West african shea tree hydrocarbon in food products

Abstract

An emulsion composition comprising one or more oils and water; wherein the emulsion composition comprises 0.1% to 7.5% West African shea butter hydrocarbon by weight of the total weight of the water and the one or more oils present in the emulsion composition; and wherein the emulsion composition comprises at least 1.0% West African shea butter hydrocarbon by weight of the total weight of the one or more oils present in the emulsion composition.

Description

Invention Field

[0001] This invention relates to karitene-stabilized emulsions and food products containing said emulsions. In particular, this invention relates to the use of karitene as an emulsifier in food products and its use in enhancing the sensory perception of food products. Background of the Invention

[0002] Many natural and processed food products contain emulsions. In some cases, the entire food product is an emulsion (e.g., certain types of sausage), while in others, the emulsion forms a component of the food product. In the case of processed foods, emulsification of the food product or its components often occurs during the manufacturing process. Emulsions are common components in food products such as milk, cream, butter, margarine, juice, soup, cakes, pastries, mayonnaise, sausage, cream liqueur, coffee creamer, sauces, meat (especially processed meat), ice cream, and many other food products. An emulsion is a fine dispersion of fine droplets of a first liquid in a second liquid (in which the first liquid is insoluble or miscible). The dispersed droplets are called the dispersed phase, and the liquid in which they are dispersed is called the continuous phase. Emulsions are typically classified as oil-in-water emulsions and water-in-oil emulsions. In an oil-in-water emulsion, water forms the continuous phase, and oil droplets are dispersed within the continuous phase; in a water-in-oil emulsion, oil forms the continuous phase, and water droplets are dispersed within the continuous phase. Both types of emulsions are present in food products. The presence of emulsions in food products typically provides structure and texture. Emulsions typically maintain the integrity of the food matrix in food products and prevent phase separation, which often leads to stickiness. Emulsions often do not remain stable sufficiently for extended periods and can undesirably separate into their constituent oil and aqueous phases. This is particularly problematic for food products that can be stored for long periods. To minimize and prevent emulsion separation, emulsifiers are often added to food products to stabilize them. Examples of emulsifiers commonly added to food products include lecithin, monoglycerides and diglycerides, polysorbates, and hydrocolloids such as guar gum, extracellular polysaccharide gum, and carrageenan. Certain food ingredients also often contain emulsifying components (e.g., specific vegetable oils containing monoglycerides and diglycerides).

[0003] Despite the widespread use of emulsifiers in food products, there has been a growing negative public perception associated with their use, stemming from the general unpopularity of additives in food products and the desire for "clean label" food products. In Europe, chemical food additives are assigned "E numbers" by the European Food Safety Authority (EFSA). In recent years, there has been a growing consumer demand for food products that contain no or only low amounts of E numbers.

[0004] Many processed food products, such as those listed above, contain emulsions formed from oils / fats and water. Examples of fats and oils used in emulsions include animal fats such as beef tallow, lard, poultry fat, and dairy fat, as well as plant-derived fats such as palm oil, coconut oil, palm kernel oil, shea butter, soybean oil, sunflower oil, rapeseed oil, safflower oil, and olive oil. Shea butter has been incorporated into food products such as bread and pastries, sauces, dressings (for salads), plant-based food products, and confectionery. Shea butter is an oil extracted from the nuts of the African shea tree. It is used in food products such as those discussed above and also in many cosmetics. Like most plant-derived fats, shea butter primarily consists of triglycerides. Shea butter also contains small fractions of known compounds collectively known as West African shea butter hydrocarbons. West African shea butter hydrocarbons refer to several highly viscous, rubbery macromolecules. West African shea butter hydrocarbons are present in shea butter at a concentration of approximately 3% by weight. West African shea butter hydrocarbons have the formula: H[-CH2-C(CH3)=CH-CH2] n+2 H, where n is typically between 100 and 10,000. The value of n varies between molecules and is always greater than 100. In most cases, n is less than 10,000, but can occasionally be higher than 10,000. In these cases, West African shea butter hydrocarbons have a molecular structure similar to that of natural rubber.

[0005] Before using shea butter in food products and cosmetics, West African shea butter hydrocarbons are typically removed because they make it oxidatively unstable, due to the large number of carbon-carbon double bonds present in the molecule. West African shea butter hydrocarbons are typically removed from shea butter by various methods such as acetone fractionation or hexane fractionation. It is generally considered that the removed West African shea butter hydrocarbons are usually waste products with limited uses other than fuel incineration.

[0006] US2015 / 0264956 discusses the use of shea butter fractions as a cocoa butter equivalent in chocolate and other confectionery products. This document discusses the removal of shea butter hydrocarbons from it prior to its inclusion in food products, attributing this to issues related to: the oxidation of shea butter hydrocarbons; the fact that shea butter hydrocarbons cause filtration problems in shea butter; and its contribution to flavor spoilage in confectionery products. Invention Overview

[0007] This invention is based on the unexpected discovery that West African shea butter hydrocarbons can act as emulsifiers in food products and impart desirable sensory properties such as improved texture and homogeneity. It has also been unexpectedly discovered that West African shea butter hydrocarbons provide improved umami, meatiness, and mouthfeel to meat and meat-like food products, and impart a variety of advantages during the methods used to manufacture these food products. According to a first aspect of the invention, an emulsion composition is provided, the emulsion composition comprising one or more oils and water; wherein the emulsion composition comprises 0.1% to 7.5% West African shea butter hydrocarbons by weight of the total weight of the water and the one or more oils present in the emulsion composition; and wherein the emulsion composition comprises at least 1.0% West African shea butter hydrocarbons by weight of the total weight of the one or more oils present in the emulsion composition.

[0008] As used herein, the terms emulsion composition and emulsion, consistent with their common meaning in the art, refer to a mixture of two immiscible liquids (typically water and oil). In an emulsion or emulsion composition, one liquid forms a continuous phase, in which droplets of a dispersed phase are dispersed. The boundary between the continuous phase and the dispersed phase is called an interface. Typically, the emulsion droplets of the dispersed phase have an average droplet diameter of 0.1 µm to 100 µm. The continuous phase may be water and the dispersed phase may be oil; in this case, the emulsion is called an oil-in-water emulsion. Alternatively, the continuous phase may be oil and the dispersed phase may be water; in this case, the emulsion is called a water-in-oil emulsion. Unless otherwise stated, the terms emulsion composition and emulsion, as used herein, are intended to cover both types of emulsions.

[0009] When used in the context of meat or meat-like food products, the terms emulsion and emulsion composition, as used herein, also refer to meat emulsions. A meat emulsion is a multiphase system in which the continuous phase comprises water and dissolved, gelled, and suspended proteins (and salts, if present), and the dispersed phase comprises fat and optionally water-insoluble proteins. In the continuous phase, the dissolved proteins form a stable protein matrix that traps water. The proteins can be animal proteins (as in meat products) or non-animal proteins (as in meat-like products).

[0010] The emulsion composition typically contains the following amounts of West African shea butter hydrocarbons: 1.0% to 20% by weight of the total amount of the one or more oils present in the emulsion composition; preferably 1.0% to 10.0%; more preferably 1.5% to 7.5% (including 2.0% to 6.0%); and most preferably 2.0% to 5.0% (including 3.0% to 5.0% and 4.0% to 5.0%).

[0011] Typically, the emulsion composition contains West African shea butter hydrocarbons in an amount of 0.1% to 5% of the total weight of water and the one or more oils present in the emulsion composition. Preferably, the emulsion composition contains West African shea butter hydrocarbons in an amount of 0.5% to 5% (e.g., 1.5% to 3.5%) of the total weight of water and the one or more oils present in the emulsion composition.

[0012] As used herein, the term West African shea butter hydrocarbons refer to the group of compounds naturally occurring in shea butter that have the following formula: H[-CH2-C(CH3)=CH-CH2] n+2 H, where n is between 100 and 10,000.

[0013] Emulsion compositions may contain any suitable amounts of oil and water suitable for forming an emulsion.

[0014] Typically, the one or more oils are present in the emulsion composition in an amount of 1% to 99% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 1% to 99% by weight of the total amount of water and oil present in the emulsion composition.

[0015] Preferably, the one or more oils are present in the emulsion composition in an amount of 10% to 90% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 10% to 90% by weight of the total amount of water and oil present in the emulsion composition.

[0016] More preferably, the one or more oils are present in the emulsion composition in an amount of 15% to 90% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 10% to 85% by weight of the total amount of water and oil present in the emulsion composition.

[0017] As discussed above, the emulsion composition can be a water-in-oil emulsion or an oil-in-water emulsion. Typically, a water-in-oil emulsion is formed when the emulsion composition contains relatively more oil than water, while an oil-in-water emulsion is formed when the emulsion composition contains relatively more water than oil.

[0018] In some cases, the one or more oils are present in the emulsion composition in an amount of 50% to 99% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 1% to 50% by weight of the total amount of water and oil present in the emulsion composition. Preferably, in these cases, the one or more oils are present in the emulsion composition in an amount of 70% to 99% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 1% to 30% by weight of the total amount of water and oil present in the emulsion composition. Typically, in these cases, the emulsion composition is a water-in-oil emulsion.

[0019] In other cases, the one or more oils are present in the emulsion composition in an amount of 1% to 70% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 30% to 99% by weight of the total amount of water and oil present in the emulsion composition. Preferably, in these cases, the one or more oils are present in the emulsion composition in an amount of 1% to 60% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 40% to 99% by weight of the total amount of water and oil present in the emulsion composition. More preferably, in these cases, the one or more oils are present in the emulsion composition in an amount of 1% to 45% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 55% to 99% by weight of the total amount of water and oil present in the emulsion composition. Most preferably, the one or more oils are present in the emulsion composition in an amount of 5% to 30% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 70% to 95% by weight of the total amount of water and oil present in the emulsion composition. In these cases, the emulsion composition is typically an oil-in-water emulsion composition.

[0020] Emulsion compositions contain one or more oils. The oil can be any known fat or oil suitable for forming an emulsion with water. Typically, the oils include one or more edible oils, as emulsions are primarily intended for use in food products.

[0021] Preferably, one or more oils comprise one or more triglyceride oils, although the emulsions of the present invention can be extended to other edible oils such as diglyceride or monoglyceride oils. Preferably, the one or more triglyceride oils are non-hydrogenated triglyceride oils.

[0022] As used herein, the term "fat" refers to glycerol esters of fats and oils containing fatty acid acyl groups and does not imply any specific melting point. In this document, the term "glycerol ester oil" is used synonymously with "fat".

[0023] The term "oil" as used in this article does not imply that oil has any specific melting point.

[0024] As used herein, the term "fatty acid" refers to a straight-chain saturated or unsaturated (including monounsaturated and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds can be designated as Cx:y. For example, palmitic acid can be designated as C16:0, and oleic acid as C18:1. The percentages of fatty acids in the compositions mentioned herein include acyl groups present in triglycerides, diglycerides, and monoglycerides and are calculated based on the total weight of C8 to C24 fatty acids. Fatty acid profiles (i.e., compositions) can be determined, for example, by using fatty acid methyl ester analysis (FAME) according to gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0025] Triglyceride content can be determined, for example, based on molecular weight difference (number of carbon atoms (CN)) using AOCS Ce 5-86. The labeling of triglycerides CNxx indicates triglycerides having xx carbon atoms in the fatty acyl group; for example, CN54 includes tristerarin. As is customary in the art, the amount of triglycerides specified by each carbon number (CN) is based on the weight percentage of total triglycerides CN26 to CN62 present in fats or oils.

[0026] The one or more triglyceride oils may comprise any edible triglyceride oil. Typically, the one or more oils comprise one or more triglyceride oils derived from plants, one or more triglyceride oils derived from animals, or a combination thereof.

[0027] Animal-derived triglyceride oils that can be used in the emulsion compositions of the present invention include milk fat, beef tallow, lard, poultry fat, and other animal-derived oils. The use of animal-derived triglyceride oils in the emulsion composition may be preferred when, for example, the emulsion composition is intended for use in meat products such as processed meat products.

[0028] Preferably, the emulsion composition comprises one or more plant-derived triglyceride oils. More preferably, the one or more oils comprise high-oleic sunflower oil, sunflower oil, rapeseed oil, high-oleic rapeseed oil, soybean oil, flaxseed oil, olive oil, corn oil, cottonseed oil, wild soybean oil, safflower oil, high-oleic safflower oil, peanut oil, rice oil, linseed oil, sesame oil, walnut oil, palm fat, coconut fat, shea butter, cocoa butter, Garcinia galanga fat, Gamboge fat, mango kernel fat, Sal tree fat, narrow-winged Sal tree fat, palm kernel fat, babassu fat, any fraction thereof, any transesterification form thereof, or any combination thereof. Still more preferably, the one or more oils comprise palm fat, coconut fat, shea butter, cocoa butter, Garcinia galanga fat, Gamboge fat, mango kernel fat, Sal tree fat, narrow-winged Sal tree fat, palm kernel fat, babassu fat, any fraction thereof, any transesterification form thereof, or any combination thereof.

[0029] Most preferably, the one or more oils comprise shea butter, any fraction thereof, any transesterification form thereof, or any combination thereof. Most preferably, the one or more oils comprise shea butter extract.

[0030] When shea butter is used in food products (either as a standalone fat or in combination with other fats), it is not necessary to remove shea butter hydrocarbons before use. When shea butter is used in emulsions within food products, shea butter hydrocarbons can remain in the shea butter, allowing it to act as an emulsifier. This is advantageous because it means no additional emulsifier needs to be added to the food product, allowing it to be ideally sold as a clean-label product since shea butter hydrocarbons are a natural component of shea butter hydrocarbons. It also avoids the costs associated with additional emulsifiers and the costs of shea butter hydrocarbon removal processes.

[0031] Alternatively, in cases where one does not wish to include shea butter in food products but wishes to include other fats, West African shea butter hydrocarbons that have been removed from shea butter can still be added to food products as "clean label" emulsifiers.

[0032] In some cases, the emulsion composition may contain added West African shea butter, increasing the West African shea butter content in the emulsion composition to the amounts described above. This can be ideal, for example, when the emulsion composition does not contain shea butter, or when the shea butter present in the emulsion composition does not contain the necessary amount of West African shea butter. The West African shea butter added to the emulsion composition may have been pre-extracted from shea butter or its fractions using West African shea butter extraction methods known in the art.

[0033] Provided that the content of West African shea butter hydrocarbons in the emulsion composition is within the above-mentioned limits, the emulsion composition of the present invention may also contain a mixture of shea butter and one or more additional oils such as the oils described above.

[0034] When shea butter, its fractions, or its transesterified form are used in an emulsion composition, the emulsion composition contains triglycerides typically present in shea butter. Those skilled in the art will understand that the presence and relative amounts of triglycerides can vary depending on whether the shea butter has undergone transesterification prior to use.

[0035] Typically, the one or more oils contain SOS triglycerides in amounts of 0.1% to 25% by weight of the total amount of the one or more oils present in the emulsion composition; preferably 0.5% to 15%; and more preferably 1% to 10%.

[0036] As discussed above, emulsion compositions may contain transesterified fats or blends of fats (such as shea butter or other fats mentioned above). For example, an emulsion composition may contain transesterified fats such as blends of transesterified fats. Transesterified fats or blends of transesterified fats may be prepared by chemical transesterification, enzymatic transesterification, or a combination thereof. Methods for preparing transesterified fats are known in the art and are discussed, for example, in Dijkstra, AJ Lipids Handbook, 3rd Edition, pp. 285–300 (FDGunstone, JL Harwood, and AJ Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007).

[0037] The emulsion composition also contains water. The amount of water is as described above. Unless specifically stated otherwise, references to "water" herein are intended to include drinking water, demineralized water, or distilled water. Preferably, the water used in connection with this invention is demineralized water or distilled water. It will be understood by those skilled in the art that deionized water is also a subclass of demineralized water.

[0038] As discussed above, the emulsion composition contains West African shea butter as an emulsifier. However, optionally, the emulsion composition may also contain one or more additional emulsifiers, such as food-grade emulsifiers. Examples of such emulsifiers include lecithin (e.g., egg lecithin), monoglycerides and diglycerides, polysorbates, and hydrocolloids such as guar gum, extracellular polysaccharide gum, and carrageenan. However, preferably, the emulsion composition contains no or substantially no emulsifiers other than West African shea butter.

[0039] Emulsion compositions may also optionally include any other ingredients typically present in emulsion compositions, such as those typical of edible emulsion compositions intended for use in food products.

[0040] According to a second aspect of the invention, a food article is provided, the food article comprising an emulsion comprising one or more oils and water; wherein the food article comprises West African shea butter hydrocarbons in an amount of 0.1% to 7.5% by weight of the food article; and wherein the food article comprises at least 1.0% by weight of West African shea butter hydrocarbons in the total amount of the one or more oils present in the food article.

[0041] Typically, the food product contains West African shea butter hydrocarbons in amounts ranging from 0.1% to 5.0% by weight. Preferably, the food product contains West African shea butter hydrocarbons in amounts ranging from 0.2% to 5.0% (e.g., 1.5% to 3.5%) by weight. More preferably, the food product contains West African shea butter hydrocarbons in amounts ranging from 0.2% to 3.0% by weight.

[0042] In cases where the food product contains a significant amount by weight of components other than oil and water (e.g., a meat analog composition that may contain proteins, polysaccharides, and other ingredients), West African shea butter hydrocarbons are typically present in the food product at the lower limit of the range discussed above. For example, in some cases, the food product may contain West African shea butter hydrocarbons in amounts ranging from 0.1% to 2.5% by weight of the food product.

[0043] In cases where the food product does not contain significant amounts of ingredients other than oil and water (e.g., mayonnaise or certain salad dressings), West African shea butter hydrocarbons are typically present in the food product at the upper limit of the range discussed above. For example, in some cases, the food product may contain West African shea butter hydrocarbons in amounts ranging from 1% to 7.5% by weight (inclusive, 2% to 6%) or from 1% to 5% by weight (e.g., 4% to 5%).

[0044] Preferably, the emulsion in the food product is an emulsion composition as described above in the context of the first aspect of the invention.

[0045] Typically, the food products are meat analogues; meat products; seafood analogues; confectionery products; chocolate products; or chocolate-like products; baked goods; soups; mayonnaise; salad dressings; or sauces.

[0046] When the food product is a meat analogue, meat product, or baked product, the one or more oils are typically present in the emulsion composition in an amount of 1% to 70% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 30% to 99% by weight of the total amount of water and oil present in the emulsion composition. Preferably, the one or more oils are present in the emulsion composition in an amount of 1% to 60% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 40% to 99% by weight of the total amount of water and oil present in the emulsion composition. More preferably, the one or more oils are present in the emulsion composition in an amount of 1% to 45% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 55% to 99% by weight of the total amount of water and oil present in the emulsion composition. Most preferably, the one or more oils are present in the emulsion composition in an amount of 5% to 30% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 70% to 95% by weight of the total amount of water and oil present in the emulsion composition. In these cases, the emulsion composition is typically an oil-in-water emulsion composition.

[0047] In other cases, the food product is a confectionery product; a chocolate product; or a chocolate-like product; and the one or more oils are present in the emulsion composition in an amount of 50% to 99% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 1% to 50% by weight of the total amount of water and oil present in the emulsion composition. More preferably, the one or more oils are present in the emulsion composition in an amount of 70% to 99% by weight of the total amount of water and oil present in the emulsion composition; and the water is present in the emulsion composition in an amount of 1% to 30% by weight of the total amount of water and oil present in the emulsion composition. In these cases, preferably, the emulsion composition is a water-in-oil emulsion.

[0048] In a preferred embodiment, the food product is suitable for consumption by vegetarians and vegans. Therefore, in a preferred embodiment, the food product is substantially free of animal protein, and more preferably, the food product is free of animal protein.

[0049] In a preferred embodiment, the food product is substantially free of animal-derived products, and more preferably, the food product is free of animal-derived products.

[0050] However, in some embodiments, the food product may contain animal-derived products such as animal-derived proteins or fats. Therefore, in some embodiments, the food product also contains one or more animal-derived products such as animal oils, marine oils, animal-derived proteins, animal-derived polysaccharides, or any combination thereof. In some embodiments, one or more animal-derived products contain animal milk proteins, animal milk fats, or combinations thereof. In these embodiments, based on their inclusion of non-animal proteins and proteins or fats derived from animal milk, the food product may be suitable for vegetarian consumption. These food products may be suitable for vegetarian consumption because they do not contain meat-derived fats or proteins. However, it should be understood that such food products are not suitable for vegan consumption.

[0051] In embodiments where a food product comprises one or more animal-derived products, the one or more animal-derived products are typically present in the food product in an amount of 1% to 20% by weight of the food product.

[0052] Meat analogues and meat products

[0053] The food products may be meat analogues or meat products.

[0054] Preferably, the food article containing the emulsion is a meat-like food article formed from the following: 2% to 30% fat by weight; 30% to 70% water by weight; and 2% to 40% non-animal protein by weight.

[0055] Typically, the meat analogue food products are vegan or vegetarian meat substitute food products. Preferably, the vegan or vegetarian meat substitute food products are hamburgers, sausages, meatballs, meat chunks, meat patties, minced meat products, meat patties, Frankfurt sausages, Bolognese sausages, Moda d'Argent sausages, pepperoni, salami, meat sauces, meat patties, or other products intended to mimic traditional meat-based food products.

[0056] Meat analogues or meat products can be uncooked, cooked, or partially cooked food products.

[0057] Meat-based or meat-like food products contain water. The water can be any type of water as discussed above in the context of emulsions in the first aspect of the invention. The food product may contain water supplied from the emulsion, and optionally, may contain additional water not present in the form of an emulsion. The percentages given above regarding the amount of water present in meat-like food products refer both to water added as a separate component during the manufacture of the meat-like food product and to any water present in other components of the meat-like product (such as water present in the emulsion) or water bound to any protein, as discussed in further detail below.

[0058] Preferably, the meat analogue food product contains fat in the amount of 7.5% to 25% by weight of the food product; and more preferably, it contains fat in the amount of 10% to 20% by weight of the food product.

[0059] Any suitable fat can be used in the food product. For example, any fat as discussed above in the context of the emulsion composition of the first aspect of the invention can be used. Those skilled in the art will understand that, in the case where the food product is a meat-like food product, the fat is preferably a non-animal fat, such as the plant-derived fat discussed above. Conversely, in the case where the food product is a meat product, the fat is typically animal-derived. However, some products may contain both animal-derived and plant-derived fats.

[0060] Preferably, the food product contains water in an amount that accounts for 50% to 70% of the food product by weight.

[0061] The meat or meat-like food products of the present invention comprise one or more proteins. Preferably, the meat-like food products of the present invention comprise one or more non-animal proteins, such as one or more proteins derived from fungi or plants, proteins derived from fermentation, or combinations thereof.

[0062] It should be understood that, in the case of a meat-like food product, the protein will preferably be a non-animal protein. Conversely, in the case of a meat product, the protein will typically comprise proteins derived from animals, such as proteins derived from pork, poultry, beef, fish, or mammalian milk. The food product may also contain proteins derived from both animal and plant sources.

[0063] Typically, non-animal proteins comprise plant proteins. Preferably, the plant proteins are selected from algal proteins, black bean proteins, rapeseed wheat proteins, chickpea proteins, broad bean proteins, lentil proteins, lupin proteins, mung bean proteins, oat proteins, pea proteins, potato proteins, rice proteins, soybean proteins, sunflower seed proteins, wheat proteins, white bean proteins, and their protein isolates or concentrates. In other embodiments, the non-animal proteins comprise gluten proteins, rice proteins, mushroom proteins, legume proteins, fermented black soybeans, yam flour, tofu, fungal proteins, peanut flour, dried bean curd sticks, or combinations thereof.

[0064] More preferably, the non-animal protein comprises pea protein, or an isolate or concentrate thereof. Most preferably, the pea protein comprises pea protein isolate.

[0065] Meat-like food products or meat-based food products may contain only one type of non-animal protein. Alternatively, the food products may contain more than one type of non-animal protein.

[0066] In some cases, the non-animal protein includes textured vegetable protein, preferably textured pea protein, textured broad bean protein, textured soybean protein, textured wheat protein, or combinations thereof.

[0067] Non-animal proteins are present in meat analogue food articles or meat articles in a total amount of 2% to 40% by weight of the meat analogue or meat article. Preferably, non-animal proteins are present in the food article in a total amount of 5% to 25% by weight, and more preferably in a total amount of 5% to 15% by weight. In some embodiments, non-animal proteins are present in the food article in a total amount of 10% to 25% by weight.

[0068] Plant proteins are protein sources obtained from or derived from plants. Plant proteins can be any suitable plant protein and can comprise mixtures of plant proteins and / or may include protein isolates or concentrates. Examples of suitable plant proteins include those discussed above. As discussed above, preferably, plant proteins comprise textured vegetable protein (TVP). TVP is an extruded protein that can be dry or wet (i.e., hydrated). TVP is widely available and can be made from plant sources such as soy flour or concentrates as described above. In dry form, TVP can contain up to about 70% by weight of protein, typically about 60 to 70% by weight of protein, and when hydrated, it typically contains about 10 to 20% by weight of protein. Typically, when hydrated, TVP can contain up to 3 to 4 times its dry weight of water. The weight percentage ranges for water present in food articles referred to above include both water added independently and water present in other components of the food article (such as in textured vegetable protein or emulsified with fat). Similarly, the weight percentage ranges given above for the amount of non-animal protein present in food products refer to the dry weight of the protein and do not include water bound to non-animal proteins (such as in textured vegetable proteins).

[0069] Plant proteins used in the preparation of food products can be dry (also referred to herein as "dry phase") or wet. Therefore, in embodiments, plant proteins can be included in a dry mixture of ingredients, which may include additional components intended to be incorporated into the food product, such as carbohydrates, fiber, and / or hydrocolloids in addition to proteins. If the plant protein is dry, it can be hydrated before and / or during the formation of the food product. The terms "dry" and "dry phase" used herein in connection with plant proteins are intended to mean that the phase containing the plant protein contains less than 5% by weight of water, preferably less than 2% by weight of water, more preferably less than 1% by weight of water, and even more preferably it is substantially free of water. In other preferred embodiments, the dry phase a w The content is below 0.90, more preferably below 0.80. Typically, the dry phase containing plant protein is provided in a substantially dehydrated state to minimize microbial growth and extend shelf life.

[0070] The food product typically contains one or more additional ingredients. While the inclusion of these one or more additional ingredients may be preferred in the food product, it should be understood that the inclusion of one or more additional ingredients is not necessary.

[0071] In some embodiments, the food product may contain a stabilizer blend. Preferably, the stabilizer blend is present in the meat analogue or meat product in an amount of 5% to 10% by weight of the meat analogue or meat product. Typically, the stabilizer blend contains vegetable-derived protein, vegetable fiber, and / or polysaccharides. Preferably, the vegetable-derived protein contains pea protein, the vegetable fiber contains pea fiber, and / or the polysaccharide contains methylcellulose. In a highly preferred embodiment, the stabilizer blend contains vegetable-derived protein containing pea protein, vegetable fiber containing pea fiber, and a polysaccharide containing methylcellulose. Preferably, when the food product is a hamburger, the food product contains a stabilizer blend.

[0072] Typically, meat analogues or meat products also contain one or more polysaccharides. Preferably, the one or more polysaccharides comprise cellulose, one or more starches, or any derivatives or combinations thereof.

[0073] Typically, the one or more polysaccharides are present in the food product in an amount of 1% to 10% by weight of the food product.

[0074] Preferably, the food product contains methylcellulose and one or more starches in the following total amounts: from 1% to 10% by weight of the food product.

[0075] Preferably, one or more polysaccharides comprise methylcellulose and potato starch.

[0076] Preferably, the food product further comprises one or more fibers. More preferably, the one or more fibers comprise non-animal water-insoluble fibers. Preferably, the non-animal water-insoluble fibers comprise vegetable fiber, fruit fiber, plant fiber, or any combination thereof. More preferably, the non-animal water-insoluble fibers comprise citrus fiber, pea fiber such as yellow or green pea fiber, potato fiber, bamboo fiber, oat fiber, wheat fiber, cellulose fiber, and any combination thereof. Most preferably, the non-animal water-insoluble fibers comprise citrus fiber.

[0077] Preferably, the one or more fibers and fats in the food product are mixed.

[0078] Preferably, the food product contains one or more fibers in the following total amounts: accounting for 1% to 10% of the food product by weight; and more preferably, the food product contains citrus fibers in the following amounts: accounting for 1% to 10% of the food product by weight.

[0079] Preferably, the food article is a sausage analogue or a sausage food article. More preferably, the meat analogue food article is a sausage analogue food article. In these embodiments, the sausage analogue food article preferably contains one or more fibers and one or more polysaccharides as discussed above. More preferably, the sausage analogue food article contains one or more fibers and one or more polysaccharides selected from methylcellulose, one or more starches, and one or more gums. Most preferably, the sausage analogue article contains citrus fiber, methylcellulose, potato starch, and carrageenan. The sausage analogue article also preferably contains one or more plant-derived proteins, or their concentrates or isolates, and more preferably pea protein or its concentrates or isolates.

[0080] Meat-like food products or meat-based food products may contain one or more flavor additives. Preferably, the one or more flavor additives are present in an amount of 0.5% to 2% by weight of the food product. Suitable flavor additives known in the art can be used in food products.

[0081] The food product may contain one or more coloring additives. Typically, one or more coloring additives are present in amounts ranging from 0.5% to 5% by weight of the food product. Suitable coloring additives known in the art can be used in food products.

[0082] In some embodiments, the food product further comprises one or more of the following: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, maltodextrin, carrageenan and its salts, alginate and its salts, agar, agarose, agar gum, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, extracellular polysaccharide gum, gum arabic, plant gum, tara gum, tragacanth gum, konjac gum, fenugreek gum and carrageenan.

[0083] Examples of other additives that may be included in food products include ionic or nonionic emulsifiers, polyhydroxy compounds, milk, liquid flavorings, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidants, liquid reducing agents, liquid antioxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolyzed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, flavorings, fiber, flavorings, colorings, thickeners and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidants, reducing agents, antioxidants, acidity regulators, or combinations thereof.

[0084] For the meat analogues or meat products of the present invention, amino acids are preferred additives because they are known to contribute to the Maillard reaction, a form of non-enzymatic browning resulting from a chemical reaction between amino acids and sugars upon heating. This is used for the aroma development of cooked foods, and this reaction can be used in meat analogue compositions to replicate the taste of meat by forming a pleasant meaty aroma.

[0085] Other food products

[0086] As described above, the food products of the present invention can also be other types of food products.

[0087] The food articles of the present invention can be confectionery, chocolate, or chocolate-like food articles, all of which contain the emulsion described above. Preferably, in these cases, the food articles are formed from one or more of the following: cocoa solids, fats such as cocoa butter, sugar, milk powder, condensed milk, milk, water, or one or more additional ingredients. It will be understood that the food articles in these cases may contain any additional ingredients known in the art for inclusion in confectionery, chocolate, or chocolate-like food articles. It will also be apparent to those skilled in the art, in view of the benefits of this disclosure, that the respective amounts of the above-described ingredients can be used in different types of confectionery and chocolate articles.

[0088] The food products of this invention can also be baked food products such as cakes, bread, shortbread, croissants, or other types of baked products. Emulsions of fat and water are often included in such food products, either themselves (e.g., margarine) in the dough or in the fillings of the product, such as cake or shortbread fillings. Baked food products are typically formed from one or more of the following: flour, water, salt, sugar, yeast, eggs, or combinations thereof. It will be apparent to those skilled in the art, in consideration of the benefits of this disclosure, that the respective amounts of the foregoing ingredients can be used in different types of baked products. Other additional baking ingredients and additives may also be used in the baked food products of this invention.

[0089] The food products of the present invention can also be salad dressing food products comprising the emulsions described above. In these cases, typically, the one or more oils are present in the food product in an amount of 10% to 60% by weight of the total amount of water and oil present in the food product; and the water is present in the food product in an amount of 40% to 90% by weight of the total amount of water and oil present in the food product. Salad dressing food products typically contain one or more additional components such as one or more vinegars, one or more mustards, or one or more flavor additives, or combinations thereof. Herbs, salt, pepper, and other spices, as well as other typical salad dressing ingredients known in the art, may also be included in salad dressing food products. In some cases, these additional components may be part of the emulsion present in the food product.

[0090] The food products of the present invention can also be mayonnaise food products. Typically, in these food products, the one or more oils are present in the food product in an amount of 50% to 70% by weight of the total amount of water and oil present in the food product; and the water is present in the food product in an amount of 30% to 50% by weight of the total amount of water and oil present in the food product. Preferably, for mayonnaise food products, the food product is a water-in-oil emulsion or contains a water-in-oil emulsion. Mayonnaise food products may contain other components known in the art, such as eggs or non-animal proteins, for inclusion in these food products.

[0091] The food products of the present invention typically comprise 40% to 90% by weight of water in emulsion form and one or more oils.

[0092] In the case that the food product is a meat analogue, the food product typically comprises 45% to 85% by weight of water and one or more oils in emulsion form. Different types of meat analogue products will be formed from different amounts of oil and water in emulsion form. For example, typically:

[0093] (i) In the case where the food product is a Frankfurt sausage analogue, the food product comprises 70% to 85% by weight of water and one or more oils in emulsion form;

[0094] (ii) In the case that the food product is a Bologna sausage analogue, the food product comprises 65% to 85% by weight of water and one or more oils in emulsion form;

[0095] (iii) In the case that the food product is a motetella sausage analogue, the food product comprises 65% to 85% by weight of water and one or more oils in emulsion form;

[0096] (iv) In the case that the food product is an Italian pepperoni analogue, the food product comprises 40% to 60% by weight of water and one or more oils in emulsion form;

[0097] (v) In the case that the food product is a salami-like product, the food product comprises, by weight, 45% to 65% water and one or more oils in emulsion form;

[0098] (vi) In the case that the food product is a meat sauce-like product, the food product comprises 70% to 85% by weight of water and one or more oils in emulsion form; or

[0099] (vii) In the case that the food product is a meat cake analogue, the food product comprises water and one or more oils in emulsion form in a combined weight of 45% to 60% by weight.

[0100] In the case where the food product is a salad dressing, the food product typically comprises 45% to 90% by weight of water in emulsion form and one or more oils.

[0101] In cases where the food product contains, for example, less than 100% by weight of water and one or more oils in emulsion form, the food product may contain water and oil that are not part of the emulsion. For example, in the case of meat-like hamburger products or sausage products such as salami, it is ideal for some fat to be in emulsion form and others not, such as when a marbled appearance of the food product is desired, where large, visible lumps of fat are present on the surface of the meat-like product. In such cases, the visible fat lumps are typically not in emulsion form. Such a marbled effect can be ideal for simulating the appearance and texture of real meat products. Similarly, in cases where the food product contains water, such as a meat-like product, some water may be in emulsion form, while other water (e.g., water bound to proteins) may not be in emulsion form.

[0102] In some embodiments, where the food product is a meat analogue, the product may contain 100% by weight of an emulsion. Such products as meat emulsion food products are known, wherein water and water-soluble proteins, together with salts and other soluble components, form a continuous phase of the emulsion. The continuous phase forms a stable, gelled protein matrix that traps water. The dispersed phase of the emulsion is fat trapped by the gelled continuous phase. Insoluble components such as hydrophobic proteins may also be present in the dispersed fat phase.

[0103] Therefore, preferably, the meat emulsion comprises a continuous phase of water and gelled dissolved proteins; and a dispersed phase of fat and optionally insoluble proteins.

[0104] In the case of meat-like products being sausages, it is particularly preferred that the food product be a meat emulsion product. As discussed in further detail below, it has been found that the use of West African shea butter hydrocarbons imparts particular advantages to such food products and to their manufacturing methods.

[0105] The properties of the food products of this invention can be measured by any suitable means. Properties of interest may include juiciness (and / or dryness), firmness, cohesiveness, elasticity, cohesiveness, stickiness, chewiness, and resilience. Such means include taste testers who can provide feedback on the properties of the food products, such as juiciness (or dryness), texture, chewiness, and firmness. Typically, multiple testers will be asked to rate one or more properties of the food product using a rating scale of 1 to 5. If multiple testers are asked, the results can be averaged to observe the general impression of the food product.

[0106] Specialized equipment can also be used to measure the properties of food products. For example, texture profile analysis (TPA) is a technique for characterizing the texture properties of solid and semi-solid materials and can be used to determine hardness, cohesion, elasticity, cohesion, viscousity, chewiness, and resilience. Viscosity is defined as the product of hardness and cohesion. Chewing property is defined as the product of viscousity and elasticity (hardness × cohesion × elasticity). In this technique, the test material is compressed twice in a reciprocating motion of chewing motion in a simulated mouth, generating a force versus time (and / or distance) plot from which the above information can be obtained. The classification of TPA and texture profiles is further described in Bourne MC, Food Technol., 1978, 32(7), 62-66 and Trinh T. and Glasgow S., ('On texture profile analysis test', conference paper, conference: Chemeca 2012), Wellington, New Zealand, and can be performed as described therein.

[0107] A force versus time (and / or distance) graph typically includes two force peaks, corresponding to two compressions, separated by a trough. Force can be measured in gravitational equivalents (gram force, g) or in Newtons (N).

[0108] Stiffness (g or N) is defined as the maximum peak force experienced during the first compression cycle.

[0109] Adhesion is defined as the negative force area for the first engagement, i.e., the area at or below the point of force at 0 g or N between two peak forces. This represents the work required to overcome the attraction between the food surface and the surfaces of other materials in contact with the food, i.e., the total force necessary to pull the compression plunger away from the sample. For materials with high adhesion and low cohesion, a portion of the sample is likely to adhere to the probe during the upward stroke when tested. If possible, avoid lifting the sample from the base of the test platform, as the weight of the sample on the probe becomes part of the adhesion value. In some cases, it is suggested to glue the sample to the base of a disposable platform; however, this is not suitable for all samples.

[0110] Elasticity, also known as resilience, refers to the height to which a food recovers during the time elapsed between the end of the first compression and the beginning of the second compression. During the first compression, the time from the start of compression at force = 0 g or N to the first peak force is measured (called the 'cycle 1 duration'). During the second cycle, the time from the start of the second compression at force = 0 g or N to the second peak force is measured (called the 'cycle 2 duration'). Elasticity is calculated as the ratio of these values, i.e., 'cycle 2 duration' / 'cycle 1 duration'.

[0111] Cohesion is defined as the ratio of the area of ​​positive force during the second compression (i.e., the area below the curve, above a force of 0 g or N) to the area of ​​positive force during the first compression. Cohesion can be measured as the rate at which a material breaks down under mechanical action. Tensile strength is an indicator of cohesion. If adhesiveness is low compared to cohesion, the probe is likely to remain clean because the article is capable of holding together. Cohesion is typically tested in relation to the secondary parameters brittleness, chewiness, and stickiness.

[0112] Viscosity is defined as the product of hardness and cohesion, and is a characteristic of semi-solid foods with low hardness and high cohesion.

[0113] Chewability is defined as the product of viscosity and elasticity (which is equal to hardness × cohesion × elasticity), and is therefore affected by changes in any of these parameters.

[0114] Resilience is a measure of how well a sample recovers from deformation, measured in terms of both the velocity and force generated. It is taken as the ratio of the area between the point of first probe reversal (i.e., the point of maximum force) and the intersection with the x-axis (i.e., at 0 g or N) to the area generated by the first compression cycle between the start of compression and the point of maximum force. To obtain a meaningful value for this parameter, a relatively low test velocity should be chosen to allow the sample to recover (if the sample possesses this property).

[0115] According to a third aspect of the invention, the use of West African shea butter hydrocarbons as an emulsifier is provided.

[0116] Surprisingly, it was found that West African shea butter hydrocarbons can improve the stability of emulsions in terms of phase separation and / or prevent emulsion degradation.

[0117] Preferably, the emulsion is as described above according to the first aspect of the invention.

[0118] West African shea butter hydrocarbons can be used as emulsifiers in any type of emulsion. For example, they may be used in emulsions used in cosmetics, pharmaceuticals, nutritional supplements, and industrial products.

[0119] However, preferably, the use includes using West African shea butter hydrocarbons as an emulsifier in food products. Preferably, the food product is as described above according to the second aspect of the invention.

[0120] Surprisingly, in addition to acting as an emulsifier, cesarean hemp hydrocarbons were found to improve the sensory perception of food products relative to similar food products with lower cesarean hemp hydrocarbon content. As used herein, the term "similar food product" refers to a food product of the same equivalent weight as the food product of the present invention, except that the similar food product contains a lower amount of cesarean hemp hydrocarbons than the food product of the present invention.

[0121] Specifically, the use may include using West African shea butter hydrocarbons to improve the texture, homogeneity, and / or umami flavor of food products relative to similar food products with lower West African shea butter hydrocarbon content. The use may also include using West African shea butter hydrocarbons to improve the homogeneity of homogeneous food products relative to similar food products with lower West African shea butter hydrocarbon content. It has been found that, for use in food products such as meat-like food products, the food products of the present invention impart these desirable and unexpected effects to a greater extent than other emulsifiers known in the art.

[0122] In the case of meat analogue food products, the use may include the use of West African shea butter hydrocarbons to enhance the meaty sensation, mouthfeel, texture and / or umami taste of the food product relative to similar food products with lower West African shea butter hydrocarbon content.

[0123] The intended use may also include the use of West African shea butter hydrocarbons to increase the homogeneity of food products relative to comparative meat analogue food products with lower West African shea butter hydrocarbon content. This has been found particularly true for sausage analogue food products such as meat emulsion sausage analogue food products.

[0124] In cases where the application involves the use of West African shea butter in food products produced by extrusion, such as sausages and sausage-like products, it has been found that West African shea butter unexpectedly imparts advantages to the manufacturing methods used to produce these products. It has been unexpectedly found that, when extruded into casings, products containing West African shea butter exhibit increased extrusion force compared to similar products that do not contain West African shea butter or contain different emulsifiers. Without being limited to theory, it is believed that the increased extrusion force is associated with increased homogeneity of such food products. The increased extrusion force means that casings for food products, such as sausage casings, can be filled more easily, which simplifies the manufacturing process and leads to its efficiency.

[0125] Therefore, the use may include using West African shea butter hydrocarbons to increase the extrusion force of meat or meat analogue food products relative to a contrasting meat or meat analogue food product with a lower West African shea butter hydrocarbon content.

[0126] According to a fourth aspect of the invention, a method is provided for preparing an emulsion composition according to a first aspect of the invention, wherein the method comprises combining water and one or more oils to form the emulsion composition. Optionally, the method comprises mixing the water and the one or more oils, such as by blending. The method may include shear-combining the water and one or more oils to form the emulsion composition. A mixer such as a high-shear mixer may be used for this purpose. Suitable high-shear mixers known in the art can be used to form emulsions, and this will be apparent to those skilled in the art in consideration of the benefits of this disclosure.

[0127] The emulsion can, of course, be any emulsion as described above according to the first aspect of the invention.

[0128] In view of the benefits of this disclosure, other processing steps that can be used to form the emulsion composition will be apparent to those skilled in the art, and may include, for example, appropriate heat treatment, stirring such as ultrasonic treatment or other processing techniques.

[0129] The food products of the present invention can be produced using any suitable method known in the art. Suitable methods for producing various types of food products will be apparent to those skilled in the art in view of the benefits of this disclosure. Preferably, the food products are produced by the methods of the present invention as further detailed below.

[0130] According to a fifth aspect of the invention, a method for preparing a food article according to a second aspect of the invention is provided, wherein the method comprises combining water, one or more oils and one or more additional components to form the food article.

[0131] Typically, the method includes:

[0132] (a) Combining water with one or more additional components to form an aqueous mixture; and

[0133] (b) Combining the aqueous mixture from step (a) with one or more oils to form the food product of the present invention.

[0134] As a result of step (b), which combines the aqueous mixture of step (a) with one or more oils, an emulsion for food products is formed.

[0135] The method may include: in step (b), mixing the aqueous mixture formed in step (a) and / or mixing the aqueous mixture formed in step (a) with one or more oils.

[0136] As discussed above in the context of emulsion compositions, the method may include kneading the mixture formed in step (b), for example by shearing the mixture formed in step (b) in a suitable high-shear mixer known in the art.

[0137] The above method can be used for any food product of the present invention. It is particularly preferred to use the above method when the product of the present invention is a meat analogue, such as a sausage analogue.

[0138] In other cases, the method may include: forming an emulsion by combining water and one or more oils to form an emulsion, and then combining the mixture of emulsions with one or more additional components to form a final food product. In these cases, the method may include: kneading water and one or more oils to form an emulsion, and then combining the emulsion with one or more additional components of the food product. For example, the method may include: shearing water and one or more oils in a suitable high-shear mixer to form an emulsion, and then combining the emulsion with one or more additional components of the food product.

[0139] When the food product is an extruded food product such as a sausage or sausage-like product, the method may include extruding the food product. Typically, the method may then further include filling a casing with the extruded food product.

[0140] Meat-like food articles can also be produced by the methods described below, as well as by other methods known in the art for producing meat-like articles.

[0141] A suitable method for forming meat analogue articles may include the following steps:

[0142] (a) Provide a mixture of water and non-animal protein;

[0143] (b) Combining the mixture from step (a) with one or more oils, and optionally with one or more additional components, to form a meat analogue article.

[0144] As a result of step (b), that is, the mixture from step (a) is combined with one or more oils and optionally with one or more additional components to form an emulsion.

[0145] The method may include further processing of meat analogue articles, such as kneading (e.g., cutting) or extruding the articles.

[0146] The method may include cooking the food product to form a cooked or partially cooked food product.

[0147] Preferably, the method further comprises kneading (i) the mixture of water and non-animal protein provided in step (a); (ii) the mixture formed in step (b) by combining the mixture from step (a) with one or more oils and optionally with one or more additional components; and / or (iii) kneading the one or more additional components with water before combining them with the mixture from step (a) and the one or more oils. Typically, kneading is performed in a suitable high-shear mixer known in the art.

[0148] In some embodiments, one or more oils do not melt before being combined with the mixture from step (a) and optionally with one or more additional components. Alternatively, one or more oils may be melted before combination.

[0149] In some cases, the emulsion is formed in step (b) to form a meat-like article by simply combining and mixing the mixture from step (a) with one or more oils and optionally with one or more additional components. In these cases, there is no need to knead the mixture or apply shear to the mixture. In other cases, the method includes kneading the mixture formed in step (b), for example, kneading the mixture formed in step (b) in a high-shear mixer such as a suitable high-shear mixer known in the art.

[0150] The food articles of the present invention can be readily prepared by kneading the oil as described herein with plant proteins and any other components. In one embodiment, a method for preparing a food article is provided, the method comprising the step of kneading a plant protein with an oil as described herein to form the food article. Optionally, further ingredients may be present. If desired, water may be added to the mixture at any stage during the method. The method may further comprise the step of preparing the plant protein by providing a dry phase comprising the plant protein and kneading the dry phase with a certain amount of water, prior to the step of forming the food article. This step may also include other components in a dry form such that these dry components are simultaneously hydrated with the plant protein. Additionally and / or alternatively, any other dry components may be separately hydrated with the plant protein in any combination. In embodiments including TVP, TVP is preferably separately hydrated with any other dry component. Not limited by theory, it is believed that this limits competition for water between the dry components and ensures satisfactory hydration of all present dry components.

[0151] Therefore, this document discloses a method for preparing a food article comprising the steps of: a) providing a dry phase comprising plant protein and optionally any other dry components comprising a composition, and kneading the dry phase with a certain amount of water to form a mixture; b) forming the food article by kneading the mixture formed in step a) with the oil described herein. In an embodiment, the plant protein may comprise TVP. Preferably, the dry components other than the plant protein are hydrated separately from the plant protein. Examples of such dry components include, but are not limited to, fibers, flavorings, emulsifiers, gums, hydrocolloids, and thickeners. In an embodiment, the mixture of step a) comprising hydrated plant protein and any other dry components comprising hydrated dry components is combined prior to step b). Not limited by theory, it is believed that hydration of the dry components prior to the addition of fat (e.g., in step a) results in optimal distribution of water in the article, leading to a more stable meat analogue article.

[0152] There are no particular limitations on the dry phase containing plant protein used in the above method. The plant protein is as described above. The term 'dry phase' is intended to mean that the phase containing plant protein contains less than 5% by weight of water, preferably less than 2% by weight of water, more preferably less than 1% by weight of water, and even more preferably it is substantially anhydrous. In other preferred embodiments, the dry phase a w The content is below 0.90, more preferably below 0.80. Typically, the dry phase containing plant protein is provided in a substantially dehydrated state to minimize microbial growth and extend shelf life.

[0153] Before being kneaded with water, the dry phase, which may contain plant proteins, can take any physical form; however, it is typically in powder, granule or pellet form, strips or blocks. There is no particular limitation on the amount of water added to the dry phase. Typically, a certain amount of water is added to bind the dry components into a batter or dough (fat can be easily kneaded into a batter or dough). Preferably, the amount of water added to the dry phase is calculated such that the total amount of water in the food product, after the addition of other fat components, is within the aforementioned range.

[0154] There is no particular limitation on the temperature of the added water, as long as it does not affect the characteristics of the desired components from the material perspective (e.g., does not cause protein denaturation or hydrolysis). In a preferred embodiment, the water is below room temperature (i.e., below 20 °C). In a particularly preferred embodiment, ice water is used. This is particularly preferred when water is added to the dry phase. The term "ice water" herein is defined as having a temperature above 0 °C and below 6 °C, preferably 0.5 to 5 °C, more preferably 1 to 4 °C, and even more preferably 1 to 3 °C. The advantage of using ice water is that it slows down microbial growth as much as possible during the preparation of food products, and it is particularly suitable for the hydration of certain dry components such as methylcellulose.

[0155] The kneading of the dry phase and water can be carried out for any duration. In embodiments, kneading is performed until the dry phase and water are intimately mixed, and typically until a paste or dough is formed. In embodiments where TVP hydration is involved, kneading is limited to a minimum so as not to unduly hinder the fibrous structure. In embodiments, this can be carried out for a duration of 1 minute to 30 minutes, preferably 1 minute to 10 minutes, more preferably 5 seconds to 5 minutes.

[0156] After the kneading of the dry phase and water (e.g., in step a), the mixture can be allowed to stand before the addition of oil (e.g., in step b). This ensures complete hydration of the dry phase before the addition of oil. This standing can be carried out under cold storage at a temperature of 0.5 to 15°C, preferably 1 to 12°C, more preferably 5 to 10°C (thus further controlling microbial growth). The standing can last from 5 minutes to 5 hours, preferably 5 minutes to 2 hours, more preferably 5 minutes to 30 minutes.

[0157] The preparation of food products may also include the step of adding further ingredients to the product. These ingredients may be added at any stage of the preparation of the food product. In an embodiment, the further ingredients are added after the addition of fat, for example, after step b). Preferably, the dry ingredients are hydrated before the addition of fat. In an embodiment, the dry ingredients are hydrated along with any dry plant proteins, as in step a), before the addition of fat. Such ingredients may include one or more of the following: carbohydrates, polysaccharides, modified polysaccharides, hydrocolloids, gums, milk, liquid flavorings, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidants, liquid reducing agents, liquid antioxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolyzed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, flavorings, fiber, flavorings, colorings, thickeners and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidants, reducing agents, antioxidants, and acidity regulators, as disclosed in more detail herein. These ingredients can be added by kneading, mixing, or any suitable means.

[0158] Once a food product has been prepared, it can be further processed. This may include the step of shaping the food product into a desired form. There are no particular limitations on the shape and size of the resulting food product. Examples of shaped food products that can be made include hamburgers, sausages, meat chunks, meatballs, and minced meat.

[0159] Food articles can be shaped into desired forms using any suitable method. In embodiments, this can be achieved through cutting, molding, pressing, extrusion, rolling, grinding, or any combination thereof. These methods can be performed using apparatus, which can be manually operated or automated. In embodiments, meat-like articles can be compressed for 5 minutes to 24 hours, preferably 1 hour to 12 hours, more preferably 3 hours to 8 hours. The duration and pressure of compression are determined by the desired properties of the resulting food article, such as its size and density, taking into account the properties of the food article, such as its adhesiveness. This can form the food article into the desired shape, or it can be further processed, such as by granulation, grinding, or cutting, for example, to replicate the properties of ground / chopped meat.

[0160] The method of preparing the food article may further include cooking or partially cooking the food article. Cooking may include boiling, baking, frying, and / or microwave processing. In a preferred embodiment, cooking is performed at a sufficient temperature to allow the Maillard reaction to occur (e.g., above 80 °C and up to 180 °C, preferably 130 °C to 170 °C). The Maillard reaction is useful for the desired browning of the food article. Attached Figure Description

[0161] Figures 1 to 4The emulsion of the present invention is shown in comparison with a comparative emulsion at different oil and water concentrations.

[0162] Figure 5 A graph showing the extrusion force of the meat analogue article of the present invention during extrusion is presented and compared with a comparative food article.

[0163] Figure 6 A graph showing the robustness of the cooked meat analogue product of the present invention compared to a cooked comparative food product is presented.

[0164] Figure 7 The results of a texture characteristic analysis test conducted by the review panel on cooked meat analogues of the present invention and cooked comparative meat analogues are shown.

[0165] Figure 8 The experiment conducted by the review panel on cooked meat analogues of the present invention and cooked comparative meat analogues is shown. Invention Details

[0166] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

[0167] Example 1

[0168] Prepare the following emulsions as shown in Table 1. For inventive compositions 1 to 4, the oil used is shea butter extract containing 3% by weight of West African shea butter hydrocarbons. For comparative compositions 1 to 4, shea butter extract processed to remove West African shea butter hydrocarbons was used.

[0169] Table 1

[0170]

[0171] For the preparation of all emulsions, water is heated to 30°C. For the inventive and comparative combinations...

[0172] For compositions 1 to 3, the oil is then slowly added to the water while the mixture is blended using an Ultra-homogenizer. For composition 4 of the invention and comparative method, water is added to the oil while the mixture is blended using an Ultra-homogenizer.

[0173] For each composition, the following homogenizer conditions were used.

[0174] Invention and comparative composition 1: 7 minutes at 7000 rpm and 3 minutes at 9000 rpm.

[0175] Invention and comparative compositions 2 and 3: An initial mixing speed of 5000 rpm was used, subsequently increased to 10,000 rpm. After complete addition of oil, mixing was carried out at 12,000 rpm for two minutes. The total mixing time was approximately 15 minutes.

[0176] Invention and Comparative Composition 4: Use an initial mixing speed of 6000 rpm for two minutes, then increase to 7000 rpm. Add all water after 5 minutes. Then continue mixing at 9000 rpm for 1 minute.

[0177] For the inventive and comparative compositions 1 to 4, photographs of the emulsions taken after preparation are shown respectively. Figures 1 to 4 middle.

[0178] As in Figure 1 As shown, immediately after preparation, the control composition 1 (in) Figure 1 The right-hand side is homogeneous, but within minutes clear phase separation is observed, indicating emulsion separation. On the other hand, the inventive composition 1 (in...) Figure 1 The left-hand side shows only minimal phase separation and is a stable emulsion.

[0179] As in Figure 2 As shown, comparative composition 2 (in) Figure 2 The left-hand side immediately exhibits phase separation. In contrast, the inventive composition 2 (in the left-hand side) Figure 2 (On the right side) it remains a white, creamy liquid.

[0180] As in Figure 3 As shown, comparative composition 3 (in) Figure 3 (On the right-hand side) phase separation is immediately demonstrated. In contrast, the inventive composition 3 (in) Figure 3 (On the left side) Keep it as a white, creamy liquid.

[0181] As in Figure 4 As shown, after preparation, the inventive composition 4 (shown in the figure) Figure 4 (Left side) compared to control composition 4 (shown on the left side) Figure 4 The right-hand side shows greater resistance to phase separation.

[0182] Therefore, the results of these experiments demonstrate that when the emulsion contains West African shea butter hydrocarbons, the West African shea butter hydrocarbons act as emulsifiers and stabilize the emulsion, thus causing phase separation failure.

[0183] Example 2

[0184] Sausage-like food products were prepared using shea butter extract containing 3% by weight of West African shea butter hydrocarbons. The composition of the sausage-like food products is shown in Table 2 below. The food products are smoked. The final food product after preparation contains 100% by weight of the meat emulsion product as described above.

[0185] Table 2

[0186]

[0187] Sausage analogues were prepared using the following process.

[0188] 1. Add ice water to a bowl chopper and add methylcellulose while kneading. Once the mixture is homogeneous, allow it to stand for 5 minutes.

[0189] 2. Then add the remaining dry ingredients and mix at a low speed until the mixture is homogeneous. Keep the mixture at the lowest possible temperature.

[0190] 3. Then, while mixing, add shea butter to the mixture to form an emulsion.

[0191] 4. The mixture is then filled into sausage casings and transferred to a smoking apparatus for smoking.

[0192] In the above method, shea butter is a semi-liquid fat and therefore does not need to be melted before incorporation.

[0193] The method was repeated to form a comparative sausage analogue. The comparative article is identical to the sausage analogue of the present invention, except that it contains 16.67% rapeseed oil instead of shea butter extract containing 3% by weight of West African shea butter hydrocarbons. Rapeseed oil is an oil that also exhibits emulsifying effects (believed to be due to the presence of monoglycerides and diglycerides in the oil, which are emulsifiers).

[0194] The sausage analogues of the present invention were found to have improved stability and homogeneity compared to comparative products. This demonstrates that West African shea butter hydrocarbons, present in shea butter trees, are actually a better emulsifier than rapeseed oil.

[0195] Both the article of the present invention and the comparative article were extruded and packed into sausage casings. The extrusion forces of the two articles during extrusion are shown in the figure. Figure 5As can be seen, the articles of the present invention generate higher extrusion forces than comparative articles during extrusion. The higher extrusion forces of the articles of the present invention mean that they are easier to fill casings and ideally less absorbed into the food during the mixing and filling process. It is believed that the higher extrusion forces generated by the articles of the present invention are associated with higher homogeneity of meat emulsion products, which is believed to be related to the higher emulsifying properties of West African shea butter hydrocarbons present in shea butter trees compared to rapeseed oil.

[0196] After smoking the sausage of the present invention and a comparative sausage, the firmness of the two food products was tested and compared. The results are shown in... Figure 6 As can be seen in the figures, the sausage of the present invention has a higher firmness than the comparative sausage. This is ideal because it means that the sausage of the present invention is closer to the firmness of a pork hot dog and provides sensory characteristics more similar to those of a pork sausage. The outer skin of the sausage of the present invention is also unexpectedly easier to peel than the comparative sausage product, demonstrating that the meat analog food product of the present invention also has the associated desirable reduced adhesiveness.

[0197] Subsequently, the sausages were smoked and then pan-fried, and their texture characteristics were analyzed by a judging panel consisting of seventeen different testers. The sausages' firmness, stickiness, and chewiness were analyzed. The experimental results are shown below. Figure 7 As can be seen in the figure, the sausage of the present invention exhibits higher firmness, stickiness, and chewiness than the comparative sausage. This is ideal because higher scores in these properties mean that the food product more closely mimics the sensory properties of pork sausage. The jury then assessed their preference for the two sausages. The results of this experiment are shown in... Figure 8 As can be seen in the figure, the jury strongly preferred the product of the present invention compared to the comparative product, demonstrating the superior sensory properties of the product of the present invention.

[0198] Example 3

[0199] Meat paste-like food products were prepared using shea butter extract containing 3% by weight of West African shea butter hydrocarbons. The composition of the meat paste-like food products is shown in Table 3 below. The final food product prepared contains 100% by weight of the meat emulsion product as described above.

[0200] Table 3

[0201]

[0202] Meat paste analogues were prepared using the following procedure.

[0203] 1. Weigh out all dry ingredients except for flavoring and coloring agents and mix them evenly.

[0204] 2. Then weigh out the water and white wine vinegar and add them to the dry ingredients while mixing, and mix until the mixture is homogeneous.

[0205] 3. Then, while mixing, add shea butter to the mixture to form an emulsion (after about 10 minutes).

[0206] 4. Then, while mixing, add the flavoring and coloring agents to the emulsion.

[0207] 5. Heat the final product to 85°C for about 20 seconds, and then place it into a piping bag for preparing meat sauce samples.

[0208] In the above method, shea butter is a semi-liquid fat, and therefore, once again, it does not need to be melted before incorporation.

[0209] The method was repeated to form a comparative meat sauce analogue. The comparative article is identical to the meat sauce analogue of the present invention, except that it contains rapeseed oil instead of shea butter extract containing 3% by weight of West African shea butter hydrocarbons. As recorded above, rapeseed oil also exhibits an emulsifying effect (believed to be due to the presence of monoglycerides and diglycerides in the oil, which are emulsifiers).

[0210] For texture and taste analysis, the meat sauce was tested by a judging panel consisting of twenty-four different testers. The taste and flavor of the meat sauce were analyzed. The results clearly showed a stronger preference for the meat sauce of this invention than for the comparative meat sauce. Regarding taste, 17 of the testers preferred the meat sauce of this invention. This is certainly ideal, as a higher score indicates that the food product more closely mimics the sensory properties of the meat sauce. Regarding flavor, 15 of the testers preferred the meat sauce of this invention. The results of this experiment once again strongly demonstrate the superior sensory properties of the product of this invention.

Claims

1. An emulsion composition comprising one or more oils and water; wherein the emulsion composition comprises 0.1% to 7.5% West African shea butter hydrocarbon by weight of the total weight of the water and the one or more oils present in the emulsion composition; and wherein the emulsion composition comprises at least 1.0% West African shea butter hydrocarbon by weight of the total weight of the one or more oils present in the emulsion composition.

2. The emulsion composition of claim 1, wherein the emulsion composition comprises, by weight, 1.0% to 10.0%, preferably 1.5% to 7.5% (including 2.0% to 6.0%), and more preferably 2.0% to 5.0% (including 3.0% to 5.0% and 4.0% to 5.0%) of West African shea butter hydrocarbons, representing a total amount of the one or more oils present in the emulsion composition.

3. The emulsion composition according to any of the preceding claims, wherein the emulsion composition comprises 0.1% to 5% of West African shea butter hydrocarbon by weight of the total weight of water and the one or more oils present in the emulsion composition; preferably wherein the emulsion composition comprises 0.5% to 5% (e.g., 1.5% to 3.5%) of West African shea butter hydrocarbon by weight of the total weight of water and the one or more oils present in the emulsion composition.

4. The emulsion composition according to any of the preceding claims, wherein the one or more oils are present in the emulsion composition in an amount of 1% to 99% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 1% to 99% by weight of the total amount of water and oil present in the emulsion composition; preferably, wherein the one or more oils are present in the emulsion composition in an amount of 10% to 90% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 10% to 90% by weight of the total amount of water and oil present in the emulsion composition; more preferably, wherein the one or more oils are present in the emulsion composition in an amount of 15% to 90% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 10% to 85% by weight of the total amount of water and oil present in the emulsion composition.

5. The emulsion composition according to any of the preceding claims, wherein the one or more oils are present in the emulsion composition in an amount of 50% to 99% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 1% to 50% by weight of the total amount of water and oil present in the emulsion composition; preferably wherein the one or more oils are present in the emulsion composition in an amount of 70% to 99% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 1% to 30% by weight of the total amount of water and oil present in the emulsion composition.

6. The emulsion composition of claim 5, wherein the emulsion composition is a water-in-oil emulsion.

7. The emulsion composition according to any one of claims 1 to 4, wherein the one or more oils are present in the emulsion composition in an amount of 1% to 70% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 30% to 99% by weight of the total amount of water and oil present in the emulsion composition; preferably, wherein the one or more oils are present in the emulsion composition in an amount of 1% to 60% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 40% to 99% by weight of the total amount of water and oil present in the emulsion composition.

8. The emulsion composition according to any one of claims 1 to 4, wherein the one or more oils are present in the emulsion composition in an amount of 1% to 45% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 55% to 99% by weight of the total amount of water and oil present in the emulsion composition; preferably, wherein the one or more oils are present in the emulsion composition in an amount of 5% to 30% by weight of the total amount of water and oil present in the emulsion composition; and wherein the water is present in the emulsion composition in an amount of 70% to 95% by weight of the total amount of water and oil present in the emulsion composition.

9. The emulsion composition according to claim 7 or claim 8, wherein the emulsion composition is an oil-in-water emulsion composition.

10. The emulsion composition according to any of the preceding claims, wherein the one or more oils comprise one or more plant-derived triglyceride oils, one or more animal-derived triglyceride oils, or a combination thereof.

11. The emulsion composition according to any of the preceding claims, wherein the one or more oils comprise one or more plant-derived triglyceride oils.

12. The emulsion composition according to any of the preceding claims, wherein the one or more oils comprise high-oleic sunflower oil, sunflower oil, rapeseed oil, high-oleic rapeseed oil, soybean oil, flaxseed oil, olive oil, corn oil, cottonseed oil, wild soybean oil, safflower oil, high-oleic safflower oil, peanut oil, rice oil, flaxseed oil, sesame oil, walnut oil, palm fat, coconut fat, shea butter, cocoa butter, Garcinia galanga fat, Garcinia indica fat, mango kernel fat, Sal tree fat, Sal tree diester, palm kernel fat, babassu fat, any fraction thereof, any transesterification form thereof, or any combination thereof.

13. The emulsion composition according to any of the preceding claims, wherein the one or more oils comprise palm fat, coconut fat, shea butter, cocoa butter, gamboge fat, Indian gamboge fat, mango kernel fat, salsa fat, narrow-winged salsa diester, palm kernel fat, babassu fat, any fraction thereof, any transesterification form thereof, or any combination thereof.

14. The emulsion composition according to any of the preceding claims, wherein the one or more oils comprise shea butter, any fraction thereof, any transesterified form thereof, or any combination thereof.

15. The emulsion composition according to any of the preceding claims, wherein the one or more oils comprise shea butter.

16. The emulsion composition of claim 15, wherein the one or more oils comprise SOS triglycerides in an amount of 0.1% to 25% by weight of the total amount of the one or more oils present in the emulsion composition; preferably 0.5% to 15%; and more preferably 1% to 10%.

17. The emulsion according to any of the preceding claims, wherein the emulsion composition further comprises one or more additional emulsifiers such as food-grade emulsifiers, for example, such emulsifiers include lecithin (such as egg lecithin), monoglycerides and diglycerides, polysorbates and hydrocolloids such as guar gum, extracellular polysaccharide gum and carrageenan.

18. A food product comprising an emulsion, the emulsion comprising one or more oils and water; wherein the food product comprises 0.1% to 7.5% by weight of West African shea butter hydrocarbons; and wherein the food product comprises at least 1.0% by weight of West African shea butter hydrocarbons based on the total amount of the one or more oils present in the food product.

19. The food product of claim 18, wherein the food product comprises 0.1% to 5.0% by weight of West African shea butter hydrocarbons; preferably wherein the food product comprises 0.2% to 5.0% (e.g., 1.5% to 3.5%) by weight of West African shea butter hydrocarbons; and more preferably wherein the food product comprises 0.2% to 3.0% by weight of West African shea butter hydrocarbons.

20. The food product according to claim 18 or claim 19, wherein the emulsion is an emulsion composition as defined in any one or more of claims 1 to 17.

21. The food article according to any one or more of claims 18 to 20, wherein the food article is a meat analogue food article; a meat product article; a confectionery food article; a chocolate food article; or a chocolate-like food article; a baked food article; a soup; mayonnaise; a salad dressing; or a sauce.

22. The food product according to claim 21, wherein: (a) The food product is a meat analogue food product or a meat product; and the emulsion is an emulsion composition according to any one of claims 7 to 9; (b) The food product is a confectionery product; a chocolate product; or a chocolate-like product; and wherein the emulsion is an emulsion composition according to claim 5 or claim 6; or (c) The food product is a baked food product; and the emulsion is an emulsion composition according to any one of claims 7 to 9.

23. The food article of claim 21 or claim 22, wherein the food article is a meat article or meat analogue food article formed from: 2% to 30% by weight of fat; 30% to 70% by weight of water; and 2% to 40% by weight of non-animal protein.

24. The food product of claim 23, wherein the food product is a vegan or vegetarian meat substitute food product; preferably the vegan or vegetarian meat substitute food product is a hamburger, sausage, meatball, meat chunk, meat patty, minced meat product, meat cake, Frankfurt sausage, Bologna sausage, Moda de la sausage, pepperoni sausage, salami, meat sauce, meat cake, or other product intended to imitate a traditional meat-based food product.

25. The food article according to claim 23 or claim 24, wherein the food article is an uncooked food article, a cooked food article, or a partially cooked food article.

26. The food product according to any one of claims 23 to 25, wherein the non-animal protein comprises proteins derived from fungi or plants, proteins derived from fermentation, or combinations thereof.

27. The food product according to any one of claims 23 to 26, wherein the non-animal protein comprises plant protein, preferably wherein the plant protein is selected from algae protein, black bean protein, rapeseed wheat protein, chickpea protein, broad bean protein, lentil protein, lupin protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soybean protein, sunflower seed protein, wheat protein, white bean protein, gluten protein, rice protein, mushroom protein, legume protein, fermented black soybean, yam flour, tofu, fungal protein, peanut flour, dried bean curd sticks, protein isolates or concentrates thereof, or any combination thereof.

28. The food product according to any one of claims 23 to 27, wherein the non-animal protein comprises pea protein isolate.

29. The food product according to any one of claims 23 to 28, wherein the food product further comprises one or more polysaccharides; preferably, wherein the one or more polysaccharides comprise cellulose, one or more starches, or any derivatives or combinations thereof.

30. The food product of claim 29, wherein the one or more polysaccharides are present in the food product in a total amount of 1% to 10% by weight of the food product; preferably wherein the food product comprises methylcellulose and one or more starches in a total amount of 1% to 10% by weight of the food product.

31. The food product according to claim 29 or claim 30, wherein the one or more polysaccharides comprise methylcellulose and potato starch.

32. The food product according to any one of claims 23 to 31, wherein the food product further comprises one or more fibers; preferably wherein the one or more fibers comprise non-animal water-insoluble fibers.

33. The food product according to claim 32, wherein the non-animal water-insoluble fiber comprises vegetable fiber, fruit fiber, plant fiber, or any combination thereof; preferably wherein the non-animal water-insoluble fiber comprises citrus fiber, pea fiber such as yellow or green pea fiber, potato fiber, bamboo fiber, oat fiber, wheat fiber, cellulose fiber, and any combination thereof; more preferably wherein the non-animal water-insoluble fiber comprises citrus fiber.

34. The food product according to claim 32 or claim 33, wherein the one or more fibers and fats are mixed.

35. The food article according to any one of claims 32 to 34, wherein the food article comprises one or more fibers in a total amount of 1% to 10% by weight of the food article; preferably wherein the food article comprises 1% to 10% by weight of citrus fibers.

36. The food product according to any one of claims 23 to 35, wherein the food product further comprises one or more of the following: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, maltodextrin, carrageenan and its salts, alginate and its salts, agar, agarose, agar gum, pectin and alginate; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, extracellular polysaccharide gum, gum arabic, plant gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and carrageenan.

37. The food product according to any one of claims 23 to 36, wherein the food product further comprises ionic or nonionic emulsifiers, polyhydroxy compounds, milk, liquid flavorings, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidants, liquid reducing agents, liquid antioxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolyzed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, flavorings, fiber, flavorings, colorings, thickeners and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidants, reducing agents, antioxidants, and acidity regulators.

38. The food article according to any one of claims 23 to 37, wherein the food article comprises 7.5% to 25% fat by weight of the food article.

39. The food article according to any one of claims 23 to 38, wherein the food article comprises 50% to 70% water by weight of the food article.

40. The food article according to any one of claims 23 to 39, wherein the food article is a sausage analogue food article or a sausage food article; preferably, the food article is a sausage analogue food article.

41. The food product according to any one of claims 18 to 22, wherein the food product is a confectionery food product, a chocolate food product, or a chocolate-like food product; preferably, the food product further comprises one or more of the following: cocoa solids, cocoa butter, sugar, milk powder, condensed milk, milk, or water.

42. The food product according to any one of claims 18 to 22, wherein the food product is a baked food product; preferably, the food product further comprises one or more of the following: flour, water, salt, sugar, yeast or egg.

43. The food product according to any one or more of claims 18 to 21, wherein the food product is a salad dressing food product; wherein the one or more oils are present in the food product in an amount of 10% to 60% by weight of the total amount of water and oil present in the food product; and wherein the water is present in the food product in an amount of 40% to 90% by weight of the total amount of water and oil present in the food product; optionally, wherein the food product further comprises one or more additional components such as one or more vinegars, one or more mustards, or a variety of flavor additives.

44. The food article according to any one or more of claims 18 to 21, wherein the food article is a mayonnaise food article; wherein the one or more oils are present in the food article in an amount of 50% to 70% by weight of the total amount of water and oil present in the food article; and wherein the water is present in the food article in an amount of 30% to 50% by weight of the total amount of water and oil present in the food article; optionally, wherein the food article further comprises one or more additional components such as eggs.

45. The food article according to any one or more of claims 18 to 44, wherein the food article is substantially free of products derived from animals, preferably wherein the food article is free of products derived from animals.

46. ​​The food article according to any one or more of claims 18 to 44, wherein the food article further comprises one or more animal-derived products such as animal oil, marine oil, animal-derived protein, animal-derived polysaccharide, or any combination thereof.

47. A food product according to any one or more of claims 18 to 46, wherein the one or more animal-derived products comprise animal milk proteins, animal milk fats, or combinations thereof.

48. The food article of claim 46 or claim 47, wherein the one or more animal-derived products are present in the food article in an amount of 1% to 20% by weight of the food article.

49. The food product according to any one or more of claims 18 to 48, wherein the food product is substantially free of palm oil and products derived from palm oil; preferably, the food product is free of palm oil or products derived from palm oil.

50. The food article according to any one or more of claims 18 to 49, wherein the food article comprises water and one or more oils in emulsion form, in a combined weight of 40% to 90% by weight.

51. The food article of claim 50, wherein the food article is a food article of any one or more of claims 23 to 39, and wherein the food article comprises, by weight, 45% to 85% water and one or more oils in emulsion form.

52. The food product according to claim 51, wherein: (i) The food article is a Frankfurt sausage analogue, wherein the food article comprises, by weight, 70% to 85% water and one or more oils in emulsion form; (ii) The food article is a Bologna sausage analogue, wherein the food article comprises, by weight, 65% to 85% water and one or more oils in emulsion form; (iii) The food product is a motetella sausage analogue, wherein the food product comprises, by weight, 65% to 85% water and one or more oils in emulsion form; (iv) The food article is an Italian pepperoni-like article, wherein the food article comprises, by weight, 40% to 60% water and one or more oils in emulsion form; (v) The food article is a salami-like article, wherein the food article comprises, by weight, 45% to 65% water and one or more oils in emulsion form; (vi) The food article is a meat paste-like article, wherein the food article comprises, by weight, 70% to 85% water and one or more oils in emulsion form; or (vii) The food article is a meat cake analogue article, wherein the food article comprises water and one or more oils in emulsion form in a combined weight of 45% to 60% by weight.

53. The food article of claim 43, wherein the food article comprises, by weight, 45% to 90% water and one or more oils in emulsion form.

54. The food article of claim 40, wherein the food article comprises 100% emulsion by weight and wherein the emulsion is a meat emulsion.

55. The food product of claim 54, wherein the meat emulsion comprises a continuous phase of water and gelled dissolved proteins; and a dispersed phase of fat and optionally water-insoluble proteins.

56. Uses of West African shea butter as an emulsifier in emulsions.

57. The use according to claim 56, wherein the use includes using the West African shea butter hydrocarbon to improve the stability of the emulsion against phase separation or to prevent the degradation of the emulsion.

58. The use according to claim 56 or claim 57, wherein the emulsion is as defined in any one or more of claims 1 to 17.

59. The use according to any one or more of claims 56 to 58, wherein the use further comprises the use of the emulsion in food products according to any one or more of claims 18 to 55.

60. The use according to claim 59; wherein the use includes using the West African shea butter hydrocarbons to improve the sensory perception of the food product relative to similar food products having a lower West African shea butter hydrocarbon content.

61. The use according to claim 59 or claim 60, wherein the use includes using the West African shea butter hydrocarbons to improve the texture, homogeneity, and / or umami of the food product relative to similar food products having a lower West African shea butter hydrocarbon content.

62. The use according to claim 61, wherein the food article is as defined in any one or more of claims 23 to 40; and wherein the use includes using the West African shea butter hydrocarbons to enhance the meatiness, mouthfeel, texture and / or umami sensation of the food article relative to similar food articles having a lower West African shea butter hydrocarbon content.

63. The use according to any one or more of claims 59 to 62, wherein the use includes using the West African shea butter hydrocarbons to increase the homogeneity of the food product relative to a comparative food product having a lower West African shea butter hydrocarbon content.

64. The use according to any one or more of claims 59 to 63, wherein the food article is as defined in any one or more of claims 23 to 40, and wherein the use includes using the West African shea butter hydrocarbon to increase the homogeneity of the food article relative to a comparative meat or meat analog food article having a lower West African shea butter hydrocarbon content.

65. The use according to claim 64, wherein the use includes using West African shea butter hydrocarbons to increase the extrusion force of meat or meat analog food products relative to a comparative meat or meat analog food product having a lower West African shea butter hydrocarbon content.

66. A method for preparing an emulsion composition according to any one or more of claims 1 to 17, wherein the method comprises combining water and one or more oils to form the emulsion composition; optionally wherein the method comprises mixing the water and the one or more oils, such as kneading.

67. A method for preparing a food article according to any one or more of claims 18 to 55, wherein the method comprises combining water, one or more oils and one or more additional components to form the food article.

68. The method of claim 67, wherein the method comprises: (a) Combining water with one or more additional components to form an aqueous mixture; as well as (b) Combining the aqueous mixture from step (a) with one or more oils to form the food article according to any one or more of claims 18 to 55.

69. The method of claim 68, wherein the method comprises: in In step (b), the aqueous mixture formed in step (a) is mixed and / or the aqueous mixture formed in step (a) is mixed with one or more oils.

70. The method according to any one or more of claims 68 to 69, wherein the method comprises extruding the food article.

71. The method of claim 70, wherein the food article is a food article of any one or more of claims 23 to 40; and wherein the method further comprises filling a casing with the extruded food article.

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