Composite flour, manufacturing method and food made from composite flour

Abstract

The composite flour includes a natural plant flour and a composite MCT oil and / or other nutritional oil at least partially encapsulated by a wall material and incorporated into the composite flour wherein a polysaccharide from a portion of the natural plant flour forms a portion of the wall material. The wall material includes proteins, e.g., pea proteins, polysaccharides released from natural plant flour, one or more emulsifiers and / or polysaccharide fibers, e.g., acacia fibers. The natural plant flour may be gluten flour, gluten-free flour, and / or low carbohydrate seed flour, nut flour, or vegetable flour. The composite flour can replace traditional flour to make food products, such as baked, fried or cooked food products, but has some benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, improved texture and taste as compared to alternative flour or even general flour. The composite flour may be mixed with a natural flour and / or another composite flour to form a mixed flour.

Description

Background Art

[0001] Wheat flour is a powder made by grinding wheat for human consumption. Gluten (the main protein in wheat flour) is a combination of various gluten proteins, primarily glutelin, which is also found in other grains such as barley and rye. It gives baked goods their distinctive texture, elasticity, and flavor. Wheat varieties are called "soft" or "weak" if they are low in gluten, and "hard" or "strong" if they are high in gluten. Hard flour, or bread flour, is rich in gluten, with a gluten content of 12% to 14%. Its dough is elastic and holds its shape well after baking. Soft flour has a relatively low gluten content, resulting in a finer, crispier bread. There are three common types of flour, depending on the part of the grain used in the flour: the endosperm or protein / starch portion, the germ or protein / fat / vitamin-rich portion, and the bran or fiber portion. White flour is made solely from the endosperm. Brown flour includes some of the germ and bran from the grain, while whole grain or whole wheat flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.

[0002] Using wheat that is high in gluten can cause health problems for many people. Additionally, all-purpose white flour is generally considered unhealthy because it is very high in carbohydrates, typically has a high glycemic index of over 70, is low in fat, protein, and fiber. Often, all-purpose flour is "fortified" to include some vitamins and minerals in an attempt to make the flour "healthier." However, the imbalance of high carbohydrates is not offset by the vitamins and minerals and may cause or exacerbate diabetes, obesity, and other health problems caused by nutritional imbalances and high glycemic index foods. Regarding gluten, there are two main types of harm caused by gluten: celiac disease and non-celiac gluten sensitivity (NCGS) or gluten sensitivity.

[0003] Celiac disease (sometimes called celiac sprue or gluten-sensitive enteropathy) is an immune reaction to eating gluten (a protein found in wheat, barley, and rye). If a person has celiac disease, eating gluten triggers an immune response in the small intestine. Over time, this response damages the lining of the small intestine, preventing it from absorbing some nutrients (malabsorption). The damage to the intestine often causes diarrhea, fatigue, weight loss, bloating, and anemia and can lead to serious complications. In children, malabsorption can also affect growth and development. There is no cure for celiac disease, but for most people, following a strict gluten-free diet can help manage symptoms and promote healing of the intestine.

[0004] NCGS is a gluten-related condition that is less severe than celiac disease, but has similar symptoms and treatment. There is still much debate in the scientific community as to whether NCGS is a distinct clinical condition. The pathogenesis of NCGS is not well understood but involves activation of the innate immune system through direct cytotoxic effects of gluten and possibly other wheat components. There is evidence that gliadins, a class of proteins that make up approximately 70% of the proteins in gluten and are the major cytotoxic antigens of gluten, may be the cause. Other proteins, such as amylase / trypsin inhibitors (ATIs), which are present in smaller amounts (approximately 2-4%) in gluten-containing cereals (wheat, rye, barley, and their derivatives), may also play a role in the development of symptoms. ATIs are potent activators of the innate immune system.

[0005] NCGS is the most common syndrome among gluten-related conditions, with a prevalence of 0.5%-13% in the general population. Because there are no biomarkers available for diagnosing this condition, its diagnosis is made by excluding other gluten-related conditions, such as celiac disease and wheat allergy. Many people are not diagnosed according to strict criteria, and the recent popularity of gluten-free diets may have a fad component, generating debate around the evidence for this condition and its relationship to celiac disease and irritable bowel syndrome. Patients with NCGS are often not recognized by specialists and may lack adequate medical care and treatment. They often have a history of long-standing health problems and unsuccessful medical consultations, and as a result, many resort to gluten-free diets and self-diagnosis of gluten sensitivity.

[0006] Other issues with gluten include gluten ataxia and wheat allergy. Gluten ataxia is an autoimmune condition that affects certain nerve tissues and causes problems with muscle control and voluntary muscle movement. Wheat allergy (like other food allergies) is the result of the immune system mistaking gluten or some other protein found in wheat for a disease-causing agent, such as a virus or bacteria. The immune system produces an antibody against this protein, triggering an immune system response that can cause congestion, breathing difficulties, brain damage, neurological problems that affect motor skills, and other symptoms.

[0007] To address gluten-related illnesses or allergies, many people turn to gluten-free alternatives to wheat flour, such as gluten-free grain flours, including oat flour, rice flour, or corn flour, non-grain flours such as almond flour, coconut flour, and flour blends that contain other substances (such as plant proteins in addition to flour). Commercially available gluten-free flours are usually made from different blends and vary greatly between brands. They may contain rice flour, teff flour, tapioca flour, sorghum flour, potato starch, chickpea flour, or buckwheat flour. These flours may also contain nut flour, which is made from very finely ground almonds or other nuts. Some of these "flours" are also low in carbohydrates.

[0008] Compared to all-purpose white flour, alternative flours have multiple issues, including not being suitable for existing recipes, having a poor taste, poor flowability, and inferior quality of the final baked goods or other foods. This makes those products not only unappealing, but also more of a "have to eat" product rather than a "want to eat" product, making them expensive and not commercially viable for the general public.

[0009] Non-grain flours, such as coconut flour, are made by grinding dried coconut meat. During the production process, the coconut is first cracked open and the liquid drained. The coconut meat is then scraped out, rinsed, ground, and strained to separate the solids from the milky substance. The solids are then baked at a low temperature until dry and then ground into flour. The resulting white powder looks and feels similar to flour made from grains such as wheat. Its flavor is mild. Compared to wheat flour, coconut flour is richer in fiber, protein, certain vitamins, and minerals such as potassium and iron. However, coconut flour suffers the same fate as gluten-free flours: it doesn't work with existing recipes, has a poor taste, doesn't flow well, and the quality of the resulting baked goods or other foods is poor, making it expensive and commercially unviable for the general public.

[0010] To create healthier flours, flours can be "blended" to include different ingredients. An example of a "blended flour" is coconut flour mixed with medium-chain triglyceride (MCT) powder, a healthy oil. Because MCTs are liquid at room temperature, they must be processed into a powder to be mixed with other powders, such as flour. To convert liquid MCTs into a solid powder form, manufacturers mix the oil with a carrier substance (usually starch) and then spray-dry the mixture into a powder. The carrier powder used in the spray-drying process is typically a low-quality starch that is inexpensive and easy to process. MCT powder typically contains 50-80% MCTs and 20-50% starch powder. This can be a problem for people trying to limit carbohydrates, as carbohydrates can raise insulin levels and lead to food allergies. Blending flours is often done in an attempt to make the resulting flour healthier. However, MCT oil can often cause gastrointestinal (GI) discomfort, even in very small doses. Incorporating MCT powder into regular wheat flour, gluten-free flour, or non-grain flour does not address the GI discomfort typically associated with consuming MCTs. Another issue is that coconut-MCT flour blends tend to separate during the mixing process, which results in an incorrect consistency when baked, leading to inferior quality baked goods.

[0011] Other nutritional oils are used for baking, cooking, and dietary reasons. Some oils, particularly polyunsaturated oils, may have long-term stability issues and may deteriorate due to the presence of reactive unsaturated carbon-carbon bonds. Some oils, such as fish oil, have an unpleasant taste. Other oils have temperature stability issues (i.e., low smoke points). Such oils are rarely formulated in powder form and are instead added as liquids or consumed in capsules to mask their taste (e.g., fish oil, krill oil, and flaxseed oil).

[0012] A major problem with gluten-free flours is that they tend to produce products that have a poor taste and a weak structure. Wheat flour and other gluten-containing grain flours generally taste better and produce longer-lasting baked products that bind together using most baked product recipes that have been formed around the use of wheat flour. In order to produce products that bake and bind together properly like gluten-containing flours, gluten-free products may contain large amounts of gums (such as carrageenan), which can also cause gastrointestinal (GI) problems. Gums are naturally derived food additives that include compounds such as carrageenan, xanthan gum, guar gum, and gum arabic. They are used extensively in gluten-free baking as texture enhancers to replace the superior elastic properties typically provided by gluten. Their ability to thicken and stabilize dough helps improve the consistency and moisture of gluten-free foods, which are notoriously dense and crumbly. In fact, food gums are almost universally present in commercial gluten-free baked goods such as breads, cookies, cakes, and muffins.

[0013] Unfortunately, many gums are also fermentable in the intestines and may cause intestinal gas and bloating in susceptible individuals, especially when consumed in high amounts. To be clear, food gums are not considered harmful or unhealthy, and consuming fermentable carbohydrates (such as those represented by gums) may be healthy for prebiotic effects. However, for those who are more sensitive to intestinal gas and pain associated with digestive issues, consuming large amounts of food gums may be intolerable.

[0014] Therefore, there is a long-standing but unmet need to find ways to make wheat and other gluten flours naturally healthier, and to develop healthy alternative flours for baking that can replace wheat flour without having to change typical recipes and / or produce baked products that are poor in taste and / or texture and / or expensive. There is also a long-standing but unmet need to find unique and beneficial ways to deliver effective doses of MCTs to subjects without causing gastrointestinal distress or discomfort. Summary of the Invention

[0015] Disclosed herein are composite flours having improved nutritional and performance characteristics compared to traditional flours and methods for preparing the composite flours. Such composite flours can be used for baking and cooking like traditional flours, but have multiple benefits. These benefits include reducing or eliminating gluten, reducing carbohydrates, and introducing healthy, energy-rich effective doses of medium-chain triglyceride (MCT) oil and / or one or more other nutritional oils into the diet to provide the required nutrients. As a preferred energy substitute for sugar, MCT oil can be quickly and easily metabolized into energy without increasing insulin or glucose levels or causing gastrointestinal discomfort. One or more other nutritional oils can be included to replace or supplement MCT oil.

[0016] Three major categories of composite flours are disclosed herein: traditional wheat or other gluten-containing composite flours that are low in gluten and low in carbohydrates, gluten-free composite flours that are gluten-free and low in carbohydrates, and low-carb composite flours that are gluten-free and significantly low in carbohydrates. These categories are not necessarily mutually exclusive, but rather emphasize different aspects. All three categories advantageously contain energy-rich composite MCT oil and / or one or more other nutritional oils. Classic composite flours are made from wheat or other gluten-containing flours. Gluten-free composite flours replace wheat or other gluten-containing flours with gluten-free, plant-based flours made from grains, seeds, nuts, or roots. Low-carb composite flours are typically made from seed or nut flours, which have a naturally low carbohydrate content compared to classic and gluten-free flours that have a higher carbohydrate content. Each of these flours provides a different and unique macronutrient profile, and different health characteristics can be identified when used.

[0017] Because MCT oil and other nutritional oils are typically liquid at room temperature, composite flour is incorporated with micron-sized and / or nano-sized MCT oil droplets or particles and / or other nutritional oil droplets or particles that are encapsulated and / or compounded by a protein-based and / or polysaccharide-based wall structure to form a composite nutritional oil. "MCT oil" includes one or more C6-C12 triglycerides. In a preferred embodiment, MCT oil includes one or more C8 (caprylic acid) triglycerides, C10 (capric acid) triglycerides, a mixture of C8 and C10 triglycerides, or a C8 and C10 mixed triglyceride.

[0018] Other nutritional oils that can be used in place of or in addition to MCT oil include a variety of oils of plant and animal origin. The benefit of encapsulating nutritional oils in a wall material is that it can hide or mask the taste and feel of such oils while providing the desired nutritional benefits. Examples of nutritional oils include, but are not limited to: mugwort oil Almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beechnut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, Borneo shea butter, Brazil nut oil, butterfat, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, xanthium oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, fish oil, evening primrose oil, flaxseed oil, grapeseed oil, hazelnut oil, kapok seed oil, kenaf seed oil, krill oil, lard, long-chain fats acids and their glycerides, macadamia oil, mafura oil, marula oil, mustard oil, niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, prickle fruit oil, sapodilla oil, safflower oil (e.g., high oleic), salicornia oil, sapote oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil.

[0019] In a preferred embodiment, the wall structure of the composite MCT comprises the following: protein (e.g., pea protein), polysaccharides (e.g., starch) from plant flour (e.g., gluten flour, gluten-free flour, or low-carbohydrate flour), emulsifiers (e.g., gum arabic), and optional co-emulsifiers (e.g., calcium stearoyl lactylate and / or sodium stearoyl lactylate). In other embodiments, polysaccharide fibers (e.g., acacia fiber) can be used in addition to or in place of protein to form the wall structure of the composite MCT oil entangled in the composite flour. The composite MCT oil can optionally be supplemented or at least partially replaced with one or more other nutritional oils (e.g., nutritional oils containing unsaturated fatty acids, long-chain fatty acids, and / or short-chain fatty acids).

[0020] Forming compound MCT oil and / or other nutritional oils in composite flour produces the powdery properties of MCT oil or other nutritional oils, and maintains the stability and freshness of one or more compound oils and the composite flour containing compound MCT oil and / or other nutritional oils.Depending on the ratio of wall material and MCT oil and / or other nutritional oils, there may be excessive wall material so that a part of wall material may form empty micelles, vesicles or assembled complexes that do not contain and / or are not compounded with MCT oil and / or other nutritional oils.In some cases, "empty" micelles include water droplets instead of MCT oil and / or other nutritional oils.In other cases, assembled complexes may only include wall material.Including excessive wall material ensures that all or substantially all of MCT oil and / or other nutritional oils are encapsulated and / or compounded with wall material.

[0021] Composite flour typically comprises clusters of micron-sized and / or nano-sized particles containing composite MCT oil and / or other nutritional oils, modified and / or unmodified plant flour particles, and excess wall material, such as nanomicelles, nanovesicles, unbound proteins, and / or unbound emulsifiers, which can form clusters with themselves, composite MCT oil and / or other nutritional oils, or modified and / or unmodified plant flour particles. In a preferred embodiment, a portion of the wall material used to form the composite MCT oil and / or other nutritional oils is provided by plant flour particles, which release starch or other polysaccharides during the formation process. The release of polysaccharides from plant flour produces modified plant flour particles that include protein but reduce polysaccharides. In some embodiments, encapsulated MCT oil droplets or particles and / or other nutritional oil droplets or particles form a nutritional oil core, and the wall structure forms a shell that at least partially encapsulates the nutritional core.

[0022] Compared to "blended" natural plant flours mixed with traditional forms of MCT oil, it can be considered that the various ingredients that make up the composite flours involve physical and / or chemical transformations. Such transformations produce composite flours that store well, flow well, mix well, have increased nutrition, and higher product quality (e.g., improved baked goods quality). The bulk density of composite flours is lower than that of flours made from the same type of flour, such as natural flour and mixtures of natural flour and MCT powder. They also produce foods with greater volume (i.e., for a given weight or volume of composite flour, used to replace the traditional flour counterpart in a recipe).

[0023] The composite flour disclosed herein is significantly different from and performs significantly better than mixed MCT flour, which is a simple dry blend of natural plant (e.g., coconut) flour and typical MCT powder (e.g., MCT oil spray-dried with polysaccharides). Conventional MCT powder typically contains up to 50% polysaccharides. Therefore, dry blending MCT powder with natural plant flour significantly increases the polysaccharide content and reduces the protein content of the blended flour. Dry blending MCT powder with natural flour does not change the properties of the MCT powder or flour: each performs as if the other were not present. Applying MCT oil directly to natural plant flour also does not change the MCT oil or plant flour (i.e., no chemical and / or physical changes occur, as occurs when preparing the composite plant-MCT flour disclosed herein).

[0024] For example, edible oily or powdered MCT oils often lead to gastrointestinal problems such as stomach discomfort and / or diarrhea. In contrast, the composite flour disclosed herein changes the way the body absorbs MCT oil and reduces or eliminates the gastrointestinal problems typically associated with taking an effective dose of MCT oil. In addition, some starch or other polysaccharides from plant flours can be incorporated into the wall material that is encapsulated and / or compounded with MCT oil, which improves the performance and performance of the composite plant-MCT flour. Encapsulating other nutritional oils can beneficially hide and / or improve their taste while providing all the nutritional benefits.

[0025] An exemplary embodiment of a method for making a composite flour includes: (1) forming a wall material slurry comprising water, natural plant flour containing protein and polysaccharide, added protein and one or more emulsifiers; (2) combining MCT oil and / or one or more other nutritional oils with the wall material slurry to form a heterogeneous mixture; (3) subjecting the heterogeneous mixture to high-speed shear to form an emulsion comprising modified plant flour particles with reduced polysaccharides and nutritional oil droplets or particles at least partially encapsulated and / or complexed by the wall material forming composite micelles; (4) subjecting the emulsion to high-pressure nanofiberization to form micron-sized and / or nano-sized composite micelles comprising wall material that at least partially encapsulates the nutritional oil droplets or particles; and (5) spray drying the nanofibered composite micelles with hot air to remove water by evaporation and form dried composite flour particles comprising modified flour particles with reduced polysaccharides and composite nutritional oil droplets or particles, wherein the composite nutritional oil droplets or particles are encapsulated and / or complexed by the wall structure comprising polysaccharides, proteins and one or more emulsifiers released from the modified flour particles. In some embodiments, acacia fiber, a polysaccharide fiber, can be used to replace at least a portion of the added protein as the wall material.

[0026] Another exemplary embodiment of a method for making a composite flour includes: (1) forming a wall material slurry comprising water, a first portion of natural plant flour containing protein and polysaccharides, added protein, and one or more emulsifiers; (2) combining MCT oil and / or one or more other nutritional oils with the wall material slurry to form a heterogeneous mixture; (3) subjecting the heterogeneous mixture to high-speed shear to form an emulsion comprising modified plant flour particles with reduced polysaccharides and nutritional oil droplets or particles at least partially encapsulated and / or complexed by the wall material that forms composite micelles; (4) subjecting the emulsion to high-pressure nanofiberization to form micron-sized and / or nanometer-sized composite micelles comprising wall material that at least partially encapsulates the nutritional oil droplets or particles; (5) spray drying the nanofiberized composite micelles with hot air to remove water by evaporation and form partially dried slightly moist intermediate composite flour particles; and (6) mixing the intermediate composite flour particles with a second portion of natural plant flour to form a final composite flour, wherein at least some of the second portion of natural plant flour particles form agglomerates with the intermediate composite flour particles. The final composite flour comprises modified flour particles with reduced polysaccharides, composite MCT oil droplets or particles and / or other nutritional oil droplets or particles (encapsulated and / or composited by a wall structure comprising polysaccharides, proteins or polysaccharide fibers, emulsifiers and / or co-emulsifiers released from the modified plant flour particles), and unmodified plant flour particles, at least some of which are agglomerated with the composite flour particles. In some embodiments, the first portion of natural plant flour and the second portion of natural plant flour can be the same flour or different flours. For example, the first portion of natural plant flour can have a relatively high content of polysaccharides, which can form part of the wall structure, and the second portion of natural plant flour can be a low-carbohydrate plant flour having a relatively low content of polysaccharides.

[0027] The use of high-speed shearing to form an emulsion causes at least some of the natural flour particles to release polysaccharides (e.g., starch), which results in a physical and / or chemical transformation of the natural plant flour to form modified plant flour particles. The polysaccharides released from the natural plant flour are combined with added protein (or, for example, acacia fiber) and one or more emulsifiers to form a novel composite wall material. This composite wall material encapsulates and / or forms a complex with MCT oil droplets or particles to form novel composite flour particles that have advantageous properties not found in traditional flour or mixed MCT flour. The composite flour disclosed herein includes composite flour-MCT oil particles and / or other nutritional oil particles that have been physically and / or chemically transformed relative to natural plant flour and nutritional oil raw materials.

[0028] In some embodiments, the dried composite flour particles produced by the aforementioned methods can be the final composite flour product. In other embodiments, the dried composite flour particles can be mixed and sieved to produce a refined composite flour product with a more uniform particle size. The larger particles removed by sieving can be reground and added back to the refined composite flour product, used as a coarser composite flour product for making food products, and / or recycled back into the wall material slurry and / or heterogeneous mixture used to form the emulsion in the above-described methods.

[0029] In some embodiments, a composite flour can be mixed with one or more other materials to form a blended flour product. For example, a first composite flour made using a first native flour (or flour blend) can be mixed with a second composite flour made using a different native flour (or flour blend). Alternatively, a composite flour or composite flour blend can be mixed with one or more native flours to form a blended flour product having desired nutritional and / or performance properties.

[0030] The composite flours disclosed herein can replace and / or supplement traditional flours to make food products such as baked goods, fried goods, cooked goods, and non-cooked goods, including but not limited to breads, cookies, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastry, donuts, tarts, pies, crepes, pancakes, waffles, crumpets, cornbread, muffuletta, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0031] In some cases, the composite flours disclosed herein can increase the volume of a product compared to traditional flour (e.g., all-purpose white flour). Compared to an equal amount of all-purpose white flour (by volume and / or weight), the volume increase can be 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50%. The result is that a larger amount (volume) of food can be made using the same amount of composite flour and / or a reduced amount of composite flour can be used to make a given amount of food.

[0032] It is reported that foods made with composite flour are moister, fluffier, lighter in taste, and sometimes sweeter than foods made with traditional flour, even with less sweetener. The composite flour can allow a reduction in the amount of oil and / or sugar required to produce products with ideal taste and quality without the composite flour. Such a reduction can produce foods with lower calories. It has been found that foods made with the composite flour disclosed herein remain fresher for longer (e.g., before becoming stale, moldy, spoiled, etc.). The protein-complexed and / or polysaccharide-complexed MCT oil in the flour reduces or eliminates gastrointestinal problems caused by consuming MCT oil. Composite flour reduces blood sugar peaks because they have a lower carbohydrate load, a higher protein content, a higher fat content, and the digestion time of the polysaccharides increased due to their incorporation into the wall material. The composite flour can contain one or more optional supplementary oils (e.g., oils containing unsaturated fats) that can provide a source of ω-3 and ω-6 polyunsaturated fatty acids, which are vital fatty acids that provide health benefits when not consumed in excess and provided in the correct ratio.

[0033] Additional features and advantages will be set forth in the following description, and in part will become apparent from the description, or may be learned by practice of the embodiments disclosed herein. It should be understood that the foregoing brief summary and the following detailed description are merely exemplary and illustrative and are not limitations of the embodiments disclosed herein or claimed. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] To further illustrate the above and other advantages and features of the present invention, the present invention will be described in more detail with reference to specific embodiments of the invention shown in the accompanying drawings. It should be understood that these drawings depict only typical embodiments of the invention and are not to be considered as limiting the scope thereof. The present invention will be described and explained with additional specificity and detail through the use of the accompanying drawings, in which:

[0035] Figure 1A A first method that can be used to form a composite flour is schematically depicted;

[0036] Figure 1B A second method that can be used to form a composite flour is schematically depicted;

[0037] Figure 2 is a flow chart illustrating an exemplary method of making a composite flour;

[0038] Figure 3is a graph from a comparative trial comparing the gastrointestinal tolerability of baked cake products made using all-purpose flour alone, a blend of all-purpose flour and MCT flour, and two composite flours into which different amounts of complex MCT oil were incorporated; and

[0039] Figure 4 is a graph from a comparative volume experiment comparing the volume of various sized cakes made using all-purpose flour (control) and composite flour. DETAILED DESCRIPTION

[0040] introduction

[0041] The composite flour disclosed herein has improved nutritional and performance characteristics compared to traditional plant and blended flours. The composite flour incorporates one or more complex MCT oils and / or one or more other nutritional oils, and comprises nutritional oil droplets or particles encapsulated and / or complexed by a wall structure comprising a protein and / or polysaccharide, an emulsifier, and optionally a co-emulsifier.

[0042] The three main categories of composite flours disclosed herein include classic wheat flour or other gluten-containing composite flours that are low in gluten and carbohydrates, gluten-free composite flours, and low-carb composite flours. Classic composite flours are made from wheat flour or other gluten-containing flours. Gluten-free composite flours replace wheat flour or other gluten-containing flours with plant-based flours made from gluten-free grains, seeds, nuts, or roots. Low-carb composite flours are typically made from seed or nut flours, which have a naturally low carbohydrate content compared to classic and gluten-free flours, which have higher carbohydrate contents.

[0043] The composite flours disclosed herein perform much better than blended MCT flours, which are simple dry blends of natural plant (e.g., coconut) flour and traditional MCT powder (e.g., MCT oil spray-dried with polysaccharides). Dry blending MCT powder with natural flour does not alter the properties of the MCT powder or the flour: each performs as if the other were absent. Applying MCT oil directly to natural plant flour also does not alter the MCT oil or the plant flour (i.e., no chemical and / or physical changes occur, as occurs when preparing the composite plant-MCT flour disclosed herein).

[0044] Edible oily or powdered MCT oils typically cause gastrointestinal discomfort and / or diarrhea. In contrast, the disclosed composite flour changes the way the body absorbs MCT and reduces or eliminates the gastrointestinal problems typically associated with edible MCT. Encapsulating and / or compounding MCT oil with a wall material comprising protein and carbohydrates beneficially balances fat, protein, and carbohydrates, contributing to better digestibility. Composite flour can optionally contain one or more other nutritional oils (e.g., nutritional oils containing unsaturated fatty acids, long-chain fatty acids, and / or short-chain fatty acids), which can supplement and / or replace at least a portion of the MCT oil. One or more other nutritional oils, when included, can provide a source of ω-3 and ω-6 polyunsaturated fatty acids, which are crucial fatty acids that provide health benefits when not ingested in excess and provided in the correct ratio. Long-chain fatty acids provide a source of fat. Short-chain fatty acids can improve intestinal health.

[0045] Furthermore, incorporating starch or other polysaccharides from plant flours into the wall material that encapsulates and / or complexes MCTs and / or other nutritional oils improves the nutritional and other properties and performance of the composite flours.

[0046] compound flour

[0047] There are three main categories of composite flours: classic wheat flour or other gluten-containing composite flours with reduced gluten and carbohydrate content, gluten-free composite flours, and low-carb composite flours. These categories are not necessarily mutually exclusive, but rather emphasize different aspects. Classic composite flours are made from wheat flour or other gluten-containing flours. Gluten-free composite flours replace wheat flour or other gluten-containing flours with plant-based flours made from gluten-free grains, seeds, nuts, or roots. Low-carb composite flours can be made using seed or nut flours with naturally low carbohydrate content, compared to classic and gluten-free flours, which have higher carbohydrate contents. Each of these flours offers a different and unique macronutrient profile, resulting in distinct health profiles when used.

[0048] The composite flour disclosed herein comprises MCT oil and / or other nutritional oils compounded by proteins and / or polysaccharides and plant flour particles uniformly mixed with the composite nutritional oils. At least a portion of the plant flour particles reduce polysaccharides and are therefore modified plant flour particles. The MCT oil and / or other nutritional oils compounded by proteins and / or polysaccharides comprise nutritional oil droplets or particles encapsulated and / or compounded by wall materials, which comprise protein and / or polysaccharide fibers (e.g., acacia fibers), polysaccharides from plant flour, emulsifiers, and optional co-emulsifiers. In a preferred embodiment, the starch or other polysaccharides released from the plant flour particles advantageously form a part of the wall structure and make it more durable. In some embodiments, the nutritional oil droplets or particles form a nutritional oil core, and the protein-based and / or polysaccharide-based wall structure forms a shell that at least partially encapsulates the nutritional oil core.

[0049] Plant flour

[0050] Classic wheat flour or other gluten-containing composite flours comprise plant flour particles that contain and / or are derived from one or more gluten flours, such as one or more wheat flours, barley flour, rye flour, spelt flour, graham flour, or triticale flour. In some embodiments, the composite flour has reduced gluten and carbohydrates per unit and is more nutritionally balanced compared to the corresponding one or more plant flours. It has been found that composite flours made from wheat flour can be used to replace different types of flours, such as all-purpose flour, bread flour, or cake flour, without sacrificing performance compared to the corresponding plant flours, and in some cases, improving performance.

[0051] Wheat flour can be subdivided based on gluten content, intended use, and optionally other criteria. Examples include all-purpose flour (bleached or unbleached), bread flour (bleached or unbleached), cake flour (bleached or unbleached), pastry flour (bleached or unbleached), self-raising flour (bleached or unbleached), instant flour, and "00" flour. Whole wheat flour can be bleached or unbleached.

[0052] Examples of gluten-free flours include, but are not limited to, oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, tigernut flour, soy flour, potato flour, millet flour, and quinoa flour.

[0053] Examples of gluten-free and low carbohydrate seed, nut, or vegetable flours include, but are not limited to, coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed (linseed) flour, fava bean flour, pumpkin seed flour, lupin flour, red lentil flour, and white bran flour.

[0054] Examples of wheat flour include white flour, all-purpose flour, and whole wheat flour. There are many different types of wheat flour. Classification can be regional, and the same name can have multiple different regional meanings. For example, in the United States, flour is often categorized based on gluten / protein content, processing, and intended use.

[0055] "All-purpose flour" (also called "plain flour") is a blend of wheat flours that has a lower protein content than bread flour, at 9% to 12%. Depending on the brand or region of purchase, all-purpose flour may be composed of hard wheat or soft wheat, but is usually a blend of the two, with protein levels ranging from low to medium-high. All-purpose flour is marketed as a cheaper alternative to baker's flour and is acceptable for most baking needs.

[0056] "Bread flour" or "bread flour" is made from hard wheat, usually hard spring wheat. It has a relatively high protein content of 10% to 13%, which makes it well-suited for yeast bread baking. It can be white or whole wheat, or something in between.

[0057] "Cake flour" is finely milled white flour made from soft wheat. It has a relatively low protein content of 8% to 10%, making it suitable for making soft cakes and cookies. The higher protein content of other flours can make cakes tough. Related to cake flour are masa harina (from corn), maida (from wheat or cassava), and pure starch.

[0058] Durum flour is made from durum wheat and is suitable for making pasta, traditional pizza, and flatbreads for kebabs.

[0059] "Wheat flour" is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Wheat flour is not commonly found outside the United States (except see atta flour, a similar product). Wheat flour is the basis of true graham crackers.

[0060] "Instant flour" is pre-gelatinized (pre-cooked) and is easier to incorporate into gravies and sauces.

[0061] "Pastry flour," "cookie flour," or "cracker flour" has a slightly higher protein content than cake flour but lower than all-purpose flour. It has a protein content of 9% to 10%. It can be made from white flour, whole wheat flour, or white flour that retains the germ but does not contain the bran. Pastry flour is suitable for pie pastries and tarts, some cookies, muffins, crackers, and other quick breads. The flour is usually passed through a sieve to reduce clumping when cooking pastries.

[0062] "Whole wheat flour" contains the wheat germ, endosperm, and bran.

[0063] "White flour" or "refined flour" contains only the endosperm.

[0064] "Whole wheat white flour" is white flour that contains the endosperm, bran, and germ.

[0065] "Enriched flour" is white flour that has had nutrients added to it to compensate for the removal of the bran and germ.

[0066] "Bleached flour" is white flour that has been treated with a flour bleaching agent to whiten it (freshly ground flour is yellow) and give it more gluten-producing potential. Oxidizing agents are typically used, most commonly organic peroxides such as acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by allowing flour to oxidize in air (natural aging) for about 10 days. However, this method is more expensive due to the time required.

[0067] Brominated flour has a maturation agent added to it. This agent helps develop the gluten, similar to the effect of flour bleaching. Bromate is often used. Other options include phosphates, ascorbic acid, and malt.

[0068] "Self-raising" or "self-raising flour" is white flour sold pre-mixed with a chemical leavening agent.

[0069] "Spelt flour" is made from a type of wheat called "spelt." It is less commonly used in modern cooking than other wheat varieties but is used in specialty baking.

[0070] In Canada, "whole wheat flour" may have up to 5% of the grain removed; for example, most of the germ is often removed to prevent the flour from spoiling. "Whole grain flour" contains the whole grain, which includes the bran, germ, and endosperm, but excludes the husk.

[0071] Sharp flour is produced in Fiji and is used primarily in Indian cooking.

[0072] In India, flour is often categorized by how much of the grain has been stripped. "Wheat flour" and "whole grain" flour are a mixture of the germ, endosperm, and bran. "Atta flour" is a mixture of the endosperm and bran. "Maida flour" is bleached endosperm and is a very white flour, similar to bleached flour in the United States. "Sooji / rava" is coarsely ground endosperm.

[0073] "Tang flour," or wheat starch, is a type of wheat flour used in Chinese cooking primarily to make the outer layer of dumplings and baozi. It's also used in Vietnamese cooking, where it's called bot loc trong.

[0074] Protein-complex and / or polysaccharide-complex nutritional oils

[0075] The protein-compounded and / or polysaccharide-compounded one or more MCT oils and / or one or more other nutritional oils in the composite flour disclosed herein comprise nutritional oil droplets or particles encapsulated and / or compounded by the wall structure. In the case of including MCT oil, the MCT oil droplets or particles contained in the composite MCT oil include one or more of the following: C6 triglycerides, C8 triglycerides, C10 triglycerides, C12 triglycerides or their mixed triglycerides. In a preferred embodiment, the MCT oil droplets or particles include one or more of C8 triglycerides, C10 triglycerides or C8 / C10 mixed triglycerides. The nutritional oil may include MCT oil and / or one or more other nutritional oils (e.g., nutritional oils containing unsaturated fatty acids, long-chain fatty acids and / or short-chain fatty acids), which supplement and / or replace a portion of the MCT oil. Unsaturated fatty acids can provide a source of ω-3 and ω-6 polyunsaturated fatty acids, which are vital fatty acids that provide health benefits when not consumed in excess and provided in the correct ratio. Long-chain fatty acids provide a source of fat. Short-chain fatty acids can improve gut health.

[0076] Nutritional oils that can be used to supplement and / or replace MCT oil include a variety of plant-derived and animal-derived oils. The benefit of encapsulating the nutritional oil in the wall material is that it can hide or mask the taste and feel of such oil while providing the desired nutritional benefits. Examples of supplemental oils that can supplement and / or replace at least a portion of the MCT oil include, but are not limited to, artemisia oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, Borneo shea nut oil, Brazil nut oil, butterfat, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, fish oil, evening primrose oil, flaxseed oil, grapeseed oil, hazelnut oil, kapok seed oil, kenaf seed oil, krill oil, lard, long chain fatty acids and their glycerides, macadamia nut oil, mafu Oils that are nutritious include arabica oil, marula oil, mustard oil, niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, utilitarian fruit oil, sacha inchi oil, safflower oil (e.g., high oleic), salicornia oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. Some oils are considered more nutritious than others, and more nutritious oils are preferred. However, when used in relatively small amounts, even oils considered low in nutrition can provide a source of vital omega-3 and omega-6 polyunsaturated fatty acids, providing a healthy ratio of polyunsaturated fats when consumed in small amounts. Milk fat can provide a source of healthy butyrate.

[0077] The protein-complexed and / or polysaccharide-complexed nutritional oils in the composite flour disclosed herein may have a particle size of less than about 10 μm, or less than about 5 μm, or less than about 1 μm, or less than about 500 nm, or less than about 250 nm, or less than about 100 nm.

[0078] Proteins and polysaccharides

[0079] The proteins and / or polysaccharides used to make the wall materials and wall structures of the composite nutritional oils can be considered as “added proteins” and “added polysaccharides”, wherein plant flour provides the “major protein” for the composite flour disclosed herein and the “major polysaccharides” form the wall structure.

[0080] Examples of proteins used to make wall materials to encapsulate and / or compound MCT oil and / or one or more other nutritional oils can be plant proteins or animal proteins. Examples of plant proteins include, but are not limited to, one of the following: pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, and quinoa protein. Examples of animal proteins include, but are not limited to, one or more of the following: whey protein, casein, egg protein, beef protein, chicken protein, fish protein, and collagen. In a currently preferred embodiment, the protein comprises one or more plant proteins, more preferably pea protein.

[0081] Examples of added polysaccharides include, but are not limited to, gum arabic fiber, starch, pectin, cellulose derivatives, inulin, xylan, arabinoxylan, and chitin. Examples of starch include, but are not limited to, corn starch, potato starch, wheat starch, rice starch, and tapioca starch. A preferred added polysaccharide for use in addition to or in place of added protein (e.g., pea protein) is gum arabic fiber.

[0082] Pea protein is a common source of plant-based food protein that can be obtained and extracted from yellow and green peas (Pisum sativum). It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other foods. As a powder, it can be used as an ingredient in food manufacturing, such as a thickener, foaming agent, or emulsifier.

[0083] Pea protein can be extracted in powder form and processed and produced in different ways. It can be isolated through wet fractionation, which produces a high protein concentration. It can be obtained as a concentrate through a dry fractionation process, which produces a low protein concentration. It can be used in a textured form, and when used in food, it can serve as a substitute for other products, such as meat substitutes. Pea protein is a food source due to its availability, hypoallergenic properties, and high nutritional value.

[0084] Pea protein is rich in nutrients such as protein and carbohydrates, contains vitamins and minerals, and is low in fat. Peas typically contain 23.1-30.9% protein, 1.5-2.0% fat, and smaller amounts of vitamins, phytic acid, saponins, polyphenols, minerals, and oxalates. They also contain a variety of proteins: globulins, albumins, prolamins, and glutenins. The main proteins are albumins and globulins, which account for 10-20% and 70-80% of the protein in pea seeds, respectively. Albumin is water-soluble and is considered a metabolic and enzyme protein, while globulins are salt-soluble and serve as storage proteins in the seeds. Globulins can be further divided into legumin and vicilin. Legumin is a hexameric protein, while vicilin is a trimer.

[0085] Pea seeds contain 60-65% carbohydrates, primarily composed of oligosaccharides, monosaccharides, polysaccharides, and disaccharides. The major carbohydrate component in peas is starch, which is the primary storage carbohydrate in the cotyledons. Peas also contain high levels of dietary fiber, which is composed of cellulose, gums, hemicelluloses, pectins, mucilage, lignin, and resistant starch. Dry peas have 17-27% dietary fiber, depending on the cultivar, environment, and global growing region. Pea seeds also contain 5-6% sucrose and raffinose. Sucrose levels range from 2.2% to 2.6%, stachyose from 1.3-3.2%, verbascose from 1.2-4.0%, and raffinose from 0.2-1.0%, depending on the cultivar and environment.

[0086] The fat content of pea seeds ranges from 1.2% to 1.8%, depending on the cultivar. About 25% of the fatty acids are composed of oleic acid and 50% linoleic acid. Pea seeds are also a rich source of minerals and vitamins, such as folate, riboflavin, vitamin B6, and niacin.

[0087] Emulsifiers and co-emulsifiers

[0088] The emulsifier used to prepare the wall material to form the wall structure for preparing the composite MCT oil and / or other nutritional oils can be one or more of the following: gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglyceride or diglyceride. In a currently preferred embodiment, the emulsifier includes gum arabic.

[0089] The optional co-emulsifier used to prepare the wall material to form the wall structure for preparing the composite MCT oil and / or other nutritional oils can be one or more of the following: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate or sucrose fatty acid ester. In a currently preferred embodiment, the co-emulsifier includes calcium stearoyl lactylate and / or sodium stearoyl lactylate.

[0090] Method for producing composite flour

[0091] An exemplary embodiment of a method of making a composite flour includes:

[0092] forming a wall material slurry comprising water, natural plant powder containing protein and polysaccharide, added protein or polysaccharide fiber (e.g., acacia fiber), and an emulsifier and / or co-emulsifier;

[0093] mixing MCT oil and / or other nutritional oil with the wall material slurry to form a heterogeneous mixture;

[0094] subjecting the heterogeneous mixture to high shear to form an emulsion comprising the modified plant flour particles having reduced polysaccharides and MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated and / or complexed by a wall material that forms complex micelles;

[0095] subjecting the emulsion to high pressure nano-sizing to form micron-sized and / or nano-sized complex micelles comprising a wall material that at least partially encapsulates MCT oil droplets or particles and / or other nutrient oil droplets or particles; and

[0096] The nanosized composite droplets are spray-dried with hot air to remove water by evaporation to form dry composite flour particles.

[0097] The dried composite flour particles comprise modified flour particles with reduced polysaccharides and composite MCT oil droplets or particles and / or other nutritional oil droplets or particles, wherein the oil droplets or particles are encapsulated and / or composited by a wall structure comprising polysaccharides, proteins or polysaccharide fibers released from the modified plant flour particles and an emulsifier and / or co-emulsifier.

[0098] Another exemplary embodiment of a method of making a composite flour includes:

[0099] forming a wall material slurry comprising: water, a first portion of natural plant flour containing protein and polysaccharide, added protein or polysaccharide fiber (e.g., acacia fiber), and an emulsifier and / or co-emulsifier;

[0100] mixing MCT oil and / or other nutritional oil with the wall material slurry to form a heterogeneous mixture;

[0101] subjecting the heterogeneous mixture to high shear to form an emulsion comprising the modified plant flour particles having reduced polysaccharides and MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated and / or complexed by a wall material that forms complex micelles;

[0102] subjecting the emulsion to high pressure nanofusing to form micrometer-sized and / or nanometer-sized complex micelles comprising a wall material that at least partially encapsulates MCT oil droplets or particles and / or other nutrient oil droplets or particles;

[0103] spray drying the nanosized composite droplets with hot air to remove water by evaporation and form slightly moist partially dried intermediate composite flour particles; and

[0104] mixing the intermediate composite flour particles with a second portion of the native vegetable flour to form a final composite flour, wherein at least some of the second portion of the native vegetable flour particles form agglomerates with the intermediate composite flour particles,

[0105] wherein the final composite flour comprises modified flour particles with reduced polysaccharides and unmodified plant flour particles, composite MCT oil droplets or particles and / or other nutritional oil droplets or particles, the oil droplets or particles being encapsulated and / or complexed by a wall structure comprising polysaccharides, proteins or polysaccharide fibers released from the modified plant flour particles, and emulsifiers and / or co-emulsifiers, at least some of the unmodified plant flour particles being agglomerated with the composite flour particles.

[0106] In some embodiments, the first portion and the second portion of natural plant flour can be the same flour or different flours. For example, the first portion of natural plant flour can have a relatively high content of polysaccharides, which can form part of the wall structure, while the second portion of natural plant flour can be a low carbohydrate plant flour having a relatively low content of polysaccharides.

[0107] Using high-speed shear to form an initial emulsion causes at least some of the natural flour particles to release polysaccharides (e.g., starch), which results in a physical and / or chemical conversion of the natural flour to form modified plant flour particles. The polysaccharides released from the natural flour are combined with added protein (or acacia fiber) and one or more emulsifiers to form a novel composite wall material. The composite wall material encapsulates and / or forms a complex with MCT oil droplets or particles and / or other nutritional oil droplets or particles to form a novel composite flour particle having advantageous properties not found in traditional flour or mixed MCT flour. The composite flour disclosed herein includes composite flour-nutritional oil particles that have been physically and / or chemically converted relative to natural plant flour and MCT oil and / or other nutritional oil raw materials.

[0108] Properties of composite flour

[0109] The composite MCT oil and / or other nutritional oils formed to dryness maintain the stability, freshness and powdery properties of the composite MCT oil and / or other nutritional oils and the composite flour mixed with the composite MCT oil and / or other nutritional oils. Depending on the ratio of wall material to MCT oil and / or other nutritional oils, there may be excessive wall material so that a portion of wall material may form empty micelles, vesicles or assembled complexes, which do not contain and / or are not compounded with MCT oil and / or other nutritional oils. In some cases, "empty" micelles comprise water droplets and do not comprise MCT oil and / or other nutritional oils. In other cases, the assembled complex may only comprise wall material. Including excessive wall material ensures that all or substantially all of the MCT oil and / or other nutritional oils are encapsulated by the wall material and / or are compounded with the wall material.

[0110] Composite flour typically comprises clusters containing micron and / or nano composite MCT oil and / or other nutritional oils, modified and / or unmodified plant flour particles and excess wall material, such as nano micelles, nano vesicles, unbound protein and / or unbound emulsifiers, which can form clusters with themselves, composite MCT oil and / or other nutritional oils, or modified and / or unmodified plant flour particles. In a preferred embodiment, a portion of the wall material used to form the composite MCT oil and / or other nutritional oils is provided by plant flour particles, which release starch or other polysaccharides during the formation process. Releasing polysaccharides from plant flour produces modified plant flour particles that contain protein but reduce polysaccharides.

[0111] Compared to natural plant flour and traditional forms of MCT oil and / or other nutritional oils, it can be considered that the various ingredients that make up the composite flour involve physical and / or chemical transformations. Such transformations produce composite flours that store well, mix well, have increased nutrition, and higher product quality (e.g., improved baked goods quality). The bulk density of composite flours is lower than that of flours made from the same type of flour, such as natural flour and a mixture of natural flour and MCT powder. They also produce foods with greater volume (i.e., for a given weight or volume of composite flour used to replace the traditional flour counterpart in a recipe).

[0112] The composite flour of the present disclosure is significantly different from, and performs much better than, mixed MCT flour, which is a simple dry mixture of natural plant (e.g., coconut) flour and traditional MCT powder (e.g., MCT oil spray-dried with polysaccharides). MCT powder typically contains up to 50% polysaccharides. Therefore, dry mixing MCT powder with natural plant flour significantly increases the polysaccharide content and reduces the protein content of the mixed flour. The composite flour of the present disclosure is also different in composition and structure compared to a hypothetical flour made by applying MCT oil directly to natural flour particles. Mixed MCT flour is prone to gastrointestinal discomfort due to the MCT contained in the MCT powder in the mixed flour.

[0113] System and method for making composite flour

[0114] Figure 1A and 1B An example system 100, 100' for making composite flour is shown. The system 100, 100' includes a container or hopper 102 filled with MCT oil and / or other nutritional oils, and a container or hopper 102 filled with water, added protein particles 106, an emulsifier and / or co-emulsifier 108, and natural plant flour 110 ( Figure 1A ) or the first portion of natural plant flour 110a ( Figure 1B ) container, hopper or mixer 104.

[0115] The high-speed shear mixer 112 is used to form an emulsion 114. The emulsion 114 (preferably a nanoemulsion) comprises a plurality of components, including MCT oil droplets or particles and / or other nutrient oil droplets or particles 116 encapsulated by a wall material forming complex micelles, nanovesicles 118 having a double-layer structure with a hydrophilic shell surface and an internal aqueous phase, nanomicelles 120 having a hydrophilic outer surface and a hydrophobic core, excess protein particles 122, excess emulsifier and / or co-emulsifier particles 124, and flour fragments 126.

[0116] The high pressure nano-processing device or system 130 processes the emulsion droplets 128 to form composite flour-nutritional oil nanocapsules 132, which are transported to the spray drying device or system 134. Figure 1A In the first embodiment shown, hot air 136 dries the nanocapsules 132 and forms dry clusters 138 that make up the composite flour. Figure 1B In the second embodiment shown, hot air 136 dries the nanocapsules 132 and forms partially dried clusters of slightly moist intermediate composite flour particles 138a. The slightly moist intermediate composite flour particles 138a are mixed with a second portion of natural plant flour 110b to form a final composite flour 138b.

[0117] Figure 2 2 is a flow chart illustrating an exemplary method 200 for making composite flour. In a raw material acceptance step 202, ingredients are weighed according to an established or desired recipe. When making composite flour, one of the main ingredients is plant flour.

[0118] In the first feeding step 206, protein and / or acacia fiber, emulsifier, co-emulsifier and natural plant flour (e.g., the first portion of natural plant flour) are dispersed into water to form an aqueous slurry of the wall material. In the second feeding step 204, liquid MCT oil and / or other nutritional oils and optional supplemental oils are added to the aqueous wall material solution to form a heterogeneous mixture.

[0119] In the high-speed shearing step 208, the heterogeneous mixture is uniformly mixed by high-speed shearing to form an initial nanoemulsion, which mainly comprises: composite plant flour-MCT oil and / or other nutritional oil microcapsules, nanomicelles and nanovesicles formed by emulsifiers and co-emulsifiers, free plant protein and emulsifier nanoparticles, modified flour particles from which at least a portion of starch or other polysaccharides is released, and optional unmodified flour particles. The composite MCT oil and / or other nutritional oil microcapsules contain MCT oil droplets or particles and / or other nutritional oil droplets or particles that are at least partially encapsulated by the wall material and / or complexed with the wall material (forming composite micelles). The wall material includes polysaccharides released from at least some natural plant flour particles, which are converted into modified plant flour particles with reduced polysaccharides.

[0120] In some embodiments, the protein nanoparticles and emulsifier / co-emulsifier assemble at the oil / water interface, and the starch or other polysaccharides released from the modified plant flour particles act as polymers to fill cracks in the wall material or structure, thereby forming a complete shell to at least partially encapsulate MCT oil droplets or particles and / or other nutritional oil droplets or particles, thereby forming composite plant flour-MCT oil and / or other nutritional oil microcapsules.

[0121] In a sterilization step 210, the initial nanoemulsion is sterilized, such as at a temperature of about 90°C to about 100°C for about 25 to about 35 seconds, to remove or kill substantially all microorganisms.

[0122] In the high-pressure nanoforming step 212, the initial nanoemulsion is homogenized at a pressure of about 40 MPa to about 100 MPa. The high mechanical pressure generated by the high pressure disperses the mixture of composite plant flour-MCT oil and / or other nutritional oil microcapsules, nanomicelles, and nanovesicles into homogenous composite plant flour-nutrient oil nanocapsules.

[0123] In the spray drying step 214, the nanoemulsion of composite plant flour and nutrient oil nanocapsules is converted into composite plant flour and nutrient oil nanocapsule clusters. The inlet air temperature is maintained at about 160°C to about 220°C, and the outlet air temperature is maintained at about 75°C to about 100°C. The composite plant flour and nutrient oil nanocapsule clusters may be slightly moist intermediate composite flour particles.

[0124] In the mixing and sieving step 216, the intermediate composite flour particles are mixed in a blender (e.g., with the second portion of the natural plant flour) and then sieved to obtain a composite flour having a relatively uniform particle size. The composite flour can be the final product, or it can be mixed with other food products to form a different product. In some embodiments, the composite flour can be mixed with another natural plant flour and / or another composite flour to form a mixed flour.

[0125] In the packaging step 218, the composite flour (or mixed flour) is packaged into aluminum foil bags using a packaging machine known to those skilled in the art.

[0126] In the storage step 220, the composite flour (or mixed flour) is stored in a cool, ventilated and dry environment. To keep it clean, the storage warehouse should be equipped with electronic rodent-proof devices, fly killers and other pest control facilities.

[0127] Uses of compound flour

[0128] In some embodiments, the dried composite flour particles produced by the methods disclosed herein (but before sieving) can be the final composite flour product. In other embodiments, the dried composite flour particles can be mixed (e.g., with a second portion of natural plant flour) and sifted to produce a refined composite flour product with a more uniform particle size. The larger particles removed by sieving can be reground and added back to the refined composite flour product for use as a coarser composite flour product for making food products, and / or recycled back into the wall material slurry and / or heterogeneous mixture used to form the initial emulsion in the above process.

[0129] In some embodiments, a composite flour can be blended with one or more other materials to form a composite blended flour product. For example, a first composite flour made using a first native flour can be blended with a second composite flour made using a different native flour. Alternatively, a composite flour or composite flour blend can be blended with one or more native flours to form a blended flour product with desired nutritional and / or performance properties.

[0130] The composite flours disclosed herein can replace and / or supplement traditional flours to make food products such as baked goods, fried goods, cooked goods, and non-cooked goods, including but not limited to breads, cookies, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastry, donuts, tarts, pies, crepes, pancakes, waffles, crumpets, cornbread, muffuletta, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0131] In some cases, the composite flour disclosed herein can increase the volume of the product produced compared to traditional flour (e.g., all-purpose white flour). Compared to all-purpose white flour or other traditional flours, when using the flour specified in the recipe, it is generally found that the product volume produced by the composite flour is 25% larger. Compared to the same amount of traditional flour (based on volume and / or weight), the volume increase can be at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50%. The result is that the same amount of composite flour is used to make a larger amount (volume) of food and / or a reduced amount of composite flour to make a given amount of food.

[0132] The reason for this surprising and unexpected volume increase is believed to be the way the composite flour is produced. In one aspect, MCT oil droplets or particles and / or other nutritional oil droplets or particles are encapsulated and / or composited with a protein-based wall structure that includes protein and / or acacia fiber, polysaccharides released from the plant flour particles, an emulsifier (typically a polysaccharide), and a co-emulsifier. The composite MCT oil and / or other nutritional oil provides a homogenous dispersion of fat, protein, polysaccharide, and co-emulsifier, which facilitates the formation of an extended and easily extensible network of protein and polysaccharide chains that bind to water during mixing and cooking.

[0133] Furthermore, the manufacturing process, which involves high-shear mixing of the heterogeneous mixture to form an emulsion, partially breaks down at least some flour particles, releasing starch or other polysaccharides into the mixture. This helps to elongate and expand the network of protein and polysaccharide chains that bind to water during mixing and cooking. In contrast, flour particles that have not been subjected to this high-shear mixing remain intact, without releasing and dispersing starch or other polysaccharides into the mixture. As evidence of this, bread must be kneaded vigorously to release and develop elastic gluten proteins. Due to the lack of energy input required to break up the flour particles, their volume production capacity remains relatively small.

[0134] Another explanation is that the network structure (texture) formed by the pea or other added proteins, dextrins or other polysaccharides, and flour is different from that of natural flour. Compared to natural flour, the network structure in composite flour is highly elastic, but has a lower rebound tension compared to the elasticity of the gluten proteins in regular gluten flour, which have a higher rebound tension and cannot expand as much during fermentation and / or baking. During baking, bread made with regular flour rises to a certain volume, pulled / resisted by the elastic network structure with a strong rebound tension, while composite flour can rise to a greater volume due to the lower rebound tension of the dough structure.

[0135] Another explanation is that compound flour has a significantly higher fat content than regular flour. During the dough's fermentation or kneading process, the oil and emulsifiers in compound flour form a film within the dough, which in part provides the dough with improved gas barrier properties. The gases (air and steam) generated within the dough during baking are less likely to escape, forming numerous small air or steam pockets that cause the dough to expand in volume, like a balloon.

[0136] It is reported that foods made from composite flour are moister, fluffier, lighter in taste and sometimes sweeter than foods made from traditional flour, even when using less sweetener. Composite flour can allow the amount of oil and / or sugar required to produce a product with ideal taste and quality without using the composite flour to be reduced. Such a reduction can produce foods with lower calories. It has been found that foods made from the composite flour disclosed herein keep fresher for a longer time (e.g., before becoming stale, moldy, becoming corrupt, etc.). The composite MCT oil in flour reduces or eliminates the gastrointestinal problems caused by conventional use of MCT oil or MCT powder. When other nutritional oils are used in addition to or in place of MCT oil, one or more composite oils have improved taste and sensation due to being encapsulated. Composite flour reduces blood sugar peaks because they have a lower carbohydrate load, a higher protein content and a higher fat content, and increase the digestion rate of carbohydrates.

[0137] Example

[0138] These examples describe exemplary composite flours that can be used in place of traditional flours to make baked goods and other food products.

[0139] Example 1

[0140] The gluten- and carbohydrate-reduced composite wheat-MCT flour includes MCT droplets or particles encapsulated and / or composited by a wall structure. The wall structure includes wall materials formed from pea protein (an added protein source and emulsifier), starch released from wheat flour during the manufacturing process, calcium stearoyl lactylate (a co-emulsifier), and sodium stearoyl lactylate (a co-emulsifier). The amounts of added materials are as follows:

[0141]

[0142] The composite wheat-MCT flour is made by: (i) first forming a wall material slurry comprising 50 wt% water and 50 wt% wall material, the wall material being composed of a first portion (e.g., about 10%) of all-purpose wheat flour, pea protein, calcium stearoyl lactylate, and sodium stearoyl lactylate, (ii) high-shear mixing MCT oil with the wall material slurry to form an emulsion comprising microencapsulated MCT oil droplets surrounded by wall material micelles and modified wheat flour particles (from which a portion of the starch has been released to form a portion of the wall material), and (iii) nano-sizing and spray-drying to form intermediate composite wheat-MCT flour particles that can form a composite. The intermediate composite wheat-MCT flour particles are mixed with a second portion (e.g., about 90%) of all-purpose wheat flour to form final composite wheat-MCT flour particles, wherein at least some of the second portion of all-purpose wheat flour particles form agglomerates with the intermediate composite plant-MCT flour particles. The final final composite wheat-MCT flour particles are screened to remove larger particles which can be recycled back into the wall material slurry and / or the material used to form the emulsion.

[0143] The composite wheat-MCT flour can be used as a substitute for all-purpose wheat flour or a blend of all-purpose wheat flour and MCT flour, but has a better nutritional profile (e.g., by including added protein) and reduced or no gastrointestinal issues compared to MCT flour. The composite wheat-MCT flour can be used to replace traditional all-purpose wheat flour or blended MCT flour to make baked goods, fried goods, boiled goods, and non-cooked goods, including but not limited to breads, cookies, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastry, donuts, tarts, pies, crepes, pancakes, waffles, crumpets, cornbread, muffuletta, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0144] In some cases, the wheat-MCT flour may be included in the amount specified in the recipe, increasing the total volume of the food by up to 25%. In other cases, the wheat-MCT flour may be included in a reduced amount to achieve the yield specified in the recipe.

[0145] Example 2

[0146] The gluten and carbohydrate-reduced composite wheat-MCT flour includes MCT droplets or particles encapsulated and / or composited by a wall structure. The wall structure includes wall materials formed from pea protein (added protein source), starch released from wheat flour during the manufacturing process, gum arabic (emulsifier), calcium stearoyl lactylate (co-emulsifier), and / or sodium stearoyl lactylate (co-emulsifier). The amounts of added materials are as follows:

[0147]

[0148] The composite wheat-MCT flour is made by: (i) first forming a wall material slurry comprising 50 wt% water and 50 wt% wall material, the wall material being composed of a first portion (e.g., about 10%) of all-purpose wheat flour, pea protein, gum arabic, and calcium sodium stearoyl lactylate and / or sodium stearoyl lactylate, (ii) high-shear mixing MCT oil with the wall material slurry to form an emulsion comprising microencapsulated MCT oil droplets surrounded by micelles of the wall material and modified wheat flour particles (from which a portion of the starch has been released to form a portion of the wall material), and (iii) nano-sizing and spray-drying to form intermediate composite wheat-MCT flour particles that can form a composite. The intermediate composite wheat-MCT flour particles are mixed with a second portion (e.g., about 90%) of all-purpose wheat flour to form final composite wheat-MCT flour particles, wherein at least some of the second portion of all-purpose wheat flour particles form agglomerates with the intermediate composite plant-MCT flour particles. The final composite wheat-MCT flour particles are sieved to remove larger particles which can be recycled back into the wall material slurry and / or the material used to form the emulsion. The composite wheat-MCT flour is used as in Example 1.

[0149] Example 3

[0150] Multi-wheat-MCT flour is made by:

[0151] 1. Raw material acceptance Weigh the following ingredients according to the recipe: plant protein (0.5% to 10%), emulsifier / co-emulsifier (0.5% to 5%), and natural all-purpose wheat flour (75% to 95%). Disperse the plant protein, emulsifier / co-emulsifier, and a first portion (e.g., 5-15% or approximately 10%) of all-purpose wheat flour into water to form a wall material slurry.

[0152] 2. High-speed shearing : MCT oil (3% to 12%) is added to the wall material slurry, and all materials are mixed uniformly by high-speed shearing to form an initial nanoemulsion, which is mainly composed of: microcapsules (composed of the following: MCT oil droplets as core material, starch or other polysaccharides released from the first part of wheat flour, pea protein as wall material, and emulsifier), nanomicelles and / or nanovesicles, and free components (such as plant protein nanoparticles, emulsifier / co-emulsifier, and free flour particles).

[0153] Emulsifiers / co-emulsifiers are amphiphilic molecules that self-assemble in water to form nanomicelles and / or nanovesicles to reduce interfacial tension. Specifically, nanomicelles have a hydrophilic outer surface and a hydrophobic inner core; nanovesicles have a bilayer structure with a hydrophilic outer shell surface and an aqueous interior. Plant protein nanoparticles act as Pickering particles and assemble with emulsifiers / co-emulsifiers at the oil / water interface. Simultaneously, starch released from the first portion of all-purpose wheat flour acts as a polymer to fill the voids in the shell, thereby forming a complete shell to encapsulate the MCT oil, resulting in composite wheat flour-MCT microcapsules.

[0154] 3. High-pressure nanomaterials After high-pressure homogenization, the nanomicelles and nanovesicles are converted into relatively uniform composite wheat flour-MCT nanocapsules; the composite wheat flour-MCT nanocapsules and the remaining free wheat flour, free protein and free emulsifier form a composite wheat flour-MCT slurry;

[0155] 4. Spray drying : Converting the composite wheat flour-MCT slurry into powder clusters of micron-sized particles; the clusters contain MCT oil droplets or particles embedded in microcapsules, which are formed by proteins, emulsifiers, polysaccharides released from wheat flour and wheat flour particles bound to the microcapsules; intermediate composite wheat

[0156] -MCT flour is a homogenous, slightly moist powder, rather than a mixture of relatively independent individual ingredients; and

[0157] 5. Mix : The slightly moist intermediate composite wheat-MCT flour is mixed with the remaining portion (eg, 85-95% or about 90%) of the all-purpose wheat flour to form the final composite wheat-MCT flour.

[0158] The composite wheat-MCT flour particles are sieved to remove larger particles, which can be recycled back into the wall material slurry and / or the material used to form the emulsion. The composite wheat-MCT flour can be used as in Example 1.

[0159] Example 4

[0160] Examples 1-3 were modified by replacing at least a portion of the pea protein and / or gum arabic with acacia fiber. Composite wheat-MCT flour produced a similar food product, but with slightly altered nutritional profile.

[0161] Example 5

[0162] Examples 1-4 are modified by replacing at least a portion of the pea protein with at least one plant protein selected from the group consisting of pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, or quinoa protein.

[0163] Example 6

[0164] Examples 1-5 are modified by replacing at least a portion of the plant protein with at least one animal protein selected from the group consisting of whey protein, casein, egg protein, beef protein, chicken protein, fish protein, or collagen.

[0165] Example 7

[0166] The composite flour is prepared by replacing at least a portion of the all-purpose wheat flour in Examples 1-6 with one or more gluten flours selected from the group consisting of barley flour, rye flour, spelt flour, semolina flour, or triticale flour.

[0167] Example 8

[0168] A low-gluten composite flour is prepared by replacing 5-50% of the gluten flour in Examples 1-7 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, cassava flour, tapioca flour, tiger nut flour, soy flour, potato flour, millet flour, or quinoa flour.

[0169] Example 9

[0170] A gluten-free composite flour is prepared by replacing the gluten flour in Examples 1-7 with one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, cassava flour, tapioca flour, tiger nut flour, soy flour, potato flour, millet flour, or quinoa flour.

[0171] Example 10

[0172] A low-gluten and low-carbohydrate composite flour is prepared by replacing 5-50% of the gluten flour in Examples 1-7 with one or more gluten-free and low-carbohydrate flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed (linseed) flour, fava bean flour, pumpkin seed flour, lupin flour, red lentil flour, or white bran flour.

[0173] Example 11

[0174] A gluten-free and low-carb composite flour is prepared by replacing the flour in Examples 1-10 with one or more gluten-free and low-carb flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed (linseed) flour, fava bean flour, pumpkin seed flour, lupin flour, red lentil flour, or white bran flour.

[0175] Example 12

[0176] The composite flour of any one of Examples 1-11 is modified by including one or more nutritional oils that supplement and / or replace at least a portion of the MCT oil, the nutritional oils including one or more Oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, borneo shea nut oil, brazil nut oil, butterfat, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, xanthium oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, fish oil, evening primrose oil, linseed oil, grapeseed oil, hazelnut oil, kapok seed oil, kenaf seed oil, krill oil, lard, long-chain fatty acids and their glycerides, macadamia oil, mafura oil, marula oil, mustard oil, Niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, prickle oil, sacha inchi oil, safflower oil (e.g., high oleic acid), salica oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. When only a portion of the MCT oil is replaced by one or more other nutritional oils, the one or more other nutritional oils may be considered "one or more supplementary oils."

[0177] Example 13

[0178] A mixed composite flour is prepared by mixing the composite flour of any one of Examples 1-12 with any one or more other composite flours of Examples 1-12.

[0179] Example 14

[0180] A mixed composite flour is prepared by mixing the composite flour of any one of Examples 1-13 with one or more natural plant flours.

[0181] Example 15

[0182] The cupcakes are made from a cupcake batter containing the following ingredients:

[0183]

[0184] Cupcakes are made in a perforated cupcake pan, into which cupcake batter is placed and baked in an oven at conventional temperatures for the time specified in the recipe. These cupcakes are comparable or better in quality and taste than cupcakes made with traditional all-purpose flour or cake flour, and have improved nutritional properties.

[0185] Example 16

[0186] Bread is made from bread dough containing the following ingredients:

[0187]

[0188]

[0189] The bread is made by kneading bread dough as usual, allowing it to rise, pressing the risen dough, placing the dough in a baking pan, allowing the dough to rise a second time, and then baking it in an oven at a conventional temperature for a time determined by the recipe. The bread is of equal or better quality and taste than bread made with conventional all-purpose flour or bread flour, and has improved nutritional properties.

[0190] Example 17

[0191] The cookies are made from a cookie dough containing the following ingredients:

[0192]

[0193] The cookies are made on a flat baking sheet by placing cookie dough pieces on the baking sheet and baking in an oven at a conventional temperature for a specified time and time according to the recipe. These cookies are of equal or better quality and taste than cookies made with conventional all-purpose flour or cake flour and have improved nutritional properties.

[0194] Example 18

[0195] Pancakes are made from a pancake batter containing the following ingredients:

[0196] Complex wheat-MCT flour 57.2%

[0197] Water 42.7%

[0198] Salt 0.1%

[0199] Pancakes are made in a frying pan, where the batter is placed in a frying pan and cooked at conventional temperatures for the time specified in the recipe. The resulting pancakes are comparable or better in quality and taste than pancakes made with traditional all-purpose flour or cake flour, and have improved nutritional properties.

[0200] Example 19

[0201] The muffins are made from a muffin batter containing the following ingredients:

[0202]

[0203] The muffins are made in a perforated muffin pan, filled with muffin batter from muffin cups and baked in a regular oven at a specified temperature for the time specified in the recipe. The muffins are comparable or better in quality and taste than muffins made with conventional all-purpose or cake flour, and have enhanced nutritional properties. They are also lighter, fluffier, and more moist than conventional muffins made with all-purpose flour instead of multi-wheat-MCT flour.

[0204] Example 20

[0205] Coffee cake is made from a cake batter containing the following ingredients:

[0206]

[0207] The coffee cake is made in a glass cake pan, into which the cake batter is placed and baked in a conventional oven at a predetermined temperature for the time specified in the recipe. The coffee cake is comparable to or better in quality and taste than coffee cakes made with conventional all-purpose flour or cake flour, and has improved nutritional properties. The coffee cake is also lighter, fluffier, and more moist than a conventional coffee cake made with all-purpose flour instead of a wheat-MCT flour blend.

[0208] Example 21

[0209] Banana Nut Bread is made with a cake batter containing the following ingredients:

[0210]

[0211] Banana nut bread is made in a greased metal loaf pan, filled with cake batter, and baked in a regular oven at a specified temperature for the time specified in the recipe. Compared to banana nut bread made with traditional all-purpose flour or cake flour, this banana nut bread is comparable to or better in quality and taste, and has a better nutritional profile. It is also lighter, fluffier, and more moist than regular banana nut bread made with all-purpose flour instead of multi-wheat-MCT flour.

[0212] Example 22

[0213] Pasta is made from Italian dough that contains:

[0214] 1 cup multi-wheat-MCT flour

[0215] (Add some more to make noodles)

[0216] 1 / 2 teaspoon refined sea salt

[0217] 1 large egg

[0218] According to the recipe, the pasta dough is mixed, kneaded, and extruded through a pasta maker to form individual spaghetti strands. The spaghetti strands are then added to boiling water and cooked according to the recipe until soft and tender, but not sticky. This pasta is comparable to or better in quality and taste than pasta made with traditional all-purpose flour or cake flour, and has a better nutritional profile. It also has a better texture than conventional pasta made with all-purpose flour instead of complex wheat-MCT flour.

[0219] Comparative Example 23

[0220] Conventional blended MCT flour was substituted for the composite flour of any of Examples 1 to 22. These foods were of inferior quality and nutritional properties, were higher in carbohydrates and lower in protein, and they could cause gastrointestinal issues, especially as the amount of MCT flour increased.

[0221] Comparative Example 24 - Gastrointestinal Tolerance Study

[0222] A gastrointestinal tolerability study was conducted by having subjects consume cakes made with four different flours and then comparing the results. Consumption of MCT oil can cause gastrointestinal (GI) discomfort. An acceptable intake level for MCTs needs to be determined. The objective of this study was to determine the gastrointestinal tolerability of baked products made with composite wheat-MCT flours containing varying MCT contents, compared with all-purpose wheat flour or blended wheat-MCT flour. This study was a randomized, double-blind, placebo-controlled, parallel-group design.

[0223] Four different varieties of mini soybean cakes were made by mixing equal amounts of the following four flours with soybean milk and baking using conventional methods:

[0224]

[0225] The subjects were randomly divided into four groups and their diets were changed every two days for a total of six days. The subjects consumed the experimental diets and completed a gastrointestinal tolerance questionnaire. On day 7, the subjects were asked to record their satisfaction with their gastrointestinal comfort over the past week.

[0226] The Gastrointestinal Tolerance Questionnaire is used to record the incidence and severity of eight gastrointestinal items, including bloating, nausea, flatulence, gastrointestinal cramping, diarrhea, constipation, abdominal pain, and gastrointestinal rumbling. The gastrointestinal items are scored on a 4-point scale (0 = none, 1 = mild, 2 = moderate, 3 = severe). These items were selected based on published articles on gastrointestinal tolerance. For simplicity, a composite gastrointestinal tolerance score was generated by averaging the different scores from the eight gastrointestinal items.

[0227] The results of the gastrointestinal tolerance study are presented in Table 1 and are Figure 3 Middle diagram. The “control” was all-purpose wheat flour.

[0228] Table 1

[0229]

[0230] The mean score is the average of all symptom scores in each group of all-purpose cake flour (control), mixed all-purpose cake flour and MCT flour, composite all-purpose cake-MCT (7%) flour, and composite all-purpose cake-MCT (10%) flour. The mean score reflects the incidence and severity of gastrointestinal discomfort. Participants rated their gastrointestinal symptoms on a 4-point scale (0 = none, 1 = mild, 2 = moderate, 3 = severe). The number of subjects with each score in each group was calculated (Table 1), and the mean score for each participant in each group was calculated.

[0231] Figure 3 The mean scores for each trial group are shown in a graph. The mean test scores of the participants in each trial group were summed and then divided by the total number of subjects in each group to calculate the mean score for each trial group. The mean score for each group reflects the overall incidence and severity of gastrointestinal discomfort in each group. The higher the mean score, the more frequent and severe the gastrointestinal discomfort.

[0232] Participants who ate cakes made with all-purpose cake flour scored an average of 0.205, which was the average score for the control group.

[0233] The subjects who consumed cakes made with a blend of all-purpose cake flour and MCT powder showed the highest mean score (0.286), which was significantly higher than the other groups (p<0.05). This suggests that consumption of cakes made with MCT powder can cause significant gastrointestinal discomfort.

[0234] The mean scores for subjects who consumed cakes made with composite all-purpose cake-MCT (7%) flour and composite all-purpose cake-MCT (10%) flour were 0.208 and 0.216, respectively, which were close to the mean range of 0.205 for the control group. This suggests that composite all-purpose cake-MCT flour was generally well tolerated.

[0235] Comparative Example 25 - First Comparative Volume Study

[0236] Comparative volume studies were conducted by making cakes of various sizes using all-purpose flour as a control and the composite wheat-MCT flour of the present disclosure. The composite wheat-MCT flour contained 10% encapsulated MCT oil prepared according to Example 3, which used C8 triglycerides as the MCT oil, all-purpose wheat flour as the flour component, pea protein as the encapsulated protein, gum arabic as an emulsifier, and calcium and sodium stearoyl lactylate as co-emulsifiers.

[0237] The cake batters used for the comparative volume studies were made according to the bread recipes listed in Table 2:

[0238] Table 2

[0239] Element percentage flour 33.5％ soybean oil 3.1％ egg 35.4％ sugar 12.4％ Fat-free lactose-free milk 13.7％ yeast 1.9％

[0240] Two batters were prepared: one using all-purpose wheat flour and the other using a wheat-MCT flour combination. Each cake batter was placed into metal cake pans in the following weights: 50g, 100g, 200g, and 300g. For each of the 50g, 100g, and 200g cakes, two batches of each type of cake batter were prepared; for the 300g cake, 60 batches of each type of cake batter were made.

[0241] The cakes were baked in an oven at a top heat temperature of 170°C (338°F) and a bottom heat temperature of 180°C (356°F) for 30 minutes. Comparative volume data for smaller cakes (50g, 100g, and 200g) are listed in Table 3:

[0242] Table 3

[0243]

[0244] The data clearly shows that cakes made with composite wheat-MCT flour had significantly greater volume than cakes made with all-purpose wheat flour. Averaging the two batches together, cakes made with 50g, 100g, and 200g of composite wheat-MCT flour had volume increases of 24%, 33%, and 39%, respectively, greater than those made with all-purpose wheat flour. Surprisingly, the volume increase increased with increasing cake size. This is likely due to the reduced exposed surface area-to-volume ratio as the amount of cake batter increases.

[0245] Comparative volume data for 60 300 g cakes of each type of cake batter are listed in Table 4:

[0246] Table 4

[0247]

[0248]

[0249]

[0250]

[0251] The data again clearly shows that the volume of cakes made with composite wheat-MCT flour is significantly greater than that made with all-purpose wheat flour. Averaging 60 batches together, the volume increase of a 300g cake made with composite wheat-MCT flour is 41% greater than that of a 300g cake made with all-purpose wheat flour. Unexpectedly, this volume increase (41%) is even greater than the increase of the 200g cake (39%), which may also be due to the reduction in the exposed surface area to volume ratio.

[0252] Figure 4 This is a volume comparison chart of cakes made using different weights of composite wheat-MCT flour or all-purpose wheat flour. The chart shows that the average cake volume of cakes made using composite wheat-MCT flour is higher than that of cakes made using all-purpose wheat flour.

[0253] Not only did the volume of cakes made with composite wheat-MCT flours be significantly higher than cakes of the same weight made with all-purpose wheat flour, analysis of the data presented in Tables 3 and 4 also showed that cakes made with composite wheat-MCT flours had more consistent volumes than cakes of the same weight made with all-purpose wheat flour. As shown in Table 5:

[0254] Table 5

[0255]

[0256] For a 50g cake, the volume of the cake made with composite wheat-MCT flour deviated only from 125.0cm 3 Average volume ±1.4cm 3 In contrast, a 50g cake made with all-purpose wheat flour would have a volume of 100.5cm 3 The average volume of ±2.1cm 3For the largest cake size (300g), the reduction in volume deviation was even more impressive for cakes made with composite wheat-MCT flour compared to cakes made with all-purpose wheat flour, as the average volume was 41% greater, which produced an even smaller percentage deviation (0.6% deviation for cakes made with composite wheat-MCT flour versus 1.3% deviation for cakes made with all-purpose wheat flour).

[0257] Comparative Example 26 - Bulk Density Comparison Study

[0258] A bulk density comparison study was conducted to determine the relative bulk densities of different types of flour made from three different natural plant flours: (1) all-purpose wheat flour; (2) buckwheat flour; and (3) corn flour. For each of the three natural plant flours, three types of flour were compared: (i) composite flour; (ii) a simple mixture of plant flour and MCT powder; and (iii) natural plant flour alone. The amount of MCT oil in the composite flour made according to the present invention was the same as the amount of MCT oil in the corresponding mixture of natural plant flour and MCT powder (i.e., 10% by weight).

[0259] Table 6 shows a comparison of the measured bulk density of three types of flour including all-purpose wheat flour.

[0260] Table 6

[0261]

[0262] As shown in the bulk density data in Table 6, the bulk density of the composite wheat-MCT flour of the present invention is significantly lower than that of all-purpose wheat flour alone and a simple mixture of all-purpose wheat flour and MCT powder. The lower bulk density of the composite wheat-MCT flour of the present invention compared to a simple mixture of all-purpose wheat flour and MCT powder indicates that they are chemically and structurally different from each other. In other words, based on the bulk density comparison data, the composite wheat-MCT flour of the present invention is a composition that is different from a simple mixture of all-purpose wheat flour and MCT powder.

[0263] Table 7 shows a comparison of the measured bulk densities of three types of flour containing buckwheat flour.

[0264] Table 7

[0265]

[0266] As shown in the bulk density data in Table 7, the bulk density of the composite buckwheat-MCT flour of the present invention is significantly lower than that of buckwheat flour alone and a simple mixture of buckwheat flour and MCT powder. Compared to a simple mixture of buckwheat flour and MCT powder, the lower bulk density of the composite buckwheat-MCT flour of the present invention suggests that they are chemically and structurally different from each other. In other words, based on the bulk density comparison data, the composite buckwheat-MCT flour of the present invention is a different composition than a simple mixture of buckwheat flour and MCT powder.

[0267] Table 8 shows a comparison of the measured bulk densities of three types of flour containing corn flour.

[0268] Table 8

[0269]

[0270] As shown in the bulk density data in Table 8, the bulk density of the composite corn-MCT flour of the present invention is significantly lower than that of corn flour alone and a simple mixture of corn flour and MCT powder. The lower bulk density of the composite corn-MCT flour of the present invention compared to a simple mixture of corn flour and MCT powder indicates that they are chemically and structurally different from each other. In other words, based on the bulk density comparison data, the composite corn-MCT flour of the present invention is a composition that is different from a simple mixture of corn flour and MCT powder.

[0271] Comparative Example 27 - Second Comparative Volume Study

[0272] A second comparative volume study was conducted to determine the relative volume of muffins and cookies made with composite wheat-MCT flour or all-purpose wheat flour. Muffins were made with a muffin batter containing the following ingredients:

[0273]

[0274] Muffins were made in a perforated muffin pan. Muffin batter was placed in the muffin pan and baked in an oven at a standard temperature for the time specified in the recipe. The muffin batter weight per muffin, along with the relative volume and growth rates of muffins made with different flours, are listed in Table 9.

[0275] Table 9

[0276]

[0277] Consistent with the previous examples in the first volume comparison study, the volume of muffins made using the composite wheat-MCT flour of the present disclosure was significantly larger (41.9% larger) than muffins made using all-purpose wheat flour.

[0278] The cookies are made from a cookie dough containing the following ingredients:

[0279]

[0280] The cookies were made by placing pre-measured units of cookie dough onto greased cookie sheets and baking them in an oven at a conventional temperature for a specified time according to the recipe. The cookie dough weight for each cookie and the relative volume and growth rates of cookies made using different flours are listed in Table 10.

[0281] Table 10

[0282]

[0283] Consistent with the previous examples, the volume of the cookies made using the composite wheat-MCT flour of the present disclosure was slightly larger (7% larger) than the cookies made using all-purpose wheat flour. The smaller increase in volume compared to the muffins is believed to be a result of the larger surface area to volume ratio of the cookies compared to the muffins in the previous examples.

[0284] The present invention may be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention. The described embodiments are to be considered in all respects as illustrative and non-restrictive. Therefore, the scope of the present invention is indicated by the appended claims rather than the preceding description. All changes within the meaning and range of equivalents of the claims are intended to be included within the scope of the claims.

Claims

1. A composite flour comprising: Complex medium chain triglyceride (MCT) oil comprising MCT oil droplets or particles at least partially encapsulated by a wall structure; and Plant flour particles combined with complex MCT oil, wherein the plant flour particles include unmodified plant flour particles and modified plant flour particles with reduced polysaccharides, wherein the wall structure comprises at least one of polysaccharides, proteins, or added polysaccharide fibers released from the modified plant flour particles and at least one of an emulsifier or a co-emulsifier.

2. The composite flour of claim 1 , wherein the plant flour particles comprise or are derived from one or more gluten flours selected from the group consisting of wheat flour, barley flour, rye flour, spelt flour, and triticale flour, wherein the composite flour has reduced gluten and carbohydrates per unit compared to the one or more gluten flours alone, and wherein the polysaccharide released from the plant flour and incorporated into the wall structure comprises starch.

3. The composite flour of claim 1 or 2, wherein the plant flour particles comprise or are derived from one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca starch, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour.

4. The composite flour according to any one of claims 1 to 3, wherein the plant flour particles comprise or are derived from one or more gluten-free and low-carbohydrate seed, nut or vegetable flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed flour and fava bean flour.

5. The composite flour according to any one of claims 1 to 4, wherein the protein is contained in the wall structure and comprises one or more of the following: pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein or collagen.

6. The composite flour according to any one of claims 1 to 5, wherein an emulsifier is contained in the wall structure and comprises one or more of the following: gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglyceride or diglyceride.

7. The composite flour according to any one of claims 1 to 6, wherein the co-emulsifier is contained in the wall structure and comprises one or more of the following: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate or sucrose fatty acid ester.

8. The composite flour of any one of claims 1 to 7, wherein the MCT oil droplets or particles form an MCT core and the wall structure forms a shell that at least partially encapsulates the MCT core, and wherein the MCT oil comprises one or more of C8 triglycerides, C10 triglycerides, or mixed C8 / C10 triglycerides.

9. The composite flour according to any one of claims 1 to 8, further comprising at least one supplemental oil at least partially encapsulated by the wall structure and selected from the group consisting of avocado oil, Brazil nut oil, rapeseed oil, corn oil, cottonseed oil, linseed oil, grapeseed oil, olive oil, palm oil, peanut oil, rice bran oil, safflower oil, sesame oil, soybean oil, walnut oil, hazelnut oil, sunflower oil, and milk fat.

10. The composite flour of any one of claims 1 to 9, wherein the composite flour comprises clusters comprising composite MCT oil, unmodified plant flour particles, and modified plant flour particles.

11. The composite flour according to any one of claims 1 to 10, wherein consumption of the composite flour produces less gastrointestinal discomfort than a simple dry blend of natural plant flour and MCT powder.

12. A composite flour produced by a method comprising: forming a wall material slurry comprising water, a first portion of natural plant flour, at least one of added protein or polysaccharide fiber, and at least one of an emulsifier or co-emulsifier; mixing MCT oil and / or other nutritional oil with the wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high-speed shearing to form an emulsion comprising the modified plant flour particles with reduced polysaccharides and MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated by a wall material; subjecting the emulsion to high pressure nano-sizing to form micron-sized and / or nano-sized composite micelles comprising a wall material that at least partially encapsulates MCT oil droplets or particles and / or other nutrient oil droplets or particles; spray drying the nanosized composite droplets with hot air to remove water by evaporation and form partially dried intermediate composite flour particles; and mixing the intermediate composite flour particles with a second portion of native vegetable flour to form a final composite flour, wherein at least some of the second portion of native vegetable flour particles form agglomerates with the intermediate composite flour particles, wherein the final composite flour comprises modified plant flour particles with reduced polysaccharides, composite MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated by a wall structure comprising: polysaccharides released from the modified plant flour particles, at least one of added protein or polysaccharide fiber, at least one of an emulsifier or co-emulsifier, and unmodified plant flour particles, at least some of which are agglomerated with the composite flour particles.

13. A flour blend comprising the composite flour according to any one of claims 1 to 12, combined with another plant flour and / or another composite flour.

14. A food product comprising the composite flour according to any one of claims 1 to 12 or the mixed flour according to claim 13, wherein the food product is selected from the group consisting of baked food products, fried food products, boiled food products and non-cooked food products.

15. The food product of claim 14, wherein the food product is a baked food product, and wherein the volume of the baked food product is at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% greater than the volume of a baked food product of the same weight made using all-purpose flour.

16. The food product of claim 14 or 15, wherein the food product is selected from the group consisting of bread, cookies, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastry, donuts, tarts, pies, crepes, pancakes, waffles, crumpets, cornbread, muffuletta, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, and yogurt.

17. A composite flour comprising: Composite MCT oil and / or other nutritional oil comprising droplets or particles of MCT oil and / or other nutritional oil at least partially encapsulated by a wall structure; and Plant flour combined with compound MCT oil and / or other nutritional oils, wherein the plant flour particles include unmodified plant flour particles and modified plant flour particles with reduced polysaccharides, in: The wall structure comprises polysaccharides released from the modified plant flour particles, proteins, emulsifiers and optionally co-emulsifiers, the plant flour is selected from the group consisting of gluten flour, gluten-free flour, low-carb seed flour, nut flour, or vegetable flour, and combinations thereof; The protein is selected from the group consisting of pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof; The emulsifier is selected from the group consisting of gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides, diglycerides, and combinations thereof, and A co-emulsifier is included, and the co-emulsifier is selected from the group consisting of: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate, sucrose fatty acid ester and combinations thereof.

18. A method for producing composite flour, comprising: forming a wall material slurry comprising: water, a first portion of natural plant flour, at least one of added protein or polysaccharide fiber, and at least one of an emulsifier or co-emulsifier; mixing MCT oil and / or other nutritional oil with the wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high-speed shearing to form an emulsion comprising the modified plant flour particles with reduced polysaccharides and MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated by a wall material; subjecting the emulsion to high pressure nano-sizing to form micron-sized and / or nano-sized composite micelles comprising a wall material that at least partially encapsulates MCT oil droplets or particles and / or other nutrient oil droplets or particles; spray drying the nanosized composite droplets with hot air to remove water by evaporation and form partially dried intermediate composite flour particles; and mixing the intermediate composite flour particles with a second portion of native vegetable flour to form a final composite flour, wherein at least some of the second portion of native vegetable flour particles form agglomerates with the intermediate composite flour particles, wherein the final composite flour comprises modified plant flour particles with reduced polysaccharides, composite MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated by a wall structure comprising: polysaccharides released from the modified plant flour particles, at least one of added protein or polysaccharide fiber, at least one of an emulsifier or co-emulsifier, and unmodified plant flour particles, at least some of which are agglomerated with the composite flour particles.

19. The method of claim 22, further comprising sieving the final composite flour to remove larger composite flour particles, thereby producing a sifted composite flour having a more uniform particle size, and optionally: Larger composite flour particles removed by regrinding; Add the reground composite flour particles to the sifted composite flour; Use the removed larger composite flour particles as semolina to prepare food products; or The removed larger composite flour particles are recycled back into the wall material slurry and / or heterogeneous mixture.

20. The method of claim 22 or 23, wherein the vegetable flour comprises or is derived from at least one of: one or more gluten flours selected from the group consisting of wheat flour, barley flour, rye flour, spelt flour, and triticale flour; one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, cassava flour, tapioca flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour; or One or more gluten-free and low carbohydrate seed, nut or vegetable flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed flour and fava bean flour.

21. The method according to any one of claims 22 to 24, characterized in that At least one of the following: The protein comprises one or more of the following: pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein or collagen; comprising an emulsifier, wherein the emulsifier comprises one or more of the following: gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglyceride or diglyceride; or The emulsifier comprises one or more of the following: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate or sucrose fatty acid ester.

22. The method according to any one of claims 22 to 25, wherein the MCT oil droplets or particles and / or other nutritional oil droplets or particles form an MCT oil core and / or other nutritional oil core, and the wall structure forms a shell that at least partially encapsulates the MCT oil core and / or other nutritional oil core, wherein MCT oil includes one or more of C8 triglycerides, C10 triglycerides, or C8 / C10 mixed triglycerides; and / or Other nutritional oils are selected from the group consisting of: mugwort oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, Borneo shea nut oil, Brazil nut oil, butterfat, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, xanthium oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, fish oil, evening primrose oil, linseed oil, grape seed oil, hazelnut oil, kapok seed oil, kenaf seed oil, krill oil, lard, long chain fatty acids and their glycerides, macadamia nut oil, mafura oil, mar ula oil, mustard oil, niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, prickle fruit oil, sacha inchi oil, safflower oil (e.g., high oleic acid), salicornia oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil.

23. The method of any one of claims 22 to 26, wherein the first portion of natural plant flour comprises a first natural plant flour, and the second portion of natural plant flour comprises any one of: (i) the first natural plant flour or (ii) a second natural plant flour having a different nutritional composition than the first natural plant flour.

24. The method of any one of claims 22 to 27, further comprising combining the final composite flour with at least one of another plant flour or another composite flour.

25. Composite flour produced according to the method of any one of claims 22 to 28.

26. A method for producing composite flour, comprising: forming a wall material slurry comprising water, a first portion of natural plant flour, a protein, and at least one of an emulsifier or a co-emulsifier, wherein: The natural plant flour is selected from the group consisting of gluten flour, gluten-free flour, low carbohydrate seed flour, nut flour or vegetable flour and combinations thereof; The protein is selected from the group consisting of pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof; When an emulsifier is included, the emulsifier is selected from the group consisting of gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides, diglycerides, and combinations thereof, and When a co-emulsifier is included, the co-emulsifier is selected from the group consisting of calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbates, sorbitan monostearate, sucrose fatty acid esters, and combinations thereof; mixing MCT oil and / or other nutritional oil with the wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high-speed shearing to form an emulsion comprising the modified plant flour particles with reduced polysaccharides and MCT oil droplets or particles and / or other nutritional oil droplets or particles at least partially encapsulated by a wall material; subjecting the emulsion to high pressure nano-sizing to form micron-sized and / or nano-sized composite micelles comprising a wall material that at least partially encapsulates MCT oil droplets or particles and / or other nutrient oil droplets or particles; and spray drying the nanosized composite droplets with hot air to remove water by evaporation and form partially dried intermediate composite flour particles; and mixing the intermediate composite flour particles with a second portion of native vegetable flour to form a final composite flour, wherein at least some of the second portion of native vegetable flour forms agglomerates with the intermediate composite flour particles, The final composite flour particles comprise modified flour particles with reduced polysaccharides, composite MCT oil droplets or particles and / or other nutritional oil droplets or particles encapsulated by a wall structure, wherein the wall structure comprises at least one of polysaccharides, proteins, emulsifiers or co-emulsifiers released from the modified plant flour particles and unmodified plant flour particles, at least some of which are agglomerated with the composite flour particles.

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