocolloid is present in an amount of from 0.01% to about 10 percent by weight or between 0.1% to 5 percent by weight, for example 0.5% to 5 percent by weight.

Vegetal oil or vegetal fat

The compositions disclosed herein optionally comprise at least one vegetal oil. Suitable examples of such oils include, but are not limited to, coconut oil, coconut cream, canola oil, soybean oil, sunflower oil, safflower oil, palm oil, palm kernel oil, olive oil, avocado oil and/or mixtures or combinations thereof. In certain embodiments, the oils are selected from the group consisting of coconut oil, palm oil, palm kernel oil, and/or mixtures or combinations thereof.

It should be understood that the term vegetal oil includes vegetal fats which can be a solid at room temperature whereas oils are liquids. Both types of compositions are included in this specification as both types of triglycerides are contemplated herein.

In one embodiment the vegetal oil or vegetal fat is present in an amount of from 0.01% to about 10 percent by weight or between 0.1% to 5 percent by weight, for example between 0.1 to 5%, or from 0.5% to 10%, or from 1% to 8%, or from 2% to 7%, or from 3% to 6% by weight.

Intermediate preparation

The fermented plant-based composition, according to the present embodiments can further optionally comprises an intermediate preparation. Intermediate preparations are well known by the person skilled in the art. They are typically used to modify the taste, mouthfeel and/or texture of a food product, for example of a fermented food product. They can also be used to introduce some additives such as nutrients in the plant-based composition.

Intermediate preparation can be in any form suitable with a plant-based composition, in particular a fermented plant-based composition, more particularly a fermented plant-based food product. By way of example, the intermediate preparation according to the present embodiments can be a slurry or a fruit preparation.

Preferably, the intermediate preparation according to the present embodiments comprises at least one selected from the group consisting of water, flavoring agent, sweetener, fruit or fruit preparation, stabilizing agent, coloring agents, vitamins, minerals, oilseeds, nuts, cereals, and/or mixtures or combinations thereof.

Advantageously, the flavoring agent may be used to enhance and/or change the taste of the composition, in particular the plant-based composition. The flavoring agent according to the present embodiments can be any flavoring agent well known to the person skilled in the art e.g., fruit flavors such as citrus flavor, strawberry flavor, peach flavor, apricot flavor, raspberry flavor, orange flavor, apple flavor, pear flavor, etc.., vanilla flavors, caramel flavors, coffee flavors, almond flavors, and chocolate flavors.

Advantageously, sweeteners may be added to enhance the taste of the flavorings provided and/or provide overall sweetness to the plant-based composition. Sweeteners according to the present embodiments can be chosen among any sweetener well known to the person skilled in the art such as for example sugar, fructose, glucose, maltose, sucrose, dextrose, high fructose corn syrup, sugarcane syrup, sucralose, acesulfamK, aspartam, saccharine, sugar substitute like sorbitol, mannitol, xylitol, combination thereof. Preferably, the sweetener according to the present embodiments may be present in the plant-based composition in an amount between 0.1 and 10% w/w relative to the total weight of the ingredients of the composition.

The ingredients and/or components of the intermediate preparation and the amounts thereof can be typically such that the composition, in particular the intermediate preparation, has a brix degree of from 1 to 65 brix, for example from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50 brix, or from 50 to 55 brix, or from 55 to 60 brix, or from 55 to 60 brix, or from 60 to 65 brix. The Brix degree corresponds to the sugar content of a composition. Methods for measuring the brix degree are well- known by the person skilled in the art. For example, when measuring the brix degree of a fruit preparation, the fruit preparation is filtered on a sieve of 1mm, and the supernatant (thus, without fruit pieces) is collected.

The intermediate preparation according to the present embodiments may further comprise at least one vitamin or mineral preferably selected from vitamin A, D, B2, B12, calcium and combinations or mixtures thereof.

The intermediate preparation according to the present embodiments may further comprise vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof.

The intermediate preparation according to the present embodiments may further comprise a calcium fortifying agent that is calcium salt of lactic, phosphoric or citric acid preferably selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.

In an embodiment, the intermediate preparation comprises a fruit or a fruit preparation. As used herein the term "fruit" refers to any fruit form, including for example full fruits, pieces, purees, concentrates, juices etc. Examples of fruits include for example strawberry, peach, apricot, mango, apple, pear, raspberry, blueberry, blackberry, passion, cherry, pineapple, banana, fig, prune, coconut, quince, kiwi, and mixtures or associations thereof, such as peach-passion.

The fruits can be for example provided as: frozen fruit cubes, for example 10 mm fruit cubes, for example Individual Quick Frozen fruit cubes, for example strawberry, peach, apricot, mango, apple, pear fruit cubes or mixtures thereof;

Aseptic fruit cubes, for example 10 mm fruit cubes, for example strawberry, peach, apricot, mango, apple or pear fruit cubes or mixtures thereof; fruit purees, for example fruit purees concentrated from 2 to 5 times, preferably 3 times, for example aseptic fruit purees, for example strawberry, peach, apricot, mango, raspberry, blueberry or apple fruit purees or mixtures thereof; single aseptic fruit purees, for example strawberry, raspberry, peach, apricot, blueberry or apple single aseptic fruit purees or mixture thereof; frozen whole fruits, for example Individual Quick Frozen whole fruits, for example blueberry, raspberry or blackberry frozen whole fruits, or mixtures thereof; and/or mixtures thereof.

A fruit preparation according to the present embodiments can for example comprise fruit in an amount of from 30 to 80% by weight for example from 50 to 70% by weight. The fruit preparation can comprise acidity regulator such as the buffer agents described above, comprising lactic acid and lactate. The fruit preparation can have a pH of from 2.5 to 5, preferably of from 2.8 to 4.2.

Oilseed, nut and cereal are for example slurries. Oilseed slurries according to the present embodiments can comprise almond paste, pistachio paste, hazelnuts past, nut paste, etc. Cereal slurries according to the present embodiments can comprise oat flour, oat syrup, etc.

Typically, a fruit preparation or slurries, in particular oilseed or cereal slurries, can be added in an amount of 1-30% by weight with reference to the total amount of the plant-based composition or for example from 1% to 25% w/w, from 1 % to 20% w/w, from 1% to 15% w/w, from 1% to 10% w/w.

In embodiments the plant-based composition, in particular the fermented-plant- based composition, according to the present embodiments comprises up to about 30% w/w of said intermediate preparation, e.g., up to about 10%, 15%, 20%, 25% (w/w). In one embodiment, the plant-based composition, or the plantbased food product according to embodiments of the present invention comprises 0% to 30% w/w of said intermediate preparation. In alternative embodiments, the fermented plant-based composition, comprises 1% to 25% w/w of said intermediate preparation. In further alternative embodiments, the fermented plant-based composition, according to embodiments of the invention comprises 1% to 20% w/w of said intermediate preparation. In additional embodiments, the plant-based composition or plant-based food product according to embodiments of the invention comprises 1% to 15% w/w of said intermediate preparation. In further additional embodiments, the plant-based composition or plant-based food product according to embodiments of the invention comprises 1% to 10% w/w of said intermediate preparation.

Packaging Preferably, the fermented plant-based composition, more particularly the plantbased food product, according to embodiments of the invention is provided in a sealed or sealable container, or in a bottle, or in a can containing about 50 g, 60 g, 70 g, 75 g, 80 g, 85 g, 90 g, 95 g, 100 g, 105 g, 110 g, 115 g, 120 g, 125 g, 130 g, 135 g, 140 g, 145 g, 150 g, 200 g, 300 g, 320 g or 500 g or 750g, or 900g, or 1000g about 1 oz, 2 oz, 3 oz, 4 oz, 5 oz, 6 oz, 12 oz, 15 oz, 17 oz, 20 oz, or 35 oz or about 150 ml, 200 ml, 220 ml, 230 ml, 240 ml, 250 ml, 300 ml, 320 ml, 330 ml, 340 ml, 350 ml, 370 ml, 400 ml, 440 ml, 470 ml, 500 ml, 550 ml, 1000 ml, or 1500 ml of product.

In embodiments, the composition of the invention, more particularly the plantbased food product, according to embodiments of the invention is provided in a sealed or sealable container, or a bottle, or a can contain about 50 g to 500 g, 60 g to 500 g, 70 g to 500 g, 75 g to 500 g, 80 g to 500 g, 85 g to 500 g, 90 g to 500 g, 95 g to 500 g, 100 g to 500 g, 105 g to 500 g, 110 g to 500 g, 115 g to 500 g, 120 g to 500 g, 125 g to 500 g, 130 g to 500 g, 135 g to 500 g, 140 g to 500 g, 145 g to 500 g, 150 g to 500 g, 200 g to 500 g, 300 g to 500 g, 320 g to 500 g or 500 g or about 150 ml to 1000 ml, 200 ml to 1000 ml, 220 ml to 1000 ml, 230 ml to 1000 ml, 240 ml to 1000 ml, 250 ml to 1000 ml, 300 ml to 1000 ml, 320 ml to 1000 ml, 330 ml to 1000 ml, 340 ml to 1000 ml, 350 ml to 1000 ml, 370 ml to 1000 ml, 400 ml to 1000 ml, 440 ml to 1000 ml, 470 ml to 1000 ml, 500 ml to 1000 ml, 550 ml to 1000 ml, or 1000 ml to 1500 ml of product. In embodiments, the fermented plant-based composition, more particularly the plant-based food product, according to embodiments of the invention is provided in a sealed or sealable container or a bottle or a can containing about 1 oz to 12 oz, 2 oz to 12 oz, 3 oz to 12 oz, 4 oz to 12 oz, 5 oz to 12 oz, 6 oz to 12 oz, 12 oz, 15 oz, 17 oz, 20 oz, or 35 oz product by weight.

Preferably the fermented plant-based composition, more particularly the plantbased food product, according to embodiments of the invention, may be stored, transported and/or distributed at a temperature of from 1°C to 10°C, preferably 4°C for at least about 30 days, at least about 50 days or at least about 90 days from packaging and remain suitable for consumption with a pH of 4.3 to 4.8.

Process for the preparation of a fermented plant-based composition

The process for the preparation of a fermented plant-based composition according to the present embodiments is particularly suited for the preparation of a plant-based food product, in particular a fermented plant-based food product as defined above.

Thus, embodiments provide a process for the preparation of a fermented plantbased composition comprising the steps of: a) providing a mixture comprising a vegetal base and lactic acid bacteria; b) fermenting the mixture to provide a fermented plant-based composition having a pH of 5 or lower and c) adding lactate, vegetal lactic acid and optionally a hydrocolloid composition to the fermented composition prior to or subsequent to b).

Preferably, the vegetal base is as defined above.

Preferably, the lactic acid bacteria is as defined above.

Preferably, the lactate is as defined above.

Preferably, the vegetal lactic acid is as defined above.

Preferably, the hydrocolloid is as defined above.

Optionally, the process as defined above may further comprise at least one step d) of heat treatment prior to b).

Optionally, the process as defined above may further comprise at least one step e) of cooling subsequent to b).

Preferably, the process according to the present embodiment may further comprise a final step of packaging, bottling, or filling components. Fermentation

Lactic acid bacteria fermentation are known by the person skilled in the art. Preferably, during the fermentation step b), the process mixture is allowed to ferment at a fermentation temperature to obtain a fermented mixture. The fermentation operations are well known by the person skilled in the art.

Preferably the fermentation temperature is comprised between 27°C and 60°C, more preferably between 35°C to 45°C.

According to the present embodiments the fermented mixture may optionally be cooled at a temperature comprised between 0°C and 25°C, by way of example between 0°C and 20°C, between 4°C and 15°C, or between 5°C and 10°C after fermentation.

Addition of lactate and vegetal lactic acid

Preferably, the step c) of addition of lactate and lactic acid comprises the mixing of the fermented mixture according to the present embodiments with the lactate and vegetal lactic acid as described above and optionally a hydrocolloid. Preferably, the mixing can be carried out by any methods well known by the person skilled in the art. By way of example, the mixing may include one or more means of blending, mixing, combining, stirring, and/or agitating ingredients such as shear mixer, high shear rate mixer, food processor, stirrer, etc.

Heat treatment

Heat treatments are known by the person skilled in the art as, for example, pasteurization or sterilization. Preferably, heat treatments are used to eliminate micro-organism contaminants such as, for example, bacteria. Heat treatments may be performed in conventional heat exchangers, such as tube or plate heat exchangers.

Preferably, the heat treatment step is performed before step b) of fermentation. In one embodiment, the process as defined above may comprise at least one step of heat treatment preferably before the step b) of fermentation. The heat treatment may, for example, be performed at a temperature of from 80°C to 150°C, for example, during 2 seconds to 10 minutes.

The process according to the present embodiments may optionally comprise a step of packaging, bottling, or filling the plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, in one or more bottles, jars, cans, cartons, and/or any other appropriate container or in a form suitable for commercial sale or use.

Process of use

In embodiments the present invention provides a food additive composition suitable for use as an acidity regulator in dairy-alternative plant-based fermented food products comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and/or mixtures or combinations thereof.

In embodiments the present invention provides a process for the calcium fortification of a fermented food product comprising the addition of a composition comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof. Preferably said process for the calcium fortification of a fermented food product further comprises the addition of a calcium fortifying agent that is calcium salt of lactic, phosphoric or citric acid preferably selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.

In embodiments the present invention provides the use of a composition comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof for the regulation of acidity in dairy-alternative fermented food products. Preferably said dairy-alternative fermented food products comprise lactic acid bacteria as described above, and the acidity regulator may ameliorate post-acidification during shelf life.

Unless defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art to which this invention belongs. All publications and patents specifically mentioned herein are incorporated by reference in their entirety for all purposes including describing and disclosing the chemicals, instruments, statistical analyses and methodologies which are reported in the publications which might be used in connection with the invention. All references cited in this specification are to be taken as indicative of the level of skill in the art. Nothing herein is to be construed as an admission that the invention is not entitled to antedate such disclosure by virtue of prior invention.

The invention will be further described with reference to the following nonlimiting Examples. It will be apparent to those skilled in the art that many changes can be made in the embodiments described without departing from the scope of the present invention. Thus the scope of the present invention should not be limited to the embodiments described in this application, but only by embodiments described by the language of the claims and the equivalents of those embodiments. Unless otherwise indicated, all percentages are by weight. Examples

Although the present invention has been described with reference to preferred embodiments, persons skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention. All references cited throughout the specification, including those in the background, are incorporated herein in their entirety. Those skilled in the art will recognize, or be able to ascertain, using no more than routine experimentation, many equivalents to specific embodiments of the invention described specifically herein. Such equivalents are intended to be encompassed in the scope of the following claims.

Example 1: Preparation of a plant-based yogurt alternative

A soy base was prepared (water, hulled soy beans 10.7 wt.%, coconut cream 1.7 wt.%, sugar 1.5 wt.%, sunflower oil 0.8 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)) and was inoculated with yogurt cultures (comprising 5. thermophilus and L. bulgaricus). The mixture was fermented until pH below 5.0 was achieved, products were cooled and stored under refrigerated conditions.

14 wt.% additional ingredients including an acidity regulator and a calcium fortifying agent (to increase calcium to a level of 120 mg per 100g in the fermented product) were mixed with 86 wt.% fermented mass to provide test (with lactic acid & lactate salt) and control (without lactic acid & lactate salt) products.

Additional ingredients including an acidity regulator (lactic acid 0.7-1.2 wt.%, sodium lactate 0.3%-0.6 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)) and calcium fortification (tricalcium citrate, tricalcium lactate) were incorporated during processing to provide a test yogurt alternative product having good stability, calcium levels and dairy-like organoleptics.

For the control product an alternative acidity regulator (citric acid 0.7-1.2 wt.%, sodium citrate 0.3-0.6 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)) and calcium fortifying agent (containing tricalcium citrate) were incorporated into the fermented and cooled mixture during processing.

By comparing test and control products using a trained sensory tester panel, it was surprisingly observed that the test product provided a more "dairy-like" organoleptic experience than the control product. In particular this was due to extra creaminess, milder and less peaky acidity, and higher fresh dairy yogurt notes. Additionally the Inventor also noted that the use of the lactate salts in the test product resulted in reduction of organoleptic notes typically negatively associated with plant-based dairy-alternatives, namely a decrease in beany & soy notes.

Accordingly it can be concluded that the combination of the lactate ingredients (lactic acid and lactate, in particular sodium lactate) in the test product not only mitigated the negative plant-based tastes but also provided a more "dairy-like" experience which continues to be a challenge in the formulation of plant-based dairy-alternatives.

Claims

1. A process for the preparation of a fermented plant-based composition comprising: a) providing a mixture comprising a vegetal base and lactic acid bacteria; b) fermenting the mixture to provide a fermented plant-based composition having a pH of 5 or lower; and c) adding lactate, vegetal lactic acid and optionally a hydrocolloid composition to the fermented composition prior to or subsequent to b).

2. A fermented plant-based composition comprising i) a fermented vegetal base, ii) lactate iii) vegetal lactic acid and optionally iv) plant protein and/or v) hydrocolloids.

3. A composition or method according to any preceding claim wherein the lactate(s) is selected from the group consisting of sodium lactate, tricalcium lactate, potassium lactate and combinations or mixtures thereof.

4. A composition or method according to any preceding claim wherein the lactate comprises sodium lactate.

5. A composition or method according to any preceding claim wherein the lactate comprises sodium lactate and tricalcium lactate.

6. A fermented composition according to any preceding claim comprising 0.5 -15 % VJ/VJ protein.

7. A fermented composition according to any preceding claim comprising 50-200 milligrams calcium/100 g.

8. A fermented composition according to any preceding claim comprising 0.01 % - 2 % w/w lactate.

9. A fermented composition according to any preceding claim comprising 0.01 % - 1 % w/w vegetal lactic acid.

10. A fermented composition according to any preceding claim comprising 0.01 % - 1 % w/w sodium lactate.

11. A fermented composition according to any preceding claim having a pH of 43-4.8.

12. A fermented composition according to any preceding claim having a pH of 43-4.8 over 50 days storage at 4°C.

13. A food additive composition suitable for use as an acidity regulator in dairy-alternative fermented food products comprising vegetal lactic acid and one or more lactates selected from the group consisting of sodium lactate, potassium lactate and combinations or mixtures thereof.

14. A process for the calcium fortification of a fermented food product comprising the addition of a composition according to claim 13.

15. Use of a composition comprising vegetal lactic acid and one or more lactates selected from the group consisting of sodium lactate, potassium lactate and combinations or mixtures thereof for the regulation of acidity in dairy-alternative fermented food products.