WO2022173449A1 - Whippable composition i - Google Patents
Whippable composition i Download PDFInfo
- Publication number
- WO2022173449A1 WO2022173449A1 PCT/US2021/018110 US2021018110W WO2022173449A1 WO 2022173449 A1 WO2022173449 A1 WO 2022173449A1 US 2021018110 W US2021018110 W US 2021018110W WO 2022173449 A1 WO2022173449 A1 WO 2022173449A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition
- weight
- food composition
- vegetable fat
- oat
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 154
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 56
- 235000013305 food Nutrition 0.000 claims abstract description 45
- 235000013365 dairy product Nutrition 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000001300 quillaia extract Substances 0.000 claims abstract description 23
- 235000013852 quillaia extract Nutrition 0.000 claims abstract description 23
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 235000019705 chickpea protein Nutrition 0.000 claims abstract description 12
- 244000075850 Avena orientalis Species 0.000 claims description 69
- 235000007319 Avena orientalis Nutrition 0.000 claims description 69
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 239000003240 coconut oil Substances 0.000 claims description 11
- 235000019864 coconut oil Nutrition 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 9
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 8
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 8
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 8
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 239000008346 aqueous phase Substances 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims description 2
- 241001135917 Vitellaria paradoxa Species 0.000 claims description 2
- 229940057910 shea butter Drugs 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 18
- 235000021003 saturated fats Nutrition 0.000 description 18
- 239000004615 ingredient Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000006172 buffering agent Substances 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 235000009001 Quillaja saponaria Nutrition 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 241001092473 Quillaja Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000004581 coalescence Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 235000011083 sodium citrates Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 239000000828 canola oil Substances 0.000 description 2
- 235000019519 canola oil Nutrition 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000002152 food acidity regulator Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 229920000136 polysorbate Polymers 0.000 description 2
- 229940068965 polysorbates Drugs 0.000 description 2
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 2
- KVZLHPXEUGJPAH-QNDGGIRCSA-N rac-lactic acid Chemical compound C[C@@H](O)C(O)=O.C[C@H](O)C(O)=O KVZLHPXEUGJPAH-QNDGGIRCSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 1
- 239000005695 Ammonium acetate Substances 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001092142 Molina Species 0.000 description 1
- MQUFAARYGOUYEV-UWEXFCAOSA-N Quillaic acid Natural products CC1(C)CC[C@@]2([C@H](O)C[C@]3(C)C(=CC[C@H]4[C@@]5(C)CC[C@H](O)[C@](C)(C=O)[C@H]5CC[C@@]34C)[C@H]2C1)C(=O)O MQUFAARYGOUYEV-UWEXFCAOSA-N 0.000 description 1
- 241001454523 Quillaja saponaria Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000005602 Trisetum flavescens Species 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 235000019257 ammonium acetate Nutrition 0.000 description 1
- 229940043376 ammonium acetate Drugs 0.000 description 1
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 229940043379 ammonium hydroxide Drugs 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013375 chromatographic separation Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229960004642 ferric ammonium citrate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000004313 iron ammonium citrate Substances 0.000 description 1
- 235000000011 iron ammonium citrate Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229960001375 lactose Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000004337 magnesium citrate Substances 0.000 description 1
- 235000002538 magnesium citrate Nutrition 0.000 description 1
- 229960005336 magnesium citrate Drugs 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- VRVKOZSIJXBAJG-TYYBGVCCSA-M monosodium fumarate Chemical compound [Na+].OC(=O)\C=C\C([O-])=O VRVKOZSIJXBAJG-TYYBGVCCSA-M 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- MQUFAARYGOUYEV-UAWZMHPWSA-N quillaic acid Chemical compound C1C[C@H](O)[C@@](C)(C=O)[C@@H]2CC[C@@]3(C)[C@]4(C)C[C@@H](O)[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MQUFAARYGOUYEV-UAWZMHPWSA-N 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- WPUMTJGUQUYPIV-UHFFFAOYSA-L sodium malate Chemical compound [Na+].[Na+].[O-]C(=O)C(O)CC([O-])=O WPUMTJGUQUYPIV-UHFFFAOYSA-L 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 description 1
- 150000008130 triterpenoid saponins Chemical class 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Definitions
- the invention relates to a non-dairy whippable food composition and a process for manufacturing of a non-dairy whippable food composition.
- Non-dairy whippable creams and whipping cream substitutes are available. It is a problem to achieve shelf-life stability, good whippability, and/or good foam stability with whipping cream substitutes.
- One object of the invention is to alleviate, at least in part, the drawbacks of the prior art.
- One object of the invention is to provide a non-dairy whippable food composition with reduced coalescense during shelf life.
- One object of the invention is to provide a more stable non-dairy whippable food composition.
- a non-dairy whippable food composition comprising: vegetable fat present in an amount of 10% to 40%, by weight of the composition; an oat-derived material comprising dry matter in an amount of 1 % to 10%, by weight of the composition; water; a stabiliser comprising chickpea protein; and Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition.
- the Quillaia extract may be present in the composition in an amount of 0.5% or below as dry weight by weight of the composition, such as 0.00002% to 0.6%, or 0.0002 to 0.1%. According to one example, the Quillaia extract may be present in the composition in an amount of 0.001 to 0.002% as dry weight by weight of the composition, for example 0.0015%.
- the Quillaja extract may be present in the composition in a diluted extract, for example having approximately 20-22% dry weight, in an amount of 0.0001 % to 3%, such as 0.001 % to 0.5%, such as 0.001 % to 0.01 %, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.
- the Quillaia extract may be of Type 1 Quillaia extract or Type 2 Quillaia extract, or combinations thereof.
- the vegetable fat may be present in an amount of 15% to 25%.
- the oat-derived material may comprise dry matter in an amount of 2% to 6%, such as 2% to 4%, for example 3%, by weight of the composition.
- Water may be present in an amount of 40 to 85 %, such as 40 to 60% by weight of the composition.
- the pH of the composition may be between 6.5 and 8, such as between 7 and 7.5.
- the composition may further comprise a buffering agent.
- the buffering agent may be selected from suitable food acidity regulators.
- the oat-derived material may be obtained from treatment of oats comprising treatment with amylase, optionally followed by fermentation.
- the oat-derived material may be a liquid oat base or oat syrup.
- the oat- derived material may be in form of a powder.
- the composition may further comprise maltodextrin.
- maltodextrin is present in an amount of 1-10%, such as 1-5%, such as 2-4%, such as 3% of the food composition. Maltodextrin binds water and may thus contribute to preventing water leakage after product is already whipped.
- the stabiliser may further comprise hydroxypropylmethyl cellulose (HPMC). HPMC improves whipped cream firmness in the composition.
- HPMC hydroxypropylmethyl cellulose
- the composition may further comprise gellan gum.
- Gellan gum binds water and, in combination with other ingredients of the composition, prevents water separation through shelf-life.
- the vegetable fat comprises at least 50% coconut oil by weight of the vegetable fat.
- the vegetable fat may contain more than 50% saturated fat, such as more than 60% saturated fat, such as more than 70% saturated fat, such as more than 80% saturated fat. Further, the vegetable fat may contain 50 to 95% saturated fat.
- the stabiliser may comprise monoglycerides and/or diglycerides. Mono- and di-glycerides may act in displacing protein and promoting partial coalescence.
- composition may contain further emulsifiers, such as mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil.
- emulsifiers such as mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil.
- the Quillaia extract may be present in an amount of 0.001% to 0.5%, such as 0.001 % to 0.01%, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.
- a process for manufacturing of non-dairy whippable food composition comprising the steps of: (a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; (b) providing a vegetable fat; (c) heating the vegetable fat to 50 - 70°C; (d) adding the vegetable fat to the aqueous liquid during a time period of 25 to 55 minutes, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the vegetable fat is present in an amount of 10 to 40% by weight of the whippable food composition; (e) cooling the obtained emulsion to 35 - 45°C at a rate of 5-10°C per second and subsequently to 6°C at a rate of 5-10°C per second; wherein the composition further comprises Quillaia extract in an amount of 0.0001 % to 3% by weight of the composition and a stabiliser comprising chickpea
- the fat is added the aqueous liquid during a time period of around 10 minutes to create an emulsion.
- the addition of the vegetable fat to aqueous liquid is made slowly, during a time period of 25 to 55 minutes, such as during 30 to 50 minutes, such as during 35 to 48 minutes.
- the heating may take place in two heat exchangers, one reducing temperature of product to 40°C, another to 6°C.
- the process may further comprise, between steps (d) and (e), subjecting the emulsion to a heat treatment optionally followed by homogenization.
- the heat treatment may be an Ultra-high Temperature processing.
- the homogenization may have 2 stages, the first at 100 - 170 Bar, such as 140 to 160 Bar, such as 145 to 155 Bar, such as 150 bar and the second at 30 to 70 Bar, such as 40 to 60 Bar, such as 45 to 55, bar, such as 50 bar and a temperature at 50-90°C, such as 60-80°C, such as 65-77°C, such as 68 to 74°C, such as around 70°C.
- the composition may further comprise a stabiliser comprising monoglycerides and/or diglycerides.
- the process may be for manufacturing the non-dairy whippable food composition according to the invention.
- composition aspect of the invention may be used in the process aspect of the invention.
- a non-dairy whippable food composition as defined by the appended claims and examples and embodiments described herein, i.e. a non-dairy whippable food composition comprising a vegetable fat, a content of an oat-derived material together with chickpea protein; and Quillaia extract, a non-dairy whippable food composition may be provided having beneficial or desirable properties.
- whippable compositions according to the present inventive concept are achievable with desirable whipping properties while at the same time allowing at least contributing to benefits associated with, for example, beta glucan, which may be present in oat-derived material. It has further been made possible to combine oat- derived material and other ingredients, which together form a desirable non dairy whippable food composition, which composition further may be selected to be environmentally sustainable.
- the vegetable edible fat composition according to inventive concepts and embodiments herein may be tailored such that it is characterized by being environmentally sustainable and/or which may provide benefits associated with oats, particularly when combined in diet with other sources of e.g. oat-derived material, as compared to alternative compositions.
- whippable food composition as used herein, is intended a product that may be aerated, for example by whipping, to produce a foam. It is desirable that the foam is maintained or stable even after several hours.
- the whippable food composition according to embodiments may be described as a whipping cream substitute.
- Non-dairy is intended to describe a composition essentially free from dairy components.
- the composition may be described as a plant- based, a vegetable, a vegan, and/or a vegetarian non-dairy whippable food composition.
- the non-dairy whippable food composition may be totally free from animal ingredients.
- the non-dairy whippable food composition may contain additives derived from animal sources, and still be according to embodiments described herein.
- a non-dairy whippable food composition comprising: vegetable fat present in an amount of 10% to 40%, by weight of the composition; an oat-derived material comprising dry matter in an amount of 1 % to 10%, weight of the composition; water; a stabiliser comprising chickpea protein; and Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition.
- the combination of ingredients of the composition provide desirable properties to the composition.
- Such a composition may, for example, be free from palm oil or fat, gluten and soy. It has further been realised that the composition may be realised with desirable properties, including for example good whipping properties, stable foam, and long shelf life stability. The beneficial properties may be achieved when using non-hydrogenated fat. It is a further benefit, that the whippable product can be produced with a content of oat-derived material.
- the composition may be in form of an emulsion comprising a fat phase and an aqueous phase.
- the composition including the quillaia extract, together with chickpea protein, unexpectedly is believed to contribute, at least in part, to stabilise the vegetable fat and provide a stable composition.
- the vegetable fat is kept from phase separation during storing. It has been unexpectedly realised that this, at least in part, may be one result of formed micelles around oil droplets and thereby keeping vegetable fat separate as assisted by electrostatic repulsion.
- the Quillaja extract may be Type 2, which is obtained either by chromatographic separation or ultrafiltration of the aqueous extraction of the milled inner bark or of the wood of pruned stems and branches of Quillaja saponaria Molina (family Rosaceae).
- Quillaia saponins contains triterpenoid saponins (quillaia saponins, QS) consisting predominantly of glycosides of quillaic acid. Polyphenols and tannins are minor components. Some sugars and calcium oxalate will also be present.
- Quillaia extract (Type 2) is available commercially as a liquid product or as a spray-dried powder that may contain carriers such as lactose, maltitol or maltodextrin. The liquid product is usually preserved with sodium benzoate or ethanol. C.A.S. number 68990-67-0.
- the Quillaia extract may be Q-NATURALE® 200 V.
- the Quillaia extract for example Q-NATURALE® 200 V, may be extracted by a natural process and may be referred to as a naturally-derived liquid emulsifier. Chickpea protein is believed to act by binding to the surface of oils and may contribute to prevent coalescence. Coalescense may give negative effects such as low low colloidal stability of the emulsion.
- the combination of oat-derived material, the Quillaia extract and the stabilizer comprising chickpea protein is particularly advantageous.
- the composition may be free from palm oil and free from soy and dairy.
- the Quillaia extract may be present in the composition in an amount of 0.5% or below, as dry substance by weight of the composition, such as 0.00002% to 0.5%, or 0.0002 to 0.1%. According to one example, the Quillaia extract may be present in the composition in an amount of 0.001 to 0.002% as dry weight by weight of the composition, for example 0.0015%.
- the Quillaja extract may be present in the composition in a diluted extract, for example having approximately 20-22% dry weight, in an amount of 0.0001 % to 3%, such as 0.001 % to 0.5%, such as 0.001 % to 0.01 %, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.
- the vegetable fat may be present in an amount of 15% to 25%.
- the vegetable fat may be non-hydrogenated fat. Such levels and type of the vegetable fat provides excellent properties to the whippable composition and may be combined with the other ingredients and levels of ingredients of the composition.
- Water may be present in an amount of 40 to 85 %, such as 40 to 60% by weight of the composition.
- the water may be expressed as the total water of the composition, e.g. comprising water added as free water during manufacturing of the composition, and any water present with ingredients of the composition, which may be the case for example if liquid or aqueous oat base is used.
- the pH of the composition may be between 6.5 and 8, such as between 7 and 7.5.
- the composition may further comprise a buffering agent.
- the buffering agent may be used to provide the pH of the composition.
- the buffering agent may suitably be a suitable food acidity regulator.
- the buffereing agent may be selected from the group consisting of rac- lactic acid, acetic acid, adipic acid, citric acid, fumaric acid, malic acid or a suitable salt thereof, such as a sodium salt, a potassium salt, ammonium salt, or a magnesium salt thereof.
- Typical buffering agents include rac-lactic acid, acetic acid, adipic acid, citric acid, fumaric acid, malic acid, monosodium fumarate, potassium acetate, sodium citrate, potassium hydrogencarbonate, disodium fumarate, disodium malate, ammonium hydroxide, ammonium acetate, magnesium citrate, sodium lactate, and ferric ammonium citrate, for example sodium citrate.
- the oat-derived material may be any suitable oat material, oat derived or oat- based material.
- the oat-derived material may be an oat base obtained from treatment of oats such that at least a portion of starch from the oats are solubilized or degraded.
- an aqueous oat slurry of micronized oats may be treated such that at least a portion of starch from the micronized oats are degraded, which may be performed by contacting the aqueous oat slurry with amylase.
- Other enzymes may be used alternatively or in combination. For example, one or more of a-amylase and b-amylase may be used.
- the oats may suitable be micronized oats.
- the oat-derived material may be obtained from treatment of oats comprising treatment with amylase.
- the treatment of oats may be followed by fermentation.
- the oat-derived material may be a liquid oat base or oat syrup.
- the liquid oat base may be an oat drink, or what is sometimes referred to as an oat milk.
- the oat base or oat drink may comprise sugars 2-8%, fibers 0.2-3% (out of which 0.1-1% of the oat drink are beta glucanes), fat 0.5- 2.5%, and proteins 0.5-2.5%.
- the oat syrup may be described as an oat base rich in sugars but low in fibre.
- the dry matter of the liquid oat base may be for example 10-20% by weight of the liquid oat base, for example 14-16% by weight, which may be typical levels for oat drinks.
- the dry matter of the oat syrup may alternatively or in addition be higher, for example 60-85% by weight of the liquid oat base, for example 70-80% by weight, which may be the case with oat syrup.
- the oat-derived material may be in dry form or as a powder.
- the oat-derived material such as liquid oat base, oat drinks, oat syrups, or in dry form, may be provided during manufacturing of the composition more or less or without dilution with water or aqueous liquid and with or without further addition of water, as long as the total amount of water in the composition is suitable for the composition or in accordance with embodiments discussed herein.
- compositions comprising sugar, 50% or more, such as 60% or more, or 90% or more, by weight of the sugar, may be maltose.
- the maltose may be from degradation of starch from oats material, for example using enzymatic degradation, for example using amylase, such as a- or b-amylase.
- the composition may further comprise maltodextrin.
- Maltodextrin may be present in an amount of 1-10%, such as 1-5%, such as 2-4%, for example 3% of the food composition. Maltodextrin as used in the composition, is believed to bind water and thus act in contributing to preventing water leakage from the composition, and in particular contribute to providing stability to the composition after whipped or to add stability to the foamed or whipped composition.
- the stabiliser may further comprise hydroxypropylmethyl cellulose (HPMC). HPMC improves firmness to the whipped composition.
- HPMC hydroxypropylmethyl cellulose
- the composition may further comprise gellan gum. It has unexpectedly been discovered that gellan gum in combination with other ingredients of the composition contributes to binding water and prevents long term water separation, e.g. through shelf-life.
- the vegetable fat may be non-hydrogenated fat. Such type of vegetable fat combined with the other ingredients of the composition provides excellent properties to the whippable composition.
- the vegetable fat may comprise at least 50% coconut oil by weight of the vegetable fat. Further, the vegetable fat may comprise at least 70% coconut oil by weight of the vegetable fat.
- the coconut oil may be non-hydrogenated coconut oil.
- the vegetable fat may further comprise rapeseed oil and/or shea butter.
- the vegetable fat which may be a non-hydrogenated vegetable fat, may contain more than 50% saturated fat, such as more than 60% saturated fat, such as more than 70% saturated fat, such as more than 80% saturated fat.
- the vegetable fat may contain less than 95% saturated fat, such as less than 90% saturated fat, such as less than 85% saturated fat, such as less than 80% saturated fat.
- the vegetable fat may contain 50 to 95% saturated fat, such as 60 to 95% saturated fat, such as 70 to 90% saturated fat, such as 75 to 90% saturated fat. It has been realised with the present invention, that above certain levels of saturated fat, non-hydrogenated fat may be used, and assist in providing the whippable composition with desirable properties, including stability and whippability, while avoiding hydrogenated fat in the composition.
- the stabiliser may comprise monoglycerides and/or diglycerides. Mono- and di-glycerides may function to displace protein and promote partial coalescence.
- the composition may comprise further emulsifiers, such as, for example, mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil.
- the composition may further comprise other ingredients and additives, for example, the composition may comprise salt, colouring agents, flavourings, vitamins etc.
- the vegetable fat may, such as in an alternative and related aspect, comprise hydrogenated coconut oil and rapeseed oil.
- a process for manufacturing of non-dairy whippable food composition comprising the steps of: (a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; (b) providing a vegetable fat; (c) heating the vegetable fat to 50 - 70°C; (d) adding the vegetable fat to the aqueous liquid during a time period of 25 to 55 minutes, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the fat is present in an amount of 10 to 40% by weight of the whippable food composition; (e) cooling the obtained emulsion to 35 - 45°C at a rate of 5-10°C per second, such as 5, 6, 7, 8, or 10°C per second, and subsequently to 6°C at a rate of 5-10°C per second, such as 5, 6, 7, 8, or 10°C per second; wherein the composition further comprises Quillaia extract in an aqueous liquid comprising an oat
- the vegetable fat is added the aqueous liquid during a time period of around 10 minutes to create an emulsion.
- the addition of the vegetable fat to aqueous liquid is made slowly, during a time period of 25 to 55 minutes, such as during 30 to 50 minutes, such as during 35 to 48 minutes.
- the heating typically takes place in two heat exchangers, one gets product to 40°C, other down to 6°C.
- the cooling step (c) may be cooling the obtained emulsion to 35 - 45°C at a rate of 6-9°C per second, such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second, and subsequently to 6°C at a rate of 6-9°C per second, such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second.
- 6-9°C per second such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second
- 6-9°C per second such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second.
- the process may further comprise, between steps (d) and (e), subjecting the emulsion to a heat treatment optionally followed by homogenization.
- the heat treatment may be an Ultra-high Temperature processing.
- the homogenization may comprise two stages, a first at 100 - 170 Bar, such as 140 to 160 Bar, such as 145 to 155 Bar, such as 150 bar and a second at 30 to 70 Bar, such as 40 to 60 Bar, such as 45 to 55, bar, such as 50 bar and a temperature at 50-90°C, such as 60-80°C, such as 65-77°C, such as 68 to 74°C, such as around 70°C.
- the process may be for manufacturing the non-dairy whippable food composition according to the invention.
- composition aspect of the invention may be used in the process aspect of the invention, and vice versa.
- the oat-derived material is a liquid oat base of 15% DS.
- the liquid oat base for this example may be obtained from treatment of oats comprising treatment with amylase, for example, as has been described in patent No. EP 1 383 396 B1.
- the liquid oat base is mixed with water to produce an aqueous phase comprising oat-derived material, which aqueous phase is heated to 50°C.
- Dry ingredients are mixed: Stabilizer blend, maltodextrin, gellan gum and salt. The mixture of dry ingredients is added to the oat-derived material mixture under high shear. After approximately 5 minutes mixing quillaia extract is added.
- Vegetable fat is heated to 60°C and slowly (during around 40 minutes) added to the stirred aqueous mixture. The resulting mixture is re-circulated over a mixer for a few minutes at a temperature at about 55-60°C. The mixture is then subjected to Ultra-high- temperature processing. Subsequent homogenization is made in 2 stages, at 150 bar and at 50 bar at a temperature around 70°C. The homogenized mixture is first cooled to 40°C at a rate of 5-10°C per second and then to 6°C at a rate of 5-10°C per second. The entire batch is filled in a tank before starting to fill the composition into containers. The proportions of the ingredients are according to the recipes in Table 1.
- the stabilizer blend contains: Maltodextrin, chickpea protein (appr. 12%), mono- and di-glycerides (appr. 12%), sodium citrate, hydroxypropylmethyl cellulose.
- Whippable food compositions manufactured according to this example provided stable properties, both relating to the non-whipped composition and the composition in whipped form.
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Abstract
A non-dairy whippable food composition, containing vegetable fat in an amount of 10 to 40 by weight of the composition, an oat-derived material comprising dry matter in an amount of 1% to 10% by weight of the composition, water, a stabiliser comprising chickpea protein, and Quillaia extract in an amount of 0.00001% to 1% dry weight by total weight of the composition.
Description
WHIPPABLE COMPOSITION I
Field of the invention
The invention relates to a non-dairy whippable food composition and a process for manufacturing of a non-dairy whippable food composition.
Background of the invention
The demand for dairy substitute products is and has been increasing over several years, due to a desire from consumers to exclude or reduce the amount of animal and dairy products from their diet.
There is a further demand and need for dairy substitute products taking sustainability into account as well as health aspects, fueled by an interest in sustainability, vegetarianism, veganism as well as for improved health.
Non-dairy whippable creams and whipping cream substitutes are available. It is a problem to achieve shelf-life stability, good whippability, and/or good foam stability with whipping cream substitutes.
There is a further interest and demand to reduce or eliminate use of palm oil in whipping cream substitutes, as well as reducing levels of hydrogenated fat amongst some consumer groups. It is common for dairy replacement products, including whipping cream substitutes, to contain fat from palm oil and/or hydrogenated fat, which are commonly use fats in the food industry.
There is, thus, a need for non-dairy whippable cream with improved properties and/or based on ingredients taking sustainability and health aspects into account.
Summary of the invention
One object of the invention is to alleviate, at least in part, the drawbacks of the prior art. One object of the invention is to provide a non-dairy whippable food composition with reduced coalescense during shelf life. One object of
the invention is to provide a more stable non-dairy whippable food composition.
According to one aspect of the invention, there is provided a non-dairy whippable food composition, comprising: vegetable fat present in an amount of 10% to 40%, by weight of the composition; an oat-derived material comprising dry matter in an amount of 1 % to 10%, by weight of the composition; water; a stabiliser comprising chickpea protein; and Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition.
The Quillaia extract may be present in the composition in an amount of 0.5% or below as dry weight by weight of the composition, such as 0.00002% to 0.6%, or 0.0002 to 0.1%. According to one example, the Quillaia extract may be present in the composition in an amount of 0.001 to 0.002% as dry weight by weight of the composition, for example 0.0015%.
The Quillaja extract may be present in the composition in a diluted extract, for example having approximately 20-22% dry weight, in an amount of 0.0001 % to 3%, such as 0.001 % to 0.5%, such as 0.001 % to 0.01 %, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.
The Quillaia extract may be of Type 1 Quillaia extract or Type 2 Quillaia extract, or combinations thereof.
The vegetable fat may be present in an amount of 15% to 25%.
The oat-derived material may comprise dry matter in an amount of 2% to 6%, such as 2% to 4%, for example 3%, by weight of the composition.
Water may be present in an amount of 40 to 85 %, such as 40 to 60% by weight of the composition.
The pH of the composition may be between 6.5 and 8, such as between 7 and 7.5.
The composition may further comprise a buffering agent. The buffering agent may be selected from suitable food acidity regulators.
The oat-derived material may be obtained from treatment of oats comprising treatment with amylase, optionally followed by fermentation.
The oat-derived material may be a liquid oat base or oat syrup. The oat- derived material may be in form of a powder.
The composition may further comprise maltodextrin. Typically, maltodextrin is present in an amount of 1-10%, such as 1-5%, such as 2-4%, such as 3% of the food composition. Maltodextrin binds water and may thus contribute to preventing water leakage after product is already whipped.
The stabiliser may further comprise hydroxypropylmethyl cellulose (HPMC). HPMC improves whipped cream firmness in the composition.
The composition may further comprise gellan gum. Gellan gum binds water and, in combination with other ingredients of the composition, prevents water separation through shelf-life.
The vegetable fat comprises at least 50% coconut oil by weight of the vegetable fat.
The vegetable fat may contain more than 50% saturated fat, such as more than 60% saturated fat, such as more than 70% saturated fat, such as more than 80% saturated fat. Further, the vegetable fat may contain 50 to 95% saturated fat.
The stabiliser may comprise monoglycerides and/or diglycerides. Mono- and di-glycerides may act in displacing protein and promoting partial coalescence.
The composition may contain further emulsifiers, such as mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil.
The Quillaia extract may be present in an amount of 0.001% to 0.5%, such as 0.001 % to 0.01%, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.
According to another aspect of the invention, there is provided a process for
manufacturing of non-dairy whippable food composition, comprising the steps of: (a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; (b) providing a vegetable fat; (c) heating the vegetable fat to 50 - 70°C; (d) adding the vegetable fat to the aqueous liquid during a time period of 25 to 55 minutes, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the vegetable fat is present in an amount of 10 to 40% by weight of the whippable food composition; (e) cooling the obtained emulsion to 35 - 45°C at a rate of 5-10°C per second and subsequently to 6°C at a rate of 5-10°C per second; wherein the composition further comprises Quillaia extract in an amount of 0.0001 % to 3% by weight of the composition and a stabiliser comprising chickpea protein, wherein the vegetable fat is present in an amount of 10 to 40 (pref. 15-25%) by weight of the composition. Commonly in the prior art, the fat is added the aqueous liquid during a time period of around 10 minutes to create an emulsion. In contrast, in the process according to the invention or embodiments disclosed herein, the addition of the vegetable fat to aqueous liquid is made slowly, during a time period of 25 to 55 minutes, such as during 30 to 50 minutes, such as during 35 to 48 minutes. The rather fast two step cooling of the obtained emulsion in step (e), first to 35 - 45°C at a rate of 5-10°C per second and subsequently to 6°C at a rate of 5-10°C per second, helps the fat crystallize properly. The heating may take place in two heat exchangers, one reducing temperature of product to 40°C, another to 6°C.
As an example, if a batch size of 11000 kg of whippable non-dairy food composition is being made, 2500 kg of vegetable fat is added at 4.000 Litres per hour. The typical density for oil is aroung 0.9 kg per Litre, meaning that the 2500 kg of vegetable fat is added during a time period of around 40 minutes.
The process may further comprise, between steps (d) and (e), subjecting the emulsion to a heat treatment optionally followed by homogenization. The heat treatment may be an Ultra-high Temperature processing. The homogenization may have 2 stages, the first at 100 - 170 Bar, such as 140 to 160 Bar, such as 145 to 155 Bar, such as 150 bar and the second at 30 to 70 Bar, such as 40 to 60 Bar, such as 45 to 55, bar, such as 50 bar and a temperature at 50-90°C, such as 60-80°C, such as 65-77°C, such as 68 to
74°C, such as around 70°C.
The composition may further comprise a stabiliser comprising monoglycerides and/or diglycerides. The process may be for manufacturing the non-dairy whippable food composition according to the invention.
Thus, features from composition aspect of the invention may be used in the the process aspect of the invention.
Detailed description of the invention
The present invention will now be described more fully hereinafter. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided for thoroughness and completeness, and fully convey the scope of the invention to the skilled person. Although individual features may be included in different embodiments, these may possibly be combined in other ways, and the inclusion in different embodiments does not imply that a combination of features is not feasible. In addition, singular references do not exclude a plurality. In the context of the present invention, the terms "a", "an" does not preclude a plurality.
The present inventive concepts are, at least in part, based on unexpected realizations including that by manufacturing of a non-dairy whippable food composition as defined by the appended claims and examples and embodiments described herein, i.e. a non-dairy whippable food composition comprising a vegetable fat, a content of an oat-derived material together with chickpea protein; and Quillaia extract, a non-dairy whippable food composition may be provided having beneficial or desirable properties.
The presence of the oat-derived material in the composition with resulting benefits have been made possible. Thus, whippable compositions according to the present inventive concept, are achievable with desirable whipping properties while at the same time allowing at least contributing to benefits associated with, for example, beta glucan, which may be present in oat-derived material. It has further been made possible to combine oat- derived material and other ingredients, which together form a desirable non dairy whippable food composition, which composition further may be selected to be environmentally sustainable.
Thus, the vegetable edible fat composition according to inventive concepts and embodiments herein may be tailored such that it is characterized by being environmentally sustainable and/or which may provide benefits associated with oats, particularly when combined in diet with other sources of e.g. oat-derived material, as compared to alternative compositions.
By whippable food composition, as used herein, is intended a product that may be aerated, for example by whipping, to produce a foam. It is desirable that the foam is maintained or stable even after several hours. The whippable food composition according to embodiments, may be described as a whipping cream substitute.
Non-dairy, as used herein, is intended to describe a composition essentially free from dairy components. In addition to being described as a non-dairy whippable food composition, the composition may be described as a plant- based, a vegetable, a vegan, and/or a vegetarian non-dairy whippable food composition. The non-dairy whippable food composition may be totally free from animal ingredients. However, the non-dairy whippable food composition may contain additives derived from animal sources, and still be according to embodiments described herein.
According to one aspect of the invention, there is provided a non-dairy whippable food composition, comprising: vegetable fat present in an amount of 10% to 40%, by weight of the composition; an oat-derived material comprising dry matter in an amount of 1 % to 10%, weight of the composition; water; a stabiliser comprising chickpea protein; and Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition. The combination of ingredients of the composition provide desirable properties to the composition. Such a composition may, for example, be free from palm oil or fat, gluten and soy. It has further been realised that the composition may be realised with desirable properties, including for example good whipping properties, stable foam, and long shelf life stability. The beneficial properties may be achieved when using non-hydrogenated fat. It is a further benefit, that the whippable product can be produced with a content of oat-derived material.
The composition may be in form of an emulsion comprising a fat phase and an aqueous phase.
The composition, including the quillaia extract, together with chickpea protein, unexpectedly is believed to contribute, at least in part, to stabilise the vegetable fat and provide a stable composition. The vegetable fat is kept from phase separation during storing. It has been unexpectedly realised that this, at least in part, may be one result of formed micelles around oil droplets and thereby keeping vegetable fat separate as assisted by electrostatic repulsion. The Quillaja extract may be Type 2, which is obtained either by chromatographic separation or ultrafiltration of the aqueous extraction of the milled inner bark or of the wood of pruned stems and branches of Quillaja saponaria Molina (family Rosaceae). It contains triterpenoid saponins (quillaia saponins, QS) consisting predominantly of glycosides of quillaic acid. Polyphenols and tannins are minor components. Some sugars and calcium oxalate will also be present. Quillaia extract (Type 2) is available commercially as a liquid product or as a spray-dried powder that may contain carriers such as lactose, maltitol or maltodextrin. The liquid product is usually preserved with sodium benzoate or ethanol. C.A.S. number 68990-67-0. The Quillaia extract may be Q-NATURALE® 200 V. The Quillaia extract, for example Q-NATURALE® 200 V, may be extracted by a natural process and may be referred to as a naturally-derived liquid emulsifier. Chickpea protein is believed to act by binding to the surface of oils and may contribute to prevent coalescence. Coalescense may give negative effects such as low low colloidal stability of the emulsion. The combination of oat-derived material, the Quillaia extract and the stabilizer comprising chickpea protein is particularly advantageous. The composition may be free from palm oil and free from soy and dairy. The Quillaia extract may be present in the composition in an amount of 0.5% or below, as dry substance by weight of the composition, such as 0.00002% to 0.5%, or 0.0002 to 0.1%. According to one example, the Quillaia extract may be present in the composition in an amount of 0.001 to 0.002% as dry weight by weight of the composition, for example 0.0015%.
The Quillaja extract may be present in the composition in a diluted extract, for example having approximately 20-22% dry weight, in an amount of 0.0001 % to 3%, such as 0.001 % to 0.5%, such as 0.001 % to 0.01 %, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.
The vegetable fat may be present in an amount of 15% to 25%. The vegetable fat may be non-hydrogenated fat. Such levels and type of the
vegetable fat provides excellent properties to the whippable composition and may be combined with the other ingredients and levels of ingredients of the composition.
Water may be present in an amount of 40 to 85 %, such as 40 to 60% by weight of the composition. The water may be expressed as the total water of the composition, e.g. comprising water added as free water during manufacturing of the composition, and any water present with ingredients of the composition, which may be the case for example if liquid or aqueous oat base is used.
The pH of the composition may be between 6.5 and 8, such as between 7 and 7.5. The composition may further comprise a buffering agent. The buffering agent may be used to provide the pH of the composition. The buffering agent may suitably be a suitable food acidity regulator. For example, the buffereing agent may be selected from the group consisting of rac- lactic acid, acetic acid, adipic acid, citric acid, fumaric acid, malic acid or a suitable salt thereof, such as a sodium salt, a potassium salt, ammonium salt, or a magnesium salt thereof. Typical buffering agents include rac-lactic acid, acetic acid, adipic acid, citric acid, fumaric acid, malic acid, monosodium fumarate, potassium acetate, sodium citrate, potassium hydrogencarbonate, disodium fumarate, disodium malate, ammonium hydroxide, ammonium acetate, magnesium citrate, sodium lactate, and ferric ammonium citrate, for example sodium citrate.
The oat-derived material may be any suitable oat material, oat derived or oat- based material. In particular, the oat-derived material may be an oat base obtained from treatment of oats such that at least a portion of starch from the oats are solubilized or degraded. For example, an aqueous oat slurry of micronized oats may be treated such that at least a portion of starch from the micronized oats are degraded, which may be performed by contacting the aqueous oat slurry with amylase. Other enzymes may be used alternatively or in combination. For example, one or more of a-amylase and b-amylase may be used. The oats may suitable be micronized oats. Thus, the oat-derived material may be obtained from treatment of oats comprising treatment with amylase. Optionally the treatment of oats may be followed by fermentation.
Thus, the oat-derived material may be a liquid oat base or oat syrup. The liquid oat base may be an oat drink, or what is sometimes referred to as an oat milk. Typically, the oat base or oat drink may comprise sugars 2-8%, fibers 0.2-3% (out of which 0.1-1% of the oat drink are beta glucanes), fat 0.5- 2.5%, and proteins 0.5-2.5%. The oat syrup may be described as an oat base rich in sugars but low in fibre. The dry matter of the liquid oat base may be for example 10-20% by weight of the liquid oat base, for example 14-16% by weight, which may be typical levels for oat drinks. The dry matter of the oat syrup may alternatively or in addition be higher, for example 60-85% by weight of the liquid oat base, for example 70-80% by weight, which may be the case with oat syrup. Further, the oat-derived material may be in dry form or as a powder.
It shall be realised and appreciated that the oat-derived material, such as liquid oat base, oat drinks, oat syrups, or in dry form, may be provided during manufacturing of the composition more or less or without dilution with water or aqueous liquid and with or without further addition of water, as long as the total amount of water in the composition is suitable for the composition or in accordance with embodiments discussed herein.
For whippable compositions comprising sugar, 50% or more, such as 60% or more, or 90% or more, by weight of the sugar, may be maltose. The maltose may be from degradation of starch from oats material, for example using enzymatic degradation, for example using amylase, such as a- or b-amylase.
The composition may further comprise maltodextrin. Maltodextrin may be present in an amount of 1-10%, such as 1-5%, such as 2-4%, for example 3% of the food composition. Maltodextrin as used in the composition, is believed to bind water and thus act in contributing to preventing water leakage from the composition, and in particular contribute to providing stability to the composition after whipped or to add stability to the foamed or whipped composition.
The stabiliser may further comprise hydroxypropylmethyl cellulose (HPMC). HPMC improves firmness to the whipped composition.
The composition may further comprise gellan gum. It has unexpectedly been
discovered that gellan gum in combination with other ingredients of the composition contributes to binding water and prevents long term water separation, e.g. through shelf-life.
The vegetable fat may be non-hydrogenated fat. Such type of vegetable fat combined with the other ingredients of the composition provides excellent properties to the whippable composition.
The vegetable fat may comprise at least 50% coconut oil by weight of the vegetable fat. Further, the vegetable fat may comprise at least 70% coconut oil by weight of the vegetable fat. The coconut oil may be non-hydrogenated coconut oil.
The vegetable fat may further comprise rapeseed oil and/or shea butter.
The vegetable fat, which may be a non-hydrogenated vegetable fat, may contain more than 50% saturated fat, such as more than 60% saturated fat, such as more than 70% saturated fat, such as more than 80% saturated fat. The vegetable fat may contain less than 95% saturated fat, such as less than 90% saturated fat, such as less than 85% saturated fat, such as less than 80% saturated fat. The vegetable fat may contain 50 to 95% saturated fat, such as 60 to 95% saturated fat, such as 70 to 90% saturated fat, such as 75 to 90% saturated fat. It has been realised with the present invention, that above certain levels of saturated fat, non-hydrogenated fat may be used, and assist in providing the whippable composition with desirable properties, including stability and whippability, while avoiding hydrogenated fat in the composition.
The stabiliser may comprise monoglycerides and/or diglycerides. Mono- and di-glycerides may function to displace protein and promote partial coalescence.
The composition may comprise further emulsifiers, such as, for example, mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil.
The composition may further comprise other ingredients and additives, for example, the composition may comprise salt, colouring agents, flavourings, vitamins etc.
The vegetable fat may, such as in an alternative and related aspect, comprise hydrogenated coconut oil and rapeseed oil.
According to another aspect of the invention, there is provided a process for manufacturing of non-dairy whippable food composition, comprising the steps of: (a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; (b) providing a vegetable fat; (c) heating the vegetable fat to 50 - 70°C; (d) adding the vegetable fat to the aqueous liquid during a time period of 25 to 55 minutes, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the fat is present in an amount of 10 to 40% by weight of the whippable food composition; (e) cooling the obtained emulsion to 35 - 45°C at a rate of 5-10°C per second, such as 5, 6, 7, 8, or 10°C per second, and subsequently to 6°C at a rate of 5-10°C per second, such as 5, 6, 7, 8, or 10°C per second; wherein the composition further comprises Quillaia extract in an amount of 0.0001 % to 3% by weight of the composition and a stabiliser comprising chickpea protein. Commonly in the prior art, the vegetable fat is added the aqueous liquid during a time period of around 10 minutes to create an emulsion. In contrast, in the process according to the invention or embodiments disclosed herein, the addition of the vegetable fat to aqueous liquid is made slowly, during a time period of 25 to 55 minutes, such as during 30 to 50 minutes, such as during 35 to 48 minutes. The rather fast two step cooling of the obtained emulsion in step (e), first to 35 - 45°C at a rate of 5-10°C per second, and subsequently to 6°C at a rate of 5-10°C per second, helps the vegetable fat crystallize properly. The heating typically takes place in two heat exchangers, one gets product to 40°C, other down to 6°C.
The cooling step (c) may be cooling the obtained emulsion to 35 - 45°C at a rate of 6-9°C per second, such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second, and subsequently to 6°C at a rate of 6-9°C per second, such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second.
As an example, if a batch size of 11000 kg of whippable non-dairy food composition is being made, 2500 kg of vegetable fat is added at 4.000 Litres per hour. The typical density for oil is aroung 0.9 kg per Litre, meaning that the 2500 kg of vegetable fat is added during a time period of around 40 minutes.
The process may further comprise, between steps (d) and (e), subjecting the emulsion to a heat treatment optionally followed by homogenization. The heat treatment may be an Ultra-high Temperature processing. The homogenization may comprise two stages, a first at 100 - 170 Bar, such as 140 to 160 Bar, such as 145 to 155 Bar, such as 150 bar and a second at 30 to 70 Bar, such as 40 to 60 Bar, such as 45 to 55, bar, such as 50 bar and a temperature at 50-90°C, such as 60-80°C, such as 65-77°C, such as 68 to 74°C, such as around 70°C.
The process may be for manufacturing the non-dairy whippable food composition according to the invention.
Features from the composition aspect of the invention may be used in the the process aspect of the invention, and vice versa.
Example
An example of manufacturing of a non-dairy whippable food composition according to embodiments will now be discussed in an attempt to improve an understanding of present inventive concepts.
In this example, the oat-derived material is a liquid oat base of 15% DS. The liquid oat base for this example may be obtained from treatment of oats comprising treatment with amylase, for example, as has been described in patent No. EP 1 383 396 B1. The liquid oat base is mixed with water to produce an aqueous phase comprising oat-derived material, which aqueous phase is heated to 50°C. Dry ingredients are mixed: Stabilizer blend, maltodextrin, gellan gum and salt. The mixture of dry ingredients is added to the oat-derived material mixture under high shear. After approximately 5 minutes mixing quillaia extract is added. Vegetable fat is heated to 60°C and slowly (during around 40 minutes) added to the stirred aqueous mixture. The resulting mixture is re-circulated over a mixer for a few minutes at a
temperature at about 55-60°C. The mixture is then subjected to Ultra-high- temperature processing. Subsequent homogenization is made in 2 stages, at 150 bar and at 50 bar at a temperature around 70°C. The homogenized mixture is first cooled to 40°C at a rate of 5-10°C per second and then to 6°C at a rate of 5-10°C per second. The entire batch is filled in a tank before starting to fill the composition into containers. The proportions of the ingredients are according to the recipes in Table 1.
The stabilizer blend contains: Maltodextrin, chickpea protein (appr. 12%), mono- and di-glycerides (appr. 12%), sodium citrate, hydroxypropylmethyl cellulose. Whippable food compositions manufactured according to this example provided stable properties, both relating to the non-whipped composition and the composition in whipped form.
Claims
1. A non-dairy whippable food composition, comprising vegetable fat present in an amount of 10 to 40 by weight of the composition, an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; water; a stabiliser comprising chickpea protein; and
Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition.
2. The food composition according to claim 1 , wherein the water is present in an amount of 40-60% by weight of the composition.
3. The food composition according to claim 1 , wherein the pH of the composition is between 6.5 and 8, such as between 7 and 7.5.
4. The food composition according to any one of claims 1 to 3, wherein the oat-derived material has been obtained from treatment of oats comprising treatment with amylase, optionally followed by fermentation.
5. The food composition according to any one of claims 1 to 4, wherein the oat-derived material is a liquid oat base or oat syrup.
6. The food composition according to any one of claims 1 to 5, wherein the composition further comprises maltodextrin.
7. The food composition according to any one of claims 1 to 6, wherein the stabiliser further comprises hydroxypropylmethyl cellulose.
8. The food composition according to any one of claims 1 to 7, wherein the composition further comprises gellan gum.
9. The food composition according to any one of claims 1 to 8, and
the vegetable fat comprises at least 50% coconut oil by weight of the vegetable fat.
10. The food composition according to any one of claims 1 to 9, wherein the stabiliser comprises monoglycerides and/or diglycerides.
11. The food composition according to any one of claims 1 to 10, wherein the Quillaia extract is present in an amount of 0.001% to 0.5% by weight of the composition.
12. The food composition according to any one of claims 1 to 11 , wherein the vegetable fat further comprises rapeseed oil and/or shea butter.
13. The food composition according to any one of claims 1 to 12, wherein the vegetable fat comprises at least 70% coconut oil by weight of the vegetable fat.
14. The food composition according to any one of claims 1 to 13, wherein the coconut oil is non-hydrogenated coconut oil.
15. The food composition according to any one of claims 1 to 13, wherein the vegetable fat comprises hydrogenated coconut oil and rapeseed oil.
16. A process for manufacturing of non-dairy whippable food composition, comprising the steps of:
(a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1% to 10% by weight of the composition;
(b) providing a vegetable fat;
(c) heating the vegetable fat to 50 - 70°C;
(d) adding the vegetable fat to the aqueous liquid during a time period of 25-55 minutes, such that an emulsion is formed comprising a vegetable fat phase and an aqueous phase, wherein the vegetable fat is present in an amount of 10 to 40%
by weight of the whippable food composition;
(e) cooling the obtained emulsion to 35 - 45°C at a rate of 5- 10°C per second and subsequently to 6°C at a rate of 5-10°C per second, wherein the composition further comprises Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition and a stabiliser comprising chickpea protein.
17. The process according to claim 16, further comprising, prior to step (e), subjecting the emulsion to a heat treatment.
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JPS58201956A (en) * | 1982-05-18 | 1983-11-25 | Kanegafuchi Chem Ind Co Ltd | Frothing oil-in-water type emulsified fat composition and its preparation |
EP1383396B1 (en) | 2001-02-15 | 2010-09-22 | Cereal Base Ceba AB | Non-dairy containing milk substitute products |
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