Oil-in-water emulsified food composition

Abstract

Disclosed is a food composition in the form of an oil-in-water emulsion, comprising: (a) vegetable oil in an amount of from 3 to 65% by weight of the composition; (b) water-in-oil emulsifier, wherein the emulsifier comprises plant protein in an amount of from 0.9 to 2.6% by weight of the composition; (c) amylopectin in an amount of from 1.5 to 5.8% by weight of the composition; (d) amylose in an amount of from 0.01 to 0.3% by weight of the composition; and (e) water. The composition has a pH in the range of from 2 to 5; and the weight ratio between the amount of amylopectin in the composition to the amount of the plant protein in the composition is in the range of from 0.6:1 to 6.4:1.

Description

[0001] P0000923 CPL

[0002] 1

[0003] OIL-IN-WATER EMULSIFIED FOOD COMPOSITION

[0004] Field of the Invention

[0005] 5 The present invention relates to food compositions in the form of oil-in-water emulsions that comprise 3 to 65 wt% of vegetable oil, a source of plant protein and a source of starch. The invention further relates to methods for manufacturing the compositions.

[0006] Background

[0007] Oil-in-water emulsified food compositions are well-known, for example as mayonnaise, mayonnaise-like alternatives, salad dressings and sandwich spreads. A traditional mayonnaise composition comprises a high amount of oil, for example about 75 wt% up to even 85 wt%. The oil is present in small droplets in a continuous water phase. The presence of an emulsifier, traditionally egg yolk, prevents the oil droplets from coalescing and

[0008] 15 consequently phase-separation of the oil and water phases. A traditional mayonnaise is a semi-solid product. Its viscosity originates from the very dense packing of the oil droplets.

[0009] Consumers demand products, including mayonnaise-like products, with a lower oil level, for example for health considerations. The industry is interested in products with a lower oil

[0010] 20 content for reasons of costs and sustainable use of natural resources. Because of the important role of a high oil content with regard to the consistency, it is technically challenging to reduce the oil content, while maintaining the appearance and experience of a “full-fat” equivalent mayonnaise (e.g. 78% oil) that the consumer associates with ‘traditional mayonnaise’. For example, with a reduction in oil, the viscosity of the emulsion will drop,

[0011] 25 quickly resulting in the product becoming liquid.

[0012] To compensate for the reduction in viscosity, oil-in-water emulsions, such as mayonnaise-like products with a lower oil level, for example branded as ‘light products’, normally comprise chemically modified starches, often in combination with gums. In such products wherein a dense packing of oil droplets cannot provide anymore for the required semi-solid texture, the chemically modified starch provides a matrix in the continuous water phase, wherein the oil droplets are trapped, this manner mimicking the texture of the full-fat equivalent such as traditional mayonnaise (e.g. 78% oil).

[0013] 35 A complication is that the use of chemically modified starches and / or gums has for some groups of consumers a negative connotation, and is considered ‘artificial’, ‘chemical’ or even ‘damaging our health’. P0000923 CPL

[0014] 2

[0015] Consumers furthermore increasingly appreciate products that do not rely on ingredients derived from animals, such as dairy and eggs. ‘Vegan’ products form a significantly growing segment in the food industry. The use of plant-based ingredients to replace their animal- derived alternative, e.g. plant-based emulsifiers, is however not without complications, as the

[0016] 5 physical dynamics in, for example, an emulsified food composition depend on a subtle balance of all ingredients, to provide the emulsion stability (no separation of oil and water layer). This is, for example, because the emulsifying properties of plant-derived emulsifiers when used in a low-oil environment show a different behavior than the traditional egg yolk. It is therefore a significant challenge to provide a low oil oil-in-water emulsified semi-solid food composition based on botanical ingredients that resembles as much as possible a full-fat equivalent composition based on animal ingredients, in particular regarding texture.

[0017] Previous efforts have been made to create plant-based emulsified compositions, including low or mid-oil compositions, utilizing starch and starch components, such as amylopectin.

[0018] 15

[0019] WO 2021 / 178305 A1 (Corn Products Development, Inc.) discloses a technology pertaining to pulse protein-based emulsifiers comprising unhydrolyzed soluble pulse, or pea, or chickpea protein and a dissolved, unmodified amylopectin. Also disclosed are egg-free emulsions and methods of their manufacture using the described pulse protein-based emulsifiers and which

[0020] 20 are said to be long term shelf stable.

[0021] Such efforts typically employ refined starches and also refined protein products (such as protein isolates), whereas consumers are increasingly turning to products with less refined ingredients as refined products are seen as “over-processed” and / or as less sustainable owing

[0022] 25 to the higher energy use in their production. A problem with using less refined ingredients, such as flours and protein concentrates, is that some of their components can bring product instability. In particular amylose present in flours can undergo retrogradation in an emulsion and lead to viscosity drop and / or phase separation.

[0023] There remains a continuous need for improved plant-based low / mid oil oil-in-water emulsions and methods to manufacture them.

[0024] Summary of the Invention

[0025] Surprisingly, it was found that sources of starch and protein that are less refined and so

[0026] 35 contain components such as amylose, can be employed effectively in plant-based low / mid-oil oil-in-water emulsions with acceptable texture and stability provided that the amounts of the protein and amylopectin are controlled in certain quantities. P0000923 CPL

[0027] 3

[0028] Thus, in a first aspect, the present invention provides a food composition in the form of an oil- in-water emulsion, comprising:

[0029] (a) vegetable oil in an amount of from 3 to 65% by weight of the composition;

[0030] (b) oil-in-water emulsifier, wherein the oil-in-water emulsifier comprises plant protein in an

[0031] 5 amount of from 0.9 to 2.6% by weight of the composition;

[0032] (c) amylopectin in an amount of from 1 .5 to 5.8% by weight of the composition;

[0033] (d) amylose in an amount of from 0.01 to 0.3% by weight of the composition; and

[0034] (e) water; wherein: the composition has a pH in the range of from 2 to 5; and the weight ratio between the amount of amylopectin in the composition to the amount of plant protein in the composition is in the range of from 0.6 to 6.4.

[0035] In a further aspect, the present invention provides a method for manufacturing the food

[0036] 15 composition according to any embodiment of the first aspect, the method comprising:

[0037] (i) providing a source of protein comprising plant protein;

[0038] (ii) providing a source of starch comprising amylopectin and amylose;

[0039] (iii) combining the source of protein and the source of starch with water and vegetable oil to form a pre-emulsion; and

[0040] 20 (iv) homogenizing the pre-emulsion to form the food composition.

[0041] Brief Description of the Drawing

[0042] The invention will be described with reference to the accompanying Figure 1 which shows a contour plot of the consistency (Stevens values in grams - solid lines) and stability (syneresis

[0043] 25 values in grams - dotted lines) for food compositions in the form of oil-in-water emulsions formulated with varying amounts of plant protein and amylopectin

[0044] Detailed Description

[0045] Emulsion

[0046] In a first aspect, the invention relates to an oil-in-water emulsified food composition. Examples of oil-in-water emulsions encompassed by the present invention include emulsified sauces, such as mayonnaise, and dressings. Preferably, the food composition is a mayonnaise or a salad dressing, and most preferably a mayonnaise.

[0047] 35 Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment with other foods. Mayonnaise is a stable water-continuous emulsion of typically vegetable oil, egg yolk and either vinegar or lemon juice. In many countries the term mayonnaise may only P0000923 CPL

[0048] 4 be used in case the emulsion conforms to the “standard of identity”, which defines the composition of a mayonnaise. For example, the standard of identity may define a minimum oil level, and a minimum egg yolk amount. Also, mayonnaise-like products having oil levels lower than defined in a standard of identity or not containing egg yolk can be considered to be

[0049] 5 mayonnaises in the context of the present invention. In the art, this kind of products may contain thickeners like starch to stabilise the aqueous phase. Mayonnaises may vary in colour, and are generally white, cream-coloured, or pale yellow. The texture may range from light creamy to thick. Generally, mayonnaise is spoonable (wherein “spoonable” means that a composition is semi-solid but not free-flowing on a time scale typical for eating a meal, meaning not free-flowing within a time period of an hour whilst still being able to be scooped with a spoon from a container). In the context of the present invention “mayonnaise” includes such mayonnaise and ‘mayonnaise-like’ emulsions. Mayonnaises in the context of the present invention do not necessarily need to conform to a standard of identity in any country.

[0050] 15 OH

[0051] The oil-in-water emulsified food composition according to the invention is preferably a plantbased composition suitable for consumers that appreciate vegan products. Accordingly, the composition comprises vegetable oil. Vegetable oil is present in an amount of from 3 to 65 wt%, more preferably 10 to 60 wt%, even more preferably of from 15 to 55 wt%, even more

[0052] 20 preferably of from 20 to 50 wt%, based on the weight of the food composition. Animal derived fat, such as milkfat or butter is preferably absent from the composition.

[0053] Vegetable oil is known in the art, and includes oils derived from e.g. plants, such as from, for example, nuts or seeds of plants. In the context of this invention, ‘vegetable oil’ also includes

[0054] 25 oil from algae. Preferred oils for use in the context of this invention are vegetable oils which are liquid at 20 °C, preferably, which are liquid at 5 °C. Preferably the oil comprises an oil selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, and combinations of these oils. Most preferred, the oil is sunflower oil, soybean oil, rapeseed oil or a mixture thereof.

[0055] The oil droplets in the oil-in-water emulsion preferably have a volume weighted geometric mean diameter D3,3 of less than 50 micrometer, more preferably from 0.3 to 40 micrometer, even more preferably from 0.5 to 10 micrometer. This mean diameter may suitably be determined using the method described by Goudappel et al. (Journal of Colloid and Interface

[0056] 35 Science 239, p. 535-542, 2001). P0000923 CPL

[0057] 5

[0058] Water

[0059] The composition of the invention comprises water. The total amount of water in the composition is preferably of from 30 to 94 wt%, more preferably of from 35 to 85 wt%, even more preferably from 37 to 70 wt% based on the weight of the composition. “Total amount of

[0060] 5 water” includes water originating from water-containing ingredients.

[0061] Emulsifier

[0062] The composition of the invention comprises an oil-in-water emulsifier. An emulsifier serves to disperse oil droplets in the continuous aqueous phase of an oil-in-water emulsion. Conventionally, many oil-in-water emulsified food compositions such as mayonnaises are made with egg-derived emulsifiers, such as egg yolk. According to the invention, the composition comprises oil-in-water emulsifier which comprises plant protein. The composition of the invention preferably is free of animal protein. It is preferably free of egg-derived protein. It is preferably free of egg yolk.

[0063] 15

[0064] The plant protein is preferably protein from pulse seeds or oil seeds, tuber or a mixture thereof. In the present invention, plant protein is present in the composition in an amount of from 0.9 to 2.6 wt%, based on the weight of the composition. Preferably, the amount of plant protein is at least 1 .0 wt%, more preferably at least 1.1 wt% and most preferably at least

[0065] 20 1 .2 wt%, based on the weight of the composition. Preferably, the amount of plant protein is at most 2.4 wt%, more preferably at most 2.2 wt%, even more preferably at most 2.0 wt% and most preferably at most 1 .8 wt%, based on the weight of the composition.

[0066] The plant protein is preferably selected from the group consisting of pulse protein, oil seed

[0067] 25 protein, potato protein and mixtures thereof. Oil seed protein is preferably selected from the group consisting of rape seed protein, canola protein and mixtures thereof, preferably is rape seed protein. Preferably the plant protein is pulse protein. Pulse is the family of Fabaceae. Pulse protein is preferably selected from the group consisting of pea protein, lentil protein, chickpea protein, lupin protein, faba bean protein, soy protein and mixtures thereof. Preferably pulse protein is selected from the group consisting of pea protein, lentil protein, chickpea protein and mixtures thereof. More preferably the pulse protein is selected from the group consisting of pea protein, lentil protein and mixtures thereof. Most preferred, the pulse protein is pea protein (pisum sativum). It can however be preferred that the composition does not comprise soy protein.

[0068] 35

[0069] The plant protein is preferably native plant protein, preferably the plant protein is not hydrolysed plant protein, it is preferably not treated with protease. P0000923 CPL

[0070] 6

[0071] Although it is possible that the oil-in-water emulsifier consists essentially of (or even consists of) the plant protein, it may be that the oil-in-water emulsifier comprises one or more additional emulsifiers, more preferably one or more additional emulsifiers of plant origin. For example, it may be preferred that the composition comprises octenyl succinic anhydride (OSA) modified

[0072] 5 starch.

[0073] The source of the plant protein may be an unrefined material, such as a flour, a semi-refined material such as a protein concentrate or a refined material such as a protein isolate. Preferably the source of the plant protein is a semi-refined material as unrefined materials tend to contain components that bring undesirable off-tastes and fully refined materials may have a negative “over-processed” perception for some consumers. Thus the source of the plant protein is preferably a protein concentrate. Preferably the protein concentrate has a protein content of from 30 to 80% by dry weight of the concentrate, more preferably from 37 to 75% and most preferably from 40 to 65% by dry weight of the concentrate. Preferably the

[0074] 15 protein concentrate is one obtained by air fractionation (also known as air classification) as this process results in protein concentration without structural modification and uses little solvent (such as water) and energy and so is more sustainable than other concentration methods.

[0075] 20 Starch

[0076] The composition of the invention comprises both amylopectin and amylose.

[0077] The present inventors have found that certain concentrations of amylopectin, dependent on the amount of the plant protein, provide low / mid-oil emulsified food compositions that closely

[0078] 25 resemble full-fat emulsified food compositions, in terms of both consistency and stability, even in the presence of amylose. Thus the amylopectin is present in the composition in an amount of from 1 .5 to 5.8% by weight of the composition and the weight ratio between the amount of amylopectin in the composition to the amount of the plant protein in the composition is in the range of from 0.6:1 to 6.4: 1 .

[0079] Preferably the amount of amylopectin is at least 1 .7 wt%, more preferably at least 2.0% and most preferably at least 2.2 wt%, based on the weight of the composition. Preferably the amount of amylopectin is at most 5.5 wt%, more preferably at most 5.0%, more preferably still at most 4.5 wt% and most preferably at most 4.0 wt%, based on the weight of the

[0080] 35 composition. P0000923 CPL

[0081] 7

[0082] Preferably the weight ratio between the amount of amylopectin in the composition to the amount of plant protein in the composition is at least 0.8:1 , more preferably at least 1 :1. Preferably the weight ratio between the amount of amylopectin in the composition to the amount of plant protein in the composition is at most 4:1 , more preferably at most 3:1 .

[0083] 5

[0084] As mentioned above, the present invention allows for the presence of amylose in the composition whilst still maintaining consistency and stability. Thus the composition comprises amylose in an amount of from 0.01 to 0.3 wt% based on the weight of the composition, preferably from 0.05 to 0.25 wt% and most preferably from 0.07 to 0.2 wt% based on the weight of the composition.

[0085] The starch (amylopectin and amylose) used in the present invention is preferably native starch or physically modified starch. Most preferably native starch.

[0086] 15 As the starch may contain significant amounts of amylose, unrefined materials such as flours can be employed as the source of the starch. Therefore preferably the source of the starch is one or more flours. More preferably the source of starch is selected from the group consisting of corn flour, potato flour, tapioca flour, rice flour, wheat flour and mixtures thereof. Even more preferably, the source of starch is corn flour, wheat flour, rice flour, or a combination thereof.

[0087] 20 More preferably still, due to their high amylopectin contents, the source of starch is waxy corn flour, waxy wheat flour, waxy rice flour, or a combination thereof. Most preferably the source of starch comprises or is waxy rice flour (also known as glutinous rice flour).

[0088] Additional Structurant

[0089] 25 Oil-in-water emulsions often comprise thickeners. In the present invention it was found that thickeners (other than the amylopectin) are not needed to provide a homogenous texture, stability or desired viscosity which is recognised by the consumer as resembling that of an equivalent higher-fat mayonnaise.

[0090] Thus the food composition of the invention is preferably free from additional thickeners. It may be preferred that the composition is, for example, free from modified starch other than chemically modified emulsifying starch (such as OSA-modified starch). Preferably the composition is free from any modified starch. It may be preferred that the composition is free from gum, such as for example free from xanthan gum. The food composition of the invention

[0091] 35 is preferably free from modified starch or gum or both. It may be preferred that the composition is free from fibre, such as free from citrus fibre. Preferably the composition is free from cellulose microfibrils or, if present, comprises less than 0.05% cellulose microfibrils by P0000923 CPL

[0092] 8 weight of the composition, more preferably less than 0.01%, more preferably still less than 0.001%. Cellulose microfibrils is a term known in the art (e.g. Chinga-Carrasco, Nanoscale Research Letters, 2011 , 6:417).

[0093] 5 Acidulant and pH

[0094] The composition of the invention has a pH (at 20 °C) ranging from 2 to 5, preferably ranging from 2.5 to 4.5, more preferably of from 3.0 to 4.5.

[0095] It is preferred that acid is present in the composition. Preferably the acid comprises organic acid. More preferably, the acid is organic acid. Preferably, the composition comprises an acid selected from the group consisting of acetic acid, citric acid, and mixtures thereof, most preferably, the composition comprises acetic acid. Therefore, it may be preferred that the composition comprises vinegar.

[0096] 15 Preferably the composition of the invention has a total titratable acidity ranging from 0.03% to 3% by weight expressed as acetic acid, preferably from 0.05% to 2% by weight, preferably from 0.1% to 1% by weight. Acetic acid is preferably present in an amount of more than 50 wt%, more preferably more than 80 wt%, even more preferably more than 90 wt%, even more preferably more than 95 wt% based on the weight of the total amount of acid in the

[0097] 20 composition. It is preferred, that the organic acid, preferably the acetic acid, is added in the form of vinegar. If citric acid is present, this is preferably added in the form of lemon juice.

[0098] The acids as described in this specification include their corresponding salts which are in equilibrium with the acids (acetates, citrates). In case a concentration of an acid is provided,

[0099] 25 then this concentration refers to total concentration of the acid and its corresponding salt.

[0100] Other ingredients

[0101] The composition of the invention preferably contains additionally other ingredients than already specifically mentioned in here. It may be preferred that the composition contains herbs and / or spices. In case such ingredients are present in the composition, then generally their total concentration is preferably at least 0.1 % by weight, and preferably maximally 10% by weight, preferably maximally 5% by weight of the composition. It may be preferred that the composition comprises added flavours, more preferably oil-dissolvable flavours.

[0102] 35 The composition of the invention may comprise sugar and / or salt. P0000923 CPL

[0103] 9

[0104] Total alkaline metal salt, for example sodium chloride, may be present to an extent of from 0.1 to 5 wt%, based on the weight of the composition.

[0105] The composition may further comprise ethylenediaminetetraacetic acid (EDTA).

[0106] 5

[0107] With the use of plant protein and amylose, egg-derived emulsifier can be omitted, while still obtaining a smooth homogeneous texture and appearance of compositions as known from equivalent compositions prepared with egg-derived emulsifier. It is therefore optimally suitable to prepare a composition, such as a mayonnaise or salad dressing composition, for consumers that prefer not to eat food product comprising ingredients from animal origin. Accordingly, the composition is preferably free from proteins of animal origin. The composition is preferably free from egg-derived ingredient, more preferably free from any ingredients of animal origin. “Animal origin” includes products originating from an animal itself, but also products produced by an animal, like eggs or milk, as the skilled person understands.

[0108] 15

[0109] With the use of plant protein and amylopectin, a homogenous texture could be obtained. For example, such a homogenous texture is smooth and does not have a curdled appearance. The rheological properties of the composition can be expressed as the Stevens Value (in grams). The Stevens Value (in grams) is preferably of between 60 g and 400 g, more

[0110] 20 preferably of between 80 and 200 g, and even more preferably of between 100 g and 150 g, as measured at 20 °C.

[0111] Preferred composition

[0112] A preferred composition according to the invention may be:

[0113] 25 A food composition in the form of an oil-in-water emulsion, comprising:

[0114] (a) vegetable oil in an amount of from 10 to 60% by weight of the composition;

[0115] (b) oil-in-water emulsifier, wherein the emulsifier comprises plant protein in an amount of from 1.2 to 2.2% by weight of the composition;

[0116] (c) amylopectin in an amount of from 1 .7 to 4.5% by weight of the composition;

[0117] (d) amylose in an amount of from 0.01 to 0.3% by weight of the composition; and

[0118] (e) water; wherein: the composition has a pH in the range of from 2 to 5; and the weight ratio between the amount of amylopectin in the composition to the amount of plant

[0119] 35 protein in the composition is in the range of from 0.6:1 to 6.4: 1 .

[0120] Another preferred composition may be: P0000923 CPL

[0121] 10

[0122] A food composition in the form of an oil-in-water emulsion, comprising:

[0123] (a) vegetable oil in an amount of from 10 to 60% by weight of the composition;

[0124] (b) oil-in-water emulsifier, wherein the emulsifier comprises plant protein in an amount of from 1.2 to 2.2% by weight of the composition;

[0125] 5 (c) amylopectin in an amount of from 1 .7 to 4.5% by weight of the composition;

[0126] (d) amylose in an amount of from 0.01 to 0.3% by weight of the composition; and

[0127] (e) water; wherein: the composition has a pH in the range of from 2 to 5; and the weight ratio between the amount of amylopectin in the composition to the amount of plant protein in the composition is in the range of from 1 :1 to 3: 1 .

[0128] The composition of the invention is preferably a mayonnaise or a salad dressing, preferably a mayonnaise.

[0129] 15

[0130] Preparation method of the composition of the invention

[0131] In a further aspect, the present invention provides a method for manufacturing the food composition according to any embodiment of the first aspect.

[0132] 20 Although the composition may be prepared by any suitable method, preferably the method comprises:

[0133] (i) providing a source of protein comprising plant protein;

[0134] (ii) providing a source of starch comprising amylopectin and amylose;

[0135] (iii) combining the source of protein and the source of starch with water and vegetable oil to

[0136] 25 form a pre-emulsion; and

[0137] (iv) homogenizing the pre-emulsion to form the food composition.

[0138] Technology to prepare oil-in-water emulsions is known in the art, e.g. for mayonnaise making.

[0139] Preferably the source of protein in step (i) is a protein concentrate as described herein above.

[0140] Preferably the source of starch in step (ii) is a flour as described herein above.

[0141] Preferably step (iii) comprises:

[0142] 35 (iii-a) preparing a water phase by combining the source of protein, the source of starch and optionally other water-soluble ingredients; P0000923 CPL

[0143] 11

[0144] (iii-b) preparing an oil phase comprising the vegetable oil and optionally oil-soluble ingredients (such as oil-soluble flavours); and

[0145] (iii-c) mixing the water phase and the oil phase to form the pre-emulsion.

[0146] 5 Preferably the water phase from step (iii-a) is subjected to a heating step. The heating step helps hydrate the starch and protein. More preferably, the water phase is heated to a temperature of between 65 and 90 °C, preferably of between 70 and 85 °C, more preferably of between 75 and 85 °C. The heating time is dependent on the temperature that is applied, as the skilled person will understand. Suitable time is from to 40 minutes, preferably from 4 to 20 minutes.

[0147] Acid is preferably added in the form of vinegar, citric acid or a mixture thereof at any point in steps (iii-a) to (iii-c) but preferably is added during or after step (iii-c) to prevent lowering the pH of the water phase too much and destabilising the water-soluble ingredients.

[0148] 15

[0149] In step (iv) of the process, the pre-emulsion is homogenised. Conventional homogenisers can be applied to create an oil-in-water emulsion, as known to the skilled person, such as a colloid mill. Homogenisation results in an emulsified food composition. Homogenisation is preferably carried out to achieve an oil droplet size D3.3 which is preferably less than 50 micrometer,

[0150] 20 more preferably from 0.3 to 40 micrometer, even more preferably from 0.5 to 10 micrometer.

[0151] The invention may further relate to a composition obtainable by, preferably obtained by, the method of the invention.

[0152] 25 As used herein the term “comprising” encompasses the terms “consisting essentially of’ and “consisting of’. Where the term “comprising” is used, the listed steps or options need not be exhaustive. Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

[0153] Unless otherwise specified, numerical ranges expressed in the format "from x to y" are understood to include x and y. In specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. All

[0154] 35 percentages and ratios contained herein are calculated by weight of the food composition unless otherwise indicated. P0000923 CPL

[0155] 12

[0156] The various features of the present invention referred to in individual sections above apply, as appropriate, to other sections mutatis mutandis. Consequently features specified for the food composition may be combined with features specified for the method and vice versa.

[0157] 5 The following examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

[0158] Examples

[0159] Analysis Methods

[0160] Protein content

[0161] To quantify the amount of protein in a product the Dumas method is normally used. In analytical chemistry, the Dumas method is a method of elemental analysis for the

[0162] 15 quantitative determination of nitrogen in chemical substances based on a method first described by Jean-Baptiste Dumas in 1826. The Dumas technique has been automated and instrumentalized, so that it is capable of rapidly measuring the crude protein concentration of food samples. This automatic Dumas technique has replaced the Kjeldahl method as the standard method of analysis for nutritional labelling of protein content of foods (except in high

[0163] 20 fat content foods where the Kjeldahl method is still preferred due to fire risks). For description of the methods see Nielsen, Nielsen (2014). Food Analysis. Springer Science & Business Media, p. 143. ISBN 9781441914774.

[0164] Amylopectin content of starch

[0165] 25 The total starch content of ingredients was determined spectrophotometrically using an enzymatic method equivalent to NEN-EN-ISO 15914. The amylose content was also determined using a spectrophotometric method and the amylopectin content calculated from the difference between the total starch content and the amylose content.

[0166] Stevens value measurements

[0167] Stevens values were determined at ambient temperature (20 °C) using a LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) and a ‘mayonnaise’ grid (40 mm diameter, 76 square openings of approximately 3 x 3 mm). The grid is slowly pushed downward into the mayonnaise at a rate of 2 mm per second to a final depth of 25 mm. The final force exerted on

[0168] 35 the probe is recorded and translated into a Stevens value (in grams). The samples were contained in a 200 ml glass jar with a diameter of 65 mm. Such method has been described for example in WO 2015 / 086223 A1 . P0000923 CPL

[0169] 13

[0170] Syneresis measurements

[0171] The method for measuring syneresis was as follows: 200 ml glass jars were filled with 170 grams of each sample. Perspex tubes (inner diameter = 2 cm, outer diameter = 2.5 cm, length = 4.5 cm) closed at one end by a piece of filter paper circle Whatman nr 597 (GE Healthcare

[0172] 5 Sciences, Germany) were inserted vertically into the mayonnaise (filter paper at the bottom).

[0173] Water released into the tubes was collected at regular times using a pipette. The weight of the water was determined and then the water was put back into the tube. Syneresis is reported as the weight of water (in grams). Syneresis was measured at one week after storage at 20 °C.

[0174] Ingredients

[0175] Pea protein concentrate (also referred to below as “PPC”) was a yellow pea protein concentrate marketed as Vitessence™ Pulse CT 1552 by Ingredion Germany GmbH (Hamburg, Germany) and was analysed to have a protein content of 55%, an amylopectin content of 5.1%, and an amylose content of 2.9% by weight of the concentrate.

[0176] 15

[0177] Waxy rice flour (also referred to below as “WRF”) was Cock Brand™ glutinous rice flour supplied by Thai Mas B.V. (Rosmalen, the Netherlands) and was analysed to have an amylopectin content of 79.7%, and an amylose content of 1.13% by weight of the flour. The flour also contained a small amount of (non-emulsifying) rice protein.

[0178] All other ingredients were food grade products bought from commercial sources in the Netherlands.

[0179] Compositions

[0180] 25 Thirteen mid-fat (50% oil) mayonnaise compositions with varying levels of PPC and WRF were formulated as shown in Table 1. The amount of vinegar was adjusted according to the protein content of each formulation to ensure each had the same pH (pH of 3.9).

[0181] P0000923 CPL

[0182] 14

[0183] Table 1

[0184] 5 Manufacture of the Compositions

[0185] 10 kg scale samples of each of the compositions detailed in Table 1 were prepared as follows:

[0186] • Slurry processing: PPC and WRF were added to cold water in a 25 L mixing vessel with scraped wall stirrer on fixed speed. This mixture was heated and kept at 85°C for 30

[0187] 10 minutes to ensure enough hydration. This slurry was cooled to 55°C before emulsification.

[0188] • Pre-emulsification: the slurry was dosed into a 10 L ESCO-Labour premix vessel (ESCO-Labour AG, Switzerland) (set temperature 50 °C) and the salt, sucrose, sorbic acid and calcium disodium EDTA powders were added to the slurry. The oil was premixed with the mustard flavour and this oil phase dosed slowly into the slurry at maximum stirring speed and high shear mixing.

[0189] • Acidification: vinegar and lemon juice were added to the premix vessel and post mixed for 3 minutes.

[0190] • Final emulsification: the acidified premix was pumped at 60 kg / h through a colloid mill

[0191] 20 (Process Pilot (IKA-Werke GmbH & Co. KG, Staufen, Germany)) with MK head, radial gap of 0.2 mm at 7000 rpm and filled directly into 200 ml jars. P0000923 CPL

[0192] 15

[0193] Results

[0194] The measured properties of the food compositions as a function of their content of emulsifying protein and amylopectin are shown in Figure 1. As can be seen, the consistency (Stevens value) varies significantly across the formulation space but high values can be obtained in the

[0195] 5 formulation space located around the centre of the plot without being accompanied by significant syneresis. This is despite the presence of significant amounts of amylose in the compositions.

Claims

P0000923 CPL16CLAIMS1 . A food composition in the form of an oil-in-water emulsion, comprising:(a) vegetable oil in an amount of from 3 to 65%, preferably 10 to 60%, by weight of the composition;(b) oil-in-water emulsifier, wherein the oil-in-water emulsifier comprises plant protein in an amount of from 0.9 to 2.6%, preferably 1 .0 to 2.4%, by weight of the composition;(c) amylopectin in an amount of from 1 .5 to 5.8%, preferably 1 .7 to 4.5%, by weight of the composition;(d) amylose in an amount of from 0.01 to 0.3% by weight of the composition; and(e) water; wherein: the composition has a pH in the range of from 2 to 5; and the weight ratio between the amount of amylopectin in the composition to the amount of the plant protein in the composition is in the range of from 0.6:1 to 6.4:1 , preferably from 0.8:1 to 4:1.

2. The food composition as claimed in claim 1 , wherein the weight ratio between the amount of amylopectin in the composition to the amount of the plant protein in the composition is in the range of from 1 :1 to 3: 1 .

3. The food composition as claimed in claim 1 or claim 2, wherein the amount of vegetable oil is from 15 to 55% by weight of the composition.

4. The food composition as claimed in any one of the preceding claims, wherein the amount of the plant protein is from 1.2 to 2.2% by weight of the composition.

5. The food composition as claimed in any one of the preceding claims, wherein the amount of amylopectin is from 2.0 to 4.0% by weight of the composition.

6. The food composition as claimed in any one of the preceding claims, wherein the plant protein is pulse protein, preferably a pulse protein selected from pea protein, lentil protein, chickpea protein and a combination thereof.

7. The food composition as claimed in claim 6, wherein the plant protein comprises or is pea protein.P0000923 CPL178. The food composition as claimed in any one of the preceding claims, wherein the plant protein is provided by a source of plant protein and wherein the source of the plant protein is one or more protein concentrates.

9. The food composition as claimed in any one of the preceding claims wherein the amylopectin and amylose are provided by a source of starch and wherein the source of starch is one or more flours.

10. The food composition as claimed in claim 9, wherein the one or more flours is selected from waxy corn flour, waxy wheat flour and waxy rice flour, preferably waxy rice flour.11 . The food composition as claimed in any one of the preceding claims wherein the composition is free from modified starch or gum or both.

12. A method for manufacturing the food composition according to any one of the preceding claims, the method comprising:(i) providing a source of protein comprising plant protein;(ii) providing a source of starch comprising amylopectin and amylose;(iii) combining the source of protein and the source of starch with water and vegetable oil to form a pre-emulsion; and(iv) homogenizing the pre-emulsion to form the food composition.

13. The method as claimed in claim 12, wherein step (iii) comprises:(iii-a) preparing a water phase by combining the source of protein, the source of starch and optionally other water-soluble ingredients;(iii-b) preparing an oil phase comprising the vegetable oil and optionally oil-soluble ingredients; and(iii-c) mixing the water phase and the oil phase to form the pre-emulsion.

14. The method as claimed in claim 13, wherein the water phase in step (iii-a) is subjected to a heating step.

15. The method as claimed in claim 14, wherein the heating step is one wherein the water phase is heated to a temperature of between 65 and 90 °C for a time of from 1 to40 minutes.

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