Yoghurt like product

Abstract

The present invention relates to a yoghurt substitute product comprising fat, protein, carbohydrates, having a dry matter content from 11 to 22 wt.%; and a fat content of from 1 to 12 wt.% based upon the weight of the yoghurt substitute product; and characterized in that the fat is a fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is in a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, and wherein the fat composition is consisting of a randomly interesterified fat; a method for preparing it; a food product comprising it and the use of the fat composition.

Description

YOGHURT LIKE PRODUCTCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 24160530.2, filed February 29. 2024, the disclosure of which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to a yoghurt substitute product, and more specifically to a plant-based yoghurt substitute product, comprising a fat composition of a randomly interesterified fat.BACKGROUND OF THE INVENTION

[0003] Yoghurt is the most widely available fermented milk in the Western world today where its popularity derives from its flavour and versatility. It is made from milk, skimmed milk or fortified milk usually from cows but sometimes from other animals such as goats or sheep, buffalo or camels.

[0004] Fermented milks which include yoghurt, buttermilk, sour cream, and kefir differ from cheese in that rennet is not used and the thickening produced is the result of acidification by lactic acid bacteria.

[0005] The process of making yoghurt is still a complex process. In the traditional milkbased yoghurt making process, the micro-organisms of the yoghurt starter cultures play an important role during the production of yoghurt and the development of acid in the milk.

[0006] Commercially, yoghurt is made using yoghurt starters (generally Lactobacillus bulgaricus and Streptococcus thermophilus).

[0007] In the common process, milk serves as the base and it is a mixture of complex components such as proteins, carbohydrates, fats, minerals and vitamins.

[0008] There is now a growing interest from consumers in adopting a more plant-based diet, for health, sustainability and / or ethical reasons. Therefore, many products have already been developed wherein raw materials such as milk fat and / or milk proteins have been partially or completely replaced by plant-based alternatives.

[0009] There is a need in the industry for yoghurt substitute products having good creaminess, and reduced syneresis. There is a further need to reduce the content of saturated fatty acids in plant-based yoghurt products. The present invention provides such a product.SUMMARY OF THE INVENTION

[0010] The present invention relates a yoghurt substitute product comprising fat, protein, carbohydrates, having a dry matter content from 11 to 22 wt.%; and a fat content of from 1 to 12wt.% based upon the weight of the yoghurt substitute product; and characterized in that the fat is a fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is arange of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

[0011] It further relates to a method for preparing the claimed yoghurt substitute product and the method is comprising the steps of a) Optionally hydrating the proteins; b) Adding water to a fat, protein, carbohydrates for obtaining a mixture; c) Homogenization of the mixture; d) Pasteurisation of the mixture; e) Fermentation in presence of a starter culture; f) Optionally, smoothening of the yogurt substitute product;Wherein the fat is fat composition comprising saturated fatty acid residues, mono- and polyunsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and Cl 8:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

[0012] It relates to a food product comprising a food ingredient and the yoghurt substitute product of the present invention.

[0013] It further relates to the use of fat composition in yoghurt substitute product for providing creaminess to the yoghurt substitute product wherein the fat is fat composition comprising saturated fatty7acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty' acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, basedupon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.DETAILED DESCRIPTION

[0014] The present invention relates to a yoghurt substitute product comprising fat, protein, carbohydrates, having a dry’ matter content from 11 to 22 wt.%; and a fat content of from 1 to 12 wt.% based upon the weight of the yoghurt substitute product; and characterized in that the fat is a fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and Cl 8:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

[0015] In the present invention, the term "yoghurt substitute product” encompasses edible products that are designed to mimic traditional yoghurt in terms of properties such as, but not limited to appearance, texture and / or taste; but wherein constituents including milk fat and / or milk proteins have partly or completely been replaced by ingredients that are not originating from animals.

[0016] Examples of yoghurt substitute product are, but are not limited to, yoghurt, flavoured yoghurt, Greek yoghurt and the like wherein flavoured yoghurt is mixed with sugar and flavourings or fruits and Greek yoghurt has a higher fat content than the yoghurt as such.

[0017] In a preferred aspect of the invention, the yoghurt substitute product is a plantbased product, also called a vegan yoghurt product, wherein substantially all milk constituents have been replaced by ingredients that are not originating from animals. In other words, the plantbased yoghurt product is a yoghurt substitute product that does not comprise any ingredient that is originating from animals.

[0018] The yoghurt substitute product is comprising a fat content of from 1 to 12 wt.% based upon the weight of the yoghurt substitute product wherein the fat is a fat composition consisting of a randomly interesterified fat.

[0019] In a preferred aspect of the invention, the yoghurt substitute product is comprising a fat content of from 2 to 10 wt .% based upon the weight of the yoghurt substitute product wherein the fat is a fat composition consisting of a randomly interesterified fat.

[0020] The randomly interesterified fat is a fat wherein the fatty acids that are bound as acyl group in glycerides are randomly distributed over the glycerol backbone of the triglycerides.

[0021] The randomly interesterified fat can be obtained by means of a process of chemical or enzymatic interesterification.

[0022] A chemical interesterification is performed by using an acidic or basic catalyst, preferably a basic catalyst, such as, but not limited to, sodium methoxide or sodium ethoxide.

[0023] An enzymatic interesterification is obtained by means of a lipase enzyme. The lipase will generally be non-selective for the positions on the glyceride backbone in order to achieve the optimum random interesterification. Alternatively, selective lipases may be used, provided that the reaction conditions are such that no significant selectivity is observed, for example by running the reaction for extended periods of time. Suitable lipases include the lipases from Thermomyces lanuginosa, Rhizomucor miehei, Rhizopus delemar and Candida rugosa. Preferably, the lipase is suitable for use with food products.

[0024] The randomly interesterified fat may be characterized by the position of the saturated (S) and / or unsaturated (U) fatty acids bound onto the glycerol backbone of the triglycerides of the fat. Typically, the abbreviation S is used to denote a saturated fatty acid residue having 8 to 24 carbon atoms. The abbreviation U denotes an unsaturated fatty acid residue having 8 to 24 carbon atoms. Thus, a triglyceride having saturated fatty acids at the 1- and 3- positions and an unsaturated fatty acid at the 2- position of the glycerol backbone is denoted SUS. Likewise, a triglyceride having 2 saturated fatty7acids at the 1- or 3- position and at the 2- position of the glycerol backbone and an unsaturated fatty acid at the remaining 1- or 3- position is denoted SSU.

[0025] The ratio of SUS over SSU (SUS / SSU) of a fully randomized triglyceride composition is 0.5, whereas the SUS / SSU ratio of a non-randomized triglyceride is significantly higher than 1.

[0026] The triglyceride composition of the randomly interesterified fat is characterized by a ratio of SUS over SSU (SUS / SSU) in a range of from 0.5 to 1.0, from 0.6 to 0.9, or from 0.7 to 0.8.

[0027] In one aspect of the invention, the randomly interesterified fat is obtained by means of a chemical interesterification.

[0028] The randomly interesterified fat of the yoghurt substitute product of the present invention has a fatty acid residue having a content of lauric acid (C12) of less than 5.0 wt.%, less than 2.0 wt.%, or even less than 1.0 wt.% on total weight of the fatty acid residue.

[0029] The fatty acid residue of the randomly interesterified fat has a combined content of palmitic acid (C16) and stearic acid (C18) in a range of from 35 to 55 wt.%, from 38 to 47 wt.%, or from 40 to 45 wt.%, on total weight of the fatty acid residue.

[0030] In one aspect of the invention, the fatty acid residue of the fat has a combined content of oleic acid (Cl 8. 1) and linoleic acid (Cl 8.2) in a range of from 45 to 55 wt.% on total weight of fatty acids.

[0031] The saturated fatty acids of the randomly interesterified fat may be sourced from non-lauric triglycerides such as, but not limited to, palm-based oil, cocoa butter, shea butter, shea stearin, shea olein, liquid oils such as sunflower oil, rapeseed oil. cottonseed oil or soybean oil, or any combination of two or more thereof. The triglycerides may be hydrogenated and / or fractionated. The term “palm-based oil” is an oil selected from the group consisting of a palm oil, palm oil stearin, palm oil super stearin, palm oil olein, palm oil super olein, palm oil mid-fraction and blends of one or more thereof.

[0032] Preferably, fatty acid residue of the randomly interesterified fat has a ratio of C18 over C16 in a range of from 1.0 to 7, from 1.1 to 6.5.

[0033] The randomly interesterified triglyceride may have a melting point in a range of from 35 to 65°C, from 38 to 55°C, or from 40 to 50°C. The melting point can be determined according to the official AOCS method Cc 3- 25.

[0034] The randomly interesterified triglyceride may have a solid fat content (SFC) of 40 to 50% at 10°C.

[0035] The randomly interesterified triglyceride may have a solid fat content of 23 to 32% at 20°C.

[0036] The randomly interesterified triglyceride may have a solid fat content of 18 to 26% at 25°C.The randomly interesterified triglyceride may have a solid fat content of 10 to 16% at 30°C.

[0037] Sources of triglycerides having a suitable content of C18 versus C16 are for example cocoa butter, shea butter, sal, mango kernel, illipe butter, or their stearin or olein fractions, fully hydrogenated sunflower oil, fully hydrogenated rapeseed oil, fully hydrogenated cottonseed oil or fully hydrogenated soybean oil, or any combination of two or more thereof.

[0038] Preferably the fatty acids of the randomly interesterified fat are not sourced from palm. Examples of sources of fatty acids from palm are palm oil, palm oil fractions, palm kernel oil, palm kernel oil fractions or any combination of two or more thereof.

[0039] Preferably the fatty acids of the randomly interesterified fat are not sourced from hydrogenated fats

[0040] In a most preferred aspect of the present invention, the randomly interesterified fat is based upon cocoa butter and rapeseed oil.

[0041] The yoghurt substitute product has a fat content in a range of from 1 to 14 wt.%, preferably from 2 to 12 wt.%, more preferably from 2 to 8 wt.% based on the total weight of the yoghurt substitute product.

[0042] It has been found that the yoghurt substitute product according to the present invention, having the fat composition consisting of randomly interesterified fat, has the same or even improved sensorial properties and / or creaminess compared to existing yoghurt substitute products that are based on coconut oil, while having a reduced content of saturated fatty acids.

[0043] The yoghurt substitute product of the present invention has a dry matter content from 11 to 22 wt.%; preferably from 12 to 20 wt.%.

[0044] The yoghurt substitute product of the present invention is comprising proteins and / or carbohydrates.

[0045] Proteins may be present in an amount from 0.9 to 8 wt.%, on total weight of the yoghurt substitute product.

[0046] Proteins in the yoghurt substitute product of the present invention may be from animal origin and / or vegetable origin. Proteins from animal origin are, but are not limited to. milk proteins and the like. Proteins from vegetable origin are, but are not limited to. for example soybean protein concentrate or isolate, wheat gluten, lupine protein, chickpea protein, pea protein concentrate or isolate, zein, or a combination of two or more thereof. Preferably, the yoghurt substitute product of the present invention is comprising no proteins from animal origin.

[0047] Carbohydrates in the yoghurt substitute product of the present invention may function as sweetener and / or texturizers. Examples of texturizers are carrageenans, seaweed powder, carboxymethyl celluloses, agar agar, guar gum, xanthan gum, locust bean gum, gum arabic, basil seed gum, pectin, sodium alginate, gellan, starches in native or modified forms from wheat, maize, rice, potato, com, tapioca, maltodextrin, fiber or a combination of two or more thereof. Preferably, the yoghurt substitute product of the present invention is comprising no carbohydrates from animal origin.

[0048] In a specific aspect of the invention, the texturizers may be present in an amount of from 0 to 6 wt.%, on total weight of the yoghurt substitute product.

[0049] The sweeteners such as sugar, and or glucose may be present in an amount of from 0.5 to 5 wt.%, preferably from 1 to 4 wt.%, -on total weight of the yoghurt substitute product.

[0050] A yoghurt with a fruit preparation may contain up to 25 wt.% of sweeteners.

[0051] One of the objectives of adding sweetening agents to yoghurt is to promote the fermentation and / or to tone down the acidity of the product; and the level of incorporation may dependent upon consumer preference, type of fruit used, and the like.

[0052] The yoghurt substitute product of the present invention may further comprise other ingredients that are commonly present in yoghurt such as, but not limited to, coloring agents, preservatives, starter cultures for fermentation or combinations, flavoring agents, fruits, fruit preparations, nuts, cereals, and the like

[0053] The yoghurt substitute product of the present invention may further comprise functional ingredients such as, but not limited to, vitamins and / or minerals, bioactive compounds, dietary fiber, probiotics, prebiotic, or a combination of two or more thereof.

[0054] The present invention further relates to a food product comprising a food ingredient and the yoghurt substitute product of the present invention.

[0055] The food product can be any food product, preferably dips, smoothies, desserts and sauces.

[0056] It further relates to a method for preparing the claimed yoghurt substitute product and the method is comprising the steps of a) Optionally hydrating the proteins; b) Adding water to a fat, protein, carbohydrates for obtaining a mixture; c) Homogenization of the mixture; d) Pasteurisation of the mixture; e) Fermentation in presence of a starter culture; f) Optionally, smoothening of the yogurt substitute product;

[0057] Wherein the fat is fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

[0058] In an aspect of the invention, step b) of the method may involve, adding water to a fat, protein, carbohydrates and other ingredients for obtaining a mixture.

[0059] In an aspect of the invention, the fat is consisting of randomly interesterified fat.

[0060] The pH of the product will be about 4.3 to 4.6 and is obtained by fermentation in presence of starter cultures.

[0061] In an aspect of the invention, acids may be added. Examples of suitable acids are citric acid, lactic acid, malic acid, their corresponding salts (e.g Na citrate), lemon juice concentrate, apple juice concentrate, and combinations of two or more thereof.)

[0062] In an aspect of the invention, the method may further comprise cold filling of the product.

[0063] In an aspect of the invention, the fat is added in an amount of from 1 to 12 wt.%, preferably from 2 to 12 wt.%. more preferably from 2 to 8 wt.%.

[0064] The present invention further relates to the use of fat composition in yoghurt substitute product for providing creaminess to the yoghurt substitute product wherein the fat composition comprising saturated fatty' acid residues, mono- and poly- unsaturated fatty acid residues; and Cl 2:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is arange of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

[0065] The present invention further relates to the use of fat composition in yoghurt substitute product for reducing the saturated fatty acids content in the yoghurt substitute product wherein the fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty' acid residues; and C12:0 fatty' acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C 18:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

[0066] The advantages of the present invention are amongst others:- the yoghurt substitute product that has similar textural properties such as viscosity similar to a yoghurt substitute product wherein coconut oil is used.- It has a lower saturated fatty' acid content than the reference product wherein coconut oil is used.It has acceptable, good sensory' properties.- It demonstrates good creaminess, and reduced syneresis- Life bacteria may still be present, which may have an impact on the shelf life and storage conditions of the productThe fat composition consisting of a randomly interesterified fat has a different triglyceride composition (TAG), which is also resulting in a different solid fat content (SFC) compared to the corresponding non-interesterified fat.The TAG and SFC of the fat composition consisting of a randomly interesterified fat contributes to the improved viscosity, texture and or sensory of the yoghurt substitute product.EXAMPLES1. The randomly interesterified fat

[0066] Randomly interesterified fat is obtained by chemically interesterifying the fat blend as described in table 1. The chemical interesterification is a process that is generally well known by the person skilled in the art.Table 1 - Composition of the randomly interesterified fat2. Recipe of the yoghurt substitute product

[0067] The recipes of the yoghurt substitute products are shown in table 2 and 3.Table 2 - Example 1 - recipe

[0068] Starter Culture = Mix of thermophilic lactic acid bacteria used for the fermentation, including acidification, of the yoghurt substitute.

[0069] Fat Composition No. 1. (Cargill)* = interesterified (cocoa butter and rapeseed oil 70 / 30) (see table 1).3. Preparation of the yoghurt substitute product

[0070] Weighing all the dried powder ingredients

[0071] Hydrate protein in water at 40°C under stirring during 30 min and wait 4 hours

[0072] Dispersion of the powders in the water with protein

[0073] Add the melted vegetable fat at 55°C

[0074] Hydration of the mix at 55°C during 30 min.

[0075] Preheating of the hydrated mix at 65°C in a plate exchanger

[0076] Homogenization at 180 bar in a two-stage homogenizer at 65°C

[0077] Thermal treatment (pasteurization) at 95°C during 5 min.

[0078] Cooling down to 40°C and inoculation of the thermophilic cultures

[0079] Fermentation at 40°C in a fermentation tank

[0080] Smoothening at 22°C in a smoothening device at 1 bar backpressureTable 3 - Example 2 - Recipe

[0081] Starter Culture = Mix of thermophilic lactic acid bacteria used for the fermentation.including acidification, of the yoghurt substitute.

[0082] Fat Composition No. 1 (Cargill)* = interesterified (cocoa butter and rapeseed oil 70 / 30) (see table 1).4. Preparation of the yoghurt substitute product

[0083] Weighing all the dried powder ingredients

[0084] Hydrate protein in water at 40°C under stirring during 30 min and wait 4 hours

[0085] Dispersion of the powders in the water with protein

[0086] Add the melted vegetable fat at 55°C

[0087] Hydration of the mix at 55°C during 30 min.

[0088] Preheating of the hydrated mix at 65°C in a plate exchanger

[0089] Homogenization at 180 bar in a two-stage homogenizer at 65°C

[0090] Thermal treatment (pasteurization) at 95°C during 5 min.

[0091] Cooling down to 40°C and inoculation of the thermophilic cultures

[0092] Fermentation at 40°C in a fermentation tank

[0093] Smoothening at 22°C in a smoothening device at 1 bar backpressure5. Evaluation of the yoghurt substitute product• Evaluation of the yoghurt substitute products - viscosity measurements with Brookfield (DV2T Extra) equipment.• The measurements were made at 5°C, at 5 rpm and using a No. 92 spindle.• Brookfield viscosity:Viscosity

Claims

1. A yoghurt substitute product comprising fat, protein, carbohydrates, having a dry matter content from 11 to 22 wt.%; and a fat content of from 1 to 12 wt.% based upon the weight of the yoghurt substitute product; and characterized in that the fat is a fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and Cl 2:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is in a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, and wherein the fat composition is consisting of a randomly interesterified fat.

2. The yoghurt substitute product according to claim 1, wherein the fat composition is having C12:0 fatty7acid residues in an amount of less than 2.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is in a range of from 38 to 47 wt.% on total weight, based upon the weight of fat composition.

3. The yoghurt substitute product according to claim 1 or 2, wherein the fat composition has a content of oleic acid (C18. 1) residues and linoleic acid (C18.2) residues in a range of from 45 wt% to 55 wt.% on total weight of the fat composition.

4. The yoghurt substitute product according to any one of the preceding claims, wherein the yoghurt substitute product comprises no hydrogenated fats.

5. The yoghurt substitute product according to any one of the preceding claims wherein the carbohydrates are comprising sweeteners, and optionally texturizing agents.

6. The yoghurt substitute product according to any one of the preceding claims wherein the proteins are present in an amount of 0.9 to 8 wt.%.

7. The yoghurt substitute product according to any one of the preceding claims, and the yoghurt substitute product is a plant-based product.

8. A method for preparing a yoghurt substitute product according to any one of claims 1 to 7 and the method is comprising the steps of a) Optionally hydrating the proteins; b) Adding water to a fat, protein, carbohydrates, for obtaining a mixture; c) Homogenization of the mixture; d) Pasteurisation of the mixture; e) Fermentation in presence of a starter culture; f) Optionally, smoothening of the yogurt substitute product; andWherein the fat is fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and C12:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and C18:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, based upon the weight of fat composition, wherein the fat composition is consisting of a randomly interesterified fat.

9. The method of claim 8 wherein the fat is added in an amount of from 1 to 12 wt.%, preferably from 2 to 10 wt.%.

10. A food product comprising a food ingredient and the yoghurt substitute product according to any one of the claims 1 to 7.

11. Use of fat composition in yoghurt substitute product for providing creaminess to the yoghurt substitute product wherein the fat composition comprising saturated fatty acid residues, mono- and poly- unsaturated fatty acid residues; and Cl 2:0 fatty acid residues are present in an amount of less than 5.0 wt.% and the combined content of C16:0 and Cl 8:0 fatty acid residues is a range of from 35 to 55 wt.% on total weight, based upon the w eight of fat composition, and wherein the fat composition is consisting of a randomly interesterified fat.

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