Methods for preparing functionalized non-dairy bases and non-dairy analogues

Abstract

A method for producing a non-dairy base mixture includes mixing an amount of salt and an amount of calcium in a volume of water to produce a first mixture; mixing an amount of starch, an amount of plant extract protein, and an amount of a stabilizer into the first mixture to form a second mixture, the amount of plant extract protein defining a protein ratio corresponding to a target functionality and a target flavor profile; adjusting a temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture during the blending period to form an emulsion; pasteurizing the emulsion at a temperature within the second temperature range for a target period; and homogenizing the emulsion at a temperature within a third temperature range to form a non-dairy base mixture configured to form a consumable non-dairy product exhibiting the target functionality and the target flavor profile.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of U.S. Patent Application No. 17 / 705,127, filed March 25, 2022, which is incorporated by reference in its entirety.

[0002] The present invention relates generally to the field of food science, and more particularly to a novel and useful non-dairy base mixture and method for producing non-dairy analogues in the field of food processing. [Brief description of the drawings]

[0003] [Figure 1] FIG. 1 is a flow chart representation of the method. [Diagram 2] 2A and 2B are a flow chart representation of the method. [Diagram 3] 3A and 3B are diagrammatic representations of the base mixture. [Figure 4] FIG. 4 is a flow chart representation of one variation of the method. [Diagram 5] 5A and 5B are a flow chart representation of one variation of the method. [Figure 6] FIG. 6 is a flow chart representation of one variation of the method. [Figure 7] FIG. 7 is a flow chart representation of one variation of the method. [Figure 8] FIG. 8 is a flow chart representation of one variation of the method. [Figure 9] FIG. 9 is a flow chart representation of one variation of the method. [Figure 10] 10A-10C are diagrammatic representations of variations of the base mixture. [Figure 11] 11A and 11B are diagrammatic representations of variations of the base mixture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0004] The following description of the embodiments of the present invention is not intended to limit the present invention to these embodiments, but rather to enable those skilled in the art to make and use the present invention. The modifications, configurations, implementations, implementation examples, and examples described herein are optional and are not limited to the modifications, configurations, implementations, implementation examples, and examples described in the embodiments. The present invention described herein may include any permutation of these modifications, configurations, implementations, implementation examples, and examples.

[0005] 1. Non-dairy base mixture composition As shown in Figures 1, 2A-2B, 3A-3B, 4, 5A-5B, 6-9, 10A-10C and 11A-11B, the non-dairy base blend composition (hereinafter "base blend composition") comprises a percentage of water defining an aqueous phase; a percentage of salt dissolved in the aqueous phase; a percentage of calcium dissolved in the aqueous phase; a percentage of plant-extracted protein configured to form a barrier between the aqueous phase and oil droplets in the oil phase; a percentage of sweetener; a percentage of fat defining an oil phase and including a volume of oil droplets dispersed throughout the aqueous phase; and a percentage of starch.

[0006] In one variation, the base mixture composition comprises a percentage of water; a percentage of salt; a percentage of calcium comprising calcium lactate and / or calcium gluconate; a percentage of plant extract protein comprising rapeseed protein (e.g., canola protein); a percentage of starch comprising modified food starch and / or tapioca maltodextrin; a percentage of sweetener comprising cane sugar, tapioca syrup, and / or vanilla extract; and a percentage of fat comprising low erucic acid rapeseed oil (e.g., canola oil).

[0007] 2. Base mixture As shown in Figures 1, 2A-2B, 3A-3B, 4, 5A-5B, 6-9, 10A-10C and 11A-11B, base mix 100 comprises a base mix composition; does not contain dairy proteins; and is configured to form a set of consumable non-dairy products (e.g., non-dairy milk, non-dairy frozen desserts, non-dairy yogurt, non-dairy cheese).

[0008] As shown in Figures 1, 2A-2B, 3A-3B, 4, 5A-5B, 6-9, 10A-10C and 11A-11B, one variation of the base mixture 100 includes a blend including a percentage of water; a percentage of salt; a percentage of calcium; a percentage of sweetener; a percentage of starch; and a percentage of plant-extracted protein. The percentage of plant-extracted protein includes a first percentage of canola protein and a second percentage of a secondary protein, defining a target ratio of the first percentage of canola protein to the second percentage of secondary protein, the target ratio corresponding to a target functionality and a target flavor profile. In this variation, the base mixture 100 further includes a percentage of fat, the fat including a volume of oil droplets dispersed throughout the blend, configured to cooperate with the percentage of plant-extracted protein to form an emulsion without dairy protein, to form a consumable non-dairy product exhibiting a target functionality and a target flavor profile corresponding to the target dairy product.

[0009] As shown in Figures 1, 3A, 3B and 4, one variation of the base mixture 100 does not include dairy proteins and includes an emulsion (e.g., formed with the base mixture composition) configured to form a set of consumable non-dairy products, including: a percentage of water defining an aqueous phase; a percentage of salt dissolved in the percentage of water; a percentage of calcium dissolved in the percentage of water; a percentage of plant-extracted protein configured to form a barrier between the aqueous phase and oil droplets in the oil phase; a percentage of starch configured to stabilize the emulsion; a percentage of sweetener; and a percentage of fat defining an oil phase, comprising a volume of oil droplets dispersed throughout the aqueous phase and configured to cooperate with the percentage of plant-extracted protein to form an emulsion.

[0010] One variation of the base mixture 100 includes a percentage of water defining an aqueous phase; a percentage of salt dissolved in the aqueous phase; a percentage of calcium dissolved in the aqueous phase; a percentage of sweetener; a percentage of fat defining an oil phase including a volume of oil droplets dispersed throughout the aqueous phase; a percentage of canola protein configured to form a barrier between the oil droplets of the oil phase and the aqueous phase to form an emulsion that does not contain dairy protein, forming a set of consumable non-dairy products that do not contain dairy protein; and a percentage of starch configured to stabilize the emulsion.

[0011] One variation of the base mixture 100 includes a volume of the base mixture 100 including an aqueous phase 102 including a percentage of water 110; a percentage of salt 120 dissolved in the percentage of water 110 and configured to solubilize a protein in the aqueous phase 102; a percentage of calcium 130 dissolved in the percentage of water 110; a percentage of protein 140 configured to form a barrier between the aqueous phase 102 and oil droplets 172 in the oil phase 104; a percentage of starch 150 configured to stabilize the aqueous phase 102 and the oil phase 104; and a percentage of sweetener 160. The volume of the base mixture 100 further includes an oil phase 104 dispersed throughout the aqueous phase 102 and defining a volume of oil droplets 172 that are immiscible in the aqueous phase 102 and configured to form an emulsion with the aqueous phase 102.

[0012] One variation of the base mixture 100 includes a first proportion of water 110 forming an aqueous phase 102; a first proportion of salt 120 dissolved in the aqueous phase 102; a first proportion of calcium 130 dissolved in the aqueous phase 102; a first proportion of sweetener 160 dissolved in the aqueous phase 102; and a first proportion of fat 170 forming an oil phase 104 and configured to form oil droplets 172 dispersed throughout the aqueous phase 102. The base mixture 100 further includes a first proportion of a protein-starch blend 145 comprising a first proportion of protein 140 and a first proportion of starch 150, configured to absorb water in the aqueous phase 102; configured to form an interface between the aqueous phase 102 and the oil droplets 172 of the oil phase 104 to form an emulsion; and configured to form micelles in response to acidification of the emulsion. The base mixture 100 further includes a second proportion of starch configured to absorb water from the first proportion of water 110 and to stabilize the aqueous phase 102 in the emulsion.

[0013] In another variation, a volume of base mixture 100 includes an aqueous phase 102 that includes a percentage of water 110; a percentage of salt 120 dissolved in the percentage of water 110; a percentage of calcium 130 dissolved in the percentage of water 110; a percentage of protein hydrated by the percentage of water 110 and configured to interact with the percentage of calcium 130 to form micelles; a percentage of starch hydrated by the percentage of water 110; and a percentage of sweetener. The volume of base mixture 100 further includes an oil phase 104 that includes a percentage of fat; is immiscible in the aqueous phase 102; and is configured to interact with a percentage of a subset of the proteins and a percentage of a subset of the starches to form an emulsion with the aqueous phase 102.

[0014] In one variation, the base mixture 100 further comprises a percentage of a buffer configured to increase the pH of the base mixture 100; and a percentage of an amino acid configured to prevent drying of the base mixture 100 produced by the percentage of protein.

[0015] 3. Method As shown in Figs. 1, 2A-2B, 3A-3B, 4, 5A-5B, 6-9, 10A-10C and 11A-11B, a method S100 for producing a non-dairy base mixture 100 (hereinafter "base mixture 100") includes, during preparation, mixing a first set of ingredients to produce a first mixture, in block S110, the first set of ingredients comprising a volume of water, an amount of salt, and an amount of calcium; and mixing a second set of ingredients into the first mixture, in block S120, to produce a second mixture, the second set of ingredients comprising an amount of starch, an amount of plant extract protein, and an amount of a stabilizing agent configured to stabilize the amount of plant extract protein, the amount of plant extract protein comprising a first amount of canola protein and a second amount of a second protein mixed in a protein ratio corresponding to a target functionality and a target flavor profile. Method S100 further includes, during a blending period following the preparation period, adjusting a temperature of the second mixture within a first temperature range, block S150; and blending a volume of oil into the second mixture to form an emulsion comprising a dispersion of oil droplets in a volume of water. Method S100 further includes, during a pasteurization period following the blending period, pasteurizing the emulsion at a temperature within a second temperature range for a first period of time, block S140; and during a homogenization period following the pasteurization period, homogenizing the emulsion at a temperature within a third temperature range for a second period of time, block S160, to form a base mixture configured to form a consumable non-dairy product exhibiting a target functionality and a target flavor profile.

[0016] In one variation, as shown in FIG. 6, method S100 further includes, during a processing period following the homogenization period, spray drying a volume of the base mixture to convert the base mixture from a liquid state to a solid state, in block S190; and packaging the solid-state base mixture for storage, in block S192.

[0017] In one variation, method S100 further includes: mixing a third set of ingredients during the second preparation period to produce a third mixture, the third set of ingredients comprising a volume of water, an amount of salt, and an amount of calcium; and mixing a fourth set of ingredients into the third mixture to produce a fourth mixture, the fourth set of ingredients comprising an amount of starch, an amount of plant extract protein, and an amount of a stabilizing agent configured to stabilize a proportion of the plant extract protein, the amount of plant extract protein comprising a third amount of canola protein and a fourth amount of a second protein mixed in a second protein ratio corresponding to a second target functionality and a second target flavor profile. In this variation, method S100 further includes: adjusting a temperature of the fourth mixture within the first temperature range during a second blending period following the second preparation period; and blending a second volume of oil into the fourth mixture to form a second emulsion comprising a dispersion of oil droplets in a volume of water of the fourth mixture. In this variation, method S100 further includes, during a second pasteurization period following the second blending period, pasteurizing the second emulsion at a temperature within the second temperature range for a first period of time; and, during a second homogenization period following the second pasteurization period, homogenizing the emulsion at a temperature within the third temperature range for a second period of time to form a second volume of a base mixture configured to form a second consumable non-dairy product exhibiting a second target functionality and a second target flavor profile.

[0018] As shown in FIGS. 1, 2A, 2B, 5A, and 5B, one variation of a method S100 for producing a base mixture 100 includes treating a volume of water 110 with a first set of ingredients to form a first mixture, in block S110, the first set of ingredients including salt and soluble in the volume of water 110; mixing a second set of ingredients into the first mixture at a first rate and for a first period of time to form a second mixture, in block S120, the second set of ingredients including a protein-starch blend; and mixing a third set of ingredients into the first mixture at a first rate and for a first period of time to form a third mixture, in block S130. the third set of ingredients includes a sweetener; pasteurizing the third mixture within the first temperature range for a second period of time in block S140; blending oil into the third mixture adjusted within the second temperature range to form an emulsion including a dispersion of oil droplets 172 in a volume of water 110 in block S150; homogenizing the emulsion adjusted within the third temperature range for a third period of time to form a base mixture 100 in block S160; and cooling the base mixture 100 from within the third temperature range to a fourth temperature range in block S170.

[0019] In one variation, the method further includes, in block S180, adding an acid to the third mixture prior to blending the oil into the third mixture to promote micelle formation between the protein, starch, and the dispersion of oil droplets 172 in the base mixture 100.

[0020] In one variation, method S100 further includes hydrating the second set of ingredients in the second mixture for a fourth period of time without shear forces; in block S142, adding a fourth set of ingredients to the third mixture, the fourth set of ingredients including a percentage of a buffer configured to increase the pH level of the third mixture and a percentage of an amino acid configured to neutralize tannins present in the second set of ingredients; and storing base mixture 100 in a refrigerated environment to inhibit reactions between the second set of ingredients.

[0021] 4. Applicability Generally, as shown in Figures 2A and 2B, a set of ingredients can be mixed to form a base mixture 100 that can be further processed (according to various food processing techniques and / or combined with additional ingredients) to form various alternative milk end products (free of dairy proteins and free of dairy ingredients), such as non-functional milk substitutes for direct consumption; functional milk substitutes for baking, homemade cheese making, or that can be whipped; non-dairy frozen yogurt; non-dairy ice cream; non-dairy cream cheese; non-dairy soft cheese; non-dairy hard cheese, and others. The base mixture 100 can include water, salt, starch, sugar, protein, and calcium. These ingredients can be mixed in specific concentrations dictated by the base mixture 100 (or in concentrations dictated by a specific end product derived from the mixture) and processed with high shear forces to form a homogenous mixture. These ingredients are then heated to a target temperature and emulsified with oil to reach a stable emulsion exhibiting a substantially uniform oil droplet size (e.g., 1-10 microns). This addition of oil to the homogenous aqueous mixture initiates micelle formation in the resulting plant-based non-dairy milk replacer. In particular, the base mixture 100 includes this set of ingredients and is processed to form micelles, which are formed by surfactant molecules that define a microscopic structure that includes hydrophobic and hydrophilic regions and aggregate in aqueous solution, allowing the base mixture 100 to be converted into many different forms, such as non-dairy hard cheese, soft cheese, yogurt, cream, spreads, ice cream, and / or butter, etc., that closely resemble milk. However, the base mixture 100 may include additional and / or any substitute ingredients to achieve the qualities (e.g., flavor, texture, functionality) of any other traditional dairy product. For example, the base mixture 100 may be configured to form a consumable non-dairy product (e.g., non-dairy milk, non-dairy cream, non-dairy frozen dessert, non-dairy spreadable cheese) that exhibits a target flavor profile, target texture profile, and / or target color profile (or "pigment profile") corresponding to a traditional dairy product.

[0022] Thus, these ingredients may be combined according to the method in a specific order, at specific temperatures, and under specific conditions to enable and control micelle formation in the resulting base mixture 100. In particular, rather than relying on micelles naturally present (at various concentrations) in cow's milk (or other animal's milk) for functionality, or rather than filtering or blending large batches of milk to achieve a consistent micelle concentration throughout the milk product, the ingredients of base mixture 100 may instead be combined according to the method to yield any volume of base mixture 100 (e.g., 10 grams to 10 cubic meters) with a consistent concentration of micelles (e.g., + / - 0.1% by volume).

[0023] Following micelle formation, the mixture may be homogenized to prevent phase separation to form a functionalized non-dairy base mixture 100. This functionalized non-dairy base mixture 100 may then be packaged and directly provided to a consumer who may then whip (e.g., for coffee products), bake, or make cheese using the functionalized non-dairy base mixture 100 in place of cow's milk (or the milk of another animal). Additionally or alternatively, the functionalized non-dairy base mixture 100 may be selectively processed (such as with an acidification or freezing step) according to the method to form other end products such as non-dairy ice cream; non-dairy cream cheese; non-dairy soft cheese; and non-dairy hard cheese.

[0024] For example, the base mixture 100 may contain both an aqueous phase 102 and an oil phase 104 due to the addition of oil during emulsification of the base mixture 100. The starch present in the base mixture 100 stabilizes the aqueous phase 102 of the base mixture 100, thereby maintaining the components of the mixture in a homogeneous suspension. The cassava-based starch in the base mixture 100 (which may be present in both the aqueous phase 102 and the oil phase 104) stabilizes the fat in the oil. Proteins containing both hydrophobic and hydrophilic tails bind to both the aqueous phase 102 and the oil phase 104 in the mixture, thereby forming a protective shell (or "barrier") between the oil droplets 172 in the oil phase 104 and the water and other components of the aqueous phase 102. This combination of protein and starch may result in the emulsion of oil into the aqueous phase 102 of the base mixture 100 via the dispersion of the oil droplets 172 throughout the aqueous phase 102, forming a homogeneous mixture.

[0025] When the base mixture 100 (or emulsion) is acidified (such as by the addition of lactic acid or citric acid), the proteins drive off both the water and oil in search of the starch that is now bound to the oil in the emulsion. As a result, the starch in the aqueous phase separates to produce an aqueous phase 102 with salt, sugar, and starch. The resulting functionalized base mixture 100 can then be frozen and processed in an ice cream machine to form ice cream; refrigerated, further acidified, and treated with a suitable culture to form frozen yogurt; further refrigerated to form whipped topping; heated and further acidified before refrigeration to form soft cheeses (e.g., mozzarella, cream cheese); or heated, further acidified, refrigerated, and then aged to form hard cheeses. These end products may thus form non-dairy substitutes for traditional dairy products that exhibit similar functionality, texture, hardness, viscosity, thermoreversibility, and meltability to their dairy counterparts.

[0026] The base mixture 100 may be mixed to include additional ingredients (such as waxy maize, tapioca maltodextrin, natural flavors, and / or bioavailable trace minerals) so that the resulting end product exhibits flavor and functionality similar to its dairy counterpart.

[0027] 5. Base mixture The base mixture 100 may be processed to produce a set of end products (e.g., non-dairy end products) (such as frozen yogurt (e.g., non-dairy frozen "yogurt") or hard cheese (e.g., non-dairy hard "cheese"). In particular, the base mixture 100 may be modified to produce a variety of "higher-order" dairy substitute products, including functional milk (e.g., non-dairy milk products processed to form micelles that allow conversion to cheese); soft-serve ice cream; hard-packed ice cream; yogurt; whipped cream; spreadable cheese; soft cheese; and / or hard cheese, among others.

[0028] Generally, regardless of (substantially) the end product, the base mixture 100 includes a base set of ingredients including water, salt, calcium, starch, protein, sugar, and fat (e.g., oil). The base mixture 100 can be adjusted to include various concentrations of each of these ingredients based on the indicated end product. In one implementation, the base mixture 100 includes a percentage of water 110; a percentage of salt 120; a percentage of calcium 130; a percentage of starch; a percentage of protein; a percentage of sugar; and a percentage of fat (e.g., oil). Depending on the end product, these percentages may be adjusted.

[0029] For example, a first batch of base mixture 100 (configured to make whipped cream) may include a first percentage of water 110, a first percentage of salt 120, a first percentage of calcium 130, a first percentage of starch, a first percentage of protein, a first percentage of sugar, and a first percentage of oil. A second batch of base mixture 100 (configured to make ice cream) may include a second percentage of water, a second percentage of salt, a second percentage of calcium, a second percentage of starch, a second percentage of protein, a second percentage of sugar, and a second percentage of oil, where the second percentage of salt is greater than the first percentage of salt 120. A third batch of base mixture 100 (configured to make cheese) may include a third percentage of water, a third percentage of salt, a third percentage of calcium, a third percentage of starch, a third percentage of protein, a third percentage of sugar, a third percentage of oil, and a first percentage of acid, where the third percentage of salt is greater than the second percentage of salt. The third batch of base mixture 100 includes a first proportion of an acid configured to promote micelle formation in the mixture. In addition, the proportion of salt 120 (e.g., salt amount) of base mixture 100 may be adjusted among the three batches to control protein gelation and thus the firmness of the resulting end product.

[0030] In one implementation, a single base mixture 100 may be initially developed and functionalized with one common set of target concentrations for ingredients, regardless of the indicated end product. Additional ingredients may then be added to this base mixture 100 to prepare it for conversion to a unique non-dairy end product, such as by preparing the base mixture 100 with additional salt for conversion to soft serve ice cream, or by preparing the base mixture 100 with acid for conversion to cheese. Thus, a (large) volume of base mixture 100 may be divided into multiple sub-volumes, each of which may correspond to a unique end product, or may incorporate additional ingredients and be further processed to form other non-dairy substitutes.

[0031] For example, the base mixture 100 may initially include a first percentage of water 110, a first percentage of salt 120, a first percentage of calcium 130, a first percentage of starch, a first percentage of protein, a first percentage of sugar, and a first percentage of oil. The base mixture 100 may be divided into a first sub-volume designated for making whipped cream, a second sub-volume designated for making soft serve ice cream, and a third sub-volume designated for making hard cheese. The first sub-volume of the base mixture 100 (designated for making whipped cream) may be set aside and processed to make whipped cream as appropriate. The second sub-volume (designated for making ice cream) may be adjusted to further include a second percentage of salt configured to limit hardening of the soft serve ice cream end product; and a second percentage of sugar configured to promote freezing point depression of the soft serve ice cream end product. A third sub-volume of base mixture 100 (designated for making a hard cheese) may be further adjusted to include a third proportion of salt and a first proportion of acid configured to promote micelle formation in the third sub-volume.

[0032] Similarly, the base mixture 100 may define a functional non-dairy milk replacer that may be consumed directly in place of animal (e.g., cow's) milk (e.g., in place of skim milk, 2% milk, or whole milk) and may serve as a starting point for producing other non-dairy products. For example, a consumer may purchase a carton of functional milk product from a grocery store; acidify all or a portion of this volume of functional milk replacer; add a coagulant to the acidified functional milk replacer to initiate curdling; chop the resulting curds; stir, cook, and wash the curds; remove water from the curds; add salt to the resulting mass to mature, thereby converting the functional milk replacer into a (hard) cheese at home, such as in a residential kitchen using a microwave or a residential stove. Alternatively, the base mixture 100 (as a functional milk replacer) may be similarly processed in a factory environment to form cheese.

[0033] Alternatively, different base mixtures 100 containing different concentrations of base materials can be produced and functionalized according to the designated end product. For example, in this implementation, a volume of base mixture 100 designated for soft serve ice cream can be mixed and emulsified with a higher initial salt concentration than a volume of base mixture 100 prepared for non-functional milk.

[0034] 5.1 Base Mixture Characteristics The base mixture 100 may be configured to exhibit characteristics that correspond to the flavor, texture, and characteristics of a corresponding dairy product. For example, the base mixture 100 may include ingredients at specific concentrations such that the base mixture 100 mimics the flavor, texture, and characteristics of a traditional dairy product (when all processed to produce a specific non-dairy end product that corresponds to the traditional dairy product). The base mixture 100 may be configured to exhibit similar characteristics to a traditional dairy product, such as hardness and / or consistency, melting temperature range, freezing point range, freezing point depression, % overrun, oil droplet size, oil droplet distribution, sweetness, etc.

[0035] In addition, the functionalized base mixture 100 exhibits features that allow it to behave similarly to dairy milk. More specifically, the base mixture 100 includes an aqueous phase 102 and an oil phase 104 emulsified in the aqueous phase 102. The aqueous phase 102 includes water, starch, sugar, salt, and other solid materials. The oil phase 104 includes fats, starches, and proteins bound to these fats. The starch present in the aqueous phase 102 functions to stabilize the base mixture 100 and maintain a homogenous suspension of the solid particles (e.g., ingredients) in the aqueous phase 102, thereby preventing phase separation.

[0036] 6. Base Mixture Composition As shown in FIG. 1, base mixture 100 is a homogeneous mixture of an aqueous phase 102 defining a homogeneous suspension of solid particles, and an oil phase 104 defining a volume of oil droplets 172 distributed approximately uniformly throughout the aqueous phase 102.

[0037] Generally, the base mixture 100 includes a volume of water 110 and a set of ingredients added to the volume of water 110. The set of ingredients includes a first percentage of salt 120, a first percentage of calcium 130, a first percentage of protein 140, a first percentage of starch 150, a first percentage of sweetener 160 (e.g., sugar), and a first percentage of fat 170.

[0038] The base mixture 100 defines an aqueous phase 102 comprising a first percentage of salt 120, a first percentage of calcium 130, a first percentage of protein 140, a first percentage of starch 150, and a first percentage of sweetener 160. The base mixture 100 further defines an oil phase 104 comprising a first percentage of fat dispersed in the aqueous phase 102. The base mixture 100 may be processed to form a homogenous mixture comprising each of these ingredients.

[0039] The base mixture 100 may also include additional ingredients such as oat fiber; waxy maize; tapioca maltodextrin; natural flavors; bioavailable trace minerals; L-glutamine; an amino acid set; octanoic acid; and / or dipotassium phosphate.

[0040] In one example, the base mixture 100 comprises a percentage of water; a percentage of salt; a percentage of calcium (e.g., including calcium lactate and / or calcium gluconate); a percentage of vegetable extract protein including rapeseed protein (e.g., canola protein); a percentage of starch including modified food starch and / or tapioca maltodextrin; a percentage of sweetener including cane sugar, tapioca syrup, and / or vanilla extract; and a percentage of fat including low erucic acid rapeseed oil (e.g., canola oil). In this example, the base mixture 100 may be pasteurized, emulsified, homogenized, and / or cooled according to block S100 of the method described above. The base mixture 100 may then be stored (e.g., frozen) and / or consumed as a non-dairy milk product (e.g., a non-dairy dairy substitute).

[0041] Additionally and / or alternatively, additional ingredients may be added to the base mixture 100 and / or additional processing may be carried out to produce additional non-dairy products from the non-dairy dairy replacer.

[0042] For example, the base mixture 100 may also include a percentage of amino acids configured to impart a unique set of traits (e.g., related to functionality, digestibility, and / or flavor) to the resulting base mixture 100 such that the resulting base mixture 100 exhibits a target functionality, digestibility, and / or flavor profile. Additionally and / or alternatively, in another example, the base mixture 100 may also include a percentage of dipotassium phosphate configured to prevent phase separation between the aqueous and oil phases of the base mixture 100. Additionally and / or alternatively, in yet another example, the base mixture 100 may also include a percentage of sodium octanoate configured to stabilize a percentage of the protein 140 in the base mixture 100.

[0043] In one implementation, the base mixture 100 may include a percentage of water defining a first concentration between 60% and 95% by weight; a percentage of salt defining a second concentration between 0% and 1% by weight; a percentage of calcium defining a third concentration between 0% and 1% by weight; a percentage of sweetener defining a fourth concentration between 0% and 20% by weight; a percentage of starch defining a fifth concentration between 0% and 3% by weight; a percentage of plant-extracted protein (e.g., canola protein, chickpea protein, pea protein, rice protein) defining a sixth concentration between 1% and 5% by weight; and a percentage of fat defining a seventh concentration between 2% and 15% by weight. Additionally and / or alternatively, in this implementation, base mixture 100 may further include a percentage of a stabilizing agent (configured to stabilize a percentage of the plant extract protein) defining an eighth concentration between 0% and 2% by weight; a percentage of a flavoring agent (configured to modify the flavor profile of base mixture 100) defining a ninth concentration between 0% and 2% by weight; and / or a percentage (e.g., a trace amount) of a pH adjuster (e.g., an NaOH solution) configured to adjust the pH of base mixture 100.

[0044] In such implementations, each of these concentrations can be modified based on the target non-dairy product (e.g., non-dairy milk, non-dairy ice cream, non-dairy yogurt, non-dairy cheese) formed from the base mixture 100 (and / or based on the target characteristics (e.g., functionality, flavor, mouthfeel) defined for the target non-dairy product).

[0045] In one example, a percentage of plant-extracted protein may be configured to impart a unique flavor, texture, and / or functionality to the base mixture 100. In particular, at a relatively high concentration (e.g., 5% by weight), a percentage of plant-extracted protein may impart high functionality, such as characterized by a high plant protein flavor-flavor profile (e.g., a grassy flavor profile); a less smooth or variable texture; and / or a high foaming capacity. Alternatively, at a relatively low concentration (e.g., 1% by weight), a percentage of plant-extracted protein may impart low functionality, such as characterized by a low plant protein flavor-flavor profile (e.g., a less grassy flavor profile); a smoother texture or mouthfeel; and / or a low foaming capacity. In another example, a percentage of fat may be configured to impart a unique texture and / or flavor profile to the base mixture 100. In particular, at a relatively high concentration (e.g., 8% by weight), a percentage of fat may impart a creamy, rich mouthfeel and / or flavor profile; high stability of the structured foam; and / or high emulsifier capacity. Alternatively, at a relatively low concentration (e.g., 2% by weight), a percentage of fat may impart a low flavor-flavor profile; a lighter and / or less creamy mouthfeel; and / or low foam stability characterized by loose and / or coarse foam. In yet another example, a percentage of stabilizer may be configured to impart a unique texture and / or stability to the base mixture 100. In particular, at a relatively high concentration (e.g., 2% by weight), a percentage of stabilizer may impart a high stability to the base mixture 100. Alternatively, at a relatively low concentration (e.g., 0% by weight), a percentage of stabilizer may impart a low stability (and therefore a lighter texture due to protein and fat instability) to the base mixture 100.

[0046] 6.1 Salt The base mixture 100 includes a first percentage of salt 120 dissolved in a volume of water 110. The salt is initially added to the water to form an aqueous salt-water mixture configured to hydrate the protein and starch of the protein-starch blend to promote protein unfurling. As a result, the base mixture 100 includes salt to promote protein unfurling in the aqueous mixture of salt and calcium prior to emulsifying the oil into the water phase 102.

[0047] In addition, the base mixture 100 may include salt to prevent the proteins in the base mixture 100 from forming a solid gel. The amount of salt may be adjusted to control the degree of protein gelation and the consistency of the end product produced by the base mixture 100. As a result, the base mixture 100 may include different concentrations of salt for different end products to tailor the consistency and texture of the base mixture 100 for the specific end product. For example, if the base mixture 100 is intended for whipped cream (i.e., non-dairy whipped topping) as the end product, the base mixture 100 may include a relatively low percentage of salt 120 (above a minimum threshold) to increase protein gelation and, as a result, increase the firmness of the whipped cream. However, if the base mixture 100 is intended for ice cream as the end product, the base mixture 100 may include a higher percentage of salt 120 (below a maximum threshold) to achieve a creamier texture similar to traditional dairy ice cream products.

[0048] In one implementation, the percentage of salt 120 dissolved in a volume of water 110 can be adjusted based on the isoelectric point of the protein in the percentage of protein contained in base mixture 100. For example, a first batch (or "volume") of base mixture 100 can include a first percentage of salt 120 dissolved in a volume of water 110 and a percentage of protein defining a first isoelectric point. In this example, a second batch of base mixture 100 can include a second percentage of salt 120 less than the first percentage of salt 120 dissolved in a volume of water 110 and a percentage of protein defining a second isoelectric point greater than the first isoelectric point.

[0049] Additionally, the base mixture 100 may include various percentages of salt to adjust the freezing point temperature of the end product and / or to adjust the freezing point depression. For example, in a base mixture 100 intended for ice cream as the end product, a sub-volume of the base mixture 100 may include a first percentage of salt 120 and exhibit a first freezing point. This first sub-volume of the base mixture 100 may be packaged in a small container and stored in a freezer at a grocery store. A second sub-volume of the base mixture 100 may include a second percentage of salt greater than the first percentage of salt 120 and exhibit a second freezing point less than the first freezing point. This second sub-volume of the base mixture 100 may be stored in a display freezer at an ice cream store, which is maintained at a lower temperature than a typical freezer at a grocery store. As a result, the base mixture 100, due to the inclusion of a higher amount of salt, exhibits freezing point depression and may be stored at lower temperatures while maintaining a similar consistency (eg, making the ice cream easier to serve or scoop).

[0050] 6.2 Calcium The base mix 100 may include a first percentage of calcium 130. The calcium is added to the aqueous salt-water mix in preparation for the addition of the protein-starch blend. Different forms of calcium may be added to the salt-water mix depending on the designated end product. The base mix 100 may include different forms of calcium such as calcium citrate, calcium gluconate lactate, calcium chloride anhydrous, calcium sulfate, tricalcium phosphate, and others.

[0051] The base mixture 100 may include calcium in different forms and concentrations to adjust protein gelation and / or firmness of the base mixture 100. Because calcium acts as a binding agent between the water phase 102 and the oil phase 104 in the emulsion, the base mixture 100 may include different concentrations and types of calcium in the mixture to adjust the degree and duration of binding between the water and oil droplets 172 in the base mixture 100.

[0052] For example, a first sub-volume of the base mixture 100 may be intended for soft cheese as an end product. The first sub-volume may include a first percentage of calcium 130. A second sub-volume of the base mixture 100 may be intended for hard cheese as an end product. The second sub-volume may include a second percentage of calcium greater than the first percentage of calcium 130, the second percentage of calcium being configured to promote bonding between the aqueous phase 102 and the oil phase 104 of the base mixture 100 throughout the extended aging process of the hard cheese. As a result, the second sub-volume of the base mixture 100, by including a greater percentage of calcium 130, exhibits a stronger bond between the aqueous phase 102 and the oil phase 104 over an extended period of time when compared to the first sub-volume of the base mixture 100.

[0053] Additionally, the base mixture 100 may contain calcium in different forms and concentrations to control overrun in the final product.

[0054] 6.3 Proteins The base mixture 100 includes a first proportion of protein 140. The protein in the base mixture 100 acts as an emulsifier between the aqueous phase 102 and the oil phase 104 of the base mixture 100. The protein includes both a hydrophobic head and a hydrophilic tail, which combine to bind the protein to the aqueous phase 102 and the oil phase 104 to form an emulsion.

[0055] Generally, the base mixture 100 includes a percentage of proteins 140 that include plant-extracted proteins and that do not include dairy proteins (i.e., proteins derived from dairy milk) (such as casein proteins and / or whey proteins) such that the resulting base mixture 100 is non-dairy (i.e., does not include dairy materials). Additionally, the base mixture 100 may be mixed to include a percentage of proteins 140 that include a specific blend and concentration of proteins (extracted and / or processed according to a specific method (e.g., tailored to a target end product)) such that the resulting base mixture 100 exhibits a target functionality, flavor, color, and / or texture.

[0056] The base mixture 100 may include a first percentage of protein 140 relative to a percentage of fat contained in the oil phase 104 such that the protein emulsifies all of the oil droplets 172 in the base mixture 100. Additionally, the base mixture 100 may include a first percentage of protein 140 relative to a first percentage (or "volume") of water such that the protein is fully hydrated by the water in the aqueous phase 102. The protein concentration may be modified relative to the concentrations of other ingredients in the base mixture 100 to adjust the degree of protein gelation that affects the structure of the base mixture 100 and the final product. For example, the base mixture 100 may specify whipped cream as the final product. The base mixture 100 may include a first percentage of protein 140 configured to exhibit a greater degree of protein gelation such that the first percentage of protein 140 exhibits a high overrun in the base mixture 100, resulting in the retention (or capture) of air pockets. As a result, the base mix 100 can be constructed to include air-retaining proteins in the base mix 100 as opposed to traditional dairy products that include air-retaining fats.

[0057] The base mixture 100 may include various concentrations of protein in order to modify the protein concentration based on the final product. In one implementation, the base mixture 100 includes a first percentage of protein 140 defined as between 2% and 8% by weight of the base mixture 100.

[0058] In addition, traditional dairy products typically specify a specific protein content, and the base mix 100 can be formulated to replicate this specific protein content in the base mix 100, and consequently in the non-dairy (or "dairy-free") end product, to achieve a similar protein content to its dairy counterpart.

[0059] 6.3.1 Protein sources A percentage of the protein may be configured such that the resulting base mixture 100 (configured to form a consumable non-dairy product) exhibits a target functionality, flavor, color, and / or texture adapted to a dairy product (e.g., milk, whipped cream, ice cream, spreadable cheese, yogurt, hard cheese) corresponding to the consumable non-dairy product formed by the base mixture 100. Thus, a percentage of the protein may include highly functional proteins exhibiting characteristics of emulsifier and / or surfactant molecules, thereby enabling oil-in-water emulsion formation and / or micelle formation within said emulsion. Additionally, a percentage of the protein may be prepared via a purification step (e.g., prior to incorporation into the base mixture 100) configured to improve the functionality, flavor, color, and / or texture of the proteins of the resulting base mixture 100.

[0060] In particular, the percentage of protein 140 (e.g., plant extract protein) may be configured to exhibit a target functionality configured to modulate foaming, gelling, and / or micelle formation in the base mixture 100. Additionally and / or alternatively, the percentage of protein 140 may be configured to impart minimal color into the resulting base mixture 100. For example, a protein filtration step (performed prior to adding the percentage of protein 140 to the base mixture) may include a set of filters configured to reduce (or "lighten") the "yellowness" exhibited by the percentage of protein 140. Additionally and / or alternatively, the percentage of protein 140 may be configured to impart a reduced "grassy" or "grainy" flavor into the base mixture 100 (e.g., naturally and / or via a protein filtration step).

[0061] In one implementation, a percentage of protein 140 may be configured to exhibit a unique volatile profile (such as defining the amount of "grassy," "cereal," and / or "buttery" volatiles) corresponding to a target flavor profile of the resulting base mixture 100; to exhibit a unique functionality profile (such as defining a set of protein binding, gelling, and / or foaming properties) corresponding to a target texture profile, a target flavor profile, and / or a target functionality of the resulting base mixture 100; and / or to exhibit a unique pigment profile (such as color concentration or intensity) corresponding to a target color profile and / or a target appearance of the resulting base mixture 100. In this implementation, the base mixture 100 may define a target texture profile, a target flavor profile, a target functionality, a target color profile, and / or a target appearance based on a target (or "desired") consumable non-dairy product.

[0062] For example, a first volume of base mixture 100 may be configured to form a consumable non-dairy whipped topping configured to exhibit a first profile (e.g., corresponding to traditional dairy whipped cream) that defines a first target flavor profile and a first target texture profile. In this example, the first volume of base mixture 100 may include a first proportion of protein 140 configured to exhibit a first volatile profile (defining a first concentration of target volatiles (e.g., "cereal" volatiles, "buttery" volatiles)) corresponding to the first target profile; and a first functional profile (defining a first set of binding properties, a first set of gelling properties, and a first set of foaming properties) corresponding to the first target texture profile.

[0063] Further, in this example, the second volume of base mixture 100 may be configured to form a non-dairy frozen dessert configured to exhibit a second profile (e.g., corresponding to a traditional dairy ice cream) including a second target flavor profile and a second target texture profile. The second proportion of protein 140 may be configured to exhibit a second volatile profile (defining a second concentration of target volatiles (e.g., greater than the first concentration)) corresponding to the second target profile; and a second functional profile (defining a second set of binding properties, a second set of gelling properties, and a second set of foaming properties) corresponding to the second target texture profile.

[0064] Therefore, these characteristics (e.g., volatile profile, functional profile, pigment profile) of the percentage of protein 140 can be controlled and / or adjusted (e.g., before and / or after adding the percentage of protein 140 to the base mixture 100) to produce a base mixture 100 that exhibits a unique flavor, texture, color, and / or functional profile.

[0065] In one implementation, the base mixture 100 may include a proportion of plant-extracted proteins, including proteins extracted from rapeseed. In particular, the base mixture 100 may include a proportion of low erucic acid rapeseed protein (or "canola protein") extracted from low erucic acid rapeseed oil (or "canola oil").

[0066] In one example, the base mixture 100 may include a percentage of napin protein extracted from canola oil. In particular, the percentage of napin protein may be extracted from canola oil via a filtration process (e.g., ultra-micron filtration) configured to isolate the napin protein from cruciferin protein present in the canola oil and / or canola meal (e.g., produced during cold pressing of canola oil). Additionally and / or alternatively, in another example, the base mixture 100 may include a percentage of canola protein, including a percentage of napin protein and / or a percentage of cruciferin protein.

[0067] A proportion of the canola proteins (i.e., low erucic acid rapeseed proteins) may be configured to exhibit enhanced functionality (such as exhibited by the degree of binding, foaming, gelling, and / or shear forces) when extracted from the canola oil. Additionally and / or alternatively, a proportion of the canola proteins may be extracted (e.g., purified) according to a specific extraction process configured to increase the propensity of these canola proteins to form micelles in the base mixture 100.

[0068] For example, a base (e.g., a basophil) may be added to the canola protein during the extraction process to destroy long chain fatty acids that may form hydrophobic polymers. These hydrophobic polymers may be configured to form micelles in the base mixture 100 when a proportion of the canola protein is later added to the base mixture 100. Additionally and / or alternatively, in another example, the amount (e.g., percentage) of canola oil residue in the extracted canola protein during the extraction process may be adjusted within a target range (e.g., between 5% and 10%). In this example, by maintaining the amount of canola oil residue above a threshold amount (e.g., 1%, 5%, 10%), the functionality of a proportion of the canola protein as a surfactant may be improved or increased.

[0069] Additionally and / or alternatively, a percentage of the canola protein 140 may be configured to impart a reduced "grassy" or "grainy" flavor into the base mixture 100. The canola protein meal may be produced via cold pressing of canola oil. The resulting canola protein may be dried for a threshold period of time (e.g., 12 hours, 24 hours, 36 hours) prior to filtration (e.g., ultramicron filtration) of the canola protein meal to allow for reduction of grain volatiles (e.g., fresh grain volatiles) present in the canola protein meal.

[0070] Alternatively, in another implementation, the base mixture 100 may include a percentage of plant-extracted proteins that include proteins extracted from other plants in the Brassicaceae family (or Cruciferae family). In one example, the base mixture 100 may include a percentage of plant-extracted proteins that include canola proteins, such as broccoli protein and / or cabbage protein.

[0071] In another implementation, base mixture 100 may include a percentage of potato proteins, such as proteins extracted from potato skins. For example, base mixture 100 may include low pH stable potato proteins extracted from potato skins via protein precipitation at a relatively low pH level (e.g., a pH less than 4). Additionally and / or alternatively, in another example, base mixture 100 may include neutral pH stable proteins. In one example, base mixture 100 includes a first percentage of unique potato proteins extracted from the skins of potatoes grown in the Netherlands.

[0072] In yet another implementation, the base mixture 100 may include a percentage of plant-extracted proteins including a first percentage of low erucic acid rapeseed protein (eg, canola protein); and a second percentage of potato protein.

[0073] However, the base mixture 100 may include a percentage of plant-extracted protein derived from any plant type (excluding dairy proteins (e.g., casein protein, whey protein)). For example, the percentage of plant-extracted protein may include canola protein, rice protein, potato protein, chickpea protein, etc.

[0074] 6.3.2 Protein Blends In one variation, the proportion of protein may include plant-extracted proteins of multiple protein types.

[0075] In particular in this variation, the proportion of protein may include plant-extracted proteins mixed in a specific protein ratio of a set of protein types configured to produce a target functionality, target flavor profile, and / or target mouthfeel (or "texture") for a specific non-dairy product formed with base mixture 100.

[0076] For example, the base mixture 100 may include a percentage of plant-extracted protein including a first percentage of protein of a first protein type and a second percentage of protein of a second protein type. The first percentage of protein of the first type and the second percentage of protein of the second type may be mixed in a target ratio corresponding to a target functionality and a target flavor profile defined for a consumable non-dairy product (e.g., non-dairy milk, non-dairy frozen yogurt, non-dairy whipped cream, non-dairy ice cream) corresponding to a target daily product (e.g., milk, frozen yogurt, whipped cream, ice cream). In this example, the percentage of plant-extracted protein may further include a percentage of protein of an additional protein type. For example, the percentage of plant-extracted protein may include a third percentage of protein of a third protein type; a fourth percentage of protein of a fourth protein type; a fifth percentage of protein of a fifth protein type, and so on. The percentages of proteins in the percentage of plant-extracted protein can be mixed and configured in specific ratios that work together to achieve a defined target functionality, target flavor profile, and / or target mouthfeel for a consumable non-dairy product.

[0077] In one implementation, the base mixture 100 may include a percentage of plant-extracted protein that includes a mixture of canola protein and proteins of different protein types. In one example, the base mixture 100 may include a percentage of plant-extracted protein that includes a first percentage of canola protein and a second percentage of rice protein. In another example, the base mixture 100 may include a percentage of plant-extracted protein that includes a first percentage of canola protein and a second percentage of chickpea protein. In yet another example, the base mixture 100 may include a percentage of plant-extracted protein that includes a first percentage of canola protein and a second percentage of potato protein.

[0078] In particular, in this implementation, the base mixture 100 may include a percentage of plant extract protein that defines a target ratio (corresponding to a target functionality and a target flavor profile) of the first percentage of canola protein to the second percentage of secondary protein, comprising a first percentage of canola protein and a second percentage of secondary protein. Thus, the first percentage of canola protein and the second percentage of secondary protein may be mixed in different ratios to adjust the functionality and flavor of the base mixture 100 and / or the resulting non-dairy product (e.g., formed with the base mixture 100).

[0079] For example, the first batch base mixture may include a percentage of plant extract protein defining a first ratio (e.g., between 1 and 2) of a first percentage of canola protein to a second percentage of secondary protein. The second batch base mixture 100 may include a percentage of plant extract protein defining a second ratio (less than the first ratio) of the first percentage of canola protein to the second percentage of secondary protein (e.g., between 0 and 1) such that the second batch base mixture 100 includes a smaller percentage of canola protein than the first batch. In this example, the first batch base mixture 100 may be configured to form a non-dairy milk product defining a first target functionality (such as characterized by a first set of binding properties, a first set of gelling properties, and / or a first set of foaming properties) and a first target flavor profile configured to mimic the functionality and flavor profile of traditional dairy milk in response to the first target ratio.

[0080] In particular, in the above example, the first batch of base mixture 100 (including a proportion of plant-extracted proteins defining a first ratio of canola protein to secondary protein) may be configured to exhibit a relatively light flavor profile and relatively high functionality, such that the resulting non-dairy milk product tastes and behaves similarly to dairy milk in different applications. For example, the non-dairy milk product (including a proportion of plant-extracted proteins defining a first ratio of canola protein to secondary protein) may be configured to foam when whipped without curdling (e.g., via a milk frother) and / or blend into hot beverages (e.g., coffee, tea). The second batch of base mixture 100 may be configured to form a non-dairy cheese product defining a second target functionality (such as characterized by a second set of binding properties, a second set of gelling properties, and / or a second set of foaming properties) and a second target flavor profile configured to mimic the functionality and flavor profile of traditional dairy cheese corresponding to the second target ratio. In particular, the second batch base mixture 100 (including a proportion of plant-extracted protein defining a second ratio of canola protein to second protein) may be configured to exhibit a relatively strong flavor profile and a relatively low degree of functionality (e.g., compared to non-dairy milk products) such that the resulting non-dairy cheese product tastes and behaves similarly to dairy cheese.

[0081] Additionally and / or alternatively, in the above implementations, a percentage of plant extract protein may define a target ratio of a first percentage of canola protein to a second percentage of a secondary protein that corresponds to a set of target characteristics (e.g., defined for a specific non-dairy product or products) including a target functionality, a target flavor profile, a target texture or "mouthfeel", a target appearance, and / or a target shelf life. In particular, a percentage of canola protein and a percentage of a secondary protein (e.g., chickpea protein, rice protein, potato protein) may be blended in a specific ratio to adjust the functionality, flavor profile, mouthfeel, appearance, and / or shelf life of the base mixture 100 and / or of the resulting non-dairy product derived from the base mixture 100.

[0082] In one example, the base mixture 100 may include a percentage of plant-extracted protein including a first percentage of canola protein and a second percentage of a secondary protein mixed in a 60:40 ratio (e.g., 60% canola protein and 40% secondary protein). In this example, the base mixture 100 may be configured to form a non-dairy milk product that exhibits functionality (foaming, whipping, gelling, thickening, blending, etc.), flavor, mouthfeel, appearance, and shelf life that mimic those of dairy milk.

[0083] Additionally and / or alternatively, in another implementation, the base mixture 100 may include a percentage of plant-extracted protein that includes a mixture of chickpea protein and a secondary protein of a different protein type. In one example, the base mixture 100 may include a percentage of plant-extracted protein that includes a first percentage of chickpea protein and a second percentage of pea protein. In another example, the base mixture may include a percentage of plant-extracted protein that includes a first percentage of chickpea protein and a second percentage of rice protein. Further, in this implementation, the percentage of plant-extracted protein may also define a target ratio of the first percentage of chickpea protein to the second percentage of secondary protein that corresponds to a target set of characteristics, such as a target functionality, a target flavor profile, a target texture or "mouthfeel", a target appearance, and / or a target shelf life (e.g., defined for a particular non-dairy product or products). In particular, a percentage of chickpea protein and a percentage of a secondary protein (e.g., rice protein, pea protein, potato protein) may be mixed in specific ratios to adjust the functionality, flavor profile, mouthfeel, appearance, and / or shelf life of the base mixture 100 and / or of the resulting non-dairy product derived from the base mixture 100.

[0084] 6.3.2.1 Selection of secondary protein Additionally, in this variation, a proportion of the secondary protein may be selected based on compatibility with a proportion of the canola protein. In particular, a proportion of the secondary protein may be configured to exhibit characteristics (such as charge (e.g., positive, neutral, negative), size, functionality, stability, solubility, etc.) that allow for combination of a proportion of the secondary protein with a proportion of the canola protein and production of a base mixture 100 that exhibits a target set of characteristics.

[0085] In particular, in one implementation, the proportion of secondary proteins may include neutral bulking proteins (exhibiting relatively low functionality) configured to exhibit relatively high compatibility with negative charges and highly functional canola proteins. Additionally and / or alternatively, in another implementation, the proportion of secondary proteins may include proteins defining a unique flavor profile configured to adjust a target flavor profile of the base mixture 100. In this implementation, the proportion of canola proteins may define functionality configured to adjust a target functionality of the base mixture 100. The proportion of secondary proteins may then be mixed with the proportion of canola proteins to direct the flavor profile of the base mixture 100 toward the target flavor profile.

[0086] Additionally and / or alternatively, in yet another implementation, a percentage of the secondary protein may be configured to adjust the mouthfeel or texture of the base mixture 100. In this implementation, a percentage of the secondary protein may be mixed with a percentage of the canola protein to direct the mouthfeel of the base mixture 100 toward a target mouthfeel defined for the base mixture 100 and / or the resulting non-dairy product.

[0087] Additionally and / or alternatively, in this variation, the proportion of plant-extracted protein may include a proportion of a secondary protein selected based on compatibility with a proportion of a primary protein of any protein type (e.g., canola, rice, chickpea, pea, potato). For example, the proportion of secondary protein may be configured to exhibit characteristics (such as charge, size, functionality, stability, solubility, etc.) that allow for combination of the proportion of secondary protein with a proportion of the primary protein and production of a base mixture 100 that exhibits a target set of characteristics.

[0088] 6.3.3 Variation: Protein Stabilizers In one variation, base mixture 100 may include a percentage of a protein stabilizing agent (hereinafter "stabilizing agent") configured to stabilize proteins within a percentage of plant-extracted proteins in base mixture 100. For example, base mixture 100 may include a percentage of a stabilizing agent (such as pectin, gellan gum, hydrocolloid blends, etc.) configured to stabilize canola proteins within a percentage of plant-extracted proteins to prevent phase separation (e.g., during processing of base mixture 100, throughout its shelf life) and / or loss of protein functionality.

[0089] In one implementation, base mixture 100 may include a percentage of stabilizing agent configured to stabilize the plant-extracted proteins in the percentage of plant-extracted proteins during pasteurization of base mixture 100. In particular, the percentage of stabilizing agent may be configured to cooperate with the proteins in the percentage of plant-extracted proteins to stabilize the proteins at relatively high temperatures (e.g., within a threshold deviation of and / or above the isoelectric points of those proteins) during high temperature pasteurization (e.g., high temperature short time or "HTST" pasteurization, ultra high temperature or "UHT" pasteurization) of base mixture 100. For example, base mixture 100 may include a percentage of plant-extracted proteins that include canola proteins. In this example, the base mixture 100 may further include a percentage of a stabilizing agent (such as a percentage of pectin or another thickening or gelling agent) configured to prevent separation of the canola proteins from the fat globules in the emulsion (i.e., base mixture) and thereby stabilize the emulsion (i.e., base mixture) during ultra-high temperature (or "UHT") pasteurization at high temperatures, such as temperatures between 280°F and 294°F.

[0090] Additionally, in another implementation, the base mixture 100 may include a percentage of stabilizers configured to cooperate with a percentage of plant-extracted proteins to protect the functionality of these proteins and therefore the functionality of the base mixture 100 and / or the resulting non-dairy product. For example, the base mixture 100 may include a percentage of plant-extracted proteins including canola proteins. In this example, the base mixture 100 may be configured to form a non-dairy milk or creamer configured to be mixed into a hot beverage (e.g., coffee, tea). Thus, the base mixture 100 may further include a percentage of a first set of stabilizers (e.g., phosphates, acacia gum, gellan gum, pectin) configured to interact with the canola proteins in the percentage of plant-extracted proteins to prevent separation of the canola proteins from fat globules in the hot base mixture 100 when mixed with the hot beverage and therefore prevent curdling of the resulting non-dairy milk (i.e., base mixture 100). In a similar example, the base mixture 100 may be configured to form a non-dairy milk (e.g., non-dairy whole milk) configured to perform as a baking ingredient in a baked good. In this example, the base mixture 100 may include a percentage of a plant-extracted protein that includes canola protein; and a percentage of a second set of stabilizers (e.g., phosphates, acacia gum, gellan gum, pectin) configured to interact with the canola protein in the base mixture 100 and in the final baked good that includes the non-dairy milk to stabilize the canola protein throughout the baking process (including mixing with other ingredients and / or baking at high temperatures).

[0091] In yet another example, base mixture 100 may be configured to form a soft serve ice cream configured to be consumed within a target shelf life of 24 months. In this example, base mixture 100 may include a percentage of plant-extracted proteins including canola proteins; and a percentage of a third set of stabilizers (e.g., guar gum, acacia gum, locust bean gum) configured to interact with the canola proteins in base mixture 100 to stabilize these canola proteins and thereby maintain a target flavor profile (such as a dispersion of stabilized air bubbles), target mouthfeel, and / or target appearance and structure of the non-dairy soft serve ice cream throughout the target period of storage.

[0092] Additionally, in another implementation, base mixture 100 may include a percentage of a stabilizer configured to cooperate with a percentage of plant-extracted proteins to stabilize those proteins in base mixture 100 over a target shelf-life of base mixture 100 and / or the resulting non-dairy product derived from base mixture 100. In particular, in this implementation, base mixture 100 may include a percentage of a set of stabilizers configured to stabilize plant-extracted proteins (e.g., canola proteins) present in base mixture 100 (such as by preventing phase separation in base mixture 100) within a target temperature range (e.g., below 45 degrees Fahrenheit, room temperature) over the target shelf-life of base mixture 100. For example, base mixture 100 may include a percentage of a hydrocolloid (e.g., gellan gum) or a blend of hydrocolloids (e.g., gellan gum, gum arabic, tara gum, guar gum) configured to stabilize a percentage of the plant-extracted protein in suspension, thereby preventing or limiting phase separation in base mixture 100 over a target shelf life (e.g., 1 month, 6 months, 1 year, 2 years).

[0093] Additionally, in yet another implementation, the base mixture 100 may include a percentage of stabilizers (including a blend of stabilizers) configured to cooperate to stabilize a percentage of the plant-extracted protein during initial processing (e.g., HTST pasteurization, UHT pasteurization) and over a target shelf-life, thereby maintaining a target functionality of the resulting base mixture 100 and / or resulting non-dairy product during processing and over a target shelf-life. For example, the base mixture 100 may include a percentage of stabilizers including a first percentage of a first stabilizer configured to stabilize a percentage of the plant-extracted protein during high temperature pasteurization (e.g., HTST pasteurization, UHT pasteurization); a second percentage of a second stabilizer configured to stabilize a percentage of the plant-extracted protein that is within a target temperature range over the shelf-life; and a third percentage of a third stabilizer configured to stabilize a percentage of the plant-extracted protein during application of the resulting base mixture 100 (such as when poured into coffee or included in a baked good) to protect the functionality of the base mixture 100.

[0094] Additionally, in one variation, base mixture 100 may include a percentage of stabilizer that corresponds to an amount of solids present in base mixture 100. In particular, in this implementation, base mixture 100 may include a percentage of stabilizer that corresponds to (e.g., proportional to) the ratio of a percentage of plant extract to a percentage of solids (e.g., solid materials) in base mixture 100.

[0095] 6.4 Starch The base mixture 100 includes a first proportion of starch 150 configured to stabilize the aqueous phase 102 of the base mixture 100 upon mixing in additional ingredients, more specifically upon emulsification of oil into the base mixture 100. The starch stabilizes the aqueous phase 102 by promoting a homogenous suspension of the protein and starch in the base mixture 100. By including a starch configured to maintain this homogenous suspension, the base mixture 100 can limit any phase separation such that the non-dairy end product exhibits a smooth texture and consistency similar to its dairy counterpart.

[0096] The base mixture 100 may include different concentrations of starch to modify the viscosity of the aqueous mixture. For example, the base mixture 100 may include a higher concentration of starch for a base mixture 100 configured to make ice cream, while the base mixture 100 may include a lower concentration of starch for a base mixture 100 configured to make yogurt. As a result, the base mixture 100 may exhibit different consistencies in the final product by including various concentrations of starch.

[0097] The base mixture 100 may include various forms of starch including potato starch; corn starch; cassava starch; waxy maize starch; tapioca maltodextrin, and others. The base mixture 100 may include a percentage of potato starch including starch extracted from potato skins. The base mixture 100 may include starches and proteins extracted from the same type of potato. In one implementation, the base mixture 100 includes a first percentage of starch 150 including: a first portion of potato starch; a first portion of corn starch; and a first portion of cassava starch. In another implementation, the base mixture 100 includes a first proportion of starch 150 including a first portion of potato starch; a first portion of corn starch; a first portion of cassava starch; a first portion of waxy maize starch; and a first portion of tapioca maltodextrin. In another implementation, the base mixture 100 includes a first proportion of starch 150 including a first portion of potato starch; a second portion of waxy maize starch; and a third portion of tapioca maltodextrin.

[0098] 6.5 Sweeteners The base mixture 100 includes a first proportion of sweetener 160. In addition to sugar, the base mixture 100 may include the first proportion of sweetener 160, such as sugar, glucose, dextrose, maltose, corn syrup, tapioca syrup, brown rice syrup, etc. In one implementation, the base mixture 100 includes the first proportion of sweetener 160 that includes a first amount of sugar and a first amount of glucose.

[0099] The base mixture 100 may include various concentrations of sweeteners configured to modify the flavor and texture of the final product. The base mixture 100 includes a sweetener (e.g., sugar, glucose) and other solids in the aqueous phase 102 of the base mixture 100. The inclusion of additional solids in the base mixture 100 increases the stability and hardness of the aqueous solution. As a result, by including a high concentration of sweetener in the base mixture 100, the base mixture 100 may exhibit greater stability and better consistency.

[0100] In addition, the base mixture 100 exhibits a greater freezing point depression with a higher concentration of sweetener. In particular, the base mixture 100 may include a higher concentration of a specific sweetener (e.g., sucrose) to lower the freezing point of the final product. For example, a first subvolume of the base mixture 100 may include a first proportion of sweetener 160 including a first amount of glucose and a first amount of sucrose, such that the first subvolume of the base mixture 100 exhibits a first freezing point of 28 degrees Fahrenheit. A second subvolume of the base mixture 100 may include a second proportion (a second proportion greater than the first proportion) of sweetener including a first amount of glucose and a second amount of sucrose greater than the first amount of sucrose, such that the second subvolume of the base mixture 100 exhibits a second freezing point of 26 degrees Fahrenheit.

[0101] 6.6 Fat The base mixture 100 includes a first percentage of fat (e.g., canola oil, sunflower oil, and / or safflower oil). The first percentage of fat may be the final ingredient added to the base mixture 100. Once the base mixture 100 reaches or exceeds a threshold temperature for emulsification, oil may be added at a substantially constant rate to produce a uniform dispersion of approximately uniform oil droplets 172 (e.g., uniform shape, uniform size). The base mixture 100 includes a specific ratio of water to oil to hydrate starches and sugars that compete for the same amount of moisture. Additionally and / or alternatively, the non-dairy base mixture 100 may include a percentage of fat that corresponds to a standard percentage of fat present in the corresponding dairy product. For example, the base mixture 100 may be configured to form a non-dairy whole dairy product and may include a percentage of fat (e.g., canola oil) such that the resulting non-dairy whole dairy product includes approximately 4.30% fat (e.g., within 0.50%). In another example, the base mixture 100 may be configured to form a non-dairy 2% dairy product and may include a percentage of fat such that the resulting non-dairy whole dairy product contains approximately 2% fat (e.g., within 0.10%). In yet another example, the base mixture 100 may be configured to form a non-dairy frozen dessert product (e.g., a non-dairy ice cream product) and may include a percentage of fat such that the resulting non-dairy frozen dessert product contains between 16%-18% fat.

[0102] The base mixture 100 may include a first percentage of fat in the form of different oils depending on the designated end product. Fats and oils with a higher saturated fat content may emulsify the base mixture 100 more quickly and with greater consistency than fats with lower saturated or unsaturated fat content. For example, olive oil contains a low saturated fat content and therefore may perform poorly as an emulsifier. Conversely, canola oil contains a high percentage of saturated fat content and therefore may emulsify mixtures more quickly and consistently than olive oil and may remain dispersed with the aqueous phase 102 of the base mixture 100 for a longer period of time.

[0103] Additionally, the base mixture 100 may include both unsaturated and saturated fats. For example, the base mixture 100 may include canola oil, which has a high amount of unsaturated fats and a low amount of saturated fats, in a base mixture 100 configured to make ice cream. Alternatively, the base mixture 100 may include rice bran oil, which has a low amount of unsaturated fats and a high amount of saturated fats, in a base mixture 100 configured to make hard cheese.

[0104] Additionally, the base mixture 100 may include additional fats configured to act as substitute saturated fats in conjunction with the unsaturated fats. The base mixture 100 may include monoglycerides, diglycerides, lecithin, and the like.

[0105] 7. Process the base mixture Generally, base mixture 100 may initially incorporate the same set of ingredients (e.g., seven), including water, salt, calcium (e.g., calcium derivatives), starch, protein, sugar, and oil. However, the concentrations of these base ingredients in base mixture 100 may be set (i.e., adjusted) to produce different flavors, textures, hardness, and / or conditions based on the desired end product.

[0106] 7.1 Prepare the aqueous phase Block S110 of method S100 recites treating a volume of water 110 with a first set of materials soluble in the volume of water 110, the volume of water 110 being within a first temperature range. In general, the first set of materials can be dissolved in the volume of water 110 to produce an aqueous solution.

[0107] In one implementation, the first set of ingredients includes a first percentage of salt 120 and a first percentage of calcium 130. In this implementation, a volume of water 110 may be treated with the first percentage of salt 120 and the first percentage of calcium 130 to prepare an aqueous phase 102 for the addition of protein and starch. First, the volume of water 110 may be brought to or left at a temperature within a temperature range of approximately 40° F. to 110° F. (e.g., within 10%) such that the first percentage of salt 120 and the first percentage of calcium 130 dissolve in the volume of water 110. The first percentage of salt 120 may be dissolved in the first percentage of water 110 to form an aqueous salt-water mixture. The first percentage of calcium 130 may then be added to the aqueous salt-water mixture to form a first (aqueous) mixture.

[0108] Block S120 of the method recites blending a second set of ingredients into the first mixture to produce a second mixture, the second set of ingredients including a protein-starch blend. The protein-starch blend may be mixed into the first mixture with sufficient shear for a set period of time (e.g., 1 minute, 10 minutes, 1 hour) to achieve homogenous mixing of the protein-starch blend with the first mixture.

[0109] The protein-starch blend may be mixed prior to addition of the blend to the first mixture and may include a first proportion of protein 140 and a first proportion of starch 150. In one implementation, the second set of ingredients includes a first amount of plant-extracted protein, a second amount of potato starch, a third amount of corn starch, and a fourth amount of cassava starch. These ingredients may be mixed separately from the first mixture to form the protein-starch blend.

[0110] The second set of ingredients may additionally include a first proportion of tapioca maltodextrin; a first proportion of oat hydrocolloid; a first proportion of a gum (e.g., locust bean, arabic); and / or a first proportion of bioavailable trace minerals.

[0111] The protein-starch blend may be mixed into the first mixture for a set period of time corresponding to the volume of the first mixture. For example, if the volume of the first mixture is relatively small (e.g., less than 10 gallons), the protein-starch blend may be mixed into the first mixture for a set period of 5 minutes. However, if the volume of the first mixture is relatively large (e.g., more than 500 gallons), the protein-starch blend may be mixed into the first mixture for a set period of 20 minutes. As a result, the protein-starch blend may be mixed into the first mixture for a set period of time proportional to the volume of the first mixture to achieve homogeneity of the second mixture containing both the first and second sets of materials. The second mixture is then set to hydrate without shear forces for a set period of time between 20 seconds and 30 minutes.

[0112] In one implementation, the protein-starch blend is mixed into the aqueous solution via a high shear impeller. For example, the protein-starch blend can be mixed into the aqueous solution via a high shear bottom impeller operating at 1800 to 2100 revolutions per minute for a set period of 5 minutes.

[0113] Additionally and / or alternatively, in another implementation, the protein-starch blend and / or the percentage of protein may be mixed into the base mixture 100 via a high shear impeller operating at a target shear range (e.g., between 120 RPM and 1000 RPM) corresponding to the protein type (e.g., canola, potato, cabbage) of the protein in the percentage of protein. For example, if the percentage of protein comprises a high functionality protein, the percentage of protein may be mixed into the base mixture 100 at a first target shear (e.g., 150 RPM) configured to reduce foaming of the base mixture 100 due to the high functionality protein. However, if the percentage of protein comprises a low functionality protein, the percentage of protein may be mixed into the base mixture 100 at a second target shear (e.g., 100 RPM) less than the first target shear to conserve energy. Therefore, the base mixture 100 can be mixed with a target shear force proportional to the functionality of a certain proportion of proteins, as exhibited by the degree of foaming of the base mixture 100, to generate air bubbles in the base mixture 100 when mixed into those proteins.

[0114] In one variation, the second set of ingredients further comprises a sweetener. For example, a second set of ingredients comprising a protein, a starch and a sweetener (e.g., sugar, glucose) can be mixed into the first solution to form a second solution. The sweetener can be included in the second set of ingredients to facilitate dispersion of the dry ingredients (e.g., starch) in the second mixture. Alternatively, the sweetener can be added following the hydration step in which the protein and starch absorb water from the aqueous solution.

[0115] Following the addition of the second set of ingredients, the second solution may be allowed to hydrate for a set period of time (e.g., 1 minute, 5 minutes, 30 minutes) without shear forces to allow hydration of the second set of ingredients (e.g., proteins, starches) in the second mixture.

[0116] Block S130 of method S100 recites adding a third set of ingredients to the second mixture in a standard order to form a third mixture. The third set of ingredients may include sugar; glucose; sucrose; maltose; corn syrup; sweeteners such as tapioca syrup; flavorings (e.g., cocoa powder), and others. In one implementation, the third set of ingredients includes sugar, glucose, and sucrose. The proportions of each of these sweeteners may be adjusted depending on the desired end product.

[0117] In one implementation, the second and / or third mixtures may be mixed (e.g., prior to sterilization) to include a specific ratio of solids to liquids in the mixture. In particular, the mixture may be configured to exhibit a specific ratio of solids to liquids such that the mixture (e.g., the second and / or third mixture) exhibits a target viscosity in preparation for sterilization of the mixture. By adjusting the viscosity of the mixture within a threshold deviation of the target viscosity, foaming of the base mixture 100 during sterilization may be controlled. For example, during sterilization, a first mixture exhibiting a first viscosity may exhibit a first degree of foaming. In this example, during sterilization, a second mixture exhibiting a second viscosity that exceeds the first viscosity may exhibit a second degree of foaming that is less than the first degree of foaming.

[0118] In one implementation, a first set of ingredients (including a volume of water, an amount (e.g., percentage, concentration, weight) of salt, and an amount of calcium) may be mixed during preparation to form a first mixture. Then, during preparation, a second set of ingredients (including an amount of starch, an amount of plant extract protein, an amount of a stabilizing agent configured to stabilize the amount of plant extract protein, and / or an amount of a sweetener) may be mixed into the first mixture to form a second mixture. In particular, the amount of plant extract protein may include a first amount of canola protein and a second amount of a secondary protein (e.g., rice protein, chickpea protein) mixed in a protein ratio corresponding to a set of characteristics (e.g., defined for a particular non-dairy product), such as including a target functionality, a target flavor profile, a target "mouthfeel" or texture, and / or a target appearance (e.g., color).

[0119] Then, during blending following the preparation period, the second mixture may be held at a temperature within a first temperature range and emulsified with a volume of oil. In particular, a volume of oil may be blended into the second mixture (at a temperature within the first temperature range) to form an emulsion comprising a dispersion of oil droplets in a volume of water. Then, during a pasteurization period following the blending period, the emulsion (i.e., base mixture 100) may be pasteurized (such as by following a specific pasteurization process) for a first period of time at a temperature within a second temperature range defined for the specific pasteurization process. Finally, during a homogenization period following the pasteurization period, the emulsion (i.e., base mixture 100) may be homogenized for a second period of time at a temperature within a third temperature range to form a base mixture 100 configured to form a consumable non-dairy product (e.g., non-dairy milk, non-dairy yogurt, non-dairy ice cream) that exhibits a target set of characteristics, such as including a target functionality, a target flavor profile, a target "mouthfeel" or texture, and / or a target appearance.

[0120] 8. Sterilization Block S140 of the method recites sterilizing the third mixture within a set temperature range for a set time period. The third mixture may be heated to a temperature within a first temperature range (e.g., 150°F to 200°F) and held within this second temperature range for a set time period (e.g., 20 minutes, 30 minutes, 1 hour) to sterilize the third mixture. For example, the third mixture (defining a homogenous suspension of salt, calcium, protein, starch, and sugar in water) may be heated to a temperature of 160 degrees and held at this temperature for a period of 30 minutes. The third mixture may be sterilized to eliminate harmful bacteria and / or other contaminants present in the third mixture before undergoing further processing. In particular, the third mixture (defining a homogenous suspension of salt, calcium, protein, starch, and / or sugar in water) may be sterilized according to a specific sterilization process.

[0121] 8.1 High temperature short time sterilization In one implementation, as shown in FIG. 5B, the third mixture may be sterilized via a HTST (or "high temperature short time") sterilization process. In this implementation, the third mixture may be heated to a temperature within a high temperature range (e.g., between 165° F. and 200° F.) and held at this temperature for a defined sterilization period (e.g., 25 seconds, 45 seconds, 1 minute). At the end of the sterilization period, the third mixture may be passed through a plate-type heat exchanger (e.g., within a threshold period) to cool the third mixture to a temperature within a target temperature range (e.g., between 25° F. and 40° F.).

[0122] For example, the third mixture may be held at approximately (e.g., within 5%) 190° F. for a 25 second pasteurization period. In this example, the third mixture may then be cooled to a temperature of approximately (within about 5%) 35° F. via passing the third mixture through a rate-type heat exchanger (e.g., within 10-15 seconds of the end of the pasteurization period) prior to homogenization of the third mixture.

[0123] Additionally and / or alternatively, in this implementation, a proportion of fat (e.g., low erucic acid rapeseed oil, sunflower oil, safflower oil) may be added to the mixture prior to pasteurization of the mixture. In particular, by pasteurizing the mixture at a temperature within a relatively high temperature range (e.g., between 165° F. and 200° F.), and thus allowing pasteurization for a relatively short period of time (e.g., less than 30 seconds, less than 25 seconds, less than 20 seconds), the degree (e.g., magnitude) of oxidation of unsaturated fats present in the proportion of fat may be reduced.

[0124] Additionally, in this implementation, the base mixture 100 may include a percentage of a stabilizing agent configured to stabilize proteins within the percentage of plant-extracted proteins, as described above. In particular, the percentage of stabilizing agent may be configured to stabilize proteins present in the base mixture 100 at the relatively high temperatures during pasteurization. For example, the base mixture 100 may include a percentage of plant-extracted proteins with a percentage of canola proteins that define a denaturation temperature below and outside of a target temperature range defined for the HTST pasteurization process. Thus, in this example, the base mixture 100 may include a percentage of a stabilizing agent (such as including pectin or sodium caprylate) configured to prevent denaturation of the percentage of canola proteins during the HTST pasteurization process.

[0125] In one variation, the base mixture 100 may be processed through an extended shelf life (or "ESL") process. In particular, in this variation, the base mixture 100 may be heated to a temperature within a high ESL temperature range defined for the ESL process (such as between 260°F and 280°F) and held at this temperature for a defined ESL period below the defined pasteurization period. For example, the base mixture 100 may be heated to a temperature of 277°F (e.g., within 1%, within 5%) and held at this temperature for an ESL period between 2.5 seconds and 6 seconds. In this variation, a percentage of fat may also be added to the base mixture 100 prior to the start of the ESL process. Additionally, the base mixture 100 may include a percentage of a stabilizer configured to stabilize a percentage of the proteins (e.g., canola proteins) in the plant extract protein at a temperature within the ESL temperature range to prevent denaturation (and / or protein coagulation) and to protect the function of these proteins.

[0126] Additionally, in another variation, the base mixture 100 may be processed through aseptic processing. In particular, in this variation, the base mixture 100 may be heated to a temperature within a high aseptic temperature range (e.g., between 250°F and 300°F) that exceeds the temperature ranges defined for the ESL and HTST sterilization steps, and held at this temperature for a defined aseptic processing period that is below the defined sterilization period. For example, the base mixture 100 may be heated to a temperature of approximately 285°F (e.g., within 1%, within 5%) and held at this temperature for a aseptic processing period between 2.5 seconds and 6 seconds. In this variation, a percentage of fat may be added to the base mixture 100 as well, prior to the start of aseptic processing. Furthermore, the base mixture 100 may include a percentage of a stabilizer configured to stabilize proteins (e.g., canola proteins) in a percentage of the plant-extracted proteins at a temperature within the aseptic temperature range to prevent denaturation (and / or protein coagulation) and to protect the function of these proteins.

[0127] 8.2 Low-Temperature High-Duration Pasteurization Alternatively, in another implementation, as shown in FIG. 5A, the third mixture (comprising salt, calcium, protein, starch, and / or sugar in water) may be sterilized according to a slow sterilization process (e.g., a low temperature long-term sterilization process). In particular, in this implementation, the third mixture may be sterilized for an extended period of time (e.g., more than 25 minutes) at a temperature within a lower temperature range (e.g., between 150° F. and 165° F.). In one example, the third mixture may be held at approximately (e.g., within 5%) 156° F. for a period of 30 minutes. In this implementation, a percentage of fat (e.g., oil) may be added to the mixture after sterilization of the mixture to limit oxidation of unsaturated fats present in the percentage of fat.

[0128] 8.3 Selection of sterilization process The sterilization process may be selected based on the type of processing of the base mixture 100 (e.g., batch processing, semi-continuous processing). In particular, in one example, a volume of the base mixture 100 may be processed via a batch process. In this example, the base mixture 100 may be sterilized according to a slow sterilization process. Alternatively, in another example, a volume of the base mixture 100 may be processed via a semi-continuous process. In this example, the base mixture 100 may be sterilized according to a HTST process.

[0129] Additionally and / or alternatively, the pasteurization process may be selected based on the target flavor of the resulting non-dairy product (e.g., non-dairy milk, non-dairy whipped cream, non-dairy frozen dessert, non-dairy cheese). In particular, pasteurization at higher temperatures (such as according to a HTST pasteurization process) may reduce the "grassy" flavor in the mixture (e.g., via the reduction of grassy volatiles in the mixture), thereby enhancing the "buttery" flavor and / or "buttery" volatiles in the mixture. Therefore, a volume of the base mixture 100 configured to form a non-dairy product exhibiting an increased "buttery" flavor may be pasteurized according to a HTST pasteurization process. Alternatively, a volume of the base mixture 100 configured to form a non-dairy product exhibiting a reduced "buttery" flavor and / or an increased "grassy" flavor may be pasteurized according to a slow pasteurization process.

[0130] Additionally and / or alternatively, this third mixture (defining a homogenous suspension of salt, calcium, protein, starch, and / or sugar in water) may be heated to a temperature within a certain temperature range for a set period of time according to a specific pasteurization process defined by the characteristics of the protein in a certain percentage of the protein.

[0131] For example, the third mixture may include a percentage of canola protein (e.g., napin protein). During pasteurization, to limit denaturation of the canola protein in the percentage of canola protein, the third mixture may be heated to a temperature within a temperature range (e.g., between 155°F and 195°F) based on the time and temperature at which the canola protein exhibits denaturation and held at this temperature for a set period of time (between 20 seconds and 40 minutes). In particular, in this example, the third mixture (including the percentage of canola protein) may be pasteurized via HTST (or "high temperature short time"), such as by heating to approximately 190°F (e.g., within 5 degrees) for approximately 25 seconds (e.g., within 2 seconds). Alternatively, in this example, the third mixture (including the percentage of canola protein) may be pasteurized by heating the third mixture to a temperature between 155°F and 158°F for a minimum of 30 minutes. Therefore, by inversely adjusting the temperature of the pasteurization process, the duration of pasteurization can be adjusted.

[0132] In one variation, following pasteurization, a fourth set of ingredients may be added to the third mixture to produce a fourth mixture. The fourth set of ingredients may include a first percentage of sodium bicarbonate and a first percentage of a basic amino acid (e.g., proline). The base mixture 100 may include this fourth set of ingredients to buffer the pH level of the base mixture 100, such that the pH level is raised and the base mixture 100 is slightly acidic. In addition, the base mixture 100 may include this percentage of a basic amino acid to neutralize and / or soften the tannins present in the proteins in the base mixture 100 (to achieve a unique flavor profile on the palate).

[0133] 8.4 Emulsification The base mixture 100 containing these ingredients is then heated to a target temperature and emulsified with oil to reach a stable emulsion. As a result, the base mixture 100 may undergo high shear coarse emulsion to achieve this stable emulsion exhibiting a substantially uniform oil droplet size (e.g., less than 10 microns in diameter). For example, a base mixture 100 configured to produce a non-dairy milk end product may exhibit a substantially uniform oil droplet size between 4 microns and 6 microns. In one implementation, the base mixture 100 may be emulsified with a percentage of oil during an emulsification period following pasteurization of the base mixture 100. Alternatively, in another implementation, the base mixture 100 may be emulsified with a percentage of oil during an emulsification period prior to pasteurization of the base mixture 100.

[0134] During emulsification, the base mixture 100 (and more specifically the proteins in the base mixture 100) may be heated to a temperature at which the proteins are stable (e.g., remain suspended in the mixture), i.e., above their isoelectric points. During this heating step, oil is emulsified into the base mixture 100 at a constant rate to achieve a stable emulsion between the water phase 102 and the oil phase 104 of the base mixture 100.

[0135] In one implementation, the base mixture 100 is heated to a first target temperature before being added into the oil. Once the first target temperature is reached, a first proportion of oil is added to the base mixture 100. For example, canola oil may be added to prepare the base mixture 100 for processing into whipped cream, and rice bran oil may be added to prepare the base mixture 100 for processing into hard cheese. By adding the oil at the first target temperature, the stability of the aqueous phase 102 of the mixture may be increased, thereby allowing for a more immediate and consistent emulsion of the oil into the aqueous mixture. The temperature of the mixture is then increased to a second target temperature (e.g., approximately 80 degrees Celsius) and held at this second target temperature for a target residence time selected for the final product (e.g., between 5 minutes and 27 minutes) so that the mixture becomes a homogenous blend and is stable and fully emulsified. The temperature of the mixture is again raised to a peak temperature (e.g., approximately 75 degrees Celsius); thereafter, additional flavorings specific to the end product may be added to the mixture occupying this third target temperature. Adding these flavorings to the mixture just after the peak temperature is reached and toward the end of the emulsification step may limit degradation of these flavorings due to excessive temperature exposure during the temperature gradient.

[0136] This addition of oil to the homogenous aqueous mixture initiates the formation of micelles in the resulting plant-based non-dairy milk replacer. In particular, the base mixture 100 is processed with materials to form micelles, which define microscopic structures containing hydrophobic and hydrophilic regions and are formed by aggregated surfactant molecules in an aqueous solution, allowing the base mixture 100 to be converted into many different forms such as non-dairy hard cheese, soft cheese, yogurt, cream, spreads, ice cream, and / or butter, which mimic (traditional) animal milks, etc.

[0137] Thus, these ingredients may be combined in a specific order, at specific temperatures and under specific conditions according to method S100, to enable and control micelle formation in the resulting base mixture 100. In particular, rather than relying on micelles naturally present (at various concentrations) in animal milk (e.g., cow's milk) for functionality, or rather than filtering or blending large batches of milk to achieve a consistent micelle concentration throughout the milk product, the ingredients of base mixture 100 may instead be combined according to the method to produce any volume of base mixture 100 (e.g., 10 grams to 10 cubic meters) at a consistent concentration (e.g., + / - 0.1% by volume).

[0138] 8.5 Variation: pH Adjustment In one variation, the base mixture 100 may include a percentage of a pH adjusting material configured to adjust the pH of the base mixture 100 within a target pH range defined for the base mixture 100. In this variation, the percentage of the pH adjusting material may be added to the base mixture 100 upon completion of emulsification of the base mixture 100 to form the emulsion. Thus, the percentage of the pH adjusting material may be selectively added to the emulsion (i.e., the base mixture 100) to maintain the pH of the emulsion within the target pH range.

[0139] In one implementation, the base mixture 100 may include a percentage of pH adjusting material that corresponds to target characteristics (such as functionality, mouthfeel, flavor, etc.) defined for the base mixture 100 and / or corresponding to a specific non-dairy product.

[0140] In one example, the first batch of base mixture 100 may be configured to form a non-dairy milk product. Additionally, the base mixture 100 may be configured to exhibit a pH within a pH range of 6.3 to 6.5. In this example, upon completion of emulsification to form an emulsion, the pH level of the emulsion (i.e., base mixture) may be measured. Thereafter, in response to a pH outside the pH range, a percentage of a pH modulating substance (such as a potassium hydroxide solution configured to increase the pH, or an acidulant configured to decrease the pH) may be added to the emulsion to selectively increase or decrease the pH within the pH range, such as prior to pasteurization and / or homogenization. In this example, the base mixture 100 may be configured to form a non-dairy milk product exhibiting a target functionality by maintaining the pH of the base mixture 100 within this pH range such that the non-dairy milk product may be added to beverages of various pHs without exhibiting phase separation. In another example, the second batch of base mixture 100 may be configured to form a non-dairy ice cream product. In this example, the base mixture 100 may be configured to exhibit a pH within the threshold deviation of 7.5. Thereafter, in response to pH levels below and other than the threshold deviation of 7.5, a percentage (such as a trace amount) of potassium hydroxide solution may be added to the emulsion to raise the pH to within the threshold deviation of 7.5, such as prior to pasteurization and / or homogenization.

[0141] 9. Homogenization Following emulsification of the oil in the base mixture 100, the base mixture 100 may be homogenized to prevent phase separation to form a functionalized non-dairy base mixture 100. More specifically, the base mixture 100 may be homogenized to achieve a uniform particle distribution, particle size, fat globule distribution, and fat globule size, each of which may cooperate to prevent phase separation within the base mixture 100 and promote a consistent base mixture 100. The base mixture 100 may be configured to exhibit a substantially similar particle and fat distribution and size as its dairy counterpart.

[0142] In one variation, the base mixture 100 is cooled from the higher temperature during emulsification to a lower temperature (eg, below 40 degrees Fahrenheit) prior to homogenization of the base mixture 100.

[0143] The base mixture 100 may be homogenized within a set period of time following emulsification to limit reactions occurring between the ingredients in the base mixture 100. For example, a certain percentage of amino acids may interact with sugars in the base mixture 100 at a specific temperature and over a period of time to produce molotol. Thus, the base mixture 100 may be rapidly homogenized following emulsification of the base mixture 100 to limit the development of molotol (malt-like flavor) in the base mixture 100.

[0144] The base mixture 100 may be homogenized via a triple plate homogenizer at a set (e.g., relatively high) temperature. For example, the base mixture 100 may be homogenized via a triple plate homogenizer operating at between 800-2200 psi. Alternatively, the base mixture 100 may be homogenized via an ultrasonic homogenizer or a cavitation homogenizer.

[0145] 10. Cooling and further processing Following homogenization, the base mixture 100 may be rapidly cooled from the high temperature during homogenization to a lower temperature (e.g., below 40° F.) if not previously cooled. The base mixture 100 may be cooled via a heat exchanger. For example, the base mixture 100 may be passed through a plate-type heat exchanger to reduce the temperature of the base mixture 100 from approximately (within 10° F.) 150° F. during homogenization to approximately (within 10° F.) 38° F. after cooling. The base mixture 100 may be rapidly cooled (within a set period of time following homogenization) to limit side reactions between ingredients (e.g., proline with sweeteners to produce malty flavors).

[0146] In one variation, acid can be added to the base mixture 100 (e.g., in trace amounts) to produce higher dairy products from the functional base mixture 100, such as whipped cream or cheese. Depending on the higher dairy product selected, acid can be introduced before increasing the temperature of the base mixture 100 and emulsifying it in oil (e.g., cream cheese), or acid can be introduced after emulsification and after the mixture is allowed to cool (e.g., frozen yogurt, feta cheese, or cheddar cheese). For example, a moderate percentage of acid (e.g., 0.2% by weight) can be added to the base mixture 100 if it is to be converted into a soft cheese, and a smaller percentage of acid (e.g., 0.1% by weight) can be added to the base mixture 100 if it is to be converted into a hard cheese or other end product.

[0147] 10.1 Storing the base mixture The resulting base mixture 100 may be further processed and / or stored according to a set of storage conditions defined for the base mixture 100. In particular, the base mixture 100 may define a set of storage conditions configured to maximize the shelf life of the base mixture 100, as well as to maintain and / or promote a set of target characteristics of the base mixture 100 (such as a target flavor profile, a target functionality, a target texture or "mouthfeel").

[0148] In one variation, prior to packaging and / or storage of base mixture 100, base mixture 100 may be spray dried to convert base mixture 100 to a solid or powder form. In this variation, base mixture 100 may be reconstituted (such as by mixing base mixture 100 with a volume of water) to return base mixture 100 to a liquid or semi-liquid form.

[0149] In one implementation, base mixture 100 may be sterilized via a low temperature long term pasteurization step configured to limit destabilization of plant extract proteins (e.g., canola proteins) to prevent protein destabilization within a percentage of the plant extract proteins, and then spray dried (at a relatively high temperature) to convert base mixture 100 from a liquid form to a powder form. In this implementation, base mixture 100 may be processed via this lower temperature pasteurization step to limit the duration of exposure of base mixture 100 to high temperatures. Thereafter, base mixture 100 may be further processed by spray drying (such as at a relatively high temperature) the (liquid) base mixture 100 to produce base mixture 100 in powder form to further extend the shelf life of base mixture 100.

[0150] Additionally, in one implementation, the base mixture 100 may be mixed with a volume of a buffer solution adapted to the base mixture 100, and then spray-dried to produce a dried base mixture 100 (such as a base mixture 100 in solid or powder form) in preparation for storage. This dried base mixture 100 may then be stored according to a set of storage conditions defined for the base mixture 100 for a target period or "shelf life", such as at a temperature within a target temperature range configured to maintain the functionality, flavor, texture, and / or appearance of the base mixture 100 (and / or the non-dairy product formed from the base mixture 100). Additionally, in this implementation, a set of stabilizing agents (e.g., stabilizing materials) may be added to the base mixture and / or the dried base mixture to extend the stability of a percentage of the plant-extracted proteins. For example, various proteins or sugars may be added to the base mixture 100 and / or the dried base mixture 100.

[0151] 11. Form non-dairy products Once the base mixture 100 has been produced (with various concentrations of each base material depending on the selected end product) and functionalized, the base mixture 100 can be stored at low temperatures (e.g., below 40° F.). Later, the base mixture 100 can be heated and mixed with various amounts of shear for various mixing times to convert the base mixture 100 into a unique end product. For example, the base mixture 100 can be filled directly into an ice cream machine (e.g., Paco jet or liquid nitrogen dispenser, etc.) (such as an ice cream maker or soft serve ice cream maker configured to produce traditional dairy ice cream or soft serve ice cream) to convert the base mixture 100 directly into non-dairy (e.g., "plant-based") ice cream. In another example, the base mixture 100 can be acidified to produce soft cheese, such as feta cheese.

[0152] 12.Non-functional non-dairy milk substitutes To produce a non-functional plant-based milk (e.g., one that is consumed as a regular non-dairy milk substitute and is not intended for conversion to other non-dairy products), the base mixture 100 does not need to complete micelle formation. For example, the base mixture 100 (more specifically, the proteins in the base mixture 100) can be heated to a temperature at which the proteins are stable (e.g., remain suspended in the mixture), i.e., above the isoelectric point. During this heating step, the oil is emulsified in the base mixture 100. Once the isoelectric point is reached, the base mixture 100 is stabilized and pasteurized, and then refrigerated. At this point, no aggregation occurs in the base mixture 100, and the resulting non-dairy milk product (e.g., a lower order end product) is considered non-functional, but may be consumed as a non-dairy substitute for regular milk (e.g., skim milk, 2% milk, or whole milk).

[0153] As a result, the plant-based non-dairy non-functional milk product may perform, flavor, and produce mouthfeel similar to regular cow's milk. For example, the milk product may be whipped to produce a foam for a particular milk-based beverage. The plant-based non-dairy non-functional milk product may be added to other foods (e.g., pasta sauce, scrambled eggs) without imparting a flavor distinct from regular cow's milk.

[0154] 13. Functional non-dairy milk substitutes The base mixture 100 can also be acidified to produce a plant-based non-dairy functional milk replacer. In particular, the addition of small amounts of acid (e.g., less than 0.2%) to the mixture functionalizes the plant-extracted proteins.

[0155] Thus, the base mixture 100 may include a percentage of acid configured to functionalize the plant-extracted proteins. In particular, the percentage of acid may be configured to neutralize the polarity of the canola protein in a percentage of the plant-extracted proteins (e.g., canola protein, potato protein) present in the mixture to promote micelle formation between the percentage of the plant-extracted proteins, a percentage of starch, and a volume of oil droplets.

[0156] For example, once base mixture 100 has been heated to a temperature at which the isoelectric point is reached, base mixture 100 may be allowed to stabilize and then cooled to a lower temperature, at which point the cooled base mixture 100 is acidified through the addition of a specific concentration of an acid or acidulant (e.g., lactic acid, citric acid, peroxyacetic acid, acetic acid, sodium sulfate) that lowers the pH of base mixture 100. For example, sodium sulfate (which is not acidic) may be added to base mixture 100 to lower the pH while amplifying the flavors of salt and sugar without resulting in an acidic taste in the resulting end product.

[0157] After acidification, the base mixture 100 may be cooled to a lower temperature (ie, below the isoelectric temperature) while being mixed with specific shear forces to produce a functionalized non-dairy base containing micelles.

[0158] The base mixture 100 may undergo rapid acidification via the addition of a first percentage of acid. The first percentage of acid may include lactic acid; citric acid; sodium sulfate; or any combination of these acids. Rapid acidification may be performed to create a softer or spreadable cheese (e.g., cream cheese). During rapid acidification, the base mixture 100 may be heated to a threshold temperature prior to the addition of the first percentage of acid. The addition of the acid promotes micelle formation in the base mixture 100, which may then be cooled for further processing. The acid may be added prior to the emulsification of oil into the base mixture 100.

[0159] Alternatively, the base mixture 100 may undergo slow acidification. After the base mixture 100 is cooled following homogenization, the base mixture 100 may undergo slow acidification via the addition of a slow acidifier to the base mixture 100, such as microbial rennet or lactobacillus. Upon addition of this slow acidifier, the base mixture 100 expels water from the aqueous phase 102 to the outside of the base mixture 100. The slow acidifier dissipates the charge of the proteins in the base mixture 100, thus expelling the water absorbed by these proteins. The proteins then bind to the starch bound to the oil in the oil phase 104, and the aqueous phase 102 is filtered off to form curds. As a result, slow acidification may be performed to make hard cheese.

[0160] Also, the order of steps in the acidification process may be rearranged depending on the final product. For example, when making Mozzarella cheese, the process is similar to that for making cream cheese. To achieve a tighter bond structure between the micellar molecules and therefore a stronger curd formation during the aggregation process, an initial acidification is still performed, but to a greater extent (e.g., with a higher concentration of acid). The curd may then be placed in a salt water bath at a temperature of approximately 80-85 degrees Celsius. The curd may then be stretched into a sheet of "Mozzarella cheese" before continuing with the process.

[0161] 14. Non-dairy frozen dessert Frozen desserts and certain whipped dairy products or spreadable cheeses may not complete the micelle formation process. Starting with the base mixture 100, an additional amount of salt may be added to ensure the correct consistency of the frozen syrup. This modified base mixture 100 may be run through a soft serve or ice cream machine to produce a non-dairy alternative frozen dessert without any further processing due to the functionalized plant-extracted protein. In one implementation, the base mixture 100 may include canola oil as a fat source when making the base mixture 100 for an alternative frozen dessert product, since micelle formation is not essential and therefore oils with high saturated fat content are not required. Also, since the dessert product is either refrigerated or frozen, oxidation will be very slow and the product will have a long shelf life. Alternatively, a different unsaturated fat or combination of unsaturated fats may be used. For example, if the product selected is "Lemon Rosemary Gelato," then depending on the flavor and texture of the dessert, a specific olive oil may be selected for emulsion into the base mixture 100.

[0162] Ice cream end products (e.g., packed ice cream, soft serve ice cream, gelato, etc.) may contain various percentages of salt, calcium, and sweeteners to control the freezing point depression of the ice cream end products. Additionally, the base mix 100 of these products may contain various percentages of sweeteners to adjust the freezing point depression. For example, the base mix 100 may define an ice cream base mix 100. The ice cream base mix 100 may be characterized by a scoopability range that defines a temperature range over which the ice cream base mix 100 exhibits at least one threshold scoopability (e.g., as a function of the force applied to scoop a given smooth frozen ice cream). The ice cream base mixture 100 may include a first percentage of salt 120, a first percentage of calcium 130, and a first percentage of sweetener 160, each of which cooperate to adjust the freezing point range of the ice cream base mixture 100 and provide a corresponding scoopability temperature range; and define a sweetener ratio of glucose portion to sucrose portion between 1 and 4. In this example, the ice cream base mixture 100 may adjust the freezing point range between 20° F. and 30° F. The scoopability range corresponds to a temperature range over which the ice cream provides a suitable texture and consistency for (or to provide) scooping frozen ice cream without difficulty. The first sub-volume of the ice cream base mixture 100 may exhibit a first sweetener ratio of two; may exhibit a first freezing point temperature within the freezing point range; and may exhibit a first scoopability temperature range between 10° F. and 15° F. The second sub-volume of the ice cream base mixture 100 may exhibit a second sweetener ratio of four; may exhibit a second freezing point temperature lower than the first freezing point temperature; and may exhibit a first scoopability temperature range between 5° F. and 10° F.As a result, the ice cream base mixture 100 exhibits a lower freezing point temperature and higher scoopability (e.g., above the threshold scoopability) at lower temperatures by increasing the ratio of sucrose to glucose in the ice cream base mixture 100.

[0163] The base materials can be combined in various concentrations depending on the final product selected. For example, when making a whipped cream product, the percentage of salt in the base mixture 100 can be reduced to be significantly lower than the percentage of salt in the base mixture 100 for most other products, including ice cream or cheese. A lower salt percentage in the base mixture 100 allows for minimal protein gelling to achieve a texture and shape similar to that of regular whipped cream, while the protein can still retain air. When the amount of salt is reduced beyond a minimum threshold, protein gelling does not occur and the protein cannot retain air. Protein gelling is essential to the formation of the final product for a product with a specific shape, texture, and consistency. In regular dairy product production (e.g., whipped cream production), the fat in the dairy milk retains air. In the production of the non-dairy product of the present invention, the protein is engineered to retain air.

[0164] 14.1 Example: Non-dairy frozen dessert In one example, the base mixture 100 may be configured to form a non-dairy frozen dessert (e.g., non-dairy ice cream). In this example, the base mixture 100 may include a percentage of water; a percentage of cane sugar; a percentage of low erucic acid rapeseed oil; a percentage of modified food starch; a percentage of rapeseed protein; a percentage of tapioca maltodextrin; a percentage of tapioca syrup; a percentage of vanilla extract; a percentage of salt; a percentage of calcium lactate; and a percentage of calcium gluconate. In particular, these percentages of ingredients may be mixed to form an emulsion configured to form a non-dairy frozen dessert (e.g., a non-dairy emulsion that does not contain dairy proteins and / or dairy ingredients). This emulsion may then be passed through an ice cream maker (e.g., with or without additional ingredients (e.g., for flavoring)) to form a non-dairy frozen dessert that may then exhibit a similar flavor and texture to traditional dairy ice cream.

[0165] In one variation of this example, the base mixture 100 may be configured to form a non-dairy vanilla frozen dessert (e.g., non-dairy vanilla ice cream). In this variation, the base mixture 100 may additionally include a percentage of vanilla extract. Alternatively, in another variation of this example, the base mixture 100 may be configured to form a non-dairy chocolate frozen dessert (e.g., non-dairy chocolate ice cream). In this variation, the base mixture 100 may additionally include a percentage of cocoa (e.g., processed with alkali); and / or a percentage of coffee extract. Alternatively, in another variation of this example, the base mixture 100 may be configured to form a non-dairy "mint chip" frozen dessert (e.g., non-dairy "mint chip" ice cream). In this variation, the base mixture 100 may additionally include a percentage of dark chocolate (e.g., including cocoa beans, cane sugar, cocoa butter, and / or vanilla beans); and / or a percentage of peppermint oil. In each of these variations of this example, a certain proportion of ingredients can be mixed and / or processed to form an emulsion (e.g., non-dairy milk), which can then be converted into a non-dairy frozen dessert by processing in a standard ice cream maker.

[0166] 15. Variations: Non-dairy spreadable cheeses and soft cheeses To form a soft cheese from the base product, additional processing is essential. The base mixture 100 may contain the same ingredients, but at different concentrations of these ingredients. The process also involves mixing the base mixture 100 at higher shear than the process for producing non-functional milk. The oil is emulsified in the base mixture 100 at a temperature around 70 degrees Celsius, so the temperature is still raised until it reaches approximately 80 degrees Celsius. At this temperature, the mixture is then held for a first period of time ranging from 5 to 27 minutes, depending on the end product. For softer cheeses, the period held at this temperature may be shorter than for harder cheeses. After the first period, the temperature is again raised to approximately 85 degrees Celsius. Once this temperature is reached, various flavors may be added to the mixture, depending on the specific end product. After the addition of the flavors, the mixture may be rapidly refrigerated via a plate exchange system. At this point, the mixture may be used as the base mixture 100 or as an ice cream base. To achieve a soft cheese, a coagulation step must occur to produce curds in the mixture. This is achieved by acidifying the mixture followed by further cooling the mixture in a refrigeration step. Depending on the final product, additional cultures may be added for flavoring. For example, to achieve a feta flavor, a certain culture may be added to the "cheese", while to achieve a brie flavor, a different culture may be added to the "cheese". As the mixture coagulates and the curds are filtered out of the milk, a set of holding tanks may be used and the milk may be drained and collected as functional milk or may undergo further processing to produce other dairy products.

[0167] The acidification step can be performed at different times in the process depending on the final product. For example, when making a spreadable cheese such as cream cheese, acidification is performed before the temperature gradient begins. In this implementation, the mixture is first acidified to more tightly bind the proteins and starch before adding the oil and starting the emulsification. The oil, more specifically the oil-starch slurry, is then emulsified into this acidified mixture with the tight binding of the proteins and starch driving micelle formation.

[0168] 16. Variations: Non-dairy ripened cheeses and hard cheeses To make hard cheese from the base mixture 100, the mixture must undergo additional processing. The initial steps are similar, but a slow acidification is performed rather than the rapid acidification used when making non-functional milk or soft cheeses. In this step, the base mixture 100, including salt, calcium, starch, protein, sugar, and flavors, is mixed together as appropriate and the temperature increase begins. As the temperature is increased to obtain higher shear forces, the speed of mixing is increased. At approximately 70 degrees Celsius, oil is emulsified into the mixture. For hard cheeses, the oil can be an oxidatively stable oil with a high saturated fat content (e.g., vegetable oil, or an oil that is solid at room temperature). Once the oil is all emulsified into the mixture and the temperature of the mixture reaches approximately 80 degrees Celsius, the mixture is continuously mixed and homogenized for a certain period of time (e.g., between 5 minutes and 27 minutes), and then the temperature is increased again to approximately 85 degrees Celsius. At this temperature, the flavor of the specific type of hard cheese is added to the mixture (eg, "cheddar" flavor for "cheddar cheese").

[0169] After flavors are added and the emulsification process is completed, the mixture can be frozen and cooled to approximately 40-45 degrees Celsius, and then undergo a slow acidification process. For example, a slow acidulant such as microbial rennet or lactobacillus can be added to the mixture so that micelles begin to form and cheese slowly forms. Excess water is driven off the bottom of the mixture and separated from the curds to form cheese. The cheese can be further cooled in the freezer, and once the temperature reaches approximately 30-35 degrees Celsius, additional cheese cultures can be added to the cheese for flavoring. Additionally, if the cheese product selected is a "salty" cheese (e.g., mozzarella), additional ingredients such as additional salt can be added depending on the final product.

[0170] Also, depending on the end product, the order of steps within the process may be rearranged. For example, when making Mozzarella cheese, the process is similar to that for making cream cheese. To achieve a tighter bond structure between the micellar molecules and therefore a stronger curd formation during the aggregation process, an initial acidification is still performed, but to a greater extent (e.g., with a higher concentration of acid). The curd may then be placed in a salt water bath at a temperature of approximately 80-85 degrees Celsius. The curd may then be stretched into a sheet of "Mozzarella cheese" before going through the rest of the process.

[0171] 17. Example: Non-dairy "Milk" In one example, as shown in Figures 10B, 11A and 11B, the base mixture 100 may form a non-dairy milk configured to exhibit similar flavor, texture, nutritional value and / or functionality as dairy milk.

[0172] In this example, the base mixture 100 may include a percentage of water; a percentage of a plant-extracted protein (e.g., canola protein, chickpea protein, pea protein, rice protein, potato protein); a percentage of starch (e.g., maltodextrin); a percentage of a sweetener (e.g., sugar); a percentage of calcium and / or salt (e.g., CLG, TCP, DKP); a percentage of a protein stabilizer (e.g., pectin, edible gum); and a percentage of fat (e.g., canola oil). Additionally, the base mixture 100 may optionally include a percentage of a pH adjuster configured to adjust the pH of the base mixture 100 within a target pH range, such as corresponding to a target functionality of the resulting non-dairy milk.

[0173] In particular, in this example, as shown in FIG. 10B, the base mixture 100 comprises a percentage of water defining a concentration between 85% and 95% by weight; a percentage of plant extract protein (e.g., canola protein, chickpea protein, pea protein, rice protein, potato protein) defining a concentration between 1% and 5% by weight; and a percentage of starch (e.g., maltose protein, chickpea protein, pea protein, rice protein, potato protein) defining a concentration between 0.1% and 0.5% by weight. a percentage of a sweetener (e.g., sugar) defining a concentration between 0% and 2% by weight; a percentage of calcium and / or salt (e.g., CLG, TCP, DKP) defining a concentration between 0.1% and 1% by weight; a percentage of a protein stabilizer (e.g., pectin, edible gum) defining a concentration between 0% and 2% by weight; and a percentage of fat (e.g., canola oil) defining a concentration between 2% and 8% by weight.

[0174] In this example, different batches of base mixture 100 can be mixed to contain various concentrations of these materials (within specific concentration ranges) to produce batches of base mixture 100 exhibiting different characteristics. In one example, as shown in FIG. 11A , the first batch of base mixture 100 (forming the first batch of non-dairy milk) may comprise a percentage of water defining a concentration between 85% and 95% by weight; a percentage of canola protein defining a concentration between 1.5% and 4.5% by weight; a percentage of secondary protein (e.g., chickpea, pea, rice) defining a concentration between 1% and 4% by weight; a percentage of starch defining a concentration between 0.1% and 0.5% by weight; a percentage of sweetener defining a concentration between 1% and 2% by weight; a percentage of calcium and / or salt defining a concentration between 0.1% and 0.8% by weight; a percentage of stabilizer defining a concentration between 0.5% and 2% by weight; and a percentage of canola oil defining a concentration between 2% and 8% by weight.

[0175] In another example, as shown in FIG. 11B, the second batch of base mixture 100 (forming the second batch of non-dairy milk) may comprise a percentage of water defining a concentration between 85% and 95% by weight; a percentage of canola protein defining a concentration between 0.5% and 1.5% by weight; a percentage of a secondary protein (e.g., chickpea, pea, rice) defining a concentration between 0.1% and 1% by weight; a percentage of starch defining a concentration between 0.1% and 0.5% by weight; a percentage of sweetener defining a concentration between 0% and 2% by weight; a percentage of calcium and / or salt defining a concentration between 0.1% and 0.8% by weight; a percentage of stabilizer defining a concentration between 0% and 0.5% by weight; and a percentage of canola oil defining a concentration between 2% and 8% by weight. In these examples, the first batch of base mixture 100 may form a non-dairy milk product exhibiting a first set of characteristics, such as including a first functionality characterized by a first degree of foaming capacity; a first flavor profile characterized by a first degree of plant-extracted protein flavor (e.g., grassy flavor); and / or a first texture characterized by a first degree of variability. The second batch of base mixture 100 may form a non-dairy milk product exhibiting a second set of characteristics, such as including a second functionality characterized by a second degree of foaming capacity less than the first degree of foaming capacity; a second flavor profile characterized by a second degree of plant-extracted protein flavor less than the first degree of plant-extracted protein flavor; and / or a second texture characterized by a second degree of variability less than the first degree of variability.

[0176] In this example, as shown in FIG. 8, a percentage of water may be heated to a temperature between 140° F. and 150° F. A percentage of salt and / or a percentage of calcium may then be added to the percentage of water in a mixer to form a first mixture. The first mixture may then be mixed for 2 minutes at high shear (e.g., 30 Hz) for a period of approximately 10 minutes. Separately, a percentage of stabilizer, a percentage of sweetener, a percentage of starch, and / or a percentage of plant extract protein (including a percentage of canola protein and a percentage of secondary protein) may be mixed to form a second mixture. The second mixture may then be added to the first mixture to form a blend. The blend may then be mixed at high shear (e.g., 60 Hz) for a period of approximately 10 minutes.

[0177] A percentage of oil may then be added to the blend and mixed at high speed (e.g., 60 Hz) for a period of approximately 5 minutes to form an emulsion. Then, during a pasteurization period, the emulsion may be pasteurized (in standard pasteurization equipment) at 286° F. (e.g., within 10° F.) for a period of approximately 6 seconds to produce a pasteurized emulsion. The pasteurized emulsion may then be homogenized at approximately 3000 psi (such as with a first stage at approximately 2500 psi and a second stage at approximately 500 psi) to form a first batch of base mixture 100. Base mixture 100 may then be cooled to a target temperature and packaged appropriately, such as in standard gallon containers for milk.

[0178] 18. Example: Non-dairy "Frozen Dessert" In another example, as shown in FIG. 10C, the base mixture 100 may form a non-dairy frozen dessert (e.g., non-dairy ice cream, non-dairy soft serve ice cream) configured to exhibit a flavor, texture, nutritional value, and / or functionality similar to that of daily ice cream.

[0179] In this example, as shown in Figure 10C, the base mixture 100 may include a percentage of water; a percentage of calcium; a percentage of salt; a percentage of starch (e.g., tapioca maltodextrin, potato starch); a percentage of plant extract protein; a percentage of stabilizer; a percentage of sweetener; a percentage of flavoring; and / or a percentage of fat. Additionally, the base mixture 100 may optionally include a percentage of a pH adjuster configured to adjust the pH of the base mixture 100 within a target pH range, such as corresponding to a target functionality of the resulting non-dairy milk.

[0180] In one example, as shown in FIG. 10C, the base mixture 100 may include a percentage of water defining a concentration between 60% and 75% by weight (e.g., 60%, 65%, 70%); a percentage of sweetener (e.g., sugar) between 12% and 20% by weight (e.g., 12%, 15%, 18%); a percentage of starch (e.g., maltodextrin, potato starch, corn starch) between 1.5% and 3% by weight; a percentage of canola protein between 1% and 2% by weight; and a percentage of bile acid between 0% and 2% by weight. and / or between 1% and 4% by weight of a plant extract protein (e.g., canola, rice, chickpea, pea, potato), such as a primary protein; between 8% and 12% by weight (e.g., 8%, 10%, 12%) of canola oil; between 0% and 2% by weight of a flavoring agent; between 0.1% and 0.5% by weight (e.g., 0.5%) of a stabilizer (gum arabic, tara gum, guar gum); and / or between 0.4% and 2% of calcium and / or salt.

[0181] In this example, as shown in FIG. 9, a percentage of water may be heated to a temperature between 100° F. and 110° F. In a mixer, a percentage of salt and / or calcium (e.g., DKP, CLG, salt) may be added to a percentage of water to form a first mixture. The first mixture may then be mixed at moderate shear (e.g., 30 Hz) for a period of approximately 2 minutes. Separately, a percentage of a stabilizer (e.g., hydrocolloid blend) may be mixed (e.g., stirred) with a percentage of a sweetener (e.g., sugar) to form a second mixture. A percentage of plant extract protein, a percentage of starch, a percentage of additional sweetener (e.g., sugar), and the second mixture may be added to the first mixture to form a blend. The blend may then be mixed at moderate shear (e.g., 30 Hz) during a hydration period of approximately 10 minutes. A percentage of flavoring agent may then be added to the third mixture. A percentage of oil can then be added to the third mixture and mixed at high shear (eg, 60 Hz) for a period of approximately 5 minutes to form an emulsion.

[0182] During the pasteurization period, the emulsion may then be pasteurized (e.g., in standard pasteurization equipment) at 286° F. for a period of approximately 6 seconds to create a pasteurized emulsion. The pasteurized emulsion may then be homogenized at approximately 3000 psi (such as with a first stage at approximately 2500 psi and a second stage at approximately 500 psi) to form a first batch of base mixture 100. Base mixture 100 may then be cooled to a target temperature and packaged appropriately, such as in standard gallon containers for ice cream.

[0183] Additionally and / or alternatively, in this example, the base mixture 100 may include a percentage of a pH adjusting substance (e.g., potassium hydroxide) configured to adjust the pH of the base mixture 100 within a threshold deviation of 7.5. In this example, a percentage of the pH adjusting substance may be selectively added to the emulsion during a titration period prior to the disinfection period, such as in response to the pH of the third mixture (i.e., the base mixture or the emulsion) falling outside the target pH range defined for the base mixture 100.

[0184] As those skilled in the art will appreciate from the foregoing detailed description and figures and the claims, modifications and variations can be made to the embodiments of the invention without departing from the scope of the invention, which is defined in the following claims.

Claims

1. A blend, said blend comprising: o With a certain proportion of water; o With a certain percentage of salt; o A certain percentage of calcium; o A certain percentage of sweetener; o A certain proportion of starch; A certain percentage of plant-extracted protein; wherein the proportion of plant extract protein comprises: * A first proportion of canola protein and a second proportion of a second protein, * Defining a target ratio of the first proportion of canola protein to the second proportion of secondary protein, the target ratio corresponding to a target functionality and a target flavor profile; Blend and; a percentage of fat, said percentage of fat comprising: o comprising a volume of oil droplets dispersed throughout said blend; configured to cooperate with said proportion of plant extract protein to form an emulsion, said emulsion comprising: * Contains no daily protein; * configured to form a consumable non-dairy product exhibiting the target functionality and the target flavor profile corresponding to the target daily product; A certain percentage of fat, A non-dairy base blend containing:

2. 2. The base mixture of claim 1, wherein the emulsion is configured to form the consumable non-dairy product with non-dairy milk that is free of dairy proteins and exhibits the target flavor profile and the target functionality corresponding to dairy milk.

3. said proportion of canola protein comprising: a first set of binding properties; a first set of gelling properties; a first set of foaming properties; configured to exhibit the target functionality defining: the proportion of secondary protein is configured to exhibit the target flavor profile that defines a first concentration of a first target volatile; The base mixture according to claim 1.

4. the percentage of water defines a first concentration between 60% and 95% by weight; the percentage of salt defines a second concentration between 0% and 1% by weight; the percentage of calcium defines a third concentration between 0% and 1% by weight; the percentage of sweetener defines a fourth concentration between 0% and 20% by weight; the percentage of starch defines a fifth concentration between 0% and 3% by weight; the percentage of plant extract protein defines a sixth concentration between 1% and 5% by weight; the percentage of fat defines a seventh concentration between 2% and 15% by weight; the blend further comprises a percentage of a stabilizing agent configured to stabilize the percentage of plant-extracted protein, defining an eighth concentration between 0% and 2% by weight; The base mixture according to claim 1.

5. a first volume comprising the blend, the blend comprising a percentage of plant-extracted protein defining the target ratio corresponding to the target functionality and the target flavor profile of the consumable non-dairy product; - including a second volume, said second volume a second blend, said second blend comprising: * a second proportion of water; * a second proportion of salt; * a second proportion of calcium; * a second proportion of a sweetener; * a second proportion of starch; a second proportion of plant extract protein; wherein the second proportion of plant extract protein comprises: a third proportion of canola protein and a fourth proportion of a second protein; defining a second target ratio of the third percentage of canola protein to the fourth percentage of a second protein, the second target ratio corresponding to a second target functionality and a second target flavor profile; a second blend; a second percentage of fat, said second percentage of fat being * comprising a second volume of oil droplets dispersed throughout said second blend; * In cooperation with the second proportion of plant extract protein, the second emulsion is configured to form a second emulsion, the second emulsion comprising: ● Contains no daily protein; configured to form a second consumable non-dairy product exhibiting the second target functionality and the second target flavor profile corresponding to the second target daily product; A second proportion of fat; Including, The base mixture according to claim 1.

6. the blend further comprises a first set of stabilizing agents in a first proportion configured to stabilize the first proportion of canola protein, the first set of stabilizing agents corresponding to the target functionality; the emulsion is configured to form a consumable non-dairy milk exhibiting the target functionality and the target flavor profile corresponding to a dairy milk; defining a second target ratio of the third percentage of canola protein to the fourth percentage of canola protein, wherein the second percentage of plant extract protein exceeds the target ratio of the first percentage of canola protein to the second percentage of canola protein; the second blend further comprises a second proportion of a second set of stabilizing agents configured to stabilize the third proportion of canola protein, the second set of stabilizing agents corresponding to the second target functionality; the second emulsion is configured to form a consumable non-dairy ice cream exhibiting the second target functionality and the second target flavor profile corresponding to a dairy ice cream; The base mixture according to claim 5.

7. 2. The base mixture of claim 1, wherein the proportion of plant-extracted protein comprising the first proportion of canola protein and the second proportion of a second protein comprises the first proportion of canola protein and the second proportion of a second protein comprising chickpea protein.

8. 2. The base mixture of claim 1, wherein the proportion of plant-extracted protein comprising the first proportion of canola protein and the second proportion of a secondary protein comprises the proportion of plant-extracted protein comprising the first proportion of canola protein and the second proportion of a secondary protein comprising rice protein.

9. 2. The base mixture of claim 1, wherein the percentage of plant extract protein defining the target ratio of the first percentage of canola protein to the second percentage of secondary protein comprises between 1 and 2.

10. the first proportion of canola protein is configured to impart a target functionality to the consumable non-dairy product, the target functionality corresponding to the target daily product; the second proportion of a secondary protein is configured to impart the target flavor profile and target texture to the consumable non-dairy product, the target flavor profile and the target texture corresponding to the target daily product; The base mixture according to claim 1.

11. The blend further comprises a proportion of a stabilizing agent, the proportion of the stabilizing agent comprising: configured to stabilize the first proportion of canola protein in the emulsion during high temperature, short time pasteurization of the emulsion; configured to cooperate with the first proportion of canola protein in the consumable non-dairy product to maintain the target functionality of the consumable non-dairy product; The base mixture according to claim 1.

12. 2. The base mixture of claim 1, wherein the blend further comprises a percentage of acid configured to neutralize polarity of canola protein in the percentage of canola protein and to promote micelle formation between the percentage of canola protein, the percentage of starch, and the volume of oil droplets.

13. a proportion of water defining an aqueous phase; a proportion of salt dissolved in said aqueous phase; a proportion of calcium dissolved in said aqueous phase; - a certain proportion of sweetener; a proportion of fat defining an oil phase comprising a volume of oil droplets dispersed throughout said aqueous phase; a proportion of plant-extracted proteins configured to form a barrier between the oil droplets of the oil phase and the aqueous phase to form an emulsion; a proportion of starch configured to stabilise the emulsion; a proportion of a stabilizing agent configured to stabilize the proportion of plant-extracted protein in the emulsion; and Including, the emulsion is free of daily proteins and is adapted to form a consumable non-dairy product free of daily proteins; Base mixture.

14. a first volume containing the emulsion configured to form the consumable non-dairy product; a second volume, said second volume comprising: a second proportion of water defining a second aqueous phase; a second proportion of a salt dissolved in said second aqueous phase; a second proportion of calcium dissolved in said aqueous phase; a second proportion of a sweetener; a second proportion of fat defining a second oil phase comprising a second volume of oil droplets dispersed throughout said second aqueous phase; a second proportion of canola protein configured to form an interface between the oil droplets of the oil phase and the aqueous phase to form a second emulsion; a second proportion of starch configured to stabilise said second emulsion; and a second proportion of a stabilizing agent configured to stabilize the proportion of plant extract protein in the emulsion; Including, the second emulsion is configured to form a second consumable non-dairy product that does not contain any dairy protein; The base mixture according to claim 13.

15. said proportion of plant-extracted protein being comprising a first proportion of canola protein and a second proportion of a second protein; defining a target ratio of said first proportion of canola protein to said second proportion of a second protein, said target ratio being: * a target functionality profile defining a set of binding properties, a set of gelling properties, and a set of foaming properties; * a target flavor profile defining a first concentration of a target volatile; Corresponding to; the emulsion is configured to form the consumable non-dairy product exhibiting the target functional profile and the target flavor profile; The base mixture according to claim 13.

16. During the preparation period: mixing a first set of ingredients to produce a first mixture, said first set of ingredients comprising a volume of water, an amount of salt, and an amount of calcium; mixing a second set of ingredients into the first mixture to produce a second mixture, the second set of ingredients comprising an amount of starch, an amount of plant extract protein, and an amount of a stabilizing agent configured to stabilize the amount of plant extract protein, the amount of plant extract protein comprising a first amount of canola protein and a second amount of a second protein mixed in a protein ratio corresponding to a target functionality and a target flavor profile; During a blending period following said preparation period: adjusting the temperature of the second mixture within a first temperature range; blending a volume of oil into said second mixture to form an emulsion comprising a dispersion of oil droplets in said volume of water; pasteurizing the emulsion at a temperature within a second temperature range for a first period of time during a pasteurization period following the blending period; homogenizing the emulsion at a temperature within a third temperature range for a second period of time to form a base mixture configured to form a consumable non-dairy product exhibiting the target functionality and the target flavor profile during a homogenization period following the pasteurization period; The method includes:

17. Furthermore, during the processing period following the homogenization period, spray drying a volume of the base mixture to convert the base mixture from a liquid state to a solid state; and packaging said base mixture in said solid state for storage; 17. The method of claim 16, comprising:

18. mixing the second set of ingredients into the first mixture to produce the second mixture comprises mixing the second set of ingredients into the first mixture to produce the second mixture, the second set of ingredients comprising the amount of starch, the amount of plant-extract protein, and the amount of stabilizing agent configured to stabilize the first amount of canola protein at a temperature within the second temperature range; pasteurizing the emulsion at a temperature within the second temperature range for the first period of time comprises pasteurizing the emulsion at a temperature within the second temperature range of between 170° F. and 285° F. for the first period of time less than 25 seconds; 17. The method of claim 16.

19. mixing the second set of ingredients into the first mixture to produce the second mixture comprises mixing the second set of ingredients into the first mixture to produce the second mixture, the second set of ingredients comprising the amount of starch, the amount of plant extract protein, and the amount of stabilizing agent configured to stabilize the first amount of canola protein at a temperature within the second temperature range, the amount of stabilizing agent comprising an amount of pectin; pasteurizing the emulsion at a temperature within the second temperature range for the first period of time comprises pasteurizing the emulsion at approximately 190° F. for the first period of time of 20 seconds; 20. The method of claim 18.

20. homogenizing the emulsion to form the base mixture comprises homogenizing the emulsion to form a first volume of the base mixture configured to form the consumable non-dairy product exhibiting the target functionality and the target flavor profile; During the second preparation period, mixing a third set of ingredients to produce a third mixture, the third set of ingredients comprising a volume of water, an amount of salt, and an amount of calcium; o mixing a fourth set of ingredients into the third mixture to produce a fourth mixture, the fourth set of ingredients comprising an amount of starch, an amount of plant extract protein, and an amount of a stabilizing agent configured to stabilize a proportion of the plant extract protein, the amount of plant extract protein comprising a third amount of canola protein and a fourth amount of a second protein mixed in a second protein ratio corresponding to a second target functionality and a second target flavor profile; during a second blending period following said second preparation period, adjusting the temperature of said fourth mixture within said first temperature range; blending a second volume of oil into said fourth mixture to form a second emulsion comprising a dispersion of oil droplets in said volume of water of said fourth mixture; pasteurizing the second emulsion at a temperature within the second temperature range for the first period of time during a second pasteurization period following the second blending period; homogenizing the emulsion at a temperature within the third temperature range for a second period of time to form a second volume of the base mixture configured to form a second consumable non-dairy product exhibiting the second target functionality and the second target flavor profile during a second homogenization period following the second pasteurization period; 17. The method of claim 16.

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