Liquid food composition containing pea or broad bean protein and having an improved mineral profile for nutrition - Patents.com

Abstract

The present invention relates to a liquid food composition, in particular a beverage, based on pea and / or broad bean protein, characterized in that it has an improved mineral composition adapted to human nutritional requirements and contains tricalcium phosphate and magnesium carbonate as the only divalent salts. The invention also relates to a process for obtaining said liquid composition and its use, in particular in the food processing field, most particularly in the preparation of food formulations and special nutrition.

Description

[Technical field]

[0001] The present invention relates to a liquid food composition, in particular a beverage, based on pea or broad bean protein, with an improved mineral composition to meet human nutritional requirements. The present invention also relates to a process for obtaining said liquid composition and its use, in particular in the food processing field, most particularly in the preparation of food formulations and special nutrition. [Background technology]

[0002] Proteins, along with carbohydrates and lipids, make up a significant portion of our diet. Daily protein requirements are generally 12%-20% of food intake.

[0003] Generally, the proteins consumed are either derived from animals (called animal proteins), such as meat, fish, eggs, and dairy products, or from plants (called plant proteins), such as cereals, oleaginous plants, and legumes.

[0004] In industrialized countries, protein intake is mainly in the form of animal protein, but numerous studies have shown that excessive intake of animal protein and insufficient intake of plant protein is one of the causes of increased cancer and cardiovascular diseases.

[0005] Furthermore, animal proteins have many drawbacks both in terms of their allergenicity, in particular that of proteins derived from milk or eggs, and in terms of their environmental impact, in particular the harmful effects of intensive agriculture.

[0006] Therefore, manufacturers are turning to plant proteins as an alternative, and indeed it has become a known practice to use plant proteins to replace all or part of the animal proteins in foods.

[0007] Such a substitution is not always easy, since plant proteins have different functional properties than animal proteins, which may be physical or physicochemical properties that affect the technological transformation, the storage, or the sensory quality of the resulting food composition during domestic food preparation.

[0008] One drawback of certain vegetable proteins, especially pea proteins, is that they do not behave like dairy proteins, especially with regard to texture when formulated, which presents particular challenges in the formulation of liquid formulations, especially beverages.

[0009] Liquid compositions are often difficult to formulate, as they also exhibit coagulation, especially when high concentrations of minerals are used. In the field, divalent salts are particularly known to cause coagulation of pea proteins. For example, in WO 2014 / 068226 filed by the applicant, calcium ions are used to reduce the solubility of pea proteins.

[0010] Coagulation of pea proteins changes the texture of liquid formulations. Such changes in texture lead to many problems, ranging from liquid stability under storage, where the consumer needs to shake the beverage before consumption, to organoleptic issues, such as the appearance of a gritty mouthfeel, which is a serious obstacle to consumer acceptance of premium vegetable powdered beverages. Figure 1 shows how mineral and heat treatments (sterilization, HTST, ...) can lead to coagulation of the formulation.

[0011] Similar problems have been observed by the applicant with liquid formulations containing minerals based on broad bean protein.

[0012] A common solution to this problem consists of incorporating hydrocolloids into beverages to stabilize the proteins. For example, "Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides" (Wei & al., Food Hydrocolloids, 98, 2020) presents various polysaccharides that help stabilize pea proteins in liquid formulations. However, the addition of such hydrocolloids may discourage some consumers who want food products with fewer compounds that may be included in the ingredients label.

[0013] Stability issues are more limited with powder mixes for producing liquid food compositions, whether the food is to be consumed immediately after blending or not, however the problem may not be solved, especially if the liquid food product is stored between preparation and consumption.

[0014] Such powder mixtures containing minerals have already been described, for example in WO 2012 / 027287 A1, which describes the use of pea protein hydrolysates in infant formula nutritional powders containing different minerals, for each of which no specific effect on coagulation, stabilization and texture is described.

[0015] The document WO 2016 / 049018 A1 describes a fatty acid composition for making a fatty acid enriched nutritional product; the fatty acid composition is in powder form and comprises a fatty acid component, optionally at least one vitamin, optionally inorganic salts, an optional protein source, and an optional carbohydrate source. If pea protein isolate is one of the different optional protein sources listed, none of the powder fatty acid compositions of the examples comprises such a protein.

[0016] China Patent Publication No. 108719977 describes a nutritional food for breast cancer, which contains different ingredients including magnesium and calcium salts, and protein materials selected from pea protein and whey protein, or pea peptides and whey protein. For each of these minerals, no specific effect on the coagulation, stabilization, and texture of the resulting food is described. Other liquid food products on the market include nut milks, which are rich in proteins and minerals. Perhaps the most prominent challenge for those who wish to produce high-quality non-dairy beverages is product stabilization. Due to the type of fats (low saturation to enhance nutritional value) often used in such beverages, emulsions are very sensitive in nature, and sedimentation, flocculation, and fat separation are constant problems. Summary of the Invention [Problem to be solved by the invention]

[0017] Thus, in order to facilitate the replacement of animal proteins by vegetable proteins in the food processing industry, there remains a need for solutions that allow an improvement in the mineral formulation of pea protein-based liquid food compositions, while avoiding coagulation of the pea protein and without adding other compounds to stabilize the liquid formulation.

[0018] The applicant has therefore, to its credit, developed such a composition and a method for its manufacture, which are disclosed in more detail below.

[0019] A first object of the present invention is a liquid food composition comprising a protein source and a mineral source, characterized in that the protein source is derived from peas and / or broad beans and the mineral source comprises magnesium carbonate and tricalcium phosphate.

[0020] None of the above cited prior art describes a liquid food composition combining magnesium carbonate and tricalcium phosphate.

[0021] The liquid food compositions of the present invention exhibit improved organoleptic and textural properties, in particular the lack of coagulation, and an improved mineral profile without the need for added hydrocolloids.

[0022] A second object of the invention is a process for preparing a liquid food composition according to the invention, said process comprising mixing pea protein and / or broad bean protein with magnesium carbonate and tricalcium phosphate. [Brief description of the drawings]

[0023] [Figure 1] Figure 1 shows whether mineral and heat treatments (sterilization, HTST, ..) can lead to solidification of the formulation. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] A first object of the present invention is a liquid food composition comprising a protein source and a mineral source, characterized in that the protein source is derived from peas and / or broad beans and the mineral source comprises magnesium carbonate and tricalcium phosphate.

[0025] For purposes of the present invention, "liquid" describes a free-flowing but fixed volume substance having a consistency like water or oil.

[0026] In a preferred embodiment, the liquid food composition of the present invention can be produced, stored and used in liquid form. In a less preferred embodiment, the liquid food composition can be dried and rehydrated, i.e. water can be added, before consumption. In this case, the drying step must be carried out carefully in order not to coagulate the pea protein.

[0027] For the purposes of the present invention, a "food composition" is intended to mean a composition that can be ingested by an animal or a human. Examples of food compositions include foodstuffs for human consumption, for animal feed, and for drinking.

[0028] For purposes of the present invention, "organoleptic properties" is intended to mean those aspects of a composition that are experienced by a human being through the senses, including taste, sight, smell, and touch.

[0029] The proteins introduced into the compositions of the invention are pea proteins and / or soy proteins derived, for example by extraction and optionally further modification, from pea seeds and / or faba bean seeds.

[0030] In this specification, the term "pea" is taken in its broadest sense that can be understood by it, specifically: - all varieties of "smooth pea" and "wrinkled pea", and - includes all varieties of "round pea" and "wrinkled pea", for any of the uses generally intended for said varieties (food for human consumption, animal feed, and / or other uses).

[0031] In this application, the term "pea" includes varieties of peas of the genus Pisum, more specifically Pisum sativum.

[0032] The mutant varieties are known in particular as "r mutants", "rb mutants", "rug3 mutants", "rug4 mutants", "rug5 mutants" and "lam mutants", as described in a paper by CL HEYDLEY et al., entitled "Developing novel pea starches", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0033] In a preferred embodiment, the pea protein is derived from whole peas.

[0034] The pea is a protein-rich seeded legume that has been widely developed since the 1970s in Europe and France, not only as a protein source for animal feed but also as a food for human consumption.

[0035] "Faba beans" is understood to be intended to mean the group of annual plants of the species Vicia faba, which belongs to the group of legumes of the family Fabaceae, subfamily Fabaceae, and tribe Fabaceae. A distinction can be made between minor and major varieties. Wild varieties and those obtained by genetic engineering or varietal selection are all excellent sources.

[0036] Like all legume proteins, pea and broad bean proteins consist mainly of three types of proteins: globulins, albumins and "insoluble" proteins. In a preferred embodiment, the proteins are selected from pea globulins or broad bean globulins. Various pea globulins have been commercialized by the applicant and may be, for example, NUTRALYS® S85F. Various broad bean globulins have been described by the applicant in WO 2020 / 193668 and WO 2020 / 193641.

[0037] Preferably, the globulin proteins are present with a degree of hydrolysis (DH) of less than 10%, for example less than 5%. This measurement can be based on the method for measuring amino nitrogen on proteins and protein isolates according to the invention with the MEGAZYME kit (reference K-PANOPA) and the calculation of the degree of hydrolysis. A detailed method is described in the document US Patent Application Publication No. 2019 / 0021387(A1).

[0038] Generally, the liquid food composition of the invention comprises at least 50% by weight of pea protein and / or fava bean protein, based on the total protein content.

[0039] In one embodiment, the liquid composition is characterized in that the protein source consists of at least 60% pea globulin and / or fava bean globulin and up to 40% of another protein source, preferably cereal protein and / or pea albumin. For example, the pea globulin and / or fava bean globulin and the other protein source may be present in a ratio of 65 / 35 to 85 / 15, preferably 70 / 30 to 82 / 18, more preferably 75 / 25 to 80 / 20. In these embodiments, the protein may present a good Protein Digestibility Corrected Amino Acid Score (PDCAAS).

[0040] The other protein source may be milk proteins such as whey or casein, pea albumin and broad bean albumin, or cereal proteins such as rice protein and / or wheat protein. Preferably, the other protein source is a cereal protein. In one embodiment, the liquid food composition is substantially free of soy protein, i.e., contains less than 5% soy protein based on the total solid content of the liquid food composition, and preferably contains no soy protein. In one embodiment, the liquid food composition is substantially free of legume proteins other than pea and broad bean, i.e., contains less than 5% legume proteins other than pea and broad bean based on the total solid content of the liquid food composition, and preferably contains no legume proteins other than pea and broad bean.

[0041] In another alternative embodiment, the pea protein consists of more than 75% pea globulins and less than 25% of another protein source, preferably to have a PDCAAS of 1.

[0042] In these particular embodiments, in order to provide adequate amounts of essential amino acids, it is desired to increase the PDCAAS, for example to a PDCAAS of more than 0.97, for example to 1. Such protein solutions combining pea globulins and pea albumins can be found, for example, in WO 2019 / 068999, owned by the applicant. To produce fava bean globulins and / or albumins, the same methods as those disclosed in WO 2019 / 068999 can be carried out, except that the raw material (pea flour) is replaced with fava bean flour.

[0043] PDCAAS can be determined by known methods by a person skilled in the art using as reference: "Protein Quality Evaluation. Report of a Joint FAO / WHO Expert Consultation, 2008".

[0044] The value of pea protein lies in its good emulsifying ability, its lack of allergenicity and its low cost, which makes it an economical functional ingredient.

[0045] Furthermore, pea proteins contribute advantageously to sustainable development and their carbon impact is very positive, as pea cultivation is environmentally friendly and peas fix atmospheric nitrogen and therefore do not require nitrogen-containing fertilisers.

[0046] In another embodiment the protein source consists of more than 75% pea globulins and less than 25% of another protein source to give a PDCAAS of 1. Suitable globulin protein sources other than pea include rice protein or wheat protein.

[0047] The liquid compositions of interest are primarily beverages. Such beverages include: -Drinks for dietetic nutritional purposes, - Nutritional drinks for sportsmen and women; - Nutritional beverages for young children; - beverages intended for clinical nutrition and / or for nutritionally deficient individuals; - beverages intended for nutritional purposes for the elderly.

[0048] The liquid composition may also be for other food uses other than beverages, such as a solution for enteral nutrition.

[0049] As used herein, the term "mineral source" refers to inorganic salts of calcium or magnesium. Such divalent ions are desirable in liquid food formulations due to their nutritional value. However, it is generally believed that soluble salts of such divalent ions, when they are dissolved in aqueous solutions, interact with proteins present in such solutions and cause them to coagulate.

[0050] The inventors have surprisingly shown that magnesium carbonate is a suitable magnesium source and tricalcium phosphate is a suitable calcium source for liquid food formulations containing pea protein and / or fava bean protein.

[0051] In a preferred embodiment of the invention, the mineral sources of the liquid food composition of the invention consist of magnesium carbonate and tricalcium phosphate.

[0052] As used herein, the term "magnesium carbonate" refers to an inorganic salt with the chemical formula MgCO3. Several hydrated and basic forms of magnesium carbonate also exist as minerals. The most common form of magnesium carbonate is the anhydrous salt called magnesite (MgCO3), as well as the dihydrate, trihydrate, and pentahydrate known as barringtonite (MgCO3·2H2O), nesquehonite (MgCO3·3H2O), and lancefordite (MgCO3·5H2O), respectively. Several basic forms also exist as minerals, such as artinite (MgCO3·Mg(OH)2·3H2O), hydromagnesite (4MgCO3·Mg(OH)2·4H2O), and dipingite (4MgCO3·Mg(OH)2·5H2O).

[0053] Magnesium carbonate consists of white triangular crystals. The anhydrous salt is practically insoluble in water, acetone, and ammonia. All forms of magnesium carbonate react with acids. Magnesium carbonate crystallizes in the calcite structure and is 2+ in which it is surrounded by six oxygen atoms. The dihydrate has a triclinic structure and the trihydrate has a monoclinic structure. References to "light" and "heavy" magnesium carbonates actually refer to the magnesium hydroxycarbonates hydromagnesite and dypingite (respectively).

[0054] As used herein, the term "tricalcium phosphate" refers to the calcium salt of phosphoric acid having the chemical formula Ca3(PO4)2. It is also known as tribasic calcium phosphate and bone phosphate of lime (BPL). It is a white solid with low solubility. Most commercial samples of "tricalcium phosphate" are actually hydroxyapatite. Hydroxyapatite exists as three crystalline polymorphs, α, α', and β. The α and α' states are stable at high temperatures.

[0055] In a preferred embodiment, the amount of magnesium carbonate in the composition may be from 0.15% to 0.35% by weight, preferably from 0.20% to 0.30% by weight, more preferably about 0.25% by weight, based on the dry weight of the composition.

[0056] In a preferred embodiment, the amount of tricalcium phosphate in the composition may be from 0.4 to 1.2% by weight, advantageously from 0.8% to 1.2% by weight, preferably from 0.9% to 1.1% by weight, more preferably about 1% by weight, based on the dry weight of the composition.

[0057] In a preferred embodiment, the liquid composition also comprises a potassium source, preferably selected from the list consisting of potassium pyrophosphate, potassium tripolyphosphate, and potassium metaphosphate. The stability of the liquid food composition is further increased when one of the three potassium salts in this list is selected, compared to a liquid food composition containing another potassium salt.

[0058] In such an embodiment, the amount of potassium pyrophosphate in the composition is advantageously 0.7% to 2% by weight, preferably 1% to 2% by weight, more preferably 1.25% to 1.75% by weight, more preferably about 1.5% by weight, based on the dry weight of the composition; the amount of potassium tripolyphosphate in the composition may be 0.7% to 2% by weight, advantageously 1% to 2% by weight, preferably 1.25% to 1.75% by weight, more preferably about 1.5% by weight, based on the dry weight of the composition, and the amount of potassium metaphosphate in the composition may be 1.0% to 2.5% by weight, advantageously 1.5% to 2.5% by weight, preferably 1.75% to 2.25% by weight, more preferably about 2% by weight, based on the dry weight of the composition.

[0059] An embodiment of the present invention relates to a liquid food composition wherein the amount of magnesium carbonate in the composition is from 0.15% to 0.35% by weight, based on the dry weight of the composition; the amount of tricalcium phosphate in the composition is from 0.4% to 1.0% by weight, based on the dry weight of the composition; and the amount of potassium pyrophosphate in the composition is from 0.7% to 1.2% by weight, based on the dry weight of the composition; the amount of potassium tripolyphosphate in the composition is from 0.7% to 1.2% by weight, based on the dry weight of the composition; and / or the amount of potassium metaphosphate in the composition is from 1% to 1.5% by weight, based on the dry weight of the composition.

[0060] According to the present invention, when the mineral source of a given element comprises a specific mineral salt, it preferably comprises at least 90% by weight of this specific mineral salt based on the total mineral salts containing this element in the composition, and more preferably the mineral source of this element consists essentially of this specific mineral salt.For example, when the calcium source comprises tricalcium phosphate, it preferably comprises at least 90% by weight of tricalcium phosphate based on the total calcium mineral salts added in the composition, and more preferably the calcium source consists essentially of tricalcium phosphate.

[0061] Liquid food composition generally contains little ground nuts, i.e. contains less than 5% ground nuts based on the total solid content of liquid food composition.Preferably, liquid food composition does not contain ground nuts.Exemplary nuts include almonds, chestnuts, pecans, hazelnuts, cashews, pine nuts, Brazil nuts, and walnuts.

[0062] Unless otherwise expressly stated, the content of each component of the liquid composition is expressed as a dry relative content of the total dry solids content of the liquid food composition. Each component may contain some impurities.

[0063] All of the above embodiments may be characterized by a zeta potential of less than -30mV, preferably between -35mV and -45mV.

[0064] In this application, "zeta potential" must be interpreted as the electrokinetic potential in a colloidal dispersion. In the colloid chemistry literature, it is usually indicated using the Greek letter zeta (ζ), hence the ζ potential. The usual units are volts (V) or millivolts (mV). From a theoretical point of view, the zeta potential is the electric potential at the interfacial double layer at the position of the slip surface relative to a point in the bulk fluid away from the interface. In other words, the zeta potential is the electric potential difference between the dispersion medium and a stationary layer of fluid attached to the dispersed particles.

[0065] The zeta potential arises from the net charge contained within the area bounded by the slip plane and is also dependent on the location of the plane, and is therefore widely used to quantify the magnitude of charge.

[0066] Zeta potential is an important indicator of the stability of colloidal dispersions. The magnitude of the zeta potential indicates the degree of electrostatic repulsion between adjacent similarly charged particles in the dispersion. For sufficiently small molecules and particles, a high zeta potential will confer stability, i.e., the solution or dispersion will resist aggregation. If the potential is small, the attractive forces may exceed this repulsive force and the dispersion may break down and aggregate. Thus, colloids with a high absolute value of zeta potential (negative or positive) are electrically stabilized, while colloids with a low zeta potential tend to coagulate or aggregate, as outlined in the table below.

[0067] [Table 1]

[0068] The present invention also encompasses a method for preparing a liquid food composition as defined above, comprising mixing pea protein and / or broad bean protein with magnesium carbonate and tricalcium phosphate.

[0069] The above process can be carried out according to the practice of the person skilled in the art. For example, the process may comprise, on the one hand, mixing an aqueous solution or suspension comprising pea protein and / or broad bean protein, and, on the other hand, mixing an aqueous solution comprising magnesium carbonate and tricalcium phosphate. As mentioned above, the pea protein and / or broad bean protein can also be combined with other protein sources to adjust the PDCAAS to 1, for example with less than 25% of other proteins. Finally, as mentioned above, magnesium carbonate and tricalcium phosphate can also be added together with a potassium salt selected from the list consisting of potassium pyrophosphate, potassium tripolyphosphate and potassium metaphosphate.

[0070] In a particular embodiment, the solution may be further homogenized, heat sterilized, and dried. In particular, the homogenization may be carried out at high pressure. Any pressure may be applied, provided that at the end of the homogenization, the liquid food composition exhibits a smaller particle size than before the homogenization process. For example, the pressure may be 2 MPa to 800 MPa, such as 2 MPa to 250 MPa, for example 3 MPa to 100 MPa, particularly 15 MPa to 50 MPa, and most particularly about 20 MPa.

[0071] The homogenized or non-homogenized aqueous solutions or suspensions may be subjected to a heat sterilization step.

[0072] Generally, heat sterilization can be carried out by heating the composition, for example at a temperature above 100° C., for a period of time sufficient to inhibit enzymes and any form of microorganisms, especially spore-forming bacteria. Sterilization may be carried out at high temperatures, i.e., at temperatures between 135° C. and 150° C., for a period of time usually not exceeding 15 seconds, which corresponds to UHT (ultra-high temperature) sterilization. This technique has the advantage of preserving the nutritional and organoleptic properties of the sterilized product.

[0073] The heat sterilization step can be carried out by equipment and techniques known to those skilled in the art. The heat sterilized aqueous solution may be further subjected to drying, which can be carried out by well-known techniques such as spray drying.

[0074] In another embodiment, the method may comprise directly mixing the pea protein and / or broad bean protein and the magnesium carbonate and tricalcium phosphate. Dry mixing can be carried out using equipment known from the state of the art. In this case, the dry powder composition of the invention can be directly packaged and sold.

[0075] The mixing step may be advantageously carried out in such a way as to obtain a composition with the above-defined weight percentages of magnesium carbonate and tricalcium phosphate, based on the dry weight of the composition.

[0076] In a preferred embodiment, the method of the present invention may further comprise the addition of one or more nutritional additives to the composition.

[0077] In a preferred embodiment of the present invention, the liquid food composition does not contain hydrocolloid or thickener additives. It is an important advantage of the present invention that no hydrocolloid or thickener additives are added to stabilize protein coagulation due to mineral composition. Additives are only added to change flavor, change color, and add nutritional benefits.

[0078] The additive(s) may be selected in particular from soluble fibers, sugars, vegetable oils, emulsifiers, food colors, preservatives, or sweeteners.

[0079] Preferably, the soluble plant fibres are selected from the group consisting of fructans, including fructooligosaccharides (FOS) and inulin, gluco-oligosaccharides (GOS), isomaltooligosaccharides (IMO), trans-galactooligosaccharides (TOS), pyrodextrins, polydextrose, branched maltodextrins, resistant dextrins, and soluble oligosaccharides derived from oleaginous or protein-producing plants.

[0080] The term "soluble fiber" is intended to mean water-soluble fiber. Fiber can be quantitatively determined according to various AOAC methods. As examples, mention can be made of AOAC methods 997.08 and 999.03 for fructans, FOS and inulin, AOAC method 2000.11 for polydextrose, AOAC method 2001.03 for quantitatively determining the fiber contained in branched maltodextrins and resistant dextrins, or AOAC method 2001.02 for GOS and also soluble oligosaccharides derived from oleaginous or protein-producing plants.

[0081] Advantageously, the soluble vegetable fibre is obtained from partially hydrolysed wheat or corn starch and contains up to 85% of the total fibre.

[0082] Sugars may include sucrose, glucose, fructose, or any composition containing these, such as glucose syrup, glucose-fructose syrup, or maltodextrin.

[0083] Preferably, the vegetable oil is selected from ground nuts, avocado, borage, camelina, safflower, hemp, rapeseed, wheat germ, linseed, nigella, hazelnut, walnut, olive, evening primrose, mallow seed, grape seed, perilla, sesame, soybean, and sunflower oil. Preferably, the vegetable oil is rapeseed and / or soybean oil.

[0084] Preferably, the emulsifier is selected from lecithin, sucrose esters, fatty acid mono- and diglycerides, and sorbitan esters. Preferably, the emulsifier is selected from fatty acid monoglycerides. In a preferred embodiment, the emulsifier comprises diacetyl tartaric acid esters of monoglycerides (DATEM) and / or succinic acid esters of monoglycerides (POEMB-30).

[0085] The invention will be understood more clearly on reading the following examples, which are intended to be purely illustrative and do not in any way limit the scope of protection. EXAMPLES

[0086] List of ingredients used: -NUTRALYS® S85F, Roquette Freres (France) (containing 85% pea protein) - Pea protein isolate, Shuangta (China) -Soy protein isolate, Nisshin Oillio (Japan)

[0087] The various salts are purchased from chemical suppliers such as Sigma Aldrich. The list of additives used is as follows: - GLUCIDEX® 19 (maltodextrin) from ROQUETTE (France) - NUTRIOSE® FB06 (soluble fiber) from ROQUETTE (France) - Rapeseed and soybean oils from Nisshin Oillio and J Oil -RD-2010 (vitamins) from DSM (Netherlands) -DATEM (diacetyl tartaric acid esters of monoglycerides) and POEM B-30 (succinic acid esters of monoglycerides) from Riken Vitamin

[0088] The beverage formulation is summarized in Table 1 below (amounts are given in g):

[0089] [Table 2]

[0090] The method for obtaining the beverage is described below: 1. Mix all the powders except the emulsifier. 2. Mix rapeseed and soybean oil with emulsifiers (DATEM and POEMB-30). Heat to 60°C until dissolved. 3. Mix demineralized water heated at 60℃ and mix the powder with a homomixer at 6000 rpm for 30 seconds until thoroughly dissolved. 4. Add the oil mixture to the liquid while mixing at 6000 rpm for 15 seconds. Then mix for an additional minute. 5. Homogenize the liquid twice at 15 MPa. 6. Adjust the pH to 7.0 with lactic acid 7. Pour 200g of sample into the bottle. 8. Sterilize by autoclave at 121°C for 10 minutes. Place 6 bottles in one autoclave batch. 9. After autoclaving is complete, cool the samples in ice water for 15 minutes. 10. Keep the samples in a 4°C refrigerator overnight.

[0091] The resulting liquid nutritional beverage has the following characteristics:

[0092] [Table 3]

[0093] Analyses to ensure the quality of the final product include: - Visual observation (0 = homogeneous liquid without coagulation / 1 = heterogeneous liquid with settling aggregates) - Zeta potential and particle size using a Zetasizer Nano ZS from Malvern (pattern: 1.45+0.001i, dispersion = water, model: Smoluchowski F(ka) = 1.5, temperature: 25°C, cell: DTS 1070, measurement period: automatic, and number of measurements: 3) - Viscosity using a TA Discovery HR hybrid rheometer (geometry: concentric cylinders, temperature: 20°C, equilibration time: 3 min, shear rate: 0.6-300 s-1, 5-40 s-1 -1 Dynamic viscosity measured at - Sedimentation (amount sedimented after centrifugation at 4000G for 40 minutes)

[0094] A salt-free control formulation is run in triplicate with the objective:

[0095] [Table 4]

[0096] Example 1: Effect of the addition of various calcium and magnesium salts As above, each calcium salt was incorporated into the liquid food composition to obtain the same amount of calcium cations.

[0097] [Table 5]

[0098] As can be seen above, only tricalcium phosphate can be added to achieve the required calcium salt level without caking and without having a zeta potential below -30. Dolomite can also work, but is not a suitable salt for food formulations.

[0099] As above, each magnesium salt was incorporated into the liquid food composition to obtain the same amount of magnesium cations.

[0100] [Table 6]

[0101] As can be seen above, only magnesium carbonate could be added to reach the required magnesium salt level without coagulation and without having a zeta potential below -30.

[0102] These results are particularly surprising because magnesium carbonate and tricalcium phosphate are soluble salts: soluble divalent salts that when dissolved are commonly used to react with soluble proteins and coagulate them.

[0103] A liquid food composition is prepared containing magnesium carbonate and tricalcium phosphate in amounts of 0.15% to 0.35% and 0.4% to 1.2%, respectively, based on the dry weight of the composition, and neither settling nor coagulation occurs.

[0104] Other liquid foods containing combinations of magnesium carbonate and tricalcium phosphate were tested in Examples 3, 4, 5, and 6.

[0105] Example 2: Effect of the addition of various potassium salts As above, each potassium salt was incorporated into the liquid food composition to obtain the same amount of potassium cations.

[0106] [Table 7]

[0107] As can be seen from the above, only potassium carbonate, tripotassium phosphate, potassium hydrate, potassium pyrophosphate, potassium tripolyphosphate, and potassium metaphosphate can be added to reach the required potassium salt level without coagulation and without having a zeta potential below -30.

[0108] Example 3: Combination of calcium, magnesium, and potassium salts in the final mix In this example, the beverage was made with 0.57 g magnesium carbonate and 1.55 g tricalcium phosphate, with the other ingredients other than the minerals being the same as in Table 1 of the previous example. In addition, the following amounts of potassium and sodium salts were added to obtain a complete mineral formula. These contents of the various cations are those commonly observed in commercially available liquid pea protein supplemented milks. The contents of the various sodium and potassium salts are as shown in the table below.

[0109] [Table 8]

[0110] In the presence of sodium salts, only three final potassium salts corresponding to potassium pyrophosphate, potassium tripolyphosphate, and potassium metaphosphate can be added in combination with magnesium carbonate and tricalcium phosphate, leading to good final results (salt levels in line with nutritional requirements, no coagulation, zeta potential less than -30) for all of the sodium salts.

[0111] A liquid food composition is produced containing the same contents of magnesium carbonate and tricalcium phosphate, and further containing potassium pyrophosphate, potassium tripolyphosphate, or potassium metaphosphate in amounts of 0.7% to 2%, 0.7% to 2%, and 1% to 2.5%, respectively, based on the dry weight of the composition, and neither sedimentation nor coagulation occurs.

[0112] Example 4: Comparison of pea protein and soy protein as protein sources The same recipe (salt combinations from the table in Example 3) was replicated with other pea proteins (Shuangta pea protein isolate instead of Roquette pea protein isolate) and soy protein.

[0113] [Table 9]

[0114] As exemplified above, the salt formulation works with a variety of pea protein sources, but not with soy protein.

[0115] Example 5: Pea protein blends Example 5A - Pea globulins and pea albumins The same formulation as in Example 4 was reproduced, except that the pea protein was replaced by a protein blend consisting of 75% pea globulin and 25% pea albumin, the preparation of which is described in the examples of Example 2 of WO 2019 / 068998.

[0116] [Table 10]

[0117] As exemplified above, the salt formulation works perfectly well with a protein blend containing 75% pea globulin and 25% pea albumin.

[0118] Example 5B - Pea and cereal proteins For this example, the same proportions were used as in the recipe of Example 4, except that the pea protein isolate was replaced by a blend of pea protein isolate (Roquette) and cereal protein. The mass ratio between the pea protein isolate and the cereal protein was 70:30. As cereal proteins, hydrolyzed wheat protein (NUTRALYS®W, Roquette) and rice protein (UniriceS80, Barentz) were used.

[0119] In this example, a different method was used.

[0120] Dry blend the powders (minus both emulsifiers),

[0121] Heat the water to 50°C.

[0122] The powder blend is added to 50°C water.

[0123] Disperse with a whisk and then mix with a high shear mixer (Silverson) at 50°C (2500 RPM) for 30 minutes.

[0124] The oil and emulsifier are placed in a separate mixing vessel.

[0125] Stir and heat to 60°C.

[0126] After hydration for 30 minutes, the oil is added to the main batch using high shear (6500 rpm) for 5 minutes.

[0127] Heat Treatment: The sample (28 g) is placed in a Rapid Viscosity Analyzer, Perten RVA 4800, and subjected to regular and controlled heating (under pressure) to 140°C in 9 minutes, held at temperature for 5 seconds, and regular and controlled cooling to 50°C in 9 minutes.

[0128] For both samples, no coagulation was observed at the end of the heat treatment, demonstrating that the compositions of the invention can include other proteins, such as cereal proteins.

[0129] Example 6: Pilot-scale testing Two batches were prepared in a mixer using two different mineral mixtures. Example 6A is a liquid food composition containing magnesium carbonate, tricalcium phosphate, potassium metaphosphate, and trisodium phosphate. Example 6B contains magnesium carbonate, tricalcium phosphate, potassium pyrophosphate, and trisodium phosphate. The relative ratios are the same as in the liquid food composition of Example 3, and the amount of each component is selected to produce one batch of 7 liters of liquid food composition for each example. The method of producing one batch is as follows:

[0130] Dry blend the powders (except for both emulsifiers)

[0131] Heat the water to 50°C.

[0132] The powder blend is added to 50°C water, dispersed with a whisk and mixed in a high shear mixer (Silverson) for 30 minutes at 50°C and 2500 RPM.

[0133] The oil and emulsifier are placed in a separate mixing vessel, stirred and heated to 60°C.

[0134] After hydration for 30 minutes, the oil is added to the main batch using high shear (6500 rpm) for 5 minutes.

[0135] The liquid food composition is heat treated using a tubular heat exchanger (Powerpoint international) at 142°C for 5 seconds.

[0136] The liquid food composition is homogenized using a two-stage homogenizer (GEAT win Panda400 (NS2002H)) at 200 bar in two stages (30% in the second stage).

[0137] It is cooled to 15°C and stored at 4°C.

[0138] The homogenization step was carried out either before (upstream) or after (downstream) the heat treatment.

[0139] [Table 11]

[0140] These examples demonstrate that the use of the salts of the invention makes it possible to obtain stable liquid compositions. The particle size also demonstrates that in both cases the liquid food composition presents a pleasant texture in the mouth, although downstream homogenization results in a less viscous liquid beverage.

[0141] Example 7: Broad bean protein For Example 7A, Example 5B was repeated, except that broad bean protein isolate was used instead of the pea protein blend. For Example 7B, Example 7A was repeated, except that potassium pyrophosphate was replaced with potassium hydrate. The preparation of this broad bean protein isolate is described in Example 2b of WO 2020 / 193641.

[0142] For both the samples of Example 7A and Example 7B, no coagulation was observed at the end of the heat treatment, demonstrating that the composition of the present invention performs similarly to fava bean protein isolate.

Claims

1. A liquid food composition comprising a protein source and a mineral source, the protein source is derived from peas and / or fava beans, the mineral sources include magnesium carbonate and tricalcium phosphate; the amount of magnesium carbonate in the composition is from 0.15% to 0.35% by weight, based on the dry weight of the composition, and / or the amount of tricalcium phosphate in the composition is from 0.4% to 1.2% by weight, based on the dry weight of the composition; A liquid food composition further comprising potassium selected from the group consisting of potassium pyrophosphate, potassium tripolyphosphate, and potassium metaphosphate.

2. 2. A liquid food composition according to claim 1, characterized in that the protein source comprises pea globulin and / or faba bean globulin.

3. 3. A liquid food composition according to claim 2, characterized in that the protein source consists of at least 60% pea globulins and / or broad bean globulins and up to 40% of another protein source.

4. 4. A liquid food composition according to claim 3, characterized in that the protein source consists of at least 75% pea globulins and up to 25% of another protein source in order to achieve a PDCAAS of 1.

5. 5. A liquid food composition according to any one of claims 1 to 4, wherein the amount of magnesium carbonate in the composition is from 0.20% to 0.30% by weight and / or the amount of tricalcium phosphate in the composition is from 0.8% to 1.2% by weight, based on the dry weight of the composition.

6. The amount of potassium pyrophosphate in the composition is from 0.7% to 2% by weight based on the dry weight of the composition, or the amount of potassium tripolyphosphate in the composition is from 0.7% to 2% by weight based on the dry weight of the composition and the amount of potassium pyrophosphate in the composition is from 0.7% to 2% by weight based on the dry weight of the composition.

2. The liquid food composition of claim 1, wherein the amount of potassium carbonate is from 1% to 2.5% by weight, based on the dry weight of the composition.

7. 7. A liquid food composition according to claim 6, wherein the amount of potassium pyrophosphate in the composition is from 1% to 2% by weight, based on the dry weight of the composition, the amount of potassium tripolyphosphate in the composition is from 1% to 2% by weight, based on the dry weight of the composition, and / or the amount of potassium metaphosphate in the composition is from 1.5% to 2.5% by weight, based on the dry weight of the composition.

8. 7. A liquid food composition according to claim 6, wherein the amount of magnesium carbonate in the composition is from 0.15% to 0.35% by weight, based on the dry weight of the composition, the amount of tricalcium phosphate in the composition is from 0.4% to 1.0% by weight, based on the dry weight of the composition, and the amount of potassium pyrophosphate in the composition is from 0.7% to 1.2% by weight, the amount of potassium tripolyphosphate in the composition is from 0.7% to 1.2% by weight, based on the dry weight of the composition, and / or the amount of potassium metaphosphate in the composition is from 1% to 1.5% by weight, based on the dry weight of the composition.

9. A liquid food composition according to any one of claims 1 to 8, having a zeta potential of less than -30 mV.

10. A liquid food composition according to any one of claims 1 to 9, wherein the protein source is derived from peas.

11. Pea protein and / or fava bean protein, magnesium carbonate, tricalcium phosphate, potassium selected from the group consisting of potassium pyrophosphate, potassium tripolyphosphate, and potassium metaphosphate; mixing the 2. A method for preparing a liquid food composition comprising mixing the magnesium carbonate in an amount of 0.15% to 0.35% by weight based on dry weight and / or the tricalcium phosphate in an amount of 0.4% to 1.2% by weight based on dry weight.

12. 12. The method according to claim 11, characterized in that the method comprises, on the one hand, mixing an aqueous solution or suspension comprising pea protein and / or broad bean protein and, on the other hand, mixing an aqueous solution comprising magnesium carbonate and tricalcium phosphate.

13. 13. The method according to claim 11 or 12, characterized in that the method further comprises the addition of one or more nutritional additives selected from soluble fiber, sugar, vegetable oil, emulsifier, food color, preservative, or sweetener.

14. The method according to any one of claims 11 to 13, further comprising a homogenization step at a pressure of from 2 MPa to 800 MPa.

15. 15. The method of any one of claims 11 to 14, further comprising heating the composition for a period of time sufficient to inhibit enzymes and any form of microorganisms.

16. Use of a liquid food composition according to any one of claims 1 to 10, or obtainable by a method according to any one of claims 11 to 15 in the preparation of a food composition, a feed composition or a pharmaceutical composition.

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