Food product and process for the production thereof

Abstract

The present invention relates to an emulsified food product such as a mayonnaise comprising edible oil, water, enzymatically modified food starch, an acidifying agent in the form of edible acid, fava

Description

The present invention relates to improvements in and relating to a food product, preferably a vegan food product, in particular to mayonnaise-like dressings and manufacturing methods for such food products. Background to the Invention In response to the evolving dietary preferences of a growing population seeking to reduce their consumption of animal-derived foods, there has been a notable surge in the demand for plant-based and animal-free food alternatives within the market. This heightened demand underscores the necessity for innovative solutions that replicate the desirable characteristics of animal-derived ingredients while maintaining the organoleptic and rheological properties that consumers have come to associate with certain products traditionally made from animal-derived ingredients. A specific animal-derived component that poses a challenge in substitution efforts is eggs. Eggs play a pivotal role as emulsifiers in various recipes and food formulations, such as mayonnaise, by effectively preventing the separation of immiscible components and contributing to the desired smooth texture of certain products. Mayonnaise is an example of an emulsified food product that is traditionally made from oil, water, egg yolk and acidifying ingredients such as vinegar and lemon juice. Traditional mayonnaise has a high-fat content, typically more than or equal to 78.5% fat. Mayonnaise-like products that may differ in fat content or ingredients compared to traditional mayonnaise are often still referred to by the general public as “mayonnaise”. It is noted that in certain jurisdictions, for example the United States of America, egg-free imitations of mayonnaise cannot be labelled “mayonnaise” because the definition of mayonnaise requires egg. Similarly, the Codex Alimentarius Commission (Regional European Standards), requires mayonnaise to contain at least 78.5% total fat and 6% pure egg yolk. However, the terms “mayonnaise” and “mayonnaise-like” are used interchangeably hereinafter. Many efforts at providing an acceptable egg substitute for applications in mayonnaise other food products have centred on the use of aquafaba, which is the cooking liquid of chickpeas (garbanzo beans) or the liquid in a can of chickpeas. However, the use of aquafaba presents challenges pertaining to scalability during manufacturing. Further, the distinct taste and colour attributes associated with chickpeas render it an unsuitable option for achieving the desired characteristics associated with traditional mayonnaise. Alternative egg yolk substitutes have also been utilised in the prior art, but their status as common food allergens raise concerns regarding broad consumer accessibility. Vegan style mayonnaises often also require the addition of artificial additives such as xanthan gum and guar gum to stabilise the emulsion and enhance the mouthfeel of the product to impart organoleptic properties comparable to the correspondent full fat version. Given these considerations, there is a need to develop an eggless mayonnaise product that not only replicates the same taste and feel as traditional mayonnaise but also addresses the above concerns. It is a therefore an object of the present invention to provide a plant-based and animal-free food product which overcomes the drawbacks of known solutions or at least provides a suitable alternative. Summary of the Invention The present invention addresses the problem of replacing egg as an emulsifier for food products, in particular for a mayonnaise food product, whilst maintaining the organoleptic properties and rheological properties associated with a traditional full-fat mayonnaise product. The present invention also addresses the problem of providing a vegan mayonnaise product or a mayonnaise product having a lower fat content than traditional mayonnaise, or both, whilst maintaining the quality, creaminess, and indulgent feel of traditional full-fat mayonnaise. These problems are solved by replacing egg, in particular egg yolk, in part with fava bean protein, such as fava bean protein isolate, and in part with a product made of cannellini beans and water and termed herein cannellini bean milk. In particular, the use of both fava bean protein and cannellini bean milk enables the creation of a product having similar properties, mouthfeel, texture, and taste as traditional mayonnaise. The present invention relates to eggless food products, in particular to vegan mayonnaise. The invention is set out in the claims. According to a first aspect of the invention, there is provided a food product comprising edible oil, water, enzymatically modified food starch, an acidifying agent in the form of edible acid, fava bean protein and cannellini bean milk. The cannellini bean milk may be made by blending cannellini beans with water in a weight ratio between about 1:19 and about 3:17, i.e., 5-15% cannellini beans with 85-95% water, preferably wherein the blended mixture is strained to remove pulp. The blended mixture, or liquid if strained, is preferably subsequently heat treated. It is preferable that the cannellini beans used to make the cannellini bean milk are presoaked in water for a predetermined period of time and subsequently drained prior to being further processed with water to form cannellini bean milk. The predetermined period of time is preferably in the range of from about six to twelve hours, e.g., overnight. As will be appreciated by those skilled in the art, fava bean protein is obtained by grinding dried fava beans and removing the starch and fibre to concentrate the protein content. In comparison to food products such as traditional mayonnaise with over 78% fat content, the invention enables the use of less oil without comprising the taste or feel of the resulting eggless food product. It has been found by the inventors that the combination of fava bean protein and cannellini bean milk is capable of mimicking the emulsification characteristics of egg yolk. Advantageously, the fava bean protein and cannellini bean milk can be used as an egg yolk replacement or emulsifier, or both, in vegan food products according to the invention including sauces and dressings such as mayonnaise products. Advantageously, this obviates the requirement for the food product to comprise eggs. Alternatively, or additionally, the fava bean protein or the cannellini bean milk or both is operable as a fat or oil replacer. In particular, the use of both fava bean protein and cannellini bean milk in the food product forms an emulsion that replicates functional and sensory properties of fat by enhancing the viscosity and mouthfeel of the food product, creating a creaminess that provides a “fatty” feel. Advantageously, replacing egg with fava bean protein and cannellini bean milk according to the invention enables the production of a mayonnaise sauce or dressing which has the organoleptic and rheological properties associated with traditional full-fat mayonnaise, without containing egg and without having the fat content of traditional mayonnaise. Further advantageously, the use of both fava bean protein and cannellini bean milk provides a final product which is creamier and whiter than current eggless mayonnaise products. Preferably, the fava bean protein is present in the range of about 0.25 wt% to about 5 wt%, based on the total weight of the food product. Advantageously, the use of fava bean protein within this range provides an optimal viscosity for products including mayonnaise products. The use of fava bean protein in an amount over 5 wt% may result in the mayonnaise product being one or more of too sticky, gel-like or stiff. The use of fava bean protein in an amount less than 0.25 wt% may result in the mayonnaise product splitting or lacking creaminess. The fava bean protein preferably has a dry matter content in the range of from about 91 wt% to about 99 wt%, based on the total weight of the fava bean protein. Additionally, or alternatively, the fava bean protein preferably has a protein content of about 70% to about 90%, preferably approximately 85%. Preferably, the fava bean protein is fava bean protein isolate. Alternatively, the fava bean protein may be any other suitable form of protein including fava bean protein concentrate. In preferred embodiments, the cannellini bean milk is present in the range of about 5 wt% to about 25 wt%, based on the total weight of the food product. This advantageously provides an optimal texture and flavour for products such as mayonnaise, i.e., not too runny, or too congealed. In some embodiments, the cannellini bean milk has a protein content of between approximately 1.5 wt% to approximately 3.0 wt%, based on the weight of the cannellini bean milk, in particular a protein content of about 2.0wt% based on the weight of cannellini bean milk. In some embodiments, the edible oil is present at 60 wt% or less based on the total weight of the food product, preferably in the range of about 30 to about 60 wt%, based on the total weight of the food product, e.g., 50 wt%. In some embodiments, the edible oil is present at 40 wt% or less, preferably in the range of about 20 to about 40 wt%, based on the total weight of the food product, e.g., 35wt%. The edible oil preferably comprises one or more of rapeseed oil and sunflower oil. However, this is not to be considered limiting and other edible oils such as olive, soybean, corn, coconut, or groundnut oil may be used. However, groundnut oil and soybean oil are less preferred as they are known allergens. In some embodiments, the water is present in the range of from about 5 wt% to about 70 wt%, based on the total weight of the food product, preferably in the range of from about 10 wt% to about 60 wt%, e.g., 50 wt%. Preferably, the enzymatically modified food starch is present in the range of from about 0.5 wt% to about 5 wt%, based on the total weight of the food product. The food starch preferably comprises enzymatically modified potato starch. Without being bound by theory, the use of enzymatically modified potato starch is considered to enable emulsification or stabilisation of the food product, or both. In a particularly preferred embodiment, the food starch is enzymatically modified by a-glucanotransferase, e.g., potato starch enzymatically modified by a-glucanotransferase. The term “glucanotransferase” may also be known as “amylomaltase”. In some embodiments, the edible acid is present in the range of from about 3 wt% to about 10 wt%, e.g., 9wt%, preferably in the range of about 4wt% to about 8 wt%, based on the total weight of the food product. The edible acid preferably comprises one or more of citric acid and acetic acid. For example, the edible acid may comprise one or more of vinegar and lemon juice. In preferred embodiments, the food product further comprises sugar, wherein the sugar is preferably present in the range of about 0.1 to about 15 wt%, preferably in the range of about 1 wt% to about 10 wt%, based on the total weight of the food product. Advantageously, the sugar provides flavour to the final product. Additionally, or alternatively, the food product further comprises salt, wherein the salt is preferably present in a range of about 0.1 wt% to about 3 wt%, based on the total weight of the food product. Advantageously, the salt provides flavour to the final product. Preferably, the food product is a sauce or dressing, particularly preferably a mayonnaise. Preferably, the food product is an emulsified food product. Preferably, the food product is vegan. Preferably, the food product is additive-free. By additive-free, we mean that the food product does not contain any ingredients listed by the UK Food Standard Agency, at the time of filing the application, as being an additive. In some embodiments, the food product is a mayonnaise dressing comprising: less than 60 wt% of edible oil, based on the total weight of the food product, preferably between 30 to 60 wt% edible oil based on the total weight of the food product; 10 wt% to 50 wt% of water, based on the total weight of the food product; 0.5 wt% to 5 wt% of enzymatically modified starch, based on the total weight of the food product, preferably potato starch enzymatically modified by a-glucanotransferase; 3 wt% to 10 wt% acidifying agent in the form of edible acid, based on the total weight of the food product, preferably between 4 wt% to 8 wt% acidifying agent in the form of edible acid; 0.1 wt% to 15 wt% of sugar, based on the total weight of the food product, preferably 1 wt% to 10 wt% of sugar based on the total weight of the food product; 0.1 wt% to 3 wt% salt, based on the total weight of the food product; 0.25 wt% to 5 wt% of fava bean protein, based on the total weight of the food product, in particular fava bean protein isolate, wherein the fava bean protein preferably comprises a dry matter content of 91 wt% to 99 wt% based on the total weight of the fava bean protein or comprises a protein content of 85 wt% based on total weight of the fava bean protein, or both; and 5 wt% to 25 wt% of cannellini bean milk, based on the total weight of the food product. Advantageously, the food product is free from eggs and allergens. In alternative preferred embodiments, the food product further comprises mustard. Addition of mustard adds flavour and may further stabilise the emulsion, as mustard often contains small amounts of lecithin. However, mustard is a known allergen. The mustard is preferably present between about 0.1 wt% to about 3 wt%, based on the total weight of the food product. Preferably, the mustard is in one or more of a liquid, paste or powdered form. Ideally, the mustard is Dijon mustard. In some embodiments, which may be referred to as reduced-fat embodiments, the food product is a mayonnaise dressing comprising: less than 40 wt% of edible oil, based on the total weight of the food product, preferably between 20 wt% to 40 wt% edible oil based on the total weight of the food product; 5 wt% to 70 wt% of water, based on the total weight of the food product, preferably between 10 wt% to 60 wt% water, based on the total weight of the food product; 0.5 wt% to 5 wt% of enzymatically modified starch, based on the total weight of the emulsified food product, preferably food starch enzymatically modified by a-glucanotransferase, e.g., potato starch enzymatically modified by a-glucanotransferase; 3 wt% to 10 wt% acidifying agent in the form of edible acid, based on the total weight of the food product, preferably between 4 to 9 wt% acidifying agent in the form of edible acid; 0.1 wt% to 15 wt% of sugar, based on the total weight of the food product, preferably 1 wt% to 10 wt% of sugar based on the total weight of the food product; 0.1 wt% to 3 wt% salt, based on the total weight of the food product; 0.25 wt% to 5 wt% of fava bean protein, based on the total weight of the food product, in particular fava bean protein isolate, wherein the fava bean protein preferably comprises a dry matter content of 91 wt% to 99 wt% based on the total weight of the fava bean protein, or comprises a protein content of 85 wt% based on a total weight of the fava bean protein, or both; and 5 wt% to 25 wt% of cannellini bean milk, based on the total weight of the food product. Advantageously, this reduced-fat embodiment provides a reduced fat food product that is free from eggs and allergens. According to a second aspect of the invention, there is provided a process for forming a food product according to a first aspect of the invention, wherein the process comprises the steps of: a) forming a premix by combining enzymatically modified food starch, water, and fava bean protein, wherein the fava bean protein is preferably in the form of an isolate; b) adding cannellini bean milk and optionally one or more of salt, sugar, and mustard to the premix in a suitable tank or container, and mixing for a predetermined period of time; c) placing the resultant mixture under vacuum and adding oil and an acidifying agent over a predetermined amount of time. Preferably, the ingredients added in step a) further comprise one or both of salt and sugar. Advantageously, forming the premix enables the dissolving of the dry ingredients and hydrating of protein. In a preferred embodiment, the premix is formed by combining the dry ingredients, ideally for approximately 1 to 5 minutes. In some embodiments, the premix is held for a time period in the range of from approximately 1 to approximately 5 minutes between steps a) and b). Advantageously, this develops the functional properties of the enzymatically modified food starch and fava bean protein. Preferably, the combined predetermined period of time for steps b) and c) is at least 5 minutes. In some embodiments, the predetermined period of time for placing the mix under vacuum and adding the oil is approximately 1 to 10 minutes. In some embodiments, the acidifying agent is added after all of the oil has been added. In preferred embodiments, the oil is rapeseed oil. In preferred embodiments, the acidifying agent is vinegar. Preferably, the food product is discharged into a storage tank. In some embodiments, the final mixture is added to a transi-tank and cooled to <5°C prior to or for storage. Preferably, all steps of the process are carried out at a temperature in the range of from approximately 10 to approximately 40°C. In some embodiments, the process for forming the food product according to a first aspect of the invention comprises the steps of: a) forming a premix by combining fava bean protein and enzymatically modified food starch with water for approximately 1 to 5 minutes at a temperature of approximately 10 to 40°C to dissolve the dry ingredients and hydrate the protein; b) mixing the premix with cannellini bean milk, mustard, salt, and sugar, in a suitable tank or container, at a temperature of approximately 10 to 40°C; c) placing the resultant mixture under vacuum and adding oil, then adding an acidifying agent; wherein the combined time for carrying out step b) and c) is at least 5 minutes. Preferably, the oil is rapeseed oil. Preferably, the acidifying agent is vinegar. In some embodiments, the final mixture is added to a transi-tank and cooled to <5°C prior to or for storage. Preferably, the final mixture food product is transferred to a storage tank for storage. According to a third aspect of the invention, a process for forming a food product according to a first aspect of the invention, wherein the process comprises the steps of: a) forming a premix by combining fava bean protein, enzymatically modified food starch and water as well as any other dry ingredients such as one or more of mustard, salt, and sugar, preferably wherein the fava bean protein is in isolate form; b) cooking the premix at a predetermined temperature for a predetermined period of time; c) cooling the premix to below 40°C; and d) adding cannellini bean milk to the premix in a suitable tank or container and mixing for a predetermined period of time; e) placing the resultant mixture under vacuum and adding the oil and acidifying agent over a predetermined amount of time. Preferably, the dry ingredients in step a) include one or both of salt and sugar. Ideally the predetermined time in step a) is approximately 1 to 10 minutes. Advantageously, forming the premix enables the dissolving of the ingredients and hydrating of protein. Ideally, step a) is carried out under a temperature of approximately 10 to 40°C. Preferably, the predetermined temperature in step b) for cooking the premix is approximately 70 to 95°C. Ideally, the predetermined time in step b) for cooking the premix is approximately 1 to 10 minutes. Advantageously, cooking the premix develops the functional properties of the enzymatically modified food starch. Further advantageously, cooking the premix provides a hot swell enzymatically modified food starch. Preferably, in step c), the cooked premix is cooled through a series of cooling tanks. Preferably, in step c), the premix is cooled to a temperature of approximately 1 to 40°C, most preferably to a temperature of about 20°C. Preferably, the combined predetermined time for mixing the remaining ingredients according to steps d) and e) is approximately or at least 5 minutes. In some embodiments the predetermined period of time for mixing the ingredients in step d) is approximately 1 to 5 minutes. In some embodiments, the predetermined period of time for placing the mix under vacuum and adding the oil is approximately 1 to 10 minutes. Ideally, mixing of step d) and step e) is carried out at a temperature of approximately 10 to approximately 40°C. In preferred embodiments, the oil is rapeseed oil. In preferred embodiments, the acidifying agent is vinegar. Preferably, the food product is discharged into a storage tank. In some embodiments, the final mixture is added to a transi-tank and cooled to <5°C prior to or for storage. Ideally, the food product is stored at a temperature of approximately 10 to approximately 40°C. In some embodiments, the process for forming the food product according to a first aspect of the invention comprises the steps of: a) forming a premix by combining fava bean protein and enzymatically modified food starch and any other dry ingredients such as one or more of mustard, salt, and sugar with water for approximately 1 to 10 minutes at a temperature of approximately 10 to 40°C to dissolve the dry ingredients and hydrate the protein, preferably wherein the fava bean protein is in isolate form; b) cooking the premix for a period of approximately 1 to 10 minutes at a temperature of approximately 70 to 95°C; c) cooling the premix to a temperature below 40°C; d) adding cannellini bean milk to the premix in a suitable tank or container for a predetermined period of time; and e) placing the resultant mixture under vacuum and adding the oil over a predetermined period of time, then adding the acidifying agent; wherein the combined predetermined amount of time for carrying out step d) and e) is at least 5 minutes. Preferably, the food product is transferred to a storage tank for storage. In some embodiments, the food product is added to a transi-tank and cooled to <5°C prior to or for storage. Preferably, the oil is rapeseed oil. Preferably, the acidifying agent is vinegar. According to a fourth aspect of the invention, there is provided a process for forming the food product according to the first aspect of the invention comprises the steps of: a) forming a premix by blending the enzymatically modified food starch and fava bean protein with water in a processing vessel; b) holding the premix in the processing vessel for approximately 1 to 5 minutes to allow the premix to swell; c) adding cannellini bean milk along with one or more of mustard, sugar, and salt to the premix and mixing for approximately 1 to 5 minutes; d) placing the resultant mixture under a vacuum and adding edible oil; e) adding an acidifying agent and mixing for a further predetermined period of time, most preferably approximately 1 to 5 minutes. In some embodiments, steps a) to e) are carried out at a temperature of approximately 10 to 40°C. Preferably, the final mixture is added to a transi-tank and cooled to <5°C. Advantageously, forming the premix enables the dissolving of the dry ingredients and hydrating of protein. Preferably, step c) is carried out in the same processing tank as step a) and b). Alternatively, step c) is carried out in a second processing vessel such as a tank or container. Preferably, the final mixture / food product is transferred to a storage tank for storage. Ideally, the modified food starch is potato starch. Ideally, the acidifying agent is vinegar. According to a fifth aspect of the invention there is provided the use of fava bean protein and cannellini bean milk as emulsifiers in a food product. Preferably, the food product is a food product according to one or more embodiments of the first aspect of the invention. Preferably, the fava bean protein and cannellini bean milk may be used in the ranges and manner as provided in any other aspect of the invention. In some embodiments, the fava bean protein and cannellini bean milk are used to replace egg yolk on a ratio of 1 egg to 2.4-3 wt% basis for fava bean protein and 30 wt% basis for cannellini bean milk, based on the total weight of the final food product. The advantages of using the fava bean protein and cannellini bean milk are as provided in the first aspect of the invention. The skilled person will understand that where the same feature has been referenced in different aspects of the invention, this feature comprises the same parts and operates in the same way unless otherwise stated. Detailed Description In overview, a new food product is provided, the food product preferably being eggless and comprising fava bean protein and cannellini bean milk as an emulsifier. Certain preferred embodiments of the present invention will now be described, by way of example only. It will be appreciated that the invention should not be construed to be limited 5 to the examples, which are now described; rather, the invention is construed to include any and all applications provided herein and all equivalent variations within the skill of the ordinary artisan. Example 1 A first example of an eggless mayonnaise-like product is shown in Table 1 below. 10 Table 1 Ingredient wt% based on final product Cannellini bean milk 5 to 25 Fava bean protein 0.25 to 5 Edible oil 30 to 60 Enzymatically modified potato starch 0.5 to 5 Edible acid (acetic or citric or mixture 4 to 8 thereof) Sugar 1 to 10 Salt 0.1 to 3 Water 10 to 50 Mustard (optional) 0.1 to 3 The enzymatically modified food starch, salt, sugar, and fava bean protein are combined for approximately 1 to 5 minutes to hydrate the protein to from a premix. The premix is held in a vessel for approximately 1 to 5 minutes to allow the premix to swell. The cannellini bean milk and optionally mustard is added to the premix and mixed for 1 to 15 5 minutes. The resultant mixture is then held under vacuum and edible oil is added. After the oil has been added, an acidifying agent is added, and further mixing is carried out for approximately 1 to 5 minutes. The resulting eggless mayonnaise-like product is then discharged into a storage tank or packaging container. All steps of the process are carried out at a temperature of approximately 1 to 40°C. The skilled person will understand that any of the methods described in Examples 2 and 3 may be used to form the above eggless mayonnaise-like product. 5 Example 2 An example of an eggless and allergen-free mayonnaise-like product is shown in Table 2 below. Table 2 Ingredient wt% based on final product Cannellini bean milk 18.00 Fava bean protein Edible oil 2.0 40.00 Enzymatically modified potato starch 0.60 Vinegar containing 12% acetic acid Sugar Salt 6.00 6.00 2.0 Water 25.40 The enzymatically modified food starch, salt, sugar, and fava bean protein are combined 10 for approximately 1 to 10 minutes. This premix is cooked for 1 to 10 minutes at a temperature between 70 to 95°C and subsequently cooled to less than 40°C, preferably through a series of cooling tanks. The cannellini bean milk and additional ingredients including mustard, salt, and sugar (if not already added) are added to the cooked and cooled premix and mixed for 1 to 5 minutes. 15 The resultant mixture is then held under vacuum at a temperature between 10 to 40°C and edible oil is added. After the oil has been added, the acidifying agent is added, and further mixing is carried out for approximately 1 to 5 minutes. The final emulsified eggless and allergen-free mayonnaise-like product is then discharged into a storage tank or packaging container. The skilled person will understand that any of the methods described in Examples 1 and 3 may be used to form the above eggless and allergen-free mayonnaise-like product. Example 3 An example of a reduced-fat eggless mayonnaise-like product is shown in Table 3 below. 5 Table 3 Ingredient wt% based on final product Cannellini bean milk 5 to 25 Fava bean protein 0.25 to 5 Edible oil 20 to 40 Enzymatically modified potato starch 0.5 to 5 Edible acid (acetic or citric or mixture 4 to 9 thereof) Sugar 1 to 10 Salt 0.1 to 3 Water 10 to 60 Mustard (optional) 0.1 to 3 The enzymatically modified food starch and fava bean protein are blended with water to form a premix. This premix is allowed to swell for approximately 1 to 5 minutes before cannellini bean milk, mustard, salt, and sugar are added and mixed for approximately 1 to 5 minutes. The resultant mixture is placed under vacuum and oil is added. After the oil has 10 been added, vinegar is added, and further mixing occurs for approximately 1 to 5 minutes. The final food product is then discharged into a transi-tank and cooled to approximately <5°C prior to or for storage. The skilled person will understand that any of the methods described in Examples 1 and 2 may be used to form the above eggless mayonnaise-like product. 15 Example 4 An example of a reduced-fat eggless and allergen-free mayonnaise-like product is shown in Table 4 below. Table 4 Ingredient wt% based on final product Cannellini bean milk 19.00 Fava bean protein Edible oil 2.5 35 Enzymatically modified potato starch Vinegar 12% Sugar Salt 0.90 8.00 6.00 2.00 Water 26.6 This product is made by any of the methods described in Examples 1 to 3. In each of Examples 1 to 4 above, the fava bean protein has a protein content of approximately 85 wt%, based on the total weight of the fava bean protein and a dry matter content of 91-99wt %, based on the total weight of the fava bean protein. This protein content provides optimal viscosity for mayonnaise or mayonnaise-like products. In addition, the edible oil is selected from among rapeseed oil, sunflower oil, and a combination thereof. The food starch is enzymatically modified by a-glucanotransferase. The edible acid is selected from among acetic acid in the form of vinegar and citric acid in the form of lemon juice and a combination thereof. The mustard, if present, may be in liquid, paste and / or powdered form. The cannellini bean milk is made by soaking cannellini beans in water overnight, draining off the soaking water, adding water to the soaked beans and mixing for about 10 to 20 minutes, wherein the ratio of cannellini beans is about 5-15% to water at about 85-95%. The mixture is subsequently strained to remove pulp and the resulting liquid heat treated at over 90°C for about 10 mins before cooling for storage to below 5°C in4 hours. It is to be understood that the invention is not limited to the specific details described herein which are given by way of example only and that various modifications and additions are possible without departing from the scope of the invention as defined in the appended claims.

Claims

1. A food product comprising edible oil, water, enzymatically modified food starch, an acidifying agent, fava bean protein and cannellini bean milk, wherein the acidifying agent comprises edible acid and wherein the fava bean protein and the cannellini milk are present in an amount so as to act as emulsifiers.

2. The food product as claimed in claim 1, wherein the fava bean protein is present in an amount in the range of from about 0.25 wt% to about 5 wt%, based on the total weight of the food product.

3. The food product as claimed in claim 1 or claim 2, wherein the fava bean protein comprises one or both of a protein content of approximately 85 wt% and a dry matter content of 91-99wt%, based on the total weight of the fava bean protein.

4. The food product as claimed in any one of claims 1 to 3, wherein the cannellini bean milk is present in an amount in the range of from about 5 wt% to about 25 wt%, based on the total weight of the food product.

5. The food product as claimed in any one of the preceding claims, wherein the cannellini bean milk comprises a protein content of approximately 2.1 wt% based on the total weight of the cannellini bean milk.

6. The food product as claimed in any one of the preceding claims, wherein the food starch is enzymatically modified by a-glucanotransferase, preferably potato starch enzymatically modified by a-glucanotransferase.

7. The food product as claimed in any one of the preceding claims, wherein the enzymatically modified food starch is present in an amount in the range of from about 0.5 wt% to about 5 wt%, based on the total weight of the food product.

8. The food product as claimed in any one of the preceding claims, wherein the edible acid is selected from among citric acid, acetic acid, and a combination thereof.

9. The food product as claimed in any one of the preceding claims, wherein the edible acid is present in an amount in the range of from about 3 wt% to about 10 wt%, based on the total weight of the food product.

10. The food product as claimed in any one of the preceding claims, wherein the edible oil is present in an amount less than 60 wt%, based on the total weight of the food product and the water is present between 10 to 50 wt%, based on the total weight of the food product.

11. The food product as claimed in any one of claims 1 to 10, wherein the edible oil is present in an amount less than 40 wt%, based on the total weight of the food product and the water is present in an amount in the range of from about 5 wt% to about 70 wt%, preferably from about 10 wt% to about 60 wt%, based on the total weight of the food product.

12. The food product as claimed in any one of the preceding claims further comprising mustard.

13. The food product as claimed in any one of the preceding claims, wherein the food product is eggless.

14. The food product as claimed in any one of the preceding claims, wherein the food product does not contain additives such as xanthan gum and guar gum.

15. The food product as claimed in any one of the preceding claims, wherein the food product is vegan mayonnaise.

16. The food product as claimed in any one of the preceding claims, wherein the food product does not contain allergens.

17. The food product as claimed in any one of the preceding claims, comprising: less than 60% edible oil, 10%-50% water,0.5%-5% food starch enzymatically modified by a-glucanotransferase,3%-10% of an acidifying agent such as citric or acetic acid or a combination thereof, 0.25% to 5% fava bean protein5% to 25% cannellini bean milk,wherein the fava bean protein and the cannellini milk are present in an amount so as to act as emulsifiers.

18. The food product as claimed in any one of the preceding claims further comprising sugar.

19. The food product as claimed in any one of the preceding claims, wherein the sugar is present in an amount in the range of from about 0.1 wt% to about 15 wt% based on the total weight of the food product.

20. The food product as claimed in any one of the preceding claims further comprising salt, preferably wherein the salt is present in an amount in the range of from about 0.1 wt% to about 3 wt%, based on the total weight of the food product.

21. A process for the production of a food product, wherein the process comprises the steps of:a) forming a premix by blending enzymatically modified food starch and fava bean protein with water in a processing vessel;b) holding the premix in the processing vessel for approximately 1 to 5 minutes to allow the premix to swell;c) adding cannellini bean milk along with one or more of mustard, sugar and salt to the premix and mixing for approximately 1 to 5 minutes;d) placing the resultant mixture under vacuum and adding edible oil;e) adding an acidifying agent and mixing for a further predetermined period of time, preferably approximately 1 to 5 minutes, wherein the acidifying agent comprises edible acid.

22. Use of fava bean protein and cannellini bean milk as emulsifiers in a food product, preferably in an eggless mayonnaise product.21