Food emulsion compositions with lentil proteins and cereal bran

Abstract

The invention relates to a food emulsion composition. It comprises at least one fat ingredient, a lentil protein ingredient and at least one cereal bram. The lentil protein ingredient is selected from the list consisting of lentil protein concentrate, lentil flour or a mixture thereof. The invention also relates to a method for preparing such a food emulsion composition.

Description

[0001] FOOD EMULSION COMPOSITIONS WITH LENTIL PROTEINS AND CEREAL BRAN

[0002] TECHNICAL FIELD

[0003] The present invention relates generally to the field of emulsions comprising plant ingredients, incl. plant proteins. For example, the present invention relates to food emulsion compositions comprising lentil protein ingredient and cereal bran and method for preparing such food emulsion compositions.

[0004] BACKGROUND OF THE INVENTION

[0005] Food emulsions, in particular dairy emulsions such as milk or creamer, are widely consumed. They can be liquid or in powder form.

[0006] Some consumers wish to reduce or even stop their consumption of milk and ingredients derived from milk. For example, this can be for reasons of lactose intolerance, dairy allergies, or environmental sustainability.

[0007] To meet this growing demand, there is a need to provide food emulsions, in particular dairy emulsion analogues, prepared with lower amount of or without milk or ingredients derived from milk. This can be achieved by replacing milk and ingredients derived from milk by plant-based ingredients.

[0008] There were attempts to prepare food emulsions, such as creamer, with plant-based ingredients. However, these emulsions are generally not satisfactory.

[0009] First, these emulsions are generally prepared with soy-based ingredients, such as soy proteins, as a partial or total substitute to milk and / or milk ingredients. However, some consumers reduce or avoid the consumption of products comprising soy-based ingredients for health, nutritional and sustainability reasons. For example, some consumers suffer from soy allergies.

[0010] In addition, these emulsions may be prepared with plant protein isolates, which are highly refined ingredients. However, plant protein isolates are not advantageous for several reasons. First, they require high energy processing to be produced, they are viewed as highly refined ingredients, and they have higher cost. Second, they are generally produced through process including precipitation steps. The precipitation steps generally result in proteins in an aggregated state that may negatively impact protein functionality, in particular when used in food and beverage applications, including in food emulsion applications. For example, the aggregated state of the proteins tends to change_their emulsion stabilization properties, worsening the final emulsion structure.

[0011] Less refined ingredients, such as flour or plant protein concentrate, tend to be avoided as they could be difficult to process. Indeed, they comprise compounds, e.g. fibers, that could be unstable, or could generate too high viscosity or unsatisfactory texture over emulsion manufacturing process. To overcome processing challenges for less refined ingredients, they are generally enzymatically treated to hydrolyse relevant compounds, such as fibers or proteins. However, enzymatic treatments are generally difficult to handle at an industrial scale and can be expensive. In addition, plant protein hydrolysis improves plant protein solubility but at the same time tends to decrease surface active properties of the plant proteins. As a result, hydrolysed plant proteins have generally lower emulsion stabilization properties compared to non-hydrolysed plant proteins.

[0012] Food emulsions based on plant-based ingredients generally have limited stability properties and exhibit important fat droplet size. Moreover, the plant proteins of such food emulsions tend to flocculate when added in beverages, with acidic pH and / or with important hardness, such as coffee. This protein flocculation negatively impacts the sensory properties of the food emulsions. To overcome these stability challenges, buffer and / or stabilizing salts may be added into food emulsion compositions. However, buffer and / or stabilizing salts may be perceived as non-natural by some consumers and may be misaligned with clean label trend / approach.

[0013] Moreover, food emulsions based on plant-based ingredients may have unpleasant sensory properties. In particular, they may have texture with limited smoothness, and they may exhibit unpleasant dry mouthfeel.

[0014] In addition, food emulsions in powder form, e.g. powdered milk or powdered creamer, appear as an advantageous and convenient format to food producers and consumers. Indeed, powders have extended shelf life and are generally easy to handle.

[0015] However, the food emulsions in powder form prepared with plant-based ingredients on the market may have limited reconstitution properties in cold and hot liquid and may form emulsions with limited stability and with important fat droplet size upon reconstitution.

[0016] In particular, the powdered food emulsions prepared with plant-based ingredients on the market are not suitable for cold applications. In particular, upon reconstitution in cold liquids, they generally exhibit low cold reconstitution properties. This results in the presence of lumps formed of insolubilized powder. These lumps result in emulsions with unpleasant visual and sensory properties. Moreover, as the powdered emulsion is not fully reconstituted, the intake of micro- and macro- nutrients may be adversely impacted. These cold reconstitution challenges are even higher for food emulsions comprising significant amount of fat, such as plant-based creamers.

[0017] It would therefore be desirable to provide food emulsions in liquid or powder form, preferably plant-based creamer analogues in liquid or powder form, prepared with plantbased ingredients having good emulsion stability properties, in particular emulsions with fat droplets as small as possible. Preferably, it would also be desirable to provide powdered food emulsions, preferably powdered plant-based creamer analogues having good reconstitution properties, particularly when reconstituted in hot liquids and / or cold liquids.

[0018] Preferably, it would also be desirable to provide food emulsions in liquid in powder or form, preferably creamer analogues in liquid or powder form with good sensory properties.

[0019] Preferably, it would also be desirable to provide food emulsions in liquid in powder or form, preferably creamer analogues in liquid or powder form, that retains the abovementioned good sensory properties, emulsion stability properties and reconstitution properties in the absence of any buffer and / or stabilizing salts, and / or added emulsifiers such as lecithin.

[0020] Preferably, It would also be desirable to provide food emulsions in liquid or powder form, preferably plant-based creamer analogues in liquid or powder form, that have good stability when added in beverages with acidic pH and / or with important hardness, such as coffee.

[0021] Preferably, it would also be desirable that the food emulsions in liquid or powder form, preferably plant-based creamer analogues in liquid or powder, retain good stability when added in beverages with acidic pH and / or with important hardness (e.g. coffee) while being free from any buffer and / or stabilizing salts.

[0022] It would also be desirable that the plant-based ingredients, in particular plant-based protein ingredients are minimally refined ingredients such as plant protein concentrate or flour.

[0023] Preferably, It would also be desirable that the plant-based ingredients, in particular plant-based protein ingredients are not hydrolysed, in particular via enzymatic hydrolysis. Preferably, It would also be desirable that the proteins of the plant-based protein ingredients are not hydrolysed, in particular via enzymatic hydrolysis. Preferably, it would also be desirable that the food emulsions in liquid or powder form, preferably plant-based creamer analogues in liquid or powder form, that are free from soy.

[0024] Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

[0025] SUMMARY OF THE INVENTION

[0026] The object of the present invention is to improve the state of the art, and in particular to provide a composition and a process that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

[0027] The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

[0028] Accordingly, a first aspect of the invention proposes a food emulsion composition which comprises at least one fat ingredient, at least one plant protein ingredient and at least one cereal bran, wherein the plant protein ingredient is selected from the list consisting of plant protein concentrate, plant flour or a mixture thereof.

[0029] A second aspect of the invention proposes a method for preparing a food emulsion composition, the method comprises the steps of: dispersing at least one plant protein ingredient and at least one cereal bran in an aqueous liquid to form a plant dispersion, wherein the plant protein ingredient is selected from the list consisting of plant protein concentrate, plant flour or a mixture thereof, adding a fat ingredient, and optionally added carbohydrate in the plant dispersion to form a food pre-emulsion, homogenizing the food pre-emulsion to obtain a food emulsion, heat treating the food emulsion to obtain a food emulsion composition, optionally, drying the food emulsion composition to form a powdered food emulsion composition.

[0030] It has been discovered that the use of lentil protein ingredients which are minimally refined, such as lentil protein concentrate or flour, in combination with cereal bran provides food emulsion compositions with improved properties, including in the absence of any .added emulsifiers and / or any buffer and / or stabilizing salts. Especially, the obtained food emulsion compositions have good emulsion stability properties. In particular, they exhibit fat droplets as small as possible. This low fat droplet size contributes to good emulsion stability and limits destabilization phenomenon, such as creaming, during processing / manufacturing of the powdered food emulsion compositions. In addition, such food emulsion, in particular in powder, may also exhibit improved reconstitution in cold and hot liquids. They may also exhibit improved stability in hard and / or acidic beverages, such as coffee. Finally, they may also exhibit good sensory properties.

[0031] These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

[0032] BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 shows microscopy images displaying the emulsion microstructures, before spray drying of the invention liquid lentil-based creamer analogue Al and Bl of example 2, of the reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl of example 3 and of the reference liquid oat bran-based creamer analogue Ref.Cl and Ref.C2 of example 4. The scale bar is 10 pm.

[0034] Figure 2 shows the particle size distribution before spray drying of the invention liquid lentil-based creamer analogue Al and Bl of example 2, and of the reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl of example 3.

[0035] Figure 3 shows pictures of the reconstitution at a concentration of 16% of the invention powdered lentil-based creamer analogue Bl of example 2 after 30 seconds in water at 4°C.

[0036] Figure 4 shows microscopy images displaying the emulsion microstructures of the invention powdered lentil-based creamer analogue Bl of example 2 after reconstitution at a concentration of 16% in water at 4°C.

[0037] Figure 5 shows pictures of the invention liquid (i.e. no spray dryiyng) lentil-based creamer analogue Bl of example 2 (right picture) and the reference liquid (i.e. no spray drying) lentil-based creamer analogue Ref.Bl of example 3 (left picture) 10 minutes after addition in cold coffee. Figure 6 shows pictures of the invention powdered (i.e. with spray drying) lentil-based creamer analogue Bl of example 2 (right picture) and the reference powdered (i.e. with spray drying) lentil-based creamer analogue Ref.Bl of example 3 (left picture) 10 minutes after addition in cold coffee.

[0038] Figure 7 shows microscopy image displaying the emulsion microstructures of the invention powdered lentil-based creamer analogue B2 of example 8 after reconstitution at a concentration of 16% in water at 4°C.

[0039] Figure 8 shows pictures of the invention powdered lentil-based creamer analogue B2 of example 8 10 minutes after addition in cold coffee.

[0040] DETAILED DESCRIPTION OF THE INVENTION

[0041] As used herein, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense. Likewise, the terms "include," "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Nevertheless, the compositions / products disclosed herein may lack any element that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of" and "consisting of" the components identified.

[0042] As used in the specification, the word "about" should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges herein should be understood to include all integers, whole or fractions, within the range. Moreover, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

[0043] As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a lentil protein ingredient" or "the lentil protein ingredient" includes one lentil protein ingredient but also two or more lentil protein ingredients.

[0044] Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable. Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0045] As used herein, the term "and / or" used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y.". Similarly, "at least one ofX or Y" should be interpreted as "X," or "Y," or "both X and Y.". For example, "vegetable oil and / or vegetable oil fraction" means "vegetable oil" or "vegetable oil fraction" or "both vegetable oil and vegetable oil fraction".

[0046] As used herein, the terms "example", "such as" and "e.g." particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. But, a disclosure of an embodiment using the term "example" and "such as" includes a disclosure of embodiments" where the terms are exclusive and / or comprehensive.

[0047] As used herein, the term "fat ingredient" refers to a food ingredient that comprises fat, in particular at least 80wt.% fat, preferably 80 to 100 wt.%, more preferably 95 to 100wt.% fat.

[0048] As used herein, the term "added carbohydrate ingredient" refers to food ingredients that comprise at least 60wt.%, preferably at least 80wt.% carbohydrates and that bring exogenous carbohydrates in the powdered food emulsion composition. For avoidance of doubt, this term excludes the lentil protein ingredient, the fat ingredient, the added emulsifier, the buffer and / or stabilizing salt, milk, plant-based milk analogue, cream, plantbased cream analogue that may inherently comprise carbohydrates.

[0049] As used herein, the term "plant-based milk analogue" refers to a food product which comprises ingredients of plant origin, which is free from dairy and which has qualities as to appearance, and texture as the corresponding real dairy milk. Preferably, the milk analogue is exclusively made from vegan ingredients.

[0050] As used herein, the term "plant-based cream analogue" refers to a food product which comprises ingredients of plant origin, which is free from dairy and which has qualities as to appearance, and texture as the corresponding real dairy cream. Preferably, the cream analogue is exclusively made from vegan ingredients.

[0051] As used herein, the term "plant-based milk analogue composition" refers to a powdered or liquid composition which comprises ingredients of plant origin, which is free from dairy and which has qualities as to appearance, and texture as the corresponding real powdered or liquid milk compositions. Preferably, the plant-based milk analogue composition is exclusively made from vegan ingredients.

[0052] As used herein, the term "powdered plant-based creamer analogue composition" refers to a powdered composition which comprises ingredients of plant origin, which is free from dairy and which has qualities as to appearance, and texture as the corresponding real powdered creamer compositions. Preferably, the powdered plant-based milk analogue composition is exclusively made from vegan ingredients.

[0053] As used herein, the term "milk ingredient" refers to milk and any food ingredients derived from milk.

[0054] As used herein, the term "vegan" refers to an edible composition which is entirely devoid of animal products, or animal derived products.

[0055] As used herein, the term "vegetarian" refers to an edible composition which is devoid of meat, including fish.

[0056] As used herein, the term "total protein" refers to all proteins of a given product, composition or ingredient.

[0057] As used herein, the term "non-proteic" refers to compounds which are not proteins.

[0058] In a first aspect, the invention relates to a food emulsion composition. In a preferred embodiment, the food emulsion composition is a food oil-in-water emulsion composition. In a more preferred embodiment, the food emulsion composition is selected from the list consisting of milk composition, creamer composition, plant-based milk analogue composition, plant-based creamer analogue composition or a combination thereof. In a more preferred embodiment, the food emulsion composition is plant-based milk analogue composition or plant-based creamer analogue composition. In a most preferred embodiment, the food emulsion composition is a plant-based creamer analogue composition.

[0059] In an embodiment, the food emulsion composition is not a plant-based cheese analogue composition.

[0060] In an embodiment, the food emulsion composition is liquid food emulsion composition or powdered food emulsion composition.

[0061] In some embodiment, the liquid food emulsion composition is a liquid food oil-in-water emulsion composition. In a more preferred embodiment, the liquid food emulsion composition is selected from the list consisting of liquid milk composition, liquid creamer composition, liquid plant-based milk analogue composition, liquid plant-based creamer analogue composition or a combination thereof. In a more preferred embodiment, the liquid food emulsion composition is liquid plant-based milk analogue composition or liquid plantbased creamer analogue composition. In a most preferred embodiment, the liquid food emulsion composition is liquid plant-based creamer analogue composition.

[0062] In some embodiment, the powdered food emulsion composition is a powdered food oil-in-water emulsion composition. In a more preferred embodiment, the powdered food emulsion composition is selected from the list consisting of powdered milk composition, powdered creamer composition, powdered plant-based milk analogue composition, powdered plant-based creamer analogue composition or a combination thereof. In a more preferred embodiment, the powdered food emulsion composition is powdered plant-based milk analogue composition or powdered plant-based creamer analogue composition. In a most preferred embodiment, the powdered food emulsion composition is powdered plantbased creamer analogue composition.

[0063] In an embodiment, the food emulsion composition is not a gel or powdered gel. In an embodiment, the food emulsion composition is not extruded. In an embodiment, the food emulsion composition is free from any added coagulating agent. An added coagulating agent is an agent that is added to coagulate plant proteins. In an embodiment, the food emulsion composition is free from any non-proteic gelling agents. For example, non-proteic gelling agents may be selected from the list consisting of gellan gum, xanthan gum, locust bean gum, carboxymethylcellulose, cellulose, agar, acacia gum, pectin, tara gum, alginate, carrageenan, and mixtures thereof.

[0064] Gelation and / or coagulation and / or extrusion of plant proteins and / or cereal bran are not desirable as they may impact emulsion stabilization properties of plant proteins together with cereal bran. Similarly, they are undesirable as they may also negatively impact reconstitution properties of the food emulsion composition when it is a powder. In addition, it is desirable that the food emulsion composition is a liquid or semi-liquid food emulsion which is homogenous. Indeed, this is the consistency which is expected for creamer compositions or milk compositions. Hence, gelled and / or extruded products are undesirable.

[0065] In an embodiment, the powdered food emulsion composition is freeze dried and / or spray dried and / or roller dried and / or agglomerated.

[0066] In an embodiment, the food emulsion composition has a particle size D [3;2] below 1.5 microns, preferably below 1 micron. In a further embodiment, the food emulsion composition has a particle size D [3;2] of at least 0.1 microns, more preferably at least 0.5 microns. In other words, the food emulsion composition has a particle size D [3;2] ranging from 0.1 microns to 1.5 microns, preferably below 0.5 to 1.5 microns, more preferably 0.1 microns to 1 microns, even more preferably 0.5 microns to 1 microns. The particle size D[3;2] (or Sauter mean diameter)is used in the conventional sense for particle size distributions by volume. The particle size D[3;2] may be measured by laser light scattering, microscopy or microscopy combined with image analysis. Preferably, the particle size D[3;2] may be measured by laser light scattering. More preferably, the particle size D[3;2] may be measured by laser light scattering with a Malvern Mastersizer 3000. In a more preferred embodiment, the Malvern Mastersizer 3000 is equipped with the Hydro MV wet dispersion unit. For example, the particle size D[3;2] may be measured by laser light scattering with a Malvern Mastersizer 3000 according to the method provided in example 5.

[0067] The food emulsion composition comprises at least one fat ingredient. The fat ingredient may be selected from the list consisting of vegetable oil, fractionated butterfat, butterfat, or a mixture thereof. In a preferred embodiment, the fat ingredient consists only of vegetable oil and / or vegetable oil fraction.

[0068] The vegetable oil and / or vegetable oil fraction may be in hydrogenated form or in nonhydrogenated form.

[0069] Vegetable oil according to the invention may be any oil suitable for human consumption derived from plant or algal material. Vegetable oil fraction according to the invention refers to fat composition which is obtained by fractionation of vegetable oil(s).

[0070] The vegetable oil and / or vegetable oil fraction may be selected from the list consisting of seed oil, algal oil, palm oil, bean oil, oil from nuts, oil from cereal, any fractions thereof or a mixture thereof.

[0071] In an embodiment, the vegetable oil may be selected from the list consisting of coconut oil, rapeseed oil, rapeseed oil, sunflower seed oil, high oleic sunflower seed oil, safflower seed oil, cotton seed oil, olive oil, algal oil, palm olein, medium-chain triglycerides (MCT) oil, soybean oil, high oleic soybean oil, oil from nuts, corn oil or a combination thereof.

[0072] In an embodiment, the vegetable oil and / or fraction thereof may be selected from the list consisting of coconut oil, rapeseed oil, canola oil, sunflower seed oil, high oleic sunflower seed oil, safflower seed oil, cotton seed oil, olive oil, algal oil, palm oil, palm kernel oil, palm olein, medium-chain triglycerides (MCT) oil, soybean oil, high oleic soybean oil, oil from nuts, corn oil, any fractions thereof, or a combination thereof. The combination of vegetable oil and / or vegetable oil fraction may be provided as a blend of or as interesterified vegetable oil(s) and / or vegetable oil fraction(s).

[0073] In a more preferred embodiment, the fat ingredient is a combination of coconut oil and vegetable oil different from coconut oil and / or fraction thereof. Preferably, the fat ingredient is a blend of coconut oil and vegetable oil different from coconut oil and / or fraction thereof.

[0074] In an embodiment, the vegetable oil different from coconut oil and / or fraction thereof may be selected from the list consisting of rapeseed oil, rapeseed oil, sunflower seed oil, high oleic sunflower seed oil, safflower seed oil, cotton seed oil, olive oil, algal oil, palm olein, medium-chain triglycerides (MCT) oil, soybean oil, high oleic soybean oil, oil from nuts, corn oil or a combination thereof. Preferably, the vegetable oil different from coconut oil and / or fraction thereof may be selected from the list consisting of rapeseed oil, canola oil, sunflower seed oil, high oleic sunflower seed oil, palm oil, palm olein, medium-chain triglycerides (MCT) oil or a combination thereof. Most preferably, the vegetable oil different from coconut oil is palm olein. The combination of vegetable oil different from coconut oil and / or fraction thereof may be provided as a blend of or as interesterified vegetable oil(s) different from coconut oil and / or fraction(s) thereof.

[0075] The vegetable oil, in particular the coconut oil and / or vegetable oil different from coconut oil and / or fraction of vegetable oil different from coconut oil may be in hydrogenated form or in non-hydrogenated form.

[0076] In a preferred embodiment, the ratio of coconut oil to vegetable oil different from coconut oil is of 3:7 to 6:4.

[0077] Without wishing to be bound by theory, the use of a blend coconut oil and vegetable oil different from coconut oil with a specific ratio retains good sensory properties and good reconstitution properties, including good cold reconstitution properties in food emulsion compositions, in particular powder ones.

[0078] In an embodiment, the food emulsion composition may comprise 2.5 to 40wt%, preferably 7.5 to 30wt% fat ingredient.

[0079] When the food emulsion composition is liquid, the liquid food emulsion composition may comprise 2.5 to 20wt%, preferably 7.5 to 15wt% fat ingredient.

[0080] When the food emulsion composition is a powder, the powdered food emulsion composition may comprise 5 to 40wt%, preferably 15 to 30wt% fat ingredient by dry weight. In an embodiment, the fat of the fat ingredient of the powdered food emulsion composition comprises vegetable fat and / or milk fat. Preferably, the fat of the fat ingredient of the powdered food emulsion compositions consists only of vegetable fat.

[0081] In a further embodiment, the fat of the food emulsion composition comprises vegetable fat and / or milk fat. Preferably, the fat of the food emulsion composition consists only of vegetable fat.

[0082] In an embodiment, the food emulsion composition comprises 2.5 to 45wt%, preferably 7.5 to 35wt% fat.

[0083] When the food emulsion composition is liquid, the liquid food emulsion composition may comprise 2.5 to 25wt%, preferably 7.5 to 20wt%, more preferably 12 to 18wt.% fat ingredient,

[0084] When the food emulsion composition is a powder, the powdered food emulsion composition may comprise 5 to 45wt%, preferably 15 to 35wt%, more preferably 20 to 30wt.% fat by dry weight.

[0085] It has been shown that it was possible to prepare food emulsion compositions with significant amount of fat while still exhibiting good sensory properties; and / or good emulsion stability properties, including small fat droplets; and / or enhanced hot and / or cold reconstitution properties (for powder form). In addition, the food emulsion compositions exhibit not only good emulsion stability but also good stability when added in beverages with acidic pH and / or with important water hardness, such as coffee.

[0086] The food emulsion composition further comprises a plant protein ingredient. The plant protein ingredient is selected from the list consisting of plant protein concentrate, plant flour or a mixture thereof.

[0087] In a preferred embodiment, the plant protein ingredient is a pulse protein ingredient. In this preferred embodiment, the pulse protein ingredient is selected from the list consisting of pulse protein concentrate, plant flour or a mixture thereof. In particular, the pulse protein ingredient comprises pulse proteins. In other words, the proteins of the pulse protein ingredient comprise pulse proteins. Preferably, at least 80%, preferably at least 90%, more preferably at least 95% of the total protein of the pulse protein ingredient consist of pulse proteins. Most preferably, the proteins of the pulse protein ingredient consist only of pulse proteins.

[0088] In a particular embodiment, the pulse protein ingredient is selected from the list consisting of pea protein ingredient, lentil protein ingredient, faba protein ingredient, chickpea protein ingredient, bean protein ingredient, lupine protein ingredient, soy protein ingredient or a mixture thereof. In this particular embodiment, the pulse protein ingredient is selected from the list consisting of pea protein concentrate, pea flour, lentil protein concentrate, lentil flour, faba protein concentrate, faba flour, chickpea protein concentrate, chickpea flour, bean protein concentrate, bean flour, lupine protein concentrate, lupine flour, soy protein concentrate, soy flour or a mixture thereof. In particular, the pulse protein ingredient comprises proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, soy proteins or a mixture thereof. In other words, the proteins of the pulse protein ingredient comprise proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, soy proteins or a mixture thereof. Preferably, at least 80%, preferably at least 90%, more preferably at least 95% of the total protein of the pulse protein ingredient consist of proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, soy proteins or a mixture thereof. Most preferably, the proteins of the pulse protein ingredient consist only of proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, soy proteins or a mixture thereof.

[0089] In a further preferred embodiment, the pulse protein ingredient is selected from the list consisting of pea protein ingredient, lentil protein ingredient, faba protein ingredient, chickpea protein ingredient, bean protein ingredient, lupine protein ingredient or a mixture thereof. In this particular embodiment, the pulse protein ingredient is selected from the list consisting of pea protein concentrate, pea flour, lentil protein concentrate, lentil flour, faba protein concentrate, faba flour, chickpea protein concentrate, chickpea flour, bean protein concentrate, bean flour, lupine protein concentrate, lupine flour or a mixture thereof. In particular, the pulse protein ingredient comprises proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, or a mixture thereof. In other words, the proteins of the pulse protein ingredient comprise proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins or a mixture thereof. Preferably, at least 80%, preferably at least 90%, more preferably at least 95% of the total protein of the pulse protein ingredient consist of proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, or a mixture thereof. Most preferably, the proteins of the pulse protein ingredient consist only of proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins or a mixture thereof.

[0090] In a most preferred embodiment, the pulse protein ingredient is a lentil protein ingredient. In this most preferred embodiment, the lentil protein ingredient is selected from the list consisting of lentil protein concentrate, lentil flour or a mixture thereof. In particular, the lentil protein ingredient comprises lentil proteins. In other words, the proteins of the lentil protein ingredient comprise lentil proteins. Preferably, at least 80%, preferably at least 90%, more preferably at least 95% of the total protein of the lentil protein ingredient consist of lentil proteins. Most preferably, the proteins of the lentil protein ingredient consist only of lentil proteins.

[0091] The combination of oat bran with lentil proteins provides food emulsion compositions with optimal properties. In particular, it provides optimal emulsion stability properties (incl. very small fat droplet size), optimal stability in acid and / or hard beverages (e.g. coffee), optimal sensory properties and / or optimal hot and / or cold reconstitution properties (for powder form).

[0092] In some embodiment, the plant protein ingredient has a total protein content of 20 to 70wt% by dry weight of the plant protein ingredient. In some embodiment, the plant protein ingredient has a total carbohydrate content of 10 to 60wt.% by dry weight the plant protein ingredient. In some embodiment, the plant protein ingredient has a moisture content of 3 to 10%. In some embodiment, the lentil protein ingredient further comprises a fat content of at least lwt%, preferably lwt% to 5wt%.

[0093] In some embodiment, the plant flour has a total protein content of 20 to 40 wt% by dry weight of the plant flour. In some embodiment, the plant flour has a total carbohydrate content of 50 to 60wt% by dry weight of the plant flour. In some embodiment, the plant flour has a moisture content of 3 to 10%. In some embodiment, the lentil flour further comprises a fat content of at least lwt%, preferably lwt% to 5wt%.

[0094] In some embodiment, the plant protein concentrate has a total protein content of 41 to 70 wt% by dry weight of the plant protein concentrate. In some embodiment, the plant protein concentrate has a total carbohydrate content of 10 to 20wt% by dry weight of the plant protein concentrate. In some embodiment, the plant protein concentrate has a moisture content of 3 to 10%. In some embodiment, the lentil protein concentrate further comprises a fat content of at least lwt%, preferably lwt% to 5wt%. In an embodiment, the food emulsion composition comprises 0.25 to 30wt%, preferably 0,5 to 20wt%, more preferably 1 to 5wt% proteins.

[0095] When the food emulsion composition is liquid, the liquid food emulsion composition may comprise 0.25 to 10wt%, preferably 0.5 to 5wt%, more preferably 2 to 5wt% proteins.

[0096] When the food emulsion composition is a powder, the powdered food emulsion composition may comprise at least 0.5wt%, preferably 0.5 to 30wt.%, more preferably 1 to 20wt.%, most preferably 1 to 2wt% proteins by dry weight.

[0097] In an embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90%, even more preferably at least 95% of the total protein of the food emulsion composition consist of plant proteins, preferably pulse proteins, more preferably pulse proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, soy proteins or a mixture thereof, even more preferably pulse proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins or a mixture thereof. More preferably, all the proteins of the food emulsion composition consist only of plant proteins, preferably pulse proteins, more preferably pulse proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins, soy proteins or a mixture thereof, even more preferably pulse proteins selected from the group consisting of pea proteins, lentil proteins, faba proteins, chickpea proteins, bean proteins, lupine proteins or a mixture thereof.

[0098] In a most preferred embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90%, even more preferably at least 95% of the total protein of the food emulsion composition consist of lentil proteins. More preferably, all the proteins of the food emulsion composition consist only of lentil proteins.

[0099] Moreover, the plant proteins of the plant protein ingredient are not hydrolysed, in particular are not enzymatically hydrolysed. In particular, the plant proteins of the plant protein ingredient are not hydrolysed by any protein-degrading enzymes. Examples of protein-degrading enzymes include protease and peptidase.

[0100] In a preferred embodiment, the proteins of the plant protein ingredient are not hydrolysed, in particular are not enzymatically hydrolysed. In particular, the proteins of the plant protein ingredient are not hydrolysed by any protein-degrading enzymes. Examples of protein-degrading enzymes include protease and peptidase. More preferably, the proteins of the food emulsion composition are not hydrolysed, in particular enzymatically hydrolysed. In particular, the proteins of the food emulsion composition are not hydrolysed by any proteindegrading enzymes. Examples of protein-degrading enzymes include protease and peptidase.

[0101] In an embodiment, the plant protein ingredient is not hydrolysed, in particular enzymatically hydrolysed. In other words, none of the nutrients of the plant protein ingredient, such as proteins, carbohydrates, fibers, fat, are hydrolyzed, in particular enzymatically hydrolyzed. For example, plant protein ingredient is not treated with any enzyme selected from the group consisting of protein-degrading enzymes, carbohydratedegrading enzyme, fat-degrading enzymes, fiber-degrading enzymes and mixture thereof. Examples of protein degrading enzymes include protease, peptidase and mixture thereof. Examples of carbohydrate-degrading enzyme include lactase, maltase and mixture thereof. Examples of fiber-degrading enzymes include beta-glucanase, amylase, cellulase, xylase, pullulanase, pectinase, and mixture thereof.

[0102] In a further embodiment, the plant protein ingredient is not treated enzymatically.

[0103] It has been shown that the use of plant protein ingredient and cereal bran allows the provision food emulsion composition with good emulsion stability (incl. small fat droplet size), good sensory properties and / or good reconstitution properties, in particular enhanced hot and / or cold reconstitution properties (for powder form) without the need to use hydrolysis and / or enzymatic treatment. Preferably, it also allows the provision food emulsion composition with good stability in acidic and / or hard beverages, such as coffee, without the need to use hydrolysis and / or enzymatic treatment.

[0104] The food emulsion composition may comprise at least one cereal bran. The cereal bran may be bran selected from the group consisting of millet bran, rice bran, rye bran, barley bran, oat bran, wheat bran, spelt bran, and mixtures thereof. Preferably, the cereal bran is oat bran.

[0105] The cereal bran is pure cereal bran. In other words, the cereal bran is provided as an ingredient consisting of cereal bran. In particular, the cereal bran is free from the germ and endosperm from the cereal it originates from. Accordingly, food emulsion composition is free from the germ and endosperm derived from the cereal that the cereal bran originates from. Preferably, the food emulsion composition is free from germ and endosperm derived from cereals.

[0106] Whole cereal grains (i.e. grains with germ, endosperm and bran) are avoided because they tend to generate undesirable excessive viscosity during processing due to significant presence starch. They may require hydrolysis, for example with enzymes, to control viscosity built up during processing. However, hydrolysis, in particular enzymatic hydrolysis requires the use of exogenous ingredients (i.e. enzymes), impacts the nutrient composition end properties of the food emulsion composition and is intricate to implement at industrial scale.

[0107] It has been shown that the invention involving the use of plant protein ingredient, in particular lentil protein ingredient and cereal bran (and not whole cereal grain) allows the provision food emulsion composition with good emulsion stability (incl. small fat droplet size), good sensory properties and / or good reconstitution properties, in particular enhanced hot and / or cold reconstitution properties (for powder form) without the need to use hydrolysis and / or enzymatic treatment. Preferably, it also allows the provision food emulsion composition with good stability in acidic and / or hard beverages, such as coffee, without the need to use hydrolysis and / or enzymatic treatment.

[0108] In an embodiment, the cereal bran may comprise at least 2.5wt.%, preferably 5 to 25wt.%, more preferably 15 to 25wt.% proteins.

[0109] In an embodiment, the cereal bran may comprise at least 10wt.%, preferably 15 to 65wt.%, more preferably 40 to 65wt.% fibers.

[0110] In an embodiment, the cereal bran may comprise at least 5wt.%, preferably 15 to 45wt.% carbohydrates.

[0111] In an embodiment, the cereal bran may comprise at least lwt.%, preferably 1 to 30wt.%, more preferably 10 to 30wt.% beta-glucans.

[0112] In an embodiment, the cereal bran may comprise 0.5 to 30wt.%, preferably 1 to 15wt.%, more preferably 1 to 8wt.% fat.

[0113] In an embodiment, the food emulsion compositions may comprise 0.25 to 45wt.%, preferably 1 to 30wt.%, more preferably 1 to 15wt.%cereal bran.

[0114] When the food emulsion composition is liquid, the liquid food emulsion composition may comprise 0.25 to 5wt%, preferably 1 to 2wt% cereal bran.

[0115] When the food emulsion composition is a powder, the powdered food emulsion composition may comprise 5 to 45wt%, preferably 15 to 30wt%, more preferably 1 to 15wt.% cereal bran by dry weight.

[0116] In an embodiment, the food emulsion composition may comprise a weight ratio of plant protein ingredient to oat bran from 4 to 0.25.

[0117] It has been shown that the use of plant proteins in combination of oat bran provides food emulsion compositions with good stability properties. First, the food emulsion compositions exhibit good emulsion stability in presence of plant proteins and oat bran. For example, the emulsions obtained with plant proteins and oat bran exhibit fat droplet with very small size (e.g. below lpm). This small fat droplet size contributes to the emulsion stability. Second, the food emulsion compositions preferably also have good stability when added in beverages with acidic pH and / or with important hardness, such as coffee. Indeed, these compositions do not flocculate when added in such beverages.

[0118] Moreover, the use of plant proteins in combination of oat bran preferably also provides food emulsion compositions with good sensory properties, incl. with smooth texture and limited dry mouthfeel.

[0119] Also, the combination of plant proteins and oat bran preferably also provides good reconstitution properties, including in hot and cold liquids, to food emulsion compositions in powder form.

[0120] It has been shown that these improved properties can be achieved even with the use of less refined lentil protein ingredients, such as plant protein concentrate or flour and in presence of significant amount of fat, e.g. for creamer applications.

[0121] In an embodiment, the pH of the food emulsion composition is greater than 6. Preferably, the pH of the food emulsion composition is of 6 to 9.

[0122] In an embodiment, the food emulsion composition further comprises added emulsifier. The term "added emulsifier" refers to an emulsifier which is added as an ingredient in the composition of the food emulsion composition, and which can be synthetic, natural, or modified from natural sources. The term "added emulsifier" excludes the lentil protein ingredient, the fat ingredient, the buffer and / or stabilizing salt, the added carbohydrate ingredient, the milk, the plant-based milk analogue, the cream and the plant-based cream analogue. In other words, the added emulsifier is different from the lentil protein ingredient, the fat ingredient, the buffer and / or stabilizing salt, and / or the added carbohydrate ingredient. Examples of added emulsifier include mono- and diglycerides, lecithin, sodium stearoyl-2-lactylate, succinic acid esters of monoglycerides, diacetyl tartaric acid esters of mono- and diglycerides and combination thereof.

[0123] In a preferred embodiment, the food emulsion composition is free from any added emulsifiers. In particular, the food emulsion composition is free from any added emulsifier selected from the group consisting of mono- and diglycerides of fatty acids INS471, lecithin, sodium stearoyl-2-lactylate (SSL) E481, succinic acid esters of monoglycerides, diacetyl tartaric acid esters of mono- and diglycerides INS472e and combination thereof.

[0124] The sole combination of the plant protein ingredient and cereal bran is effective at providing food emulsion compositions with small fat droplet size. Hence, good emulsion stability properties, including very small fat droplet size, may be achieved without using any added emulsifiers.

[0125] In an embodiment, the food emulsion composition further may comprise added carbohydrate ingredient. Examples of added carbohydrate ingredient include sucrose, lactose, fructose, glucose, glucose syrup, maltose, molasses, honey, agave syrup, brown sugar, sucralose, maltodextrin, corn fiber and combination thereof.

[0126] In an embodiment, the food emulsion composition may further comprise buffer and / or stabilizing salt. The buffer and / or stabilizing salt may be selected from the list consisting of Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS331 iii, sodium ortho phosphates, potassium orthophosphates, sodium polyphosphates, potassium polyphosphates, sodium monocarbonates, sodium bicarbonates, potassium monocarbonates, potassium bicarbonates, sodium citrates, potassium citrates, hexametaphosphate, citric acid or a combination thereof. Preferably, the buffer and / or stabilizing salt is selected from the list of sodium monocarbonates, sodium bicarbonates, potassium monocarbonates, potassium bicarbonates, citric acid and combination thereof.

[0127] Buffer and / or stabilizing salts may be used to improve stability of the food emulsion compositions and avoid flocculation when they are added into beverages with acidic pH and / or with important hardness (e.g. up to 400 ppm CaCCh), such as coffee in hard water.

[0128] In a preferred embodiment, the food emulsion composition is free from any buffer salts. In particular, the food emulsions compositions is free from any buffer salts selected from the list consisting of Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452S, Trisodium Citrate INS331 iii, sodium ortho phosphates, potassium orthophosphates, sodium polyphosphates, potassium polyphosphates, sodium monocarbonates, sodium bicarbonates, potassium monocarbonates, potassium bicarbonates, sodium citrates, potassium citrates, hexametaphosphate, citric acid or a combination thereof. The sole combination of the plant protein ingredient and cereal bran is effective at providing food emulsion compositions that do not flocculate when added in beverages with acidic pH (e.g. below pH 5) and / or with important hardness (e.g. up to 400 ppm CaCCh), such as coffee. Hence, good stability properties in such beverages may be achieved without using any buffer and / or stabilizing salts.

[0129] In an embodiment, the food emulsion composition may further comprise calcium chelator, for example sodium citrate. This may be used to prevent plant proteins coagulation.

[0130] In a preferred embodiment, the food emulsion composition is free from any calcium chelator. The sole combination of the plant protein ingredient and cereal bran is effective at providing food emulsion compositions that do not flocculate when added in beverages with acidic pH (e.g. below pH 5) and / or with important hardness (e.g. up to 400 ppm CaCCh), such as coffee. Hence, good stability properties in such beverages may be achieved without using any calcium chelator.

[0131] In an embodiment, the food emulsion composition may further comprise an ingredient selected from the list consisting of milk, plant-based milk analogue, cream, plant-based cream analogue and mixture thereof. Preferably, the food emulsion composition may further comprise selected from the list consisting of plant-based milk analogue, plant-based cream analogue and mixture thereof.

[0132] In an embodiment, the food emulsion composition may further comprise added vitamins, added minerals, anti-foaming agents, surfactants, whitening agents (e.g., calcium carbonate, titanium dioxide, etc.), stabilizers, preservatives, colours, flavours and / or spices.

[0133] In an embodiment, the food emulsion composition is free from milk ingredients. In some embodiment, the food emulsion composition is free from soy. In some embodiment, the food emulsion composition is free from gluten.

[0134] The use of plant protein ingredient with cereal bran provides food emulsion composition with good sensory properties, good emulsion stability properties (incl. small fat droplet size) and / or good stability when added in beverages with acidic pH and / or with important hardness, such as coffee even in the absence of any dairy and / or soy ingredients and / or gluten. This may also allow to achieve good cold and hot reconstitution properties in powdered food emulsion compositions, even in the absence of any dairy and / or soy ingredients and / or gluten.

[0135] In an embodiment, the food emulsion composition is vegetarian.

[0136] In an embodiment, the food emulsion composition is vegan. The use of plant protein ingredient with cereal bran provides food emulsion composition with good sensory properties, good emulsion stability properties (incl. small fat droplet size) and / or good stability when added in beverages with acidic pH and / or with important hardness, such as coffee even in vegan or vegetarian powdered food emulsion composition. This also allows to achieve good cold and hot reconstitution properties in powdered food emulsion compositions, vegan or vegetarian powdered food emulsion composition.

[0137] In a second aspect, the invention relates to a method for preparing a food emulsion composition. The food emulsion composition may be a food emulsion composition as provided in the first aspect of the invention. In particular, the features of the food emulsion composition provided in the first aspect of the invention may apply to the food emulsion composition of the second aspect of the invention, and vice versa.

[0138] The method comprises a step of dispersing at least one plant protein ingredient and at least one cereal bran in an aqueous liquid to form a plant dispersion.

[0139] In some embodiment, the plant dispersion is liquid or semi-liquid. In a preferred embodiment, the plant dispersion has a viscosity of 50 to 800, preferably 50 to 500, more preferably 50 to 300, even more preferably 50 to 200 mPa.s when measured at a shear rate 300s1and at a temperature 65°C, with a viscosimeter, in particular MCR502 (Anton Paar) equipped with cylinder cup CC27. This low viscosity for the plant dispersion facilitates processability, including pumping, flowing and drying (if any). In particular, if the viscosity is too high, this may block the pipes and also may prevent drying to form a powder, if any. The plant protein ingredient is selected from the list consisting of plant protein concentrate, plant flour or a mixture thereof.

[0140] The plant protein ingredient and the cereal bran may be respectively a plant protein ingredient and a cereal bran as provided in the first aspect of the invention. In particular, the features of the plant protein ingredient and of the cereal bran provided in the first aspect of the invention may apply to the plant protein ingredient and the cereal bran of the second aspect of the invention.

[0141] In an embodiment, the cereal bran is pure cereal bran. In other words, the cereal bran is provided as an ingredient consisting of cereal bran. In particular, the cereal bran is free from the germ and endosperm from the cereal it originates from. Accordingly, the method does not comprise any step of addition of germ and endosperm derived from the cereal that the cereal bran originates from. Preferably, the method does not comprise any step of addition of germ and endosperm derived from cereals.

[0142] Whole cereal grains (i.e. grains with germ, endosperm and bran) are avoided because they tend to generate undesirable excessive viscosity during processing due to significant presence of starch. They may require hydrolysis, for example with enzymes, to control viscosity built up during processing. However, hydrolysis, in particular enzymatic hydrolysis requires the use of exogenous ingredients (i.e. enzymes), impacts the nutrient composition end properties of the food emulsion composition and is intricate to implement at industrial scale.

[0143] It has been shown that the invention involving the use of plant protein ingredient, in particular lentil protein ingredient and cereal bran (and not whole cereal grain) allows the provision food emulsion composition with good emulsion stability (incl. small fat droplet size), good sensory properties and / or good reconstitution properties, in particular enhanced hot and / or cold reconstitution properties (for powder form) without the need to use hydrolysis and / or enzymatic treatment. Preferably, it also allows the provision food emulsion composition with good stability in acidic and / or hard beverages, such as coffee, without the need to use hydrolysis and / or enzymatic treatment.

[0144] The aqueous liquid may be any powdered suitable for human consumption that comprises at least 80wt.% water, more preferably 90wt.% water, even more preferably at least 95wt.% water. Most preferably, the aqueous liquid is water.

[0145] In an embodiment, the process comprises a step of adding buffer and / or stabilizing salt, into the aqueous liquid before the step of dispersing the least one plant protein ingredient and the cereal bran into said aqueous liquid. The buffer and / or stabilizing salt may be buffer and / or stabilizing salt as provided in the first aspect of the invention.

[0146] In a preferred embodiment, the process does not comprise any step of addition of buffer and / or stabilizing salt. In particular, the process does not comprise any step of addition of buffer and / or stabilizing salt as provided in the first aspect of the invention.

[0147] The sole combination of the plant protein ingredient and cereal bran is effective at providing food emulsion compositions that do not flocculate when added in beverages with acidic pH (e.g. below pH 5) and / or with important hardness (e.g. up to 400 ppm in calcium), such as coffee. Hence, good stability properties in such beverages may be achieved without adding any buffer and / or stabilizing salts. The method further comprises a step of adding fat ingredient, and optionally added carbohydrate ingredient, in the plant dispersion to form a food pre-emulsion. The fat ingredient and the added carbohydrate ingredient may be respectively fat ingredient, and added carbohydrate ingredient as provided in the first aspect of the invention.

[0148] In some embodiment, the food pre-emulsion is liquid or semi-liquid. In a preferred embodiment, the food pre-emulsion has a viscosity of 50 to 800, preferably 50 to 500, more preferably 50 to 300, even more preferably 50 to 200 mPa.s when measured at a shear rate 300s1and at a temperature 65°C, with a viscosimeter, in particular MCR502 (Anton Paar) equipped with cylinder cup CC27. This low viscosity for the food pre-emulsion facilitates processability, including pumping, flowing and drying (if any). In particular, if the viscosity is too high, this may block the pipes and also may prevent drying to form a powder, if any.

[0149] In an embodiment, an added emulsifier may also be added in the plant dispersion in the same step wherein the fat ingredient and the added carbohydrate (if any) are added in the plant dispersion to form the food pre-emulsion. The added emulsifier may be an added emulsifier as provided in the first aspect of the invention.

[0150] In a preferred embodiment, the process does not comprise any step of addition of any added emulsifier. In particular, the process does not comprise any step of addition of added emulsifier as provided in the first aspect of the invention.

[0151] In an embodiment, the method may further comprise a step of adding in the plant dispersion one or several ingredient(s) selected from the list consisting of milk, plant-based milk analogue, cream, plant-based cream analogue, added vitamins, added minerals, antifoaming agents, surfactants, whitening agents, stabilizers, preservatives, colours, flavours and / or spices and mixture thereof. The whitening agent may a be a whitening agent as provided in the first aspect of the invention. The addition of said one or several ingredients may be made before, at the same time or after the addition of the fat ingredient. Said one or several ingredient(s) contribute(s) with the fat ingredient, the added emulsifier (if any) and the added carbohydrate ingredient (if any) to the preparation of the food pre-emulsion.

[0152] In an embodiment, the whitening agent may be added in the aqueous liquid at the same time as the buffer salt.

[0153] The sole combination of the plant protein ingredient and cereal bran is effective at providing food emulsion compositions with very small fat droplet size. Hence, good emulsion stability properties may be achieved without adding any added emulsifiers. The method further comprises a step of homogenizing the food pre-emulsion to obtain a homogenized food emulsion. The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar.

[0154] In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C.

[0155] In some embodiment, the food emulsion is liquid or semi-liquid. In particular, the food emulsion retains liquid or semi liquid consistency after the homogenization step. In a preferred embodiment, the food emulsion has a viscosity of 50 to 800, preferably 50 to 500, more preferably 50 to 300, even more preferably 50 to 200 mPa.s when measured at a shear rate 300s1and at a temperature 65°C, with a viscosimeter, in particular MCR502 (Anton Paar) equipped with cylinder cup CC27. This low viscosity for the food emulsion composition facilitates processability, including pumping, flowing and drying (if any). In particular, if the viscosity is too high, this may block the pipes and also may prevent drying to form a powder, if any. The method further comprises a step of heat treating the homogenized food emulsion to obtain a food emulsion composition. The heat treatment step may be performed by direct or indirect heat treatment. The heat treatment step may be performed with any heat treatment technologies suitable for food products. For example, the heat treatment step may be performed by pasteurization, sterilization or ultra-high temperature (UHT) treatment. For example, the heat treatment step may be performed at a temperature of 75 to 140°C for 2 seconds to 5 minutes.

[0156] In some embodiment, the food emulsion composition is liquid or semi-liquid. In particular, the food emulsion retains liquid or semi liquid consistency after the homogenization step. In a preferred embodiment, the food emulsion composition has a viscosity of 50 to 800, preferably 50 to 500, more preferably 50 to 300, even more preferably 50 to 200 mPa.s when measured at a shear rate 300s1and at a temperature 65°C, with a viscosimeter, in particular MCR502 (Anton Paar) equipped with cylinder cup CC27. This low viscosity for the food emulsion composition facilitates processability, including pumping, flowing and drying (if any). In particular, if the viscosity is too high, this may block the pipes and also may prevent drying to form a powder, if any. The method further comprises the optional step of drying the food emulsion composition to form a powdered food emulsion composition. Suitable drying technologies are well known in the art. The drying step may be performed by spray drying, vacuum band drying, roller drying or freeze drying. In some embodiments, the drying step is performed by spray drying. Suitable spray drying conditions are well known in the art. In an embodiment, the drying step is not optional.

[0157] In an embodiment, the powdered food emulsion composition may be agglomerated to obtain a powdered food emulsion composition which is agglomerated. The agglomeration may be performed via fluidized bed agglomeration. The agglomeration step and the drying step may be simultaneous or sequential. In particular, the step of agglomeration may be performed during or after the drying step.

[0158] In an embodiment, the process may comprise a step of evaporating the food emulsion composition before the step of drying the food emulsion composition. This allows the concentration of the food emulsion composition to facilitate the consecutive drying step. In an embodiment, the method does not comprise any step of extrusion and / or coagulation and / or gelation of the plant proteins and / or cereal bran. In addition, the method does not comprise any step of addition of any added coagulating agent and / or any non-proteic gelling agent. An added coagulating agent is an agent that is added to coagulate plant proteins. In an embodiment, the powdered food emulsion is free from any non-proteic gelling agent. For example, non-proteic gelling agent may be selected from the list consisting of gellan gum, xanthan gum, locust bean gum, carboxymethylcellulose, cellulose, agar, acacia gum, pectin, tara gum, alginate, carrageenan, and mixtures thereof.

[0159] Gelation and / or coagulation and / or extrusion of plant proteins and / or cereal bran are not desirable as they may impact emulsion stabilization properties of plant proteins together with cereal bran. Similarly, they are undesirable as they may also negatively impact reconstitution properties of the food emulsion composition when it is a powder. In addition, it is desirable that the food emulsion composition is a liquid or semi-liquid food emulsion which is homogenous. Indeed, this is the consistency expected for creamer compositions or milk compositions. Hence, gelled and / or extruded products are undesirable.

[0160] In some preferred embodiment, the method does not comprise any step of hydrolysis of the plant proteins of the plant protein ingredient, preferably any step of hydrolysis of the proteins of the plant protein ingredient. In some further preferred embodiment, the method does not comprise any step of enzymatic hydrolysis of the plant proteins of the plant protein ingredient, preferably any step of enzymatic hydrolysis of the proteins of the plant protein ingredient with one or more protein-degrading enzymes. Examples of protein-degrading enzymes include protease and peptidase.

[0161] In some preferred embodiment, the method does not comprise any step of hydrolysis of the plant protein ingredient. In some further preferred embodiment, the method does not comprise any step of enzymatic hydrolysis of the plant protein ingredient with one or more enzymes. The one or more enzymes may be selected from the group consisting of proteindegrading enzymes, carbohydrate-degrading enzyme, fat-degrading enzymes, fiber-degrading enzymes and mixture thereof. Examples of protein degrading enzymes include protease, peptidase and mixture thereof. Examples of carbohydrate-degrading enzyme include lactase, maltase and mixture thereof. Examples of fiber-degrading enzymes include beta-glucanase, amylase, cellulase, xylase, pullulanase, pectinase, and mixture thereof. In other words, none of the nutrients of the plant protein ingredient, such as proteins, carbohydrates, fibers, fat, are hydrolyzed, in particular enzymatically hydrolyzed.

[0162] In some further preferred embodiment, the method does not comprise any step of plant protein hydrolysis, preferably protein hydrolysis. In some further preferred embodiment, the method does not comprise any step of plant protein hydrolysis, preferably protein hydrolysis by one or more enzymes, in particular one or more protein-degrading enzymes. Examples of protein-degrading enzymes include protease and peptidase.

[0163] In some further preferred embodiment, the method does not comprise any step of hydrolysis. In some further preferred embodiment, the method does not comprise any step of hydrolysis, preferably hydrolysis by one or more enzymes. Examples of protein-degrading enzymes include protease and peptidase. The one or more enzymes may be selected from the group consisting of protein-degrading enzymes, carbohydrate-degrading enzyme, fatdegrading enzymes, fiber-degrading enzymes and mixture thereof. Examples of protein degrading enzymes include protease, peptidase and mixture thereof. Examples of carbohydrate-degrading enzyme include lactase, maltase and mixture thereof. Examples of fiber-degrading enzymes include beta-glucanase, amylase, cellulase, xylase, pullulanase, pectinase, and mixture thereof.

[0164] Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the method of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

[0165] Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

[0166] EXAMPLES

[0167] Example 1: Fat blend PO:CNO-70:30

[0168] In the following examples, the fat blend PO:CNO-70:30 is a blend of 70% palm olein and 30% coconut oil.

[0169] Example 2: Powdered lentil-based creamer analogues according to the invention with buffer salts and whitening agent

[0170] Four lentil-based creamer analogues free from dairy ingredients were prepared without buffer salts and without lecithin as added emulsifier:

[0171] -invention powdered lentil-based creamer analogue Al prepared with lentil protein concentrate and oat bran,

[0172] - invention liquid lentil-based creamer analogue Al prepared with lentil protein concentrate and oat bran,

[0173] -invention powdered lentil-based creamer analogue Bl prepared with lentil flour and oat bran,

[0174] -invention liquid lentil-based creamer analogue Bl prepared with lentil flour and oat bran.

[0175] The invention powdered lentil-based creamer analogues Al and Bl or invention powdered lentil-based creamer analogues Al and Bl were prepared with the process as follows but with some differences.

[0176] The difference between creamer analogues Al and Bl is that creamer analogues (powder or liquid form) Al were prepared with lentil protein concentrate while the creamer analogues Bl (powder or liquid form) were prepared with lentil flour. The difference between powdered or liquid creamer analogues is that the process for preparing liquid creamer analogues does not involve a final spray drying step while the process for preparing powdered creamer analogues involves a final spray drying. Process:

[0177] Water was added in a tank and heated to 65°C. Oat bran and non-hydrolyzed lentil protein concentrate (54.7wt.% lentil proteins) or non-hydrolyzed lentil flour (25.6wt.% lentil proteins) was added and dispersed in the water during 20 min under shear with the Ystral X50 / 10 to obtain a plant dispersion. The Fat blend PO:CNO-70:30and glucose syrup were added to the plant dispersion and mixed with the Ystral at high shear for 5 min to obtain a food pre-emulsion. The food pre-emulsion was heated at 110°C for 15 seconds through heat exchangers and went then through the homogenizer of the APV-HTST at 230 / 50 bars to form the invention liquid lentil-based creamer analogues Al and Bl. Finally, the invention liquid lentil-based creamer analogues Al and Bl were dried with a spray dryer NIRO SD6.3N to form the invention powdered lentil-based creamer analogues Al or Bl.

[0178] The recipe of the invention liquid lentil-based creameranalogues Al and Bl (i.e. before spray drying) is provided in table 1.

[0179] Table 1

[0180] The recipe of the invention powdered lentil-based creamer analogues Al and Bl (i.e. after spray drying) is provided in table 2.

[0181] Table 2

[0182] Example 3: Reference powdered lentil-based creamer analogues without oat bran

[0183] Four reference lentil-based creamer analogues free from dairy ingredients were prepared without buffer salts, without lecithin as emulsifier and without oat bran:

[0184] -reference liquid lentil-based creamer analogue Ref.Al prepared with lentil protein concentrate but without oat bran,

[0185] -reference powdered lentil-based creamer analogue Ref.Al prepared with lentil protein concentrate but without oat bran, -reference liquid lentil-based creamer analogue Ref.Bl prepared with lentil flour but without oat bran,

[0186] -reference powdered lentil-based creamer analogue Ref.Bl prepared with lentil flour but without oat bran.

[0187] The reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl or reference powdered lentil-based creamer analogues Ref.Al and Ref.Bl were prepared with the process as follows but with some differences.

[0188] The difference between creamer analogues Ref.Al and Ref.Bl is that creamer analogues (liquid or powder form) Ref.Al were prepared with lentil protein concentrate while the creamer analogues Ref.Bl (liquid or powder form) were prepared with lentil flour.

[0189] The difference between liquid or powdered creamer analogues is that the process for preparing liquid creamer analogues does not involve a final spray drying step while the process for preparing powdered creamer analogues involves a final spray drying.

[0190] Process:

[0191] Water was added in a tank and heated to 65°C. Non-hydrolyzed lentil protein concentrate (54.7wt.% lentil proteins) or non-hydrolyzed lentil flour (25.6wt.% lentil proteins) was added and dispersed in the water during 20 min under shear with the Ystral X50 / 10 to obtain a plant dispersion. The Fat blend PO:CNO-70:30 and glucose syrup were added to the plant dispersion and mixed with the Ystral at high shear for 5 min to obtain a food preemulsion. The food pre-emulsion was heated at 110°C for 15 seconds through heat exchangers and went then through the homogenizer of the APV-HTST at 230 / 50 bars to form the reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl. Finally, the reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl were dried with a spray dryer NIRO SD6.3N to form respectively the reference powdered lentil-based creamer analogues Ref.Al or Ref.Bl.

[0192] The recipe of the reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl (i.e. obtained before spray drying) is provided in table 3. Table 3

[0193] The recipe of the reference powdered lentil-based creamer analogues Ref.Al and

[0194] Ref.Bl (i.e. obtained after spray drying) is provided in table 4.

[0195] Table 4 Example 4: Reference powdered oat-bran based creamer analogue without lentil proteins

[0196] Four reference oat bran-based creamer analogues free from dairy ingredients and free from lentil proteins were prepared without buffer salts and without lecithin as emulsifier:

[0197] Reference liquid oat bran-based creamer analogue Ref.Cl,

[0198] Reference liquid oat bran-based creamer analogue Ref.C2,

[0199] The reference liquid oat bran-based creamers analogue Ref.Cl and Ref.C2 were prepared with the process as follows but with some differences.

[0200] The difference between Ref.Cl and Ref.C2 have different amount of oat bran (cf. tables 5).

[0201] Process:

[0202] Water was added in a tank and heated to 65°C. Oat bran was added and dispersed in the water during 20 min under shear with the Ystral X50 / 10 to obtain a plant dispersion. The Fat blend PO:CNO-70:30 and glucose syrup were added to the plant dispersion and mixed with the Ystral at high shear for 5 min to obtain a food pre-emulsion. The food pre-emulsion was heated at 110°C for 15 seconds through heat exchangers and went then through the homogenizer of the APV-HTST at 230 / 50 bars to form the reference liquid oat bran-based creamer analogues Ref.Cl or Ref.C2.

[0203] The recipe of the reference liquid oat bran-based creameranalogues Ref.Cl and Ref.C2 (i.e. obtained before spray drying) is provided in table 5.

[0204]

[0205] Table 5

[0206] Example 5: Properties of plant-based liquid creamer analogue emulsions

[0207] The properties of the following creamer analogues were assessed:

[0208] -invention liquid lentil-based creamer analogue Al and Bl of example 2 obtained before spray drying,

[0209] -reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl of example 3 obtained before spray drying,

[0210] -reference liquid oat bran-based creamer analogue Ref.Cl and Ref.C2 of example 4 obtained before spray drying.

[0211] • Microscopy

[0212] Method:

[0213] The Zeiss Axioplan optical microscope was used to observe the microstructure of the emulsions. Micrographs were taken with the 20x and 40x objectives using the ProgRes camera and ProgRes CapturePro software.

[0214] Results:

[0215] The results are shown in figure 1. It can be observed that the creamer analogue emulsions prepared with oat bran only (i.e. reference liquid oat bran-based creamer analoguew Ref.Cl and Ref.C2) have large fat droplets. The creamer analogue emulsions prepared with lentil protein concentrate or lentil flour only (i.e. reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl) exhibit smaller fat droplets compared to the creamer analogue emulsions prepared with oat bran only (i.e. reference liquid oat bran-based creamer analogues Ref.Cl and Ref.C2). The creamer analogue emulsions comprising both lentil protein ingredients and oat bran (i.e. invention liquid lentil-based creamer analogues Al and Bl) showed the smallest fat droplets. In particular, the addition of oat bran to lentil proteins (flour or concentrate) decreases the droplet size to below 1 pm. This suggests that creamer analogue emulsions with lentil protein ingredients and oat bran have enhanced stability, even in the absence of added emulsifier such as lecithin.

[0216] As mentioned above, creamer analogues Ref.Cl, Ref.C2, Ref.Al and Ref.Bl show larger fat droplet size than the creamer analogues Al and Bl. This larger droplets size can be detrimental during processing and industrialization of the product. Indeed, a larger droplet size will accelerate destabilization phenomenon, such as creaming phenomenon, that can occur during the process or during storage prior to heat treatment and drying. This can lead to product inhomogeneity and result in unpleasant and undesired sensory properties.

[0217] Regarding the type of lentil ingredient, the lentil protein concentrate (cf. invention liquid lentil-based creamer analogues Al) and the lentil flour (cf. invention liquid lentil-based creamer analogues Bl) show similar performance in creamer analogue emulsions. In particular, the creamer analogue emulsions with lentil protein concentrate and flour have similar microstructures.

[0218] • Particle size distribution

[0219] Method:

[0220] The particle size distribution of the different liquid creamer analogues obtained before spray drying was measured with a Malvern Mastersizer 3000 with the Hydro MV wet dispersion unit. Spherical particles were assumed, and the refractive indices used for the Fat blend PO:CNO-70:30 and water phase were 1.465 and 1.33, respectively. A sample was added to the wet dispersion unit until a laser obscuration of 4-10% was reached. The dispersion was performed with a stirrer speed of 1990 rpm and the average of three measurements is collected. Results:

[0221] The results are shown on figure 2.

[0222] The particle size distribution data confirm the microscopy results. In particular, creamer analogue emulsions with lentil protein ingredients and oat bran (i.e. invention liquid lentil-based creamer analogues Al and Bl) showed an important ratio of small fat droplets, in particular fat droplets having a size below 1pm. On the other hand, the creamer analogue emulsions prepared without lentil protein ingredients only (i.e. reference liquid lentil-based creamer analogues Ref.Al and Ref.Bl) have fat droplets having more important size.

[0223] Table A below shows the D[3;2] value of the different creamer analogues sample.

[0224] Table A

[0225] Example 6: Reconstitution and stability properties of liquid or powdered plant-based creamer analogues

[0226] • Reconstitution trials

[0227] The invention powdered lentil-based creamer analogue Bl of example 2 was reconstituted into cold water to evaluate the reconstitution properties of the invention powdered creamer analogue in cold conditions.

[0228] Method:

[0229] Reconstitution properties was assessed as follows. The invention powdered lentilbased creamer analogues Bl was poured at a concentration of 16% into water at 4°C. The emulsions were observed visually with the naked eyes until complete dissolution. The emulsions were also observed by microscopy after complete dissolution. The microscopy observations were performed according to the microscopy method provided in example 5.

[0230] Results:

[0231] The results are shown in figures 3 and 4.

[0232] It can be observed that powdered creamer analogue emulsions with combination of lentil protein ingredient and oat bran (i.e. invention powdered lentil-based creamer analogues Bl) reconstitute well in cold water even at 16% concentration. Complete dissolution was achieved in less than 30 seconds. They provide homogenous creamer analogue upon reconstitution and no lumps are observed even in the absence of any added emulsifier such as lecithin (Figure 3).

[0233] After reconstitution, the invention powdered lentil-based creamer analogue Bl exhibits a good emulsion microstructure with small and discrete fat droplets even in the absence of any added emulsifier such as lecithin (Figure 4). In particular, it can be observed an important ratio of fat droplets having a size below 1pm.

[0234] • Stability in coffee

[0235] To assess the stability of the liquid and powdered creamer analogues, stability trials in coffee in cold conditions were performed on the invention liquid or powdered lentil-based creamer analogues Bl of example 2 and the reference liquid or powdered lentil-based creamer analogues Ref.Bl of example 3. Stability trials in coffee allow to assess stability of the creamer analogues in hard and / or acidic beverages.

[0236] Method:

[0237] The resistance of the liquid or powdered creamer analogues to water hardness in coffee was tested as follow. Hard water was prepared with CaCI2 and MgCI2 6H2O to have a final water hardness of 400 ppm of Ca2+. This water was then cooled down to 4°C in a fridge. In beakers, 1 g of soluble coffee and 4.5 g of the tested creamer analogue were weighed and mixed to obtain a homogeneous powder. 100 mL of 400 ppm water at 4°C was added to it and the mixture is stirred with a spoon until the coffee and the creamer analogue was dissolved. Pictures were taken just after mixing and after 10 minutes to see if the creamer analogue flocculates. Results:

[0238] The results are shown in figures 5 and 6.

[0239] Whatever their format (liquid or powdered), it can be observed that the invention liquid or powdered lentil-based creamer analogues Bl have good stability in coffee with hardness of 400ppm. No flocculation is observed 10 minutes after contacting the creamer analogue with coffee even in the absence of any buffer salts.

[0240] On the other hand, the reference liquid or powdered lentil-based creamer analogues Ref.Bl are not stable in coffee and exhibit feathering / protein flocculation in the absence of any buffer salts.

[0241] These observations suggest that the addition of oat bran improves coffee stability properties of creamer analogues based on plant proteins (e.g. lentil proteins). In particular, it makes possible to achieve a creamer analogue based on plant proteins which is coffee stable, even in the absence of any buffer salts.

[0242] Example 7: Sensory evaluation of powdered plant-based creamer analogue

[0243] Method:

[0244] The invention powdered lentil-based creamer analogues Al and Bl of example 2 were prepared respectively according to example 2.

[0245] After preparation, 10 g of the different powdered creamer analogues were added into 400 mL of 21°C (or 4°C for some tests) milli-Q water. 10 minutes after addition in water, the sensory properties of the different creamer analogues obtained were assessed. In particular, the sensory properties of the different creamer analogues were assessed monadically by people trained to assess the off-flavours perceived in mouth and creaminess perceived in mouth.

[0246] The intensity of the off flavours was characterized by providing a score from 0 (no off flavours perceived in mouth) to 5 (high off flavours perceived in mouth).

[0247] The intensity of the creaminess was characterized by providing a score from 0 (no creaminess) to 5 (high creaminess).

[0248] The dry mouthfeel describes the degree to which the food product turns into a thick paste that is difficult to dissolve and remove from the palate. The dry mouthfeel is accompanied by perception of dryness in mouth requiring saliva pumping. The intensity of the dry mouthfeel was characterized by providing a score from 0 (no dry mouthfeel perceived in mouth) to 5 (high dry mouthfeel perceived in mouth).

[0249] The intensity of the smoothness was characterized providing a score from 0 (texture with many grains felt in mouth) to 5 (smooth texture with no grains felt in mouth).

[0250] Results:

[0251] The invention powdered lentil-based creamer analogues Al and Bl exhibited good sensory properties: enhanced creaminess, limited dry mouthfeel and very smooth texture. The invention powdered lentil-based creamer analogues Al and Bl exhibited pleasant taste and limited off-notes.

[0252] Example 8: Impact of beta-glucans content in oat bran on powdered creamer properties.

[0253] An invention powdered lentil-based creamer analogue B2 was prepared with the same process as for the invention powdered lentil-based creamer analogue Bl of example 2. However, the only difference is that the oat bran with 28% beta-glucans of the invention powdered lentil-based creamer analogue Bl was replaced by an oat bran with 22% betaglucans.

[0254] The recipe of the powdered lentil-based creamer analogue B2 is provided in table 6.

[0255] Table 6

[0256] • Reconstitution trials

[0257] The invention powdered lentil-based creamer analogue B2 was reconstituted into cold water to evaluate the reconstitution properties of the invention powdered creamer analogue B2 in cold conditions.

[0258] Method:

[0259] Reconstitution properties of the invention powdered lentil-based creamer analogue B2 were assessed according to the method provided in example 6 (cf. "reconstitution trials").

[0260] The emulsions obtained after complete dissolution were observed visually.

[0261] The emulsions were also observed by microscopy after complete dissolution. The microscopy observations were performed according to the microscopy method provided in example 5.

[0262] Results:

[0263] It was observed that the invention powdered lentil-based creamer analogue B2 has similar performance as the invention powdered lentil-based creamer analogue Bl. In particular, it also reconstitutes well in cold water even at 16% concentration. In particular, complete dissolution was achieved in less than 30 seconds. It also provides a homogenous creamer analogue upon reconstitution and no lumps are observed even in the absence of any added emulsifier such as lecithin.

[0264] After reconstitution, the invention powdered lentil-based creamer analogue B2 also exhibit a good emulsion microstructure with small and discrete fat droplets even in the absence of any added emulsifier such as lecithin (Figure 7). In particular, it can be observed an important ratio of fat droplets having a size below 1pm (Figure 7).

[0265] Stability in coffee Stability trials in coffee in cold conditions were performed on the invention powdered lentil-based creamer analogues B2. Stability trials in coffee allow to assess water hardness stability and acid stability of the creamer analogue.

[0266] Method:

[0267] The stability in coffee of the powdered creamer analogue was tested according to the method of example 6.

[0268] Results:

[0269] The results are shown in figure 8.

[0270] The invention powdered lentil-based creamer analogue B2 also show similar performance in terms of coffee stability as the invention powdered lentil-based creamer analogue Bl.

[0271] The invention powdered lentil-based creamer analogues B2 have good stability in coffee with hardness of 400ppm. No flocculation is observed 10 minutes after contacting the creamer analogue with coffee even in the absence of any buffer salts.

[0272] • Conclusion

[0273] The invention powdered lentil-based creamer analogues B2 and Bl have similar microstructures and similar performance in terms of reconstitution properties and coffee stability. This shows that the beta-glucans content in the bran ingredient have no impact on microstructures, reconstitution properties and coffee stability of creamer analogues.

[0274] Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

CLAIMS1. A food emulsion composition which comprises at least one fat ingredient, at least one plant protein ingredient and at least one cereal bran, wherein the plant protein ingredient is selected from the list consisting of plant protein concentrate, plant flour or a mixture thereof.

2. The food emulsion composition according to claim 1, wherein the plant protein ingredient is a pulse protein ingredient and wherein the proteins of the pulse protein ingredient comprise pulse proteins, preferably consist only of pulse proteins.

3. The food emulsion composition according to claim 2, wherein the pulse protein ingredient is a lentil protein ingredient and wherein the proteins of the lentil protein ingredient comprise lentil proteins, preferably consist only of lentil proteins.

4. The food emulsion composition according to any one of the preceding claims, wherein the proteins of the plant protein ingredient are not hydrolysed.

5. The food emulsion composition according to any one of the preceding claims, wherein the cereal bran is oat bran.

6. The food emulsion composition according to any one the preceding claims, wherein the pH of the food emulsion composition is greater than 6.

7. The food emulsion composition according to any one of the preceding claims, wherein the fat ingredient is selected from the list consisting of selected from the list consisting of vegetable oil, plant-based cream, fractionated butterfat, butterfat, cream, milk, plant-based milk or a mixture thereof.

8. The food emulsion composition according to any one of the preceding claims, which is free from any added emulsifiers and / or any buffer and / or stabilizing salts and / or calcium chelator.

9. The food emulsion composition according to any one of the preceding claims, which further comprises added carbohydrate ingredient.

10. The food emulsion composition according to any one of the preceding claims, which is a powdered food emulsion composition or a powdered food emulsion composition.

11. The food emulsion composition according to any one of the preceding claims, which is selected from the list consisting of plant-based milk alternative, plant-based creamer alternative or a combination thereof.

12. The food emulsion composition according to any one of the preceding claims, which is free from milk ingredients and / or free from soy.

13. The food emulsion composition according to any one of the preceding claims, which is vegetarian or vegan.

14. The food emulsion composition according to any one of the preceding claims, which comprises 2.5 to 40wt%, preferably 7.5 to 30wt% fat ingredient.

15. The food emulsion composition according to any one of the preceding claims, wherein the plant protein ingredient is not hydrolysed, in particular enzymatically hydrolysed.

16. The food emulsion composition according to any one of the preceding claims, which is free from germ and endosperm derived from cereals.

17. A method for preparing a food emulsion composition, the method comprises the steps of: dispersing at least one plant protein ingredient and at least one cereal bran in an aqueous liquid to form a plant dispersion, wherein the plant protein ingredient is selected from the list consisting of plant protein concentrate, plant flour or a mixture thereof, adding a fat ingredient, and optionally added carbohydrate in the plant dispersion to form a food pre-emulsion,homogenizing the food pre-emulsion to obtain a food emulsion, heat treating the food emulsion to obtain a food emulsion composition,Optionally, drying the food emulsion composition to form a powdered food emulsion composition.

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