Soybean based emulsified composition

Abstract

The present invention relates generally to stabilized emulsion, for instance for food-use or personal-care-use, that do not comprise egg yolk and / or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, carboxymethylcellulose, methylcellulose, albumin or globulin, but instead comprise an emulsifying and / or an emulsion stabilising composition that is the reaction product of immersing soybean solids in an aqueous solution of a carbonic acid-bicarbonate-carbonate system.

Description

[0001] SOYBEAN BASED EMULSIFIED COMPOSITION

[0002] Background and Summary

[0003] BACKGROUND OF THE INVENTION

[0004] A. Field of the Invention

[0005] The present invention relates generally to stabilized emulsions, oil-in-water emulsion (o / w emulsion) or water-in-oil-in-water type multiple emulsion (w / o / w emulsion), for instance for food-use or personal-care-use, based on soybean seeds. To obtain such emulsion based on soybean seeds, the whole soybean seeds (with or without seed coat) are subjected to immersion or suspension as solids in an aqueous solution of a carbonic acid-bicarbonate-carbonate system (for instance made by a an aqueous bicarbonate solute or bicarbonate / carbonate solute) at a pH above 7 and heating, in particular for a one to a few hours. By this treatment, starting from dry hulled or dehulled soybeans, only in one to a few hours, solid soybeans (as a whole, split or chopped) are 1) rendered a neutralized taste or freed from the typical soybean taste and 2) functionalized to an emulsifier and emulsion stabilizer. It was found that briefly increasing the pH above 10 of the soybean suspending carbonic acid-bicarbonate- carbonate system during immersion or suspension of the soybean matter can yet improve the emulsion stability. The obtained emulsifier and emulsion stabilizer of such whole soybean seeds is particularly suitable for acidified oil emulsions carry high amounts of oil (for instance above 65%).

[0006] Emulsions resulting from mechanically energizing (for instance blending in a blender) water, oil, an and the functionalized soybean matter (from the bicarbonate immersion or suspension treatment) do not need to comprise egg yolk and / or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, carboxymethylcellulose, modified waxy starch (such as waxy maize starch (e.g. NOVATION ENDURA® 0100) or modified waxy potato starch (e.g. ULTRA-TEX® 1311)) and methylcellulose. Instead they comprise as emulsifying and / or an emulsion stabilising composition the soybean material which is the reaction product of immersing and maintain the soybeans as solids for one to a few hours in such heated aqueous solution of a carbonic acid-bicarbonate-carbonate system or bicarbonate / hydroxide carbonic acid-bicarbonate-carbonate system.

[0007] Present thus also concerns an oil-in-water emulsion (o / w emulsion) or water-in-oil-in- water type multiple emulsion (w / o / w emulsion) comprising water, oil and whole soybean material, eventually comprising acid, salt and / or antioxidant but without egg yolk and / or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy corn or potato starch, carboxymethylcellulose or methylcellulose.

[0008] The system and method of present invention using the soybean composition of present invention allows for making spoonable emulsion such as mayonnaise; salad dressing, solid-like gel sauce, whipped cream or ice cream without using egg yolk and / or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy corn or potato starch, carboxymethylcellulose or methylcellulose.

[0009] The invention also concerns an emulsifying and / or an emulsion stabilising compositions, that is the reaction product of 1) immersing hulled or de-hulled soybeans as whole, split or chopped solids in an aqueous solution of a carbonic acid- bicarbonate-carbonate system, 2) providing thermal energy into the system and maintaining the pH above 7 or a bicarbonate / hydroxide carbonic acid-bicarbonate- carbonate system at a pH above 10 to shift the equilibrium in the carbonic acid- bicarbonate-carbonate system towards carbonate ions.

[0010] B. Description of the Related Art

[0011] O / W type emulsions and W / O / W type multiple emulsion are widely used or consumed for food and personal care. Consumer-grade food and personal care emulsions are widely used and consumers expect these to be safe and good for health, vitality, and well-being.

[0012] Such emulsified compositions comprise water and oil. To stabilize such emulsion an emulsifier is present. When a food emulsion is not well-stabilized by an emulsifier, it can break or separate and have a unappetizing or unattractive curdled or different layer appearance. Emulsifiers are used to stabilize the emulsion in an homogenous texture and appearance generally egg yolk and additive compounds such lecithin, mono- and diglyceride, polysorbate, carrageenan, guar gum, xanthan gum, modified waxy corn or potato starch and methylcellulose.

[0013] Some group of consumers prefer to avoid personal use of ingredients of animal origin or want to avoid some of the emulsifiers currently in use. An increased levels of scientific publications are occurring that suggest that certain food emulsifiers such as some polysorbates (PS80) and carrageenans are associated with 1) increased levels of pro-inflammatory cytokines, which are molecules that promote inflammation and 2) disturbance of microbiota balance, communities of bacteria that live in the gut and play an important role in health. In general there is a greater sense of trust in food and personal care compositions based on raw produce or with the least of compound additives.

[0014] Accordingly a need was recognized for oil-in-water or water-in-oil-in-water formulations with an homogenous texture and appearance, which does not depend on egg-derived emulsifiers or the emulsifier compounds.

[0015] It is a challenge the art to make such high oil food emulsions in an industrial food process with these neutral taste and emulsion stability qualifications without animal derived additives such as egg yolks or stabilizing compounds such as lecithin, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy corn or potato starch, carboxymethylcellulose and methylcellulose Surprisingly, by present invention, it has been found that treating a starting material of dry pulses with a for an industrial process a very brief treatment of these pulse solids in a heated carbonic acid-bicarbonate-carbonate system at a pH above 7 or in particular for high oil emulsions a heat bicarbonate / hydroxide carbonic acid- bicarbonate-carbonate system at a pH above 10 will render this pulse solids a neutral taste and functionalise them. A food industry process is feasible if it is cost effective and not too much time and energy consuming to have the end product manufactured. The fact that the emulsifier & emulsifying stabilizing can be separated as a solid composition from the aqueous treatment medium also adds to the ease, speed and cost effectivity of the process.

[0016] In contrast to egg yolk or single compounds such as lecithin, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy corn or potato starch, carboxymethylcellulose or methylcellulose, seed pulses, are each a multicomponent produce with complex macroscopic and microscopic structures and with volatile off-flavor compounds belonging to the categories of aldehydes, alcohols, ketones, acids, pyrazines and sulfur compounds, and off-taste strongly correlated to the presence of saponins, phenolic compounds, and sometimes alkaloids. Such seed pulses are characterized by a tough outer coat called the seed coat, which protects the delicate embryo inside. The seed coat itself is made up of a layer of cells that are packed together tightly. Underneath the seed coat is the cotyledon, which is the embryonic storage tissue of the seed pulse . The cotyledon is typically large and fleshy, and it is responsible for providing nutrients to the developing embryo. Surrounding the cotyledon is the endosperm, which is a storage tissue that provides nutrients to the developing embryo after it has consumed the cotyledon. The endosperm is typically made up of starch granules. There are large compositional differences. For instance starch composition differs between types of seed pulses. The amylose content, which is the proportion of amylose to amylopectin in starch, varies widely among different pulse starches. Soybean seeds on the other had have a higher starch content when they are immature. As the seeds mature, the starch content decreases and the protein content increases. For instance dry soybeans as they are have been harvested from the field contain no substantially amounts of starch anymore. The microscopic structure of seed pulses is even more complex than the macroscopic structure. The seed coat is made up of two main layers: the testa and the tegmen. The testa is the outermost layer, and it is made up of a layer of cells that are tightly packed together. The tegmen is the inner layer, and it is made up of a single layer of cells. The cotyledon is made up of several different cell types, including parenchyma, sclerenchyma, and epidermis. Parenchyma cells are the main storage tissue of the cotyledon for storing nutrients and performing various other functions, and they are typically filled with starch granules, while in soybean seeds there are oil bodies found in parenchyma cells. Sclerenchyma cells are the tough, fibrous cells that make up the seed coat, and they are responsible for providing strength and protection. Epidermal cells are the outermost layer of the cotyledon, and they are responsible for protecting the underlying cells from damage.

[0017] The endosperm, is composed of layers each with different cell types. Endosperm can make up 20% to 90% of the seed. The specific composition and characteristics of the endosperm can vary among different seed pulse species with for instance variations and can vary between 25% to 90% starchy (starch granules) and 10% to 40% proteinrich depending of the type pulse. While for instance legumes such as chickpea, pea, faba bean, and common bean have substantial amounts if starch in their endosperms, endosperm dry soybean as it has been harvested from arable land lacks substantial amounts of starch (Hyun Jo, Jeong-Dong Lee, and Kristin D. Bilyeu Crop Sci. 58:773- 782 (2018)).

[0018] In contrast to egg yolk and / or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, carboxymethylcellulose, modified waxy corn or potato starch, and methylcellulose each type of pulse have off-flavor or plant tastes. Typical off-flavors of different soybeans are beany or grassy off-flavor. However, for a consumer such plant based flavor or off tone or odor is generally not desirable in their food emulsions, especially those intended for consumption as part of everyday meals.

[0019] Surprisingly the process of present invention of suspending or submersion the soybean pulse seed in aqueous solution of a carbonic acid-bicarbonate-carbonate system (for instance made by a an aqueous bicarbonate solute or bicarbonate / carbonate solute) removed the beany or grassy off-flavor of the soybean pulse matter while rendering the soybean matter an emulsifying and emulsion stabilizing functionality. Subjecting soybean seeds to the same treatment but without carbonic acid-bicarbonate- carbonate system did not substantially remove beany or grassy off-flavor.

[0020] Yet very surprising in acidified water a high oil emulsions could be obtained by soybean matter from the process of present invention of soybean pulse seed treatment by the carbonic acid-bicarbonate-carbonate system (for instance made by a an aqueous bicarbonate solute or bicarbonate / carbonate solute). While soybean matter from a same treatment but without such carbonic acid-bicarbonate-carbonate system (without having submersed or suspended the soybeans in an aqueous bicarbonate solute or bicarbonate / carbonate solute) resulted in an instance (phase separation) oil and water separate (Figure 10).

[0021] The high oil food emulsions provide a smooth texture or creamy mouthfeel and have various applications in the food industry such as the diary like products (yogurt or cheese) or the mayonnaise and salad dressings or the sauces and condiments. Generally mayonnaise, salad dressings, sauces and condiments may needs salts, acid and antioxidants, which may not destabilize the fat globules in the emulsion. Present invention solves these needs by treating protein pulse solids in a controlled carbonic acid-bicarbonate-carbonate system.

[0022] By mechanical energy, for instance blending in a blender, water, the processed protein pulses and oil can be formed in the oil-in-water emulsion or as observed in water-in-oil-in-water type multiple emulsion when rosemary extract antioxidant is add. This smooth and stable emulsion of present invention allows that without destabilising the emulsion 1) there can be add a salt, for instance NaCI, and / or 2) there can be add an acid, for instance an organic acid such as acetic acid (vinegar), ascorbic acid, citric acid, fumaric acid, lactic acid, malic acid, gluconic acid, oxalic acid and / or tartaric acid ort inorganic acid such as sulphuric acid and / or hydrochloric acid and / or 3) there can be add antioxidant extracts from natural produce, such extracts from oregano, rosemary, sage, thyme, mint, basil, ginger, turmeric, cinnamon, clove, cayenne pepper, green tea, acerola, berries (blueberries, raspberries, strawberries, etc.), citrus fruits (oranges, lemons, grapefruits, etc.), Pomegranates, nuts and seeds (walnuts, almonds, sunflower seeds, etc.) and whole grains (oats, quinoa, brown rice, etc.) or diterpenes, flavonoids, anthocyanins, procyanidins, carotenoids, catechins or tocopherol compounds.

[0023] SUMMARY OF THE INVENTION

[0024] The present invention solves the problems of the related art on how obtaining the stable oil-in-water emulsion that are free of egg derived ingredient or free of any stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose is difficult to achieve.

[0025] The present invention is predicated on the discovery by the inventors that all these additives can be avoided by processing hulled or de-hulled soybean pulses as whole, split or chopped solids into to emulsifying and emulsion stabilising compositions. The object of the present invention is to provide a method for making stable oil-in-water emulsion that are free of egg derived ingredient and do not comprise stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose based on this processed soybean material.

[0026] In accordance with the purpose of the invention, as embodied and broadly described herein, the invention is broadly drawn to a method of converting soybeans into a emulsifying and / or an emulsion stabilising composition, the method comprising 1) immersing hulled or de-hulled pulses as whole, split or chopped solids in an aqueous solution of a carbonic acid-bicarbonate-carbonate system, 2) providing thermal energy into the system and maintaining the pH above 7 to shift the equilibrium in the carbonic acid-bicarbonate-carbonate system towards carbonate ions and this at a temperature and pH keeping the soybean seed material solid. The invention provides a way to have such carbonic acid-bicarbonate-carbonate systems made by alkali metal salt. It is also desirable to have the total dissolved solids (TDS) of in the aqueous solution of the carbonic acid-bicarbonate-carbonate system in a range 10 to 100 gram per litre.

[0027] These embodiments of the invention advantageously comprise that the carbonic acid- bicarbonate-carbonate system by a solute comprising sodium bicarbonate (NaHCCh) and or sodium carbonate (Na2COs) or a combination thereof or that the carbonic acid- bicarbonate-carbonate system by a solute comprising potassium bicarbonate (KHCO3) or potassium carbonate (K2CO3) or a combination thereof and when a base is used that this is alkali metal hydroxide, for instance whereby the alkali metal is sodium or whereby the alkali metal is potassium. The basis van be an alkalis is of the group consisting of sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide.

[0028] Some of the techniques described above may be embodied as the transformation of the soybeans in an emulsifying or emulsion stabilizing composition according to the methods described here above is with a carbonic acid-bicarbonate-carbonate system comprising a zinc and / or iron catalyst to speed up the reaction and to lower activation energy.

[0029] In one embodiment of the invention, this processing of the soybean is carried out in an air tight reaction vessel. In another embodiment of the invention, the processing of the soybeans is carried out in in an open reaction vessel.

[0030] In a practical embodiment, the process according to the present invention comprises discharging the aqueous solution of the carbonic acid-bicarbonate-carbonate system or the soybeans material from said reaction vessel, and treating the soybeans material by a wash step and optionally thereby regenerating carbonic acid-bicarbonate- carbonate system. By using an inventive system as here above described it is possible to obtain as reaction product an emulsifying or emulsion stabilising soybean composition and to have this homogenized paste form.

[0031] Another embodiment of present invention is a an emulsifying or emulsion stabilising soybean composition obtained by the process of present invention but that is dried and grinded in a micronized dry form.

[0032] By using this homogenized paste form or micronized dry form it is also possible to provide a homogenous texture of a food composition in the form of a an oil-in-water emulsion and wherein the emulsion is characterized in that the dry soybean material to lipid ratio 1:3 to 1:40.

[0033] This way oil-in-water emulsion with a creamy texture could be obtained and these emulsion are free from of addition of free of egg derived ingredient or an emulsion stabilizing compound, instead the composition comprising the soybean based emulsifying or emulsion stabilising composition.

[0034] In one aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition characterized in that the dry soybean material to lipid ratio 1:3 to 1:40.

[0035] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition characterized in that comprises 8 %- 85 % lipid and 3 - 20 % by dry soybean weight of soybean material.

[0036] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition characterized in that the emulsion is spoonable. In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that emulsion is consisting essentially of water, the soybean material, lipid and an acidifier. Hereby the acidifier can be of the group consisting of vinegar, lemon juice and mustard or a combination thereof or hereby the acidifier can be of the group consisting of lactic acid, acetic acid, citric acid, malic acid, sorbic acid, gluconic acid and tartaric acid or a combination thereof.

[0037] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that emulsion is consisting essentially of water, the soybean material, lipid and an acidifier and any seasonings. Hereby the acidifier can be of the group consisting of vinegar, lemon juice and mustard or a combination thereof or hereby the acidifier can be of the group consisting of lactic acid, acetic acid, citric acid, malic acid, sorbic acid, gluconic acid and tartaric acid or a combination thereof.

[0038] This oil-in-water emulsion of present invention may further comprise a salt, a seasoning and / or an aroma and / or a colouring agent.

[0039] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that emulsion is characterized in that its yield stress values T0 at 25°c range is from about 200 Pa to about 320 Pa.

[0040] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that emulsion is characterized in that Apparent Viscosity (Pa*s) is of 3, 5 to 7, 5. In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that emulsion is has a Stevens Value (in grams) between 10 g and 300 g, preferably between 20 g and 200 g, and most preferably between 40g and 80 g as measured at 20 °C.

[0041] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that it is spoonable oil-in-water food emulsion of the group consisting of a mayonnaise, a salad dressing, a solid-like gel sauce, a whipped cream or a non-dairy analogue thereof.

[0042] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that it is a sauce of the group consisting of Mussel and fish sauce, Argentina steak and grill sauce, Cocktail whisky sauce, Garlic aioli sauce, Curry sauce, Cocktail sauce, Samurai sauce, Pita sauce, Tartare sauce, Mustard sauce, Bearnaise sauce, Americana sauce, Andalusia sauce, Black pepper sauce, Brazil sauce, Cocktail sauce, Garlic sauce, Mushroom sauce and Ketchup curry or a non-dairy analogue thereof.

[0043] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that it is spoonable oil-in-water food emulsion an ice-cream or a non-dairy analogue thereof.

[0044] In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that it is made by any one of emulsifications consisting of high-speed mixing, ultrasonic emulsification, micro fluidization, phase inversion. In yet another aspect of the invention, the an oil-in-water emulsion is provided based on a soybean emulsifier and emulsion stabilizing composition, characterized in that it the soybean material has been at least in part add as a colloidal mixture.

[0045] The invention concerns an emulsified composition, comprising: 1) from 8 to 85 wt%, preferably of from 30 to 85, even more preferably of from 65 to 80 wt% of a natural oil and 2) from 3 to 20 wt% by dry weight of bicarbonate modified soybean (for instance a bicarbonate water slow cooked soybean or an in bicarbonate water simmered soybean) and 3) wherein the composition has a pH of between 2.5 and 5.5. By using an inventive system it is possible that this emulsified composition does not comprise egg-derived emulsifier. Moreover it can be free of any additional a surface-active emulsifier additive and the composition does not need to comprise an additive of the group consisting of mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy maize starch, modified waxy potato starch, , carboxymethylcellulose and methylcellulose. A natural oil used in present invention can be a vegetable oil, a microbial oil, a plant based oil, a seed oil, a algal oil, a fungal oil, an invertebrate oil and / or a vertebrate oil and it can be a food oil or a body oil. We experienced that the composition of present invention can an oil-in-water emulsion (o / w emulsion) or that it can be an water-in-oil-in-water type multiple emulsion (w / o / w emulsion), for instance when essential oils for antioxidant purpose are add. Such acidified emulsion of present invention can be acidified by an organic acid such as acetic acid (or vinegar), ascorbic acid, citric acid (or citrus juice), fumaric acid, lactic acid, malic acid, gluconic acid, oxalic acid, phosphoric acid and / or tartaric acid or by an inorganic acid such as sulphuric acid and / or hydrochloric acid.

[0046] The object of the present invention is also to provide such emulsifying and emulsion stabilising bicarbonate modified soybean and its use to make the acidic emulsified composition as described here above.

[0047] With respect to the emulsifying properties and to make an acidic emulsified composition, it is noted that it is advantageous if the bicarbonate modified soybean has initially been provided with a pH above 9, preferably 10 and yet more preferably above 11. This will make it easier by use of the bicarbonate modified soybean to make an acidic emulsified composition according to any one of the embodiments of present invention.

[0048] The present invention relates to a method to manufacture an acidic emulsified composition according to any one of the embodiments of present invention, whereby the method comprises steps of joining a water fraction with a fraction of the bicarbonate modified soybean, for instance the in bicarbonate water slow cooked soybean or the in bicarbonate water simmered soybean, and blending or shearing, while gradually adding the oil so that an emulsion start to form and further adding the acidulant or acidifier and blending or shearing this composition until a homogenous emulsion remains. As previously stated the to be added soybean has a preferably pH above 7 to make an acidic emulsified composition, and it advantageous such bicarbonate modified soybean has initially been provided with a pH above 9, preferably 10 and yet more preferably above 11 to be acidified during the emulsification process.

[0049] By using an inventive system it is possible to provide a method of in a short period of time converting dry soybean seeds into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof, the method comprising 1) immersing dry soybeans (hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm in an aqueous solution of a carbonic acid-bicarbonate-carbonate system made of bicarbonate salt (MHCO3), or of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, 2) providing thermal energy into the system and maintaining the pH above 7 for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C and 3) consequently removing the solid soybean material from said immersion solution or discharging the aqueous solution of the carbonic acid-bicarbonate-carbonate system or the solid soybean material or isolating the solid soybean material from the aqueous solution of the carbonic acid- bicarbonate-carbonate system or of removing the solid soybeans material from said reaction vessel. This method can further comprise anyone of the following treating the solid soybeans material by a wash step, treating the solid soybeans material by solution of an alkaline substance and consequently by a wash step, treating the solid soybeans material by solution of hydroxide salt (MOH), whereby M is a where M is an alkali metal cation and consequently by a wash step, treating the solid soybeans material by solution of hydroxide salt (MOH), whereby M is a where M is an alkali metal cation at a pH above 10, preferably above 11 and consequently by a wash step. This embodiment of the invention advantageously comprises having a total dissolved solids (TDS) of in the aqueous solution of the carbonic acid-bicarbonate-carbonate system in a range 30 to 100 gram per litre or whereby the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans and whereby the pH in the soybean immersion fluid of step 1 is adjusted above 8 by addition of a base.

[0050] In a further embodiment of the invention, the method of in a short period of time converting dry soybean seeds into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof further comprises that the base is an alkali metal hydroxide. In yet another embodiment of the invention, the method of in a short period of time converting dry soybean seeds into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof further comprises that the alkali metal is sodium or that the alkali metal is potassium. In a further embodiment of the invention, the method of in a short period of time converting dry soybean seeds into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof further comprises that the carbonic acid- bicarbonate-carbonate system by a solute comprising sodium bicarbonate (NaHCO3) or sodium carbonate (Na2CO3) or a combination thereof or that the carbonic acid- bicarbonate-carbonate system by a solute comprising potassium bicarbonate (KHCO3) or potassium carbonate (K2CO3) or a combination thereof.

[0051] In a particular embodiment this method of present invention further comprises that immersion solution or discharging the aqueous solution is treated by advanced oxidation of salt solutions (AOASS) to degrade organic plant aromas and off tones in carbon dioxide (CO2) and water (H2O), where after the solution is reused, eventually after readjusting, to treat soybeans or where after recovering mineral compounds from the solution of carbonic acid-bicarbonate-carbonate system made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation.

[0052] Yet this method of method of in a short period of time converting dry soybean seeds into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof invention accordingly provides the advantage of preserving a cell wall structure within the solid soybean materials. In a further embodiment of the invention, the solid soybean materials from this invented process are further processed in a homogenized paste form. This emulsifying or emulsion stabilising soybean composition as a past form or as solids are in a particular embodiment used to make with water, oil and acid addition and mechanical energy or shear force emulsified compositions with a pH between 2,5 and 5,5.

[0053] According to the present invention there is also provided a method of forming an acidic emulsion which includes 1) a process in which dry soybeans are for for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C immersed or fully submersed in aqueous solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, in proportions to above pH 7, above 9, or above 10, 2) a process of removing the aqueous bicarbonate salt solution with soybean flavour and off-tones from the soybean seeds or soybean seeds and seed coats, and optionally a process in which soybean seeds or soybean seeds and seed coats are immersed or fully submersed for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution, 3) a process of rinse washing the soybean seeds or soybean seeds and seed coats with or immersing in water for a short period of 30 minutes to 180 minutes at a temperature between room 30 and 95°C, 4) a process of force homogenizing the soybean seeds or soybean seeds and seed coats in water, 5) a process gradually adding an oil, lipid, or butter to the homogenate while force mixing, force blending or shearing to form an emulsion and 6) further adding the acidulant or acidifier and force mixing, force blending or shearing this composition until a homogenous emulsion at a pH of between 2.5 and 5.5 remains. At start these dry soybeans are dry hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm.

[0054] The acidulant or acidifier uses in the formation of acidic emulsion can be composition or solution that is acidified by an organic acid such as acetic acid (or vinegar), ascorbic acid, citric acid (or citrus juice), fumaric acid, lactic acid, malic acid, gluconic acid, oxalic acid, phosphoric acid and / or tartaric acid or by an inorganic acid such as sulphuric acid and / or hydrochloric acid. A further advantageous aspect is also that the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans in this method of forming the acidic emulsion. A further advantageous aspect of this invented method of forming the acidic emulsion is that the aqueous bicarbonate salt water solution comprises hydroxide salt and is at a pH of 10 or more. In another aspect, the present invention of forming an acidic emulsion which includes that an salt is mixed into the emulsion and / or that an antioxidant is mixed into the emulsion. Some of the techniques described above may be embodied as that this invented method of forming an acidic emulsion is while adding 8 to 85 % oil, lipid, or butter of the total weight, preferably of the 30 to 85 %, , even more preferably of from 65 to 80 wt% oil, lipid, or butter of the total weight, more preferably 70 to 85 % oil, lipid, or butter of the total weight and more preferably 75 to 85 % oil, lipid, or butter of the total weight. In a practical embodiment, the method of forming the acidic emulsion according to the present invention can comprise that the bicarbonate salt is of the group consisting of sodium bicarbonate (NaHCO3), calcium bicarbonate (Ca(HCO3)2), magnesium bicarbonate (Mg(HCO3)2) and potassium bicarbonate (KHCO3). In yet a practical embodiment, the method of forming the acidic emulsion according to the present invention can comprise that the hydroxide salt is of the group consisting of sodium hydroxide (NaOH), potassium hydroxide (KOH), calcium hydroxide (Ca(OH)2) and magnesium hydroxide (Mg(OH)2). In yet a practical embodiment, the method of forming the acidic emulsion according to the present invention can comprise that the aqueous bicarbonate salt water solution is a carbonate-bicarbonate buffer. In yet a practical embodiment, the method of forming the acidic emulsion according to the present invention can comprise that the carbonate is of the group consisting of and sodium carbonate (Na2COs), calcium carbonate (CaCCh), magnesium carbonate (MgCCh) and potassium carbonate (K2CO3). This invention accordingly provides the advantage that the soybeans have been transformed into an emulsifying and emulsion stabilising matter in a process while preserving a cell wall structure within the solid soybean materials. These embodiment of present invention on the formation of acidic emulsions according to the method of present invention advantageously comprise that the emulsion is formed without any animal product, that the emulsion is formed without any stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose, that the emulsion is formed by the soybean material only without an additional emulsifying or emulsion stabilizing agent.

[0055] Some embodiments of the invention on processed and processing of soybean (Glycine max) are set forth in claim format directly below:

[0056] 1. An emulsified composition, comprising: 1) from 8 to 85 wt%, preferably of from 30 to 85, even more preferably of from 65 to 80 wt% of a natural oil and 2) from 3 to 20 wt% by dry weight of bicarbonate modified soybean and 3) wherein the composition has a pH of between 2.5 and 5.5.

[0057] 2. The composition according to embodiment 1, wherein the composition does not comprise egg-derived emulsifier.

[0058] 3. The composition according to any one of the embodiments 1 and 2, wherein the composition is free of an additional a surface-active emulsifier additive.

[0059] 4. The composition according to any one of the embodiments 1 and 3, wherein the composition does not comprise an additive of the group consisting of mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy maize starch, modified waxy potato starch, , carboxymethylcellulose and methylcellulose.

[0060] 5. The composition according to any one of the embodiments 1 and 4, wherein the natural oil is a vegetable oil, a microbial oil, a plant based oil, a seed oil, a algal oil, a fungal oil, an invertebrate oil and / or a vertebrate oil.

[0061] 6. The composition according to any one of the embodiments 1 and 5, wherein the natural oil is a food oil or a body oil.

[0062] 7. The composition according to any one of the embodiments 1 and 6, whereby the composition is an oil-in-water emulsion (o / w emulsion). The composition according to any one of the embodiments 1 and 6, whereby the composition is an water-in-oil-in-water type multiple emulsion (w / o / w emulsion). The composition according to any one of the embodiments 1 to 8, whereby the composition is acidified by an organic acid such as acetic acid (or vinegar), ascorbic acid, citric acid (or citrus juice), fumaric acid, lactic acid, malic acid, gluconic acid, oxalic acid, phosphoric acid and / or tartaric acid or by an inorganic acid such as sulphuric acid and / or hydrochloric acid. The composition according to any one of the embodiments 1 to 9, whereby the bicarbonate modified soybean is an in bicarbonate water slow cooked soybean or an in bicarbonate water simmered soybean. The use of bicarbonate modified soybean to make an acidic emulsified composition according to any one of the embodiments 1 to 10. The use of bicarbonate modified soybean with a starting pH between 7 and 9, preferable a pH between 7,5 and 8,5 to make an acidic emulsified composition according to any one of the embodiments 1 to 10. A method to manufacture an acidic emulsified composition according to any one of the embodiments 1 to 10, whereby the method comprises steps of joining a water fraction with a fraction of in bicarbonate water slow cooked soybean or of in bicarbonate water simmered soybean, and blending or shearing, while gradually adding the oil so that an emulsion start to form and further adding the acidulant or acidifier and blending or shearing this composition until a homogenous emulsion remains. The method of manufacture according to embodiment 13, whereby the to be added soybean has a pH above 7. The method of manufacture according to embodiment 13, whereby the to be added soybean has a pH between 7 and 9, preferable a pH between 7,5 and 8,5. Some other embodiments of the invention on processed and processing of soybean (Glycine max) are set forth in claim format directly below:

[0063] 1. A method of in a short period of time converting dry soybean seeds into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof, the method comprising 1) immersing dry soybeans (hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm in an aqueous solution of a carbonic acid-bicarbonate-carbonate system made of bicarbonate salt (MHCO3), or of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, 2) providing thermal energy into the system and maintaining the pH above 7 for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C and 3) consequently removing the solid soybean material from said immersion solution or discharging the aqueous solution of the carbonic acid- bicarbonate-carbonate system or the solid soybean material or isolating the solid soybean material from the aqueous solution of the carbonic acid- bicarbonate-carbonate system or of removing the solid soybeans material from said reaction vessel.

[0064] 2. The method according to embodiment 1, further comprising treating the solid soybeans material by a wash step.

[0065] 3. The method according to embodiment 1, further comprising treating the solid soybeans material by solution of an alkaline substance and consequently by a wash step. The method according to embodiment 1, further comprising treating the solid soybeans material by solution of hydroxide salt (MOH), whereby M is a where M is an alkali metal cation and consequently by a wash step. The method according to embodiment 1, further comprising treating the solid soybeans material by solution of hydroxide salt (MOH), whereby M is a where M is an alkali metal cation at a pH above 10, preferably above 11 and consequently by a wash step. The method according to any one of the embodiments 1 to 5, having a total dissolved solids (TDS) of in the aqueous solution of the carbonic acid- bicarbonate-carbonate system in a range 30 to 100 gram per litre or whereby the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans. The method according to any one of the embodiments 1 to 6, whereby the pH in the soybean immersion fluid of step 1 is adjusted above 8 by addition of a base. The method according to embodiment 7, whereby the base is an alkali metal hydroxide. The method according to embodiment 8, whereby the alkali metal is sodium. The method according to any one of the embodiments 1 to 8, whereby the alkali metal is potassium. The method according to any one of the embodiments 1 to 8, whereby the carbonic acid-bicarbonate-carbonate system by a solute comprising sodium bicarbonate (NaHCO3) or sodium carbonate (Na2CO3) or a combination thereof. The method according to any one of the embodiments 1 to 8, whereby the carbonic acid-bicarbonate-carbonate system by a solute comprising potassium bicarbonate (KHCO3) or potassium carbonate (K2CO3) or a combination thereof.

[0066] 13. The method according to any one of the embodiments 1 to 12, whereby the immersion solution or discharging the aqueous solution is treated by advanced oxidation of salt solutions (AOASS) to degrade organic plant aromas and off tones in carbon dioxide (CO2) and water (H2O), where after the solution is reused, eventually after readjusting, to treat soybeans or where after recovering mineral compounds from the solution of carbonic acid- bicarbonate-carbonate system made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation.

[0067] 14. The method according to anyone of the embodiments 1 to 13, whereby preserving a cell wall structure within the solid soybean materials.

[0068] 15. An emulsifying or emulsion stabilising soybean composition that is the reaction product of the method according to any one of the embodiments 1 to 14, characterised that the composition is solid soybean materials processed in a homogenized paste form.

[0069] 16. The use of a emulsifying or emulsion stabilising soybean composition according to embodiment 15, to make emulsified compositions with a pH between 2,5 and 5,5.

[0070] Some other embodiments of the invention on processed and processing of soybean (Glycine max) are set forth in claim format directly below:

[0071] 1. Method of forming an acidic emulsion which includes

[0072] - a process in which dry soybeans are for for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C immersed or fully submersed in aqueous solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, in proportions to above pH 7, above 9, or above 10.

[0073] - a process of removing the aqueous bicarbonate salt solution with soybean flavour and off-tones from the soybean seeds or soybean seeds and seed coats

[0074] - optionally a process in which soybean seeds or soybean seeds and seed coats are i immersed or fully submersed for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution.

[0075] - a process of rinse washing the soybean seeds or soybean seeds and seed coats with or immersing in water for a short period of 30 minutes to 180 minutes at a temperature between room 30 and 95°C

[0076] - a process of force homogenizing the soybean seeds or soybean seeds and seed coats in water

[0077] - a process gradually adding an oil, lipid, or butter to the homogenate while force mixing, force blending or shearing to form an emulsion.

[0078] - further adding the acidulant or acidifier and force mixing, force blending or shearing this composition until a homogenous emulsion at a pH of between 2.5 and 5.5 remains.

[0079] 2. The method according to embodiment 1, whereby the dry soybeans are dry hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm.

[0080] 3. The method according to anyone of the embodiments 1 to 2, whereby the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans.

[0081] 4. The method according to any one of the embodiment 1 to 3, whereby the aqueous bicarbonate salt water solution comprises hydroxide salt and is at a pH of 10 or more.

[0082] 5. The method according to any one of the embodiment 1 to 4, whereby the bicarbonate salt is of the group consisting of sodium bicarbonate (NaHCCh), calcium bicarbonate (Ca(HCO3)2), magnesium bicarbonate (Mg(HCO3)2) and potassium bicarbonate (KHCO3).

[0083] 6. The method according to any one of the embodiment 1 to 5, whereby the hydroxide salt is of the group consisting of sodium hydroxide (NaOH), potassium hydroxide (KOH) calcium hydroxide (Ca(OH)2), magnesium hydroxide (Mg(OH)2).

[0084] 7. The method according to any one of the embodiment 1 to 6, whereby the aqueous bicarbonate salt water solution is a carbonate-bicarbonate buffer.

[0085] 8. The method according to embodiment 7, whereby the carbonate is of the group consisting of and sodium carbonate (Na2COs), calcium carbonate (CaCCh), magnesium carbonate (MgCCh) and potassium carbonate (K2CO3).

[0086] 9. The method according to any one of the embodiment 1 to 8, whereby preserving a cell wall structure within the solid bean materials.

[0087] 10. The method according to any one of the embodiment 1 to 9, whereby the acidulant or acidifier is composition or solution that is acidified by an organic acid such as acetic acid (or vinegar), ascorbic acid, citric acid (or citrus juice), fumaric acid, lactic acid, malic acid, gluconic acid, oxalic acid, phosphoric acid and / or tartaric acid or by an inorganic acid such as sulphuric acid and / or hydrochloric acid.

[0088] 11. The method according to any one of the embodiment 1 to 10, comprising further a process whereby an salt is mixed into the emulsion. 12. The method according to any one of the embodiment 1 to 11, comprising further a process whereby an antioxidant is mixed into the emulsion.

[0089] 13. The method according to any one of the embodiment 1 to 12, whereby the emulsion is formed without any animal product.

[0090] 14. The method according to any one of the embodiment 1 to 13, whereby the emulsion is formed without any stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose.

[0091] 15. The method according to any one of the embodiment 1 to 14, whereby the emulsion is formed by the soybean material only without an additional emulsifying or emulsion stabilizing agent.

[0092] 16. The method according to any one of the embodiment 1 to 15, whereby the emulsion while adding 8 to 85 % oil, lipid, or butter of the total weight, preferably of the 30 to 85 %, , even more preferably of from 65 to 80 wt% oil, lipid, or butter of the total weight, more preferably 70 to 85 % oil, lipid, or butter of the total weight and more preferably 75 to 85 % oil, lipid, or butter of the total weight.

[0093] Some other embodiments of the invention on processed and processing of soybean (Glycine max) are set forth in claim format directly below:

[0094] 1. Method of forming an emulsifier which includes

[0095] - a process in which dry soybeans are for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C immersed or are fully submersed in aqueous solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, in proportions to above pH 7, above 9 or above 10.

[0096] - a process of removing the aqueous bicarbonate salt solution with soybean flavour and off-tones from the soybean seeds or soybean seeds and seed coats

[0097] - optionally a process in which soybean seeds or soybean seeds and seed coats are immersed (are fully submersed) for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution.

[0098] - a process of rinse washing the soybean seeds or soybean seeds and seed coats with or immersing in water for a short period of 30 minutes to 180 minutes at a temperature between room 30 and 95°C

[0099] 2. The method according to embodiment 1, whereby the dry soybean are dry hulled or de-hulled beans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm.

[0100] 3. The method according to any one of the embodiments 1 to 2, whereby the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans.

[0101] 4. The method according to any one of the embodiment 1 to 4, whereby the aqueous bicarbonate salt water solution comprises hydroxide salt and is at a pH of 10 or more.

[0102] 5. The method according to any one of the embodiment 1 to 5, whereby the bicarbonate salt is of the group consisting of sodium bicarbonate (NaHCCh), calcium bicarbonate (Ca(HCO3)2), magnesium bicarbonate (Mg(HCO3)2) and potassium bicarbonate (KHCO3). 6. The method according to any one of the embodiment 1 to 6, whereby the hydroxide salt is of the group consisting of sodium hydroxide (NaOH), potassium hydroxide (KOH) calcium hydroxide (Ca(OH)2), magnesium hydroxide (Mg(OH)2).

[0103] 7. The method according to any one of the embodiment 1 to 6, whereby the aqueous bicarbonate salt water solution is a carbonate-bicarbonate buffer.

[0104] 8. The method according to embodiment 7, whereby the carbonate is of the group consisting of and sodium carbonate (Na2COs), calcium carbonate (CaCCh), magnesium carbonate (MgCCh) and potassium carbonate (K2CO3).

[0105] 9. The method according to any one of the embodiment 1 to 8, whereby during treatment preserving a cell wall structure within the solid bean materials.

[0106] 10. The use soybeans material which is the reaction product of any one of the embodiments 1 to 9, as an emulsifier.

[0107] 11. The use soybeans material which is the reaction product of any one of the embodiments 1 to 9, as an emulsion stabiliser

[0108] 12. The use soybeans material which is the reaction product of any one of the embodiments 1 to 9, to make an emulsion with a low oil, lipid or butter content of 10 to 85 % oil

[0109] 13. The use soybeans material which is the reaction product of any one of the embodiments 1 to 9, to make an emulsion with a high oil, lipid , or butter content of 30 to 85 % oil, lipid, or butter of the total weight, preferably of the 60 to 85 % oil, lipid, or butter of the total weight, more preferably 70 to 85 % oil, lipid, or butter of the total weight and more preferably 75 to 85 % oil, lipid, or butter of the total weight.

[0110] 14. The use soybean material which is the reaction product of any one of the embodiments 1 to 9, to reconstitute the soybeans material by homogenizing, optionally with added oil, lipid, or butter in a neutral tasting plant milk.

[0111] 15. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk.

[0112] 16. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk and to separate the curd from the remaining liquid.

[0113] 17. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to press the curd in to a solid shape.

[0114] 18. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to mix the curd with a cross linking enzyme such as transglutaminase, to press the curd in to a solid shape and incubate it for 30 minutes to 2 hours at a temperature of 45 to 60°C and / or to incubate during refrigeration for several hours, for instance 5 to 24 hours.

[0115] 19. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to mix the curd with a cross linking enzyme such as transglutaminase, to press the curd in to a solid shape and incubate it for 30 minutes to 2 hours at a temperature of 45 to 60°C and / or to incubate during refrigeration for several hours, for instance 5 to 24 hours and consequently to subject it to a freeze and thaw process to induce a meat like or fish like texture.

[0116] 20. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to mix the curd with a cross linking enzyme such as transglutaminase, to press the curd in to a solid shape and incubate it for 30 minutes to 2 hours at a temperature of 45 to 60°C and / or to incubate during refrigeration for several hours, for instance 5 to 24 hours and consequently to subject it to a freeze and thaw process to induce a meat like or fish like texture and a temperature for instance above 80°C that inactivates the enzyme.

[0117] Some embodiments of the invention on processed and processing of soybean (Glycine max) are set forth in claim format directly below:

[0118] 1. A method of in a short period of time converting dry soybean pulses, into a emulsifying and / or an emulsion stabilising composition and of extracting plant soybean flavour and off tones thereof, the method comprising 1) immersing dry hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm in an aqueous solution of a carbonic acid-bicarbonate-carbonate system made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, 2) providing thermal energy into the system and maintaining the pH above 7, preferably above 7,7 for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C and 3) consequently removing the solid soybean material from said immersion solution or discharging the aqueous solution of the carbonic acid- bicarbonate-carbonate system or the solid soybean material or isolating the solid soybean material from the aqueous solution of the carbonic acid- bicarbonate-carbonate system or of removing the solid soybeans material from said reaction vessel.

[0119] 2. The method according to embodiment 1, further comprising treating the solid soybeans material by a wash step.

[0120] 3. The method according to embodiment 1, further comprising treating the solid soybeans material by solution of an alkaline substance and consequently by a wash step.

[0121] 4. The method according to embodiment 1, further comprising treating the solid soybeans material by solution of hydroxide salt (MOH), whereby M is a where M is an alkali metal cation and consequently by a wash step.

[0122] 5. The method according to embodiment 1, further comprising treating the solid soybeans material by solution of hydroxide salt (MOH), whereby M is a where M is an alkali metal cation at a pH above 10, preferably above 11 and consequently by a wash step.

[0123] 6. The method according to any one of the embodiments 1 to 5, having a total dissolved solids (TDS) of in the aqueous solution of the carbonic acid- bicarbonate-carbonate system in a range 30 to 100 gram per litre or whereby the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans.

[0124] 7. The method according to any one of the embodiments 1 to 6, whereby the pH is adjusted a by addition of a base.

[0125] 8. The method according to any one of the embodiments 1 to 7, whereby the base is an alkali metal hydroxide.

[0126] 9. The method according to any one of the embodiments 1 to 8, whereby the alkali metal is sodium.

[0127] 10. The method according to any one of the embodiments 1 to 8, whereby the alkali metal is potassium.

[0128] 11. The method according to any one of the embodiments 1 to 8, whereby the carbonic acid-bicarbonate-carbonate system by a solute comprising sodium bicarbonate (NaHCO3) and or sodium carbonate (Na2CO3) or a combination thereof.

[0129] 12. The method according to any one of the embodiments 1 to 8, whereby the carbonic acid-bicarbonate-carbonate system by a solute comprising potassium bicarbonate (KHCO3) or potassium carbonate (K2CO3) or a combination thereof.

[0130] 13. The method according to any one of the embodiments 1 to 10, whereby the carbonic acid-bicarbonate-carbonate system comprising a zinc and / or iron catalyst.

[0131] 14. The method according to any one of the embodiments 1 to 13, whereby the process is carried out in an air tight reaction vessel.

[0132] 15. The method according to any one of the embodiments 1 to 13, whereby the process is carried out in in an open reaction vessel.

[0133] 16. The method according to any one of the embodiments 1 to 15, whereby the immersion solution or discharging the aqueous solution is treated by advanced oxidation of salt solutions (AOASS) to degrade organic plant aromas and off tones in carbon dioxide (CO2) and water (H2O), where after the solution is reused, eventually after readjusting, to treat soybeans or where after recovering mineral compounds from the solution of carbonic acid- bicarbonate-carbonate system made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation.

[0134] 17. The method according to anyone of the embodiments 1 to 16, whereby preserving a cell wall structure within the solid soybean materials.

[0135] 18. An emulsifying or emulsion stabilising soybean composition that is the reaction product of the method according to any one of the embodiments 1 to 17, characterised that the composition is solid soybean materials processed in a homogenized paste form.

[0136] 19. The use of the composition according to embodiment 17 , to provide a homogenous texture of a food composition in the form of oil-in water emulsion (o / w emulsion) or water-in-oil-in water type multiple emulsion (w / o / w emulsion) and wherein the emulsion stabilising composition is used in an amount of 0,5 to 10% by dry soybean weight and whereby the emulsion comprises 8 %- 85 % lipid.

[0137] 20. The use of the composition according to embodiment 19, whereby the emulsion is characterized in that the dry soybean material to lipid ratio 1:3 to 1:40.

[0138] 21. The use of the composition according to any one of the embodiments 19 or 20, whereby the emulsion is free from of addition of free of egg derived ingredient or an emulsion stabilizing compound, instead the composition comprising the soybean based emulsifying or emulsion stabilising composition.

[0139] 22. A emulsion, wherein the emulsion is free of egg derived ingredient and is free from of addition of an emulsion stabilizing compound, instead the composition comprising 1) emulsifying or emulsion stabilising soybean composition according to any one of the embodiments 19 to 20 and further comprising 2) water, 3) an acid and 4) a lipid. The emulsion according to embodiment 22, characterized in that it is free of any stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose. The emulsion according to any one of the embodiments 22 and 23, characterized in that the dry soybean material to lipid ratio 1:3 to 1:40. The emulsion according to any one of the embodiments 22 and 23, characterized in that it comprises 8 %- 85 % lipid and 3 - 20 % by dry soybean weight of soybean material. The emulsion according to any one of the embodiments 22 and 23, characterized in that is spoonable. The emulsion according to any one of the embodiments 22 and 23, consisting essentially of water, the soybean material, lipid and an acidifier. The emulsion according to any one of the embodiments 22 and 23, consisting essentially of water, the soybean material, lipid and an acidifier and any seasonings. The emulsion according to any one of the embodiments 22 and 23, further comprising a salt, a seasoning and / or an aroma and / or a colouring agent. The emulsion according to any one of the embodiments 22 and 23, whereby the acidifier is of the group consisting of vinegar, lemon juice and mustard or a combination thereof. The emulsion according to any one of the embodiments 22 and 23, whereby the acidifier is of the group consisting of lactic acid, acetic acid, citric acid, malic acid, sorbic acid, gluconic acid and tartaric acid or a combination thereof. The emulsion according to any one of the embodiments 22 and 23, characterized in that its yield stress values T0 at 25°c range is from about 200 Pa to about 320 Pa. 33. The emulsion according to any one of the embodiments 22 and 23, characterized in that Apparent Viscosity (Pa*s) is of 3, 5 to 7, 5.

[0140] 34. The emulsion according to any one of the embodiments 22 and 23, wherein the Stevens Value (in grams) is between 10 g and 300 g, preferably between 20 g and 200 g, and most preferably between 40 g and 80 gas measured at 20 °C.

[0141] 35. The emulsion according to any one of the embodiments 22 and 23, characterized in that is spoonable food emulsion of the group consisting of a mayonnaise, a salad dressing, a solid-like gel sauce, a whipped cream or a nondairy analogue thereof.

[0142] 36. The emulsion according to any one of the embodiments 22 and 23, characterized in that it is a sauce of the group consisting of Mussel and fish sauce, Argentina steak and grill sauce, Cocktail whisky sauce, Garlic aioli sauce, Curry sauce, Cocktail sauce, Samurai sauce, Pita sauce, Tartare sauce, Mustard sauce, Bearnaise sauce, Americana sauce, Andalusia sauce, Black pepper sauce, Brazil sauce, Cocktail sauce, Garlic sauce, Mushroom sauce and Ketchup curry or a non-dairy analogue thereof.

[0143] 37. The emulsion according to any one of the embodiments 22 and 23, characterized in that is spoonable food emulsion an ice-cream or a non-dairy analogue thereof.

[0144] 38. The emulsion according to any one of the embodiments 22 and 23, characterized in that is made by any one of emulsifications consisting of highspeed mixing, ultrasonic emulsification, micro fluidization, phase inversion.

[0145] 39. The emulsion according to any one of the embodiments 22 and 23, characterized in that the soybean material has been at least in part add as a colloidal mixture.

[0146] 40. Any one of the previous embodiments, whereby the emulsion is an oil-in-water emulsion (o / w emulsion) or water-in-oil-in-water type multiple emulsion (w / o / w emulsion). Some embodiments of the invention on processed and processing of soybean (Glycine max) are set forth in claim format directly below:

[0147] 1. Method of forming a dry or dried emulsifier which includes

[0148] - a process in which dry soybeans are for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C , preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C immersed or are fully submersed in aqueous solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, in proportions to above pH 7, above 9 or above 10.

[0149] - a process of removing the aqueous bicarbonate salt solution with soybean flavour and off-tones from the soybean seeds or soybean seeds and seed coats

[0150] - a process in which soybean seeds or soybean seeds and seed coats are immersed or are fully submersed for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution.

[0151] - a process of drying and optionally grinding the recovered soybean matter.

[0152] 2. The method according to embodiment 1, whereby the dry soybean are dry hulled or de-hulled beans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm.

[0153] 3. The method according to any one of the embodiments 1 to 2, whereby the amount of bicarbonate salt added is between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans.

[0154] 4. The method according to any one of the embodiment 1 to 4, whereby the aqueous bicarbonate salt water solution comprises hydroxide salt and is at a pH of 10 or more.

[0155] 5. The method according to any one of the embodiment 1 to 5, whereby the bicarbonate salt is of the group consisting of sodium bicarbonate (NaHCCh), calcium bicarbonate (Ca(HCO3)2), magnesium bicarbonate (Mg(HCO3)2) and potassium bicarbonate (KHCO3).

[0156] 6. The method according to any one of the embodiment 1 to 6, whereby the hydroxide salt is of the group consisting of sodium hydroxide (NaOH), potassium hydroxide (KOH) calcium hydroxide (Ca(OH)2), magnesium hydroxide (Mg(OH)2).

[0157] 7. The method according to any one of the embodiment 1 to 6, whereby the aqueous bicarbonate salt water solution is a carbonate-bicarbonate buffer.

[0158] 8. The method according to embodiment 7, whereby the carbonate is of the group consisting of and sodium carbonate (Na2COs), calcium carbonate (CaCCh), magnesium carbonate (MgCCh) and potassium carbonate (K2CO3).

[0159] 9. The method according to any one of the embodiment 1 to 8, whereby during treatment preserving a cell wall structure within the solid bean materials.

[0160] 10. The use of dry or dried soybeans material which is the reaction product of any one of the embodiments 1 to 9, as an emulsifier.

[0161] 11. The use of dry or dried soybeans material which is the reaction product of any one of the embodiments 1 to 9, as an emulsion stabiliser

[0162] 12. The use of dry or dried soybeans material which is the reaction product of any one of the embodiments 1 to 9, to make an emulsion with a low oil, lipid or butter content of 10 to 85 % oil

[0163] 13. The use of dry or dried soybeans material which is the reaction product of any one of the embodiments 1 to 9, to make an emulsion with a high oil, lipid , or butter content of 30 to 85 % oil, lipid, or butter of the total weight, preferably of the 60 to 85 % oil, lipid, or butter of the total weight, more preferably 70 to 85 % oil, lipid, or butter of the total weight and more preferably 75 to 85 % oil, lipid, or butter of the total weight.

[0164] 14. The use of dry or dried soybeans material which is the reaction product of any one of the embodiments 1 to 9, to make an acidic emulsion, for instance with a pH between 3,4 and 5.6, preferably between 3,5 and 4,8.

[0165] 15. The use of dry or dried soybean material which is the reaction product of any one of the embodiments 1 to 9, to reconstitute the soybeans material by homogenizing, optionally with added oil, lipid, or butter in a neutral tasting plant milk.

[0166] 16. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk.

[0167] 17. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk and to separate the curd from the remaining liquid.

[0168] 18. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to press the curd in to a solid shape. 19. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to mix the curd with a cross linking enzyme such as transglutaminase, to press the curd in to a solid shape and incubate it for 30 minutes to 2 hours at a temperature of 45 to 60°C and / or to incubate during refrigeration for several hours, for instance 5 to 24 hours.

[0169] 20. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to mix the curd with a cross linking enzyme such as transglutaminase, to press the curd in to a solid shape and incubate it for 30 minutes to 2 hours at a temperature of 45 to 60°C and / or to incubate during refrigeration for several hours, for instance 5 to 24 hours and consequently to subject it to a freeze and thaw process to induce a meat like or fish like texture.

[0170] 21. The use of the plant milk according to embodiment 14, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk, to separate the curd from the remaining liquid, to mix the curd with a cross linking enzyme such as transglutaminase, to press the curd in to a solid shape and incubate it for 30 minutes to 2 hours at a temperature of 45 to 60°C and / or to incubate during refrigeration for several hours, for instance 5 to 24 hours and consequently to subject it to a freeze and thaw process to induce a meat like or fish like texture and a temperature for instance above 80°C that inactivates the enzyme.

[0171] 22. A dry or dried emulsifier, obtained by a method according any one of the embodiments 1 to 9.

[0172] Further scope of applicability of the present invention will become apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.

[0173] Detailed Description

[0174] DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

[0175] The following detailed description of the invention refers to the accompanying drawings. The same reference numbers in different drawings identify the same or similar elements. Also, the following detailed description does not limit the invention. Instead, the scope of the invention is defined by the appended claims and equivalents thereof.

[0176] The following detailed description of the invention refers to the accompanying drawings. The same reference numbers in different drawings identify the same or similar elements. Also, the following detailed description does not limit the invention. Instead, the scope of the invention is defined by the appended claims and equivalents thereof.

[0177] The present invention will be described with respect to particular embodiments and with reference to certain drawings but the invention is not limited thereto but only by the claims. The drawings described are only schematic and are non-limiting. In the drawings, the size of some of the elements may be exaggerated and not drawn to scale for illustrative purposes. The dimensions and the relative dimensions do not correspond to actual reductions to practice of the invention.

[0178] Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

[0179] Moreover, the terms top, bottom, over, under and the like in the description and the claims are used for descriptive purposes and not necessarily for describing relative positions. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other orientations than described or illustrated herein.

[0180] The terms "a," "an," and "the" are intended to include plural alternatives, e.g., at least one, unless otherwise specified.

[0181] For the purposes of describing and defining the present teachings, it is noted that the term "substantially" is utilized herein to represent the inherent degree of uncertainty that may be attributed to any quantitative comparison, value, measurement, or other representation. The term "substantially" is also utilized herein to represent the degree by which a quantitative representation may vary from a stated reference without resulting in a change in the basic function of the subject matter at issue.

[0182] It is to be noticed that the term "comprising", used in the claims, should not be interpreted as being restricted to the means listed thereafter; it does not exclude other elements or steps. While compositions and methods are described herein in terms of "comprising" various components or steps, the compositions and methods can also "consist essentially of" or "consist of" the various components or steps, unless stated otherwise.

[0183] Values or ranges may be expressed herein as "about", from "about" one particular value, and / or to "about" another particular value. When such values or ranges are expressed, other aspects disclosed include the specific value recited, from the one particular value, and / or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another aspect. It will be further understood that there are a number of values disclosed therein, and that each value is also herein disclosed as "about" that particular value in addition to the value itself. In aspects, "about" can be used to mean, for example, within 10% of the recited value, within 5% of the recited value, or within 2% of the recited value.

[0184] Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to one of ordinary skill in the art from this disclosure, in one or more embodiments.

[0185] Similarly it should be appreciated that in the description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, Figure, or description thereof for the purpose of streamlining the disclosure and aiding the understanding of one or more of the various inventive aspects. This method of disclosure, however, is not to be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single foregoing disclosed embodiment. Thus, the claims following the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of this invention.

[0186] Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

[0187] In the description provided herein, numerous specific details are set forth. However, it is understood that embodiments of the invention may be practiced without these specific details. In other instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.

[0188] Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein.

[0189] It is intended that the specification and examples be considered as exemplary only.

[0190] Each and every claim is incorporated into the specification as an embodiment of the present invention. Thus, the claims are part of the description and are a further description and are in addition to the preferred embodiments of the present invention.

[0191] Each of the claims set out a particular embodiment of the invention.

[0192] The following terms are provided solely to aid in the understanding of the invention.

[0193] Definitions

[0194] "Emulsion" as used herein refers to a mixture of immiscible liquids in which one or more liquid ("dispersed phase(s)") is dispersed as droplets in another liquid ("continuous phase") can be interpreted to mean a solution in which two or more substances which are difficult to mix with each other in physical or chemical properties are mixed in a uniform state, for example, an oil emulsion means a solution in which water and oil are uniformly mixed. For the purposes of this disclosure, emulsions may further comprise a subset of mixtures of immiscible substances that have obtained semi-solid or solid forms (e.g., by congealing, gelling, cross-linking, viscosifying, or otherwise solidifying an emulsion initially prepared in liquid form) which may be referred to as gelled emulsion, congealed emulsion, solid emulsion, semi-solid emulsion. Non-limiting examples of emulsions include a lipid dispersed phase in a water continuous phase (i.e., lipid in water emulsion, 1 / w, also known as an oil in water (o / w) emulsion), or a water dispersed phase in a lipid continuous phase (i.e., water in lipid emulsion, w / 1, also known as a water in oil (w / o) emulsion), or double emulsions (1 / w / l or w / l / w), or a Pickering emulsion stabilized by colloidal solids at the liquid interface.

[0195] "Emulsion stabilizing compound" as used herein refers to a compound or substance that stabilizes an emulsion, and is synonymous with the term "emulsifier" that is commonly used in the art. Generally, an "emulsion stabilizing compound" refers to a molecule that concentrates at the interface between the phases of an emulsion, reduces the interfacial tension between the phases, and thus stabilizes the emulsion. Emulsifiers that can stabilize emulsions can be characterized by the Hydrophilic Lipophilic Balance (HLB), which indicates the solubility of the emulsifier. An emulsifier with a high HLB is more soluble in water and promotes 1 / w emulsions whereas an emulsifier with a low HLB is more soluble in lipid and promotes w / 1 emulsions.

[0196] "A carbonate" as used herein refers to a salt of carbonic acid (H2CO3), characterized by the presence of the carbonate ion, a polyatomic ion with the formula CCh-3. A carbonate can be of the group consisting of potassium carbonate, calcium carbonate, magnesite, sodium percarbonates, sodium carbonate, sodium bicarbonate, magnesium carbonate, potassium bicarbonate or a combination thereof.

[0197] An aqueous solution of a carbonic acid-bicarbonate-carbonate system is a chemical system that involves the balance of carbonic acid (H2CO3), bicarbonate ion (HCO3-), and carbonate ion (CO32-) that we made by a as a watery solution of alkali metal carbonate and / or alkali metal bicarbonate for instance a sodium carbonate (Na2CO3), potassium carbonate (K2CO3), sodium bicarbonate (NaHCO3), potassium bicarbonate (KHCO3), sodium sesquicarbonate (Na2CO3.NaHCO3), potassium sesquicarbonate (K2CO3.KHCO3) or a combinations thereof or aqueous solution made of the bicarbonate salt (M2CO3), made of carbonate salt (M2CO3) and bicarbonate salt (MHCO3), or made of bicarbonate salt (M2CO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, can all be used to make a solution containing carbonic acid, bicarbonate ion, and carbonate ion. To make a solution containing the carbonic acid-bicarbonate-carbonate system using an alkali metal carbonate and / or alkali metal bicarbonate, as these salts re dissolved water. The salt will dissociate into its constituent ions, and the carbonate ion will react with water to form carbonic acid and bicarbonate ion. The following equation shows the reaction between carbonate ion and water to form carbonic acid and bicarbonate ion: H2CO3 + H2O HCO3- + H3O+ (KI) & HCO3- + H2O CO32- + H3O+ (K2) The pKl and pK2 values are important because they indicate the pH at which the carbonic acid-bicarbonate- carbonate system is in equilibrium. At lower pH values, the system will favor the formation of carbonic acid. At higher pH values, the system will favor the formation of bicarbonate and carbonate ions.. In a distilled water system at pH 7, most of the carbonate ion will be in the form of bicarbonate ion, and most of the bicarbonate ion will be in the form of carbonic acid. The pKl and pK2 values are also affected by temperature. As temperature increases, the pKl and pK2 values increase. This means that the carbonic acid-bicarbonate-carbonate system becomes more acidic at higher temperatures. As temperature increases, the pKl and pK2 values increase, meaning that the equilibrium shifts to the right, favoring the formation of bicarbonate and carbonate ions. Increasing the temperature above 60°C or addition of alkali metal carbonate or addition of a base such as alkali metal hydroxide (depending on the alkali metal for instance alkali metal hydroxide and / or potassium hydroxide) shifts the equilibrium in the carbonic acid-bicarbonate-carbonate system towards carbonate ions. Bases can react with carbonic acid to form bicarbonate and carbonate ions. For example, sodium hydroxide reacts with carbonic acid to form sodium bicarbonate and water: NaOH + NaHCO3 + H2O. For instance the addition of an alkali metal hydroxide to the carbonic acid-bicarbonate-carbonate system will consume the carbonic acid and bicarbonate ion (MOH + H2CO3 M2CO3 + H2O where M is an alkali metal cation) to form carbonate ion and water. This will shift the equilibrium of the system to the right, resulting in a more alkaline solution. In present application a bicarbonate / hydroxide carbonic acid-bicarbonate-carbonate system is a watery solution of alkali metal carbonate and / or alkali metal bicarbonate solution whereby alkali metal hydroxide is add.

[0198] The reaction of a bicarbonate salt with water is the following: HCO3“ + H2O H2CO3+ OH“ (bicarbonate + water carbonic acid + hydroxide). In this reaction, the bicarbonate ion (HCO3“) reacts with water (H2O) to form carbonic acid (H2CO3) and hydroxide ion (OH“). Carbonic acid is a weak acid, and it can dissociate into bicarbonate ion and a proton (H+). Hydroxide ion is a base, and it can react with a proton to form water. The reaction of a bicarbonate salt with water is a reversible reaction. This means that the carbonic acid and hydroxide ion can react to form bicarbonate ion and water. The equilibrium of this reaction can be shifted to the right or left by changing the concentration of one of the reactants or products. For example, if the concentration of carbonic acid is increased, the equilibrium will shift to the left, and more bicarbonate ion will be formed. This is because there will be more carbonic acid available to react with bicarbonate ion. Conversely, if the concentration of hydroxide ion is increased, the equilibrium will shift to the right, and more carbonic acid will be formed. This is because there will be more hydroxide ion available to react with carbonic acid. The reaction of a bicarbonate salt with water is a reversible reaction that occurs in two phases: Phase 1: Dissociation of the bicarbonate salt. The bicarbonate salt dissociates in water to form bicarbonate ions (HCO3“) and cations. For example taking Na+as an exemplary alkali metal cation, sodium bicarbonate (NaHCO3) dissociates into sodium ions (Na+) and bicarbonate ions (HCO3“): NaHCO3-> Na++ HCO3“. Phase 2: Reaction of bicarbonate ions with water. Bicarbonate ions can react with water to form carbonic acid (H2CO3) and hydroxide ions (OH“): HCO3“ + H2O H2CO3+ OH“. The carbonic acid produced in this reaction is a weak acid, which means that it only partially dissociates in water. This results in an equilibrium between the bicarbonate ions, carbonic acid, and hydroxide ions. Adding sodium hydroxide (NaOH) or sodium carbonate (Na2CO3) affects the biphasic reaction between bicarbonate salt (NaHCO3) and water (H2O). On the phase 1 ( Dissociation of Bicarbonate Salt). Both sodium hydroxide (NaOH) and sodium carbonate (Na2CO3) can impact the dissociation of bicarbonate salt (NaHCO3) in water. Sodium Hydroxide (NaOH) : increases Hydroxide Ion Concentration. NaOH is a strong base that dissociates completely in water to produce hydroxide ions (OH-). Adding NaOH to the solution will increase the hydroxide ion concentration. The increased hydroxide ion concentration favors the formation of carbonic acid (H2CO3) and bicarbonate ions (HCO3-) from water and bicarbonate ions. This shifts the equilibrium to the left, meaning there will be less bicarbonate ions in solution. Adding sodium carbonate (Na2CO3) increases the carbonate ion concentration. Na2CO3 is a soluble salt that dissociates in water to produce carbonate ions (CO32-) and sodium ions (Na+). The increased carbonate ion concentration favors the formation of hydroxide ions (OH-) and bicarbonate ions (HCO3-) from water and carbonate ions. This shifts the equilibrium to the right, meaning there will be more bicarbonate ions in solution. Both sodium hydroxide (NaOH) and sodium carbonate (Na2CO3) will impact the phase 2 reaction of bicarbonate ions (HCO3-) with water. Sodium Hydroxide (NaOH) supplies Hydroxide Ions: NaOH directly provides hydroxide ions (OH-) that can react with bicarbonate ions (HCO3-) to form carbonic acid (H2CO3) and water. This increases the rate of the reaction. Sodium Carbonate (Na2CO3), on the other hand increases Bicarbonate Ion Concentration: Na2CO3 indirectly increases the concentration of bicarbonate ions (HCO3-) by dissociating in water. This increases the availability of bicarbonate ions to react with water. The bicarbonate ion (HCO3“) in water can undergo a biphasic reaction, where it can act as both an acid and a base. The equilibrium between carbonic acid (H2CO3) and bicarbonate (HCO3“) is represented by the following equation: H2CO3^HCO3~+H+

[0199] This reaction represents the conversion of carbonic acid into bicarbonate and a hydrogen ion. In this equilibrium, the bicarbonate ion can further react with hydroxide ions (OH“) or carbonate ions (CO32-), leading to changes in the overall system.

[0200] In this case, the bicarbonate ion reacts with hydroxide ions to form carbonate and water. The addition of sodium hydroxide increases the concentration of hydroxide ions in the solution, pushing the equilibrium towards the formation of carbonate ions.

[0201] HCO3-+OH-^CO32~ + H2O

[0202] When sodium carbonate is added, the carbonate ions react with bicarbonate ions to form more bicarbonate ions. This reaction consumes carbonate ions and shifts the equilibrium towards the bicarbonate side.

[0203] HCO3-+CO32~-^2HCO3~

[0204] The overall effect is that adding sodium hydroxide (NaOH) has a more pronounced effect on the biphasic reaction compared to sodium carbonate (Na2CO3). NaOH directly increases the hydroxide ion concentration, shifting the equilibrium, favoring the formation of carbonate ions, and leading to a larger decrease in bicarbonate ion concentration. Na2CO3, on the other hand, consumes carbonate ions and promotes the formation of more bicarbonate ions and indirectly increases bicarbonate ion concentration, shifting the equilibrium but to a lesser extent.

[0205] "Spoonable" as used herein refers to a composition that is semi-solid but not free- flowing on a time scale typical for eating a meal, meaning not free-flowing within a time period of an hour. A sample of such substance is able to be dipped with a spoon from a container containing the composition.

[0206] "Bicarbonate modified soybean" means soybeans (hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm that have been modified by heating at temperatures within the range of 40°C to 95°C, preferably within the range of 60°C to 90°C, in a watery bicarbonate solute (an aqueous solution of a carbonic acid-bicarbonate-carbonate system) which has been carried out already before application in the emulsion composition, where after the soybean matter (soybean pulses, pulse halves or pulse pieces) is ready to be used or after mashing and / or drying into a powdery form for emulsifying water and oil and stabilisation of the emulsion. Such aqueous bicarbonate solution thus forms a carbonic acid-bicarbonate-carbonate equilibrium and can be made by solving a carbonate for instance a bicarbonate salt in water.

[0207] In "bicarbonate water simmered soybean" for present application means soybeans (hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm that are heated in an aqueous bicarbonate solution below boiling point, for instance temperature between 80°C and 95°C for a short time in the range of 30 minutes to 3 hours so preserving some cell structure integrity of the soybean cotyledon matter. Such aqueous bicarbonate solution thus forms a carbonic acid-bicarbonate-carbonate equilibrium and can be made by solving a carbonate for instance a bicarbonate salt in water. In "bicarbonate water slow cooked soybean" in present application means soybeans (hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm that have been heated in an aqueous bicarbonate solution at a low temperature between 40°C and 80°C for an extended period in the range of 1 to 12 hours so preserving some cell structure integrity of the soybean cotyledon matter. Such aqueous bicarbonate solution thus forms a carbonic acid-bicarbonate-carbonate equilibrium and can be made by solving a carbonate for instance a bicarbonate salt in water.

[0208] "Food product" as used herein refers to any article or entity that can be consumed (e.g., eaten, drunk, ingested, transported, diffused, injected) by an organism (e.g., animal, human, plant, microbe) as a source of food.

[0209] The term "lipid" as used herein refers to a class of organic compounds that are characterized by having limited or no solubility in water. Non-limiting examples of lipids include fats, oils, fatty acids, fatty acid derivatives, fatty acid esters, four-carbon and longer organic alcohols (e.g., butanol, butenol, pentanol, hexanol, etc.), four- carbon and longer or ganic aldehydes (e.g., butanal, butenal, pentanal, hexanal, etc.), natural oils, waxes, steroids, sterols, phytosterols, glycerides, monoglycerides, diglycerides, triglycerides, phospholipids, phosphatides, choline derived lipids, cerebrosides, hydrocarbons, and some fat-soluble vita mins (e.g., vitamins A, D, E and K). As used herein, a lipid may refer to either a single organic compound or to a mixture of organic compounds that are lipids as commonly observed in sources of lipids used in foods (e.g., canola oil is a lipid that comprises linoleic acid lipid, linolenic acid lipid, oleic acid lipid, etc.).

[0210] Non-limiting examples of organic acids suitable for present invention are acetic acid, citric acid, lactic acid, malic acid, propionic acid, sorbic acid, tartaric acid, ascorbic acid, fumaric acid and benzoic acid. Such acid have a preservation activity such as by killing harmful bacteria and to control or prevent the growth of bacteria and mold or as antioxidant (vitamin C). Such acid are available in encapsulated form in capsules formed by substance of the group consisting of chitosan, alginate, maltodextrin, polyacrylates and gelatin.

[0211] Non-limiting examples of lipids include algae oil, almond oil, aloe vera oil, apricot oil, avocado oil, baobab oil, calendula oil, canola oil, coconut oil, com oil, cottonseed oil, evening primrose oil, flaxseed oil, grape seed oil, hazelnut oil, jojoba oil, linseed oil, macadamia oil, neem oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, synthetic oils, walnut oil, vegetable oil, high oleic oils, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, carnauba wax, cocoa butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, sal butter, mango butter, myrica fruit wax, murumuru butter, orange peel wax, ouricury wax, rapeseed wax, rice bran wax, rose wax, shea butter, sumac wax, sunflower wax, sunflower seed wax, ucuuba butter, fractionated candelilla wax, fractionated carnauba wax, fractionated cocoa butter, fractionated coconut oil, fractionated mango butter, fractionated palm oil, fractionated rice bran oil, fractionated rice bran wax, fractionated shea butter, palm stearin, shea stearin, rice bran stearin, cocoa stearin, hydrogenated canola oil, hydrogenated com oil, hydrogenated cottonseed oil, hydrogenated flaxseed oil, hydrogenated grape seed oil, hydrogenated palm oil, hydrogenated peanut oil, hydrogenated rapeseed oil, hydrogenated rice bran oil, hydrogenated safflower oil, hydrogenated sesame oil, hydrogenated soybean oil, hydrogenated sunflower oil, hydrogenated vegetable oil fish oil, Atlantic fish oil, Pacific fish oil, Mediterranean fish oil, bonito oil, pilchard oil, tuna oil, sea bass oil, halibut oil, spearfish oil, barracuda oil, cod oil, menhaden oil, sardine oil, anchovy oil, capelin oil, Atlantic cod oil, Atlantic herring oil, Atlantic mackerel oil, Atlantic menhaden oil, salmon oil, shark oil, squid oil, cuttie fish oil, octopus oil, krill oil, seal oil, and whale oil. In preferred embodiments, the lipid may be selected from the group of algae oil, aloe vera oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, grape seed oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, carnauba wax, cocoa butter, sal butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, mango buter, myrica fruit wax, ouricury wax, rapeseed wax, rice bran wax, shea buter, sumac wax, sunflower wax, fractionated coconut oil, fractionated palm oil, fractionated rice bran oil, palm stearin, shea stearin, rice bran stearin, cocoa stearin, animal fat, beef fat, tallow, pork fat, lard, or fish oil.

[0212] Lipids can be classified into two main groups: simple lipids and complex lipids. Simple lipids are made up of only one type of molecule, while complex lipids are made up of two or more types of molecules. Simple lipids such as fats, oils and waxes. Fats are the most common type of lipid. They are made up of a glycerol molecule bonded to three fatty acid molecules. Oils are similar to fats, but they have a lower melting point. This is because they have fatty acids with shorter chain. Waxes are made up of a long-chain fatty acid bonded to a long-chain alcohol. They are often found on the surface of plants and animals. Complex lipids comprise phospholipids, glycolipids and steroids: Steroids are a type of lipid that is made up of four fused rings of carbon atoms. They include hormones such as testosterone and estrogen, as well as cholesterol. Phospholipids are the main component of cell membranes. They are made up of a glycerol molecule bonded to two fatty acid molecules and a phosphate group. Glycolipids are a type of lipid that contains a carbohydrate molecule. They are often found on the surface of cells, where they help to identify the cell and its function. Steroids are a type of lipid that is made up of four fused rings of carbon atoms. They include hormones such as testosterone and estrogen, as well as cholesterol.

[0213] The term "dry" or "dried" referring to a food component or food ingredient means that the water content has been significantly reduced from the original form of the food. This is typically achieved through processes like dehydration, which remove water from the food by evaporation or other methods. The amount of moisture left in a dry food powder can vary depending on the specific type of food and the drying method used. It has to be interpreted to have a moist content under 12%, preferably under 10 % and 7% and even having a moisture content of around 5% or even having have a moisture content of around 3%.

[0214] The term "butter" as used herein is understood to be synonymous with the term "lipid" and may refer in general terms to a lipid or a composition comprising a lipid as a main constituent that retains solid, semi-solid, biphasic, or paste-like properties at ordinary temperatures of use.

[0215] "vegetable oil " refers to oil extracted from a vegetable material or any non-animal organism. The method of oil extraction is not particularly limited and is selected according to the plant material. The type of vegetable oil is not limited, but examples thereof include safflower oil, coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, olive oil, corn oil, processed oil and fat (obtained by processing vegetable oil), and the like, safflower oil, coconut oil, and palm oil are preferable, and safflower oil is particularly preferable from the perspective of making it difficult to detect off tastes. As used herein is understood to comprise oil from plant, algae, yeast, and nonanimal organisms and such may comprise edible oils or may comprise body oils, oil that may contact human body are commonly called body oils including coconut oil, jojoba oil, avocado oil, argan oil and sweet almond oil. "animal oil " refers to oil extracted from an animal material. The method of oil extraction is not particularly limited and is selected according to the animal material. The term "additive" as used herein means a compound the intended use of which results or may reasonably be expected to result, directly or indirectly, in affecting the characteristics of any composition.

[0216] "Colloidal" is a type of colloid made from finely ground solid material. The solid material ground into a very fine powder, which is then suspended in the liquid. The particles of the solid are so small that they cannot be seen with the naked eye in the colloidfal mixture of the ground solid in the fluid. On the other hand if a solid is in suspension but not considered colloidal ("coarse suspension" or "non-colloidal suspension"), it implies that the particles are larger than those typically found in colloids. Colloids are characterized by finely divided particles, often on the nanometer scale, that remain dispersed in a medium (such as a liquid or gas) for an extended period. In contrast, if the solid particles in suspension are larger and do not exhibit the stable, long-term dispersion associated with colloids, it would be described as a suspension of larger particles.

[0217] "Pulses" are edible seeds of plants in the legume family (Leguminosae of Fabaceae), subfamily of the Faboideae or Papilionoideae. Edible legume protein pulse crop are mainly in the sub-family of the Faboideae or Papilionoideae. Some common types of pulses include: beans, Peas, Lentils, Chickpeas and Lupins. The amount of starch in pulses can vary depending on the type of pulse. An non-exhaustive example of such edible seed crops that belong to the family Fabaceae, particularly in the sub-family of the Faboideae or Papilionoideae are Adzuki bean (Vigna angularis), Bambara groundnut (Voandzeia subterranean), Common Bean (Phaseolus vulgaris), Black gram (Vigna mungo), Broad bean (Vicia faba), Chickpea (Cicer arietinum), Cowpea (Vigna unguiculata), Lentil (Lens culinaris), Mung bean (Vigna radiate), Pigeon pea (Cajanus cajan), Pinto bean (Phaseolus vulgaris), Soybean (Glycine max), Wheatbean (Vigna umbellate). "Protein pulses" are edible protein seeds of plants in the pea like family (Leguminosae or Fabaceae) comprising high protein contents generally above 17 % and even some reaching a protein content of 45% depending on the protein pulse. The soybean (Glycine max) is in its own tribe, Glycineae. The Glycineae (soybeans) comprise the cultured food pulse, Soybean (Glycine max). Glycine max domesticated mainly for its high oil and protein contents. These soybean seeds comprise an oil content range of 16% to 22%, typically an oil content of approximately 18-22%.The reported dry weight protein percentages of the cultivated soybean seeds is high, 35-40% and in some selected strains even higher. Cultivated soybeans are distinct among legumes because they contain relatively low levels of starch.

[0218] Advanced oxidation processes (AOPs) is utilizing highly reactive oxidizing agents to decompose and mineralize organic contaminants. Hydroxyl radicals (OH») are the primary oxidizing species in AOPs, known for their exceptional reactivity and ability to break down even the most complex organic molecules. They are generated through the synergistic combination of different oxidizing agents, including hydrogen peroxide (H2O2), ozone (03), and ultraviolet (UV) radiation. Hydrogen Peroxide (H2O2) is a powerful oxidizing agent that can directly attack organic compounds, breaking down their chemical bonds. It is a non-selective oxidant, meaning it can oxidize a wide range of organic molecules. However, H2O2 alone is not as effective in mineralizing organic compounds as AOPs involving other oxidizing agents. Ozone (03) is a highly reactive gas with a strong oxidative capacity. It can break down organic compounds through direct oxidation reactions, but it is also known to generate hydroxyl radicals through a process called photolysis. Photolysis occurs when UV radiation interacts with ozone molecules, breaking them down into oxygen molecules and highly reactive oxygen atoms. These oxygen atoms then combine with water molecules to form hydroxyl radicals. UV Radiation (UV) UV radiation, specifically UV-A and UV-B wavelengths, can directly excite water molecules, causing them to emit hydroxyl radicals. These radicals can then attack organic compounds, leading to their decomposition. The synergistic combination of H2O2, ozone, and UV radiation in AOPs leads to the production of a large number of hydroxyl radicals. These highly reactive radicals attack organic compounds, breaking down their chemical bonds and converting them into simpler, more stable products. The mineralization process ultimately leads to the formation of carbon dioxide (CO2), water (H2O), and inorganic salts, essentially transforming organic contaminants into harmless by-products. Advanced oxidation of salt solutions (AOASS) effective degrades a wide range of organic plant aromas and off tones, by a salt solution through a series of reactors where it is exposed to a combination of H2O2, ozone, and UV radiation. The hydroxyl radicals (OH») produced by these reactions attack the organic contaminants, breaking them down into smaller molecules and ultimately to carbon dioxide (CO2) and water (H2O). The clean salts can then be recovered from the treated solution by evaporation or crystallization.

[0219] EXAMPLES

[0220] Example 1: Activating soybean [Glycine max) pulses (Glycineae (soybeans)) into an emulsifier and emulsifying composition.

[0221] Example la Stable emulsion with high oil content of about 68,5 % - Soybean processed into an emulsifier / emulsion stabiliser by bicarbonate / hydroxide carbonic acid-bicarbonate-carbonate system (5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1) - addition of salt, vinegar and rosemary extract -..

[0222] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1 carbonic acid-bicarbonate-carbonate system at a reaction temperature of 60°C for 1 hour (Thermomix speed 1 at 60°C) with end pH 9,7, whereby the seed coat released from seed.

[0223] Consequently these seed coat and seed were washed by stirring in 1 liter water at 90°C for 1 hour (Thermomix speed 1 at 90°C) with end pH 8,6

[0224] To 50 gram seed coats (Testa) and seeds was add 50 ml water and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into a smooth oil in water emulsion. From each 10% watery solution of salt, a 8 % acetic acid and a 8 % citric acid 5 ml was blended into the smooth oil in water emulsion to obtain an emulsion with 0.3% acetic acid, 0.5% salt and 100 mg / kg of rosemary extract. The oil content in this emulsion was about 68,5 %.

[0225] Visual inspection demonstrated that a white, smooth and creamy emulsion was obtained that was free of any lumps or streaks. It had a tick consistency but was pourable. Tasting demonstrated a smooth and silky texture without lump and surprisingly it tastes very neutral without any musty, earthy or beany characteristics.

[0226] This smooth oil in water emulsion with over 68,5 %. oil was kept in a refrigerator for a week in a Liebherr ProfiLine upright refrigerator at 3,0 - 3,5 °C. The emulsion was consistent as no observation of creaming on top , no oil layer separation on top and no sedimentation on the bottom.

[0227] This emulsion was kept for one week in the refrigerator and remained intact (no break or separation). A picture of the oil droplets taken with Euromex Microscope Holland lens 40 / 0,65 was shown in Figure 1 and compared for droplet morphology with picture under the same conditions of a commercial mayonnaise based on egg yolk and also comprising rosemary extract (Delhaize mayo with egg) with 78% canola oil, chicken egg yellow 9%, water mustard (water, mustard seed, acetic acid, salt, curcuma), acetic acid, antioxidant (rosemary extract) and pepper aroma (Figure 2). Apparently the presence of rosemary extract causes multiple emulsions.

[0228] Example lb Stable emulsion with very high oil content of 75,5 - 76 % oil - Soybean processed into an emulsifier / emulsion stabiliser by bicarbonate / hydroxide carbonic acid-bicarbonate-carbonate system (5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1) - very high oil content of .

[0229] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1 carbonic acid-bicarbonate-carbonate system at a reaction temperature of 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed. Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C) and before using the soybean material for emulsifying the pH of the matter was brought to 8 - 8,5.

[0230] To 40 gram (68,6 gram water & 31,4 gram dry matters) seed coats (Testa) and seeds was add 40 ml water and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into a smooth oil in water emulsion with an oil content of 75,5 - 76 % oil.

[0231] No salt or additional acid was blended into the smooth emulsion.

[0232] Visual inspection demonstrated that a white, smooth and creamy emulsion was obtained that was free of any lumps or streaks. It had a tick consistency but was pourable. Tasting demonstrated a smooth and silky texture without lump and surprisingly it tastes very neutral without any musty, earthy or beany characteristics. A picture of the oil droplets taken with Euromex Microscope Holland lens 40 / 0,65 was shown in Figure 6.

[0233] This smooth oil in water emulsion with over 68,5 %. oil was kept in a refrigerator for a week in a Liebherr ProfiLine upright refrigerator at 3,0 - 3,5 °C. The emulsion was consistent as no observation of creaming on top , no oil layer separation on top and no sedimentation on the bottom.

[0234] This emulsion was kept for one week in the refrigerator and remained intact (no break or separation).

[0235] Example lc Stable emulsion with very high oil content of 75,5 - 76 % oil^Soybean processed into an emulsifier / emulsion stabiliser by bicarbonate / hydroxide carbonic acid-bicarbonate-carbonate system (5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1)- addition of salt, vinegar, mustard and rosemary extract.

[0236] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1 carbonic acid-bicarbonate-carbonate system at a reaction temperature of 60°C for 1 hour (Thermomix speed 1 at 60°C) , whereby the seed coat released from seed.

[0237] Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C) and before using the soybean material for emulsifying the pH of the matter was brought to 8 - 8,5.

[0238] To 40 gram (68,6 gram water & 31,4 gram dry matters) seed coats (Testa) and seeds was add 40 ml water and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into a smooth oil in water emulsion with an oil content of 73,5 - 73,6 % oil.

[0239] 1,5 ml of a 10% salt solution, 6 ml vinegar, 6 gram mustard and 100 mg / kg of rosemary extract was blended into the emulsion.

[0240] Visual inspection demonstrated that a white, smooth and creamy emulsion was obtained that was free of any lumps or streaks. It had a tick consistency but was pourable. Tasting demonstrated a smooth and silky texture without lump and surprisingly it tastes very neutral without any musty, earthy or beany characteristics. A picture of the oil droplets taken with Euromex Microscope Holland lens 40 / 0,65 was shown in Figure 7.

[0241] This smooth oil in water emulsion with over 68,5 %. oil was kept in a refrigerator for a week in a Liebherr ProfiLine upright refrigerator at 3,0 - 3,5 °C. The emulsion was consistent as no observation of creaming on top , no oil layer separation on top and no sedimentation on the bottom.

[0242] This emulsion was kept for one week in the refrigerator and remained intact (no break or separation).

[0243] Example Id Stable emulsion with very high oil content of 75,5 - 76 % oil^Soybean processed into an emulsifier / emulsion stabiliser by bicarbonate / hydroxide carbonic acid-bicarbonate-carbonate system (only 5% sodium bicarbonate) - suspension of soybean seeds and seed coat into a pH 12 water - No addition of salt, vinegar, mustard and rosemary extract. 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter carbonic acid-bicarbonate-carbonate system (5% sodium bicarbonate solution)at a reaction temperature of 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed.

[0244] Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C), consequently the soybean seed and their seed coat material was suspended for 20 min. in water whereof the pH was kept at 12 by a 6 M NaOH stock solution. And before using the soybean material for emulsifying the pH of the matter was brought to 8 - 8,5.

[0245] To 40 gram (68,6 gram water & 31,4 gram dry matters) seed coats (Testa) and seeds was add 40 ml water and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into a smooth oil in water emulsion with an oil content of 75,5 - 76 % oil.

[0246] No salt or additional acid was blended into the smooth emulsion.

[0247] Visual inspection demonstrated that a white, smooth and creamy emulsion was obtained that was free of any lumps or streaks. It had a tick consistency but was pourable. Tasting demonstrated a smooth and silky texture without lump and surprisingly it tastes very neutral without any musty, earthy or beany characteristics.

[0248] This smooth oil in water emulsion with over 68,5 % oil was kept in a refrigerator for a week in a Liebherr ProfiLine upright refrigerator at 3,0 - 3,5 °C. The emulsion was consistent as no observation of creaming on top , no oil layer separation on top and no sedimentation on the bottom.

[0249] This emulsion was kept for one week in the refrigerator and remained intact (no break or separation). A picture of the oil droplets taken with Euromex Microscope Holland lens 40 / 0,65 of the emulsion when 3 days oil was shown in Figure 8.

[0250] When 1% of a clean label pregelatinized starch ( CLEARGUM® CL 03 Roquette Freres) was mixed with the emulsion also a white, smooth and creamy emulsion was obtained that was free of any lumps or streaks. It had a tick consistency but was less pourable than without the pregelatinized starch. Tasting demonstrated a smooth and silky texture without lump and surprisingly it tastes very neutral without any musty, earthy or beany characteristics.

[0251] Example 2: Activating soybean (Glycine max) pulses (Glycineae (soybeans)) into an emulsifier and emulsifying composition.

[0252] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution at 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed. Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C)

[0253] Consequently these seed coat and seed were washed by stirring in 1 liter water at 90°C for 1 hour (Thermomix speed 1)

[0254] The water was replaced and the pH was adjusted to pH 12 by a NaOH stock solution and the seed coat and seeds were stirred at room temperature for 20 minutes in this water. T Thereof 50 gram seed coats (Testa) and seeds was add 50 ml water and the pH was readjusted by acetic acid to pH 8. This was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into oil in water emulsion. This emulsion was kept overnight in the refrigerator and showed no signs of breaking up and phase separation.

[0255] One an emulsion has been formed the emulsion could be further acidified in to an acidic emulsion of pH 4,4 by adding acetic acid while stirring.

[0256] Example 3: Activating soybean (Glycine max) pulses (Glycineae (soybeans)) into an emulsifier and emulsifying composition in a carbonic acid-bicarbonate-carbonate system with providing less thermal energy and instead adding the alkali metal hydroxide, NaOH.

[0257] Example 3a 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1 at a for soybean low carbonic acid-bicarbonate- carbonate system reaction temperature of 60°C for 1 hour (Thermomix speed 1 at 90°C) with end pH 9,7, whereby the seed coat released from seed.

[0258] Consequently these seed coat and seed were washed by stirring in 1 liter water at 90°C for 1 hour (Thermomix speed 1 at 90°C) with end pH 8,6

[0259] To 50 gram seed coats (Testa) and seeds was add 50 ml water and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into a smooth oil in water emulsion. This emulsion was kept for one week in the refrigerator and remained intact (no break or separation).

[0260] Counter example 3b

[0261] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution but without the alkali metal hydroxide, NaOH, at a for soybean low carbonic acid- bicarbonate-carbonate system reaction temperature of 60°C for 1 hour (Thermomix speed 1 at 60°C) , whereby the seed coat released from seed.

[0262] Consequently these seed coat and seed were washed by stirring in 1 liter water at 90°C for 1 hour (Thermomix speed 1 at 90°C)

[0263] To 50 gram seed coats (Testa) and seeds was add 50 ml water and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into a smooth oil in water emulsion. This emulsion was kept overnight in the refrigerator but showed signs of breaking up and phase separation.

[0264] Example 4: Comparative examples 4a Activating soybean (Glycine max) pulses (Glycineae (soybeans)) into an emulsifier and emulsifying composition in a carbonic acid-bicarbonate-carbonate system (aqueous bicarbonate solute) and 4b soybean (Glycine max) pulses (Glycineae (soybeans)) that underwent the same treatment but without a carbonic acid-bicarbonate-carbonate system (aqueous bicarbonate solute).

[0265] Example 4a) 5% bicarb lh at 90°C, lh at 90°C, 20min pH 12

[0266] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution at 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed.

[0267] Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1)

[0268] The water was replaced and the pH was adjusted to pH 12 by a NaOH stock solution and the seed coat and seeds were stirred at room temperature for 20 minutes in this water.

[0269] To 40 gram seed coats (Testa) and seeds was add 40 ml water and the pH was readjusted by acetic acid to pH 8 and this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending into oil in water emulsion. Consequently 6 gram of an 8% acetic acid solution was added to lower the pH to 4,6, while blending. This results in a smooth and stable emulsion.

[0270] Example 4b) no bicarb lh at 90°C, lh at 90°C, 20min pH 12

[0271] To 40 gram seed coats (Testa) and seeds, that were obtained by the same treatment as in example 4a but with the difference that no sodium bicarbonate was in the water wherein the soybeans were immersed, was add 40 ml water and the pH was readjusted by acetic acid to pH 8. this was subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil was gradually add while blending. Consequently 6 gram of an 8% acetic acid solution was added to lower the pH to 4,6, while blending. This results in phase separation (Figure 10). Example 4c) Texture measurements on homogenized product of Example 4a and 4b and commercial cold sauces (table 1).

[0272] Methods - Thickness - Stevens value: the Stevens value is determined at 20°C by a by a texture analyser (e.g. Lloyd Instruments / Ametek LSI Texture Analyser & Nexygen+ 4.1. software package) and using a THS727-230-M6 probe with external diameter 55 mm, wire diameter of 1 mm, distance between wires 6 mm and a coupling male thread M6. A drawing of the grid is given in Figure 9.

[0273] Table 1

[0274] 1) Carrefour Classic' Egg Mayonnaise. Ingredients: Rapeseed oil 70% mustard water (water, mustard seeds , vinegar, salt, turmeric) powdered egg yolk vinegar 2% (equivalent to 4.5% reconstituted egg yolk) yolk egg 1.2% natural flavors sugar salt maltodextrin antioxidant: rosemary extracts acidifier: citric acid colorings: beta-carotene - paprika extract stabilizer : xanthan. Stevens value: 0,431 2) Carrefour Classic' Mayonnaise with Lemon. Ingredients. Rapeseed oil , water, egg yellow from free-range hens 5%, mustard (water, mustard seeds, alcohol vinegar, food acid: citric acid, turmeric powder), alcohol vinegar, salt, sugar, lemon juice from juice concentrate 0.9%, corn starch, thickeners: guar gum - xanthan gum, coloring: beta-carotene from Blakeslea trispora, antioxidant: extracts of rosemary, spice extract and natural lemon flavoring with other natural flavors. Total fat 72%. Stevens value: 0,516

[0275] 3) Devos Lemmens Mayonnaise (D&L mayonnaise with eggs). Ingredients: rapeseed oil , EGG YOLK from free-range eggs 7.5%, vinegar, water, MUSTARD (vinegar, MUSTARD SEED, water, salt, spices), sugar, salt, antioxidant: E385, flavouring. Total fat 80%. Stevens values: 0,683

[0276] 4) Carrefour Organic (Bio) Mayonnaise with Eggs. Ingredients: Sunflower oil* 78% water, egg yolk powder* 4.3% (equivalent to 8.6% reconstituted egg yolk), vinegar, mustard, water, mustard seeds*, vinegar*, sea salt, cane sugar*, turmeric*), salt and natural pepper flavor. Stevens value: 0,565

[0277] 5) Carrefour Veggie Veganaise Sauce. Ingredients: Rapeseed oil 76%, water, vinegar, salt, sugar, natural extracts (lemon juice, pepper, mustard , cloves), modified corn starch, stabilizer: propylene glycol alginate, preservative: potassium sorbate, thickeners: xanthan gum - pectin. Stevens value: 0,952

[0278] 6) Hellman's vegan mayo. Ingredients: Rapeseed oil (72%), water, alcohol vinegar, sugar (2,7%) , salt, modified waxy corn starch (1,3%), fibres (0,5%), protein (0,5%) natural flavouring, concentrated lemon juice, antioxidant (E385), color (paprika extract). Stevens value: 0,947

[0279] 7) Mayo 5% bicarb lh90°C, lh90°C, 20min pH12 + mustard, vinegar and salt (Example 4a). Ingredients: Sunflower oil (73,5 - 75,8 % %), vinegar, water, MUSTARD (vinegar, MUSTARD SEED, water, salt, spices), salt (NaCI). Stevens value: 0,764

[0280] 8) Mayo no bicarb lh90°C, lh90°C, 20min pH 12 + vinegar (Example 4b). Ingredients: Sunflower oil (73,5 - 73,6 % %), vinegar and water. Stevens value: 0,2 (oil and water separate - figure 10)

[0281] Example 4d) comparing the treatments of 4a and 4b but with the addition of different kinds of acids in the last step (to bring the pH to 4,6). As shown in table 2, the treatment of 4a led to a smooth emulsion for every acid tested. The treatment of 4b led to phase separation for every acid tested.

[0282] Table 2

[0283] The bicarbonate pre-treated soybean matter acts not only as a stabilizer, but also as an emulsifier.

[0284] Example 5: provides comparative example 5a and 5b on a dry form powder of activated soybean (Glycine max) pulses (Glycineae (soybeans)) into a dry form powder emulsifier and emulsifying composition

[0285] It that demonstrates the process of activating soybean (Glycine max) pulses (Glycineae (soybeans)) into a dry form powder emulsifier and emulsifying composition after treatment with a carbonic acid-bicarbonate-carbonate system (aqueous bicarbonate solute). In 5b soybean (Glycine max) pulses (Glycineae (soybeans)) that underwent the same treatment but without a carbonic acid-bicarbonate-carbonate system (aqueous bicarbonate solute).

[0286] 5a) 1% bicarb lh at 90°C, lh at 90°C, 20min pH 12

[0287] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution at 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed. Consequently these were rinsed washed with tap water and further washed by stirring in tap water at 90°C for 1 hour (Thermomix speed 1)

[0288] The water was replaced and the pH was adjusted to pH 12 by a NaOH stock solution and the seed coat and seeds were stirred at room temperature for 20 minutes in this water and consequently put into a 20 pm sieve to have the free flowing water drained from a sieve.

[0289] The by this process activated soybean pulses matter was consequently freeze dried (Harvest Right freeze dryer) in to a dry matter that was dry grinded in a coffee grinder.

[0290] When 14 gram of by the process of 5a activated dry powder soybean was mixed with 80 gram of distilled water, a pH was recorded of 10,3. With acetic acid this pH has been adjusted to a pH 8, and consequently by a stainless steel immersion hand blender a vortex is created in the mixture until an emulsion is formed. Hereafter acetic acid has been further added and the emulsion has been further blended until a pH of 5,2 has been reached. The measured Stevens value of this emulsion was 0,754.

[0291] 5b) 1% bicarb lh at 90°C, lh at 90°C

[0292] 100 gram of dry hulled soybean (Glycine max) pulses were add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution at 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed.

[0293] Consequently these were rinsed washed with tap water and further washed by stirring in tap water at 90°C for 1 hour (Thermomix speed 1). This soybean mater did not receive the NaOH treatment. But the water was replaced with other tap water and the seed coat and seeds were stirred at room temperature for 20 minutes in this water and consequently put into a 20 pm sieve to have the free flowing water drained from a sieve.

[0294] The by this process activated soybean pulses matter was consequently freeze dried (Harvest Right freeze dryer) in to a dry matter that was dry grinded in a coffee grinder. When 14 gram of by the process of 5b activated dry powder soybean was mixed with 80 gram of distilled water, a pH was recorded of 7,9. Consequently by a stainless steel immersion hand blender a vortex is created in the mixture until an emulsion is formed. Hereafter acetic acid has been further added and the emulsion has been further blended until a pH of 5,2 has been reached. The measured Stevens value of this emulsion was 5,75.

[0295] Both dry instant soybean matters of the treatment of example 5a and example 5b formed stable acidic emulsions and without any signs of creaming at the top or sedimentation at the bottom at day 4 when stored at 4 °C in a closed jar. At day 7 the emulsion formed by the dry instant soybean matters of the treatment of example 5a maintained its smooth and uniform texture with no foaming or flocculation (Fig. 11 panel A), while the emulsion formed by the dry instant soybean matters of the treatment of example 5b showed some signs of emulsion instability (flocculation -see Fig. 11 panel C)

[0296] Particular and preferred aspects of the invention were set out in the accompanying independent and dependent claims. Features from the dependent claims may be combined with features of the independent claims and with features of other dependent claims as appropriate and not merely as explicitly set out in the claims.

[0297] Thus, the claims following the detailed description were hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of

[0298] Drawing Description

[0299] BRIEF DESCRIPTION OF THE DRAWINGS

[0300] The present invention will become more fully understood from the detailed description given herein below and the accompanying drawings which are given by way of illustration only, and thus are not limitative of the present invention, and wherein:

[0301] FIG. 1 is a photographic picture of oil droplets taken with Euromex Microscope Holland lens 40x / 0,65 objective. It concerns an emulsion made from water, sunflower oil and the dry hulled soybean (Glycine max) pulses processed at low temperature in a carbonic acid-bicarbonate-carbonate system according example lc and loaded with 0.3% acetic acid, 0.5% salt and 100 mg / kg of rosemary extract (Example lc) and stored for one week in in a Liebherr ProfiLine upright refrigerator at 3,0 - 3,5 °C. The rosemary essential oil apparently evokes a multiple emulsion .

[0302] FIG. 2 is a photographic picture taken with Euromex Microscope Holland lens 40x / 0,65 objective of oil droplets. It concerns a commercial mayonnaise (Delhaize mayo with egg) with 78% canola oil, chicken egg yellow 9%, water mustard (water, mustard seed, acetic acid, salt, curcuma), acetic acid, antioxidant (rosemary extract) and pepper aroma. The rosemary essential oil apparently evokes a multiple emulsion .

[0303] FIG. 3 is a photographic picture of oil droplets of a commercial mayonnaise Devos Lemmens (DL) Ingredients canola oil 78%, chicken egg yolk, 7,5 %, vinegar, mustard (vinegar, mustard seed, water, salt, spices), sugar, salt antioxidant E385, aroma. The photo was with an Euromex Microscope Holland lens 10x / 0,65 objective.

[0304] FIG. 4 is a photographic picture of oil droplets of a mayonnaise which we made with Ingredients sunflower oil 76,8%, chicken egg yolk, 7,4 %, vinegar, mustard (vinegar, mustard seed, water, salt, spices) 1, water 4. All material except the oil subjected to mechanical force homogenized by a blender at room temperature and consequently the sunflower oil is gradually add while blending into a smooth oil in water emulsion. The photo was with an Euromex Microscope Holland lens 10x / 0,65 objective. FIG 5 is a photographic picture of oil droplets of a commercial mayonnaise (Bio Mayonaise with egg, Carrefour) based on sunflower oil. The ingredients are sunflower oil 78%, water; egg yolk powder 4,3% (comparable with 8,6% reconstituted egg yolk), vinegar, mustard (water mustard seeds, vinegar, sea salt, cane sugar, curcuma), salt, natural pepper aroma. The photo was with an Euromex Microscope Holland lens 10x / 0,65 objective.

[0305] FIG 6 is a photographic picture of oil droplets of a very high oil load water, sunflower oil and whole soybean emulsion made as follows. 100 gram of dry hulled soybean (Glycine max) pulses are add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1 carbonic acid-bicarbonate-carbonate system at a reaction temperature of 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed. Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C) and before using the soybean material for emulsifying the pH of the matter is brought to 8 - 8,5. To 40 gram (68,6 gram water & 31,4 gram dry matters) seed coats (Testa) and seeds is add 40 ml water and this is subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil is gradually add while blending into a smooth oil in water emulsion with an oil content of 75,5 - 76 % oil. No salt or additional acid is blended into the smooth emulsion. The photo was with an Euromex Microscope Holland lens 10x / 0,65 objective.

[0306] FIG 7 is a photographic picture of oil droplets of a very high oil load water, sunflower oil and whole soybean emulsion made as follows. 100 gram of dry hulled soybean (Glycine max) pulses are add to water basin with stirrer and heater and gently mixed in 1 liter 5% sodium bicarbonate solution + 10 gram of a 6M NaOH to pH 10.1 carbonic acid-bicarbonate-carbonate system at a reaction temperature of 60°C for 1 hour (Thermomix speed 1 at 60°C) , whereby the seed coat released from seed. Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C) and before using the soybean material for emulsifying the pH of the matter is brought to 8 - 8,5. To 40 gram (68,6 gram water & 31,4 gram dry matters) seed coats (Testa) and seeds is add 40 ml water and this is subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil is gradually add while blending into a smooth oil in water emulsion with an oil content of 73,5 - 73,6 % oil. 1,5 ml of a 10% salt solution, 6 ml vinegar, 6 gram mustard and 100 mg / kg of rosemary extract was blended into the emulsion. The photo was with an Euromex Microscope Holland lens 10x / 0,65 objective.

[0307] FIG 8 is a photographic picture of oil droplets of a 3 days old (stored in refrigerator) very high oil load water, sunflower oil and whole soybean emulsion made as follows. 100 gram of dry hulled soybean (Glycine max) pulses are add to water basin with stirrer and heater and gently mixed in 1 liter carbonic acid-bicarbonate-carbonate system (5% sodium bicarbonate solution) at a reaction temperature of 90°C for 1 hour (Thermomix speed 1 at 90°C) , whereby the seed coat released from seed. Consequently these were washed by stirring in water at 90°C for 1 hour (Thermomix speed 1 at 90°C), consequently the soybean seed and their seed coat material is suspended for 20 min. in water whereof the pH is kept at 12 by a 6 M NaOH stock solution. And before using the soybean material for emulsifying the pH of the matter is brought to 8 - 8,5. To 40 gram (68,6 gram water & 31,4 gram dry matters) seed coats (Testa) and seeds is add 40 ml water and this is subjected to mechanical force homogenized by a blender at room temperature and consequently 250 ml sunflower oil is gradually add while blending into a smooth oil in water emulsion with an oil content of 75,5 - 76 % oil. No salt or additional acid is blended into the smooth emulsion. The photo was with an Euromex Microscope Holland lens 10x / 0,65 objective.

[0308] FIG 9 is a graphic display of a the mesh probe for measuring the Stevens Value FIG 10 is a photographic display that demonstrates that soybean which warm hydrated without bicarbonate are not an emulsifying and emulsion stabilizing medium for homogenization with oil and acidified water into an emulsion. But instead this results an oil and water separate with a broken emulsions or curdled-like appearance.

[0309] FIG 11 is a photographic display that in panel A shows the emulsion from an acidic emulsion made by acetic acid, oil, water and the activated soybean matter from process of example 5a which had been stored under refrigeration (4°C) for one week (7 days) and that shows the emulsion from an acidic emulsion made by acetic acid, oil, water and the activated soybean matter from process of example 5b which had been stored under refrigeration (4°C) for 4days (Panel B) and for 7 days (Panel C)

[0310] According to the present invention there is provided a method of forming an emulsifier from whole soybeans with seed included or without seed coat , for instance dry hulled or de-hulled soybeans as whole soybeans, as split soybeans or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, the method including i) a process in which dry soybeans are for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 2 hours and this at a temperature of 75 ° C to 95°C, preferably 80°C to 90 °C or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 75°C immersed or are fully submersed in aqueous solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a where M is an alkali metal cation, in proportions to above pH 7, above 9 or above 10, ii) a process of removing the aqueous bicarbonate salt solution with soybean flavour and off-tones from the soybean seeds or soybean seeds and seed coats and optionally a process in which s soybean seeds or soybean seeds and seed coats are immersed or are fully submersed for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution and iii) a process of rinse washing the soybean seeds or soybean seeds and seed coats with or immersing in water for a short period of 30 minutes to 180 minutes at a temperature between room 30 and 95°C. In a practical embodiment, this method of forming an emulsifier from whole soybean according to the present invention comprises that the amount of bicarbonate salt is added between 0,5% and 10%, preferably at 0,8 % to 7%, more preferably at 0,9 % to 6%, and most preferably at 1 % to 5 % of the total weight of the solution or between 3% and 10%, preferably at 4,5 % to 8%, more preferably at 4,5 % to 8%, and most preferably at 4,8 % to 5,2 % o of the total weight of dry beans. A particular advantage according this process of present invention is that during treatment the cell structure within the solid bean materials is not totally destructed or collapsed.

[0311] In a practical embodiment, this method of forming an emulsifier from whole soybean according to the present invention comprises that the aqueous bicarbonate salt water solution comprises hydroxide salt and is at a pH of 10 or more. In yet a practical embodiment, this method of forming an emulsifier from whole soybean according to the present invention comprises that the bicarbonate salt is of the group consisting of sodium bicarbonate (NaHCCh), calcium bicarbonate (Ca(HCO3)2), magnesium bicarbonate (Mg(HCO3)2) and potassium bicarbonate (KHCO3) and that the hydroxide salt is of the group consisting of sodium hydroxide (NaOH), potassium hydroxide (KOH), calcium hydroxide (Ca(OH)2), magnesium hydroxide (Mg(OH)2). In yet a practical embodiment, this method of forming an emulsifier from whole soybean according to the present invention comprises that the aqueous bicarbonate salt water solution is a carbonate-bicarbonate buffer. In yet a practical embodiment, this method of forming an emulsifier from whole soybean according to the present invention comprises that the the carbonate is of the group consisting of and sodium carbonate (Na2COs), calcium carbonate (CaCCh), magnesium carbonate (MgCCh) and potassium carbonate (K2CO3). The object of the present invention is also to provide a use as an emulsifier or an emulsion stabilizer of these according to present invention processed soybeans. The soybeans material which is the reaction product of any one of these methods of present invention can be used to make oil-water emulsion with a low oil, lipid, or butter content of 5 to 30 % oil, lipid, or butter of the total weight or to make oil-water emulsion with a high oil, lipid, or butter content of 30 to 85 % oil, lipid, or butter of the total weight, preferably of the 60 to 85 % oil, lipid, or butter of the total weight, more preferably 70 to 85 % oil, lipid, or butter of the total weight and more preferably 75 to 85 % oil, lipid, or butter of the total weight. Furthermore the soybeans material which is the reaction product of any one of these methods of present invention can used to be emulsified by homogenizing, optionally with added lipid or oil, in a neutral tasting plant milk. We experienced that this milk is can be pasteurized at 80 - 100°C without destabilizing and that it yet was possible to for a curd when a coagulant was added thereafter or during the heating process. Present invention thus also concerns the use of such plant milk formed by homogenizing the soybean matter modified in accordance to present invention to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk or also concerns the use of such plant milk formed by homogenizing the soybean matter modified in accordance to present invention, to coagulate neutral tasting soybean protein from said the plant milk by heating the plant milk to a temperature of 90°C to 100 °C and adding a protein coagulant of the group of consisting of an acid coagulant, a calcium coagulant and a magnesium coagulant (such as nigari) or a combination thereof in said heated plant milk and to separate the curd from the remaining liquid.

[0312] Another aspect of present invention is to manufacture a neutral tasting protein concentrate or isolate with a meat-like or fishlike texture, whereby this coagulant is 1) pressed together optionally with addition of a cross linking enzyme such as transglutaminase and after incubation for a period for at least 30 minutes at a temperature of 30°C to 60°C or for 5 to 15 hours at refrigeration 2) subjected to a freezing and thawing to linearize the cross lined protein.

Claims

SOYBEAN SEEDClaimsWhat is claimed is:

1. An emulsified composition, comprising: 1) from 8 to 85 wt%, preferably of from 30 to 85, even more preferably of from 65 to 80 wt% of a natural oil and 2) from 3 to 20 wt% by dry weight of bicarbonate modified soybean and 3) wherein the composition has a pH of between 2.5 and 5.5.

2. The composition according to claim 1, wherein the composition does not comprise egg-derived emulsifier.

3. The composition according to any one of the claims 1 and 2, wherein the composition is free of an additional a surface-active emulsifier additive.

4. The composition according to any one of the claims 1 and 3, wherein the composition does not comprise an additive of the group consisting of mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy maize starch, modified waxy potato starch, , carboxymethylcellulose and methylcellulose.

5. The composition according to any one of the claims 1 and 4, wherein the natural oil is a vegetable oil, a microbial oil, a plant based oil, a seed oil, a algal oil, a fungal oil, an invertebrate oil and / or a vertebrate oil.

6. The composition according to any one of the claims 1 and 5, wherein the natural oil is a food oil or a body oil.

7. The composition according to any one of the claims 1 and 6, whereby the composition is an oil-in-water emulsion (o / w emulsion).

8. The composition according to any one of the claims 1 and 6, whereby the composition is an water-in-oil-in-water type multiple emulsion (w / o / w emulsion).

9. The composition according to any one of the claims 1 to 8, whereby the composition is acidified by an organic acid such as acetic acid (or vinegar), ascorbic acid, citric acid (or citrus juice), fumaric acid, lactic acid, malic acid, gluconic acid, oxalic acid, phosphoric acid and / or tartaric acid or by an inorganic acid such as sulphuric acid and / or hydrochloric acid.

10. The composition according to any one of the claims 1 to 9, whereby the bicarbonate modified soybean is an in bicarbonate water slow cooked soybean or an in bicarbonate water simmered soybean.

11. The use of bicarbonate modified soybean to make an acidic emulsified composition according to any one of the claims 1 to 10.

12. The use of bicarbonate modified soybean with a starting pH between pH 7 and 9, preferably between pH 7,5 and 8,5 to make an acidic emulsified composition according to any one of the claims 1 to 10.

13. A method to manufacture an acidic emulsified composition according to any one of the claims 1 to 10, whereby the method comprises steps of joining a water fraction with a fraction of in bicarbonate water slow cooked soybean or of in bicarbonate water simmered soybean, and blending or shearing, whilegradually adding the oil so that an emulsion start to form and further adding the acidulant or acidifier and blending or shearing this composition until a homogenous emulsion remains.

14. The method of manufacture according to claim 13, whereby the to be added soybean has a pH between pH 7 and 9.

15. The method of manufacture according to claim 13, whereby the to be added soybean has a pH between pH 7,5 and 8,5.

Images