WO2023083653A1 - Compositions comprenant de la saponine pour améliorer la couleur blanche de produits consommables - Google Patents

Compositions comprenant de la saponine pour améliorer la couleur blanche de produits consommables Download PDF

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Publication number
WO2023083653A1
WO2023083653A1 PCT/EP2022/080494 EP2022080494W WO2023083653A1 WO 2023083653 A1 WO2023083653 A1 WO 2023083653A1 EP 2022080494 W EP2022080494 W EP 2022080494W WO 2023083653 A1 WO2023083653 A1 WO 2023083653A1
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Prior art keywords
saponin
milk
consumable
dairy
oil
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PCT/EP2022/080494
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English (en)
Inventor
Mariaelena Zuniga HAYES
Carrie GIANNETTINO
Vijay MARRY
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Givaudan Sa
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Publication of WO2023083653A1 publication Critical patent/WO2023083653A1/fr

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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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • 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
    • A23C11/103—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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Definitions

  • the present disclosure relates to the use of quillaja extract in a consumable composition to improve the white color of the consumable, a method of improving the white color of a consumable composition with a quillaja extract, and a consumable containing an effective amount of quillaja extract to improve the white color of the consumable.
  • Color is an important attribute of finished consumable food and beverage products. It is important to maintain the recognized color of a consumable throughout its shelf-life. Consumers would be less inclined to purchase or use a consumable that did not exhibit its customary and recognized colors, believing that there may be a quality or spoilage issue associated with such consumable.
  • Non-dairy alternatives are increasingly desired by health-conscious nonvegetarians, vegetarians, vegans, persons following religious dietary restrictions, persons seeking reduction of animal-derived products in their diet, and others seeking to reduce consumption of animal-derived products for other ethical or nutritional reasons.
  • Non-dairy alternatives include, for example, dairy-alternative foods and dairy-alternative milk beverages that contain non-animal ingredients, such as plant-based fats and proteins, instead of animal-derived fat and protein. It is widely known and accepted by consumers that animal-derived milk products generally exhibit a recognizable white color.
  • dairy-alternatives such as nondairy yogurts and non-dairy milk beverages prepared with non-animal proteins exhibit a color that is not as white as the traditional and well-known whiteness of animal-derived dairy milk and dairy-based food products.
  • Calcium carbonate and rice starch are commonly used in the industry to provide whiter products.
  • Rice starch can't be used in applications that receive heat treatment because the starch will become clear and form a gel.
  • Calcium carbonate is a labeling concern and is not allowed for use for many applications, because it is considered a nanoparticle.
  • titanium dioxide has also been used to provide whiter products, but it also presents concerns over labeling and nanoparticles.
  • a method of improving the white color of a consumable comprising adding an effective amount of at least one saponin to a consumable base.
  • the saponin is derived from quillaja, such as, for example, a quillaja extract.
  • an effective amount of a saponin derived from quillaja such as, for example, a quillaja extract.
  • a plant-based non-dairy consumable comprising a consumable base and an effective amount of at least one saponin to improve the white color of the consumable.
  • a plant-based non-dairy consumable comprising a consumable base and an effective amount of a saponin derived from quillaja, such as, for example, a quillaja extract.
  • ppm concentration of parts per million by weight based on the total weight of the consumable.
  • ppm concentration of parts per million by weight based on the total weight of the consumable.
  • a range of values is described in the present disclosure, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed.
  • “a range of from 1 ppm to 1000 ppm” of a component of the composition is to be read as indicating each and every possible number along the continuum between 1 and 1000. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range.
  • the presently disclosed method comprises the addition of an effective amount of at least one saponin to a consumable base, such as a food product base or a beverage base, to improve the white color of the consumable.
  • the method comprises the addition of an effective amount of a saponin derived from quillaja, such as, for example, quillaja saponin to a consumable base, such as a food product base or a beverage base, to improve the white color of the consumable.
  • the method comprises the addition of an effective amount of at least one saponin to a non-dairy consumable base comprising plant-derived protein instead of animal-derived protein, such as a non-dairy food product base or a non-dairy beverage base, to improve the white color of the consumable.
  • the method comprises the addition of an effective amount of a saponin derived from quilllaja, such as, for example, quillaja saponin to a non-dairy consumable base comprising plant-derived protein instead of animal- derived protein, such as a non-dairy food product base or a non-dairy beverage base, to improve the white color of the consumable.
  • the at least one saponin used in the methods and consumables of the present invention can be of natural origin, synthetic origin and combinations thereof.
  • the at least one saponin used in the methods and consumables of the present invention may be quillaja saponin and may be of natural origin (obtained or obtainable form a natural source rich in saponins), of synthetic origin and combinations thereof.
  • the at least one saponin may be from the same or different origin.
  • the at least one saponin(s) can be obtained or obtainable from plants such as soya, beans, peas, oat, Solanum and Allium species, tomato, asparagus, tea, peanut, spinach, sugar beet, yam, blackberry, liquorice root, primula root, senega root, Quillaja (such as Quillaja saponaria), Yucca (such as Yucca shidigera) , and/or Gyposphila.
  • plants such as soya, beans, peas, oat, Solanum and Allium species, tomato, asparagus, tea, peanut, spinach, sugar beet, yam, blackberry, liquorice root, primula root, senega root, Quillaja (such as Quillaja saponaria), Yucca (such as Yucca shidigera) , and/or Gyposphila.
  • the term “quillaja saponin(s)”, “yucca saponin(s)”, “oat saponin(s)” etc, means one or more saponins that can be obtained or obtainable from any of the members of the quillaja family, or the yucca family, or any of the plants that contains saponins such as the ones described before.
  • the term “obtainable from” means that the saponin(s) may be obtained from a plant or may be isolated from the plant, or may be obtained from an alternative source, for example by chemical synthesis or enzymatic production. Whereas the term “obtained” as used herein, means that the saponin(s) is directly derived from the plant.
  • the saponin(s) can be a natural extract comprising saponin(s).
  • the at least one saponin is a purified saponin(s) from natural origin, for example a purified quillaja saponin(s).
  • a “purified saponin(s)” means one or more saponins of natural or synthetic origin that have a concentration of at least about 80%, at least about 90%, at least about 95%, at least about 99%, at least about 99.9% of one or more saponins as described before (such as quillaja saponin(s) and /or yucca saponin(s)).
  • a “saponin(s) comprising extract” means any natural extract comprising at least one type of saponin as described before that may be derived from, for example, but not limited to soya, beans, peas, oat, Solanum and Allium species, tomato, asparagus, tea, peanut, spinach, sugar beet, yam, blackberry, liquorice root, primula root, senega root, Quillaja (such as Quillaja sapona-ria), Yucca (such as Yucca shidigera), and/or Gyposphila.
  • the at least one saponin may be derived from a single source or from multiple sources.
  • the at least one saponin comprising extract may be derived from a single source or from multiple sources.
  • Examples of yucca include, but are not limited to, Yucca aloifolia, Yucca angustissima, Yucca arkansana, Yucca baccata, Yucca baileyi, Yucca brevifolia, Yucca campestris, Yucca capensis, Yucca carnerosana, Yucca cernua, Yucca coaeriensis, Yucca constricta, Yucca decipiens, Yucca declinata, Yucca de-smetiana, Yucca data, Yuccalinguisticlinguisticiana, Yucca faxoniana, Yucca filamentosa, Yucca filifera, Yucca flaccida, Yucca gigantean, Yucca glauca, Yucca gloriosa, Yucca grandiflora, Yucca harrimaniae, Yucca intermedia, Yucca jaliscensis, Yucca lacandonica, Yucca linearifolia, Yucca luminosa, Yucca madrensis, Yucca mixtecana, Yucca necopina, Yucca
  • Y. schidigera stem/bark saponins are steroidal saponins. They differ in the structure of their aglycon, according to which, they are classified into spirostane- or furostane- type derivatives.
  • Primary saponins are glycosides of three C-25 epimeric pairs of sapogenins: sarsapogenin and smilagenin, markogenin and samogenin, gitogenin and neogotogenin.
  • the C-3 carbohydrate chains are typically branched oligosaccharides with pentapyranosyl and/or hexopyranosyl units.
  • C-26 linked carbohydrate usually corresponds to a hexopyranose. It should be noted that derivatives of other sapogenins occur as minor compounds within Y. schidigera stem/bark.
  • quillaja examples include, but are not limited to, Quillaja brasiliensis, Quillaja lanceolata, Quillaja lancifolia, Quillaja molinae, Quillaja petiolaris, Quillaja poeppigii, Quillaja saponaria, Quillaja sellowiana, or Quillaja smegmadermos.
  • the quillaja is Quillaja saponaria.
  • a plant name may refer to the plant as a whole, or to any part of the plant, such as the roots, stem or trunk, bark, leaves, flower, flower stems, or seeds or a combination thereof.
  • These plant parts may be used fresh, or dried, and may be whole, pulverized, mashed, comminuted or ground up. Extracts from any part or parts of the plant are also contemplated.
  • Saponin containing extracts include juices, concentrate juices, dry juices and extracts obtained using solvents such as the ones described previously.
  • Saponins extracts can be obtained using standard extraction methods.
  • the solvent is a methanol/water (for example 70:30 v/v) and the incubation time is of 24 hours at ambient temperature.
  • Another extraction solvent is water.
  • the quillaja containing material is incubated with water at a temperature from 50 to 100°C (such as 50-60 °C or 100°C).
  • the extraction may be performed using a soxhlet apparatus or by maceration and filtration.
  • the incubation time may be from some hours (such as 10 hours) to 24 hours or more.
  • the Yucca (such as Y. schidigera) saponin comprising products or extracts are selected from a juice, a concentrated juice, a dry juice or a water extract.
  • Saponin comprising extracts may include other compounds that are not saponins such as naturally occurring glicocomponents, polyphenols, salts and sugars.
  • the purified saponin(s) or the “natural extract comprising saponin(s)” are from Yucca schidigera and/or Quillaja saponaria.
  • the at least one saponin or the saponin-comprising extract can be chosen from steroidal and triterpene saponins, and mixtures thereof.
  • the at least one saponin (such as a purified saponin(s) or a saponin extract) is obtained or obtainable from Quillaja (such as Q. saponaria).
  • the at least one saponin (such as a purified saponin(s) or a saponin extract) is obtained or obtainable from Yucca (such as Yucca schidigera).
  • the at least one saponin (such as a purified saponin(s) or a saponin extract) is obtained or obtainable from Quillaja (such as Q. saponaria) and from Yucca (such as Yucca schidigera).
  • Yucca or Quillaja genus extracts, juice or any other product comprising saponins, more precisely saponins corresponding to any Yucca or Quillaja saponin structure may be used in the presently disclosed methods and consumables.
  • Y. schidigera or Q. Saponaria extract or spray dried extract in presence of inverted sugar or any other drying support that is well known in the art may be used in this application.
  • the saponin(s) is a natural extract comprising saponin(s) (such as from Yucca schidigera and/or Quillaja saponaria) that comprises (or consist essentially/consist of) at least about 0.01 %, at least about 0.1 %, at least about 1 %, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about
  • saponin(s) such as from Yucca schidigera and/or Quillaja saponaria
  • An effective amount of saponin(s) (such as, for example, a quillaja saponin) to be added to a consumable base to improve the white color of the consumable is from about
  • 0.01 weight percent and greater or about 0.02 weight percent and greater, or about 0.03 weight percent and greater, or about 0.04 weight percent and greater, or about 0.05 weight percent and greater, or about 0.06 weight percent and greater, or about 0.07 weight percent and greater, or about 0.08 weight percent and greater, or about 0.09 weight percent and greater, or about 0.1 weight percent and greater, or about 0.12 weight percent and greater, or about 0.15 weight percent and greater, or about 0.17 weight percent and greater, or about 0.2 weight percent and greater, or about 0.3 weight percent and greater, or about 0.4 weight percent and greater, or about 0.5 weight percent and greater, or about 0.6 weight percent and greater, or about 0.7 weight percent and greater, or about 0.8 weight percent and greater, or about 0.9 weight percent and greater, or about 1 weight percent and greater, or about 1 .1 weight percent and greater, or about 1 .2 weight percent and greater, or about 1 .3 weight percent and greater, or about 1 .5 weight percent and greater, based on the total weight of the consumable.
  • an effective amount of quillaja saponin to be added to a consumable base to improve the white color of the consumable is from about 0.02 to 0.2, such as from about 0.04 to about 0.2, such as from about 0.6 to about 0.15, such as from about 0.6 to 0.11 , such as from about 0.1 to about 0.5, such as about 0.15 to about 0.2, such as 0.15.
  • an effective amount of quillaja saponin to be added to a consumable base to improve the white color of the consumable is from about 0.01 weight percent to about 0.2 weight percent based on the total weight of the consumable, from about 0.05 weight percent to about 0.1 weight percent based on the total weight of the consumable, from about 1 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 2 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 3 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 4 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 5 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 6 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 7 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 8 weight percent to about 10 weight percent based on the
  • an effective amount of quillaja saponin to be added to a consumable base to improve the white color of the consumable is from about 0.1 to 0.9 weight percent based on the total weight of the consumable, from about 2 to about 8 weight percent based on the total weight of the consumable, from about 3 to about 7 weight percent based on the total weight of the consumable, or from about 4 to about 6 weight percent based on the total weight of the consumable.
  • the consumable may comprise one or more plant-derived proteins.
  • the plant-derived protein may be derived from algae (such as spirulina, golden chlorella), beans (such as black beans, brown beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans and mixtures thereof), broccoli, mycoprotein, nuts (such as almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts and mixtures thereof), peas (such as black eyed peas, chickpeas, green peas, yellow peas, and mixtures thereof), potatoes, seeds (such as canola, chia, flax, hemp, pumpkin, sesame, sunflower and mixtures thereof), plant leaves, cereal (such as oatmeal, wheat, barley, spelt, com, rice and mixtures thereof) mallain, tempeh, tofu, and mixtures thereof.
  • algae such as spirulina, golden chlor
  • the consumable may include at least one fat.
  • the at least one fat may be selected from animal-derived fats, plant-derived fats and mixtures thereof. Suitable animal fats include animal-derived butter fats, milk fats, lard, and the like, and mixtures thereof.
  • the animalic fat may be derived from chicken, cow, duck, goose, pig and mixtures thereof.
  • fat component of the consumable may comprise an oil selected from algal oils, insect oils, vegetable-derived oils and combinations thereof.
  • the fat component comprises one or more vegetable-derived oils.
  • suitable vegetable oils include almond oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, hazelnut oil, illipe oil, linseed oil, palm oil, palm kernel oil, peanut oil, pecan oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea oil, soybean oil, sunflower oil, walnut oil, and mixtures thereof.
  • the consumable may further include at least one probiotic, at least one prebiotic, or a combination thereof.
  • the phrase “at least one probiotic” means that the consumable includes one or more than one probiotic.
  • the phrase “at least one prebiotic” means that the consumable includes one prebiotic or more than one prebiotic.
  • the consumable may include one probiotic and more than one prebiotic.
  • the consumable may include more than one probiotic and one prebiotic.
  • the consumable may contain one probiotic and one prebiotic.
  • the consumable may contain more than one probiotic and more than one prebiotic.
  • the at least one probiotic, at least one prebiotic, or combination thereof is present in the consumable in an amount effective to confer or promote health benefit on a subject.
  • probiotics comprise live microorganisms that confer or otherwise impart a health benefit to a subject when consumed in an effective amount.
  • suitable probiotics are selected from bacteria, yeasts, and fungi. Without being bound to any particular theory, it is believed that probiotics improve or restore a subject’s naturally- occurring gastrointestinal microflora and impart health benefits apart from nutrition.
  • Suitable probiotics include, but are not limited to, bacteria of the genus Lactobacillus, Bifidobacieria, Streptococcus, or combinations thereof.
  • the at least one probiotic may be selected from the genus Lactobacillus.
  • Suitable non-limiting examples of Lactobacillus species found in the human intestinal tract include L. acidophilus, L. casei, L. fermentum, L. saliva roes, L brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reweri, L. rhamnosus, L. hulgaricus, and L. thermophilus.
  • the at least one probiotic may be selected from the genus Bifidobacteria.
  • Suitable non-limiting species of the genua Bifidobacteria found in the human gastrointestinal tract include B. angulatum, B. animalis, B. asteroides, B. bifdum, B. bourm, B. breve, B. catenulatum, B. choerinum.
  • B. cogneforme B. cuniculi, B. dentiumn, B. gallicum, B. gallinarum, B indicum, B. longwn, B. magnum, B. merycicum, B. minimum, B. pseudocatenu/atum, B.
  • Prebiotics promote the growth of beneficial bacteria in the intestines.
  • Prebiotic substances can be consumed by a relevant probiotic, or otherwise assist in keeping the relevant probiotic alive or stimulate its growth.
  • prebiotics also beneficially affect the human body's naturally-occurring gastrointestinal microflora and thereby impart health benefits apart from just nutrition.
  • Prebiotic foods enter the colon and serve as substrate for the endogenous bacteria, thereby indirectly providing the host with energy, metabolic substrates, and essential micronutrients.
  • prebiotics may be selected from mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof.
  • the prebiotic may be selected from dietary fibers.
  • the dietary fibers may be selected from polysaccharides and oligosaccharides.
  • suitable oligosaccharides that are categorized as prebiotics include fructooligosaccharides, inulins, isomalto-oligosaccharides, lactilol, lactosucrose, lactulose, dextrins, soy oligosaccharides, transgalacto-oligosaccharides, beta glucans (such as oat betaglucans) and xylo-oligosaccharides.
  • Prebiotics may be obtained from foods such as bananas, berries, asparagus, garlic, wheat, oats, flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, greens (e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).
  • greens e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens
  • legumes e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans.
  • the consumable may further include at least one sweetener in a sweeteningeffective amount to impart a desired sweetness to the consumable to which the sweetener is added.
  • the at least one sweetener may comprise at least one caloric sweetener, or at least one non-caloric sweetener, or a combination of at least one caloric sweetener and at least one non-caloric sweeteners.
  • the non-caloric sweeteners may be selected from synthetic non-caloric sweeteners and natural non-caloric sweeteners.
  • suitable synthetic non-caloric sweeteners include acesulfame K, advantame, aspartame, cyclamate, neotame, neohesperidin dihydrochalcone, saccharin, sucralose and combinations thereof.
  • suitable non-caloric natural sweeteners include steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside 0, dulcoside A, dulcoside B, rubusoside, and combinations thereof, mogrol glycosides selected from mogroside I, mogroside II, mogroside III, mogroside IV, mogroside V, isomogroside V, 11- oxomogroside, siamenoside I and combinations thereof, Luo Han Guo sweetener, Swingle Extract, erythritol, glycyrrhizic acid,
  • suitable caloric sweeteners include sucrose, fructose, glucose, high fructose com syrup, com syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, allulose and combinations thereof.
  • the dairy-alternative consumables may include a thickener.
  • suitable thickeners include agar agar, gum arabic, gellan gum, guar gum, xanthan gum, pectin, celluloses such as carboxymethylcellulose gum, locust bean gum and combinations thereof.
  • the consumable may further include nutritionally effective amounts of at least one vitamin, or at least one mineral or a combination of at least one vitamin and at least one mineral.
  • the consumable comprises a nutritionally effective amount of at least one vitamin.
  • the consumable comprises a nutritionally effective amount of more than one different vitamin.
  • the consumable comprises a nutritionally effective amount of at least one mineral, for example calcium.
  • the consumable a nutritionally effective amount of more than one different mineral.
  • the consumable comprises a nutritionally effective amount of at least one vitamin and at least one mineral.
  • the consumable comprises a nutritionally effective amount of more than one different vitamin and at least one mineral.
  • the consumable comprises a nutritionally effective amount of at least one vitamin and more than one different mineral.
  • the consumable comprises a nutritionally effective amount of at least one vitamin and more than one different mineral.
  • the consumable comprises a nutritionally effective amount of more than one different vitamin and more than one different mineral.
  • the consumable comprises a nutritionally effective amount of more than one different vitamin and more than
  • the consumable may further include a sufficient amount of at least one preservative or ingredient for pH adjustment to prevent decomposition and/or microbial growth and maintain physical stability of the finished product.
  • preservatives include, without limitation, ascorbic acid, benzoic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), citric acid, lemon juice concentrate, disodium ethylenediaminetetraacetic acid (EDTA), sorbic acid, ascorbates, benzoates, nitrates, nitrites, polyphosphates, propionates, sorbates, sulfites and tocopherol.
  • sodium salt may be used as the sole preservative for the fat delivery system.
  • a method for preparing a non-dairy food product such as a chickpea protein or faba protein cream cheese having an improved white color.
  • the method comprises combining a consumable base with an effective amount of a saponin to improve the whiteness of the consumable.
  • the method comprises combining a consumable base comprising a chickpea or faba protein with an effective amount of a saponin to improve the whiteness of the consumable.
  • the method comprises combining a consumable base comprising a plant-based protein with an effective amount of quillaja saponin to provide a non-dairy consumable having an improved whiteness.
  • the method comprise combining the plant-based protein and water, and subjecting the mixture of protein and water to high shear mixing with a suitable high shear mixer.
  • the mixture is then continuously stirred at room temperature, or while heating up to about 70°C (to avoid water evaporation), for about 10 to about 30 (min).
  • a thickener and optionally at least one sweetener is added to water and is subjected to high shear mixing.
  • the mixture of the thickener and optional sweetener is combined with the plant-based protein mixture with continuous stirring.
  • At least saponin and at least one fat, such as at least one oil, is added to the combined mixture.
  • the mixture of protein, thickener, oils and saponin is subjected to high shear mixing while heating to a temperature in the range of about 85°C to about 95°C for about 15sec to about 10min.
  • the heat is removed, and while the mixture is still warm, it is homogenized at 2500/500 psi.
  • one or more flavors maybe optionally added to the homogenized composition.
  • the composition is introduced into a suitable container and permitted to set.
  • the consumable may comprise food products and beverage products.
  • food products include dairy food products that contain dairy protein derived from animals and dairy-alternative foods and beverages that contain protein derived from plant sources instead of from animal sources.
  • dairy-alternative food products include non-dairy cheese, non-dairy cottage cheese, non-dairy cream cheese, non-dairy cheese dips, non-dairy ice cream, non-dairy sour cream, and non-dairy yogurt.
  • the consumable may also include hybrid food and beverage products in which a plant-based protein is blended or otherwise incorporated into a dairy product.
  • Suitable hybrid food and beverage products include cheese bars, cheese blocks, cheese cubes, cheese slices, cheese sticks, hybrid cottage cheeses, hybrid cream cheeses, hybrid spreadable cheeses, hybrid yogurts, hybrid yogurt drinks and yogurt smoothies, hybrid custard-yogurt desserts, hybrid fruit-cheese desserts, hybrid ice creams, hybrid milks, hybrid flavoured milks, and hybrid creamers.
  • the consumable is selected from the group consisting of non-dairy milk, non-dairy milk beverages, non-dairy coffee creamer, non-dairy cream, almond milk, oat milk, pea milk, rice milk, soy milk, non-dairy lassi, non-dairy yogurt beverages, non-dairy yogurt drinks, non-dairy drinking yogurt beverages, non-dairy probiotic drinking yogurt beverages, non-diary yogurt smoothies, and the like.
  • Dairy beverages include, but are not limited to, milk, fluid milk, cultured milk, cultured and noncultured dairy-based drinks, lassi, milk shake, acidified milk, acidified milk beverage, fresh/pasteurized milk, full fat fresh/pasteurized milk, semi skimmed fresh/pasteurized milk, long-life/uht milk, full fat long life/uht milk, semi skimmed long life/uht milk, fat-free long life/uht milk, goat milk, condensed milk, evaporated milk, reduced milk, plain condensed milk, plain evaporated milk, whole milk, skim milk, low fat milk, nonfat milk, flavoured milk drinks, dairy only flavoured milk drinks, sour milk drinks, fermented dairy drinks, coffee Whiteners, powder milk, flavoured powder milk drinks.
  • the consumable is a product that is considered to be a “clean-label” product.
  • the “clean-label” movement is a consumer movement or trend driven by health and nutrition conscious consumers.
  • the term “clean-label” is a term that has been adopted by the food industry, consumers, academics, and governmental regulatory agencies.
  • a “clean-label” product is a food product that contains as few ingredients as possible, and which are generally recognized as natural, familiar, and simple ingredients. Consumers and the general public consider, perceive, or recognize the ingredients in the “clean-label” product as being healthy or wholesome, and not artificial, processed, synthetic, or to contain chemicals.
  • the CIELAB color space also known as the L*a*b* color space was developed by the Commission Internationale de L’Eclairage (abbreviated “CIE”).
  • CIE Commission Internationale de L’Eclairage
  • the color compositions and the consumables of the present disclosure can be analyzed with a spectrophotometer, and CIELAB L*a*b* values can be calculated from the spectral data, as described in greater detail below.
  • the L*a*b* values provide a means of representing color characteristics and assessing the magnitude of difference between two colors.
  • the L*a*b* values also provide a means of representing color characteristics and assessing the magnitude of difference between two colors not only of solutions, but also of products. Measurements of color of consumables in solid form are accomplished using reflectance measurements from the surface of the consumable.
  • L*a*b* values consist of a set of coordinate values defined in a three- dimensional Cartesian coordinate system.
  • L* is the lightness coordinate and provides a scale of lightness from black (0 L* units) to white (100 L* units) on a vertical axis
  • a* and b* are coordinates related to both hue and chroma
  • a* provides a scale for greenness (- a* units) to redness (+ a* units), with neutral at the center point (0 a* units), on a horizontal axis
  • b* provides a scale for blueness (- b* units) to yellowness (+ b* units), with neutral at the center point (0 b* units), on a second horizontal axis perpendicular to the first horizontal axis.
  • the three axes cross where L* has a value of 50 and a* and b* are both zero.
  • a color difference can be defined by a numerical comparison of a sample color to a standard color, such as the CIE
  • Equation 1 Equation 1
  • Example 1 Color Evaluation - Non-Dairy Chickpea Cream Cheese Composition
  • compositions of the non-dairy cream cheese compositions are set forth in Table 1 below:
  • the color of the three prepared dairy-alternative cream cheese compositions was analyzed using a spectrophotometer and the CIELAB L*a*b* values were calculated from the generated spectral data.
  • the calculated CIELAB L*a*b* values show the magnitude of difference between the colors of the Control (no emulsifier) and Comparative Example 1 (soy lecithin emulsifier) and Inventive Example 1 (quillaja saponin emulsifier).
  • the results of the CIELAB CIELAB L*a*b* analysis are shown in Table 2 below.
  • Control - Faba protein based cream cheese (no emulsifier);
  • compositions of the non-dairy cream cheese compositions are set forth in Table 3 below:
  • the color of the three prepared dairy-alternative cream cheese compositions was analyzed using a spectrophotometer and the CIELAB L*a*b* values were calculated from the generated spectral data.
  • the calculated CIELAB L*a*b* values show the magnitude of difference between the colors of the Control (no emulsifier) and Comparative Example 2 (soy lecithin emulsifier) and Inventive Example 2 (quillaja saponin emulsifier).
  • the results of the CIELAB CIELAB L*a*b* analysis are shown in Table 4 below.
  • oat milk compositions are set forth in Table 5 below:
  • Oat base obtained using oat flour treated with enzymes is mixed with about 2% oil (in this case high oleic canola oil) to achieve desired finished fat level. Salt is also added at 0.08%.
  • dipotassium phosphate, calcium carbonate and/or other calcium sources, gellan gum can be added to the oat base.
  • Quillaja is added to this base in Inventive Example 3.
  • the formulated beverage was homogenized using a two stage homogenizer at 2500/500 psi.
  • the color of the oat milk beverage compositions was analyzed using a spectrophotometer and the CIELAB L*a*b* values were calculated from the generated spectral data.
  • the calculated CIELAB L*a*b* values show the magnitude of difference between the colors of the Comparative Example 3 (dipotassium phosphate emulsifier) and Inventive Example 3 (quillaja saponin emulsifier).
  • the dE between the control and the quillaja sample is 4.1054.
  • Inventive example 4 also results in a whiter color in the resulting dairy alternative food product (cheese analogue).
  • compositions, process for making for the compositions, process for using the compositions, and the consumables have been described above in connection with certain illustrative embodiments, it is to be understood that other embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function of the present embodiments without deviating therefrom. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments of the invention may be combined to provide the desired characteristics. Variations can be made by one having ordinary skill in the art without departing from the spirit and scope of the disclosure. Therefore, the present disclosure should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the attached claims.

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Abstract

L'invention concerne un procédé d'utilisation d'extrait de bois de Panama pour améliorer la couleur blanche d'un consommable. Le procédé comprend l'ajout d'une quantité efficace d'extrait de bois de Panama à une base consommable, telle qu'une base de produit alimentaire ou une base de boisson, pour améliorer la couleur blanche du consommable. L'invention concerne en outre des compositions colorantes contenant un extrait de bois de Panama et des consommables ayant une couleur blanche améliorée.
PCT/EP2022/080494 2021-11-10 2022-11-02 Compositions comprenant de la saponine pour améliorer la couleur blanche de produits consommables WO2023083653A1 (fr)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050281936A1 (en) * 2004-06-17 2005-12-22 Unilever Bestfoods, North America Natural food composition with stable color
US20140154376A1 (en) * 2011-09-02 2014-06-05 Suntory Holdings Limited Saponin-containing, beer-taste beverages
WO2020251840A1 (fr) * 2019-06-10 2020-12-17 Corn Products Development, Inc. Compositions comprenant de la saponine

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050281936A1 (en) * 2004-06-17 2005-12-22 Unilever Bestfoods, North America Natural food composition with stable color
US20140154376A1 (en) * 2011-09-02 2014-06-05 Suntory Holdings Limited Saponin-containing, beer-taste beverages
WO2020251840A1 (fr) * 2019-06-10 2020-12-17 Corn Products Development, Inc. Compositions comprenant de la saponine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHUNG CHERYL ET AL: "Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners", JOURNAL OF FOOD ENGINEERING, ELSEVIER, AMSTERDAM, NL, vol. 209, 8 April 2017 (2017-04-08), pages 1 - 11, XP029994419, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2017.04.011 *

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