Emulsion-based foods containing plant-based protein and fiber

Abstract

This document describes emulsions and emulsion-based foods. Also provides methods for producing emulsions and emulsion-based foods. The emulsions and emulsion-based foods contain plant-based protein and plant-based fiber. In one particular approach, the plant-based fiber comprises flaxseed fiber, and the plant-based protein comprises broad bean protein. The combination of broad bean protein and flaxseed fiber provides emulsions and emulsion-based foods with desirable creamy texture and emulsion stability.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Provisional Application No. 63 / 397,663, filed August 12, 2022, and U.S. Provisional Application No. 63 / 280,489, filed November 17, 2021, both of which are incorporated by reference in their entireties herein.

[0002] (Technical field) The field relates generally to emulsions and emulsion-based food products, and more specifically to emulsions and emulsion-based food products containing plant-based proteins and fibers. [Background technology]

[0003] Many traditional condiments are oil-in-water emulsions in which egg proteins function as emulsifiers. Typical condiments include mayonnaise products, dips, salad dressings, as well as pourable or spoonable products.

[0004] In recent years, there has been a significant increase in consumer demand for vegan and vegetarian foods that do not contain certain animal-based ingredients such as eggs, dairy products, or meat. Condiments such as mayonnaise-type products that do not contain egg-based proteins make up a large part of this demand. Demand for these products comes not only from vegan consumers, but also from consumers with egg allergies and other consumers who wish to reduce, but not necessarily eliminate, their intake of animal products.

[0005] Conventional mayonnaise products usually contain egg yolk, oil, water, vinegar, lemon juice, and seasonings. Removing eggs from emulsion-based foods requires replacing the egg function with another ingredient. For example, egg yolk contains lecithin, a natural emulsifier. Thus, removing eggs from emulsion-based foods requires including an ingredient that functions as an emulsifier while not imparting undesirable functions or flavors to the product. The inclusion of chemical emulsifiers can impart off-flavors to foods, and consumers often perceive such chemical emulsifiers as artificial and therefore undesirable. [Brief description of the drawings]

[0006] [Figure 1] 1 is a flow chart that generally illustrates the preparation of an emulsion in accordance with an exemplary embodiment. [Diagram 2] 1 is a light microscope image of a mayonnaise-type product produced in accordance with an exemplary embodiment. [Diagram 3] 1 is a light microscope image of a mayonnaise-type product produced in accordance with an exemplary embodiment. [Figure 4] 1 is a light microscope image of a mayonnaise-type product produced in accordance with an exemplary embodiment. [Diagram 5] 1 is a light microscope image of a mayonnaise-type product. [Figure 6] 1 is a light microscope image of a mayonnaise-type product. [Figure 7] 1 is a light microscope image of a mayonnaise-type product. [Figure 8] 1 is a light microscope image of a mayonnaise-type product. [Figure 9] 1 is a light microscope image of a mayonnaise-type product. [Figure 10] 1 is a graph of linear viscoelastic data for a mayonnaise-type product. [Figure 11] FIG. 1 is a chart of median and mean particle sizes of various plant-based mayonnaise-type products compared to egg-based mayonnaise. [Figure 12]1 is a graph of particle size distribution of various plant-based mayonnaise-type products compared to egg-based mayonnaise. [Figure 13] 1 is a graph of shear rate ramp values ​​of various plant-based mayonnaise type products compared to egg-based mayonnaise. [Figure 14] 1 is a chart of shear stress (Pa) values ​​of various plant-based mayonnaise-type products compared to egg-based mayonnaise. [Figure 15] 1 is a chart of median and mean particle size for starch-containing and non-starch plant-based mayonnaise-type products. [Figure 16] 1 is a graph of particle size distribution of mayonnaise-type products with and without starch. [Figure 17] 1 is a graph of linear viscoelastic data for mayonnaise-type products with and without starch. [Figure 18] 1 is a chart of median and mean particle size for low-oil, plant-based mayonnaise-type products. [Figure 19] 1 is a chart of median and mean particle size for high oil, plant-based, mayonnaise-type products. [Figure 20] 1 is a graph of particle size distribution of a low oil mayonnaise type product. [Figure 21] 1 is a graph of particle size distribution of a high oil mayonnaise type product. [Figure 22] 1 is a graph of linear viscoelastic data for a low oil mayonnaise type product. [Diagram 23] 1 is a graph of linear viscoelastic data for a high oil mayonnaise-type product. [Figure 24] 1 is a chart of median and mean particle size for plant-based mayonnaise-type products. [Diagram 25] 1 is a graph of particle size distribution of a mayonnaise-type product. [Figure 26] 1 is a graph of linear viscoelastic data for a mayonnaise-type product. [Figure 27] 1 is a chart of median and mean particle size for plant-based mayonnaise-type products. [Figure 28] 1 is a graph of particle size distribution of a mayonnaise-type product. [Figure 29] 1 is a graph of linear viscoelastic data for a mayonnaise-type product. [Diagram 30] 1 is a chart of median and mean particle size for plant-based mayonnaise-type products. [Diagram 31] 1 is a graph of particle size distribution of a mayonnaise-type product. [Diagram 32] 1 is a graph of linear viscoelastic data for a mayonnaise-type product. [Diagram 33] 1 is a chart of median and mean particle size for plant-based mayonnaise-type products. [Diagram 34] 1 is a graph of particle size distribution of a mayonnaise-type product. [Diagram 35] 1 is a graph of linear viscoelastic data for a mayonnaise-type product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The words and expressions used in this specification have the ordinary technical meanings given to such words and expressions by those skilled in the art, unless a different specific meaning is otherwise defined in this specification.

[0008] Described herein are emulsions and emulsion-based foods that contain plant-based ingredients.It has been unexpectedly found that the combination of plant-based protein and plant-based fiber can provide emulsion-based foods with properties that are consistent with consumer expectations for comparable emulsion-based foods that contain animal-based ingredients.For example, the mayonnaise or dressing-type foods that contain plant-based ingredients described herein have smooth, creamy texture and emulsion stability that are consistent with consumer expectations for traditional egg-based mayonnaise and dressing products.

[0009] In one approach, emulsions and emulsion-based foods are plant-based products. As used herein, the term "plant-based" refers to products or ingredients that do not contain animal-based ingredients such as dairy proteins or egg-based emulsifiers, but instead contain ingredients derived from plants.

[0010] In one particular approach, it was found that only certain plant-based proteins, including fava bean, pea protein and potato protein, have sufficient emulsifying ability to create stable oil-in-water emulsions. In one aspect, these proteins are suitable for use in emulsion-based foods having a relatively high oil content (e.g., about 50 to about 80% oil). In one aspect, the food is a mayonnaise-type or dressing-type food.

[0011] It was also found that the combination of plant-based protein and flaxseed fiber resulted in a reasonably stable and / or small oil droplet size as well as good emulsion stability. In contrast, it was found that the use of no combination of plant-based protein and flaxseed fiber may result in reduced emulsion stability and larger oil droplet size.

[0012] Furthermore, the combination of fava bean protein and flaxseed fiber was found to provide more stable oil-in-water emulsions than other plant-based proteins such as chickpea, even when those proteins were used in combination with flaxseed fiber.

[0013] An example of a flaxseed fiber useful herein is Hi-Smooth from Hi-Food Spa. An example of a fava bean product is VITESSENCE™ Pulse 3600 (also known as VITESSENCE™ Prista P 360) from Ingredion (containing 60% crude protein). Other plant-based proteins that are somewhat suitable for the present emulsions and methods include pea protein (e.g., Ingredion's VITESSENCE™ Pulse 1550 (containing 55% crude protein) or VITESSENCE™ 1803 (also known as VITESSENCE™ Prista P 155) (containing 77.8% crude protein) and potato protein (e.g., Avebe's Solanic 300 (containing 90% crude protein)). Generally, pea and / or potato protein may be included in the same amounts as described herein for fava protein or may be combined with fava protein in the emulsion-based food product. At least in some approaches, plant-based proteins suitable for use in emulsion-based foods should have an isoelectric point higher than the pH of the emulsion-based food product.

[0014] Thus, in at least some embodiments, the plant-based protein useful herein is broad bean protein, potato protein, pea protein, or a combination thereof, and the plant-based fiber is flaxseed fiber. In some approaches, the plant-based protein may be in the form of an isolate, concentrate, or flour, although the exact form of the plant-based protein is not considered to be particularly limited. Generally, a protein isolate has a higher crude protein content than a protein concentrate. The amount of crude protein in a plant-based protein ingredient may vary depending on the form of the protein-containing ingredient (e.g., whether the ingredient is in the form of an isolate, concentrate, or flour). Thus, for purposes herein, the amount of crude protein is the amount of protein contributed by any protein-containing ingredient. The amount of crude protein in a plant-based protein ingredient or emulsion may be measured by the Association of Official Analytical Chemists (AOAC) Official Method 992.15, which is incorporated herein by reference in its entirety. As used herein, the term "plant-based protein" refers to a protein ingredient having at least 50% crude protein by dry weight.

[0015] Generally, the amount of plant-based protein (especially broad bean protein as plant-based protein) required for a given emulsion-based product may be inversely proportional to the oil content of the product.For example, a higher oil content requires a lower plant-based protein content, and a lower oil content requires a higher plant-based protein content to obtain a stable emulsion.In some approaches, a lower amount of plant-based protein may be desirable when the oil content is high, since using a large amount of plant-based protein when the oil content is high may make the emulsion look thin and cause gelation.

[0016] In one approach, the plant-based protein (i.e., fava protein) is present in an amount in the range of about 0.2% to about 1.5%, and in another embodiment, in an amount in the range of about 0.4% to about 1.5%, based on the total weight of the emulsion-based food product when the product contains about 60 to about 80 percent oil.

[0017] In one approach, the plant-based protein (i.e., fava protein, potato, and / or pea protein) is present in an amount in the range of about 0.2% to about 1.5%, and in another embodiment in the range of about 0.4% to about 1.5%, and in another embodiment in the range of about 0.5% to about 1.0%, based on the total weight of the emulsion-based food product, when the product comprises about 40% to about 80% oil, and in another embodiment about 50% to about 80% oil, and in another embodiment about 60% to about 80% oil, and in another embodiment about 60% to about 75% oil.

[0018] In another approach, fiber generally serves two main functions in emulsion-based foods. First, fiber helps stabilize the emulsion. Second, fiber adds thickness / viscosity to the emulsion-based food. In one approach, the plant-based fiber (i.e., flaxseed fiber) is present in an amount in the range of about 0.1% to about 1.5% by weight fiber, in another embodiment in the range of about 0.5% to about 1.25%, and in another embodiment in the range of about 0.6% to about 1.0% by weight fiber, based on the total weight of the emulsion-based food, when the product contains about 50% to about 80% oil, in another embodiment in the range of about 60% to about 80% oil, and in another embodiment in the range of about 60% to about 75% oil.

[0019] Emulsion-based foods with moderate oil content (e.g., about 40 to about 60 percent oil) generally require moderate amounts of plant-based fiber, e.g., about 1.5 to about 3.0% fiber may be required.

[0020] The oil used herein can be any food-grade oil that is liquid at refrigeration temperatures. Suitable oils include, for example, rapeseed oil, canola oil, bean oil, safflower oil, sunflower oil, peanut oil, corn oil, olive oil, and combinations thereof.

[0021] In some approaches, the plant-based fiber may include hydrocolloids such as xanthan gum, guar gum, locust bean gum, etc., in addition to flaxseed fiber. However, it has been found that hydrocolloids are not suitable as a substitute for flaxseed fiber. For example, it has been found that the inclusion of xanthan gum may result in undesirably high storage modulus (G') values, and the inclusion of guar gum may cause oil droplets to aggregate. Thus, in at least some embodiments, the emulsion-based food product is specifically free of any hydrocolloids, or is specifically free of xanthan and / or guar gum.

[0022] In some approaches, the emulsion-based food product may not contain any further texturizing agents. In one approach, the emulsion does not contain starch. By "starch-free" it is meant that the emulsion-based food product contains less than a functional (e.g., thickening) amount of starch. In one approach, the emulsion contains less than 1 percent starch. In another approach, the emulsion contains less than 0.5 percent starch. In another approach, the emulsion contains less than 0.1 percent starch. In another approach, the emulsion does not contain starch.

[0023] However, in other approaches, especially when the product contains less oil, the emulsion-based food product may contain starch or other texturizing agents. For example, for mayonnaise-type products with an oil content of less than 65%, it may be desirable to include a small amount of starch for additional viscosity, for example about 0.5% to about 2% starch, in another embodiment about 0.75% to about 1.5% starch, and in yet another embodiment about 1.0% to about 1.5% starch. However, even when starch is added, the plant-based protein and plant-based fiber should still be included in the amounts described herein.

[0024] When the emulsion-based food contains starch or other viscosity-increasing ingredients, it may contain a non-small amount of plant-based fiber, despite having a low oil content. For example, in at least some embodiments, the inclusion of starch may improve the storage modulus (G') value and emulsion stability, especially in the range of about 40% to about 65% oil. Thus, for an emulsion-based food containing about 50% to about 65% oil, the emulsion-based food may further contain about 0.5% to about 3% starch, in another embodiment about 0.5 to about 2.5% starch, and in another embodiment about 0.5 to about 2% starch. The emulsion-based food product also comprises a plant-based protein (i.e., fava bean protein, potato, and / or pea protein) in an amount ranging from about 0.1% to about 1.5%, and in another embodiment, from about 0.2% to about 1.5%, and in another embodiment, from about 0.4% to about 1.5%, and in another embodiment, from about 0.5% to about 1.0%, based on the total weight of the emulsion-based food product, and a plant-based fiber (i.e., flaxseed fiber) in an amount ranging from about 0.1% to about 1.5% by weight, and in another embodiment, from about 0.5% to about 2%, and in another embodiment, from about 0.5% to about 1.5%, and in another embodiment, from about 0.5% to about 1.25%, and in another embodiment, from about 0.6% to about 1.0%, based on the total weight of the emulsion-based food product.

[0025] Suitable starches can include modified starches, native starches, and pregelatinized starches. For example, the starch can be a cold water swelling (CWS) starch such as Starch NOVATION® 4300 (Ingredion) or MERIGEL® 341 (Tate & Lyle).

[0026] The emulsion-based food product further contains water, the content of which is generally about 15% to about 45%, in another embodiment about 15% to about 40%, in another embodiment about 15% to about 35%, and in another embodiment about 15% to about 30%.

[0027] One particular approach is a plant-based mayonnaise-type product in the form of an oil-in-water emulsion, the emulsion comprising water, about 60% to about 80% by weight of oil, 0.4% to about 1.5% by weight of plant-based protein, the plant-based protein comprising one or more of broad bean protein, potato protein, and pea protein, and 0.1% to about 1.5% by weight of flaxseed fiber.

[0028] In some approaches, the emulsion-based food has a storage modulus (G') value of about 1000 Pa to about 2000 Pa, in another embodiment about 1200 Pa to about 1800 Pa, in another embodiment about 1300 Pa to about 1600 Pa, and in another embodiment about 1500 Pa to about 1600 Pa. It has been found herein that emulsion-based food having a storage modulus in the range described is particularly suitable for mayonnaise-type or dressing-type food. The Kinexus rheometer can be used to measure the amplitude sweep, yield stress, and shear rate ramp of the sample. The amplitude sweep test measures the linear viscoelastic region (LVER) of the sample and analyzes its robustness. The shear rate ramp test measures the effect of viscosity with a logarithmic increase in shear rate. The yield stress is measured by measuring the stress at which the viscosity peak is observed. Prior to the viscosity peak, the material is undergoing elastic deformation and the peak in the elongation and viscosity of the sample represents the point where the elastic structure breaks down (yields) and the material begins to flow. A Kinexus rheometer is used to measure the amplitude sweep of the sample using a cone-plate geometry (CP4 / 40 SC0095 SS). Measurements are performed at 25°C. The storage modulus is measured over a range of 0.1% to 100% shear strain with a set frequency of 1Hz. Since G' (elastic modulus) is a measure of structural integrity, a drop in G' indicates the breakdown of the material structure, i.e. the onset of nonlinearity.

[0029] In some examples, the emulsion-based food product further comprises an acidulant in an amount effective to bring the pH of the food product to about 2.5 to about 4.0, in other embodiments about 2.8 to about 4.0, in other embodiments about 2.9 to about 3.5, and in other embodiments about 2.9 to about 3.1. Any suitable acidulant or combination of acidulants may be used. In one example, the acidulant comprises one or more of citric acid, malic acid, acetic acid (such as in the form of vinegar), phosphoric acid, sorbic acid, and lactic acid. Inclusion of a food acidulant (i.e., a food-grade acidulant) or a mixture of food acidulants, in addition to lowering the pH, may contribute to microbial stability and impart desirable flavors to the emulsion.

[0030] In some embodiments, the emulsion-based food product may further comprise additional ingredients. Examples of additional ingredients include one or more of sweeteners, salts, antibacterial agents, flavors (e.g., mustard, herbs, spices), and colorants. If desired, sweeteners such as sucrose, dextrose, fructose, glucose, mannose, galactose, maltose, corn syrup, synthetic sweeteners, etc. may be used.

[0031] The emulsion-based food products described herein may be in the form of, for example, mayonnaise-type products, dressings, sauces, etc. The emulsion-based food products may also be added as ingredients in bakery and dessert products.

[0032] In at least some approaches, these emulsion-based food products are characterized in that they are in the form of an oil-in-water emulsion that remains stable when stored at 20° C. throughout the shelf life of the product, e.g., at least about 1 month, in other embodiments at least about 2 months, in other embodiments at least about 3 months, and in other embodiments at least about 6 months.

[0033] FIG. 1 provides a flow chart illustrating a process according to one embodiment described herein. It has been found that preparing an emulsion under the conditions described herein provides a composition with improved creamy texture and emulsion stability. In this aspect, the process includes mixing water, a plant-based protein (e.g., broad bean protein), and a plant-based fiber (e.g., flaxseed fiber) to form a mixture. The mixture is then treated at a temperature and for a time effective to pasteurize the mixture. An acidulant may be added before or after the pasteurization process. The pasteurized mixture is then cooled. Oil is then added, and the combination of the pasteurized mixture and the oil is then emulsified. Other optional ingredients (e.g., salt, sugar, etc.) may be added at any stage of the process.

[0034] In one approach, a method for preparing a plant-based mayonnaise-type product in the form of an oil-in-water emulsion is provided, the method comprising combining 0.4%-1.5% by weight of a plant-based protein, 0.1%-1.5% by weight of flaxseed fiber, and water to provide a first mixture, adding 60%-80% by weight of oil to the first mixture to provide a second mixture, and mixing the second mixture to produce an oil-in-water emulsion, the plant-based protein comprising one or more of fava bean protein, potato protein, and pea protein.

[0035] Generally, the emulsification process used is effective to provide the desired mean particle size (D4.3) or median particle size (D50). An Eyetech particle sizer may be used to measure the D3.2 and D4.3 values. D3.2 is the surface weighted mean diameter and D4.3 is the volume mean diameter. The mean and median particle sizes were measured using a Horiba LA-960 particle sizer. The graph plots diameter in microns on the X-axis and q% (percentage in a given histogram channel) on the Y-axis. The mean particle size is the volume mean diameter, while the median size is the value above which half of the population lies and below which half lies. The particle size includes oil and other solids (such as flaxseed) contained in the product. The particle size distribution may be unimodal or bimodal depending on other ingredients contained in the product.

[0036] In some approaches, the average particle size is less than about 100 microns, in other embodiments less than about 75 microns, in other embodiments less than about 50 microns, and in other embodiments less than about 45 microns. In other approaches, the average particle size is from about 1 micron to about 100 microns, in other embodiments from about 1 micron to about 75 microns, in other embodiments from about 1 micron to about 50 microns, and in other embodiments from about 1 micron to about 45 microns.

[0037] In some approaches, the average particle size is less than about 50 microns, in other embodiments less than about 40 microns, in other embodiments less than about 30 microns, and in other embodiments less than about 25 microns, in other approaches, the average particle size is between about 1 micron and about 50 microns, in other embodiments between about 1 micron and about 40 microns, in other embodiments between about 1 micron and about 30 microns, and in other embodiments between about 1 micron and about 25 microns.

[0038] For example, batch or in-line high shear mixer or homogenizer such as FrymaKoruma MaxxD can be used. Conventional mayonnaise products are usually homogenized using colloid mills. Homogenization by colloid mills provides low to medium shear force. In another embodiment, for example, high pressure homogenization can be used to further reduce the average oil droplet size.

[0039] Emulsion-based food generally has a fat droplet size distribution that can have an opaque appearance and a soft and smooth texture, similar to traditional mayonnaise or dressing products.The size distribution of fat droplets can be observed by optical microscope or measured using Bruker's time-domain nuclear magnetic resonance droplet size analyzer (Bruker TD-NMR droplet size analyzer).The decay curve (intensity vs. time) of NMR field can be used to derive the size distribution of fat droplets.

[0040] When evaluated by optical microscopy, it is generally desirable that the oil droplets do not exhibit aggregation, which would indicate emulsion instability. Although it is preferred that the oil droplets are generally small in size, it has been found to be more important that the size of the oil droplets remains generally constant over time (but does not aggregate) during storage of the product.

[0041] For purposes herein, the viscosity may be measured using a Brookfield Viscometer RV (spindle 6) at 12 rpm for 30 seconds when the emulsion-based food is at a temperature of 20° C. The viscosity measurement is performed 24 hours after the emulsification step. In one embodiment, the emulsion or emulsion-based food has a viscosity in the range of about 10,000 cP to about 85,000 cP, in another embodiment, about 15,000 to about 60,000, in another embodiment, about 30,0000 cP to about 60,000 cP, and in another embodiment, about 35,000 cP to about 55,000 cP. The viscosity may also be measured using a Brookfield Viscometer HA (spindle 6) at 12 rpm for 30 seconds when the emulsion or emulsion-based food is at a temperature of 20° C. The two viscosity measurement techniques using spindle 6 are expected to give similar results when using the same settings, with the main difference being the wider viscosity range that the HA viscometer can cover. Viscosity may also be measured using a Brookfield viscometer HA (spindle 5) at 30 rpm for 30 seconds when the emulsion or emulsion-based food is at a temperature of 20°C. The particular viscosity measurement technique used may vary depending on the viscosity of the emulsion or emulsion-based food. This is because different instruments have different capabilities to measure the viscosity of low or high viscosity products. For example, a larger spindle generally allows a wider coverage range when measuring high viscosity products.

[0042] In one embodiment, the emulsion or emulsion-based food has a viscosity in the range of about 10,000 cP to about 85,000 cP, in another embodiment about 15,000 cP to about 85,000 cP, in another embodiment about 15,000 to about 60,000, in another embodiment about 30,000 cP to about 60,000 cP, and in another embodiment about 35,000 cP to about 55,000 cP, as measured for 30 seconds at 12 rpm using a Brookfield viscometer HA or RV (spindle 6) when the emulsion or emulsion-based food is at a temperature of 20° C.

[0043] In another approach, the emulsion or emulsion-based food product has a viscosity in the range of about 10,000 cP to about 85,000 cP, in another embodiment about 15,000 cP to about 85,000 cP, in another embodiment about 15,000 to about 60,000, in another embodiment about 30,000 cP to about 60,000 cP, and in another embodiment about 35,000 cP to about 55,000 cP, as measured for 30 seconds at 30 rpm using a Brookfield viscometer HA (spindle 5) when the emulsion or emulsion-based food product is at a temperature of 20° C.

[0044] In some approaches, the plant-based protein may be the only emulsifier in the emulsion-based food. In another embodiment, the emulsion-based food does not contain animal-based emulsifiers, such as egg in any form, including egg yolk, egg-based lecithin, or whole egg. The term "animal-based emulsifier-free" means that the emulsion contains less than a functional (e.g., emulsifying) amount of animal-based emulsifier. In one approach, the emulsion-based food contains less than 0.5 percent animal-based emulsifier. In another approach, the emulsion contains less than 0.1 percent animal-based emulsifier. In another approach, no animal-based emulsifier is included. The emulsion may also be free of traditional emulsifiers such as DATEM or a plant-based lecithin source.

[0045] In another aspect, the emulsion-based food product may contain no proteins other than plant-based proteins. In one aspect, the emulsion does not contain any dairy or meat proteins.

[0046] After the above method, the emulsion can be used as a premix or intermediate to provide emulsion-based food products with various fat contents, if desired. The emulsion can be added to other types of food products, including bakery and dessert products.

[0047] The optional ingredients may be added by conventional mixing techniques and equipment. The pressure, shear rate, and / or mixing time used may vary widely depending on the particular equipment used.

[0048] The emulsions and emulsion-based food products described herein may be prepared in a batch, semi-continuous, or continuous process.

[0049] These and other advantages of the emulsions and emulsion-based food products described herein will become apparent to those of skill in the art upon review of the present specification. EXAMPLES

[0050] Example 1 To evaluate the emulsion stability, mayonnaise type formulations with flaxseed fiber and chickpea protein or faba bean protein were tested. Mayonnaise type products were prepared according to the formulation in Table 1.

[0051] The water phase of mayonnaise type products is prepared using a Silverson LM-A benchtop high shear mixer. Dry ingredients including plant-based protein, sugar, and salt are mixed with water at approximately 2500-3000 rpm. Once there are no visible large lumps, the plant-based fibre (and optional flavouring such as mustard) is added with the mixer running. An acidifying ingredient may also be added at this stage. The mixture is pasteurised in a jacketed heating vessel (OMVE MPV220). The water phase mixture is cooled to below 26°C. If required, an acidifying ingredient may also be added at this stage. The water phase and oil are emulsified in a high shear emulsifier (FrymaKoruma MaxxD Lab) at 3000 rpm with a recirculation time of 30-40 seconds. The oil is added at a rate of 0.15-0.18 kg / s. If the formulation contains starch or other thickeners, the thickener is mixed with 1 / 3 of the total amount of oil and added at the beginning of the emulsification process, followed by the remaining oil. This process is used in the remaining examples.

[0052] [Table 1]

[0053] Samples were stored at 20°C and analyzed after approximately one week.

[0054] The samples were examined to analyze globule size and particle size distribution under a microscope. Emulsion stability testing was performed by analyzing the samples before and after shaking at 300 rpm for 2 hours.

[0055] (Visual Observation) The samples were visually inspected for appearance and oil separation before and after shaking. Visible oil separation indicates an unstable emulsion that is unsuitable for use as a mayonnaise type product.

[0056] No oil separation was observed for Formula A (fava bean + flax) and Formula B (fava bean + flax + EDTA). Some oil separation was observed in both samples after shaking. As oil separation was minimal, these formulas were deemed acceptable.

[0057] For formula C (fava bean + high flax), no oil separation was observed before or after shaking. Formula C was deemed acceptable.

[0058] For formula D (chickpea + flax), no oil separation was observed, but there was oil separation after shaking. Formula D was deemed unacceptable.

[0059] (Microscopic examination) An optical microscope (magnification: 40x) was used to observe the samples before and after shaking to check for oil droplet clumping and globule size. Clumping of oil droplets either before or after shaking is considered unacceptable. Generally, large oil droplets are undesirable, but may be acceptable if the oil droplet size remains almost unchanged after shaking.

[0060] Optical microscope images are shown in Figures 2 to 5. Formulation A is shown in Figure 2, Formulation B in Figure 3, Formulation C in Figure 4, and Formulation D in Figure 5. The following observation results were obtained. Formulation A (fava bean + flax): The oil globules were of acceptable size before and after shaking. Formulation B (fava bean + flax + EDTA): The oil globules were of acceptable size before and after shaking. Formulation C (Fava bean + high flax): The oil globules were of acceptable size before and after shaking. Formulation D (Chickpea + Flax): Agglomeration was observed before and after shaking (deemed unacceptable).

[0061] Particle Size: Particle surface area and volume diameter were calculated using a particle sizer. D3.2 and D4.3 values ​​were measured using an Eyetech particle sizer. D3.2 is the surface weighted mean diameter and D4.3 is the volume mean diameter. Mean and median particle sizes were measured using a Horiba LA-960 particle sizer. The graph plots diameter (in microns) on the X-axis and q% (% of a given histogram channel) on the Y-axis.

[0062] The particle size results for each of Formulations A through D are shown below in Table 2. Three samples were evaluated for each formulation and the average values ​​are shown in the table.

[0063] [Table 2]

[0064] In all samples, the particle size was found to be similar before and after shaking. Overall, formula C with faba bean protein was judged to perform the best, but formulas A and B containing faba bean protein were also considered acceptable. Formula D with chickpea protein was considered unacceptable, mainly due to oil separation and fat globule aggregation. Thus, the combination of flaxseed fibre and faba bean protein was found to be important to give the desired stability at 70% oil content in the finished product. Chickpea protein was considered to be an ineffective substitute for faba bean protein in mayonnaise-type foods.

[0065] Example 2 To evaluate the emulsion stability and rheology of various mayonnaise-type formulations, mayonnaise-type products were prepared according to the formulations in Table 3. The mayonnaise-type products were prepared as described in Example 1.

[0066] [Table 3]

[0067] Samples were analyzed approximately one week after storage at 20° C. Samples were then evaluated as described in Example 1 before and after shaking at 300 rpm for 2 hours.

[0068] (Visual Observation) The samples were shaken and then visually observed for appearance and oil separation.

[0069] The samples made with citrus fiber (formulas E, G, and H) had a clumpy appearance and were more opaque than the samples made with flaxseed fiber, thus indicating that the inclusion of citrus fiber is undesirable, at least from a product appearance perspective.

[0070] For formulations E (fava beans + citrus fiber) and F (fava beans, no fiber), slight phase separation was observed in both formulations before shaking. After shaking, oil separation was observed along the sides of the bottle in both samples, indicating unacceptable emulsion stability.

[0071] Before shaking, no oil separation was observed in formulas G (high fava bean + citrus fiber) and H (fava bean + citrus fiber, low oil). After shaking, both formulas showed oil separation along the sides of the bottle. Therefore, the emulsion stability of formulas G and H was also unacceptable.

[0072] (Microscopic examination) An optical microscope (magnification: 40x) was used to observe the samples before and after shaking to check for oil droplet aggregation and globule size.

[0073] Formulation E is shown in Figure 6, Formulation F is shown in Figure 7, Formulation G is shown in Figure 8, and Formulation H is shown in Figure 9. The following observations were made: Formulation E (fava beans + citrus fiber): clumping was observed before and after shaking (deemed unacceptable). Formulation F (high fava bean, no fiber): clumping was observed before and after shaking (deemed unacceptable). Formula G (high fava bean + citrus fiber): Large oil globules were observed before shaking (deemed unacceptable). Agglomeration was observed after shaking (deemed unacceptable). Formulation H (fava bean + citrus fiber, low oil): clumping was observed before and after shaking (deemed unacceptable).

[0074] Before shaking, formulas E, F, and H showed clumping, and formula G showed large oil globules even before shaking, so all samples were deemed unacceptable. After shaking, all samples showed clumping.

[0075] (Particle size) The particle size results for each of Formulations EH are shown below in Table 4. Three samples were evaluated for each formulation and the average values ​​are shown in the table.

[0076] [Table 4]

[0077] All samples showed relatively large particle sizes before and after shaking. Formulations E, G, and H showed large standard deviations within the same batch, which may be due to the citrus fiber content.

[0078] Rheology: These samples were further evaluated for storage modulus. Shear rate ramp test measures the effect of viscosity with logarithmic increase in shear rate. Amplitude sweeps of the samples using cone plate geometry (CP4 / 40 SC0095 SS) were measured using a Kinexus rheometer. The measurements are performed at 25°C. Storage modulus is measured over the range of 0.1% to 100% shear strain at a set frequency of 1Hz. The main objective of the amplitude sweep test is to measure the linear viscoelastic region (LVER) of the samples and analyze their robustness. G' (elastic modulus) is a measure of the structural integrity, therefore any decrease in G' indicates the onset of the material structure failure i.e. nonlinearity. G' (Pa) values ​​are given in Table 9 below.

[0079] The rheological results are shown in FIG. 10 and Table 5 below.

[0080] [Table 5]

[0081] Formulas E and H showed the highest storage modulus (structural integrity), while formula F showed the lowest storage modulus. Formulas E and F showed the longest linear viscoelastic region (LVER), while formula H showed the lowest LVER (rapid drop in viscoelasticity at high shear strains). However, the storage modulus values ​​were low overall, indicating that the samples did not retain structure. Desired storage modulus values ​​for mayonnaise-type products are typically at least 1000 Pa, and typically range from about 1000 Pa to about 2000 Pa. Overall, all samples were found to be unacceptable, indicating that citrus fiber is an unacceptable substitute for flaxseed fiber at various oil and protein levels, and that the fiber-free sample lacked emulsion stability.

[0082] Example 3 To evaluate emulsion stability, mayonnaise-type products combining broad bean protein, flaxseed fiber, and starch were prepared and evaluated. The mayonnaise products were prepared according to the formulations in Table 6. The mayonnaise-type products were prepared using the method described in Example 1.

[0083] [Table 6]

[0084] Samples were analyzed approximately one week after storage at 20°C. The emulsion stability of the finished product was evaluated and found to be adequately stable over the shelf life of the product. The products were stored at 4°C, 20°C and 30°C for up to nine months. The products showed acceptable sensory results (flavor, color, odor) and emulsion stability (appearance) for nine months when stored at 4°C and 20°C. The products stored at 30°C showed less favorable sensory results only at the fourth month.

[0085] Example 4 Additional exemplary mayonnaise formulations were prepared according to the three formulations in Table 7 below. The mayonnaise-type products were prepared using the methods described in Example 1.

[0086] [Table 7]

[0087] Formula J contains a viscosity enhancing amount of starch. Formula J products were also evaluated for emulsion stability and found to be adequately stable over the shelf life of the products. Products were stored at 4°C, 20°C, and 30°C for up to 9 months. Products showed acceptable sensory results (flavor, color, odor) and emulsion stability (appearance) for 9 months when stored at 4°C and 20°C. Products stored at 30°C began to show less favorable sensory results at 4 months.

[0088] The viscosity of Formulation J was also measured over a 12 month period. Viscosity was measured using a Brookfield Viscometer, Instrument HA, Spindle 6, Speed ​​12 rpm, at 4° C., 20° C., and 30° C. for 30 seconds. Two measurements were taken and the average is shown in Table 8 below.

[0089] [Table 8]

[0090] Similar testing was not completed for Formulas K and L, but emulsion stability during storage is expected to be similar.

[0091] Example 5 Additionally, mayonnaise-type products were prepared to evaluate the effect of using various thickeners and emulsifiers on the particle size and rheological properties of the finished product. These products were also compared to mayonnaise products containing egg-based emulsifiers rather than plant-based proteins. The products were prepared according to the formulations in Table 9 below. The mayonnaise-type products were prepared using the method described in Example 1.

[0092] [Table 9]

[0093] Samples were analyzed after approximately one week of storage at 20° C. Samples were evaluated as described in Examples 1 and 2.

[0094] Microscopic Observation: Using an optical microscope (magnification: 40x), samples were observed before and after shaking to check for oil droplet aggregation and globule size. Formulation M (fava bean, flax, starch): Large oil globules were observed. Formulation N (without flax): Agglomeration of oil droplets was observed (deemed unacceptable). Formulation O (citrus fiber): Large oil globules were observed.

[0095] (Particle size) Measurements were performed using a Horiba LA-960 particle sizer. Graphs are plotted with diameter (in microns) on the X-axis and q% (% of a given histogram channel) on the Y-axis. The mean size represents the volume-average diameter, also called D(4.3). The median size is the value above which half of the population lies and the other half below (i.e., D50).

[0096] The particle size results (mean and median) are shown in Figure 11. The egg-based mayonnaise product (formula P) showed smaller particle size compared to the plant-based formulas M (flax, fiber, starch) and O (citrus fiber). The sample without flax (formula N) had a larger particle size due to flocculation (emulsion instability). Formulas M and O were similar in particle size, but the citrus fiber gave the product an undesirable lumpy texture.

[0097] Particle size distribution data is shown in Figure 12. The egg-based mayonnaise product (formula P) showed a unimodal distribution and the smallest particle size, while the plant-based formulas M (flax, fiber, starch) and O (citrus fiber) showed a bimodal distribution. The sample without flax (formula N) showed larger particle size due to aggregation. Whether a sample showed a unimodal or bimodal distribution does not necessarily reflect the stability of the product, but rather the other ingredients included in the product.

[0098] (Rheology) The rheology was analyzed as described in Example 2. The G'(Pa) values ​​are shown in Table 10 below.

[0099] [Table 10]

[0100] The blend M sample (fava bean, flax, starch) and blend O (citrus fiber) showed similar linear viscoelastic region and storage modulus, significantly higher than blend P (egg-based mayonnaise). The blend N sample (no flax) showed the lowest storage modulus due to aggregation.

[0101] The results of the amplitude sweep test are shown in Figure 13. Formula O (citrus fiber) showed the highest viscosity across the shear rate ramp profile, followed by Formula M (fava bean, flax, starch). Formula P (egg-based mayonnaise) and Formula N (no flax) showed similar shear rate ramp profiles. At high shear rates, Formula N showed a rapid drop in viscosity due to flocculation.

[0102] Yield stress is measured by determining the stress at which a viscosity peak is observed: before the viscosity peak, the material is undergoing elastic deformation that elongates the sample, and the peak in viscosity represents the point at which the elastic structure breaks down (yields) and the material begins to flow.

[0103] The yield stress data is shown in Figure 14. Formula O (citrus fiber) showed the highest yield stress followed by Formula M (fava bean, flax, starch). In comparison, Formula P (egg-based mayonnaise) and Formula N (no flax) showed lower yield stress.

[0104] Overall, formulas M and O exhibited adequate storage modulus values, however the citrus fiber in formula O gave the product an undesirable chunky texture.

[0105] Example 6 Mayonnaise-type products were prepared with and without starch to evaluate the effect of starch on the emulsion stability of the finished product at an oil content of 60%. The products were prepared according to the formulations in Table 11 below. The mayonnaise-type products were prepared using the method described in Example 1.

[0106] [Table 11]

[0107] Samples were analyzed after approximately one week of storage at 20° C. Samples were evaluated using the analytical techniques described in Examples 1 and 2 above.

[0108] (Visual Observation) Upon visual inspection of Formula R before shaking, no oil separation was observed. After shaking, visible oil separation was observed. No oil separation was observed in Formula Q before or after shaking.

[0109] (Microscopic examination) An optical microscope (magnification: 40x) was used to observe the oil droplet aggregation and globule size of the samples before and after shaking. Aggregation and large globule size indicate an unstable emulsion that is not suitable for use as a mayonnaise type product.

[0110] When examined under a microscope before and after shaking, formula R (no starch) showed unacceptably large globule sizes, while formula Q showed no change and large globule sizes before and after shaking.

[0111] (Particle size) A Horiba LA-960 particle sizer was used to plot a graph of diameter in microns on the X-axis versus q% on the Y-axis, which is the % in a given histogram channel. The mean size represents the volume average diameter, also called D(4,3). The median size is the value above which half of the population lies, also called D50.

[0112] The particle size results are shown below in Table 12. Three measurements were taken and the average is shown in the table below.

[0113] [Table 12]

[0114] Particle size results (mean and median) are also shown in Figure 15. Formula R (without starch) showed a larger particle size than Formula Q (with starch).

[0115] The particle size distribution data is shown in Figure 16. Both Formula Q (starch) and Formula R (no starch) showed bimodal particle size distributions. The sample without starch (Formula R) showed larger particle sizes.

[0116] (Rheology) The rheological data is shown in Figure 17 and Table 13 below. Formulation Q (starch) exhibited a higher storage modulus and a longer viscoelastic region compared to formulation R (no starch).

[0117] Viscosity was measured using a Brookfield Viscometer HA (spindle 5) at 30 rpm for 30 seconds at 20° C. Two measurements were taken for each formulation and the average is shown in Table 13.

[0118] [Table 13]

[0119] Overall, when comparing the data for formula R (without starch) with formula Q (with starch), it was found that for a product with 60% oil content, the absence of added starch resulted in visible oil separation after shaking, an increase in particle size, and a decrease in storage modulus. Therefore, formula R (without starch) was found to be unacceptable at 60% oil content.

[0120] Example 7

[0121] Additional mayonnaise-type products were prepared to evaluate the effect of using different amounts of oil and different plant-based proteins on the emulsion stability of the finished product. A low oil content product (15% oil) was prepared according to the formulation in Table 14 below, and a high oil content product (80% oil) was prepared according to the formulation in Table 15 below. The mayonnaise-type products were prepared using the method described in Example 1.

[0122] [Table 14]

[0123] *"Potato 300" (Solanic® 300) and "Potato 200" (Solanic® 200) are potato protein products from Avebe with different isoelectric points. Potato 300, due to its higher isoelectric point, may be suitable for use in low pH products, while Potato 200 may be suitable for use in higher pH products.

[0124] [Table 15]

[0125] The samples were analyzed after approximately one week of storage at 20° C. The same analytical techniques were used to evaluate these low and high oil formulation samples as described in Examples 1 and 2 above.

[0126] (Visual Observation) The results of visual inspection of Formula X, Formula, and Formula Z before and after shaking are summarized below. Formula S (fava bean, low oil content): separated emulsion. Formula T (Chickpea, low oil content): Separated emulsion. Formulation U (pea, low oil content): Separated emulsion. Formula V (potato 300, low oil content): Separated emulsion. Formula W (potato 200, low oil content): Separated emulsion. Formula X (broad beans, high oil content): No separation of oil was observed before or after shaking. Formula Y (Chickpea, high oil content): No oil separation was observed before shaking. After shaking, visible oil separation was observed. Formula Z (peas, high oil content): No separation of oil was observed before or after shaking. Formula AA (potato 300, high oil content): Separated emulsion. Formulated BB (potato 200, high oil content): Separated emulsion.

[0127] (Microscopic examination) The results of microscopic examination of formula X (fava bean, high oil), formula Y (chickpea, high oil) and formula Z (pea, high oil) before and after shaking are summarized below. Formula X (Fava bean, high oil content): Larger globule size was observed before and after shaking, but the globule size remained the same. Formula Y (Chickpea, high oil): Agglomeration was observed before and after shaking (deemed unacceptable). Formula Z (pea, high oil content): Larger globule size was observed before and after shaking, but the globule size remained the same.

[0128] Formulas X and Z had larger globule size before and after shaking, however, no agglomeration was observed and the oil globules were of similar size before and after shaking. Hence, formulas X (fava bean) and Z (pea) performed better than formula Y (chickpea).

[0129] (Particle size) The particle size (average) results for Formula X (fava bean, high oil), Formula Y (chickpea, high oil) and Formula Z (pea, high oil) are shown in Table 16. Samples were evaluated in triplicate and the average values ​​are shown below.

[0130] [Table 16]

[0131] The particle size results (mean and median) of the low oil formulations are shown in Figure 18. All the low oil samples had separated emulsions with formulation T (chickpea, low oil) showing the highest particle size.

[0132] The particle size results (mean and median) for the high oil formulations in Table 12 are shown in Figure 19. Formula X (fava bean, high oil) had the largest particle size, followed by Formula Z (pea, high oil), but these samples did not experience oil separation during the shake test. Thus, despite the large oil droplet size, the samples were acceptable.

[0133] Formula BB (potato 200, high oil content) was a separated emulsion.

[0134] The particle size distribution data for the low oil formulations is shown in Figure 20. All low oil formulations showed separated emulsions. Additionally, all low oil formulations showed a bimodal particle size distribution.

[0135] The particle size distribution data for the high oil formulations is shown in Figure 21. Formula BB (potato 200, high oil) showed a separated emulsion. All high oil samples showed a bimodal particle size distribution.

[0136] The rheological data for the low oil formulations in Table 11 are shown in Figure 22. All low oil samples exhibited significantly lower storage modulus than, for example, the sample of formulation Q (starch) made with 60% oil. Furthermore, all low oil samples were separated emulsions.

[0137] (Rheology) The rheological data of the high oil formulations are shown in Figure 23 and Table 17 below. Formula BB (potato 200, high oil) had a significantly lower storage modulus than the other high oil formulations. Formula BB (potato 200, high oil) also had separated emulsions. Formula X (fava bean, high oil) showed the highest storage modulus among the high oil formulations. Formula Y (chickpea, high oil) showed the longest viscoelastic region (LVER) but had a relatively low storage modulus. On the other hand, Formula AA (potato 300, high oil) and Formula Z (pea, high oil) showed the lowest LVER but had high storage modulus.

[0138] Viscosity was measured using a Brookfield Viscometer HA (spindle 5) at 30 rpm for 30 seconds at 20° C. Two measurements were taken for each formulation and the average is shown in Table 17.

[0139] [Table 17]

[0140] Overall, based on the data for the low oil formulations, all samples experienced oil and / or phase separation at lower oil content, resulting in lower storage modulus. All low oil samples were separated emulsions and therefore were found to be unacceptable.

[0141] In the high oil formulations, potato 200 protein (formula BB) produced separated emulsions. Formulas Y (chickpea, high oil) and Z (pea, high oil) which showed aggregation were also found to be unacceptable. Formulas AA (potato 300, high oil) and Z (pea, high oil) showed low viscoelastic properties and small particle size. Formula X (fava bean, high oil) showed the highest storage modulus and large particle size.

[0142] Example 8

[0143] Mayonnaise-type products were also prepared to evaluate the effect of using different plant-based proteins on the emulsion stability of the finished product. The products were prepared according to the formulations in Table 18 below. Each formulation in Table 18 contains 70% oil and no starch. The mayonnaise-type products were prepared using the method described in Example 1.

[0144] [Table 18]

[0145] The same analytical techniques were used to evaluate the formulations in Table 18 as described in Examples 1 and 2 above.

[0146] (Visual Observation) The results of visual inspection of the formulations in Table 18 before and after shaking are summarized below. Formula CC (potato 300): No oil separation was observed before or after shaking. Formulation DD (potato 200): No oil separation was observed before or after shaking. Formula EE (Chickpea): No oil separation was observed before or after shaking. Formula FF (fava bean): No separation of oil was observed before or after shaking. Formula GG (peas): No oil separation was observed before or after shaking.

[0147] (Microscopic examination) The formulations in Table 18 were examined under a microscope before and after shaking and the results are summarized below. Formulation CC (potato 300): clumping was observed before and after shaking (deemed unacceptable). Formulation DD (potato 200): Agglomeration was observed before and after shaking (deemed unacceptable). Formulated EE (Chickpea): Agglomeration was observed before and after shaking (deemed unacceptable). Formula FF (Fava Bean): Larger globule size was observed before and after shaking, but the globule size remained the same (acceptable). Formulation GG (pea): Larger globule size was observed before and after shaking, however, the globule size remained the same (acceptable).

[0148] (Particle size) The particle size results for Blend CC (potato 300), Blend DD (potato 200), Blend EE (chickpea), Blend FF (fava bean), and Blend GG (pea) are shown in Table 19 below.

[0149] [Table 19]

[0150] Particle size results (mean and median) for the formulations in Table 18 are shown in Figure 24 and particle size distribution data is shown in Figure 25. Formula FF (fava bean) and Formula EE (chickpea) showed similar particle sizes. Samples prepared with potato protein, Formula CC (potato 300), Formula DD (potato 200) showed the largest particle sizes. Sample prepared with pea protein (Formula GG) had the smallest mean and median particle size.

[0151] (Rheology) The rheological data of the formulations in Table 18 are shown in Figure 26 and Table 20 below. Formulation DD (potato 200) showed the highest storage modulus, followed by formulation FF (fava bean). Formulation CC (potato 300) showed the longest linear viscoelastic region (LVER).

[0152] Viscosity was measured using a Brookfield Viscometer HA (spindle 5) at 30 rpm for 30 seconds at 20° C. Two measurements were taken for each formulation and the average is shown in Table 20.

[0153] [Table 20]

[0154] Overall, the emulsion performance data of various plant-based proteins showed that faba bean protein and pea protein were the best performing proteins. These samples had good storage modulus values ​​before and after shaking and acceptable oil droplet size. Aggregation was observed in the formulated DD (potato 200) and formulated EE (chickpea) samples and therefore these samples are considered unacceptable.

[0155] Example 9 Mayonnaise-type products were also prepared to evaluate the effect of the use of gums and the use of flaxseed fiber on the emulsion stability of the finished product. Emulsions prepared using xanthan gum and guar gum were compared to emulsions of formula Q (flaxseed fiber) in Table 11 of Example 6. Products containing gums were prepared according to the formula in Table 21 below. Mayonnaise-type products were prepared using the method described in Example 1.

[0156] [Table 21]

[0157] Samples were analyzed after approximately one week of storage at 20° C. The same analytical techniques were used to evaluate the formulations in Table 21 as described in Examples 1 and 2 above.

[0158] (Visual Observation) The results of visual inspection of Formulation HH (xanthan gum) and Formulation II (guar gum) before and after shaking are summarized below. Formula HH (xanthan gum): No oil separation was observed before or after shaking. Formulation II (Guar Gum): No oil separation was observed before shaking. Slight oil separation was observed after shaking.

[0159] (Microscopic examination) The results of microscopic examination of Formulation HH and Formulation II before and after shaking are summarized below. Formulation HH (Xanthan gum): Larger globule size was observed before and after shaking, however, the globule size remained the same before and after shaking. Formulation II (Guar Gum): Agglomeration was observed before and after shaking (deemed unacceptable).

[0160] (Particle size) The particle size results (mean and median) for the blends in Table 21 are shown below in Table 22. The particle size results are also shown in Figure 27, with the data for Blend Q (flaxseed fiber) from Table 11 being provided as a reference point. Compared to Blend Q (flaxseed fiber), the particle size of Blend HH (xanthan gum) was significantly larger, followed by Blend II (guar gum). Measurements were performed in triplicate and the average values ​​are shown below.

[0161] [Table 22]

[0162] The particle size distribution data of the blends in Table 21 and Blend Q (linseed fiber) in Example 6 are shown in Figure 28. Blend HH (xanthan gum) showed a multimodal particle size distribution. Blend II (guar gum) and Blend Q (linseed fiber) showed a bimodal particle size distribution. Blend Q (linseed fiber) had the smallest particle size.

[0163] (Rheology) The rheological data for the formulations in Table 21 and Formulation Q are shown in Figure 29 and Table 22 below. Formulation HH (xanthan gum) showed the highest storage modulus, but the value was unacceptably high. Both gum samples, Formulation HH (xanthan gum) and Formulation II (guar gum), and the sample containing flaxseed fiber (Formulation Q), showed similar viscoelastic regions.

[0164] Viscosity was measured using a Brookfield Viscometer HA (spindle 5) at 30 rpm for 30 seconds at 20° C. Two measurements were taken for each formulation and the average is shown in Table 23.

[0165] [Table 23]

[0166] Overall, both formulations containing gums were unacceptable: Formulation II (guar) exhibited clumping, and Formulation HH (xanthan gum) had too high a storage modulus.

[0167] Example 10

[0168] A mayonnaise-type product was prepared to evaluate the effect of increasing flaxseed fiber and starch in a low oil content (15% oil) formulation. Experimental results showed that the inclusion of starch and flaxseed fiber was ineffective in stabilizing the emulsion at low oil content.

[0169] The formulations in this example were prepared using broad bean protein. The emulsion stability of the finished products was evaluated. Emulsions prepared with increased flaxseed fiber and starch were compared to emulsions of formulation S (broad bean, low oil) in Table 14 of Example 7. Products with increased amounts of flaxseed fiber and starch were prepared according to the formulations in Table 24 below. Mayonnaise-type products were prepared using the method described in Example 1.

[0170] [Table 24]

[0171] Samples were analyzed after approximately one week of storage at 20° C. The same analytical techniques were used to evaluate the formulations in Table 24 as described in Examples 1 and 2 above.

[0172] (Visual Observation) The results of visual inspection of formula JJ (low oil, high flaxseed) and formula KK (low oil, high starch) before and after shaking are summarized below. Blend JJ (low oil, high flaxseed): Before shaking, separation of oil was observed. After shaking, separation of oil and phase was observed. Formula KK (low oil, high starch): No oil separation was observed before shaking. After shaking, oil separation was observed.

[0173] (Microscopic examination) The results of microscopic examination of formula JJ (low oil, high linseed) and formula KK (low oil, high starch) before and after shaking are summarized below: Formula JJ (low oil, high linseed): Before shaking, large globule sizes were observed which were considered unacceptable. After shaking, clumping was observed and the sample was still considered unacceptable. Formula KK (low oil, high starch): Before shaking, large globule sizes were observed which were considered unacceptable. After shaking, clumping was observed and the sample was still considered unacceptable.

[0174] (Particle size) The particle size results (mean and median) of the formulations in Table 24 and Formula S (fava bean, low oil) are shown in Figure 30. Formula S (fava bean, low oil) showed the largest particle size values ​​and separated emulsion. Formula JJ (low oil, high flaxseed) showed the smallest particle size with phase separation.

[0175] The particle size (average) results for formula JJ (low oil, high flaxseed) and formula KK (low oil, high starch) are shown below in Table 25. Samples were analyzed in triplicate and the average values ​​are shown in the table.

[0176] [Table 25]

[0177] Particle size distribution data for the formulations in Table 24 and Formula S (fava bean, low oil) are shown in Figure 31. Formula S (fava bean, low oil) showed a separated emulsion, while Formula JJ (low oil, high linseed) showed phase separation. Formula S (fava bean, low oil) and Formula KK (low oil, high starch) showed bimodal particle size distribution. Formula JJ (low oil, high linseed) showed a uniform particle size distribution.

[0178] (Rheology) Rheological data for the formulations in Table 23 and formulation S (fava bean, low oil) in Table 11 are shown in Figure 32 and Table 26 below. Both formulation S (fava bean, low oil) and formulation JJ (low oil, high flaxseed) showed significantly lower storage modulus than formulation KK (low oil, high starch).

[0179] Viscosity was measured using a Brookfield Viscometer HA (spindle 5) at 30 rpm for 30 seconds at 20° C. Two measurements were taken for each formulation and the average is shown in Table 26.

[0180] [Table 26]

[0181] Overall, increasing the flaxseed fibre in formula JJ with broad bean protein at low oil content (15% oil) showed phase separation along with coalescence and low storage modulus. Increasing the starch in formula KK with broad bean protein and low oil content (15% oil) also showed visible oil separation along with aggregation after shaking. Thus, all low oil samples were unacceptable and increasing the starch and flaxseed content did not provide the required stability to the samples.

[0182] Example 12

[0183] Mayonnaise-type products were prepared to evaluate the use of different amounts of broad bean protein in a high oil content (80% oil) formulation. The emulsion stability of the finished products was evaluated. Emulsions prepared with different amounts of broad bean protein in high oil were compared to emulsion of formula X (broad bean, high oil) in Table 15 of Example 7. Products with different broad bean protein contents were prepared according to the formulas in Table 27 below. Mayonnaise-type products were prepared using the method described in Example 1.

[0184] [Table 27]

[0185] Samples were analyzed after approximately one week of storage at 20° C. The same analytical techniques were used to evaluate the formulations in Table 27 as described in Examples 1 and 2 above.

[0186] (Visual Analysis) All high oil samples made using the formulations in Table 27 exhibited separated emulsions.

[0187] (Particle size) The particle size results (mean and median) for the formulations in Table 27 and formulation X (fava beans, high oil) in Table 12 are shown in Figure 33. Formulation X (fava beans, high oil) showed the largest particle size values.

[0188] Particle size distribution data for the formulations in Table 26 and Formula X (fava bean, high oil) are shown in Figure 34. Formula LL (high oil, fava bean 0.2%), Formula MM (high oil, fava bean 0.4%), and Formula NN (high oil, fava bean 0.8%) each exhibited separated emulsions.

[0189] (Rheology) Rheological data for the formulations in Table 27 and Formula X (fava bean, high oil) are shown in Figure 35 and Table 28 below. Formulas LL (high oil, fava bean 0.2%) and MM (high oil, fava bean 0.4%) showed significantly lower storage modulus and exhibited separated emulsions, while Formula NN (high oil, fava bean 0.8%) showed a higher storage modulus with separated emulsions. In comparison, Formula X (fava bean, high oil), containing 0.6 wt% fava bean protein, showed the highest storage modulus, but this was an unacceptably high value.

[0190] Viscosity was measured using a Brookfield Viscometer HA (spindle 5) at 30 rpm for 30 seconds at 20° C. Two measurements were taken for each formulation and the average is shown in Table 28.

[0191] [Table 28]

[0192] Overall, formulas LL, MM, and NN with 80% oil content showed separated emulsions and were deemed unacceptable. Formulas LL (high oil, 0.2% faba bean) and MM (high oil, 0.4% faba bean) had significantly lower storage modulus and showed separated emulsions, whereas formula NN (high oil, 0.8% faba bean) had a higher storage modulus and showed split emulsions.

[0193] In order to further illustrate the present disclosure, certain embodiments are presented herein. It should be understood that these embodiments are provided for illustrative purposes and should not be construed as limiting the scope of the present disclosure.

[0194] (Aspect) In a first aspect, the present disclosure relates to an emulsion comprising water, about 15 to about 80% oil, a plant-based protein, and a plant-based fiber, the emulsion having an average oil droplet size of less than about 30 microns.

[0195] In a second aspect, the present disclosure relates to the emulsion of the first aspect, wherein the plant-based protein is fava bean protein and the plant-based fiber is flaxseed fiber.

[0196] In a third aspect, the present disclosure relates to the emulsion of the second aspect, wherein the fava bean protein is present in an amount of 0.4 to about 1.5%, the flaxseed fiber is present in an amount of 0.1 to about 1.5%, and the oil is present in an amount of about 60 to 80% by weight of the emulsion.

[0197] In a fourth aspect, the present disclosure relates to the emulsion of the second aspect, wherein the fava bean protein is present in an amount of 0.1 to about 0.4%, the flaxseed fiber is present in an amount of 3.0 to about 4.0%, and the oil is present in an amount of about 15 to 40%, by weight of the emulsion.

[0198] In a fifth aspect, the present disclosure relates to the emulsion of any one of the first to fourth aspects, wherein the emulsion has a viscosity of about 30,000 to about 60,000 cP when measured at 20 degrees Celsius using a Brookfield Viscometer RV, spindle 6 at 12 rpm for 30 seconds.

[0199] In a sixth aspect, the present disclosure relates to the emulsion of any one of the first to third and fifth aspects, comprising about 60 to about 75 percent oil.

[0200] In a seventh aspect, the present disclosure relates to the emulsion of any one of the first to third, fifth, and sixth aspects, comprising about 65 to about 75 percent oil.

[0201] In an eighth aspect, the present disclosure relates to the emulsion of any one of the first, second, fourth, and fifth aspects, comprising about 15 to about 40 percent oil.

[0202] In a ninth aspect, the present disclosure relates to the emulsion of any one of the first, second, and fifth aspects, comprising about 40 to about 60 percent oil.

[0203] In a tenth aspect, the present disclosure relates to the emulsion of any one of the first to ninth aspects, wherein the emulsion does not comprise starch.

[0204] In an eleventh aspect, the present disclosure relates to an emulsion according to any one of the first to tenth aspects, wherein the emulsion does not comprise an animal-based emulsifier.

[0205] In a twelfth aspect, the present disclosure relates to the emulsion of any one of the first to eleventh aspects, wherein the emulsion does not comprise animal-based proteins.

[0206] In a thirteenth aspect, the present disclosure relates to a method of preparing an emulsion, the method comprising combining a plant-based protein, a plant-based fiber, and water to provide a first mixture, adding oil to the first mixture to provide a second mixture, and mixing the second mixture to produce an emulsion having an average oil droplet size of less than about 30 microns.

[0207] In a fourteenth aspect, the present disclosure relates to the method of the thirteenth aspect, further comprising adding an acidulant to the first mixture prior to adding the oil.

[0208] In a fifteenth aspect, the present disclosure relates to the method of the thirteenth or fourteenth aspect, further comprising pasteurizing the first mixture.

[0209] In a sixteenth aspect, the present disclosure relates to the method of any one of the thirteenth to fifteenth aspects, further comprising cooling the pasteurized first mixture prior to adding the oil.

[0210] In a seventeenth aspect, the present disclosure relates to the method of any one of the thirteenth to sixteenth aspects, wherein the plant-based protein is fava bean protein and the plant-based fiber is flaxseed fiber.

[0211] In an eighteenth aspect, the present disclosure relates to the method of the seventeenth aspect, wherein the broad bean protein is present in an amount of 0.4 to about 1.5%, the flaxseed fiber is present in an amount of 0.1 to about 1.5%, and the oil is present in an amount of about 60 to 80%, based on the weight of the emulsion.

[0212] In a nineteenth aspect, the present disclosure relates to the method of the seventeenth aspect, wherein the broad bean protein is present in an amount of 0.1 to about 0.4%, the flaxseed fiber is present in an amount of 3.0 to about 4.0%, and the oil is present in an amount of about 15 to 40%, based on the weight of the emulsion.

[0213] In a twentieth aspect, the present disclosure relates to the method of any one of the thirteenth to twentieth aspects, wherein the emulsion has a viscosity of about 30,000 to about 60,000 cP when measured at 20 degrees Celsius using a Brookfield Viscometer RV, spindle 6 at 12 rpm for 30 seconds.

[0214] In a twenty-first aspect, the present disclosure relates to the method of any one of the thirteenth to eighteenth or twentieth aspects, comprising about 60 to about 75 percent oil.

[0215] In a twenty-second aspect, the present disclosure relates to the method of any one of the thirteenth to eighteenth, twentieth, or twenty-first aspects, comprising about 65 to about 75 percent oil.

[0216] In a twenty-third aspect, the present disclosure relates to the method of any one of the thirteenth to seventeenth, nineteenth, or twentieth aspects, comprising about 15 to about 40 percent oil.

[0217] In a twenty-fourth aspect, the present disclosure relates to the method of any one of the thirteenth to seventeenth, or twentieth aspects, comprising about 40 to about 60 percent oil.

[0218] In a twenty-fifth aspect, the present disclosure relates to the method of any one of the thirteenth to twenty-fourth aspects, wherein the emulsion does not comprise starch.

[0219] In a twenty-sixth aspect, the present disclosure relates to the method of any one of the thirteenth to twenty-fifth aspects, wherein the emulsion does not comprise an animal-based emulsifier.

[0220] In a twenty-seventh aspect, the present disclosure relates to the method of any one of the thirteenth to twenty-sixth aspects, wherein the emulsion does not comprise animal-based proteins.

[0221] In a twenty-eighth aspect, the present disclosure relates to an emulsion-based food product comprising the emulsion of any one of the first to twelfth aspects and at least one additional ingredient.

[0222] In a twenty-ninth aspect, the present disclosure relates to the emulsion-based food product of the twenty-eighth aspect, wherein the food product is in the form of one or more of a dressing and mayonnaise type product.

[0223] In a thirtieth aspect, the present disclosure relates to the emulsion-based food product of the twenty-eight or twenty-ninth aspects, wherein the at least one additional ingredient comprises one or more of salt, herbs, spices, sweeteners, and colorants.

[0224] In a thirty-first aspect, the present disclosure relates to an emulsion-based food product produced according to the method of any one of the thirteenth to twenty-seventh aspects and at least one additional ingredient.

[0225] In a thirty-second aspect, the present disclosure relates to an emulsion-based food product according to the thirty-first aspect, wherein the emulsion-based food product does not comprise starch.

[0226] In a thirty-third aspect, the present disclosure relates to the emulsion-based food product according to the thirty-first or thirty-second aspects, wherein the emulsion-based food product does not comprise an animal-based emulsifier.

[0227] In a thirty-fourth aspect, the present disclosure relates to the emulsion-based food product according to any one of the thirty-first to thirty-third aspects, wherein the emulsion-based food product does not comprise animal-based protein.

[0228] In a thirty-fifth aspect, the present disclosure relates to an emulsion according to any one of the first to twelfth aspects, further comprising 0.5% to about 2% starch.

[0229] In a thirty-sixth aspect, the present disclosure relates to an emulsion according to any one of the first to twelfth and thirty-fifth aspects, wherein the starch is a cold water swelling starch.

[0230] In a thirty-seventh aspect, the present disclosure relates to a plant-based mayonnaise-type product in the form of an oil-in-water emulsion, wherein the emulsion comprises water, about 15 to about 80% oil, a plant-based protein, and a plant-based fiber, and wherein the emulsion has an average oil droplet size of less than about 30 microns.

[0231] In a thirty-eighth aspect, the present disclosure relates to the plant-based mayonnaise-type product of the thirty-seventh aspect, wherein the plant-based protein is fava bean protein and the plant-based fiber is flaxseed fiber.

[0232] In a thirty-ninth aspect, the present disclosure relates to the plant-based mayonnaise-type product of the thirty-eighth aspect, wherein the fava bean protein is present in an amount of 0.4 to about 1.5%, the flaxseed fiber is present in an amount of 0.1 to about 1.5%, and the oil is present in an amount of about 60 to 80%, based on the weight of the emulsion.

[0233] In a fortieth aspect, the present disclosure relates to the plant-based mayonnaise-type product of the thirty-eighth aspect, wherein the fava bean protein is present in an amount of 0.1 to about 0.4%, the flaxseed fiber is present in an amount of 3.0 to about 4.0%, and the oil is present in an amount of about 15 to 40%, by weight of the emulsion.

[0234] In a forty-first aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-eight to fortieth aspects, wherein the emulsion has a viscosity of about 30,000 to about 60,000 cP when measured at 20 degrees Celsius using a Brookfield Viscometer RV, spindle 6 at 12 rpm for 30 seconds.

[0235] In a forty-second aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh to thirty-ninth or forty-first aspects, comprising about 60 to about 75 percent oil.

[0236] In a forty-third aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh to thirty-ninth, forty-first, or forty-second aspects, comprising about 65 to about 75 percent oil.

[0237] In a forty-fourth aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh, thirty-eighth, or forty-first aspects, comprising about 15 to about 40 percent oil.

[0238] In a forty-fifth aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh, thirty-eighth, or forty-first aspects, comprising about 40 to about 60 percent oil.

[0239] In a forty-sixth aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh to forty-fifth aspects, wherein the emulsion does not contain starch.

[0240] In a forty-seventh aspect, the present disclosure relates to a plant-based mayonnaise-type product according to any one of the thirty-seventh to forty-sixth aspects, wherein the emulsion does not contain any animal-based emulsifiers.

[0241] In a 48th aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the 37th to 47th aspects, wherein the emulsion does not contain animal-based proteins.

[0242] In a forty-ninth aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh to forty-eighth aspects, further comprising 0.5% to about 2% starch.

[0243] In a fiftieth aspect, the present disclosure relates to the plant-based mayonnaise-type product of any one of the thirty-seventh to forty-ninth aspects, wherein the starch is a cold water swelling starch.

[0244] In a fifty-first aspect, the present disclosure relates to a method of preparing a plant-based mayonnaise-type product, the method comprising the steps of combining a plant-based protein, a plant-based fiber, and water to provide a first mixture, adding oil to the first mixture to provide a second mixture, and mixing the second mixture to produce a plant-based mayonnaise-type product having an average oil droplet size of less than about 30 microns.

[0245] In a fifty-second aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of the fifty-first aspect, further comprising adding an acidulant to the first mixture prior to adding the oil.

[0246] In a fifty-third aspect, the present disclosure relates to a method for preparing the plant-based mayonnaise-type product of the fifty-first or fifty-second aspect, further comprising pasteurizing the first mixture.

[0247] In a 54th aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the 51st to 53rd aspects, further comprising cooling the pasteurized first mixture before adding oil.

[0248] In a 55th aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the 51st to 54th aspects, wherein the plant-based protein is fava bean protein and the plant-based fiber is flaxseed fiber.

[0249] In a fifty-sixth aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of the fifty-fifth aspect, wherein the broad bean protein is present in an amount of 0.4 to about 1.5%, the flaxseed fiber is present in an amount of 0.1 to about 1.5%, and the oil is present in an amount of about 60 to 80%, based on the weight of the emulsion.

[0250] In a fifty-seventh aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of the fifty-fifth aspect, wherein the broad bean protein is present in an amount of 0.1 to about 0.4%, the flaxseed fiber is present in an amount of 3.0 to about 4.0%, and the oil is present in an amount of about 15 to 40%, based on the weight of the emulsion.

[0251] In a fifty-eighth aspect, the present disclosure relates to a method for preparing the plant-based mayonnaise-type product of any one of the fifty-first to fifty-seventh aspects, wherein the plant-based mayonnaise-type product has a viscosity of about 30,000 to about 60,000 cP when measured at 20 degrees Celsius using a Brookfield Viscometer RV, spindle 6 at 12 rpm for 30 seconds.

[0252] In a fifty-ninth aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the fifty-first to fifty-sixth or fifty-eighth aspects, comprising about 60 to about 75 percent oil.

[0253] In a sixtieth aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the fifty-first to fifty-sixth, fifty-eighth, or fifty-ninth aspects, comprising about 65 to about 75 percent oil.

[0254] In a sixty-first aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the fifty-first to fifty-fifth or fifty-eighth aspects, comprising about 15 to about 40 percent oil.

[0255] In a sixty-second aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the fifty-first to fifty-fifth or fifty-eighth aspects, comprising about 40 to about 60 percent oil.

[0256] In a 63rd aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product according to any one of the 51st to 62nd aspects, wherein the emulsion does not contain starch.

[0257] In a 64th aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the 51st to 63rd aspects, wherein the emulsion does not contain an animal-based emulsifier.

[0258] In a sixty-fifth aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product according to any one of the fifty-first to sixty-fourth aspects, wherein the emulsion does not contain animal-based proteins.

[0259] In a sixty-sixth aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of any one of the fifty-first to sixty-second, sixty-fourth, or sixty-sixth aspects, further comprising 0.5% to about 2% starch.

[0260] In a sixty-seventh aspect, the present disclosure relates to a method for preparing a plant-based mayonnaise-type product of the sixty-sixth aspect, wherein the starch is a cold water swelling starch.

[0261] While the emulsion-based food products and methods disclosed herein have been described with specific embodiments, examples, and applications, numerous modifications and variations are possible by one of ordinary skill in the art without departing from the scope of the disclosure as set forth in the claims. All proportions and ratios are by weight unless otherwise specified.

Claims

1. 1. A vegetable-based mayonnaise-type product in the form of an oil-in-water emulsion, said emulsion comprising: Water and about 60% to about 80% by weight of oil; 0.4% to about 1.5% by weight of plant-based protein, the plant-based protein comprising one or more of broad bean protein, potato protein, and pea protein; 0.1% to about 1.5% by weight of flaxseed fiber; 1. A plant-based mayonnaise-type product in the form of an oil-in-water emulsion, comprising:

2. 10. The plant-based mayonnaise-type product of claim 1, wherein the emulsion has a viscosity of about 10,000 to about 60,000 cP when measured at 20 degrees Celsius.

3. 10. The plant-based mayonnaise-type product of claim 1, comprising from about 60% to about 75% by weight of oil.

4. 10. The plant-based mayonnaise-type product of claim 1, comprising from about 65% to about 75% by weight of oil.

5. 10. The plant-based mayonnaise-type product of claim 1, wherein the emulsion is starch-free.

6. 10. The plant-based mayonnaise-type product of claim 1, wherein the emulsion is free of animal-based emulsifiers.

7. 10. The plant-based mayonnaise-type product of claim 1, further comprising from 0.5% to about 2% by weight of starch.

8. 8. A plant-based mayonnaise-type product according to claim 7, wherein the starch is a cold water swelling starch.

9. 9. A plant-based mayonnaise-type product according to any one of claims 1 to 8, wherein the plant-based protein is broad bean protein.

10. 2. The plant-based mayonnaise-type product according to claim 1, wherein the plant-based mayonnaise-type product has a storage modulus (G' value) of about 1000 to about 2000 Pa.

11. 2. The plant-based mayonnaise-type product of claim 1, wherein the plant-based protein is present in an amount of about 0.5% to about 1.0% by weight based on the weight of the emulsion.

12. 2. The plant-based mayonnaise-type product according to claim 1, wherein the plant-based mayonnaise-type product has a storage modulus (G' value) of about 1200 to about 1800 Pa.

13. 1. A process for preparing a plant-based mayonnaise-type product in the form of an oil-in-water emulsion, comprising: combining 0.4% to 1.5% by weight of plant-based protein, 0.1% to 1.5% by weight of flaxseed fiber, and water to provide a first mixture; adding 60% to 80% by weight of oil to the first mixture to provide a second mixture; mixing the second mixture to form an oil-in-water emulsion; The plant-based protein comprises one or more of broad bean protein, potato protein, and pea protein. A method for preparing a plant-based mayonnaise-type product in the form of an oil-in-water emulsion.

14. 14. The method of claim 13, further comprising adding an acidulant to the first mixture before adding the oil.

15. 14. The method of claim 13, further comprising pasteurizing the first mixture.

16. 14. The method of claim 13, wherein the plant-based mayonnaise-type product has a viscosity of about 10,000 to about 60,000 cP when measured at 20 degrees Celsius.

17. The method of claim 13 comprising about 60 to about 75% oil.

18. The method of claim 13 comprising about 65 to about 75% oil.

19. 14. The method of claim 13, wherein the plant-based mayonnaise-type product has a storage modulus (G' value) of about 1000 to about 2000 Pa.

20. 20. The method of any one of claims 13 to 19, wherein the plant-based protein is present in an amount of about 0.5% to about 1.0% by weight of the emulsion.

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