WO2023227755A1 - Émulsions comestibles non laitières et végétaliennes pour mousses remplies d'air - Google Patents

Émulsions comestibles non laitières et végétaliennes pour mousses remplies d'air Download PDF

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Publication number
WO2023227755A1
WO2023227755A1 PCT/EP2023/064136 EP2023064136W WO2023227755A1 WO 2023227755 A1 WO2023227755 A1 WO 2023227755A1 EP 2023064136 W EP2023064136 W EP 2023064136W WO 2023227755 A1 WO2023227755 A1 WO 2023227755A1
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WIPO (PCT)
Prior art keywords
edible emulsion
dairy
emulsion
protein
optionally
Prior art date
Application number
PCT/EP2023/064136
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English (en)
Inventor
Mahsa NAGHSHINEH
Sean WINDLE
Beverley MAHON
Neil J. BOURKE
Original Assignee
Kerry Group Services International Limited
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.)
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Publication date
Application filed by Kerry Group Services International Limited filed Critical Kerry Group Services International Limited
Publication of WO2023227755A1 publication Critical patent/WO2023227755A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

  • the present disclosure relates to non-dairy and vegan edible emulsions containing, for example, a protein, a fat, and a specific emulsifier, where the non-dairy and vegan edible emulsions are configured for providing air-filled foams or whipped creams; methods of making such non-dairy and vegan edible emulsions; methods of making such air-filled foams or whipped creams; and air-filled foams obtained by the methods.
  • Non-dairy edible emulsions or non-dairy creams are ubiquitous in both the domestic and food service culinary environments. They are used in both cold and warm applications, such as, for example, over strawberries, or on hot baked desserts and beverages (for example, apple tarts, coffee, hot chocolate, etc.).
  • non-dairy refers to an edible emulsion or cream that does not contain milk fat or contains small amounts of milk fat.
  • the milk fat comes either from direct addition of small amounts of anhydrous milk fat (AMF), milk cream, milk butter or dairy-based powder, e.g., buttermilk powder, or from a dairy containing flavor.
  • AMF anhydrous milk fat
  • milk cream e.g., milk cream
  • milk butter or dairy-based powder e.g., buttermilk powder
  • dairy containing flavor e.g., buttermilk powder
  • vegan non-dairy edible emulsion or cream generally refers to a non-dairy edible emulsion or cream that does not contain dairy protein, does not contain dairy fat, and does not contain any other dairy component (such as milk sugar lactose or milk salts).
  • vegan non-dairy edible emulsion may contain plant protein, plant oil, and plant fiber.
  • vegan non-dairy edible emulsion may, for example, contain plant oil but no plant protein.
  • N2O nitrous oxide
  • GWP global warming potential
  • CO2 may also be used as a propellant, however, as CO2 can cause acidity, its use can have a negative impact on flavor.
  • Canned aerosol non-dairy edible emulsions and vegan non-dairy edible emulsions are not as common as dairy cream but they are becoming more common. Some examples of vegan non-dairy creams on the market are “Reddi-Wip” from Conagra and “Heavenly whipped” from Food Heaven.
  • N2O as a propellant and a whipping agent from a pressurized container allows rapid generation of a whipped cream with a high overrun, i.e., a high amount N2O or air incorporated into the starting liquid cream.
  • N2O generated creams Another problem associated with the use of N2O generated creams is the instability of the foam when used in “hot” applications, such as a topping for relatively hot beverages and food, such as, for example, coffee at a temperature of, for example, about 55 to about 70°C. Delivery menus from food service outlets usually do not include aerosol cream topped hot beverages since they do not stand up to the rigors of transport and time required for home, office, or other delivery.
  • Canadian Publication No. CA2888795A1 discloses a composition and a process for preparing coconut milk foams and whipped preparations with enhanced ability to be dispensed in containers or “ready to use” canisters using propellant agents.
  • the emulsion contains a fat component from a coconutbased source, and may contain 20-55 wt% of the fat component and up 1 wt% of stabilizing agent.
  • a process for preparing a protein-free whipping cream disclosed in the publication comprises mixing a cellulose based hydrocolloid, a non-cellulose based hydrocolloid, salt and sugar to form a dry mix; adding the dry mix to water and agitating at a temperature of between 40°C and 60°C for at least 10 minutes to form an aqueous phase; heating a plant oil to a temperature of between 60°C and 80°C to form a liquefied oil phase; preparing a fat-emulsifier mix by combining emulsifiers such as polysorbate, polyglycerol ester, propylene glycol monostearate, glycerol lacto palmitate and lecithin with palm oil; adding the fat-emulsifier mix to the liquefied oil phase to form a fat-emulsifier oil phase; adding the fat-emulsifier oil phase to the
  • Australian Publication No. AU2020347487A1 discloses an emulsion containing up to 10% plant proteins, which may be whipped, for example, in a “professional mixer.” AU2020347487 discloses that the whippability is considered acceptable when a Stevens value is about 30 to 120 and an overrun is at least 120 %.
  • International Publication No. W02022070138A1 discloses a low fat cream with improved heat stability such as rosette stability, bench stability, high overrun, and no cracking on finished cakes at high temperature.
  • Coffee includes a wide variety of acids for example malic acid, tannic acid, maleic acid, oleic acid, oxalic acid, caffeic acid and chlorogenic acid, among others.
  • the acidity content of coffee may contribute to the aforementioned physical discomfort in some consumers.
  • coffee contains caffeine, which, upon ingestion causes the gastric secretion of acids.
  • Additives for coffee and tea such as toppings or sweeteners can also act as a source of acidity.
  • aspartame breaks down to form aspartic acid, phenylalanine and methanol when hydrolyzed, and as discussed above, cream foamed with carbon dioxide is acidic in nature.
  • the present disclosure provides a non-dairy edible emulsion, and may be a vegan edible emulsion.
  • the vegan edible emulsion is a non-dairy emulsion that contains no dairy protein, no dairy fat, and no other dairy or animal component. All references herein to a non-dairy emulsion are applicable to a vegan emulsion, except for the proviso about that a vegan emulsion contains no dairy protein, no dairy fat, and no other dairy component.
  • the non-dairy edible emulsion may be referred to as a non-dairy cream, and a vegan edible emulsion may be referred to as vegan cream or a non-dairy vegan cream.
  • the present disclosure provides a foam, such as an air-filled non-dairy foam having, for example, high overrun and/or high heat stability in use, and which can be rapidly generated on demand.
  • a foam such as an air-filled non-dairy foam having, for example, high overrun and/or high heat stability in use, and which can be rapidly generated on demand.
  • the present inventors have discovered a non-dairy edible emulsion foam having an overrun of at least 280%, such as at least 320%, preferably, at least 400% can be formed from the edible emulsion disclosed herein.
  • the foam advantageously remains stable when placed on top of hot beverages for an extended period (at least 20 minutes).
  • the foam optionally the air-filled non-dairy foam, may be referred to as a non-dairy whipped cream.
  • the present disclosure provides a non-dairy edible emulsion, which may, for example, be whipped, and includes emulsifiers as stabilizers and may contain other ingredients, for example, as described in Regulation (EC) 1333/2008 of the European Parliament and of the European Council.
  • the present disclosure provides a non-dairy edible emulsion, comprising:
  • the non-dairy edible emulsion may further comprise diglycerides of fatty acids, such as about 0.05 wt% to about 0.50 wt% diglycerides of fatty acids based on the total weight of the edible emulsion.
  • the one or more monoglycerides of fatty acids may be present in an amount of from 0.25 wt% to 0.55 wt%, such as in an amount of from 0.25 wt% to 0.45 wt% based on the total weight of the edible emulsion.
  • the lecithin may be present in an amount of from 0.05 wt% to 0.15 wt%, such as from 0.05 wt% to 0.12 wt% based on the total weight of the edible emulsion.
  • the one or more monoglycerides of fatty acids and optionally the diglycerides of fatty acids may have an iodine value of more than 10, such as from about 10 to about 15, suitably about 10.5 to about 12.5.
  • the one or more monoglycerides of fatty acids and optionally the diglycerides of fatty acids have a palmitic acid to stearic acid ratio (P:S) in the range of from 1 :2 to 1 :6, such as 1 :2.5 to 1 :5, suitably, 1 :2.5 to 1 :4, such as from about 1 :3 to about 1 :3.5.
  • P:S palmitic acid to stearic acid ratio
  • the non-dairy edible emulsion may comprise about 0.30 wt% to about 1.0 wt% of one or more saccharide fatty acid esters, preferably from about 0.30 wt% to about 0.70 wt% of one or more saccharide fatty acid esters, such as from 0.35 wt% to 0.60 wt%, based on the total weight of the edible emulsion.
  • the one or more saccharide fatty acid ester comprises a sucrose fatty acid ester.
  • the lactic acid ester of a monoglyceride and/or a diglyceride of a fatty acid may be present in an amount of from 0.1 wt % to 0.8 wt%, preferably from 0.1 wt% to 0.5 wt%, such as from 0.15 wt% to 0.4 wt% based on the total weight of the edible emulsion.
  • the fat may be present in an amount of from 20 wt% to 35 wt% based on the total weight of the edible emulsion, preferably from 22 wt% to 32 wt% based on the total weight of the edible emulsion, such as from 23 wt% to 31 wt% based on the total weight of the edible emulsion.
  • the protein is optionally present in an amount of from 0.4 wt% to 2.0 wt%, such as from
  • the protein comprises plant protein.
  • the fat comprises plant fat, such as plant oil.
  • the protein comprises plant protein, and the fat comprises plant oil.
  • the protein comprises no animal or fish protein.
  • the fat comprises no animal or fish fat.
  • the non-dairy edible emulsion contains no animal or fish fat, and no animal or fish protein, more preferably, the non-dairy edible emulsion is free of any substances derived from animals or fish.
  • the fat comprises a blend of palm oil and palm kernel oil.
  • the protein may comprise one or more selected from the group consisting of fava bean protein and pea protein.
  • the non-dairy edible emulsion may comprise about 3 wt% to about 5.5 wt% sucrose based on the total weight of the edible emulsion.
  • the non-dairy edible emulsion further comprises a stabilizer.
  • the stabilizer is present in an amount of from 0.01 wt% to about 0.5 wt%, preferably in an amount of from 0.01 wt% to 0.4 wt%, such as from 0.01 wt% to 0.3 wt% based on the total weight of the edible emulsion.
  • the stabilizer comprises a plant-based stabilizer, optionally selected from carrageenan, acetylated polysaccharides, alginates, carrageenans, chitosans, inulins, agar, glycerol, and gums, such as gellan gum, preferably the stabilizer comprises gellan gum.
  • the plant-based stabilizer may be present in an amount of from about 0.01 wt% to about 0.1 wt%, preferably in an amount of from 0.01 wt% to about 0.05 wt% based on the total weight of the edible emulsion.
  • the stabilizer the stabilizer includes an ionic stabilizer such as one or more of potassium phosphate (E340), dipotassium hydrogen phosphate (E340ii), sodium phosphates (E399), sodium citrate (E331), potassium citrate (E332), calcium citrate (E333) and di- and tri- salts thereof.
  • the ionic stabilizer may for example be present in an amount of from 0.1 wt% to 0.4 wt%, such as from 0.1 wt% to 0.3 wt% based on the total weight of the edible emulsion.
  • the non-dairy edible emulsion comprises potassium phosphate or dipotassium hydrogen phosphate in an amount of from 0.1 wt% to 0.3 wt% based on the total weight of the edible emulsion.
  • the non-dairy edible emulsion may further comprise a natural color and/or a natural flavor.
  • the non-dairy edible emulsion may have a median droplet size in the range of from 0.6 pm to 1 .2 pm, preferably in the range of from 0.8 pm to 1 .0 pm; and/or having a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to 65 cP, when measured at 20 to 25°C, and/or wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, suitably from 70 to 95 cP, for example, from 75 cP to 85 cP when measured at 2 to 5°C.
  • the non-dairy edible emulsion does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid.
  • a foam comprising the non-dairy edible emulsion as disclosed herein, and a foaming agent, such as air or nitrogen.
  • the foam has an overrun of at least about 280% preferably of at least about
  • the foam may be formed an edible emulsion having a viscosity in the range of from 20 cP to 120 cP, suitably from 40 cP to 70 cP when measured at 20 to 25°C, and/or having a viscosity in the range of from 60 cP to 120 cP, suitably from 70 cP to 95 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C.
  • a method of producing a non-dairy edible emulsion comprising the following steps:
  • said edible emulsion does not comprise a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid
  • the edible emulsion has a median droplet size in the range of from 0.6 pm to 1.2 pm, preferably in the range of from 0.8 pm to 1.1 pm, such as from 0.9 pm to 1 .1 pm;
  • non-dairy edible emulsion has a viscosity in the range of from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to 65 cP when measured at 20 to 25°C, further optionally, wherein the non-dairy edible emulsion has a viscosity in the range of from 60 cP to 120 cP, preferably from 70 cP to 95 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C; wherein the said non-dairy edible emulsion comprises: about 5.0 to about 40.0 wt% fat; optionally, about 0.20 to about 5.0 wt% protein; about 0.25% to about 1.25 wt% of one or more monoglycerides of fatty acids; about 0.05 to about 0.25 wt% lecithin; about 0.20 wt% to about 1.20 wt%
  • the method may comprise comprising the following steps:
  • the anti-microbial treatment step may comprise UHT treatment, or pasteurization.
  • the anti-microbial treatment step may comprise heating the pre-emulsion at a temperature in the range of from 130 to 160°C, preferably from about 140 to about 146°C, suitably for a period of from 1 to 20 seconds, preferably for about 3 to 6 seconds, such as for about 4 seconds.
  • the homogenization may occur at about 70°C.
  • the method may further comprise cooling the non-dairy edible emulsion, for example, to a temperature of about 10°C.
  • the method may further comprise packing the non-dairy edible emulsion in a package.
  • the packing is carried out aseptically.
  • the method may further comprise the step of providing said monoglycerides of fatty acids and optionally, diglycerides of fatty acids from a combination of (a) monoglycerides of fatty acids and optionally diglycerides of fatty acids having an iodine value in the range of from 20 to 30, and (b) monoglycerides of fatty acids and optionally diglycerides of fatty acids having an iodine value in the range of less than 3, suitably from 0.1 to 3, such as from 0.5 to 1 .5.
  • the weight ratio of (a) to (b) is in the range of from 6:5 to 10:5, such as from 7:5 to 9:5.
  • the fatty acid component of (a) may be derived from fully hydrogenated and/or refined sunflower and/or rapeseed oil, optionally, wherein the P:S ratio is in the range of from 5:95 to 20:80, such as about 5:95 to about 15:85, preferably about 10:90.
  • the fatty acid component of (b) is derived from palm oil, optionally, wherein the P:S ratio is in the range of from 30:70 to 50:50, such as about 35:65, preferably about 40:60.
  • the present invention provides for use of an emulsifier additive package for forming a non-dairy edible emulsion as described herein, wherein the emulsifier additive package comprises:
  • the non-dairy edible emulsion has a median droplet size of size in the range of from 0.6 pm to 1 .2 pm, preferably in the range of from 0.8 pm to 1 .0 pm; and/or having a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to 65 cP, when measured at 20 to 25°C, and/or wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, suitably from 70 to 95 cP, for example, from 75 cP to 85 cP when
  • a non-dairy edible emulsion as disclosed herein for forming an edible foam having an overrun of at least 280%, preferably, at least 320%, such as at least 400%, wherein said foam is thermally stable for at least 20 minutes if applied to a heated beverage having a temperature of from 55 to 80°C, such as about 60°C
  • a food or beverage product comprising the non-dairy edible emulsion and/or foam described herein.
  • the food or beverage product may comprise a coffee, tea or chocolate drink.
  • non-dairy edible emulsion described herein and/or the foam described herein as a topping on a food or beverage product optionally, said food or beverage product is a heated food or beverage having a temperature in the range of from 55 to 80°C, such as about 60°C.
  • the present disclosure provides a non-dairy edible emulsion including, for example, about 5.0 wt% to about 40.0 wt% fat; about 0.20 wt% to about 5.0 wt% protein; and about 0.1 wt% to 3.0 wt% of one or more emulsifier and/or stabilizer such as, for example, those listed in Regulation (EC) 1333/2008 of the European Parliament and of the Council, and a balance water.
  • EC Regulation
  • the emulsion may include up to about 15.0 wt% of a carbohydrate sugar
  • the emulsion may contain no carbohydrate sugar.
  • the fat may consist of plant oil (i.e., about 100 wt% of the fat is plant oil).
  • the fat may be an engineered fat, such as, for example, animal-free fats produced by fermentation.
  • a vegan emulsion of the present disclosure does not contain any fat derived from animals, such as bovine (e.g., dairy fat).
  • the plant oil in the non-dairy edible emulsion may include, for example, palm kernel oil, sunflower oil, canola oil, palm oil (olein), olive oil, avocado oil, grapeseed oil, safflower oil, rapeseed oil, vegetable oil, soybean oil, rice bran oil, coconut oil, peanut oil, cottonseed oil, corn oil, linseed oil, safflower oil, sesame oil, hazelnut oil, apai palm oil, brazil nut oil, cashew oil, chia seed oil, cocoa butter oil, flaxseed oil, hemp seed oil, pecan oil, walnut oil, or a mixture thereof.
  • the plant oil may explicitly exclude any one or more of the named plant oils for any reason, such as, for example, for formulating specific characteristics of the emulsion, allergy reasons, etc.
  • a content of palm kernel oil / palm oil may be, for example, about 5.0 to about 40.0 wt% of the total weight of the non-dairy edible emulsion.
  • the protein may consist of plant protein (i.e., about 100 wt% of the protein is plant protein).
  • the protein may be an engineered protein, such as, for example, animal- free proteins produced by fermentation.
  • a vegan emulsion of the present disclosure does not contain any protein derived from animals, such as bovine (e.g., dairy protein).
  • the plant protein may include, for example, pea protein, fava bean protein, rice protein, soy protein, oat protein, lentil protein, garbanzo bean protein, quinoa protein, spirulina protein, hemp protein, walnut protein, almond protein, cashew protein, chia seed protein, flax seed protein, hemp seed protein, sunflower seed protein, pumpkin seed protein, black bean protein, pinto bean protein, chickpea protein, kidney bean protein, lentils protein, amaranth protein, millet protein, spelt protein, teff protein, broccoli protein, sweet potato protein, artichoke protein, spinach protein, banana protein, blackberry protein, guava protein, etc.
  • the plant oil may explicitly exclude any one or more of the named oils for any reason, such as, for example, for formulating specific characteristics of the emulsion, allergy reasons, etc.
  • the protein may consist of pea protein.
  • the emulsifier may be, for example, one or more selected from mono- and/or diglycerides of fatty acids (also referred to herein for brevity as “partial glycerides”), lecithin, and a saccharide fatty acid ester.
  • the emulsifier may include two or more of a partial glyceride, lecithin, and a saccharide fatty acid ester.
  • the emulsifier may include one or more partial glyceride, lecithin, and one or more saccharide fatty acid ester. In some aspects, the emulsifier may consist of one or more partial glyceride, lecithin, and one or more saccharide fatty acid ester.
  • the total amount of the emulsifier content may be, for example, about 0.1 to about 3.0 wt% based on a total weight of the non-dairy edible emulsion.
  • the amount of partial glyceride may be, for example about 0.2 wt% of the total weight of the emulsion.
  • about 0.25 wt% of the emulsion may be a combination of a partial glyceride and lecithin.
  • about 0.30 wt% of the emulsion may be a saccharide fatty acid ester
  • the one or more saccharide fatty acid ester is present in an amount of from about 0.2 wt% to 1 .2 wt%, such as about 0.4 wt% based on the total weight of the non-dairy edible emulsion.
  • the non-dairy edible emulsion may further contain, for example, a stabilizer.
  • the stabilizer may be, for example, any known food grade stabilizer, such as, for example, a plant-based material.
  • the stabilizer may be, for example, carrageenan.
  • the non-dairy edible emulsion may further contain, for example, a stabilizer.
  • the stabilizer may be, for example, any known food grade stabilizer, such as, for example, a plant-based product.
  • the non-dairy edible emulsion may further contain, for example, a sweetener other than the carbohydrate sugar.
  • the sweetener may be, for example, any known food grade sweetener, such as, for example, natural products and/or plant-based products, or artificial sweeteners.
  • the non-dairy edible emulsion may be contained, for example, in a sealed container.
  • the sealed container is hermetically sealed.
  • the sealed container may be configured, for example, for residential, commercial, or industrial use.
  • the container does not contain therein, for example, a known propellant, such as, for example, N2O. That is, in some aspects the container may, for example, contain the non-dairy edible emulsion as disclosed herein and not contain any propellant.
  • a known propellant such as, for example, N2O. That is, in some aspects the container may, for example, contain the non-dairy edible emulsion as disclosed herein and not contain any propellant.
  • the present disclosure provides the container comprising the non-dairy edible emulsion described herein.
  • the container may be configured, for example, to be shipped to a residential, commercial, or industrial customer, and may include, for example, labeling for such use.
  • the non-dairy edible emulsion of the present disclosure may be air-filled with the use of, for example, a hand-held rotary whipping device (electrical or hand operated), an electrical planetary whipping device (for example, a device manufactured by Kenwood, Hobart, KitchenAid), a continuous aeration machines (for example, MondoMix), a hand operated membrane devices (for example, French press or plunger), an electrical press-button cream machine (for example, Sanomat).
  • a hand-held rotary whipping device electrical or hand operated
  • an electrical planetary whipping device for example, a device manufactured by Kenwood, Hobart, KitchenAid
  • a continuous aeration machines for example, MondoMix
  • a hand operated membrane devices for example, French press or plunger
  • an electrical press-button cream machine for example, Sanomat
  • the non-dairy edible emulsion of the present disclosure is configured, for example to be air-filled in a matter of seconds, on-demand by pressing of a button or pulling a lever.
  • the non-dairy edible emulsion of the present disclosure may be used to form a foam having an overrun equivalent to or greater than that of the aerosol “oil-in-water” non-dairy edible emulsions currently available on the market.
  • the non-dairy edible emulsion may be used to form a foam having an overrun of, for example, about 280% or more, preferably, 320% or more, more preferably 400% or more.
  • the emulsion may be used to form foam having an overrun of, for example, 280% to 800%, such as from 300% to 800%, or 400% to 800%, preferably 400% to 700%, more preferably 400 % to 600%, most preferably 400% to 550%.
  • the components of the non-dairy edible emulsion are selected for the purpose of forming foams achieving an overrun of at least 400%.
  • the non-dairy edible emulsion of the present disclosure may have improved heat stability.
  • the non-dairy edible emulsion of the present disclosure may retain, for example, about 80% of the original foam height on top of a beverage after standing at 60°C for 20 minutes.
  • the non-dairy edible emulsion of the present disclosure may retain, for example, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more of the original foam height on top of the hot beverage after standing at 60°C for 20 minutes.
  • the components of the non-dairy edible emulsion are selected for the purpose of achieving this heat stability.
  • the non-dairy edible emulsion may have, for example, a viscosity of 300 cps or lower, 200 cps or lower, 20 cps to 300 cps, 20 cps to 200 cps, or 30 cps to 150 cps.
  • the non-dairy edible emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to
  • the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, suitably from 70 to 95 cP, for example, from 75 cP to 85 cP when measured at 2 to 5°C, when measured at the specified temperature using a Brookfield viscometer, and type 2 spindle at 100 RPM.
  • the method of preparing the non-dairy edible emulsion may include, for example:
  • the method of preparing the non-dairy edible emulsion may include, for example: heating water to about 60°C, adding plant-derived protein powder and stirring vigorously until dissolved; blending a portion (e.g., about 50 wt%) of the total amount of a carbohydrate sugar (e.g., sucrose) to be used in the non-dairy edible emulsion, a partial glyceride, and a saccharide fatty acid ester, adding to the plant-derived protein powder dissolved in water, and stirring vigorously; adding the remaining portion of carbohydrate sugar, optionally blending with a stabilizer, and adding the mixture to the above to obtain a water phase; heating a plant oil to about 70°C and adding a mixture of a partial glyceride and lecithin to obtain a fat phase; adding the fat phase to the water phase and stirring to form a pre-emulsion; optionally, adding flavors and/or salts; preheating the pre-emulsion to
  • the emulsion may be processed through a UHT at a temperature greater than about 135°C, for example, at or about 146°C, such as for ultra-pasteurization.
  • homogenizing in a high-pressure homogenizer is performed in a single stage.
  • the homogenizing may be a multi-stage process, such as a two-stage homogenizing.
  • the step of homogenizing the pre-emulsion may be performed before or after the step of processing the pre-emulsion in a UHT cream processing plant.
  • homogenizing may be performed, for example, at a pressure of about 30 bar to about 250 bar.
  • homogenization may be performed in two stages at a pressure of, for example, about 30 to about 200 bar.
  • the homogenizing may be performed at about 80 bar in a first stage and at about 30 bar in a second stage.
  • the method of preparing the non-dairy edible emulsion includes, for example, packing the cooled non-dairy edible emulsion in a container.
  • the method of preparing the non-dairy edible emulsion may include, for example, sealing the container with the non-dairy edible emulsion contained therein.
  • the sealing may include, for example, hermetically sealing the container.
  • the present disclosure provides a non-dairy edible emulsion made by the method of preparing the non-dairy edible emulsion.
  • the non-dairy edible emulsion may further contain, for example, natural and artificial flavors, natural and/or artificial food colors, phosphates, citrates, i.e. buffering agents, chelating agents, acidity regulating agents, fibers, vitamins, minerals (for fortification) or other ingredients.
  • the present disclosure provides a foam prepared from the non-dairy edible emulsion described above.
  • the foam may be prepared, for example, by whipping or filling the non- dairy edible emulsion with air.
  • FIG. 1 shows pictures from the testing in Example 3 for the non-dairy air-filled edible emulsion of Example 1 .
  • FIG. 2 shows pictures from the testing in Example 3 for the non-dairy air-filled edible emulsion of Example 2.
  • FIG. 3 shows pictures from the testing in Example 3 for Market Cream 1 .
  • FIG. 4 shows pictures from the testing in Example 3 for Market Cream 2.
  • references to “a saccharide fatty acid ester” includes one or more saccharide fatty acid esters of the type described herein which will become apparent to those persons skilled in the art upon reading this disclosure and so forth.
  • any range will be understood to encompass and be a disclosure of each discrete point and subrange within the range. Stated differently, the ranges in the present disclosure are equivalent to a subset of the unwieldy and lengthy description of every possible combination of these discrete values, presented in an easily understood shorthand format (i.e., a range).
  • compositions and methods of the disclosure may be explicitly excluded from the compositions and methods of the disclosure.
  • the fat may consist of plant oil (e.g., about 100 wt% of the fat is plant oil).
  • the plant oil may be any food grade plant oil known in the art, and may be obtained from, for example, palm (such as palm oil and palm kernel oil), rapeseed, soy, coconut, canola, sunflower, olives, shea nut, nuts (e.g., almond, peanut, sunflower, hazelnut, brazil nut, pecan, walnut, etc.), avocado, pomegranate, sesame, grapeseed, safflower, rice bran, corn, peanut, cottonseed, linseed, sesame, hemp, flaxseed, cocoa butter, apai palm etc., or a combination thereof.
  • palm such as palm oil and palm kernel oil
  • rapeseed soy
  • coconut canola
  • sunflower olives
  • nuts e.g., almond, peanut, sunflower, hazelnut, brazil nut, pecan, walnut, etc.
  • the fat may also include an engineered fat, such as, for example, animal-free fats produced by fermentation.
  • the non-dairy edible emulsion may contain about 5.0 wt% to about 40.0 wt% of plant oil of the total weight of the emulsion.
  • the amount of plant oil may be 6.0 wt% or more, 7.0 wt% or more, 8.0 wt% or more, 9.0 wt% or more, 10.0 wt% or more, 11 .0 wt% or more, 12.0 wt% or more, 13.0 wt% or more, 14.0 wt% or more, 15.0 wt% or more, 16.0 wt% or more, 17.0 wt% or more, 18.0 wt% or more, 19.0 wt% or more, 20.0 wt% or more, 21 .0 wt% or more, 22.0 wt% or more, 23.0 wt% or more, 24.0 wt% or more, 25.0 wt% or more, or 26.0 wt% or more.
  • the fat is present in an amount of from 20 wt% to 35 wt% based on the total weight of the edible emulsion, preferably from 22 wt% to 32 wt% based on the total weight of the edible emulsion, such as from 23 wt% to 31 wt% based on the total weight of the edible emulsion.
  • the protein may consist of plant protein (e.g., about 100 wt% of the protein is plant protein).
  • the plant protein may be any known plant protein, such as, for example, protein obtained from pea, rice, fava bean, nuts, beans, whole grains, flax, oat, barley, quinoa, almond, walnut, chia, lentil, chickpeas, pumpkin seed, soybean, hemp seed, kidney bean, black bean, sunflower, etc. (including protein isolates sourced therefrom).
  • the protein may include an engineered protein, such as, for example, animal-free proteins produced by fermentation.
  • ProDiemTM marketed by Kerry.
  • ProDiemTM may be obtained from many plant sources, such as pea, rice or sunflower proteins. In some aspects, ProDiemTM does not contain any soy protein or any milk or animal protein.
  • the total amount of protein may be, for example, about 0.10 to about 5.0 wt% of the total weight of the non-dairy edible emulsion.
  • the total amount of protein may be, for example, 0.20 wt% or higher, 0.30 wt% or higher,
  • the protein is present in an amount of from 0.4 wt% to 2.0 wt%, such as from
  • the non-dairy edible emulsion includes one or more emulsifiers selected from one or more mono- and/or diglyceride of fatty acids (i.e., partial glyceride), lecithin, and/or one or more saccharide fatty acid ester.
  • the present disclosure provides a nondairy edible emulsion containing all three of a partial glyceride, lecithin, and a saccharide fatty acid ester, and/or one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM).
  • excellent overrun, firmness, and form retention may be obtained by the use of the combination of a partial glyceride, lecithin, and saccharide fatty acid ester and/or one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid in combination with the other components.
  • one or more monoglycerides of fatty acids are present in an amount of from about
  • 0.25 wt% to 0.55 wt% such as in an amount of from 0.25 wt% to 0.45 wt% based on the total weight of the edible emulsion.
  • the non-dairy edible emulsion further comprises one or more diglycerides of fatty acids.
  • the diglycerides of fatty acids may be present in an amount of from about 0.05 wt% to about 0.5 wt% based on the total weight of the emulsion.
  • the lecithin is present in an amount of from 0.05 wt% to 0.15 wt%, such as from
  • the non-dairy edible emulsion comprises a combined content of partial glycerides of fatty acids (i.e. mono- and di glycerides of fatty acids) and lecithin in an amount of from about 0.3 wt% to about 1 .45 wt%, preferably in an amount of from about 0.3 wt% to about 0.70 wt%, such as in an amount of from 0.3 wt% to about 0.57 wt% based on the total amount of the non-dairy edible emulsion.
  • partial glycerides of fatty acids i.e. mono- and di glycerides of fatty acids
  • lecithin in an amount of from about 0.3 wt% to about 1 .45 wt%, preferably in an amount of from about 0.3 wt% to about 0.70 wt%, such as in an amount of from 0.3 wt% to about 0.57 wt% based on the total amount of the non-dairy edible
  • the total amount of emulsifiers may be, for example, about 0.10 wt% to about 3.00 wt%, or 0.10 wt% to 3.00 wt% of the total weight of the non-dairy edible emulsion.
  • the total amount of emulsifiers may be, for example, 2.90 wt% or lower,
  • each may be added separately at different times during the process of making the emulsion, may be added separately at the same time during the process, or may be premixed prior to addition.
  • a weight ratio of the partial glyceride / lecithin / saccharide fatty acid ester in the emulsion may be, for example, 0.0-1 .0 1 0.0-1 .0 1 0.0-1 .0, such as, for example, 0.1 1 0.1 1 0.8, 0.1 1 0.0 1 0.9, 0.25 1 0.50 I 0.25, 0.333 10.333 I 0.333, etc.
  • the partial glyceride component has the function of an emulsifier.
  • Partial glycerides are acylglycerols and are known to be esters of glycerol with fatty acids, where not all of the hydroxyl groups are esterified. Partial glycerides may be one or more monoglycerides (two hydroxyl groups free) or diglycerides (one hydroxyl group free).
  • fatty acid as used herein has its common meaning and refers to a carboxylic acid with an aliphatic chain, which may be saturated, unsaturated, or polyunsaturated.
  • the partial glyceride may be, for example, any such emulsifier allowed for use under
  • the partial glyceride refers to category E471 of the European Food
  • Emulsifier Manufacturers Association EFEMA index of food emulsifiers.
  • the partial glyceride refers to plant-oil sourced E471 .
  • the partial glyceride may include one or more monoglyceride such as glyceryl monostearate (monostearin), glyceryl monopalmitate (monopalmitin), and glyceryl monooleate (monoolenin).
  • glyceryl monostearate glyceryl monostearate
  • glyceryl monopalmitate monopalmitin
  • glyceryl monooleate monooolenin
  • An example of an E471 includes MyvatexTM Mighty Soft Ultimate available from Kerry Group.
  • the partial glyceride may include one or more diglyceride such as glyceryl distearate (distearin), glyceryl dipalmitate (dipalmitin), and glyceryl dioleate (diolenin).
  • diglyceride such as glyceryl distearate (distearin), glyceryl dipalmitate (dipalmitin), and glyceryl dioleate (diolenin).
  • the partial glyceride may have, for example, an iodine value of more than
  • the partial glyceride may include a mixture of acylglycerols having different iodine values.
  • the partial glyceride may be obtained, for example, from “oilseed fatty acids,” which means fatty acids from plants, including, for example, soybeans, peanuts, rapeseeds, barley, canola, sesame seeds, cottonseeds, palm kernels, grape seeds, olives, safflowers, sunflowers, copra, corn, coconuts, linseed, hazelnuts, wheat, rice, potatoes, cassavas, legumes, camelina seeds, mustard seeds, and combinations thereof.
  • the amount of the partial glyceride may be, for example, 3.0 wt% or lower,
  • the amount of the partial glyceride may be, for example, about 0.20 wt% or 0.20 wt% of the total weight of the non-dairy edible emulsion.
  • the non-dairy edible emulsion comprises one or more monoglycerides of fatty acids and diglycerides of fatty acids, suitably, in an amount of from about 0.3 wt% to about 1 .75 wt%, such as from about 0.3 wt% to about 1 .0 wt%, for example from about 0.35 wt% to about 0.55 wt%.
  • Lecithin refers to mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.
  • the lecithin for use in the present disclosure is not particularly limited.
  • the lecithin is obtained from plant sources, such as, for example, soybean, rapeseed, cottonseed, and/or sunflower oil.
  • the lecithin refers to category E322 of food additives according to the European Union regulations.
  • the amount of lecithin may be, for example, 3.0 wt% or lower, 2.90 wt% or lower, 2.80 wt% or lower, 2.70 wt% or lower, 2.60 wt% or lower, 2.50 wt% or lower, 2.40 wt% or lower, 2.30 wt% or lower, 2.20 wt% or lower, 2.10 wt% or lower, 2.00 wt% or lower, 1 .90 wt% or lower, 1 .80 wt% or lower, 1 .70 wt% or lower, 1 .60 wt% or lower, 1 .50 wt% or lower, 1 .40 wt% or lower, 1 .30 wt% or lower, 1 .20 wt% or lower, 1.10 wt% or lower, 1 .00 wt% or lower, 0.90 wt% or lower, 0.80 wt% or lower, 0.75 wt% or lower, 0.
  • the lecithin is present in an amount of from about 0.05 wt% to about 0.15 wt%, such as from 0.05 wt% to about 0.12 wt% based on the total weight of the non-dairy edible emulsion.
  • a step may include adding a mixture of a partial glyceride and lecithin, and the partial glyceride and lecithin may contained in such a mixture in a weight ratio of from 1 :10 to 10:1.
  • the ratio may be, for example 1 :10, 1 :9, 1 :8, 1 :7, 1 :6, 1 :5, 1 :4, 1 :3, 1 :2, or 1 :1.
  • the ratio may be, for example, 10:1 , 9:1 , 8:1 , 7:1 , 6:1 , 5:1 , 4:1 , 3:1 , or 2:1.
  • the amount of the mixture of the partial glyceride and lecithin may be, for example, about 0.25 wt% or 0.25 wt% of the total weight of the non-dairy edible emulsion.
  • a mixture of the partial glyceride and lecithin may be obtained from
  • the saccharide fatty acid ester is not particularly limited and can be, for example, any known food grade product.
  • the saccharide fatty acid ester refers to sucrose fatty acid ester in category E473 of food additives according to the European Union regulations.
  • the amount of a saccharide fatty acid ester may be, for example, 3.0 wt% or lower, 2.90 wt% or lower, 2.80 wt% or lower, 2.70 wt% or lower, 2.60 wt% or lower, 2.50 wt% or lower, 2.40 wt% or lower, 2.30 wt% or lower, 2.20 wt% or lower, 2.10 wt% or lower, 2.00 wt% or lower, 1 .90 wt% or lower, 1 .80 wt% or lower, 1 .70 wt% or lower, 1 .60 wt% or lower, 1 .50 wt% or lower, 1 .40 wt% or lower,
  • 1 .30 wt% or lower, 1 .20 wt% or lower, 1.10 wt% or lower, 1 .00 wt% or lower, 0.90 wt% or lower, 0.80 wt% or lower, 0.75 wt% or lower, 0.70 wt% or lower, 0.60 wt% or lower, 0.50 wt% or lower, 0.40 wt% or lower, 0.35 wt% or lower, 0.30 wt% or lower, 0.25 wt% or lower, 0.20 wt% or lower, 0.15 wt% or lower, 0.10 wt% or lower, etc, or the total amount of amount of saccharide fatty acid ester may be, for example, 0.10 wt% or higher, 0.15 wt% or higher, 0.20 wt% or higher, 0.25 wt% or higher, 0.30 wt% or higher, 0.35 wt% or higher, 0.40 wt% or higher, 0.50 wt% or higher, 0.
  • the amount of a saccharide fatty acid ester may be, for example, about
  • the saccharide unite of the saccharide fatty acid ester may be a monosaccharide or a disaccharide. In some aspects, the saccharide fatty acid ester is a sucrose fatty acid ester.
  • the fatty acid chains may be saturated or unsaturated, or the saccharide fatty acid ester may contain a mixture of saturated and unsaturated chains. It will be understood that chain length and saturation will affect whether the saccharide fatty acid ester is liquid or solid at room temperature.
  • the saccharide unit of the saccharide fatty acid ester may be substituted with 1 to 8 fatty acid chains, and it will be understood that the actual substitution may be a non-integer value (e.g., 3.5) because the saccharide fatty acid ester may contain a plurality of saccharide fatty acid esters having different substitutions.
  • each fatty acid group may have the same or different structure (e.g., chain length and saturation).
  • the fatty acid chain of the saccharide fatty acid ester may include saturated fatty acids, unsaturated fatty acids, polyunsaturated fatty acids, and combinations thereof.
  • Example saturated fatty acids include butyric acid (butanoic acid), caproic acid (hexanoic acid), caprylic acid (octanoic acid), capric acid (decanoic acid), lauric acid, (dodecanoic acid), myristic acid (tetradecanoic acid), palmitic acid (hexadecanoic acid), stearic acid (octadecanoic acid), arachidic acid (icosanoic acid), behenic acid (docosanoic acid), or lignoceric acid (tetracosanoic acid).
  • Example monounsaturated fatty acids include caproleic acid, (dec-9-enoic acid), lauroleic acid ((Z)-dodec-9-enoic acid), myristoleic acid ((Z)-tetradec-9-enoic acid), palmitoleic acid ((Z)-hexadec-9- enoic acid), oleic acid ((Z)-octadec-9-enoic acid), elaidic acid ((E)-octadec-9-enoic acid), vaccenic acid ((E)- octadec-11-enoic acid), gadoleic acid ((Z)-icos-9-enoic acid), erucic acid ((Z)-docos-13-enoic acid), brassidic acid ((E)-docos-13-enoic acid), or nervonic acid ((Z)-tetracos-l 5-enoic acid).
  • caproleic acid
  • Exemplary polyunsaturated fatty acids include linoleic acid (LA) ((9Z,12Z)-octadeca-9,12- dienoic acid), alpha-Linolenic acid (ALA) ((9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid), gamma-Linolenic acid (GLA) ((6Z,9Z,12Z)-octadeca-6,9,12-trienoic acid), columbinic acid ((5E,9E,12E)-octadeca-5,9,12- trienoic acid), stearidonic acid ((6Z,9Z,12Z,15Z)-octadeca-6,9,12,15-tetraenoic acid), mead acid ((5Z,8Z,11Z)-icosa-5,8,11-trienoic acid), dihomo-y-linolenic
  • the fatty acids of the saccharide fatty acid ester may be “oilseed fatty acids,” which means fatty acids from plants, including but not limited to soybeans, peanuts, rapeseeds, barley, canola, sesame seeds, cottonseeds, palm kernels, grape seeds, olives, safflowers, sunflowers, copra, corn, coconuts, linseed, hazelnuts, wheat, rice, potatoes, cassavas, legumes, camelina seeds, mustard seeds, and combinations thereof.
  • sucrose fatty acid ester is Sisterna SP70-C.
  • the non-dairy edible emulsion may contain, for example, one or more additional emulsifiers other than those specified above in a total amount of less than about 0.10 wt%.
  • additional emulsifiers include known food grade emulsifiers, such as, for example, wheat glutens, gelatins, prolamines, soy protein isolates, starches (OSA types), and combinations thereof.
  • the non-dairy edible emulsion may further contain, for example, any one or more of the following optional components: a stabilizer, a carbohydrate sugar, natural and artificial flavors, food colors, phosphates, citrates, buffering agents, chelating agents, acidity regulating agents, fibers, vitamins, minerals (for fortification), or other ingredients.
  • a stabilizer for example, any one or more of the following optional components: a stabilizer, a carbohydrate sugar, natural and artificial flavors, food colors, phosphates, citrates, buffering agents, chelating agents, acidity regulating agents, fibers, vitamins, minerals (for fortification), or other ingredients.
  • the stabilizers for use in the present disclosure are not particularly limited and may be, for example, any known food grade stabilizer, including, of course, those commonly used in edible foams.
  • the stabilizer may be a plant-based material.
  • Example stabilizers include, for example, carrageenan, acetylated polysaccharides, alginates, carrageenans, chitosans, inulins, agar, glycerol, and gums, such as gellan gum (E418).
  • the amount of the stabilizer may be, for example, about 0.03 wt%, 0.03 wt%, 0.005 wt% to 0.20 wt%, 0.0075 wt% to 0.10 wt%, 0.01 wt% to 0.02 wt% of the total weight of the non-dairy edible emulsion.
  • a stabilizer include ionic stabilizers, such as potassium phosphate
  • the amount of stabilizer is the amount required to stabilize and control (chelate) the components in the emulsion in particular protein and ions.
  • the amount of stabilizer may be, for example, about 0.5 wt% or less, 0.4 wt% or less, 0.3 wt% or less, 0.2 wt% or less of the total weight of the non-dairy edible emulsion.
  • the carbohydrate sugars for use in the present disclosure are not particularly limited and may be, for example, sucrose, fructose, lactose, glucose, or blends thereof.
  • the amount of the sugar may be, for example, 15.0 wt% or less, 14.0 wt% or less, 13.0 wt% or less, 12.0 wt% or less, 11 .0 wt% or less, 10.0 wt% or less, 9.0 wt% or less, 8.0 wt% or less, 7.0 wt% or less, 6.0 wt% or less, 5.0 wt% or less, 4.0 wt% or less, 3.0 wt% or less, 2.0 wt% or less, or 1 wt% or less.
  • the optional sweeteners for use in the present disclosure are not particularly limited and may be, for example, any known food grade sweeteners, including those commonly used in edible foams.
  • sweeteners include a natural sweetener, for example, stevia, or an artificial sweetener, such as acesulfame K, advantame, aspartame, neotame, saccharin, sucralose.
  • the amount of sweetener may be, for example, 1 wt% or less, 0.75 wt% or less, 0.5 wt% or less, 0.2 wt% or less.
  • the natural and artificial flavors for use in the present disclosure are not particularly limited and may be, for example, any known food grade natural and artificial flavors including those commonly used in edible foams.
  • artificial flavors include, for example, benzylated hydrocarbons (E1501), butane-1 ,3-diol (E1502), castor oil (E1503), ethyl acetate (E1504), triethyl citrate (E1505), glycerol monoacetate (E1516), glycerol diacetate (E1517), glycerol triacetate (E1518), propylene glycol (E1520), hydroxy ethyl cellulose (E1525).
  • benzylated hydrocarbons E1501
  • butane-1 ,3-diol E1502
  • castor oil E1503
  • ethyl acetate E1504
  • triethyl citrate E1505
  • glycerol monoacetate E1516
  • glycerol diacetate E1517
  • glycerol triacetate E1518
  • propylene glycol E1520
  • natural flavors include, for example, compounds extracted from various plants and plant-derived material, for example, vanilla, strawberry, raspberry, banana, citrus, etc.
  • One example of a natural flavor that may be used in the non-dairy edible emulsion is vegan suitable milk flavor marketed by Kerry.
  • the food colors for use in the present disclosure are not particularly limited and may be, for example, any known food grade colors, including those commonly used in edible foams.
  • Examples of food colors include, for example, alpha-, beta- and gamma-carotenes, annatto, paprika extract, lycopene, caramel, amaranth, etc.
  • the non-dairy edible emulsion of the present disclosure may be aerated or filled with air or nitrogen to form a final product (e.g., foam) for consumption.
  • the methods for aerating the emulsion to obtain a foam are not particularly limited and may include any conventional methods, for example with the use of, for example, a hand-held rotary whipping device (electrical or hand operated), an electrical planetary whipping device (for example, a device manufactured by Kenwood, Hobart, KitchenAid), a continuous aeration machines (for example, MondoMix), a hand operated membrane devices (for example, french press or plunger), an electrical press-button cream machine (for example, Sanomat).
  • a hand-held rotary whipping device electrical or hand operated
  • an electrical planetary whipping device for example, a device manufactured by Kenwood, Hobart, KitchenAid
  • a continuous aeration machines for example, MondoMix
  • a hand operated membrane devices for example, french press or plunge
  • the air-filled foam of the present disclosure is filled with air only.
  • the non-dairy edible emulsion foams may have an overrun of, for example, at least 280%, or at least 320%, or at least 400%.
  • the overrun is from 400% to 600%, 400% to 550%, 400% to 500%, or 400% to 450%.
  • the non-dairy edible emulsion foams of the present disclosure may have an overrun of, for example, 400 % or more, 425% or more, 450% or more, 475% or more, 500% or more, 525% or more, 550% or more, 575% or more, 600% or more, 625% or more, 650% or more, 675% or more 700% or more, 725% or more, 750% or more, 775% or more, or 800% or more.
  • the method of preparing the non-dairy edible emulsion may include,
  • said edible emulsion does not comprise a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid
  • the method may involve: heating water to about 60 to 80°C, adding plant-derived protein powder and stirring vigorously until dissolved; blending a portion, such as, for example, about 10% to about 90%, of the total amount of a carbohydrate sugar, such as sucrose, to be used in the non-dairy edible emulsion with the first and the second emulsifier, adding to the plant-derived protein powder dissolved in water, and stirring vigorously; adding the remaining portion, such as, for example, about 10% to about 90%, of the total amount of a carbohydrate sugar, such as sucrose, blending with a stabilizer and adding the mixture to the above to obtain a water phase; melting a plant oil at about 65 to 75°C, adding an emulsifier containing a mix of partial glyceride and lecithin to obtain a fat phase; adding the fat phase to the water phase and stirring to form a pre-emulsion; optionally, adding flavors and salts; preheating the pre-emulsion to about
  • the stirring steps are not particularly limited, and known equipment and processes for stirring, mixing or blending various ingredients may be used for this purpose.
  • the step of processing the pre-emulsion in an ultra-high temperature (UHT) cream processing plant is not particularly limited, and known equipment and processes for processing the pre- emulsion may be used, for example, Tetra Pak® Indirect UHT unit DE for dairy products and Tetra Pak® or Alfa Laval Steritherm.
  • the step of processing the pre-emulsion may be carried out at Fo value of greater than 3 or a temperature of, for example, 140 to 146°C.
  • Fo value of greater than 3 or a temperature of, for example, 140 to 146°C.
  • the following settings may be used: inlet temperature less or equal to 8°C; sterilization temperature of 142°C at a time of 4 seconds, filling temperature of about 10 to 20°C, preferably, about 10°C.
  • the step of processing the pre-emulsion in a UHT cream processing plant may be carried out at a temperature and for a time necessary to kill all, or substantially all, microorganisms present in the pre-emulsion. Such treatment results in that all, or substantially all, microorganisms present in the raw milk are killed.
  • the pre-emulsion in a UHT cream processing plant may have a shelf life longer than non-processed pre-emulsion any may maintain long shelf life without being refrigerated.
  • the pre-emulsion processed in this way may have a shelf life of, for example, several months.
  • the step of homogenizing the pre-emulsion may be performed before or after the step of processing the pre-emulsion in a UHT cream processing plant. Homogenizing the pre-emulsion may also be performed both before and after the step of processing the pre-emulsion in a UHT cream processing plant.
  • the step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed, for example, in one stage or in two stages. When homogenizing is performed in two stages, it may be performed at the same pressure or at different pressures.
  • the step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed at a pressure of about 80 bar in a first stage and about 30 bar in a second stage.
  • the step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed at a pressure of, for example, 30 to 400 bar, 50 to 400 bar, 100 to 400 bar, 150 to 400 bar, 200 to 400 bar, 250 to 400 bar, 300 to 400 bar, 350 to 400 bar, 30 to 450 bar, 30 to 400 bar, 30 to 350 bar, 30 to 300 bar, 30 to 250 bar, 30 to 200 bar, 30 to 150 bar, 30 to 100 bar, 30 to 50 bar, etc.
  • Pressure within the preceding ranges may be used for homogenizing when it is performed in one stage or in two stages. When the homogenization is performed in two stages, pressure within the preceding ranges may be used at the first stage or at the second stage independently.
  • the step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed at a pressure of, for example, less than 400 bar, less than 300 bar, less than 350 bar, less than 300 bar, less than 250 bar, less than 200 bar, less than 150 bar, less than 100 bar, etc.
  • the step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed at a pressure of, for example, between 30 and 100 bar, between 50 and 100 bar, between 60 and 100 bar, between 70 and 100 bar. between 80 and 100 bar, between 90 and 100 bar, between 10 and 90 bar, between 30 and 80 bar, between 30 and 70 bar, between 30 and 80 bar, between 30 and 70 bar, between 30 and 60 bar, between 30 and 50 bar, etc.
  • Pressure within the preceding ranges may be used for homogenizing when it is performed in one stage or in two stages. When the homogenizing is performed in two stages, pressure within the preceding ranges may be used at the first stage and at the second stage independently.
  • the step of homogenizing the pre-emulsion in a high pressure homogenizer is not particularly limited, and known equipment and processes for homogenizing the pre-emulsion or similar compositions may be used.
  • common high pressure homogenizers used in the dairy industry may be used.
  • the high pressure homogenizers may be, for example, a single stage homogenizer or a two stage homogenizer. When homogenizing is performed in one stage, it may be performed in one stage homogenizer or two stage homogenizer.
  • the Coulter LS13 320 LS Particle size analyzer The median particle size (i.e. particle diameter) of the fat droplets of the edible emulsion (i.e. the non-whipped vegan/non-dairy liquid cream) was determined using the Beckman Coulter LS 13 320 - LS Particle Size Analyzer (Beckman Coulter, Miami, FL, USA), which utilizes PIDS (Polarization Intensity Differential Scattering) to determine the particle size (i.e. particle diameter) of the sample. Initially a few drops of the sample were added to a centrifuge tube and then the samples were diluted with a few milliliters of water.
  • PIDS Polyization Intensity Differential Scattering
  • the sample is then illuminated by three wavelengths of light, using a laser, first with vertically polarized light and followed by horizontally polarized light.
  • the light scattered from the sample is then measured.
  • the particle distribution can then be determined by measuring the variations between the horizontally and vertically scattered light for each wavelength.
  • the viscosity of the edible emulsion i.e. the non-whipped/foamed vegan/non-dairy cream
  • the viscosity of the edible emulsion was measured using a Brookfield Viscometer, with spindle 2 at 100 RPM, at two temperature ranges, namely at 20-25°C and at 2-5°C.
  • the viscosity of the edible emulsion i.e.
  • the viscosity in non-whipped/non- foamed vegan/non-dairy emulsion was in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70 cP at 20-25°C, and/or when chilled at 2-5°C, the viscosity was in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, such as from 70 to 95 cP, preferably in the range of from 75 cP to 85 cP.
  • Example 1 a vegan non-dairy edible emulsion was prepared as follows:
  • sucrose was blended with two emulsifiers, MyvatexTM Mighty Soft Ultimate and a sucrose ester (with a mono-, di-, and triester array of 65-85%), added to the pea protein water mix, and stirred vigorously.
  • two emulsifiers MyvatexTM Mighty Soft Ultimate and a sucrose ester (with a mono-, di-, and triester array of 65-85%)
  • Palm oil was melted at 70°C and a third emulsifier, MyvatexTM ML430, was added to the melted fat to obtain the fat phase.
  • the fat phase was added to the water phase and stirred to form a pre-emulsion.
  • Natural flavor Korean Milk Flavor - vegan suitable
  • natural color beta carotene E160a
  • salt natural color beta carotene
  • the pre-emulsion was then preheated to 75°C and high pressure homogenized in two stages at 80/30 bar to obtain an emulsion.
  • the emulsion was then processed in a UHT cream processing plant at 146°C for 4 seconds, cooled to a filling temperature of 10°C and stored at room temperature.
  • composition of non-dairy edible emulsion of Example 1 is shown in Table 1 .
  • Example 2 a vegan non-dairy edible emulsion was prepared as follows: [0225] Water was heated to 60°C, the fava bean protein powder was added and stirred vigorously until dissolved.
  • sucrose fatty acid ester used in Example 1
  • Half of the sucrose was blended with the emulsifiers, MyvatexTM Mighty Soft Ultimate and the same sucrose fatty acid ester used in Example 1 , added to the fava bean protein powder and water mix, and stirred vigorously.
  • sucrose was blended with gellan gum and the mixture added to the above to obtain water phase.
  • Palm oil was melted at 70°C and the third emulsifier, MyvatexTM ML430, was added to the melted palm oil to obtain the fat phase.
  • the fat phase was added to the water phase and stirred to form an emulsion.
  • the pre-emulsion was then preheated to 75°C and high pressure homogenized in two stages at 80/30 bar to obtain an emulsion.
  • the emulsion was then processed in a UHT cream processing plant at 146°C for 4 seconds, cooled to a filling temperature of 10°C and stored at room temperature.
  • Example 2 The composition of non-dairy edible emulsion of Example 2 is shown in Table 2.
  • Thermometer DT-1 Thermometer DT-1 .
  • Market Cream 1 (containing 20% fat, 5% sugar, 3% dried glucose syrup, propellant E942, emulsifiers E471 and E472b, stabilizer E407) (designated as Market Cream 1) and 34 % fat fresh dairy cream produced by Avonmore (designated as Market Cream 2) were used for comparison.
  • Market Cream 1 was dispended from the aerosol can onto the surface of the coffee to the height of the top of cup. The entire top surface area of coffee was covered.
  • Market Cream 2 was dispensed from the ISI cream whipper using nitrous oxide onto the surface of the coffee to the height of the top of cup. The entire top surface area of coffee was covered.
  • Target weight of cream was 20 to 22.5 g for each of the coffees.
  • a lid was placed on top of coffee cup.
  • the air-filled foams of the present invention remained thermally stable over 20 minutes when applied as a topping to a heated beverage.
  • the foams of the present invention experienced a loss of foam (or whipped cream) height of less than 10 mm, suitably, less than 8 mm after 20 minutes.
  • market creams experienced significant loss of foam height, as did comparative example foams.
  • Example 4 Edible emulsions in the below table were manufactured in the same manner as outlined above for Examples 1 and 2. The resulting edible emulsions were subsequently foamed as outlined above for Example 1. Foam overrun and thermal stability of the resulting foams on hot coffee were determined also as outlined above.
  • Emulsifier composition analysis :
  • the foam according to the present invention has a normalized drainage of less than 10% when measured as outlined above after 15 minutes at 60°C.
  • the foams of the present invention had reduced drainage in comparison to those of the prior art, particularly, those comprising CITREM. This is particularly advantageous when the foams are used as toppings of food products such as cakes, as it reduces the likelihood of the cake becoming soggy over time.
  • a non-dairy edible emulsion comprising: about 5.0 to about 40.0 wt% fat; about 0.20 to about 5.0 wt% protein; about 0.10 to about 3.0 wt% of one or more emulsifiers selected from the group consisting of one or more partial glyceride, lecithin, and one or more saccharide fatty acid ester; and a balance of water.
  • the non-dairy edible emulsion of embodiment 1 comprising about 0.20 wt% of one or more partial glyceride; about 0.25 wt% of a mixture of one or more partial glyceride and lecithin; and about 0.30 wt% of the saccharide fatty acid ester.
  • the non-dairy edible emulsion of embodiment 1 wherein the fat comprises a blend of palm oil and palm kernel oil.
  • the protein comprises one or more selected from the group consisting of fava bean protein and pea protein.
  • the non-dairy edible emulsion of embodiment 1 comprising about 1 wt% of the protein; about 23 wt% of the fat; and about 0.75 wt% of the one or more emulsifier.
  • a non-dairy edible emulsion comprising:
  • non-dairy edible emulsion of embodiment 16 further comprising diglycerides of fatty acids, such as about 0.05 wt% to about 0.50 wt% diglycerides of fatty acids based on the total weight of the edible emulsion.
  • diglycerides of fatty acids such as about 0.05 wt% to about 0.50 wt% diglycerides of fatty acids based on the total weight of the edible emulsion.
  • the one or more monoglycerides of fatty acids is present in an amount of from 0.25 wt% to 0.55 wt%, such as in an amount of from 0.25 wt% to 0.45 wt% based on the total weight of the edible emulsion.
  • non-dairy edible emulsion of any preceding embodiment, in particular of any one of embodiments 16 to 19, comprising from about 0.30 wt% to 1 .75 wt% of monoglycerides and diglycerides of fatty acids, for example, from 0.30 wt% to 1 .0 wt%, suitably from 0.35 wt% to 0.55 wt% based on the total weight of the edible emulsion.
  • the stabilizer comprises a plantbased stabilizer, optionally selected from carrageenan, acetylated polysaccharides, alginates, carrageenans, chitosans, inulins, agar, glycerol, and gums, such as gellan gum, preferably the stabilizer comprises gellan gum.
  • the non-dairy edible emulsion of claim 39 wherein the plant-based stabilizer is present in an amount of from about 0.01 wt% to about 0.1 wt%, preferably in an amount of from 0.01 wt% to about 0.05 wt% based on the total weight of the edible emulsion.
  • 41 The non-dairy edible emulsion of any one of claims 37 to 40, wherein the stabilizer includes an ionic stabilizer such as one or more of potassium phosphate (E340), dipotassium hydrogen phosphate (E340ii), sodium phosphates (E399), sodium citrate (E331), potassium citrate (E332), calcium citrate (E333) and di- and tri- salts thereof.
  • an ionic stabilizer such as one or more of potassium phosphate (E340), dipotassium hydrogen phosphate (E340ii), sodium phosphates (E399), sodium citrate (E331), potassium citrate (E332), calcium citrate (E333
  • non-dairy edible emulsion of embodiment 41 or 42 comprising potassium phosphate or dipotassium hydrogen phosphate in an amount of from 0.1 wt% to 0.3 wt% based on the total weight of the edible emulsion.
  • non-dairy edible emulsion of any preceding embodiment in particular of any one of embodiments 16 to 43, further comprising a natural color and/or a natural flavor.
  • a foam comprising: the non-dairy edible emulsion of any preceding embodiment; and a foaming agent.
  • the foam of embodiment 47 wherein the foaming agent comprises air or nitrogen.
  • the foam of embodiment 47 or 48 having an overrun of at least about 280%, preferably of at least about 320%, more preferably at least about 350%, such as at least about 400%.
  • An air-filled foam comprising: the non-dairy edible emulsion of embodiment 1 ; and air.
  • the foam of any one of embodiments 47 to 52 formed from an edible emulsion having a viscosity in the range of from 20 cP to 120 cP, suitably from 40 cP to 70 cP when measured at 20 to 25°C, and/or having a viscosity in the range of from 60 cP to 120 cP, suitably from 70 cP to 95 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C.
  • a method of producing a non-dairy edible emulsion comprising: heating water to about 60°C, adding a plant-derived protein powder, and stirring until dissolved; blending a disaccharide, a partial glyceride, and a disaccharide fatty acid ester, adding this blend to the plant-derived protein powder dissolved in water, and stirring to obtain a water phase; heating a plant oil to about 70°C and adding a mixture of a partial glyceride and lecithin to obtain a fat phase; adding the fat phase to the water phase and stirring to form a pre-emulsion; preheating the pre-emulsion to about 75°C; processing the preheated pre-emulsion in an ultra-high temperature (UHT) cream processing plant at about 140 to 146°C for about 3 to 6 seconds; homogenizing the processed pre-emulsion at high pressure to form a final non-dairy edible emulsion; cooling the final non-dairy edible emulsion to
  • UHT ultra
  • said edible emulsion does not comprise a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid
  • the edible emulsion has a median droplet size in the range of from 0.6 pm to 1.2 pm, preferably in the range of from 0.8 pm to 1 .1 pm, such as from 0.9 pm to 1.1 pm;
  • non-dairy edible emulsion has a viscosity in the range of from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to 65 cP when measured at 20 to 25°C, further optionally, wherein the non-dairy edible emulsion has a viscosity in the range of from 60 cP to 120 cP, preferably from 70 cP to 95 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C; wherein the said non-dairy edible emulsion comprises: about 5.0 to about 40.0 wt% fat; optionally, about 0.20 to about 5.0 wt% protein; about 0.25% to about 1.25 wt% of one or more monoglycerides of fatty acids; about 0.05 to about 0.25 wt% lecithin; about 0.20 wt% to about 1.20 wt%
  • the anti-microbial treatment step comprises heating the pre-emulsion at a temperature in the range of from 130 to 160°C, preferably from about 140 to about 146°C, suitably for a period of from 1 to 20 seconds, preferably for about 3 to 6 seconds, such as for about 4 seconds.
  • the non-dairy edible emulsion has a median droplet size of size in the range of from 0.6 pm to 1 .2 pm, preferably in the range of from 0.8 pm to 1 .0 pm; and/or having a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to 65 cP, when measured at 20 to 25°C, and/or wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, suitably from 70 to 95 cP, for example, from 75 cP to 85 cP
  • a food or beverage product comprising the non-dairy edible emulsion of any one of claims 1 to 46, and/or the foam of any one of claims 47 to 53.

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Abstract

L'invention concerne des émulsions comestibles non laitières et végétaliennes, pouvant être remplies d'air, les émulsions contenant d'environ 5,0 à environ 40,0 % en poids de matières grasses, d'environ 0,20 à environ 5,0 % en poids de protéine, et une combinaison unique d'émulsifiants. L'invention concerne également des procédés de fabrication de telles émulsions, mousses et utilisations desdites émulsions et mousses.
PCT/EP2023/064136 2022-05-26 2023-05-25 Émulsions comestibles non laitières et végétaliennes pour mousses remplies d'air WO2023227755A1 (fr)

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Citations (7)

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Publication number Priority date Publication date Assignee Title
JPH0626509B2 (ja) * 1986-01-20 1994-04-13 第一工業製薬株式会社 粉末ホイツピングクリ−ム
US20050031764A1 (en) * 2000-12-21 2005-02-10 G.C. Hahn & Co. Creamy, milk-free o/w emulsion, process for its preparation and its use
GB2441294A (en) 2006-08-31 2008-03-05 Lakeland Dairy Proc Ltd Process for preparing a protein free whipping cream
CA2888795A1 (fr) 2014-04-21 2015-10-21 Urszula Rojek Composition de creme fouettee a la noix de coco et son procede de fabrication
CN111296586A (zh) * 2020-03-23 2020-06-19 中国农业科学院农产品加工研究所 一种基于高内相Pickering乳液的搅打稀奶油及其制备方法
WO2022070138A1 (fr) 2020-10-01 2022-04-07 Rich Products Corporation Crème fouettée non laitière à faible teneur en matières grasses et stable à la chaleur
AU2020347487A1 (en) 2019-09-13 2022-04-28 Upfield Europe B.V. Edible oil-in-water emulsion composition comprising plant-based proteins

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Publication number Priority date Publication date Assignee Title
JPH0626509B2 (ja) * 1986-01-20 1994-04-13 第一工業製薬株式会社 粉末ホイツピングクリ−ム
US20050031764A1 (en) * 2000-12-21 2005-02-10 G.C. Hahn & Co. Creamy, milk-free o/w emulsion, process for its preparation and its use
GB2441294A (en) 2006-08-31 2008-03-05 Lakeland Dairy Proc Ltd Process for preparing a protein free whipping cream
CA2888795A1 (fr) 2014-04-21 2015-10-21 Urszula Rojek Composition de creme fouettee a la noix de coco et son procede de fabrication
AU2020347487A1 (en) 2019-09-13 2022-04-28 Upfield Europe B.V. Edible oil-in-water emulsion composition comprising plant-based proteins
CN111296586A (zh) * 2020-03-23 2020-06-19 中国农业科学院农产品加工研究所 一种基于高内相Pickering乳液的搅打稀奶油及其制备方法
WO2022070138A1 (fr) 2020-10-01 2022-04-07 Rich Products Corporation Crème fouettée non laitière à faible teneur en matières grasses et stable à la chaleur

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"The Complete Guide to Dairy-Free & Vegan Whipped Cream", GODAIRYFREE, 18 November 2020 (2020-11-18), Retrieved from the Internet <URL:https://www.qodairvfree.orq/news/nutrition-headlines/how-to-find-or-make-dairy-free-and-vegan-whipped-cream>

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