Improving mouth feel of vegetable protein compositions

Abstract

A vegetable protein composition having an improved mouth feel is described in the present disclosure. The vegetable protein composition comprises: a non-polar phase comprising a vegetable oil and / or a medium chain fatty acid; a polar phase comprising a hydrocolloid; and a surfactant system comprising a vegetable protein. And the hydrocolloid is selected from a group consisting of Arabic gum, Chinese yam powder, carrageenan, xanthan gum, gellan gum and any mixture of the Arabic gum, the Chinese yam powder, the carrageenan, the xanthan gum and the gellan gum. The hydrocolloid may be present in an amount of 0.1 to 2.0 wt%. The polar phase further comprises a sugar alcohol or sugar. The present disclosure also describes methods of making the vegetable protein compositions.

Description

Technical Field

[0001] The present invention generally relates to a plant protein composition. In particular, the present invention relates to a plant protein composition with improved taste and a method for preparing the plant protein composition. Background Art

[0002] The benefits of plant-based proteins include increased fiber intake, reduced risk of cardiovascular disease and certain types of cancer, and benefits for weight management. In recent years, people have extensively explored the use of plant proteins to replace animal proteins to develop food products, such as (cow) milk analogs. However, due to mouthfeel and flavor issues, plant protein beverages are not attractive to consumers. For example, compared with pure (cow) milk, plant protein beverages made from leguminous plants (such as soybeans or peas) show typical watery mouthfeel or lack of consistency. The industry is in urgent need of developing plant protein beverages with improved mouthfeel. Summary of the invention

[0003] In one form of the present invention, a plant protein composition is developed. According to some embodiments of the present invention, the plant protein composition may include: a non-polar phase comprising a plant oil and / or a medium-chain fatty acid; a polar phase comprising a hydrocolloid; and a surfactant system comprising a plant protein.

[0004] According to some embodiments of the present invention, the non-polar phase comprises a vegetable oil selected from the group consisting of sunflower oil, coconut oil, soybean oil, castor oil, canola oil (low-erucic acid rapeseed oil), peanut oil, sesame oil, olive oil, rapeseed oil, and any mixture thereof.

[0005] According to some embodiments of the invention, the non-polar phase comprises medium chain fatty acids, wherein the medium chain fatty acids comprise caprylic / capric triglycerides.

[0006] According to some embodiments of the invention, the non-polar phase further comprises lecithin.

[0007] According to some embodiments of the invention, the lecithin is present in an amount of 0.05 to 2.0 wt%.

[0008] According to some embodiments of the present invention, the hydrocolloid is selected from the group consisting of gum arabic, yam powder, carrageenan, xanthan gum, gellan gum, and any mixture thereof.

[0009] According to some embodiments of the invention, the plant protein comprises one or more proteins selected from the group consisting of soy protein, chickpea protein, lentil protein, lupin protein, pea protein, oat protein, potato protein, rice protein, and any mixture thereof.

[0010] According to some embodiments of the present invention, the polar phase further comprises a sugar alcohol, wherein the sugar alcohol is selected from the group consisting of erythritol, xylitol, lactitol, maltitol, mannitol, sorbitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, and any mixture thereof.

[0011] According to some embodiments of the present invention, the sugar alcohol is present in an amount of 1.0 to 10 weight %.

[0012] According to some embodiments of the invention, the polar phase further comprises a sugar, wherein the sugar is selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, and any mixture thereof.

[0013] According to some embodiments of the present invention, the sugar is present in an amount of 1.0 to 10% by weight.

[0014] According to some embodiments of the present invention, the non-polar phase is present in an amount of 1.0 to 10 wt%.

[0015] According to some embodiments of the present invention, the hydrocolloid is present in an amount of 0.1 to 2.0 weight %.

[0016] According to some embodiments of the present invention, the vegetable protein is present in an amount of 1.0 to 5.0 wt%.

[0017] In another form of the present invention, a method for preparing a plant protein composition is developed. According to some embodiments of the present invention, the method includes: mixing a surfactant system with a polar phase to form a first mixture, wherein the surfactant system includes plant protein and the polar phase includes a hydrocolloid; heat treating the first mixture at a first predetermined temperature for a first time period; mixing a non-polar phase with the first mixture to form a second mixture, wherein the non-polar phase includes vegetable oil and / or medium-chain fatty acids; pre-emulsifying the second mixture using a high-speed homogenizer; homogenizing the resulting pre-emulsion for a predetermined number of times at a predetermined pressure using a two-stage high-pressure homogenizer.

[0018] According to some embodiments of the present invention, pre-emulsifying the second mixture using the high-speed homogenizer is performed at a speed of 10,000 rpm for 5 minutes.

[0019] According to some embodiments of the present invention, the first predetermined temperature comprises 30°C to 70°C, preferably 40°C to 60°C, and more preferably 50°C.

[0020] According to some embodiments of the present invention, the method further comprises: heat treating the second mixture at a second predetermined temperature for a second period of time.

[0021] According to some embodiments of the present invention, the second predetermined temperature comprises 50°C to 90°C, preferably 60°C to 80°C, and more preferably 70°C.

[0022] According to some embodiments of the present invention, the second time period comprises 5 to 20 minutes, preferably 8 to 15 minutes, preferably 9 to 12 minutes, and more preferably 10 minutes.

[0023] According to some embodiments of the present invention, the predetermined pressure comprises 160 / 40 bar, preferably 200 / 50 bar, more preferably 250 / 50 bar.

[0024] According to some embodiments of the present invention, the predetermined number of times includes 2 times, 3 times, 4 times or 5 times.

[0025] In another aspect of the invention, the use of a hydrocolloid as defined in one aspect of the invention discussed above for improving the mouthfeel of a vegetable protein composition is developed.

[0026] In another aspect of the invention, the use of a hydrocolloid as defined in one aspect of the invention discussed above for improving the stability of a vegetable protein composition is developed.

[0027] Compared with conventional techniques, the present invention achieves numerous benefits. For example, some embodiments of the present invention provide a kind of plant protein composition comprising gum arabic or yam powder. Compared with traditional plant protein beverages, the plant protein composition has a better mouthfeel. In addition, according to some embodiments of the present invention, the taste of the plant protein composition is more like pure (cow) milk, with similar mouthfeel perception in terms of consistency, moisture, smoothness and powder quality. In conjunction with the text below and the attached drawings, these and other embodiments of the present invention and its many advantages and features are described in more detail. DETAILED DESCRIPTION

[0028] Unless otherwise defined, all technical and scientific terms, specialized terms and acronyms used herein have the meanings commonly understood by one of ordinary skill in the art in the field of the invention or in the field in which the terms are used. Although any compositions, methods, articles or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, preferred compositions, methods, articles or other means or materials are described herein.

[0029] All dosage ranges included in this application are intended to include all numerals in the form of integers or fractions within the scope. Unless otherwise indicated, all percentages expressed herein are weight percentages of the total weight of the beverage composition. Where appropriate, any appropriate value within the scope may be selected as the end value of the upper limit, lower limit or scope.

[0030] As used herein, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Therefore, listing "one", "a (kind)" and "the" generally includes the plural of the corresponding term. For example, listing "a (cow) milk", "a method" or "a food" includes a plurality of such "(cow) milk", "method" or "food". Similarly, the words "comprise", "contain" and "contain" in various tenses should be interpreted as inclusive, rather than exclusive. Similarly, the terms "include", "included" and "or" should all be interpreted as inclusive, unless the context clearly prohibits such a construction. Similarly, the term "example / example", especially when followed by a list of terms, is exemplary and illustrative only and should not be considered exclusive or comprehensive. As used herein, "about" should be understood to refer to a number within a certain numerical range.

[0031] The methods and compositions disclosed herein and other extensions are not limited to the specific methods, protocols and reagents described herein, as they can vary as understood by those skilled in the art. In addition, the terminology used herein is only used to describe specific embodiments and is not intended to limit the scope of the disclosure or claimed protection.

[0032] All patents, patent applications, publications, technical and / or scholarly articles, and other references cited or mentioned herein are incorporated herein by reference in their entirety to the extent permitted by law. Discussion of these references is intended only to summarize the assertions therein. No admission is made that any such patent, patent application, publication, or reference, or any portion thereof, is relevant, substantial, or prior art. The right to question the accuracy and relevance of any assertion of such patents, patent applications, publications, and other references as relevant, substantial, or prior art is expressly reserved.

[0033] As used herein, "weight %" means weight percentage as understood by one of ordinary skill in the art.

[0034] In one form of the present disclosure, a plant protein composition is developed. In some embodiments, the plant protein composition may include a non-polar phase, a polar phase, and a surfactant system. In some embodiments, the non-polar phase may include vegetable oil and / or medium-chain fatty acids. In some embodiments, the polar phase may include a hydrocolloid. In some embodiments, the surfactant system may include plant protein.

[0035] In some embodiments, the plant protein can include a single plant protein. In another embodiment, the plant protein can be a mixture including two or more plant proteins. The term "plant protein" as used herein refers to a protein directly or indirectly from a plant. For example, the plant protein used in the present disclosure can be selected from legume protein, whole grain protein and wheat protein. Legume protein typically includes protein from soybeans, chickpeas, lentils, lupins, peas or any combination thereof. Whole grain protein typically includes protein from rice or oats.

[0036] In one embodiment, the vegetable protein component can include soy protein in an amount of about 0.1% by weight to about 20% by weight of the vegetable protein composition. Preferably, the soy protein can be present in an amount of about 0.5% by weight to about 15% by weight of the vegetable protein composition. More preferably, the soy protein can be present in an amount of about 1.0% by weight to about 5.0% by weight of the vegetable protein composition. In a preferred embodiment, the vegetable protein composition can include about 3.0% by weight of soy protein. It should be noted that soy protein is used as an exemplary vegetable protein to illustrate the present invention, but the present invention is by no means limited to soy protein.

[0037] In some embodiments, the hydrocolloid can be selected from gum arabic, yam powder, carrageenan, xanthan gum, gellan gum or any mixture thereof. Yam powder as described herein is a powder of the edible tuber of Dioscorea polystachya (also known as Chinese yam). The powder can be prepared by spray drying or other methods. In some embodiments, the hydrocolloid can include gum arabic or yam powder. In one embodiment, the hydrocolloid can be present in an amount of about 0.05% by weight to about 5.0% by weight of the plant protein composition. Preferably, the hydrocolloid can be present in an amount of about 0.08% by weight to about 3.0% by weight of the plant protein composition. More preferably, the hydrocolloid can be present in an amount of 0.1% by weight to about 2.0% by weight of the plant protein composition. More preferably, the hydrocolloid can be present in an amount of 0.3% by weight to about 1.5% by weight of the plant protein composition. More preferably, the hydrocolloid can be present in an amount of 0.5% by weight to about 1.2% by weight of the plant protein composition. In a preferred embodiment, the plant protein composition can include gum arabic or yam powder in an amount of about 1.0% by weight.

[0038] In some embodiments, the non-polar phase may include vegetable oils, such as sunflower oil, coconut oil, soybean oil, castor oil, canola oil, peanut oil, sesame oil, olive oil, rapeseed oil, or any mixture thereof. In some embodiments, the non-polar phase may include medium-chain fatty acids, such as caprylic / capric triglycerides. In some embodiments, the non-polar phase may include vegetable oils and medium-chain fatty acids. In some embodiments, the non-polar phase may be present in an amount of about 1.0% by weight to about 10% by weight of the plant protein composition. Preferably, the non-polar phase may be present in an amount of about 2.0% by weight to about 8.0% by weight of the plant protein composition. More preferably, the non-polar phase may be present in an amount of about 3.0% by weight to about 5.0% by weight of the plant protein composition. In a preferred embodiment, the plant protein composition may include vegetable oils in an amount of about 4.0% by weight. In another preferred embodiment, the plant protein composition may include medium-chain fatty acids in an amount of about 4.0% by weight; in another preferred embodiment, the plant protein composition may include a mixture of vegetable oils and medium-chain fatty acids in an amount of about 4.0% by weight.

[0039] In some embodiments, the polar phase may also include a sweetener, such as sugar or sugar alcohol. As used herein, sugar may include monosaccharides, such as glucose, fructose and galactose; and complex sugars, such as sucrose, lactose and maltose. As used herein, sugar alcohol may include erythritol, xylitol, lactitol, maltitol, mannitol, sorbitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, and any mixture thereof. For clarity of description, the following description uses lactose as a non-limiting example of a sweetener. It should be noted that other sugars or sugar alcohols are also applicable to the following description. In some embodiments, lactose may be present in an amount of about 1.0% by weight to about 15% by weight of a plant protein composition. Preferably, lactose may be present in an amount of about 2.0% by weight to about 10% by weight of a plant protein composition. More preferably, lactose may be present in an amount of about 3.0% by weight to about 7.0% by weight of a plant protein composition. More preferably, lactose may be present in an amount of about 4.0% to about 6.0% by weight of the plant protein composition. In a preferred embodiment, the plant protein composition may include lactose in an amount of about 5.0% by weight.

[0040] In some embodiments, the surfactant system of the plant protein composition can also include an emulsifier. In some embodiments, the emulsifier is water-soluble. Exemplary and suitable emulsifiers include lecithin, soybean polysaccharide, gum arabic, modified starch, carboxymethyl cellulose, gum tragacanth, gum ghatti and other suitable gums. For the purpose of description, the following description uses lecithin as a non-limiting example of an emulsifier. It should be noted that other emulsifiers are also applicable to the following description. In some embodiments, the presence of lecithin can be about 0.05% by weight to about 2.0% by weight of the plant protein composition. Preferably, the presence of lecithin can be about 0.08% by weight to about 1.5% by weight of the plant protein composition. More preferably, the presence of lecithin can be about 0.1% by weight to about 1.0% by weight of the plant protein composition. More preferably, the presence of lecithin can be about 0.12% by weight to about 0.5% by weight of the plant protein composition. In a preferred embodiment, the plant protein composition can include lecithin in an amount of 0.15% by weight. In some embodiments, emulsifiers such as lecithin can improve the body of the plant protein composition. Emulsifiers such as lecithin can also be used to adjust the consistency of the plant protein composition.

[0041] The plant protein composition of the present invention may also include food grade solvents, antioxidants, preservatives and other hydrophobic ingredients, including but not limited to oil-soluble pharmaceutical ingredients, oil-soluble nutritional ingredients (e.g., oil-soluble vitamins), oil-soluble colorants, oil-soluble antimicrobial ingredients, oil-soluble defoamers, mouthfeel regulators or taste regulators. In some embodiments, the polar phase of the plant protein composition may also include additional ingredients, including any ingredients commonly found in milk beverage formulas. Examples of such additional ingredients include but are not limited to caramel and other colorants or dyes, foaming agents or defoamers, gums, emulsifiers, tea solids, clouding agent components, and mineral and non-mineral nutritional supplements. Examples of non-mineral nutritional supplement ingredients are known to those of ordinary skill in the art, including, for example, antioxidants and vitamins, including vitamins A, D, E (tocopherol), C (ascorbic acid), B (thiamine), B2 (riboflavin), B6, B12, K, niacin, folic acid, biotin, and combinations thereof. Examples of mineral supplements may include calcium, magnesium, zinc, potassium, and combinations thereof.

[0042] In some embodiments, the polar phase of the plant protein composition can include a preservative. As used herein, preservatives include any suitable preservatives approved for beverage compositions, including but not limited to known chemical preservatives, such as benzoates, such as sodium benzoate, calcium benzoate and potassium benzoate, sorbates, such as sodium sorbate, calcium sorbate and potassium sorbate, citrates, such as sodium citrate and potassium citrate, polyphosphates, such as sodium hexametaphosphate (SHMP), and mixtures thereof, and antioxidants, such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarbonate, ethoxyquin, heptyl paraben and combinations thereof. The amount of preservatives used must not exceed the maximum limit specified in applicable laws and regulations.

[0043] In another aspect of the present invention, a method for preparing the above-mentioned plant protein composition is developed. In some embodiments, the method may include mixing a surfactant system with a polar phase to form a first mixture. As described above, the surfactant system may include plant protein and the polar phase may include a hydrocolloid.

[0044] Then, the method may include heat treatment of the first mixture for the first time period at a first predetermined temperature. In some embodiments, the surfactant system may include any vegetable protein as described above, which may be present in any suitable amount as described above. In some embodiments, as described above, the hydrocolloid may be selected from gum arabic, yam powder, carrageenan, xanthan gum, gellan gum or any mixture thereof. As described above, the hydrocolloid may be present in any suitable amount as described above. For example, the hydrocolloid may include gum arabic or yam powder. In one embodiment, the hydrocolloid may be present in an amount of about 0.05% by weight to about 5.0% by weight of the vegetable protein composition. Preferably, the hydrocolloid may be present in an amount of about 0.08% by weight to about 3.0% by weight of the vegetable protein composition. More preferably, the hydrocolloid may be present in an amount of about 0.1% by weight to about 2.0% by weight of the vegetable protein composition. More preferably, the hydrocolloid may be present in an amount of about 0.3% by weight to about 1.5% by weight of the vegetable protein composition. More preferably, the hydrocolloid may be present in an amount of about 0.5% by weight to about 1.2% by weight of the vegetable protein composition. In a preferred embodiment, the plant protein composition may include gum arabic or yam flour in an amount of about 1.0% by weight.

[0045] In some embodiments, the polar phase can also include a sweetener, such as sugar or sugar alcohol, as described above. For example, the polar phase can include lactose, which can be present in an amount of about 1.0% by weight to about 15% by weight of the plant protein composition. Preferably, the lactose can be present in an amount of about 2.0% by weight to about 10% by weight of the plant protein composition. More preferably, the lactose can be present in an amount of about 3.0% by weight to about 7.0% by weight of the plant protein composition. More preferably, the lactose can be present in an amount of about 4.0% by weight to about 6.0% by weight of the plant protein composition. In a preferred embodiment, the plant protein composition can include lactose in an amount of about 5.0% by weight.

[0046] In some embodiments, the surfactant system of the plant protein composition can also include an emulsifier as described above. For example, the surfactant system can include lecithin, and its presence can be about 0.05 weight % to about 2.0 weight % of the plant protein composition. Preferably, the presence of lecithin can be about 0.08 weight % to about 1.5 weight % of the plant protein composition. More preferably, the presence of lecithin can be about 0.1 weight % to about 1.0 weight % of the plant protein composition. More preferably, the presence of lecithin can be about 0.12 weight % to about 0.5 weight % of the plant protein composition. In a preferred embodiment, the plant protein composition can include lecithin with an amount of 0.15 weight %.

[0047] In some embodiments, the plant protein compositions of the present invention may also include food-grade solvents, antioxidants, preservatives, and other hydrophobic ingredients as described above.

[0048] In some embodiments, the first predetermined temperature may be 30°C to 70°C, preferably 40°C to 60°C. More preferably, the first predetermined temperature may be 50°C. In some embodiments, the first time period of the heat treatment may be 20 to 40 minutes. Preferably, the first time period of the heat treatment may be 30 minutes. In one embodiment, the first mixture is heat treated at a temperature of 50°C for 30 minutes.

[0049] Then, the method may include mixing the non-polar phase with the first mixture to form a second mixture. In some embodiments, the non-polar phase may include vegetable oil and / or medium-chain fatty acids as described above. In some embodiments, the non-polar phase may include vegetable oil, such as sunflower oil, coconut oil, soybean oil, castor oil, canola oil, peanut oil, sesame oil, olive oil, rapeseed oil, or any mixture thereof. In some embodiments, the non-polar phase may include medium-chain fatty acids, such as caprylic / capric triglycerides. In some embodiments, the non-polar phase may include vegetable oil and medium-chain fatty acids. In some embodiments, the non-polar phase may be present in any suitable amount as described above. For example, the non-polar phase may include sunflower oil, which may be present in an amount of about 1.0% to about 10% by weight of the plant protein composition. Preferably, the amount of sunflower oil may be present in an amount of about 2.0% to about 8.0% by weight of the plant protein composition. More preferably, the amount of sunflower oil may be present in an amount of about 3.0% to about 6.0% by weight of the plant protein composition. In a preferred embodiment, the plant protein composition may include sunflower oil in an amount of about 4.0% by weight. In another preferred embodiment, the plant protein composition may include medium-chain fatty acids in an amount of about 4.0% by weight. In another preferred embodiment, the plant protein composition may include a mixture of vegetable oil and medium-chain fatty acids in an amount of about 4.0% by weight.

[0050] Next, the method may include heat treating the second mixture for a second time period at a second predetermined temperature. In some embodiments, the second predetermined temperature may be from about 50°C to about 90°C, preferably from about 60°C to about 80°C, and more preferably 70°C. In some embodiments, the second time period may be from about 5 minutes to about 20 minutes, preferably from about 8 minutes to about 15 minutes, more preferably from about 9 minutes to about 12 minutes, and more preferably 10 minutes. In one embodiment, the second mixture is heat treated for 10 minutes at a temperature of 70°C.

[0051] Next, the method may further include pre-emulsifying the second mixture using a high-speed homogenizer at a speed of 10,000 rpm for 5 minutes. For example, the high-speed homogenizer may be a T25 Digital Ultra ( Germany). The method may then further comprise homogenizing the obtained pre-emulsion at a predetermined pressure for a predetermined number of times using a two-stage high pressure homogenizer. For example, the high pressure homogenizer may be an APV-1000 laboratory homogenizer ( In some embodiments, the predetermined pressure may be 160 / 40 bar. In some embodiments, the predetermined pressure may be 200 / 50 bar, preferably 250 / 50 bar, more preferably 300 / 50 bar. In some embodiments, the predetermined number of times may be 2 times. In some embodiments, homogenization may be performed 3 times, 4 times, 5 times or more, depending on the needs of the particular application.

[0052] Example

[0053] The present invention is further illustrated herein by the following non-limiting examples.

[0054] Example A

[0055] In Example A, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, and sufficient water to 100 wt%. The components and their weight percentages in Example A are shown in Table 1 below.

[0056] Table 1

[0057]

[0058] Example B

[0059] In Example B, the plant protein composition includes: 4.0 weight % of sunflower oil, 0.15 weight % of lecithin, 3.0 weight % of soy protein, 5.0 weight % of lactose, 1.0 weight % of gum arabic, and sufficient water to 100 weight %. The ingredients in Example B and their weight percentages are shown in Table 2 below.

[0060] Table 2

[0061]

[0062] Example C

[0063] In Example C, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 1.0 wt% yam powder, and sufficient water to 100 wt%. The components and their weight percentages in Example C are shown in Table 3 below.

[0064] Table 3

[0065]

[0066] Example D

[0067] In Example D, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 1.0 wt% pectin, and sufficient water to 100 wt%. The components and their weight percentages in Example D are shown in Table 4 below.

[0068] Table 4

[0069]

[0070] Example E

[0071] In Example E, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 1.0 wt% soluble soy polysaccharide, and sufficient water to 100 wt%. The components and their weight percentages in Example E are shown in Table 5 below.

[0072] Table 5

[0073]

[0074] Example F

[0075] In Example F, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 1.0 wt% xanthan gum, and sufficient water to 100 wt%. The ingredients and their weight percentages in Example F are shown in Table 6 below.

[0076] Table 6

[0077]

[0078] Example G

[0079] In Example G, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 1.0 wt% carrageenan, and sufficient water to 100 wt%. The ingredients and their weight percentages in Example G are shown in Table 7 below.

[0080] Table 7

[0081]

[0082] Example H

[0083] In Example H, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 1 wt% gellan gum, and sufficient water to 100 wt%. The ingredients and their weight percentages in Example H are shown in Table 8 below.

[0084] Table 8

[0085]

[0086] Embodiment 1

[0087] In Example I, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 0.1 wt% xanthan gum, and sufficient water to 100 wt%. The ingredients and their weight percentages in Example H are shown in Table 9 below.

[0088] Table 9

[0089]

[0090] Example J

[0091] In Example J, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 0.1 wt% carrageenan, and sufficient water to 100 wt%. The ingredients and their weight percentages in Example J are shown in Table 10 below.

[0092] Table 10

[0093]

[0094] Example K

[0095] In Example K, the plant protein composition includes: 4.0 wt% sunflower oil, 0.15 wt% lecithin, 3.0 wt% soy protein, 5.0 wt% lactose, 0.1 wt% gellan gum, and sufficient water to 100 wt%. The ingredients in Example K and their respective weight percentages are shown in Table 11 below.

[0096] Table 11

[0097]

[0098] Example L

[0099] In Example L, the plant protein composition includes: 4.0 weight % sunflower oil, 0.15 weight % lecithin, 3.0 weight % soy protein, 2.5 weight % maltitol, 2.5 weight % erythritol, 1.0 weight % yam powder, and sufficient water to 100 weight %. The components and their weight percentages in Example L are shown in Table 12 below.

[0100] Table 12

[0101]

[0102] Embodiment M

[0103] In Example M, the plant protein composition includes: 4.0 weight % sunflower oil, 0.15 weight % lecithin, 3.0 weight % soy protein, 2.5 weight % maltitol, 2.5 weight % erythritol, 1.0 weight % gum arabic, and sufficient water to 100 weight %. The components and their weight percentages in Example M are shown in Table 13 below.

[0104] Table 13

[0105]

[0106] Example N

[0107] In Example N, the plant protein composition includes: 4.0 weight % sunflower oil, 0.15 weight % lecithin, 3.0 weight % soy protein, 1.5 weight % maltitol, 1.5 weight % erythritol, 0.1 weight % carrageenan, and sufficient water to 100 weight %. The ingredients and their weight percentages in Example N are shown in Table 14 below.

[0108] Table 14

[0109]

[0110] Embodiment O

[0111] In Example O, the plant protein composition includes: 4.0 weight % Neobee oil, 0.15 weight % lecithin, 3.0 weight % soy protein, 2.5 weight % maltitol, 2.5 weight % erythritol, 1.0 weight % gum arabic, and sufficient water to 100 weight %. The ingredients and their weight percentages in Example O are shown in Table 15 below.

[0112] Table 15

[0113]

[0114] Example P

[0115] In Example P, the plant protein composition includes: 4.0 weight % Neobee oil, 3.0 weight % soy protein, 2.5 weight % maltitol, 2.5 weight % erythritol, 1.0 weight % gum arabic, and sufficient water to 100 weight %. The ingredients and their weight percentages in Example P are shown in Table 16 below.

[0116] Table 16

[0117]

[0118] Example Q

[0119] In Example Q, the plant protein composition includes: 4.0 weight % Neobee oil, 3.0 weight % soy protein, 1.5 weight % maltitol, 1.5 weight % erythritol, 1.0 weight % gum arabic, and sufficient water to 100 weight %. The ingredients and their weight percentages in Example Q are shown in Table 17 below.

[0120] Table 17

[0121]

[0122] use The physical stability of the above embodiments was tested using a dispersion analyzer (LUM GmbH, Germany). The purpose of the test was to show the stability of different embodiments by accelerating phase separation by centrifugation. The test was carried out at room temperature of 20°C to 25°C and a centrifugal speed of 4,000rpm. The transmittance of the sample was detected at 870nm. A total of 800 curves with an interval of 40s were collected. The instability index of each embodiment was calculated based on the change in transmittance during centrifugation. A lower instability index indicates that the embodiment has a higher stability. For reference, the stability of commercially available pure milk was tested. The instability indexes of all embodiments and pure milk are shown in Table 18 below.

[0123] Table 18

[0124]

[0125] As described above, the difference between Example A and Examples B and C is that Example B includes gum arabic and Example C includes yam powder. As shown in Table 18 above, the stability of the plant protein composition containing gum arabic or yam powder is significantly improved. In addition, the plant protein composition containing gum arabic and the plant protein composition containing yam powder both show better stability than pure milk. The stability of Examples L and M also confirms the above conclusion.

[0126] A panel of panelists performed a sensory evaluation of the mouthfeel perception of the different embodiments. The evaluation required the panelists to describe their mouthfeel perception of each embodiment relative to pure milk. The panelists' perception of each embodiment is listed in Table 19 below.

[0127] Table 19

[0128]

[0129] As can be seen from Table 19 above, the sensory evaluation panel evaluated the taste of the plant protein composition to which gum arabic or yam powder was added as good.

[0130] Although embodiments of the present invention have been described with reference to several elements, any element described in the embodiments described herein is exemplary and may be omitted, replaced, added, combined, or rearranged as needed to form new embodiments. Those skilled in the art will recognize after reading this specification that such additional embodiments are effectively disclosed herein. For example, it should be understood that the method steps described herein are exemplary, and those skilled in the art will understand after reading this disclosure that one or more method steps described herein may be combined, omitted, reordered, or replaced.

[0131] As used herein, examples of "about" and "approximately" include a specified value or feature within a range of plus or minus 15%, 10%, 5%, 4%, 3%, 2%, or 1% of the specified value or feature. As used herein, examples of using the term "between" include endpoints. For example, a range between 1 and 5 includes 1 to 5 and all other values ​​greater than 1 and less than 5.

[0132] Although the present invention has been particularly shown and described with reference to preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made to the present invention without departing from the spirit and scope of the present invention. The inventors expect that skilled technicians will be able to adopt such changes as appropriate, and the inventors expect that the present invention will be implemented in a manner different from that specifically described herein. Therefore, the present invention includes all modifications and equivalents of the subject matter described in the appended claims as permitted by applicable law. In addition, unless otherwise specified herein or the context is clearly contradictory, the present invention covers any combination of the above elements in all possible variations thereof.

Claims

1. A vegetable protein composition comprising: a non-polar phase comprising vegetable oils and / or medium-chain fatty acids; a polar phase comprising a hydrocolloid; and A surfactant system comprising a vegetable protein.

2. The vegetable protein composition according to claim 1, wherein the non-polar phase comprises a vegetable oil selected from the group consisting of sunflower oil, coconut oil, soybean oil, castor oil, canola oil, peanut oil, sesame oil, olive oil, rapeseed oil, and any mixture thereof.

3. The plant protein composition of claim 1, wherein the non-polar phase comprises medium chain fatty acids, wherein the medium chain fatty acids comprise caprylic / capric triglycerides.

4. The vegetable protein composition according to claim 1, wherein the non-polar phase further comprises lecithin.

5. The vegetable protein composition according to claim 4, wherein the lecithin is present in an amount of 0.05 to 2.0% by weight.

6. The vegetable protein composition according to claim 1, wherein the hydrocolloid is selected from the group consisting of gum arabic, yam powder, carrageenan, xanthan gum, gellan gum, and any mixture thereof.

7. The plant protein composition according to claim 1, wherein the plant protein comprises one or more proteins selected from the group consisting of soy protein, chickpea protein, lentil protein, lupin protein, pea protein, oat protein, potato protein, rice protein, and any mixture thereof.

8. The plant protein composition according to claim 1, wherein the polar phase further comprises a sugar alcohol, wherein the sugar alcohol is selected from the group consisting of erythritol, xylitol, lactitol, maltitol, mannitol, sorbitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, and any mixture thereof.

9. The plant protein composition according to claim 8, wherein the sugar alcohol is present in an amount of 1.0 to 10% by weight.

10. The plant protein composition according to claim 1, wherein the polar phase further comprises sugar, wherein the sugar is selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, and any mixture thereof.

11. The vegetable protein composition according to claim 10, wherein the sugar is present in an amount of 1.0 to 10% by weight.

12. The vegetable protein composition according to claim 1, wherein the non-polar phase is present in an amount of 1.0 to 10% by weight.

13. The vegetable protein composition according to claim 1, wherein the hydrocolloid is present in an amount of 0.1 to 2.0% by weight.

14. The vegetable protein composition according to claim 1, wherein the vegetable protein is present in an amount of 1.0 to 5.0 wt%.

15. A method for preparing a plant protein composition, comprising: mixing a surfactant system with a polar phase to form a first mixture, wherein the surfactant system comprises a vegetable protein and the polar phase comprises a hydrocolloid; thermally treating the first mixture at a first predetermined temperature for a first period of time; mixing a non-polar phase with the first mixture to form a second mixture, wherein the non-polar phase comprises vegetable oil and / or medium chain fatty acids; Pre-emulsifying the second mixture using a high-speed homogenizer; as well as The obtained pre-emulsion is homogenized a predetermined number of times at a predetermined pressure using a two-stage high-pressure homogenizer.

16. The method of claim 15, wherein the non-polar phase comprises a vegetable oil selected from the group consisting of sunflower oil, coconut oil, soybean oil, castor oil, canola oil, peanut oil, sesame oil, olive oil, rapeseed oil, and any mixture thereof.

17. The method of claim 15, wherein the non-polar phase comprises medium chain fatty acids, wherein the medium chain fatty acids comprise caprylic / capric triglycerides.

18. The method of claim 15, wherein the non-polar phase further comprises lecithin.

19. The method of claim 18, wherein the lecithin is present in an amount of 0.05 to 2.0 wt%.

20. The method of claim 15, wherein the hydrocolloid is selected from the group consisting of gum arabic, yam powder, carrageenan, xanthan gum, gellan gum, and any mixture thereof.

21. The method of claim 15, wherein the plant protein comprises one or more proteins selected from the group consisting of soy protein, chickpea protein, lentil protein, lupin protein, pea protein, oat protein, potato protein, rice protein, and any mixture thereof.

22. The method of claim 15, wherein the polar phase further comprises a sugar alcohol, wherein the sugar alcohol is selected from the group consisting of erythritol, xylitol, lactitol, maltitol, mannitol, sorbitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin, ribulose, threose, arabinose, xylose, and any mixture thereof.

23. The method of claim 22, wherein the sugar alcohol is present in an amount of 1.0 to 10% by weight.

24. The method of claim 15, wherein the polar phase further comprises a sugar, wherein the sugar is selected from the group consisting of glucose, fructose, galactose, sucrose, lactose, maltose, and any mixture thereof.

25. The method of claim 24, wherein the sugar is present in an amount of 1.0 to 10% by weight.

26. The method of claim 15, wherein the non-polar phase is present in an amount of 1.0 to 10 weight percent.

27. The method of claim 15, wherein the hydrocolloid is present in an amount of 0.1 to 2.0 weight percent.

28. The method of claim 15, wherein the vegetable protein is present in an amount of 1.0 to 5.0 wt%.

29. The method according to claim 15, wherein the pre-emulsification of the second mixture using the high-speed homogenizer is performed at a speed of 10,000 rpm for 5 minutes.

30. The method according to claim 15, wherein the first predetermined temperature comprises 30°C to 70°C, preferably 40°C to 60°C, more preferably 50°C.

31. The method according to claim 15, wherein the first time period comprises 20 to 40 minutes, preferably 30 minutes.

32. The method of claim 15, further comprising: The second mixture is heat treated at a second predetermined temperature for a second period of time.

33. The method according to claim 32, wherein the second predetermined temperature comprises 50°C to 90°C, preferably 60°C to 80°C, more preferably 70°C.

34. The method according to claim 32, wherein the second time period comprises 5 to 20 minutes, preferably 8 to 15 minutes, preferably 9 to 12 minutes, more preferably 10 minutes.

35. The method according to claim 15, wherein the predetermined pressure comprises 160 / 40 bar, preferably 200 / 50 bar, more preferably 250 / 50 bar.

36. The method according to claim 15, wherein the predetermined number of times includes 2 times, 3 times, 4 times or 5 times.

37. Use of a hydrocolloid as defined in any one of claims 1 to 14 for improving the mouthfeel of a vegetable protein composition.

38. Use of a hydrocolloid as defined in any one of claims 1 to 14 for improving the stability of a vegetable protein composition.

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