Sauce composition comprising microalgae protein

Abstract

A food composition in the form of an oil-in-water emulsion comprising 66 to 87 wt% vegetable oil, less than 1 wt% microalgae oil, water, microalgae protein, and wherein the pH of the combination is 2 to 4.8, and wherein the composition does not contain egg-derived ingredients.

Description

[0001] The invention relates to a seasoning sauce composition, a method for preparing the seasoning sauce composition, and uses of microalgae protein to provide high-oil emulsified food in several aspects. Background Art

[0002] Emulsified food compositions (such as mayonnaise or some salad dressings) comprising a continuous aqueous phase in which oil droplets are dispersed comprise water and oil. The oil content in mayonnaise is relatively high, typically greater than 65wt% of the food composition, and up to 80wt% of the food composition. The high oil content in the form of tightly packed droplets in the continuous aqueous phase causes mayonnaise to have a relatively high texture. In order to stabilize this emulsified food composition, i.e., to prevent the coalescence of oil droplets that can cause phase separation, an emulsifier is present. For mayonnaise or salad dressing, an emulsifier typically includes eggs, particularly egg yolks. Egg yolks provide specific tastes for emulsified foods. Known egg yolks provide a kind of oil-in-water emulsion that is stable during storage and provides attractive, smooth texture and gloss for mayonnaise or salad dressings.

[0003] Some consumer groups prefer to avoid consuming ingredients of animal origin (including egg-derived products). Therefore, there is a need to provide emulsified food products (particularly mayonnaise or salad dressings) with a continuous aqueous phase that do not rely on the use of egg-derived emulsifiers while exhibiting sufficient stability upon storage.

[0004] Emulsifiers derived from vegetable proteins are known. Although stable emulsification is established by these emulsifiers, it is observed that when these vegetable protein emulsifiers are used to stabilize oil-in-water emulsions with a high oil content (greater than 65 wt%), the texture of the product becomes uneven. The unevenness can reach an extent similar to a rough, coagulated texture, such as observed in cottage cheese. Another problem observed with the use of vegetable proteins is that, for unclear reasons, the viscosity of the emulsified food composition increases significantly upon storage. These disadvantages are unacceptable for industrially prepared sauces and mayonnaises, where a constant product quality is required, such as an appearance and texture as similar as possible to that of a product prepared with an egg-derived emulsifier, and where long-term storage does not affect the product quality. In addition, it is observed that when vegetable proteins are used as emulsifiers, the gloss observed on sauce emulsions using egg-derived emulsifiers is generally absent.

[0005] Thus, there is a recognized need for a stable, high oil, oil-in-water emulsified food composition that does not contain an egg-derived emulsifier, but has a uniform texture and appearance (e.g., a non-"curdled" appearance) that is as similar as possible to an equivalent emulsion using an egg-derived emulsifier, and has a stable viscosity upon storage (for at least more than one month, but preferably several months). The composition preferably has a gloss similar to that of mayonnaise in which an egg-derived emulsifier is used. SUMMARY OF THE INVENTION

[0007] Surprisingly, this problem is at least partially overcome by the compositions and methods of the present invention.

[0008] Thus, in a first aspect, the present invention relates to a food composition in the form of an oil-in-water emulsion comprising:

[0009] 66 to 87 wt% vegetable oil, based on the weight of the composition, wherein the composition comprises less than 1 wt% microalgae oil, based on the weight of the composition,

[0010] ·water,

[0011] 0.01 to 2 wt% microalgae protein,

[0012] wherein the pH of the composition is 2 to 4.8,

[0013] The composition does not contain egg-derived ingredients.

[0014] In a second aspect, the present invention relates to a method for preparing the composition of the present invention, the method comprising the following steps:

[0015] a. providing an aqueous phase comprising water,

[0016] b. providing an oil phase,

[0017] c. mixing the aqueous phase and the oil phase to provide an oil-in-water emulsion,

[0018] d. adding microalgae protein during step a), b) or c),

[0019] To provide an oil-in-water emulsion with a pH of 2 to 4.8. DETAILED DESCRIPTION OF THE INVENTION

[0021] Unless otherwise indicated, all percentages are by weight (wt %).

[0022] "Weight ratio" refers to the concentration of the first (type) compound(s) divided by the concentration of the second (type) compound(s) and multiplied by 100 to obtain a percentage.

[0023] "Microalgae" refers to phototrophic eukaryotic and prokaryotic microorganisms and non-phototrophic mutants thereof.

[0024] "Water soluble" means soluble in water at pH 7, 20°C.

[0025] "Microalgae oil" refers to the lipid components derived from microalgae cells. This includes polar and non-polar lipid components.

[0026] "Spoonable" means that the composition is semi-solid but does not flow freely on a time scale typically used for eating, meaning not free flowing over a period of one hour. A sample of the material can be scooped out of a container containing the composition with a spoon.

[0027] Except in the Examples and Comparative Examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts or proportions of materials or reaction conditions, physical properties of materials and / or use are to be understood as modified by the word "about".

[0028] Features described in the context of one aspect of the invention may be applicable to another aspect of the invention.

[0029] The present invention provides a food product as defined in the first aspect above.

[0030] Lotion

[0031] The composition of the present invention is in the form of an oil-in-water emulsion. Examples of oil-in-water emulsions included in the present invention include emulsified sauces (emulsified sauces) (such as mayonnaise) and sauces (such as salad dressings and vinaigrettes). Preferably, the food composition is an emulsified sauce or sauce, preferably mayonnaise, salad dressing or vinaigrette, most preferably mayonnaise. Typically, mayonnaise is scoopable, while salad dressing or vinaigrette is pourable. Vinaigrette is typically a mixture of vegetable oil and vinegar, and can be a stable oil-in-water emulsion.

[0032] In the context of the present invention, preferred oil-in-water emulsions may be stable as emulsions for a period of, for example, less than 1 hour (e.g. some vinaigrettes). Preferably the emulsion (after emulsification) is stable for a period of more than 1 hour, preferably at least one month, more preferably half a year or more (e.g. some mayonnaise).

[0033] Mayonnaise is usually a thick cream sauce that can be used as a condiment for other foods. Mayonnaise is a stable water-continuous emulsion that is usually composed of vegetable oil, egg yolk and vinegar or lemon juice. In many countries, the term mayonnaise is used only when the emulsion meets the "identification standard" that defines the composition of mayonnaise. For example, the identification standard can define the minimum oil level and the minimum yolk amount. In addition, in the context of the present invention, mayonnaise-like foods with oil content lower than that defined in the identification standard or without egg yolk can be considered as mayonnaise. Such products may contain thickeners such as starch to stabilize the aqueous phase. The color of mayonnaise may be different and is usually white, cream or light yellow. The texture can be from light cream to thick. Usually, mayonnaise is spoonable. In the context of the present invention, "mayonnaise" includes such mayonnaise and "mayonnaise-like" emulsions. Mayonnaise in the context of the present invention does not necessarily need to meet the identification standards of any country. In the present invention, vegetable oil is present in an amount of 65 to 87wt%.

[0034] Oil

[0035] It is observed that in high oil-in-water emulsions, the texture of the food composition is rapidly affected and becomes inhomogeneous, and the viscosity increases over time. Based on the weight of the composition, the amount of vegetable oil in the present invention is 66 to 87 wt%, preferably 66 to 85 wt%, even more preferably 67 to 80 wt%, even more preferably 70 to 80 wt%. But even an amount of 70 to 75 wt% based on the weight of the composition may also be preferred. Any combination of the ranges using these mentioned endpoints is also considered to be part of the present invention.

[0036] Preferred oils for use in the context of the present invention are vegetable oils that are liquid at 5° C. Preferably, the oils include sunflower oil, rapeseed oil, olive oil, soybean oil and combinations of these oils. Thus, preferably the vegetable oil is an edible oil.

[0037] In the context of the present invention, microalgae oil is considered to be vegetable oil.For example, for the food with subtle (subtle) and light (light) taste like mayonnaise sample product, microalgae oil can produce unpleasant taste, so its concentration should be low.In the composition of the present invention, based on the weight of food composition, the amount of microalgae oil is lower than 1wt%, preferably lower than 0.5wt%, most preferably there is no microalgae oil in the food composition.Based on the gross weight of vegetable oil (comprising microalgae oil), the maximum amount of microalgae oil can be preferably 10wt%, preferably 5wt%.

[0038] water

[0039] The composition of the present invention comprises water. The total amount of water is preferably 15 to 35%, more preferably 20 to 35 wt%, even more preferably 25 to 30 wt%, based on the weight of the composition. Any combination of ranges using these mentioned endpoints is also considered to be part of the present invention.

[0040] Emulsifier

[0041] The composition of the present invention comprises an oil-in-water emulsifier. Emulsifiers are used to disperse oil droplets in the continuous aqueous phase of the oil-in-water emulsion and prevent them from agglomerating. According to the present invention, the composition therefore comprises microalgae protein. Microalgae protein is preferably water-soluble. It appears that, under the high oil content of the present invention, microalgae protein can be used as the sole emulsifier in the composition. Therefore, preferably, the composition of the present invention does not comprise another emulsifier except microalgae protein. Preferably, in addition to the microalgae protein emulsifier, the composition of the present invention does not comprise an emulsifier from a plant source or an animal source. Preferably, the composition does not comprise vegetable protein, preferably, the composition does not contain pulse protein, preferably, the composition does not contain soy protein, pea protein, lentil protein, lupin protein, chickpea protein. Preferably, the composition does not contain pea protein and soy protein. For example, soy protein may not be needed for allergic reasons, and preferably, the composition does not contain soy protein. Although vegetable proteins are preferably absent, since microalgae protein is preferably the only emulsifier, mustard proteins may still be present in this preferred case, since mustard is present for the taste. Therefore, preferably the composition does not contain non-mustard vegetable proteins.

[0042] The composition of the present invention preferably does not contain emulsifiers that consumers consider to be unnatural. Therefore, the composition preferably does not contain any of monoglycerides, ethoxylated monoglycerides, polyoxyethylene sorbitan, higher fatty acids and monoesters and diesters of glycerol. Therefore, the composition preferably does not contain any of monoglycerides, ethoxylated monoglycerides, polyoxyethylene sorbitan, higher fatty acids and monoesters and diesters of glycerol derived from non-microalgae sources.

[0043] Preferably, the composition comprises microalgae protein, wherein the microalgae protein is a protein derived from an organism selected from the group consisting of Chlorella, Arthrospira, Dunaliella, Tetraselmis, Chlamydomonas, Nannochloropsis and mixtures thereof. Preferably, the microalgae protein is derived from Chlorella, more preferably from Chlorella vulgaris. Microalgae can be commercially obtained, for example, from Allmicroalgae (Portugal).

[0044] Based on the weight of the composition, microalgae protein (preferably water-soluble microalgae protein) is preferably present in an amount of 0.01 to 2wt%, more preferably 0.05 to 1.5wt%, even more preferably 0.1 to 1wt%, even more preferably 0.1 to 0.5wt%. This is calculated as the ratio of the dry weight of the protein to the wet weight of the composition. Preferably, the weight ratio of microalgae protein to vegetable oil is 0.0001 to 0.05, preferably 0.001 to 0.02. This is calculated as the ratio of the dry weight of the protein to the weight of the oil. With regard to providing a stable emulsion, uniform texture and stable viscosity during storage, the preferred ratio produces the best effect.

[0045] Microalgae protein is known to those skilled in the art. As will be appreciated by those skilled in the art, microalgae protein can be used in the composition of the present invention to exert its emulsifying properties. Microalgae protein is preferably present at the oil-water interface. Therefore, microalgae protein is not present in the form of complete microalgae cells. It may be preferred that the microalgae protein is an isolated microalgae protein. This means separation from microalgae cells. In particular, in the latter case, the composition preferably does not contain complete microalgae cells. Microalgae protein is preferably a microalgae protein isolate. In the latter case, the use of microalgae protein not only provides a stable emulsion having a stable texture during storage and having a smooth, uniform and shiny appearance, but also can provide an emulsion wherein the appearance of the emulsion is white and without green. For example, when homogenized green Chlorella is used without protein separation, the resulting food composition has a green color. Preferably, the composition of the present invention does not contain chlorophyll, more preferably does not contain chlorophyll or microalgae beta-carotene.

[0046] Acid and pH

[0047] The pH of the composition of the present invention is from 2 to 4.8, preferably from 2.5 to 4.5.

[0048] The total amount of acid in the composition can be determined by titration with sodium hydroxide (NaOH) and expressed as titratable acidity. This is called titratable acidity, expressed as acetic acid (HAc), and is determined using the following formula.

[0049] HAc%=100%·(V·t·M) / m (1)

[0050] in:

[0051] V: Volume of NaOH solution added (mL)

[0052] t: concentration of NaOH solution (mol / L)

[0053] M: molecular weight of HAc (60.052 g / mol)

[0054] m: mass of the titrated product (g)

[0055] The composition preferably comprises an acid. Preferably, the composition comprises an organic acid. More preferably, the acid is an organic acid. Preferably, the organic acid comprises an acid selected from acetic acid, citric acid, lactic acid, salts thereof and mixtures thereof. Preferably, the acid is selected from acetic acid, citric acid, lactic acid, salts thereof and mixtures thereof. More preferably, the composition comprises acetic acid and its salts. Preferably, the total titratable acidity of the composition of the present invention is expressed as acetic acid in the range of 0.03 to 3 wt%, preferably 0.05 to 2 wt%, preferably 0.1 to 1 wt%. Most preferably, the composition comprises acetic acid. Based on the weight of the total amount of acid in the composition, acetic acid is preferably present in an amount greater than 50 wt%, more preferably greater than 80 wt%, even more preferably greater than 90 wt%, even more preferably greater than 95 wt%.

[0056] The acids described in this specification include their corresponding acid-equilibrated salts (acetates, citrates, lactates, etc.). If the concentration of an acid is given, the concentration refers to the total concentration of the acid and its corresponding salt. The acid is preferably added in the form of vinegar or lemon juice during the preparation of the food composition. The composition preferably comprises vinegar or lemon juice.

[0057] Other Ingredients

[0058] The compositions of the invention may additionally contain other ingredients than those specifically mentioned herein. It may be preferred that the composition contains plant material in the form of herbs and / or spices. If these ingredients are present in the composition, then generally their total concentration is preferably at least 0.1 wt%, preferably a maximum of 10 wt%, preferably a maximum of 5 wt%.

[0059] The composition of the present invention may contain sugar, but high levels are not required. Sugar may be present in an amount of 0.1 to 15 wt%, preferably 0.3 to 6 wt%, even more preferably 0.4 to 5 wt%, most preferably 0.5 to 4 wt%, based on the weight of the composition. Mustard may be present for taste reasons, it is not an emulsifier in the context of the present invention and is excluded from calculations in this regard.

[0060] Total alkali metal salts (eg, sodium chloride) may be present at a level of 0.1 to 5 wt%, preferably 0.15 to 4 wt%, or more preferably 0.2 to 3 wt%, based on the weight of the composition.

[0061] Oil-in-water emulsions typically contain thickeners. In the present invention, it was found that no thickener was needed to provide the desired viscosity that consumers perceive as similar to full-fat mayonnaise. Therefore, the food composition preferably does not contain non-microalgae hydrocolloids. A non-microalgae hydrocolloid (such as starch) may be present, but preferably the composition does not contain non-microalgae hydrocolloids.

[0062] Thus, starch is preferably present in an amount of less than 1%, more preferably less than 0.6%, even more preferably less than 0.4%, based on the weight of the food composition, and most preferably no starch is present. The food composition of the present invention preferably does not contain starch or gum or both. The composition preferably does not contain gums, such as xanthan gum. The composition preferably does not contain microalgae hydrocolloids, such as gums derived from microalgae.

[0063] When using microalgae protein, the viscosity and hardness of the composition (expressed in Stevens value, in grams) are maintained stable after storage for at least 1 month, preferably at least 2, 4 or even 6 months, for example 1 to 24 months, preferably 2 to 12 months, more preferably 2 to 8 months. As measured at 20°C, the Stevens value (in grams) is preferably 50g to 300g, preferably 80g to 200g. The hardness (Stevens value) is preferably in the same order of magnitude as observed for an equivalent composition using egg yolk as an emulsifier.

[0064] Preferably, the rheological property defining the texture, expressed as the elastic modulus G' in Pa, also remains stable over time. G' is preferably between 500 and 4000 Pa, preferably between 800 and 3000 Pa, as measured at 20°C.

[0065] Furthermore, by using microalgae protein, an egg-free oil-in-water emulsified food composition can be obtained, which exhibits a smooth appearance (unlike cottage cheese) and has a gloss similar to mayonnaise containing egg yolk.

[0066] The oil droplet size D3.2 is preferably 0.2 to 75 μm, more preferably 1 to 50 μm, even more preferably 1 to 30 μm, most preferably 1 to 10 μm, see M. Alderliesten, Particle & Particle Systems Characterization 8 (1991) 237-241; for definition of the average diameter). This oil droplet size reflects the size obtained by industrial mayonnaise production.

[0067] The composition of the present invention does not contain egg-derived ingredients. It may be preferred that the composition does not contain animal-derived ingredients, and the composition may preferably not contain milk proteins, such as whey or casein. This makes the composition particularly suitable for vegetarian or vegan consumers.

[0068] A preferred composition of the invention is a food composition in the form of an oil-in-water emulsion comprising:

[0069] 66 to 87 wt% vegetable oil, based on the weight of the composition, wherein the composition comprises less than 1 wt% microalgae oil, based on the weight of the composition,

[0070] ·water,

[0071] 0.1 to 2 wt% of microalgae protein, wherein the microalgae protein is water-soluble in water at 20°C and is derived from the genus Chlorella,

[0072] wherein the pH of the composition is 2.5 to 4.8,

[0073] The composition does not contain egg-derived ingredients.

[0074] Preparation method of composition

[0075] In a second aspect, the present invention provides a method for preparing an emulsified food composition according to the first aspect of the present invention. The preferred compounds and amounts indicated in the first aspect of the present invention also apply to this aspect. The method comprises the following steps:

[0076] a. providing an aqueous phase comprising water,

[0077] b. providing an oil phase,

[0078] c. mixing the aqueous phase and the oil phase to obtain an oil-in-water emulsion,

[0079] d. adding microalgae protein during step a), b) or c),

[0080] To provide an oil-in-water emulsion with a pH of 2.5 to 4.8.

[0081] The method of the present invention comprises homogenizing a mixture of oil and water. This produces an oil-in-water emulsion. The technology of preparing an oil-in-water emulsion (for example for mayonnaise preparation) is known in the art. Preferably, water and water-soluble ingredients are provided in step a). As will be appreciated by those skilled in the art, it is preferred that an acid is present in the composition. As will be appreciated by those skilled in the art, it is preferably added in an amount that provides a pH of 2 to 4.8, more preferably 2.5 to 4.5 in the final composition. The acid may be added, for example, during any one of steps a) or c), but is preferably added during or after step c), more preferably after step c). This post-emulsification acidification (and when algae protein is already present in the composition) provides optimal emulsification, for example when compared to the situation where the acid is present in the aqueous phase from the start of the preparation operation.

[0082] In step a, b or c), microalgae protein is added. The protein is preferably a powder, a paste or a homogenate, preferably the microalgae protein is added in the form of a powder. The microalgae protein can be preferably added in the form of a protein isolate containing microalgae protein or in the form of microalgae biomass, most preferably in the form of a protein isolate. It is preferably not added in the form of complete microalgae cells. In fact, the composition preferably contains less than 0.5wt% of complete microalgae cells, and more preferably, the composition does not contain complete microalgae cells.

[0083] In step b), an oil phase is provided. The oil phase comprises vegetable oil. The amount of oil added is as indicated above in the context of the product description.

[0084] In step c), the oil phase provided in step b) is mixed with the aqueous phase provided in step a) to obtain an oil-in-water emulsion. The mixing is suitably carried out with a shear mixing device known in the art, such as a colloid mill, a rotor-stator homogenizer or a Silverson mixing device. Preferably, by using this method, an oil-in-water emulsion is prepared, wherein the surface-weighted average diameter D3,2 of the oil droplets is from 0.2 to 75 microns, more preferably from 1 to 50 μm, even more preferably from 1 to 30 microns, and most preferably from 1 to 10 microns (see M. Alderliesten, Particle & Particle Systems Characterization 8 (1991) 237-241; for the definition of the average diameter).

[0085] The composition is preferably environmentally stable, e.g. microorganisms will not grow when the product is at 20°C. This is achieved by the low pH of the composition. Thus, the composition of the present invention is preferably not heated (e.g. at temperatures above 50°C) (e.g. for pasteurization or sterilization purposes).

[0086] The present invention also relates to a product obtainable by the method of the present invention, preferably a product obtained by a process according to the method of the present invention. The obtained product is preferably a food composition in the form of an oil-in-water emulsion, comprising:

[0087] 66 to 87 wt% vegetable oil, based on the weight of the composition, wherein the composition comprises less than 1 wt% microalgae oil, based on the weight of the composition,

[0088] ·water,

[0089] Microalgae protein, preferably in an amount of 0.01 to 2 wt %,

[0090] wherein the pH of the composition is 2.5 to 4.8,

[0091] The composition does not contain egg-derived ingredients.

[0092] use

[0093] In another aspect, the present invention relates to the use of microalgae protein in an oil-in-water emulsified food composition to provide an emulsion wherein the viscosity remains constant upon storage for at least 1 month, preferably 2 months, the composition comprising 66 to 87 wt% of vegetable oil and no egg-derived emulsifier and a pH of 2 to 4.8. When microalgae protein is used in the context of the product of the invention as described above, undesirable hardening after production can be prevented.

[0094] In another aspect, the present invention relates to the use of microalgae protein in an oil-in-water emulsified food composition to provide a homogenous texture to the food composition, the composition comprising 66 to 87 wt % of vegetable oil and no egg-derived emulsifier and having a pH of 2 to 4.8.

[0095] In another aspect, the present invention relates to the use of microalgal protein in an oil-in-water emulsified food composition to provide a gloss to the composition, preferably similar to the gloss of an equivalent composition in which an egg-derived emulsifier is used, the composition comprising 66 to 87 wt% of vegetable oil and no egg-derived emulsifier and having a pH of 2 to 4.8.

[0096] The invention will now be illustrated by the following non-limiting examples. Example

[0097] Preparation of water-soluble microalgae protein extract:

[0098] Microalgae Chlorella vulgaris is cultivated in the outdoor photobioreactor of Wageningen WUR, and Nannochloropsis gaditana is cultivated in the outdoor photobioreactor system of FITOPLANCTON MARINO, SL (Cadiz, Spain), and then harvested. Microalgae is dispersed in tap water and bead milled until all cells are broken, then concentrated to about 6.5wt% biomass (pH 6.5-7), and the suspension is centrifuged at 9000rpm (16000g) for 30 minutes at 5°C. Supernatant is collected, and the particles are washed again by adding water to the particles in a ratio of 1:1 pellet: water, then manually mixed, stirred for 15 minutes and centrifuged again at 5°C for 30 minutes at 9000rpm (16000g). Supernatant is collected and added to the first supernatant fraction, and both are freeze-dried into powder using a freeze dryer. Freeze-dried powder is used as a water-soluble microalgae protein fraction.

[0099] Preparation of sauce samples

[0100] The sauce with microalgae protein was prepared with the lyophilized powder of the water-soluble fraction from microalgae or microalgae biomass prepared as above. The type and amount of the microalgae fraction for preparing 1kg 70%w / w of the sauce with these ingredients are given in Table 1. The dosage of the protein used is based on the effectiveness of the protein as an emulsifier to provide an emulsion with a Stevens value of 90-120g, as in the comparative example of Hellmann's Real mayonnaise (a commercial product (Unilever) comprising an egg yolk with 70% oil), (a lower Stevens value was reached in Example 3). The microalgae protein extract was added to the aqueous phase in the amount given in Table 1. Only in Example 1A, the microalgae protein was dispersed in water and preheated at 80°C for 5 minutes, then cooled. In Examples 1B, 2 and 3, the microalgae fraction was dispersed in water but not heated. The total aqueous phase was then prepared by merging the aqueous phase components into water. Then 700g of oil was slowly added to the aqueous phase containing the algae protein extract while mixing at 3000rpm for 3 minutes using a Silverson benchtop mixer under low shear using an emulsion screen. When all the oil was added, a high shear treatment was performed at 7000rpm for 3 minutes using the Silverson and emulsion screen. Vinegar spirit and lemon juice were then added for post-acidification (to pH 3.8-4), which was mixed at 1000rpm for 1 minute under low shear and then post-sheared at 7000rpm for 2 minutes.

[0101] For comparative sample A, 200 ml of 8% w / w yellow pea protein (YPP, Roquette, containing 83% protein) dispersion was prepared in tap water (pH 7.3, no pH adjustment), stirred using a magnetic stirrer and placed in a 95°C water bath until the sample reached a temperature of 90-95°C and maintained at this temperature for 5 minutes, and then the sample was cooled to room temperature. The sauces of the comparative samples were prepared according to the above method using the ingredients given in Table 1. For comparative sample B, 200 ml of 8% w / w potato protein (Solanic 300, Avebe, containing 98% protein) dispersion was prepared in tap water (pH 3.5). The dispersion was not heated, but used when the protein was uniformly dispersed. The sauces of the comparative samples were prepared according to the above method using the ingredients given in Table 1.

[0102] Table 1. Composition of sauces using the microalgae Chlorella or Nannochloropsis in the final product

[0103]

[0104]

[0105] Viscosity stability results

[0106] The viscosity expressed by the Stevens value of all microalgae-containing sauces was stable for at least two months (last measurement point). The microalgae-containing sauces showed good emulsion viscosity stability during storage. In contrast, the comparative samples using 0.7% YPP or 0.8% Solanic 300 (potato protein isolate) showed an increase in viscosity (hardness) during storage already after 1 week (so-called post-hardening), as reflected in their Stevens values, and after only 2 weeks of storage, the viscosity increased by 11% and 53%, respectively.

[0107] Table 2. Stevens values ​​of the sauce products of Examples 1, 2 and 3 and their comparative examples:

[0108]

[0109] #Storage 4 weeks

[0110] Appearance Results

[0111] The texture appearance of the sauce samples was visually assessed by a panel of 10 people in terms of "curdledness'" (surface roughness) on a scale of 1 to 5, with 1 = not rough (very smooth) and 5 being a very rough "curdled" appearance (e.g. like cottage cheese). The average rating of the 10-person panel was as follows:

[0112] Table 3: Average "Coagulation" ratings (1-5) of the 10-person panel on the sauce samples.

[0113]

[0114] It was concluded that the texture appearance of the sauce samples containing microalgae protein was less rough and smoother and closer to the sauce containing egg yolk (Comparative Example Hellmann's Real) than the comparative sample A of the sauce stabilized with pea protein or potato protein. In addition, all the examples containing algae protein had a gloss similar to Hellman's egg-containing mayonnaise, while the gloss of Comparative Examples A and B was lower than that of the Hellman's Comparative Example.

[0115] Examples 4 and 5: Chlorella with pre-acidification as a processing step v.green) water soluble Protein sauce

[0116] The water-soluble algae protein fraction prepared as above was used to prepare a sauce containing the microalgae protein from Chlorella. The microalgae protein was added to the aqueous phase in the amount given in Table 3. In Example 4, the aqueous phase was heated to 85°C for 5 minutes and then cooled to 40°C. For Example 5, the microalgae protein fraction in the water was not heated. The total aqueous phase was then prepared by merging all aqueous phase components into water (salt and sugar, then vinegar and lemon juice). Then 140g of oil was slowly added to the aqueous phase containing the algae protein extract while mixing at low shear for 3 minutes at 3000rpm using a Silverson bench mixer. When all the oil was added, a high shear treatment of 3 minutes was performed using a Silverson and an emulsion screen at 7000rpm.

[0117] Table 4: Composition of sauces of Examples 4 and 5 and their Stevens values ​​and G' 1 day after preparation and after storage at 40°C for 2 weeks.

[0118]

[0119]

[0120] in conclusion:

[0121] The conclusion of Examples 4 and 5 is that no after-hardening of the sauce samples stabilized with algal proteins was observed in both cases of preheated or unheated algal fractions.

[0122] Measurement:

[0123] Rheology

[0124] Rheological properties (dynamic modulus and viscosity) were measured using an AR2000ex rheometer (TA Instruments Ltd, UK). The rheometer was equipped with parallel plates (4 cm in diameter) with a rough surface and a 1 mm measuring gap. The dynamic modulus (G', G") and tan δ (= G" / G') were determined by oscillatory measurements at a frequency of 1 Hz; the strain was set to 0.01% and the temperature was set to 20°C. G' was recorded after 5 minutes. The measurements were carried out at 20°C.

[0125] Stevens Value

[0126] Firmness (or hardness or Stevens value: SV) was measured at room temperature using a Stevens Texture Analyser equipped with a typical mayonnaise grid, at a speed of 1 mm / s and a depth of 20 mm. The mayonnaise grid contained approximately 3×3 mm square openings, consisting of a wire having a thickness of approximately 1 mm, and the diameter of the circular grid was 37.4 mm. The measurements were performed at 20°C.

Claims

1. A food composition in the form of an oil-in-water emulsion, comprising: 66 to 87 wt% vegetable oil, based on the weight of the composition, wherein the composition comprises less than 1 wt% microalgae oil, based on the weight of the composition, ·water, 0.01 to 2 wt% microalgae protein, wherein the pH of the composition is 2.5 to 4.8, wherein the composition does not contain egg-derived ingredients, wherein the composition contains no animal-derived ingredients, wherein the composition does not contain any of monoglycerides, ethoxylated monoglycerides, polyoxyethylene sorbitan, higher fatty acids, and monoesters and diesters of glycerol derived from non-microalgae sources, and wherein the composition does not contain non-mustard plant proteins; and The composition does not contain another emulsifier other than the microalgae protein.

2. The food composition according to claim 1, wherein the microalgae protein is derived from a microalgae selected from the genus Chlorella ( Chlorella ), Arthrospira ( Arthrospira ), Dunaliella spp. Dunaliella ), Tetraselmis ( Tetraselmis ), Chlamydomonas ( Chlamydomonas ), Nannochloropsis spp. Nannochloropsis ) and mixtures thereof.

3. A food composition according to claim 2, wherein the protein is derived from Chlorella.

4. A food composition according to claim 3, wherein the protein is derived from Chlorella vulgaris ( Chlorella vulgaris ).

5. The food composition according to any one of claims 1 to 4, wherein the microalgae protein is soluble in water at pH 7 at 20°C.

6. The food composition according to any one of claims 1 to 4, wherein the microalgae protein is present in an amount of 0.05 to 1 wt% based on the weight of the composition.

7. The food composition according to claim 6, wherein the microalgae protein is present in an amount of 0.1 to 1 wt% based on the weight of the composition.

8. The food composition according to any one of claims 1 to 4, wherein the weight ratio of microalgae protein to oil is from 0.0001 to 0.

05.

9. The food composition according to claim 8, wherein the weight ratio of the microalgae protein to the oil is from 0.001 to 0.

02.

10. The food composition according to claim 8, wherein the microalgae protein is soluble in water at pH 7 at 20°C.

11. The food composition according to any one of claims 1 to 4, wherein the microalgae protein is a protein isolate.

12. The food composition according to any one of claims 1 to 4, wherein the composition is a mayonnaise composition having a viscosity expressed as elastic modulus G' of 20 to 6000 Pa at 20°C.

13. The food composition according to claim 12, wherein the mayonnaise composition has a viscosity expressed as an elastic modulus G' of 300 to 4000 Pa at 20°C.

14. A method for preparing a composition according to any one of claims 1 to 13, said method comprising the steps of: a. providing an aqueous phase comprising water and adding an acidifying agent during step a or d, b. providing an oil phase, c. mixing the aqueous phase and the oil phase to provide an oil-in-water emulsion, d. adding microalgae protein during step a), b) or c), To provide an oil-in-water emulsion with a pH of 2.5 to 4.

8.

15. The process according to claim 14, wherein an acid is added during or after step c).

16. Use of microalgae protein in an oil-in-water emulsified food composition to provide a uniform texture to the food composition, the food composition comprising 66 to 87 wt% of vegetable oil and no egg-derived emulsifier and a pH of 2 to 4.8, and no glycerol monoesters, ethoxylated glycerol monoesters, polyoxyethylene sorbitan, higher fatty acids and mono- and diesters of glycerol derived from non-microalgae sources.

17. Use of microalgae protein in an oil-in-water emulsified food composition to provide an emulsion in which the viscosity remains constant when stored for at least 1 month, the food composition comprising 66 to 87 wt% of vegetable oil and no egg-derived emulsifier and a pH of 2 to 4.8, and no glycerol monoesters, ethoxylated glycerol monoesters, polyoxyethylene sorbitan, higher fatty acids and mono- and diesters of glycerol derived from non-microalgae sources.

18. Use of microalgae protein in an oil-in-water emulsified food composition to provide an emulsion in which the viscosity remains constant when stored for 2 months, the food composition comprising 66 to 87 wt% of vegetable oil and no egg-derived emulsifier and a pH of 2 to 4.8, and no glycerol monoesters, ethoxylated glycerol monoesters, polyoxyethylene sorbitan, higher fatty acids and mono- and diesters of glycerol derived from non-microalgae sources.

19. Use of microalgae protein in an oil-in-water emulsified food composition to provide gloss to the food composition, the food composition comprising 66 to 87 wt% of vegetable oil and no egg-derived emulsifier and a pH of 2 to 4.8, and no glycerol monoesters, ethoxylated glycerol monoesters, polyoxyethylene sorbitan, higher fatty acids and mono- and diesters of glycerol derived from non-microalgae sources.

Images