Plant-based composition comprising heat stable canola protein

Abstract

The present invention relates to the field of plant-based compositions comprising canola protein isolate, a calcium salt, a vegetable oil and water. The invention also relates to a method for producing said plant-based compositions.

Description

[0001] PLANT-BASED COMPOSITION COMPRISING HEAT STABLE CANOLA PROTEIN

[0002] Field of the invention

[0003] The present invention relates to the field of plant-based compositions comprising canola protein isolate, a calcium salt, a vegetable oil and water. The invention also relates to a method for producing said plant-based compositions.

[0004] Background of the invention

[0005] Nowadays, consumers may wish to consume less milk or do not want to consume milk at all for varied reasons: its animal origin, a lactose intolerance, dairy allergies etc. To meet this growing consumers' demand, food companies propose dairy products analogues on the market worldwide. These dairy products analogues are free from dairy ingredients and are prepared with alternative ingredients such as plant ingredients e.g., plant-based proteins.

[0006] Dairy-milk alternatives are already well known by the consumer and there is a growing demand for new plant-based dairy-milk alternatives with improved taste profile and a good mouthfeel.

[0007] Indeed, if milk protein is replaced by plant protein, this often results in an unpleasant taste, and the composition can be perceived as bitter and / or astringent.

[0008] In addition, milk-dairy alternatives must be stored at ambient temperature over a shelf life of at least 3 months and therefore, milk-dairy alternatives are subjected to a heat treatment involving high temperature such as a Ultra High Temperature (UHT) treatment, a High Temperature Short Time (HTST) treatment, a pasteurization, a batch pasteurization, or a hot fill.

[0009] However, such type of heat treatment cannot be applied to milk-dairy alternatives due to their high concentration in plant proteins. In fact, plant proteins are very sensitive to temperature and in high temperature conditions, plant proteins are denatured and thus coagulate easily together to form large protein agglomerates. The formation of large protein agglomerates may be undesirable in the milk-dairy alternatives: firstly it can lead to phase separation in the plant-based product due to the sedimentation of the larger coagulated proteins and secondly it decreases the nutritional profile of the plant-based product due to the lower digestibility of larger protein agglomerates.

[0010] Thus, there is a need to provide a plant-based composition with an improved taste profile, a good mouthfeel and which is shelf-stable during storage, especially storage at ambient temperature.

[0011] In addition, there is further a need to provide a plant-based composition that is shelf-stable during storage without phase separation, creaming, gelation and sedimentation, and retains a constant viscosity during shelf-life.

[0012] Amongst all the plant proteins, canola proteins, especially canola protein isolates, have been specifically studied due to their neutral odour and light colour.

[0013] Unfortunately, the behavior of canola protein isolates follows the behavior of other plant proteins as above-described when they are subjected to temperature treatment; i.e., formation of large protein agglomerates. \N0 2020 / 254504 describes a heat stable rapeseed protein composition comprising a rapeseed protein isolate, a vegetable oil, water and a hydrocolloid. The hydrocolloid such as locust bean gum, high acyl gellan or carboxymethylcellulose, are needed to keep the heat stable rapeseed protein composition stable, i.e., without sedimentation of the rapeseed protein isolates, over shelf-life upon heat treatment of said composition.

[0014] However, plant-based milk alternatives comprising hydrocolloid cannot be qualified as clean-label and therefore are not praised by the consumers.

[0015] There is thus a need to provide a plant-based composition with the above benefits and which is clean-label, i.e., free from hydrocolloid.

[0016] Summary of the Invention

[0017] In a first aspect, the invention relates to a plant-based composition comprising at least one canola protein isolate (CPI), at least one calcium salt, at least one vegetable oil and water, wherein the calcium salt is selected in the group consisting of calcium chloride, calcium lactate, calcium citrate, calcium gluconate, calcium sulphate, and mixtures thereof.

[0018] In a second aspect, the invention relates to a method for producing a plantbased composition comprising the steps of: a) mixing CPI in water at a temperature ranging from 20 °C to 70 °C for 5 to 30 minutes to obtain a solubilized CPI composition, b) adding a vegetable oil to the composition obtained at step a) and emulsifying the resulting composition at a temperature ranging from 20°C to 70 °C for 5 to 30 minutes to obtain an oil-in-water emulsion composition, d) heat-treating the homogenized oil-in-water emulsion composition obtained at step c) at a temperature ranging from 120 °C to 160 °C for 2 seconds to 2 minutes to obtain a shelf-stable plant-based composition, e) filing the shelf-stable plant-based composition obtained at step d) in containers, wherein:

[0019] - the method comprises a step c) of homogenizing the oil-in-water emulsion composition obtained at step b) under a pressure comprised between 50 and 250 bar and at a temperature ranging from 20 °C to 80 °C for 5 to 30 minutes to obtain a homogenized oil-in-water emulsion composition,

[0020] - the step c) is carried out before or after step d),

[0021] - the method comprises further step f) pH adjustment to pH 5 using HCI or citric acid and,

[0022] - the step f) is carried out anytime in the method before the step d).

[0023] In a preferred embodiment, the method comprises a second additional step g) of adding an aqueous solution of calcium salt, wherein the step g) is carried out anytime in the method before the step d).

[0024] In a preferred embodiment, step f) and g) are carried out before the step b), at the same time as the step b) or after the step c) and before the step d).

[0025] In a third aspect, the invention relates to a food product comprising the shelfstable plant-based composition.

[0026] In a fourth aspect, the invention relates to the use of the shelf-stable plantbased composition for the preparation of a food product. The present inventors have shown that the composition of the present invention achieves the objective of the present invention and - in particular - that a shelfstable plant-based composition comprising a canola protein isolate, a calcium salt selected in the group consisting of calcium chloride, calcium lactate, calcium citrate, calcium gluconate, calcium sulphate, and mixtures thereof, a vegetable oil and water achieves the objective of the present invention. The composition of the present invention was found to have a pleasant taste and texture profiles. The composition of the present invention was further found to be surprisingly shelf-stable during storage and to retain its viscosity during storage, after being subjected to high heat treatment.

[0027] Brief Description of the Drawings

[0028] Figure 1 shows the results for six heat-treated comparative compositions comprising a canola protein isolate. Samples of the three different canola protein isolates solubilized in water CC1- CC3 and also samples comprising additionally vegetable oil CC4-CC6 have been subjected to a heat treatment at 140 °C to mimic the UHT method. It is shown the aggregation of canola protein isolate in all the samples confirming the thermal instability of canola protein isolates in UHT conditions.

[0029] Figure 2 shows the results for two heat-treated comparative compositions comprising a canola protein isolate, sodium chloride salt, vegetable oil and water respectively having a pH of 5 and a pH of 8. These two compositions have been subjected to a heat treatment at 140 °C to mimic the UHT method. It is shown the aggregation of canola protein isolate in the two compositions confirming the thermal instability of canola protein isolates in presence of monovalent cation salt such as NaCI in UHT conditions. Figure 3 shows the results for two heat-treated compositions comprising a canola protein isolate, calcium chloride salt, vegetable oil and water respectively having a pH of 5 and a pH of 8. These two compositions have been subjected to a heat treatment at 140 °C to mimic the UHT method. It is shown the composition having a pH of 8 led to the formation of large protein aggregates whereas the composition at pH of 5 doesn't have large protein aggregates but small and even particles formation.

[0030] Figure 4 shows the results for five heat-treated compositions comprising a canola protein isolate, calcium chloride salt, vegetable oil and water and at a pH of 5 wherein the concentration of calcium chloride salt in the composition varies respectively between 2 mM and 6 mM. These five compositions have been subjected to a heat treatment at 140 °C to mimic the UHT method. It is shown that the increase in calcium chloride salt molarity has a clear impact on protein aggregate size with smallest protein aggregates observed at 6 mM of calcium chloride salt.

[0031] From Figure 4, it is shown that the concentration of calcium chloride salt around 6 mM is an optimum to produce a composition according to the invention with the smallest protein aggregates while being stable during shelf-life.

[0032] Figure 5 shows the results for two heat-treated compositions comprising a canola protein isolate, calcium chloride salt, vegetable oil and water and at a pH of 5.0 and 5.2. These two compositions have been subjected to a heat treatment at 140 °C to mimic the UHT method. It is shown that the pH of the composition being around 5 is an optimum to produce a composition according to the invention with the smallest protein aggregates while being stable during shelf-life. Figure 6 shows the results for six heat-treated compositions comprising a canola protein isolate, vegetable oil, water and respectively 5 different salts and for one reference composition comprising a canola protein isolate, vegetable oil, water. These six compositions have been subjected to a heat treatment at 140 °C to mimic the UHT method. It is shown that salt with monovalent cation such as sodium or potassium or with divalent cation other than calcium, i.e., magnesium, does not allow to control protein aggregation in the composition which on the contrary is not the case with calcium salt showing a clear effect on the aggregation of canola protein isolate under UHT conditions.

[0033] Figure 7 shows the result for a heat-treated composition according to the invention, wherein the method to produce it comprises two steps of homogenization.

[0034] Detailed Description of the Invention

[0035] As used in this specification, the words "comprises", "comprising", and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to".

[0036] The expressions "comprised between X and Y" and "from X to Y" include boundaries, unless explicitly stated otherwise. These expressions mean that the target range includes the X and Y values, and all values from X to Y.

[0037] As used in this specification, all the percentages are by weight (wt%) of the total weight of the composition unless expressed otherwise. All ratios expressed herein are on a weight / weight (w / w) basis unless expressed otherwise. The present invention relates to a shelf-stable plant-based composition comprising at least one canola protein isolate, at least one calcium salt, at least one vegetable oil and water wherein the calcium salt is selected in the group consisting of calcium chloride, calcium lactate, calcium citrate, calcium gluconate, calcium sulphate and mixtures thereof.

[0038] The term "plant-based" shall be understood for the purpose of the present invention to comprise parts of plants that are consumed by humans or other animals as food, for example cereals, fruits and / or vegetables.

[0039] The composition according to the invention is shelf-stable during storage and retains its viscosity during storage.

[0040] Furthermore, the composition according to the invention has proven to be particularly shelf-stable, both when chilled as well as when kept at room temperature for consumption.

[0041] The term "shelf-stable" means that the composition according to the invention does not exhibit any phase separation, creaming, gelation and sedimentation during storage, i.e., under chilled conditions or under ambient conditions.

[0042] For example, the composition according to the invention is shelf-stable for at least 6 months at 8 °C or alternatively is shelf-stable for at least 6 months at 20 °C, or for at least 4 months at 30 °C.

[0043] In one embodiment, the composition has a pH below 6.5, preferably comprised between 4 and 6.5, more preferably between 4 and 6.

[0044] In one embodiment, the composition comprises a total solid content ranging from 3 to 10 wt%, preferably from 3 to 5 wt%. In one embodiment, the composition has a viscosity ranging from 10 to 50 cP measured at 25 °C at shear rate 100 sec-1, preferably from 15 to 30 cP.

[0045] In one embodiment, the food product has a viscosity ranging from 10 to 200 cP measured at 25 °C at shear rate 100 s-1, preferably from 15 to 100 cP For food product: 1 st range encompasses all the food products.

[0046] For examples, for RTD we are reaching a viscosity below 30 cP.

[0047] In another embodiment, the composition has a viscosity ranging from 10 to 50 cP measured at 4 °C at shear rate 100 s-1, preferably from 15 to 30 cP.

[0048] The viscosity of the composition according to the invention is measured by a concentric cylinder with sample conditioning (4 °C and 25 °C) and shear rate 0.1-300 s-1.

[0049] In one embodiment, the composition comprises at least one canola protein isolate, preferably one canola protein isolate or a mixture of two canola protein isolates.

[0050] The term "canola" as used herein refers to the germ plasm derived from Brassica napus L. and Brassica rapa L. These varieties contain only low levels of erucic acid and glucosinolates and are also known as canola.

[0051] Canola is the contraction of Canada and ola, for "oil low acid", but is now a generic term defined as rapeseed oil comprising less than 2% of erucic acid and less than 30 mmol / g glucosinolates. As used in this specification, the term "canola" is used in the same way as the term "rapeseed".

[0052] Canola seeds are rich in oil and contain considerable amounts of protein that account for 17 to 25% of seed dry weight. Methoding rapeseed for oil for human consumption produces rapeseed meal (also referred to as cake; 60%), which contains about 30 to 40% protein, as a by-product. Canola proteins are available as hydrolysates, native protein, concentrates and isolates.

[0053] The term "isolate" means that other non-protein components have been partially removed to "isolate" the protein. Isolates are typically around 80% protein (dry basis). This is calculated using the Kjeldahl method.

[0054] The predominant proteins found in canola are cruciferins and napins. Cruciferins are globulins and are the major storage protein in the seed. It is composed of 6 subunits and has a total molecular weight of approximately 300 kDa. Napins are albumins and are a low molecular weight storage protein with a molecular weight of approximately 14 kDa.

[0055] The canola protein isolate is produced from cold pressed canola press meal, the byproduct of canola oil production by state-of-the-art methods such as the one described in WO2018 / 007508 and in WO2018 / 007492.

[0056] In one embodiment, the canola protein isolate preferably comprises a low level of salt. This can be established by measuring the conductivity. Preferably the conductivity of the canola protein isolate in a 2 wt.% aqueous solution is less than 1,000 pS / cm over a pH range of 2 to 12. More preferably the conductivity of the canola protein isolate in a 2 wt.% aqueous solution is less than 4,000 pS / cm over a pH range of 2.5 to 11 .5. For comparison, the conductivity of a 5 g / L aqueous sodium chloride solution is around 4,000 pS / cm.

[0057] In one embodiment, the canola protein isolate has a phytate level less than 0.4 wt.%, more preferably less than 0.25 wt.% and most preferably less than 0.15 wt.%. In one embodiment, the canola protein isolate has a protein content of at least 80 wt.% (calculated as Kjeldah I N x 6.25) on a dry weight basis, more preferably at least 84 wt.%, most preferably at least 86 wt.% and especially at least 88 wt.%.

[0058] For example, the canola protein isolate according to the invention may be commercially available under the trade name Puratein® C Canola Protein from Merit Functional Foods / Burcon, Puratein® HS Canola Protein from Merit Functional Foods / Burcon or CanolaPRO™ Rapeseed Protein Isolate from DSM.

[0059] In one embodiment, the composition comprises from 0.5 to 10 wt% of canola protein isolate, preferably from 1 .5 to 5 wt%, more preferably from 2 to 4 wt%.

[0060] In one embodiment, the composition comprises canola isolate protein under the form of canola isolate protein aggregates.

[0061] D[3, 2]-surface weighted mean particle size and the D[4, 3]-volume weighted mean particle size have been measured by using a static laser light diffraction unit (Mastersizer 3000, Malvern), with the Mastersizer software (v3.86, Malvern), wherein the change in particle size distribution of emulsions was determined under varying conditions. Two SOPs were used to measure the protein or fat particles, using refractive indexes of 1 .460 and 1 .520 respectively, absorbance of 0.010 and a water refractive index of 1.330. The results were given as volume density-based distribution.

[0062] In addition, the D[3, 2]-surface weighted mean and the D[4, 3]-volume weighted mean were extracted. In one embodiment, the D[3, 2]-surface weighted mean particles of the composition according to the invention is comprised between 1 and 30 pm, preferably between 2 and 20 pm, more preferably between 3 and 10 pm.

[0063] In another embodiment, the D[4, 3]-volume weighted mean particle size of the composition according to the invention is comprised between 1 and 100 pm, preferably between 5 and 65 pm, more preferably between 10 and 30 pm.

[0064] The parameters D[3, 2]-surface weighted mean particle size and the D[4, 3]- volume weighted mean particle size are used to characterize the mean size of the particle in an emulsion.

[0065] Especially, the D[4, 3]-volume weighted mean particle size provides an accurate mean size of the particles in the emulsion such as the composition according to the invention.

[0066] In one embodiment, the composition comprises at least one calcium salt wherein the calcium salt is selected in the group consisting of calcium chloride, calcium lactate, calcium citrate, calcium gluconate, calcium sulphate, and mixtures thereof.

[0067] Preferably, the calcium salt is selected in the group consisting of calcium chloride, calcium lactate and mixture thereof.

[0068] In one embodiment, the composition comprises at least one calcium salt, preferably one calcium salt or a mixture of two calcium salts.

[0069] In one embodiment, the composition comprises from 0.06 to 1 wt% of calcium salt, preferably from 0.05 to 2 wt%, more preferably from 0.02 to 5 wt%. In another embodiment, the composition comprises canola isolate protein and calcium salt in a weight ratio comprised between 5:1 and 10:1, preferably between 3:1 and 20:1.

[0070] In one embodiment, the composition comprises at least one vegetable oil.

[0071] In one embodiment, the vegetable oil is selected in the group consisting of corn oil, soybean oil, rapeseed oil, vegetable oil, safflower oil, sunflower oil, nasturtium seed oil, mustard seed oil, olive oil, sesame oil, peanut oil, cottonseed oil, rice bran oil, babassu nut oil, castor oil, palm oil, palm kernel oil, low erucic acid rapeseed oil, lupin oil, jatropha oil, coconut oil, flaxseed oil, evening primrose oil, jojoba oil, cocoa butter, and mixtures thereof.

[0072] Preferably, the vegetable oil is selected in the group consisting of rapeseed oil, vegetable oil, sunflower oil, coconut oil, and mixtures thereof.

[0073] In one embodiment, the composition comprises from 2.5 to 3 wt% of vegetable oil, preferably from 1 to 3.5 wt%, more preferably from 0.5 to 5 wt%.

[0074] In another embodiment, the composition comprises canola isolate protein and vegetable oil in a weight ratio comprised between 1 :1 and 1.5:1, preferably between 2:1 and 0.5:1.

[0075] In one embodiment, the composition comprises water.

[0076] In one embodiment, the composition comprises from 85 to 98 wt% of water, preferably from 90 to 98 wt%, more preferably from 93 to 97 wt%.

[0077] In one embodiment, the composition comprises:

[0078] - from 1 to 5 wt% of at least one canola protein isolate, preferably from 1.7 to 3 wt%,

[0079] - from 0.5 to 5 wt% of at least one vegetable oil, preferably from 1 .5 to 3 wt%, - from 0.02 to 5 wt% of at least one calcium salt, preferably from 0.06 to 1 wt%, and

[0080] - from 85 to 98 wt% of water, preferably from 93 to 97 wt%.

[0081] In one embodiment, the composition further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, acidifier, flavor ingredient, fortification ingredient, whiteners, buffer salt and combinations thereof.

[0082] In another embodiment, the composition comprises from 0.01 to 20 wt% of additional ingredient, preferably from 0.01 to 15 wt %, more preferably from 0.1 to 10 wt%.

[0083] Many sugars can be used for this purpose. Preferably, the sugar is from sugar cane or beet.

[0084] For example, the fortification ingredient is selected from the group consisting of vitamin A, vitamin B1, vitamin B2, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, sodium, phosphorous, iodine, magnesium, copper, zinc, iron, manganese, chloride, potassium, selenium, chromium, molybdenum, taurine and L-carnitine.

[0085] The presence and amount of the specific fortification ingredient(s) may vary depending on the intended fortification and the targeted consumer. In any case, fortification levels should respect the applicable regulation.

[0086] For example, the fiber is selected from the group consisting of inulin, fibersol, dextrose, cellulose and combinations thereof.

[0087] For example, the acidifier is selected from the group consisting of plant concentrate, vegetable concentrate, fruit concentrate, lactic acid, ascorbic acid, citric acid and combinations thereof.

[0088] For example, the buffer salt is selected from the group consisting of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids.

[0089] In one embodiment, the composition is free from hydrocolloids.

[0090] In another embodiment, the composition comprises a hydrocolloid selected in the group consisting of galactomannans such as guar gum, locust bean gum and tar gum; gellan such as low or high acyl gellan; xanthan; pectins; alginates; carrageenans; gum Arabic; cellulose derivatives such as carboxymethyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose; natives and modified starches; lecithin and mixtures thereof.

[0091] In one embodiment, the composition comprises from 0.1 to 2 wt% of hydrocolloid, preferably from 0.1 to 3 wt%, more preferably from 0.1 to 4 wt%.

[0092] In a second aspect, the invention relates to a method for producing a shelfstable plant-based composition comprising the steps of: a) mixing canola protein isolate (CPI) in water at a temperature ranging from 20 °C to 80 °C for 5 to 30 minutes to obtain a solubilized CPI composition, b) adding a vegetable oil to the composition obtained at step a) and emulsifying the resulting composition at a temperature ranging from 20 °C to 70 °C for 5 to 30 minutes to obtain an oil-in-water emulsion composition, c) homogenizing the oil-in-water emulsion composition obtained at step b) under a pressure comprised between 50 and 250 bar and at a temperature ranging from 20 °C to 80 °C for 5 to 30 minutes to obtain a homogenized oil- in-water emulsion composition, d) heat-treating the homogenized oil-in-water emulsion composition obtained at step c) at a temperature ranging from 80 °C to 160 °C for 2 seconds to 2 minutes to obtain a shelf-stable plant-based composition, e) filing the shelf-stable plant-based composition obtained at step d) in containers, wherein the method comprises at least one further step f) of adding an aqueous solution of calcium salt and wherein the step f) is carried out before the step b), at the same time than the step b) or after the step c) and before the step d).

[0093] In one embodiment, the calcium salt in step f) is selected from the group consisting of calcium chloride, calcium lactate, calcium citrate, calcium gluconate, calcium sulphate, and mixtures thereof.

[0094] Preferably, the calcium salt is selected in the group consisting of calcium chloride, calcium lactate and mixture thereof.

[0095] In one embodiment, the step f) is carried out at a temperature ranging from 20 °C to 70 °C, preferably from 40 °C to 60 °C, and 5 to 30 minutes, preferably 10 to 30 minutes.

[0096] In one embodiment, the method comprises two steps f) being first step f') and second step f"), of adding an aqueous solution of calcium salt. Preferably, the first step f') is carried out before step b) and the second step f") is carried out after the step c) and before the step d).

[0097] The canola protein isolate used according to the present invention come from different suppliers and therefore are obtained using extraction methods with different parameters including different salts.

[0098] Therefore, the canola protein isolates used according to the invention may have different compositions. When said different canola protein isolates are mixed in water, the resulting solubilized CPI compositions may have different pH when compared one composition to another and therefore, the resulting composition obtained throughout each step of the method according to the invention may have a different pH.

[0099] The term "the resulting composition obtained throughout each step of the method according to the invention" encompasses the composition obtained at step a), b), c), d).

[0100] In one embodiment, the solubilized CPI composition obtained at step a) has a pH of 6 or below. When the solubilized CPI composition obtained at the step a) of the method according to the invention has a pH of 6 or below, no further step of adjusting the value of the pH below may be needed.

[0101] Alternatively, in another embodiment, the solubilized CPI composition obtained at step a) has a pH above 6 or below. When the solubilized CPI composition obtained at the step a) of the method according to the invention has a pH above 6, at least one step of adjusting the pH of the solubilized CPI composition obtained at step a) may be needed.

[0102] In this embodiment, the method further comprises at least one step g) of adjusting the pH of the composition obtained at step a), step b), step c) or step d) by adding an aqueous acidic solution. Preferably, the method further comprises at least one step g) of adjusting the pH of the composition obtained at step a).

[0103] In one embodiment, the aqueous acidic solution in step g) is selected from aqueous hydrochloric acid solution, citric acid, monopotassium phosphate, potassium citrate and mixtures thereof.

[0104] In one embodiment, the step g) is carried out at a temperature ranging from 20 °C to 80 °C, preferably from 20 °C to 60 °C, and 5 to 30 minutes, preferably 10 to 30 minutes. In one embodiment, the method comprises two steps g) being first step g') and second step g"), of adding an aqueous acidic solution. Preferably, the first step g') is carried out before step b) and the second step g") is carried out after the step c) and before the step d).

[0105] In one embodiment, the steps f) and g) are carried out simultaneously, preferably before the step b).

[0106] In one embodiment, the steps f') and g') are carried out simultaneously, preferably before the step b) and steps f") and g") are carried out simultaneously after the step c) and before the step d).

[0107] In one embodiment, the step a) is carried out at a temperature ranging preferably from 40 °C to 60 °C.

[0108] In one embodiment, the mixing in step a) is carried out at a speed comprised between 4000 and 9000 rpm, preferably between 5000 and 8000 rpm, more preferably between 6000 and 7000 rpm.

[0109] In one embodiment, the step b) is carried out at a temperature ranging preferably from 40 °C to 60 °C.

[0110] In one embodiment, the mixing in step b) is carried out at a speed comprised between 4000 and 9000 rpm, preferably between 5000 and 8000 rpm, more preferably between 6000 and 7000 rpm.

[0111] In one embodiment, the step e) is done under aseptic conditions.

[0112] In one embodiment, the method further comprises an additional step h) of homogenizing the composition.

[0113] Preferably, the step h) of homogenizing is carried out before step e). In this specific embodiment, the step h) of homogenizing is carried out at a temperature ranging from 60 °C to 80 °C, more preferably from 65 °C to 75 °C. In this specific embodiment, the step h) of homogenizing is carried out at a pressure ranging from 100 to 300 bars, preferably from 200 to 250 bars.

[0114] In a third aspect, the invention relates to a food product comprising the shelfstable plant-based composition as above detailed according to the invention.

[0115] In one embodiment, the food product is selected from the group consisting of plant-based milk, plant-based fermented yogurt, plant-based ready-to-drink beverages, plant-based beverages, plant-based fermented beverages, plantbased fermented ready-to-drink beverages, hybrid milk, hybrid fermented yogurt, hybrid ready-to-drink beverages, hybrid beverages, hybrid fermented beverages, hybrid fermented ready-to-drink beverages.

[0116] The term "hybrid" as mentioned above refers to a product comprising both dairy product and plant-based product, especially a product comprising milk and plant-based milk.

[0117] In a fourth aspect, the invention to the use of the shelf-stable plant-based composition for the preparation of a food product.

[0118] The technical features of the shelf-stable plant-based composition and the food product as above described can be applied to the fourth aspects of the invention.

[0119] Examples

[0120] The present invention is illustrated further herein by the following non-limiting examples. Materials

[0121] - 3 different canola protein isolates were used in the examples:

[0122] - CPI 1 : Puratein® C Canola Protein from Merit Functional Foods / Burcon

[0123] - CPI 2: Puratein® HS Canola Protein from Merit Functional Foods / Burcon

[0124] - CPI 3: CanolaPRO™ Rapeseed Protein Isolate from DSM

[0125] - Sodium chloride (NaCI) was from Esco-European Salt Company,

[0126] - Calcium chloride (CaCE), magnesium chloride (MgCE), potassium chloride (KCI) were from Haedener Rohstoffe,

[0127] - Tricalcium citrate and citric acid were from Jungbunzlauer,

[0128] - Calcium lactate was from Brenntag Schweizerhall,

[0129] - Rapessed oil was from NGM Bibox,

[0130] - Sunflower oil was from Oleificio Sabo,

[0131] - White sugar was from Schweizer Zucker,

[0132] - Hydrochloric acid (HCI) and Hydroxide sodium (NaOH) were from Sigma- Aldrich.

[0133] Methods

[0134] 1. Particle size distribution

[0135] 1.1 Laser diffraction

[0136] Particle size distribution (PSD) was measured using a static laser light diffraction unit (Mastersizer 3000, Malvern), with the Mastersizer software (v3.86, Malvern), using the method described in LI-08.058-2 I AS-ICP-573 to determine the change in particle size distribution of compositions under varying conditions. Two SOPs were used to measure the protein or fat particles, using refractive indeces of 1 .460 and 1 .520 respectively, absorbance of 0.010 and a water refractive index of 1 .330. The results were given as volume density-based distribution. In addition, the D[3, 2]-surface weighted mean and the D[4, 3]- volume weighted mean were extracted. 2. Stability of the composition

[0137] For the assessment of emulsion physical stability (i.e., Turbiscan Stability Index), the Turbiscan (Formulacation) was used. To avoid microbial spoilage, 0.02% (v / v) sodium azide was added to the samples and samples were measured over a period of nine days with one measurement per day. The extracted Turbiscan Stability Index (TSI) considers changes within the whole sample assessed by backscattering and transmission and compares the obtained data to a reference scan (e.g., Day 1).

[0138] 3. Viscosity

[0139] Dynamic viscosity of the samples was determined with the Modular Compact Rheometer MCR 702 (Anton Paar) using the sanded concentric cylinder geometry CC27 / S (Anton Paar). The measurement procedure comprised a ramp with increasing shear rate from 0.1 s-1to 300 s-1within 3 min, whereof the viscosity at 100 s-1was used to follow the impact of storage time and temperature. The measuring temperature was set to either 4 or 25 °C.

[0140] A. General method to prepare a composition according to the invention

[0141] - mixing canola protein isolate (CPI) in water at a temperature of 50 °C for 20 minutes to obtain a solubilized CPI composition,

[0142] - adding an aqueous solution of calcium salt to the CPI composition,

[0143] - adjusting the pH of the resulting CPI composition,

[0144] - adding a vegetable oil to the composition and emulsifying the resulting composition at a temperature of 50 °C for 10 minutes to obtain an oil-in-water emulsion composition,

[0145] - adding an aqueous solution of calcium salt to the CPI composition and adjusting the pH of the resulting CPI composition, - homogenizing the CPI composition under a pressure comprised between 50 and 250 bar and at a temperature of 80 °C for 5 to 30 minutes to obtain a homogenized CPI composition,

[0146] - heat-treating the homogenized CPI composition at a temperature of 145 °C for 5 seconds to obtain a shelf-stable plant-based composition,

[0147] - cooling at room temperature and filing the shelf-stable plant-based composition obtained previously in containers.

[0148] B. General method comprising an additional homogenizing step to prepare a composition according to the invention

[0149] - mixing canola protein isolate (CPI) in water at a temperature of 50 °C for 20 minutes to obtain a solubilized CPI composition,

[0150] - adding an aqueous solution of calcium salt to the CPI composition,

[0151] - adjusting the pH of the resulting CPI composition,

[0152] - adding a vegetable oil to the composition and emulsifying the resulting composition at a temperature of 50 °C for 10 minutes to obtain an oil-in-water emulsion composition,

[0153] - adding an aqueous solution of calcium salt to the CPI composition and adjusting the pH of the resulting CPI composition,

[0154] - homogenizing the CPI composition under a pressure comprised between 50 and 250 bar and at a temperature of 80 °C for 5 to 30 minutes to obtain a homogenized CPI composition,

[0155] - heat-treating the homogenized CPI composition at a temperature of 145°C for 5 seconds to obtain a shelf-stable plant-based composition,

[0156] - homogenizing the heat-treated CPI composition under a pressure comprised between 50 and 250 bar and at a temperature of 80 °C for 5 to 30 minutes,

[0157] - cooling at room temperature and filing the shelf-stable plant-based composition obtained previously in containers. The following examples were prepared according to the general methods A. or B. above described. Example 1: Comparative compositions CC1 to CC6

[0158] Comparative compositions CC1 to CC6 were prepared following the general method A above described with the ingredients listed in Table 1 with the corresponding proportion. The results of comparative compositions CC1 to CC6 are found in Figure 1 respectively under (a), (b), (c), (d), (e) and (f).

[0159] The percentages correspond to weight percent with regards to the total weight of the composition. Table 1 . Comparative compositions CC1 to CC6 Example 2: Comparative compositions CC7 and CC8

[0160] Comparative compositions CC7 and CC8 were prepared following the general method A above described with the ingredients listed in Table 2 with the corresponding proportion.

[0161] The results of the comparative compositions CC7 and CC8 are found in Figure 2 respectively under (a) and (b).

[0162] The percentages correspond to weight percent with regards to the total weight of the composition.

[0163] Table 2. Comparative compositions CC7 and CC8

[0164] Example 3: Composition C1 according to the invention and comparative composition CC9 Composition C1 according to the invention and comparative composition CC9 were prepared following the general method A above described with the ingredients listed in Table 3 with the corresponding proportion. The results of composition C1 and comparative composition CC9 are found in Figure 3 respectively under (a) and (b).

[0165] The percentages correspond to weight percent with regards to the total weight of the composition.

[0166] Table 3. Composition C1 according to the invention and the comparative compositions CC9

[0167] Example 4: Compositions C2 to C6 according to the invention

[0168] Compositions C2 to C6 according to the invention were prepared following the general method A above described with the ingredients listed in Table 4 with the corresponding proportion. The results of composition C2 to C6 are found in Figure 4 respectively under (a), (b), (c), (d) and (e).

[0169] The percentages correspond to weight percent with regards to the total weight of the composition.

[0170] Table 4. Compositions C1 to C5 according to the invention and the comparative compositions CC

[0171] Example 5: Compositions C6 to C7 according to the invention

[0172] Compositions C6 and C7 according to the invention were prepared following the general method A above described with the ingredients listed in Table 5 with the corresponding proportion.

[0173] The results of the compositions C6 and C7 are found in Figure 5 respectively under (a) and (b). The percentages correspond to weight percent with regards to the total weight of the composition.

[0174] Table 5. Compositions C6 to C7 according to the invention

[0175] Example 6: Compositions C8 and C9 according to the invention and comparative compositions CC10 to CC13

[0176] Compositions C8 to C9 according to the invention and comparative compositions CC10 to CC13 were prepared following the general method A above described with the ingredients listed in Table 6 with the corresponding proportion.

[0177] The results of composition C8 to C9 and comparative compositions CC10 to CC13 are found in Figure 6 respectively under (e) and (f) for the compositions according to the invention and under (a), (b), (c) and (d) for comparative compositions. The percentages correspond to weight percent with regards to the total weight of the composition.

[0178] Table 6. Compositions C8 to C9 according to the invention and the comparative compositions CC10 to CC13

[0179] Example 7: Composition C10 according to the invention

[0180] Composition C10 according to the invention was prepared following the general method B above described with the ingredients listed in Table 7 with the corresponding proportion.

[0181] The result of composition C10 is found in Figure 7.

[0182] The percentages correspond to weight percent with regards to the total weight of the composition.

[0183]

[0184] Table 7. Composition C10

Claims

Claims1 . A plant-based composition comprising at least one canola protein isolate (CPI), at least one calcium salt, at least one vegetable oil and water, wherein the calcium salt is selected in the group consisting of calcium chloride, calcium lactate, calcium citrate, calcium gluconate, calcium sulphate, and mixtures thereof.

2. Plant-based composition according to claim 1, wherein the composition has a pH below 7, preferably comprised between 4 and 6.5, more preferably between 5 and 6.5.

3. Plant-based composition according to claim 1 or 2, wherein the composition has a viscosity ranging from 10 to 50 cP measured at 25 °C at shear rate 100 s-1, preferably from 15 to 30 cP.

4. Plant-based composition according to any of claims 1 to 3, wherein the composition comprises from 0.5 to 10 wt% of canola protein isolate, preferably from 1 .5 to 5 wt%, more preferably from 2 to 4 wt%.

5. Plant-based composition according to any of claims 1 to 4, wherein the composition comprises from 1.5 to 3 wt% of vegetable oil, preferably from 1 to 3.5 wt%, more preferably from 0.5 to 5 wt%.

6. Plant-based composition according to any of claims 1 to 5, wherein the composition comprises canola isolate protein and vegetable oil in a weight ratio comprised between 1 :1 and 1.5:1, preferably between 2:1 and 0.5:1 .

7. Plant-based composition according to any of claims 1 to 6, wherein the composition comprises from 85 to 98 wt% of water, preferably from 90 to 98 wt%, more preferably from 93 to 97 wt%.

8. Plant-based composition according to any of claims 1 to 7, wherein the composition comprises:- from 1 to 5 wt% of at least one canola protein isolate, preferably from 1.7 to 3 wt%,- from 0.5 to 5 wt% of at least one vegetable oil, preferably from 1 .5 to 3 wt%,- from 0.02 to 5 wt% of at least one calcium salt, preferably from 0.06 to 1 wt%, and- from 85 to 98 wt% of water, preferably from 93 to 97 wt%.

9. Plant-based composition according to any of claims 1 to 8, wherein the composition further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, acidifier, flavor ingredient, fortification ingredient, whiteners, buffer salt and combinations thereof.

10. Method for producing a shelf-stable plant-based composition according to any of claims 1 to 9, comprising the steps of: a) mixing canola protein isolate (CPI) in water at a temperature ranging from 20 °C to 80 °C for 5 to 30 minutes to obtain a solubilized CPI composition, b) adding a vegetable oil to the composition obtained at step a) and emulsifying the resulting composition at a temperature ranging from 20 °C to 70 °C for 5 to 30 minutes to obtain an oil-in-water emulsion composition, c) homogenizing the oil-in-water emulsion composition obtained at step b) under a pressure comprised between 50 and 250 bar and at a temperatureranging from 20 °C to 80 °C for 5 to 30 minutes to obtain a homogenized oil-in-water emulsion composition, d) heat-treating the homogenized oil-in-water emulsion composition obtained at step c) at a temperature ranging from 80 °C to 160 °C for 2 seconds to 2 minutes to obtain a shelf-stable plant-based composition, e) filing the shelf-stable plant-based composition obtained at step d) in containers, wherein the method comprises at least one further step f) of adding an aqueous solution of calcium salt and wherein the step f) is carried out before the step b), at the same time as the step b) or after the step c) and before the step d).1 1. Method according to claim 10, wherein the step f) is carried out at a temperature ranging from 20 °C to 70 °C, preferably from 40 °C to 60 °C, and 5 to 30 minutes, preferably 10 to 30 minutes.

12. Method according to claim 10 or 1 1 , wherein the method further comprises at least one step g) of adjusting the pH of the composition obtained at step a), step b), step c) or step d) by adding an aqueous acidic solution.

13. Method according to any of claims 10 to 12, wherein the method further comprises an additional step h) of homogenizing the composition.

14. Method according to claim 13, wherein the step h) of homogenizing is carried out before step e).

15. A food product comprising the shelf-stable plant-based composition according to any of claims 1 to 9.

16. A food product according to claim 15, wherein the food product is selected from the group consisting of plant-based milk, plant-based fermented yogurt, plant-based ready-to-drink beverages, plant-based beverages, plant-based fermented beverages, plant-based fermented ready-to-drink beverages, hybrid milk, hybrid fermented yogurt, hybrid ready-to-drink beverages, hybrid beverages, hybrid fermented beverages, hybrid fermented ready-to-drink beverages.

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