Edible oil-in-water (O / W) emulsions comprising pea proteins

Abstract

The present invention relates to an edible oil-in-water (o / w) emulsion comprising (a) from 50% to 80% by weight of an aqueous phase, (b) from 20% to 50% by weight of a vegetable lipid phase, and (c) from 0.25% to 1.50% by weight of a vegetable-based protein, based on the total weight of the emulsion, (d) optionally, an acidity regulator, wherein the pea protein constitutes at least 50% by weight of all plant-based proteins present in the emulsion, and wherein the emulsion is substantially free, preferably free, of dairy and animal-derived ingredients. The invention also relates to a whipped cream thereof and to a method for producing an edible o / w emulsion.

Description

Technical Field

[0001] The present invention relates to an edible oil-in-water (o / w) emulsion comprising pea protein, a whipped cream thereof and a method for making the edible o / w emulsion. Background Art

[0002] The market for plant-based alternatives has grown strongly in recent years. The plant-based food sector in Europe grew by almost 50% from 2017 to 2020, and in Germany alone, the market grew by 76% in 2020. The market includes products such as plant-based meat, plant-based milk, plant-based yogurt, plant-based cheese, plant-based ice cream and plant-based cream.

[0003] Vegetable-based creams, which are often referred to as dairy cream substitutes (DCA), are known in the art. Conventional vegetable-based creams are o / w emulsions based on vegetable fats or fat blends. However, conventional vegetable-based creams often contain additives, such as thickeners, stabilizers and / or emulsifiers, and a variety of such additives are described in the prior art. For example, EP 0 294 119 A1, EP 0 436 994 B1, EP 0 455 288 A1 and WO 94 / 17672 A1 describe vegetable-based whipped creams containing, for example, caseinates, lecithins, mono- and diglycerides and polyoxyethylene sorbitan monostearate as emulsifiers.

[0004] WO 2012 / 130611 describes edible vegetable-based creams that can be used in whipping applications or as food additives. However, these emulsions contain sucrose fatty acid esters in addition to other milk-based ingredients, such as skimmed milk powder.

[0005] One reason for the widespread use of thickeners, emulsifiers and specific fat blends in plant-based creams is that plant-based proteins behave differently from their dairy counterparts in o / w emulsions. These drawbacks have been overcome by using a variety of thickeners, emulsifiers and specific fat blends, which are often very exotic and completely synthetic, which is unacceptable to consumers.

[0006] There is a clear trend that consumers generally prefer food products with a “clean label”, whether plant-based or not. However, as will be appreciated, this is challenging when it comes to plant-based creamers.

[0007] WO 2021 / 048344 describes a plant-based whipped cream containing plant-based proteins. Although a number of plant proteins are mentioned in WO 2021 / 048344, the only detailed working example is carried out with broad bean protein. Although the comparative whipped cream containing lecithin and guar gum still shows an excellent overrun, it is demonstrated that an acceptable whipped cream can be produced without having to include thickeners and emulsifiers.

[0008] There is a need for a plant-based whipping cream which does not contain any added thickeners and / or stabilizers and / or emulsifiers and does not contain any ingredients of dairy or animal origin, while still providing excellent whipping properties with respect to overrun, firmness, taste and / or shape retention.

[0009] Furthermore, there is a need for a simplified method of preparing plant-based whipped cream. Summary of the invention

[0010] The inventors have surprisingly found that pea protein imparts excellent whipping properties to o / w emulsions compared to other plant proteins. In particular, the inventors have found that pea protein provides improved properties to plant-based o / w emulsions and whipped creams thereof compared to fava bean protein. Based on the disclosure in WO 2021 / 048344 that fava bean protein can be used for whipping cream, the inventors indeed surprisingly observed that further improvements can be obtained by replacing fava bean protein with pea protein.

[0011] Thus, in a first aspect, the present invention relates to an edible oil-in-water (o / w) emulsion comprising, based on the total weight of the emulsion,

[0012] (a) 50% to 80% by weight of an aqueous phase,

[0013] (b) 20% to 50% by weight of a vegetable lipid phase, and

[0014] (c) 0.25% to 1.50% by weight of plant-based protein,

[0015] (d) optionally, an acidity regulator,

[0016] wherein pea protein constitutes at least 50% by weight of all plant-based proteins present in the emulsion, and

[0017] The emulsion is substantially free of, preferably free of, dairy and animal derived ingredients.

[0018] In a second aspect, the present invention relates to a whipped cream obtainable by whipping the emulsion of the present invention.The second aspect of the present invention may alternatively be expressed as a whipped cream obtainable by incorporating air into the emulsion of the present invention.

[0019] In a third aspect, the present invention relates to a food product comprising the emulsion of the present invention.

[0020] In a fourth aspect, the present invention relates to a food product comprising the whipped cream of the present invention.

[0021] Finally, in a fifth aspect, the present invention relates to a process for the manufacture of an edible oil-in-water (o / w) emulsion according to the present invention, the process comprising the following steps:

[0022] (a) providing and heating a plant lipid phase;

[0023] (b) providing and optionally heating an aqueous phase comprising plant-based protein, wherein pea protein constitutes at least 50% by weight of all plant-based protein present in the aqueous phase;

[0024] (c) mixing the aqueous phase and the vegetable lipid phase to form a pre-emulsion;

[0025] (d) homogenizing the pre-emulsion obtained in step (c) to obtain an o / w emulsion;

[0026] (e) cooling the emulsion obtained in step (d);

[0027] (f) subjecting the cooled emulsion obtained in step (e) to a UHT treatment;

[0028] (g) homogenizing the UHT treated emulsion obtained in step (f); and

[0029] (h) cooling the homogenized and UHT-treated emulsion obtained in step (g),

[0030] The pH may optionally be adjusted by an acidity regulator after any one of steps (b) to (h) to obtain a pH in the range of 6.5 to 7.5. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The maximum overrun of whipping emulsions #1 to #6 prepared at laboratory scale is shown. Whipping emulsions #1 to #3 contain broad bean protein, while whipping emulsions #4 to #6 contain pea protein. More details are provided in Tables 4 and 5.

[0032] Figure 2 The maximum overrun is shown for whipping emulsions #6 to #9 prepared at industrial scale. The whipping emulsions contain pea protein. Whipping emulsions #6 and #7 contain fat blend 1, while whipping emulsions #8 and #9 contain fat blend 2. More details are provided in Tables 4 and 6.

[0033] Figure 3The shape retention of whipped lotions #6, #8, and #9 immediately after decorating and 45 minutes after decorating is shown.

[0034] Figure 4 Whipping lotion #8 is shown applied to a vegan cheesecake.

[0035] Figure 5 A flow chart of the manufacturing process is shown. DETAILED DESCRIPTION

[0036] definition

[0037] The terms "emulsion", "edible emulsion" and "cream" are used synonymously herein. In a similar manner, the terms "whipped emulsion" and "whipped cream" are used interchangeably. The terms "vegetable" and "vegetable-based" are also used synonymously herein. Unless otherwise specified, all emulsions described herein are oil-in-water (o / w) emulsions. Unless otherwise specified, all fats and oils described herein are of vegetable origin. Unless otherwise indicated, all percentages and ratios are by weight.

[0038] The term "whipping cream" (or "whipping emulsion") is used in its conventional meaning, i.e. as defined in point 2.4.2 of the Codex Alimentarius (Standard for Cream and Prepared Cream, CXS 288-1976): "Whipped cream is a fluid cream, reconstituted cream and / or reconstituted cream intended for whipping. When the cream is intended for use by the final consumer, the cream should be prepared in a way that facilitates the whipping process."

[0039] Likewise, the term "whipped cream" (or "whipped emulsion") is also used in its conventional meaning, i.e. as defined in point 2.4.4 of the Codex Alimentarius (Standard for Cream and Prepared Cream, CXS 288-1976): "Whipped cream is a fluid cream, reconstituted cream and / or reconstituted cream into which air or an inert gas has been incorporated without inverting an emulsion of fat in skim milk". Since the whipped cream of the present invention does not contain milk, the last part of the definition, i.e. "[...] an emulsion of fat in skim milk without inversion" should be replaced by "[...] an emulsion of oil in water without inversion".

[0040] In the context of the present invention, a protein "isolate" is considered to be a dry product containing at least 70% by weight of said protein. In a similar manner, a protein "concentrate" is considered to be a dry product containing at least 50% by weight of said protein.

[0041] As used herein, the term "substantially free" means that the amount of the ingredient to which it refers is present only in trace amounts and is not intentionally added. More particularly, the term "substantially free of X" means that the emulsion of the present invention contains at most 0.5 wt% X based on the total weight of the emulsion, preferably at most 0.25 wt% X based on the total weight of the emulsion, more preferably at most 0.1 wt% X based on the total weight of the emulsion, even more preferably at most 0.05 wt% X based on the total weight of the emulsion, and most preferably at most 0.01 wt% X based on the total weight of the emulsion.

[0042] In the context of the present invention, the term "liquid oil" refers to a triglyceride (lipid) or a mixture of triglycerides which is completely liquid at 20°C.

[0043] Similarly, the term "solid fat" refers to a triglyceride (lipid) or a mixture of triglycerides containing some solid fat at 20°C. In particular, a "solid fat" has a solid fat content (SFC) of at least 20% by weight at 20°C. SFC can be routinely determined by, for example, pulsed NMR or DSC known to those skilled in the art. In addition, SFC curves for a large number of fats and fat mixtures can be obtained from textbooks and handbooks, such as Gunstone, Vegetable Oils in Food Technology-Composition, Properties and Uses (2011); Gunstone, Modifying lipids for use in food (2006); Rajah, Fats in Food Technology (2002); and Gunstone, Harwood and Dijkstra, The Lipid Handbook (2007). SFC curves for commercially available fats and fat blends are usually provided by the manufacturer when the fats and fat blends are purchased.

[0044] A "thickener" or "thickening agent" is an additive that can increase the viscosity of a liquid without substantially changing its other properties. Thickeners are commonly used to thicken sauces, soups and puddings without changing their taste. A list of thickeners accepted for use in, for example, whipped cream is provided in Point 4 of the Food Code (Standard for Cream and Cream Preparation, CXS288-1976). As will be appreciated, the emulsions of the present invention are preferably substantially free of thickeners, more preferably the emulsions of the present invention are free of thickeners.

[0045] "Stabilizers" or "stabilizing agents" are additives that help preserve the structure of a food product. A list of stabilizers accepted for use in, for example, whipped cream is provided in Point 4 of the Food Codex (Standard for Cream and Prepared Cream, CXS 288-1976). As will be appreciated, the emulsions of the present invention are preferably substantially free of stabilizers, more preferably the emulsions of the present invention are free of stabilizers.

[0046] An "emulsifier" or "emulsifying agent" is an additive that stabilizes an emulsion (such as an o / w emulsion) by reducing the surface tension of immiscible liquids present in the emulsion. As known to the person skilled in the art, proteins can act as emulsifiers and thus stabilize o / w emulsions. A list of emulsifiers accepted for use in, for example, whipped cream is provided in point 4 of the Codex Alimentarius (Standard for Cream and Cream Preparation, CXS288-1976). As will be appreciated, the emulsion of the present invention is preferably substantially free of emulsifiers other than plant-based proteins, more preferably the emulsion of the present invention is free of emulsifiers other than plant-based proteins.

[0047] "UHT" is an abbreviation for "Ultra High Temperature" and involves heating at 135°C to 150°C for a few seconds.

[0048] When used in the context of "X and / or Y", the term "and / or" should be interpreted as "X" or "Y", or "X and Y".

[0049] In the context of the present invention, the singular forms "a", "an" and "the" include both the singular and the plural. For example, the expression "an o / w emulsion comprising a plant-based protein" means that one or more plant-based proteins may be present in the o / w emulsion.

[0050] Edible o / w emulsion

[0051] The o / w emulsion of the present invention is essentially free, preferably free, of ingredients of dairy or animal origin and comprises 50 to 80 wt.-% of an aqueous phase, 20 to 50 wt.-% of a vegetable lipid phase and 0.25 to 1.50 wt.-% of vegetable-based proteins, wherein pea proteins constitute at least 50 wt.-% of all vegetable-based proteins present in the emulsion.

[0052] In a preferred embodiment of the present invention, pea protein constitutes at least 60% by weight of all plant-based proteins present in the emulsion, more preferably pea protein constitutes at least 70% by weight of all plant-based proteins present in the emulsion, even more preferably pea protein constitutes at least 80% by weight of all plant-based proteins present in the emulsion, and still more preferably pea protein constitutes at least 90% by weight of all plant-based proteins present in the emulsion. In particular, pea protein constitutes at least 95% by weight or at least 99% by weight of all plant-based proteins present in the emulsion.

[0053] In the most preferred embodiment, pea protein is the only protein in the emulsion.

[0054] The emulsion may contain a thickener, a stabilizer and / or an emulsifier. The thickener, stabilizer and / or emulsifier is not of dairy and animal origin.

[0055] In a preferred embodiment, the emulsion has a "clean label", meaning that the emulsion is substantially free of thickeners, stabilizers and emulsifiers. In particular, the emulsion is free of thickeners, stabilizers and emulsifiers. As will be understood, the term "(substantially) free of emulsifiers" does not include plant-based proteins themselves, which have emulsifying properties and therefore contribute to stabilizing the emulsion. In an alternative embodiment, the emulsion does not contain one or more components selected from the group consisting of thickeners, stabilizers, emulsifiers or combinations thereof. The emulsion of the present invention is also substantially free of ingredients of dairy and animal origin. In particular, the emulsion of the present invention is free of ingredients of dairy and animal origin. Therefore, in a preferred embodiment, the emulsion of the present invention is a vegan emulsion.

[0056] As will be appreciated, it is highly preferred that pea protein is the only protein in the emulsion and that the emulsion is substantially free of thickeners and / or emulsifiers and / or emulsifiers other than said plant-based protein. In other words, in its most preferred embodiment, the present invention relates to an edible oil-in-water (o / w) emulsion comprising, based on the total weight of the emulsion:

[0057] (a) 50% to 80% by weight of an aqueous phase,

[0058] (b) 20% to 50% by weight of a vegetable lipid phase, and

[0059] (c) 0.25 wt. % to 1.50 wt. % pea protein,

[0060] (d) optionally, an acidity regulator,

[0061] wherein the pea protein is the only protein present in the emulsion,

[0062] wherein the emulsion is substantially free of thickeners and / or emulsifiers and / or emulsifiers other than the plant-based protein,

[0063] The emulsion is substantially free of, preferably free of, dairy and animal derived ingredients.

[0064] In one embodiment of the invention, the emulsion also comprises an acidity regulator. The acidity regulator must of course be edible. Such edible acidity regulators are well known to those skilled in the art, and specific examples include lactic acid and citric acid and mixtures thereof. Citric acid is particularly preferred. The edible acid regulator can also be added in the form of a salt of the acid regulator, such as in the form of its sodium salt, potassium salt or calcium salt.

[0065] The fat droplets in the emulsion are small enough to ensure a stable emulsion. In particular, the volume-based average diameter D[4; 3] of the fat droplets in the emulsion is generally in the range of 0.1 μm to 5 μm, preferably in the range of 0.25 μm to 3 μm, more preferably in the range of 0.25 μm to 2 μm, even more preferably in the range of 0.25 μm to 1.5 μm, most preferably in the range of 0.5 μm to 1 μm. Therefore, it is generally preferred that the volume-based average diameter D[4; 3] of the fat droplets in the emulsion is less than 2 μm, such as less than 1.5 μm, in particular less than 1 μm.

[0066] The pH of the emulsion is typically between 6 and 8, preferably between 6.0 and 7.5, more preferably between 6.5 and 7.1, even more preferably between 6.6 and 7.0, most preferably between 6.7 and 6.9, in particular between 6.75 and 6.85, such as about 6.8.

[0067] The emulsion may also contain other common ingredients, such as sugar, sweeteners, flavorings, aromatic compounds and combinations thereof. The emulsion may also contain antioxidants or preservatives to improve its shelf life. As will be appreciated, in such cases, the above ingredients are not of non-natural, animal and dairy origin, but of plant origin.

[0068] Plant-based protein

[0069] Proteins serve as important nutritional ingredients in food products and play an important role in providing structure and stability to food products due to their functional (surface active) properties. In particular, it is well known that proteins can act as natural emulsifiers and thus stabilize o / w emulsions.

[0070] As previously mentioned, it is generally preferred that pea protein is the only protein in the emulsion, but other plant-based proteins may be present as long as pea protein constitutes at least 50% by weight of all plant-based proteins present in the emulsion.

[0071] Thus, the emulsion may comprise less than 50% by weight of plant-based proteins other than pea proteins, preferably less than 40% by weight of plant-based proteins other than pea proteins, more preferably less than 30% by weight of plant-based proteins other than pea proteins, even more preferably less than 20% by weight of plant-based proteins other than pea proteins, and still more preferably less than 10% by weight of plant-based proteins other than pea proteins, based on the total amount of plant-based proteins present in the emulsion. In particular, the emulsion comprises less than 5% by weight or less than 1% by weight of plant-based proteins other than pea proteins, based on the total amount of plant-based proteins present in the emulsion.

[0072] Plant-based proteins other than pea protein that can be incorporated into the emulsion can be obtained from, for example, legumes, oil seeds, nuts and cereals.

[0073] Examples of plant-based proteins from legumes include alfalfa, clover, tamarind, kidney bean, navy bean, pinto bean, black turtle bean, haricot bean, lima bean, butter bean, adzuki bean, azuki bean, mung bean, golden gram, green gram, black gram, urad, scarlet runner bean, ricebean, moth bean, tepary bean, horse bean, broad bean, field bean, bean, chickpea, garbanzo, bengalgram, dry cowpea, black-eye bean, congo bean, andules, lentil, bambara groundnut, vetch, common vetch, lupins, lablab, hyacinth bean, jack bean, sword bean, winged bean, velvet bean, cowitch, and yam bean.

[0074] Examples of plant-based proteins from oilseeds include soy, cottonseed, peanut, sunflower, canola, and coconut.

[0075] Examples of plant-based proteins from nuts include almonds, Brazil nuts, hazelnuts, walnuts, pecan nuts, candlenuts, cashews, chestnuts, macadamia nuts, mongongo, pili nuts, pine nuts, pistachio nuts, and yeheb nuts, particularly almonds.

[0076] Examples of plant-based proteins from cereals include oats, millet, barley, rice, buckwheat, corn, wheat, millet, quinoa, rye, sorghum, spelt, teff and triticale, especially oats.

[0077] In case the emulsion comprises a plant-based protein other than pea protein, the plant-based protein is preferably almond protein, oat protein or a combination of almond protein and oat protein.

[0078] Pea protein

[0079] In the most preferred embodiment of the invention, pea protein is the only protein in the emulsion.

[0080] Pea belongs to the legume family and is one of the most important legumes worldwide. Pea contains about 25% protein by weight. However, plant proteins, including pea protein, have different functional properties and different nutritional values ​​compared to dairy proteins.

[0081] The protein quality of pea protein is relatively high compared to other plant proteins. For example, pea protein has a Protein Digestitibility Corrected Amino Acid Score (PDCAAS) of 84 (PDCAAS for milk protein is 100). Similarly, dairy proteins and plant-based proteins (including pea protein) do not have the same functional properties due to differences in amino acid composition, three-dimensional structure, folding and surface hydrophobicity. As demonstrated herein, the inventors have found that pea protein surprisingly has excellent emulsifying properties and can therefore be used as the sole emulsifier in the o / w emulsion of the present invention.

[0082] The term "pea protein" encompasses intact pea protein as well as hydrolyzed (including partially and extensively hydrolyzed) pea protein. Pea protein is commercially available in the form of concentrates and isolates from a number of suppliers, such as AGT Food Ingredients, Cosuga, and Cargill.

[0083] The emulsion may comprise 0.25 wt % to 1.50 wt % pea protein, based on the total weight of the emulsion. Typically, the emulsion comprises 0.50 wt % to 1.25 wt % pea protein, based on the total weight of the emulsion, preferably 0.75 wt % to 1.25 wt % pea protein, based on the total weight of the emulsion, more preferably 0.80 wt % to 1.25 wt % pea protein, based on the total weight of the emulsion, and most preferably 0.90 wt % to 1.20 wt % pea protein, based on the total weight of the emulsion.

[0084] Pea protein can be incorporated into the emulsion in the form of pea protein concentrate or pea protein isolate, preferably in the form of pea protein isolate. In addition, pea protein can be in the form of intact pea protein or hydrolyzed pea protein. The hydrolyzed pea protein can be partially hydrolyzed or fully hydrolyzed.

[0085] Water Phase

[0086] Water is the major component of the aqueous phase of the emulsion. It is important to note that when it is stated that the emulsion of the present invention contains "X weight % aqueous phase", this refers to the total weight of the aqueous phase, i.e., the total weight of water and any components that may be dissolved or suspended in the aqueous phase. For example, if the emulsion of the present invention contains 67 weight % water, 30 weight % vegetable lipid phase, and 1 weight % pea protein and 2 weight % sugar dissolved in water, the aqueous phase constitutes 50 weight % of the emulsion.

[0087] The emulsions of the invention comprise from 50% to 80% by weight of an aqueous phase, based on the total weight of the emulsion.

[0088] The emulsion of the present invention generally comprises 55 to 75 wt% of aqueous phase, preferably 60 to 75 wt% of aqueous phase, more preferably 65 to 75 wt% of aqueous phase, most preferably 68 to 72 wt% of aqueous phase, based on the total weight of the emulsion.

[0089] Since water is the main component of the aqueous phase of the emulsion, the above-mentioned weight percentages of the aqueous phase largely correspond to the weight percentages of water present in the emulsion. In other words, the emulsion of the present invention generally contains 50% to 80% by weight of water based on the total weight of the emulsion, such as 55% to 75% by weight of water based on the total weight of the emulsion, preferably 60% to 75% by weight of water, more preferably 65% ​​to 70% by weight of water, most preferably 68% to 70% by weight of water.

[0090] As will be appreciated, when the emulsion of the invention contains X wt% aqueous phase, it is balanced by (100-X) wt% of the plant lipid phase (see below). Thus, the emulsion of the invention may comprise 55 wt% to 75 wt% aqueous phase and 25 wt% to 45 wt% lipid phase, preferably 60 wt% to 75 wt% aqueous phase and 25 wt% to 40 wt% lipid phase, more preferably 65 wt% to 75 wt% aqueous phase and 25 wt% to 35 wt% lipid phase, most preferably 68 wt% to 72 wt% aqueous phase and 28 wt% to 32 wt% lipid phase, for example about 70 wt% aqueous phase and about 30 wt% lipid phase.

[0091] Plant lipid phase

[0092] The vegetable lipid phase constitutes 20% to 50% by weight of the emulsion. Typically, the emulsion comprises 25% to 45% by weight of the lipid phase, preferably 25% to 40% by weight of the lipid phase, more preferably 25% to 35% by weight of the lipid phase, and most preferably 28% to 32% by weight of the lipid phase.

[0093] As will be appreciated, when the emulsion of the invention contains Y wt % of a vegetable lipid phase, this is balanced by (100-Y) wt % of an aqueous phase (see above). Thus, the emulsion of the invention may comprise 55 to 75 wt % of an aqueous phase and 25 to 45 wt % of a lipid phase, preferably 60 to 75 wt % of an aqueous phase and 25 to 40 wt % of a lipid phase, more preferably 65 to 75 wt % of an aqueous phase and 25 to 35 wt % of a lipid phase, most preferably 68 to 72 wt % of an aqueous phase and 28 to 32 wt % of a lipid phase, for example about 70 wt % of an aqueous phase and about 30 wt % of a lipid phase.

[0094] In a first embodiment of the invention, the vegetable phase comprises, preferably consists of, a blend of vegetable liquid oils and vegetable solid fats.

[0095] The blend may contain 10% to 50% by weight of vegetable liquid oil and 50% to 90% by weight of vegetable solid fat, preferably 15% to 45% by weight of vegetable liquid oil and 55% to 85% by weight of vegetable solid fat, more preferably 20% to 40% by weight of vegetable liquid oil and 60% to 80% by weight of vegetable solid fat. Alternatively, the blend may preferably contain 10% to 30% by weight of vegetable liquid oil and 70% to 90% by weight of vegetable solid fat, more preferably 15% to 25% by weight of vegetable liquid oil and 75% to 85% by weight of vegetable solid fat, most preferably 17.5% to 22.5% by weight of vegetable liquid oil and 77.5% to 82.5% by weight of vegetable solid fat. Alternatively, the blend may preferably comprise 30% to 50% by weight of vegetable liquid oil and 50% to 70% by weight of vegetable solid fat, more preferably 35% to 45% by weight of vegetable liquid oil and 55% to 65% by weight of vegetable solid fat, most preferably 37.5% to 42.5% by weight of vegetable liquid oil and 57.5% to 62.5% by weight of vegetable solid fat.

[0096] In this embodiment of the invention, it is preferred that the blend itself has a vegetable solid fat content (SFC) of at least 50 wt% at 20°C, more preferably an SFC of at least 60 wt% at 20°C, even more preferably an SFC of at least 70 wt% at 20°C, most preferably an SFC of at least 80 wt% at 20°C.

[0097] In this embodiment of the invention, it is also preferred that the vegetable solid fat itself has a vegetable solid fat content (SFC) of at least 50 wt% at 20°C, more preferably an SFC of at least 60 wt% at 20°C, even more preferably an SFC of at least 70 wt% at 20°C, most preferably an SFC of at least 80 wt% at 20°C.

[0098] In a preferred embodiment of the present invention, the blend contains 10% to 30% by weight of vegetable liquid oil and 70% to 90% by weight of vegetable solid fat.

[0099] In an alternative embodiment of the invention, the blend contains 30% to 50% vegetable liquid oil and 50% to 70% solid fat. This embodiment of the invention has been found to be particularly suitable for storage at high ambient temperatures, for example at a temperature in the range of 25°C to 30°C for a shelf life of up to 9 months.

[0100] Specific examples of vegetable solid fats suitable for use in this first embodiment of the invention include: hydrogenated palm kernel oil, palm stearin, hard palm middle fraction and cocoa butter. An example of a suitable commercially available product is Akotop NT70 from AAK or similar products.

[0101] Many vegetable liquid oils can be used in this first embodiment of the invention, and a large number of suitable vegetable oils (including their fatty acid profiles) can be found in Dubois et al., EurJ Lipid Sci Technol , 2007; 109; 710-732. Specific examples of suitable vegetable liquid oils may be selected from the group consisting of coconut oil, palm oil, palm kernel oil, canola oil, peanut oil, rapeseed oil, linseed oil, grapeseed oil, cottonseed oil, soybean oil, corn oil, sunflower oil and combinations thereof, in particular sunflower oil.

[0102] In a particularly preferred embodiment of the present invention, the vegetable liquid oil has a high oleic acid content, such as at least 70% by weight, for example at least 75% by weight of the oleic acid content. The specific example of a suitable vegetable liquid oil with a high oleic acid content can be selected from the group consisting of: high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic safflower oil, high oleic soybean oil, high oleic rapeseed oil, high oleic canola oil, high oleic algae oil, high oleic palm oil, high oleic peanut oil, olive oil, macadamia nut oil, moringa seed oil, hazelnut oil, avocado oil and their combination. High oleic sunflower oil (HOSO) is particularly preferred.

[0103] In a second embodiment of the invention, the vegetable phase comprises, preferably consists of, a blend of a first vegetable solid fat and a second vegetable solid fat.

[0104] The first vegetable solid fat is generally present in the blend in an amount of 80% to 99% by weight, and the second vegetable solid fat is generally present in the blend in an amount of 1% to 20% by weight, preferably the first vegetable solid fat is present in the blend in an amount of 85% to 95% by weight, and the second vegetable solid fat is present in the blend in an amount of 5% to 15% by weight, more preferably, the first vegetable solid fat is present in the blend in an amount of 88% to 93% by weight, and the second vegetable solid fat is present in the blend in an amount of 7% to 12% by weight, most preferably, the first vegetable solid fat is present in the blend in an amount of 90% to 92% by weight, and the second vegetable solid fat is present in the blend in an amount of 8% to 10% by weight.

[0105] In this embodiment of the invention, it is preferred that the blend itself has a vegetable solid fat content (SFC) of at least 50 wt% at 20°C, more preferably an SFC of at least 60 wt% at 20°C, even more preferably an SFC of at least 65 wt% at 20°C, and most preferably an SFC of at least 70 wt% at 20°C.

[0106] In this embodiment of the invention, it is also preferred that the first vegetable solid fat has a solid fat content (SFC) of 20 wt % to 40 wt % at 20°C, and the second vegetable solid fat has a solid fat content (SFC) of at least 80 wt % at 20°C, more preferably that the first vegetable solid fat has a SFC of 25 wt % to 40 wt % at 20°C, and the second vegetable solid fat has a SFC of at least 85 wt % at 20°C, most preferably that the first vegetable solid fat has a SFC of 25 wt % to 40 wt % at 20°C, and the second vegetable solid fat has a SFC of at least 90 wt % at 20°C.

[0107] Specific examples of the first vegetable solid fat include palm oil, coconut oil and palm kernel oil.An example of a suitable commercially available product is Akotop NT70 from AAK or similar products.

[0108] Specific examples of second vegetable solid fats include shea stearin, hydrogenated palm kernel oil and hard palm mid fraction.An example of a suitable commercially available product is Chocofill TC 90 from AAK.

[0109] Thickeners, Stabilizers and Emulsifiers

[0110] As previously stated, it is generally preferred that the emulsion is substantially free, preferably free, of thickeners and / or stabilizers and / or emulsifiers other than the plant-based protein.

[0111] However, in order to further stabilize the emulsion and / or increase the viscosity of the emulsion, the emulsion may contain a thickener, a stabilizer and / or an emulsifier. If present, the emulsifier is generally present in an amount of 0.01 wt % to 2 wt % based on the total weight of the emulsion, preferably in an amount of 0.02 wt % to 1 wt % based on the total weight of the emulsion, more preferably in an amount of 0.025 wt % to 0.5 wt % based on the total weight of the emulsion.

[0112] Specific examples of suitable emulsifiers are disclosed in point 4 of the Food Codex (Standard for Cream and Prepared Cream, CXS 288-1976). A particularly preferred emulsifier is lecithin.

[0113] Specific examples of suitable stabilizers and thickeners are disclosed in point 4 of the Codex Alimentarius (Standard for Cream and Prepared Cream, CXS288-1976). Preferred examples include gum Arabic (acacia gum) and guar gum. If present, stabilizers and / or thickeners are typically incorporated in an amount of 0.01% to 5% by weight, based on the total weight of the emulsion, preferably in an amount of 0.02% to 3% by weight, based on the total weight of the emulsion, more preferably in an amount of 0.025% to 1% by weight, based on the total weight of the emulsion.

[0114] Pea protein is the only protein in the emulsion, but other plant-based proteins may also be present, provided that the pea protein constitutes at least 50% by weight of all plant-based proteins present in the emulsion.

[0115] Manufacturing of o / w emulsions

[0116] The present invention also relates to a method for producing an edible oil-in-water (o / w) emulsion according to the present invention, the method comprising the following steps:

[0117] (a) providing and heating a plant lipid phase;

[0118] (b) providing and optionally heating an aqueous phase comprising plant-based protein, wherein pea protein constitutes at least 50% by weight of all plant-based protein present in the aqueous phase;

[0119] (c) mixing the aqueous phase and the vegetable lipid phase to form a pre-emulsion;

[0120] (d) homogenizing the pre-emulsion obtained in step (c) to obtain an o / w emulsion;

[0121] (e) cooling the emulsion obtained in step (d);

[0122] (f) subjecting the cooled emulsion obtained in step (e) to a UHT treatment;

[0123] (g) homogenizing the UHT treated emulsion obtained in step (f); and

[0124] (h) cooling the homogenized and UHT-treated emulsion obtained in step (g),

[0125] Wherein after any of steps (b) to (h), the pH may optionally be adjusted by an acidity regulator to obtain a pH in the range of 6.5 to 7.5, preferably in the range of 6.6 to 7.0, more preferably in the range of 6.7 to 6.9, most preferably about 6.8.

[0126] As will be understood, all statements made above with respect to ingredients, amounts, preferred embodiments etc. apply mutatis mutandis to the part of the present invention relating to the production of o / w emulsions.

[0127] The process can be carried out as a batch process or as a continuous process. A continuous process is preferred.

[0128] In a preferred embodiment of the present invention, steps (a) to (h) are carried out in the above order, except that steps (a) and (b) can be reversed or carried out in parallel. In other words, preferably steps (a) and (b) are followed by step (c), step (c) is followed by step (d), step (d) is followed by step (e), step (e) is followed by step (f), step (f) is followed by step (g), and step (g) is followed by step (h).

[0129] In step (a) of the method, the vegetable lipid phase is melted by heating the lipid vegetable phase. The exact temperature used will of course depend on the melting temperature of the lipid used. Typical temperatures used are 40°C to 80°C, such as 50°C to 70°C, for example 60°C to 70°C. The vegetable lipid phase is usually stirred while heating.

[0130] In step (b) of the process, the plant-based protein is dissolved or dispersed in the aqueous phase. Whether heating is required depends on the type and concentration of the plant-based protein. Most commonly, the aqueous phase is heated to a temperature, which is typically in the range of 40°C to 80°C, such as 50°C to 70°C, for example 60°C to 70°C. The aqueous phase is typically stirred while heating.

[0131] In step (c) of the method, the aqueous phase and the liquid phase are mixed to obtain a pre-emulsion. The mixing step preferably uses a mixing device and is carried out under conditions of providing relatively high shear to the mixture. Suitable mixing devices and mixing conditions are known to those skilled in the art and are described in, for example, Cullen, Food Mixing: Principles and Applications, 2009; and Paul et al., Handbook of Industrial Mixing-science and practice, 2004. Specific examples of suitable mixers include impellers, such as propeller mixers, turbine mixers and paddle mixers, static (stationary) mixers and rotor stator mixers. The mixing step (c) can be carried out in an intermittent process, that is, a batch of plant lipid phases from step (a) are mixed with the aqueous phase from step (b) in a suitable mixer. However, in a preferred embodiment, the mixing step (c) is part of a continuous process, wherein the plant lipid phase from step (a) and the aqueous phase from step (b) continuously enter an online mixer, such as an online static mixer or an online rotor stator mixer. Therefore, in a preferred embodiment of the steps of the present invention, the mixer used in the mixing step (c) is an in-line mixer.

[0132] The present inventors have found that in order to obtain a stable emulsion it is important to include two homogenization steps, namely a homogenization step upstream of the UHT treatment (homogenization step (d)) and a homogenization step downstream of the UHT treatment (homogenization step (g)).

[0133] In the step (d) of the method, homogenization is usually carried out with a high pressure homogenizer known to those skilled in the art. Homogenization is preferably carried out with a two-stage homogenization. When using a two-stage homogenization, the pressure in the first stage is usually in the range of 50 bar to 200 bar, preferably in the range of 75 bar to 150 bar, more preferably in the range of 75 bar to 125 bar, most preferably about 100 bar. The pressure in the second stage is usually in the range of 5 bar to 30 bar, preferably in the range of 10 bar to 25 bar, more preferably in the range of 10 bar to 20 bar, most preferably about 10 or about 20 bar. Therefore, in its most preferred embodiment, the homogenization in step (d) is carried out at 50 / 10 bar or 100 / 20 bar, particularly at 100 / 20 bar.

[0134] In step (e) of the process, the o / w emulsion obtained in the homogenization step (d) is cooled, typically to a temperature in the range of 10°C to 40°C, preferably in the range of 10°C to 30°C, more preferably in the range of 15°C to 25°C, in particular about 20°C.

[0135] In step (f) of the process, the cooled emulsion obtained in step (e) is subjected to a UHT treatment, which will be known to those skilled in the art. The UHT system may be a direct system, such as a steam injection UHT system or a steam infusion system. Alternatively, the UHT system may be an indirect system based on, for example, a plate heat exchanger, a tubular heat exchanger or a scraped surface heat exchanger. UHT treatment by direct steam injection is generally preferred. The emulsion is typically heated at a temperature in the range of 135°C to 150°C for a few seconds, such as 1 second to 10 seconds, more preferably the emulsion is heated at a temperature in the range of 140°C to 150°C for 2 seconds to 7 seconds, in particular at a temperature of about 145°C for about 5 seconds.

[0136] After the UHT treatment in step (f), the emulsion is subjected to a second homogenization step (step (g)). In a similar manner as described above for the homogenization step (d), the homogenization step (g) is generally carried out using a high pressure homogenizer, and the homogenization is preferably carried out in a two-stage homogenization. The homogenization pressure used in step (g) is generally higher than the homogenization pressure used in step (d). When a two-stage homogenization is used, the pressure in the first stage is generally in the range of 150 bar to 350 bar, preferably in the range of 200 bar to 300 bar, more preferably in the range of 225 bar to 275 bar, and most preferably about 20 bar. The pressure in the second stage is generally in the range of 25 bar to 100 bar, preferably in the range of 25 bar to 75 bar, more preferably in the range of 40 bar to 60 bar, and most preferably about 50 bar. Therefore, in its most preferred embodiment, the homogenization in step (g) is carried out at 250 / 50 bar.

[0137] In step (h) of the process, the o / w emulsion obtained in the homogenization step (g) is cooled, typically to a temperature in the range of 10°C to 40°C, preferably in the range of 10°C to 30°C, more preferably in the range of 15°C to 25°C, in particular about 20°C.

[0138] The emulsion can then be filled into suitable containers, in particular by aseptic filling or by hot filling.

[0139] The pH may need to be adjusted during the process. Generally, it is preferred that the pH of the emulsion after step (h) is between 6 and 8, more preferably between 6.0 and 7.5, even more preferably between 6.5 and 7.1, still more preferably between 6.6 and 7.0, most preferably between 6.7 and 6.9, in particular between 6.75 and 6.85, such as about 6.8.

[0140] In principle, the pH can be adjusted by an acidity regulator during or after any of steps (b) to (h) to obtain a pH in the range of 6.5 to 7.5, preferably in the range of 6.6 to 7.0, more preferably in the range of 6.7 to 6.9, most preferably about 6.8. However, it is preferred to adjust the pH of the aqueous phase in step (b), and / or adjust the pH of the pre-emulsion in step (c), and / or adjust the pH of the cooled emulsion in step (e) or (g).

[0141] application

[0142] In other aspects, the present invention also relates to a whipped cream obtainable by incorporating air into the emulsion of the present invention. Therefore, in a related aspect, the present invention also relates to a whipped cream obtainable by whipping the emulsion of the present invention. The emulsion can be whipped with a blender, an electric hand mixer or a food processor. The whipped cream preferably has a maximum overrun of at least 150%, such as in the range of 150% to 400%. More preferably, the whipped cream has a maximum overrun of at least 200%, such as in the range of 200% to 400%. In a more preferred embodiment, the whipped cream has a maximum overrun of at least 250%, for example in the range of 250 to 400%. In an even more preferred embodiment, the whipped cream has a maximum overrun of at least 300%, for example in the range of 300 to 400%.

[0143] The present invention also relates to food products (including beverages) comprising the whipped cream of the present invention. The food product (including beverages) may be a frozen food product. The food product may also be a dessert. The whipped cream may be used or applied to the food product, for example, in the form of a topping. The food product may be a dessert. Examples of food products to which the whipped emulsion may be applied as a topping include fruit, pies, ice cream, cupcakes, cakes, milkshakes, waffles, hot chocolate, coffee, cheesecake, gelatin and hot pudding cakes.

[0144] In another aspect, the present invention also relates to a food product comprising the emulsion of the present invention. The food product may be a frozen food product. The emulsion may be used in virtually any of the myriad of food products in which dairy cream is commonly used, for example in beverages such as ground coffee and hot chocolate, as well as soups, sauces including sauces with a low pH, such as white wine sauces.

[0145] The present invention is further illustrated by the following non-limiting examples.

[0146] Example

[0147] Material

[0148] Pea protein concentrate, broad bean protein isolate and broad bean protein concentrate were obtained from AGT Food and Ingredients, Canada. Pea protein isolate was obtained from Cosuca, Belgium. The protein concentration in the concentrate and isolate was determined by the Kjeldahl method known to those skilled in the art. The protein concentrations in the concentrate and isolate are summarized in Table 1.

[0149] protein Protein weight% Pea Protein Isolate 77.05 Pea Protein Concentrate 51.69 Broad Bean Protein Isolate 83.02 Broad Bean Protein Concentrate 54.94

[0150] Table 1: Protein concentrations in pea and bean isolates and concentrates .

[0151] Hydrogenated palm kernel oil (HPKO) was obtained from Fuji Oil Europe. High oleic sunflower oil (HOSO) was obtained from OleificioSabo. Chocofill NH 18 and shea stearin were obtained from AAK.

[0152] Two different fat blends were used in the trials. In the preliminary laboratory trials only Fat Blend 1 was used, whereas in the industrial scale trials Fat Blend 1 and Fat Blend 2 were used. The fat blends are shown in Table 2.

[0153]

[0154] Table 2: Composition of Fat Blend 1 and Fat Blend 2. The solid fat content (SFC) at 20°C of the individual fats comprising Fat Blend 1 and Fat Blend 2 is shown in Table 3. The SFC of the individual fats is according to the manufacturer's certificate of analysis. The SFC of Fat Blend 1 and Fat Blend 2 was determined by differential scanning calorimetry (DSC).

[0155]

[0156] Table 3: SFC of fats and fat blends at 20°C .

[0157] method

[0158] Protein analysis

[0159] The Kjeldahl method was used to determine the protein content of the protein concentrates and isolates used. KjelMaster K375, KjelSampler K376 and KjelLink software were used for this purpose. Sodium hydroxide from VWR, boric acid from Merck, sulfuric acid from Merck, buffer solutions pH 7.0 and 4.0 from Merck and monoammonium phosphate from Fluka were used as reagents.

[0160] Differential Scanning Calorimetry (DSC)

[0161] The solid fat content in the fat blend is determined using DSC3+ and STARe software from Mettler Toledo. The samples are each placed in a crucible and the crucible is sealed. Subsequently, the sample is weighed. The sealed crucible is then placed in an autosampler. The sample is heated from 25°C to 60°C at a heating rate of 10°C / min. The temperature is then maintained at 60°C for 5 minutes and then cooled to -45°C at a cooling rate of 5°C / min. The temperature is maintained for 10 minutes again and finally heated to 60°C at a heating rate of 5°C / min. The resulting melting curve is integrated using software. The solid fat content of the sample is then determined at a specific temperature using the mathematical function of the software.

[0162] Particle size (fat droplet size)

[0163] Malvern Mastersizer 3000 and Hydro LV were used to measure the particle (fat droplet) size distribution. The device was switched on at least 30 minutes before the measurement and the software started. The Mastersizer was cleaned using the cleaning program. For sample preparation, the sample was diluted with Milli-Q water to a factor between 1:2 and 1:5, depending on the viscosity of the sample. Sufficient sample was then pipetted into the Hydro LV until the mask was within the preset range and the measurement was started. The volume-based mean diameter D[4;3] was used as a parameter to characterize the particle size (fat droplet).

[0164] For particle size (fat droplets) measured with sodium dodecyl sulfate (SDS), approximately 1 ml of the previously prepared solution was added to 40 mL of 0.5% SDS solution and shaken for five seconds before measurement as described above.

[0165] The flocculation factor (F) is defined as:

[0166]

[0167] pH Measurement

[0168] A Mettler-Toledo pH meter was used for pH measurements.

[0169] Viscosity

[0170] The viscosity measurements were performed on a Haake RS 6000 rheometer with a plate-plate geometry and 60 mm diameter equipped with a UTM controller, a Peltier TC81 and a Julabo F12-EH water bath. The data were evaluated with Rheowin software. The sample was applied to the lower geometry at 25°C. Any excess sample was removed using a tube and the measurement was started. The dynamic viscosity at a shear rate of 100 / s was obtained.

[0171] Expansion rate

[0172] The overrun analysis of the samples was performed using a KitchenAid food processor. All analyses were performed on samples at a temperature of 4°C. The same type of plastic beaker was always used to weigh the samples. To do this, the beaker was placed on a balance and the balance was tared. The beaker was then filled to the top with the emulsion and the weight was measured. 600 g of the emulsion was whipped in a KitchenAid at speed 8 for a certain time. The same plastic beaker was filled to the top with the whipped product and the weight was measured again. The overrun was then calculated using the following formula:

[0173]

[0174] Hardness

[0175] The hardness of the whipped cream was determined using a texture analyzer from Stable Micro Systems. For this purpose, a beaker filled with whipped cream for measuring the overrun was used and measured, and a pseudo compression test was performed. A cylindrical flat probe with a diameter of 35 mm penetrated the sample to a depth of 25 mm at a lateral speed of 0.5 mm / s. The maximum force (in g) was then calculated. The measurements were performed at room temperature.

[0176] Shape retention

[0177] Fill a portion of the whipped cream into a piping bag and pipe rosettes onto the black foil. Take a photo of the tubular rosettes with a camera. After 45 minutes, take another photo to evaluate shape retention.

[0178] Emulsions and Whipped Cream

[0179] An overview of the prepared o / w emulsions is provided in Table 4.

[0180]

[0181] Table 4: Overview of the o / w emulsions prepared and tested .

[0182] A flow chart of the process for preparing the emulsion of the present invention is shown in Figure 5 middle.

[0183] Example 1: Comparison of pea protein and broad bean protein (laboratory scale

[0184] 48 g of pea protein isolate was dissolved in 2.75 kg of water at 65° C. for 30 minutes and the pH was adjusted to 6.8 with citric acid. 0.96 kg of hydrogenated palm kernel oil and 0.24 kg of high oleic sunflower oil (fat blend 1) were melted at 60° C. The aqueous phase and lipid phase were then mixed under high shear. The premix was homogenized at 100 / 20 bar, cooled to 20° C., UHT treated at 145° C. for 5 seconds, homogenized at 250 / 50 bar and cooled to 20° C. The product was then filled and stored. A portion of the emulsion was whipped for a few minutes.

[0185] The results are shown in Table 5. The expansion ratio results are also shown in Figure 1 middle.

[0186]

[0187] Table 5: Results of Samples #1 to #6 (Laboratory Scale) .

[0188] Measured in the presence of SDS.

[0189] As shown in Table 5 and Figure 1 As shown in , it was surprisingly observed that the emulsions containing pea protein were superior in terms of overrun compared to the emulsions containing faba bean protein. It was observed that the overrun increased with increasing pea protein concentration, while the overrun decreased with increasing faba bean protein concentration. In particular, the emulsion containing 1.5 wt % faba bean protein isolate (1.25 wt % faba bean protein; #3) became unstable and too viscous. The emulsion containing 1.5 wt % faba bean protein concentrate (0.82 wt % faba bean protein; #2) was also highly viscous, but could still be whipped. However, emulsion #2 showed the lowest overrun.

[0190] It is also evident from Table 5 that the viscosity, fat droplet size and flocculation of the emulsions containing pea protein are lower than those containing faba bean protein. According to Stoke's law, the emulsification rate depends on the square of the fat droplet diameter, and thus the smaller mean fat droplet diameter observed for the emulsions containing pea protein may contribute to the stability of the pea-based emulsions and the higher overrun of the whipped pea-based cream.

[0191] Even after whipping for 5 minutes, the firmness (hardness) of whipped broad bean protein emulsions #1 and #2 was generally too low (<50 g). The firmness of whipped broad bean protein emulsion #3 was good (100 to 200 g after whipping for 4 to 5 minutes).

[0192] The firmness (hardness) of whipped pea protein emulsions #4, #5 and #6 was generally good, with firmness values ​​ranging from 50 g to 200 g after whipping for 4 to 5 minutes.

[0193] Considering the superior properties of pea protein compared to faba bean protein, industrial scale trials were conducted with o / w emulsions containing different pea protein concentrations and different fat blends.

[0194] Example 2: Industrial scale pea protein trial

[0195] 4 kg of pea protein isolate was dissolved in 140 kg of water at 65 ° C for 15 minutes. 68.75 kg of Chocofill NH 18 and 6.25 kg of shea stearin (fat blend 2) were melted at 65 ° C. The aqueous phase and the lipid phase were then mixed under high shear. The premix was homogenized at 100 / 20 bar, cooled to 20 ° C, after which the dry matter content was adjusted to 31.2% and the pH was adjusted to pH 6.8 with citric acid. The product was then UHT treated at 145 ° C for 5 seconds, homogenized at 250 / 50 bar and cooled to 20 ° C. The product was then filled and stored. A portion of the emulsion was whipped for a few minutes.

[0196] The results are shown in Table 6. The expansion ratio results are also shown in Figure 2 middle.

[0197] As shown in Table 6 and Figure 2 As shown in the data, similar results were obtained whether 1.2 wt% or 1.5 wt% pea protein isolate (0.92 wt% or 1.16 wt% pea protein) was used in the emulsion, or whether Fat Blend 1 or Fat Blend 2 was used.

[0198] The firmness (hardness) of all whipped pea protein emulsions was good, with firmness values ​​ranging from 100 g to 300 g after whipping for 3 to 4 minutes.

[0199] like Figure 3 As shown in , the whipped cream has excellent shape retention.

[0200] Furthermore, the fact that the properties and measured parameters of Emulsion #6 were largely independent of whether the process was performed on a laboratory or industrial scale shows that the manufacturing process is surprisingly robust.

[0201]

[0202] Table 6: Results of Samples #6 to #9 (Industrial Scale) .

[0203] Measured in the presence of SDS.

[0204] Example 3: Application Test

[0205] Emulsion #8, an emulsion containing 1.2 wt% pea protein isolate and Fat Blend 2, was tested in three different applications.

[0206] Emulsion 8 was tested in a mushroom cream sauce prepared with white wine. This allowed the pH sensitivity of the emulsion to be tested. The emulsion remained stable despite heating and a low pH below 4. The emulsion also showed a good coating on pasta.

[0207] In addition, the emulsion was tested in tomato cream soup to evaluate the whitening effect compared to dairy-based whipped cream. No significant differences in color and taste were found between the two soups.

[0208] Finally, if Figure 4 As shown in , Whipping lotion #8 was used in a vegan cheesecake. The application of the whipping lotion to the cheesecake did not cause any problems and gave an excellent end result both visually and taste-wise.

Claims

1. An edible oil-in-water (o / w) emulsion comprising, based on the total weight of the emulsion, (a) 50% to 80% by weight of an aqueous phase, (b) 20% to 50% by weight of a vegetable lipid phase, and (c) 0.25% to 1.50% by weight of plant-based protein, (d) optionally, an acidity regulator, wherein pea protein constitutes at least 50% by weight of all plant-based proteins present in the emulsion, and The emulsion is substantially free of, preferably free of, dairy and animal derived ingredients.

2. The emulsion of claim 1, wherein pea protein is the only protein in the emulsion.

3. An emulsion according to claim 1 or 2, wherein the emulsion is substantially free of thickeners and / or emulsifiers and / or emulsifiers other than the plant-based protein.

4. An emulsion according to any one of the preceding claims, wherein pea protein is the only protein in the emulsion, and wherein the emulsion is substantially free, preferably free, of thickeners and / or stabilizers and / or emulsifiers other than the pea protein.

5. An emulsion according to any one of the preceding claims, wherein the vegetable lipid phase comprises, preferably consists of, a blend of vegetable liquid oils and vegetable solid fats.

6. The emulsion of claim 5, wherein the blend contains 10 to 30% by weight of vegetable liquid oil and 70 to 90% by weight of vegetable solid fat.

7. The emulsion of claim 5, wherein the blend contains 30 to 50% by weight of vegetable liquid oil and 50 to 70% by weight of solid fat.

8. The emulsion of any one of claims 1 to 5, wherein the vegetable lipid phase comprises a blend of a first vegetable solid fat and a second vegetable solid fat.

9. The emulsion of claim 7, wherein the first vegetable solid fat is present in the blend in an amount of 80 to 99 weight percent and the second vegetable solid fat is present in the blend in an amount of 1 to 20 weight percent.

10. The emulsion according to any one of claims 5 to 9, wherein the blend has a vegetable solid fat content (SFC) of at least 50 wt% at 20°C.

11. The emulsion according to any one of claims 6 to 9, wherein the blend has a vegetable solid fat content (SFC) at 20°C of 40 to 60 wt%, preferably 40 to 55 wt%.

12. An emulsion according to any preceding claim comprising an acidity regulator.

13. Whipped cream obtainable by whipping an emulsion according to any one of the preceding claims.

14. Whipped cream obtainable by incorporating air into the emulsion according to any one of claims 1 to 12.

15. Food product comprising the emulsion according to any one of claims 1 to 12.

16. Food product comprising the whipped cream according to claim 13 or 14.

17. A process for the manufacture of an edible oil-in-water (o / w) emulsion according to any one of claims 1 to 12, comprising the steps of: (a) providing and heating a plant lipid phase; (b) providing and optionally heating an aqueous phase comprising plant-based protein, wherein pea protein constitutes at least 50% by weight of all plant-based protein present in the aqueous phase; (c) mixing the aqueous phase and the vegetable lipid phase to form a pre-emulsion; (d) homogenizing the pre-emulsion obtained in step (c) to obtain an o / w emulsion; (e) cooling the emulsion obtained in step (d); (f) subjecting the cooled emulsion obtained in step (e) to a UHT treatment; (g) homogenizing the UHT treated emulsion obtained in step (f); and (h) cooling the homogenized and UHT treated emulsion obtained in step (g), wherein the pH may optionally be adjusted by an acidity regulator after any of steps (b) to (h) to obtain a pH in the range of 6.5 to 7.5.

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