WO2020110101A1

WO2020110101A1 - Sesame-based pudding

Info

Publication number: WO2020110101A1
Application number: PCT/IL2019/051068
Authority: WO
Inventors: Lital Berko SEGEV; Guy TSUR
Original assignee: Strauss Group Ltd.
Priority date: 2018-11-27
Filing date: 2019-09-26
Publication date: 2020-06-04
Also published as: WO2020110101A8; IL283488A

Abstract

Provided herein is a ready-to-eat non-dairy and aseptically packaged edible composition that includes all-natural and plant-based ingredients, which is characterized by a mouthfeel and taste, as well as the shelf-life and marketability comparable to that of a corresponding dairy- based edible compositions, and particularly characterized by a smooth texture and a low to null microbial load, wherein the composition is having a relatively high sesame-paste content of at least 5 % by weight, being essentially devoid of preservatives.

Description

SESAME-BASED PUDDING

RELATED APPLICATION

This application claims the benefit of priority of U.S. Provisional Patent Application No. 62/771,645 filed 27 November 2018, the contents of which are incorporated herein by reference in their entirety.

FIELD AND BACKGROUND OF THE INVENTION

The present invention, in some embodiments thereof, relates to an edible composition (a food product), and more particularly, but not exclusively, to a non-animal delicacy pudding treat.

Contemporary food consumption is shifting rapidly together with the ever-growing need for food and the increase in efficiency and diversity in food production, and one of the clearer and environmentally-sustainable change is the shift from meat and other animal-based food products to plant-based food alternatives.

Plant-based diets are more sustainable than diets rich in animal products because they use fewer natural resources more effectively, and are therefore less taxing on the environment. Given the global population explosion and increase in demand for foods of animal origin, environmental data clearly show the unsustainability of current worldwide food consumption practices that are high in meat and dairy products, essentially doe to the diminishing natural nonrenewable resources, and the rapid degradation of natural life- supporting environment. At the current trends of food consumption and environmental changes, food security and food sustainability are on a collision course. Changing course (to avoid the collision) requires extreme downward shifts in meat and dairy consumption by large segments of the world's population. For millennia, meatless diets have been advocated on the basis of values, and large segments of the world population have thrived on plant-based diets.

A worldwide shift to plant-based diets seems to be a reasonable alternative for a sustainable future. Changes in agricultural practice over the past 50 years have increased the world's capacity to provide food for its people through increases in productivity, greater diversity of foods and less seasonal dependence. Food availability has also increased as a consequence of rising income levels and falling food prices. This has resulted in considerable changes in food consumption over the past 50 years. Along with an exploration of food consumption (availability) trends and projections to 2050, both globally and for different regions of the world, there is a growing need for alternatives that will be able to change humankind taste for meat and dairy products, which are not only a matter of taste, but also of balanced nutrition and sustainability.

Dairy (milk; lacticinia) products constitute a class of foods produced from or containing the milk of mammals, primarily cattle, goats, sheep, camels, buffaloes, and humans. Dairy products include food items such as milk, yogurt, cheese, butter, cream and pudding. Dairy products are consumed worldwide, with the exception of much of East and Southeast Asia and some parts of central Africa. While dairy products provide essential nutrition at early developmental stages in mammals, their consumption is controversial not only due to environmental aspects, but also for health and cultural reasons. For example, dairy products can cause problems for individuals who have lactose intolerance or a milk allergy. Excessive consumption of dairy products can contribute significant amounts of cholesterol and saturated fat to the diet which can increase the risk of heart disease, and cause other serious health problems. From the religious and cultural aspects, some restrict or do not allow the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows, and Judaism requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together. Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.

In the attempt to provide alternatives to dairy products, the food industry has gone to great distances to find non-animal, plant-based ingredients that can provide similar sensory effect, similar nutritional values and similar industrial applicability, compared to what has been achieved hitherto with milk. Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow’s milk supply is insufficient or undesired [Sethi, S. et ah, J. Food Sci Technol., 2016, 53(9), pp. 3408-3423, DOI: 10.1007/sl3197-016-2328-3]. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of many plant-based milk alternatives, sensory acceptability and shelf-life are some of the major limiting factors for their wide popularity. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable, nutritionally adequate, as well as industrially and economically compatible.

Sesame is one of the important oilseed crops in the world, consumed in variety of preparations like tahini, sweet meats etc. It is a source of high quality protein with a unique balance of amino acids [Namiki, M., Critical Reviews in Food Science and Nutrition, 2007, 47, pp. 651-673, DOI: 10.1080/10408390600919114]. Sesame seed contains significant amount of lignans such as sesamin, sesamolin, sesaminol and others which are known for their functional properties. Sesame lignans are recognized to have nutraceutical properties such as antioxidative, hypocholesterolemic, anticarcinogenic, antitumor, and antivirus activities. It contains significant amount of anti-nutritional factors such as oxalates and phytates; but, the oxalates are confined to outer hull and most of them are removed during decortication. Also, the compounds associated with bitterness of sesame seeds are confined to hulls therefore; decortication also helps in improvement of flavor. The consumption of sesame milk can overcome the limitations associated with soy milk consumption such as presence of flatulence causing factors, prevalence of allergies towards soy proteins and beany or off flavor. Sesame milk is commercially available under the brand name Ecomil (Spain), Vegemil (South Korea) etc.; however, sesame proteins are less soluble in water as they are salt soluble and are susceptible to heat denaturation, which limits its use in preparation of plant-based milks; thus, modification in functionality of sesame protein is required before its use in preparation of plant-based milk. In view of this, various processing methods like soaking, roasting, defatting, germination, fermentation, microwave heating have been investigated for their potential in modifying functional properties of sesame proteins. Investigations have shown that the steaming and alkali soaking had significantly improved the yield of total solids and pasteurization had improved the dispersion stability. Roasting and alkali soaking have been observed to improve the overall acceptability and flavor by reducing bitterness and chalkiness in sesame milk.

Additional background art includes U.S. Patent Nos. 4,894,242 and 4,906,489, U.S. Patent Application Publication Nos. 2010/0203217, 2011/0003034, 2015/0257420 and 2016/0050951. SUMMARY OF THE INVENTION

Aspects of the present invention are drawn to a non-dairy pudding treat that does not includes animal-based ingredients, which is characterized by a mouthfeel and taste, as well as the shelf-life and marketability comparable to that of a corresponding dairy-based pudding treat, particularly in the sense of highly smooth texture and low to null microorganisms load. In some embodiments of the present invention, there is provided a ready-to-eat and ultra clean and aseptically packaged product in the form of a pudding that is also characterized by having a high sesame-paste content of at least 5 % by weight, being essentially devoid of preservatives, and having a substantially neutral pH.

Another aspect of the present invention is a process of manufacturing a ready-to-eat ultra clean and aseptically packaged sesame-paste -based pudding, which is designed to afford a smooth (non-grainy) and viscous product with a shelf-life of at least 30 days at storage conditions (sealed and refrigerated to 4-10 °C). The combination of being sesame-based by having relatively high concentration of tahini therein (above 2 % of commercially available sesame paste), having a smooth texture (graininess of less than 200 micron) and being sterile, renders the composition provided herein desired and unique.

According to an aspect of some embodiments of the present invention there is provided an edible aqueous-based composition comprising sesame paste, wherein:

a concentration of the sesame paste ranges from 2 % to 50 % by weight of the total weight of the composition (i.e., sesame-based);

a graininess level of the composition is less than about 200 pm for at least 90 % of the particles in the composition (i.e., smooth); and

a total microbial plate count after at least 30 days in a sealed container at 10 °C of less than 1000 colonies per 1 gram of the composition (i.e., sterile).

According to some embodiments of the invention, the composition has a pH value higher than 6.2.

According to some embodiments of the invention, the composition further includes at least one hydrocolloid.

According to some embodiments of the invention, the composition is characterized by a Brookfield viscosity that ranges from 10,000 cp to 35,000 cp.

According to some embodiments of the invention, the composition is characterized by a density that ranges 1.0- 1.3 kg\ml.

According to some embodiments of the invention, the composition further includes at least flavoring agent. According to some embodiments of the invention, the composition is characterized by a texture similar or identical to that of a Swiss Miss™ pudding, as determined in an organoleptic assessment protocol.

According to an aspect of some embodiments of the present invention there is provided a process of manufacturing the composition presented herein, the process is carried out by:

mixing sesame paste with water to afford a diluted aqueous sesame paste solution;

subjecting the solution to at least 3.5 heat treatment force units (minutes); and

smoothing the solution at 70 °C .

According to some embodiments of the invention, the process further includes, prior to subjecting the solution to at least 3.5 heat treatment force units:

heating the solution to about 50 °C;

homogenizing the solution at about 50 bar followed by homogenization at 180 bar; and heating the solution to about 85 °C.

According to some embodiments of the invention, the process further includes, subsequent to the smoothing step, cooling the composition to about 8-10 °C, pouring the cooled composition into an ultra-clean sealable container, and sealing the container.

Unless otherwise defined, all technical and/or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention pertains. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the invention, exemplary methods and/or materials are described below. In case of conflict, the patent specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and are not intended to be necessarily limiting.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

Some embodiments of the invention are herein described, by way of example only, with reference to the accompanying drawings. With specific reference now to the drawings in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of embodiments of the invention. In this regard, the description taken with the drawings makes apparent to those skilled in the art how embodiments of the invention may be practiced.

In the drawings:

FIG. 1 presents a comparative plot, showing the particle size distribution curve, as measured for a dairy-based pudding (black curve) and for an exemplary sesame-based pudding (grey curve), according to some embodiments of the present invention, showing an overall overlap in the size distribution of protein aggregates in the two composition.

DESCRIPTION OF SOME SPECIFIC EMBODIMENTS OF THE INVENTION

The present invention, in some embodiments thereof, relates to an edible composition (a food product), and more particularly, but not exclusively, to a non-animal delicacy pudding.

Before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not necessarily limited in its application to the details set forth in the following description or exemplified by the Examples. The invention is capable of other embodiments or of being practiced or carried out in various ways.

Non-dairy sesame-based edible aqueous-based composition:

As presented hereinabove, the growing public demand for non-animal-based food products has been driving the food industry to provide such products from a variety of plant- based ingredients; however, when attempting to mimic dairy-based products such as puddings, and more so, when attempting to provide such puddings as an ultra-clean and aseptically packaged ready-to-eat (RTE) commercial product, some of the typical properties of puddings become hard to obtain in the finished product. For a pudding to be considered an appealing delicacy treat, the texture of the composition is required to be smooth and viscous, and for the composition must also be aseptic and ultra-clean so as to withstand the required shelf-life standards common in the industry.

When contemplating sesame, and particularly decorticated and optionally roasted sesame seeds paste, also known as tahini, as a fundamental ingredient in a pudding, the present inventors have considered the composition of the paste, which is rich in protein, and found that although it is high in nutritional value, it is not trivial to use for a RTE ultra-clean and aseptically packaged puddings. Ultra-high temperature (UHT) treatment, typically used for dairy-based puddings, was not an option since sesame paste, when diluted in an aqueous medium and heated to more than about 60-90 °C (depending on the source), forms aggregates (particles; grainy or lumpy texture). These aggregates contribute to the adverse trait of graininess that is unacceptable or at least undesirable in RTE puddings. Unlike sesame milk, which is a known beverage [Quasem, J.M. et al., American Journal of Applied Sciences, 2009, 6, DOI: 10.3844/ajas.2009.888.896] that contains less than 5 % by weight sesame-derived ingredient, which may sustain pasteurization and higher temperatures, a sesame-based pudding uses sesame seed paste at a much higher concentration and must be aseptically treated at much higher temperature to achieve the required microbial stability and shelf-life. Thus, the present inventors have developed a process for manufacturing the presently disclosed pudding that involves flash-heating (UHT) the composition to very high temperatures of about 131 °C, prior to setting.

Aseptic and stable composition:

According to embodiments of the present invention, the edible composition provided herein is aseptic in the sense that the composition undergoes sterilization during the process of its manufacturing such that the microbial load remaining therein is low and the shelf-life of the sealed product at storage conditions is long. Eradicating food- spoiling microbes requires heat, filtering, physical destruction or chemical poisoning, whereas not all methods are suitable for foodstuff. Many food products undergo pasteurization (between 60-100 °C), or sterilization (above 100 °C), permitting that the foodstuff can sustain the heat to which it is subjected in order to kill food-spoiling and other microorganisms (and their spores in case of sterilization). The exposure to heat kills microbial cells, and above certain temperatures also microbial spores, whereas the latter ensures that as long as the foodstuff is kept sealed, no microbial cells will develop therein.

According to some embodiments of the present invention, the edible composition provided herein is essentially devoid of microbes to the extent that the packaged and sealed composition is usable (kept fresh, edible, and allowed for consumption) for an extended and predetermined period of time when stored under storage conditions.

The phrase“aseptic level”, as used herein, may be defined in the microbial load of the composition, namely the amount of viable microbes that can be detected in the composition using various methods, such as incubation and plating, or defined in terms of shelf-life (time units), namely the period of time that passes between manufacturing until the microbial load reaches an unacceptable level, as dictated by regulation or otherwise.

Thus, in some embodiments, the composition is characterized by an aseptic level in terms of shelf-life of at least 40, 30 or 20 days of sealed storage at 4-10 °C when kept in a sealed and ultra-clean container immediately after production (for example, the cup is sterilized by the heat of its production and the lid is sterilized by UV treatment).

According to some embodiments, in terms of microbial load, the term“aseptic”, as used herein, refers to the total microbial plate count after 48 hours of sealed storage at 37 °C, or the total microbial plate count after 48-72 hours of sealed storage at 30 °C, or the total microbial plate count after 30 days of sealed storage at 10 °C, of less than 1000, less than 900, less than 800, less than 700, less than 600, less than 500, less than 400, less than 300, less than 200, or less than 100 viable colonies per 1 gram of the composition, as measured using standard plate count methods [see, e.g., Balestra, G.M et al., J Microbiological Methods, 1997, 30(2), pp. 111-117, DOI: 10.1016/SO 167 -7012(97)00056-0] .

Other parameters that characterize the presently disclosed aqueous-based composition include stability in terms of:

Substantially no detectable or observable phase separation, wherein the composition appears homogeneous after at least 40, 30 or 20 days of sealed storage at 7-10 °C when kept in a sealed and ultra-clean container immediately after production;

Substantially no observable color change after at least 40, 30 or 20 days of sealed storage at 7-10 °C when kept in a sealed and ultra-clean container immediately after production;

Substantially no change (less than 10 %) in the pH of the composition after at least 40, 30 or 20 days of sealed storage at 7-10 °C when kept in a sealed and ultra-clean container immediately after production; and

Substantially no change reported in an organoleptic evaluation of the product, as conducted by a panel of experts after at least 40, 30 or 20 days of sealed storage at 7-10 °C when kept in an ultra-clean sealed container immediately after production, compared to the organoleptic evaluation of the fresh product.

Pudding:

According to an aspect of the present invention, there is provided an edible composition comprising sesame paste (tahini), in the form of a pudding. In some embodiments, the presently disclosed composition is in the form of a RTE, ultra clean and aseptically packaged sesame- based pudding.

The term“pudding”, as used herein, refers to a RTE, typically sweet delicacy, consumed cold or at room temperature as a snack or served as a dessert. The term“pudding”, also encompasses certain mechanical properties, some of which have become industry requirements and standards, such as homogeneous smoothness (in the context of the present invention, the composition is essentially devoid of graininess and lumpiness), viscosity and stability, jointly referred to herein as“texture”. The required and/or expected viscosity and stability of puddings result from the use of proteins, polysaccharides and starches as thickeners, stabilizers and gelling agents, referred to herein jointly as hydrocolloids.

According to some embodiments of the present invention, the edible aqueous-based composition presented herein is characterized by a viscosity that range from 5,000 cp to 80,000 cp, or from 15,000 to 35,000 cp at 10-15 °C, as measured by a Brookfield viscometer (e.g., digital Brookfield viscometer model DV-II+PRO, using spindle No. 7, at 20 rpm), and/or by a force (firmness) that ranges from 20 gr to 60 gr, as measured by TA-XT Icon Texture Analyzer (Stable Micro Systems Ltd., UK) and/or by density that ranges from 1.04 gr/ml to 1.07 gr/ml.

As discussed hereinabove, due to the heat-sensitivity and high tendency to denature, sesame proteins and other components of sesame paste form aggregates and agglomerates, or granule fractions, that form upon heating and impart a lower quality texture and less surface sheen to the finished product. The agglomerates and different sized or jagged particles create a texture which is less smooth and creamy, compared to standard comparable dairy-based compositions. As further discussed hereinabove, achieving the desired/required smoothness in a pudding comprising sesame paste as a major component, and still affording an aseptic product that can be packaged in an ultra-clean container, is a non-trivial challenge, which has been accomplished by the present inventors, as presented herein. In the context of embodiments of the present invention, the term“smoothness” encompasses lack or low of graininess and highly homogeneous texture throughout the volume of composition. Smoothness, in the context of lack or low of graininess and/or in the context of homogeneity, is tested and quantified by several parameters and methods: an organoleptic assessment protocol, namely by a panel of experts (about 5-10 tasters) trained to assess the mouthfeel and texture of the product; and by substance analyzing machinery that measures particulate matter in the composition, and by the machines used to smoothen the composition during the process of manufacturing the composition.

As used herein, the term“graininess level”, refers to an organoleptic descriptive term used to describe the texture and mouthfeel of a solid or semi-solid composition, such as a pudding. In organoleptic assessments, an acceptable graininess level for the composition described herein is smooth, creamy and rich. For example, the composition described herein is smooth, creamy and rich, and essentially similar to a dairy-based pudding manufactured by the American food company ConAgra Brands Inc., and marketed under the trade-name Swiss Miss™.

It is noted herein that a person or ordinary skills in the art may identify an alternative standard to compare the presently disclosed composition, other than the dairy-based Swiss Miss™ pudding, such as, for example, the pudding part of the dairy-based Milky treat (Hebrew:’pV’ia; milqi), manufactured by Strauss Corp., Israel (the present assignee), the pudding part of the dairy-based "Dany Sahne", manufactured by Groupe Danone in Germany, the dairy-based Jell-O™ "Original Chocolate Pudding Snacks", manufactured by Kraft Foods Group, Inc., or the dairy-based Trader Joe's®“Belgian Chocolate Pudding”, manufactured by the manufacturer of Trader Joe's privet label products. These comparable dairy-based products are used herein to provide a simple and handy standard for comparing and defining various texture, mouthfeel and various organoleptic parameters and industry-acceptable values thereof. These comparable dairy-based products are not to be seen as comparable to embodiments of the present invention in their composition, taste, nutritional value, and/or their appeal to the potential consumer.

Thus, according to some embodiments of the present invention, the composition presented herein is characterized by a texture similar to, or identical to, or as good as, the texture of Swiss Miss™ pudding, as assessed by an organoleptic assessment protocol.

When formulated as a pudding, the composition disclosed herein is characterized by textures such as "not thin”,“not runny”, " not mucus-like", " not grainy", " not waxy" or“not lumpy”, as these are typical organoleptic descriptive terms used in an organoleptic assessment protocol by trained expert tasters of similar compositions (e.g., puddings).

Alternatively, the term“graininess level”, refers to a mechanical term used to describe the texture the composition, in terms of the presence particles therein, or lack thereof. In mechanical determination of a graininess level of the composition described herein, the composition is tested in a device that measures particulate matter in a liquid or semi-solid substance, and reports the average size and size distribution of particles therein. When referring to the presently disclosed composition, the term“graininess” refers also to the size of about 10- 90 % of the particles detected in the composition by a machine analyzer.

Thus, according to some embodiments of the present invention, the edible aqueous-based composition presented herein is characterized by a graininess level, for at least about 10-90 % of the particles in the composition, or at least about 99 % of the particles in the composition, or at least about 95 % of the particles in the composition, or at least about 90 % of the particles in the composition, or at least about 85 % of the particles in the composition, or at least about 80 % of the particles in the composition, of less than 400 pm, less than 300 pm, less than 200 pm, less than 100 pm, less than 70 pm, less than 50 pm, less than 40 pm, less than 30 pm, less than 20 pm, or less than 10 pm. The graininess level can be measured objectively in a standard particulate matter measurement, using, for example, a Mastersizer 3000 laser particle size analyzer. It is noted that other tests, other protocols and other analyzers may be used to determine the smoothness and graininess level of the composition, and all of which are encompassed in the context of the present invention. According to some embodiments of the present invention, the composition presented herein is characterized by a graininess level similar to, or identical to, or as good as, the graininess level of Swiss Miss™ pudding.

As used herein, the term“pudding” excludes yoghurts and yoghurt-like products, which typically contain a live or killed culture of a consortium of yogurt bacteria (e.g., Streptococcus thermophilus and Lactobacillus bulgaricu ), and are also characterized by an acidic pH. Hence, according to some embodiments of the present invention, the pH of the edible aqueous-based composition presented herein is neutral, or higher than 6.2, 6.4, 6.6, 6.8, 6.9 or higher than 7. In some embodiments, the pudding disclosed herein exhibits a pH ranging from 6.2-7.3.

In addition, according to some embodiments of the present invention, the edible aqueous- based composition presented herein is characterized by a dry matter content that ranges from 15- 40 %, or 20-25 %.

Sesame paste:

According to embodiments of the present invention, the edible aqueous-based composition presented herein comprises sesame paste, also referred to herein as sesame seed paste or tahini. The term“tahini”, as used herein, refers to the paste afforded when decorticate sesame seeds are optionally roasted and finely ground. In some embodiments, the sesame seeds belong to the black, red, white or brown variety. In some embodiments, the sesame species is the Margo (brown), Oro (white), Blanco (brown), Dulce (white), Ambia (white), Baco (brown), Paloma (brown), UCR-3 (brown), SW-16 (brown) or SW-17 (brown) variety. In some embodiments, the sesame seeds are of the Ethiopian type, Indian type or a mixture thereof. In some embodiments Ethiopian Homirh species.

According to some embodiments, the sesame paste used in the preparation of the instantly disclosed composition is characterized by a Brookfield viscosity that ranges 5,000- 10,000 cp, a density that ranges 1.1- 1.2 kg\cm³, and a particle size above 20, 30, 40, or 50 micron, or a particle size that ranges 50-80 micron (measured by using a micrometer scale interval of 10 microns).

In some embodiments, the concentration of the tahini in the composition is higher than 2 %, 3 %, 4 %, 5 %, 6 %, 7 %, 8 %, 9 %, or more than 10 % by weight of the composition, in some embodiments, the concentration of the sesame paste in the composition ranges from 2 % to 45 % by weight of the composition, or from 5 % to 25 %, or from 7 % to 10 % by weight of the total weight of the composition.

It is noted that unlike sesame milk, the tahini is used entirely (as is), without filtering or removing any components thereof before, or during the process of manufacturing the composition.

Hydrocolloids:

Thickeners, emulsifiers, stabilizers and gelling agents are classified separately but may overlap in functionality, and are therefore referred to herein jointly as hydrocolloids. According to some embodiments, the edible aqueous-based composition provided herein includes at least one hydrocolloid.

When dissolved or added to foods, hydrocolloids increase viscosity, create stiffness, stabilize emulsions and/or form gels. Other sensory properties such as opacity, mouth feel and taste also depend on the hydrocolloid employed. Generally in foods, thickeners, emulsifiers, stabilizers and gelling agents are sugars, polysaccharides (e.g., starches and gums) and proteins (e.g., BSA, ovalbumin, collagen and gelatin). Hence, hydrocolloids are a heterogeneous group of long chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when dispersed in water. Presence of a large number of hydroxyl (-OH) groups markedly increases their affinity for binding water molecules rendering them hydrophilic compounds. Further, they produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Considering these two properties, they are aptly termed as“hydrophilic colloids” or“hydrocolloids”.

The foremost reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food system. This includes two basic properties of food system namely, flow behavior (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food system helps to modify its sensory properties (mouth feel), and hence, hydrocolloids are used as important food additives to perform specific purposes. Considering their role in the adjustment of viscosity and texture of food formulations, several studies have been conducted in various food systems employing different hydrocolloids either singly or in combination, some of which are described in“Hydrocolloids as thickening and gelling agents in food: a critical review” [Saha, D. et al., J. Food Sci TechnoL, 2010, 47(6), pp. 587-597, DOI: 10.1007/sl3197-010-0162-6], which is incorporated herein by reference.

Hydrocolloids have a wide array of functional properties in foods. These include thickening, gelling, emulsifying, stabilisation, and controlling the crystal growth of ice and sugar though the basic properties for which hydrocolloids find extensive use are thickening and gelling. Hydrocolloids disperse in water to give a thickening or viscosity producing effect. This water-thickening property is common to all hydrocolloids and is the prime reason for their overall use. The extent of thickening varies with the type and nature of hydrocolloids, with a few giving low viscosities at a fairly high concentration but most of them giving high viscosities at concentration, below 1 %.

While all hydrocolloids thicken and impart stickiness to aqueous dispersions, emulsions, solutions and the like, a few biopolymers also have another major property of being able to form gels; such hydrocolloids are referred to herein as gelling agents. A gelling-agent-type hydrocolloid promotes gel formation, which is a phenomenon involving the association or cross- linking of the polymer chains to form a three dimensional network that traps or immobilizes the water within it to form a rigid structure that is resistant to flow. In other words, it becomes viscoelastic exhibiting both characteristics of a liquid and a solid. The textural properties (e.g., elastic or brittle, long or spreadable, chewy or creamy) of a gel vary widely with the type of hydrocolloid used. In the context of the present invention, hydrocolloids that are not of the gelling-agent-type hydrocolloid, are referred to as thickening-agent-type hydrocolloid.

Hydrocolloids that are commonly used as thickening agents include galactomannans and starches, xanthan, guar gum, locust bean gum, Tara gum, gum karaya, gum tragacanth, gum Arabic and cellulose derivatives. The gelling agent type hydrocolloids are alginate, pectin, carrageenan, gelatin, gellan and agar.

While thickeners are substances which increase the viscosity of a foodstuff, emulsifiers (stabilizers) are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible liquid phases such as oil and water in a foodstuff. Stabilizers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances of solid particles in a liquid medium of a foodstuff. Stabilizers also include substances which stabilize, retain or intensify an existing color of a foodstuff.

In some embodiments, the concentration of a thickening-agent-type hydrocolloid ranges 0-7 % or 3-4 % by weight of the composition, and the concentration of a gelling-agent-type hydrocolloid ranges 0-1 %, or 0.1-0.5 % by weight of the composition.

According to some embodiments of an aspect of the present invention, the thickening and/or gelling agents may be selected from any edible, preferably plant-based hydrocolloid, such as, without limitation, alginic acid (E400), sodium alginate (E401), potassium alginate (E402), ammonium alginate (E403), calcium alginate (E404), propylene glycol alginate (E405), agar- agar (E406), carrageenan (E407), carob bean flour (E410), guar flour (E412), tragacanth (E413), gum Arabic (E414), xanthan (E415), karaya gum (E416), Tara gum (E417), pectins (E440), microcrystalline cellulose (E460a), powdered cellulose (E460b), methylcellulose (E461), hydroxypropylcellulose (E463), hydroxypropylmethy cellulose (E464), methylethylcellulose (E465), carboxymethyl cellulose (E466), silicon dioxide (E551), di-starch phosphate I (E1411), di-starch phosphate II (E1412), phosphated distarch phosphate (E1413), acetylated di-starch phosphate (E1414), mono-starch acetate I (E1420), mono-starch acetate II (E1421), acetylated distarch adipate (E1422), acetylated distarch glycerol (E1423), di-starch glycerol (E1430), hydroxypropyl- starch (E1440), hydroxypropyl-distarch glycerol (E1441), konjac gum (E425i) konjac glucomaanan (E425H), gellan gum (E418), hydroxypropyl-distarch phosphate (E1442) and any combination thereof.

In some embodiments, the composition is prepared with a combination of hydrocolloids that includes com starch, hydroxypropyl-distarch phosphate (E1442), kappa and iota carrageenan (E407), and any combination thereof.

In some embodiments, the total concentration of corn starch and/or hydroxypropyl- distarch phosphate (E1442) ranges from 0 % to 7 %, or 3 % to 4 % by weight of total weight of the composition. In some embodiments, the concentration of carrageenan ranges from 0 % to 2 %, or 0.3 % to 0.4 % by weight of the total weight of the composition.

It is noted herein that the tahini contributes to the thickness and viscosity of the composition, while the hydrocolloids are used as typically used in the art to supplement the texturing effect of the tahini so as to arrive at the desired, required or otherwise preferred texture of the composition, and it is well within the capacity of a person of ordinary skills in the art to formulate the composition with any suitable and/or acceptable combination of any hydrocolloid.

It is further noted that the presence of a hydrocolloid in the composition presented herein, while serving the desired purpose of thickening the composition and giving it the desired texture (e.g., creaminess), changes the water activity of the composition, which in turn affects the protein content and reactivity, leading to the heat-driven formation of aggregates that contribute to the undesired graininess. Thus, the presence of a hydrocolloid, while required for the desired texture, also necessitates treating the composition so as to reduce its graininess after the composition is sterilized by heat to the desired sterility.

Taste, flavor, aroma, color and other optional ingredients:

According to some embodiments of the present invention, the edible composition presented herein optionally includes taste, flavor, aroma and coloring ingredients. For example, when formulated as a sweet pudding, the composition may include sugar or any other sweetener or sugar-substitute, natural or artificial (synthetic). In some embodiments the composition may further include salt, acids, and other taste enhancers.

In some embodiments, the composition comprises one or more food coloring agents. Preferably, the food coloring agent is of natural source (i.e., not artificial/synthetic). Natural food coloring agents, suitable for use in the presently disclosed composition, can make a variety of different hues and tints; for example, carotenoids (El 60, E161, El 64), chlorophyllin (El 40, E141), anthocyanins (E163), and betanin (E162) comprise four main categories of plant pigments grown to color food products such as the composition disclosed herein. Other suitable colorants or specialized derivatives of these core groups include, without limitation, annatto (E160b), a reddish-orange dye made from the seed of the achiote; caramel (E150a-d), made from caramelized sugar; carmine (El 20), a red dye derived from the cochineal insect, Dactylopius coccus, elderberry juice (E163); lycopene (E160d); paprika (E160c); turmeric (E100); and spimlina, as blue colors are especially rare, one feasible blue dye currently in use is derived therefrom; and cocoa, coffee and tea can make many shades of brown.

The composition may further include any flavorants and aroma agents known and approved for use in food products, such as vanilla, fruit, berry, or vegetable flavorants. In some embodiments wherein the composition is a chocolate pudding, the composition further includes cocoa powder; the concentration of such optional additive 0-10, 0-5, 0-2.5, 0-0.5 or 0.15-0.3 % by weight of the total weight of the composition.

The composition may further include an acidity regulator (buffering agent; food-grade buffer), tricalcium phosphate (TCP; Ca₃(P0₄)₂), trisodium/disodium citrate, salt, fruit, nuts and chocolate bits.

Excluded ingredients:

According to some embodiments of the present invention, the edible composition presented herein is essentially devoid of any animal-based ingredients, natural or processed.

According to some embodiments of the present invention, the edible composition presented herein is essentially devoid of any separately and intentionally added preservative, natural or synthetic, as part of the ingredients thereof. Food preservatives are typically given an E-number that ranges from 200 to 299. Food preservatives prevent the growth of microbes in food that might render the food not suitable for consumption. E220, for example, is sulphur dioxide, a preservative commonly used in wine to stop acetic acid bacteria from turning the wine into vinegar. Some commercial products comprising tahini and water include Potassium sorbate as a preservative; this potassium salt of sorbic acid is also known by its E-number 202. Thus, other than substances that may be part of the sesame paste, the hydrocolloid(s), and the other additional and optional ingredients, which may also exhibit inherent preservative properties, the presently disclosed composition has no added preservative.

In some embodiments, the edible composition presented herein is essentially devoid of any artificial or natural sugar substitute.

In some embodiments, the edible composition presented herein is essentially devoid of any artificial coloring agent.

According to some embodiments of the present invention, the edible composition presented herein is essentially devoid of live, viable, or killed culture of a yogurt bacteria, or viable spores thereof, as discussed hereinabove. Process of manufacturing:

In the case of the presently disclosed composition, heating for sterilization and even pasteurization may render the composition grainy and lumpy (not smooth in terms of texture), and thus not acceptable, e.g., as a pudding, simple because the composition comprises sesame paste at a relatively high concentration, compared to compositions which do not comprise sesame paste, or other less dense compositions that do comprise small amounts of a fraction of sesame (e.g., sesame milk).

In general, the manufacturing of the presently disclosed composition is based on the manufacturing process of similar food products comparable in their food product category (e.g., puddings), with some differences that afford the aseptic stability and desired texture, as presented hereinbelow.

UHT is most commonly used in milk and fruit juices, dairy creams, soy milk, yogurt, wine, soups, honey, and stews production. It is noted herein that none of the abovementioned foodstuff reacts like sesame paste in terms of sensitivity to heat and the formation of aggregates as a result of heating; thus, the use of UHT methodology for the presently disclosed composition, was not trivial or obvious, as found by the present inventors, and required additional process steps that are also not required in the manufacturing of similar or comparable compositions.

Thus, according to some embodiments, after blending all ingredients of the composition, the blend is subjected to ultra-high temperature processing (UHT), or ultra-heat treatment, which sterilizes the composition by heating it to above about 130 °C, which is the temperature that kills microbial spores, for a few (20-60) seconds.

The process is therefore characterized by including a step wherein at least 3.5 heat treatment force (HTF; time units in minutes) are exerted on the blended ingredients comprising the composition. The HTF is calculated according to the following equation:

HTF = n X 10exp[(77 - ¾)/ z] wherein;

ti is the critical time limit in minutes;

Ti is the critical temperature limit in degrees Celsius;

T_ref is the standard temperature value of 70 °C for low pasteurization, 90 °C for high pasteurization, and 120-122 °C for sterilization; and

z is a temperature value of 7 °C for low pasteurization, and 10 °C for high pasteurization. In the context of embodiments of the present invention, the HTF that is used in the manufacturing process of the presently disclosed composition is determined according to:

ti that ranges 0.9-0.92 (or 0.91) minutes;

Ti that ranges 125-130 (or 127) °C;

T_mf that ranges 120-122 (or 121.1) °C; and

z that ranges 7-10 (or 10) °C.

Another process step, that was found useful in affording a smooth texture in the presently disclosed composition, is a smoothing step. According to embodiments of the present invention, the sterilized composition is passed in this process step through a device comprising a rotor/stator component that breaks up any lumps or non-homogeneous parts in the composition (not necessarily aggregates and particles that form when heating aqueous-based solutions of sesame pastes). A rotor/stator component is commonly used in the manufacturing of yogurt, but is typically not used in the preparation of presently known puddings, and the latter do not form lumps during their preparation, and require only standard homogenization by a bade-type blender.

In the smoothing step, a controlled, high-intensity shear energy is delivered to the sterilized composition, wherein the shear rate dependent on rotor/stator distance (shear gap) and rotor tip speed, as well as other machine-specific parameters. Since the texture of the composition is afforded also by the use of hydrocolloids, there is a limit to the shear rate that can be applied on the composition, otherwise the texture is lost and the composition is liquefied irreversibly.

It is noted herein that the optimal shear rate can be determined experimentally by a person of ordinary skills in the art, based on the particular machinery used for the smoothing step, while aiming to smooth-out lumps in the composition and maintaining the desired texture without causing total shearing and liquefaction.

It is expected that during the life of a patent maturing from this application many relevant aseptic edible aqueous-based compositions comprising sesame-paste will be developed and the scope of the term“edible aqueous-based composition comprising sesame seed paste” is intended to include all such new technologies a priori.

As used herein the term“about” refers to ± 10 %.

The terms "comprises", "comprising", "includes", "including", “having” and their conjugates mean "including but not limited to".

The term“consisting of’ means“including and limited to”. The term "consisting essentially of" means that the composition, method or structure may include additional ingredients, steps and/or parts, but only if the additional ingredients, steps and/or parts do not materially alter the basic and novel characteristics of the claimed composition, method or structure.

As used herein, the phrases "substantially devoid of" and/or "essentially devoid of" in the context of a certain substance, refer to a composition that is totally devoid of this substance or includes less than about 5, 1, 0.5 or 0.1 percent of the substance by total weight or volume of the composition. Alternatively, the phrases "substantially devoid of" and/or "essentially devoid of" in the context of a process, a method, a property or a characteristic, refer to a process, a composition, a structure or an article that is totally devoid of a certain process/method step, or a certain property or a certain characteristic, or a process/method wherein the certain process/method step is effected at less than about 5, 1, 0.5 or 0.1 percent compared to a given standard process/method, or property or a characteristic characterized by less than about 5, 1, 0.5 or 0.1 percent of the property or characteristic, compared to a given standard.

The term“exemplary” is used herein to mean“serving as an example, instance or illustration”. Any embodiment described as“exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments and/or to exclude the incorporation of features from other embodiments.

The words“optionally” or“alternatively” are used herein to mean“is provided in some embodiments and not provided in other embodiments”. Any particular embodiment of the invention may include a plurality of“optional” features unless such features conflict.

As used herein, the singular form "a", "an" and "the" include plural references unless the context clearly dictates otherwise. For example, the term "a compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof.

Throughout this application, various embodiments of this invention may be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range. Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range. The phrases“ranging/ranges between” a first indicate number and a second indicate number and“ranging/ranges from” a first indicate number “to” a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numerals therebetween.

As used herein the terms“process” and "method" refer to manners, means, techniques and procedures for accomplishing a given task including, but not limited to, those manners, means, techniques and procedures either known to, or readily developed from known manners, means, techniques and procedures by practitioners of the chemical, material, mechanical, computational and digital arts.

It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.

Various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below find experimental and/or calculated support in the following examples.

EXAMPLES

Reference is now made to the following examples, which together with the above descriptions illustrate some embodiments of the invention in a non limiting fashion.

EXAMPLE 1

Sesame-Based Chocolate Pudding

A proof of concept of some embodiments of the present invention was carried out by producing a smooth-textured and aseptic, RTE, ultra-clean packaged chocolate pudding, comprising 7-10 % by weight sesame paste (tahini).

Ingredients:

Al-Arz decorticate sesame seeds tahini (product catalog/barcode No. 8-5116800103-9, 8- 5116800103-8 or 8-5116800102-2, produced by Agas Yarok Trading and Services Ltd., Israel). This tahini was selected for its smoothness and low particle size (50-80 micron), and delicately sweet taste;

Chemically modified food starch refined from waxy maize, Food Additive El 442 (product name PURE-FLO®, produced by INGREDION);

Native com starch (product catalog No. 1550508, produced by Galam, Israel);

Carrageenan (GENUGEL® Texturizer type LC-5, produced by CP Kelco LTD). This carrageenan was selected for its suitability for non-dairy, aqueous-based compositions that gives the finished product a creamy texture and mouthfeel temperature filling texture low relative to other carrageenan;

Cocoa powder D-l l-S (produced by ADM International Sari). This cocoa powder was selected for its low particle size (less than 75 micron), 10-12 % fat content, pH 7.8-8.2 and desired color;

Tricalcium phosphate, aroma and taste additives, sodium chloride, and water.

Recipe:

Table 1 presents the recipe of the chocolate-flavored sesame -based pudding, according to some embodiments of the present invention, given in percent by weight of the total weight of the composition.

Table 1

Process:

In a blending vat 105 kg of tahini were added to 1154 liters of cold water, and mixed for 15 minutes. Thereafter all other ingredients were added and the mixture was mixed for 15 minutes. The mixture was heated to 50 °C and subjected to a two-step homogenization at pressure of 50/180 bar to afford a homogeneous suspension. The homogenized mixture was heated to 83-86 °C, and the heated mixture was allowed to incubate for 6 minutes to fully hydrate (cook) the hydrocolloids. Thereafter the heated mixture was passed through an UHT device set at 131 °C for 55 seconds, namely subjecting the mixture to 3.5 heat treatment force units. The UHT-treated mixture was cooled to 70 °C and passed through a smoothing device (Quadro Ytron® Z Emulsifier). The smoothened composition was allowed to cool to 8-10 °C, and poured into ultra-clean plastic containers and sealed with a UV- sterilized cover. The resulting chocolate-flavored sesame -based pudding was analyzed, and the results are summarized in the Table 2 below.

Table 2

EXAMPLE 2

Sesame-Based Vanilla-Flavored Pudding

The sesame-based pudding, according to some embodiments of the present invention, has been prepared as a vanilla-flavored variety, using the following recipe, presented in Table 3 by weight percentage of the total weight of the composition. Table 3

It is noted herein that the absence of the cocoa powder in this recipe, which is known to affect the pH of the composition, was adjusted by adding trisodium citrate to the recipe.

The preparation of the vanilla-flavored sesame-based pudding was carried out essentially as described in Example 1 hereinabove.

EXAMPLE 3

Sesame-Based Nougat-Flavored Pudding

The sesame-based pudding, according to some embodiments of the present invention, has been prepared as a nougat- flavored variety, using the following recipe, presented in Table 4 by weight percentage of the total weight of the composition.

Table 4

EXAMPLE 4

Smoothness comparison

The texture of the sesame-based pudding, according to some embodiments of the present invention, has been tested by comparison to a market-leading dairy-based pudding product, using a dynamic light-scattering (DLS) protocol and instrument.

First, the chocolate-flavored sesame -based composition was tasted by a panel of trained tasters before it had gone through the smoothing step, however the panel of tasters did not pass the composition as acceptable, due to an unpleasant and thus an unacceptable lumpy/grainy texture.

Once the composition had gone through the smoothing step, the panel of expert approved the texture, and the latter was subjected to the DLS experiment, which was carried out by a trained technician at the Technion Institute of Technology, Haifa, Israel. The protocol was set to detect protein aggregates which are expected to form when water-diluted tahini paste is heated to more than 60 °C. Such protein aggregates are not expected to form in a dairy-based product.

The exemplary chocolate-flavored sesame-based pudding, according to some embodiments of the present invention, was compared to a popular and commercially mature dairy-based chocolate flavored pudding (Dani™, by Strauss).

As can be seen in FIG. 1, the smoothened sesame-based pudding exhibited a very similar particle size distribution curve compared to the same obtained for a commercially available and popular dairy-based pudding. These results demonstrate the ability to afford a smooth and commercially acceptable sesame-based pudding, that can comply with the industry standards for smoothness and stability, and further corroborate the sensory properties (mouth feel) experienced by a panel of trained tasters presented hereinbelow. EXAMPLE 5

Organoleptic assessment

The texture of the sesame-based pudding, according to some embodiments of the present invention, has been tested by comparison to a market-leading dairy-based pudding product, using a panel of trained sensory evaluation experts.

First, the chocolate-flavored sesame -based composition was tasted by a panel of trained tasters before it had gone through the smoothing step, however the panel of tasters did not pass the composition as acceptable, due to an unpleasant and thus an unacceptable lumpy/grainy texture. Once the composition had gone through the smoothing step, the panel of experts approved the texture, and the latter was selected to go through a full organoleptic evaluation side-by-side with a popular and commercially mature dairy-based chocolate flavored pudding (Dani™, by Strauss).

A panel of 12 trained sensory evaluation experts was served two blind samples, one for each of the tested puddings; 6 panelists started with one sample while the others started with the other, and each of the panelists was asked to grade the product according a list of criteria on a scale from 1 (worst) to 7 (best).

Table 5 presents the questions and summarizes the results of the questionnaires:

Table 5

As can be seen in Table 5, in the overall texture preference, the dairy-based product has a small advantage over the sesame-based pudding, which is quite expected, being a more mature product which the tasters are accustomed and used to, whereas the sesame -based product is new also from the sensory point-of-view. The mouthfeel of the texture received similar scores, indicating that the presently provided sesame-based pudding is successful in exhibiting the same mouthfeel as a dairy-based pudding. In the creaminess, there is a small advantage for the sesame-based pudding, again indicating that the presently provided sesame-based pudding is successful in exhibiting the same mouthfeel as a dairy-based pudding. In the smoothness mouthfeel, where the sesame-based pudding is most challenged due to the need to pasteurize the product by heat, there is still a small advantage for the dairy-based pudding, yet this small difference is still indicative for the successful provision of a sesame-based pudding that can compete with comparable dairy-based puddings. The overall preference between the sesame- based and the dairy-based puddings clearly show that the presently provided sesame-based composition can replace dairy-based compositions in the same food class, offering a favorable alternative for consumers that cannot or would not consume dairy products.

Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.

All publications, patents and patent applications mentioned in this specification are herein incorporated in their entirety by reference into the specification, to the same extent as if each individual publication, patent or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present invention. To the extent that section headings are used, they should not be construed as necessarily limiting.

In addition, any priority document(s) of this application is/are hereby incorporated herein by reference in its/their entirety.

Claims

WHAT IS CLAIMED IS:

1. An edible aqueous-based composition comprising sesame paste, wherein:

a concentration of said sesame paste ranges from 2 % to 50 % by weight of the total weight of the composition;

a graininess level of the composition is less than about 200 pm for at least about 90 % of the particles in the composition; and

a total microbial plate count after at least 30 days in a sealed container at 10 °C of less than 1000 colonies per 1 gram of the composition.

2. The composition of claim 1, having a pH value higher than 6.2.

3. The composition of any one of claims 1-2, further comprising at least one hydrocolloid.

4. The composition of claim 3, characterized by a Brookfield viscosity that ranges from 10,000 cp to 35,000 cp.

5. The composition of claim 3, characterized by a density that ranges 1.0-1.3 g\ml.

6. The composition of any one of claims 1-5, further comprising at least flavoring agent.

7. The composition of any one of claims 3-6, characterized by a texture similar or identical to that of a Swiss Miss™ pudding, as determined in an organoleptic assessment protocol.

8. A process of manufacturing the composition of any one of claims 1-7, the process comprising:

mixing said sesame paste with water to afford a diluted aqueous sesame paste solution; subjecting said solution to at least 3.5 heat treatment force units (minutes); and smoothing said solution at 70 °C.

9. The process of claim 8, further comprising, prior to said subjecting: heating said solution to about 50 °C;

homogenizing said solution at about 50 bar followed by homogenization at 180 bar; and heating said solution to about 85 °C.

10. The process of any one of claims 8-9, further comprising, subsequent to said smoothing, cooling the composition to about 8-10 °C, pouring the cooled composition into an ultra-clean sealable container, and sealing said container.