Sunflower leiosomal concentrate and its preparation process

Abstract

The present invention describes a process for preparing a sunflower olioleosome concentrate, comprising, in order, the steps of: a) grinding sunflower seeds to obtain a sunflower seed slurry having a pH of 7.0-7.2, b) isolating a sunflower olioleosome fraction, and c) washing it at a pH of 6.6-7.0 to isolate a sunflower olioleosome concentrate. The present invention further describes a sunflower olioleosome concentrate having a protein content of 8-17% by weight, expressed as the dry weight of the oleosome concentrate. The present invention describes processes for preparing food and feed products, nutritional compositions and industrial products, etc.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of European Patent Application No. 22155054.4, filed February 3, 2022, which is incorporated by reference in its entirety.

[0002] FIELD OF THEINVENTION The present invention relates to a process for isolating a sunflower lioreosome concentrate from sunflower seeds.The present invention further relates to a process for preparing a sunflower lioreosome concentrate, as well as food and feed products, pharmaceuticals, personal care products, nutritional compositions and industrial products comprising said sunflower lioreosome concentrate. [Background technology]

[0003] Oleosomes, also known as "oil bodies", "lipid bodies", "lipid droplets" or "spherosomes", are pre-emulsified droplets or vesicles of oil stored in plant seeds and used as an energy source for plant growth and metabolism.

[0004] Oleosomes are typically extracted from the cells by a process of crushing the seeds, followed by solid-liquid separation to obtain an aqueous suspension of oleosomes, which is centrifuged to separate the oleosomes from the remaining seed contents to obtain an oleosome concentrate.

[0005] It is important that the process conditions for isolating the oleosome concentrate are such that the yield of the oleosome concentrate obtained from the oilseed is maximized. Unfortunately, while maximizing the yield, the oleosome concentrate obtained according to the existing processes has a low robustness, a low interesting nutritional profile and a low creamy sensory effect. This is especially true when isolating the oleosome concentrate from sunflower seeds.

[0006] Therefore, there is a need in the industry to identify efficient and effective methods to obtain sunflower oleosome concentrates with improved qualities in terms of robustness, nutritional profile and sensory properties. Summary of the Invention

[0007] The present invention relates to a process for preparing a sunflower ioreosome concentrate, which process comprises, in order: a) grinding sunflower seeds in the presence of an aqueous solution to obtain a sunflower seed slurry having a pH of 7.0 to 7.2; b) isolating a sunflower ioreosome fraction from the sunflower seed slurry; and c) washing the sunflower rioleosome fraction at a pH in the range of 6.6 to 7.0 to isolate a sunflower rioleosome concentrate.

[0008] The present invention also relates to a sunflower ioreosome concentrate comprising, on a total dry matter basis: - Protein content of 8.0-17.0% by weight; Sunflower oleosomes, characterized in that they have a lipid content of 83 to 92% by weight, at least 70% by weight of which is present as oleosomes.

[0009] Furthermore, the present invention relates to processes for the preparation of food and feed products, pharmaceuticals, personal care products, nutritional compositions and industrial products, comprising blending the sunflower oleosome concentrate according to the present invention with at least one ingredient other than oleosomes. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention relates to a process for preparing an isolated sunflower ioreosome concentrate, which process comprises, in order: a) grinding sunflower seeds in the presence of an aqueous solution to obtain a sunflower seed slurry having a pH of 7.0 to 7.2; b) isolating a sunflower ioreosome fraction from the sunflower seed slurry; and c) washing the sunflower rioleosome fraction at a pH in the range of 6.6 to 7.0 to isolate a sunflower rioleosome concentrate.

[0011] For the process of the present invention, any type of sunflower seed belonging to the species Helianthus annuus can be used.

[0012] There are several types of sunflower seeds, each characterized by the fatty acid profile of the oil present in these seeds. Sunflower seeds contain sunflower oil, which is characterized by a typical profile of 66-72% linoleic acid, 9-13% saturated fatty acids (palmitic and stearic acids), 17-23% oleic acid, and less than 1% α-linolenic acid.

[0013] Other well-known varieties of sunflower seeds are medium oleic sunflower seeds and high oleic sunflower seeds. Typically, high oleic sunflower oil is characterized by a content of 7-11% linoleic acid, 7-11% saturated fatty acids (palmitic acid and stearic acid), 80-86% oleic acid, and less than 1% α-linolenic acid. Typically, medium oleic sunflower oil is characterized by a content of 24-28% linoleic acid, 7-11% saturated fatty acids (palmitic acid and stearic acid), 62-68% oleic acid, and less than 1% α-linolenic acid.

[0014] Preferably, the sunflower seeds used in the process according to the present invention are medium oleic sunflower seeds or high oleic sunflower seeds, more preferably high oleic sunflower seeds.

[0015] The process steps a) to c) of the process according to the invention, and the optional process steps of soaking and washing, are carried out at a temperature not exceeding 60°C, preferably 55°C, more preferably 50°C.

[0016] Furthermore, process steps a) to c) of the process according to the invention, and optionally the process steps of soaking and washing, are carried out in the absence of organic solvents, which may be acetone, hexane, ethanol, etc.

[0017] Step a) Obtaining a sunflower seed slurry having a pH of 7.0 to 7.2 A sunflower seed slurry is obtained in step a) of the process according to the invention.

[0018] Sunflower seed slurry is a slurry containing oleosomes, fiber and protein. "Oleosomes", also known as "oil bodies", "lipid bodies", "lipid droplets" or "spherosomes", are pre-emulsified droplets or vesicles that are naturally present in cells or plant seeds for the storage of oil, which is used as an energy source for plant growth and metabolism.

[0019] Typically, the sunflower seeds are washed and / or dehulled before grinding.

[0020] The sunflower seeds are ground using a mill such as, but not limited to, a ball mill, a toothed colloid mill, a stone mill, or a rotor-stator mill. For grinding, an aqueous solution is added to the sunflower seeds prior to grinding in a ratio of water to dry seeds of 15 / 1 to 3 / 1, 12 / 1 to 4 / 1, or 10 / 1 to 5 / 1. Preferably, the grinding is carried out at a temperature in the range of 4 to 20°C, 4 to 10°C, or 4 to 8°C.

[0021] In one embodiment of the invention, the grinding of the sunflower seeds in step a) is preceded by soaking and / or washing of the sunflower seeds.

[0022] The sunflower seeds may be soaked in the aqueous solution for a period of 0.5 to 48 hours, 0.75 to 24 hours, or 1.0 to 12 hours. The sunflower seeds may be stirred during the soaking period. The sunflower seeds are then ground with the aqueous solution. Preferably, the soaking is carried out at a temperature in the range of 4 to 20°C, 4 to 10°C, or 4 to 8°C.

[0023] Optionally, after the soaking period and prior to milling, the aqueous solution may be removed and the sunflower seeds washed one or more times by adding fresh aqueous solution, after which the sunflower seeds are milled with the aqueous solution.

[0024] The aqueous solution used in preparing the sunflower seed slurry, i.e. for grinding, soaking and / or washing, is water. Optionally, the aqueous solution may be an alkaline aqueous solution having a pH of 7.0-7.2, or 7.1-7.2. An alkaline aqueous solution such as, but not limited to, sodium hydroxide or sodium bicarbonate can be used.

[0025] The sunflower seed slurry resulting from step a) of the process according to the invention has a pH of 7.0-7.2, or 7.1-7.2, prior to step b).

[0026] The sunflower seed slurry having a pH of 7.0-7.2 can be obtained by adding a concentrated alkaline solution to the sunflower seed slurry. Alternatively, the sunflower seed slurry having a pH of 7.0-7.2 can be obtained by using an alkaline solution to grind the sunflower seeds and, optionally, further adjusting the pH by adding a concentrated alkaline solution. The sunflower seed slurry can have a pH in the range of 7.0-7.2, or 7.1-7.2.

[0027] The process step of grinding in step a) of the process according to the invention results in a sunflower seed slurry having particles with sizes in the range of 5-200 microns, 10-190 microns, or 15-180 microns.

[0028] The sunflower seed slurry contains, on a total dry matter basis: a protein content of 12-28% by weight, or 15-25% by weight, or 17-23% by weight, a lipid content of 55-70% by weight, or 58-68% by weight, or 60-65% by weight, of which at least 70%, at least 80%, or at least 90% is contained in oleosomes; and A fiber content of 5 to 11% by weight, or 6 to 10% by weight, or 7 to 9% by weight.

[0029] In the present invention, the term "lipid" or "lipids" encompasses tri-, di-, monoglycerides, fatty acids and phospholipids.

[0030] In the present invention, the protein content of a composition, such as a sunflower seed slurry, a sunflower lioreosome fraction, or a sunflower lioreosome concentrate, is expressed as the total nitrogen content of the composition multiplied by 6.25, the total nitrogen content being determined according to the Dumas combustion method.

[0031] Roasting In one aspect of the invention, the sunflower seeds may be subjected to a roasting process prior to step a) of the process according to the invention. Roasting may be applied using hot air at a temperature of 110-145°C for 15-60 minutes, at 115-135°C for 20-45 minutes, or at 120°C-130°C for 30-50 minutes. During roasting, a relative humidity in the range of 10-30%, 12-25%, or 15-20% may be applied. This humidity level may be achieved by injecting steam during roasting.

[0032] Roasting of sunflower seeds can result in a pleasant taste and / or flavor of the oleosome concentrate obtained by the process according to the invention. The taste of such oleosome concentrate from sunflower seeds that have not been subjected to a roasting process can be described as a more vegetal, grassy taste. By subjecting the sunflower seeds to a roasting process, the vegetal, grassy taste can be removed from these sunflower seeds or from the oleosome concentrate from these sunflower seeds. Depending on the food application in which the sunflower oleosome concentrate is used, a more neutral taste is obtained that can be perceived as more pleasant. However, these sunflower oleosome concentrates have substantially no or only little typical flavor associated with roasting.

[0033] Step b) Isolating the sunflower ioreosome fraction In step b) of the process of the invention, the sunflower lioleosome fraction is isolated from a sunflower seed slurry having a pH of 7.0 to 7.2. Preferably, the isolation of the sunflower lioleosome fraction is performed at a temperature in the range of 4 to 20°C, 4 to 10°C, or 4 to 8°C.

[0034] To isolate the sunflower seed fraction, the sunflower seed slurry obtained from step a) can be separated into a solid fraction and a liquid fraction. The separation can be performed by filtration, centrifugation or decantation. The solid fraction obtained is the fiber-rich fraction (sunflower cake). The liquid fraction contains proteins and oleosomes.

[0035] The resulting liquid fraction is subsequently further separated by applying centrifugal acceleration, which separates the filtrate into two liquid phases, namely an aqueous phase, i.e. a protein-rich fraction (sunflower milk), and an oily oleosome-containing phase (sunflower cream) (i.e. a sunflower oleosome fraction).

[0036] Alternatively, in step b) of the process, to isolate the sunflower seed fraction, the sunflower seed slurry from step a) may be subjected to a liquid-solid-liquid separation (three-phase separation) using a centrifuge tricanter. Such a separation results in three fractions: a sunflower ioreosome fraction (sunflower cream), a fibre-rich fraction (sunflower cake) and a protein-rich fraction (sunflower milk).

[0037] In one aspect, the process according to the invention is carried out in the absence of organic solvents, which may include acetone, hexane, ethanol, and the like.

[0038] Step c) Washing the sunflower rioleosome fraction and isolating the sunflower rioleosome concentrate In step c) of the process of the invention the sunflower lioleosome fraction is washed at a pH in the range of 6.6-7.0, 6.6-6.9 or 6.7-6.8 and then a sunflower lioleosome concentrate is isolated.

[0039] For washing, the sunflower lioleosome fraction is resuspended in an aqueous solution, such as water or a buffer, such as a sodium bicarbonate (NaHCO3) buffer. The dry matter content of the resuspended sunflower lioleosome fraction may range from 7-15% by weight, 8-14% by weight, 9-13% by weight. The pH of the washed sunflower lioleosome fraction may be adjusted using an aqueous acid solution, such as a 10% solution of hydrochloric acid, sulfuric acid, lactic acid, citric acid, etc. Subsequently, a sunflower lioleosome concentrate is isolated from the resuspended sunflower lioleosome fraction by applying centrifugal acceleration. The centrifugal acceleration results in two liquid phases, an aqueous phase, i.e. a protein-rich fraction, and an oily oleosome-containing phase, i.e. the sunflower lioleosome concentrate. The washing steps may be performed 1-4 times.

[0040] In one embodiment of the present invention, the sunflower ioreosome fraction contains potassium ions (K + ), sodium ion (Na + ), magnesium ion (Mg 2+) or calcium ions (Ca 2+ The sunflower leiosomal fraction is washed in an aqueous salt solution having monovalent and / or divalent cations such as sodium bicarbonate, potassium chloride, magnesium chloride, calcium chloride, sodium acetate, potassium acetate, sodium citrate, potassium citrate, and the like, and combinations of two or more thereof. Preferably, the aqueous salt solution is selected from the group consisting of sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium acetate, potassium acetate, sodium citrate, potassium citrate, and combinations of two or more thereof. More preferably, the sunflower leiosomal fraction is washed in an aqueous salt solution of sodium bicarbonate.

[0041] The salt solution for washing the sunflower leiosomal fraction may have a concentration in the range of 0.0.005 to 0.20M, 0.0.01 to 0.18M, ​​or 0.02 to 0.15M.

[0042] In one embodiment of the invention, the process does not include the addition of reducing agents and / or acidulants. Examples of reducing agents and / or acidulants are ascorbic acid, erythorbic acid, allyl isothiocyanate, cysteine, glutathione, dithiothreitol, sodium bisulfite, citric acid, malic acid, carnosic acid, any derivatives thereof, and any combination of two or more thereof.

[0043] The sunflower rioleosome concentrates obtained from step c) of the process according to the invention are characterized in that they have a protein content of 8.0 to 17.0% by weight, 9.0 to 16.5% by weight and 13.0 to 16.0% by weight, based on total dry matter.

[0044] The sunflower ioreosome concentrate obtained from step c) of the process according to the invention has the following properties, based on total dry matter: - protein content of 8.0-17.0 wt%, 9.0-16.5 wt%, 13.0-16.0 wt%; a lipid content of 83.0 to 92.0% by weight, or 83.5 to 91.0% by weight, or 84.0 to 87.0% by weight, of which at least 70%, at least 80%, or at least 90% is present as oleosomes.

[0045] In other words, up to 30%, up to 20%, or up to 10% of the lipid content is present as free oil.

[0046] The sunflower rioleosome concentrate may further comprise small amounts of residual fiber in an amount of up to 0.5%, up to 0.4%, or up to 0.3% by weight, and / or minerals expressed as ash in an amount of up to 0.7% by weight relative to the total dry matter.

[0047] The sunflower rioleosome concentrate obtained from step c) of the process according to the invention has a protein to lipid ratio in the range of 0.09 to 0.20, 0.10 to 0.19, or 0.12 to 0.18.

[0048] The oleosomes in the sunflower oleosome concentrate obtained from step c) of the process according to the invention have a mean globule diameter (D50) in the range of 1.0-2.0 microns (μm), 1.1-1.8 microns, or 1.2-1.6 microns.

[0049] In the present invention, the average globule diameter of the oleosomes is expressed as the D50 value (D50), which is the diameter at which 50% of the volume of the oleosome particle lies and is expressed in microns (= micrometer, symbol: μm).

[0050] For the purpose of measuring the average globule diameter (D50 value) of oleosomes, the oleosomes are considered to be spherical; in the case of non-spherical oleosomes, the diameter is considered to be the maximum dimension that can be measured between two opposite points on their surface.

[0051] To be able to measure the spherule size of oleosomes using Malvern's Mastersizer 3000, the oleosomes need to be diluted to obtain an obscuration in the range of 3.0-8.0%, preferably 4.0-6.0%. Opacity in the Mastersizer is the amount of light blocked or scattered by the particles. Thus, the oleosomes are diluted in a buffer solution containing 10 mM sodium phosphate, pH 7.4, and 1.0% by weight of sodium dodecyl sulphate (SDS). To give some guidance, about 0.2% by weight of oleosomes are diluted in the buffer solution and the dilution is further adjusted to obtain the aforementioned opacity. Once this optimal opacity is obtained, the spherule size can be measured and the average spherule size (D50) can be calculated. The actual method applied in this application is provided in detail in the section "Example: Measurement of the average spherule size".

[0052] The process according to the invention results in a yield of sunflower oleosome concentrate in the range of 27-55 dry weight%, 30-50 dry weight% or 35-45 dry weight%. The yield of oleosome concentrate is expressed as dry weight of oleosome concentrate obtained from 100 g dry weight of sunflower seed slurry.

[0053] The process according to the invention results in a white or milky sunflower lioreosome concentrate, measured using a D65 illuminant, an observation angle of 10°, excluding the specular reflection component, a viewing diameter of 30 mm, for a sunflower lioreosome concentrate standardized to a dry matter range of 30-35% and a pH range of 6.9-7.1. °h in the range of 85-95, 86-94, or 87-93 and C in the range of 8.0-14.0, 8.2-13.8, or 8.4-13.6 * or °h greater than 95, 96 or 97 and C less than 10.0, 9.8 or 9.6 * , It has a CIELAB color value of

[0054] Each color can be represented by a number of color spaces. These spaces are standardized by the International Commission on Illumination (CIE) under a set of standard conditions. CIELAB L * a * b * is a commonly used color space for the analysis of colorimetric information, where L * defines the lightness or darkness, and a * defines the redness or greenness, and b * defines the yellowness or blueness.

[0055] Hue (°h) and chromaticity (C * ) is the measured L * a * b * It can be calculated based on the value.

[0056] The hue angle (°h) refers to the degree of the major spectral components such as red, green, and blue, and ranges from 0° to 360°. Angles of 0° or 360° represent red hues. Angles of 90°, 180°, and 270° represent yellow, green, and blue hues, respectively.

[0057] Color measurements are performed on sunflower ioreosome concentrates standardized to a dry matter range of 30-35% and a pH range of 6.9-7.1, using a light source D65, an observation angle of 10° and an aperture size of 30 mm.

[0058] It has now been found that by applying the process according to the invention, it is possible to obtain a sunflower oleosome concentrate having a protein content ranging from 8 to 17% by weight and having a milky white color. It has been found that the process according to the invention results in stable oleosomes and no or only very small amounts of free oil are present in the sunflower oleosome concentrate. The process according to the invention also causes no or only a very small increase in the size of the oleosomes compared to the size of naturally occurring sunflower oleosomes. The sunflower oleosome concentrate has a creamy and pleasant taste with a low nutty flavor and low off-flavors, such as, but not limited to, bitter, metallic or grassy off-flavors.

[0059] In comparison, the pH in existing processes for isolating oleosome concentrates is high, usually above pH 8.0, and subsequent washing steps at high pH cause significant loss of protein. The protein content of the oleosome sunflower concentrate is essential for the stability of the oleosomes. Unstable oleosomes easily release oil. The presence of free oil is detrimental to desired functionality, such as foam stability, in certain food applications. Additionally, the sunflower oleosome concentrate obtained according to existing processes has an undesirable green color.

[0060] Further processing of the oleosome concentrate In another embodiment of the invention, the sunflower oleosome concentrate may be subjected to a heat treatment. The heat treatment may be a pasteurization treatment or an ultra-high-temperature (UHT) treatment. Pasteurization treatment involves heating the oleosomes at a temperature of 65°C-70°C in batches for 30 minutes or at 80°C-86°C for 15-30 seconds in a continuous flow process (high temperature short time pasteurization (HTST pasteurization)). UHT treatment involves heating the oleosomes in a continuous flow process at a temperature of 135°C-150°C and holding at that temperature for at least 1 second, up to 5 seconds, followed by rapid cooling to room temperature.

[0061] Optionally, the sunflower lioreosome concentrate or the heat treated sunflower lioreosome concentrate may be further subjected to a dehydration step by, but not limited to, spray drying or freeze drying.

[0062] Sunflower ioreosome concentrate of the present invention The present invention relates to a sunflower ioreosome concentrate comprising, on a total dry matter basis: - protein content of 8.0-17.0 wt%, 9.0-16.5 wt%, 13.0-16.0 wt%; a lipid content of 83.0-92.0% by weight, or 83.5-91.0% by weight, or 84.0-87.0% by weight, of which at least 70%, at least 80%, or at least 90% is present as oleosomes.

[0063] In other words, up to 30%, up to 20%, or up to 10% of the lipid content is present as free oil.

[0064] The sunflower rioleosome concentrate may further comprise small amounts of residual fiber in an amount of up to 0.5%, up to 0.4%, or up to 0.3% by weight, and / or minerals expressed as ash in an amount of up to 0.7% by weight relative to the total dry matter.

[0065] Proteins of the isolated sunflower rioleosome concentrate include, but are not limited to, proteins such as "endogenous proteins."

[0066] The endogenous proteins are mostly oleosins. Caleosins and stereolosins are minor endogenous proteins. Oleosins contain a hydrophilic portion that is present on the surface of isolated oleosomes and a hydrophobic portion that is lipid anchored and ensures the stability of the oleosomes. Even under alkaline conditions above pH 8, the proteins remain strongly bound, whereas weakly bound proteins are removed under alkaline conditions.

[0067] The sunflower rioleosome concentrate obtained according to the invention has a protein to lipid ratio in the range of 0.09 to 0.20, 0.10 to 0.19, or 0.12 to 0.18.

[0068] The oleosomes in the sunflower oleosome concentrate have an average globule diameter (D50) in the range of 1.0 to 2.0 microns (μm), 1.1 to 1.8 microns, or 1.2 to 1.6 microns.

[0069] The sunflower lioreosome concentrate is further characterized by having a milky white color, as measured using a D65 illuminant, an observation angle of 10°, a viewing diameter of 30 mm, excluding the specular reflection component, for a sunflower lioreosome concentrate standardized to a dry matter range of 30-35% and a pH range of 6.9-7.1. °h in the range of 85-95, 86-94, or 87-93 and C in the range of 8.0-14.0, 8.2-13.8, or 8.4-13.6 * or °h greater than 95, 96 or 97 and C less than 10.0, 9.8 or 9.6 * , The color has a CIELAB color value of: In one embodiment of the invention, the sunflower ioreosome concentrate does not contain a reducing agent and / or an acidulant.

[0070] The sunflower olioleosome concentrate according to the invention has a higher protein content and protein to lipid ratio compared to the sunflower olioleosome concentrate obtained by using existing processes. Without wishing to be bound by any theory, this higher protein content and higher protein to lipid ratio may result in an increase in the robustness of the oleosomes in the sunflower olioleosome concentrate. The sunflower olioleosome concentrate according to the invention may be more resistant to shear forces occurring during certain processes in the preparation of products such as food, feed and / or cosmetics. Free oil may be less easily released from the sunflower olioleosome concentrate according to the invention, which may be beneficial for the manufacture of food products. An increase in the foaming ability and shear resistance of the sunflower olioleosome concentrate according to the invention is observed, which may be beneficial for the manufacture of aerated products.

[0071] In addition, due to its higher protein content compared to the sunflower leiothosome concentrate obtained by using existing processes, the sunflower leiothosome concentrate according to the present invention has a more interesting nutritional profile and is a better source of protein in nutritional food compositions.As a result, it is less necessary to add additional protein, such as protein isolate, to food compositions to reach desired protein content.Such additional protein isolates often bring about a pronounced vegetable taste that is perceived as unpleasant.

[0072] Furthermore, the higher protein content of the sunflower lioreosome concentrate according to the invention results in better sensory qualities: the sunflower lioreosome concentrate is in particular creamier and less watery in the mouth compared to sunflower lioreosome concentrates obtained using existing processes and having a lower protein content.

[0073] Process for preparing a product containing sunflower leiosome concentrate The present invention also relates to processes for the preparation of food and feed products, pharmaceuticals, personal care products, nutritional compositions and industrial products, comprising blending the sunflower oleosome concentrate according to the present invention with at least one ingredient other than oleosomes.

[0074] Examples of such food and feed products include, but are not limited to, beverages such as coffee, tea, matcha, cacao, and fruit juice; dairy beverages such as raw milk, processed milk, and lactic acid beverages; various beverages, including calcium-fortified beverages and the like, and nutritionally enriched beverages such as dietary fiber-containing beverages; refrigerated or ambient dairy products such as butter, cheese, vegan cheese, yogurt, coffee cream, whipped cream, custard cream, and custard pudding; processed fatty foods such as mayonnaise, margarine, spreads, and shortening; soups; stews; condiments such as sauces and dressings; various paste-like condiments typified by kneaded mustard; jams and flour pastes. foods containing grains as a main ingredient such as bread, noodles, pasta, pizza pies, corn flakes, etc.; cakes, candies, cookies, biscuits, pancakes, chocolates, mochi, etc. from Japan, the United States, and Europe; boiled fish balls, fish paste products such as fish balls, etc.; livestock products such as ham, sausages, hamburger steaks, etc.; side dishes such as cream croquettes, pastes for Chinese cuisine, gratins, dumplings, etc.; delicately flavored foods such as shiokara, vegetables pickled in sake lees; liquid foods such as liquid foods fed through a tube; supplements; and pet foods.

[0075] While conventional processes for preparing food and feed products require an emulsification or homogenization step, the process of the present invention for preparing food and feed products does not require such a homogenization or emulsification step. A simple blend of the sunflower leosome concentrate with other ingredients is sufficient.

[0076] The pharmaceutical according to the invention can be formulated to include therapeutic agents, diagnostic agents and delivery agents. The pharmaceutical further contains an active ingredient as a therapeutic or diagnostic agent. The active ingredient can be anything that is desired to be delivered to a host. The active ingredient can be a protein or peptide that has therapeutic or diagnostic value. Such peptides include antigens (for vaccine formulations), antibodies, cytokines, blood clotting factors and growth hormones. An example of a pharmaceutical is a parenteral emulsion containing sunflower rioleosome concentrate and a drug.

[0077] Personal care products according to the present invention include soaps, cosmetics, skin creams, facial creams, toothpaste, lipsticks, perfumes, makeup, foundations, blushers, mascaras, eye shadows, sunscreen lotions, hair conditioners, and hair colors.

[0078] Industrial products according to the invention include paints, coatings, lubricants, films, gels, drilling fluids, paper sizing, latex, building and road building materials, inks, dyes, waxes, abrasives and pesticide formulations.

[0079] The nutritional compositions according to the invention may be compositions developed to cover nutritional requirements, either as a supplement or as complete nutrition. The target population of the nutritional compositions according to the invention concerns specific groups of people, such as, but not limited to, premature infants, infants, young children, the elderly, athletes, or humans with malnutrition and / or immune system deficiencies. They may be designed for people suffering from more specific disease conditions, such as cancer, chronic obstructive pulmonary disease, and late stage renal disease. In particular, the nutritional compositions may be useful for people who struggle with poor appetite, have difficulty chewing, have difficulty preparing a balanced meal, and / or are recovering from surgery or illness. If the nutritional composition is for complete nutrition, it may provide a healthy balance of protein, carbohydrates, and / or fat.

[0080] These nutritional compositions may be in liquid form as ready-to-drink formulas or may be used in feeding tubes. They may also be in the form of a formula base, i.e., powder or concentrated liquid, which must be dissolved in water or another fluid to prepare the ready-to-drink nutritional composition. The nutritional composition may also be in the form of a pudding or jelly, or in the form of a cookie or snack bar, or in any other form.

[0081] In one embodiment of the present invention, the nutritional composition comprises the sunflower lioreosome concentrate in an amount of 1-70% by weight based on the dry matter of the nutritional composition, 5-65%, 10-60%, 15-55%, 20-50% or 25-45% by weight based on the dry matter of the nutritional composition.

[0082] The at least one component other than oleosomes may be, but is not limited to, a protein, a carbohydrate, a fat, a vitamin, a mineral, a trace element, an essential amino acid, an essential fatty acid, and a mixture of two or more thereof. Preferably, the at least one component is selected from the group consisting of a protein, a carbohydrate, a fat, an essential amino acid, an essential fatty acid, a vitamin, and a mixture of two or more thereof.

[0083] In another embodiment of the invention, the nutritional composition further comprises at least one non-nutritional ingredient.

[0084] Non-nutritional ingredients according to the present invention are ingredients that do not substantially increase caloric intake and / or do not substantially provide micronutrients. Examples of non-nutritional ingredients are flavourings, colouring agents, emulsifiers, acid regulators such as citric acid or lactic acid, preservatives etc. Non-nutritional ingredients may be of natural or synthetic origin.

[0085] In yet another embodiment of the invention, at least one component other than the oleosomes is not an emulsifier. EXAMPLES

[0086] Step a) Obtaining a sunflower seed slurry having a pH of 7.0 to 7.2 200 g dehulled seeds from high oleic sunflower were soaked overnight in deionized water at 4° C. (1:2 seed:water ratio). The soaking water was discarded and the soaked seeds were washed with deionized water at 4° C. (1:2 seed:water ratio). The dry matter (DS%) of the washed seeds was adjusted to 18% with deionized water at 4° C. and then milled in a Vorwerk Thermomix at 10700 rpm for 90 seconds. A sunflower seed slurry was obtained.

[0087] The pH of the sunflower seed slurry sample was adjusted to a pH of 7.2 with NaOH (1 M). The sample was left under magnetic stirring for 1 hour.

[0088] Step b) Isolating the sunflower ioreosome fraction The sunflower seed slurry was filtered through a nylon filter with a pore size of 80 μm. The filtrate was collected and subsequently centrifuged at 4700 rpm and 4° C. for 1 hour using a Thermo Scientific Legend XFR centrifuge. The centrifugation process further separated the liquid into two liquid phases: a hydrophilic phase (supernatant), which is an aqueous solution of proteins, carbohydrates, and soluble fibers, and a hydrophobic phase (creamy top layer), which is the desired sunflower rioleosome fraction. The desired sunflower rioleosome fraction was collected.

[0089] Step c): Washing the sunflower rioleosome fraction and isolating the sunflower rioleosome concentrate The sunflower leiosomal fraction was then washed in a buffer solution of 0.03 M sodium bicarbonate. The pH was further adjusted to 6.8 with HCl (1 M). The sample was left under magnetic stirring for 1 h. The samples were then centrifuged using a Thermo Scientific Legend XFR Centrifuge at 4700 rpm and 4° C. for 1 hour. After centrifugation, the creamy top layer, i.e., the sunflower ioreosome concentrate, was collected.

[0090] Color measurement For color measurements, the oleosome concentrate is standardized to a pH in the range of 6.9-7.1 and a dry matter content of 35% prior to color measurement. L * a * b * was measured using a Konica Minolta CM-5 spectrophotometer with the following measurement settings: Measurement type: Reflectance ·Viewing diameter: 30mm -Specular component excluded (SCE) Automatic measurement: 3 times Observer angle: 10 degrees ·Light source: D65

[0091] Measurement of average globule size Sunflower oleosome concentrate was redispersed or diluted in a buffer solution containing 10 mM sodium phosphate, pH 7.4, and 1.0% sodium dodecyl sulfate (SDS). The average globule size, expressed as D50 value, was measured using a Malvern Mastersizer 3000 equipped with a Hydro module. The concentration of oleosomes in the buffer was such that an opacity in the range of 8-8.5% was obtained in the Mastersizer instrument. A refractive index of 1.47 was used to measure the oleosome size.

[0092] Protein measurement The protein content of the oleosomes was determined by the amount of nitrogen in the samples, which was analyzed using the combustion method according to Dumas. The samples were combusted at 1100 °C. The amount of nitrogen was determined using a conductivity detector (LECO TruMAC). Protein content was calculated by multiplying the amount of nitrogen analyzed by 6.25.

[0093] result Table 2 shows the protein content, lipid content and yield of the sunflower oleosome concentrate, expressed as weight of oleosome sunflower concentrate relative to the weight of sunflower seed slurry. Additionally, Table 2 shows the average globule diameter (D50), color measurements of the oleosome concentrates as well as the visual color description.

[0094] [Table 1]

Claims

1. 1. A process for preparing a sunflower ioreosome concentrate, said process comprising, in order: a) grinding sunflower seeds in the presence of an aqueous solution to obtain a sunflower seed slurry having a pH of 7.0-7.2; b) isolating a sunflower ioreosome fraction from said sunflower seed slurry; c) washing said sunflower lioleosome fraction at a pH in the range of 6.6 to 7.0 to isolate said sunflower lioleosome concentrate.

2. 2. The process of claim 1, wherein the sunflower seeds are sourced from high oleic and / or medium oleic sunflower seeds.

3. 3. The process according to claim 1 or 2, wherein the grinding of the sunflower seeds is preceded by soaking and / or washing of the sunflower seeds.

4. 4. The process according to any one of claims 1 to 3, further comprising subjecting the sunflower leiosome concentrate obtained in step c) to a heat treatment step and / or a dehydration step.

5. The process according to any one of claims 1 to 4, which does not include the addition of reducing agents and / or acidulants.

6. A sunflower oleosome concentrate comprising, expressed as a dry weight of said oleosome concentrate: - a protein content of 8.0 to 17.0% by weight; - a lipid content of 83.0 to 92.0% by weight, at least 70% of which is present as oleosomes.

7. 7. The sunflower ioreosome concentrate according to claim 6, having a protein to lipid ratio in the range of 0.09 to 0.

20.

8. 8. Sunflower ioreosome concentrate according to claim 6 or 7, having a fiber content of up to 0.5% by weight.

9. Sunflower leiosomal concentrates standardized to a range of 30-35% dry matter and pH range of 6.9-7.1 were measured using a D65 light source, an observation angle of 10°, and an aperture size of 30 mm. °h in the range of 85 to 95, 86 to 94, or 87 to 93 and C in the range of 8.0 to 14.0, 8.2 to 13.8, or 8.4 to 13.6 ＊ or ° h greater than 95, 96, or 97 and C less than 10.0, 9.8, or 9.6 ＊ , 9. The sunflower ioreosome concentrate according to claim 6, having a color represented by a CIELAB color value of:

10. A process for the preparation of food and feed products, pharmaceuticals, personal care products, nutritional compositions and industrial products, comprising blending the sunflower olioleosome concentrate according to any one of claims 6 to 9 with at least one ingredient other than oleosomes.

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