Method for preparing high fiber, phase stable liquids from food manufacturing sidestream materials.

Abstract

The present invention relates to a method for preparing a high fiber, phase-stable liquid, comprising the steps of preparing a slurry comprising 0.5 to 20% by weight of plant material, the plant material comprising at least 30% by weight of fiber on a dry matter basis, the fiber comprising at least 60% by weight of insoluble fiber on a dry matter basis, and homogenizing the slurry and simultaneously subjecting the slurry to a pressure of 200 to 2000 bar.

Description

[Technical Field]

[0001] Introduction Enriching liquid products with fiber is challenging, even when the fiber used is highly soluble. Although fiber does not tend to phase separate when used at the high concentrations required for many fiber-related health claims on product labels, it is still viscous. This viscosity poses processing challenges and ultimately reduces the flowability of the final product. While it is common to hydrolyze soluble or insoluble fiber with enzymes or chemicals to break it down into smaller molecules and reduce viscosity, this is not sustainable and in most cases is not considered clean label.

[0002] Side-stream materials from food manufacturing processes are promising sources of nutrition due to their high fiber, protein, and phytochemical content. Examples include grain bran, grain or coffee grounds, legume husks, and the residue from soy milk production known as okara. Side-stream fiber and protein are mostly insoluble, limiting their functionality in many applications, especially liquid applications such as beverages. Insoluble particles settle in the liquid continuous phase, causing phase separation.

[0003] [Summary of the Invention] The inventors have discovered that high pressure homogenization of certain post-hydration sidestream materials can be used to provide a high fiber, phase stable liquid.

[0004] In a first aspect, the present invention relates to a method for preparing an edible high-fiber phase-stable liquid, comprising the steps of homogenizing a slurry comprising plant-based material and simultaneously subjecting the slurry to a pressure of greater than 100 bar.

[0005] In a second aspect, the present invention relates to an edible, high-fiber, phase-stable liquid produced by the methods described herein.

[0006] In a third aspect, the present invention relates to the use of high pressure homogenization to prepare an edible high fiber phase stable liquid.

[0007] [Problem to be solved by the invention] The present invention generally relates to a method for preparing an edible, high-fiber, phase-stable liquid, comprising: a. preparing a slurry comprising plant material, the plant material comprising fiber, the fiber comprising insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of greater than 100 bar.

[0008] In particular, the present invention provides a method for preparing an edible, high-fiber, phase-stable liquid, comprising: a. preparing a slurry comprising 0.5-20% by weight plant material, the plant material comprising at least 30% by weight fiber on a dry matter basis, the fiber comprising at least 60% by weight insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of 200 to 2000 bar.

[0009] In some embodiments, in step b), the slurry is microfluidized and simultaneously subjected to a pressure of 200 to 2000 bar.

[0010] In some embodiments, the slurry is derived from an industrial food process.

[0011] In some embodiments, the slurry comprises 2-15% by weight of plant material.

[0012] In some embodiments, the plant material comprises 30-75% fiber by weight on a dry matter basis.

[0013] In some embodiments, the fiber comprises 60-95% by weight insoluble fiber, or at least 70% by weight, or 70-90% insoluble fiber.

[0014] In some embodiments, the plant material is derived from one or more of cocoa, peas, barley spent grain, soy pulp, rice, and oats.

[0015] In some embodiments, the plant material is derived from one or more of cocoa shell fiber, pea hull fiber, pea endosperm fiber, rice bran, oat bran, or oat residue from an oat beta-glucan extract.

[0016] In some embodiments, the plant material is derived from cocoa, particularly cocoa shell fiber.

[0017] In some embodiments, the slurry comprises 2-20% by weight cocoa shell fiber, preferably 10-20% by weight cocoa shell fiber, preferably about 15% by weight cocoa shell fiber.

[0018] In some embodiments, step b) is repeated at least once.

[0019] In some embodiments, step b) is repeated at least once, subjecting the slurry to a pressure of 300 to 800 bar, preferably 450 to 750 bar.

[0020] The present invention further relates to high fiber, phase stable liquids produced by the methods described herein.

[0021] In some embodiments, the liquid comprises plant material derived from one or more of cocoa, pea, distiller's grains, soy pulp, rice, and oats.

[0022] In some embodiments, the plant material is derived from one or more of cocoa shell fiber, pea hull fiber, pea endosperm fiber, rice bran, oat bran, or oat residue from an oat beta-glucan extract.

[0023] In some embodiments, the liquid has a fiber content of at least 6 g per 100 mL.

[0024] In some embodiments, the liquid has a viscosity of at least 35 mPa.s.

[0025] A phase-stable liquid is defined as one having a high volume fraction, ie, a volume fraction of at least 50% (v / v).

[0026] In some embodiments, the liquid has a volume fraction of at least 50% (v / v).

[0027] In some embodiments, the liquid has a volume fraction of at least 70% (v / v).

[0028] In some embodiments, the liquid has a volume fraction of at least 90% (v / v).

[0029] In some embodiments, the liquid has a volume fraction of about 100% (v / v).

[0030] In some embodiments, the liquid is additive-free.

[0031] In some embodiments, the liquid comprises cocoa fiber and has a volume fraction of 80-100% (v / v).

[0032] In some embodiments, the liquid comprises pea hull fiber and has a volume fraction of 50-100% (v / v).

[0033] In some embodiments, the liquid comprises pea endosperm fiber and has a volume fraction of 70-90% (v / v).

[0034] In some embodiments, the liquid comprises barley meal and has a volume fraction of 50-55% (v / v).

[0035] The present invention further relates to the use of high pressure homogenization to prepare a high fiber, phase-stable liquid, wherein the liquid has a fiber content of at least 1.5 g per 100 mL, or at least 3 g per 100 mL, or at least 6 g per 100 mL.

[0036] In some embodiments, the liquid comprises plant material derived from one or more of cocoa, pea, distiller's grains, soy pulp, rice, and oats.

[0037] In some embodiments, the plant material is derived from one or more of cocoa shell fiber, pea hull fiber, pea endosperm fiber, rice bran, oat bran, or oat residue from an oat beta-glucan extract.

[0038] In some embodiments, the liquid has a fiber content of at least 6 g per 100 mL.

[0039] In some embodiments, the liquid has a viscosity of at least 35 mPa.s.

[0040] A phase-stable liquid is defined as one having a high volume fraction, ie, a volume fraction of at least 50% (v / v).

[0041] In some embodiments, the liquid has a volume fraction of at least 50% (v / v).

[0042] In some embodiments, the liquid has a volume fraction of at least 70% (v / v).

[0043] In some embodiments, the liquid has a volume fraction of at least 90% (v / v).

[0044] In some embodiments, the liquid has a volume fraction of about 100% (v / v).

[0045] In some embodiments, the liquid is additive-free.

[0046] In some embodiments, the liquid comprises cocoa fiber and has a volume fraction of 80-100% (v / v).

[0047] In some embodiments, the liquid comprises pea hull fiber and has a volume fraction of 50-100% (v / v).

[0048] In some embodiments, the liquid comprises pea endosperm fiber and has a volume fraction of 70-90% (v / v).

[0049] In some embodiments, the liquid comprises barley meal and has a volume fraction of 50-55% (v / v).

[0050] In some embodiments, the high fiber phase stable liquid is a thickener, stabilizer, emulsifier, or fat replacer.

[0051] In some embodiments, the liquid can be made into a cooking cream. Preferably, the cooking cream is low fat. Preferably, the cooking cream does not contain stabilizers.

[0052] In some embodiments, the liquid can be made into a smoothie. Preferably, the smoothie has no additives.

[0053] In some embodiments, the liquid can be tailored to be a milk substitute.

[0054] In some embodiments, the liquid can be made into ice cream. Preferably, the ice cream is low fat. [Brief explanation of the drawings]

[0055] [Figure 1] Figure 1 shows the phase separation and viscosity results after 20 hours in 3% water for different treated and untreated fibers (REF: untreated reference sample; HPH: high pressure homogenization). [Figure 2]FIG. 2 shows that cocoa fiber was tested up to 15% to understand the maximum fiber concentration that could be used when passing through a high pressure homogenizer. [Figure 3] Figure 3 shows that HPH treatment affects phase separation at different concentrations. [Figure 4] FIG. 4 shows the effect of the pressure used in the HPH process on the viscosity of the suspension. [Figure 5] FIG. 5 shows the effect of the pressure used in the HPH process on the phase stability of the suspension.

[0056] [Mode for Carrying Out the Invention] The present invention provides a method for preparing a high fiber, phase stable liquid, comprising the steps of: a. preparing a slurry comprising 0.5-20% by weight cocoa fiber, the cocoa fiber comprising 45-65% by weight fiber on a dry matter basis, the fiber comprising 60-85% by weight insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of at least 300 bar, preferably 500-700 bar.

[0057] The cocoa fiber may comprise about 55% fiber by weight on a dry matter basis. The fiber may comprise about 72% insoluble fiber by weight.

[0058] The present invention further provides a method for preparing a high fiber, phase stable liquid, comprising the steps of: a. preparing a slurry comprising 0.5-20% by weight pea hull fiber, the pea hull fiber comprising 50-70% by weight fiber on a dry matter basis, the fiber comprising at least 85% by weight insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of at least 200 bar, preferably about 700 bar.

[0059] The pea hull fiber may comprise about 65% fiber by weight on a dry matter basis. The fiber may comprise about 94% insoluble fiber by weight.

[0060] The present invention further provides a method for preparing a high fiber, phase stable liquid, comprising the steps of: a. preparing a slurry comprising 0.5-20 wt. % okara, the okara comprising 30-55 wt. % fiber on a dry matter basis, the fiber comprising at least 75 wt. % insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of at least 200 bar, preferably about 700 bar.

[0061] The okara may contain about 42% fiber by weight on a dry matter basis, and about 87% insoluble fiber by weight.

[0062] The present invention provides a method for preparing a high fiber, phase stable liquid, comprising the steps of: a. preparing a slurry comprising 0.5-20% by weight of distiller's spent grains, the distiller's spent grains comprising 40-65% by weight of fiber on a dry matter basis, the fiber comprising at least 90% by weight of insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of 200-2000 bar, preferably 700-1000 bar.

[0063] The barley distiller's grains may contain about 52% fiber by weight on a dry matter basis. The fiber may contain about 92% insoluble fiber by weight.

[0064] The term "homogenization" refers to a process that produces a uniform size distribution of particles suspended in a liquid. Homogenizers are typically capable of processing fluid matrices at pressures ranging from 200 to 1000 bar. Today, homogenizers are used in the dairy, beverage, pharmaceutical, and cosmetic industries to increase emulsion stability, primarily by reducing particle size, with the goal of avoiding creaming and agglomeration phenomena.

[0065] Homogenizers typically include a pump and a homogenization valve. The pump is used to force the fluid through the valve, which acts as the site of homogenization. In the homogenization valve, the fluid is typically forced under pressure through a small orifice between the valve and the valve seat. The operating pressure can be controlled by adjusting the distance between the valve and the valve seat.

[0066] High-pressure homogenization (HPH) is typically performed by forcing a liquid through a narrow nozzle at high pressure, thereby establishing high shear stress. In the art, the pressure typically used is moderate (15-40 bar). This pressure can be used to stabilize bio-oil as an emulsion, and the droplet size can be adjusted by the level of pressure and energy input, but it is insufficient for processing insoluble fibers.

[0067] Microfluidization is a form of homogenization. As referred to herein, microfluidization is a processing mechanism that combines hydrodynamic cavitation, strong shear rates, ultrahigh pressure and instantaneous pressure drops, high-speed impact forces, and high-frequency vibrations with short processing times. Microfluidizers typically include a reaction chamber, in which the fluid flow within the channel is split into two or more microstreams when extremely high levels of shear stress and turbulence are induced. The microstreams are then mixed by colliding with each other and with the wall at very high velocities of up to 400 m / s, resulting in the formation of a fine emulsion / fine particle distribution. The product can then be effectively cooled and collected in an output reservoir. The instantaneous pressure drop at the outlet of the interaction chamber causes the fluid subjected to the microfluidization process to expand, resulting in the loosening of the tightly packed particle structure and the formation of pores or cavitations within the fluid.

[0068] The sidestream material may be wet or dry based on availability. Typically, the sidestream material is hydrated with water for about an hour before high-pressure homogenization. Typically, the particle size of the sidestream is smaller than the valve of the homogenizer.

[0069] The sidestream material may have about the same % fiber content and about the same monosaccharide composition in mole % as the corresponding material shown in Tables 1 and 2.

[0070] Cocoa shell fiber (derived from cocoa shells) is the main by-product of cocoa and is separated from the cotyledons during the pre-roasting process or after the roasting process. The cocoa shells are collected, dried, and milled. Optionally, they are treated with alkali to remove heavy metals before drying and milling.

[0071] Okara is the insoluble residue from the production of soy milk or tofu. It is moist and can be dried into a powder.

[0072] Pea hull fiber is produced from the process of dehulling peas. The hulls are typically milled into flour. Endosperm-derived pea fiber is produced by physically separating it from pea flour.

[0073] Barley brewer's grains are the insoluble fraction obtained after filtration, produced during the production of malt or beer after malting and mashing.

[0074] Wheat bran is produced as a by-product during the milling of wheat into refined flour. Wheat is typically milled by a roller mill, which delivers multiple product streams including the bran.

[0075] The liquid may be free of additives, such as gums.

[0076] As used herein, "about" should be understood to refer to a number within a numerical range, e.g., 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 that range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within that range. For example, a disclosure of 45 to 55 should be interpreted as supporting ranges such as 46 to 54, 48 to 52, 49 to 51, 49.5 to 50.5, etc.

[0077] [Example] Example 1 Influence of fiber source Sidestream materials (pea fiber, cocoa fiber, wheat bran, and barley distiller's grains) were selected that consist primarily of insoluble fiber and insoluble protein. Two different types of pea fiber (Pea Vitacel® from the husk and Pea Swelite™ from the endosperm) were selected to compare fiber from different parts of the pea. The fiber type and composition are shown in Table 1 (below and elsewhere, LMW = low molecular weight, HMW = high molecular weight).

[0078] [Table 1]

[0079] Table 2 below shows the monosaccharide composition and lignin content of the sidestream material (Xyl = xylose, Ara = arabinose, Rha = rhamnose, Fuc = fucose, Man = mannose, Gal = galactose, Glc = glucose).

[0080] [Table 2]

[0081] As shown in Figure 1, all fibers processed by high-pressure homogenization (HPH) increased in volume fraction in the suspension except for wheat bran. The effect varied depending on the fiber source. This increase in volume fraction and phase stability corresponded to an increase in viscosity. The cocoa fiber suspension was the most stable and also had the highest viscosity. Wheat bran showed limited fiber expansion and viscosity increase after HPH treatment at 700 bar, explaining the instability in the suspension. Higher pressures may work better for wheat bran, but this was not tested. The volume fraction of barley meal increased five-fold after HPH treatment. Both pea inner (endosperm) fiber and pea fiber derived from the husk showed significant increases in viscosity and volume fraction. The effect of pea husk (Vitacel) was more significant because it had a higher fiber fraction and a lower starch fraction compared to pea inner fiber. Green banana flour, which is high in resistant starch, was also tested, but HPH did not improve its suspension stability or viscosity.

[0082] These fibers have a high swelling contributing to the increase in volume, and most of the viscosity increase was due to the crowding effect of the swollen particles, which created resistance to flow, making it possible to produce beverages and liquid formulations without the problems of phase separation and high viscosity seen with many soluble fibers.

[0083] Figure 1 shows the phase separation and viscosity results after 20 hours in 3% water for different treated and untreated fibers (REF: untreated reference sample; HPH: high pressure homogenization).

[0084] Microscopy under white light showed that high-pressure homogenization resulted in a clear breakup of large particles, resulting in better particle dispersion. HPH treatment also resulted in cloudier clusters, indicating an opening of the compacted particle structure. Regarding protein fast green staining, imaging showed no significant differences between treated and untreated samples. It could be concluded that the particles were smaller and well dispersed.

[0085] Example 2 Effects of concentration, pressure and pasteurization Cocoa fibers were selected to test the effect of concentration, pressure, and pasteurization on the phase stability of the fiber suspension. Table 3 shows the parameters used for the cocoa fibers. Tests were conducted to determine the effect of concentration, pressure, and pasteurization on the suspension stability. In Table 3, REF refers to the reference sample without high-pressure homogenization, HPH refers to the sample after high-pressure homogenization, and Pasto refers to the sample after pasteurization.

[0086] [Table 3]

[0087] Effect of HPH strength (pressure and number of passes) and concentration on phase stability during 3-month storage. Table 4 shows the experimental design with cocoa fiber. In the table, 1 pass means that only 1 pass was performed in the homogenizer Niro, all other samples were homogenized in 2 passes in the system.

[0088] [Table 4]

[0089] To prepare the samples, the fibers were dispersed in water and stirred and hydrated for at least 1 hour before high-pressure homogenization. An untreated sample was used as a reference. A Homogenizer Panda Plus NS10001L was used. The samples were passed through the system once or twice at the selected pressure. For the pasteurization step, the samples were kept in Schott Duran glass bottles (50 mL) with PBT screw caps. Pasteurization was carried out in a Systec DX-100 autoclave according to the cycle described in Table 5.

[0090] [Table 5]

[0091] Analysis method phase separation The phase separation of the fibers in the suspension was measured before and after the high-pressure homogenization process. The solution was collected in a measuring cylinder or similar container and left to rest on the bench without moving at room temperature. The volume of the fibers in the suspension and the total volume were recorded after 2 hours, 20 hours, and 45 hours. There was no significant change up to 20 hours, so the data shown in Figures 1, 3, and 5 represent the results after 20 hours. The volume fraction percentage (%) was calculated by dividing the fiber volume by the total volume and multiplying by 100. A "volume fraction of 100%" meant that there was no settling and all the fibers remained suspended in water without phase separation.

[0092] Storage stability The pasteurized samples were placed motionless in a closed incubator (no light) at 25° C. The volume of the fibers in water and the total volume were recorded after 24 hours, 48 ​​hours, 1 week, 2 weeks, 1 month and 3 months.

[0093] Viscosity Test The viscosity of the fiber suspension was measured using an Anton Paar rheometer. The geometry selected was a cup (27 mL, CC27-SS) and vane (ST22-4V-40). The fiber suspension was poured into the cup. The Peltier temperature was set to 25°C, and the sample was maintained at 25°C for 1 minute before the measurement began. The shear rate was held at 1 (1 / s) for 1 minute, then logarithmically increased from 1 to 100 (1 / s) and decreased from 100 to 1 (1 / s). Flow curves were recorded, and the viscosity data at a shear rate of 21.5 (1 / s) was used for sample comparison.

[0094] Effect of fiber concentration Cocoa fiber was tested up to 15% to understand the maximum fiber concentration that could be used when passing through the high pressure homogenizer (shown in Figure 2). Higher concentrations were not tolerated due to increased viscosity and dry matter, which limited flow through the homogenizer. The higher the concentration, the higher the viscosity. After HPH processing, 15% cocoa resembled a paste or cream with a high viscosity. Due to differences in composition and particle structure, the maximum concentration of each fiber had to be tested accordingly.

[0095] As shown in Figure 3, HPH treatment affected phase separation at different concentrations. As viscosity increased with increasing fiber concentration, phase separation decreased. For cocoa fiber, concentrations between 3 and 8% were sufficient to produce stable suspensions without phase separation. The critical concentration for fiber to form a stable suspension varies depending on the fiber source (composition), particle size, viscosity, volume fraction, and treatment intensity and therefore needs to be evaluated accordingly. For cocoa fiber, concentrations above 3% were sufficient to form stable suspensions.

[0096] Effect of pressure and pasteurization The pressure used in the HPH treatment affected the viscosity and phase stability of the suspension, as shown in Figures 4 and 5. Increasing the pressure reduced phase separation and increased the stability of the suspension in water. Even at a pressure of 300 bar, the viscosity and phase stability could be significantly increased (Figure 5). Since pasteurization is widely used in food miniaturization, the effect of pasteurization on the stability of fiber suspensions after HPH treatment was investigated. The results showed that pasteurization of the samples did not affect the viscosity and phase stability.

[0097] Effect of HPH on phase stability during 3 months of storage The phase stability of the HPH-treated fiber suspensions was monitored and, as shown in Figure 6, the suspensions were stable for 3 months of storage with no significant change in phase separation at both concentrations tested (3% and 8%). After 1 week, a water phase (10% of the volume) was observed on top of the suspension containing 3% cocoa fiber, which remained unchanged thereafter. The 8% cocoa fiber suspension did not phase separate and was stable for 3 months.

[0098] The effect of the number of passes through the homogenizer on the phase stability of the fiber suspension was also tested. Single-pass fiber suspensions were less stable than those with two passes. A single pass resulted in a 5% aqueous phase on top of the 8% cocoa fiber suspension, while no phase separation was observed when two passes were used.

[0099] Example 3 Preparation of emulsions using sidestream materials (cocoa fiber or pea fiber) and sunflower oil The ingredients for recipes 1-6 in Table 6 below were weighed out. All ingredients were pre-emulsified using a Silverson L5M-A at 7000 rpm for 2 minutes. Pre-emulsions are typically made to prepare a coarse suspension or emulsion with large particles or droplets prior to homogenization, which aims to produce a fine emulsion with smaller particles or droplets. The pre-emulsions were subjected to high-pressure homogenization (HPH) using a Panda Plus NS 1000 TL homogenizer. Two passes were performed at 700 bar. Pasteurization was performed for 15 minutes at 75-80°C using a Vorwerk Thermomixer. The resulting product was stored in a refrigerator.

[0100] [Table 6]

[0101] Sensory evaluation was performed. The emulsions containing cocoa fiber and pea fiber were viscous and creamy. They were physically stable and smooth. This can be attributed to the elimination of stabilizers and fat substitutes, such as gums, from many products. The higher fat levels also contributed to viscosity and creaminess. It was possible to make emulsions / suspensions without sunflower oil.

[0102] Example 4 Preparation of ice cream using sidestream ingredients (cocoa fiber or pea fiber) The ingredients for ice cream recipe 1 and recipe 2 in the table below were weighed out and mixed with a spoon, then mixed in a Magimix ice cream maker for 25 minutes. The prepared mixtures were stored in the freezer at least overnight before tasting.

[0103] [Table 7]

[0104] [Table 8]

[0105] [Table 9]

[0106] Emulsions were made using HPH (700 bar, 2 passes). Fiber contents ranging from 3.7% to 6.7% were tested and performed well. Sensory evaluation results showed that pea fiber imparted a dry mouthfeel similar to pea protein. Cocoa fiber was perceived better in terms of mouthfeel and flavor. Cocoa fiber itself is bitter, so more sugar may be required. Cocoa fiber and hazelnut flavor were the best combinations.

[0107] Example 5 Preparation of milk substitute / cream for beverages and cooking using okara 5% and 10% okara dry powder (Kikkoman) were hydrated in water for 2 hours and then homogenized. The suspension was then processed in two passes at 700 bar using a high-pressure homogenizer (Panda Plus NS 1000 TL). The processed slurry was heated to 85°C for 20 minutes using a Thermomix, cooled, and bottled.

[0108] The suspension was physically stable. Sensory evaluation was performed in-house. 3-5% sugar was added to the recipe before tasting. The 5% okara slurry was comparable to milk replacer in appearance, viscosity, and taste. The taste was soy-like but mild with no perceived off-notes. The 10% okara slurry was viscous and creamy in texture. Such slurries are considered suitable for smoothie and culinary cream applications. The 10% okara slurry was cooked in a cooking pot similar to culinary dairy cream and was found to be stable at high cooking temperatures.

[0109] 5% of the soy pulp contains more than 2% fiber, and 10% of the soy pulp contains more than 4% fiber.

[0110] In conclusion, sidestream materials are primarily composed of fiber and protein, but their poor water solubility limits their application in liquids. Mechanical processing by high-pressure homogenization was effective in functionalizing the materials. The processed materials were able to produce stable suspensions and emulsions without phase separation even after long-term storage, e.g., 3 months at ambient temperature. The critical concentration and pressure required to produce stable suspensions and emulsions depended on the fiber source / composition and particle structure. The pasteurization process after high-pressure homogenization did not affect phase stability.

[0111] The effects of high pressure homogenization on sidestream material include a reduction in particle size, fraying and swelling of particle structure, an increase in volume fraction, an increase in viscosity / viscosity, and an increase in protein solubility.

[0112] High-pressure homogenization can activate insoluble fiber, allowing for the addition of high fiber content (e.g., more than 3 g per 100 mL, preferably 6 g per 100 mL or more) in beverages or cream-like products such as breakfast drinks, Nesquik, yogurt, and ice cream. Furthermore, insoluble fiber can function as a thickener, stabilizer, and fat substitute. Without being bound by theory, HPH may increase the surface area of ​​insoluble fiber, making it more accessible to the gut microbiota.

Claims

1. 1. A method for preparing a high fiber, phase stable liquid comprising: a. preparing a slurry comprising 0.5-20% by weight plant material, the plant material comprising at least 30% by weight fiber on a dry matter basis, the fiber comprising at least 60% by weight insoluble fiber; b. homogenizing the slurry and simultaneously subjecting the slurry to a pressure of 200 to 2000 bar; The method, wherein the plant material is derived from one or more of cocoa, pea, distiller's grains, and soy pulp.

2. 2. The method of claim 1, wherein in step b) the slurry is microfluidized and simultaneously subjected to a pressure of 200 to 2000 bar.

3. 3. The method of claim 1 or 2, wherein the slurry is derived from an industrial food process.

4. 4. The method of any one of claims 1 to 3, wherein the slurry comprises 2 to 15% by weight of plant material.

5. 5. The method of claim 4, wherein the fiber comprises 70 to 90% by weight insoluble fiber.

6. 6. The method of any one of claims 1 to 5, wherein the plant material is derived from one or more of cocoa shell fibre, pea hull fibre, and pea endosperm fibre.

7. 7. The method of any one of claims 1 to 6, wherein the plant material is derived from cocoa shell fibre.

8. The method according to any one of claims 1 to 7, wherein step b) is repeated at least once.

9. 9. The method of any one of claims 1 to 8, wherein step b) is repeated at least once, subjecting the slurry to a pressure of from 300 to 800 bar.

10. A high fiber, phase stable liquid produced by the method of any one of claims 1 to 9.

11. 11. The high fiber, phase stable liquid of claim 10, wherein the liquid has a fiber content of at least 6 g per 100 mL.

12. 12. The high fiber, phase stable liquid of claim 10 or 11, wherein the liquid has a viscosity of at least 35 mPa.s.

13. A high fiber, phase stable liquid according to any one of claims 10 to 12, wherein the liquid has a volume fraction of at least 50% (v / v).

14. The high fiber, phase stable liquid of any one of claims 10 to 13, wherein the liquid is additive-free.

15. A high fibre, phase stable liquid according to any one of claims 10 to 14 for use as a thickener, stabiliser, emulsifier or fat replacer.

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