WO2022084504A1 - Procédés de préparation d'un analogue de produit laitier fermenté à base de végétaux ayant des propriétés optiques améliorées - Google Patents

Procédés de préparation d'un analogue de produit laitier fermenté à base de végétaux ayant des propriétés optiques améliorées Download PDF

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Publication number
WO2022084504A1
WO2022084504A1 PCT/EP2021/079336 EP2021079336W WO2022084504A1 WO 2022084504 A1 WO2022084504 A1 WO 2022084504A1 EP 2021079336 W EP2021079336 W EP 2021079336W WO 2022084504 A1 WO2022084504 A1 WO 2022084504A1
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Prior art keywords
plant
oil
dairy product
fermented dairy
ranging
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PCT/EP2021/079336
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English (en)
Inventor
Anne ROHART
Jean-François Chevalier
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Société des Produits Nestlé S.A.
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Filing date
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Application filed by Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Priority to MX2023003637A priority Critical patent/MX2023003637A/es
Priority to EP21793960.2A priority patent/EP4231836A1/fr
Priority to BR112023005479A priority patent/BR112023005479A2/pt
Publication of WO2022084504A1 publication Critical patent/WO2022084504A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Definitions

  • the present invention relates plant-based fermented dairy product analogues. Especially, the present invention relates to a process for preparing a plant-based fermented dairy product analogue having improved optical properties, especially an improved lightness/whiteness.
  • the key drivers for consumers in non-dairy products are nutritional aspects and sensory experience. To ensure consumers' preferences, it is key to provide good flavours, but also to have the desired visual aspect.
  • WO2017120597 Al relates to a method for obtaining a yield of refined protein component from a non-animal natural and/or modified non-animal natural source. Especially, this method enables to obtain a color-neutral refined protein component having an L* value of at least 70 and occurs before the color-neutral refined protein component is processed into a food product.
  • the color-neutral refined protein component may be used to produce a yogurt analogue.
  • the plant protein preparations available on the market are not necessarily color-neutral.
  • the prior-art method requires a complex pre-treatment of the plant protein preparations, including for example several washing steps, to obtain a color-neutral refined protein. Such a pre-treatment is complex and impractical to implement at an industrial scale.
  • the object of the present invention is to improve the state of the art, and in particular to provide a process that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.
  • the invention relates to a process for preparing a plantbased fermented dairy product analogue which comprises the step of:
  • the at least one hydrophilic liquid is water, plant-based milk alternative, plant-based cream alternative or a combination thereof.
  • the plant-based liquid solution has a plant protein content ranging from 0.5wt% to 8wt%.
  • the at least one non color-neutral plant protein preparation is a pulse protein preparation, preferably a pea protein preparation, a fava bean protein preparation or a mixture thereof.
  • the amount of fermentable sugar in the plant-based liquid solution ranges from lwt% to 12.5wt%.
  • the plant-based liquid emulsion comprises a plant fat content ranging from 3.5wt% to 12wt%.
  • the at least one edible plant fat component is at least one edible plant oil. More preferably, the at least one edible plant oil is selected from the group consisting of almond oil, argan oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp seed oil, macadamia nut oil, oat bran oil, olive oil, palm oil, peanut oil, pistachio oil, rapeseed oil, rice bran oil, soybean oil, sesame oil, sunflower seed oil, walnut oil and mixtures thereof.
  • the process does not comprise any step consisting of the addition of at least one added texturizing ingredient.
  • the invention also relates to a plant-based fermented dairy product analogue obtainable by the above-mentioned process which: - is entirely free from any dairy components,
  • - has a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6,
  • - has a color defined by an L* value of at least +80, and which comprises a plant protein content ranging from 0.5wt% to 8wt%, a plant fat content ranging from 3.5wt% to 12wt% and a fermentable sugar content ranging from lwt% to 12.5wt%.
  • the plant-based fermented dairy product analogue is a plant-based yogurt analogue.
  • the plant-based fermented dairy product analogue has a firmness of at least 0.8N at 8°C, preferably ranging from 0.8N to 4N at 8°C, measured by means of a texturometer with a 30 mm diameter cylindrical flat probe penetrating at a crosshead speed of 0.5 mm.s-1 and to a depth of 30 mm.
  • the plant-based fermented dairy product analogue comprises at least one non-dairy starter culture.
  • the plant-based fermented dairy product analogue is substantially free from any added texturizing ingredients.
  • the plant-based fermented dairy product analogue is shelf-stable over at least 30 days at a temperature ranging from 3°C to 8°C.
  • Figure 1 shows photos of the visual aspect of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil before homogenization (nH) or after homogenization at 50, 200 or 600 bars (H) and before heat-treatment (nHT) or after heat-treatment at 90°C for 3 min (HT). It also shows the visual aspect of the corresponding plant-based stirred spoonable yogurt analogues.
  • non-fermented pea protein emulsions i.e. plant-based liquid emulsions
  • sugar i.e. sucrose
  • Figure 2 is a graph showing the L* values of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil before homogenization (nH) or after homogenization at 200 bars (H200 bars) and before heat-treatment (nHT) or after heat-treatment at 90°C for 3 min (HT).
  • Figure 3 comprises graphs showing the effect of plant fat content, homogenization pressure and presence of fermentation on the L* value of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e.
  • sucrose sucrose
  • sunflower seed oil after homogenization at 50, 200 or 600 bars after heattreatment at 90°C for 3 min (HT). They also show the effect of plant fat content, homogenization pressure and presence of fermentation on the L* value of plant-based stirred spoonable yogurt analogues obtained after fermentation of the pea protein emulsions (i.e. plant-based liquid emulsions).
  • Figure 4 comprises graphs showing the combined effects of plant fat content, homogenization pressure and presence of fermentation on the L* value of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars (H) and after heat-treatment at 90°C for 3 min (HT). They also show the combined effects of plant fat content, homogenization pressure and presence of fermentation on the L* value of the corresponding plant-based stirred spoonable yogurt analogues.
  • non-fermented pea protein emulsions i.e. plant-based liquid emulsions
  • sugar i.e. sucrose
  • Figure 5 is a graph showing the L* value of non-fermented pea protein emulsions (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars and after heat-treatment at 90°C for 3 min. It also shows the L* value of the corresponding plant-based stirred spoonable yogurt analogues (after fermentation: Fermentation Yes).
  • non-fermented pea protein emulsions i.e. plant-based liquid emulsions
  • sugar i.e. sucrose
  • Figure 6 is a graph showing the value of the force (i.e firmness) of set yogurt analogues (i.e. no manual smoothing) and stirred yogurt analogues (i.e. with manual smoothing) after fermentation of the emulsions of pea proteins (i.e. plant-based liquid emulsions) (5% proteins) with 5% sugar (i.e. sucrose) and 0%, 3.5% or 10% sunflower seed oil after homogenization at 50, 200 or 600 bars.
  • pea proteins i.e. plant-based liquid emulsions
  • sugar i.e. sucrose
  • the term “substantially free” means that no more than 10 weight percent, preferably no more than 5 weight percent, and more preferably no more than 1 weight percent of the excluded material is present. In a preferred embodiment, “substantially free” means that no more than 0.1 weight percent of the excluded material remains. “Entirely free” typically means that at most only trace amount of the excluded material is present, and preferably, no detectable amount is present.
  • plant-based fermented dairy product analogue refers to a fermented edible food product which comprises ingredients of plant origin, which is entirely free from any dairy components, and which mimics the appearance (e.g. color), and preferably the texture, of a dairy product.
  • hydrophilic liquid refers to an edible liquid which comprises at least 70% of water. Especially, the hydrophilic is not derived from milk. For example, milk, dairy creams, are excluded from this definition.
  • animal component refers to any ingredients, semi-finished products or finished products derived from an animal. It includes dairy component. Examples of animal components include fish, meat, blood, milk, egg, squid ink and ingredients derived thereof.
  • dairy component refers to any ingredients, semi-finished products or finished products derived from a non-human mammal milk.
  • dairy components include whole milk, semi-skimmed milk, skimmed milk, milk powder, condensed milk, buttermilk, butter, cream, whey proteins, caseins, yogurts, ice-creams and mixtures thereof.
  • soy component refers to any ingredients, semi-finished products or finished products derived from soy.
  • soy component include soy proteins, soybean milk, soy lecithin, soy cream, soy milk, soy yogurt, whole soybeans and mixtures thereof.
  • flavouring ingredient refers to any ingredients, semi-finished products or finished products which impart a flavour (e.g. fruity flavour, chocolate flavour, etc).
  • this definition excludes any flavouring ingredients that comprise at least one dairy component.
  • added texturizing agents refers to added ingredients that increase the viscosity of a food product. They may also be used to stabilize the food product. It includes pectins, gums, starches and the like. For avoidance of doubt, this definition excludes the plant protein preparations, fermentable sugars or hydrophilic liquids. It also excludes the naturally- occurring texturizing agents that could be naturally present in the ingredients of the plantbased fermented dairy product analogue.
  • shelf life refers to the period of time after production of a food product, during which the food product is transported, and stored in retailers' or consumers' shelves, before consumption.
  • the invention relates to a process for preparing a plant-based fermented dairy product analogue.
  • the plant-based fermented dairy product analogue has a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6.
  • Examples of fermented dairy product analogues include plant-based fermented milk analogues, plant-based yogurt analogues, plant-based kefir analogues, plant-based skyr analogues and mixtures thereof.
  • the plant-based fermented dairy product analogue is a plant-based yogurt analogue.
  • the plant-based fermented dairy product analogue may be a plant-based spoonable yogurt or a plant-based drinkable yogurt.
  • the plant-based fermented dairy product analogue is a plant-based spoonable yogurt analogue.
  • the plant-based spoonable yogurt analogue may be a plant-based stirred spoonable yogurt analogue or a plant-based set spoonable yogurt analogue. More preferably, the plant-based fermented dairy product analogue is a plant-based stirred spoonable yogurt analogue.
  • the plant-based fermented dairy product analogue may be flavoured with at least one flavouring ingredient or may be plain. Examples of flavouring agents include flavours, flower essences, fruit preparations, aromatic herbs, chocolate sauce, caramel, coffee, vanilla, sweetening agent and mixtures thereof.
  • the plant-based fermented dairy product analogue is plain.
  • the process according to the invention comprises a step of mixing at least one hydrophilic liquid with at least one non color-neutral plant protein preparation and at least one fermentable sugar to obtain a plant-based liquid solution which has a color defined by an L* value below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the plant-based liquid solution is entirely free from any dairy components.
  • the plant-based liquid solution is substantially free, more preferably entirely free, from any animal components.
  • the plant-based liquid solution is further substantially free, preferably entirely free from, any soy components.
  • soy & its derivatives e.g. soy milk
  • soy plant materials e.g. phytoestrogens, isoflavones
  • GMO origin e.g. phytoestrogens, isoflavones
  • the color of a food product may be determined, for example, using a colorimeter or spectrophotometer that can measure light reflectance and L*a*b* color space (see, for example, Jovanka et al., (2008) Color Changes of UHT Milk During Storage, Sensors 8(9): 5961 -5974; Zare et al. (2013) Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties, Food and Bioprocess Technology 6(5): 1321 -133 1 ; Sanz et al., (2008) Yogurt enrichment with functional asparagus fibre, Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology.
  • the color of a food product may then be characterized with the CIELAB system or L*a*b* color space.
  • the L* value corresponds to the lightness
  • the a* value corresponds to the intensity of green/red
  • the b* value corresponds to the intensity of blue/yellow.
  • the L* value, the a* value and the b* value may be analysed as follows. The more the a* value is below 0, the higher the green intensity is. The more the a* value is over 0, the higher the red intensity is.
  • the L* value enables to assess the whiteness of a food product.
  • a method to measure and to characterize the color of a plant-based fermented dairy product analogue according to the invention is described in the examples.
  • non color-neutral plant protein preparation refers to a plant protein preparation that has a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. Consequently, where the non color-neutral plant protein preparation is mixed with at least one hydrophilic liquid and at least one fermentable sugar, the resulting plant-based liquid solution has also a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the plant-based liquid solution has a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • L* value is below +70, the lightness/whiteness of the obtained plant-based liquid solution is not satisfying.
  • the plant-based liquid solution has an off-white and/or beige color which is less attractive than the whiteness of a standard dairy product.
  • the L* value of a standard dairy product is usually over +70, preferably over +80, more preferably over +90.
  • the non color-neutral plant protein preparation has an L* value ranging from 0 to +70, preferably from +20 to +70, from +40 to +70, from +50 to +70 or from +60 to +70.
  • the plant-based liquid solution has an L* value ranging from 0 to +70, preferably from +20 to +70, from +40 to +70, from +50 to +70 or from +60 to +70.
  • the non color-neutral plant protein preparation is a non color-neutral plant protein concentrate.
  • plant protein concentrate refers to a composition comprising a plant protein content ranging from 60% to 80%.
  • the non color-neutral plant protein preparation is a non color-neutral plant protein isolate.
  • plant protein isolate refers to a composition comprising a plant protein content above 80%.
  • the at least one non color-neutral plant protein preparation is selected from the group consisting of almond protein preparation, canola protein preparation, cashew protein preparation, chickpea protein preparation, fava bean protein preparation, hazelnut protein preparation, hemp protein preparation, lentil protein preparation, lupin protein preparation, oat protein preparation, pea protein preparation, peanut protein preparation, potato protein preparation, quinoa protein preparation, rapeseed protein preparation, rice protein preparation, sunflower protein preparation, walnut protein preparation, water lentil protein preparation, wheat protein preparation, yellow lentil protein preparation, yellow pea protein preparation and mixtures thereof.
  • the at least one non color-neutral plant protein preparation is a pulse protein preparation.
  • pulse proteins are preferred for the invention because have significant gelling properties upon acidification (i.e. upon fermentation). Hence, upon acidification, pulse proteins can increase the texture and they may provide a range of textures that can mimic the texture of fermented they dairy products, such as yogurts.
  • the pulse protein preparation is selected from the group consisting of bean protein preparation, chickpea protein preparation, fava bean protein preparation, lentil protein preparation, pea protein preparation, and mixtures thereof. More preferably, the pulse protein preparation is a pea protein preparation, a fava bean protein preparation or a mixture thereof.
  • Pea proteins and fava bean proteins are advantageous because they are able to provide satisfactory results in terms of gelation upon acidification (i.e. upon fermentation). Especially, depending on their content, they are able to achieve a range of textures, including thick textures, that can mimic the texture of fermented dairy products, such as yogurts.
  • the pulse protein preparation is a pea protein preparation.
  • Pea proteins are the proteins that provide the most satisfactory results in terms of gelation upon acidification (i.e. upon fermentation) and texture.
  • the plant-based liquid solution has a total plant protein content ranging from 0.5wt% to 8wt%, preferably ranging from 1.5wt% to 8wt%, more preferably ranging from 3.5wt% to 8wt%, most preferably ranging from 4wt% to 6wt%.
  • these ranges of amount of plant proteins especially highest ranges (i.e. from 3.5wt%), enables to reach a satisfactory texture upon acid gelation of plant proteins.
  • a range of textures that can mimic the texture of different fermented dairy products, such as yogurts can be achieved.
  • proteins especially at highest ranges (i.e. from 3.5wt%), provide a satisfactory amount of protein for nutritional purposes.
  • the plantbased liquid solution has a plant protein content of 5wt%.
  • This plant protein content i.e. 5wt% ensures that a sufficient consistency is obtained upon fermentation, especially a yogurt-like consistency.
  • this plant protein content also provides a satisfactory amount of proteins for nutritional purposes.
  • the plant-based liquid solution comprises a hydrophilic liquid.
  • the at least one hydrophilic liquid is water, plant-based milk alternative, plant-based cream alternative or a combination thereof.
  • plant-based cream alternatives include almond cream, cashew cream, coconut cream, hazelnut cream, peanut cream and mixtures thereof.
  • plant-based milk alternatives include almond milk, banana milk, cashew milk, chestnut milk, coconut milk, hazelnut milk, flaxseed milk, hemp seed milk, lupine milk, oat milk, peanut milk, pine nut milk, pistachio milk, rice milk, sesame seed milk, sunflower seed milk, walnut milk and mixtures thereof.
  • the plant-based milk alternative is selected from the group consisting of almond milk, cashew milk, coconut milk, hazelnut milk, oat milk, peanut milk and mixtures thereof.
  • the hydrophilic liquid may contribute to improve the nutritional profile and/or the organoleptic profile of the final food product. Most preferably, the hydrophilic liquid is water.
  • the plant-based liquid solution comprises a fermentable sugar.
  • fermentable sugar it is understood sugars of non-dairy origin, which are converted into acids upon fermentation by starter cultures. Lactose is excluded from this definition.
  • the acid formation will promote the formation of a gel with a sufficient consistency by the coagulation of plant proteins into a plant protein network. Depending on the protein content, the texture can be therefore increased upon acidification, especially fermentation.
  • fermentable sugar include agave syrup, brown sugar, coconut sugar, corn syrup, dextrose, fructose, glucose, honey, invert sugar, maltose, molasse, sucrose, sugar-containing liquid, sugar- containing cream, sugar-containing paste and mixtures thereof.
  • the fermentable sugar is sucrose.
  • the plant-based liquid solution comprises from lwt% to 12.5wt% of fermentable sugar.
  • the plant-based liquid solution comprises from 3wt% to 12.5wt% of fermentable sugar.
  • the plant-based liquid solution comprises from 3wt% to 8wt% of fermentable sugar.
  • the plant-based liquid solution comprises from 3wt% to 6wt% of fermentable sugar.
  • Such ranges guarantee an effective fermentation (i.e. low fermentation time to reach the targeted pH) and/or a good nutritional profile (i.e. not too high sugar content) at the same time.
  • the plant-based liquid solution comprises 5wt% of fermentable sugar.
  • the process according to the invention comprises the step of mixing the plant-based liquid solution with at least one edible plant fat component to obtain a plant-based liquid emulsion.
  • edible plant fat component it is understood an edible plant-based ingredient, which is free from any dairy components or any animal components, and which comprises at least 50wt% plant fat.
  • the edible plant fat component comprises at least 70wt% plant fat. More preferably, the edible plant fat component comprises at least 80wt% plant fat. Even more preferably, the edible plant fat component comprises at least 90wt% plant fat.
  • the edible plant fat component comprises at least 95wt%, at least 96wt%, at least 97wt%, at least 98wt%, at least 99wt% plant fat. Most preferably, the edible plant fat component consists of 100wt% plant fat. Examples of edible plant fat component comprises edible dairy-free plant butter, dairy- free margarine, edible plant oil or edible plant cream. In a particular embodiment, the edible plant fat component is substantially free, preferably entirely free from, any soy components.
  • the at least one edible plant fat component is at least one edible plant oil.
  • edible plant oil refers to edible oils derived from plant materials which are entirely free from any dairy components or any animal components. They are often liquid at ambient temperature. However, they can be solid at room temperature (e.g. coconut oil).
  • the edible plant fat component, especially the edible plant oil is solid at room temperature, the edible plant fat component, especially the edible plant oil, shall be liquefied before its mixing with the plant-based liquid solution to obtain a plant-based liquid emulsion.
  • the liquefaction is, for example, performed by heat-treating the edible plant fat component, especially the edible plant oil, above its melting point.
  • an edible plant fat component especially an edible plant oil
  • the edible plant oil is selected from the group consisting of almond oil, argan oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp seed oil, macadamia nut oil, oat bran oil, olive oil, palm oil, peanut oil, pistachio oil, rapeseed oil, rice bran oil, soybean oil, sesame oil, sunflower seed oil, walnut oil and mixtures thereof.
  • the edible plant oil is sunflower seed oil.
  • the plant-based liquid emulsion comprises a plant fat content ranging from 3.5wt% to 12wt%.
  • the plant-based liquid emulsion comprises a plant fat content ranging from 3.5wt% to 10wt%. More preferably, the plant-based liquid emulsion has a plant fat content ranging from 8.5wt% to 10wt%. Most preferably, the plant-based liquid emulsion has a plant fat content of 10wt%.
  • the plant-based liquid emulsion has a color defined by an L* value which is below +70, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the plant-based liquid emulsion has a color which is defined by an L* value which is below +70, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • the plant-based liquid emulsion has an L* value ranging from +50 to +70, preferably from +60 to +7 or from +65 to +70.
  • the process according to the invention comprises the step of homogenizing the plant-based liquid emulsion at a pressure ranging from 50 bar to 700 bar, preferably from 50 bar to 600 bar, to obtain an homogenized plant-based liquid emulsion having a color defined by an L* value of at least +71, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the homogenization step is preferably performed at a temperature ranging from 50°C to 70°C.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +80, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20. More preferably, the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +85, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +71, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +85, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value of at least +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value ranging from +71 to +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the homogenized plant-based liquid emulsion has a color defined by an L* value ranging from +71 to +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +15.
  • the addition of edible plant fat component combined with homogenization under pressure enables to improve the color, especially the lightness/whiteness of the plant-based liquid emulsions.
  • An L* value over +71 is obtained.
  • the L* value is even better where the homogenized plant-based liquid emulsion comprises a plant fat content ranging from 8.5wt% to 10wt%, especially where the plant fat content is of 10%.
  • a plant-based liquid emulsion having an enhanced lightness is obtained.
  • the color of the plant-based liquid emulsion, especially its lightness better resembles like the color of dairy products.
  • the homogenization step is performed at a pressure ranging from 200 bar to 700 bar, preferably at a pressure ranging from 200 bar to 600 bar. In another preferred embodiment, the homogenization step is performed at a pressure ranging from 300 bar to 600 bar, even more preferably at a pressure ranging from 400 to 600 bar. At these ranges, the L* value of the homogenized plant-based liquid emulsion is significantly improved. More preferably, the homogenization step is performed at a pressure of 200 bar. Most preferably, the homogenization step is performed at a pressure of 600 bar.
  • the mean fat globule size in the plant-based liquid emulsion ranges from 0.5 pm to 5 pm, preferably from 0.5 to 1 pm.
  • the process according to the invention comprises a step of heat-treating the homogenized plant-based liquid emulsion at a temperature ranging from 80°C to 100° for a time ranging from 1 minute to 10 minutes.
  • the heattreatment is performed at a temperature of 90°C for a time of 3 minutes.
  • the heat-treatment step is performed for hygiene and quality purposes.
  • the pasteurization prevents any development of unwanted micro-organisms in the plant-based fermented dairy product analogue, such as bacteria or moulds that may affect the organoleptic properties of the plantbased fermented dairy product analogue negatively, or that may be pathogenic.
  • the heat-treatment may be carried out in an indirect manner by means of a heat-plate exchanger. As a variant, it is possible to carry it out in a jacketed holding unit.
  • the process according to the invention comprises the step of inoculating the homogenized plant-based liquid emulsion with at least one non-dairy starter culture.
  • non-dairy starter culture it is understood a starter culture which is substantially free, preferably entirely free, from any dairy components.
  • the at least one non-dairy starter culture comprises at least one lactic acid-producing bacteria.
  • the at least one lactic acid-producing bacteria is selected from the group consisting of: Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Bifidobacterium, Carnobacterium, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, Weissella, and a combination thereof, preferably selected from the group consisting of Lactobacillus, Lactococcus, Streptococcus, Bifidobacterium and a combination thereof, further preferably selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium and a combination thereof, most preferably selected from the group consisting of Streptococcus, Lactobacillus and a combination thereof.
  • the at least one non-dairy starter culture may include for example one or more of the following lactic acid-producing bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus sporogenes (or bacillus coagulans), Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, strains from the genus Bifidobacterium and mixtures thereof.
  • lactic acid-producing bacteria Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus sporogenes (or bacillus
  • the at least one non-dairy starter culture further comprises:
  • yeast preferably selected from the group consisting of: Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces, and Kluyveromyces, most preferably Saccharomyces and Kluyveromyces,
  • the plant-based fermented dairy product analogues of the invention can, for example, even more mimic dairy kefirs.
  • the at least one non-dairy starter culture only consists of one or more lactic acid-producing bacteria.
  • the at least one non-dairy starter consists of one or more thermophilic lactic acid-producing bacteria strains.
  • the term "thermophilic lactic acidproducing bacteria strains" refers to lactic acid-producing bacteria strains having an optimal growth at a temperature between 35°C and 45°C.
  • the starter culture is selected among the list consisting of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium species and a combination thereof.
  • the starter consists of a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
  • Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are the two staple strains that are used in dairy yogurts. Hence, by using these strains, the plant-based fermented dairy product analogues of the invention can even more mimic dairy yogurts.
  • the process according to the invention comprises the step of fermenting the homogenized plant-based liquid emulsion until reaching a pH ranging from 3.0 to 55, preferably from 3.5 to 4.6, resulting in a plant-based fermented dairy product analogue having a color defined by an L* value of at least +80, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably an with a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20.
  • the fermentation step is performed at the temperature of optimal growth of the starter culture.
  • the temperature of optimal growth of the starter culture may be easily determined by the person skilled in the art.
  • the fermentation step is performed at temperature from 15°C and 45°C. More preferably, the fermentation step is performed at a temperature from 20°C to 45°C or from 25°C to 45°C. Most preferably, the fermentation step is performed from 35°C to 45°C.
  • the starter culture comprises yeast
  • the fermentation step may be performed between 15°C and 30°C, preferably between 20°C and 25°C.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +12.
  • plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plantbased fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably with an a* value ranging +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +80 to +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from - 20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +80 to +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the fermentation increases the L* value of the plant-based fermented dairy product analogue.
  • the lightness/whiteness of the plant-based fermented dairy product analogue is improved by the fermentation.
  • This effect of the fermentation on the lightness of the plant-based fermented dairy product analogue is observed even in the absence of edible plant fat component.
  • the fermentation is the overriding factor that beneficially affects the lightness of the plant-based fermented dairy product analogue.
  • the fermentation is not the overriding factor anymore.
  • the plant fat content of the plant-based liquid emulsion becomes the overriding factor that beneficially affects the lightness of the plant-based fermented dairy product analogue.
  • the lightness of the plant-based fermented dairy product analogue is significantly improved and noteworthy L* values of at least+ 85 are obtained. Such noteworthy L* values are never reached where the plant fat content of the plant-based liquid emulsion is below 8.5 wt%, especially below 10wt%.
  • the obtained plant-based fermented dairy product analogue has highly improved optical properties and has a color that even more resembles like the whiteness of a fermented dairy product.
  • the process may comprise a step of smoothing the plant-based fermented dairy product analogue.
  • the smoothing step may be performed with a Ytron smoothing device, especially a Ytron Z smoothing device, at a rotation speed of from 10Hz to 60Hz, preferably from 20Hz to 60Hz, more preferably from 20Hz to 40Hz, most preferably from 25Hz to 35Hz.
  • the smoothing step enables to smooth and homogenize the gel obtained after fermentation into a homogenous fluid having no or limited grainy texture.
  • the smoothing device shall minimize the loss of viscosity that is subsequent to smoothing step. Hence, a fluid with a satisfactory texture, especially viscosity and mouthfeel, is obtained.
  • the smoothing step is performed at a temperature ranging from 20°C to 30°C, preferably at 25°C.
  • the plant-based fermented dairy product analogue may be stored at a temperature ranging from 3°C to 8°C.
  • the plant-based fermented dairy product analogue is shelf-stable over at least 30 days at a temperature ranging from 3°C to 8°C.
  • shelf-stable it is understood that the plant-based fermented dairy product analogue does not spoil over at least 30 days at a temperature ranging from 3°C to 8°C.
  • the plant-based fermented dairy product analogue may be further heat-treated after the fermentation step (i.e. step f) to extend its shelf-life and enables its storage at ambient temperature.
  • the plant-based fermented dairy product analogue may be heat-treated at a temperature from 75°C to 125°C for 3 seconds to 90 seconds.
  • the obtained plant-based fermented dairy product analogue is shelf-stable over at least 3 months, preferably at least 6 months, more preferably at least 9 months, most preferably at least 12 months, at a temperature of 20°C to 40°C.
  • the process according to the invention does not comprise any step consisting of the addition of at least one added texturizing ingredient.
  • added texturizing ingredients include acacia gum, agar, alginate, carboxymethylcellulose, carrageenan, cellulose, gelatin, gellan, guar gum, locust bean gum, xanthan gum, starch, pectin and mixtures thereof.
  • the plant-based fermented dairy product analogue has a satisfactory texture and/or remains stable, even in the absence of any added texturizing ingredients.
  • the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from any added texturizing ingredients.
  • the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from added texturizing ingredients selected from the group consisting of acacia gum, agar, alginate, carboxymethylcellulose, carrageenan, cellulose, gelatin, gellan, guar gum, locust bean gum, xanthan gum, starch, pectin and mixtures thereof.
  • the invention relates to a plant-based fermented dairy product analogue obtainable according to the process of the first aspect of the invention.
  • the features of the plant-based fermented dairy product analogue disclosed in the second aspect of the invention below are applicable to the plant-based fermented dairy product analogue disclosed in the first aspect of the invention, and vice versa.
  • the plant-based fermented dairy product analogue may be a plant-based fermented milk analogue, plant-based yogurt analogue, plant-based kefir analogue, plant-based skyr analogue or a mixture thereof.
  • the plant-based fermented dairy product analogue is a plant-based yogurt analogue.
  • the plant-based fermented dairy product analogue may be a plant-based spoonable yogurt or a plant-based drinkable yogurt.
  • the plant-based fermented dairy product analogue is a plant-based spoonable yogurt analogue.
  • the plant-based spoonable yogurt analogue may be a plant-based stirred spoonable yogurt analogue or a plant-based set spoonable yogurt analogue. More preferably, the plant-based fermented dairy product analogue is a plant-based stirred spoonable yogurt analogue.
  • the plant-based fermented dairy product analogue may be flavoured with at least one flavouring ingredient or may be plain.
  • the plant-based fermented dairy product analogue is plain.
  • the plant-based fermented dairy product analogues is entirely free from any dairy components.
  • the plant based fermented dairy product analogue is substantially free, preferably entirely free, from soy components.
  • the plant based fermented dairy product analogue is substantially free, preferably entirely free, from animal components.
  • the plant-based fermented dairy product analogue has a pH ranging from 3.0 to 5.5, preferably from 3.5 to 4.6. This acidic pH is due to the fermentation of the plant-based liquid composition by at least one non-dairy starter culture.
  • the plant-based fermented dairy product analogue comprises at least one non-dairy starter culture.
  • the non-dairy starter culture is present in a viable form. Further information and features in relation with the non-dairy starter culture are provided in the first aspect of the invention.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from -5 to +5 and a b* value ranging from -20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +8 to +12.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +80, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +85, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plant-based fermented dairy product analogue has a color defined by an L* value of at least +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +71 to +90, and preferably with an a* value ranging from +5 to +5 and a b* value ranging from +20 to +20.
  • the plant-based fermented dairy product analogue has a color defined by an L* value ranging from +80 to +90, and preferably with an a* value ranging from +0.5 to +2.5 and a b* value ranging from +10 to +12.
  • the plant-based fermented dairy product analogue has improved optical properties, especially in terms of lightness.
  • the plant-based fermented dairy product analogue has an attractive light color.
  • the plant-based fermented dairy product analogue has a noteworthy L* value of at least 80 and has a color that better resembles like the color of standard fermented dairy products.
  • the plant-based fermented dairy product analogue comprises a total plant protein content ranging from 0.5wt% to 8wt%, preferably ranging from 1.5wt% to 8wt%, more preferably ranging from 3.5wt% to 8wt%, most preferably ranging from 4wt% to 6wt%.
  • these ranges of amount of plant proteins especially highest ranges (i.e. from 3.5wt%), enables to reach a satisfactory texture upon acid gelation of plant proteins.
  • a range of textures that can mimic the texture of different fermented dairy products, such as yogurts can be achieved.
  • proteins especially at highest ranges (i.e.
  • the plant-based fermented dairy product analogue comprises a total plant protein content of 5wt%. This plant protein content (i.e. 5wt%) ensures that a sufficient consistency is obtained upon fermentation, especially a yogurt-like consistency. In addition, this plant protein content also provides a satisfactory amount of proteins for nutritional purposes.
  • the plant-based fermented dairy product analogue comprises plant proteins selected from the group consisting of almond proteins, canola proteins, cashew proteins, chickpea proteins, fava bean proteins, hazelnut proteins, hemp proteins, lentil proteins, lupin proteins, oat proteins, pea proteins, peanut proteins, potato proteins, quinoa proteins, rapeseed proteins, rice proteins, sunflower proteins, walnut proteins, water lentil proteins, wheat proteins, yellow lentil proteins, yellow pea proteins and mixtures thereof.
  • the plant-based fermented dairy product analogue comprises pulse proteins. More preferably, the plant proteins consist of pulse proteins.
  • the pulse proteins are selected from the group consisting of bean protein preparation, chickpea protein preparation, fava bean protein preparation, lentil protein preparation, pea protein preparation, and mixtures thereof. More preferably, the pulse proteins are pea proteins, fava bean proteins or a mixture thereof. Most preferably, the pulse proteins are pea proteins.
  • the plant proteins of the plant-based fermented dairy product analogue come in part, preferably fully, from a at least one non color-neutral plant protein preparation. Further information in relation of the at least one non color-neutral plant protein preparation are provided in the first aspect of the invention.
  • the plant-based fermented dairy product analogue comprises a plant fat content ranging from 3.5wt% to 12wt%.
  • the plant-based fermented dairy product analogue comprises a plant fat content ranging from 3.5wt% to 10wt%.
  • plant-based fermented dairy product analogue has a plant fat content ranging from 8.5wt% to 10wt%.
  • the plant plant-based fermented dairy product analogue has a plant fat content of 10wt%.
  • the vegetable fat comprises plant fat which comes from at least one edible plant fat component, preferably at least one edible plant oil.
  • the plant fat consists of plant fat which comes from at least one edible plant fat component, preferably at least one edible plant oil.
  • the edible plant oil is selected from the group consisting of almond oil, argan oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp seed oil, macadamia nut oil, oat bran oil, olive oil, palm oil, peanut oil, pistachio oil, rapeseed oil, rice bran oil, soybean oil, sesame oil, sunflower seed oil, walnut oil and mixtures thereof.
  • the edible plant oil is sunflower seed oil. Details, additional features and advantages in relation with the plant fat, the edible plant fat component and the edible plant oil are provided in the first aspect of the invention.
  • the plant-based fermented dairy product analogue has a mean fat globule size ranging from 0.5 pm to 5 pm, preferably from 0.5 to 1 pm.
  • the plant-based fermented dairy product analogue comprises a fermentable sugar content ranging from lwt% to 12.5wt%.
  • the plant-based fermented dairy product analogue comprises from 3wt% to 12.5wt% of fermentable sugar.
  • the plant-based fermented dairy product analogue comprises from 3wt% to 8wt% of fermentable sugar.
  • the plant-based fermented dairy product analogue comprises from 3wt% to 6wt% of fermentable sugar.
  • the plant-based fermented dairy product analogue comprises 5wt% of fermentable sugar. Details, additional features and advantages in relation with the fermentable sugar are provided in the first aspect of the invention. Details, additional features and advantages in relation with the fermentable sugar are provided in the first aspect of the invention.
  • the plant-based fermented dairy product analogue comprises at least one hydrophilic liquid. More details, features & advantages in relation the at least one hydrophilic liquid are provided in the first aspect of the invention.
  • the plant-based fermented dairy product analogue has a firmness of at least 0.8N at 8°C, preferably ranging from 0.8N to 4. ON at 8°C, more preferably ranging from 2.0 to 4.0 N at 8°C.
  • this firmness range corresponds to textures which are similar to the ones of different standard fermented dairy products, such as yogurts.
  • the plant-based fermented dairy product analogue is a plant-based stirred spoonable yogurt analogue
  • the firmness of the plant-based stirred spoonable yogurt analogue ranges from 0.8N to 2. ON at 8°C.
  • the plant-based fermented dairy product analogue is a plant-based set spoonable yogurt analogue
  • the firmness of the plant-based set spoonable yogurt analogue ranges from 2. IN to 4. ON at 8°C.
  • the firmness is measured at 1 day after fermentation on 30g samples of the plantbased fermented dairy product analogue.
  • the sample of the plant-based fermented dairy product analogue is stored at a temperature of 8° C for a minimum of 2 hours prior to measurement.
  • the firmness is measured through pseudo compression test using a texturometer, preferably TAX-T2 Texture Analyzer (TA instruments, Stable Micro Systems, UK), with 30 mm diameter cylindrical flat probe penetrating into the samples at a crosshead speed of 0.5 mm. s 1 and to depth of 30 mm.
  • the force-distance curves gave a mean force value (N) that was calculated between 15 and 25 mm-depth where the force was almost constant.
  • the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from any added texturizing ingredients.
  • the plant-based fermented dairy product analogue is substantially free, preferably entirely free, from added texturizing ingredients selected from the group consisting of acacia gum, agar, alginate, carboxymethylcellulose, carrageenan, cellulose, gelatin, gellan, guar gum, locust bean gum, xanthan gum, starch, pectin and mixtures thereof.
  • the plant-based fermented dairy product analogue may comprise cereals, fibers, minerals, vitamins, probiotics and/or prebiotics to improve its nutritional profile.
  • the plant-based fermented dairy product analogue is shelf-stable over at least 30 days at a temperature ranging from 3°C to 8°C.
  • the plant-based fermented dairy product analogue is shelfstable over at least 3 months, preferably at least 6 months, more preferably at least 9 months, most preferably at least 12 months, at a temperature of 20°C to 40°C.
  • the non-dairy starter culture is not present in a viable form.
  • Example 1 Impact of plant fat content and homogenization pressure on the color and the texture of plant-based fermented dairy product analogues
  • Plant-based stirred spoonable yogurt analogues were prepared at kitchen scale.
  • a pea protein solution (i.e. plant-based liquid solution) was prepared. It was prepared by mixing a pea protein isolate (87.1wt% pea protein), sucrose, and tap water in order to have a pea protein solution (i.e. plant-based liquid solution) having 5% pea proteins and 5% sucrose. Then, the desired amount of sunflower seed oil (0wt%, 3.5wt% or 10wt%) was added to the pea protein solution to prepare a pea protein emulsion. It was stirred at room temperature for 15 minutes and then stored at 4°C for 3 h.
  • Homogenized pea protein solutions were then obtained by homogenizing the pea protein solutions at 60°C using APV mini-homogenizator (only one stage) at different homogenization pressures (50 bars, 200 bars or 600 bars). The homogenized pea protein solutions were then pasteurized at 95°C for 3 minutes in a water bath and cooled down to 4°C overnight. The homogenized pea protein solutions were mixed with a starter culture comprising Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at 0.02wt% and incubated at 43°C until pH 4.6 ⁇ 0.05 is reached (around 6 h). After fermentation, plant-based spoonable yogurt analogues were obtained.
  • the plant-based spoonable yogurt analogues were smoothed manually at 25°C using a spoon for 30 seconds to obtain plantbased stirred spoonable yogurt analogues.
  • the plant-based stirred spoonable yogurt analogues were finally cooled down to 4°C. Color measurements
  • the color of the plant-based liquid emulsions i.e. pea protein emulsions
  • non-dairy stirred yoghurts was measured on the surface at 3 points in the sample using a spectrocolorimeter Konica-Minolta (CM-5) with reflection mode.
  • CM-5 spectrocolorimeter Konica-Minolta
  • the color of the samples was characterized with the CIELAB system or L*a*b* color space.
  • the color of each sample was defined by determining its L* value (lightness), its a* value (intensity of red to green), and its b* value (intensity of yellow to blue) values.
  • the firmness is measured at 1 day after fermentation on 30g samples of the plantbased fermented dairy product analogue.
  • the sample of the plant-based fermented dairy product analogue is stored at a temperature of 8° C for a minimum of 2 hours prior to measurement.
  • the firmness is measured through pseudo compression test using a TAX- T2 Texture Analyzer (TA instruments, Stable Micro Systems, UK), with 30 mm diameter cylindrical flat probe penetrating into the samples at a crosshead speed of 0.5 mm.s 1 and to depth of 30 mm.
  • the force-distance curves gave a mean force value (N) that was calculated between 15 and 25 mm-depth where the force was almost constant.
  • the visual aspect of the different plant-based liquid emulsions i.e. pea protein emulsions
  • a whitening/lightening of the plant-based liquid emulsions was observed with the addition of plant fat, particularly for 10% sunflower seed oil, and in the case of presence of a homogenization stage under pressure.
  • the lightness of the pea protein solutions with 10% sunflower seed oil is visually the highest. Their lightness resembles the most to the whiteness of a dairy product.
  • the presence of a heat-treatment does not seem to contribute to a lighter color of the plant-based liquid emulsions.
  • the plantbased stirred spoonable yogurt analogues obtained after fermentation are lighter, whatever the value of the homogenization pressure.
  • the homogenization pressure seems to have no significant effect on the L* values of the samples which is highlighted by the high dispersion of the samples.
  • the presence of a homogenization under pressure has a significant effect on the L* values of the samples. This is the intensity of the homogenization pressure that does not seem to have a significant effect on the L* values of the samples.
  • the plant fat content and the presence of a fermentation step seems to influence significantly the L* value. The higher the plant fat content is, the higher the L* value is. Moreover, in the presence of a fermentation step, higher L* values are obtained.
  • the plant fat content and the fermentation clearly improves the lightness of the plant-based fermented dairy product analogues. Without wishing to be bound by theory, this might be explained by the formation of small fat globules after homogenization as well as the aggregation of pea proteins during the fermentation, thus modifying significantly the optical properties of the samples.
  • Figure 4 shows the combined effects of the plant fat content, the homogenization pressure and the fermentation. It highlights that the presence of a fermentation step is very beneficial for the lightness of the samples, even in absence of plant fat.

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Abstract

L'invention divulgue un procédé de préparation d'un analogue de produit laitier fermenté à base de végétaux ayant des propriétés optiques améliorées, en particulier une valeur L* améliorée. Le procédé comprend l'étape consistant à mélanger au moins un liquide hydrophile avec au moins une préparation de protéine végétale colorée et au moins un sucre fermentable. Une solution liquide à base de végétaux qui est exempte de composants laitiers et qui a une couleur définie par une valeur L* inférieure à +70 est obtenue. La solution liquide à base de végétaux est ensuite mélangée avec au moins un composant de graisse végétale comestible pour obtenir une émulsion liquide à base de végétaux. Ensuite, l'émulsion liquide à base de végétaux est homogénéisée thermiquement, inoculée avec au moins une culture de départ non laitière et fermentée pour obtenir un analogue de produit laitier fermenté à base de végétaux. L'analogue de produit laitier fermenté à base de végétaux obtenu présente une couleur définie par une valeur L* d'au moins +80. L'invention divulgue également l'analogue de produit laitier fermenté à base de végétaux pouvant être obtenu par le procédé.
PCT/EP2021/079336 2020-10-23 2021-10-22 Procédés de préparation d'un analogue de produit laitier fermenté à base de végétaux ayant des propriétés optiques améliorées WO2022084504A1 (fr)

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MX2023003637A MX2023003637A (es) 2020-10-23 2021-10-22 Procesos para preparar analogo de producto lacteo fermentado a base de plantas con propiedades opticas mejoradas.
EP21793960.2A EP4231836A1 (fr) 2020-10-23 2021-10-22 Procédés de préparation d'un analogue de produit laitier fermenté à base de végétaux ayant des propriétés optiques améliorées
BR112023005479A BR112023005479A2 (pt) 2020-10-23 2021-10-22 Processos para preparar análogo de produto lácteo fermentado de base vegetal com propriedades ópticas aprimoradas

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WO2024170562A1 (fr) * 2023-02-14 2024-08-22 Chr. Hansen A/S Cultures de bactéries pour applications à base de plantes
WO2024180311A1 (fr) * 2023-02-27 2024-09-06 Marlow Foods Limited Biomasse

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WO2024018028A1 (fr) * 2022-07-21 2024-01-25 Kerry Group Services International Limited Produit de remplacement de graisse animale
WO2024170562A1 (fr) * 2023-02-14 2024-08-22 Chr. Hansen A/S Cultures de bactéries pour applications à base de plantes
WO2024180311A1 (fr) * 2023-02-27 2024-09-06 Marlow Foods Limited Biomasse

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