Soy protein emulsifier

Abstract

The technology disclosed in this specification relates to a bean protein-based emulsifier, which contains unhydrolyzed soluble bean protein, or pea protein, or chickpea protein, and dissolved unmodified amylopectin. This specification also discloses long-term shelf-stable egg-free emulsions and methods for making them using the bean protein-based emulsifier. The stability of the emulsion can be measured by reference to their small average oil droplet size and the change in average oil droplet size over time.

Description

[0001] The present invention discloses an emulsifier comprising unhydrolyzed soluble soy protein, pea protein or chickpea protein and solubilized unmodified pullulan. The present invention also discloses long-term shelf-stable egg-free emulsions and methods for making the same using the soy protein-based emulsifier.

[0002] Common emulsifiers for emulsions include monoglycerides, diglycerides, egg yolks, and modified starches, such as octenyl succinic acid modified starches (OSA-starch). Such emulsifiers may be unwelcome in some applications because they do not have a clean label (because they are chemically modified substances) or are from animal sources. Unmodified plant-based emulsifiers from various sources have been explored as alternatives to animal-based or chemically modified emulsifiers, but they are generally not effective in stabilizing emulsions of oil and water from separation, especially over long periods of time. Therefore, methods and compositions are needed that extend the storage life of emulsions made with plant protein-based emulsifiers, especially soy protein-based emulsifiers. BRIEF DESCRIPTION OF THE DRAWINGS

[0003] The technology described in this patent application may be better understood with reference to the following non-limiting drawings.

[0004] Figure 1 Shown is the average oil droplet size over time for an oil-in-water emulsion containing cooked, highly thermally inhibited starch.

[0005] Figure 2 Shown is the average oil droplet size over time for an oil-in-water emulsion containing cooked moderately heat-inhibited starch.

[0006] Figure 3 is a graph showing oil droplet size (y-axis) versus unhydrolyzed soluble soy protein weight % content (x-axis) in a gelatinized pullulan free oil-in-water emulsion.

[0007] Figure 4 is a graph showing oil droplet size (y-axis) versus gelatinized pullulan weight % content (x-axis) for an oil-in-water emulsion prepared using an aqueous unhydrolyzed soluble soy protein emulsifier having a protein content (w / w) of 0.45%.

[0008] The technology disclosed in this specification relates to a bean protein-based emulsifier composition, which comprises: unhydrolyzed soluble bean protein, or pea protein, or chickpea protein, in an amount of about 1% to about 3% of the emulsifier mixture; and dissolved unmodified amylopectin in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier mixture; wherein the composition is an aqueous composition. In some embodiments of the bean protein-based emulsifier, the amylopectin is selected from waxy corn, waxy cassava, waxy rice, and waxy potato, and mixtures thereof.

[0009] In any of the embodiments described in this specification, the soy protein based emulsifier has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0010] In any of the embodiments described in this specification, the soy protein based emulsifier does not include hydrocolloids or modified starches. In any of the embodiments described in this specification, the soy protein based emulsifier does not include the addition of starch other than solubilized amylopectin.

[0011] In any of the embodiments described in this specification, the solution consists essentially of an aqueous chickpea protein solution and pullulan. In any of the embodiments described in this specification, the solution consists essentially of an aqueous pea protein solution and pullulan.

[0012] The present specification also discloses a method for preparing an aqueous legume protein-based emulsifier composition, the method comprising: obtaining a mixture comprising: i) an aqueous solution comprising unhydrolyzed soluble chickpea protein or pea protein in an amount of about 1% to about 3% of the emulsifier composition; and ii) unmodified gelatinized pullulan in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier composition; wherein preferably, the unhydrolyzed soluble protein is pea protein.

[0013] In any of the embodiments described in this specification, the method for preparing an aqueous legume protein-based emulsifier composition further comprises mixing an aqueous solution comprising unhydrolyzed soluble chickpea protein or pea protein with unmodified pullulan, and heating the aqueous solution at a temperature of about 90° C. to about 100° C. for at least about 15 minutes, or at least about 20 minutes, so that the pullulan is gelatinized and dissolved in the aqueous solution to obtain a mixture.

[0014] In any of the embodiments of the methods for preparing aqueous soy protein-based emulsifier compositions described in this specification, the aqueous solution comprising unhydrolyzed soluble protein has a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°.

[0015] In any of the embodiments of the methods for preparing an aqueous soy protein based emulsifier composition described in this specification, the composition has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0016] In any embodiment of the method for preparing an aqueous soy protein based emulsifier composition described in this specification, the method does not include the addition of a hydrocolloid or a modified starch.

[0017] In any embodiment of the method for preparing an aqueous soy protein based emulsifier composition described in this specification, the method does not include the addition of starch other than unmodified gelatinized pullulan.

[0018] In any embodiment of the method for preparing an emulsifier based on aqueous legume protein, the unhydrolyzed soluble vegetable protein is legume protein, or pea protein, or chickpea protein. Unhydrolyzed soluble legume protein, pea protein, or chickpea protein can be obtained from complete or broken beans, peas, or chickpeas, or from bean flour, or pea flour, or chickpea flour. It can be obtained by any method, which includes a method part for extracting protein from bean flour, pea flour, or chickpea flour. In any embodiment, unhydrolyzed soluble legume protein, pea protein, or chickpea protein is provided in the form of an aqueous solution, which can include a legume component, a pea component, or a chickpea component except protein. In some embodiments, unhydrolyzed soluble vegetable protein is derived from soaking or cooking legumes or legume flour, or peas or pea flour, chickpeas, or chickpea flour in water, then discarding the solid component and retaining the soaking water. Such steepwater is expected to contain components of the bean, pea or chickpea other than unhydrolyzed soluble protein, such as starch or fiber.

[0019] In some embodiments, the emulsifier comprises unhydrolyzed soluble protein provided by chickpea steepwater and comprises some chickpea starch, which typically comprises both amylose and amylopectin. In the process of obtaining the chickpea steepwater, the chickpea starch may be gelatinized. It has been observed that emulsions prepared using chickpea steepwater form unstable emulsions without the addition of dissolved amylopectin, which unstable emulsions have no long-term stability against oil separation. In any embodiment of the emulsion described in this specification, the dissolved amylopectin is a component that is different from any amylopectin from chickpeas and is added in addition to any amylopectin from chickpeas.

[0020] In any embodiment of the method for preparing an aqueous legume protein-based emulsifier composition described in this specification, the unhydrolyzed soluble chickpea protein is provided by chickpea steepwater. In any embodiment of the method for preparing an aqueous legume protein-based emulsifier composition described in this specification, the emulsifier mixture used in the emulsion is obtained by heating the granular amylopectin in the chickpea steepwater for a sufficient time to gelatinize the amylopectin or can be obtained in this way. In any embodiment of the method for preparing an aqueous legume protein-based emulsifier composition described in this specification, it includes heating chickpea steepwater or pea steepwater or bean steepwater and amylopectin at a temperature of about 90°C to about 100°C for at least about 15 minutes, or at least about 20 minutes. In other embodiments described in this specification, the emulsifier mixture is obtained or can be obtained by mixing gelatinized amylopectin with chickpea steepwater. In any embodiment of the method described in this specification, the unhydrolyzed soluble chickpea protein steeped water has a solids content measured as a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°. In any embodiment of the method described in this specification, the emulsifier mixture comprising unhydrolyzed chickpea protein and solubilized pullulan has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0021] In some embodiments described in this specification, the aqueous legume protein-based emulsifier comprises unhydrolyzed soluble protein provided by chickpea steepwater and comprises some chickpea starch, which typically comprises both amylose and amylopectin. In the process of obtaining the chickpea steepwater, the chickpea starch may be gelatinized. It has been observed that emulsions prepared using chickpea steepwater form unstable emulsions without the addition of dissolved amylopectin, which unstable emulsions have no long-term stability against oil separation. In any embodiment of the emulsion described in this specification, the dissolved amylopectin is a component that is different from any amylopectin from chickpeas and is added in addition to any amylopectin from chickpeas.

[0022] In other embodiments described in this specification, the aqueous legume protein based on is the process water of the pea protein separation process. Pea protein can be separated from ground beans by various methods of separating substantially all starch and fiber from the isolate. Such processes usually use centrifugation or filtration to recover substantially insoluble pea protein, which is called isolated pea protein. Pea protein isolate exists in the form of a precipitate or retentate. However, the supernatant of the filtrate retains unhydrolyzed soluble pea protein. The supernatant or retentate can be concentrated to a desired concentration. In other embodiments described in this specification, the aqueous legume protein based on comprises a pea protein aqueous solution, which has a solid content of about 5° to about 10° of Brix, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8° of Brix in any embodiment.

[0023] In one aspect, the technology disclosed in this specification relates to long-term shelf-stable emulsions using emulsifiers based on plant proteins. In some embodiments, such emulsions have high oil content. The emulsions described in this specification generally contain unhydrolyzed soluble plant proteins and dissolved amylopectin. Any embodiment of the emulsion described in this specification does not contain aqueous colloids or modified starch. In embodiments disclosed herein, an emulsion of oil and water comprises: a) oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75%, by weight of the emulsion; b) unhydrolyzed soluble bean protein, or pea protein, or chickpea protein in an amount of about 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40%, by weight of the emulsion; c) dissolved unmodified amylopectin in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.80% (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w), by weight of the emulsion; and d) an aqueous component; wherein the emulsion is egg-free.

[0024] In other embodiments, such emulsions are low-fat. In some embodiments disclosed in this specification, the emulsion of oil and water comprises: a) oil in an amount of about 25% to about 50%, or about 25% to about 40%, or about 25% to about 35%, by weight of the emulsion, b) unhydrolyzed soluble bean protein, or pea protein, or chickpea protein in an amount of about 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40% by weight of the emulsion; c) dissolved unmodified amylopectin in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.80% (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w), by weight of the emulsion; and d) an aqueous component; wherein the emulsion is egg-free.

[0025] Any embodiment of the emulsion described in this specification has a pH of less than 5, or from about 3 to about 5, or from about 2.5 to about 7. In any embodiment, the emulsion described in this specification has a viscosity of about 10,000 cP to about 50,000 cP, or from about 15,000 cP to about 30,000 cP, or from about 15,000 cP to about 25,000 cP. In any embodiment described in this specification, the emulsion has an average oil droplet size of about 5 microns to about 20 microns, or from about 5 microns to about 15 microns, or from about 10 microns to about 15 microns. Any embodiment of the emulsion described in this specification has a less variable average oil droplet size, which is less than about 5 microns after 1 month of storage at one or more of 5°C or 25°C, or after 6 months of storage at those temperatures.

[0026] In another aspect, the present specification discloses the use of unmodified pullulan to provide long-term stability to an emulsion that contains a plant protein-based emulsifier but does not contain eggs, modified starches or hydrocolloids by dissolving pullulan in the emulsion. In any embodiment, the use of dissolved pullulan is as described in the present specification. In any embodiment, dissolved pullulan is used to stabilize the emulsion described in the present specification and to obtain an emulsion having the properties described in the present specification.

[0027] In some embodiments, the disclosed emulsions obtain commercially useful viscosity and stability without the use of a viscosity-increasing agent (such as a modified starch or gum or hydrocolloid), but in other embodiments, such formulations can be used in the disclosed emulsions to increase viscosity, or provide a desired mouthfeel or other desired sensory effect. Using the selected materials, viscosity-increasing agents such as modified starches, gums, and hydrocolloids can be included in an amount suitable for achieving the desired effect. In at least some embodiments, the emulsions as described in this specification also include a modified starch in an amount of about 1% to about 10%, or about 1% to about 5%. In any embodiment, available modified starches include physically modified starches such as heat-inhibited starches. The method for preparing heat-inhibited starch has various degrees of inhibition, such as the degree of inhibition described in WO95 / 04082, which is incorporated herein by reference. Other available starches include chemically modified starches, which are, for example, starches cross-linked with phosphates or adipates.

[0028] Dissolved amylopectin is distinguished from starch used to thicken the emulsion. In any embodiment of the emulsion described in this specification, dissolved amylopectin does not contribute to the viscosity of the emulsion. In any embodiment of the emulsion described in this specification, dissolved amylopectin is not granular.

[0029] In another aspect, the specification discloses a method for preparing a long-term shelf-stable emulsion comprising a soy protein-based emulsifier. In any embodiment described in the specification, the method for preparing the emulsion comprises: a) mixing an oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75% by weight of the emulsion; b) an aqueous component, and c) an emulsifier mixture in an amount of 10% to 30%, or about 10% to about 25%, or about 15% to about 25%, or about 15% to about 20% of the emulsion, wherein the emulsifier mixture is an aqueous mixture comprising: i) unhydrolyzed soluble soy protein, or pea protein, or chickpea protein in an amount of about 1% to about 3% of the emulsifier mixture; and ii) solubilized unmodified amylopectin in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier mixture; and wherein the emulsion does not contain eggs. In any embodiment, the method does not include the step of adding modified starch or hydrocolloid.

[0030] The technology disclosed in this specification also relates to long-term stable emulsions and methods for stabilizing emulsions, such emulsions can be edible compositions (such as seasonings or condiments or sauces) or can be part of such edible compositions. In any embodiment, the emulsion contains enough dissolved amylopectin to stabilize the emulsion for up to six months or up to one year. In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and enough dissolved amylopectin so that the average oil droplet size in the emulsion changes by less than about 10%, or less than about 7%, or less than about 5%, or less than about 2% over at least one month. In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and contains enough dissolved amylopectin so that the average oil droplet size in the emulsion changes by less than about 10%, or less than about 7%, or less than about 5%, or less than about 2% over at least one month when stored at 5°C. In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and contains sufficient dissolved pullulan so that the average oil droplet size within the emulsion changes by less than about 10%, or less than about 10%, or less than about 7%, or less than about 5%, or less than about 2% when stored at 25°C for at least 1 month.

[0031] In any embodiment, the edible composition disclosed in the specification is an oil-in-water emulsion and comprises sufficient dissolved pullulan such that when stored at 5°C or 25°C, the average oil droplet size within the emulsion changes by less than about 5 microns when the droplet size of an emulsion sample is measured between 1 week and 1 month, or between 1 week and 2 months, or between 1 week and 3 months, or between 1 week and 4 months, or between 1 week and 6 months. In any embodiment, the edible composition disclosed in the specification is an oil-in-water emulsion and comprises sufficient dissolved pullulan such that when stored at 5°C or 25°C, the average oil droplet size within the emulsion changes by less than about 5 microns when the droplet size of an emulsion sample is measured between 1 week and 6 months, or between 1 month and 6 months, or between 2 months and 6 months, or between 3 months and 6 months, or between 4 months and 6 months, or between 5 months and 6 months.

[0032] In any embodiment, the edible composition disclosed in the present specification is an oil-in-water emulsion and contains sufficient dissolved pullulan such that when stored at 5°C or 25°C, the change in the average oil droplet size within the emulsion is less than 5 microns when the droplets of the emulsion sample are measured after 1 month of storage (including, for example, but not limited to, comparing a sample obtained from the emulsion after 1 month of storage and the emulsion after 2 months of storage).

[0033] In any embodiment, the edible composition disclosed in the present specification is an oil-in-water emulsion and contains sufficient dissolved pullulan such that when stored at 5°C or 25°C, the average oil droplet size within the emulsion changes by less than about 5 microns when droplets of an emulsion sample are measured after 2 months of storage (including, for example, but not limited to, comparing a sample obtained from an emulsion after 1 month of storage and an emulsion after 3 months of storage).

[0034] In any embodiment, the edible composition disclosed in the present specification is an oil-in-water emulsion and contains sufficient solubilized pullulan such that when stored at 5°C or 25°C, when the droplets of the emulsion sample are measured after 3 months of storage (including, for example, but not limited to, comparing a sample obtained from an emulsion after 3 months of storage and an emulsion after 6 months of storage), the change in the average oil droplet size within the emulsion is less than about 10%, or less than about 7%, or less than about 5%, or less than about 2% over at least one month.

[0035] In any embodiment described in this specification, the emulsion of oil and water has an average oil droplet size of about 5 microns to about 15 microns, or about 5 microns to about 10 microns after storage for 1 month. In any embodiment described in this specification, the emulsion of oil and water has an average oil droplet size of about 5 microns to about 15 microns, or about 5 microns to about 10 microns after storage at one or more of 5°C or 25°C for 1 month. In any embodiment described in this specification, the emulsion of oil and water has an average oil droplet size of about 5 microns to about 15 microns, or about 5 microns to about 10 microns after storage at one or more of 5°C or 25°C for 6 months.

[0036] In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and comprises dissolved amylopectin in an amount of at least about 0.10% (w / w) or at least about 0.15% (w / w) of the emulsion, or at least about 0.20% (w / w). In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and comprises dissolved amylopectin in an amount of about 0.10% to about 20.00% (w / w) of the emulsion, or about 0.1% to about 10%, or about 0.1% to about 5%, or about 0.10% to about 0.60% (w / w), or about 0.10% to about 0.50% (w / w), or about 0.10% to about 0.40% (w / w), or about 0.10% to about 0.30% (w / w), or about 0.10% to about 0.20% (w / w). In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and comprises dissolved amylopectin in an amount of about 0.20% to about 0.70% (w / w) of the emulsion, or about 0.30% to about 0.70% (w / w), or about 0.40% to about 0.70% (w / w), or about 0.50% to about 0.70% (w / w), or about 0.60% to about 0.70% (w / w). In any embodiment, the edible composition disclosed in this specification is an oil-in-water emulsion and comprises dissolved amylopectin in an amount of about 1% to about 20% (w / w) of the emulsion, or about 5% to about 20%, or about 10% to about 20%, or about 15% to about 20%. In any embodiment, the edible composition disclosed in the present specification is an oil-in-water emulsion and comprises solubilized pullulan in an amount of about 1% to about 15% (w / w), or about 5% to about 10%, or about 8% to about 12%.

[0037] Compared with the emulsion without dissolved amylopectin, the emulsion with dissolved amylopectin has a smaller oil droplet size. Smaller oil droplet size is an indicator of emulsion stability against oil-water separation. The smaller oil droplet size of the emulsion using dissolved amylopectin can also be compared with an emulsion without dissolved amylopectin but with a higher protein content. It has been observed that an oil-in-water emulsion containing 0.5% to 0.7% (wt%) dissolved amylopectin and 0.45% (wt%) unhydrolyzed bean protein has an oil droplet size of about 6.5 microns to about 7.5 microns, which is comparable to an emulsion without dissolved gelatinized amylopectin but using about 0.60% (wt%) unhydrolyzed soluble bean protein. This shows that the amount of gelatinized amylopectin disclosed in any embodiment of the present specification is used to reduce the total protein dosage or ensure emulsion stability when the protein content in the aqueous bean protein emulsifier is unknown or variable.

[0038] For the water-in-oil emulsion comprising a bean protein emulsifier, under a protein content (w / w) less than about 0.50%, the oil droplet size decreases as the total protein content increases. When the protein content is between about 0.50% and 0.60%, the minimum oil droplet size between about 5 microns and 10 microns is obtained. The protein content is increased to be higher than about 0.70% and the oil droplet size is not further reduced. In addition, for the water-in-oil emulsion comprising a bean protein emulsifier and dissolved amylopectin, when the protein content remains constant, the oil droplet size decreases as the amylopectin content increases to the dissolved amylopectin, until the oil droplet size between 5 microns and 10 microns is obtained. Not subject to theoretical constraints, amylopectin does not serve as an emulsifier, which means that it will not stabilize the oil-water interface. On the contrary, amylopectin helps protein to obtain the minimum oil droplet size, thereby allowing the best emulsion to be prepared when less total protein is needed.

[0039] Reference to "dissolved unmodified amylopectin" means amylopectin that is in non-granular form but originally unmodified (e.g., modified by chemical, enzymatic or physical methods) and has been dissolved in solution. Dissolved amylopectin can be obtained from gelatinized starch, wherein the gelatinization process destroys the natural granular structure of the starch but does not otherwise modify the amylopectin. Dissolved amylopectin may come from gelatinized waxy starch, although methods for separating amylose from amylopectin are known. The amount of dissolved amylopectin can be measured directly according to the methods described in this specification. It can also be calculated based on the soluble content of the pregelatinized starch and the amount of pregelatinized starch used in the emulsion.

[0040] References to "hydrolysis" or "hydrolyzed" in this specification refer to an intentional process used to reduce the size of a protein. The hydrolysis reaction typically involves an acid or enzyme used to cleave the bonds between the amino acids.

[0041] Reference to the "stability" or "long term stability" of an emulsion means that the oil and water phases of the emulsion do not separate over a desired period of time. The change in average oil droplet size over time can be used as an indicator of how well the oil and water are not separating, since smaller oil droplets are more likely to remain dispersed in the water phase, and an increase in oil droplet size indicates coalescence of the oil and the beginning of separation of the oil from the water phase.

[0042] As used in this specification, reference to "soluble content" means the percentage of soluble starch dissolved in an aqueous solution.

[0043] Reference to "waxy" starch means starch from plants (waxy corn, waxy potato, waxy cassava, waxy rice, etc.) that produce starch granules that do not contain amylose granules. Such starches may also be referred to as amylopectin, as the starch granules consist of or consist essentially of amylopectin (with about 0% amylose).

[0044] The use of "about" to modify a number in this specification is intended to include the number recited plus or minus 10%. Where a value is recited in a claim as permitted by law, it is meant to be about that value. The use of about in the claims or in the specification is not intended to limit the full range of equivalents encompassed.

[0045] The use of "substantially" to modify a number (eg, substantially 0) is meant to include a minimum amount of the contaminant below the specifically recited amount. The amount of the contaminant may or may not be measurable.

[0046] Unless the context clearly indicates otherwise, expressions using the indefinite article "a / an" or the definite article "the" in this specification mean one / a / a or a plurality of / a.

[0047] Although certain embodiments have been illustrated and described, those skilled in the art, after reading the foregoing description, may make changes, equivalent substitutions, and other types of modifications to the methods. Each of the above aspects and embodiments may also include or incorporate therein variations or aspects as disclosed herein with respect to any or all other aspects and embodiments.

[0048] The technology of the present invention is also not limited by the various aspects described herein, which are intended to be a single illustration of the various aspects of the technology of the present invention. Without departing from the spirit and scope of the present invention, many modifications and changes in the technology of the present invention can be made, which will be obvious to those skilled in the art. In addition to those listed herein, the functionally equivalent methods within the scope of the technology of the present invention are obvious to those skilled in the art from the previous description. Such modifications and changes are intended to fall within the scope of the appended claims. It should be understood that the technology of the present invention is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can certainly change. Unless otherwise specified herein or otherwise clearly contradicted with the context, all methods described herein can be performed in any suitable order. It should also be understood that the terms used herein are only used for the purpose of describing various aspects and are not intended to be limited. Therefore, this specification is intended to be considered as exemplary only, wherein the breadth, scope and essence of the technology of the present invention are indicated only by the appended claims, the definitions therein and any equivalents thereof. Any language in this specification should not be understood to indicate that any non-claim protection element is necessary.

[0049] The embodiments described illustratively herein may be appropriately implemented in the absence of any element or elements, limitations or limitations not specifically disclosed herein. Thus, for example, the terms "comprise", "include", "contain", etc. should be read broadly and not restrictively. In addition, the terms and expressions employed herein have been used as terms of description rather than limitation, and it is not intended to use these terms and expressions to exclude any equivalents or parts thereof of the features shown and described, but it should be recognized that various modifications may be made within the scope of the claimed technology. In addition, the phrase "essentially consisting of..." will be understood to include those elements specifically described and those additional elements that will not substantially affect the basic and novel features of the claimed technology. The phrase "consisting of..." excludes any unspecified elements.

[0050] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the general description of the technology with the proviso or negative limitation that any subject matter is removed from the genus, regardless of whether the removed material is specifically recited herein.

[0051] As will be understood by those skilled in the art, for any and all purposes, particularly in providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily identified as fully describing and making the same range decomposed into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be easily decomposed into lower thirds, middle thirds, and upper thirds, etc. Those skilled in the art will also understand that all language, such as "at most", "at least", "greater than", "less than", etc., includes the described numbers and refers to the range that can be subsequently decomposed into subranges as described above. Finally, as will be understood by those skilled in the art, ranges include each individual member, and each individual value is incorporated into this specification as if it were individually narrated herein.

[0052] All publications, patent applications, issued patents, and other documents (e.g., journals, articles, and / or textbooks) mentioned in this specification are incorporated herein by reference as if each individual publication, patent application, issued patent, or other document was specifically and individually indicated to be incorporated herein by reference in its entirety. Definitions contained in the text incorporated by reference are excluded to the extent they conflict with definitions in this disclosure.

[0053] The technology is further described in the following aspects, which are intended to be illustrative and not intended to limit the full scope of the claims and their equivalents.

[0054] 1. An oil and water emulsion, the emulsion comprising: oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75%, by weight of the emulsion; unhydrolyzed soluble bean protein, or pea protein, or chickpea protein in an amount of about 0.15% to about 1.0%, or 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0. .40%; dissolved unmodified pullulan in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.80% (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w), by weight of the emulsion; and an aqueous component; wherein the emulsion is egg-free, wherein preferably the unhydrolyzed soluble protein is pea protein or chickpea protein, and more preferably pea protein.

[0055] 2. The emulsion of claim 1, wherein the amount of unhydrolyzed soluble protein is from about 0.4% to about 0.5%, and the amount of solubilized unmodified pullulan is from about 0.4% to about 0.6%.

[0056] 3. The emulsion of claim 1 or 2, wherein the amylopectin is derived from waxy corn, waxy potato, waxy cassava or waxy rice.

[0057] 4. The emulsion according to any one of claims 1 to 3, wherein the emulsion does not contain hydrocolloids or modified starches.

[0058] 5. The emulsion according to any one of claims 1 to 4, wherein the emulsion does not contain starch other than the solubilized pullulan.

[0059] 6. The emulsion of any one of claims 1 to 5, having a pH of less than 5, or from about 3 to about 5, or from about 2.5 to about 7.

[0060] 7. The emulsion of any one of claims 1 to 6, having a viscosity of about 10,000 cP to about 50,000 cP, or about 15,000 cP to about 30,000 cP, or about 15,000 cP to about 25,000 cP.

[0061] 8. The emulsion of any one of claims 1 to 7, further having a sufficient pullulan content to stabilize the oil-in-water emulsion for up to six months or up to one year.

[0062] 9. The emulsion of any one of claims 1 to 8, having a mean oil droplet size of from about 5 microns to about 20 microns, or from about 5 microns to about 15 microns, or from about 10 microns to about 15 microns, or less than about 10 microns, or from about 5 microns to about 10 microns.

[0063] 10. The emulsion of any one of claims 1 to 9, wherein the mean oil droplet size within the emulsion changes by less than about 5 microns over at least one month.

[0064] 11. The emulsion of any one of claims 1 to 10, having a change in mean oil droplet size of less than about 5 microns over 1 month of storage at one or more of 5°C or 25°C.

[0065] 12. The emulsion of claims 1 to 11, having a change in mean oil droplet size of less than about 5 microns over 6 months storage at one or more of 5°C or 25°C.

[0066] 13. The emulsion of any one of claims 1 to 12, wherein the pullulan is dissolved in the aqueous phase of the emulsion in an amount of at least about 0.10% (w / w), or at least about 0.15% (w / w), or at least about 0.20% (w / w), or from about 0.15% to about 0.55%, or from about 0.25% to about 0.45%, or from about 0.30% to about 0.40%, or from about 0.15% to about 1.0% of the emulsion.

[0067] 14. Use of a gelatinized but otherwise unmodified pullulan to provide long term stability to an oil-in-water emulsion, wherein the pullulan is dissolved in the emulsion in an amount of from about 0.1% to about 1.0%, or from about 0.2% to about 0.80% (w / w), or from about 0.4% to about 0.8% (w / w), or from about 0.5% to about 0.8% (w / w), by weight of the emulsion.

[0068] 15. The use according to claim 14, wherein the amount of solubilized unmodified pullulan is from about 0.4% to about 0.6%.

[0069] 16. Use according to claim 15, wherein the emulsion is egg-free and further comprises an unhydrolyzed soluble soy protein, or pea protein, or chickpea protein emulsifier, wherein preferably the emulsifier is an unhydrolyzed soluble chickpea protein used in an amount of about 0.15% to about 1.0%, or about 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40%, or preferably in an amount of about 0.4% to about 0.5%, by weight of the emulsion.

[0070] 17. Use according to claim 15 or 16, wherein the emulsion is egg-free and wherein the soy protein, or pea protein, or chickpea protein emulsifier in the emulsion is unhydrolyzed soluble pea protein used in an amount of about 0.15% to about 1.0%, or about 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40% by weight of the emulsion, or preferably in an amount of about 0.4% to about 0.5% by weight of the emulsion.

[0071] 18. Use according to any one of claims 15 to 17, wherein the amount of oil is from about 65% to about 80%, or from about 70% to about 80%, or from about 70% to about 75% by weight of the emulsion.

[0072] 19. The use according to any one of claims 15 to 18, wherein the amylopectin is selected from waxy corn, waxy potato, waxy cassava and waxy rice, and mixtures thereof.

[0073] 20. Use according to any one of claims 15 to 19, wherein the emulsion does not contain hydrocolloids or modified starches.

[0074] 21. The use according to any one of claims 15 to 20, having a pH of less than 5, or from about 3 to about 5, or from about 2.5 to about 7.

[0075] 22. The use according to any one of claims 15 to 21, wherein the emulsion has a viscosity of about 10,000 cP to about 50,000 cP, or about 15,000 cP to about 30,000 cP, or about 15,000 cP to about 25,000 cP.

[0076] 23. The use of any one of claims 15 to 22, wherein the emulsion has an average oil droplet size of about 10 microns to about 20 microns, or about 10 microns to about 17 microns, or about 10 microns to about 15 microns, or less than about 10 microns, or about 5 microns to about 10 microns.

[0077] 24. The use of any one of claims 15 to 23, wherein the emulsion has a change in mean oil droplet size of less than about 5 microns over 1 month of storage at one or more of 5°C or 25°C.

[0078] 25. The use of any one of claims 15 to 24, wherein the emulsion has a change in mean oil droplet size of less than about 5 microns over 6 months storage at one or more of 5°C or 25°C.

[0079] 26. Use according to any one of claims 15 to 25, wherein the gelled but otherwise unmodified pullulan is used to reduce the protein used in an oil-in-water emulsion.

[0080] 27. A method of preparing an emulsion, the method comprising: mixing an oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75%, by weight of the emulsion; an aqueous component, and an emulsifier mixture, the emulsifier mixture being in an amount of 10% to 30%, or about 10% to about 25%, or about 15% to about 25%, or about 15% to about 20% of the emulsion, wherein the emulsifier mixture is an aqueous mixture comprising: unhydrolyzed soluble legume protein, or pea protein, or chickpea protein, in an amount of about 1% to about 3% of the emulsifier mixture; and dissolved unmodified amylopectin in an amount of about 2% to about 5%, or about 2% to about 4%, or about 2.5% to about 3.5% of the emulsifier mixture; and wherein the emulsion does not contain egg; wherein preferably, the unhydrolyzed soluble protein is pea protein or chickpea protein, and wherein more preferably, the unhydrolyzed soluble protein is pea protein.

[0081] 28. The method of claim 27, wherein the emulsifier mixture is provided in the form of an aqueous solution.

[0082] 29. The method according to claim 27 or 28, wherein the emulsifier mixture is obtained by heating granular pullulan in an aqueous solution for a sufficient time to gelatinize the pullulan, the aqueous solution comprising a pulse protein solution, or a pea protein solution, or a chickpea protein solution.

[0083] 30. The method according to any one of claims 27 to 29, wherein the emulsifier mixture is obtained by heating an aqueous mixture of a soy protein solution, or a pea protein solution, or a chickpea protein solution and pullulan at a temperature of about 90°C to about 100°C for at least about 15 minutes or at least about 20 minutes.

[0084] 31. The method according to any one of claims 27 to 30, wherein the emulsifier mixture is obtained by mixing gelatinized pullulan with an aqueous solution comprising a chickpea protein solution or a pea protein solution, wherein preferably the aqueous solution comprises pea protein.

[0085] 32. The method of any one of claims 27 to 31, wherein the amylopectin is selected from the group consisting of waxy corn, waxy cassava, waxy rice, and waxy potato, and mixtures thereof.

[0086] 33. The method according to any one of claims 27 to 32, wherein the emulsifier mixture is obtained by mixing gelatinized pullulan with an aqueous chickpea solution having a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°.

[0087] 34. The method of any one of claims 27 to 33, wherein the emulsifier mixture has a total dissolved solids content of about 5% to about 15%, or about 5% to about 10%.

[0088] 35. The method of any one of claims 27 to 34, wherein the method does not comprise adding a hydrocolloid or a modified starch to the emulsion.

[0089] 36. The method of any one of claims 27 to 35, wherein the method does not comprise the addition of a hydrocolloid or a modified starch.

[0090] 37. The method of any one of claims 27 to 36, wherein the method does not comprise adding starch other than the solubilized amylopectin.

[0091] 38. A soy protein-based emulsifier composition, comprising: unhydrolyzed soluble soy protein, or pea protein, or chickpea protein, in an amount of about 1% to about 3% of the emulsifier mixture; and solubilized unmodified amylopectin in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier mixture; wherein the composition is an aqueous composition.

[0092] 39. The composition according to claim 38, wherein the unhydrolyzed soluble legume protein, or pea protein, or chickpea protein is provided by an aqueous chickpea protein solution or an aqueous pea protein solution, preferably an aqueous pea protein solution.

[0093] 40. The composition of claim 38 or 39, wherein the amylopectin is selected from the group consisting of waxy corn, waxy cassava, waxy rice, and waxy potato, and mixtures thereof.

[0094] 41. The composition of any one of claims 38 to 40, having a total solids content of from about 5% to about 15%, or from about 5% to about 10%.

[0095] 42. A composition according to any one of claims 38 to 40, wherein the composition does not comprise the addition of a hydrocolloid or modified starch.

[0096] 43. A composition according to any one of claims 38 to 41, wherein the composition does not comprise the addition of starch other than the solubilised amylopectin.

[0097] 44. A composition according to any one of claims 38 to 42, consisting essentially of an aqueous chickpea protein solution and said pullulan.

[0098] 45. A composition according to claims 38 to 44, consisting of an aqueous chickpea protein solution and said pullulan.

[0099] 46. ​​A composition according to any one of claims 38 to 45, consisting essentially of an aqueous pea protein solution and the pullulan.

[0100] 47. The composition according to claims 38 to 46, consisting of an aqueous solution of pea protein and the pullulan.

[0101] 48. A method for preparing an aqueous legume protein-based emulsifier composition, the method comprising: mixing an aqueous solution comprising unhydrolyzed soluble chickpea protein or pea protein in an amount of about 1% to about 3% of the emulsifier composition; unmodified pullulan in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier composition; and heating the mixture at a temperature of about 90° C. to about 100° C. for at least about 15 minutes, or at least about 20 minutes, such that the pullulan gelatinizes and dissolves in the aqueous solution, wherein preferably, the unhydrolyzed soluble protein is pea protein.

[0102] 49. The method of claim 48, wherein the aqueous solution comprising unhydrolyzed soluble protein has a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°.

[0103] 50. The method of claim 48 or 49, wherein the composition has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0104] 51. The method of any one of claims 48 to 50, wherein the method does not comprise the addition of a hydrocolloid or a modified starch.

[0105] 52. The method of any one of claims 48 to 51, wherein the method does not comprise adding starch other than the solubilized amylopectin.

[0106] 53. An emulsion comprising: a) oil; b) water; c) unhydrolyzed soluble chickpea protein; d) and solubilized pullulan in an amount of about 0.10% to about 20.00% (w / w), or about 0.1% to about 10%, or about 0.1% to about 5%, or about 0.10% to about 0.60% (w / w), or about 0.10% to about 0.50% (w / w), or about 0.10% to about 0.40% (w / w), or about 0.10% to about 0.30% (w / w), or about 0.10% to about 0.20% (w / w) of the emulsion.

[0107] 54. An emulsion according to claim 53, wherein the amount of solubilized amylopectin is from about 0.20% to about 0.70% (w / w), or from about 0.30% to about 0.70% (w / w), or from about 0.40% to about 0.70% (w / w), or from about 0.50% to about 0.70% (w / w), or from about 0.60% to about 0.70% (w / w) of the emulsion.

[0108] 55. The emulsion of claim 53 or 54, wherein the amount of solubilized pullulan is from about 1% to about 15% (w / w), or from about 5% to about 10%, or from about 8% to about 12%, by weight of the emulsion.

[0109] 56. An emulsion comprising: a) oil in an amount of about 25% to about 50%, or about 25% to about 40%, or about 25% to about 35%, by weight of the emulsion, b) unhydrolyzed soluble chickpea protein in an amount of about 0.15% to about 1.0%, or about 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40%, by weight of the emulsion; c) solubilized unmodified amylopectin in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.80% (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w), by weight of the emulsion; and d) an aqueous component; wherein the emulsion is egg-free.

[0110] 57. An emulsion or a method of making an emulsion according to any one of the preceding claims, wherein the emulsion comprises from 1% to 10% of inhibited starch, preferably waxy tapioca starch, and more preferably heat-inhibited waxy tapioca starch.

[0111] 58. A bean protein-based emulsifier composition, comprising: unhydrolyzed soluble bean protein, or pea protein, or chickpea protein, in an amount of about 1% to about 3% of the emulsifier mixture; and dissolved unmodified amylopectin in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier mixture; wherein the composition is an aqueous composition; wherein optionally, it is provided by an aqueous solution of chickpea protein or an aqueous solution of pea protein, wherein preferably it is provided by an aqueous solution of pea protein; wherein optionally, the amylopectin is selected from waxy corn, waxy cassava, waxy rice, and waxy potato, and mixtures thereof.

[0112] 59. The composition of claim 58, having a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0113] 60. The composition of claim 58 or 59, wherein the composition does not comprise a hydrocolloid or a modified starch.

[0114] 61. A composition according to any one of claims 58 to 60, wherein the composition does not comprise the addition of starch other than the solubilised amylopectin.

[0115] 62. A composition according to any one of claims 58 to 61, consisting essentially of an aqueous chickpea protein solution and said pullulan.

[0116] 63. A composition according to any one of claims 58 to 62, consisting essentially of an aqueous pea protein solution and the pullulan.

[0117] 64. An oil and water emulsion comprising: oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75%, by weight of the emulsion; unhydrolyzed soluble soy protein, or pea protein, or chickpea protein in an amount of about 0.15% to about 1.0%, or 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40%, by weight of the emulsion; dissolved unmodified amylopectin in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.80%, by weight of the emulsion (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w); and an aqueous component; wherein the emulsion is egg-free, wherein preferably, the unhydrolyzed soluble protein is pea protein or chickpea protein, and more preferably pea protein; wherein preferably, the amount of unhydrolyzed soluble protein is about 0.4% to about 0.5%, and the amount of solubilized unmodified amylopectin is about 0.4% to about 0.6%; and wherein preferably, the amylopectin is from waxy maize, waxy potato, waxy cassava, or waxy rice, or a mixture thereof.

[0118] 65. The emulsion of claim 64, wherein the emulsion does not comprise a hydrocolloid or a modified starch.

[0119] 66. An emulsion according to claim 64 or 65, wherein the emulsion does not comprise starch other than the solubilised amylopectin.

[0120] 67. The emulsion of any one of claims 64 to 66, having a pH of less than 5, or from about 3 to about 5, or from about 2.5 to about 7.

[0121] 68. The emulsion of any one of claims 64 to 67, having a mean oil droplet size of about 5 microns to about 15 microns, or about 5 microns to about 10 microns.

[0122] 69. The emulsion of any one of claims 64 to 68, wherein the mean oil droplet size is from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns after 1 month of storage.

[0123] 70. The emulsion of any one of claims 64 to 69, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns, over 1 month of storage at one or more of 5°C or 25°C.

[0124] 71. The emulsion of claims 64-70, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns over 6 months storage at one or more of 5°C or 25°C.

[0125] 72. A method for preparing an aqueous legume protein-based emulsifier composition, the method comprising: obtaining a mixture comprising: i) an aqueous solution comprising unhydrolyzed soluble chickpea protein or pea protein in an amount of about 1% to about 3% of the emulsifier composition; and ii) unmodified gelatinized pullulan in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier composition; wherein preferably, the unhydrolyzed soluble protein is pea protein.

[0126] 73. The method of claim 72, wherein obtaining the mixture comprises mixing the aqueous solution comprising the unhydrolyzed soluble chickpea protein or pea protein with unmodified pullulan, and heating the aqueous solution at a temperature of about 90° C. to about 100° C. for at least about 15 minutes, or at least about 20 minutes, such that the pullulan is gelatinized and dissolved in the aqueous solution.

[0127] 74. The method of claim 72 or 73, wherein the aqueous solution comprising unhydrolyzed soluble protein has a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°.

[0128] 75. The method of claim 72 or 74, wherein the composition has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0129] 76. The method of any one of claims 72 to 75, wherein the method does not comprise adding a hydrocolloid or a modified starch.

[0130] 77. The method of any one of claims 72 to 76, wherein the method does not comprise adding starch other than the unmodified gelatinized pullulan.

[0131] 78. A method or composition according to any preceding claim using aqueous unhydrolysed soluble chickpea protein.

[0132] 79. A method or composition according to any preceding claim using aqueous unhydrolyzed soluble pea protein.

[0133] 80. An emulsifier composition based on chickpea protein, comprising: unhydrolyzed soluble chickpea protein in an amount of about 1% to about 3% of the emulsifier mixture; and solubilized unmodified amylopectin in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier mixture; wherein the composition is an aqueous composition; wherein optionally, the amylopectin is selected from waxy corn, waxy cassava, waxy rice, and waxy potato, and mixtures thereof.

[0134] 81. The composition of claim 80, having a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0135] 82. The composition of claim 80 or 81, wherein the composition does not comprise a hydrocolloid or a modified starch.

[0136] 83. A composition according to any one of claims 80 to 82, wherein the composition does not comprise the addition of starch other than the solubilized amylopectin.

[0137] 84. A composition according to any one of claims 80 to 83, consisting essentially of an aqueous chickpea protein solution and said pullulan.

[0138] 85. An oil and water emulsion, the emulsion comprising: oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75%, by weight of the emulsion; unhydrolyzed soluble bean protein, or pea protein, or chickpea protein in an amount of about 0.15% to about 1.0%, or 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40%, by weight of the emulsion; dissolved unmodified amylopectin in an amount of about 0.1% to about 1.0%, or about 0.2% to about 0.80%, by weight of the emulsion (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w); and an aqueous component; wherein the emulsion is egg-free, wherein preferably, the unhydrolyzed soluble protein is pea protein or chickpea protein, and more preferably pea protein; wherein preferably, the amount of unhydrolyzed soluble protein is about 0.4% to about 0.5%, and the amount of solubilized unmodified amylopectin is about 0.4% to about 0.6%; and wherein preferably, the amylopectin is from waxy maize, waxy potato, waxy cassava, or waxy rice, or a mixture thereof.

[0139] 86. The emulsion of claim 85, wherein the emulsion does not comprise a hydrocolloid or a modified starch.

[0140] 87. The emulsion of claim 85 or 86, wherein the emulsion does not comprise starch other than the solubilized amylopectin.

[0141] 88. The emulsion of any one of claims 85 to 87, having a pH of less than 5, or from about 3 to about 5, or from about 2.5 to about 7.

[0142] 89. The emulsion of any one of claims 85 to 88, having a mean oil droplet size of about 5 microns to about 15 microns, or about 5 microns to about 10 microns.

[0143] 90. The emulsion of any one of claims 85 to 89, wherein the mean oil droplet size is from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns after 1 month of storage.

[0144] 91. The emulsion of any one of claims 85 to 90, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns, over 1 month of storage at one or more of 5°C or 25°C.

[0145] 92. The emulsion of claims 85 to 91, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns over 6 months storage at one or more of 5°C or 25°C.

[0146] 93. A method for preparing an aqueous soy protein-based emulsifier composition, the method comprising: obtaining a mixture comprising: i) an aqueous solution comprising unhydrolyzed soluble chickpea protein in an amount of about 1% to about 3% of the emulsifier composition; and ii) unmodified gelatinized pullulan in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier composition; wherein preferably, the unhydrolyzed soluble protein is pea protein.

[0147] 94. The method of claim 93, wherein obtaining the mixture comprises mixing the aqueous solution comprising the unhydrolyzed soluble chickpea protein with unmodified pullulan, and heating the aqueous solution at a temperature of about 90° C. to about 100° C. for at least about 15 minutes, or at least about 20 minutes, such that the pullulan is gelatinized and dissolved in the aqueous solution.

[0148] 95. The method of claim 93 or 94, wherein the aqueous solution comprising unhydrolyzed soluble protein has a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°.

[0149] 96. The method of any one of claims 93 to 95, wherein the composition has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0150] 97. The method of any one of claims 93 to 96, wherein the method does not comprise adding a hydrocolloid or a modified starch.

[0151] 98. The method of any one of claims 93 to 97, wherein the method does not comprise adding starch other than the unmodified gelatinized pullulan.

[0152] 99. A soy protein-based emulsifier composition comprising: unhydrolyzed soluble pea protein in an amount of about 1% to about 3% of the emulsifier mixture; and solubilized unmodified amylopectin in an amount of about 2% to about 5%, or about 3% to about 4% of the emulsifier mixture; wherein the composition is an aqueous composition, wherein optionally, the amylopectin is selected from waxy corn, waxy cassava, waxy rice, and waxy potato, and mixtures thereof.

[0153] 100. The composition of claim 99, having a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0154] 101. The composition of claim 99 or 100, wherein the composition does not comprise a hydrocolloid or a modified starch.

[0155] 102. A composition according to any one of claims 99 to 101, wherein the composition does not comprise the addition of starch other than the solubilized amylopectin.

[0156] 103. The composition of any one of claims 99 to 102, consisting essentially of an aqueous pea protein solution and the pullulan.

[0157] 104. An oil and water emulsion, the emulsion comprising: oil in an amount of about 65% to about 80%, or about 70% to about 80%, or about 70% to about 75%, by weight of the emulsion; unhydrolyzed soluble pea protein in an amount of about 0.15% to about 1.0%, or 0.15% to about 0.55%, or about 0.25% to about 0.45%, or about 0.30% to about 0.40%, by weight of the emulsion; dissolved unmodified amylopectin in an amount of about 0.1% to about 1.0%, by weight of the emulsion; %, or about 0.2% to about 0.80% (w / w), or about 0.4% to about 0.8% (w / w), or about 0.5% to about 0.8% (w / w); and an aqueous component; wherein the emulsion is egg-free, wherein preferably, the amount of unhydrolyzed soluble protein is about 0.4% to about 0.5%, and the amount of dissolved unmodified amylopectin is about 0.4% to about 0.6%; and wherein preferably, the amylopectin is from waxy corn, waxy potato, waxy cassava, or waxy rice, or mixtures thereof.

[0158] 105. The emulsion of claim 104, wherein the emulsion does not comprise a hydrocolloid or a modified starch.

[0159] 106. The emulsion of claim 104 or 105, wherein the emulsion does not comprise starch other than the solubilized amylopectin.

[0160] 107. The emulsion of any one of claims 104 to 106, having a pH of less than 5, or from about 3 to about 5, or from about 2.5 to about 7.

[0161] 108. The emulsion of any one of claims 104 to 107, having an average oil droplet size of about 5 microns to about 15 microns, or about 5 microns to about 10 microns.

[0162] 109. The emulsion of any one of claims 104 to 108, wherein the mean oil droplet size is from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns after 1 month of storage.

[0163] 110. The emulsion of any one of claims 104 to 109, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns, over 1 month of storage at one or more of 5°C or 25°C.

[0164] 111. The emulsion of claims 104-110, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns, over 6 months storage at one or more of 5°C or 25°C.

[0165] The emulsion of any one of claims 104 to 108, wherein the mean oil droplet size is from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns after 1 month storage.

[0166] 110. The emulsion of any one of claims 104 to 109, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns, over 1 month of storage at one or more of 5°C or 25°C.

[0167] 111. The emulsion of claims 104-110, having a change in mean oil droplet size from about 5 microns to about 15 microns, or from about 5 microns to about 10 microns after 6 months storage at one or more of 5°C or 25°C.

[0168] 112. A method for preparing an aqueous soy protein-based emulsifier composition, the method comprising: obtaining a mixture comprising: i) an aqueous solution comprising unhydrolyzed soluble pea protein in an amount of about 1% to about 3% of the emulsifier composition; and ii) unmodified gelatinized pullulan in an amount of about 2% to about 5%, or about 3% to about 4%, of the emulsifier composition.

[0169] 113. The method of claim 112, wherein the aqueous solution comprising unhydrolyzed soluble protein has a Brix of about 5° to about 10°, or about 5° to about 9°, or about 5° to about 8°, or about 5° to about 7°, or about 6° to about 8°, or about 6° to about 9°, or about 6° to about 8°.

[0170] 114. The method of any one of claims 112 to 113, wherein the composition has a total solids content of about 5% to about 15%, or about 5% to about 10%.

[0171] 115. The method of any one of claims 112 to 114, wherein the method does not comprise adding a hydrocolloid or a modified starch.

[0172] 116. The method of any one of claims 112 to 115, wherein the method does not comprise adding starch other than the unmodified gelatinized pullulan.

[0173] The technology is further described by the following examples, which are intended to be illustrative and not intended to limit the full scope of the claims or their equivalents.

[0174] Example 1 - Formulation

[0175] Table 1a discloses non-limiting formulations for low fat emulsions.

[0176] Table 1a

[0177] Low-fat lotion recipe: Recipe 1

[0178]

[0179] It should be noted that in low fat emulsions, the use of heat-inhibited starch provides a substantial loss of viscosity. In this case, the heat-inhibited starch is used to provide soluble amylopectin. More highly inhibited heat-inhibited waxy starches will generally be used because they resist gelatinization and dissolve better in acidic emulsions. Therefore, these highly insoluble heat-inhibited starches are better able to provide viscosity to the emulsion, which is a different effect from the stability against oil-water separation provided by the dissolved amylopectin.

[0180] Table 1b discloses non-limiting formulations of high fat emulsions

[0181] Table 1b

[0182] High fat emulsion formula

[0183]

[0184]

[0185] Example 2 - Procedure

[0186] Applicants evaluated the viscosity and stability of emulsions prepared containing oil and water using both diluted and concentrated plant-based emulsifiers. It was observed that high oil (greater than about 70%) compositions using diluted plant-based emulsifiers required additional stabilization provided by the addition of inhibited starch. It was further observed that, despite having equal liquid content, compositions using concentrated plant-based emulsifiers did not require the use of starch stabilizers. Such observations were made according to the following procedure.

[0187] Viscosity was measured using a Brookfield DV2T with an upward moving spiral channel and T spindle C at 20 RPM for 30 seconds.

[0188] The average droplet size was measured using a Beckman Coulter LS 13 320SW laser type particle size analyzer.

[0189] The Brix of the solution was measured using a refractometer (see Refractometry of solids in solution using the Brix of dissolved sugar).

[0190] The soluble content of the solution is measured using a polarimeter, such as the Autopol IV Automatic Polarimeter from Rudolph Research Analytical, Flanders, NJ.

[0191] The protein content of a solution or emulsion can be determined using any of a variety of nitrogen content calculations known in the art, such as the Dumas calculation method using a LECO analyzer.

[0192] The total solid content was determined by measuring the initial weight of a 1 gram solution sample with starch, measuring the residual weight of the sample after drying at 130°C for 4 hours, and comparing their weights. The solid content percentage was calculated as initial weight of sample / residual weight of sample×100.

[0193] Prepare the emulsion by blending all dry ingredients first. Combine water and vinegar in a regular kitchen stand mixer bowl. Add dry blend to water and vinegar mixture and mix until homogenous. Slowly add oil while mixing at medium speed. Then transfer the mass to a Scott Turbon mixer for high shear homogenization. (30 Hz for 2 minutes).

[0194] Example 3 - Long-term stability of high-fat emulsions

[0195] The emulsions were prepared using the high fat emulsion formulation reported in Table 1b above. The starches were cooked 12 hours before preparing the emulsions. To cook them, the starches were dispersed in an aqueous solution (separated from the unhydrolyzed chickpea protein component) and the dispersions were cooked in a hot water bath at 210°F (about 99°C) for 10 minutes. The starches used to evaluate their ability to stabilize the emulsions were two variants of heat-inhibited starch: highly inhibited waxy corn starch and moderately inhibited waxy corn starch.

[0196] The high fat emulsion was prepared as follows. The dry ingredients, including starch, were mixed. Separately, the diluted plant-based emulsifier and vinegar were mixed in the mixing bowl of a stand mixer. While mixing, the dry ingredients were added to the emulsifier and vinegar mixture until the dry ingredients were fully dispersed, an emulsion was formed, and the emulsion appeared uniform. The emulsion was then transferred to a high-speed blender, where it was mixed at 30 Hz for 2 minutes. The emulsions were placed in jars for storage at room temperature (25° C.) or in a refrigerated environment (5° C.), and their average oil droplet size was determined at different time points after storage.

[0197] See also Figure 1 and Figure 2 , it can be seen that the emulsion made with moderately heat-inhibited waxy corn starch has much less variation in oil droplet size over time than the emulsion made with highly heat-inhibited waxy corn starch. Heat inhibition is a functionalization process of starch treated with cooking anhydrous buffer, resulting in a starch that behaves like chemically cross-linked starch, but is not cross-linked.

[0198] Example 4 - Soluble Content of Various Cooked Waxy Starches

[0199] The soluble content of various cooked waxy starches was measured as follows. In a glass beaker, 2 grams of starch was added to an aqueous solution buffered to pH 6 or pH 3 to prepare a 100 g solution. A stirrer was used to disperse the starch in the solution. The solution was continuously mixed in a stoppered beaker immersed in a boiling water bath (100° C.) for 20 minutes during cooking. The dispersion was then cooled for 1 hour. The sample was taken out from the beaker and diluted to 1% using a buffer solution (same as the initial dispersion). The starch in the dispersion was transferred to a graduated cylinder and allowed to settle to 72 hours or more (until the starch swelling stopped). The supernatant drop was removed and the soluble content was measured using a polarimeter.

[0200] Using the method described above, the solubles content of waxy corn starch, moderately heat inhibited waxy corn starch, and highly heat inhibited waxy corn starch was determined. The results are reported in Table 2 below.

[0201] Table 2 Soluble matter content of various waxy corn starches

[0202]

[0203]

[0204] As shown in the table above, in all cases, the uninhibited starch and the less heat-inhibited waxy starch had a higher soluble amylopectin content, but this was especially true at low pH (pH 6 vs. pH 3). The starch can be inhibited to various degrees according to the method described in WO95 / 04082. It should be noted that the absolute degree of inhibition does not correlate with the others, indicating that the less inhibited starch has a higher soluble starch content, which is because the starch is a waxy starch and the starch is fully amylopectin. As shown herein, emulsions prepared with a higher amount of dissolved amylopectin have a smaller average droplet size than emulsions prepared with less dissolved amylopectin. This can be seen, for example, in Figure 1 and Figure 2 It is seen that emulsions with a higher soluble amylopectin content are therefore more stable over time.

[0205] Example 5 - Average Oil Droplet Size of High Fat Emulsions Prepared with Various Cooked Waxy Starches

[0206] Figure 1 and Figure 2 The observations are further expanded upon below in Table 3. Table 3 shows the viscosity and average oil droplet size of seven high fat oil-in-water emulsion samples made with seven different cooked starches using the recipes listed in Table 1b.

[0207] The emulsion was prepared using the recipe of Table 1b and was prepared as follows. The dry ingredients, including starch, were mixed. Separately, the diluted plant-based emulsifier and vinegar were mixed in the mixing bowl of a stand mixer. While mixing, the dry ingredients were added to the emulsifier and vinegar mixture until the dry ingredients were fully dispersed, an emulsion was formed, and the emulsion looked uniform. The emulsion was then transferred to a high-speed blender where it was mixed at 30 Hz for 2 minutes. The emulsion was placed in a wide-mouth bottle for storage.

[0208] The seven different starches used in the seven emulsion samples are as follows. The starches used in emulsion samples 1 and 2 were pre-gelatinized samples without further cooking. The starches used in emulsion samples 3 to 7 were cooked at least 12 hours before preparing the emulsion. All starches used in emulsion samples 3 to 7 were cooked by dispersing the starch in an aqueous solution in a container and cooking in a hot water bath at 210°F (about 99°C) for 10 minutes. In addition to this process, the starches used in the individual samples were also processed as follows:

[0209] Starch of Sample 1 It is a natural waxy corn starch that is pre-gelatinized by spray cooking.

[0210] Starch of Sample 2 is a moderately inhibited, heat-inhibited waxy corn starch that is pregelatinized by spray cooking.

[0211] Starch of Sample 3 is a moderately inhibited, heat-inhibited waxy corn starch that is pregelatinized by spray cooking followed by further cooking.

[0212] Starch of Sample 4 is a moderately inhibited, heat-inhibited waxy corn starch that is pregelatinized by spray cooking followed by further cooking and shearing.

[0213] Starch of Sample 5 It is a highly inhibited heat inhibited waxy tapioca starch.

[0214] Starch of Sample 6 It is a moderately inhibited heat-inhibited waxy tapioca starch.

[0215] Starch of Sample 7 It is a low-inhibited heat-inhibited waxy tapioca starch.

[0216] Note that the starch of Sample 3 uses the same starting pregelatinized starch as Sample 2, but the starch is further cooked as described in this example. Additionally, the starch of Sample 4 uses the same starting starch as the starch of Sample 3, but the starch is further sheared prior to mixing to form an emulsion as described in this specification.

[0217] The average oil droplet size of the new oil-in-water emulsion and the viscosity of the new oil-in-water emulsion are reported in Table 3 below.

[0218] Table 3

[0219] Average oil droplet size and viscosity of oil-in-water emulsions using different starches

[0220] Note that the high fat emulsion of this example as described in Table 1b contains vinegar and is therefore an acidic emulsion. Note also that inhibition of the starch slows the swelling of the starch and makes it more resistant to granular disintegration and dissolution of amylopectin than the non-inhibited starch used in Sample 1. Note also that the less inhibited starch is less resistant to granular disintegration and dissolution of amylopectin than the more inhibited starch. Note also that the smaller oil droplet size is an indication of increased long term stability of the emulsion.

[0221] Taking these observations into account, it can be seen in Table 3 that starch is more likely to disintegrate during emulsification, allowing amylopectin to be dissolved in the aqueous component of the oil-in-water emulsion, providing a smaller average oil droplet size. For example, sample 1 (waxy corn starch spray-cooked) is not inhibited, and is therefore less likely to withstand the shearing of emulsification than waxy corn inhibited starch or inhibited waxy cassava starch. In samples 2 to 4, it can be seen that sample 4 is spray-cooked, further cooked and sheared, has undergone the most stringent pretreatment, and is therefore most likely to release amylopectin during emulsion, with the smallest droplet size. In samples 5 to 7, it can also be seen that sample 7 is the least inhibited starch, and according to Table 2 has the least soluble amylopectin among samples 5 to 7, also providing the smallest average oil droplet size.

[0222] Example 6 - Oil-in-water emulsion using unhydrolyzed soluble pea protein emulsifier

[0223] Emulsions were prepared using unhydrolyzed soluble pea protein emulsifier and dissolved unmodified pullulan and were found to have much smaller oil droplet sizes than emulsions without dissolved unmodified pullulan, with a total increase in efficacy of 30% relative to the amount of protein used. In all tests in this example, the dissolved soluble pullulan was from gelatinized spray-cooked native waxy corn starch.

[0224] The results were obtained by evaluating four different dosage levels (Sample 8 to Sample 12). The formulations are listed in Table 4. As shown in the table below, the pullulan of Sample 8 to Sample 12 was varied in the dosage order of 0 / 0.1 / 0.25 / 0.5 / 0.7%. In addition to the standard target of 2% delivered solids, pullulan was added. The emulsion was 70% oil. Unhydrolyzed soluble pea protein was provided in aqueous form and had 0.45% protein.

[0225] Table 4

[0226] 70% oil-in-water emulsion formulation containing unhydrolyzed soluble pea protein and solubilized gelatinized pullulan

[0227]

[0228]

[0229] ^EDTA

[0230] Table 5 reports the average droplet size measured when initially formulated for Samples 8 to 12. As shown in the table below, the additional level of starch reduced the average oil droplet size of the base formula Sample 8 of the base formula.

[0231] Table 5

[0232] A 70% oil-in-water emulsion containing unhydrolyzed soluble pea protein and dissolved gelatinized pullulan Average oil droplet size

[0233]

[0234] It was observed that when using 0.7% and 0.5% pullulan, the resulting emulsions were found to form oil droplets like emulsions with higher pea protein content. Due to the changes in protein content of the aqueous pea protein emulsifier, this may help to reduce the total protein dosage or maintain emulsion stability.

[0235] Example 7 - Effect of dissolved unmodified pullulan in oil-in-water emulsions

[0236] Figure 3 A graph of the average oil droplet size of emulsions made using unhydrolyzed soluble soy protein and no solubilized unmodified pullulan on the y-axis versus the weight percentage of protein used (protein dosage) on the x-axis is shown. As can be seen with increasing protein content, the oil droplet size decreases to a minimum oil droplet size at protein levels above about 0.70%. Figure 3 The emulsions shown used the formulation of Sample 8, but with varying levels of protein in the aqueous unhydrolyzed soluble pea protein emulsifier.

[0237] Figure 4A graph of the average oil droplet size measured on the y-axis for samples 8 to 12 (all samples using 0.45% protein) versus the weight percentage of dissolved pullulan (pullulan dosage) on the x-axis is shown. It can be seen that the oil droplet size decreases with increasing pullulan dosage until the oil droplet size reaches about 0.7 microns. It is noteworthy that sample 6 has a much higher droplet size mean than expected, if the linearity of the decreasing oil droplet size continues to become apparent for the emulsions with lower pullulan dosages. In addition, comparing Figure 3 and Figure 4 , it can be seen that the minimum oil droplet size that can be obtained by increasing the amylopectin content is substantially the same as the minimum oil droplet size that can be obtained by increasing the protein content. This indicates that amylopectin does not act as an emulsifier in the sense of stabilizing the interface between the oil layer and the water layer in the emulsion. On the contrary, amylopectin appears to help the protein to obtain the minimum oil droplet size, thereby allowing the preparation of the best emulsion under the situation that less total protein is required.

Claims

1. An oil and water emulsion, comprising: a. oil in an amount of 65% to 80% by weight of the emulsion; b. unhydrolyzed soluble pea protein in an amount of 0.25% to 0.45% by weight of the emulsion; c. dissolved unmodified pullulan in an amount of 0.5% to 0.8% (w / w) based on the weight of the emulsion; and d. water-containing ingredients; Wherein the emulsion is egg-free and the amylopectin is derived from waxy corn, waxy potato, waxy cassava, or waxy rice, or a mixture thereof.

2. The emulsion of claim 1, wherein the emulsion comprises oil in an amount of 70% to 75% by weight of the emulsion.

3. The emulsion of claim 1, wherein the emulsion does not contain hydrocolloids or modified starches.

4. The emulsion according to any one of claims 1 to 3, wherein the emulsion does not contain starch other than the solubilized amylopectin.

5. The emulsion according to any one of claims 1 to 3, having a pH of 2.5 to 7.

6. The emulsion of any one of claims 1 to 3, having a mean oil droplet size of 5 to 15 microns.

7. The emulsion of any one of claims 1 to 3, wherein the mean oil droplet size is from 5 microns to 15 microns after 1 month storage when stored at one or more of 5°C or 25°C.

8. The emulsion of any one of claims 1 to 3, having a change in mean oil droplet size of 5 to 15 microns over 6 months storage at one or more of 5°C or 25°C.

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