Plant-based whipping cream

Abstract

The present invention relates to a plant-based whipping cream composition, wherein the composition comprises fully hydrogenated vegetable oil. In particular, the present invention relates to a plant-based whipping cream composition, the process for preparing said plant-based whipping cream composition, and a food product comprising said plant-based whipping cream composition.

Description

[0001] Plant-based whipping cream

[0002] Technical field of the invention

[0003] The present invention relates to a plant-based whipping cream composition. In particular, the present invention relates to a plant-based whipping cream composition, wherein the composition comprises a combination of vegetable oils that are solid at room temperature and fully hydrogenated vegetable oil in order to control the fat crystallisation of the vegetable fat in the plant-based whipping cream composition and thereby obtaining a stable plant-based whipping cream when whipped or aerated.

[0004] Background of the invention

[0005] Plant-based whipping and cooking creams have for many years been produced based on a high amount of partly and fully hydrogenated palm oil, palm kernel oil and coconut oil. However, consumers are avoiding palm oil for ethical reasons, and the partly hydrogenation of oil is banned in most countries due to the presence of trans fatty acids, which pose a health risk.

[0006] The challenges of using vegetable oil having a low amount of saturated fat in a plant-based whipping cream is that it is difficult to obtain a desired melting profile similar or identical to well-known dairy cream made with dairy fat. A plant-based whipping cream comprising vegetable oil having a low amount of saturated fat results in an unstable whipping cream being unable to maintain its form and has a fast melting, which gives an undesired cooling effect in the mouth.

[0007] Hence, an improved plant-based whipping cream composition, which results in a stable foam after whipping or aerating the plant-based whipping cream composition would be advantageous, and in particular, a more stable plant-based whipping cream composition having desired melting profile with a higher melting point for obtaining improved whipping properties and stability without impairing the mouthfeel, would be advantageous. Summary of the invention

[0008] When making a plant-based whipping cream with vegetable oil there is a need of a certain amount of solid saturated fat in the oil to be able to obtain a whippable emulsion with a desired stability.

[0009] Thus, an object of the present invention relates to providing a plant-based whipping cream composition with an improved stability and whipping properties when the plant-based whipping cream composition is whipped or aerated into a foam.

[0010] In particular, it is an object of the present invention to provide a plant-based whipping cream composition and a process for preparing said plant-based whipping cream composition that solves the problem of known plant-based whipping creams, namely the problems of being unstable, fast-melting, and giving an undesired cooling effect in the mouth when consumed.

[0011] Thus, one aspect of the invention relates to a plant-based whipping cream composition comprising: a) one or more plant protein in an amount of 0.3 to 5.0% by weight, b) water in an amount of 50 to 82% by weight, c) one or more vegetable oil in an amount of 15 to 35.5% by weight, wherein the vegetable oil comprises at least 25% by weight saturated fat, d) one or more fully hydrogenated vegetable oils in an amount of 0.7 to 3.0% by weight, and e) one or more emulsifier and / or one or more hydrocolloid.

[0012] Another aspect of the present invention relates to a process for preparing a plantbased whipping cream, the process comprises the steps of: a) providing water and heating the water to a temperature between 50-90°C; b) adding to the water the following ingredients:

[0013] - one or more plant protein in an amount to obtain an amount of plant protein of 0.3 to 5.0% by weight in the plant-based whipping cream,

[0014] - one or more emulsifier, and

[0015] - one or more hydrocolloid; c) mixing the ingredients of step b) with the water and obtaining a first mixture; d) adding to the first mixture the following vegetable oils at a temperature in the range of 50°C to 90°C and obtaining a second mixture:

[0016] - one or more vegetable oil in an amount to obtain an amount of vegetable oil of 15 to 35.5% by weight in the plant-based whipping cream, wherein the vegetable oil comprises at least 25% by weight saturated fat, and

[0017] - one or more fully hydrogenated vegetable oil in an amount to obtain an amount of fully hydrogenated vegetable oil of 0.7 to 3.0% by weight in the plant-based whipping cream, and mixing to obtain the plant-based whipping cream.

[0018] Yet another aspect of the present invention is to provide a food product comprising at 5% by weight of the plant-based whipping cream composition according to the first aspect.

[0019] Brief description of the figures

[0020] Figure 1 shows the stability of whipped plant-based whipping cream compositions comprising varying amount of fully hydrogenated rapeseed oil. The plant-based whipping cream compositions were whipped in a Kenwood machine and piped using a piping bag. (A) A whipped plant-based whipping cream composition comprising 0.00%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 1 of example 1 and 2. (B) A whipped plant-based whipping cream composition comprising 0.40%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 2 of example 1 and 2. (C) A whipped plant-based whipping cream composition comprising 1.00%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 3 of example 1 and 2. (D) A whipped plant-based whipping cream composition comprising 2.00%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 4 of example 1 and 2. (E) A whipped plant-based whipping cream composition comprising 4.50%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 5 of example 1 and 2. Figure 2 shows the stability of siphon aerated plant-based whipping cream compositions comprising varying amount of fully hydrogenated rapeseed oil. (A) A siphon aerated plant-based whipping cream composition comprising 0.00%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 1 of example 1 and 3. (B) A siphon aerated plant-based whipping cream composition comprising 0.40%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 2 of example 1 and 3. (C) A siphon aerated plant-based whipping cream composition comprising 1.00%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 3 of example 1 and 3. (D) A siphon aerated plant-based whipping cream composition comprising 2.00%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 4 of example 1 and 3. (E) A siphon aerated plant-based whipping cream composition comprising 4.50%wt fully hydrogenated rapeseed oil of the total composition corresponding to sample 5 of example 1 and 3.

[0021] The present invention will now be described in more detail in the following.

[0022] Detailed description of the invention

[0023] Definitions

[0024] Prior to discussing the present invention in further details, the following terms and conventions will first be defined:

[0025] All references to singular characteristics or limitations of the present invention shall include the corresponding plural characteristics or limitations, and vice versa, unless otherwise specified or clearly implied to the contrary by the context in which the reference is made.

[0026] All percentages referred to herein are percentages by weight unless otherwise stated.

[0027] Solid saturated fat

[0028] The term "solid saturated fat" refers in the context of the present invention to vegetable oils with saturated fatty acids that are solid at room temperature. Plant-based whipping cream composition

[0029] The plant-based whipping cream composition according to the present invention comprises plant protein, water, vegetable oils, and compounds having emulsifying and stabilizing or destabilizing effects.

[0030] One aspect of the present invention relates to a plant-based whipping cream composition comprising: a) one or more plant protein in an amount of 0.3 to 5.0% by weight, b) water in an amount of 50 to 82% by weight, c) one or more vegetable oil in an amount of 15 to 35.5% by weight, wherein the vegetable oil comprises at least 25% by weight saturated fat, d) one or more fully hydrogenated vegetable oils in an amount of 0.7 to 3.0% by weight, and e) one or more emulsifier and / or one or more hydrocolloid.

[0031] In the context of the present invention, the percentages of ingredients in the plant-based whipping cream composition are percentages of the total composition.

[0032] The plant-based whipping cream composition comprises fully hydrogenated vegetable oil, which provides the effect of increasing the melting point and thereby control fat crystallisation. Hence, when the plant-based whipping cream composition is whipped or aerated, the foam is stable, has the desired texture, and an improved mouthfeel.

[0033] The plant-based whipping cream composition of the present invention does not comprise any animal products nor animal by-products. Hence, the plant-based whipping cream composition of the present invention does not comprise dairy ingredients, such as dairy fat or dairy protein.

[0034] Plant proteins

[0035] The plant-based whipping cream composition comprises one or more plant protein in the amount 0.3 to 5.0% by weight. In a preferred embodiment, the plant-based whipping cream composition comprises one or more plant protein in the amount of 0.5 to 4.0% by weight, preferably 1.0 to 3.0% by weight, and more preferably 1.5 to 2.5% by weight.

[0036] If the amount of plant protein exceeds 5.0% by weight, the plant-based whipping cream composition will not have a desired taste.

[0037] The plant protein destabilizes the plant-based whipping cream composition when it is whipped into a foam, which results in a desired texture being a light and airy plant-based whipped cream. Hence, the plant protein should be present in the plant-based whipping cream composition in an amount of at least 0.3% by weight of the total composition.

[0038] Further, the plant protein provides the effect of breaking down the foam in the mouth when consumed, and thereby contributes to an acceptable mouthfeel and flavour release of the whipped plant-based whipping cream composition.

[0039] The plant protein may be derived from any plant-based protein source. In an embodiment of the invention, the plant protein is selected from the group consisting of fava bean protein, chickpea protein, lentil protein, cashew nut protein, soy protein, pea protein, potato protein, wheat protein, oat protein, hemp protein, and sunflower protein. For example, the plant protein may be fava bean protein.

[0040] The present invention should not be limited to any type of plant protein, and in principle any type of plant protein may be used.

[0041] Water:

[0042] In an aspect of the invention, the plant-based whipping cream composition comprises water in an amount of 50 to 82% by weight.

[0043] The amount of water is dependent on the amount of oil present in the plant-based whipping cream, i.e. the lower the content of oil, the higher is the amount of water. For example, if the amount of vegetable oil that comprises at least 25% by weight saturated fat is 15% by weight, the amount of water will be about 82% by weight. Vegetable oil having at least 25% by weight saturated fat

[0044] The plant-based whipping cream composition of the present invention comprises one or more vegetable oil having at least 25% by weight saturated fat. Vegetable oil having at least 25% by weight saturated fat is solid at room temperature and may also be referred to as a tropical vegetable oil or a solid saturated fat.

[0045] The one or more vegetable oil having at least 25% by weight saturated fat is naturally occurring vegetable oil, i.e. a vegetable oil that has not been hydrogenated.

[0046] The percentage of saturated fat is in the context of the present invention to be understood as the percentage of saturated fat in the vegetable oil.

[0047] Hence in an embodiment of the invention, the vegetable oil comprising at least 25% by weight saturated fat has a melting point above 25°C.

[0048] In an embodiment of the invention, the vegetable oil is having at least 30% by weight saturated fat has a melting point above 25°C, such as at least 35% by weight saturated fat has a melting point above 25°C, preferably at least 40% by weight saturated fat has a melting point above 25°C, and most preferably at least

[0049] 45% by weight saturated fat has a melting point above 25°C.

[0050] In an embodiment of the invention, the vegetable oil is having 25 to 95% by weight saturated fat, such as 35 to 92% by weight saturated fat, preferably 35 to 90% by weight saturated fat, more preferably 40 to 90% by weight saturated fat.

[0051] In yet an embodiment of the invention, the vegetable oil comprising at least 25% by weight saturated fat is selected from the group consisting of shea oil, coconut oil, palm oil, palm kernel oil, or a combination thereof.

[0052] The vegetable oil having at least 25% by weight saturated fat has a high melting point, i.e. a melting point above room temperature. However, the melting point is not as high as for fully hydrogenated vegetable oil. Hence, the vegetable oil having at least 25% by weight saturated fat provides a soft and pleasant mouthfeel of the whipped / aerated plant-based whipping cream composition. The vegetable oil having at Ieast25% by weight saturated fat is not hydrogenated. If this vegetable oil is hydrogenated, it will harden the oil. By using a nonhydrogenated oil, the product has an improved mouthfeel.

[0053] However, a plant-based whipping cream composition comprising only unhydrogenated vegetable oil having at least 25% by weight saturated fat and does not comprise any fully hydrogenated vegetable oil will not be stable when whipped / aerated into a foam. Hence, the present invention relates to making a plant-based whipping cream composition comprising both one or more unhydrogenated vegetable oil having at least 25% by weight saturated fat and one or more fully hydrogenated vegetable oil (in a small amount). Hereby, the proper hard state is obtained.

[0054] The plant-based whipping cream composition may comprise a combination of different vegetable oils having at least 25% by weight saturated fat. In an embodiment of the invention, the plant-based whipping cream composition comprises a combination of two or more vegetable oils having at least 25% by weight saturated fat.

[0055] The combination of two or more vegetable oils having at least 25% by weight saturated fat results in a desired melting profile of the plant-based whipping cream composition. As an example, a combination of vegetable oils having at least 25% by weight saturated fat may be 60-80% by weight of coconut oil and 20-40% by weight of shea oil.

[0056] The combination of two or more vegetable oils having at least 25% by weight saturated fat may be any combination thereof. Hence, for the present invention, the combination of two or more vegetable oils having at least 25% by weight saturated fat is not limited to a specific combination or a specific ratio of vegetable oils.

[0057] In an embodiment of the present invention, the one or more vegetable oil having at least 25% by weight saturated fat is present in the plant-based whipping cream composition in an amount of 15 to 35% by weight, such as 18 to 32% by weight, preferably 20 to 30% by weight, more preferably 22 to 30% by weight, most preferably 23 to 28% by weight.

[0058] Fully hydrogenated vegetable oil

[0059] Fully hydrogenation of oil is the chemical process of adding hydrogen gas to unsaturated fats or oils. This reaction is to convert the double bonds in the oil into single bonds. This process transforms liquid oils into solid fats with a higher melting point and faster crystallization.

[0060] Unlike partially hydrogenated vegetable oil, which comprises trans fatty acids, fully hydrogenated vegetable oil does not comprise any trans fatty acids.

[0061] The hydrogenated vegetable oil may also be referred to as hardened vegetable oil.

[0062] The fully hydrogenated vegetable oil may be any type of vegetable oil, which is liquid at room temperature prior to hydrogenation. Hence, in an embodiment of the invention, the fully hydrogenated vegetable oil is one or more selected from the group consisting of fully hydrogenated rapeseed oil, fully hydrogenated sunflower oil, fully hydrogenated palm oil, and fully hydrogenated soybean oil.

[0063] The melting point of fully hydrogenated palm oil is however not as high as for fully hydrogenated rapeseed oil, sunflower oil, and soybean oil. Hence, in a preferred embodiment of the invention, the fully hydrogenated vegetable oil is one or more selected from the group consisting of fully hydrogenated rapeseed oil, fully hydrogenated sunflower oil, and fully hydrogenated soybean oil.

[0064] Fully hydrogenated high erucic acid rapeseed oil or fully hydrogenated high erucic acid sunflower oil have the highest melting point and are therefore most suitable as fully hydrogenated vegetable oil.

[0065] The fully hydrogenated vegetable oil provides stability to the plant-based whipping cream composition when it is whipped or aerated into a foam. Due to the high melting point of the fully hydrogenated vegetable oil, the whipped plant-based whipping cream composition will be more stable and keeps its shape. According to the first aspect of the invention, the plant-based whipping cream composition comprises fully hydrogenated vegetable oil in an amount of 0.7 to 3.0% by weight.

[0066] Preferably, the plant-based whipping cream composition comprises fully hydrogenated vegetable oil in an amount of 0.7 to 2.5, more preferably 0.8 to 2.2% by weight. More preferably, the plant-based whipping cream composition comprises fully hydrogenated vegetable oil in an amount of 1.0 to 2.0% by weight.

[0067] A content of fully hydrogenated vegetable oil of more than 3.0% by weight of the composition will result in the plant-based whipping cream composition having a waxy, unpleasant mouthfeel, being "thick", having a taste of margarine and an off-balance melting when consumed.

[0068] On the contrary, if the amount of fully hydrogenated vegetable oil in the plantbased whipping cream composition is below 0.7% by weight (such as for example at 0.4%), the plant-based whipping cream composition will be become too soft, unstable, and difficult to whip or aerate into a foam. Further, it will give an undesired cooling effect in the mouth when consumed.

[0069] In an embodiment of the present invention, the plant-based whipping cream comprises one or more fully hydrogenated oil and one or more vegetable oil having at least 25% by weight saturated fat in a ratio by weight of 1 :6 to 1:50, preferably in a ratio by weight of 1:8 to 1:45, more preferably in a ratio by weight of 1: 10 to 1:40 and most preferably in a ratio by weight of 1 : 11 to 1:37.

[0070] In a further embodiment, the fat content in the plant-based whipping cream consists essentially one or more vegetable oil comprising at least 25% by weight saturated fat and one or more fully hydrogenated vegetable oil. Hence, the plantbased whipping cream does not comprise any dairy fat, such as butter fat.

[0071] Further, in an embodiment of the invention, the plant-based whipping cream does not comprise any vegetable oil in liquid for at room temperature (i.e. about 25°C). Emulsifier

[0072] In an embodiment of the present invention, the plant-based whipping cream composition comprises one or more emulsifier. Emulsifiers are additives that encourage the suspension of one liquid in another, such as mixing oil and water. Emulsifiers reduce the interfacial tension between the water and lipid fat globule phases causing them to mix and homogenise, while preventing the emulsion from separating. Further, emulsifiers may have a destabilizing or stabilizing effect.

[0073] In an embodiment of the invention, the plant-based whipping cream composition comprises one or more emulsifier in an amount of 0.3 to 2.2% by weight, such as in an amount of 0.4 to 2.0% by weight, preferably in an amount of 0.4 to 1.8% by weight, more preferably in an amount of 1.0 to 1.5% by weight.

[0074] The one or more emulsifier used in the present invention are all well-known emulsifiers typically used in the field of emulsifying water and oil. However, in an embodiment of the invention, the one or more emulsifier is selected from the group consisting of monoglyceride, mono-diglyceride, lecithin, Polysorbate 60, lactic acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids or a combination thereof.

[0075] The emulsifiers mentioned above facilitate both oil-in-water and air-in-water stabilization. The stabilizing effect of the emulsifier causes the foam of the whipped or aerated plant-based whipping cream composition to keep its shape in a stable form.

[0076] The destabilizing effect of the emulsifier results in an enhanced structure of the whipped or aerated plant-based whipping cream composition caused by the fat network. Hence, the foam of the whipped or aerated plant-based whipping cream composition becomes light and airy with the desired flavour release, structure, and texture.

[0077] The emulsifiers may also be referred by using European food additive numbers (E numbers) according to the below table:

[0078] Hydrocolloids

[0079] Hydrocolloids are also known as stabilizers, which prevent separation and contributes to stability to the plant-based whipping cream composition.

[0080] In an embodiment of the invention, the one or more hydrocolloid is selected from the group consisting of locust bean gum, guar gum, alginate, carrageenan, cellulose, cellulose gum, hydroxypropyl methyl cellulose or a combination thereof.

[0081] Hydrocolloids increase the viscosity of the water phase and thereby supporting the stabilization of the emulsion between two phases. The hydrocolloids support the stability of the plant-based whipped cream.

[0082] In an embodiment of the invention, the plant-based whipping cream composition comprises one or more hydrocolloid in an amount of 0.3 to 2.0% by weight, such as in an amount of 0.4 to 1.5% by weight, preferably in an amount of 0.5 to 1.2% by weight.

[0083] Sugars and / or sweeteners

[0084] As mentioned above, the plant-based whipping cream composition of the present invention does not comprise any animal products nor animal by-products, such as dairy products. Hence, the plant-based whipping cream composition does not comprise any lactose as a natural content of sugar from e.g. dairy milk. Thus, the desired taste and sweetness of the plant-based whipping cream composition of the present invention is obtained from adding one or more sugars and / or sweeteners to the plant-based whipping cream composition. In an embodiment of the present invention, the plant-based whipping cream composition further comprises one or more sugars and / or sweeteners. For example, the one or more sugars and / or sweeteners can be selected from the group consisting of sugar, syrup, sugar alcohol, high intense sweeteners, or a combination thereof.

[0085] High intense sweetener (HIS) refers in the context of the present invention to artificial sweetener. The high intense sweetener may for example be any one of stevia, sucralose, aspartame, saccharin, acesulfame potassium, neotame, and / or advantame.

[0086] HIS preferably provides taste while sugar-based sweeteners provide both taste and stability.

[0087] The present invention should not be limited to any type of sugars and / or sweeteners, and in principle any type of sugars and / or sweeteners may be used.

[0088] In an embodiment of the invention, the plant-based whipping cream composition further comprises one or more sugars and / or sweeteners in an amount of 0.5 to 9.0 % by weight, such as 0.5 to 7.0 % by weight, such as 0.7 to 6.0 % by weight, preferably 0.8 to 4.0 % by weight, more preferably 1.0 to 3.0 % by weight.

[0089] The sugars and / or sweeteners provides taste and sweetness to the plant-based whipping cream composition. Further, the sugar increases the dry matter of the composition and improves the stability of the plant-based whipping cream composition when it is whipped into a foam.

[0090] In general, the more sugar that is present in the plant-based whipping cream composition, the more stable the plant-based whipping cream composition will become. Hence, using one or more sugars and / or sweeteners in the plant-based whipping cream is only an embodiment of the present invention, and a whipping cream of the invention can be made without the sugars and / or sweeteners. However, if the amount of sugar exceeds 9.0% by weight, the plant-based whipping cream composition of the invention will become difficult to whip or aerate into a foam. A composition comprising sugar in an amount of more than 9.0% by weight will become a different type of product.

[0091] Process for preparing a plant-based whipped cream

[0092] One aspect of the present invention relates to a process for preparing a plantbased whipping cream, the process comprises the steps of: a) providing water and heating the water to a temperature between 50-90°C; b) adding to the water the following ingredients:

[0093] - one or more plant protein in an amount to obtain an amount of plant protein of 0.3 to 5.0% by weight in the plant-based whipping cream,

[0094] - one or more emulsifier, and

[0095] - one or more hydrocolloid; c) mixing the ingredients of step b) with the water and obtaining a first mixture; d) adding to the first mixture the following vegetable oils at a temperature in the range of 50°C to 90°C and obtaining a second mixture:

[0096] - one or more vegetable oil in an amount to obtain an amount of vegetable oil of 15 to 35.5% by weight in the plant-based whipping cream, wherein the vegetable oil comprises at least 25% by weight saturated fat, and

[0097] - one or more fully hydrogenated vegetable oil in an amount to obtain an amount of fully hydrogenated vegetable oil of 0.7 to 3.0% by weight in the plant-based whipping cream, and mixing to obtain the plant-based whipping cream.

[0098] The fully hydrogenated vegetable oils and the vegetable oils having at least 25% by weight saturated fat are described above.

[0099] In an embodiment of the present invention, the mixing under step c) is for at least 5 minutes, such as for at least 10 minutes, preferably at least 15 minutes. In another embodiment of the invention, the mixing under step c) is for 5 to 60 minutes, preferably 5 to 45 minutes, such as 5 to 30 minutes. However, the mixing time is not essential for the present invention.

[0100] It is important that the vegetable oils and first mixture are heated to a temperature in the range 50°C to 90°C in order for the vegetable oils to be in liquid form and evenly distributed into the first mixture.

[0101] The fully hydrogenated vegetable oils may be added directly to the water phase (first mixture) or be mixed with the heated and melted vegetable oils comprising at least 25% by weight saturated fat prior to addition to the water phase (first mixture). Hence, in an embodiment of the present invention, the one or more fully hydrogenated vegetable oil is added directly to the first mixture, or the one or more fully hydrogenated vegetable oil is mixed with the one or more vegetable oil comprising at least 25% by weight saturated fat prior to addition to the first mixture.

[0102] However, the present invention is not limited to a specific order sequence relating to the addition of the fully hydrogenated vegetable oils.

[0103] In an embodiment, the process further comprises steps of: e) adjusting the temperature of the second mixture to 50°C to 65°C; and f) cooling the second mixture to a temperature in the range of from 2°C to 12°C.

[0104] In an embodiment, the process further comprises a step of: g) adding flavor to the cooled mixture of step f).

[0105] In a further embodiment, the process further comprises the steps of: h) heating the cooled flavored mixture of step g) to a temperature between 70°C to 85°C; and i) UHT treating the heated mixture of step h) at a temperature between 137°C to 150°C for 4-10 seconds. The oil phase comprising fully hydrogenated vegetable oils and vegetable oils comprising at least 25% by weight saturated fat is added to the water phase under high shear mixing to create a stable oil-in-water emulsion.

[0106] Optionally, homogenization is performed for the final mixture to achieve an improved stability of the emulsion for a longer period of time. The homogenization may be performed immediately prior to packaging.

[0107] Food product

[0108] The plant-based whipping cream composition is usable in any food product wherein whipping cream is required. One aspect of the present invention relates to a food product comprising at least 5% by weight of the plant-based whipping cream composition according to the first aspect.

[0109] The food product may be a dessert, wherein the whipped plant-based whipping cream composition is incorporated within the dessert, used as decoration, or in a composition for decoration.

[0110] The plant-based whipping cream composition can also be aerated with a siphon or whipped for topping a beverage, such as a coffee beverage.

[0111] The plant-based whipping cream composition can also be added to soup and sauce to provide the desired creaminess. Hence, in an embodiment of the invention, the food product is selected from the group consisting of dessert, whipping cream, siphon aerated cream, ice cream, mousse, soup, and sauce.

[0112] It should be noted that embodiments and features described in the context of one of the aspects of the present invention also apply to the other aspects of the invention.

[0113] In an embodiment of the invention, the food product comprises at least 10% by weight of the plant-based whipping cream of the invention, preferably at least 12% by weight, and more preferably at least 15% by weight of the plant-based whipping cream. In a further embodiment of invention, the food product comprises a plant-based whipping cream in an amount of 5% to 95% by weight, such as in an amount of 10% to 90% by weight, preferably in an amount of 12% to 85% by weight, more preferably in an amount of 15% to 80% by weight.

[0114] All patent and non-patent references cited in the present application, are hereby incorporated by reference in their entirety.

[0115] The invention will now be described in further details in the following non-limiting examples.

[0116] Examples

[0117] Example 1 - Production of plant-based whipping cream composition

[0118] The plant-based whipping cream composition were produced with varying amounts of fully hydrogenated rapeseed oil with the formulations given in Table 1.

[0119] Table 1 : Presentation of the formulation of plant-based whipping cream composition sample, wherein the amount on fully hydrogenated rapeseed oil was varied from 0.00° / owt to 4.5° / owt. The amount of water was adjusted accordingly to obtain a total of 100° / owt of each sample.

[0120] It must be noted that the stabilizer blend is a combination of about five emulsifiers and further components, such as hydrocolloid, and hence is not a blend of pure emulsifiers or pure hydrocolloid. The stabilizer blend is produced by KaTech Ingredient Solutions GmBH and comprises emulsifiers in an amount of about 44% by weight of the stabilizer blend. The stabilizer blend further comprises hydrocolloid in an amount of about 30% by weight of the stabilizer blend.

[0121] The plant-based whipping cream compositions were whipped into a foam in a Kenwood Patissier XL mixer at speed 5. The whipping time of each formulation of Table 1 is provided in Table 2:

[0122] Table 2: Presentation of the whipping time of each sample. The samples were whipped in a Kenwood Patissier XL mixer at speed 5 until a foam was obtained.

[0123] As can be seen in Table 2, the whipping time decreases as the amount of fully hydrogenated rapeseed oil increases. Hence, the fully hydrogenated rapeseed oil causes a faster formation of foam.

[0124] Example 2 - Whipping stability

[0125] The plant-based whipping cream compositions were whipped in a Kenwood machine and piped using a piping bag. The whipped plant-based whipping cream composition with the different formulations as presented in Example 1 were subjected to a stability test, where each sample was piped into rosettes and the stability of the rosettes were evaluated (Figure 1A-E). The composition of each sample 1-5 can be found in Table 1.

[0126] Sample 1 is shown in figure 1A.

[0127] Sample 2 is shown in figure IB.

[0128] Sample 3 is shown in figure 1C.

[0129] Sample 4 is shown in figure ID.

[0130] Sample 5 is shown in figure IE.

[0131] Table 3: Presentation of the whipping stability of each sample.

[0132] As can be seen from Figure 1A-E and Table 3, the ability for the rosettes to keep their shape and stability while having a good taste is best for samples 3 and 4 comprising 1.00%wt and 2.00%wt of the fully hydrogenated rapeseed oil, respectively. Hence, fully hydrogenated rapeseed oil in an amount of more than 0.40%wt and below an amount of 4.50%wt in the plant-based whipping cream composition provides the best stability, texture, and taste. More specifically, a plant-based whipping cream composition comprising about l%wt to about 2%wt of fully hydrogenated rapeseed oil has the most optimal stability, texture, and taste.

[0133] Sample 3 having 1.00%wt of the fully hydrogenated rapeseed oil results in a foam that is soft, but still acceptable and is able to maintain its structure for an acceptable amount of time.

[0134] Sample 4 having 2.00%wt of the fully hydrogenated rapeseed oil results in a stable foam with a good texture and ability to maintain its structure for a good amount of time. Sample 5 having 4.50%wt of the fully hydrogenated rapeseed oil also results in a good stability of the foam, however the mouthfeel, taste and melting profile is compromised.

[0135] Hence, it is evident that an amount of fully hydrogenated rapeseed oil of 0.40%wt and below causes an undesired melting profile and the foam becomes too unstable and soft.

[0136] Based on the data presented the ideal amount of hydrogenated rapeseed oil should be in a range of about l%wt and 2%wt of the plant-based whipping cream composition.

[0137] Example 3 - Siphon stability

[0138] The plant-based whipping cream composition may also be aerated with a siphon. Hence, the siphon stability was tested by piping the plant-based whipping cream composition into rosettes using a siphon flask. The composition of each sample 1- 5 can be found in Table 1.

[0139] The piping and subsequent analysis of the rosettes were performed at room temperature. The results of the siphon stability test can be seen in Figure 2A-E.

[0140] Sample 1 is shown in figure 2A.

[0141] Sample 2 is shown in figure 2B.

[0142] Sample 3 is shown in figure 2C.

[0143] Sample 4 is shown in figure 2D.

[0144] Sample 5 is shown in figure 2E.

[0145] It is evident that the plant-based whipping cream composition having 0.00%wt of fully hydrogenated rapeseed oil (sample 1) does not result in a stable foam. In fact, the rosettes melt at room temperature and become a liquid pool.

[0146] The plant-based whipping cream composition having 0.40%wt of fully hydrogenated rapeseed oil (sample 2) has a low stability and is too soft. The plant-based whipping cream composition having 1.00%wt of fully hydrogenated rapeseed oil (sample 3) has a good stability and the rosettes maintain their shape at room temperature.

[0147] The plant-based whipping cream composition having 2.00%wt of fully hydrogenated rapeseed oil (sample 4) has a good stability and the rosettes maintain their shape at room temperature.

[0148] The plant-based whipping cream composition having 4.50%wt of fully hydrogenated rapeseed oil (sample 5) was not able to form rosettes due to the fact that the composition having 4.50%wt of fully hydrogenated rapeseed oil became too thick and hence unable to pour or dispense from the siphon bottle.

[0149] In conclusion, an amount of fully hydrogenated rapeseed oil of 0.40%wt and below causes an undesired melting profile and the foam becomes too unstable and soft. Further, fully hydrogenated rapeseed oil in an amount of 4.50%wt and above results in a plant-based whipping cream composition being waxy and too thick.

[0150] Based on the data presented the ideal amount of hydrogenated rapeseed oil should be in a range of about l%wt and 2%wt of the plant-based whipping cream composition.

Claims

Claims1. A plant-based whipping cream composition comprising: a) one or more plant protein in an amount of 0.3 to 5.0% by weight, b) water in an amount of 50 to 82% by weight, c) one or more vegetable oil in an amount of 15 to 35.5% by weight, wherein the vegetable oil comprises at least 25% by weight saturated fat, d) one or more fully hydrogenated vegetable oils in an amount of 0.7 to 3.0% by weight, and e) one or more emulsifier and / or one or more hydrocolloid.

2. The plant-based whipping cream composition according to claim 1, wherein the plant protein is selected from the group consisting of fava bean protein, chickpea protein, lentil protein, cashew nut protein, soy protein, pea protein, potato protein, wheat protein, oat protein, hemp protein, and sunflower protein.

3. The plant-based whipping cream composition according to claims 1 or 2, further comprising one or more sugars and / or sweeteners in an amount of 0.5 to 9.0 % by weight.

4. The plant-based whipping cream composition according to any of claims 1-3, wherein the one or more sugars and / or sweeteners is selected from the group of sugar, syrup, sugar alcohol, high intense sweeteners, or a combination thereof.

5. The plant-based whipping cream composition according to any of claims 1-4, wherein the one or more fully hydrogenated vegetable oil is selected from the group consisting of fully hydrogenated rapeseed oil, fully hydrogenated sunflower oil, fully hydrogenated palm oil, and fully hydrogenated soybean oil.

6. The plant-based whipping cream composition according to any of claims 1-5, wherein the vegetable oil comprising at least 25% by weight saturated fat is selected from a group consisting of shea oil, coconut oil, palm oil, palm kernel oil, or a combination thereof.

7. The plant-based whipping cream composition according to any of claims 1-6, wherein the vegetable oils comprising at least 25% by weight saturated fat have a melting point above 25°C.

8. The plant-based whipping cream composition according to any of claims 1-7, wherein the one or more emulsifier is selected from the group consisting of monoglyceride, mono-diglyceride, lecithin, Polysorbate 60, lactic acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or a combination thereof.

9. The plant-based whipping cream composition according to any of claims 1-8, wherein the one or more hydrocolloid is selected from the group consisting of locust bean gum, guar gum, alginate, carrageenan, cellulose, cellulose gum, hydroxypropyl methyl cellulose, or a combination thereof.

10. A process for preparing a plant-based whipping cream, the process comprises the steps of: a) providing water and heating the water to a temperature between 50-90°C; b) adding to the water the following ingredients:- one or more plant protein in an amount to obtain an amount of plant protein of 0.3 to 5.0% by weight in the plant-based whipping cream,- one or more emulsifier, and- one or more hydrocolloid; c) mixing the ingredients of step b) with the water and obtaining a first mixture; d) adding to the first mixture the following vegetable oils at a temperature in the range of 50°C to 90°C and obtaining a second mixture:- one or more vegetable oil in an amount to obtain an amount of vegetable oil of 15 to 35.5% by weight in the plant-based whipping cream, wherein the vegetable oil comprises at least 25% by weight saturated fat, and- one or more fully hydrogenated vegetable oil in an amount to obtain an amount of fully hydrogenated vegetable oil of 0.7 to 3.0% by weight in the plant-based whipping cream, and mixing to obtain the plant-based whipping cream.

11. The process for preparing a plant-based whipping cream according to claim 10, wherein the plant protein is selected from the group consisting of fava bean protein, chickpea protein, lentil protein, cashew nut protein, soy protein, pea protein, potato protein, wheat protein, oat protein, hemp protein, and sunflower protein.

12. The process for preparing a plant-based whipped cream according to claims 10 or 11, wherein the sugars and / or sweeteners is selected from the group of sugar, syrup, sugar alcohol, high intense sweeteners, or a combination thereof.

13. The process for preparing a plant-based whipped cream according to any of claims 10-12, wherein one or more fully hydrogenated vegetable oil is selected from the group consisting of fully hydrogenated rapeseed oil, fully hydrogenated sunflower oil, fully hydrogenated palm oil, and fully hydrogenated soybean oil.

14. The process for preparing a plant-based whipped cream according to any of claims 10-13, wherein the vegetable oil comprising at least 25% by weight saturated fat is selected from a group consisting of shea oil, coconut oil, palm oil, palm kernel oil, or a combination thereof.

15. The process for preparing a plant-based whipped cream according to any of claims 10-14, wherein the vegetable oils comprising at least 25% by weight saturated fat have a melting point above 25°C.

16. Food product comprising at least 5% by weight of the plant-based whipping cream composition according to any of the claims 1 to 9.

17. The food product according to claim 16, wherein the food product is a selected from the group consisting of dessert, whipping cream, siphon aerated cream, ice cream, mousse, soup, and sauce.

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