WO2022184621A1 - Liquid food composition comprising pea proteins and cocoa - Google Patents

Liquid food composition comprising pea proteins and cocoa Download PDF

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Publication number
WO2022184621A1
WO2022184621A1 PCT/EP2022/054946 EP2022054946W WO2022184621A1 WO 2022184621 A1 WO2022184621 A1 WO 2022184621A1 EP 2022054946 W EP2022054946 W EP 2022054946W WO 2022184621 A1 WO2022184621 A1 WO 2022184621A1
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WO
WIPO (PCT)
Prior art keywords
liquid food
food composition
calcium
composition according
cocoa
Prior art date
Application number
PCT/EP2022/054946
Other languages
French (fr)
Inventor
Markus KREUSS
Katharina DAIMER
Benoit IDIEDER
Isabelle DOURNES
Original Assignee
Société des Produits Nestlé S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Priority to EP22708156.9A priority Critical patent/EP4301147A1/en
Publication of WO2022184621A1 publication Critical patent/WO2022184621A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to liquid food compositions.
  • the present invention relates to liquid food compositions that can be used as dairy alternatives.
  • Dairy alternatives usually do not comprise dairy proteins.
  • dairy alternatives may comprise alternative protein sources.
  • the liquid food composition of the present invention contains pea protein and cocoa.
  • Certain consumers wish to consume less milk or do not want to consume milk at all, for example, because of its animal origin, due to lactose intolerance or due to dairy allergies. They may also see potential environmental sustainability issues.
  • WO 2013078510 discloses a nut-based milk analogue composition that has a substantially similar nutritional profile as cow milk.
  • CA2982280 discloses a method of producing a milk alternative, without necessarily adding a gum or emulsifier or starch, using chickpeas and/or other whole legumes or lentils (regular, sprouted or fermented), using pea protein, chickpea protein and/or a combination of plant-based protein (regular, sprouted or fermented), using flax seed oil and/or other vegetable oil, through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
  • Pea protein containing milk alternatives are commercially available.
  • liquid food compositions that are a source of protein, fiber and calcium and low in fat.
  • milk protein is replaced by plant protein sources, this often results in an unpleasant taste, and the composition can be perceived as bitter and/or astringent.
  • liquid food composition that can be used as milk alternative, contains fiber and that has a good nutritional profile and taste profile.
  • the objective of the present invention is to improve the state of the art and in particular to provide a liquid food composition that can be used as dairy alternative and that is source of protein, high in fiber and calcium, low in fat, contains cocoa and that provides a good nutritional profile, and a good taste profile and good physical stability.
  • the present invention provides the improvement by the subject matter of the independent claims.
  • the dependent claims further develop the idea of the present invention.
  • the invention relates to a liquid food composition
  • a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3.
  • cocoa is traditionally use for making cocoa and chocolate beverages. Due to the bitter and/or astringent taste of cocoa, cocoa and chocolate dairy-based and plant-based beverages are known to have high level of sugar and fat to mask the bitterness of the cocoa. High level of sugar may be detrimental to a healthy diet.
  • the present invention combines two components: pea and cocoa both with bitter and/or astringent taste but nevertheless provides a pleasant profile and creamy texture. This is achieved with relatively low levels of sugar and fat.
  • the present invention provides a liquid food product which is stable over a longer period e.g. up 6 months ambient temperature shelf life. This is obtained without any substantially sedimentation which is otherwise a known problem for products containing cocoa.
  • the words “comprises”, “comprising”, and similar words are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean “including, but not limited to”. It has been found that the composition of the present invention achieves the objective of the present invention and - in particular - that liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3, can be source of protein, high in calcium and high in fiber, low in fat and achieves the objective of the present invention.
  • the composition of the present invention was found to have a surprisingly pleasant taste profile despite the high pea protein, cocoa and fiber content, low fat content and relatively low sugar content.
  • Figure 1 shows the appearance of a product according to the invention after 6 months of storage at ambient conditions.
  • the product of the present invention was stable, showing no phase separation, cocoa sedimentation or gel formation.
  • the present invention relates in part to a liquid food composition
  • a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3.
  • a food shall be understood in accordance with Codex Alimentarius as any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food” but does not include cosmetics or tobacco or substances used only as drugs.
  • a food may be considered high in fiber if the product contains at least 6 g of fiber per 100 g or at least 3g of fiber per 100 kcal.
  • the preferred range of dietary fibre in the composition according to the invention is 0.2 to 5 wt. %, preferably 0.4 to 7 wt. % dietary fibre.
  • a food may be considered source of protein, if at least 12% of the energy value of the food is provided by protein. In the present case the 12 % to 35 % of the energy value of the food is provided by protein.
  • a food may be considered high in calcium, if the product contains at least twice the value of ‘source of calcium’.
  • a food may be considered a ‘source of calcium’ if the product contains at least a significant amount as defined in the Annex to Directive 90/496/EEC or an amount provided for by derogations granted according to Article 6 of Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods. 7.5% of the recommended allowance supplied by 100 ml or 15% of the recommended allowance supplied per package if the package contains only a single portion should be taken into consideration in deciding what constitutes a significant amount in the case of beverages
  • Pea protein isolate is commercially available from many sources, for example from suppliers such as Cosucra and Roquette.
  • the cocoa use in the liquid food product according to the present invention is alkalized cocoa, preferably medium alkalized cocoa. This has the advantage that it has a darker color, a reduced acidity, bitterness and astringency and increased solubility.
  • the composition according to the invention comprises 1.0 - 2.5 wt. % alkalized cocoa, wherein the alkalized cocoa is medium alkalized cocoa.
  • the fibers are from a source of fibers selected from the group consisting of chicory root, sugar beetroot, sugar cane, Jerusalem artichoke, agave or combination thereof, and wherein the fibers are preferably inulin from chicory root.
  • Inulin is a plant-based fiber and can be obtained from many plant sources, chicory, for example. It is associated with many health benefits. It may improve digestive health, e.g., through its prebiotic properties, relieve constipation, and help control diabetes. Studies have shown that inulin can help stimulate the growth of beneficial bacteria in the gut, which may have positive effects on health.
  • composition of the liquid food composition in accordance with the present invention may be adjusted so that the final composition has a good taste profile, a good nutritional profile and resembles the appearance and texture of milk. It has been found that promising results are obtained with a composition wherein the composition comprises 1.8-2.5 wt. % pea protein isolate, 1.1-2.0 wt. % vegetable oil, 5.0-6.0 wt. %, added sugar, 1.0-2.0 wt. % fiber, 0.3- 0.5 wt.% source of calcium and 0.1-0.2 wt. % of stabilizer (Gellan Gum) and 0.03-0.1 wt% sodium chloride.
  • the calcium source for fortification is selected from the group consisting of tri-calcium phosphate, calcium carbonate, calcium lactate, calcium chloride, calcium lactogluconate, di-calcium phosphate, tri-calcium citrate or a combination thereof.
  • the calcium source preferably providing 0.06-0.20 wt. %. calcium in the liquid food product.
  • the liquid product according to the invention it comprises 0.06-0.20 wt. %. calcium.
  • the composition according to the invention comprises 1.8 - 2.5 wt. % pea protein isolate, 0.5 - 1.5 wt. % vegetable oil, 4.0 - 6.0wt. % added sugar, 1.0 - 1.15 wt. % fiber, 0.3 - 0.5 wt. % source of calcium, 1.0 - 3.0 wt. % alkalized cocoa, and 0.03 - 0.1 wt. % added sodium chloride.
  • the liquid food composition according to the invention comprises 0.03 - 0.08 wt. % of added sodium chloride.
  • the liquid food composition in accordance with the present invention may further comprises a flavoring agent or a combination of flavoring agents.
  • the flavoring agent may be selected from the group consisting of milk mouthfeel flavor, vanilla flavor, coconut flavor, almond flavor, hazelnut flavor or combinations thereof. Very good results were obtained, when the composition contained vanilla flavor as only flavoring agent. Also, very good results were obtained, when a combination of milk mouthfeel flavor and vanilla flavor.
  • the milk mouthfeel flavor acts as a protein masker, which has an impact on the tongue and mouth receptors to modify the bitterness, astringency and mouthfeel perception.
  • the flavor used is commercially available vanilla flavor from flavor companies. For example, vanilla flavor from Firmenich.
  • liquid food composition gum selected from the group consisting of gellan gum, xanthan gum, guar gum, carrageenan or a combination thereof.
  • the liquid food composition pea protein is the only plant protein in the liquid food composition.
  • liquid food composition is used as a plant-based milk alternative.
  • the liquid food product according to the invention preferably comprises from 1.3 to 1.5 wt% fat and/ or oil.
  • the fat or oil comprises vegetable oil and fat and oil present in the cocoa and in the pea protein isolate resulting in a saturated fatty acid level of 0.2 wt%.
  • An advantage of the present invention is that is has a low amount of fat and oil and in particular saturated fatty acids, compared with traditional dairy based cocoa beverage which typically has from 1.0 to 2.7 wt. % fat and/or oil. and from 0.5 to 1.7 wt. % saturated fatty acids. Compared with other plant based cocoa beverages which typically have from 1.5 to 3.8 wt. % fat and/or oil and from 0.2 to 1.3 wt. % saturated fatty acids, the product of the present invention has a low level of fat and saturated fatty acids.
  • Fat sources may include any kind of vegetable fat and/or oil.
  • Vegetable fat and/or oils include coconut oil, for example refined coconut fat, palm fat, shea fat, tropical fat, sunflower oil, soybean oil, oat oil, rice oil, canola oil, rapeseed oil, lemon oil, orange oil, safflower oil, cotton seed oil, nut oil, pumpkin seed oil, sesame oil, almond oil, peanut oil, flaxseed oil, cocoa butter oil, watermelon seed oil, egusi oil, hemp oil, flaxseeds oil, chia oil, fruit oil, avocado oil and olive oil.
  • coconut oil for example refined coconut fat, palm fat, shea fat, tropical fat, sunflower oil, soybean oil, oat oil, rice oil, canola oil, rapeseed oil, lemon oil, orange oil, safflower oil, cotton seed oil, nut oil, pumpkin seed oil, sesame oil, almond oil, peanut oil, flaxseed oil, cocoa butter oil, watermelon seed oil,
  • the vegetable oil is high oleic vegetable oil, preferably high oleic sunflower oil.
  • sunflower oil any sunflower oil may be used. High quality sunflower oils are however preferred.
  • Sunflower oil can be considered a healthy oil with a high stability. Sunflower oil has a rich content of vitamin E. It also has a good fatty acid profile containing with linoleic acid a polyunsaturated fatty acid and with oleic acid a monounsaturated fatty acid. It is well-known that, for example through a specific cultivation of the sunflowers and through adjusted manufacturing processes, oils with different fatty acid proportions can be manufactured.
  • Oleic acid has been associated with several health benefits such as decreased low-density lipoprotein (LDL) cholesterol, and reduced blood pressure, for example.
  • LDL low-density lipoprotein
  • High oleic sunflower oil is known and commercially available.
  • High oleic sunflower oil is very high in oleic acid.
  • High oleic sunflower oil is usually defined as having a minimum 80 percent oleic acid. Consequently, in one embodiment of the liquid food composition of the present invention the sunflower oil may be high oleic sunflower oil.
  • Sugar sources may include sucrose, cane sugar, beat sugar, glucose syrup, maltodextrin, honey and other natural sugar syrups such as agave, or combinations thereof
  • the sugar is sucrose, saccharose, galactose or glucose.
  • the sugar source includes sucrose and glucose.
  • the liquid food composition of the present invention was found to have a pleasant mouthfeel and creaminess and not being too watery. This was achieved by combining sugar, inulin and sodium chloride.
  • Sugar is used in the composition of the present invention to adjust the sweetness of the composition naturally to the sweetness of milk.
  • Many sugars can be used for this purpose.
  • the sugar is from sugar cane or beet.
  • the sugar used in the framework of the present invention may be beet sugar.
  • An advantage of the present invention is that is has a relative low amount of total sugar, compared with traditional dairy based cocoa beverage which typically has up to 11.5 wt. % sugar. Despite having a relatively low sugar content, the liquid food composition of the present invention was found to have a pleasant sweetness. In a preferred embodiment of the invention, this was achieved by combining sugar and vanilla flavor.
  • the liquid food composition of the present invention was not found to be bitter / astringent. This was achieved by using an alkalized cocoa powder in combination with sugar and sodium chloride. In a preferred embodiment of the invention vanilla and milk mouthfeel flavors are used.
  • the liquid food composition in accordance with the present invention may have an energy content of 50 kcal / 100ml or below.
  • the liquid food composition in accordance with the present invention may have an energy density in the range of about 20-50 kcal / 100 ml.
  • Milk is a rich source of nutrition for a person needs. As such it provides good amounts of many of the nutrients necessary for the growth and maintenance of the human body. Many consumers would hence prefer, a milk alternative to also have a good nutritional profile.
  • composition of the present invention may be source of protein, high in fiber and/or high in calcium.
  • the food composition of the present invention may comprise per 100 ml about 2.0-2.6 g protein, about 1.3-1.7 g fat, about 5.5- 6.0 g carbohydrates, about 1.3- 1.8 g fiber and about 0.03-0.1 g sodium chloride.
  • composition of the present invention may further be enriched with vitamins, for example vitamins D, B2, and/or B 12.
  • the liquid food composition in accordance with the present invention may comprise vitamins selected from the group consisting of vitamin D, vitamin B2 and vitamin B 12.
  • the liquid food composition of the present invention may comprise per 100 ml 120- 170 mg calcium, 0.75-1.2 pg vitamin D, 0.21-0.30 mg vitamin B2 and/or 0.38- 0.6 pg vitamin B 12.
  • the liquid food composition according to the invention preferably comprises per 100 ml 110 - 160 mg calcium, 0.70-1.2 pg vitamin D, 0.20-0.30 mg vitamin B2 and/or 0.35-0.6 pg vitamin B12.
  • the liquid food composition in accordance with the present invention may comprise per 100ml 2.0-2.5 g pea protein isolate, 1.1-1.5 g sunflower oil, 4.8 - 5.2 g sugar, 1.0 - 2.0 g cocoa powder 1.0 - 1.5 g inulin, 0.3- 0.5 g tribasic calcium phosphate, 0.03-0.1 g sodium chloride, 120-170 mg calcium, 0.75-1.20 pg vitamin D, 0.21-0.30 mg vitamin B2 and/or 0.38-0.60 pg vitamin B 12.
  • the inventors have for example prepared a composition comprising per 100ml about 2.1 g pea protein isolate, 1.05 g sunflower oil, 5.0 g sugar, 1.5 g cocoa powder, 1.1 g inulin, 0.37 g tribasic calcium phosphate, 0.06 g sodium chloride , 1.0 pg vitamin D, 0.28 mg vitamin B2 and/or 0.5 pg vitamin B 12.
  • the liquid food composition in accordance with the present invention may be consumed warm, at ambient temperature or cooled. It may be preferred, if the liquid food composition in accordance with the present invention is stable at ambient temperatures, allowing distribution and storage without additional cooling facilities.
  • liquid food composition in accordance with the present invention may be used as a plant-based milk alternative.
  • the inventors have prepared a liquid dairy alternative composition using per 100 ml 2.1 wt. % pea protein isolate, 1.05 wt. % sunflower oil, 5.0 wt. % sugar, 0.15 wt. % gellan gum, 1.5 wt. % cocoa powder, 0.37 wt. % tribasic calcium phosphate and 1.1 wt. % inulin.
  • 0.06 wt.% sodium chloride and 0.1 wt. % vanilla flavor is added to produce a liquid food composition in accordance with the present invention.
  • Example 1 liquid dairy alternative compositions with varied sugar content Table 1
  • composition was tested by an expert panel and found to be significantly less astringent and less bitter and with a pleasant mouthfeel and creaminess with the recipe described below.
  • Table 1 shows the compositions that have been prepared as a function of sugar and cocoa content and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
  • the composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.
  • Example 2 liquid dairy alternative compositions with varied cocoa Table 2
  • Table 2 shows compositions that have been prepared as a function of the cocoa type and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
  • composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.
  • Table 3 shows compositions that have been prepared as a function of sodium chloride content and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
  • composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.
  • Example 4 liquid dairy alternative compositions with varied flavor
  • Table 4 shows compositions that have been prepared as a function of vanilla flavor and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
  • composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.

Abstract

The present invention relates to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and sodium chloride, and wherein the liquid food composition does not comprise dairy 5protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3.

Description

LIQUID FOOD COMPOSITION COMPRISING PEA PROTEINS AND
COCOA
Field of the invention
The present invention relates to liquid food compositions. In particular, the present invention relates to liquid food compositions that can be used as dairy alternatives. Dairy alternatives usually do not comprise dairy proteins. For example, such dairy alternatives may comprise alternative protein sources. The liquid food composition of the present invention contains pea protein and cocoa.
Background
Certain consumers wish to consume less milk or do not want to consume milk at all, for example, because of its animal origin, due to lactose intolerance or due to dairy allergies. They may also see potential environmental sustainability issues.
As a consequence, consumers seek alternatives to milk. Alternatives to milk do exist and the dairy alternatives market is growing by 11% each year and finding an alternative with good nutrition and taste will be a major advantage in this competitive field.
WO 2013078510 discloses a nut-based milk analogue composition that has a substantially similar nutritional profile as cow milk.
CA2982280 discloses a method of producing a milk alternative, without necessarily adding a gum or emulsifier or starch, using chickpeas and/or other whole legumes or lentils (regular, sprouted or fermented), using pea protein, chickpea protein and/or a combination of plant-based protein (regular, sprouted or fermented), using flax seed oil and/or other vegetable oil, through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
Pea protein containing milk alternatives are commercially available. However, consumers increasingly search for liquid food compositions that can be used as dairy alternatives that have an excellent nutritional value and a pleasant taste profile. In particular, there is a need for such liquid food compositions that are a source of protein, fiber and calcium and low in fat.
In particular the inclusion of fiber while maintaining a pleasant taste and texture profile appears to be difficult. In accordance with this US20130196028A1 discloses a method of making a chickpea soluble fraction, but which includes the removal of dietary fiber by filtration.
Also, if milk protein is replaced by plant protein sources, this often results in an unpleasant taste, and the composition can be perceived as bitter and/or astringent.
It would therefore be desirable to provide a liquid food composition that can be used as milk alternative, contains fiber and that has a good nutritional profile and taste profile.
Furthermore, there is a need for milk alternatives which are stable during several weeks of storage without formation of separation e.g. gel formation.
Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.
Object of the invention
The objective of the present invention is to improve the state of the art and in particular to provide a liquid food composition that can be used as dairy alternative and that is source of protein, high in fiber and calcium, low in fat, contains cocoa and that provides a good nutritional profile, and a good taste profile and good physical stability. Summary of the invention
The present invention provides the improvement by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.
In a first aspect, the invention relates to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3.
When milk protein is replaced by plant protein sources in a food or beverage product, this often results in an unpleasant taste, and the composition can be perceived as bitter and/or astringent. This is the case where pea protein is used as an alternative protein for milk protein. Cocoa is traditionally use for making cocoa and chocolate beverages. Due to the bitter and/or astringent taste of cocoa, cocoa and chocolate dairy-based and plant-based beverages are known to have high level of sugar and fat to mask the bitterness of the cocoa. High level of sugar may be detrimental to a healthy diet.
The present invention combines two components: pea and cocoa both with bitter and/or astringent taste but nevertheless provides a pleasant profile and creamy texture. This is achieved with relatively low levels of sugar and fat.
Furthermore, the present invention provides a liquid food product which is stable over a longer period e.g. up 6 months ambient temperature shelf life. This is obtained without any substantially sedimentation which is otherwise a known problem for products containing cocoa.
As used in this specification, the words “comprises”, “comprising”, and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean “including, but not limited to”. It has been found that the composition of the present invention achieves the objective of the present invention and - in particular - that liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3, can be source of protein, high in calcium and high in fiber, low in fat and achieves the objective of the present invention. The composition of the present invention was found to have a surprisingly pleasant taste profile despite the high pea protein, cocoa and fiber content, low fat content and relatively low sugar content.
Brief Description of the Drawings Figure 1 shows the appearance of a product according to the invention after 6 months of storage at ambient conditions. In comparison to other formulations tested, the product of the present invention was stable, showing no phase separation, cocoa sedimentation or gel formation. Detailed description of the invention
Consequently, the present invention relates in part to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to 7.5, preferably a pH from 6.7 to 7.3.
The term “food” shall be understood in accordance with Codex Alimentarius as any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food" but does not include cosmetics or tobacco or substances used only as drugs. For the purpose of the present invention, a food may be considered high in fiber if the product contains at least 6 g of fiber per 100 g or at least 3g of fiber per 100 kcal.
The preferred range of dietary fibre in the composition according to the invention is 0.2 to 5 wt. %, preferably 0.4 to 7 wt. % dietary fibre.
For the purpose of the present invention, a food may be considered source of protein, if at least 12% of the energy value of the food is provided by protein. In the present case the 12 % to 35 % of the energy value of the food is provided by protein.
For the purpose of the present invention, a food may be considered high in calcium, if the product contains at least twice the value of ‘source of calcium’. A food may be considered a ‘source of calcium’ if the product contains at least a significant amount as defined in the Annex to Directive 90/496/EEC or an amount provided for by derogations granted according to Article 6 of Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods. 7.5% of the recommended allowance supplied by 100 ml or 15% of the recommended allowance supplied per package if the package contains only a single portion should be taken into consideration in deciding what constitutes a significant amount in the case of beverages
Pea protein isolate is commercially available from many sources, for example from suppliers such as Cosucra and Roquette.
The cocoa use in the liquid food product according to the present invention is alkalized cocoa, preferably medium alkalized cocoa. This has the advantage that it has a darker color, a reduced acidity, bitterness and astringency and increased solubility. In a more preferred embodiment, the composition according to the invention comprises 1.0 - 2.5 wt. % alkalized cocoa, wherein the alkalized cocoa is medium alkalized cocoa.
In a preferred embodiment of the invention, the fibers are from a source of fibers selected from the group consisting of chicory root, sugar beetroot, sugar cane, Jerusalem artichoke, agave or combination thereof, and wherein the fibers are preferably inulin from chicory root.
Inulin is a plant-based fiber and can be obtained from many plant sources, chicory, for example. It is associated with many health benefits. It may improve digestive health, e.g., through its prebiotic properties, relieve constipation, and help control diabetes. Studies have shown that inulin can help stimulate the growth of beneficial bacteria in the gut, which may have positive effects on health.
The composition of the liquid food composition in accordance with the present invention may be adjusted so that the final composition has a good taste profile, a good nutritional profile and resembles the appearance and texture of milk. It has been found that promising results are obtained with a composition wherein the composition comprises 1.8-2.5 wt. % pea protein isolate, 1.1-2.0 wt. % vegetable oil, 5.0-6.0 wt. %, added sugar, 1.0-2.0 wt. % fiber, 0.3- 0.5 wt.% source of calcium and 0.1-0.2 wt. % of stabilizer (Gellan Gum) and 0.03-0.1 wt% sodium chloride.
It is preferred that the calcium source for fortification is selected from the group consisting of tri-calcium phosphate, calcium carbonate, calcium lactate, calcium chloride, calcium lactogluconate, di-calcium phosphate, tri-calcium citrate or a combination thereof. The calcium source preferably providing 0.06-0.20 wt. %. calcium in the liquid food product. Thus, in a preferred embodiment of the liquid product according to the invention it comprises 0.06-0.20 wt. %. calcium.
It is preferred that the composition according to the invention comprises 1.8 - 2.5 wt. % pea protein isolate, 0.5 - 1.5 wt. % vegetable oil, 4.0 - 6.0wt. % added sugar, 1.0 - 1.15 wt. % fiber, 0.3 - 0.5 wt. % source of calcium, 1.0 - 3.0 wt. % alkalized cocoa, and 0.03 - 0.1 wt. % added sodium chloride. Advantageously, the liquid food composition according to the invention comprises 0.03 - 0.08 wt. % of added sodium chloride.
According to the invention it has been found that it even further improves the flavor profile of the composition of the present invention. For this, the inventors have successfully used flavoring agents. Hence, the liquid food composition in accordance with the present invention may further comprises a flavoring agent or a combination of flavoring agents. For example, the flavoring agent may be selected from the group consisting of milk mouthfeel flavor, vanilla flavor, coconut flavor, almond flavor, hazelnut flavor or combinations thereof. Very good results were obtained, when the composition contained vanilla flavor as only flavoring agent. Also, very good results were obtained, when a combination of milk mouthfeel flavor and vanilla flavor. The milk mouthfeel flavor acts as a protein masker, which has an impact on the tongue and mouth receptors to modify the bitterness, astringency and mouthfeel perception. The flavor used is commercially available vanilla flavor from flavor companies. For example, vanilla flavor from Firmenich.
In a preferred embodiment of the invention, the liquid food composition gum selected from the group consisting of gellan gum, xanthan gum, guar gum, carrageenan or a combination thereof.
In one embodiment of the invention, the liquid food composition pea protein is the only plant protein in the liquid food composition.
In a preferred embodiment of the invention the liquid food composition is used as a plant-based milk alternative.
The liquid food product according to the invention preferably comprises from 1.3 to 1.5 wt% fat and/ or oil. The fat or oil comprises vegetable oil and fat and oil present in the cocoa and in the pea protein isolate resulting in a saturated fatty acid level of 0.2 wt%.
An advantage of the present invention is that is has a low amount of fat and oil and in particular saturated fatty acids, compared with traditional dairy based cocoa beverage which typically has from 1.0 to 2.7 wt. % fat and/or oil. and from 0.5 to 1.7 wt. % saturated fatty acids. Compared with other plant based cocoa beverages which typically have from 1.5 to 3.8 wt. % fat and/or oil and from 0.2 to 1.3 wt. % saturated fatty acids, the product of the present invention has a low level of fat and saturated fatty acids.
Fat sources may include any kind of vegetable fat and/or oil. Vegetable fat and/or oils include coconut oil, for example refined coconut fat, palm fat, shea fat, tropical fat, sunflower oil, soybean oil, oat oil, rice oil, canola oil, rapeseed oil, lemon oil, orange oil, safflower oil, cotton seed oil, nut oil, pumpkin seed oil, sesame oil, almond oil, peanut oil, flaxseed oil, cocoa butter oil, watermelon seed oil, egusi oil, hemp oil, flaxseeds oil, chia oil, fruit oil, avocado oil and olive oil.
It is preferred that the vegetable oil is high oleic vegetable oil, preferably high oleic sunflower oil. As sunflower oil, any sunflower oil may be used. High quality sunflower oils are however preferred. Sunflower oil can be considered a healthy oil with a high stability. Sunflower oil has a rich content of vitamin E. It also has a good fatty acid profile containing with linoleic acid a polyunsaturated fatty acid and with oleic acid a monounsaturated fatty acid. It is well-known that, for example through a specific cultivation of the sunflowers and through adjusted manufacturing processes, oils with different fatty acid proportions can be manufactured. Oleic acid has been associated with several health benefits such as decreased low-density lipoprotein (LDL) cholesterol, and reduced blood pressure, for example. Hence, some consumers may prefer an oil with a high oleic acid content. High oleic sunflower oil is known and commercially available. High oleic sunflower oil is very high in oleic acid. High oleic sunflower oil is usually defined as having a minimum 80 percent oleic acid. Consequently, in one embodiment of the liquid food composition of the present invention the sunflower oil may be high oleic sunflower oil.
Sugar sources may include sucrose, cane sugar, beat sugar, glucose syrup, maltodextrin, honey and other natural sugar syrups such as agave, or combinations thereof Preferably, the sugar is sucrose, saccharose, galactose or glucose. Preferably, the sugar source includes sucrose and glucose.
Despite having a low fat content, the liquid food composition of the present invention was found to have a pleasant mouthfeel and creaminess and not being too watery. This was achieved by combining sugar, inulin and sodium chloride.
Sugar is used in the composition of the present invention to adjust the sweetness of the composition naturally to the sweetness of milk. Many sugars can be used for this purpose. Preferably the sugar is from sugar cane or beet. For example, the sugar used in the framework of the present invention may be beet sugar.
An advantage of the present invention is that is has a relative low amount of total sugar, compared with traditional dairy based cocoa beverage which typically has up to 11.5 wt. % sugar. Despite having a relatively low sugar content, the liquid food composition of the present invention was found to have a pleasant sweetness. In a preferred embodiment of the invention, this was achieved by combining sugar and vanilla flavor.
Furthermore, despite being source of pea protein and containing a relative high amount of cocoa powder, the liquid food composition of the present invention was not found to be bitter / astringent. This was achieved by using an alkalized cocoa powder in combination with sugar and sodium chloride. In a preferred embodiment of the invention vanilla and milk mouthfeel flavors are used.
Whole milk has an energy content of about 60 kcal/ 100ml and milk with a 1% fat content has slightly above of 40 kcal/ 100 ml. Many consumers prefer products with a lower caloric content, and - hence - it would be desirable, if the composition of the present invention had a caloric content of 40 kcal/ 100ml or below. The inventors were satisfied to see that the composition of the present invention achieves this. Hence, the liquid food composition in accordance with the present invention may have an energy content of 50 kcal / 100ml or below. For example, the liquid food composition in accordance with the present invention may have an energy density in the range of about 20-50 kcal / 100 ml.
Milk is a rich source of nutrition for a person needs. As such it provides good amounts of many of the nutrients necessary for the growth and maintenance of the human body. Many consumers would hence prefer, a milk alternative to also have a good nutritional profile.
In view of this, the composition of the present invention may be source of protein, high in fiber and/or high in calcium.
For example, the food composition of the present invention may comprise per 100 ml about 2.0-2.6 g protein, about 1.3-1.7 g fat, about 5.5- 6.0 g carbohydrates, about 1.3- 1.8 g fiber and about 0.03-0.1 g sodium chloride.
The composition of the present invention may further be enriched with vitamins, for example vitamins D, B2, and/or B 12.
For example, the liquid food composition in accordance with the present invention may comprise vitamins selected from the group consisting of vitamin D, vitamin B2 and vitamin B 12. In one embodiment of the present invention, the liquid food composition of the present invention may comprise per 100 ml 120- 170 mg calcium, 0.75-1.2 pg vitamin D, 0.21-0.30 mg vitamin B2 and/or 0.38- 0.6 pg vitamin B 12.
The liquid food composition according to the invention preferably comprises per 100 ml 110 - 160 mg calcium, 0.70-1.2 pg vitamin D, 0.20-0.30 mg vitamin B2 and/or 0.35-0.6 pg vitamin B12.
For example, the liquid food composition in accordance with the present invention may comprise per 100ml 2.0-2.5 g pea protein isolate, 1.1-1.5 g sunflower oil, 4.8 - 5.2 g sugar, 1.0 - 2.0 g cocoa powder 1.0 - 1.5 g inulin, 0.3- 0.5 g tribasic calcium phosphate, 0.03-0.1 g sodium chloride, 120-170 mg calcium, 0.75-1.20 pg vitamin D, 0.21-0.30 mg vitamin B2 and/or 0.38-0.60 pg vitamin B 12.
The inventors have for example prepared a composition comprising per 100ml about 2.1 g pea protein isolate, 1.05 g sunflower oil, 5.0 g sugar, 1.5 g cocoa powder, 1.1 g inulin, 0.37 g tribasic calcium phosphate, 0.06 g sodium chloride , 1.0 pg vitamin D, 0.28 mg vitamin B2 and/or 0.5 pg vitamin B 12.
The liquid food composition in accordance with the present invention may be consumed warm, at ambient temperature or cooled. It may be preferred, if the liquid food composition in accordance with the present invention is stable at ambient temperatures, allowing distribution and storage without additional cooling facilities.
It may be used as a drink. For example, the liquid food composition in accordance with the present invention may be used as a plant-based milk alternative.
Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.
Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.
Examples
The inventors have prepared a liquid dairy alternative composition using per 100 ml 2.1 wt. % pea protein isolate, 1.05 wt. % sunflower oil, 5.0 wt. % sugar, 0.15 wt. % gellan gum, 1.5 wt. % cocoa powder, 0.37 wt. % tribasic calcium phosphate and 1.1 wt. % inulin. To this composition 0.06 wt.% sodium chloride and 0.1 wt. % vanilla flavor is added to produce a liquid food composition in accordance with the present invention.
Example 1 - liquid dairy alternative compositions with varied sugar content Table 1
Figure imgf000013_0001
Figure imgf000014_0001
The composition was tested by an expert panel and found to be significantly less astringent and less bitter and with a pleasant mouthfeel and creaminess with the recipe described below.
Table 1 shows the compositions that have been prepared as a function of sugar and cocoa content and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile. The composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.
Example 2 - liquid dairy alternative compositions with varied cocoa Table 2
Figure imgf000014_0002
Figure imgf000015_0001
Table 2 shows compositions that have been prepared as a function of the cocoa type and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
The composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed. Example 3 - liquid dairy alternative compositions with varied sodium content Table 3
Figure imgf000016_0001
Table 3 shows compositions that have been prepared as a function of sodium chloride content and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
The composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.
Example 4 - liquid dairy alternative compositions with varied flavor
Table 4
Figure imgf000017_0001
Table 4 shows compositions that have been prepared as a function of vanilla flavor and that achieve the objective of the present invention, in particular the smooth texture and pleasant taste profile.
The composition of present invention was stable over a shelf life of 6 months and no sediment of calcium or cocoa particles was observed. Furthermore, there was no gel formation or phase separation observed.

Claims

Claims
1. Liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and wherein the liquid food composition does not comprise dairy protein, and has a pH in the range of 6.5 to
7.5, preferably a pH from 6.7 to 7.3.
2. Liquid food composition according to claim 1, wherein the composition comprises 1.8 - 2.5 wt. % pea protein isolate, 0.5 - 1.5 wt. % vegetable oil, 4.0 -6.0 wt. % added sugar, 1.0- 1.15 wt. % fiber, 0.3 -0.5 wt. % source of calcium, 1.0 - 3.0 wt. % alkalized cocoa, and 0.03 - 0.1 wt. % added sodium chloride.
3. Liquid food composition according to any of the preceding claims, wherein the composition comprises gums, preferably a gum selected from the group consisting of gellan gum, xanthan gum, guar gum, carrageenan or a combination thereof.
4. Liquid food composition according to any of the preceding claims, wherein the composition comprises 0.03 - 0.08 wt. % of added sodium chloride.
5. Liquid food composition according to any of the preceding claims, wherein the composition comprises 1.0 - 2.5 wt. % alkalized cocoa, preferably medium alkalized cocoa.
6. Liquid food composition according to any of the preceding claims, wherein the calcium source for fortification is selected from the group consisting of tri calcium phosphate, calcium carbonate, calcium lactate, calcium chloride, calcium lactogluconate, di-calcium phosphate, tri-calcium citrate or a combination thereof, preferably providing 0.06-0.20 wt. %. calcium in the liquid food product.
7. Liquid food composition according to any of the preceding claims, wherein the fibers are from a source of fibers selected from the group consisting of chicory root, sugar beetroot, sugar cane, Jerusalem artichoke, agave or combination thereof, the source of fibers preferably being inulin from chicory root.
8. Liquid food composition according to any of the preceding claims, wherein the food composition further contains a flavoring agent or flavoring agents.
9. Liquid food composition according to claim 7, wherein the flavoring agent is selected from the group consisting of milk mouthfeel flavor, vanilla flavor, or combinations thereof.
10. Liquid food composition according to any of the preceding claims, wherein the vegetable oil is high oleic vegetable oil, preferably high oleic sunflower oil.
11. Liquid food composition according to any of the preceding claims, wherein the food composition has an energy density in the range of about 30 - 55 kcal / 100 ml.
12. Liquid food composition according to any of the preceding claims, further comprising vitamins selected from the group consisting of vitamin D, vitamin B2 and vitamin B 12.
13. Liquid food composition according to any of the preceding claims, wherein the pea protein is the only plant protein in the liquid food composition.
14. Liquid food composition according to any of the preceding claims, wherein the liquid food composition is to be used as a plant-based milk alternative.
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