Novel compositions for use as whipping agents

Abstract

The present invention relates to a novel composition for use as a whipping agent and for the production of whipped food products. The novel composition is characterized by the use of a polyol as a carbohydrate source. The invention also relates to a method for preparing the novel whipping agent.

Description

Technical Field

[0001] This invention relates to a novel composition for use as a whipping agent and for the production of whipped foods. The novel composition is characterized by the use of a polyol as a carbohydrate source. The invention also relates to a method for preparing the novel whipping agent. Background Technology

[0002] Whipping agents are well-known products in the food industry, commonly used in confectionery, ice cream, beverages, pastries, and related food applications. Whipping agents, or aerating agents, are typically based on fats, non-hydrogenated carbohydrates, proteins, and emulsifiers. Known whipping agents often contain hydrolyzed starch derivatives or monosaccharides and disaccharides as carbohydrate sources.

[0003] For foods made with whipping agents, it is important that they exhibit a suitable firmness. Therefore, one of the functional characteristics of whipping agents is to impart sufficient (foam) stability to whipped products. Similar considerations apply to sufficient overrun of whipped products.

[0004] There has always been a demand for new types of mixing agents to meet the high demands of customers that can no longer be satisfied by traditional mixing agents. Summary of the Invention

[0005] Surprisingly, it has been discovered that the composition of conventional whisking agents can be adjusted based on the carbohydrate source, while achieving sufficient stability and overrun in whisked foods prepared from the novel whisking agent. The novel whisking agent provided by this invention is characterized by the use of polyols instead of common carbohydrates used in conventional whisking agents.

[0006] Surprisingly, the novel compositions disclosed in this application, which use polyols instead of commonly used hydrolyzed starch derivatives (such as glucose syrup) as the carbohydrate source, exhibit free-flowing powder properties, without stickiness or clumping, such as... Figure 2 and 3 As shown in the image. The powder has a fine and uniform appearance, without clumping, and its color is white to cream, similar to... Figure 1 The image shows the appearance of a conventional whisk powder containing glucose syrup as a carbohydrate source. Surprisingly, even after a storage period of nine (9) months, the powder remained fine and uniform in appearance, without clumping, and its color was white to cream, as shown. Figure 4 As shown in the image.

[0007] Whipped foods made with the novel whisking agent surprisingly exhibit comparable firmness and overrun to those prepared with conventional whisking agents (especially those using hydrolyzed starch derivatives or monosaccharides and disaccharides as carbohydrate sources). Therefore, the novel whisking agent provided by this invention exhibits excellent whisking performance and produces stable foam after whisking.

[0008] Further evidence demonstrates that the whipped foods provided by the whipping agents of this invention, which use polyols as carbohydrate sources, exhibit outstanding and unexpected long-term properties in terms of overrun and firmness.

[0009] This invention provides a novel composition for use as a whipping agent, comprising: (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier. The invention is defined by the appended claims. Specifically, the invention provides: [1]. A composition for use as a whisking agent comprising: (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier.

[0010] [2]. The composition according to [1], wherein: (a) the lipid is (based on) vegetable and / or dairy oil or fat; (b) the polyol is a sugar alcohol, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate or any combination thereof; (c) the protein is (based on) vegetable and / or dairy protein; and (d) the non-protein-based emulsifier is a low molecular weight non-protein-based emulsifier, preferably the non-protein-based emulsifier is a (non-protein-based) low molecular weight surfactant.

[0011] [3]. The composition according to [1] or [2] contains about 25-70 wt% of the lipid, preferably about 30-65 wt% of the lipid, more preferably about 35-60 wt% of the lipid.

[0012] [4]. The composition according to any one of [1] to [3] comprises about 15-65 wt% of the polyol, preferably about 18-63 wt% of the polyol, more preferably about 20-60 wt% of the polyol.

[0013] [5]. The composition according to any one of [1] to [4] comprises about 2-20 wt% of the protein, preferably about 2-16 wt% of the protein, more preferably about 3-12 wt% of the protein.

[0014] [6]. The composition according to any one of [1] to [5] comprises about 5-30 wt% of the non-protein-based emulsifier, preferably about 6-25 wt% of the non-protein-based emulsifier, more preferably about 8-22 wt% of the non-protein-based emulsifier.

[0015] [7]. The composition according to any one of [1] to [6] comprises: (a) about 30-65 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 6-25 wt% of the non-protein-based emulsifier.

[0016] [8]. The composition according to any one of [1] to [7] comprises: (a) about 30-65 wt% of lipids, wherein the lipids are (based on) vegetable and / or dairy oils or fats; (b) about 18-63 wt% of a polyol, wherein the polyol is a sugar alcohol, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-16 wt% of protein, wherein the protein is (based on) vegetable and / or dairy protein; and (d) about 5-30 wt% of a non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant.

[0017] [9]. The composition according to any one of [1] to [8], wherein the composition is in the form of a dry powder.

[0018]

[10] . The composition according to any one of [1] to [9], wherein the lipid is an oil or fat of any of the following (based on) vegetables or dairy products: milk fat, palm fat, palm oil, palm kernel oil, peanut oil, almond oil, cocoa butter, coconut oil, cottonseed oil, hazelnut oil, flaxseed oil, corn oil, olive oil, rapeseed oil, safflower oil, shea butter, soybean oil, sunflower seed oil, grapeseed oil, canola oil, or any combination thereof.

[0019]

[11] . The composition according to any one of [1] to

[10] , wherein the non-protein-based emulsifier is a non-protein-based emulsifier with a molecular weight of less than 1500 g / mol, preferably wherein the non-protein-based emulsifier is a (non-protein-based) surfactant with a molecular weight of less than 1500 g / mol, more preferably wherein the emulsifier is any one of the following: acetate of monoglycerides and diglycerides (ACETEM, E472a), lactate of monoglycerides and diglycerides (LACTEM, E472b), mono- and diglyceride fatty acid esters (E471), tartrate of mono- and diglyceride fatty acid esters (E472d), monoacetyl and diacetyl tartrate of mono- and diglyceride fatty acid esters (E472e), propylene glycol fatty acid esters (PGMS, E477), or any combination thereof.

[0020]

[12] . A method for preparing a food, the method comprising beating a composition according to any one of [1] to

[11] in a liquid, preferably wherein the food is an aerated food, more preferably wherein the food is an aerated food with an overexpansion rate of at least 150% and a firmness of 40-250 penetration units (PU).

[0021]

[13] . A food product prepared from any one of the compositions according to [1] to

[11] , or obtainable by the method according to

[12] .

[0022]

[14] . A method for preparing a composition for use as a whipping agent, the method comprising the steps of: (a) mixing a lipid, polyol, protein and non-protein-based emulsifier as described in any one of [1] to

[11] ; (b) optionally homogenizing the mixture obtained in (a); (c) evaporating the mixture obtained in (a) or the homogenized mixture obtained in (b); and (d) obtaining a composition comprising a lipid, polyol, protein and non-protein-based emulsifier for use as a whipping agent.

[0023]

[15] . The method according to

[14] , wherein the composition is in the form of a dry powder.

[0024] This overview does not necessarily describe all the features of the invention. Other aspects and embodiments of the invention will become apparent from the following detailed description. Attached Figure Description

[0025] Figure 1 This is a typical whisking agent containing glucose syrup as a carbohydrate source. The powder has a fine, uniform appearance, with no lumps forming; the powder color ranges from white to cream.

[0026] Figure 2A powdered composition of the present invention (“Composition 1”) comprising maltitol (maltitol powder) as a carbohydrate source is shown. The powder has a fine and uniform appearance, without clumping; the powder color is white to cream.

[0027] Figure 3 A powdered composition of the present invention (“Composition 2”) comprising maltitol syrup as a carbohydrate source is shown. The powder has a fine and uniform appearance, without clumping; the powder color is white to cream.

[0028] Figure 4 The powdered composition of the present invention (“Composition 2”) containing maltitol syrup as a carbohydrate source after a storage period of nine (9) months is shown. The powder has a fine and uniform appearance, with no clumping; the powder color is white to cream. Detailed Implementation

[0029] As used herein, "powdered whisker" has its conventional meaning and refers to the compositions of the present invention that can be obtained from spray drying. The powdered whisker can be added to edible liquids such as water or milk and whisked to form a stable and firm (foam) product.

[0030] The term “expansion rate” is defined by the following formula: C / (B - A) x 100 - 100 = expansion rate %, where A = weight of empty cup (g), B = weight of cup containing whipped product (g), and C = volume of cup (ml).

[0031] The firmness of the whipped products used in this article can be measured in penetration units (PU). A typical penetration tester for measuring the firmness of whipped products (foam) is the Anton Paar PNR12 penetration tester. The softer the foam, the higher the PU value. PU can be measured immediately after foam preparation (“fresh PU”) or one hour after the whipped product / foam has cooled (“1-hour cooled PU”). Typical values ​​for whipped product firmness are 40-250 PU (corresponding to 40-250 x 10⁻⁶ units). -1 mm (this is the distance the test subject of the penetration tester penetrates into the foam).

[0032] The novel composition used as a whipping agent comprises (a) lipids; (b) polyols; (c) proteins; and (d) non-protein-based emulsifiers. Since the composition is considered for use as a whipping agent, the terms "composition used as a whipping agent" and "whipping agent" are used interchangeably herein.

[0033] In the whipping agent of the present invention, the polyol acts as a carrier material, forming a water-soluble matrix together with the protein, and the fat is embedded in the matrix together with the emulsifier. Therefore, the present invention further provides a matrix for a whipping agent comprising a polyol and a protein as described elsewhere herein. Thus, the present invention provides a novel whipping agent (composition used as a whipping agent) comprising a polyol and a protein, wherein the whipping agent provides a stable whipped food.

[0034] In this invention, the lipids can be vegetable-based lipids (especially plant-based lipids) or dairy-based lipids. More specifically, the lipids can be vegetable or dairy oils or fats. In a preferred embodiment, the lipids are vegetable oils or fats, especially plant-based oils or fats.

[0035] As described herein, the lipids used in this invention can be solid or liquid. Therefore, this document covers solid fats and liquid oils. In any aspect and embodiment described herein, the fats can be considered solid fats and the oils can be considered liquid oils.

[0036] As used herein, the terms "vegetable lipids" and "vegetable (derived) lipids" are used interchangeably. Similarly, the terms "plant lipids" and "plant (derived) lipids" are used interchangeably. Furthermore, the terms "vegetable / plant oils or fats" and "vegetable / plant (derived) oils or fats" are used interchangeably. Additionally, the terms "dairy lipids" and "dairy lipids" are used interchangeably.

[0037] The vegetable / plant-based lipids may be non-hydrogenated, partially hydrogenated, or fully hydrogenated. Furthermore, the vegetable / plant-based oils or fats may be non-hydrogenated, partially hydrogenated, or fully hydrogenated.

[0038] Similarly, the lipids (based on) dairy products are non-hydrogenated, partially hydrogenated, or fully hydrogenated lipids (based on) dairy products. Furthermore, the oils or fats (based on) dairy products can be non-hydrogenated, partially hydrogenated, or fully hydrogenated oils or fats (based on) dairy products.

[0039] The vegetable / plant-based lipids can be further modified, particularly as cross-esterified, refined, or fractionated vegetable / plant-based lipids. Furthermore, the vegetable / plant-based oils or fats can be further modified, particularly as cross-esterified, refined, or fractionated vegetable / plant-based oils or fats.

[0040] Similarly, the lipids (based on) dairy products can be further modified, particularly by cross-esterification of dairy-based lipids or by fractionation of dairy-based lipids. Furthermore, the oils or fats (based on) dairy products can be further modified, particularly by cross-esterification of dairy-based oils or fats or by fractionation of dairy-based oils or fats.

[0041] This invention covers mixtures of one or more vegetable-based lipids (including plant-based lipids as disclosed elsewhere herein) and one or more dairy-based lipids as disclosed herein. Therefore, this invention covers mixtures of one or more vegetable-based oils or fats (including plant-based lipids as disclosed elsewhere herein) and one or more dairy-based lipids as disclosed elsewhere herein.

[0042] Suitable lipids for use in this invention include edible oils and fats. Milk fat is a suitable lipid for use in this invention. Suitable edible oils and fats also particularly include, but are not limited to, coconut oil, almond oil, cocoa butter, hazelnut oil, flaxseed oil, maize (corn) oil, olive oil, peanut oil, (high oleic) rapeseed oil, safflower oil, (high oleic) sunflower (seed) oil, cottonseed oil, soybean oil, canola oil, palm oil, palm kernel oil, shea butter, and any combination and / or modification (e.g., fractionation or hydrogenation) thereof. This invention covers the use of any edible oil or any edible fat commonly used or deemed suitable for use in the context of a whipping agent.

[0043] Preferably, the melting points of the vegetable-based lipids (especially plant-based lipids) and / or the dairy-based lipids are in the range of about 10-50°C. Furthermore, preferably, the melting points of the vegetable-based oils or fats (especially plant-based oils or fats) and / or the dairy-based oils or fats are in the range of about 10-50°C.

[0044] As described elsewhere herein, the compositions of the present invention may contain about 25-70 wt% of the lipids, preferably about 30-65 wt% of the lipids, and more preferably about 35-60 wt% of the lipids. In a particularly preferred embodiment, the compositions of the present invention contain about 48 wt% of the lipids.

[0045] The compositions of the present invention comprise a polyol, preferably a sugar alcohol. The sugar alcohol may be any one and / or any combination of maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, and sorbitol. The terms maltitol, erythritol, mannitol, lactitol, xylitol, and sorbitol may be used interchangeably with the corresponding terms maltitol, erythritol, mannitol, lactitol, xylitol, and sorbitol. In a preferred embodiment, the polyol may also be hydrogenated starch hydrolysate (HSH). The present invention covers the use of any of the above-mentioned sugar alcohols and HSH combinations. As is known in the art, HSH comprises (at least one) sugar alcohol. Therefore, as described in this article, the terms “polyol” and “sugar alcohol” can be considered to cover HSH.

[0046] As described elsewhere herein, the compositions of the present invention may comprise about 15-65 wt% of the polyol (preferably sugar alcohol and / or HSH), preferably about 18-63 wt% of the polyol (preferably sugar alcohol and / or HSH), more preferably about 20-60 wt% of the polyol (preferably sugar alcohol and / or HSH), and even more preferably about 20-50 wt% of the polyol (preferably sugar alcohol and / or HSH). In a particularly preferred embodiment, the compositions of the present invention comprise about 30 wt% of the polyol (preferably sugar alcohol and / or HSH).

[0047] The compositions of the present invention comprise proteins, which may be vegetable-based proteins (particularly plant-based proteins) or dairy-based proteins. In various preferred embodiments, the protein is a dairy-based protein. In other preferred embodiments, the protein is a vegetable-based protein, particularly a plant-based protein. The present invention also covers mixtures of one or more vegetable-based proteins (particularly one or more plant-based proteins described elsewhere herein) and one or more dairy-based proteins described elsewhere herein.

[0048] The terms "vegetable-based protein" and "vegetable-derived protein" used herein are used interchangeably. Similarly, the terms "dairy-based protein" and "dairy-derived protein" used herein are used interchangeably.

[0049] The protein (based on) vegetables can be sunflower protein, potato protein, or legume protein (legumes... Fabaceae )).

[0050] This invention covers the use of proteins from any milk (dairy product) protein source, including whey protein and casein. As described herein, milk proteins are preferably derived from cow's milk, particularly milk cow's milk. Casein and whey protein are two proteins present in milk. In this invention, casein is the preferred (dairy product-based) protein. The use of casein salts (especially one or more casein salts) is also preferred. Casein salts are produced / obtained through the coagulation of casein. Casein (acid) salts can (typically) be sodium caseinate, potassium caseinate, or calcium caseinate, or mixtures thereof.

[0051] As described elsewhere herein, the compositions of the present invention may contain about 2-20 wt% of the protein, preferably about 2-16 wt% of the protein, and more preferably about 3-12 wt% of the protein. In a particularly preferred embodiment, the compositions of the present invention contain about 9 wt% of the protein.

[0052] The compositions of the present invention comprise a non-protein-based emulsifier. The terms "non-protein-based emulsifier" and "non-protein emulsifier" are used interchangeably herein. Typically, the non-protein-based emulsifier is a food-grade non-protein-based emulsifier. Preferably, the non-protein-based emulsifier is a non-protein-based emulsifier having a low molecular weight. In a preferred embodiment, the non-protein-based emulsifier has a molecular weight of less than about 1500 g / mol. More preferably, the non-protein-based emulsifier has a molecular weight of less than about 1000 g / mol. In various embodiments, the non-protein-based emulsifier may have a molecular weight of less than about 800 g / mol.

[0053] More preferably, the non-protein-based emulsifier is a (non-protein-based) surfactant with a low molecular weight. Typically, the (non-protein-based) surfactant is a food-grade (non-protein-based) surfactant. In a preferred embodiment, the (food-grade) (non-protein-based) surfactant has a molecular weight of less than about 1500 g / mol. More preferably, the (non-protein-based) surfactant has a molecular weight of less than about 1000 g / mol. In various embodiments, the (non-protein-based) surfactant may have a molecular weight of less than about 800 g / mol. Non-protein-based surfactants include, but are not limited to, acetates of monoglycerides and diglycerides (ACETEM, E472a), lactates of monoglycerides and diglycerides (LACTEM, E472b), propylene glycol fatty acid esters (PGMS, E477), sucrose esters (E473), mono- and diglyceride fatty acid esters (E471), monoacetyl and diacetyl tartrates of mono- and diglyceride fatty acid esters (E472e), and any combination thereof. The terms "non-protein-based surfactant" and "non-protein surfactant" are used interchangeably herein.

[0054] This invention covers mixtures / combinations of non-protein-based emulsifiers / surfactants disclosed herein.

[0055] Low molecular weight surfactants are well-known and approved additives in food applications. In Europe, the E numbers for such surfactants range from E322 to E499, and they may carry similar codes in jurisdictions outside Europe.

[0056] Suitable low molecular weight surfactants for use in this invention include mono- and diglyceride fatty acid esters (E471), acetates of mono- and diglycerides (ACETEM, E472a), lactates of mono- and diglycerides (LACTEM, E472b), citrates of mono- and diglycerides (CITREM, E472c), tartrates of mono- and diglycerides (E472d), monoacetyl and diacetyl tartrates of mono- and diglycerides (E472e), propylene glycol fatty acid esters (PGMS, E477), and sucrose esters (E473), or any combination thereof. In a preferred embodiment, the low molecular weight surfactant is any of the following: acetates of monoglycerides and diglycerides (ACETEM, E472a), lactates of monoglycerides and diglycerides (LACTEM, E472b), monoglycerides and diglycerides of fatty acids (E471), tartrates of monoglycerides and diglycerides of fatty acids (E472d), monoacetyl and diacetyl tartrates of monoglycerides and diglycerides of fatty acids (E472e), propylene glycol fatty acid esters (PGMS, E477), and any combination thereof.

[0057] In this invention, the non-protein-based emulsifier may be included in the composition in an amount of about 5-30 wt%. In a preferred embodiment, the non-protein-based emulsifier is included in the composition in an amount of at least 5 wt% (and no more than or less than 30 wt%), preferably at least 6 wt% (and no more than or less than 30 wt%). In one preferred embodiment, the composition contains about 6-25 wt% of the non-protein-based emulsifier. In another preferred embodiment, the composition contains about 8-22 wt% of the non-protein-based emulsifier. In a particularly preferred embodiment, the composition of the present invention contains about 12 wt% of the non-protein-based emulsifier.

[0058] As those skilled in the art will understand, whisking agents typically contain one or more additional minor components. The total amount of such minor components in a whisking agent is typically less than 5 wt%. For example, conventional whisking agents may contain antioxidants, phosphates, citrates, silica, hydrocolloids, colorants, flavorings, etc., or any combination thereof. As described herein, the whisking agents of the present invention may or may not contain one or more additional minor components. The total amount of such minor components in the whisking agents of the present invention is less than 10 wt%. As further described herein, the total amount of such minor components in the whisking agents of the present invention may be less than 9 wt% or less than 8 wt%. Preferably, the total amount of such minor components in the whisking agents of the present invention is less than 7 wt%, more preferably less than 6 wt%. Typically, the total amount of such minor components in the whisking agents of the present invention is less than 5 wt%. In various (preferred) embodiments, the total amount of such minor components in the whisking agents of the present invention is less than 4 wt%, or even less than 3 wt%. In this invention, the whisking agent may contain antioxidants, phosphates, citrates, silica, hydrocolloids, colorants, flavorings, and any combination thereof as such additional minor components, but is not limited thereto. In this invention, the whisking agent may contain an anti-caking agent (e.g., E 341) in an amount of about 2 wt% (or less) or about 1 wt% (or less) as an additional minor component.

[0059] In this invention, preferably, the lipids are vegetable lipids (oils or fats), particularly plant lipids (oils or fats), and the proteins are dairy proteins.

[0060] In all aspects and embodiments described herein, the lipids are vegetable-based lipids (oils or fats), particularly plant-based lipids (oils or fats), and the proteins are vegetable-based proteins, particularly plant-based proteins.

[0061] In various other aspects and embodiments described herein, the lipids are dairy-based lipids (oils or fats), and the proteins are vegetable-based proteins, particularly plant-based proteins. Preferably, the lipids are milk fats.

[0062] Furthermore, in the various aspects and embodiments described herein, the lipids are lipids (oils or fats) of dairy products, and the proteins are proteins of dairy products. Preferably, the lipids are milk fats.

[0063] The present invention also covers certain aspects and embodiments in which the lipids are a mixture of plant / vegetable lipids (oils and / or fats) and dairy lipids (oils and / or fats), and the proteins are dairy proteins.

[0064] The present invention also covers certain aspects and embodiments, wherein the lipids are a mixture of plant / vegetable-based lipids (oils and / or fats) and dairy-based lipids (oils and / or fats), and the proteins are plant / vegetable-based proteins.

[0065] The present invention also covers certain aspects and embodiments in which the lipids are plant / vegetable lipids (oils or fats) and the proteins are a mixture of plant / vegetable proteins and dairy proteins.

[0066] The present invention also covers certain aspects and embodiments in which the lipids are dairy-based lipids (oils or fats), and the proteins are a mixture of plant / vegetable-based proteins and dairy-based proteins. Preferably, the lipids are milk fats.

[0067] The present invention also covers certain aspects and embodiments in which the lipids are a mixture of plant / vegetable-based lipids (oils and / or fats) and dairy-based lipids (oils and / or fats), and the proteins are a mixture of plant / vegetable-based proteins and dairy-based proteins.

[0068] In this invention, preferably, the lipid is vegetable oil or fat, particularly plant oil or fat, the polyol is sugar alcohol (and / or HSH), and the protein is dairy protein.

[0069] In all aspects and embodiments described herein, the lipids are vegetable oils or fats, particularly plant oils or fats, the polyols are sugar alcohols (and / or HSH), and the proteins are vegetable proteins, particularly plant proteins.

[0070] In various other aspects and embodiments described herein, the lipids are dairy-based oils or fats, the polyols are sugar alcohols (and / or HSH), and the proteins are vegetable-based proteins, particularly plant-based proteins. Preferably, the lipids are milk fats.

[0071] Furthermore, in the various aspects and embodiments described herein, the lipids are (based on) dairy oils or fats, the polyols are sugar alcohols (and / or HSH), and the proteins are (based on) dairy proteins. Preferably, the lipids are milk fats.

[0072] In this invention, preferably, the lipid is vegetable oil or fat, particularly plant oil or fat; the polyol is a sugar alcohol (and / or HSH); the protein is dairy protein; and the non-protein-based emulsifier is a low-molecular-weight non-protein-based emulsifier, preferably a low-molecular-weight (non-protein-based) surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0073] In all aspects and embodiments described herein, the lipids are vegetable oils or fats, particularly plant oils or fats; the polyols are sugar alcohols (and / or HSH) as described elsewhere herein; the proteins are vegetable proteins, particularly plant proteins; and the non-protein-based emulsifiers are low-molecular-weight non-protein-based emulsifiers, preferably low-molecular-weight (non-protein-based) surfactants. The non-protein-based emulsifiers or non-protein-based surfactants preferably have a molecular weight of less than about 1500 g / mol.

[0074] In the various other aspects and embodiments described herein, the lipids are dairy-based oils or fats, the polyols are sugar alcohols (and / or HSH) described elsewhere herein, the proteins are vegetable-based proteins, particularly plant-based proteins, and the non-protein-based emulsifiers are low-molecular-weight non-protein-based emulsifiers, preferably low-molecular-weight (non-protein-based) surfactants. The non-protein-based emulsifiers or non-protein-based surfactants preferably have a molecular weight of less than about 1500 g / mol, and / or the lipids are preferably milk fats.

[0075] Furthermore, in the various aspects and embodiments described herein, the lipids are (based on) dairy oils or fats, the polyols are sugar alcohols (and / or HSH) described elsewhere herein, the proteins are (based on) dairy proteins, and the non-protein-based emulsifiers are low-molecular-weight non-protein-based emulsifiers, preferably (non-protein-based) low-molecular-weight surfactants. The non-protein-based emulsifiers or non-protein-based surfactants preferably have a molecular weight of less than about 1500 g / mol, and / or the lipids are preferably milk fats.

[0076] In all respects, the compositions of the present invention comprise (a) about 25-70 wt% of the lipid; (b) about 15-65 wt% of the polyol; (c) about 2-20 wt% of the protein; and (d) about 5-30 wt% of the non-protein-based emulsifier.

[0077] In various embodiments, the compositions of the present invention comprise (a) about 25-70 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 15-65 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol, or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol, and / or HSH or any combination thereof; (c) about 2-20 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 5-30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0078] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0079] In all respects, the compositions of the present invention comprise (a) about 30-65 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 6-25 wt% of the non-protein-based emulsifier.

[0080] In various embodiments, the compositions of the present invention comprise (a) about 30-65 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 18-63 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-16 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 6-25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0081] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0082] In all respects, the compositions of the present invention comprise (a) about 25-70 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 6-25 wt% of the non-protein-based emulsifier.

[0083] In various embodiments, the compositions of the present invention comprise (a) about 25-70 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 18-63 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-16 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 6-25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0084] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0085] In all respects, the compositions of the present invention comprise (a) about 30-65 wt% of the lipid; (b) about 15-65 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 6-25 wt% of the non-protein-based emulsifier.

[0086] In various embodiments, the compositions of the present invention comprise (a) about 30-65 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 15-65 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-16 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 6-25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0087] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0088] In all respects, the compositions of the present invention comprise (a) about 30-65 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 2-20 wt% of the protein; and (d) about 6-25 wt% of the non-protein-based emulsifier.

[0089] In various embodiments, the compositions of the present invention comprise (a) about 30-65 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 18-63 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-20 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 6-25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0090] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is plant protein, particularly plant-based protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0091] In all respects, the compositions of the present invention comprise (a) about 30-65 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 5-30 wt% of the non-protein-based emulsifier.

[0092] As will be understood by those skilled in the art, the compositions described herein in wt% cannot have a weight percentage (wt%) greater than 100. Therefore, those skilled in the art will understand that aspects and embodiments of the compositions of the present invention as described herein are considered to describe compositions having a weight percentage (wt%) not greater than 100.

[0093] In various embodiments, the compositions of the present invention comprise (a) about 30-65 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 18-63 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-16 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 5-30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0094] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0095] In all respects, the compositions of the present invention comprise (a) about 35-60 wt% of the lipid; (b) about 20-60 wt% of the polyol, preferably about 20-50 wt% of the polyol; (c) about 3-12 wt% of the protein; and (d) about 8-22 wt% of the non-protein-based emulsifier.

[0096] In various embodiments, the compositions of the present invention comprise (a) about 35-60 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 20-60 wt% of the polyols, preferably about 20-50 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 3-12 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 8-22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0097] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is plant protein, particularly plant-based protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0098] In all respects, the compositions of the present invention comprise (a) about 30-65 wt% of the lipid; (b) about 20-60 wt% of the polyol, preferably about 20-50 wt% of the polyol; (c) about 3-12 wt% of the protein; and (d) about 8-22 wt% of the non-protein-based emulsifier.

[0099] In various embodiments, the compositions of the present invention comprise (a) about 30-65 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 20-60 wt% of the polyols, preferably about 20-50 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 3-12 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 8-22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0100] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0101] In all respects, the compositions of the present invention comprise (a) about 35-60 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 3-12 wt% of the protein; and (d) about 8-22 wt% of the non-protein-based emulsifier.

[0102] In various embodiments, the compositions of the present invention comprise (a) about 35-60 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 18-63 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 3-12 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 8-22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0103] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0104] In all respects, the compositions of the present invention comprise (a) about 35-60 wt% of the lipid; (b) about 20-60 wt% of the polyol, preferably about 20-50 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 8-22 wt% of the non-protein-based emulsifier.

[0105] In various embodiments, the compositions of the present invention comprise (a) about 35-60 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 20-60 wt% of the polyols, preferably about 20-50 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 2-16 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 8-22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0106] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0107] In all respects, the compositions of the present invention comprise (a) about 35-60 wt% of the lipid; (b) about 20-60 wt% of the polyol, preferably about 20-50 wt% of the polyol; (c) about 3-12 wt% of the protein; and (d) about 6-25 wt% of the non-protein-based emulsifier.

[0108] In various embodiments, the compositions of the present invention comprise (a) about 35-60 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 20-60 wt% of the polyols, preferably about 20-50 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 3-12 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 6-25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0109] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0110] In a particularly preferred aspect, the composition of the present invention comprises (a) about 48 wt% of the lipid; (b) about 30 wt% of the polyol; (c) about 9 wt% of the protein; and (d) about 12 wt% of the non-protein-based emulsifier.

[0111] In various embodiments, the compositions of the present invention comprise (a) about 48 wt% of the lipids, wherein the lipids are (based on) vegetable or dairy oils or fats; (b) about 30 wt% of the polyols, wherein the polyols are sugar alcohols, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate (HSH) or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or HSH or any combination thereof; (c) about 9 wt% of the protein, wherein the protein is (based on) vegetable or dairy protein; and (d) about 12 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or non-protein-based surfactant preferably has a molecular weight of less than about 1500 g / mol.

[0112] In a preferred embodiment, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is dairy protein. In other embodiments, the lipid is vegetable oil or fat, particularly plant oil or fat, and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is vegetable protein, particularly plant protein. In still other embodiments, the lipid is dairy oil or fat (preferably, the lipid is milk fat), and the protein is dairy protein.

[0113] The mixing agent of the present invention comprises, on a dry weight basis, (a) lipids; (b) polyols; (c) proteins; and (d) non-protein-based emulsifiers as shown throughout this specification. Therefore, all percentages relating to (a) lipids, (b) polyols, (c) proteins, and (d) non-protein-based emulsifiers shown throughout this specification indicate their content on a dry weight basis in the mixing agent of the present invention.

[0114] The compositions of the present invention are used as a whipping agent, or can be used to prepare or produce a whipping agent. The compositions of the present invention can also be used as a topping powder, or can also be used to prepare or produce a topping powder.

[0115] The compositions of the present invention can be considered as the whisking agents of the present invention as used herein, providing firmness to aerated foods, particularly aerated and whisked foods (wherein the aerated foods are whisked from the whisking agents of the present invention). The compositions of the present invention can be considered as the whisking agents of the present invention as used herein, providing a firmness of about 40-250 PU to aerated foods, particularly aerated and whisked foods. Preferably, the whisking agents of the present invention provide a firmness of about 50-225 PU to aerated foods, particularly aerated and whisked foods. In various embodiments, the whisking agents of the present invention provide a firmness of less than 225 PU to aerated foods, particularly aerated and whisked foods. In various preferred embodiments, the whisking agents of the present invention provide a firmness of less than 200 PU, more preferably less than 175 PU to aerated foods, particularly aerated and whisked foods. As will be understood by those skilled in the art, the firmness can be measured using a conventional penetration meter such as an Anton Paar penetration meter (PNR12).

[0116] As described herein, the whipping agent of the present invention provides a firmness comparable to that provided by conventional whipping agents (particularly those using hydrolyzed starch derivatives or monosaccharides and disaccharides as carbohydrate sources). As described herein, the whipping agent of the present invention provides a firmness comparable to that provided by the same whipping agent without or without the addition of polyols as described herein. More specifically, the whipping agent of the present invention provides a firmness comparable to that provided by the same whipping agent without polyols as carbohydrate sources.

[0117] As described herein, the firmness provided by the whisking agent of the present invention is typically measured about 5-10 minutes after whisking. Further described herein, the firmness provided by the whisking agent of the present invention is typically measured 5-10 minutes after whisking (which may be 5 or 10 minutes), more specifically, about 5-10 minutes after whisking at room temperature (which may be 5 or 10 minutes). As described herein, room temperature encompasses a temperature of about 18-25°C. In the present invention, room temperature preferably encompasses a temperature of about 18-21°C. In various embodiments, room temperature in the present invention means a temperature of about 21°C or 22°C. As further described herein, the expansion rate provided by the whisking agent of the present invention is typically measured 5-10 minutes after whisking. Further described herein, the expansion rate provided by the whisking agent of the present invention is typically measured 5-10 minutes after whisking (which may be 5 or 10 minutes), more specifically, about 5-10 minutes after whisking at room temperature (which may be 5 or 10 minutes), where room temperature may be room temperature as defined above. In various preferred embodiments of the invention, the measurement of firmness or expansion after beating means beating with a beating agent reconstituted with water or milk, more specifically with water at a temperature of about 13-15°C (inclusive) or with milk at a temperature of 10°C or below.

[0118] In various embodiments, the whisking agent of the present invention can provide aerated foods (especially aerated and whisked foods) with a firmness of about 40-250 PU and an overrun of 50-400% (preferably at least 150%). Preferably, the whisking agent of the present invention provides aerated foods (especially aerated and whisked foods) with a firmness of about 50-225 PU and an overrun of 50-400% (preferably at least 150%). In various embodiments, the whisking agent of the present invention provides aerated foods (especially aerated and whisked foods) with a firmness of less than 225 PU and an overrun of 50-400% (preferably at least 150%). In various preferred embodiments, the whisking agent of the present invention provides aerated foods (especially aerated and whisked foods) with a firmness of less than 200 PU and an overrun of 50-400% (preferably at least 150%), more preferably with a firmness of less than 175 PU and an overrun of 50-400% (preferably at least 150%).

[0119] The PU is measured using a conventional penetration meter. Preferably, the PU measurement is performed using a conical penetration meter, meaning the test body of the penetration meter is a cone, i.e., the test body is a conical test body. More specifically, the conical penetration meter has a drop bar-cone assembly. Preferably, the measurement is performed using a conical penetration meter with a drop bar-cone assembly, wherein the weight of the drop bar-cone assembly is 16.75 g. More specifically, the weight of the drop bar-cone assembly is 16.75 g, wherein the weight of the drop bar (drop rod) is 11.75 g, and the weight of the cone is 5.00 g. The terms drop bar and drop rod are used interchangeably herein.

[0120] In a particular (preferred) embodiment, the dropper-cone assembly is allowed to be immersed in a sample (whipped food; whipped foam) at standard room temperature, as described elsewhere herein, for 10 seconds or about 10 seconds. The result is the depth to which the cone sinks into the sample (whipped food; whipped foam), in tenths of a millimeter (penetration unit, PU = 0.1 mm). This is considered to represent the firmness provided by the whipping agent of the present invention as described herein. The deeper the cone sinks into the material, the softer the sample and the lower the firmness. As described elsewhere herein, a high penetration value indicates a softer material (whipped food; whipped foam).

[0121] In a preferred embodiment, the PU value associated with the stirring agent of the present invention is measured (determined) using the penetration tester and / or related modules (components) described herein.

[0122] The compositions or mixing agents of the present invention may also be referred to as (instant) topping bases, (instant) mixing bases, or mixing emulsifiers. Therefore, the terms mixing agent, (instant) topping base, (instant) mixing base, and mixing emulsifier are used interchangeably herein.

[0123] In any aspect and embodiment described herein, preferably, the composition (beating agent) is in powder form, particularly dry powder form. Therefore, in various preferred embodiments, the composition is a (dry) powder composition, or the beating agent is a (dry) powder beating agent. Thus, in various preferred embodiments, respectively, the composition is a (dry) powder composition, or the beating agent is a (dry) powder beating agent.

[0124] As will be understood by those skilled in the art, conventional mixing agents typically contain residual water (moisture) when present in (dry) powder form. Therefore, as described herein, the term "dry powder form" does not preclude the mixing agent of the present invention from containing residual water when present in (dry) powder form. As will be understood by those skilled in the art, conventional powdered mixing agents typically contain less than 3 wt% of residual water (moisture). As described herein, the mixing agent of the present invention (particularly powdered mixing agent) may contain less than 7 wt%, preferably less than about 6 wt% of moisture. As further described herein, the mixing agent of the present invention (particularly powdered mixing agent) may contain moisture in the range of about 1 to 7 wt%, preferably in the range of about 1 to 6 wt%. Preferably, the mixing agent of the present invention (particularly powdered mixing agent) contains less than 5 wt% or less than 4 wt% of moisture. In other preferred embodiments, the mixing agent of the present invention (particularly powdered mixing agent) contains moisture in the range of about 1 to 5 wt% or about 1 to 4 wt%. In various embodiments, it is preferable that the mixing agent (particularly a powdered mixing agent) of the present invention contains about 3 wt% or in the range of about 1 to 3 wt% water. The mixing agent (particularly a powdered mixing agent) may be a spray-dried mixing agent, particularly a spray-dried powdered mixing agent or a spray-dried (dry) powder form of mixing agent.

[0125] As described herein, the term "moisture" specifically refers to the "residual moisture" of the mixture (emulsion) according to step (c) after evaporation (particularly spray drying) in the method for preparing the stirring agent of the present invention, as described elsewhere herein. As further described herein, the term "(residual) moisture" can be particularly understood as "(residual) water". The terms "(residual) moisture" and "(residual) water" are used interchangeably herein.

[0126] Powdered compositions or powdered whisking agents, when reconstituted with edible liquids (particularly aqueous edible liquids), can be whisked into stable foams. As will be understood by those skilled in the art, such (aqueous) edible liquids can be water or milk, but are not limited thereto. Therefore, the present invention provides a method for preparing a food, the method comprising whisking the composition or whisking agent of the present invention in a liquid, preferably wherein the food is an aerated food, more preferably wherein the food is an aerated food with an overrun of at least 150% and a firmness of 40-250 PU. Preferably, the whisked food has a firmness in the range of 50-225 PU. In various embodiments, the whisked food has a firmness of less than 225 PU. In various preferred embodiments, the whisked food has a firmness of less than 200 PU, more preferably less than 175 PU. In various embodiments, the whisked food may have an overrun in the range of 50-400%. In various embodiments, the whisked food according to the present invention has a firmness in the range of 50-225 PU and an overrun of at least 150%. In various other embodiments, the whipped food has a firmness of less than 225 PU and an overrun of at least 150%. In still other embodiments, the whipped food has a firmness of less than 200 PU, more preferably less than 175 PU, and an overrun of at least 150%.

[0127] This invention also covers foods prepared from the compositions or whipping agents of this invention, or foods obtainable (or acquired) by the methods described above. The foods of this invention can be considered aerated foods. These foods can be cream or mousse, or desserts, ice cream, or any other aerated food. These foods can also be (topping) foam.

[0128] The present invention also provides a method for preparing a composition for use as a whipping agent, the method comprising the steps of: (a) mixing lipids, polyols, proteins, and non-protein-based emulsifiers as described elsewhere herein; (b) optionally homogenizing the mixture obtained in (a); (c) evaporating the mixture obtained in (a) or the homogenized mixture obtained in (b); and (d) obtaining a composition comprising lipids, polyols, proteins, and non-protein-based emulsifiers for use as a whipping agent. As described herein, the mixing according to step (a) generally involves forming an emulsion with water. Therefore, step (a) of the method can be considered as mixing lipids, polyols, proteins, water, and non-protein-based emulsifiers, particularly mixing lipids, polyols, proteins, water, and non-protein-based emulsifiers to form an emulsion. Therefore, step (b) of the method can be considered as optionally homogenizing the emulsion obtained in (a); and step (c) can be considered as evaporating the emulsion obtained in (a) or the homogenized emulsion obtained in (b); and step (d) can be considered as obtaining a composition for use as a stirring agent, comprising lipids, polyols, proteins, water, and non-protein-based emulsifiers. The evaporation can be carried out using spray drying, drum drying, roller drying, spray granulation, fluidized bed drying or belt drying, lyophilization (freeze-drying), or any combination thereof. Preferably, the evaporation is carried out using spray drying.

[0129] Those skilled in the art will understand that, generally, and especially in the context of this invention, spray drying is typically operated at an inlet (air) temperature above 150°C, while the outlet (air) temperature can be in the range of 65°C to 95°C or 65°C to 85°C.

[0130] Therefore, as further described herein, the whipping agent of the present invention may be considered, where necessary, to comprise (a) lipids; (b) polyols; (c) proteins; (d) non-protein-based emulsifiers; and (e) water. As further described herein, the whipping agent of the present invention may be considered to be an emulsion comprising (a) lipids, (b) polyols, (c) proteins, (d) non-protein-based emulsifiers, and (e) water.

[0131] As described elsewhere herein, in various embodiments, the whisking agent of the present invention is a whisking agent in powder form (more specifically, dry powder form). In this regard, since the whisking agent of the present invention can be considered an emulsion, it can also be considered an emulsion in powder form, more specifically, an emulsion in dry powder form. Therefore, the whisking agent of the present invention can be considered an emulsion in powder form, more specifically, an emulsion in dry powder form, comprising (a) lipids; (b) polyols; (c) proteins; (d) non-protein-based emulsifiers; and (e) water.

[0132] Unless otherwise stated or the context clearly indicates otherwise, the singular terms “a” (a, an) and “the” are not intended to limit and include plural referents.

[0133] Based on the disclosure of this application, the present invention includes, but is not limited to, the following aspects and embodiments: [1] A powdered mixing agent comprising: (a) lipids; (b) polyols; (c) proteins; and (d) non-protein-based emulsifiers.

[0134] [2] According to the powdered mixing agent of [1], wherein: (a) the lipid is (based on) vegetable and / or dairy oil or fat; (b) the polyol is a sugar alcohol, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate or any combination thereof; (c) the protein is (based on) vegetable and / or dairy protein; and (d) the non-protein-based emulsifier is a low molecular weight surfactant.

[0135] [3] The powdered mixing agent according to [1] or [2] contains about 25-70 wt% of the lipid, preferably about 30-65 wt% of the lipid.

[0136] [4] The powdered mixing agent according to any one of [1] to [3] contains about 15-65 wt% of the polyol, preferably about 18-63 wt% of the polyol.

[0137] [5] The powdered mixing agent according to any one of [1] to [4] contains about 2-20 wt% of the protein, preferably about 2-16 wt% of the protein, more preferably about 3-12 wt% of the protein.

[0138] [6] The powdered mixing agent according to any one of [1] to [5] comprises about 5-30 wt% of the non-protein-based emulsifier, preferably about 6-25 wt% of the non-protein-based emulsifier.

[0139] [7] The powdered mixing agent according to any one of [1] to [6] comprises: (a) about 30-65 wt% of the lipid; (b) about 18-63 wt% of the polyol; (c) about 2-16 wt% of the protein; and (d) about 5-30 wt% of the non-protein-based emulsifier.

[0140] [8] The powdered mixing agent according to any one of [1] to [7] comprises: (a) about 30-65 wt% of the lipid, wherein the lipid is (based on) vegetable and / or dairy oil or fat; (b) about 18-63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or hydrogenated starch hydrolysate or any combination thereof; (c) about 2-16 wt% of the protein, wherein the protein is (based on) vegetable and / or dairy protein; and (d) about 5-30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant.

[0141] [9] The powdered mixing agent according to any one of [1] to [8] is a spray-dried powdered mixing agent.

[0142]

[10] The powdered mixing agent according to any one of [1] to [9], wherein the lipid is any (based on) vegetable or dairy oil or any combination thereof, including milk fat, palm fat, palm oil, palm kernel oil, peanut oil, almond oil, cocoa butter, coconut oil, cottonseed oil, hazelnut oil, flaxseed oil, corn oil, olive oil, rapeseed oil, safflower oil, shea butter, soybean oil, sunflower oil, grapeseed oil, and canola oil.

[0143]

[11] The powdered mixing agent according to any one of [1] to

[10] , wherein the non-protein-based emulsifier is a surfactant with a molecular weight of less than 1500 g / mol, preferably wherein the emulsifier is any one of the following: acetate of monoglycerides and diglycerides (ACETEM, E472a), lactate of monoglycerides and diglycerides (LACTEM, E472b), monoglyceride and diglyceride fatty acid ester (E471), tartrate of monoglyceride and diglyceride fatty acid ester (E472d), monoacetyl and diacetyl tartrate of monoglyceride and diglyceride fatty acid ester (E472e), propylene glycol fatty acid ester (PGMS, E477), or any combination thereof.

[0144]

[12] A method for preparing a food, the method comprising mixing a powdered mixer according to any one of [1] to

[11] in a liquid, preferably wherein the food is an aerated food, more preferably wherein the food is an aerated food with an overexpansion of at least 150% and a firmness of 40-250 penetration units (PU).

[0145]

[13] A food product prepared from any one of the powdered mixing agents according to [1] to

[11] , or obtained by means of the method according to

[12] .

[0146]

[14] A method for preparing a powdered whipping agent, the method comprising the steps of: (a) mixing a lipid, polyol, protein and non-protein-based emulsifier as described in any one of [1] to

[11] ; (b) optionally homogenizing the mixture obtained in (a); (c) evaporating the mixture obtained in (a) or the homogenized mixture obtained in (b); and (d) obtaining a powdered whipping agent comprising a lipid, polyol, protein and non-protein-based emulsifier.

[0147]

[15] According to the method of

[14] , the powdered mixing agent is a spray-dried powdered mixing agent.

[0148] The following examples illustrate implementations of the compositions and methods of the present invention. These examples are provided for illustrative purposes and are not intended to limit the scope of the compositions, products, uses, and methods of the present invention.

[0149] Example In the following embodiments, unless otherwise stated, % refers to weight % (wt%).

[0150] Example 1 – Preparation of the mixing agent The whisking agents according to the present invention are prepared using maltitol (particularly maltitol powder; "Composition 1") and maltitol syrup "Composition 2" as carbohydrate sources, respectively. Furthermore, conventional whisking agents ("conventional whisking agents") using glucose syrup as a carbohydrate source were prepared for comparison with the whisking agents of the present invention.

[0151] The details of the corresponding compositions are described in Table 1 below.

[0152] Table 1: Composition of the mixing agent (percentages given on dry weight)

[0153] All mixing agents also contain 1% anti-caking agent (E 341).

[0154] All mixing agents were prepared according to the following steps: (a) mixing lipids, polyols (in the case of compositions 1 and 2) or carbohydrates (in the case of conventional mixers), proteins, water and emulsifiers (to form an emulsion), (b) homogenizing the mixture obtained in (a) (the emulsion); and (c) spray-drying the homogenized mixture (the emulsion) obtained in (b).

[0155] The obtained stirring agents were evaluated based on the following optical parameters: powder structure, agglomeration, and color. After spray drying, all stirring agents were present in powder form. All powders were fine and uniform in appearance, without agglomeration, and each powder ranged in color from white to cream. The results are shown in... Figures 1 to 3 middle.

[0156] The whisking agent was tested to evaluate its performance in whipped foods.

[0157] Example 2 – Preparation of Whipped Foods The whipping agent prepared in Example 1 was reconstituted with water to produce whipped food / foam.

[0158] Specifically, the whisking agent is whisked under either (i) sugar-containing or (ii) sugar-free conditions as described below: (i) 40 g whisking agent / 60 g sugar / 200 g water (13-15℃) (ii) 40 g mixing agent / 60 g maltitol powder / 200 g water (13-15℃) Use a conventional mixing device (a kitchen machine with a mixer [Hobbart], a manual mixer) to beat the mixing agent of Example 1 for a certain period of time (usually 2-5 minutes).

[0159] Foam was obtained from all the mixing agents in Example 1 after 3 minutes of beating. The expansion rate and firmness of the foam prepared from conventional mixing agents and Composition 2 were tested.

[0160] Example 3 – Characterization of foaming The expansion rate and firmness of the foam prepared in Example 2 using conventional agitators and Composition 2 were tested.

[0161] Expansion rate Fill the expansion rate measuring cup with a predetermined volume and weight with foam. The foam surface is smooth and flush with the edge of the cup.

[0162] The "expansion rate" of each bubble is determined using the following formula: C / (B - A) x 100 - 100 = expansion rate %, where A = weight of empty cup (g), B = weight of cup containing whipped product (g), and C = volume of cup (ml).

[0163] Solidity The firmness of the foam was determined using a standard penetration tester (Anton Paar PNR12).

[0164] Specifically, PU measurement is performed using a cone penetration meter, meaning the test body of the penetration meter is a cone, i.e., the test body is a conical test body. More specifically, the cone penetration meter has a drop bar-cone assembly. The weight of the drop bar-cone assembly is 16.75 g, wherein the weight of the drop bar (drop rod) is 11.75 g, and the weight of the cone is 5.00 g. The drop bar-cone assembly is allowed to be immersed in beaten foam for 10 seconds (at room temperature).

[0165] The results are shown in Tables 2 and 3 below.

[0166] Table 2: The expansion and firmness of whipped foam (whipped without sugar).

[0167] Table 3: The expansion and firmness of whipped foam (whipped with sugar).

[0168] The results show that the whipping agents of the present invention, using polyols as carbohydrate sources, provide whipped foods / foams with properties comparable to conventional whipping agents (especially those using hydrolyzed starch derivatives or monosaccharides and disaccharides as carbohydrate sources) in terms of overrun and firmness. This is a surprising finding and provides for the production of sugar-free whipping agents as an alternative to conventional whipping agents (especially those using hydrolyzed starch derivatives or monosaccharides and disaccharides as carbohydrate sources).

[0169] Example 4 – Characterization of the mixing agent during storage time Prepare the mixing agent according to “Composition 2” as identified in Example 1. Store the spray-dried mixing agent at 20°C in an opaque plastic box with an inner plastic bag for a total of nine (9) months. Figure 4 The results showed that after nine (9) months of storage, the powder had a fine and uniform appearance, with no clumps formed, and the powder color ranged from white to cream.

[0170] After storage periods of ten (10) days, six (6) months, and nine (9) months, respectively, the whipping agent was reconstituted to produce whipped food / foam as described in Example 2. The whipping agent was whipped in a sugar-containing condition, and the expansion rate and firmness of the prepared foam were tested. The expansion rate and firmness were determined as described in Example 3.

[0171] The results are shown in Table 4.

[0172] Table 4: The expansion rate and firmness of the whipped foam (composition 2 whipped in the presence of sugar).

[0173] The results showed that the whipping agents of the present invention, using polyols as carbohydrate sources, provided whipped foods / foams with outstanding and unexpected long-term properties in terms of overrun and firmness. Specifically, after a storage period of six (6) months, the whipping agents performed excellently with an overrun of 355%, comparable to the 362% overrun of the same “Composition 2” shown in Table 3 without storage. Even after a storage period of nine (9) months, the whipping agents still exhibited an overrun of 349%. The excellent performance was confirmed by the following data: a firmness of 109 PU after six (6) months of storage and a firmness of 121 PU after nine (9) months of storage, comparable to the 119 PU firmness of the same “Composition 2” shown in Table 3 without storage.

[0174] These results confirm that the whisking agent of the present invention has unexpectedly good performance, a surprising discovery that allows for the production of sugar-free whisking agents for long-term storage.

Claims

1. A powdered mixing agent comprising: (a) Lipids; (b) Polyols; (c) Proteins; and (d) Non-protein-based emulsifiers.

2. The powdered mixing agent according to claim 1, wherein: (a) The lipids are oils or fats from vegetables and / or dairy products; (b) The polyol is a sugar alcohol, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate or any combination thereof; (c) The protein is (based on) vegetables and / or dairy products; and (d) The non-protein-based emulsifier is a low molecular weight surfactant.

3. The powdered mixing agent according to claim 1 or 2, comprising about 25-70 wt% of the lipid, preferably about 30-65 wt% of the lipid.

4. The powdered mixing agent according to any one of claims 1 to 3, comprising about 15-65 wt% of the polyol, preferably about 18-63 wt% of the polyol.

5. The powdered mixing agent according to any one of claims 1 to 4, comprising about 2-20 wt% of the protein, preferably about 2-16 wt% of the protein, more preferably about 3-12 wt% of the protein.

6. The powdered mixing agent according to any one of claims 1 to 5, comprising about 5-30 wt% of the non-protein-based emulsifier, preferably about 6-25 wt% of the non-protein-based emulsifier.

7. The powdered mixing agent according to any one of claims 1 to 6, comprising: (a) about 30-65 wt% of the lipids; (b) about 18-63 wt% of the said polyol; (c) about 2-16 wt% of the said protein; and (d) Approximately 5-30 wt% of the aforementioned non-protein-based emulsifier.

8. The powdered mixing agent according to any one of claims 1 to 7, comprising: (a) about 30-65 wt% of the lipids, wherein the lipids are (based on) vegetable and / or dairy oils or fats; (b) about 18-63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably any of the following sugar alcohols: maltitol, erythritol, isomaltitol, mannitol, lactitol, xylitol, sorbitol and / or hydrogenated starch hydrolysate or any combination thereof, more preferably maltitol, sorbitol, erythritol and / or hydrogenated starch hydrolysate or any combination thereof; (c) about 2-16 wt% of the said protein, wherein the protein is (based on) vegetables and / or dairy products; and (d) about 5-30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant.

9. The powdered mixing agent according to any one of claims 1 to 8, wherein it is a spray-dried powdered mixing agent.

10. The powdered mixing agent according to any one of claims 1 to 9, wherein the lipid is an oil or fat of any of the following (based on) vegetables and / or dairy products: milk fat, palm oil, palm kernel oil, peanut oil, almond oil, cocoa butter, coconut oil, cottonseed oil, hazelnut oil, flaxseed oil, corn oil, olive oil, rapeseed oil, safflower oil, shea butter, soybean oil, sunflower seed oil, grapeseed oil, canola oil, or any combination thereof.

11. The powdered mixing agent according to any one of claims 1 to 10, wherein the non-protein-based emulsifier is a surfactant with a molecular weight of less than 1500 g / mol, preferably wherein the emulsifier is any one of the following: acetate of monoglycerides and diglycerides (ACETEM, E472a), lactate of monoglycerides and diglycerides (LACTEM, E472b), monoglyceride and diglyceride fatty acid esters (E471), tartrate of monoglyceride and diglyceride fatty acid esters (E472d), monoacetyl and diacetyl tartrate of monoglyceride and diglyceride fatty acid esters (E472e), propylene glycol fatty acid esters (PGMS, E477), or any combination thereof.

12. A method for preparing a food, the method comprising mixing a powdered mixer according to any one of claims 1 to 11 in a liquid, preferably wherein the food is an aerated food, more preferably wherein the food is an aerated food with an overrun of at least 150% and a firmness of 40-250 penetration units (PU).

13. A food product prepared from a powdered mixing agent according to any one of claims 1 to 11, or obtainable by the method according to claim 12.

14. A method for preparing a powdered mixing agent, the method comprising the following steps: (a) Mixing the lipids, polyols, proteins and non-protein-based emulsifiers as defined in any one of claims 1 to 11; (b) Optionally homogenize the mixture obtained in (a); (c) Evaporating the mixture obtained in (a) or the homogenized mixture obtained in (b); and (d) Obtain a powdered mixing agent containing lipids, polyols, proteins and non-protein-based emulsifiers.

15. The method of claim 14, wherein the powdered mixing agent is a spray-dried powdered mixing agent.

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