White lentil dairy substitutes

Abstract

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

Description

[0001]WHITE LENTIL DAIRY SUBSTITUTES 1. FIELD OF THE INVENTION The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. 2. BACKGROUND OF THE INVENTION Plant-based products are an increasing popular alternative to dairy products due to medical reasons such as lactose intolerance and milk allergies. Consumer concerns about cow milk hormones, animal welfare issues and the detrimental environmental effects of dairying have also driven global demand for plant-based meat / dairy alternatives. Plant-based milk substitutes are water extracts of legumes, nuts, seeds, cereals or pseudocereals that resemble cow’s milk in appearance. Fermentation of plant-based milk substitutes results in beverages such as drinking yogurts and non-dairy alternatives to yogurt and cheese. Higher oil content plant-based cream substitutes are also highly desirable, for use as whipping creams and in cream-based desserts. Plant-based dairy substitutes comprise colloidal suspensions or emulsions consisting of dissolved and disintegrated plant material. They are generally prepared by grinding the plant material into a slurry and straining it to remove coarse particles. Enzymes such as amylases may be added to remove starch which forms a thick slurry when the material is heated above gelatinisation temperature. Standardisation and / or addition of other ingredients such as sweeteners, oil, flavouring, vitamins and stabilisers may take place, followed by homogenisation and pasteurisation / UHT treatment to improve shelf stability. Unfortunately, many plant-based dairy substitutes suffer from a number of problems that reduce their consumer appeal. Firstly, legume-based products tend to smell and taste beany or earthy, mostly due to volatile compounds such as n-hexanal and n-hexanol that are generated by oxidation of plant lipids. Many consumers consider these off-flavours to be undesirable. Other sensory issues include an objectionable aftertaste caused by polyphenols such as flavonoids; a greenish, greyish or brownish colour; a chalky or sandy texture; and a thin mouthfeel. Secondly, many plant-based dairy substitutes are nutritionally inferior to cow’s milk. In particular, the protein content of these dairy substitutes can be quite low. Generally, only selected soy-based milk substitutes reach the protein levels found in cow’s milk. Plant proteins are often low quality, poorly digestible and limited in essential amino acids. In addition, vitamins D and B12 may be present in only low levels or even absent. A third problem is that many plant-based dairy substitutes coagulate (or curdle) when heated. When heated proteins unfold, the non-polar amino acid residues are exposed to water, increasing the surface hydrophobicity of the protein. This enhances protein- protein interactions making the proteins aggregate. Random, fast aggregation often results in coagulation (i.e., precipitation leading to separation of the water and protein phases). Heat-induced coagulation is a problem because heating in the form of pasteurisation or ultra-high temperature (UHT) processing is routinely used to extend the shelf-life of plant-based products. A problem with plant-based dairy substitutes is that they do not tend to foam as well as dairy products. Baristas and consumers are generally disappointed with the results when plant-based milk substitutes are used in cappuccino-style beverages. Even if the plant-based milk substitute avoids curdling in the hot beverage, it is likely to produce less foam when steamed and the foam may not be particularly stable. Poor foamability also hinders the development of other plant-based dairy substitutes such as whipped creams. In these products a stable tri-dimensional structure is created between the oil droplets and air bubbles introduced by aeration. It is impossible to create such structures in most plant-based products. Plant-based dairy substitutes have been prepared from many different plants as manufacturers attempt to mitigate the problems set out above. Common plant materials used for plant-based dairy substitutes include soybean, almond, coconut, rice, oat, pea, peanut, lentil, cashew, hazelnut, flaxseed and hemp. White lentils (dehulled black lentils) have long been thought to have nutritional properties that would make them potentially suitable for use in plant-based replacements for animal foods. Unfortunately, standard plant material manufacturing processes haven’t managed to overcome problems with undesirable sensory and functional properties. It is therefore an object of the invention to provide a process for preparing a white lentil dairy substitute that overcomes at least some of the disadvantages in the art as set out above and / or that provides the public with a useful choice. In this specification where reference has been made to patent specifications, other external documents, or other sources of information, this is generally for the purpose of providing a context for discussing the features of the invention. Unless specifically stated otherwise, reference to such external documents is not to be construed as an admission that such documents, or such sources of information, in any jurisdiction, are prior art, or form part of the common general knowledge in the art. 3. SUMMARY OF THE INVENTION The inventors have developed a process for preparing a white lentil dairy substitute with high foamability, that is highly palatable, relatively high in protein and heat-stable. In one aspect the invention relates to a process for preparing a white lentil dairy substitute, the process comprising: (a) incubating a slurry of white lentil material and water with one or more thermostable amylase enzymes at a temperature of about 80 to about 90 °C, wherein the ratio of white lentil material to water in the slurry is about 1:20 to about 1:1, (b) incubating the slurry with one or more cellulase enzymes and one or more amylase enzymes at a temperature of about 35 to about 55 °C, (c) inoculating the slurry with a fermentation agent comprising at least one acid- producing bacteria and incubating until the slurry reaches a pH of about 5.0 to about 6.0, (d) increasing the pH of the slurry to about 7.0 to about 7.6 and heating the slurry to inactivate the enzymes and fermentation agents, (e) removing suspended solids from the slurry, (f) optionally homogenising the slurry with about 0.1 to about 40 w / v% edible oil, and (g) optionally heat processing the slurry; to produce a white lentil dairy substitute. In one aspect the invention relates to a process for preparing a white lentil powder comprising steps (a) to either (e),(f) or (g) as set out above, followed by drying the resulting liquid white lentil dairy substitute to form a powdered white lentil dairy substitute. The invention also relates to a white lentil dairy substitute prepared according to the process of the invention. Various embodiments of the different aspects of the invention as discussed above are also set out below in the detailed description of the invention, but the invention is not limited thereto. Other aspects of the invention may become apparent from the following description which is given by way of example only. 4. BRIEF DESCRIPTION OF THE FIGURES The invention will now be described by way of example only and with reference to the drawings in which: Figure 1 is a pair of graphs showing the relative content of volatile beany flavour compounds in the head space of samples prepared by the process of the invention (described in Example 1) and a control process (described in Example 2) wherein each sample is further processed by pasteurisation (Fig. 1A) and UHT (Fig. 1B), as set out in Example 9. Figure 2 is a pair of graphs showing the relative content of volatile compounds related to creamy flavour in the head space of samples prepared by the process of the invention (Example 1) and by a control process (Example 2), each sample further processed by pasteurisation (Fig. 1A) and UHT (Fig. 1B), as set out in Example 9. Figure 3 is a graph showing the foamability of the pasteurized and the UHT samples of white lentil milk substitute (described in Example 1) compared to cow’s milk after heating from 50˚C to 90°C, as set out in Example 5. Figure 4 is a graph showing foam collapse rates for the pasteurized and the UHT samples of white lentil milk substitute (described in Example 1) compared to cow’s milk at 60°C, as set out in Example 6. Figure 5 is a graph showing foam collapse rates for the pasteurized and the UHT samples of white lentil milk substitute (described in Example 1) compared to cow’s milk at 70°C, as set out in Example 6. Figure 6 is a graph showing the volume weighted mean (D4,3) of the pasteurized white lentil milk substitute after heating from 50 to 90°C, as set out in Example 8. Figure 7 is a graph showing the volume weighted mean (D4,3) of the UHT white lentil milk substitute after heating from 50 to 90°C, as set out in Example 7. Figure 8 is a series of photographs of the samples prepared in Examples 1 and 2, which were then pasteurised and stored for 21 days, as set out in Example 8. Figure 9 is a series of photographs of the samples prepared in Examples 1 and 2, which were then treated by UHT and stored for 21 days, as set out in Example 8. Figure 10 is a graph showing the foamability of white lentil cream substitutes prepared and tested as set out in Example 10. Figure 11 is a graph showing the textural properties of whipped white lentil cream substitutes, as described in Example 11B. Figure 12 is a graph showing the textural properties of ice creams comprising coconut oil and either white lentil powder of the invention or soy milk powder. Figure 13 is a graph showing the textural analysis of ice creams comprising test and control white lentil cream substitutes and either white lentil powder of the invention or soy milk powder. 5. DETAILED DESCRIPTION OF THE INVENTION 5.1 Definitions and abbreviations As used herein the term “comprising” means “consisting at least in part of”. When interpreting each statement in this specification that includes the term “comprising”, features other than that or those prefaced by the term may also be present. Related terms such as “comprise” and “comprises” are to be interpreted in the same manner. The term “about” as used herein means a reasonable amount of deviation of the modified term such that the end result is not significantly changed. For example, when applied to a value, the term should be construed as including a deviation of+ / - 5% of the value. The term “white lentil” as used herein refers to the dehulled cylindrical, oval, or lens- shaped seed of the Vigna mungo plant, either in whole or crushed form (lentil flour). The white lentil seed with the hull intact is also known as the “black lentil”, “black gram”, “urad bean”, “mash kalai”, “mash bean”, “minapa pappu”, “mungo bean” and “black matpe bean” etc. “White lentil protein” is the protein present in the dehulled seed, or that originated from the dehulled seed. White lentils may be whole (in seed form) or crushed (in flour form). The term “white lentil material” as used herein refers to a material that comprises at least 90 wt% white lentils in whole and / or crushed form. A “slurry of white lentil material” is a semi-liquid mixture of fine particles of white lentil material suspended in water. The term “roasting” as used herein refers to a dry-heat cooking process in which the food to be cooked is surrounded by hot air. The hot air may be generated by any source including an oven, open flame and the like. It is intended that reference to a range of numbers disclosed herein (for example, 1 to 10) also incorporates reference to all rational numbers within that range (for example, 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9 and 10) and also any range of rational numbers within that range (for example, 2 to 8, 1.5 to 5.5 and 3.1 to 4.7) and, therefore, all sub-ranges of all ranges expressly disclosed herein are hereby expressly disclosed. These are only examples of what is specifically intended and all possible combinations of numerical values between the lowest value and the highest value enumerated are to be considered to be expressly stated in this application in a similar manner. Whenever a range is given in the specification, for example, a temperature range, a time range, or a composition range, all intermediate ranges and subranges, as well as all individual values included in the ranges given are intended to be included in the disclosure. In the disclosure and the claims, “and / or” means additionally or alternatively. Moreover, any use of a term in the singular also encompasses plural forms. 5.2 The process of the invention The inventors have developed a process for preparing neutral pH white lentil dairy substitutes with superior properties. White lentil dairy substitutes of the invention include but are not limited to liquid dairy substitutes such as low-fat milk, whole milk and cream substitutes, as well as powdered dairy substitutes such as low-fat, whole and cream powder substitutes. The powdered white lentil dairy substitutes may have application as “creamers” or ingredients thereof. The white lentil dairy substitutes of the invention comprise the neutralised fermentation product formed by culturing a fermentation agent comprising at least one acid-producing bacteria in a slurry of dehulled black lentils, i.e., a white lentil slurry. Prior to fermentation, the white lentil slurry has been incubated sequentially with thermostable amylase and then amylase and cellulase enzymes. The resulting white lentil product comprises a low-fat milk substitute which can be converted into a higher fat (for example, whole milk or cream) dairy substitute by homogenisation with an edible oil. The resulting liquid white lentil dairy substitute may be heat treated and / or dried to produce a powdered white lentil dairy substitute. In one aspect the invention relates to a process for preparing a white lentil dairy substitute, the process comprising: (a) incubating a slurry of white lentil material and water with one or more thermostable amylase enzymes at a temperature of about 80 to about 90 °C, wherein the ratio of white lentil material to water in the slurry is about 1:20 to about 1:1, (b) incubating the slurry with one or more cellulase enzymes and one or more amylase enzymes at a temperature of about 35 to about 55 °C, (c) inoculating the slurry with a fermentation agent comprising at least one acid- producing bacteria and incubating until the slurry reaches a pH of about 5.0 to about 6.0, (d) increasing the pH of the slurry to about 7.0 to about 7.6 and heating the slurry to inactivate the enzymes and fermentation agents, (e) removing suspended solids from the slurry, (f) optionally homogenising the slurry with about 0.1 to about 40 w / v% edible oil, and (g) optionally heat processing the slurry; to produce a white lentil dairy substitute. White lentils are prepared by dehulling black lentils. Dehulling is the removal of the seed coat. Black lentils are mostly used for culinary purposes and are not commonly used in plant-based beverage / milk substitutes. Compared to the common lentils grown and available (red, light-medium-dark green, yellow Mexican, Canadian beluga), the dehulled black lentil (white lentil) is whiter in colour and has a comparatively sweeter, more mellow, and creamy taste profile. The process of the invention uses white lentil flour or whole white lentils (collectively referred to as white lentil material). In the process of the invention, white lentil material is optionally roasted for about 10 to about 90 min, preferably for about 20 to 60 min, more preferably for about 40 min prior to step (a). The roasting temperature is preferably about 140°C. In one embodiment the white lentil material is at least 95 wt% white lentils in whole and / or crushed form, preferably 99 wt%. In one embodiment, roasting may be carried out in a hot air oven with forced air circulation. For example, the white lentil material may be thinly spread onto metal trays placed into the oven. In one embodiment, the white lentil material is optionally roasted at about 140 °C prior to the process of the invention. In one embodiment the white lentil material is optionally roasted for about 40 min prior to the process of the invention. The white lentil material can also be optionally soaked in water prior to the process of the invention. In one embodiment the white lentil material is soaked in water for at least 30 minutes. The invention also provides a process for preparing a white lentil dairy substitute in which roasted white lentil material is soaked in water for at least 30 minutes and then processed according to steps (a) to either (e), (f) or (g). In one embodiment the soaking water is at least 4oC. In one embodiment the soaking water is at least 95, preferably 99 or 100 wt% pure water. The preferred temperature of the water and time of soaking depends on the form of the white lentil material. In one embodiment the white lentils are in flour form and the temperature is lower than about 50°C. Preferably the water is about room temperature. Higher temperatures may cause gelatinisation of the flour. In one embodiment the white lentils are in whole form and the soaking water is near boiling. Near boiling means about 90°C or above. In one embodiment whole white lentils are soaked in water of about 95°C or above. In step (a) of the process of the invention, a slurry of white lentil material and water is incubated with one or more thermostable amylase enzymes at a temperature of about 80 to about 90 °C, wherein the ratio of white lentil material to water in the slurry is about 1:20 to about 1:1. Where the white lentil material used is flour, a slurry forms spontaneously on mixing with water. Where the lentil material comprises whole lentils, they must be first milled to reduce the particle size. In general, the whole lentils are milled to a size that facilitates access of enzymes. In one embodiment the white lentil material comprises whole lentils which have been subjected to a two-step milling process to make the slurry. The hydrated whole white lentils are first crushed to form a paste. In one embodiment the first milling step comprises crushing the whole white lentils in a food processor. This first milling step reduces the size of the particles, making a lentil paste that is suitable for wet milling, in the second milling step. The total solid content of the white lentil paste is adjusted to be about 7 to about 20 wt% by the addition of water to form a slurry. In one embodiment the white lentil paste is adjusted to be about 9 to about 18 wt% total solids, preferably about 10 to about 15 wt%. In one embodiment the white lentil paste is adjusted to be about 13 wt% total solids. As would be understood by a person skilled in the art, the water content of the white lentil paste at this stage is important. A lower water content will make the slurry too viscous while a higher water content may induce instability in the colloid suspension, in addition to lowering the protein content. The white lentil paste is then wet milled. Wet milling is a process in which particles in a colloid suspension are dispersed in a liquid by shearing, by impact or by attrition. The mill is charged with media such as small beads or spheres and activated by a high-speed agitator shaft to separate the individual particles. Rotation of the agitator transmits kinetic energy to the media. This energy acts on solids suspended in the liquid of the colloid suspension to crush or tear them apart. The ultimate particle size depends on the size of the grinding media, the time the slurry spends in the grinding chamber, the number of passes through the mill and the speed of agitation. Wet milling may be achieved using any suitable device known in the art, including but not limited to a colloid mill, conical mill or high-shear disperser. A person skilled in the art will be able to select an appropriate wet mill and conditions for its use (including the appropriate water content) to achieve a smooth lentil slurry, by following the guidance provided in the present disclosure combined with what is known and used in the art. In one embodiment, the white lentil paste is wet milled in a colloid mill. A colloid mill is a device used to reduce the size of solid particles in a suspension in a liquid by applying high levels of hydraulic shear to the liquid. In one embodiment whole white lentils are wet milled to form a slurry prior to thermostable amylase incubation at about 80 to about 90 °C. In another embodiment, white lentil flour is mixed with water to form a slurry prior to thermostable amylase incubation at about 80 to about 90 °C. In one embodiment whole white lentils are mixed with hot water (about 80 to about 90°C) containing one or more thermostable amylase enzymes and this mixture is milled to form a slurry. In one embodiment milling comprises crushing the whole white lentils to form a paste followed by wet milling of the paste. In one embodiment the wt ratio of white lentil material to water in the slurry is about 1:10 to about 1:2, preferably about 1:5 to about 1:3. The ratio of white lentil material to water should allow for any water that has been absorbed into the lentils during any pre-processing soaking step, ie the ratio should be calculated using the dry weight of white lentil material. In step (a) the white lentil slurry is incubated with one or more thermostable amylase enzymes at about 80 to about 90°C, preferably about 85°C. In one embodiment, the white lentil slurry is incubated with one or more thermostable amylase enzymes for at least 5 minutes. In one embodiment the white lentil slurry is incubated with one or more thermostable amylase enzymes for about 5 minutes to about 1 hour. Amylase is an enzyme (or mixture thereof) that catalyses hydrolysis of starch into derivative products such as dextrin and dextrose. Thermostable amylases are capable of catalysing starch degradation at temperatures higher than 50°C and so are useful in many industrial processes. They are generally extracted from microorganisms, especially bacteria and fungi. A wide range of thermostable amylase enzymes are available commercially from chemical and enzyme suppliers such as Novozyme, Megazyme, Merck etc. When used in step (a) the thermostable amylase enzymes prevent gelatinisation of the starch in the white lentil slurry. In one embodiment the thermostable amylase enzyme is produced by a Bacillus sp. In one embodiment the thermostable amylase enzyme is an endo-acting alpha amylase. In one embodiment the thermostable amylase enzyme is selected from the group comprising BAN®, Vertera®Liquify, Termamyl®Classic and Termamyl®SC DS. BAN®and Vertera®Liquify are high quality endo alpha amylase used for liquefication of oat starch. Termamyl®Classic and Termamyl®SC DS are traditional and cost-effective solutions for adjunct liquefaction of starch, respectively. In one embodiment about 0.01 w / v% to 0.5 w / v% thermostable amylase enzyme is incubated in step (a), preferably 0.1 w / v%. In step (b) the white lentil slurry is incubated with one or more cellulase enzymes and one or more amylase enzymes at a temperature of about 35 to about 55 °C. Incubation of the white lentil slurry with amylase enzymes makes dextrose available as a fermentation substrate for the fermentation agent. Acid-producing bacteria in fermentation cultures used later in the process break down the dextrose present into glucose and then utilize the glucose to propagate while producing acid and flavour compounds. This starch hydrolysis step helps avoid the need for additional supplementation of carbohydrates as substrates for the fermenting cultures, thereby making the product ingredient label cleaner. This step also reduces the viscosity and grittiness of the lentil milk product. In one embodiment, the one or more amylase enzymes used to breakdown the starch in step (b) are selected from the group consisting of alpha-amylase, beta-amylase and amyloglucosidase. In one embodiment the white lentil slurry is incubated with an alpha- amylase, a beta-amylase and an amyloglucosidase. Many amylase enzymes are active in the temperature range required by step (b). Each type of amylase is available from a wide range of suppliers. For example, MagiZyme®Brew Q is an endo-amylase that hydrolyzes (1, 4)-alpha-D-glucosidic linkages in starch. Fungamyl®- is a blend of high-quality exo- and endo-acting alpha-amylases. Maltogenase®is a heat stable exo-acting maltogenic amylase. Vertera®Mild is a blend of high-quality exo and endo-acting alpha-amylases. Vertera®Sweet is a high-quality exo-glucoamylase. Fungamyl®BrewQ is a maltogenic alpha-amylase. Amylase AG®300 L is high-quality exo-glucoamylase. AMG®300 L BrewQ. Different commercial grade amylase enzymes have different optimal pH and temperature combinations for optimal activity. A person skilled in the art would know how to vary the pH and temperature, in accordance with the manufacturers’ instructions, for best effect. For example, AMG®1100 may be used to break down the starch content at an optimal temperature of 50-70 °C and optimal pH of 4.5 to 7.0. In one embodiment, the pH is not adjusted and the reaction time is extended, to allow for sufficient breakdown of starch. In one embodiment about 0.01 w / v% to 0.5 w / v% amylase enzyme is added in step (b), preferably 0.1 w / v%. In one embodiment the one or more amylase enzymes are selected from the group comprising MagiZyme®Brew Q, Fungamyl®, Maltogenase®, Vertera®Mild, Vertera®Sweet, Fungamyl®BrewQ, AG®300 L, AMG®300 L BrewQ and AMG®1100. In one embodiment, the one or more amylase enzymes are incubated with the white lentil slurry until the starch content of the slurry is less than 5 wt%, measured on a dry basis. A person skilled in the art would understand how to measure the starch content of the slurry, for example, by determining the change in glucose concentration using a glucose oxidase / peroxidase reagent. Standard analytical assays for pure starch determination are defined in AOAC 996.11 and 2014.10. In addition to the amylase enzymes, step (b) also includes incubation with one or more cellulase enzymes. Cellulase enzymes are enzymes (or mixtures thereof) that catalyse the decomposition of cellulosic materials. Cellulases break down cellulose into shorter polysaccharides, oligosaccharides and monosaccharides. Cellulases are also readily available from commercially sources. For example, Megazyme®Cellulase(endo-1,4-β-D- glucanase)(Bacillus amyloliquefaciens); Celluclast®delivers increased viscosity reduction of fibrous plant tissue and increased extraction yield; Enzidase®BG cellulase is an enzyme preparation intended for used in starch and alcohol manufacturing industries; Pectinex®Ultra AFP is a blend of cellulase enzymes that gives excellent performance in second mashing / pomace treatment and Pectinex®Ultra Mash is a robust enzyme preparation for first mashing. In one embodiment the cellulase is selected from the group comprising Megazyme®Cellulase, Celluclast®Enzidase®, Pectinex®Ultra AFP and Pectinex®Ultra Mash. Plant materials are composed mainly of cellulose, hemicellulose, and ß-glucans which are cross-linked with each other and also with lignin, pectin, proteins, starch and lipids. The actual amount of time needed for the cellulase treatment will vary based on the quantity and type of cellulase added, starch content in the slurry, temperature and pH. A person skilled in the art would understand how to vary the pH and / or temperature for optimal activity and how to compensate for non-optimal conditions based on the disclosure provided herein in combination with what is known and used in the art. In one embodiment the white lentil slurry is incubated with BAN®. In one embodiment the white lentil slurry is incubated with Vertera®. In one embodiment the white lentil slurry is incubated with Termamyl®Classic. In one embodiment the white lentil slurry is incubated with Termamyl®SC DS. In one embodiment the white lentil slurry is incubated with MagiZyme®Brew Q. In one embodiment the white lentil slurry is incubated with Fungamyl®. In one embodiment the white lentil slurry is incubated with Maltogenase®. In one embodiment the white lentil slurry is incubated with Maltogenase®. In one embodiment the white lentil slurry is incubated with Vertera®Mild. In one embodiment the white lentil slurry is incubated with Vertera®Sweet. In one embodiment the white lentil slurry is incubated with Fungamyl®BrewQ. In one embodiment the white lentil slurry is incubated with Amylase AG®300 L. In one embodiment the white lentil slurry is incubated with AMG®300 L BrewQ. In one embodiment the white lentil slurry is incubated with Megazyme®Cellulase. In one embodiment the white lentil slurry is incubated with Celluclast®. In one embodiment the white lentil slurry is incubated with Enzidase®. In one embodiment the white lentil slurry is incubated with Pectinex®Ultra AFP. In one embodiment the white lentil slurry is incubated with Pectinex®Ultra Mash. In one embodiment, in step (b) the white lentil slurry is incubated with one, two or three of the enzymes listed above. The slurry produced in step (b) is then inoculated with a fermentation agent comprising at least one acid-producing bacteria in step (c). Although the white lentil dairy substitute of the invention is a neutral product, fermentation is an essential step which alters its chemical composition and properties. The exact nature of the white lentil dairy substitute obtained depends on the particular fermentation agent used. In one embodiment, the fermentation agent comprises a lactic acid bacterial culture. In one embodiment, the lactic acid bacteria are selected from the group consisting of Lactococcus lactis, Lactobacillus species, Streptococcus thermophilus, Bifidobacterium species, and Leuconostoc species. In one embodiment the fermentation agent is a commercial yogurt culture comprising selected strains of Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. Yogurt cultures break down the carbohydrates (lactose, in the case of milk) to produce the flavouring compounds responsible for the unique flavour profile of yogurt. In the process of the invention described herein, the same types of flavours are expected to be produced. These flavours help mask any residual beany flavour and contribute to a new hybrid flavour profile. This new flavour profile has much better sensorial properties compared to the unfermented white lentil product. In one embodiment the fermentation agent is a kefir culture. In one embodiment the kefir culture comprises lactic acid bacteria and yeasts from one or more of the Kluyveromyc, Saccharomyces, Torulaspora and Kazachstania genera. In one embodiment the fermentation agent is a kombucha culture. In one embodiment the kombucha culture comprises Komagataeibacter xylinus. The white lentil slurry is inoculated with the fermentation agent and incubated until the desired acidity level is reached (pH about 5.0 to about 6.0, preferably about 5.5 to about 6.0). The incubation temperature depends on the fermentation agent used. A person skilled in the art would know how much fermentation agent to use, the best temperature at which to incubate that particular fermentation agent, and how long to incubate the fermentation agent to achieve the required pH, without creating an unfavourable taste profile. In one embodiment the slurry is incubated with amylase and cellulase enzymes in step (b) prior to inoculation with the fermentation agent in step (c). In another embodiment the slurry is incubated with amylase and cellulase enzymes simultaneously with the fermentation agent. In one embodiment the white lentil slurry containing amylase, cellulase and fermentation agents is heated at about 35 to about 55 °C for about 3 hours, until the pH reaches the correct range. In step (d) the pH is increased to about 7.0 to about 7.6 by the addition of one or more food-grade alkaline agents such as calcium hydroxide, calcium carbonate, potassium hydroxide and the like. In one embodiment, the pH is increased to about 7.0 to about 7.4, preferably about 7.2. In one embodiment the pH is increased by addition of calcium hydroxide. The white lentil slurry is also heated to inactivate the enzymes and fermentation agent. In one embodiment the white lentil slurry is heated to about 90-95 °C for about 3-5 minutes. In another embodiment the white lentil slurry is heated to about 120 °C for about 80 seconds. The heating may be carried out prior to increasing the pH of the slurry or after the pH increase. Similarly, where the cellulase and amylase enzymes and fermentation agent are added and incubated sequentially, the white lentil slurry may be heated to inactivate the enzymes before addition of the fermentation agent. In this case, a second heating step will be required to inactivate the remaining fermentation agent. In one embodiment the slurry is heated to inactivate the enzymes and fermentation agents after the pH has been adjusted to about 7.0 to about 7.6 in step (d). In step (e) suspended solids are removed from the slurry. The white lentil slurry comprises suspended solids and dissolved solids. The total dissolved solids (TDS) in a liquid means the weight of solid particles that can pass through a 2 micron filter. Dissolved solids generally comprise inorganic salts and water-soluble organic matter. The total suspended solids (TSS) means the weight of solids that could not pass through the 2 micron filter. The weight of total solids (TS) in a liquid is the TDS added to the TSS. In one embodiment suspended solids larger than about 150 micron diameter are removed from the slurry. In one embodiment the slurry retains particles in the range of about 0.1 to about 150 micron, preferably about 0.1 to about 100 micron. Suspended solids can be removed using any standard industry technique including filtration, high speed decantation, centrifugal separation, gravitational separation and the like. In one embodiment the slurry is filtered through a 10-150 micron membrane, preferably a 100 micron membrane. Suitable filtration devices include porous membranes, vibrating strainers and filter presses. In one embodiment suspended solids are removed using a filter press with a 100 micron membrane. In one embodiment suspended solids are removed using high speed decantation using centrifugal force at about 2000 to about 5000 RPM. In one embodiment, suspended solids are removed immediately prior to homogenisation of the slurry. However, step (e) may actually be carried out at any stage after incubation with amylase and cellulose enzymes in step (b) and prior to homogenisation in step (f), if this latter step is included. In one embodiment, suspended solids are removed after step (b) and before step (c). In one embodiment, suspended solids are removed after step (c) and before step (d). In one embodiment, suspended solids are removed after step (d). In one embodiment suspended solids are not removed from the white lentil slurry until after incubation with the thermostable amylase in step (a) and cellulase, amylase and fermentation steps in steps (b) and (c), so that the enzymes and fermentation agents are able to act upon all of the nutrients present in the white lentil slurry. Suspended solids removed from the white lentil slurry have nutritional value and may have application as an ingredient in various food and beverage applications. Once suspended solids have been removed from the slurry, the total solid content is determined and may be adjusted depending on the intended use of the product. In one embodiment the TS is adjusted to be in the range of 3-15 wt%. Where the product is to be used to make a liquid milk substitute, the TS is adjusted to about 6 to about 8 wt%. Where the product is to be used to make a powdered milk substitute, the TS is adjusted to about 10 to about 13 wt%. Where the product is to be used to make a cream substitute, the TS is adjusted to about 4 to about 6 wt%. In one embodiment the process of the invention provides a white lentil dairy substitute with TS of 3-15 wt%. The essential macronutrients of any formulated white lentil dairy substitute are proteins, carbohydrates and lipids with good nutritional quality. Dry white lentils contain about 20- 25 wt% proteins and only 2 wt% lipids with the remainder mostly comprising carbohydrates. Therefore, a 10 wt% TS white lentil dairy substitute contains only about 0.2% lipid. This low-fat white lentil dairy substitute obtained from steps (a) to (e) of the process of the invention can be heat processed and used as a non-fat milk substitute, either in liquid or dried form. It may also be directly added to foods and beverages, either in liquid or dried form. However, optional oil homogenisation in step (f) provides a wider range of white lentil dairy substitutes, including white lentil dairy substitutes that are closer in composition to dairy milk or cream. Any edible oil (including vegetable, fish and animal oils) can be used for this purpose depending on the desired fatty acid profile of the white lentil dairy substitute. Generally, the edible oil will be a vegetable oil. In one embodiment the oil is selected from the group consisting of soybean oil, canola oil, coconut oil, sunflower oil, peanut oil, olive oil, safflower oil, rapeseed oil, corn or maize oil, cottonseed oil or mixtures thereof. The amount of oil to be added depends on the intended categorization of the final white lentil dairy substitute as low-fat or full-fat one. Up to about 40 w / v% edible oil can be added in step (f). Where the oil content exceeds about 25 w / v%, the white lentil dairy substitute is equivalent to a dairy-based cream. In one embodiment the slurry is homogenised with about 0.1 to about 4 w / v% edible oil preferably about 0.1 to about 3 w / v%. In one embodiment the edible oil is sunflower oil. In one embodiment the slurry is homogenised with about 25 to about 35 or 40 w / v% edible oil. In one embodiment the edible oil is selected from hydrogenated vegetable oil (palm, rapeseed, canola or coconut). In one embodiment the edible oil is coconut oil. The white lentil slurry may also be homogenised with one or more emulsifiers. Any food grade emulsifiers may be used. The most commonly used food emulsifiers include mono and diglycerides (MDGs), stearoyl lactylates, sorbitan esters, polyglycerol esters, sucrose esters, and lecithin. These emulsifiers find use in a wide array of food products. MDGs are the most commonly used food emulsifiers, composing about 75% of total emulsifier production. In one embodiment, lecithin is added to the white lentil slurry. Food proteins, including white lentil protein may function as effective emulsifiers. In another embodiment, isolated white lentil protein is added as an emulsifier. In one embodiment about 0.1 to about 1 w / v% emulsifier is added. Phosphate salts may also be added (0.1 to about 0.3 w / v%) to the mixture to be homogenised. These stabilizing phosphate salts have a considerable positive effect on the structure and consistency of the finished emulsified product. Their main task is the sequestering of polyvalent cations, but they also have creaming and buffering properties. In particular, phosphate salts can sequester and deactivate free ions of calcium, which are components of the proteins present in the beverage). The addition of phosphate salts affects the viscosity of the final product, making it creamier. Buffering properties are an ability of phosphates to stabilize the pH of the medium. In one embodiment the phosphate salt is a mono-, di-, tri- or polyphosphate. In one embodiment the phosphate salt is selected from the group consisting of one or more of calcium phosphate, sodium phosphate, disodium diphosphate, tetrasodium diphosphate, pentapotassium triphosphate, pentasodium triphosphate, sodium polyphosphate, disodium phosphate, magnesium phosphate (mono-, di-, and tri-basic), potassium phosphate (mono-, di-, and tri-basic) ammonium phosphate (dibasic), ammonium polyphosphate, calcium polyphosphate, calcium pyrophosphate, potassium polyphosphate and potassium pyrophosphate. In one embodiment the phosphate salt is Budal Milk 705. Budal Milk 705 consists of a mix of phosphate salts and may be used in the current process to stabilize the white lentil dairy substitute by prevention of coagulation of proteins in the course of production and storage. In one embodiment the white lentil slurry is homogenised with about 0.1 to about 40 w / v% edible oil and about 0.1 to about 1 w / v% emulsifier and / or about 0.1 to about 0.3 w / v% phosphate salts. The homogenization pressure used depends on the nature of the white lentil dairy product being produced, in particular, its oil content. For lower oil content white lentil beverages substituting for dairy milk, high pressure is needed to achieve a stable emulsion that doesn’t separate over time. The high pressure breaks down the oil particles. However, where the white lentil dairy substitute is a cream substitute, a lower pressure is preferred so that the emulsion is weaker and the cream will readily whip. In one embodiment the white lentil slurry prepared using steps (a) to (e) is homogenized with less than about 25 w / v% oil at a pressure ranging from 200 to 300 Bar. In one embodiment, the white lentil slurry is homogenised at 250 Bar in the first state and then 50 Bar in the second stage to form an emulsion. In one embodiment the white lentil slurry prepared using steps (a) to (e) is homogenized with more than about 25 w / v% oil at a pressure ranging from 120 to 160 bar. In one embodiment, the white lentil slurry is homogenised at 140 bar in the first stage and then 40 bar in the second stage to form an emulsion. In one embodiment, homogenization and heat treatment of the slurry for deactivation of the enzymes and / or fermentation agent are carried out simultaneously, for example, in a continuous HTST type heat exchanger connected with the homogenizer. These steps can only be carried out after the solids have been removed from the slurry. A person skilled in the art will understand how steps can be reordered and / or combined, as well as limitations on such variations. If the white lentil dairy substitute is intended to be stored under refrigeration, it can now be packed and chilled to below 4°C to arrest further growth of the cultures. The process of the invention comprising steps (a) to (f) provides a ready-to-consume dairy substitute. If an ambient stable product is desired, then the white lentil dairy substitute of the invention is further heat processed in step (g) to achieve commercial sterility before being cooled to room temperature and aseptically packed into containers using speciality equipment designed for this purpose. Heat processing includes but is not limited to pasteurisation and ultra-heat treatment (UHT). For example, the white lentil beverage of the invention could be heated at 74°C for 20 sec in a HTST pasteurizer. In one embodiment the white lentil dairy substitute of the invention is dried, preferably spray-dried to form a white lentil power that can be added to other foods and / or beverages. Where the dairy substitute is to be dried, heat processing such as UST or pasteurization may not be required. In one embodiment the white lentil dairy substitute is concentrated up to 25% to 40% total solids in a multi-stage falling-film evaporator followed by drying in a spray dryer to achieve up to 97% dry matter yielding a free-flowing, water-soluble powder. 5.3 The white lentil dairy substitute of the invention and food products comprising same The process of the invention produces white lentil dairy substitutes with properties that make them ideal substitutes for milk or cream in most applications, including for use in hot beverages such as tea, coffee, hot chocolate and the like, in desserts and confectionary and other foods such as soups and sauces. White lentil dairy substitutes of the invention differ in their properties somewhat depending on which of the optional processing steps were included in its production. For example, the invention provides a white lentil product that essentially comprises only white lentil material, produced by incubating with enzymes and fermentation agents, neutralising the resulting slurry, deactivating the enzymes and fermentation agents and removing suspended solids. As will be appreciated by a person in the art, some of these steps can be reordered or carried out together. For example, suspended solids can be removed at any time after the enzyme incubation steps. The resulting low-fat product can be used directly, or as an ingredient in foods, for example, as a replacement for protein powder when dried. The invention also provides a white lentil dairy substitute comprising edible oil by including an optional homogenisation step (f) to the above-described process. In one embodiment the white lentil dairy substitute also comprises emulsifiers and phosphate salts. Each of these products may be heat treated and can be used as ingredients in other foods and beverages or consumed directly. The white lentil dairy substitutes of the invention may also be dried to provide a white lentil powder. Any standard drying process known in the art can be used. Both the liquid white lentil milk substitutes and dried white lentil powders described herein may be used as “creamers” for hot drinks such as coffee or added to other foods and beverages. The higher oil content white lentil dairy substitutes of the invention may be further converted into a variety of non-dairy creams such as whipping cream, cooking cream, sour cream and the like, by changing the oil type / quantity and with additional stabilizing / emulsifying agents. These plant-based creams can be used in multiple food applications such as in bakeries, food service, home cooking and cafes, in the same way that dairy creams are used. In one aspect the invention provides a white lentil dairy substitute prepared according to the process of the invention. Plant-based milk substitutes are colloidal systems formed by large, dispersed particles such as oil droplets, solid particles from raw materials, proteins and starch granules that are suspended in an aqueous liquid phase (the dispersion medium). The stability of a plant-based milk substitute depends on the size of the particles in the dispersed phase. Larger particles are more inclined to sediment, leading to separation of the dispersed phase from the dispersion medium. Aggregation of proteins increases their particle size, causing them to separate out from the dispersion medium. The white lentil dairy substitutes of the invention are unusual in that their proteins have far less tendency to aggregate at high temperature than those of other plant-based products. Example 1 describes a preferred embodiment of the process of the invention. The white lentil dairy substitute produced was homogenised with 2.5 wt / v% sunflower oil, soy lecithin and phosphate salts to make a white lentil milk substitute. Example 2 describes a comparable process which omits the fermentation step. The presence of beany off-flavour is often found in soy-based foods and other legumes. It is described as an undesirable flavour that limits the acceptance of certain foods. Hexanal, hexanol and octen-3-ol have been described as beany flavour compounds. Figure 1 (A, B) shows that the process of invention (described in Example 1) reduces the compounds associated with a beany flavour compared to the control process applied to white lentil material in Example 2. The effect on the beany flavour compounds was observed in both pasteurised and UHT processed white lentil milk substitutes, as set out in Example 3. Flavour compounds of the white lentil milk substitute were investigated in Example 9. Figure 2 (A, B) shows that the process of the invention also generated compounds associated with creamy / buttery flavours. This effect is observed in both the pasteurized and UHT treated products but not in the control products. 2,3-Butanedione and acetoin can be biosynthesized in a variety of dietary materials. For example, in yogurt and cheese, lactic acid bacteria convert lactose and citrate to important metabolites including acetoin and its analogue diacetyl (2,3-butanedione), which add a strong buttery and cheesy flavor to the products. (Xiao, Z.; Lu, J. R., 2014). Acetoin occurs naturally in many foods, in particular in dairy products where it contributes to the buttery aroma in yoghurt, cheese, butter, and butter milk. It is commonly added to various foods to enhance flavor. The white lentil dairy substitute of the invention was found to be quite stable when stored for 21 days, in contrast to the control sample (See Example 8). Another advantage of the white lentil dairy substitute of the invention is the relatively high protein content found in the milk substitute-type (less than 25 wt% oil) products. The protein content can be about 2.0 wt% - see Example 4). Commercially available plant-based beverages generally contain less than 1.0 wt% protein. Plant-based cream substitutes (including the white lentil dairy substitutes of the invention) are lower in protein due to their higher oil content. However, the cream substitute-type white lentil dairy substitutes of the invention are comparatively higher in protein than other plant- based cream substitutes. White lentil dairy substitutes of the invention were also characterized for various physical and chemical properties such as foaming ability, foam stability, particle size, rheology, colour, and pH after heating the samples at various temperatures, which were relevant for coffee beverage applications. In contrast to other plant-based milks, the white lentil dairy substitutes of the invention were found to have good foaming ability and good foam stability, making them suitable for use in hot beverages such as lattes, cappuccinos and hot chocolates as well as cold foamed drinks such as iced coffees and frappes, but not limited thereto (see Examples 5 and 6, and Figures 4 and 5). Examples 10 and 11 also demonstrate the special properties of white lentil cream substitutes of the invention with respect to aeration. Higher oil content white lentil dairy substitutes can be whipped in the same way as dairy-based creams. Comparative whipped plant-based cream substitutes made from oat and soy have much lower overrun (Example 10). White lentil whipped cream substitutes of the invention also have a higher overrun than white lentil whipped cream substitutes made from white lentil material that has not undergone fermentation, or that has been fermented but not neutralised (Example 11A and B). The white lentil whipped cream substitutes of the invention also have higher freeze-thaw stability and foam strength (Example 11B). Example 12 further explores the effect of fermentation and neutralisation on the resulting properties of the white lentil dairy substitutes of the invention, as represented by the white lentil milk substitute of Example 1. Comparative white lentil milk substitutes made from white lentil material that has not undergone fermentation, or that has been fermented but not neutralised, lack the good foaming ability demonstrated by the white lentil milk substitute of the invention. Example 13 demonstrates the utility of white lentil dairy substitutes in making plant- based ice creams. Powdered low-fat white lentil milk substitute can be used as a replacement for milk powder in plant-based ice cream liquid mix. An ice cream liquid mix is the formulation which is frozen to produce ice cream. White lentil cream substitute of the invention can be used in place of plant-based oils such as coconut oil. Ice creams incorporating white lentil dairy substitutes of the invention are softer and have acceptable overrun values without reduced melting times. A further advantage is the colour of the white lentil dairy substitutes of the invention. This product is much whiter than comparable plant-based beverages, giving it even further appeal to consumers. In one aspect the invention provides a liquid white lentil milk substitute of pH of about 7.2, comprising about 5 to about 15 w / v% carbohydrate, about 2 to about 4.5 w / v% edible oil and about 1.0 to about 2.5 w / v% white lentil protein. In one embodiment the liquid white lentil milk substitute comprises about 7 to about 10 w / v% carbohydrate. In one embodiment the white lentil milk substitute comprises about 2 to about 3.5 w / v% edible oil. In one embodiment the liquid white lentil milk substitute comprises about 1.2 to about 2.0 w / v% white lentil protein. In one embodiment, the milk substitute comprises about 1.5 to about 1.8, 1.9 or 2.0 w / v% white lentil protein. In one aspect the invention provides a powdered white lentil milk substitute comprising about 50 to about 70 wt% carbohydrate, about 15 to about 35 wt% protein and less than 1 wt% edible oil. Said powdered white lentil milk substitute can be used as a replacement for skim milk powder. In one embodiment the powdered white lentil milk substitute comprises about 55 to about 63 wt% carbohydrate, about 21 to about 26 wt% protein and less than 1 wt% edible oil. In one aspect the invention provides a powdered white lentil milk substitute comprising about 40 to about 50 wt% carbohydrate, about 13 to about 22 wt% protein and about 20 to about 30 wt% edible oil. Said powdered white lentil milk substitute can be used as a replacement for whole milk powder. In one embodiment the powdered white lentil milk substitute comprises about 40 to about 45 wt% carbohydrate, about 14 to about 18 wt% protein and about 22 to about 27 wt% edible oil. In one aspect the invention provides a powdered white lentil milk substitute comprising a dried white lentil milk substitute that comprised about 5 to about 15 w / v% carbohydrate, about 5 to about 7 w / v% edible oil and about 1.0 to about 2.5 w / v% white lentil protein prior to drying. In one aspect the invention provides a liquid white lentil milk substitute comprising about 5 to about 15 w / v% carbohydrate, about 5 to about 7 w / v% edible oil and about 1.0 to about 2.5 w / v% white lentil protein. In another aspect the invention provides a powdered white lentil milk comprising a dried liquid white lentil milk substitute wherein the liquid white lentil milk substitute comprised about 5 to about 15 w / v% carbohydrate, about 5 to about 7 w / v% edible oil and about 1.0 to about 2.5 w / v% white lentil protein. These products can be used as non-dairy tea / coffee whiteners and incorporated into other products to replace milk powder, such as in vegan chocolate. In one embodiment the edible oil is sunflower oil. In one embodiment the white lentil milk has good foaming properties. In one aspect the invention provides a liquid white lentil cream substitute of pH of about 7.2, comprising about 5 to about 15 w / v% carbohydrate, about 25 to about 40 w / v% edible oil and about 0.4 to about 1.8 w / v% white lentil protein. In one embodiment the white lentil cream substitute comprises about 7 to about 10 w / v% carbohydrate. In one embodiment the white lentil cream substitute comprises about 30 to about 40 w / v% edible oil. In one embodiment the white lentil cream substitute comprises about 0.6 to about 2.0 w / v% white lentil protein. In one embodiment, the cream substitute comprises about 0.8 to about 1.4, 1.6 or 1.8 w / v% white lentil protein. In one embodiment the edible oil is a hydrogenated vegetable oil, preferably coconut oil. In one embodiment the white lentil cream substitute has good whipping properties In the above aspects: In one embodiment the white lentil protein is substantially non-aggregated. In one embodiment the average particle size is less than 100 µM. In one embodiment the white lentil dairy substitute is dairy-free. In one embodiment the white lentil dairy substitute is stable when heated to about 90- 95 °C for about 3-5 minutes. In one embodiment the proteins of the white lentil dairy substitute do not substantially aggregate when heated to about 90-95 °C for about 3-5 minutes. In one embodiment the white lentil dairy substitute is stable for at least 6 months when stored at ambient temperatures. In one embodiment the dairy substitute is stable for at least 9 months when stored at ambient temperatures. In one embodiment the dairy substitute is stable for at least 12 months when stored at ambient temperatures. In one embodiment the dairy substitute does not contain any added stabilising agents, for example agar-agar, guar gum, microcrystalline cellulose, modified starch and the like. In one embodiment, the powdered white lentil dairy substitute can be made with no lipid addition (equivalent to skimmed milk powder), or with additional lipid (5-7%) equivalent to whole milk powder). These powders can be used as non-dairy tea / coffee whiteners and incorporated into other products to replace milk powder, such as in vegan chocolate. In one embodiment, flavoured white lentil dairy substitutes can be formulated by fortifying with natural colour and flavour compounds (such as vanilla, mango, peach, strawberry etc.) In one embodiment, functional white lentil dairy substitutes can be made by fortification of various nutrients and bioactive compounds, such as, probiotics, prebiotics, peptides, vitamins, minerals, rutin, Co-enzyme Q10, curcumin, omega 3-6 fatty acids, enzogenol (pine bark extract), catechin, immunoglobulins, cherry extract, coffee extract, kava kava extract, alfa lactalbumin, L-theanine, resveratrol and the like. The invention also relates to food products comprising one or more dairy substitutes of the invention. In one embodiment the invention provides a food product comprising a white lentil dairy substitute of the invention wherein the food product is selected from chocolate, ice cream, custard, soup, sauces, gravies, baked goods and the like. In one embodiment the food product is vegan and contains no animal products. Most plant-based ice creams use coconut oil as the fat component. However, ice creams prepared using instead white lentil cream substitute as described in Example 11 were found by an informal panel to have better mouthfeel, colour and smoothness. Compared with commercially available vegan ice creams in the local market, white lentil ice cream was found to be superior in all aspects by the sensory panel. Similarly, vegan chocolate prepared replacing skim milk powder with low fat powdered white lentil dairy substitute yielded good meltability and mouthfeel with no objectional aftertaste. No grassy, beany or raw flavours were detected. In comparison, a commercially available vegan chocolate comprising oat solids was found to be gritty and powdery. In one embodiment the invention provides plant-based ice cream products comprising one or more white lentil dairy substitutes of the invention. In one embodiment the plant-based ice cream comprises white lentil skim milk substitute, preferably about 5 to about 10 wt%. In one embodiment the plant-based ice cream comprises white lentil cream substitute, preferably about 30 to about 40 wt%. Accordingly, the process of the invention provides a range of white lentil dairy substitutes with advantageous properties that make them suitable (and superior to other plant-based dairy substitutes) in a wide range of applications. Various aspects of the invention will now be illustrated in non-limiting ways by reference to the following examples. 6. EXAMPLES Example 1: Preparation of a white lentil milk substitute using a process of the invention White lentil flour (200 g) was soaked overnight in 2L of water at room temperature then heated to 85°C for 5 min with a high-quality thermostable endo-acting alpha-amylase enzyme at 0.2g / L. The temperature was then lowered to about 50°C and three further enzymes were added (alpha-amylase, cellulase and amyloglucosidase) and stirred at that temperature for 3h. The solution was filtered through a 100 micron PP cloth filter and the sediment washed with water. The filtered solution was heated at 95°C for 5 min to inactivate the enzymes. Lactic acid bacteria (0.024g / L YC-380) was added and the mixture incubated at 43 °C until the pH reached 5.5. It was then neutralized to pH 7 and heated to 75 °C for 15s to inactivate the culture. Sunflower oil (2.5 w / v%), soy lecithin (0.5 w / v%) and budal milk (0.2 w / v%) were added before 2-stage homogenisation at 300pa (2 passes). Example 2: Preparation of a white lentil milk substitute omitting fermentation step (Control) White lentil flour (200 g) was soaked overnight in 2L of water at room temperature then heated to 85°C for 5 min with a high-quality thermostable endo-acting alpha-amylase enzyme at 0.2g / L. The temperature was then lowered to about 50°C and three further enzymes were added (alpha-amylase, cellulase and amyloglucosidase) and stirred at that temperature for 3h. The solution was filtered through a 100 micron PP cloth filter and the sediment washed with water. The filtered solution was heated at 95°C for 5 min to inactivate the enzymes. The solution was neutralized to pH 7. Sunflower oil (2.5 w / v%), soy lecithin (0.5 w / v%) and budal milk (0.2 w / v%) were added before 2-stage homogenisation at 300 Bar (2 passes). Example 3: Sensory evaluation of heat-treated white lentil milk substitutes The white lentil milk substitutes prepared in Examples 1 and 2 were each heat treated by pasteurisation or UHT and their sensory properties compared by a trained panel. The results are described in Table 1 below. Table 1: Sensory evaluation of white lentil milk substitutes Flavour Control Example 1 Control (UHT) Example 1 descriptors (pasteurised) (pasteurised) (UHT) Beany 4 2 5 3 Grassy 3 1 4 2 A trained panel identified less beaniness and grassiness in pasteurised and UHT milk substitutes made by the process of Example 1 compared to the control process. Example 4: Nutritional profile of white lentil milk substitutes The nutritional composition of the white lentil milk substitute prepared in Example 1 was analyzed in a certified nutrition laboratory of Massey University. The protein content of white lentil beverage is higher (2 g / 100mL) than that of oat and almond milk (1g / 100mL and 0.8 g / 100mL, respectively). For reference, cow’s milk has a protein content of 3.3 g / 100mL. Example 5: Foamability of white lentil milk substitutes compared to cow’s milk The foamability of the white lentil milk substitute samples of Example 1 (pasteurized and UHT) was studied at five different temperature points from 50°C to 90°C in 10°C increments and compared with cow milk samples (pasteurized and UHT). To measure the foamabilities of the milk substitutes the initial liquid volume and the volume of the foam produced was recorded. For consistency, an initial liquid volume of 200 mL was used for each experiment. A Black & Decker ‘Mr. Cuppacino’ device was used to inject steam into the beverages. The beverages were heated to the required temperature using a milk frothing machine (Black & Decker ‘Mr. Cuppacino’), pouring 200mL of liquid in a 600mL barista jug, with a steaming thermometer clipped onto the milk jug to measure the temperature. The foam expansion of each milk substitute was calculated at each temperature point using the following equation: Vfoam / Vliquid,initial×100 where, Vfoam is the volume of the foam produced, and Vliquid,initial is the initial volume of the liquid black gram milk used (200mL). The Black and Decker machine was used instead of a conventional barista coffee machine and sufficed for the purpose of injecting steam while simultaneously heating up the milk at the same time. The calculated foam expansion, expressed as a percentage, was graphically presented with four different samples heated to the five temperatures of interest (50 – 90°C), as shown in Figure 3. The foamability (measured as the foam expansion of the heated samples) of the cow milk UHT and the white lentil milk substitute UHT samples at 60°C, which is the desired temperature for barista coffee application (Loudon, 2022), were close to each other but higher than the pasteurized samples. If one desires an ‘extra hot’ beverage, requiring milk at a temperature of 70°C, the expected amount of foam is relatively smaller than the standard 60°C counterpart, however, the trend remained the same. The ideal temperature for barista coffee beverages is 60°C and the white lentil milk substitute of the invention treated by UHT had a very similar foamability (around 75% foam expansion) at this temperature, compared to cow milk treated by UHT. The exception was the pasteurized white lentil milk substitute, which had a much lower foam expansion irrespective of the temperature of heating. As the heating temperature was further increased to 80˚C or 90˚C, none of the samples produced sufficient foam for acceptable coffee applications. Example 6: Foam stability of white lentil milk substitutes compared to cow’s milk In addition to the foamability study described above, the foam stability of the white lentil milk substitutes was studied, at the two significant temperatures (60° and 70°C). The foam stability test was run at the same time as the foamability test, starting the timer as soon as the liquid / foam mixture was poured into a measuring cylinder. The foam collapse was observed over a period of 20 minutes, recording the foam volume, liquid volume and total volume every minute for the first 5 minutes, then in 3-minute time intervals until a time of 20 minutes was completed. The recorded foam volume for the respective temperature and time combinations were then used to graph the foam stability of each of the heated white lentil milk substitute over time, as shown in Figure 4. The foam stability of the milks was measured for each of the 5 temperature points, over a time period of 20 minutes. The collected data of the foam volumes at the respective times was then graphed to compare the foam collapse rate of the different formulations at one temperature point. The temperature points of interest are 60°C and 70°C as these are the barista milk temperature requirements for a standard warmth beverage and an extra hot beverage, respectively (Lodun, 2017). The results for the first five minutes were graphed and were found as almost linear. As shown in Figs 4 and 5, the most stable formulation at 60°C was the pasteurized white lentil milk substitute, and the most stable formulation with the smallest foam collapse rate at 70°C was the UHT white lentil milk substitute. Example 7: Mean particle sizes and particle size distribution of pasteurised and UHT-treated white lentil milk substitutes of the invention The particle size data was analyzed by focusing on the D(4,3) values representing the volume weighted mean of the particles. The mean particle sizes were also measured. The aim was to determine whether the particles changed in size due to either splitting or aggregation upon different degree of heat treatments, i.e., pasteurization (72˚C for 15 sec) and UHT (142˚C for 5 sec). The Malvern Mastersizer measured particle size data point in triplicate, so the mean and standard deviation were able to be calculated and graphed in the form of a bar chart. As seen in Figures 6 and 7, the D(4,3) values were quite consistent, with an overall slight increase in the UHT samples. This could be due to particles aggregating at high temperatures during UHT processing. Example 8: Product stability / phase separation The shelf stability in terms of phase separation or sedimentation occurring in the white lentil milk substitutes of the invention (Example 1) was compared with that of the control sample (Example 2). Both sets of samples were pasteurised or underwent UHT. The pasteurized samples were stored at 4°C and inspected for any visible phase separation for 21 days. The UHT samples were stored at ambient temperature. From Figures 8 and 9 it can be clearly seen that the product stability deteriorated over storage for the control samples. In both cases clearly visible phase separation (water layer on the top) was noticed with more intensity in the pasteurized sample. Within 7 days the separation was noticed in the pasteurized (control) sample which further intensified at Day 21. The UHT (control) sample was relatively more stable but still separation was visible at Day 21. Without being bound by theory, it is thought that the greater stability observed in white lentil milk substitute of the invention is due to the release of soluble proteins from the protein-starch complexes through enzymatic and fermentative breakdown of the carbohydrates. These soluble proteins act as natural emulsifiers enhancing stabilization of the oil phase. Example 9: Product flavour For analysis of aroma compounds in the samples prepared in Examples 1 and 2, 3 mL of sample was placed in a 20 mL screw-capped headspace vial with a silicone / PTFE liner and equilibrated to 40°C for 30 min with pulsed agitation of 5 s at 500 rpm. The samples were analyzed in using a Shimadzu GC-MS system. The SPME fiber (CAR–PDMS-DVB) was exposed to the headspace above of the samples for 30 min. The fiber was retracted and injected into the GC inlet and desorbed for 10 min at 250°C. Injections were made on a RTx 5MS column (30 m × 0.25 mm × 0.25 μm). The temperature of the column oven was set at 40°C, held for 4 min, increased at 4°C / min to 145°C, followed by increase at 5°C / min to 200°C and then increased at 40°C / min to 270°C for 5 min. for 5 min. The carrier was helium at a constant column flow 1 mL / min. The ion source temperature was 220°C, the interface temperature was set at 250°C, and the MS mode was electronic ionization (−70v), with the mass range scanned between 35 and 500 amu. Compounds were tentatively identified based on spectra matched against those in the database and an internal library created with linear retention indices. Example 10: Plant-based whipped cream substitutes Three plant-based whipped cream substitutes (A, B and C) were prepared using the ingredients set out in Table 2. Table 2: Plant-based whipped cream substitutes Ingredient Amount (wt%) Plant-based milk substitute used in Formulation: 68.05 A = White lentil dairy substitute of the invention B = Vitasoy®Oat milk C = Vitasoy®Soy milk Coconut oil 31 Soy lecithin 0.5 Xanthan gum 0.08 Guar gum 0.03 Vanilla flavour 0.1 Flavour mask 0.04 Budal milk 705 0.2 Total 100 The white lentil dairy substitute of the invention used in Formulation A was the slurry material obtained after heating to inactivate the enzymes and fermentation agents, neutralisation and removal of solids (steps (a) to (e) of the process of the invention). The other Formulations were made using commercially available plant-based milks. To make the formulations, the powder ingredients were thoroughly mixed into the plant- based dairy substitutes, which were heated to about 75°C. The coconut oil (melted) and liquid ingredients were mixed with a Silverson mixer at 7000 rmp for 5 min. The mixture was then homogenised at 140 / 40 bar then cooled to 15°C in a cold-water bath and refrigerated overnight. The product was then whipped and stored at 20°C for 3 hours. The whipped cream overrun was then calculated by comparing the volume of unwhipped cream with the volume of whipped cream. The overrun is the increase in volume as a percentage of the unwhipped volume. The results were A = 47%, B = 11% and C = 39%. Example 11A: White lentil whipped cream substitutes Three plant-based whipped cream substitutes (D, E and F) were prepared using the ingredients set out in Table 3: Table 3: White lentil whipped cream substitutes Ingredient Amount (wt%) White lentil dairy substitute used in Formulation: 65.85 D = White lentil dairy substitute of the invention E = Fermented white lentil beverage (pH 5.3) F = Unfermented white lentil beverage (Example 2) Emulsifier 1.3 Coconut oil 32.5 Lecithin 0.1 Vanilla flavour 0.1 Phosphate salts 0.15 Total 100 The white lentil dairy substitute of the invention used in Formulation D was the slurry material obtained after heating to inactivate the enzymes and fermentation agents, neutralisation and removal of solids (steps (a) to (e) of the process of the invention. Formulation E was prepared using a fermented white lentil beverage made using the method of Example 1 (steps (a) to (e)) but where neutralization in step (c) was omitted. Formulation F was prepared using an unfermented white lentil beverage made using the method of Example 1 (steps (a) to (e)) but where the fermentation and neutralization step (c) was omitted. The three white lentil cream formulations were prepared according to the process outlined in Example 10, which represents the optional homogenization step (f), with respect to the process of the invention. The three formulations were then whipped to produce white lentil whipped cream substitutes. Formulation D comprises a white lentil whipped cream substitute of the invention. Formulations E and F comprise control formulations that omit essential processing steps. On the day of whipping, the white lentil cream substitute was removed from the chiller and whipped at room temperature (24 °C) for 7 min using a hand mixer. The overrun of the whipped cream was then measured using the following equation: Weight of the unwhipped cream − Weight of the whipped creamOverrun(%) = weight of the whipped cream The cream overrun of the three whipped white lentil cream substitutes was found to be as follows: D = 144%, E = 116% and F = 115%. The whipped creams were stored in plastic containers for 3 hours at 20°C and then poured to examine consistency. Formulation D had the best consistency, with the whipped cream not able to flow. Formulation E was better, but Formulation F flowed relatively freely. The whipped cream substitutes (50g) were then placed in a metal strainer positioned over a funnel placed over a measuring cylinder. After 3 hours the amount of watery liquid accumulated was measured. Formulation D showed no separation with no watery liquid. Formulation E showed minor separation with quite a large amount of watery liquid separating from Formulation F. This example demonstrates the importance of the fermentation and neutralization steps in the process of the invention. These steps are required to obtain a white lentil cream substitute with good whipping ability. Example 11B: Further analysis of white lentil whipped cream substitutes A further three white lentil whipped cream substitutes (D, E and F) were prepared as described in Example 11A, using the ingredients set out in Table 4. The white lentil dairy substitutes used in the formulations, were prepared as described in Example 11A. Table 4: White lentil whipped cream substitutes Ingredient Amount (wt%) White lentil dairy substitute used in Formulation: 65.42 D = White lentil dairy substitute of the invention E = Fermented white lentil beverage (pH 5.3) F = Unfermented white lentil beverage (Example 2) Emulsifier 1.3 Coconut oil 32 Lecithin 0.1 Phosphate salts 0.1 Salt 0.05 Sugar 2 Natural colouring agent 0.03 Total 100 For each Formulation, the white lentil dairy substitute was combined with the emulsifier and hydrated for 20 minutes. The remaining dry ingredients were then added to the water phase. Separately, coconut oil was blended with lecithin to form the oil phase. After hydration, the water phase was gradually mixed with the oil phase, and the mixture was heated to 75°C. The emulsion was then homogenized at pressure 140 / 40 bar. The resulting white lentil cream substitute was stored in a chiller for 3 days for stabilisation, then whipped as set out in Example 11A. Overrun The cream overrun of the three whipped white lentil cream substitutes was found to be as follows: D = 125%, E = 115% and F = 115%. Freeze-thaw test The freeze-thaw test measures the amount of serum leakage when a sample is thawed. Whipped cream retention (%) = (M1-M2) / M1, where M1 and M2 represents the weight of the whipped cream (g) and the extracted serum (g), respectively. The whipped cream retention is a measure of how well the cream formulation maintains its structure. Each whipped white lentil cream sample (30 g) was weighed into a sieve and then the sieve was placed above a 10mL tube for collecting the serum at room temperature (24℃) for 2 h. There was noticeable serum leakage from Formulations E and F at the bottom of the tube, indicating weak freeze-thaw stability. Formulation D maintained the best structure and stability, showing no serum leakage after thawing. The whipped cream retention was found to be as follows: D = 100%, E = 97% and F = 97%. Texture analysis-Firmness-Back extrusion test A Texture Analyser (TA.HDplusC-Stable Micro Systems) with a 5kg load cell was used for texture analysis, and the data was processed using Exponent Connect software. A Back- Extrusion Food Cell was employed to measure the texture of the whipped white lentil cream substitutes. This setup includes a circular plunger (45mm wide probe) that is driven into a larger cylinder to compress 50g of whipped cream placed in the cylinder. The probe compressed the sample to 20mm of its original height at a speed of 10mm / s, with a trigger force of 1g. The sample was forced through the gap between the plunger and the container until the peak force was achieved. Foam strength and positive area were measured at room temperature (24°C). The test was conducted in duplicates. Formulation D had the firmest texture, followed by Formulation E and then F. Figure 11 shows the textural properties of the three formulations. The whipped neutralised white lentil cream substitute of the invention (Formulation D) has the highest peak value (~ 4.5N) indicating a significantly stronger texture than the other two control formulations (E and F). The steep initial rise in force indicates a firmer whipped cream, likely due to stronger foam. Table 5 presents data comparing foam strength and positive area for the whipped white lentil cream formulations. The “foam strength” (g) is a measure of how strong the foams is, expressed in grams (g), while “positive area” represents the total effect of the foam stability over time, expressed in gram-seconds (g.sec). Table 5: Texture analysis of whipped white lentil cream substitutes Formulation Foam strength (g) Positive area (g.sec) D 443 ± 12 8306 ± 84 E 116 ± 7 2130 ± 140 F 63 ± 2 1100 ± 30 Table 5 indicates that Formulation D, made using the white lentil cream substitute of the invention, has significantly higher foam strength (443 g) and positive area (8306 g.sec) than the other two whipped white lentil cream substitutes. Example 12: Foamability of white lentil milk substitutes Three white lentil beverages were prepared, G, H and I. Formulation G is a white lentil milk substitute prepared in accordance with Example 1 (steps (a) to (f)) with 2.5 wt% sunflower oil (pH 7.2). Formulation H was prepared using the method of Example 1 (steps (a) to (f)) but where the neutralization in step (d) was omitted (pH 5.3). Formulation I was prepared using the method of Example 1 (steps (a) to (f)) but where the fermentation step (c) and neutralization in step (d) were both omitted. For each formulation 100 g of chilled milk was frothed until it reached 60°C and then poured into a measuring cylinder. The total volume, foam volume and liquid phase volume were recorded every minute for the first 5 minutes and then in 3 minute intervals. The results are shown in Figure 10. Formulation G had the highest foam volume and was the most stable foam of the three formulations (represented by the slope of the graphs). This data demonstrates that the process of the invention comprises a series of steps which are necessary to impute good foaming properties on the white lentil dairy substitutes of the invention. Fermentation is necessary, as demonstrated by the poorer foamability of Formulation I which was not fermented. This result is somewhat surprising because fermentation is generally thought to reduce the foamability of plant- based beverages due to the breakdown of polysaccharides responsible for foaming. These mucilage-type carbohydrates are slimy in nature and aid in foam formation and foam stability. Low pH Formulation H also demonstrated poorer foaming properties than Formulation G. This example demonstrates the importance of the fermentation and neutralization steps in the process of the invention. These steps are required to obtain a white lentil dairy product with good foamability. Example 13: Plant-based ice-cream comprising white lentil cream substitute Samples of ice-cream were prepared using either a white lentil cream substitute or coconut oil as the lipid component, as set out in Tables 6 and 7. Two white lentil cream substitutes were used. The test (T) ingredient was a white lentil dairy substitute of the invention prepared as for use in Formulation D, in Example 11. The control (C) white lentil ingredient was prepared as for use in Formulation F, in Example 11, i.e., an unfermented white lentil beverage. The lentil milk powder substitute was prepared using the process of the invention in which homogenisation with oil was omitted and the white lentil dairy substitute was concentrated up to 25% to 40% total solids in a multi-stage falling-film evaporator followed by drying in a spray dryer to achieve up to 97% dry matter yielding a free flowing, easily water-soluble powder. The soy milk powder was commercially sourced. Table 6: Coconut oil formulations Ingredient Wt % Coconut oil 10.0 Sucrose 13.3 Glucose syrup 6.7 PAL252 0.5 White lentil milk powder substitute or soy 7 milk powder Maltodextrin 10DE 0.5 Pea protein 1 Masking flavour IFF1 0.1 Masking flavour IFF2 0.1 Water 60.8 Total 100% Table 7: White lentil cream formulations Ingredient Wt % White lentil cream substitute T or C 32 Sucrose 13.3 Glucose syrup 6.7 PAL252 0.5 White lentil milk powder substitute or soy 7 milk powder Maltodextrin 10DE 1.1 Pea protein 1 Masking flavour IFF1 0.1 Masking flavour IFF2 0.1 Water 38.8 Total 100% For each formulation, the dry ingredients were mixed with water, and the coconut oil / white lentil cream substitute was combined with PAL 252 using a Silverson mixer. The ice cream mix was hydrated for 3 hours, then heated to 85°C before being homogenized at 175 / 35 bar. The mix was then kept in the chiller with mild agitation overnight. The next day, the ice cream mix was taken out, churned and incorporated air by using the ice cream making machine (Tetra Pak). The ice cream was immediately put in the blast freezer (-40°C) for 30 minutes until the core temperature reached -20°C. It was then transferred to a -20°C freezer and stabilized for 3 days before analysis. Overrun Overrun was calculated by weighing a set volume of the ice cream liquid mix before and after churning. Churning introduces air into the mix, converting it into ice cream. Table 8: Overrun of ice cream formulations Ice cream formulation Overrun % Coconut oil + lentil powder 102 Coconut oil + soy powder 99 White lentil cream substitute (T) + lentil powder 89 White lentil cream substitute (C) + lentil powder 84 Table 8 shows that all of the plant-based ice creams had acceptable overrun values. Overrun should be at least about 80%. If overrun is too high, mouthfeel may be compromised, leading to a lower quality or “cheaper” tasting product. Melting rate test 30g of each ice cream sample (3x3x3 cm) was placed on a wire screen on top of a funnel that was attached to a cylinder. The ice cream was placed in a controlled temperature chamber at 24°C. For up to 3 h, the dripped volume was recorded. Pictures of the ice cream were taken at the end of the experiment. The time (min) and the dripped volume(g) was recorded. Ice cream retention rate (%) was calculated: Ice cream retention (%) = (M1-M2) / M1, where M1 and M2 represent the weight of the ice cream (g) and the extracted serum (g), respectively. At 0 min, all ice cream samples are solid and intact. At 60 min, both coconut oil-based ice creams showed serum leakage whereas white lentil cream based ice creams showed no serum leakage. At 120 min, coconut oil-based ice creams had accumulated significantly amount of liquid. Cream-based ice creams also softened, but less liquid was observed at the bottom. Retention percentages confirmed this trend as shown in Table 9. Table 9: Ice cream retention Ice cream formulation Retention % at 120 min Coconut oil + lentil powder 84 Coconut oil + soy powder 84 White lentil cream substitute (T) + lentil powder 99 White lentil cream substitute (C) + lentil powder 98 Texture analysis-Puncture test A Texture Analyser (TA.HDplusC-Stable Micro Systems) with a 5kg load cell was used for texture analysis, and the data was processed using Exponent Connect software. A 450conical probe is used to measure the hardness of ice cream. The ice cream was removed from the freezer immediately before the analysis starts. The probe penetrates the sample 3 times on the smoothest surface. A 450conical probe is used to measure the texture and hardness of ice cream. With a trigger force of 1g, the sample was penetrated to a depth of 20 mm at the speed of 10mm / s. It returned to original height at a speed of 50mm / s. Hardness values and positive area were recorded as the peak compression force during penetration. The results are shown in Figures 12 and 13. The texture analysis of ice cream comprising coconut oil + soy powder has a steeper increase than coconut oil + lentil powder ice cream, as shown in Figure 12. This means that adding soy powder to the formulation hardens the ice cream texture, whereas the including lentil powder leads to a more desirable, softer texture ice cream. Figure 13 shows that ice cream made from white lentil cream that has not undergone fermentation (C) is harder than ice cream made from white lentil cream of the invention in which white lentil material is fermented and then neutralised (T). Table 10: Texture analysis of ice creams Ice cream Hardness (g) Positive area (g.sec)Coconut oil + lentil powder 2470 ± 41 14200 ± 500 Coconut oil + soy powder 3570 ± 40 20300 ± 600 White lentil cream substitute (T) + lentil 1790 ± 11 10000 ± 100 powder White lentil cream substitute (C) + lentil 2050 ± 45 10800 ± 300 powder Table 10 compares the ice cream hardness (g) and Positive area (g.sec) for ice cream varieties. Ice cream comprising coconut oil + soy powder was the hardest. Ice creams comprising white lentil dairy substitutes were softer. The softest ice cream was made from white lentil cream substitute of the invention.

Claims

Claims:

1. A process for preparing a white lentil dairy substitute, the process comprising: (a) incubating a slurry of white lentil material and water with one or more thermostable amylase enzymes at a temperature of about 80 to about 90 °C, wherein the ratio of white lentil material to water in the slurry is about 1:20 to about 1:1, (b) incubating the slurry with one or more cellulase enzymes and one or more amylase enzymes at a temperature of about 35 to about 55 °C, (c) inoculating the slurry with a fermentation agent comprising at least one acid- producing bacteria and incubating until the slurry reaches a pH of about 5.0 to about 6.0, (d) increasing the pH of the slurry to about 7.0 to about 7.6 and heating the slurry to inactivate the enzymes and fermentation agents, (e) removing suspended solids from the slurry, (f) optionally homogenising the slurry with about 0.1 to about 40 w / v% edible oil, (g) optionally heat processing the slurry; to produce a white lentil dairy substitute.

2. A process according to claim 1 wherein the mixture of white lentil material and water in step (a) has a ratio of about 1:10 to about 1:2, preferably about 1:5 to about 1:

3.

3. A process according to claim 1 or claim 2 wherein the white lentil slurry comprises whole lentils that have undergone two-step milling in the presence of thermostable amylase at a temperature of about 80 to about 90 °C.

4. A process according to any preceding claim wherein the white lentil slurry is incubated in step (b) with one or more amylase enzymes, one or more cellulases and one or more fermentation agents until the pH of the slurry reaches about 5.5 to about 6.

0.

5. A process according to claim 4 wherein the white lentil slurry is incubated with alpha- amylase, beta-amylase and amyloglucosidase enzymes.

6. A process according to any preceding claim wherein the fermentation agent used in step (c) is selected from the group consisting of a lactic acid bacterial culture, kefir culture and / or kombucha culture, preferably a lactic acid bacterial culture.

7. A process according to any preceding claim wherein the white lentil slurry is incubated with amylase, cellulase and fermentation agents simultaneously at about 35 to about 55 °C, until the pH reaches the correct range.

8. A process according to any one of claims 1-6 wherein the white lentil slurry is incubated with amylase and cellulase enzymes followed by fermentation agent at about 35 to about 55 °C, until the pH reaches the correct range.

9. A process according to any preceding claim wherein the suspended solids are removed after incubation with amylase and cellulase enzymes and fermentation.

10. A process according to any preceding claim wherein the product of steps (a) to (e) is dried to form a powdered white lentil dairy substitute.

11. A process according to any one of claims 1-9 wherein the product of steps (a) to (e) is homogenised with edible oil.

12. A process according to claim 11 wherein the product of steps (a) to (e) is homogenised with 0.1 to about 4 w / v% edible oil, preferably sunflower oil.

13. A process according to claim 11 wherein the product of steps (a) to (e) is homogenised with 25 to about 40 w / v% edible oil, preferably coconut oil.

14. A process according to any one of claims 11 to 13 wherein the product of steps (a) to (e) is homogenised with about 0.1 to about 1 w / v% emulsifier and / or about 0.1 to about 0.3 w / v% phosphate salts.

15. A process according to any one of claims 11 to 14 wherein the white lentil dairy substitute is dried to form a powdered white lentil dairy substitute.

16. A white lentil substitute prepared according to the process of any one of claims 1 to 15.

17. A liquid white lentil milk substitute of pH of about 7.2, comprising about 5 to about 15 w / v% carbohydrate, about 2 to about 4.5 w / v% edible oil and about 1.0 to about 2.5 w / v% white lentil protein.

18. A powdered white lentil milk substitute comprising about 50 to about 70 wt% carbohydrate, about 15 to about 35 wt% protein and less than 1 wt% edible oil.

19. A powdered white lentil milk substitute comprising about 40 to about 50 wt% carbohydrate, about 13 to about 22 wt% protein and about 20 to about 30 wt% edible oil.

20. A powdered white lentil milk substitute comprising a dried white lentil milk substitute wherein the dried white lentil milk substitute comprised about 5 to about 15 w / v% carbohydrate, about 5 to about 7 w / v% edible oil and about 1.0 to about 2.5 w / v% white lentil protein prior to drying.

21. A powdered white lentil substitute comprising a white lentil substitute prepared in accordance with the process of claim 1, wherein steps (h) and (i) are omitted, and the slurry of step (g) is spray-dried.

22. A liquid white lentil cream substitute of pH of about 7.2, comprising about 5 to about 15 w / v% carbohydrate, about 25 to about 40 w / v% edible oil and about 0.4 to about 1.8 w / v% white lentil protein.

23. A food product comprising one or more white lentil dairy substitutes according to any one of claims 16 to 22.

24. A food product according to claim 23 which is selected from the group comprising chocolate, ice cream, custard, soup, sauces, gravies, baked goods and the like.

25. A food product according to claim 24 which is an ice cream.

26. An ice cream food product according to claim 25 which comprises powdered white lentil milk substitute according to claim 18 (preferably about 5 to about 10 wt%) and / or white lentil cream substitute according to claim 22 (preferably about 30 to about 40 wt%).

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