Plant-Based Whipped Cream

Abstract

The present invention relates to an emulsion composition comprising 1-5% by weight of unfractionated chickpeas, 0.25-3% by weight of unfractionated oats, 20.5-35% by weight of a lipid source, and 50-75% by weight of water. A preferred emulsion composition further comprises unfractionated lentils. A whipped cream composition made from the emulsion composition is also provided.

Description

[Technical field]

[0001] Introduction Whipped cream is a popular topping for beverages such as coffee, ice slushies, milkshakes, hot chocolate, fruits, and desserts such as pies, cupcakes, and waffles. Whipped cream can also be used as a filling in profiteroles and layer cakes. The cream must be in a liquid or gel state before whipping, which is usually accomplished by aeration, either through the use of a mechanical device such as a whisk or electric mixer, or through the use of an instant whipping device and nitrous oxide.

[0002] Today's consumers are interested in plant-based alternatives to traditional whipped cream. Most commercial products must be shipped and stored frozen and then thawed before use, but some products require refrigerated shipping and storage, which complicates handling and increases the possibility of defects during use.

[0003] Commercial products typically contain numerous additives and other ingredients to improve performance, which limits their desirability to consumers. Furthermore, these commercial whipped creams tend to become unstable after a short time and do not retain their original shape for very long, limiting their applications.

[0004] There is a great need for superior vegetable alternative products with improved liquid stability that have fewer additives and still meet consumer expectations in terms of foam stability.

[0005] [Problem to be solved by the invention] The present invention generally relates to an emulsion composition comprising legumes, cereals, lipids, and water.

[0006] In particular, the present invention relates to an emulsion composition comprising chickpeas, oats, lipids and water. Typically, the chickpeas and oats are unfractionated, such as chickpea flour and oat flour.

[0007] The present invention provides an emulsion composition comprising: a. 1-5% by weight of unfractionated chickpeas; b. 0.25 to 3% by weight of unfractionated oats; c. 20.5 to 35 weight percent of a lipid source; d. 50 to 75% by weight of water; The present invention relates to a composition comprising:

[0008] In a preferred embodiment the composition further comprises 1-5% by weight of unfractionated pulses, preferably unfractionated lentils, preferably lentil flour.

[0009] In a preferred embodiment, the composition contains 0.5 to 3% by weight of protein. Preferably, the composition contains 0.5 to 2% by weight of protein. More preferably, the composition contains 0.5 to 1% by weight of protein.

[0010] In a preferred embodiment, more than 50% of the protein is provided by unfractionated chickpeas and unfractionated oats. Preferably, more than 80% of the protein is provided by unfractionated chickpeas and unfractionated oats. More preferably, more than 80% of the protein is provided by unfractionated chickpeas, unfractionated oats, and unfractionated lentils. Most preferably, more than 90% of the protein is provided by unfractionated chickpeas, unfractionated oats, and unfractionated lentils.

[0011] In a preferred embodiment, the unfractionated chickpeas are chickpea flour and the unfractionated oats are oat flour. Preferably, the oat flour is hydrolyzed oat flour.

[0012] In a preferred embodiment, the lipid source is coconut oil.

[0013] In a preferred embodiment, the composition further comprises a monoglyceride. In a preferred embodiment, the composition further comprises a lecithin, a monoglyceride, and a polysorbate. In a preferred embodiment, the composition further comprises a gum, a lecithin, a monoglyceride, and a polysorbate.

[0014] In a preferred embodiment, the monoglycerides comprise at least 90% monoglycerides derived from edible fully hydrogenated palm oil.

[0015] In a preferred embodiment, the emulsion is dairy-free.

[0016] In a preferred embodiment, the emulsion is free of animal products.

[0017] The present invention further relates to a whipped cream composition made from an emulsion according to the present invention.

[0018] In a preferred embodiment, the emulsion is poured into a siphon and allowed to cool before whipping. The cooling step may continue for about 24 hours.

[0019] In a preferred embodiment, the nitrous oxide is dispersed into the siphon prior to whipping.

[0020] The present invention further provides a method for producing an emulsion composition, comprising the steps of: a. mixing 1-10% by weight of unfractionated pulses, 0.2-5% by weight of unfractionated cereals, and optionally 0.2-5% by weight of unfractionated legumes in water to form a mixture; b. heating the mixture; c. adding a lipid source to the mixture; d. applying high shear mixing to the mixture; e. applying a thermal heat treatment to the mixture; f. homogenizing the mixture to form an emulsion composition; The present invention relates to a method comprising the steps of:

[0021] In a preferred embodiment, the unfractionated legume is chickpea flour. In a preferred embodiment, the unfractionated cereal is oat flour.

[0022] In a preferred embodiment, the unfractionated pulse is lentil flour.

[0023] In a preferred embodiment, the mixture is heated in step b) to at least 55° C. Preferably, the mixture is heated to at least 60° C.

[0024] In a preferred embodiment, the mixture containing the lipid source is homogenized at about 100 bar.

[0025] In a preferred embodiment, the mixture after homogenization in step f) comprises lipid droplets having a maximum diameter of more than 0.5 μm, preferably between 0.5 and 5 μm.

[0026] In a preferred embodiment, the mixture after homogenization in step f) comprises powder particles having a maximum diameter of more than 10 μm.

[0027] In a preferred embodiment, the mixture after homogenization in step f) is simmered at 20° C. for 100 s. -1 When measured at a shear rate of 1000 rpm, the viscosity is more than 10 mPa·s, and preferably 10 to 150 mPa·s.

[0028] The present invention further relates to the use of 1-10% or 3-10% by weight of unfractionated chickpeas, 0.2-5% by weight of unfractionated oats, and optionally 1-5% by weight of unfractionated lentils in the preparation of an emulsion composition or a whipped cream composition. [Brief description of the drawings]

[0029] [Figure 1]FIG. 1 shows micrographs of the emulsion droplet size and aggregation state for a) emulsion V1 and b) emulsion V2. [Diagram 2] FIG. 2 shows the change in viscosity versus shear rate during storage at 4° C. and 20° C. for the V2 formulation. [Diagram 3] FIG. 3 shows an example of emulsion V3.

[0030] [Mode for carrying out the invention] Unfractionated The term "unfractionated" typically refers to a flour preparation. Unfractionated does not refer to a protein concentrate or protein isolate preparation. In the case of unfractionated chickpeas, the unfractionated chickpeas can be prepared from whole chickpeas that have been split or dehulled or from whole chickpeas that have not been split or dehulled.

[0031] unfractionated legumes The unfractionated legume is typically a legume flour. Preferably, the unfractionated legume is chickpea flour.

[0032] The chickpea flour comprises at least 10% by weight protein, more preferably at least 20% by weight Chickpea flour comprises at least 30% by weight starch, more preferably at least 40% by weight starch.

[0033] At least 90% by weight of the chickpea flour has a particle size less than 150 μm as measured by Hosokawa particle size analysis.

[0034] Unfractionated Cereals The unfractionated cereal is typically a cereal flour. Preferably, the unfractionated cereal is oat flour.

[0035] The oat flour comprises at least 10% by weight of protein, more preferably at least 20% by weight of protein. The oat flour comprises at least 30% by weight of starch, more preferably at least 40% by weight of starch.

[0036] At least 90% by weight of the oat flour has a particle size of less than 150 μm as measured by Hosokawa particle size analysis.

[0037] Preferably the oat flour is hydrolyzed. Hydrolyzed oat flour typically contains at least 12% by weight protein and 80% by weight carbohydrate.

[0038] unfractionated legumes The unfractionated legume is typically a legume flour. Preferably, the unfractionated legume is a lentil flour.

[0039] lipid source Preferably, the lipid source is coconut oil. Coconut oil typically has a melting point of 22-24° C. Coconut oil typically contains about 0.1% free fatty acids (FFA) and has a solid fat content (SFC) of about 75% at 10° C., about 35% at 20° C., and about 1% at 25° C. The dropping point is typically 26-27° C.

[0040] emulsifier The emulsion composition may include one or more emulsifiers. The emulsifier may be a fat-soluble emulsifier. Preferably, the emulsifier is added to the fat source. The emulsifier may be present at a concentration of 0.05-0.5% by weight of the emulsion. The emulsifier may be, for example, a monoglyceride. The emulsifier may be, for example, a diglyceride. The emulsifier may be, for example, a phospholipid mixture, such as lecithin. The lecithin may be, for example, derived from sunflower, rapeseed, or soybean. The lecithin may be in a defatted powder or in a liquid form with reduced phospholipid content.

[0041] The emulsifier may comprise at least 90% monoglycerides, such as edible fully hydrogenated palm oil.

[0042] The emulsifier may include lecithin derived from sunflower, such as deoiled and powdered sunflower lecithin. Preferably, the lecithin has 80% of particles less than 315 μm.

[0043] The emulsifier may be a mixture of monoglycerides and polysorbates.

[0044] Thickener The emulsion may further comprise one or more thickening agents. Typically, the thickening agent is present at 0.025-0.5% by weight of the emulsion. The thickening agent may be a starch naturally present in the flour. The starch may be from rice or potato. The thickening agent may be a gum, such as xanthan gum, guar gum, gellan gum, or carrageenan gum. The thickening agent may be MCC (microcrystalline cellulose). The thickening agent may be CMC (carboxymethylcellulose). The thickening agent may be a combination of microcrystalline cellulose and carboxymethylcellulose.

[0045] Nutrient content of emulsions The emulsion may contain 20.5 to 35% by weight lipid, or 23 to 28% by weight lipid.The emulsion may contain 0.5 to 1% by weight protein.

[0046] Emulsions The emulsion may comprise chickpea flour, hydrolyzed oat flour, water, coconut oil and monoglycerides. The emulsion may comprise about 0.95% by weight protein. In the emulsion, the ratio of chickpea flour to hydrolyzed oat flour may be about 1:1, for example, between 1:1 and 4:1. The emulsion may further comprise lentil flour. In the emulsion, the ratio of chickpea flour to lentil flour is about 1:1 and the ratio of chickpea flour to hydrolyzed oat flour is greater than 1:1, for example, between 1:1 and 2:1.

[0047] The emulsion may include chickpea flour, hydrolyzed oat flour, cellulose gum, coconut oil, sunflower lecithin, monoglycerides, and polysorbates. The emulsion may include about 0.56% protein by weight. In the emulsion, the ratio of hydrolyzed oat flour to chickpea flour may be greater than 1:1, for example, 1:1 to 2:1.

[0048] The emulsion is preferably dairy-free, and more preferably animal product-free.

[0049] Particle size The emulsion may contain oil droplets of 0.5 to 5 μm when observed under an optical microscope. The powder particles may be of 10 to 100 μm when observed under an optical microscope.

[0050] viscosity An emulsion containing chickpea flour, hydrolyzed oat flour, water, coconut oil, and monoglycerides was incubated at 20° C. for 100 s. -1 When the emulsion further comprises lentil flour, the emulsion may have a viscosity of 100 to 150 mPa·s when measured at a shear rate of 100 s at 20° C. -1 When measured at a shear rate of 45 to 70 mPa·s.

[0051] An emulsion containing chickpea flour, hydrolyzed oat flour, cellulose gum, coconut oil, sunflower lecithin, monoglycerides, and polysorbates was incubated at 20° C. for 100 s. -1 When measured at a shear rate of 100 rpm, the viscosity may be 20 to 40 mPa·s.

[0052] Process Steps for Making Emulsions The aqueous phase containing the flour is preferably heated, for example to at least 60° C., preferably to 60-70° C. This heating optimizes the dispersion.

[0053] The lipid source is preferably heated, for example to at least 60° C., preferably to 60-70° C. This heating allows a clear liquid lipid phase to be obtained.

[0054] The aqueous phase and lipid source are mixed, preferably under high shear, for example for at least 10 minutes. This mixing allows for the formation of a pre-emulsion.

[0055] The pre-emulsion is preferably heated to at least 75° C. The pre-emulsion is then preferably ultra-heat treated, preferably with steam, at at least 145° C. for at least 5 seconds.

[0056] After ultra-high temperature treatment, the mixture is preferably cooled to about 75° C. and homogenized, for example at a pressure of about 100 bar.

[0057] The mixture is then cooled, for example to about 20° C., to produce the emulsion. Typically, the emulsion is then transferred to a sterile container.

[0058] Overrun This emulsion can be whipped to produce whipped cream.

[0059] A whipped cream comprising chickpea flour, hydrolyzed oat flour, water, coconut oil and monoglycerides may have an overrun of 230-340%, or about 285%. If the emulsion further comprises lentil flour, the emulsion may have an overrun of 350-450%, or about 400%.

[0060] An emulsion comprising chickpea flour, hydrolyzed oat flour, cellulose gum, coconut oil, sunflower lecithin, monoglycerides and polysorbate may have an overrun of 310-390%, or about 350%.

[0061] Process Steps for Producing Whipped Cream Typically, the emulsion is poured into a siphon and cooled for 24 hours before whipping. This cooling causes the fat to crystallize. This crystallization step is important to obtain a high-performance and stable product. Before whipping, nitrous oxide (N2O) is dispersed into the siphon by a cartridge. The gas dissolves in the aqueous phase and leads to the formation of gas bubbles when the product is released. These gas bubbles will be stabilized by crystals resulting from fat crystallization and interfacial crystallization of the emulsifier. This process makes it possible to obtain foams with very high overruns (higher than 200%) and the overall viscosity of the product avoids the phenomenon of creaming even without the use of stabilizers.

[0062] definition As used herein, "about" should be understood to refer to a number within a numerical range, for example, within -30% to +30% of the referenced number, or within -20% to +20% of the referenced number, or within -10% to +10% of the referenced number, or within -5% to +5% of the referenced number, or within -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within the range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within the range. For example, a disclosure of 45-55 should be interpreted as supporting ranges such as 46-54, 48-52, 49-51, 49.5-50.5, etc., which means weight percent of the emulsion, unless otherwise indicated.

[0063] The present invention can be further illustrated by the following examples, which are not intended to limit the scope of the invention.

[0064] [Example] Example 1 General process steps and raw material details The general process steps used to prepare the emulsions of the present invention are as follows. heating the aqueous phase containing the powder to 60-70°C under stirring in a steel tank to optimize dispersion; Separately heating the lipid phase in an oven at a temperature of 60-70° C. until a clear liquid oil phase is obtained; mixing the aqueous phase and the lipid phase in a high shear mixer for at least 10 minutes to form a pre-emulsion, which is then transferred to a sterilization tank; heating the pre-emulsion to about 75°C and then sterilizing by UHT treatment (by steam) at 145°C for 5 seconds; After the sterilization step, the mixture is cooled to 75° C. and homogenized at a pressure of about 100 bar; and The homogenized sterile product is then cooled to 20°C before being filled into sterile aseptic bottles and stored under various conditions (ambient temperature or chilled at 4-5°C).

[0065] Various flours were used in the emulsions. Chickpea flour and lentil flour both contain at least 20% protein and 40% starch by weight. At least 90% of these flours have a particle size of less than 150 μm by weight as measured by Hosokawa particle size analysis. Hydrolyzed oat flour typically contains at least 12% protein and 80% carbohydrate by weight.

[0066] Coconut oil (22-24 mp) typically has a free fatty acid (FFA) of about 0.1% and a solid fat content (SFC) of 75% at 10° C., 35% at 20° C., and 1% at 25° C. The dropping point is 26-27° C.

[0067] The emulsion may also contain various emulsifiers. Fat-soluble emulsifiers have surprisingly been found to improve the structure of the emulsion and to give it desirable properties during whipping. These emulsifiers are added to the lipid phase at a concentration of 0.05-0.5% by weight of the emulsion. Some of the emulsifiers used are mono- and diglycerides. These emulsifiers have been found to promote emulsion stability and the formation of a crystalline fat network during whipping, which in turn allows a whipped cream to be obtained with a high overrun and good stability.

[0068] Another class of emulsifiers that can be used are phospholipids. Lecithin is a mixture of phospholipids and can be produced from a variety of sources, such as sunflower lecithin, rapeseed lecithin or soybean lecithin. These lecithins are available as powders (de-oiled) or in liquid form (lower phospholipid content).

[0069] The following emulsifiers were used: Commercially available monoglycerides containing at least 90% monoglycerides derived from edible fully hydrogenated palm oil. A commercially available sunflower lecithin, which is a deoiled, powdered sunflower lecithin, with at least 80% of the particles being less than 315 μm in size. A commercial emulsifier that is a mixture of monoglycerides and polysorbates.

[0070] The addition of thickeners increased the viscosity of the cream and thus slowed down the phenomenon of creaming, which may lead to phase separation in the long term. These thickeners were typically added at a concentration of 0.025-0.5% by weight of the emulsion. These thickeners can be starches naturally present in the flour, but also starches present in other raw materials such as rice or potato. It is also possible to use gums such as cellulose gum, xanthan gum, guar gum, gellan gum or carrageenan gum.

[0071] Example 2 Emulsion formulation Various emulsions were prepared according to Table 1 below. Emulsions having fat contents ranging from 23-28% and protein contents ranging from 0.5-1% by weight of the emulsion were formulated by the process described above.

[0072] The rheological properties of the emulsions were measured during storage at different temperatures (4°C and 20°C) to evaluate their flow properties and changes in viscosity over time.

[0073] [Table 1]

[0074] Example 3 Emulsion properties and application tests All the above emulsions were characterized and tested under different conditions. After processing, all the emulsions were observed under an optical microscope to check the droplet size and dispersion state of the emulsions. The emulsions have oil droplets with a size of 0.5-5 μm, indicating the presence of starch and fibers with a size of 10-100 μm contained in the flour. Regular observations during storage are necessary to study the changes in the emulsions, especially the phenomenon of instability or aggregation. The emulsions have a very variable droplet size and structure. This is due to the different interfacial properties of the proteins and their ability to stabilize the oil droplets. Therefore, depending on the type of application desired, it is possible to combine vegetable proteins in different ratios to adjust the emulsion properties and thus the properties of the final whipped cream. Figure 1 shows micrographs of the droplet size and aggregation state of the emulsions for a) emulsion V1 and b) emulsion V2.

[0075] The rheological properties of the emulsions were evaluated: in fact, for these emulsions to be used as vegetable whipped creams, it is necessary that the emulsions flow easily at room and refrigerated temperatures.

[0076] During storage, the viscosity of the emulsions may increase. This is due to thickening of the structures associated with fat coalescence or crystallization. The flow properties of the emulsions were measured at 4° C. and 20° C. over a period of 3 months.

[0077] The change in viscosity versus shear rate during storage at 4°C and 20°C for the V2 formulation is shown in Figure 2. The initial viscosity was found to be almost the same at 4°C and 20°C and changed very little during storage. This means that the emulsions remained fluid and pourable before use, even after long-term storage at 4°C. The other emulsions show a classic shear thinning profile, with viscosity decreasing with increasing shear rate. There is a difference in the viscosity at low shear rates for the refrigerated samples, with V1 and V3 being slightly higher. V4 is closer to V2. For samples stored at room temperature, the viscosity profile is similar for all emulsions, with V1 and V3 having slightly higher viscosities.

[0078] The initial viscosities 24 hours after preparation of the emulsions at 4° C. and 20° C. are shown in Table 2 below.

[0079] [Table 2]

[0080] The viscosity of each emulsion is almost the same after 24 hours at 4°C and 20°C (at comparable shear rates). On the other hand, the emulsion containing the chickpea-oat mixture (V1) shows a higher viscosity than the mixture containing the chickpea-lentil-oat mixture (V2). The addition of lentils allows for the adjustment of the viscosity, which in turn gives the whipped cream different properties and opens up the field of application to other uses. A slightly thickened cream gives a firmer whipped cream with less bubbles. On the other hand, a flowable cream gives a softer, very foamy whipped cream. This is mainly controlled by the viscosity of the continuous (aqueous) phase, which can stabilize the whole structure through a slightly thickened network.

[0081] There are various methods of whipping. In mechanical whipping, 500 mL to 1000 mL of the emulsion was poured into a bowl and whipped with a commercial machine such as a Hobart or KitchenAid. Whipping was stopped when the cream reached sufficient volume and consistency to remain on the whisk.

[0082] For instant whipping, typically about 500 mL of emulsion was poured into a stainless steel siphon. The siphon was then closed and 7-9 g of gas (N2O) was dispersed into the siphon by a cartridge before whipping. The gas dissolved in the aqueous phase, resulting in the formation of bubbles as the product was released. The siphon was then vigorously shaken at least 8 times with the top up and again 8 times with the top down. After shaking, rosettes of whipped cream were formed on the tray. The texture should be firm and well-peaked.

[0083] After whipping, the formulations were evaluated for overrun according to the following formula:

[0084]

number

[0085] where m1 is the mass of the emulsion before whipping, measured in a small cup, and m2 is the mass after whipping, measured in the same cup.

[0086] After whipping, at least 100% overrun was required for the formulation to be considered acceptable. The overrun of the emulsions after instant whipping in a siphon at 4° C. is shown in Table 3.

[0087] [Table 3]

[0088] The calculated overrun values ​​for the different emulsions show that the nature of the protein plays an important role in the final performance of the foam. Whipped creams containing lentil proteins had a higher overrun. Chickpea whipped creams had a similar overrun regardless of fat content.

[0089] To observe the stability of the whipped cream at room temperature, the rosettes were visually inspected on the tray after 10 minutes. The rosettes should maintain their shape and should remain well-edged. An example of emulsion V3 is shown in Figure 3.

[0090] The stability of the whipped cream was also studied by rheological measurements during tempering. For this, the foam was heated from 4°C to 25°C while oscillating at constant strain and frequency. Examination of the values ​​of the storage modulus (G') and loss modulus (G") allowed the determination of the stability of the whipped cream at ambient temperature.

[0091] The emulsions were subjected to temperature cycling: the products were kept in an oven at 25° C., then cooled at 4° C. for 24 hours, and then heated again at 25° C. for 24 hours. This temperature cycle was repeated three times, and the emulsion properties after temperature cycling were tested, especially viscosity and flowability, whipping ability, droplet size, and microscopic observation.

[0092] Another property of the whipped cream is to test for hardening after whipping or after siphoning and refrigerating for 24 hours.

[0093] For this test, after the first rosette is formed, the siphon is placed in the refrigerator for 24 hours and a new rosette is formed the next day. If no rosette could be formed after 24 hours in the siphon, the whipped cream was deemed unacceptable. In the cases of V1, V3 and V4, it was possible to form a rosette, but some cream remained in the siphon. V2 performed the best as there was no residue.

Claims

1. a. 1-5% by weight of unfractionated chickpeas; b. 0.25-3% by weight of unfractionated oats; c. 20.5-35% by weight of a lipid source; d. 50 to 75% by weight of water; 1. An emulsion composition comprising:

2. 10. The composition of claim 1, wherein the composition further comprises 1-5% by weight of unfractionated lentils.

3. The composition according to claim 1 or 2, wherein the composition comprises 0.5 to 1% by weight of protein.

4. 4. The composition of claim 2 or 3, wherein greater than 90% of the protein is provided by the unfractionated chickpeas, unfractionated oats, and unfractionated lentils.

5. 5. The composition of any one of claims 1 to 4, wherein the unfractionated chickpea is chickpea flour and the unfractionated oats is hydrolyzed oat flour.

6. The composition according to any one of claims 1 to 5, wherein the lipid source is coconut oil.

7. The composition, a. monoglycerides, comprising at least 90% monoglycerides derived from edible fully hydrogenated palm oil; or b. lecithin, monoglycerides, and polysorbates; or c. Gums, lecithins, monoglycerides, and polysorbates; The composition according to any one of claims 1 to 6, further comprising an emulsifier selected from:

8. 8. The composition of claim 7, wherein the emulsifier is a monoglyceride, the monoglyceride comprising at least 90% monoglyceride derived from edible fully hydrogenated palm oil.

9. A whipped cream composition produced from the emulsion composition according to any one of claims 1 to 8.

10. A method for producing an emulsion composition, comprising the steps of: a. mixing 1-10% by weight of unfractionated pulses, 0.2-5% by weight of unfractionated cereals, and optionally 0.2-5% by weight of unfractionated legumes in water to form a mixture; b. heating the mixture; c. adding a lipid source to the mixture; d. applying high shear mixing to the mixture; e. applying a heat treatment to the mixture; f. homogenizing the mixture to form an emulsion composition; A method comprising:

11. 11. The method of claim 10, wherein the unfractionated legume is chickpea flour and the unfractionated cereal is hydrolyzed oat flour.

12. 12. The method of claim 10 or 11, wherein the unfractionated legume is lentil flour.

13. 13. The method according to any one of claims 10 to 12, wherein the mixture after homogenization in step f) comprises lipid droplets having a maximum diameter of 0.5 to 5 μm.

14. The mixture after homogenization in step f) is mixed at 20° C. for 100 s. －１ The method according to any one of claims 10 to 13, wherein the composition has a viscosity of from 10 to 150 mPa·s when measured at a shear rate of 100 rpm.

15. 1. Use of 1-10% or 3-10% by weight of unfractionated chickpeas, 0.2-5% by weight of unfractionated oats, and 1-5% by weight of unfractionated lentils in the manufacture of an emulsion composition or a whipped cream composition.

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