Spray dried oleosomes concentrate

Abstract

The current invention relates to a process for preparing a powder comprising oleosomes and saccharides; and the process is comprising a) adding polysaccharides and oligosaccharides to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; spray-drying of the oleosome-saccharide composition of step a) and obtaining a powder comprising oleosomes and saccharides; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 40 wt.%; the obtained powder and its use in food product.

Description

PT-1960-WO-PCT SPRAY DRIED OLEOSOMES CONCENTRATE CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application 24187093.0 filed July 8, 2024, which is incorporated by reference herein in its entirety. FIELD OF THE INVENTION

[0002] The invention relates to a process for preparing an oleosome-saccharide composition, by using spray-drying. BACKGROUND OF THE INVENTION

[0003] Dried oleosomes offer advantages in terms of stability, storage, and transport, as they are less prone to microbial degradation and do not require refrigeration. Additionally, their dry form facilitates incorporation into a wider range of formulations and processing environments.

[0004] Drying oleosomes, and emulsions in general, is very challenging since these colloidal particles are susceptible to colloidal instability at high temperatures. Either coalescence, flocculation or oiling out can take place during spray-drying, by which oleosomes integrity is lost together with a detrimental functionality. Therefore, it is important to properly select the right carriers and their concentration to provide protection to the oleosomes during spray-drying and to obtain good reconstitution properties of the generated powder.

[0005] Many studies have been done within the field trying to solve these problems. An alternative technology to obtain a powder format of oleosomes or emulsions could be by freeze-drying. However, this technology is very expensive and would reflect in a significant cost increase to the product. Moreover, it is difficult to find this equipment at large scale.

[0006] Other drying methods with hot surfaces or hot air are not suitable for emulsions since they are too harsh.

[0007] There is thus still a need to provide oleosomes in powder form by using a mild processing technology. The current invention provides for such a process and the product thus obtained.PT-1960-WO-PCT SUMMARY OF THE INVENTION

[0008] The current invention relates to a process for preparing a powder comprising oleosomes and saccharides; and the process is comprising: a) Adding polysaccharides and oligosaccharides to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; b) Spray-drying of the oleosome-saccharide composition of step a) and obtaining a powder comprising oleosomes and saccharides; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 40 wt.%.

[0009] The invention further relates to an oleosomes and saccharides containing powder containing isolated vegetable oleosomes wherein it is comprising a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. 16 to 87 wt. % of oil present in the isolated vegetable oleosomes; d. 0.1 to 17 wt.% of oleosome proteins present in the isolated vegetable oleosomes.

[0010] The invention further relates to a food product comprising at least one food ingredient and the claimed oleosomes and saccharides containing powder and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients, or combinations thereof.

[0011] The invention relates to the process for preparing said food product.

[0012] Finally, the invention relates to the use of the oleosomes and saccharides containing powder of the present invention in supplements, food, or feed products, wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs. BRIEF DESCRIPTION OF FIGURES

[0013] FIG.1: is showing the color of the product of the present invention, in comparisonPT-1960-WO-PCT to products not according to the invention.

[0014] FIG. 2: is showing scanning electron microscopy-SEM picture of Comparative example 1.

[0015] FIG. 3: is showing scanning electron microscopy-SEM picture of Comparative example 2.

[0016] FIG.4: is showing scanning electron microscopy-SEM picture of Example 1 of the present invention.

[0017] FIG. 5: is showing scanning electron microscopy-SEM picture of Comparative example 3. DETAILED DESCRIPTION

[0018] The current invention relates to a process for preparing a powder comprising oleosomes and saccharides; and the process is comprising a. Adding polysaccharides and oligosaccharides to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; b. Spray-drying of the oleosome-saccharide composition of step a) and obtaining a powder comprising oleosomes and saccharides; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 40 wt.%.

[0019] In the present invention, the powder comprising oleosomes and saccharides is spray-dried oleosomes.

[0020] In an aspect of the invention, the spray-dried oleosomes is consisting of isolated vegetable oleosomes, polysaccharides, and oligosaccharides, and optionally emulsifier.

[0021] In an aspect of the invention, the spray-dried oleosomes is consisting of isolated vegetable oleosomes, polysaccharides, and oligosaccharides.

[0022] The current invention relates to a process for preparing spray-dried oleosomes; and the process is comprising a. Adding polysaccharides and oligosaccharides to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition;PT-1960-WO-PCT b. Spray-drying of the oleosome-saccharide composition of step a) and obtaining spray-dried oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 40 wt.%. The oleosomes concentrate

[0023] Oleosomes, also known as "oil bodies", "lipid bodies", "lipid droplets" or "spherosomes", are pre-emulsified droplets or vesicles of oil stored in plant seeds, nuts or any other plant part and used as energy source for plant growth and metabolism. Oleosomes are typically extracted from cells by a process of grinding the seeds or nuts in the presence of an aqueous solution, such as water, followed by solid-liquid separation to obtain an aqueous dispersion (also called aqueous suspension) of oleosomes and a residual oleosome containing fraction.

[0024] “Isolated vegetable oleosomes” are pre-emulsified droplets or vesicles of oil that are present in cells and that have been obtained, taken, extracted and / or isolated from these cells, after wet grinding of plant seeds.

[0025] An oleosome containing composition is comprising isolated vegetable oleosomes, obtained after wet grinding of plant seeds. The oleosome containing composition is comprising oil and proteins wherein the oil and proteins are present in the isolated vegetable oleosomes.

[0026] ‘Oleosome proteins” are the proteins naturally present in the isolated vegetable oleosomes.

[0027] Oleosomes are comprising intrinsic proteins such as mainly oleosin and minor amounts of caleosin and steroleosin. Without wishing to be bound by a particular theory, the present inventors observed that the oleosins contain a hydrophilic part, which is present at the isolated vegetable oleosomes’ surface, and a hydrophobic part which is anchored in the oil in the center of the oleosomes and ensures for oleosome stability. Even at alkaline conditions of pH 8 or higher, intrinsic proteins remain strongly bound, whereas weakly bound proteins will be removed in alkaline conditions.PT-1960-WO-PCT

[0028] The oleosome containing composition is comprising oil wherein the oil is present in the isolated vegetable oleosomes, of which at least 80 wt.%, preferably at least 90 wt.% is present as oleosomes.

[0029] In one aspect of the invention the origin of the oleosomes containing composition are members of the Brassicaceae, Amaranthaceae, Asparagaceae, Echium, Glycine, Astaraceae, Fabaceae, Malvaceae, Faboidae, Aracaceae, Euphorbiceae, Sinapsis, Lamiaceae, Cyperaceae, Anacardiaceae, Rosaceae, Betulaceae, Juglandaceae, Oleaceae, Lauraceae, Sapotaceae and / or Poaceae families.

[0030] In one aspect of the invention the oleosome concentrate is obtained from plant seed and most preferably plant seeds of plant species comprising: rapeseed (Brassica spp.), soybean (Glycine max), sunflower (Helianthus annuits), oil palm (Elaeis guineeis), cottonseed (Gossypium spp.), groundnut (Arachis hypogaea), coconut (Cocus nucifera), castor (Ricinus communis), safflower (Carthamus tinctorius), mustard (Brassica spp. and Sinapis alba), coriander (Coriandrum sativum), squash (Cucurbita maxima), linseed / flax (Linum usitatissimum) (including brown (also called bronze) and yellow (also called gold) linseed), Brazil nut (Bertholletia excelsa), hazelnut (Corylus avellana), walnut (Juglands major), jojoba (Simmondsia chinensis), thale cress (Arabidopsis thaliana), wheat and wheat germ (Triticum spp.), maize and maize germ (Zea mays), amaranth (family of Amaranthus), sesame (Sesamum indicum), oat (Avena sativa), camelina (Camelina sativa), lupin (Lupinus), peanut (Arachis hypogaea), quinoa (Chenopodium quinoa), chia (Salvia hispanica), yucca, almond (Prunus dulcis), cashew (Anacardium occidentale), olive (Olea), avocado (Persea americana), shea (Butyrospermum parkii), cocoa bean (Theobroma cacao), argan (Argania spinosa), rice, their corresponding mid or high oleic varieties and any variety with increased level of unsaturated fatty acids compared to the original seed variety. Varieties of these seeds may be obtained by natural selection or by genetic modification (GMO).

[0031] In the present invention the term “rapeseed” and the term “canola” is used interchangeably.

[0032] In a particular aspect of the invention, the oleosomes concentrate is sourced from the group consisting of rapeseed and rapeseed varieties with increased level of unsaturated fatty acids compared to the original rapeseed, soybean, sunflower and corresponding mid or high oleic varieties, cottonseed, coconut, brown linseed, yellow linseed, hazelnut, maize, sesame, almond, cashew, olive, avocado and shea. The oleosome containing composition is sourced from the groupPT-1960-WO-PCT consisting of rapeseed, soybean, sunflower, mid and high oleic sunflower, cottonseed, coconut, brown linseed, yellow linseed, hazelnut, maize, sesame, almond, cashew and shea. More in particular, the oleosome concentrate is sourced from the group consisting of rapeseed, sunflower, mid and high oleic sunflower, soybean, coconut, brown linseed, and yellow linseed. Preferably, the oleosome containing composition is sourced from sunflower, mid or high oleic sunflower, soybean or rapeseed.

[0033] In an aspect of the invention, the isolated vegetable oleosomes are selected from the group consisting of isolated rapeseed oleosomes, isolated soybean oleosomes, isolated sunflower oleosomes, high-oleic sunflower oleosomes, isolated linseed oleosomes, and a combination of two or more thereof, preferably sunflower oleosomes or high-oleic sunflower oleosomes.

[0034] “Sunflower” as used in the present description means any type of sunflower seed belonging to the species Helianthus annuus. Several types of sunflower seeds exist, each characterized by the composition of the fatty acid profile of the oil present in these seeds. Regular sunflower seeds contain sunflower oil that is characterized by a typical composition of 45 to 74 wt.% linoleic acid (LA), 8 to 16 wt.% saturated acids, such as palmitic acid (PA) and stearic acid (SA), 14 to 43 wt.% oleic acid, and less than 1 wt.% of ALA, expressed on the total weight of fatty acid moiety of the oil. Other well-known varieties of sunflower seeds are so-called mid-oleic (MO) sunflower seeds, high-oleic (HO) sunflower seeds, high oleic-high stearic (HOHS) sunflower seeds, high-palmitic sunflower seeds (HP) and high oleic-high palmitic (HOHP) sunflower seeds, which can be obtained by natural selection or by genetic modification (GMO). Typically, high-oleic sunflower oil is characterized by a content of 2 to 17 wt.% LA, 6 to 13 wt.% saturated acids (PA and SA), 75 to 91 wt.% oleic acid, and less than 1 wt.% ALA, all expressed on the total weight of fatty acid moiety of the oil. Typically, mid-oleic sunflower oil is characterized by a content of 18 to 45 wt.% LA, 7 to 12 wt.% saturated acids (PA and SA), 43 to 72 wt.% oleic acid, and less than 1 wt.% ALA, all expressed on the total weight of fatty acid moiety of the oil (see Codex Alimentarius CXS 210-1999).

[0035] “Rapeseed” as used in the present description means any type of rapeseed belonging to the species Brassica napus. Typically rapeseed oil (low erucic) has a fatty acid profile comprising palmitic acid (PA) (C16:0) in an amount of 4 wt.%, stearic acid (SA) (C18:0) in an amount of 2 wt.%, oleic acid (OA) (C18:1) in an amount of 56 wt.%, linoleic acid (LA) (C18:2) in an amount of 26 wt.%, and linolenic acid (ALA) (C18:3) in an amount of 10 wt.%, expressedPT-1960-WO-PCT on the total weight of fatty acid moiety of the oil (see Bailey’s Industrial Oil and Fat Products, 6th edition, 6th volume, 2005, Chapter 6 vegetable oils, Table 2). Rapeseed oil lends itself to genetic modification, and several rapeseed varieties giving oils with modified fatty acid profile have been developed.

[0036] Typically, rapeseed oil (low erucic) has a fatty acid profile of 51 to 30 wt.% linoleic acid (LA), 4 to 12 wt.% saturated acids, such as palmitic acid (PA) and stearic acid (SA), 51 to 70 wt.% oleic acid, and 5 to 14 wt.% of ALA, expressed on the total weight of fatty acid moiety of the oil (see Codex Alimentarius CXS 210-1999). “Isolated rapeseed oleosomes” as used in the present description means oleosomes that have been isolated / removed from rapeseed.

[0037] ”Soybean” as used in the present description means any type of soybean belonging to the species Glycine max. Raw soybeans contain approx.18 wt.% of soybean oil that has a fatty acid profile comprising palmitic acid (C16:0) in an amount of 11 wt.% (range 7- 14 wt.%), stearic acid (C18:0) in an amount of 4 wt.%, oleic acid (C18:1) in an amount of 22 wt.% (range 19-30 wt.%), linoleic acid (C18:2) in an amount of 55 wt.% (range 44-62 wt.%), and linolenic acid (ALA) (C18:3) in an amount of 8 wt.% (range 4-11 wt.%), expressed on the total weight of fatty acid moiety of the oil (see Bailey’s Industrial Oil and Fat Products, 6th edition, 6th volume, 2005, Chapter 6 vegetable oils, Table 2 and section 5.15). “Isolated soybean oleosomes” as used in the present description means oleosomes that have been isolated / removed from soybeans.

[0038] “Linseed” as used in the present description means any type of linseed belonging to the species Linum usitatissimum. Linseed produces a vegetable oil that is highly unsaturated and that is known as linseed oil (flaxseed oil). Regular linseed oil (brown linseed) has a fatty acid profile comprising palmitic acid (C16:0) in an amount of 6 wt.%, stearic acid (C18:0) in an amount of 3 wt.%, oleic acid (C18:1) in an amount of 17 wt.%, linoleic acid (C18:2) in an amount of 14 wt.%, and linolenic acid (C18:3) in an amount of 60 wt.%, expressed on the total weight of fatty acid moiety of the oil (see Bailey’s Industrial Oil and Fat Products, 6th edition, 6th volume, 2005, Chapter 6 vegetable oils, Table 2). There is a different type of engineered linseed (yellow) having a low level of linolenic acid (2%) and a high level of linoleic acid.

[0039] Typically, linseed oil / flaxseed oil has a fatty acid profile of 8 to 30 wt.% linoleic acid (LA), 6 to 22 wt.% saturated acids, such as palmitic acid (PA) and stearic acid (SA), 10 to 36 wt.% oleic acid, and 44 to 70 wt.% of ALA, expressed on the total weight of fatty acidPT-1960-WO-PCT moiety of the oil (see Codex Alimentarius CXS 210-1999).

[0040] “Isolated linseed oleosomes” as used in the present description means oleosomes that have been isolated / removed from linseeds.

[0041] The term “fatty acid profile” of a substance, such as an oil, a fat, isolated vegetable oleosomes, oleosome concentrate as used in the present description, means the total of fatty acids that is present in the oily substance in the form of free fatty acids and in the form of the fatty acid moiety of a lipid (monoglyceride, diglyceride or triglyceride). For example, if an oil is comprising an amount of oleic acid expressed on total weight of the fatty acid profile, this amount is the total of oleic acid present in the oil as a free fatty acid and as oleic acid bound that is bound as the fatty acid moiety in the triglycerides, diglycerides and monoglycerides that are present in the oil.

[0042] Preferably, the sunflower seeds used are MO, HO, HOHS, or HOHP sunflower seeds; more preferably HO, HOHS, or HOHP sunflower seeds, most preferably HO sunflower seeds.

[0043] “Isolated vegetable oleosomes”, as used in the present description, mean oleosomes that have been isolated / removed from their natural source, e.g. sunflower seeds. The term encompasses oleosomes isolated from a single oleosome source, i.e. a single strain or seed line of sunflower seeds, e.g., mid-oleic sunflower seeds.

[0044] The term “Isolated sunflower oleosomes” also encompasses blends of oleosomes that are isolated from more than one oleosome source, i.e. multiple strains and / or seed lines of sunflower seeds, e.g. MO and HO sunflower seeds, HS sunflower seeds, HOHS sunflower seed, HP sunflower seeds, HPHO sunflower seeds, and any combination of two or more thereof. Preferably, the isolated sunflower oleosomes have been isolated / removed from their natural source, being HO sunflower seeds.

[0045] An oleosome containing composition is obtained by wet grinding of an oleosome source. Typically, prior to the grinding the source is cleaned and / or dehulled.

[0046] In wet grinding, an aqueous liquid is added to the oleosome source in a ratio of from 12:1 to 2:1, from 9:1 to 2:1, from 5:1 to 2:1 prior to the wet milling. Optionally, the oleosome source may be allowed to soak in the added aqueous liquid for a period of from 0.5 to 48 hours, from 1 to 24 hours, from 2 to 16 hours, from 3 to 12 hours or from 0.5 to 4 hours.

[0047] Optionally, following the period of soaking, the aqueous liquid may be removed and the oleosome source may be washed one or more times by adding fresh aqueous liquid. ThePT-1960-WO-PCT oleosome source is subsequently grinded together with the added aqueous liquid. In this grinding, a mill is used such as, but not limited to, a toothed colloidal mill or a corundum stone mill. An oleosome slurry is thus obtained.

[0048] The oleosome slurry is separated into an oleosome containing fraction (cake) and at least one other oleosome containing composition (i.e. oleosome extract). Separation may be performed by means of decantation, filtration and / or centrifugation. The oleosome extract may be further separated into an oleosome concentrate which is enriched in oleosomes (cream), a an oleosome depleted composition and eventually a further sediment.

[0049] Alternatively, the oleosome slurry may be subjected to a liquid-solid-liquid separation (three-phase separation) using a centrifugal tricanter. Such a separation is resulting in the oleosome containing fraction (cake), an oleosome concentrate which is enriched in oleosomes (cream) and an oleosome depleted composition.

[0050] In an aspect of the invention an oleosome concentrate is used.

[0051] When used in the present invention, the terms “dry matter” and “dry substance” or even “dry weight” are used interchangeably.

[0052] The term “fat” and “oil” are used interchangeably.

[0053] The term “oleosome” and ‘oleosomes” are used interchangeably.

[0054] The term “saccharide” and ‘saccharides” are used interchangeably.

[0055] In an aspect of the invention the oleosome concentrate is comprising isolated vegetable oleosomes.

[0056] In an aspect of the invention, the oleosome concentrate has a dry substance of from 30 to 40 wt.%, preferably from 33 to 38 wt.%.

[0057] In an aspect of the invention, the oleosomes concentrate has a total content of oil of from 80 to 98 wt.% based upon the dry substance of the oleosome concentrate.

[0058] In an aspect of the invention, the oleosome concentrate is characterized in that it has based on total dry matter: - an oleosome protein content of from 1 to 20 wt.%, preferably from 2 to 15 wt.%, more preferably from 3 to 10 wt.%, - an oil content of from 80 to 98 wt.%, preferably from 85 to 97 wt.%, more preferably from 90 to 96 wt.%, of which at least 80 wt.%, preferably at least 90 wt.% oil is contained in oleosomes.

[0059] In an aspect of the invention, the oleosome concentrate comprises oleosomePT-1960-WO-PCT proteins in an amount of from 2 to 20 wt.% expressed on total dry matter of the oleosome concentrate.

[0060] In an aspect of the invention, the oleosome-saccharide composition is the composition wherein the oleosome concentrate of isolated vegetable oleosomes is combined with the polysaccharides and the oligosaccharides.

[0061] In an aspect of the invention, the oleosome-saccharide composition is the composition wherein the oleosome concentrate of isolated vegetable oleosomes is combined with the pectin and maltodextrin. Process for preparing a powder comprising oleosomes and saccharides

[0062] The present invention relates to a process wherein polysaccharides and oligosaccharides are added to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; and the oleosome-saccharide composition is then spray- dried.

[0063] The present invention relates to a process wherein polysaccharides and oligosaccharides are added to an oleosome concentrate of isolated vegetable oleosomes and the oleosome-saccharide composition is then spray-dried to obtain spray-dried oleosomes.

[0064] Polysaccharides are well-known in the art as long-chain polymeric carbohydrates composed of monosaccharide units.

[0065] In the present invention, the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar and blends of two or more thereof.

[0066] Pectins are well-known in the art, and are polysaccharides based upon a backbone of galacturonic acid and may contain further rhamnose, galactose and / or arabinose branches. Most commonly pectins are extracted from fruit sources, like citrus fruits, apple pomace and the like. Furthermore, pectins may be characterized by their esterification degree. The degree of esterification in pectin may vary from 0% to 100%. Pectins with a degree of esterification greater than 50% are known as high methoxyl (HM) pectins, while those with a degree of esterification less than 50% are classified as low methoxyl (LM) pectins. In the present invention, low as well as high methoxyl pectins are used.

[0067] In an aspect of the invention, pectin with a degree of esterification of from 5 to 10% is used.PT-1960-WO-PCT

[0068] In another aspect of the invention pectin with a degree of esterification of from 65 to 75% is used.

[0069] Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups. Examples of galactomannans are guar gum, locust bean gum, cassia gum, fenugreek gum, pectin, pectin derivatives.

[0070] Glucose polymers are encompassing starches, starch-derivatives (hydroxypropylated, acetylated, esterified, and the like) cellulose, cellulose derivatives (carboxylmethyllose, methylcellulose and the like), and the like.

[0071] Fructans are polysaccharides with fructose in the backbone and may be derived from chicory or inulin.

[0072] Carrageenans are a sulfated polysaccharides derived from seaweeds.

[0073] Agar or agar-agar are polysaccharides obtained from algae.

[0074] In the present invention, the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar, polydextrose resistant starches, cereal fibres, fruit fibres and fibres of legumes, oat fibers and the like, and blends of two or more thereof.

[0075] In an aspect of the invention the polysaccharides are selected from high methoxyl pectin, low methoxyl pectin, and mixtures thereof.

[0076] In an aspect of the invention the oligosaccharides are selected from the group consisting of maltodextrins, glucose syrups, fructo-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, arabino-xylo-oligosaccharides, manno-oligosaccharides and a combination of two or more thereof.

[0077] In an aspect of the invention, the oligosaccharides are selected from maltodextrins, glucose syrups and mixtures thereof.

[0078] In an aspect of the invention, the oligosaccharides are selected from maltodextrins.

[0079] Maltodextrin is a glucose polymer having a dextrose equivalent (DE) of smaller than 20.

[0080] A glucose syrup is characterized by a dextrose equivalent (DE) equal or higher than 20.

[0081] In an aspect of the invention, the maltodextrin is having a DE of from 12 to 16.

[0082] In an aspect of the invention, the glucose syrup is having a DE of from 37 to 41.PT-1960-WO-PCT

[0083] In an aspect of the invention, it relates to the claimed process wherein step a) is comprising the following steps in the order of: i. Adding the polysaccharides to the oleosome concentrate of isolated vegetable oleosomes for obtaining an oleosome - polysaccharide blend; ii. Adding the oligosaccharides to the oleosome - polysaccharide blend for obtaining the oleosome - saccharide composition.

[0084] In an aspect of the invention, the oleosome - polysaccharide blend, is the blend of the oleosome concentrate of isolated vegetable oleosomes and the polysaccharides.

[0085] In an aspect of the invention, the oleosome - polysaccharide blend, is the blend of the oleosome concentrate of isolated vegetable oleosomes and pectin.

[0086] In an aspect of the invention, the oleosome-saccharide composition is the blend of oleosome concentrate of isolated vegetable oleosomes, pectin and maltodextrin. Spray-drying

[0087] Spray drying is a process that transforms a fluid material into dried particles using a hot gaseous drying medium. The liquid (slurry) is atomized into fine droplets. These droplets come into contact with the hot drying gas. Water evaporates from the droplets, leaving behind solid particles.

[0088] The spray drying can be performed at an inlet temperature between 60 and 200°C.

[0089] In an aspect of the invention the inlet temperature for spray drying is from 110 to 170°C.

[0090] The spray drying can be performed at any air flow rate, and it may be dependent upon the used equipment and its size.

[0091] In an aspect of the invention the feed rate of the spray-drying is adapted for obtaining a free-flowing powder. Further process steps

[0092] In an aspect of the invention, the process for preparing a powder comprising oleosomes and saccharides is comprising the following steps: a) Adjusting the pH of the oleosome concentrate having a dry matter of from 30 to 40 wt.%, whereby the pH is between 3 and 5, preferably from 3.5 to 4.5;PT-1960-WO-PCT followed by the following steps in the order of: i. Adding the polysaccharides to the oleosome concentrate of isolated vegetable oleosomes for obtaining an oleosome - polysaccharide blend; ii. Adding the oligosaccharides to the oleosome - polysaccharide blend for obtaining the oleosome - saccharide composition. b) Spray-drying the previously obtained oleosome-saccharide composition and obtaining a powder comprising oleosomes and saccharides; wherein polysaccharides are added in the step i. in an amount of 0.25 to 10 wt.% based upon the oleosome concentrate; and wherein oligosaccharides are added in the step ii. in an amount of 10 to 75 wt.% based upon the oleosome concentrate.

[0093] In an aspect of the invention, it relates to a process wherein before or during step a) the oleosome concentrate is brought to a pH of from 3.5 to 4.5.

[0094] For adjusting the pH of the oleosome concentrate, acids such as phosphoric acid, citric acid, lactic acid, hydrochloric acid, and the like can be used.

[0095] In an aspect of the invention, it relates to a process wherein a further emulsifier is added before step b) of the claimed process.

[0096] The further emulsifier can be selected form the group consisting of lecithin, fractionated lecithin, hydrolyzed lecithin, mono and di-glycerides, sodium stearyl lactylate, combinations of two or more thereof and the like.

[0097] In an aspect of the invention, lecithin is added.

[0098] Typical carriers employed in the food industry are maltodextrins, gums, proteins and other carbohydrates. These carriers form a physical barrier around the component(s) of interest while water is removed during spray-drying.

[0099] In the present invention, it was surprisingly found that using conventional carriers is not enough to maintain the integrity of oleosomes (such as particle size distribution, microstructure and the like).

[0100] Without being bound by a specific theory, it was observed that polysaccharides, preferably pectins, preferably derived from citrus fruits, are adsorbed to the interface of oleosomes as an extra protective layer to effectively preserve the integrity of oleosomes. Preferably this pectin adsorption or also called electrostatic deposition is obtained by bringing the pH to the acid range (3-5) to generate positive charges in the oleosomes interface (due to protein presence) and negativePT-1960-WO-PCT charges in the pectin molecules. These opposite charges will generate attraction and produce pectin adsorption inducing the formation of protective layers around the oleosomes. Further combining the polysaccharides such as preferably citrus pectin, with the oligosaccharides such as preferably maltodextrin, may result in an oleosome powder preserving the colloidal stability and providing good reconstitution behaviour. Oleosomes and saccharides containing powder

[0101] The present invention relates to oleosomes and saccharides containing powder wherein the powder is containing isolated vegetable oleosomes wherein it is comprising a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. 16 to 87 wt. % of oil present in the isolated vegetable oleosomes; d. 0.1 to 17 wt.% of oleosome proteins present in the isolated vegetable oleosomes.

[0102] The present invention relates to oleosomes and saccharides containing powder wherein the powder is containing isolated vegetable oleosomes wherein it is comprising a. 2 to 10 wt.% of polysaccharides; b. 15 to 40 wt.% of oligosaccharides; c. 25 to 65 wt. % of oil present in the isolated vegetable oleosomes; d. 1 to 5 wt.% of oleosome proteins present in the isolated vegetable oleosomes.

[0103] In an aspect of the invention, it relates to the oleosomes and saccharides containing powder wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

[0104] In an aspect of the invention, it relates to an oleosomes and saccharides containing powder wherein the powder is comprising a. 0.25 to 10 wt.% of polysaccharide; b. 10 to 75 wt.% of oligosaccharide; c. 20 to 89 wt.% of isolated vegetable oleosomes and wherein the isolated vegetable oleosomes have an oil content of from 80 to 98 wt.% based upon the oleosomes.

[0105] In an aspect of the invention, the powder is free flowing.

[0106] In aspect of the invention, the claimed powder can be easily rehydrated for use or may be used as such.PT-1960-WO-PCT

[0107] The present invention relates to spray-dried oleosomes containing isolated vegetable oleosomes with 16 to 87 wt. % of oil present in the isolated vegetable oleosomes and 0.1 to 17 wt.% of oleosome proteins present in the isolated vegetable oleosomes; and further comprising: a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides;

[0108] The present invention relates to spray-dried oleosomes comprising a. 2 to 10 wt.% of polysaccharides; b. 15 to 40 wt.% of oligosaccharides; c. 25 to 65 wt. % of oil present in the isolated vegetable oleosomes; d. 1 to 5 wt.% of oleosome proteins present in the isolated vegetable oleosomes.

[0109] In an aspect of the invention, it relates to the spray-dried oleosomes wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

[0110] In an aspect of the invention, it relates to the spray-dried oleosomes, and optionally emulsifier, wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin. Detailed description of FIG.1: Color of Product: Legend used in FIG.1: 1=Comparative example 2 (maltodextrin), 2= Comparative example 1 (citrus pectin), 3= Example 1 according to the invention (pectin and maltodextrin), 4=Comparative example 3 (no carrier) Food Product and Process for preparing the food product

[0111] The present invention relates to a food product comprising at least one food ingredient and the claimed oleosomes and saccharides containing powder and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients or combinations of two or more thereof.

[0112] The present invention relates to a food product comprising at least one food ingredient and the claimed spray-dried oleosomes and wherein the at least one food ingredient isPT-1960-WO-PCT selected from food grade liquids, carbohydrates, proteins, fats, micronutrients or combinations of two or more thereof.

[0113] In an aspect of the invention the food grade liquid is preferably water.

[0114] The term “micronutrients” is encompassing nutrients that an organism needs in small quantities for the proper functioning of its metabolism. Examples of micronutrients are, but are not limited to vitamins, minerals, trace elements, essential amino acids.

[0115] The product of the present invention is available in the form of a liquid, powder, a concentrate, or a cream.

[0116] In an aspect of the invention, the at least one food ingredient being a fat or oil will have a different fatty acid profile than the oil present in the claimed oleosome and saccharide containing powder.

[0117] In an aspect of the invention, claimed oleosome and saccharide powder is containing isolated vegetable oleosomes wherein the oil is containing long chain polyunsaturated fatty acids with a carbon chain length of up to C18. The at least one food ingredient being oil is containing long chain polyunsaturated fatty acids with a carbon chain length of from C20 to C24; preferably the oil is containing docosahexaenoic fatty acids, which is an omega-3 fatty acid, and its shorthand name is 22:6(ω-3) or 22:6(n-3) or 22:6n3.

[0118] In an aspect of the invention, the claimed spray-dried oleosomes are containing isolated vegetable oleosomes wherein the oil is containing long chain polyunsaturated fatty acids with a carbon chain length of up to C18. The at least one food ingredient being oil is containing long chain polyunsaturated fatty acids with a carbon chain length of from C20 to C24; preferably the oil is containing docosahexaenoic fatty acids, which is an omega-3 fatty acid, and its shorthand name is 22:6(ω-3) or 22:6(n-3) or 22:6n3.

[0119] In an aspect of the invention, the at least one food ingredient, being carbohydrates are preferably carbohydrates suitable for infant formula. Examples are fructo-oligosaccharides, galacto-oligosaccharides, blends therefore, and the like.

[0120] The present invention relates to a process for preparing the claimed food product wherein the oleosomes and saccharides containing powder is combined with a liquid and / or added to at least one other food ingredient.

[0121] The present invention relates to a process for preparing the claimed food product wherein the spray-dried oleosomes are combined with a liquid and / or added to at least one other food ingredient.PT-1960-WO-PCT The Use

[0122] Finally, it relates to the use of the oleosomes and saccharides containing powder in supplements, food, or feed products; wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs.

[0123] It relates to the use of the spray dried oleosomes in supplements, food, or feed products; wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs.

[0124] A nutritional composition is a composition developed to cover the nutritional needs of groups of people selected from preterm infants, infants, toddlers, invalids, elderly people, athletes, humans having nutritional deficiencies, humans having problems with swallowing, humans having problems with chewing, and / or humans having a deficient immune system.

[0125] It may be designed for people suffering a more specific disease state such as cancer, chronic obstructive pulmonary disease, and later-stage kidney disease and others. Amongst others, nutritional compositions may be helpful for people who struggle with a loss of appetite, have difficulty in chewing, have difficulty in swallowing, have trouble preparing balanced meals, and / or are recovering from surgery or an illness. In the event that the nutritional composition is meant for a complete nutrition, it can provide a healthy balance of protein, carbohydrate, and / or fat.

[0126] In an aspect of the invention, the claimed product can be used in the form of a powder, a liquid, as a ready-to-drink formula, or used in feeding tubes. It can also be in the form of a formula base i.e., a powder or a concentrated liquid, to be dissolved in water or another fluid for the preparation of a ready-to-drink nutritional composition. The nutritional composition may also be in the form of a pudding or a jelly, or the form of a cookie or a snack bar, or any other form.

[0127] In an aspect of the invention, the nutritional composition is an infant formula.

[0128] The infant food product or infant formula is a term well-known in the art and it refers to food that is specifically manufactured for infants and it may be characterized in that it is soft, and easily consumable by infants and has a nutritional composition adapted to the specific needs at each growth stage.

[0129] The infant formula may be in the form of a liquid, such as a ready-to-drink infant food product. It can also be in the form of a formula base, i.e., a powder or a concentrated liquid,PT-1960-WO-PCT to be dissolved in water or another fluid for the preparation of a ready-to-drink infant food product. The infant food product may also be in the form of a pudding or a jelly, or in the form of a cookie or a snack bar, or in any other form. The infant food product may encompass the three forms available on the market, i.e., powder (infant base powder), liquid concentrate, and ready-to-feed liquids.

[0130] It may be a first age infant formula, for infants from birth to age of 6 months, a follow-on formula (also called second age infant formula), for infants from an age of 6 to 12 months, or a growing-up formula (also called third age infant formula) for infants from the age 1 to 3 years.

[0131] This infant formula may be milk-based, e.g. with milk protein isolate and / or caseinate and / or whey protein, or it may be plant-based, e.g. with almond, soy, rice, corn and / or pea proteins.

[0132] The nutritional composition may further comprise one or more non-nutritional ingredient. Non-nutritional ingredients are ingredients that do not substantially add to the caloric intake and / or do not substantially provide micronutrients. Examples of non-nutritional ingredients are flavors, colorants, emulsifiers, acid regulators such as citric acid or lactic acid, preservatives, and the like. The non-nutritional ingredients may be from a natural or synthetic origin.

[0133] In an aspect of the invention, it relates to the use wherein the oleosomes and saccharides containing powder is reconstituted in liquid.

[0134] In an aspect of the invention, it relates to the use wherein the spray-dried oleosomes are reconstituted in liquid. Benefits of the present invention

[0135] Without being bound by a specific theory, the present invention provides amongst others for the following advantages: the process of the present invention allows obtaining a powder and it may substitute the use of a final UHT process. The product of the present invention provides amongst others the following advantages: (i) longer shelf-life, (ii) significant reduction of transport costs, (iii) reduced storage capacity to store same amount of oleosomes solids, (iv) potentially better oxidative stability, (v) more freedom to formulate (customer convenience) without taking into account the waterPT-1960-WO-PCT coming with the liquid format, (vi) synergistic effect between maltodextrin and pectin.

[0136] The present invention has demonstrated that there is a synergistic effect due to the presence of polysaccharides and oligosaccharides in the oleosomes and saccharides containing powder (spray-dried oleosomes). The presence of oligosaccharides alone is not sufficient to obtain a white powder.

[0137] The presence of polysaccharides alone seems to improve the colour better than the presence of oligosaccharides, but then the product is difficult to reconstitute.

[0138] Surprisingly, it was found that due to the presence of polysaccharides and oligosaccharides together, the product is white, and the powder can be easily reconstituted.

[0139] Surprisingly, the product of the present invention and / or the process of the present invention demonstrates superior performance in terms of powder appearance, flowability, and reconstitution properties. These benefits can be attributed to the specific composition of the feed material. The absence of either one or both carrier materials such as oligosaccharides and / or polysaccharides, resulted in less desirable powder characteristics such as clumping, poor solubility, and / or uneven texture.

[0140] The present invention demonstrates unexpected technical advantages, including improved solubility, enhanced stability, and optimized particle morphology.

[0141] In the present invention it is shown that the presence of oligosaccharides and polysaccharides may have a substantial impact on the surface shape. Particle aggregation may affect the end product's stability, dispersibility, and solubility. The aggregation may also be due the free oil causing the particles to adhere.

[0142] The present invention is demonstrated but not limited to the examples given herein. EXAMPLES Analytical methods Protein measurement

[0136] The protein content of the oleosomes concentrate was determined by the amount of nitrogen in the sample. This amount of nitrogen was analyzed using a combustion method. Combustion of the sample was performed at 1100°C. The amount of nitrogen was determined using a conductivity detector (LECO TruMAc). The protein content was calculated by multiplying the amount of nitrogen analyzed by 6.25.PT-1960-WO-PCT Measurement of total oil content

[0137] The amount of oil in the oleosomes concentrate was determined using the Soxhlet extraction method. It is expressed on total dry substance of the oleosomes concentrate. Measurement of free oil

[0138] The spray dried powder was reconstituted in demineralized water to form a suspension. The suspension was weighed and mixed with hexane in an Eppendorf® tube. The tube was then centrifuged for 5 minutes. A phase separation was noted and pipetted in another tube. The tube was then left under a laminar hood overnight for the hexane to safely evaporate. The remanent was weighed as the free oil of the system. Measurement of oil present in oleosomes

[0139] The amount of oil present in the isolated oleosomes of an oleosomes concentrate was calculated by subtracting the amount of free oil from the total oil content of the oleosomes concentrate. Measurement of dry substance

[0140] The percentage dry substance (%DS) of the oleosomes concentrate was determined gravimetrically using an MA150 infrared balance (Sartorius). About 2 g of material (i.e. the wet weight (WW)) is applied on an aluminum dish with glass fiber pad. The moisture is evaporated at 105 °C until a stable weight is reached (i.e. the dry weight (DW)). The percentage dry substance is calculated according to the following formula: ^^^^ %^^^^ ൌ^^ 100 ^^^^

[0141] The dry substance is including oils, proteins, fibers, or other solids. The dry substance is only excluding water. Measurement of ash content

[0142] The ash content of oleosomes concentrate was measured according to ISO 936 method.PT-1960-WO-PCT Scanning Electron Microscopy

[0143] Spray dried oleosomes powders were micrographed using NeoScope JCM-5000 SEM. The powders were mounted on adhesive coated aluminium stubs. Visual Observation and powder reconstitution

[0144] The spray dried powders were visual observed to detect powder feel, color and smell. The powders were also reconstituted in water by stirring in 15 grams of powder in 135 grams of water at 40 C.

[0145] The sample was evaluated in the first hour on parameters such as phase separation and / or oiling out (small oil droplets on top of the liquid surface). EXAMPLES Extraction of oleosomes and step of obtaining an oleosomes concentrate

[0146] In order to isolate oleosomes from sunflower, 130 kg of dehulled seeds from (high- oleic) sunflower was soaked during 22 hours in deionized water in a ratio of seeds to water of 1:2 at a temperature of 4°C. The soaking water was brought through a shaking sieve equipment and the soaked seeds were rinsed with deionized water in a ratio of seeds to water of 1:2 at a temperature of 4°C. The washed seeds were ground with deionized water in a ratio of seeds to water of 1:2 at a temperature of 4°C using a toothed colloid mill (Fryma Koruma) at a flow rate of 200 L / h to obtain a sunflower slurry. On average, the slurry presented a dry matter content of 18.5 wt.%. The obtained slurry was subjected to a solid-liquid separation step using a decanter (Flottweg) set at 185 L / h. The decanter liquid phase (oleosome extract) is collected, and a side stream, the decanter solid phase (cake) is obtained. The oleosome extract presented a dry matter content of ~11 wt.%. The oleosome extract was concentrated by means of a centrifuge (GEA) running at a bowl speed of 12000 rpm, and flow rate 150 L / h.

[0147] After centrifugation, the oleosome concentrate and oleosome depleted composition are obtained.

[0148] Pressure was applied on both outlets to reduce air incorporation and obtain a dry matter content of ~40 wt.% in the oleosome concentrate (light phase) and ~4% wt.% in the oleosome depleted composition (heavy phase). The centrifuge light liquid phase (oleosome concentrate) was collected in a tank, and it was standardized to 15 wt.% dry matter and pH adjusted to 8. Afterwards, a second centrifugation step was applied to the standardized cream. ThePT-1960-WO-PCT centrifuge light liquid phase was collected, which presented 47% dry matter. This second centrifuge light phase is called washed oleosome concentrate. It was standardized to 35 wt.% dry matter, containing 32.7 wt.% oil, and 1.5 wt.% protein. This standardized washed oleosome concentrate was then subjected to sterilization using a UHT GEA system (heat plate exchanger, 136°C for 5s) to extend its shelf-life.

[0149] This quality of oleosome concentrate was used for Example 1, Comparative example 1, Comparative example 2. Spray-drying step of the oleosome concentrate Example 1

[0150] The oleosome concentrate sample described above was mixed with HCl 1N solution till pH 3.5 and mixed further with pectin solution (in demi-water) and maltodextrin solution (in demi-water), stirred at 800 RPM, for one hour. The concentrations of the carriers (maltodextrin and citrus pectin) were added according to Table 1. Comparative example 1

[0151] The oleosome concentrate sample described above was mixed with maltodextrin solution (in demi-water), stirred at 800 RPM, for one hour. The concentration of the maltodextrin was added according to Table 1. Comparative example 2

[0152] The oleosome concentrate sample described above was mixed with HCl 1N solution till pH 3.5 and mixed further with pectin solution (in demi-water), stirred at 800 RPM, for one hour.

[0153] The concentration of the citrus pectin was added according to Table 1.

[0154] After these mixing steps, the materials were transferred to the feed of a single-stage spray-dryer (GEA mobile minor) with an evaporation capacity between 0.5 and 6 kg / h. A two- fluid nozzle was employed to produce droplets. The air inlet and product outlet temperature were 150°C and 70°C, respectively, to assure that powder with low moisture content was obtained. Extraction of oleosomes and step of obtaining an oleosomes concentrate

[0155] The (high oleic) sunflower kernels (25 kg) were soaked in reversed osmosis (RO)PT-1960-WO-PCT water at 4°C, during 22 hours. The soaked kernels were sieved (1 mm), the soaked kernels were collected. The kernels were further washed with cold deionized water and sieved (1 mm). The kernels were subjected to colloid milling with water solution (20 / 80) using the Fryma Koruoma MZ130 (Toothed mill). Milling parameters were: 2880 rpm speed, 17 rpm H2O flow, 20 rpm kernel flow, milling gap: no gap (0 mm). After milling, slurry was collected and decanted (Alfa Laval) using the following parameters: 5000 rpm bowl speed, 5 RPM Speed, 200 L / h feed. The decanted oleosome extract presented a composition of 14.6 wt.% dry matter, 9.8 wt.% oil, 2.3 wt.% protein, and 0.3 wt.% ash. This material (~65 kg) was then adjusted to pH 8 and subjected to microfiltration using an Alfa Laval unit. Four diafiltration steps were applied to remove mainly polyphenols. The final concentration step was employed so the microfiltered oleosomes reached 29.7 wt.% dry matter, out of which 25.9 wt.% was oil and 3.7 wt.% protein. This microfiltered material was sterilized in a UHT direct steam injection system (SPX flows) under the following conditions: 142°C for 3s, and 70°C, respectively, to assure that powder with low moisture content was obtained. Collected material was packed in Rapak sterile multilayer bags. This quality of oleosome concentrate was used for Comparative example 3. Spray-drying step of the oleosome concentrate Comparative example 3

[0156] The oleosome concentrate obtained above was transferred to the feed of a single- stage spray-dryer (GEA mobile minor) with an evaporation capacity between 0.5 and 6 kg / h. A two-fluid nozzle was employed. The air inlet and product outlet temperature were 150°C and 70°C, respectively, to assure that powder with low moisture content was obtained. Spray-dried oleosomes were packed in plastic bags. Table 1. Characterisation of the feed material used for spray drying Comparative Comparative Comparative x m l 1 x m l 2 x m l 3 Example 1PT-1960-WO-PCT Maltodextrin (dextrose equivalent 12-16), wt.% 20 - - 10 Citr tin (UNIPECTINEComparative Comparative Comparative example 1 example 2 example 3 Example 1 ilTable 3. Free Oil Determination in Spray dried powder Comparative Comparative Comparative example 1 example 2 example 3 Example 1Table 4. Evaluation of the reconstituted Spray-dried powder by Optical Microscopy Micrographs interpretationPT-1960-WO-PCT Comparative example 2 Large flocs and coalesced oleosomes after reconstitution. Cm rtiv xml 3 Extniv fl ltin nd l d l m fter er latedby maltodextrin (Experiment 1) synergistically offered the best protection during spray-drying. This was reflected in a similar PSD / microstructure before spray-drying and after reconstitution. Powder morphology (Scanning electron microscopy-SEM) Table 5. Evaluation of the Spray-dried powder by SEM analysis Comparative example 1 the morphology of the particles in the micrograph appears to be irregular and aggregated d ay at e, ed ce ngg g y p y, p y, and solubility. The coating materials have a substantial impact on the surface shape. The aggregation may also be due the free oil causing the particles to adhere. A certain level of porosity is desirable in particles, but excessive porosity could lead to a detrimental oxidative stability

Claims

PT-1960-WO-PCT CLAIMS 1. A process for preparing a powder comprising oleosomes and saccharides; and the process is comprising a. Adding polysaccharides and oligosaccharides to an oleosome concentrate of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; b. Spray-drying of the oleosome-saccharide composition of step a) and obtaining a powder comprising oleosomes and saccharides; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 40 wt.%.

2. The process according to claim 1 wherein the oleosome concentrate of isolated vegetable oleosomes has an oil content of from 80 to 98 wt.% based upon the dry matter of the concentrate.

3. The process of claim 1 or 2 wherein a further emulsifier is added before step b).

4. The process of any one of the preceding claims wherein before or during step a) the oleosome concentrate is brought to a pH of between 3 and 5, preferably from 3.5 to 4.

5.

5. The process of any one of the preceding claims wherein step a) is comprising the following steps in the order of: i. Adding the polysaccharides to the oleosome concentrate of isolated vegetable oleosomes for obtaining an oleosome - polysaccharide blend; ii. Adding the oligosaccharides to the oleosome - polysaccharide blend for obtaining the oleosome - saccharide composition.

6. The process according to any one of the preceding claims wherein spray-drying is conducted at an inlet temperature of from 110 to 170°C.PT-1960-WO-PCT 7. The process according to any one of the preceding claims wherein the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar and blends of two or more thereof.

8. The process according to any one of the preceding claims wherein the oligosaccharides are selected from the group consisting of maltodextrins, glucose syrups, fructo- oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, arabino-xylo- oligosaccharides, manno-oligosaccharides and a combination of two or more thereof.

9. An oleosomes and saccharides containing powder containing isolated vegetable oleosomes wherein it is comprising: a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. 16 to 87 wt. % of oil present in the isolated vegetable oleosomes; and d. 0.1 to 17 wt.% of oleosome proteins present in the isolated vegetable oleosomes.

10. The oleosomes and saccharides containing powder of claim 9 wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

11. Food product comprising at least one food ingredient and the oleosomes and saccharides containing powder according to claim 9 or 10 and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients, or combinations thereof.

12. A process to prepare the food product of claim 11 wherein the oleosomes and saccharides containing powder is combined with a liquid and / or added to at least one other food ingredient.

13. Use of the oleosomes and saccharides containing powder of claim 9 or 10 in supplements, food, or feed products; wherein the food product is a nutritional formula for infants, elderly people or people with special nutritional needs.PT-1960-WO-PCT 14. Use according to claim 13 wherein the oleosomes and saccharides containing powder is reconstituted in liquid.

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