WO2020210194A1

WO2020210194A1 - Improved plant-protein based analog dairy compositions

Info

Publication number: WO2020210194A1
Application number: PCT/US2020/027001
Authority: WO
Inventors: Hanna Clune; Kathrin ASSMANN-KARG; Matthew Yurgec
Original assignee: Corn Products Development, Inc.
Priority date: 2019-04-08
Filing date: 2020-04-07
Publication date: 2020-10-15

Abstract

This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition. This specification also discloses methods of making a plant protein based analog dairy compositions that implements shear to a fermented base composition, and optionally cools the fermented base composition prior to shearing. The disclosed process allows for improved control over the viscosity and texture of an analog dairy composition.

Description

IMPROVED PLANT-PROTEIN BASED ANALOG DAIRY COMPOSITIONS

[0001] The present is a PCT International Application which claims the benefit of U.S. Provisional Application No. 62/830757, filed April 8, 2019, which is incorporated herein by reference in its entirety for all purposes. Disclosed herein are plant-protein based analog dairy compositions and more particularly fermented plant-protein based analog dairy compositions.

[0002] There is an interest in using plant protein to replace animal protein in various food compositions including, for example, dairy compositions. But, dairy protein and plant protein function differently. This must be accounted for when formulating or processing a plant-protein based analog dairy composition. This specification discloses plant-protein based analog dairy compositions including high protein content, plant-protein based analog dairy compositions and methods of manufacturing such compositions.

[0003] The various technologies and embodiments thereof disclosed in this specification can be better understood with reference to following illustrative figures, which are not intended to be limiting in any way.

BRIEF DESCRIPTION OF THE DRAWINGS

[0004] Figure 1 is a block chart depicting an illustrative method for making a plant-protein based high protein dairy analogy.

[0005] Figure 2 is a block chart depicting another illustrative method for making a plant- protein based high protein dairy analogy.

[0006] Figure 3 graphs the gel strength and viscosity of various plant-protein based analog dairy compositions made using different processes.

[0007] Figure 4 graphs the gel strength and viscosity of various plant-protein based analog dairy compositions using varying among of protein.

[0008] Figure 5 graphs the gel strength and viscosity of plant-protein based analog dairy compositions made using different processes.

[0009] The present technology pertains to plant-protein based analog dairy compositions and to methods of making such compositions, which for simplicity are referred to in this specification as analog dairy compositions. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes fermenting a base composition and shearing a fermented base composition to obtain an analog dairy composition. In any embodiment, a method for making an analog dairy composition, as described in this specification, further includes cooling a fermented base composition prior to shearing the fermented base composition. As disclosed in this specification, it has been observed that the viscosity of an analog dairy composition is affected by the amount of shear applied to a fermented base composition, and by the temperature of the base composition when it is sheared. As shown in this specification in non-limiting illustrative embodiments, cooling a fermented base composition before applying shear, results in a lower viscosity end-composition than if the base composition is not cooled before applying shear. As also shown in this specification in non-limiting illustrative embodiments, cooling a fermented base composition before applying shear, produces an analog dairy composition having essentially the same viscosity regardless of the amount of shear applied. For example, in any embodiment disclose in this specification, an analog dairy composition having 10% protein that was cooled before 1000 rpm of rotational shear was applied had a viscosity within about 15%, or viscosity within about 10% of an analog dairy composition having 10% protein that was sheared at 5,000 rpm (measured after storage at 4° C for one week). In any embodiment described in this specification, an analog dairy composition having at least 10% protein content (w/w) made by a process including cooling a fermented base composition below its fermentation temperature before applying a rotational shear has a viscosity of less than 200,000 cP, or less than 150,000. As further shown in non limiting illustrative embodiments, when an analog dairy compositions is sheared at fermentation temperature, its viscosity increases as shear increases. For example, in various illustrative embodiments described in this specification, an analog dairy composition having 10% protein content (w/w) made by shearing a fermented base composition at about the fermentation temperature had viscosity of about 277,000 cP, when sheared at 1000 rpm and viscosity of about 330,000 cP when sheared at 5000 rpm (measured after storage of one week at 4° C).

[0010] In any embodiment, an analog dairy composition, as described in this specification, has high protein content. In any embodiment, an analog dairy composition, as described in this specification, includes at least 10% plant protein by weight of the composition, or greater than 10% plant protein by weight of the composition, or more than 10% to about 20% or more than 10% to about 18%, or from about 11% to about 18% plant protein. In any embodiment, an analog dairy composition, as described in this specification, includes more than 10% to about 15%, or about from about 11% to about 15% plant protein. In any embodiment, an analog dairy composition, as described in this specification, includes from about 11% to about 13% protein by weight.

[0011] In any embodiment, an analog dairy composition, as described in this specification, includes plant protein from one or more plant sources. In any embodiment, an analog dairy composition, as described in this specification, includes plant protein from a single plant source. In any embodiment, an analog dairy composition, as described in this specification, includes plant protein derived from a pulse. In any embodiment a protein useful in any embodiment described in this specification is obtained from the seed of a plant in the family Leguminosae , for example, including but not limited, to fava bean, chick pea, field pea, and lentil. In any embodiment, an analog dairy composition, as described in this specification, includes a plant protein derived from a pea or pisum sativum.

[0012] Plant proteins may be provided to an analog composition in any form, including flours, protein concentrates, and protein isolates. In any embodiment, an analog dairy composition, as described in this specification, includes a pulse flour, a pulse protein concentrate, or a pulse protein isolate or mixtures thereof. Within this specification a pulse protein flour is a milled composition which includes essentially all components of an unmilled pulse in substantially identical ratio to each other as exists in the unmilled pulse. Within this specification a pulse protein concentrate is obtained from a pulse flour by removing a portion of pulse starch from a pulse flour. Pulse protein concentrates useful in the analog dairy compositions described in this specification may be obtained by any method known in the art, including but not limited to air classification, which separates the components of a pulse flour based on differences among their physical properties such as weight or density using air counter-currents. Pulse protein isolates have more protein by weight than pulse protein concentrates. Pulse protein isolates useful in the analog dairy compositions described in this specification may be obtained by any method known in the art for separating, from a pulse flour, substantially all pulse proteins from other components of a pulse flour. Illustrative methods for making a pulse protein isolate include, but are not limited to, isoelectric point separations, use of hydrocyclones, or combinations thereof. [0013] In any embodiment, an analog dairy composition as described in this specification, is made from a base composition which includes a pulse protein and a second solid ingredient dispersed in a non-dairy liquid phase (for simplicity referred to in this specification as a liquid or liquid phase). In any embodiment, a second solid ingredient may be a sweetener, or a hydrocolloid, or a gum, or starch, or a flour, or a mixture thereof.

[0014] In any embodiment, an analog dairy composition, as described in this specification includes, a hydrocolloid including but not limited to gums (e g. gum acacia, xanthan gum, gellan gum, guar gum, locust bean gum), agars, carrageenan, alginates, pectin (whether low-methoxy pectin, or high -m ethoxy pectin), konjac, psyllium, carboxy-m ethyl cellulose, and other cellulose derivatives (methoxy-cellulose, HPMC) and mixtures thereof. In any embodiment, an analog dairy composition, as described in this specification, includes agar. In any embodiment, an analog dairy composition, as described in this specification includes a low-methoxy pectin. In any embodiment, an analogy dairy composition, as described in this specification, includes a hydrocolloid to aid in suspending a plant protein in the analog dairy composition. In any embodiments, an analog dairy composition, as described in this specification, includes a hydrocolloid in an amount of about 0.1 to about 1.5% by weight of the composition, or about 0.3 to about 1.5% or about 0.5 to about 1% or about 0.7 to about 1.5%, or about 0.1 to about 1.1% or about 0.1 to about 0.9% or about 0.1 to about 0.7%. In any embodiment, an analog dairy composition, as described in this specification, includes about 0.7 to about 1.1% hydrocolloid. In any embodiment, an analog daily' composition, as described in this specification, includes about 0.7 to about 1.1% a low-methoxy pectin. In any embodiment, an analog dairy composition as described in this specification includes about 0.3 to about 0.7% hydrocolloid. In any embodiment, an analog dairy composition as described in this specification, includes about 0.3 to about 0.7% agar.

[0015] In any embodiment, an analog dairy composition, as disclosed in this specification, includes a starch or a flour, which may be from any source, including but not limited to com, waxy corn, tapioca, low amylose tapioca, potato, sago, pulse (including pea, lentil, chick pea, or fava bean) and mixtures thereof. In any embodiment, an analog dairy composition, as described in this specification, includes a native starch. In any embodiment, an analog daily' composition, as described in this specification, includes a modified starch including but not limited to crosslinked (e.g. using phosphate (STMP or POCI₃), or acetic anhydride), stabilized, (e.g. using hydroxypropylation, acetylation, OSA-modification), hydrolysis (e.g. using oxidation, acid or enzyme), thermal inhibition, heat-moisture treatment, gelatinization, and mixtures thereof. In any embodiment, an analog dairy composition, as disclosed in this specification, includes about 0.1 to about 5% starch by weight, or about 0.1% or about 4%, or about 0.1% to about 3% or about 0.1% to about 2%, or about 0.1 to about 1%. In any embodiment, an analog dairy composition, as in this specification, includes a low amylose tapioca starch or flour.

[0016] In any embodiment, an analog dairy composition, as disclosed in this specification, includes about 15 to about 25% solids, or about 15% to about 21% solids of about 15% to about 19% solids.

[0017] In any embodiment, an analog dairy composition, as disclosed in this specification, includes a liquid phase. In any embodiment, an analog dairy composition, as disclosed in this specification, includes about 75% to about 85% water or about 77% to about 83% water by weight. In any embodiment, an analog dairy composition, as disclosed in this specification, includes an edible oil, including for example, but not limited to sunflower oil, com oil, palm oil, coconut oil, safflower oil, canola oil, and vegetable oil. In any embodiment, an analog dairy composition, as disclosed in this specification, includes oil in an amount greater than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4%. In any embodiment, an analog dairy composition, as disclosed in this specification, includes water and oil.

[0018] In any embodiment an analog dairy composition, as described in this specification, includes any other ingredient commonly used in a dairy composition including sweeteners, flavors, colorants, fruit or vegetable purees, preservatives, emulsifiers, stabilizers, and mixture thereof.

[0019] In any embodiment disclosed in this specification, an analog dairy composition may be described as an analog yogurt because it may mimic (rheologically and organoleptically) a style of yogurt, including, for example, but not limited to, Greek style yogurts, shelf-stable yogurts, drinkable yogurt compositions, stirred yogurts, and fruit on the bottom yogurts. [0020] In any embodiment, an analog dairy composition, as disclosed in this specification, includes about 3.33% fat and about 10% protein (by weight of the composition). In any embodiment, an analog dairy composition, as disclosed in this specification, includes about 3.33% oil, about 0.50% starch, about 4.00% sucrose, about 0.05% agar, and about 12.50% pea protein isolate (by weight of the composition). In any embodiment, an analog dairy composition, as disclosed in this specification, includes about 79% water, and about 3.33% oil. In any embodiment, an analog dairy composition, as disclosed in this specification includes about 0.09% low methoxy-pectin.

[0021] The present technology pertains to methods of making an analog dairy composition. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes mixing a dry mix of ingredients. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes mixing dry plant protein and optionally a hydrocolloid and optionally a sweetener, and optionally a starch. In any embodiment, a method of making an analog dairy composition, as described in this specification includes mixing a dry mix of ingredients with a liquid to suspend the dry ingredients in the liquid. In any embodiment, a method of making an analog dairy composition as described in this specification, includes mixing a plant protein with a liquid to suspend the plant protein. Any equipment useful for mixing solids and liquids to form a suspension may be used as part of the described methods for making an analog dairy composition, including, for example, industrial and stand mixers, high shear mixers and blenders.

[0022] In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a mixture of liquid and plant protein. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a mixture of plant protein and liquid at a pressure of about

25 to about 250 bar, or about 400 to about 3000 psi (about 27 to about 200 bar). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a plant protein and a liquid at a pressure of about 400 to about 1000 psi (about 27 to about 68 bar) or at about 400 to about 800 psi (about 27 to about 55 bar). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a plant protein and a liquid at a pressure of at about 400 to about 500 psi (about 27 to about 34 bar). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a plant protein and a liquid at a pressure of about 700 to about 800 psi (about 48 to about 55 bar). In any embodiment, a method for making an analog dairy composition, as described in this specification, include homogenizing a plant protein and a liquid at a pressure of about 2000 to about 3000 psi (about 137 to about 200 bar), or about 2000 to about 2500 psi (about 137 to about 172 bar), or about 2000 to about 2200 psi (about 137 to about 151 bar).

[0023] In any embodiment, a method of making an analog dairy composition, as described in this specification, includes fermenting (or culturing) a mixture of plant protein and liquid. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes fermenting (or culturing) a homogenized mixture of plant protein and liquid. In any embodiment, a method of making an analog dairy composition, as described herein a base composition is fermented using standard dairy-yogurt cultures including, for example, but not limited to bacteria from the genus Lactobacillus (e.g. L. bulgaricus , L. acidophilus and L. bifidus), or from the genus Streptococcus (e.g. S thermophilus) or other lactic acid forming bacteria. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes incubating a mixture of plant protein, liquid, and bacterial culture for time and temperature sufficient for the bacterial cultures to produce lactic acid and reduce the pH of the base composition. Incubation temperature may vary depending on the bacterial culture used. In any embodiment, a fermentation step, as described in this specification is run at a temperature from 100° to 120° F (about 37° to about 48° C) or from about 105° to about 115° F (about 40° to about 46° C), or about 108° to about 112° F (about 42° to about 44° C). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes fermenting a homogenized mixture of plant protein and liquid from about 1 to about 10 hours, or from about 2 to about 8 hours, or from 4 to 6 hours, or from about 5 to about 6 hours. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes fermenting a mixture of plant protein and liquid for enough time for the pH of the mixture to reach about 4.0 to about 5.0 or about 4.2 to about 4.8 or about 4.4 to about 4.8. [0024] The disclosed technology pertains to modifications to common dairy-yogurt making processes to accommodate manufacture of high plant-protein based analog yogurts. A common, generalized process for making a dairy yogurt includes formulating a base material comprising dairy ingredients (in liquid or solid form) and optionally texturizers and stabilizers. The base material is homogenized to stabilize the suspension of solids within the liquid ingredients. The homogenized base material is then pasteurized and is then fermented. The fermented material is further processed at roughly fermentation temperature (which may vary but is usually above 40° C) by shearing the fermented material, commonly during a pumping process using, for example, a rotary vane pump. Commonly, the pumping process pushes the sheared, fermented base material (essentially the dairy yogurt) through a smoothing step, which often uses of a fine-mesh screen, but may include shearing to break lumps. The dairy yogurt is then cooled and conveyed to containers. It was observed, however, that when standard dairy yogurt processing techniques are applied to plant-protein based analog dairy compositions, especially as the protein content increases, the fermented analog dairy composition material becomes too thick to pump through the smoother, especially if it is cooled after smoothing but prior to conveying to containers. It was further observed that by cooling the fermented analog dairy composition material prior to pumping the material through a smoother, the viscosity of the material was substantially reduced, facilitating processing, and yielding a composition that is Theologically and organoleptically closer to a dairy yogurt composition.

[0025] With reference to Figure 1, in any embodiment a method of making an analog dairy composition, as described in this specification, includes a fermentation step (10) that ferments a base composition, a cooling step (11), that cools a fermented base composition, a shearing step (12) that shears a fermented base composition, using for example a shearing means having a rotational apparatus within a chamber capable of operating at a desired rpm. The resulting sheared, fermented base composition (the analog dairy composition), is optionally smoothed in smoothing step (13), using for example a fine mesh screen, and is conveyed to a storage container (14). With reference to Figure 3, an illustrative plant protein based analog yogurt having 10% protein that is not cooled prior to pumping has a viscosity approaching 250,000 cP, and a gel strength of about 160 g (gram -force). In contrast, an illustrative, plant-protein based analog yogurt having 10% protein that is cooled prior to pumping has a viscosity of less than 150,000 cP, and a gel strength of about 100 g (gram-force).

[0026] In any embodiment, a method of making an analog dairy composition, as described in this specification, includes cooling a fermented base composition, which includes a plant protein and a liquid. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes cooling a fermented mixture of plant protein and liquid from a fermenting temperature to a temperature less than about 100° or less than about 90° or less than about 80°, or less than about 70°, or less than about 60°, or less than about 50°, or to about 40° F (less than about 37°, or less than about 32°, or less than about 27°, or less than about 21°, or less than about 16°, or less than about 10°, or about 4° C). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes cooling a fermented mixture of plant protein and liquid from a fermenting temperature to a temperature of from about 40° to about 90°, or about 40° to about 80°, or about 40° to about 70° F (about 4° to about 32°, or about 4° to about 27°, or about 4° to about 21° C). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes cooling a fermented mixture of plant protein and liquid from the fermenting temperature to a temperature from about 40° to about 60° F (about 4° to about 16° C). embodiment, a method for making an analog dairy composition, as described in this specification, includes cooling a fermented mixture of plant protein and liquid from the fermenting temperature to a temperature from about 50° to about 60° F (about 10° to about 16° C)

[0027] In any embodiment, a method for making an analog dairy composition, as described in this specification, includes shearing a mixture of plant protein and liquid, for example by pumping the mixture using a rotary vane pump. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes shearing a fermented mixture of plant protein and liquid. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes shearing a cooled, fermented mixture of plant protein and liquid. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes shearing a mixture of plant protein and liquid using a rotary vane pump spinning at from about 500 to about 6000 rpm, or from about 500 to about 5000 rpm, or from about 1000 to about 5000 rpm. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes shearing a mixture of plant protein and liquid using a rotary vane pump spinning at from about 1000 to about 2000 rpm. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes shearing a mixture of plant protein and liquid using a rotary vane pump spinning at from about 2500 to about 3500 rpm. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes shearing a mixture of plant protein and liquid using a rotary vane pump spinning at from about 4500 to about 5500 rpm.

[0028] In any embodiment, a method of making an analog dairy composition, as described in this specification, is a method of making an analog yogurt (an analog dairy composition intended to mimic the rheological and organoleptic texture of a dairy yogurt). In any embodiment a method of making an analog yogurt, as described in this specification, includes mixing a liquid ingredient and a plant protein (optionally a pea protein) to form a base composition, fermenting the base composition to form an analog yogurt, cooling the analog yogurt, applying a shear to the cooled analog yogurt to convey the analog yogurt to a container.

[0029] In any embodiment described in this specification, the present technology pertains to methods of reducing the viscosity and gel strength of high protein content plant-protein based analog dairy composition so that they better mimic the viscosity and gel strength of dairy yogurt. In any embodiment, an analog dairy composition, is made by a process including a step of cooling a fermented mixture of plant protein and liquid has a viscosity that is at least about 10% less than an analog dairy composition made in a process that does not include step of cooling a fermented mixture of plant protein and liquid, or at least about 20%, or at least about 30% less, or at least about 40% less, or up to about 50% less. In any embodiment, an analog dairy composition including at least about 10% protein (by weight) and made by a process including a step of cooling a fermented mixture including a plant protein and a liquid has a viscosity that is at least about 10% less than an analog dairy composition including at least about 10% plant protein (by weight) and made in a process that does not include step of cooling a fermented mixture including a plant protein and a liquid, or at least about 20%, or at least about 30% less, or at least about 40% less, or up to about 50% less. In any embodiment, an analog dairy composition including at least about 10% protein (by weight) and made by a process including a step of cooling a fermented mixture including a plant protein and a liquid has a viscosity between 35% and 45% of the viscosity of an analog dairy composition including at least about 10% plant protein (by weight) and made in a process that does not include step of cooling a fermented mixture including a plant protein and a liquid.

[0030] In any embodiment, an analog dairy composition, as made by a process including a step of cooling a fermented mixture including a plant protein and a liquid has a viscosity comparable to an analog dairy composition having a protein content of less than 10% plant protein by weight, or less than 9% or about 8%.

[0031] In any embodiment, an analog dairy composition, or analog dairy composition, as described in this specification, has a viscosity that is about the same regardless of the amount of shear applied to the fermented base composition.

[0032] In alternate embodiments this specification discloses methods for increasing the viscosity of an analog dairy composition. In any embodiment, an analog dairy composition, as described in this specification, has a viscosity of at least about 250,000 cP after one week’s storage at 4° C, or at least about 275,000 cP, or at least about 300,000 cP, or at least about 350,000 cP, or at least about 400,000 cP. In any embodiment, an analog dairy composition, as described in this specification, has a viscosity of from about 250,000 cP to about 400,000 cP after one week’s storage at 4° C. In any embodiment, an analog dairy composition, as described in this specification, has a viscosity of from about 300,000 cP to about 400,000 cP after one week’s storage at 4° C.

[0033] In any embodiment an analog dairy composition, as described in this specification, has a gel strength after one week’s storage at 4° C of greater than about 200 g (gram force), or greater than about 225 g, or greater than about 250 g, or greater than about 275 g, or greater than about 300 g, or greater than about 400 g. In any embodiment, an analog dairy composition, as described in this specification, is has a gel strength after one week’s storage at 4° C of from about 200 to about 400 g (gram-force), or about 300 to about 400 g. In any embodiment, an analog dairy composition, as described in this specification, is has a gel strength after one week’s storage at 4° C of from about 200 g (gram force) to about 250 g.

[0034] In any embodiment an analog dairy composition is made by a process that includes shearing a fermented base composition at about the fermentation temperature to increase the base composition’s viscosity. With reference to Figure 2, various embodiments of a method for making an analog dairy composition includes a fermentation step 20, which ferments a base composition, a shearing step 21 that applies shear to the fermented composition by, for example, pumping the fermented base composition using a rotary vane pump spinning at least about 1,000 rpm, and an optional smoothing step 22 which smooths a fermented base composition, for example using a fine mesh screen, smoothing step 22 may further include shearing the material including a part of pumping smoothed, fermented base composition (which may also called an analog dairy composition) into containers 23.

[0035] In any embodiment, a method of making an analog dairy composition, as described in this specification, includes shearing a fermented base composition including a plant protein using a rotary vane pump spinning at an rpm of at least about 1,000 rpm, or at least about 3,000 rpm, or at least about 5,000 rpm. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes shearing a fermented base composition comprising a plant protein using a rotary vane pump spinning at an rpm of from 1,000 to about 10,000 rpm, or about 1,000 to about 7,500 rpm, or from about 1,000 to about 5,000 rpm. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes shearing a fermented base composition comprising a plant protein using a rotary vane pump spinning at an rpm of from about 3,000 to about 10,000 rpm, or about 5,000 to about 10,000 rpm.

[0036] In any embodiment of a method to make an analog dairy composition, as described in this specification, includes shearing a fermented base composition using any means suitable for shearing a viscous edible composition. In any embodiment described in this specification, a fermented base composition is sheared using one or more shearing devices. In any embodiment described in this specification, a shearing step is carried out during a pumping step that conveys a fermented base composition from a fermentation container (a container that retains a base composition during a fermentation step), directly, or indirectly through other steps, to a final storage container. In any embodiment described in this specification, the shear may be part of a smoothing process, wherein the shear additionally smooths the fermented base composition in a process that may be characterized as homogenization, or emulsification, or some other process useful in smoothing a fermented base material. In any embodiment a shearing step may be any combination of smoothing and pumping applied to a fermented base material. In any embodiment described in this specification, a shearing step includes use of rotary vane pump, or rotary vane-like pump, an emulsifier, a homogenizer, or combination thereof. In any embodiment described in this specification, a rotary vane pump is a positive-displacement pump that includes ones or more vanes mounted to a rotor that rotates inside a cavity. An illustrative, non-limiting, rotary vane pump useful for carrying out the methods described in this specification is a MOUVEX^® Blackmer Pump SLC 1-2-3 available from MOUVEX^®, Auxerre, France. In any embodiment described in this specification, a fermented base material is sheared using a homogenization and/or emulsification means comprising a rotor and a stator in a chamber and that can operate at high rotational speeds. A non-limiting, illustrative example is a Quadro Ytron^® Z Emulsifier, available from Quadro, Waterloo, Ontario Canada.

[0037] The recitation of various embodiments and aspects of the technology are illustrative and are not limiting. Other embodiments and aspects of the technology that are not specifically recited in this specification would be within the skill of one of ordinary skill in the art, and as such are encompassed by the scope of the claims either literally or by equivalence at least by reason of the following.

[0038] Use of “analog dairy composition” in this specification means a food composition intended to replace a common dairy composition including, for example, but not limited to yogurt or cheese and that is either a vegan food composition or is a food composition that includes no animal derived proteins, animal derived fats, and no animal derived hydrocolloids like gelatin. Analog dairy compositions made by a process including cooling a fermented based composition prior to applying shear to the fermented base composition may be referred to in this specification as analog yogurts because it has been observed that the viscosity profile of such analog dairy products approaches the rheological and organoleptic properties of a dairy yogurt.

[0039] Use of“low amylose” in this specification to describe a starch or flour means a starch or flour obtained from a plant source naturally having less than about 5% amylose, or less than 3% or essentially 0% amylose content by weight of the starch.

[0040] Use of“base composition” in this specification means a mixture of ingredients that form the base of an analog dairy composition and includes at least a mixture of a plant protein and a liquid. The base composition may further be described as a homogenized base composition, a pasteurized base composition, a fermented base composition, a sheared base composition, or sheared, fermented base composition, or some other combination of the foregoing terms. A base composition may exist in any mixed form, including for example, but not limited to, mixtures, solutions, suspensions, dispersions, sols, and colloidal suspension.

[0041] Use of “test composition” in this specification means an analog dairy composition formulated to have 10% protein content (w/w) using the following formula: 3.33% (w/w) sunflower oil, 0.50% (w/w) low amylose tapioca, 79.62% (w/w) water, 4% (w/w)sugar, 0.05% (w/w) low-methoxy pectin, 12.50% (w/w) pea protein isolate.

[0042] Use of“sheared, fermented base composition” is interchangeable with“analog dairy composition.”

[0043] Use of“about” to modify a number in this specification is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

[0044] Recitation of the indefinite article“a” or the definite article“the” in this specification is meant to mean one or more unless the context clearly dictates otherwise.

[0045] While certain embodiments have been illustrated and described, a person with ordinary skill in the art, after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology including the addition of chemical or resins to alter the functionality of the corrugating adhesive. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0046] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0047] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.

[0048] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein.

[0049] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as“up to,”“at least,” “greater than,”“less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0050] All publications, patent applications, issued patents, and other documents (for example, journals, articles and/or textbooks) referred to in this specification are herein incorporated by reference as if each individual publication, patent application, issued patent, or other document was specifically and individually indicated to be incorporated by reference in its entirety. Definitions that are contained in text incorporated by reference are excluded to the extent that they contradict definitions in this disclosure.

[0051] The technology is further described in the following aspects, which are intended to be illustrative, and are not intended to limit the full scope of the claims and their equivalents.

[0052] In first aspect, the technology pertains to an analog dairy composition comprising: a fermented plant protein in an amount least greater than 10%, or from greater than 10% to about 20%, or more than 10% to about 18%, or from about 11% to about 18% plant protein, for from more than 10% to about 15%, or from about 11% to about 15% or from about 11% to about 13% by weight of the composition, and optionally wherein the plant protein is a pea protein.

[0053] In a second aspect, the technology pertains to the analog dairy composition of the first aspect further comprising a hydrocolloid in an amount of from about 0.1 to about 1.5%, or about 0.3 to about 1.5%, or about 0.5 to about 1%, or about 0.7 to about 1.5%, or about 0.1 to about 1.1%, or about 0.1 to about 0.9%, or about 0.1 to about 0.7%, from about 0.7 to about 1.1%, or from about 0.3 to about 0.7% (by weight of the composition), and optionally wherein the hydrocolloid is selected from the group consisting of gum, pectin, low methoxy pectin, agar and mixtures thereof.

[0054] In a third aspect, the technology pertains to the analog dairy composition of the first or second aspects wherein the analog dairy composition further comprises a starch or flour in an amount of from about 0.1 to about 5% starch by weight, or about 0.1% or about 4%, or about 0.1% to about 3% or about 0.1% to about 2%, or about 0.1 to about 1% by weight of the composition, and optionally wherein the starch or flour is from a source selected from the group consisting of com, rice, tapioca, potato, legume, pea, including low amylose variants of such sources and mixture of starch from the sources.

[0055] In a fourth aspect, the technology pertains to the analog dairy composition of any one of the first through third aspects wherein the analog dairy composition has solids content of from about 15 to about 25% solids, or about 15% to about 21% solids of about 15% to about 19% solids by weight of the composition.

[0056] In a fifth aspect, the technology pertains to the analog dairy composition of any one of the first through fourth aspects wherein the analog dairy composition comprises an oil in an amount of from more than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4% by weight of the composition, and optionally wherein the oil is sunflower oil.

[0057] In a sixth aspect, the technology pertains to the analog dairy composition of any one of the first through fifth aspects being an analog yogurt that has been fermented with lactic acid bacteria cultures.

[0058] In a seventh aspect, the technology pertains to the analog dairy composition of any one of the first through sixth aspects wherein the composition has protein content of greater than 10% (by weight of the composition), wherein the composition is made by a process including applying a rotational shear to a fermented base composition cooled to a temperature of from about 10° to about 15° C , wherein a test composition made in the process and sheared at about 1,000 rpm has a viscosity within 15% , or within 10% of the viscosity of the test composition made in the process and sheared at about 5,000 rpm, and wherein the viscosity of the test compositions is measured after 1 week of storage at 4° C.

[0059] In an eighth aspect, the technology pertains to the analog dairy composition of any one of the first through seventh aspects wherein the composition has protein content of greater than 10% (by weight of the composition), wherein the composition is made by a process including applying to a fermented base composition, which was fermented at a fermentation temperature, a rotational shear a temperature about equal to the fermentation temperature, wherein a test composition made in a process including applying a rotational shear of about 5,000 rpm has viscosity at least about 50% more than the test composition made in a process including applying a rotation shear of about 1,000 rpm, and wherein viscosity of the test composition is measured after storage at 4° C for one week.

[0060] In a ninth aspect, the technology pertains to the analog dairy composition of any one of the first through eighth aspects having a viscosity of less than 200,000 cP after one week’s storage at 4° C, or a viscosity of greater than 250,000 cP after one week’s storage at 4° C.

[0061] In a tenth aspect, the technology pertains to a method of making a plant protein based analog dairy composition comprising: (i) fermenting a base composition to obtain a fermented base composition, (ii) optionally cooling the fermented base composition, and (iii) shearing the fermented base composition to obtain the analog dairy composition; wherein the base composition includes a plant protein in an amount of greater than 10%, or from greater than 10% to about 20%, or more than 10% to about 18%, or from about 11% to about 18% plant protein, for from more than 10% to about 15%, or from about 11% to about 15% or from about 11% to about 13% by weight of the composition, and optionally wherein the plant protein is a pea protein.

[0062] In an eleventh aspect, the technology pertains to the method of the tenth aspect wherein the base composition further comprises a hydrocolloid in an amount of from about 0.1 to about 1.5%, or about 0.3 to about 1.5%, or about 0.5 to about 1%, or about 0.7 to about 1.5%, or about 0.1 to about 1.1%, or about 0.1 to about 0.9%, or about 0.1 to about 0.7%, from about 0.7 to about 1.1%, or from about 0.3 to about 0.7% (by weight of the composition (by weight of the composition), and optionally wherein the hydrocolloid selected from the group consisting of gum, pectin, low methoxy pectin, agar and mixtures thereof.

[0063] In a twelfth aspect, the technology pertains to the method of the tenth or eleventh aspects wherein the base composition further comprises a starch or flour in an amount of from about 0.1% to about 5% starch by weight, or about 0.1% or about 4%, or about 0.1% to about 3% or about 0.1% to about 2%, or about 0.1 to about 1% by weight of the composition by weight of the composition, and optionally wherein the starch or flour is a low amylose tapioca starch or flour. [0064] In a thirteenth aspect, the technology pertains to the method of any one of the tenth to twelfth aspects wherein the base composition has solids content of from about 15 to about 25% solids, or about 15% to about 21% solids of about 15% to about 19% by weight of the composition.

[0065] In a fourteenth aspect, the technology pertains to the method of any one of the tenth to thirteenth aspects wherein the base composition comprises an oil in an amount of from more than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4% by weight of the composition, and optionally wherein the oil is sunflower oil.

[0066] In a fifteenth aspect, the technology pertains to the method of any one of the tenth to fourteenth aspects further comprising obtaining a base composition by mixing a plant protein and a liquid to form the base composition, and optionally wherein the plant protein and liquid are mixed at a homogenization pressure of from about 25 to about 250 bar, or about 27 to about 200 bar, or about 27 to about 68 bar, or about 27 to about 55 bar, or about 27 to about 34 bar, or about 48 to about 55 bar, or about 137 to about 200 bar, or about 137 to about 172 bar, or about 137 to about 151 bar.

[0067] In a sixteenth aspect, the technology pertains to the method of any one of the tenth to fifteenth aspects, wherein the base composition is fermented at a temperature of from about 37° to about 48° C using a lactic acid forming bacteria.

[0068] In a seventeenth aspect, the technology pertains to the method of any one of the tenth to sixteenth aspects wherein the fermented base composition is cooled to a temperature less than about 37° C, or to a temperature from about 4° to about 21° C.

[0069] In an eighteenth aspect, the technology pertains to the method of any one of the tenth to seventeenth aspects wherein the fermented base composition is sheared using a rotation shear of from about 1,000 to about 10,000 rpm, or about 1,000 to about 7,500 rpm, or from about 1,000 to about 5,000 rpm, or about 3,000 to about 10,000 rpm, or about 5,000 to about 10,000 rpm.

[0070] In a nineteenth aspect, the technology pertains to the method of any one of the tenth to eighteenth aspects wherein the fermented base composition is sheared at about the fermentation, or at a temperature of from about 37° to about 48° C. [0071] The technology is further described by the following examples, which are intended to be illustrative and are not intended to limit the full scope of the claims or their equivalents.

EXAMPLE 1 - TESTING METHODS

[0072] Testing methods used in this specification are described in this Example 1.

EXAMPLE la - VISCOSITY MEASUREMENTS:

[0073] Viscosity was measured Brookfield machine set up as follows: Spindle: T-bar D, Speed: 10 rpm, Time: 30 Seconds, Multipoint averaging set to 2 seconds with Heliopath on. Samples were cooled and measured after cooling and were measured as close to refrigeration temperature (about 4° C) as possible. At least 2 measurements were performed and averaged. Measure over shelf life at 1 week following processing.

EXAMPLE lb - GEL STRENGTH

[0074] Gel strength was measured using TAXT2 using 3.2” x 1” diameter acrylic probe. The probe was pressed into the plant protein composition at 0.2 mm/s to a depth of 15 mm, and at 15 mm, probe is held for 200 seconds and the probe was then released from the plant composition at 2 mm/s rate. The Peak force experienced (defined as gel strength) during compression is measured at 1 week after processing at temperatures as close to refrigeration temperature (about 4° C) as possible. Measurements are reported gram-force (g).

EXAMPLE 2 - METHODS OF MAKING ANALOG DAIRY COMPOSITIONS

[0075] All samples were made using the same process through fermentation. Following fermentation two methods for facilitating post fermentation processing of the fermented based compound were evaluated. In one, the fermented base composition was pumped, using shear, through a smoothing step and directly into containers to cool. In the other a fermented base composition was cooled before pumping (using shear) through a smoothing step and into containers.

[0076] The process of making an analog dairy composition was as follows. A base composition was made by mixing all ingredients in multiples steps to completely disperse solids within the liquids prior to homogenizing and pasteurizing the base composition. All ingredients were first mixed in a Likwifier blender and mixed for about 15 minutes at 500 rpm, and then were transferred to a Micro Thermics 2S-25 mixing tank. [0077] The base composition was homogenized in a Micro Thermics 25 HVH-W machine (Micro Thermics, Inc., Raleigh, NC) at 144°F(62°C) at both 2175 and 435 psi (150/30 bar). The base composition was then pasteurized at 203 °F (95 °C) (unit was set to 208 °F/ 98 °C), holding for 6 minutes. The homogenized, pasteurized base composition was then cooled to fermentation temperature (110 °F +/- 2° (about 43 °C)) and inoculated with 0.2% diluted CHR HANSEN Yo- Fast 16 culture (50 grams of culture + 450 grams of warm mix taken from Micro Thermics for a 1 : 10 dilution). The base composition was fermented for about 5 to 6 hours at 110 °F/ 43 °C until it reached a target pH of about 4.6 to 4.7.

[0078] In samples that were cooled prior shearing and smoothing, the fermented base composition was cooled using a Hobart A200 mixer (HOBART GmbH, Offenburg, Germany) with a glycol -coolant jacketed bowl, mixing with a fork attachment at speed 1. The fermented base composition was cooled to between 50° F (about 10° C) and 60° F (about 15° C).

[0079] Following the optional cooling step, fermented base composition samples were sheared using a rotary vane pump (either at cooled temperature or at about fermentation temperature depending on the sample) using a MOUVEX^® Blackmer Pump SLC 1-2-3 (MOUVEX, Auxerre, France) set to 1600 rpm and were smoothed using a Quadro Ytron^® Z Emulsifier (Quadro, Waterloo, Ontario Canada) set to 1000, 3000 or 5000 rpm and a #60 mesh screen.

[0080] Samples were collected in appropriate containers and placed immediately in the refrigerator to cool (or further cool) the composition to about 4° C.

EXAMPLE 3 - 10% PROTEIN ANALOG DAIRY COMPOSITION USING LM-PECTIN WITH AND WITHOUT A COOLING STEP

[0081] Analog dairy compositions as reported in this Example 3 were made using the following Formula 1 as reported in Table 1 below.

Table 1

Analog Dairy Composition Formula 1

[0082] Samples were sheared by pumping with a rotary vane pump set to 1000 rpm into containers at about fermentation temperature or were cooled prior to pumping from the fermentation step. With reference to Figure 3, samples that were cooled after the fermentation step but prior to pumping had viscosity of 144,500 cP and gel strength of 96.768 g. Samples that were not cooled following fermentation but instead were cooled in containers after smoothing had a viscosity of 236,750 cP and gel strength of 165.334 g. Measurements were taken after one week’s storage at 4° C.

EXAMPLE 4 - ANALOG DAIRY COMPOSITIONS (VARIOUS PROTEIN CONTENT; WITH AND WITHOUT COOLING STEP)

[0083] Analog dairy compositions having 8%, 10%, and 11% protein content by weight were analyzed. Analog dairy compositions having 10% protein content were made using Formula 1. Samples were pumped at 1000 rpm. The 8% and 11% analogs were made using formulations based on Formula 1 but increasing or decreasing the relative water content to make a formulation having weight of 10,000 g. Analog dairy compositions were measured at about 4° C after 1 week’s storage for viscosity and gel strength. Samples having 8% protein were made without a cooling step following fermentation, but prior to pumping. Samples having 11% protein were made with a cooling step following fermentation, but prior to pumping. Comparative samples using 10% protein were made with and without a cooling step. The viscosity and gel strength of the samples is reported in Table 2 and in Figure 4. Measurements were taken after one week’s storage at 4° C.

Table 2

Viscosity and Gel Strength at

Different Protein Levels With or Without a Cooling Step

EXAMPLE 5 - 10% PROTEIN ANALOG DAIRY COMPOSITIONS USING AGAR WITH AND WITHOUT A COOLING STEP

[0084] Analog dairy composition Formula 2 is reported in Table 3 and substitutes agar for LM-pectin.

Table 3

Analog Dairy Composition Formula 2

[0085] Analog dairy compositions having 10% protein and agar were made with and without a cooling step and were measured for viscosity and gel strength after 1 week’s storage at 4° C. With reference to Figure 5 analog dairy compositions made with a cooling step had viscosity of 182,000 cP and a gel strength of 117.599 (g), and analog dairy compositions made without a cooling step had viscosity of 277,000 cP and gel strength of 191.362 (g). Measurements were made after one week’s storage at 4° C.

EXAMPLE 6 - 10% PROTEIN ANALOG DAIRY COMPOSITIONS USING AGAR MADE WITH AND WITHOUT A COOLING STEP AND PUMPED AT VARIOUS SHEAR (rpm)

[0086] Analog dairy compositions having 10% plant protein using agar were made with and without a cooling step. Each sample was pumped using shear of 1000, 3000, or 5000 rpm.

Samples were made and measured for viscosity and gel strength after 1 week’s and 3 weeks’ storage at 4° C. The results are reported in Table 4.

Table 4

Viscosity and Gel Strength Made at

With and Without a Cooling Step at Different Shear

Claims

CLAIMS What is claimed is:

1. An analog dairy composition comprising: a fermented plant protein in an amount least

greater than 10%, or from greater than 10% to about 20%, or more than 10% to about 18%, or from about 11% to about 18% plant protein, for from more than 10% to about 15%, or from about 11% to about 15% or from about 11% to about 13% by weight of the composition, and optionally wherein the plant protein is a pea protein.

2. The analog dairy composition of claim 1 further comprising a hydrocolloid in an amount of from about 0.1 to about 1.5%, or about 0.3 to about 1.5%, or about 0.5 to about 1%, or about 0.7 to about 1.5%, or about 0.1 to about 1.1%, or about 0.1 to about 0.9%, or about 0.1 to about 0.7%, from about 0.7 to about 1.1%, or from about 0.3 to about 0.7% (by weight of the composition), and optionally wherein the hydrocolloid is selected from the group consisting of gum, pectin, low methoxy pectin, agar and mixtures thereof.

3. The analog dairy composition of either claims 1 or 2 wherein the analog dairy composition further comprises a starch or flour in an amount of from about 0.1 to about 5% starch by weight, or about 0.1% or about 4%, or about 0.1% to about 3% or about 0.1% to about 2%, or about 0.1 to about 1% by weight of the composition, and optionally wherein the starch or flour is from a source selected from the group consisting of com, rice, tapioca, potato, legume, pea, including low amylose variants of such sources and mixture of starch from the sources.

4. The analog dairy composition of any one of claims 1 to 3 wherein the analog dairy

composition has solids content of from about 15 to about 25% solids, or about 15% to about 21% solids of about 15% to about 19% solids by weight of the composition.

5. The analog dairy composition of any one of claims 1 to 4 wherein the analog dairy

composition comprises an oil in an amount of from more than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4% by weight of the composition, and optionally wherein the oil is sunflower oil.

6. The analog dairy composition of any one of claims 1 to 5 being an analog yogurt that has been fermented with lactic acid bacteria cultures.

7. The analog dairy composition of any one of claims 1 to 6 wherein the composition has

protein content of greater than 10% (by weight of the composition), wherein the composition is made by a process including applying a rotational shear to a fermented base composition cooled to a temperature of from about 10° to about 15° C , wherein a test composition made in the process and sheared at about 1,000 rpm has a viscosity within 15% , or within 10% of the viscosity of the test composition made in the process and sheared at about 5,000 rpm, and wherein the viscosity of the test compositions is measured after 1 week of storage at 4° C.

8. The analog dairy composition of any one of claims 1 to 7 wherein the composition has

protein content of greater than 10% (by weight of the composition), wherein the composition is made by a process including applying to a fermented base composition, which was fermented at a fermentation temperature, a rotational shear a temperature about equal to the fermentation temperature, wherein a test composition made in a process including applying a rotational shear of about 5,000 rpm has viscosity at least about 50% more than the test composition made in a process including applying a rotation shear of about 1,000 rpm, and wherein viscosity of the test composition is measured after storage at 4° C for one week.

9. The analog dairy composition of any one of claims 1 to 8 having a viscosity of less than 200,000 cP after one week’s storage at 4° C, or a viscosity of greater than 250,000 cP after one week’s storage at 4° C.

10. A method of making a plant protein based analog dairy composition comprising: (i)

fermenting a base composition to obtain a fermented base composition, (ii) optionally cooling the fermented base composition, and (iii) shearing the fermented base composition to obtain the analog dairy composition; wherein the base composition includes a plant protein in an amount of greater than 10%, or from greater than 10% to about 20%, or more than 10% to about 18%, or from about 11% to about 18% plant protein, for from more than 10% to about 15%, or from about 11% to about 15% or from about 11% to about 13% by weight of the composition, and optionally wherein the plant protein is a pea protein.

11. The method of claim 10 wherein the base composition further comprises a hydrocolloid in an amount of from about 0.1 to about 1.5%, or about 0.3 to about 1.5%, or about 0.5 to about 1%, or about 0.7 to about 1.5%, or about 0.1 to about 1.1%, or about 0.1 to about 0.9%, or about 0.1 to about 0.7%, from about 0.7 to about 1.1%, or from about 0.3 to about 0.7% (by weight of the composition (by weight of the composition), and optionally wherein the hydrocolloid selected from the group consisting of gum, pectin, low methoxy pectin, agar and mixtures thereof.

12. The method of claim 10 or 11 wherein the base composition further comprises a starch or flour in an amount of from about 0.1% to about 5% starch by weight, or about 0.1% or about 4%, or about 0.1% to about 3% or about 0.1% to about 2%, or about 0.1 to about 1% by weight of the composition by weight of the composition, and optionally wherein the starch or flour is a low amylose tapioca starch or flour.

13. The method of any one of claims 10 to 12 wherein the base composition has solids content of from about 15 to about 25% solids, or about 15% to about 21% solids of about 15% to about 19% by weight of the composition.

14. The method of any one of claims 10 to 13 wherein the base composition comprises an oil in an amount of from more than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4% by weight of the composition, and optionally wherein the oil is sunflower oil.

15. The method of any one of claims 10 to 14 further comprising obtaining a base composition by mixing a plant protein and a liquid to form the base composition, and optionally wherein the plant protein and liquid are mixed at a homogenization pressure of from about 25 to about 250 bar, or about 27 to about 200 bar, or about 27 to about 68 bar, or about 27 to about 55 bar, or about 27 to about 34 bar, or about 48 to about 55 bar, or about 137 to about 200 bar, or about 137 to about 172 bar, or about 137 to about 151 bar.

16. The method of any one of claims 10 to 15 wherein the base composition is fermented at a temperature of from about 37° to about 48° C using a lactic acid forming bacteria.

17. The method of any one of claims 10 to 16 wherein the fermented base composition is cooled to a temperature less than about 37° C, or to a temperature from about 4° to about 21° C.

18. The method of any one of claims 10 to 17 wherein the fermented base composition is sheared using a rotation shear of from about 1,000 to about 10,000 rpm, or about 1,000 to about 7,500 rpm, or from about 1,000 to about 5,000 rpm, or about 3,000 to about 10,000 rpm, or about 5,000 to about 10,000 rpm.

19. The method of any one of claims 10 to 18 wherein the fermented base composition is sheared at about the fermentation, or at a temperature of from about 37° to about 48° C.