Spray dried oleosomes extract

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 extract 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 extract; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome extract; and wherein the oleosome extract is having a dry matter of from 8 to 20 wt.%, the obtained powder and its use in food product.

Description

SPRAY DRIED OLEOSOMES EXTRACTCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application 24187096.3 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 -dry ing.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] Dry ing 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 functionality7. 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 technology7is very7expensive and would reflect in a significant cost increase to the product. Moreover, it is difficult to find this equipment at large scale.Other drying methods with hot surfaces or hot air are not suitable for emulsions since they are too harsh.

[0006] 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.SUMMARY OF THE INVENTION

[0007] 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 extract 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 extract; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome extract; and wherein the oleosome extract is having a dry matter of from 8 to 20 wt.%.

[0008] 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. 14 to 84 wt. % of oil present in the isolated vegetable oleosomes; d. 1 to 27 wt.% of oleosome proteins present in the isolated vegetable oleosomes

[0009] 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.

[0010] The invention relates to the process for preparing said food product.

[0011] 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.DETAILED DESCRIPTION

[0012] 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 extract 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 extract; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome extract; and wherein the oleosome extract is having a dry matter of from 8 to 20 wt.%.

[0013] In the present invention, the powder comprising saccharides and oleosomes is spray-dried, oleosomes.

[0014] In an aspect of the invention, the spray-dried oleosomes is consisting of dried oleosome extract of isolated vegetable oleosomes, polysaccharides, and oligosaccharides, and optionally emulsifier.

[0015] In an aspect of the invention, the spray -dried oleosomes is consisting of dried oleosome extract of isolated vegetable oleosomes, polysaccharides, and oligosaccharides.

[0016] In an aspect of the invention, the spray-dried oleosomes is consisting of isolated vegetable oleosomes, polysaccharides, and oligosaccharides, and optionally emulsifier.

[0017] In an aspect of the invention, the spray-dried oleosomes is consisting of isolated vegetable oleosomes, polysaccharides, and oligosaccharides.

[0018] 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 extract of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; 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 extract; andwherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome extract; and wherein the oleosome extract is having a dty matter of from 8 to 20 wt.%.The oleosomes extract

[0019] 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.

[0020] ‘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.

[0021] 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.

[0022] ‘Oleosome proteins” are the proteins naturally present in the isolated vegetable oleosomes.

[0023] 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 w eakly bound proteins will be removed in alkaline conditions.

[0024] 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.

[0025] 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.

[0026] In one aspect of the invention the oleosome extract 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 (Con i us 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).

[0027] In the present invention the term "rapeseed" and the term “canola'’ is used interchangeably.

[0028] In a particular aspect of the invention, the oleosomes extract 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 group 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 extract 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.

[0029] 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.

[0030] “Sunflower” as used in the present description means any type of sunflower seed belonging to the species Helianthus annuus. Several ty pes 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).

[0031] “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:l) in an amount of 56 wt.%, linoleic acid (LA) (C 18:2) in an amount of 26 wt.%. and linolenic acid (ALA) (C18:3) in an amount of 10 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). Rapeseed oil lends itself to genetic modification, and several rapeseed varieties giving oils with modified fatty acid profile have been developed.

[0032] Typically, rapeseed oil (low erucic) has a fatty acid profile of 51 to 30 wt.% linoleicacid (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).

[0033] "Isolated rapeseed oleosomes'’ as used in the present description means oleosomes that have been isolated / removed from rapeseed.

[0034] ’’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: l) 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.

[0035] “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 (C 16:0) in an amount of 6 wt.%, stearic acid (C 18:0) in an amount of 3 wt.%, oleic acid (Cl 8: 1) in an amount of 17 wt.%, linoleic acid (C18:2) in an amount of 14 wt.%, and linolenic acid (C 18:3) in an amount of 60 wt.%, expressed on the total w eight 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.

[0036] 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 w eight of fatty acid moiety of the oil (see Codex alimentarius CXS 210-1999).

[0037] “Isolated linseed oleosomes” as used in the present description means oleosomes that have been isolated / removed from linseeds.

[0038] The term ‘"fatty acid profile” of a substance, such as an oil, a fat, isolated vegetable oleosomes, oleosome extract 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 acidmoiety 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.

[0039] 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.

[0040] ‘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.

[0041] 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.

[0042] Preferably, the isolated sunflower oleosomes have been isolated / removed from their natural source, being HO sunflower seeds.

[0043] 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.

[0044] 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. 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. The 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.

[0045] The oleosome slurry' is separated into an oleosome containing fraction (cake) and at least one other oleosome containing composition (i.e. oleosome extract).

[0046] In an aspect of the invention an oleosome extract is used.

[0047] When used in the present invention, the terms “dry matter” and “dry substance” or even“dry weight7’ are used interchangeably.

[0048] The term “fat” and “oil” are used interchangeably.

[0049] The term “oleosome” and ‘oleosomes” are used interchangeably.

[0050] The term “saccharide” and "saccharides” are used interchangeably.

[0051] In an aspect of the invention the oleosome extract is comprising isolated vegetable oleosomes.

[0052] In an aspect of the invention, the oleosome extract has a dry matter of from 8 to 20 wt.%, preferably from 10 to 18 wt.%.

[0053] In an aspect of the invention, the oleosomes extract has a total content of oil of from 70 to 95 wt.% based upon the dry substance of the oleosome extract.

[0054] In an aspect of the invention, the oleosome extract is characterized in that it has based on total dry matter:An oleosome protein content of from 10 to 30 wt.%, preferably from 12 to 28 wt.%, more preferably from 14 to 26 wt.%, an oil content of from 70 to 95 wt.%, preferably from 75 to 90 wt.%, more preferably from 78 to 85 wt.%, of which at least 80 wt.%, preferably at least 90 wt.% oil is contained in oleosomes.

[0055] In an aspect of the invention, the oleosome extract comprises oleosome proteins in an amount of from 10 to 30 wt.% expressed on total dry substance of the oleosome extract.

[0056] In an aspect of the invention, the oleosome-saccharide composition is the composition wherein the oleosome extract of isolated vegetable oleosomes is combined with the polysaccharides and the oligosaccharides.

[0057] In an aspect of the invention, the oleosome-saccharide composition is the composition wherein the oleosome extract of isolated vegetable oleosomes is combined with the pectin and maltodextrin.Process for preparing a powder comprising oleosomes and saccharides

[0058] The present invention relates to a process wherein polysaccharides and oligosaccharides are added to an oleosome extract of isolated vegetable oleosomes to obtain an oleosome-saccharide composition; and the oleosome-saccharide composition is then spray-dried.[0059J The present invention relates to a process wherein polysaccharides and oligosaccharides are added to oleosome extract of isolated vegetable oleosomes to obtain oleosome-saccharide composition and is then spray-dried to obtain spray-dried, oleosomes.

[0060] Polysaccharides are well-known in the art as long-chain polymeric carbohydrates composed of monosaccharide units.

[0061] 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.

[0062] 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.

[0063] In an aspect of the invention, pectin with a degree of esterification of from 5 to 10% is used.

[0064] In another aspect of the invention pectin with a degree of esterification of from 65 to 75% is used.

[0065] 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.

[0066] Glucose polymers are encompassing starches, starch-derivatives (hydroxypropylated, acetylated, esterified, and the like) cellulose, cellulose derivatives (carboxylmethyllose, methylcellulose and the like), and the like.

[0067] Fructans are polysaccharides with fructose in the backbone and may be derived from chicory or inulin.

[0068] Carrageenans are a sulfated polysaccharides derived from seaweeds.

[0069] Agar or agar-agar are polysaccharides obtained from algae.

[0070] In the present invention, the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar.poly dextrose resistant starches, cereal fibres, fruit fibres and fibres of legumes, oat fibers and the like, and blends of two or more thereof.

[0071] In an aspect of the invention the polysaccharides are selected from high methoxyl pectin, low methoxyl pectin, and mixtures thereof.

[0072] In an aspect of the invention the used 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.

[0073] In an aspect of the invention, the oligosaccharides are selected from maltodextrins, glucose syrups and mixtures thereof.

[0074] In an aspect of the invention, the oligosaccharides are selected from maltodextrins.

[0075] Maltodextrin is a glucose polymer having a dextrose equivalent (DE) of smaller than 20.

[0076] A glucose syrup is characterized by a dextrose equivalent (DE) equal or higher than 20.

[0077] In an aspect of the invention, the maltodextrin is having a DE of from 12 to 16.

[0078] In an aspect of the invention, the glucose syrup is having a DE of from 37 to 41.

[0079] 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 extract 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.

[0080] In an aspect of the invention, the oleosome - polysaccharide blend, is the blend of the oleosome extract of isolated vegetable oleosomes and the polysaccharides.

[0081] In an aspect of the invention, the oleosome - polysaccharide blend, is the blend of the oleosome extract of isolated vegetable oleosomes and pectin.

[0082] In an aspect of the invention, the oleosome - polysaccharide blend, is the blend of the oleosome extract, pectin and maltodextrin.Spray-drying

[0083] Spray drying is a process that transforms a fluid material into dried particles using a hot gaseous dry ing 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.

[0084] The spray drying can be performed at an inlet temperature between 60 and 200°C.

[0085] In an aspect of the invention the inlet temperature for spray drying is from 110 to170°C.

[0086] The spray drying can be performed at any air flow rate and it may be dependent upon the used equipment and its size.

[0087] In an aspect of the invention the feed rate of the spray-dry ing is adapted for obtaining a free-flowing powder.Further process steps

[0088] 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 extract having a dry' matter of from 8 to 20 wt.%. whereby the pH is between 3 and 5, preferably from 3.5 to 4.5; followed by the following steps in the order of: i. Adding the polysaccharides to the oleosome extract of isolated vegetable oleosomes for obtaining an oleosome - polysaccharide blend; ii. Adding the oligosaccharides to the oleosome - polysaccharide blend for obtaining the oleosome - sacchande 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 extract; and wherein oligosaccharides are added in the step ii) in an amount of 10 to 75 wt.% based upon the oleosome extract.

[0089] In an aspect of the invention, it relates to a process wherein before or during step a) the oleosome extract is brought to a pH of from 3.5 to 4.5.[0090J For adjusting the pH of the oleosome extract, acids such as phosphoric acid, citric acid, lactic acid, hydrochloric acid, and the like can be used.

[0091] In an aspect of the invention, it relates to a process wherein a further emulsifier is added before step b) of the claimed process.

[0092] 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.

[0093] In an aspect of the invention, lecithin is added.

[0094] Typical carriers employed in the food industry are maltodextrins, gums, proteins and other carbohydrates. These earners form a physical barrier around the component(s) of interest while water is removed during spray-drying.

[0095] 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).

[0096] 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 negative 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

[0097] 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. 14 to 84 wt. % of oil present in the isolated vegetable oleosomes; d. 1 to 27 wt.% of oleosome proteins present in the isolated vegetable oleosomes

[0098] 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.

[0099] In an aspect of the invention, the powder is free flowing.

[0100] In aspect of the invention, the claimed powder can be easily rehydrated for use or may be used as such.

[0101] In an aspect of the invention, it relates to spray-dried, oleosomes containing isolated vegetable oleosomes and is comprising a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. 14 to 84 wt. % of oil present in the isolated vegetable oleosomes; d. 1 to 27 wt.% of oleosome proteins present in the isolated vegetable oleosomes.

[0102] In an aspect of the invention, it relates to the spray-dried, oleosomes wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

[0103] 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.Food Product and Process for preparing the food product

[0104] 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.

[0105] In an aspect of the invention the food grade liquid is preferably water.

[0106] 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 is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients or combinations of two or more thereof.

[0107] The term ‘'micronutrients7’ 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.10108 J The product of the present invention is available in the form of a liquid, powder, a concentrate, or a cream.

[0109] 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.

[0110] The 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 Cl 8. 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(o-3) or 22:6(n-3) or 22:6n3.

[0111] 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.

[0112] 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.

[0113] 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.The Use

[0114] 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.

[0115] 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.

[0116] 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.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.

[0117] 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.

[0118] In an aspect of the invention, the nutritional composition is an infant formula.

[0119] 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.

[0120] 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, 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.

[0121] 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.[0122J 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, com and / or pea proteins.

[0123] 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 flavours, 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.

[0124] In an aspect of the invention, it relates to the use wherein the oleosomes and saccharides containing powder is reconstituted in liquid.

[0125] 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

[0126] 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 stabi 1 i ty,(v) more freedom to formulate (customer convenience) without taking into account the water coming with the liquid format,(vi) synergistic effect between maltodextrin and pectin.

[0127] The present invention shows that there is a synergistic effect due to the presence of polysaccharides and oligosaccharides in the saccharides and oleosomes containing powder (the spray-dried, oleosomes).

[0128] 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 / orpolysaccharides, resulted in less desirable powder characteristics such as clumping, poor solubility, and / or uneven texture.

[0129] The present invention demonstrates unexpected technical advantages, including improved solubility, enhanced stability, and optimized particle morphology.

[0130] 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 stabi li ty, dispersibility, and solubility. The aggregation may also be due the free oil causing the particles to adhere.

[0131] The product may be easily reconstituted, at least at room temperature and the oleosomes survive the spray drying processing conditions.

[0132] The present invention is demonstrated but not limited to the examples given herein.EXAMPLESAnalytical methodsProtein measurement

[0133] The protein content of the oleosomes extract 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.Measurement of total oil content

[0134] The amount of oil in the oleosomes extract was determined using the Soxhlet extraction method. It is expressed on total dry substance of the oleosomes extract.Measurement of free oil

[0135] 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

[0136] The amount of oil present in the isolated oleosomes of an oleosomes extract was calculated by subtracting the amount of free oil from the total oil content of the oleosomes extract.Measurement of dry substance

[0137] The percentage dry substance (%DS) of the oleosomes extract 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:

[0138] The dry substance is including oils, proteins, fibers, or other solids. The dry substance is only excluding water.Measurement of ash content

[0139] The ash content of oleosomes extract was measured according to ISO 936 method.Scanning Electron Microscopy

[0140] Spray dried oleosomes powders were micrographed using NeoScope JCM-5000 SEM. The powders were mounted on adhesive coated aluminium stubs.Reconstitution of the spray-dried powder

[0141] An amount of 15 g of spray-dried powder was mixed with 135 g water at 50-60°C and stirred for 5 minutes thoroughly until the powder was completely dissolved.Visual Observation and powder reconstitution

[0142] 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.

[0143] 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).EXAMPLESExtraction of oleosomes and step of obtaining an oleosome extract

[0144] In order to isolate oleosomes from sunflower, 200 kg of dehulled seeds from (high- oleic) sunflower was soaked during 1 hour in deionized water in a ratio of seeds to water of 1 :2 at a temperature of 20°C. The soaked seeds were washed with deionized water in a ratio of seeds to water of 1:2 at a temperature of 20°C. The washed seeds were ground with deionized water in a ratio of seeds to water of 1 :2.5 at a temperature of 20°C using a toothed colloid mill (FrymaKoruma) at a flow rate of 200 L / h. The obtained si urn 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 the decanter solid phase (cake) is obtained. The pH of the liquid phase was adjusted to 7.8 using an 8% sodium hydroxide solution and subsequently placed in a high- shear mixer (LabMaster Daniatech), speed set to 3000 rpm for 2 min to reduce flocculation.

[0145] The oleosome extract obtained above was used for spray drying test (Example 1).

[0146] The HO sunflower oleosome extract produced following the above procedure was characterized and the results are shown in table 1.Table 1Spray-drying step of the oleosome extractExample 1

[0147] The pH of the oleosome extract described above was adjusted with diluted phosphoric acid solution till pH 3.5. 3000 rpm. The sample was mixed with 1 wt.% pectin solution (in demi -water) and 10 wt.% maltodextrin solution (in demi -water), stirred at 800 RPM, for one hour, concentration of carriers being expressed on the dry matter of the oleosome extract. The carriers (maltodextrin and citrus pectin) were added in concentration in view of content of oleosome extract, and as mentioned in Table 2.Table 2. Characterisation of the feed material used for spray drying

Claims

CLAIMS1. A process for preparing a powder comprising oleosomes and saccharides; and the process is comprising a. Adding polysaccharides and oligosaccharides to an oleosome extract 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 drymatter of oleosome extract; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome extract; and wherein the oleosome extract is having a dry matter of from 8 to 20 wt.%.

2. The process according to claim 1 wherein the oleosome extract of isolated vegetable oleosomes has an oil content of from 70 to 95 wt .% based upon the dry matter of the extract.

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 extract 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 follo ing steps in the order of: i. Adding the polysaccharides to the oleosome extract 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.

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, fructooligosaccharides, 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. 14 to 84 wt. % of oil present in the isolated vegetable oleosomes; d. 1 to 27 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 pow der 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 w herein 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.

14. Use according to claim 13 wherein the oleosomes and sacchandes containing powder is reconstituted in liquid.

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