Food emulsion compositions with lentil proteins and cereal bran

EP4770457A1Pending Publication Date: 2026-07-08SOCIETE DES PRODUITS NESTLE SA
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Patent Information

Authority / Receiving Office
EP · EP
Patent Type
Applications
Current Assignee / Owner
SOCIETE DES PRODUITS NESTLE SA
Filing Date
2024-08-26
Publication Date
2026-07-08

AI Technical Summary

Technical Problem

Existing food emulsions based on plant ingredients face challenges such as limited stability, large fat droplet size, and poor reconstitution properties, especially in cold liquids and acidic beverages like coffee, without the use of added emulsifiers, buffers, or stabilizing salts.

Method used

A food emulsion composition comprising at least one fat ingredient, at least one plant protein ingredient (such as lentil protein concentrate or flour), and at least one cereal bran, where the plant protein ingredient is not hydrolysed, providing improved emulsion stability, reconstitution properties, and sensory characteristics without the need for additional stabilizers.

Benefits of technology

The composition achieves small fat droplet sizes, enhanced stability in acidic and hard beverages, improved reconstitution in both hot and cold liquids, and desirable sensory properties, all without the use of added emulsifiers or stabilizing agents.

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    Figure EP2024073771_06032025_PF_FP_ABST
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Abstract

The invention relates to a food emulsion composition. It comprises at least one fat ingredient, a lentil protein ingredient and at least one cereal bram. The lentil protein ingredient is selected from the list consisting of lentil protein concentrate, lentil flour or a mixture thereof. The invention also relates to a method for preparing such a food emulsion composition.
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