Liquid food composition comprising pea protein or faba bean protein and improved nutritional mineral profile

Abstract

The present invention relates to a liquid food composition, in particular a beverage, based on pea proteins and / or faba bean proteins, having an improved mineral composition so as to be adapted to human nutritional requirements and characterized in that it contains only tricalcium phosphate and magnesium carbonate as divalent salts. The invention also relates to a method for obtaining said liquid composition and also to its use, in particular in the field of food processing and most particularly for the preparation of food preparations and special nutrients.

Description

Technical Field

[0001] The present invention relates to a liquid food composition based on pea protein or faba bean protein, in particular a beverage, having an improved mineral composition so as to adapt to human nutritional requirements. The present invention also relates to a method for obtaining said liquid composition, and also to its use, in particular in the field of food processing, and most particularly for the preparation of food preparations and special nutrients. Prior art

[0002] Protein, along with carbohydrates and lipids, forms an important part of our diet. Daily protein requirements typically range between 12% and 20% of food intake.

[0003] Typically, the protein consumed is of animal origin (referred to as animal protein), such as meat, fish, eggs, and dairy products, or of plant origin (referred to as plant protein), such as cereals, oily plants, and legumes.

[0004] In industrialized countries, protein intake is primarily in the form of animal protein. However, numerous studies have shown that excessive consumption of animal protein at the expense of plant protein is one of the reasons for the increase in cancer and cardiovascular disease.

[0005] Furthermore, animal proteins have many disadvantages, both with regard to their allergenicity (particularly proteins from milk or eggs) and environmental impact (particularly the destructive effects of intensive farming).

[0006] As an alternative, manufacturers have therefore gradually turned to plant proteins. In fact, it is a known practice to use plant proteins to replace all or some of the animal proteins in foods.

[0007] Such substitution is not always easy, since vegetable proteins have functional properties different from those of animal proteins. These functional properties may be physical or physicochemical properties that have an impact on the organoleptic quality of the resulting food composition during technical transformation, storage or home cooking preparation.

[0008] One disadvantage of certain plant proteins, particularly pea proteins, is that they do not behave like dairy proteins, particularly in terms of texture when formulated. This disadvantage is particularly challenging in the formulation of liquid formulations, especially beverages.

[0009] Liquid compositions are often difficult to formulate, especially at high mineral contents, as they will further exhibit coagulation. In the field, in particular, divalent salts are known to trigger coagulation of pea proteins. For example, in WO2014068226 filed by the present applicant, calcium ions are used to reduce the solubility of pea proteins.

[0010] The coagulation of pea protein will change the texture of liquid formulations. Such texture changes will lead to many problems, ranging from liquid stability under storage, requiring consumers to shake the beverage before drinking, to sensory issues such as sandy mouthfeel, which is a serious obstacle for consumers to accept high-quality plant-based powdered beverages. Figure 1 shows how minerals and heat treatment (sterilization, HTST) may cause formula coagulation.

[0011] Similar problems were observed by the applicants with respect to liquid formulations containing minerals based on faba bean proteins.

[0012] A common solution to this problem involves formulating beverages with hydrocolloids to stabilize the protein. For example, "Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides" (Wei & al., Food Hydrocolloids, 98, 2020) provides various polysaccharides that help stabilize pea protein in liquid formulations. However, the addition of such hydrocolloids may deter some consumers who seek foods with fewer possible compounds on their labels.

[0013] The problem of stability is more limited in powder mixes used to make liquid food compositions, however, whether or not the food is to be ingested immediately after blending, the problem may still exist, especially when the liquid food product is stored between preparation and consumption.

[0014] Such powder mixtures containing minerals have been described, for example in WO 2012 / 027287A1, which describes the use of pea protein hydrolysate in infant formula nutritional powders containing different minerals. For each of these minerals, no specific effects on coagulation, stability and texture are described.

[0015] Document WO2016 / 049018A1 describes a fatty acid composition for preparing a fatty acid-fortified nutritional product; the fatty acid composition is in powder form and comprises: a fatty acid component, optionally at least one vitamin, optionally an inorganic salt, an optional protein source, and an optional carbohydrate source. If pea protein isolate is one of the different listed optional protein sources, the exemplified powdered fatty acid compositions do not contain such protein.

[0016] CN108719977 describes a breast cancer nutritional food comprising different ingredients, including magnesium and calcium salts, and a protein material selected from the following: pea protein and whey protein, or pea peptides and whey protein. For each of these minerals, no specific effect on the coagulation, stability and texture of the resulting food is described. Other liquid foods available on the market are also nut milks rich in protein and minerals. For those who try to produce high-quality non-dairy beverages, the most prominent challenge may be product stability. Due to the type of fat commonly used in such beverages (with low saturation to deliver nutritional requirements), emulsions are inherently very sensitive, with sedimentation, flocculation and fat separation being problems.

[0017] Therefore, in order to promote the replacement of animal proteins with vegetable proteins in the food processing industry, there is still a need for a solution that makes it possible to improve the mineral formulation of liquid food compositions based on pea proteins while avoiding protein coagulation and without adding other compounds in order to stabilize the liquid formulation.

[0018] Applicants are therefore to be commended for developing such compositions and processes for their manufacture, which are disclosed in greater detail below. Summary of the invention

[0019] A first object of the present invention is a liquid food composition comprising a protein source and a mineral source, characterized in that the protein source is derived from peas and / or beans, and the mineral source comprises magnesium carbonate and tricalcium phosphate.

[0020] None of the prior art cited above describes a liquid food composition combining magnesium carbonate with tricalcium phosphate.

[0021] The liquid food compositions of the present invention exhibit improved organoleptic and textural properties, in particular lack of coagulation, and improved mineral profile without the need for added hydrocolloids.

[0022] A second object of the present invention is a method for preparing the liquid food composition of the present invention, which method comprises mixing pea protein and / or fava bean protein with magnesium carbonate and tricalcium phosphate. DETAILED DESCRIPTION

[0023] A first object of the present invention is a liquid food composition comprising a protein source and a mineral source, characterized in that the protein source is derived from peas and / or beans, and the mineral source comprises magnesium carbonate and tricalcium phosphate.

[0024] For the purposes of the present invention, "liquid" describes a free-flowing but constant volume substance that has a consistency similar to water or oil.

[0025] In a preferred embodiment, the liquid food composition of the present invention can be produced, stored and used in a liquid state. In a less preferred embodiment, the liquid food composition can be dried and rehydrated, i.e., by adding water, and then consumed. In this case, the drying step needs to be handled carefully so as not to coagulate the pea protein.

[0026] For the purposes of the present invention, a "food composition" is intended to mean a composition that can be ingested by an animal or a human. Examples of food compositions include foods for human consumption, animal feeds, and beverages.

[0027] For purposes of this invention, "organoleptic properties" are intended to refer to aspects of a composition that are experienced by humans via their senses, including taste, sight, smell, and touch.

[0028] The proteins introduced into the composition of the invention are pea proteins and / or faba bean proteins derived from seeds of pea and / or faba bean plants, for example by extraction and optionally further modification.

[0029] The term "pea" is considered herein in its broadest accepted sense and specifically includes:

[0030] - all varieties of 'smooth peas' and 'wrinkled peas', and

[0031] - All mutant varieties of "smooth pea" and "wrinkled pea", irrespective of the usual intended use of said variety (food for human consumption, animal feed and / or other uses).

[0032] In the present application, the term "pea" includes pea varieties belonging to the Pisum genus, and more specifically to Pisum sativum.

[0033] The mutant varieties are specifically those known as "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in an article by CL HEYDLEY et al. entitled "Developing novel pea starches", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0034] In a preferred embodiment, the pea protein is derived from Pisum sativum.

[0035] Pea is a leguminous plant with protein-rich seeds that have been widely developed in Europe and France since the 1970s not only as a protein source for animal feed but also as a food for human consumption.

[0036] Broad bean is understood to mean an annual plant of the species Vicia faba, belonging to the family Fabaceae, subfamily Fabaceae, tribe Vicia. It can be divided into minor and major varieties. Wild varieties and those obtained by genetic engineering or varietal selection are excellent sources.

[0037] Like all legume proteins, pea and faba bean proteins consist of three main classes of proteins: globulins, albumins and "insoluble" proteins. In a preferred embodiment, the proteins are selected from pea globulins or faba bean globulins. Different pea globulins are commercialized by the applicant and can be, for example S85F. The applicant has described different fava globulins in patent applications WO2020 / 193668 and WO2020 / 193641.

[0038] Preferably, the globulin exhibits a degree of hydrolysis (DH) of less than 10%, for example less than 5%. The measurement can be based on a method for determining amino nitrogen on proteins and isolated proteins and calculating the degree of hydrolysis using a MEGAZYME kit (benchmark K-PANOPA) according to the present invention. The detailed method is described in document US20190021387A1.

[0039] Generally, the liquid food composition of the present invention comprises at least 50% by weight of pea protein and / or faba bean protein, based on the total protein content.

[0040] In one embodiment, the liquid composition is characterized in that the protein source consists of at least 60% pea globulins and / or fava globulins and at most 40% of another protein source, preferably cereal proteins and / or pea albumins. For example, pea globulins and / or fava globulins and the other protein sources may be present in a ratio of 65 / 35 to 85 / 15, preferably 70 / 30 to 82 / 18, more preferably 75 / 25 to 80 / 20. In these embodiments, the protein may present a good protein digestibility corrected amino acid score (PDCAAS).

[0041] Other protein sources may be milk proteins, such as whey or casein, pea albumin and faba bean albumin, or cereal proteins, such as rice protein and / or wheat protein. Preferably, other protein sources are cereal proteins. In one embodiment, the liquid food composition contains almost no soy protein, i.e., based on the total solids content of the liquid food composition, it contains less than 5% soy protein, preferably no soy protein. In one embodiment, the liquid food composition contains almost no leguminous proteins other than peas and beans, i.e., based on the total solids content of the liquid food composition, it contains less than 5% leguminous proteins other than peas and beans, preferably no leguminous proteins other than peas and beans.

[0042] In another alternative embodiment, the pea protein preferably consists of more than 75% vicilin and less than 25% of another protein source in order to achieve a PDCAAS of 1.

[0043] In these embodiments, an increase in PDCAAS is sought, for example, to achieve a PDCAAS above 0.97, for example 1, in order to provide the appropriate amount of essential amino acids. Such protein solutions combining pea globulins and pea albumins can be found, for example, in WO2019 / 068999 owned by the applicant. To produce broad bean globulins and / or albumins, the same method disclosed in patent application WO2019 / 068999 can be carried out, except that the starting material (pea flour) is replaced by broad bean flour.

[0044] PDCAAS can be determined by a method known to those skilled in the art using the following reference: “Protein Quality Evaluation. Report of a Joint FAO / WHO Expert Consultation, 2008”.

[0045] The value of pea protein lies in its good emulsification ability, lack of allergenicity and low cost, which makes it an economical functional ingredient.

[0046] Furthermore, pea protein contributes favourably to sustainable development and its carbon impact is very positive. This is because pea cultivation is environmentally friendly and does not require nitrogen fertilizers, as peas fix nitrogen from the atmosphere.

[0047] In another embodiment, the protein source consists of more than 75% vicilin and less than 25% of another protein source in order to achieve a PDCAAS of 1. Suitable sources of non-vicilin proteins include rice protein or wheat protein.

[0048] Liquid compositions of interest are primarily beverages. Such beverages may be selected from:

[0049] - drinks intended for dietary nutrition,

[0050] - drinks intended for the nutrition of male and female athletes,

[0051] - drinks intended for infant nutrition,

[0052] - drinks intended for clinical nutrition and / or for malnourished individuals,

[0053] -Drinks intended for nutrition in the elderly.

[0054] The liquid composition may also be used in other food applications besides beverages, such as solutions for enteral nutrition.

[0055] As used herein, the term "mineral source" refers to an inorganic salt of calcium or magnesium. Such divalent ions are desirable in liquid food formulations due to their nutritional value. However, it is generally believed that such soluble salts of divalent ions, when dissolved in aqueous solutions, interact with proteins present in such solutions and cause them to coagulate.

[0056] The inventors surprisingly showed that magnesium carbonate is a suitable magnesium source and tricalcium phosphate is a suitable calcium source for liquid food formulations comprising pea proteins and / or faba bean proteins.

[0057] In a preferred embodiment of the present invention, the mineral source of the liquid food composition of the present invention consists of magnesium carbonate and tricalcium phosphate.

[0058] As used herein, the term "magnesium carbonate" refers to an inorganic salt with the chemical formula MgCO3. Several hydrated and alkaline forms of magnesium carbonate also exist as minerals. The most common form of magnesium carbonate is an anhydrous salt (MgCO3) known as magnesite, as well as dihydrates, trihydrates, and pentahydrates, which are respectively known as dimagnesite (MgCO3 2H2O), magnesite (MgCO3 3H2O), and magnesite (MgCO3 5H2O). Some alkaline forms, such as hydromagnesite (MgCO3 Mg (OH) 2 3H2O), hydromagnesite (4MgCO3 Mg (OH) 2 4H2O), and magnesite (4MgCO3 Mg (OH) 2 5H2O), also occur as minerals.

[0059] Magnesite consists of white triangular crystals. The anhydrous salt is practically insoluble in water, acetone and ammonia. All forms of magnesium carbonate react in acid. Magnesium carbonate crystallizes in the calcite structure, in which Mg 2+ Surrounded by six oxygen atoms. The dihydrate has a triclinic structure, whereas the trihydrate has a monoclinic structure. References to "light" and "heavy" magnesium carbonates" actually refer to hydroxyhydrocarbonate magnesite and fulgurite (respectively).

[0060] As used herein, the term "tricalcium phosphate" refers to the calcium salt of phosphoric acid, which has the chemical formula Ca3(PO4)2. It is also known as tricalcium phosphate and bone phosphate of lime (BPL). It is a white solid with low solubility. Most commercial samples of "tricalcium phosphate" are actually hydroxyapatite. It exists in three crystalline polymorphs, α, α' and β. The α and α' states are stable at high temperatures.

[0061] In a preferred embodiment, the amount of magnesium carbonate in the composition may be 0.15 wt% to 0.35 wt%, preferably 0.20 wt% to 0.30 wt%, more preferably about 0.25 wt%, based on the dry weight of the composition.

[0062] In a preferred embodiment, the amount of tricalcium phosphate in the composition may be 0.4 to 1.2 wt%, advantageously 0.8 to 1.2 wt%, preferably 0.9 to 1.1 wt%, more preferably about 1 wt%, based on the dry weight of the composition.

[0063] In a preferred embodiment, the liquid composition further comprises a potassium source, preferably selected from the list consisting of potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate. When one of the three potassium salts of this list is selected, the stability of the liquid food composition is even higher compared to a liquid food composition comprising another potassium salt.

[0064] In such embodiments, the amount of potassium pyrophosphate in the composition will advantageously be 0.7% to 2% by weight, preferably 1% to 2% by weight, more preferably 1.25% to 1.75% by weight, more preferably about 1.5% by weight, based on the dry weight of the composition; the amount of potassium tripolyphosphate in the composition may be 0.7% to 2% by weight, advantageously 1% to 2% by weight, preferably 1.25% to 1.75% by weight, more preferably about 1.5% by weight, based on the dry weight of the composition; and the amount of potassium metaphosphate in the composition may be 1.0% to 2.5% by weight, advantageously 1.5% to 2.5% by weight, preferably 1.75% to 2.25% by weight, more preferably about 2% by weight, based on the dry weight of the composition.

[0065] One embodiment of the present invention relates to a liquid food composition, wherein the amount of magnesium carbonate in the composition is 0.15 wt% to 0.35 wt% based on the dry weight of the composition, the amount of tricalcium phosphate in the composition is 0.4 wt% to 1.0 wt% based on the dry weight of the composition, and the amount of potassium pyrophosphate in the composition is 0.7 wt% to 1.2 wt%, the amount of potassium tripolyphosphate in the composition is 0.7 wt% to 1.2 wt% based on the dry weight of the composition; and / or the amount of potassium metaphosphate in the composition is 1 wt% to 1.5 wt% based on the dry weight of the composition.

[0066] According to the present invention, when the mineral source of a given element comprises a specific mineral salt, it preferably comprises at least 90% by weight of the specific mineral salt, based on the total mineral salts of the element contained in the composition, more preferably the mineral source of the element consists essentially of this specific mineral salt. For example, if the calcium source comprises tricalcium phosphate, it preferably comprises at least 90% by weight of tricalcium phosphate, based on the total calcium mineral salts added in the composition, more preferably the calcium source consists essentially of tricalcium phosphate.

[0067] The liquid food composition is typically substantially free of ground nuts, i.e., contains less than 5% ground nuts based on the total solids content of the liquid food composition. Preferably, the liquid food composition is free of ground nuts. Exemplary nuts include almonds, chestnuts, pecans, hazelnuts, cashews, pine nuts, Brazil nuts, and walnuts.

[0068] Unless otherwise expressly stated, the content of each component of the liquid composition is expressed as a dry relative content of the total dry solid content of the liquid food composition. Each component may contain some impurities.

[0069] All the above embodiments may be characterized by a zeta potential lower than -30 mV, preferably comprised between -35 mV and -45 mV.

[0070] In this application, "zeta potential" must be understood as the electrokinetic potential in a colloidal dispersion. In the colloid chemistry literature, it is usually represented by the Greek letter ζ (ζ), hence the name zeta potential. The conventional units are volts (V) or millivolts (mV). From a theoretical point of view, the zeta potential is the electric potential in the interfacial double layer at the position of the sliding plane relative to the bulk fluid away from the interface. In other words, the zeta potential is the potential difference between the dispersion medium and the stable layer of the fluid attached to the dispersed particles.

[0071] The zeta potential is caused by the net charge contained in the area bounded by the sliding plane and also depends on the position of this plane. Therefore, it is widely used to quantify the magnitude of the charge.

[0072] Zeta potential is a key indicator of the stability of colloidal dispersions. The magnitude of the zeta potential indicates the degree of electrostatic repulsion between adjacent similarly charged particles in the dispersion. For sufficiently small molecules and particles, a high zeta potential will impart stability, i.e., the solution or dispersion will resist aggregation. When the potential is small, the attraction may exceed this repulsion, and the dispersion may break and flocculate. Therefore, colloids with high absolute values ​​of zeta potential (negative or positive) are electrically stable, whereas colloids with low zeta potentials tend to coagulate or flocculate, as summarized in the following table:

[0073] Zeta potential (mV) Stability behavior 0 to ±5 Rapid coagulation or flocculation ±10 to ±30 Initial instability ±30 to ±40 Medium stability ±40 to ±60 Good stability >61 Excellent stability

[0074] The present invention also encompasses a process for preparing a liquid food composition as defined above, said process comprising mixing pea protein and / or fava bean protein with magnesium carbonate and tricalcium phosphate.

[0075] The method may be performed according to common practice of a person skilled in the art. For example, the method may comprise mixing an aqueous solution or suspension comprising pea protein and / or broad bean protein on the one hand with an aqueous solution comprising magnesium carbonate and tricalcium phosphate on the other hand. As described above, pea protein and / or broad bean protein may also be mixed with other protein sources in order to adjust the PDCAAS to 1, for example less than 25% of other proteins. Finally, as described above, magnesium carbonate and tricalcium phosphate may also be supplemented with a potassium salt selected from the list consisting of potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate.

[0076] In certain embodiments, the solution can be further homogenized, heat sterilized and dried. Specifically, homogenization can be carried out under high pressure. Any pressure can be applied, as long as the particle size of the liquid food composition at the end of homogenization presents a particle size less than that before the homogenization step. For example, it can be between 2MPa and 800MPa, for example, between 2MPa and 250MPa, for example, between 3MPa and 100MPa, specifically between 15MPa and 50MPa, and most specifically under a pressure of about 20MPa.

[0077] The heat sterilization step may be performed on homogenized or non-homogenized aqueous solutions or suspensions.

[0078] Generally speaking, heat sterilization can be carried out by heating the composition, for example, at a temperature greater than 100° C., for a period of time sufficient to inhibit enzymes and any form of microorganisms, in particular spores. Sterilization can be carried out at high temperatures (that is to say, a temperature of 135° C. to 150° C.) for a time that generally does not exceed 15 seconds, which corresponds to UHT (ultra-high temperature) sterilization. This technology has the advantage of preserving the nutritional and organoleptic properties of the sterilized product.

[0079] The heat sterilization step can be performed with the aid of apparatus and techniques known to those skilled in the art. The heat sterilized aqueous solution can be further dried, which can be performed by well-known techniques, such as spray drying.

[0080] In another embodiment, the method may include directly mixing pea protein and / or broad bean protein with magnesium carbonate and tricalcium phosphate. Dry mixing can be performed using well-known equipment from the prior art. In this case, the dry powder composition of the present invention can be directly packaged and sold.

[0081] The mixing step may advantageously be carried out in such a way as to obtain a composition having the previously defined percentages by weight of magnesium carbonate and tricalcium phosphate, based on the dry weight of the composition.

[0082] In a preferred embodiment, the method of the present invention may further comprise adding one or more nutritional additives to the composition.

[0083] In a preferred embodiment of the present invention, the liquid food composition does not contain any hydrocolloid or thickener additives. A key advantage of the present invention is that no hydrocolloid or thickener additives are added to stabilize protein coagulation caused by the mineral composition. Additives are only added to change the flavor, change the color, increase nutritional advantages.

[0084] The additives may in particular be selected from soluble fibers, sugars, vegetable oils, emulsifiers, food dyes, preservatives or sweeteners.

[0085] Preferably, the soluble plant fiber is selected from: fructose, including fructooligosaccharides (FOS) and inulin, glucosamine (GOS), isomaltooligosaccharides (IMO), trans-galacto-oligosaccharides (TOS), pyrodextrin, polydextrose, branched maltodextrin, indigestible dextrin and soluble oligosaccharides derived from oil-producing or protein-producing plants.

[0086] The term "soluble fiber" is intended to mean water-soluble fiber. Fiber can be quantitatively determined according to various AOAC methods. By way of example, AOAC methods 997.08 and 999.03 for fructose, FOS and inulin, AOAC method 2000.11 for polydextrose, AOAC method 2001.03 for quantitatively determining the fiber contained in branched maltodextrins and indigestible dextrins, or AOAC method 2001.02 for GOS and soluble oligosaccharides derived from oil-producing or protein-producing plants can be mentioned.

[0087] Advantageously, the soluble vegetable fibre is obtained from partially hydrolysed wheat or corn starch and contains up to 85% total fibre.

[0088] The sugar may include sucrose, glucose, fructose or any combination thereof, such as glucose syrup, glucose-fructose syrup or maltodextrin.

[0089] Preferably, the vegetable oil is selected from groundnut, avocado, borage, camelina, safflower, rapeseed, wheat germ, linseed, nigella, hazelnut, walnut, olive, evening primrose, zucchini seed, grape seed, perilla, sesame, soybean and sunflower oil. Preferably, vegetable rapeseed oil and / or soybean oil.

[0090] Preferably, the emulsifier is selected from lecithin, sucrose esters, fatty acid monoglycerides and fatty acid diglycerides and sorbitan esters. Preferably, the emulsifier is selected from fatty acid monoglycerides. In a preferred embodiment, the emulsifier includes diacetyl tartaric acid monoglyceride (DATEM) and / or succinate monoglyceride (POEM B-30).

[0091] The invention will be more clearly understood on reading the following examples, which are intended to be purely illustrative and not to limit the scope of protection in any way.

[0092] Example

[0093] List of ingredients used:

[0094] - S85F, Roquette Frères (France) (which contains 85% pea protein)

[0095] -Pea protein isolate, Shuangta (China)

[0096] -Soy protein isolate, Nisshin-oillio (Japan)

[0097] Various salts were purchased from chemical product suppliers such as Sigma Aldrich. A list of additives used is:

[0098] - 19 (maltodextrin), obtained from ROQUETTE (France)

[0099] - FB06 (soluble fiber) from ROQUETTE (France)

[0100] - Rapeseed and soybean oils from Nishin-oillio and J-oil

[0101] - RD-2010 (vitamins) from DSM (Netherlands)

[0102] -DATEM (diacetyl tartaric acid monoglyceride) and POEM B-30 (succinate monoglyceride) from Riken-vitamin

[0103] The beverage recipes are summarized in Table 1 below (amounts are expressed in g):

[0104]

[0105]

[0106] The method of obtaining the beverage is described as follows:

[0107] 1. Mix all powders except emulsifier

[0108] 2. Mix rapeseed and soybean oil with emulsifiers (DATEM and POEM B-30). Heat to 60°C to melt.

[0109] 3. Mix heated deionized water at 60°C and mix the powders with a homogenizer at 6000 rpm for 30 seconds to fully melt.

[0110] 4. Add the oil mixture to the liquid while mixing at 6000 rpm for 15 seconds. Then mix for an additional 1 minute.

[0111] 5. Homogenize the liquid at 15 MPa twice.

[0112] 6. Adjust pH to 7.0 with lactic acid

[0113] 7. Pour 200 g of sample into the bottle.

[0114] 8. Sterilize by autoclaving at 121°C for 10 minutes. Place 6 bottles in one autoclave batch.

[0115] 9. After completing the autoclave process, cool the samples in ice water for 15 minutes.

[0116] 10. Keep the samples in a 4°C refrigerator for 1 night.

[0117] The obtained liquid nutritional beverage has the following characteristics:

[0118]

[0119] Analysis to check final product quality:

[0120] - Visual observation (0 = homogeneous liquid without coagulants / 1 = heterogeneous liquid with settled aggregates)

[0121] - Zeta potential and particle size using Zetasizer Nano ZS from Malvern (model:

[0122] 1.45+0.001i, dispersant = water, model: Smoluchowski F (ka) = 1.5, temperature:

[0123] 25℃, Unit: DTS1070, Measurement duration: Automatic, Number of measurements: 3)

[0124] - Viscosity, measured using a TA Discovery HR Hybrid rheometer (geometry: concentric cylinders, temperature: 20 °C, equilibration time: 3 min, shear rate: 0.6 s-1 to 300 s-1, dynamic viscosity at 5 s -1 and 40s -1 Measurement)

[0125] - Sedimentation (amount of sediment after centrifugation at 4000G for 40 minutes)

[0126] A control formulation containing no salt was run in triplicate as a target:

[0127]

[0128] Embodiment 1: Effects of adding various calcium and magnesium salts

[0129] As described above, each calcium salt was incorporated into the liquid food composition so as to obtain the same amount of calcium cations.

[0130]

[0131] As can be seen above, only tricalcium phosphate can be added simultaneously to achieve the required calcium salt content, which has no coagulation and a zeta potential of less than -30. Dolomite can also work, but is not an acceptable salt for food formulations.

[0132] As described above, each magnesium salt was incorporated into the liquid food composition so as to obtain the same amount of magnesium cations.

[0133]

[0134] From the above it can be seen that magnesium carbonate can only be added to achieve the desired magnesium salt content, which has no coagulation and a zeta potential of less than -30.

[0135] These results are particularly surprising since magnesium carbonate and tricalcium phosphate are soluble salts: soluble divalent salts are usually used in solubilization to react with soluble proteins and coagulate them.

[0136] A liquid food composition is manufactured, comprising 0.15 wt % to 0.35 wt % and 0.4 wt % to 1.2 wt % of magnesium carbonate and tricalcium phosphate, respectively, based on the dry weight of the composition, without sedimentation and coagulation.

[0137] In Examples 3, 4, 5 and 6, other liquid diets were tested that included a combination of magnesium carbonate and tricalcium phosphate.

[0138] Embodiment 2: Effects of various potassium salt additions

[0139] As described above, each potassium salt was incorporated into the liquid food composition so as to obtain the same amount of potassium cations.

[0140]

[0141]

[0142] From the above it can be seen that only potassium carbonate, tripotassium phosphate, potassium hydroxide, potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate can be added to achieve the required potassium salt content, which has no coagulation and a zeta potential of less than -30.

[0143] Embodiment 3: Combination of calcium, magnesium and potassium salts in the final mixture

[0144] In this example, a beverage was produced with 0.57 g of magnesium carbonate and 1.55 g of tricalcium phosphate, and the ingredients other than the minerals were the same as in Table 1 of the above example. In addition, the following amounts of potassium and sodium salts were added to obtain a complete mineral formula. These levels of various cations are typically observed in commercial liquid pea protein supplemented milks. The levels of various sodium and potassium salts are the levels shown in the table below.

[0145]

[0146]

[0147] In the presence of sodium salts, only the three last potassium salt combinations corresponding to potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate can be added to magnesium carbonate and tricalcium phosphate, and produce good end results for all sodium salts (salt content for nutritional requirements, no coagulation, zeta potential below -30).

[0148] A liquid food composition is manufactured, which contains the same content of magnesium carbonate and tricalcium phosphate, and further includes potassium pyrophosphate, potassium tripolyphosphate or potassium metaphosphate in an amount of 0.7 wt % to 2 wt %, 0.7 wt % to 2 wt % and 1 wt % to 2.5 wt % based on the dry weight of the composition, respectively, without sedimentation and coagulation.

[0149] Embodiment 4: Comparison of pea protein and soy protein as a protein source

[0150] The same formulation (combination of salts in the table of Example 3) was reproduced with other pea proteins (Shuangta pea protein isolate instead of Roquette pea protein isolate) and soy protein.

[0151]

[0152] As exemplified above, the salt formulation worked with various pea protein sources, but not with soy protein.

[0153] Embodiment 5: Pea Protein Blends

[0154] Example 5A - Pea globulin and pea albumin

[0155] The same recipe as in Example 4 was reproduced, except that the pea proteins were replaced by a protein blend consisting of 75% pea globulins and 25% pea albumin. The manufacture of this blend is described by way of example in Example 2 of patent application WO2019 / 068998.

[0156]

[0157] As mentioned above, the salt formula works perfectly with the protein blend containing 75% pea globulin and 25% pea albumin.

[0158] Example 5B -Pea protein and grain protein

[0159] For this example, the same ratio as in Example 4 was used, except that the pea protein isolate was replaced by a blend of pea protein isolate (Roquette) and cereal protein. The mass ratio between pea protein isolate and cereal protein was 70:30. As cereal protein, hydrolyzed wheat protein ( W, Roquette) and rice protein (UNIRICE S80, Barentz).

[0160] For this example, a different approach is used:

[0161] The powders (except the two emulsifiers) were dry blended,

[0162] Heat water at 50°C.

[0163] Add the powder blend to water at 50°C,

[0164] Dispersed with a stirrer, then mixed with a high shear mixer (Silverson) at 50°C (2500 RPM) for 30 minutes,

[0165] Place oil and emulsifier in separate mixing container.

[0166] Stir and heat to 60°C.

[0167] After 30 minutes of hydration, the oil was added to the main batch using high shear (6500 rpm) for 5 minutes.

[0168] Heat treatment: The sample (28 g) was placed in a rapid viscosity analyzer Perten RVA 4800 and timed controlled heating (under pressure) at 140°C for 9 minutes, temperature was maintained for 5 seconds, and timed controlled cooling was performed at 50°C for 9 minutes.

[0169] For both samples, no coagulation was observed at the end of the heat treatment, demonstrating that the composition of the invention may comprise other proteins, such as cereal proteins.

[0170] Embodiment 6: Pilot scale trials

[0171] Two batches were prepared in a mixer using two different mineral blends. Example 6A is a liquid food composition comprising magnesium carbonate, tricalcium phosphate, potassium metaphosphate, and trisodium phosphate. Example 6B comprises magnesium carbonate, tricalcium phosphate, potassium pyrophosphate, and trisodium phosphate. The relative proportions are the same as the liquid food composition of Example 3, and the amount of each ingredient is selected to make a batch of 7 liters of liquid food composition for each example. The method for making one batch is as follows:

[0172] The powders (except the two emulsifiers) were dry blended

[0173] Heat water at 50°C.

[0174] The powder blend was added to water at 50°C, dispersed with a stirrer, and then mixed with a high shear mixer (Silverson) at 50°C, 2500 RPM for 30 minutes.

[0175] Place oil and emulsifier in a separate mixing container; stir and heat to 60°C.

[0176] After 30 minutes of hydration, the oil was added to the main batch using high shear (6500 rpm) for 5 minutes.

[0177] The liquid food composition was heat treated using a tubular exchanger at 142°C during 5 seconds (Powerpointinternational),

[0178] The liquid food composition was homogenized upstream using a 2-stage homogenizer at 200 bar (30% in 2nd stage) (GEATwin Panda 400 (NS2002H)

[0179] Cool it at 15°C and store at 4°C

[0180] The homogenization step is carried out before (upstream) or after (downstream) the heat treatment.

[0181]

[0182] These examples demonstrate that the use of the salts of the invention allows to obtain stable liquid compositions. The particle size also demonstrates that downstream homogenization results in a less viscous liquid beverage, but in both cases the liquid food composition presents a pleasant texture in the mouth.

[0183] Embodiment 7: Broad bean protein

[0184] For Example 7A, Example 5B was repeated, except that broad bean protein isolate was used instead of pea protein blend. For Example 7B, Example 7A was repeated, except that potassium hydroxide was used instead of potassium pyrophosphate. The manufacture of this broad bean protein isolate is described in Example 2b of patent application WO2020 / 193641.

[0185] For both samples of Examples 7A and 7B, no coagulation was observed at the end of the heat treatment, demonstrating that the composition of the present invention works well with faba bean protein isolate.

Claims

1. A liquid food composition comprising a protein source and a mineral source, characterized in that the protein source is from pea and / or bean, and the mineral source comprises magnesium carbonate and tricalcium phosphate, and the protein source comprises vicilin and / or fabalin, and the vicilin and / or fabalin exhibit a degree of hydrolysis (DH) of less than 10%, Wherein, based on the dry weight of the composition, the amount of magnesium carbonate in the composition is 0.15 wt % to 0.35 wt %, based on the dry weight of the composition, the amount of tricalcium phosphate in the composition is 0.4 wt % to 1.2 wt %, Wherein, the liquid food composition further comprises a potassium salt selected from the group consisting of potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate.

2. The liquid food composition according to claim 1, characterized in that The vicilin and / or fava bean globulin exhibits a degree of hydrolysis (DH) of less than 5%.

3. The liquid food composition according to claim 2, characterized in that The protein source consists of at least 60% pea globulins and / or fava bean globulins and at most 40% of another protein source.

4. The liquid food composition according to claim 3, characterized in that The protein source consists of at least 75% vicilin and at most 25% another protein source so as to achieve a PDCAAS of 1.

5. The liquid food composition according to claim 4, characterized in that The other protein source is pea albumin.

6. The liquid food composition according to claim 1, wherein the amount of magnesium carbonate in the composition is 0.20 wt% to 0.30 wt%, based on the dry weight of the composition, wherein the amount of tricalcium phosphate in the composition is 0.8 wt% to 1.2 wt%.

7. The liquid food composition of claim 1, wherein the amount of potassium pyrophosphate in the composition is 0.7 to 2 wt % based on the dry weight of the composition, the amount of potassium tripolyphosphate in the composition is 0.7 to 2 wt % based on the dry weight of the composition; and the amount of potassium metaphosphate in the composition is 1 to 2.5 wt % based on the dry weight of the composition.

8. The liquid food composition according to claim 1, wherein the amount of potassium pyrophosphate in the composition is 1 wt % to 2 wt % based on the dry weight of the composition; the amount of potassium tripolyphosphate in the composition is 1 wt % to 2 wt % based on the dry weight of the composition; and the amount of potassium metaphosphate in the composition is 1.5 wt % to 2.5 wt % based on the dry weight of the composition.

9. The liquid food composition according to claim 1, wherein the amount of tricalcium phosphate in the composition is 0.4 wt % to 1.0 wt %, and the amount of potassium pyrophosphate in the composition is 0.7 wt % to 1.2 wt %, based on the dry weight of the composition, the amount of potassium tripolyphosphate in the composition is 0.7 wt % to 1.2 wt %; based on the dry weight of the composition, the amount of potassium metaphosphate in the composition is 1 wt % to 1.5 wt %.

10. The liquid food composition of claim 1, wherein the zeta potential is less than -30 mV.

11. The liquid food composition of claim 10, wherein the zeta potential is between -35 mV and -45 mV.

12. A method for preparing a liquid food composition according to claim 1, comprising mixing pea protein and / or fava bean protein, magnesium carbonate, tricalcium phosphate and a potassium salt selected from the group consisting of potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate.

13. The method according to claim 12, characterized in that The method involves mixing an aqueous solution or suspension comprising pea proteins and / or faba bean proteins on the one hand and an aqueous solution comprising magnesium carbonate and tricalcium phosphate on the other hand.

14. The method according to claim 12 or 13, characterized in that The method further comprises adding one or more nutritional additives selected from the group consisting of soluble fiber, sugar, vegetable oil, emulsifier, food dye, preservative, and sweetener.

15. The method of claim 13, further comprising the step of homogenizing under high pressure.

16. The method of claim 15, wherein the step of homogenizing is performed at a pressure between 2 MPa and 800 MPa.

17. The method of claim 13 further comprising the step of heating the composition for a period of time sufficient to inhibit enzymes and any form of microorganisms.

18. Use of the liquid food composition according to claim 1 or the liquid food composition obtained according to the method of claim 13 in the preparation of a food composition, a feed composition or a pharmaceutical composition.

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