Oil-in-water emulsified food composition

Abstract

An oil-in-water emulsified food composition comprising, based on the weight of the food composition, 66wt% to 82wt% of vegetable oil, 0.53wt% to 1.3wt% of bean soaking liquid calculated by its protein weight, and water, wherein the pH of the composition is 2.5 to 6.5, and the composition shows freeze-thaw stability.

Description

[0001] The present invention relates to an oil-in-water emulsified food composition comprising aquafaba and a preparation method thereof. Background Art

[0002] Edible oil-in-water emulsions such as salad dressings and mayonnaise are products in which an oil phase is dispersed in the form of small droplets in a continuous aqueous phase. To prevent the oil droplets from coalescing and the oil from separating from the water as a layer of oil, the oil droplets are usually stabilized. This is accomplished by adding an oil-in-water emulsifier, which in these products is usually of egg origin, especially egg yolk.

[0003] Consumers increasingly want products such as salad dressings and mayonnaise to be egg-free and even animal-free, and prefer so-called vegan products. For example, emulsifiers based on plant materials are known, such as some plant proteins. Examples of such plant-based emulsifiers are plant protein isolates, such as bean seed proteins. These proteins may have several inherent disadvantages, such as a rough appearance, such as a coagulated, non-smooth emulsion appearance and a sandy mouthfeel. Another known emulsifier that can prepare stable oil-in-water emulsions is bean soak. Bean soak is the liquid left after boiling legumes (Fabaceae) such as chickpeas or beans in water (aqua). The detailed composition of bean soak has not yet been fully determined, but contains water, carbohydrates, low molecular weight proteins, saponins and some Maillard reaction products (He et al., Aquafaba, a new plant-based rheological additive for food applications, Trends in Food Science & Technology 111 (2021) 27–42).

[0004] One problem observed when preparing an oil-in-water emulsified food composition in which a bean soak is used as an emulsifier is its poor freeze-thaw stability. Although mayonnaise-like products and salad dressings are not frozen by default, freezing can easily occur during transportation from the factory to the supermarket or to the consumer in cold regions, or during normal use by the consumer. For example, due to the location of a sauce such as mayonnaise in a refrigerator close to a cooling element, or due to storage in an external storage location, or due to freezing of the food in which the sauce is used, such as a sandwich. Experiencing freeze-thaw cycles, especially when this occurs frequently, can affect the emulsion, causing the oil to separate from the continuous water phase to form an oil layer.

[0005] The classic approach of adding sugar or salt to prevent the freezing of the aqueous phase (see S. Ghosh, JN Coupland, Factors affecting the freeze-thaw stability of concentrated emulsions, Food Hydrocolloids 22 (2008) 105-111) is not suitable because they change the taste of the product (e.g. too sweet or too salty) and compromise the nutritional content of the product (i.e. too high in sugar, sodium). Other approaches such as adding polysaccharides (e.g. starch) increase the viscosity of the non-frozen aqueous solution in the frozen product, making the product too thick and unacceptable (BM Degner et al., Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods, Comprehensive Reviews in Food Science and Food Safety, 13 (2014), 98-113). Adding other plant proteins usually results in a rough appearance due to their low solubility, such as a coagulated, non-smooth emulsion appearance, and a sandy mouthfeel.

[0006] It is therefore clearly desirable to develop an oil-in-water emulsion based on a bean steep liquor having enhanced resistance to freeze-thaw cycles. Surprisingly, this problem can be solved by the methods and products of the present invention involving relatively high levels of bean steep liquor (expressed in terms of its protein content), preferably expressed in a specific weight ratio to the oil content.

[0007] Thus, in a first aspect, the present invention relates to an oil-in-water emulsified food composition comprising:

[0008] 66 wt % to 82 wt % vegetable oil, based on the weight of the food composition,

[0009] 0.53 wt % to 1.3 wt % of bean soaking liquid calculated on the basis of the weight of the composition, calculated on the basis of the weight of its protein,

[0010] The weight ratio of the bean soaking liquid to the vegetable oil calculated based on its protein content is at most 1:51.

[0011] ·water.

[0012] The pH of the composition is 2.5 to 6.5, preferably 2.5 to 5.5.

[0013] In another aspect, the present invention relates to a method for preparing an oil-in-water emulsified food composition, wherein the method comprises the following steps:

[0014] a) providing an aqueous phase, comprising the steps of mixing the following substances

[0015] Water and

[0016] · Based on the weight of the obtained food composition, calculated by its protein weight, 0.53wt%

[0017] to 1.3wt% bean soaking liquid,

[0018] b) mixing the aqueous phase with 66 wt % to 82 wt % of vegetable oil, based on the weight of the resulting product,

[0019] c) mixing the combination obtained in step b) to obtain an emulsified oil-in-water emulsion,

[0020] Wherein, in the obtained food composition, the weight ratio of the bean soaking liquid to the vegetable oil calculated based on its protein content is at most 1:51.

[0021] In another aspect, the present invention relates to the use of 0.53 wt % to 1.3 wt % of bean soaking liquid (calculated by its protein weight) based on the weight of the food composition to provide freeze-thaw stability to a food composition, wherein the composition is an oil-in-water emulsified food composition, and the food composition further comprises:

[0022] 66 to 82 wt% vegetable oil,

[0023] ·water

[0024] wherein the weight ratio of the bean soaking liquid calculated by its protein content to the vegetable oil is at most 1:51,

[0025] And wherein the pH of the composition is 2.5 to 6.5, preferably 2.5 to 5.5. DETAILED DESCRIPTION OF THE INVENTION

[0027] Unless otherwise indicated, all percentages are by weight (wt %).

[0028] "Weight ratio" refers to the concentration (wt%) of the first (type) compound divided by the concentration (wt%) of the second (type) compound multiplied by 100 to obtain a percentage.

[0029] By "scoopable" is meant that the composition is semisolid but does not flow freely over a period of time typically consumed by a meal, meaning not over a period of one hour. A sample of the material may be scooped from a container containing the composition with a spoon.

[0030] 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".

[0031] Features described in the context of one aspect of the invention may be applicable to another aspect of the invention.

[0032] Lotion

[0033] The product of the first aspect of the present invention is an emulsified food composition. Examples of oil-in-water emulsions encompassed by the present invention include emulsified sauces such as mayonnaise, mayonnaise-like emulsions and salad dressings. Preferably, the food composition is mayonnaise, mayonnaise-like products such as low-oil mayonnaise or salad dressings, most preferably mayonnaise or mayonnaise-like products, or other emulsified dips or sauces, most preferably mayonnaise.

[0034] Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment for other foods. Mayonnaise is a stable, water-continuous emulsion of typical vegetable oils, egg yolks and vinegar or lemon juice. In many countries, the term mayonnaise can only be used when the emulsion meets the "standard of identity" that defines the composition of mayonnaise. For example, the standard of identity can define a minimum oil level and a minimum yolk amount. And, mayonnaise-like products with, for example, oil levels lower than those defined in the standard of identity or without yolk are also within the scope of the present invention. In the art, such products can include thickeners such as starch to stabilize the aqueous phase. Mayonnaise and mayonnaise-like products can have different colors, and are typically white, creamy or light yellow. The range of texture can be from light creamy to thick. Usually, mayonnaise and mayonnaise-like products are scoopable. Mayonnaise in the context of the present invention does not necessarily need to meet the standard of identity of any country. Salad dressings are well known in the art and may have a lower viscosity than mayonnaise or mayonnaise-like products and may include, for example, emulsified products marketed as 'dips' or 'various sauces'.

[0035] Oil

[0036] Emulsified food compositions comprise an emulsified oil phase in the form of oil droplets in a continuous aqueous phase.

[0037] The oil is a vegetable oil. Preferably, the total vegetable oil is preferably liquid at 20°C, more preferably at 5°C. Preferably, the vegetable oil comprises a vegetable oil that is preferably liquid at 20°C, more preferably at 5°C; Preferably, the vegetable oil consists of a vegetable oil that is preferably liquid at 20°C, more preferably at 5°C. Preferably, the oil comprises an oil selected from sunflower oil, rapeseed oil, olive oil, soybean oil and a combination of these oils. More preferably, the oil is an oil selected from sunflower oil, rapeseed oil, olive oil, soybean oil and a combination of these oils. Most preferably, the oil is soybean oil or rapeseed oil. Based on the weight of the resulting food composition, the amount of the vegetable oil used in the present invention is 66wt% to 82wt%, preferably 68wt% to 80wt%, even more preferably 69wt% to 80wt%.

[0038] water

[0039] The total water in the food composition includes water added as water, and water as part of other ingredients such as vinegar. The total water level in the food composition is preferably 16 wt% to 34 wt%, more preferably 18 wt% to 33 wt%, based on the weight of the composition.

[0040] Acidifier

[0041] The acidulant is preferably present in the food composition in the form of vinegar. The acidulant is preferably added in an amount such that the preferred pH of the resulting food composition is from 2.5 to 6.5, preferably from 2.5 to 5.5, more preferably from 2.5 to 4.8, even more preferably from 3 to 4.6. The composition preferably comprises vinegar. Where the acidulant is vinegar, the vinegar is preferably present in the composition in an amount of 0.5 wt% to 10 wt%, preferably 1 wt% to 5 wt%, based on the weight of the formulation, and is added to the aqueous phase in this amount during preparation.

[0042] Emulsifier

[0043] In the present invention, an emulsifier is needed to emulsify the oil droplets in the continuous aqueous phase of the resulting food composition and prevent the oil droplets from coalescing into an oil layer. Traditionally, the emulsifier in mayonnaise is egg or egg yolk. Consumers are increasingly fond of sauce compositions that do not contain animal-derived products, such as mayonnaise or mayonnaise-like products. Therefore, the oil-in-water emulsified product preferably does not contain an egg-derived emulsifier, preferably does not contain animal-derived ingredients. Preferably, the food composition does not contain egg yolk or milk protein, and even more preferably does not contain egg yolk.

[0044] Plant-based oil-in-water emulsions have been described. In such compositions, the vegetable protein is responsible for the emulsifying activity. One problem associated with several vegetable proteins used as emulsifiers is that they provide a mealy, rough mouthfeel to the resulting emulsion. Other vegetable proteins provide texture difficulties, sometimes similar to cottage cheese, especially at higher oil levels. Therefore, it is desirable to provide an oil-in-water emulsion with a smooth texture, not a rough mouthfeel. In the present invention, the legume steeping liquid is the emulsifier. Preferably, the composition does not contain non-mustard plant protein that is not derived from the legume steeping liquid.

[0045] Bean soaking liquid is an emulsifier, and the use of chickpea-derived bean soaking liquid in mayonnaise-like sauce products is known. Bean soaking liquid is the liquid left after bean seeds are heated in water (for example, above 70°C, preferably above 80°C), usually cooking. However, the inventors have observed that the use of such cooking liquid to stabilize (especially relatively high-oil) water-in-oil emulsions leads to poor freeze-thaw stability of emulsified foods. Surprisingly, the use of bean soaking liquid in an amount of 0.53wt% to 1.3wt% (based on the weight of its protein), preferably a weight ratio of protein to oil of up to 1:51, preferably 1:55 to 1:155, more preferably 1:68 to 1:125, overcomes this problem. The bean soaking liquid is preferably added in the form of a powder or concentrated liquid. More preferably, it is added in the form of a powder. Those skilled in the art will understand that at relatively high oil levels within the scope of the claimed protection, the use of dry bean soaking liquid may become more preferred, considering the available formulation space.

[0046] The amount of the bean soaking liquid based on its protein content can be determined by a person skilled in the art by checking the protein content of the bean soaking liquid provided by the supplier. It can be conveniently determined by methods known in the art, such as the Kjeldahl method, based on its nitrogen content. As is known in the art, the nitrogen content determined by the Kjeldahl method is multiplied by a factor of 6.25 to give the protein content.

[0047] As far as the inventors know, although bean infusion is becoming more and more popular as an emulsifier in mayonnaise, there is no oil-in-water emulsion emulsified with bean infusion, with a viscosity and stability similar to that of egg emulsified emulsions and showing good freeze-thaw stability, and it has not been prepared so far. Freeze-thaw stability is defined as a composition that is stable without oil separation after cooling to a temperature at which at least one of the two phases (water or oil) freezes and is allowed to return to a temperature at which the phase melts again. When an oil-in-water emulsion is cooled to a temperature at which one of the two phases crystallizes, many different physicochemical processes may occur: fat crystallization, ice crystallization, coalescence and phase separation (BM Degner et al., Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods, Comprehensive Reviews in Food Science and Food Safety, 13 (2014), 98-113). An example of a freeze-thaw stability test is a cycle of cooling to -18°C for 24 hours, in which both the oil phase and the water phase crystallize, and reaching room temperature (20°C) again within 8 hours. Preferably, the emulsified composition is stable (ie no visible phase separation is observed) after 1 cycle, more preferably after 2 cycles, even more preferably after 3 freeze-thaw cycles.

[0048] The preferred bean soaking liquid in the present invention is usually a bean soaking liquid in powder form. The water level of the dry bean soaking liquid (powdered bean soaking liquid) may be usually less than 20 wt% (e.g. 0.1 wt% to 20 wt%), preferably less than 12 wt% (e.g. 0.1 wt% to 12 wt%), and more preferably less than 6 wt% (e.g. 0.1 wt% to 6 wt%) based on the weight of the dry bean soaking liquid (bean soaking liquid powder).

[0049] The pulse soaking liquid used in the present invention is preferably a pulse seed soaking liquid, preferably in a dry form. Preferably, the dry pulse soaking liquid is selected from the group consisting of dry chickpea soaking liquid; dry white bean soaking liquid; dry pea soaking liquid; dry lentil soaking liquid; dry soybean soaking liquid; dry kidney bean soaking liquid; dry black bean soaking liquid; and mixtures thereof. More preferably, the pulse soaking liquid powder is dry chickpea soaking liquid or dry white bean soaking liquid. Most preferably, the pulse soaking liquid powder is dry chickpea soaking liquid.

[0050] The dry bean steeping liquor typically comprises protein in an amount of 15 to 25 wt%.

[0051] Preferably 18wt% to 24wt%. Preferably more than 90wt%; even more preferably more than 95wt%; even more preferably all the proteins in the food composition are derived from bean soaking liquid. Preferably more than 90wt%; even more preferably more than 95wt%; even more preferably more than 99wt%; even more preferably, all non-mustard proteins in the food composition are proteins from beans, preferably selected from chickpea protein, white bean protein, lentil protein, soy protein, black bean protein and mixtures thereof, more preferably selected from chickpea protein or white bean protein, most preferably chickpea protein.

[0052] The bean soaking liquid used in the present invention can be suitably produced by a person skilled in the art. The beans are heated at a temperature of 60°C to 160°C, preferably boiled, for a period of, for example, 2 minutes to 20 hours, and separated from the cooking liquid. It may be preferred that the beans are heated in water at 70°C to 160°C for 15 minutes to 20 hours, preferably at 80°C to 130°C for 30 minutes to 10 hours, preferably 30 minutes to 5 hours. It will be appreciated by a person skilled in the art that lower temperatures require longer periods of time; vice versa. The resulting liquid is then concentrated to achieve the desired bean protein content, or the concentrate may be dried to obtain a dried bean soaking liquid powder. This may be carried out, for example, by air drying or spray drying as is known in the art. The method of the present invention may comprise the step of preparing a bean soaking liquid solution or powder having a desired bean soaking liquid level based on the bean protein content, wherein the step comprises heating beans (preferably chickpeas or white beans) in water, separating the beans from the cooking liquid, and concentrating or even drying the liquid to obtain a concentrated bean soaking liquid having a preferred protein content of 2.2 wt% to 17.5 wt%, or to obtain a dried bean soaking liquid. The liquid bean soaking liquid may be concentrated to a bean protein content of, for example, 2.2 wt% to 17.5 wt%. The liquid bean soaking liquid may be obtained from commercial suppliers, such as Sesajal (Mexico), Dohler (Germany) or Veggò (Italy). The bean soaking liquid in dry form may be obtained, for example, from commercial suppliers known to those skilled in the art.

[0053] EP3788885 relates to bean soaking liquid compositions and methods of manufacture. In examples related to cake baking and merengue preparation, mayonnaise using bean soaking liquid in powder form is exemplified. The mayonnaise composition exemplified in EP3788885, like other emulsified compositions prepared from traditional liquid bean soaking liquids, has poor freeze-thaw stability. Surprisingly, this problem is overcome by using a bean soaking liquid in the claimed amount calculated based on its protein content and the ratio of the bean soaking liquid to oil. According to the present invention, the amount of bean soaking liquid is 0.53wt% to 1.3wt%, preferably 0.53wt% to 1.2wt%, based on the weight of the food composition, calculated based on the protein content in the bean soaking liquid, and is preferably used in a dry form. Preferably, the amount is 0.58wt% to 1.1wt%, even more preferably 0.65wt% to 1.0wt%, based on the weight of the food composition.

[0054] If the bean soaking liquid is used in dry form, the amount of the bean soaking liquid (powder) is preferably 2.1 wt % to 8.0 wt %, preferably 2.3 wt % to 7.3 wt %, even more preferably 2.6 wt % to 6.7 wt %, based on the weight of the food composition.

[0055] As described above, the bean soaking liquid is preferably derived from a bean selected from the group consisting of chickpeas, white beans, peas, lentils, soybeans, kidney beans, bean soaking liquid, black beans and mixtures thereof, more preferably derived from chickpeas and white beans, and most preferably bean soaking liquid powder derived from chickpeas. Therefore, based on the weight of the composition, the amount of bean soaking liquid calculated by the protein weight of the bean soaking liquid is preferably the total weight of bean protein, preferably the total weight of protein selected from the group consisting of chickpeas, white beans, peas, lentils, soybeans, kidney beans, bean soaking liquid, black beans and mixtures thereof, more preferably the total weight of protein from chickpeas and white beans, and most preferably the total weight of protein from chickpeas.

[0056] Based on the weight of the food composition, the composition preferably comprises 0.53wt% to 1.3wt%, preferably 0.53wt% to 1.2wt%, more preferably 0.58wt% to 1.1wt%, even more preferably 0.65wt% to 1.0wt% protein, preferably legume protein.

[0057] It has proven to be particularly advantageous if the ratio of protein, typically legume protein, to vegetable oil is 1:51 or less, preferably 1:55 to 1:155, preferably 1:68 to 1:125.

[0058] The composition of the present invention is preferably plant-based, most preferably a vegan composition. Thus, the composition of the present invention preferably does not contain eggs or egg-derived ingredients. More preferably, the composition does not contain egg yolk. Preferably, the composition does not contain milk protein. For optimal mouthfeel, the composition comprises preferably less than 0.05 wt%, even more preferably less than 0.01 wt% of water-insoluble vegetable protein, and preferably does not contain water-insoluble vegetable protein.

[0059] Other Ingredients

[0060] The composition of the present invention preferably does not contain a hydrocolloid thickener, such as starch or glue. The concentration of starch (preferably non-emulsified starch) is preferably less than 2wt%, preferably less than 1.5wt%, even more preferably less than 1.0wt%, more preferably less than 0.1wt%, most preferably 0wt%. The preferred range is 0wt% to 2wt%, more preferably 0.1wt% to 2wt%, or even 0.1wt% to 1.5wt%. The composition preferably does not contain modified starch. The composition preferably does not contain waxy starch. As will be appreciated by those skilled in the art, for compositions containing 66wt% to 72wt% vegetable oil, these levels are particularly preferred.

[0061] The starch derived from potato, corn, rice or tapioca is preferably less than 3 wt%, preferably less than 1 wt%, more preferably less than 0.1 wt%, and most preferably 0 wt%.

[0062] The starch other than leguminous plant starch is preferably less than 3wt%, preferably less than 1wt%, more preferably less than 0.1wt%, and most preferably 0wt%. The starch other than chickpea, white bean, soybean, black bean, broad bean, pea is preferably less than 3wt%, preferably less than 1wt%, more preferably less than 0.1wt%, and most preferably 0wt%. The starch other than chickpea starch and white bean starch is preferably less than 3wt%, preferably less than 1wt%, more preferably less than 0.1wt%, and most preferably 0wt%. The starch other than chickpea starch is preferably less than 3wt%, preferably less than 1wt%, more preferably less than 0.1wt%, and most preferably 0wt%.

[0063] Glue is preferably less than 0.05wt%, more preferably 0wt%. Non-fabacean gum is preferably less than 0.05wt%, more preferably 0wt%. The total amount of xanthan gum, locust bean gum, guar gum, carrageenan and konjac mannan is preferably less than 0.05wt%, more preferably 0wt%. Xanthan gum is preferably less than 0.05wt%, more preferably not present. The effect of the present invention is particularly evident in compositions with low starch or glue, preferably in the absence of these ingredients, because thickeners are not required. As understood by those skilled in the art, modified emulsified starch such as OSA (octenyl succinic anhydride modified) starch may be present and is not included in the "starch" in this paragraph.

[0064] The composition may suitably include one or more additional ingredients commonly found in mayonnaise-type emulsions. Examples of these optional ingredients include salt, spices, sugar and herbs. When used, the total amount of these optional additives does not exceed 34wt% of the emulsified food, more preferably does not exceed 18wt%.

[0065] The composition of the present invention may contain sugar, but high levels of sugar are not required. Sugar may be present in an amount of 0.1 wt% to 15 wt%, preferably 0.3 wt% to 6 wt%, even more preferably 0.4 wt% to 5 wt%, and most preferably 0.5 wt% to 4 wt%, based on the weight of the composition.

[0066] The total alkali metal salt (eg, sodium chloride) may be present in an amount of 0.1 wt% to 5 wt%, preferably 0.15 wt% to 4 wt%, or more preferably 0.2 wt% to 3 wt%, based on the weight of the composition.

[0067] It may be preferred that sugar, salt or both are present in the composition.The composition may comprise mustard.

[0068] pH and acidifiers

[0069] The pH of the composition of the invention is preferably from 2.5 to 6.5. For more acidic compositions, the preferred pH is from 2.5 to 5.5, preferably from 2.5 to 4.8, preferably from 3 to 4.6.

[0070] The total amount of acid in the composition can be determined by titration with sodium hydroxide (NaOH) and expressed as titratable acidity. This may be referred to as titratable acidity, expressed as acetic acid (HAc), and is determined using the following formula:

[0071] HAc%=100%·(V·t·M) / m (1)

[0072] in:

[0073] V: Volume of NaOH solution added (mL)

[0074] t: NaOH solution concentration (mol / L)

[0075] M: HAc molecular weight (60.052 g / mol)

[0076] m: mass of the titrated product (g)

[0077] The composition preferably comprises an acidulant. Preferably, the composition comprises an organic acid. More preferably, the acid is an organic acid. Preferably, the composition comprises an acidulant selected from acetic acid, citric acid and mixtures thereof.

[0078] Preferably, the total titratable acidity of the composition of the invention is from 0.03 wt% to 3 wt%, preferably from 0.05 wt% to 2 wt%, preferably from 0.1 wt% to 1 wt%, expressed as acetic acid. More preferably, the composition comprises acetic acid. The 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%, based on the weight of the total amount of acid in the composition.

[0079] The acids described in this specification include their corresponding salts (acetates, citrates) in equilibrium with the acid. Where the concentration of an acid is provided, the concentration refers to the total concentration of the acid and its corresponding salt.

[0080] Preferably, the acidulant is added in the form of vinegar during preparation of the food composition. The amount of acidulant added is preferably such that the preferred pH of the resulting food composition is from 2.5 to 6.5, more preferably from 2.5 to 5.5, preferably from 2.5 to 4.8, preferably from 3 to 4.6. The composition preferably comprises vinegar.

[0081] Physical properties

[0082] As is known in the art, the average oil droplet size D3.3 is preferably below 50 microns, more preferably below 10 microns, preferably from 0.2 microns to 10 microns, more preferably from 6 microns to 10 microns, see M. Alderliesten, Particle & Particle Systems Characterization 8 (1991) 237-241; for the definition of the average diameter. In industrially prepared mayonnaise compositions, less than 10 microns is conventional. The average diameter can be suitably determined using the method described by Goudappel et al. (Journal of Colloid and Interface Science 239, p. 535-542, 2001).

[0083] The composition preferably has a hardness (expressed as a Stevens value in grams) similar to that of a full-fat (78 wt% oil) mayonnaise composition. The composition is preferably stable after storage for at least one month, preferably at least 2 months, 4 months or even 6 months, for example 1 to 24 months, preferably 2 to 12 months, more preferably 2 to 8 months. The Stevens value (in grams) measured at 20°C is preferably 50g to 350g, preferably 80g to 300g, even more preferably 80g to 275g, and even more preferably 90g to 270g. The Stevens value (in grams) is preferably of the same order of magnitude as observed for corresponding compositions with high oil levels (e.g. 75wt% or even 80wt%). As is well known in the art, the use of Figure 1 The device shown measures Stevens values.

[0084] method

[0085] The composition of the present invention can be suitably prepared using a method according to the second aspect of the present invention. The method comprises the following steps:

[0086] a) providing an aqueous phase, comprising the steps of mixing the following substances

[0087] Water and

[0088] 0.53 wt % to 1.3 wt % of bean soaking liquid, calculated as protein weight, based on the weight of the resulting food composition,

[0089] b) mixing the aqueous phase with 66 wt % to 82 wt % of vegetable oil, based on the weight of the resulting food,

[0090] c) homogenizing the combination obtained in step b) to obtain an oil-in-water emulsified food composition,

[0091] Wherein, in the obtained food composition, the weight ratio of the bean soaking liquid to the vegetable oil calculated based on its protein content is at most 1:51.

[0092] Step a

[0093] In step a), an aqueous phase is prepared. The aqueous phase forms a continuous phase in the resulting oil-in-water emulsion. The aqueous phase comprises water. The preparation of the aqueous phase comprises the step of mixing water with a bean soaking liquid. The amount of the bean soaking liquid is 0.53wt% to 1.3wt%, preferably 0.58wt% to 1.1wt%, even more preferably 0.65wt% to 1.0wt%. This amount is calculated based on the weight of its protein weight, based on the weight of the resulting food composition. The bean soaking liquid can be added in powder form or in liquid form. When in liquid form, the bean soaking liquid can be suitably produced by preparing a bean soaking liquid with a relatively high protein concentration, which may involve a concentration step. It may be preferred that the bean soaking liquid with a relatively high protein concentration provides water in the aqueous phase.

[0094] If the bean soaking liquid is added in dry form, the amount of bean soaking liquid powder added to the water phase is preferably 2.1wt% to 8.0wt%, preferably 2.3wt% to 7.3wt%, even more preferably 2.6wt% to 6.7wt%, based on the weight of the resulting food composition. The amount of powder added to the water phase is preferably 6wt% to 50wt%, preferably 6.6wt% to 45.6wt%, even more preferably 7.4wt% to 41.9wt%, based on the weight of the water phase.

[0095] The amount of bean soaking liquid added, preferably in powder form, is 2.2 wt% to 17.5 wt% based on the weight of the water in the aqueous phase, calculated on the weight of its protein, preferably 2.5 wt% to 7 wt%, even more preferably 3 wt% to 7 wt% (protein weight / (protein weight + water weight).

[0096] The aqueous phase also contains an acidulant. The acidulant is preferably added in an amount such that the pH of the resulting food composition is between 2.5 and 6.5. For more acidic compositions, the pH may preferably be between 2.5 and 5.5, preferably between 2.5 and 4.8, preferably between 3 and 4.6. Preferably, the amount of acidulant added to the aqueous phase is such that the total titratable acidity (expressed as acetic acid) of the resulting food composition is between 0.03 wt% and 3 wt%, preferably between 0.05 wt% and 2 wt%, preferably between 0.1 wt% and 1 wt%.

[0097] Acetic acid is preferably added to achieve a total titratable acidity (expressed as acetic acid) of 0.03 wt% to 3 wt%, preferably 0.05 wt% to 2 wt%, preferably 0.1 wt% to 1 wt%.

[0098] This can usually be done by using vinegar.

[0099] The ingredients in the aqueous phase are typically mixed using, for example, a paddle mixer, as is known in the art.

[0100] The amount of aqueous phase added in step a) is preferably 16 wt% to 34 wt%, preferably 18 wt% to 33 wt%, based on the weight of the resulting food composition.

[0101] Step b.

[0102] In step b) of the process, the aqueous phase obtained in step a) is mixed with 66 to 82 wt% of vegetable oil based on the weight of the resulting food composition. Preferably, the oil level is 68 to 80 wt%, even more preferably 70 to 80 wt%, based on the weight of the resulting food composition.

[0103] In the resulting composition, the ratio of bean soaking liquid calculated by its protein content to vegetable oil is preferably at most 1:51, preferably 1:55 to 1:155, preferably 1:68 to 1:125. In the resulting composition, the ratio of bean protein to vegetable oil is preferably at most 1:51, preferably 1:55 to 1:155, preferably 1:68 to 1:125.

[0104] Step c.

[0105] In step c) of the method, the combination obtained in step b) is mixed to obtain an oil-in-water emulsified food composition. Homogenization is suitably carried out with a device providing high shear forces, as known in the art, such as a rotor-stator device or a colloid mill. This results in a preferred average oil droplet size D3,3 of less than 50 microns, more preferably less than 14 microns, even more preferably of 0.2 to 12 microns, more preferably of 1 to 10 microns, most preferably of 6 to 10 microns.

[0106] The present invention also relates to a composition obtainable, preferably obtainable, by the process of the present invention.

[0107] use

[0108] In another aspect, the present invention relates to the use of 0.53 wt % to 1.3 wt % of bean soaking liquid (calculated by its protein weight) based on the weight of the oil-in-water emulsified food composition to provide freeze-thaw stability to the emulsified food composition, wherein the composition comprises:

[0109] 66 to 82 wt% vegetable oil,

[0110] ·water,

[0111] wherein the weight ratio of the bean soaking liquid calculated by its protein content to the vegetable oil is at most 1:51,

[0112] And wherein the pH of the composition is 2.5 to 6.5.

[0113] Surprisingly, it was found that the use of the bean soaking liquid according to the present invention, i.e. 0.53 wt % to 1.3 wt % of the bean soaking liquid (calculated by its protein weight) based on the weight of the oil-in-water emulsified food composition, and a bean soaking liquid to oil ratio of up to 1:51, is indeed significantly improved in freeze-thaw stability compared to corresponding compositions having lower levels of bean soaking liquid (expressed in terms of its protein content) and higher bean soaking liquid to oil ratios, for example when the liquid bean soaking liquid is used in the manner used in the art.

[0114] Freeze-thaw stability is defined herein as a composition that is stable without visible oil separation after a cycle of cooling to -18°C for 24 hours and reaching a temperature of 20°C again within a period of 8 hours. The stability assessment is performed directly after the cycle. Preferably, the emulsified composition is stable after 1 cycle, more preferably 2 cycles, even more preferably after 3 freeze-thaw cycles.

[0115] method

[0116] Consistency - Stevens value: Stevens value is determined at 20°C by using a Stevens LFRA texture analyzer (ex Brookfield Viscometers Ltd., UK) with a maximum load / measuring range of 1000 grams and using a grid to perform a 25 mm penetration test in a 65 mm diameter cup containing the emulsion at a penetration rate of 2 mm per second; wherein the grid includes about 3x3 mm square holes, is made of a wire with a thickness of about 1 mm, and has a diameter of 40 mm. One end of the shaft is connected to the probe of the texture analyzer, and the other end is connected to the middle of the grid. The grid is positioned on the flat upper surface of the emulsion in the cup. After starting the penetration test, the grid is slowly pushed down into the emulsion by the texture analyzer. The final force applied to the probe is recorded to give the Stevens value (grams). Figure 1 A diagram of the grid is given in The grid is made of stainless steel and has 76 holes, each with a surface area of ​​approximately 3x3 mm.

[0117] Protein concentration. The protein content is determined based on the total nitrogen content. The nitrogen content is determined by the Kjeldahl method (Kjeldahl method, modified version of ISO 937). The protein content is then calculated by multiplying the nitrogen content by a factor of 6.25.

[0118] The compositions are now illustrated by the following non-limiting examples: Example

[0119] raw materials

[0120] Soybean oil: Cargill (Amsterdam, Netherlands)

[0121] Dried legume soak: Dried chickpea legume soak from

[0122] Liquid bean soak: Liquid chickpea bean soak from Sesajal (San Diego, USA)

[0123] Vinegar: 12% Branntweinessig, from Carl Kuhne (Hamburg, Germany)

[0124] Example 1

[0125] sample

[0127] *Amount of bean protein provided by bean powder or liquid bean

[0128] method

[0129] Four samples were prepared for each bean soaking liquid powder concentration (2.3wt%, 3.3wt%, 4.6wt%). The samples using bean soaking liquid powder were prepared as follows: an aqueous phase was prepared by mixing water and bean soaking liquid powder. The aqueous phase was mixed with oil, homogenized using a colloid mill (Ross mill, 8000rpm), and the resulting mixture was acidified to the desired pH level with vinegar. Samples using liquid bean soaking liquid were prepared in the same manner, except that liquid bean soaking liquid was used instead of bean soaking liquid powder. The samples underwent three temperature cycles. The temperature was maintained at 5°C or -18°C. The samples were cooled or frozen for 24 hours, heated to room temperature over an 8-hour period, and repeated three times (a total of 3 cycles). The instability of the emulsion was judged by the presence of an oil layer on the emulsion, indicating that the aqueous phase and the oil phase had separated and the emulsion was destroyed.

[0130] result

[0131] Table 1: Stability of emulsions with different concentrations of bean soaking liquid based on protein content after 1, 2 and 3 freeze-thaw cycles at -18°C

[0132] # %protein refer to Loop 1 Loop 2 Loop 3 Comparative Example 1.1 (liquid bean soaking liquid) 0.50％ Stablize Unstable Unstable Unstable Comparative Example 1.2 0.50％ Stablize Unstable Unstable Unstable Example 1.3 0.72％ Stablize Stablize Stablize Unstable Example 1.4 1.0％ Stablize Stablize Stablize Stablize

[0133] By "stable" I mean: no visible breakdown of the emulsion, e.g. no oil on top, no water on the bottom, no visible cracks in the mayonnaise structure.

[0134] By "unstable" I mean: visible emulsion breakdown, e.g. oil on top, water on the bottom, visible cracks in the mayonnaise structure.

[0135] Examples 1.3 and 1.4, which had bean steeping liquid levels exceeding 0.53 wt% based on protein content, showed freeze-thaw stability after three cycles of freezing at -18°C. Control samples cooled to 5°C instead of -18°C remained stable (not shown). Comparative Examples 1.1 and 1.2, which had bean steeping liquid levels less than 0.53 wt% based on protein level, were not stable after the freeze-thaw operation.

[0136] Example 2

[0137] Example 2 illustrates the composition of a range of bean infusion samples prepared according to Example 1 above. The oil level was 72%.

[0139] in conclusion

[0140] These samples show that better freeze-thaw stability is observed for samples with higher levels of bean steeping liquid (expressed in terms of its protein content). From a formulation point of view, it seems unfeasible to use known liquid bean steeping liquid in a high oil composition. In fact, to the best of the inventors' knowledge, there are no freeze-thaw stable bean steeping liquid emulsion compositions on the market.

[0141] By using the bean steeping liquid in the amounts claimed (0.53 wt% to 1.3 wt%, based on protein level), and a protein to oil ratio of up to 1:51, a composition more stable to freeze-thaw cycles can be prepared. Compositions containing more than 1.3% bean steeping liquid exhibited a texture that was too thick. To the best of the inventors' knowledge, the use of bean steeping liquid according to the present invention to ensure freeze-thaw resistance of high-oil oil-in-water emulsions is not known.

Claims

1. An oil-in-water emulsified food composition, comprising: 66 wt % to 82 wt % vegetable oil, based on the weight of the food composition, 0.53 wt % to 1.3 wt % of bean soaking liquid, calculated based on the weight of the bean protein, based on the weight of the food composition, in, The weight ratio of the pulse soaking liquid calculated on the basis of its protein content to the vegetable oil is at most 1:51, ·water, The pH of the composition is 2.5 to 6.5, preferably 2.5 to 5.

5.

2. The oil-in-water emulsified food composition according to claim 1, wherein the bean soaking liquid is present in an amount of 0.53wt% to 1.2wt% based on the weight of the food composition, calculated as the protein content in the bean soaking liquid, preferably in an amount of 0.58wt% to 1.1wt%, and even more preferably 0.65wt% to 1.0wt%.

3. The oil-in-water emulsified food composition according to any one of the preceding claims, wherein the bean soaking liquid is selected from the group consisting of chickpea bean soaking liquid, white bean bean soaking liquid, pea bean soaking liquid, lentil bean soaking liquid, soybean bean soaking liquid, kidney bean soaking liquid, black bean bean soaking liquid or a mixture thereof, preferably wherein the bean soaking liquid is selected from the group consisting of chickpea bean soaking liquid and white bean soaking liquid.

4. The oil-in-water emulsified food composition according to any one of the preceding claims, wherein the weight ratio of the bean soaking liquid to the vegetable oil calculated based on the weight of its protein is 1:55 to 1:155, preferably 1:68 to 1:

125.

5. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the concentration of starch from potato, corn, rice, tapioca or pea is less than 3 wt%, preferably less than 1 wt%, and is preferably absent.

6. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the mean oil droplet size D3,3 is below 10 microns, preferably between 1 and 10 microns.

7. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the composition is mayonnaise, a mayonnaise-like sauce, or a salad dressing, or a dip.

8. A method for preparing an oil-in-water emulsified food composition, wherein the method comprises the following steps: a. providing a mixture comprising water and 0.53wt% to 1.3wt% of a bean soaking liquid calculated based on the weight of the resulting food composition by weight of its bean protein, b. mixing the mixture obtained in step a) with 66 wt % to 82 wt % of vegetable oil based on the weight of the resulting food composition, c. homogenizing the combination obtained in step b) to obtain an emulsified oil-in-water emulsion having a pH of 2.5 to 6.5, wherein in the obtained food composition, the weight ratio of the bean soaking liquid to the vegetable oil calculated by its protein content is at most 1:

51.

9. The method according to claim 8, wherein the bean soaking liquid is added in the form of powder, and the protein content of the powder is 15 wt% to 25 wt% based on the weight of the powder.

10. The method according to claim 8 or 9, wherein: Based on the weight of the mixture obtained in step a), the mixture obtained in step a) comprises the bean soaking liquid in an amount of 2.2wt% to 17.5wt%, preferably 2.5wt% to 7wt%, even more preferably 3wt% to 7wt%, calculated based on the protein weight of the bean soaking liquid.

11. The method according to any one of claims 8 to 10, wherein: In the obtained composition, the weight ratio of the bean soaking liquid to the vegetable oil calculated by its protein content is 1:55 to 1:155, preferably 1:68 to 1:125wt%.

12. The method according to any one of claims 8 to 11, wherein the method further comprises a step of providing a bean soaking liquid before step a), the step comprising heating seeds of a legume plant (Fabaceae) in water to a temperature of 60°C to 160°C, removing the seeds from the obtained bean soaking liquid, and concentrating or drying the bean soaking liquid, wherein the protein content of the obtained bean soaking liquid is 2.2wt% to 25wt% based on dry weight.

13. The process according to any one of claims 8 to 12, wherein the homogenization in step c) is performed to obtain an average particle size D3,3 below 10 microns, preferably between 1 micron and 10 microns.

14. An oil-in-water emulsified food composition obtained and / or obtainable by the method according to any one of claims 8 to 13.

15. Use of 0.53 wt% to 1.3 wt% of bean steep liquor powder (calculated by weight of its protein weight) based on the weight of a food composition to provide freeze-thaw stability to the food composition, wherein the composition is an oil-in-water emulsified food composition, the food composition comprising: 66 to 82 wt% vegetable oil, ·water, in, The weight ratio of the pulse soaking liquid calculated on the basis of its protein content to the vegetable oil is at most 1:51, And wherein the pH of the composition is 2.5 to 6.5, preferably 2.5 to 5.5.

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