Products and uses thereof in the preparation of foodstuffs and as mouthfeel improving agent

Abstract

The present invention relates to a method for producing a fermented sunflower seed product. The invention also relates to foodstuffs which comprise the fermented sunflower seed product and to the uses of the fermented sunflower seed product as a mouthfeel agent and / or as a flavour agent.

Description

[0001] PRODUCTS AND USES THEREOF IN THE PREPARATION OF FOODSTUFFS AND AS MOUTHFEEL IMPROVING AGENT

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a method for producing a fermented sunflower seed product. The invention also relates to foodstuffs which comprise the fermented sunflower seed product and to the uses of the fermented sunflower seed product as a mouthfeel agent and / or as a flavour agent.

[0004] BACKGROUND OF THE INVENTION

[0005] The interest in dairy alternatives has surged in recent years, driven by various factors that appeal to a wide range of consumers. Dairy alternatives are plant-based substitutes for dairy products, aimed at those who are lactose intolerant, vegan or simply prefer plantbased options.

[0006] Some of the reasons and trends behind the increased interest in dairy alternatives are:

[0007] Intolerance: a significant portion of the global population is lactose intolerant and seeks dairy options to avoid digestive discomfort.

[0008] - Allergies: dairy allergies, particularly in children, have led to a demand for dairy alternatives.

[0009] - Veganism and plant-based diets: the rise in veganism and plant-based diets has driven demand for dairy alternatives as people avoid animal products entirely.

[0010] Ethical considerations: concerns about the treatment of dairy cows and the ethical implications of animal farming have motivated many consumers to choose dairy options.

[0011] - Variety: there is now a wide range of dairy alternatives available, including almond milk, soy milk, oat milk, coconut milk, and plant-based cheeses, yogurts, and ice creams.

[0012] Market growth: the growing market for dairy products has led to economies of scale, reducing prices and making these alternatives more competitive with dairy products. Sustainability: dairy-based ingredients like whey and butter have a high impact on carbon emissions leading environmentally conscious consumers and customers pursue alternatives. Due to a constantly increasing demand for dairy alternatives and growing interest in exploring different functional properties, various plants have been used to produce dairy alternatives.

[0013] Some common dairy alternatives include milk alternatives such as almond milk, soy milk, oat milk, coconut milk or rice milk, cheese alternatives such as nut-based cheese, soybased cheese or coconut-based cheese, yogurt alternatives such as almond yogurt, soy yogurt, coconut yogurt or oat yogurt, butter alternatives such as coconut oil or avocado oil, ice-cream alternatives such as almond milk ice cream, coconut milk ice cream, soy milk ice cream or oat milk ice cream.

[0014] Dairy alternatives have grown significantly in popularity, but they come with several challenges that impact both producers and consumers.

[0015] Nutritional content of dairy alternatives is a key challenge. Dairy alternatives often have lower protein content compared to their dairy counterparts. For example, almond milk typically contains less protein than cow's milk. Moreover, dairy alternatives need to be fortified with essential nutrients like calcium, vitamin D, and vitamin B12, which are naturally found in dairy products.

[0016] Another important point is that dairy alternatives can behave differently in recipes. For example, plant-based milks might not froth as well for coffee or might not react the same way in baking, affecting the final product's texture and taste. For example, dairy cheeses often struggle to replicate the melting and stretching properties of traditional dairy cheese, which can be a significant issue for products like pizza.

[0017] Improving the taste and texture of dairy alternatives remains a challenge. Dairy alternatives can have distinct flavours that differ from dairy, which may not be appealing to all consumers. For example, some plant-based milks have a beany or nutty taste that can be unpleasant. Moreover, achieving the creamy, rich texture of dairy products can be difficult. Some dairy alternatives may be too thin or have a different mouthfeel, which can impact consumer acceptance. Dairy-derived whey powder, a by-product of cheese production, is widely used in the food industry due to its functional properties and nutritional benefits. Whey powder is highly valued for its ability to improve the texture and flavour of various foods, for example, it improves the texture and consistency of yogurt and other dairy desserts, it helps in achieving a smooth texture, better mouthfeel, and prevents the formation of ice crystals in ice-creams, whey powder is used in snack seasonings and coatings to enhance flavour and provide a creamy mouthfeel and it can be used to enhance the texture and stability of sauces and dressings.

[0018] Therefore, there is a need for a vegan version of dairy-derived whey powder (among other dairy ingredients like cheese, sour cream, and yogurt) that is plant-based, sustainable, cheap, and provides the same organoleptic properties in a vegan snack application, among other plant-based applications.

[0019] SUMMARY OF THE INVENTION

[0020] The authors of the present invention have obtained a fermented seed product, in particular a fermented sunflower seed kernel product which is non-allergenic plant-derived ingredient fermented applying lactic acid fermentation with food-grade commercial cultures. The fermented sunflower seed kernel product obtained by the authors of the present invention can be used in plant-based applications, in particular in vegan or plant-based foodstuff or in plant-based beverages.

[0021] Therefore, in a first aspect, the present invention relates to a method, hereinafter the first method of the invention, for producing a fermented sunflower seed product comprising fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0022] In another aspect, the present invention relates to a fermented sunflower seed product, hereinafter the fermented sunflower seed product of the invention, obtained by the method of the invention. In another aspect, the present invention relates to a foodstuff comprising the fermented sunflower seed product of the invention.

[0023] In another aspect, the present invention relates to a fermented sunflower seed product powder, hereinafter the fermented sunflower seed product powder of the invention, obtained by the method of the invention.

[0024] In another aspect, the present invention relates to a foodstuff comprising the fermented sunflower seed product powder of the invention.

[0025] In another aspect, the present invention relates to a liquid fermented sunflower seed product, hereinafter the liquid fermented sunflower seed product of the invention, obtained by the method of the invention.

[0026] In another aspect, the present invention relates to a foodstuff comprising the liquid fermented sunflower seed product of the invention.

[0027] In another aspect, the present invention relates to a method for obtaining a foodstuff that comprises i) obtaining a fermented sunflower seed product by the method of the invention and ii) adding the fermented sunflower seed product to the foodstuff.

[0028] In another aspect, the present invention relates to a method for obtaining a foodstuff that comprises i) obtaining a fermented sunflower seed product powder by the method of the invention and ii) adding the fermented sunflower seed product powder to the foodstuff.

[0029] In another aspect, the present invention relates to a method for obtaining a foodstuff that comprises i) obtaining a liquid fermented sunflower seed product by the method of the invention, and ii) adding the liquid fermented sunflower seed product to the foodstuff.

[0030] In another aspect, the present invention relates to the use of the fermented sunflower seed product powder of the invention or the liquid fermented sunflower seed product of the invention as a mouthfeel agent.

[0031] In another aspect, the present invention relates to the use of the fermented sunflower seed product powder of the invention or the liquid fermented sunflower seed product of the invention as a flavour agent. In another aspect, the present invention relates to a method for improving the mouthfeel of a foodstuff and / or the flavour of a foodstuff which comprises i) obtaining a fermented sunflower seed product by the method of the invention and ii) adding the fermented sunflower seed product to the foodstuff.

[0032] In another aspect, the present invention relates to a method for improving the mouthfeel of a foodstuff and / or the flavour of a foodstuff which comprises i) obtaining a fermented sunflower seed product powder by the method of the invention and ii) adding the fermented sunflower seed product powder to the foodstuff.

[0033] In another aspect, the present invention relates to a method for improving the mouthfeel and / or the flavour of a foodstuff which comprises i) obtaining a liquid fermented sunflower seed product by the method of the invention, and ii) adding the liquid fermented sunflower seed product to the foodstuff.

[0034] In another aspect, the present invention relates to a method of making a mouthfeel enhancing component for a foodstuff or a beverage which comprises fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0035] DETAILED DESCRIPTION OF THE INVENTION

[0036] Methods for producing a fermented sunflower seed product

[0037] In a first aspect, the present invention relates to a method for producing a fermented sunflower seed product comprising fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0038] In the present invention sunflower seeds are used. In a preferred embodiment, the hulls are removed and only the kernel of the seed is used in the methods and products of the invention. The term “lactic acid producing bacteria” or “LAB” refers to a group of Gram-positive, non- sporulating bacteria that convert carbohydrates (mainly sugars) into lactic acid. The term “lactic acid producing bacteria” include, but is not limited to, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus paracasei, Lactococcus lactis, Streptococcus thermophilus, Bifidobacterium species, Leuconostoc mesenteroides and Pediococcus pentosaceus.

[0039] The method of the invention comprises the use of at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0040] In a particular embodiment, the method of the invention comprises the use of two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus. In a particular embodiment, the method of the invention comprises the use of Bifidobacterium species and Lactobacillus acidophilus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species and Lactobacillus delbrueckii subsp. Bulgaricus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Bulgaricus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of three lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus. In a particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Bulgaricus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0041] In another particular embodiment, the method of the invention comprises the use of four lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus. In a particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus paracasei. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0042] In another particular embodiment, the method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0043] In a particular embodiment, the method comprises the use of Christian Hansen Vega Harmony lactic acid bacterial cultures.

[0044] Culture composition of Vega™ Harmony from Christian Hansen comprises Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0045] As used in the present invention, the term “fermented product” refers to the product obtained after a fermentation process. The fermentation process is a metabolic activity in which microorganisms such as bacteria, yeast, or fungi convert organic compounds — primarily carbohydrates like sugars and starches — into alcohol or acids. The term “fermented sunflower seed product” refers to the product obtained after fermentation of a sunflower seed milk.

[0046] The term “seed milk” as used herein refers to a fluid that results from breakdown of plant material, particularly seeds, combined with water and subsequently homogenised. In particular embodiment, a “sunflower seed milk” is a fluid that results from breakdown of sunflower seeds, or sunflower seeds, combined with water and subsequently homogenised or by blending sunflower seed paste or sunflower seed butter with water. Sunflower seed paste or sunflower seed butter are products that are commercially available. In a preferred embodiment, sunflower seed kernel milk may be used. As used herein, “sunflower seed kernel milk” is where the hulls are removed and only the kernel of the seed is used to prepare the milk or the butter that is later used to prepare the milk.

[0047] In a particular embodiment, the sunflower seed milk comprises between about 2% and 35% solids. In a more particular embodiment, the sunflower seed milk comprises between about 5% and 30% solids. In a more particular embodiment, the sunflower seed milk comprises between about 8% and 20% of solids. In a still more particular embodiment, the sunflower seed milk comprises about 10% of solids.

[0048] In a particular embodiment, the sunflower seed milk is obtained by soaking sunflower seeds in water and blending, particularly sunflower seeds kernels. In another particular embodiment, the sunflower seed milk is obtained blending sunflower seed paste or sunflower seed butter with water.

[0049] In a more particular embodiment, the sunflower seeds, particularly sunflower seed kernels, are soaked in water at a temperature between about 1°C and 5°C. In a still more particular embodiment, the sunflower seeds are soaked in water at a temperature of about 2°C.

[0050] In another more particular embodiment, the sunflower seeds, particularly sunflower seed kernels, are soaked in water for between about 10 and 15 hours. In a still more particular embodiment, the sunflower seeds are soaked in water for about 12 hours.

[0051] Therefore, in a more particular embodiment, the sunflower seeds, particularly sunflower seed kernels, are soaked in water at a temperature between about 1°C and 5°C and for between about 10 and 15 hours. In a preferred embodiment, the sunflower seeds are soaked in water at a temperature of about 2°C and for about 12 hours.

[0052] In another particular embodiment, the sunflower seed milk is obtained by dry milling sunflower seeds for between about 10 and 15 minutes to produce a paste, adding water and blending. In a preferred embodiment, the hulls are removed and only the kernel is used to prepare the milk.

[0053] In another particular embodiment, the sunflower seed milk is obtained by wet milling sunflower seeds in the presence of water.

[0054] In another particular embodiment, the sunflower seeds are raw and hulled sunflower seeds. In certain embodiments, the sunflower seeds used in the present invention may be raw before any processing for obtaining the sunflower milk. In certain embodiments, the sunflower seeds used in the present invention may be roasted before any processing for obtaining the sunflower milk. In certain embodiments, raw and roasted sunflower seeds used in the present invention may be used before any processing for obtaining the sunflower milk.

[0055] In another particular embodiment, the sunflower seed milk is obtained by blending commercially available sunflower seed paste or sunflower seed butter with water.

[0056] In certain embodiments the sunflower seed paste or butter is made from raw and / or roasted, seeds using standard procedures to obtain sunflower seed paste or butter.

[0057] In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is dehulled. In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is not dehulled. In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is a combination of dehulled and not dehulled seeds.

[0058] In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter are raw (not roasted). In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter are dehulled. In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is a combination of raw and roasted seeds.

[0059] In another particular embodiment, a carbohydrate such as glucose is added to the sunflower seed milk at a concentration between about 0.01% and 0.05 % w / w. In a more particular embodiment, a carbohydrate such as glucose is added to the sunflower seed milk at a concentration of about 0.02%.

[0060] In a particular embodiment, the fermentation of the sunflower seed milk is at a temperature between about 35°C and 45°C. In a more particular embodiment, the fermentation of the sunflower seed milk is at a temperature of about 37°C. In another particular embodiment, the fermentation of the sunflower seed milk is carried out for between about 24 and 72 hours. In a more particular embodiment, the fermentation of the sunflower seed milk is carried out for about 48 hours.

[0061] Therefore, in a particular embodiment, the fermentation of the sunflower seed milk is at a temperature of between about 35°C and 45°C and for between about 24 and 72 hours. In a preferred embodiment, the fermentation of the sunflower seed milk is carried out at a temperature of about 37°C and for about 48 hours.

[0062] The culture composition of Vega™ Harmony from Christian Hansen comes in 500 gram bags of frozen pellets. This is 500 II of mixed bacterial cultures, and the recommended inoculation rate is 0.02% w / w.

[0063] Thus, in a particular embodiment, the fermentation using lactic acid producing bacteria is started by inoculating the sunflower seed milk with said lactic acid producing bacteria at a concentration of about 0.02% w / w.

[0064] In another particular embodiment, the fermentation using lactic acid producing bacteria is started by inoculating the sunflower seed milk with said lactic acid producing bacteria at a concentration of about 0.2 ll / l.

[0065] In another particular embodiment, the pH of the sunflower seed milk is not adjusted prior to the inoculation with the lactic acid producing bacteria.

[0066] In another particular embodiment, the method further comprises pasteurizing the fermented sunflower seed product.

[0067] “Pasteurization” refers to a heat treatment process that aims to reduce the number of viable pathogenic microorganisms in food and beverages to make them safe for consumption and extend their shelf life. In a particular embodiment, the method of the invention further comprises pasteurizing the fermented sunflower seed product at about 100°C for about 60 minutes.

[0068] Fermented sunflower seed product

[0069] In another aspect, the present invention relates to a fermented sunflower seed product, particularly sunflower seed kernels product, obtained by the method of the invention. In some embodiments, the invention relates to fermented sunflower seed product in the form of a powder. This is typically obtained by drying the fermented sunflower seed product by the one or more of the methods disclosed below.

[0070] In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seed kernels product, comprises diacetyl and acetoin.

[0071] In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seeds kernels product, comprises one or more of the components defined in Tables 2 and 3 of the present disclosure.

[0072] In certain embodiments, the fermented sunflower seed product of the invention comprises one or more of sn-glycerophosphocholine, lactoyl-methionine, lactoyl-glutamic acid, lactoylhistidine, lactoyl-aspartic acid, hydroxyphenyl lactic acid, N1 ,N12-diacetylspermine and phenyllactic acid.

[0073] In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seeds kernels product, comprises at least 30% of total fatty acids by weight, such as at least 40 % of total fatty acids by weight, such as at least 50 % of total fatty acids by weight, such as at least 60 % of total fatty acids by weight. In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seeds kernels product, comprises the components defined in Tables 2 and 3 of the present disclosure. In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seed kernels product, comprises the components defined in Tables 2 and 3 at the concentration defined in said Tables 2 and 3 of the present disclosure.

[0074] In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seed kernels product, comprises the components defined in Tables 2 and 3 at the concentration defined in said Tables 2 and 3 of the present disclosure with a variation of plus / minus 5%, such as a variation of plus / minus 10%.

[0075] In certain embodiments, the fermented sunflower seed product may be fractionated before being processed to produce a fermented sunflower seed product powder. Any technique known in the art to fractionate may be used in the present invention such as centrifugation, filtration methods etc. Any of the fractions obtained or mixtures thereof can be used to produce the fermented sunflower seed product powder.

[0076] Methods for obtaining the fermented sunflower seed product powder or the liquid fermented sunflower seed product

[0077] The fermented sunflower seed product according to the invention can be further processed by drying thereby resulting in a fermented sunflower seed product powder, particularly sunflower seeds kernels product powder.

[0078] Thus, in another aspect, the present invention relates to a method for obtaining a fermented sunflower seed product powder, hereinafter the second method of the invention, comprising i) fermenting a sunflower seed milk, preferably sunflower seed kernels milk, using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus to obtain a fermented sunflower seed product and ii) drying the fermented sunflower seed product to obtain a fermented sunflower seed product powder.

[0079] Optionally, previously to the step (ii) a step (ib) may be performed where the fermented sunflower seed product is fractionated using any method known in the art. Then, one or more of the fractions obtained may be subjected to step (ii) to obtain the fermented sunflower seed product powder of the invention.

[0080] In a particular embodiment, the drying step is carried out using spray drying.

[0081] “Spray drying” refers to a process used to convert a liquid or slurry into a dry powder by spraying the feed into a hot gas stream.

[0082] In a particular embodiment, the method further comprises the addition of a carrier for the spray drying step.

[0083] In spray drying, a carrier is used to encapsulate or stabilize the active ingredient during the drying process. The choice of the carrier depends on the nature of the active ingredient, the desired properties of the final product, and the intended application. The carrier has to be compatible with the active ingredient, it should provide stability to the active ingredient during the drying process and storage, and in food applications, neutral or acceptable taste of the carrier is important.

[0084] In a particular embodiment, the carrier for the spray drying step is selected from the group consisting of: gum arabic, maltodextrin, tapioca starch, potato starch, rice flour, corn flour, corn starch, pea protein, pea flour, pea starch and modified starch.

[0085] In a more particular embodiment, the carrier for the spray drying step is gum arabic. In a more particular embodiment, the gum arabic is added at a concentration of between about 4% and 10% w / v. In a still more particular embodiment, the gum arabic is added at a concentration of about 4.8% w / v.

[0086] In another aspect, the present invention relates to a fermented sunflower seed product powder obtained by the second method of the invention, hereinafter the fermented sunflower seed product powder of the invention.

[0087] In certain embodiments, the fermented sunflower seed product powder of the invention, particularly sunflower seed kernels product, comprises diacetyl and acetoin.

[0088] In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seeds kernels product, comprises one or more of the components defined in Tables 2 and 3 of the present disclosure.

[0089] In certain embodiments, the fermented sunflower seed product of the invention comprises one or more of sn-glycerophosphocholine, lactoyl-methionine, lactoyl-glutamic acid, lactoylhistidine, lactoyl-aspartic acid, hydroxyphenyl lactic acid, N1 ,N12-diacetylspermine and phenyllactic acid.

[0090] In certain embodiments, the fermented sunflower seed product of the invention, particularly sunflower seeds kernels product, comprises at least 30% of total fatty acids by weight, such as at least 40 % of total fatty acids by weight, such as at least 50 % of total fatty acids by weight, such as at least 60 % of total fatty acids by weight. In certain embodiments, the fermented sunflower seed product powder of the invention, particularly sunflower seeds kernels product, comprises the components defined in Tables 2 and 3 of the present disclosure. In certain embodiments, the fermented sunflower seed product powder of the invention, particularly sunflower seed kernels product, comprises the components defined in Tables 2 and 3 at the concentration defined in said Tables 2 and 3 of the present disclosure.

[0091] In certain embodiments, the fermented sunflower seed product powder of the invention, particularly sunflower seed kernels product, comprises the components defined in Tables 2 and 3 at the concentration defined in said Tables 2 and 3 of the present disclosure with a variation of plus / minus 5%, such as a variation of plus / minus 10%.

[0092] In another particular embodiment, after the step of pasteurizing the fermented sunflower seed product, the method of the invention further comprises an additional step of separating the fermented sunflower seed product.

[0093] Therefore, in another aspect, the present invention relates to a method for obtaining a liquid fermented sunflower seed product, hereinafter the third method of the invention, comprising i) fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus to obtain a fermented sunflower seed product and ii) separating the fermented sunflower seed product to obtain a liquid fermented sunflower seed product.

[0094] In a particular embodiment, the additional step of separating the fermented sunflower seed product comprises separating and removing the insoluble solids from the fermented sunflower seed product.

[0095] As used herein, the term "insoluble solids" refers to those materials that are not soluble or miscible in water but are typically dispersed in the aqueous phase and are visible when viewed through a microscope. The water-insoluble components typically include fibres and other solid components. Lipids, such as fats and oils, are kept in the supernatant and not removed.

[0096] In a particular embodiment, the insoluble solids are separated by centrifugation. Separating insoluble solids by centrifugation involves spinning a mixture at high speeds to force the denser insoluble solids to the bottom of the container, forming a pellet, while the less dense liquid, or supernatant, remains on top. After centrifugation the supernatant is collected. In another particular embodiment, the supernatant obtained after centrifugation is mixed with propylene glycol (PG), propane diol, glycerin, triacetin, ethyl alcohol, or combinations thereof.

[0097] In a more particular embodiment, the supernatant obtained after centrifugation is mixed with propylene glycol (PG).

[0098] In a particular embodiment, the fermented sunflower seed milk supernatant with PG comprises between about 1% and 10% solids, preferably comprises about 2,85 % solids.

[0099] In another aspect, the present invention relates to a liquid version of fermented sunflower seed product obtained by the third method of the invention, hereinafter the liquid version of fermented sunflower seed product of the invention.

[0100] In certain embodiments, the liquid fermented sunflower seed product of the invention, particularly sunflower seed kernels product, comprises diacetyl and acetoin.

[0101] In certain embodiments, the liquid fermented sunflower seed product of the invention, particularly sunflower seeds kernels product, comprises the components defined in Tables 2 and 3 of the present disclosure. In certain embodiments, the liquid fermented sunflower seed product of the invention, particularly sunflower seed kernels product, comprises the components defined in Tables 2 and 3 at the concentration defined in said Tables 2 and 3 of the present disclosure.

[0102] In certain embodiments, the liquid fermented sunflower seed product of the invention, particularly sunflower seed kernels product, comprises the components defined in Tables 2 and 3 at the concentration defined in said Tables 2 and 3 of the present disclosure with a variation of plus / minus 5%, such as a variation of plus / minus 10%.

[0103] Foodstuff containing the fermented sunflower seed product

[0104] In another aspect, the present invention relates to a foodstuff comprising the fermented sunflower seed product of the invention. The fermented sunflower seed product of the invention may be a liquid or a powder, as already described herein.

[0105] The term "foodstuff’ refers to any substance or product of any nature, solid or liquid, natural or processed which due to its characteristics, applications, components, preparation and state of preservation, can usually or ideally be used for some of the following purposes: a) as normal nutrition for human beings or animals or as pleasurable foods; or b) as dietetic products, in especial cases of human or animal food; thus, the definition broadly covers all the natural materials and finished products of any origin which, separately or conveniently mixed with one another, are suitable in the diet of human beings or animals. A ready-to-eat foodstuff is that which does not need to be diluted by means of an aqueous solution suitable for consumption for example. In principle, the ingredients present in a ready-to- eat foodstuff are balanced and there is no need to add additional ingredients to the foodstuff to make it ready to eat, such considered by a person skilled in the art. A concentrated foodstuff is that in which one or more ingredients are present at a higher concentration than in a ready-to- eat foodstuff, therefore for use it is necessary to dilute it by means of an aqueous solution suitable for consumption for example.

[0106] Non-limiting, illustrative examples of foods provided by this invention include products as milk, yogurts, margarines; drinks as juices and sport drinks; foods like biscuits, breads, cereals, pasta, sauces, etc.

[0107] In a particular embodiment, the foodstuff is a plant-based foodstuff, a vegan foodstuff or a plant-based beverage.

[0108] In a particular embodiment, the foodstuff is a snack, including animal and plant-based snacks, such as chips, potato chips, corn curls etc.

[0109] In another preferred embodiment, the fermented sunflower seed product may be used in snacks as a snack seasoning for topical applications.

[0110] In one aspect, the present invention relates to a foodstuff comprising the fermented sunflower seed product powder of the invention.

[0111] In a particular embodiment, the foodstuff comprising the fermented sunflower seed product powder of the invention is selected from the group consisting of: sauces, creams, cheese, cheese analogs, yogurts, snacks and spreads.

[0112] In a more particular embodiment, the foodstuff is a plant-based foodstuff or a vegan foodstuff. A plant-based foodstuff or a vegan foodstuff refers to any food product that is free from animal-derived ingredients and by-products. In a particular embodiment, the foodstuff comprising the fermented sunflower seed product powder of the invention is selected from the group consisting of: plant-based sauces, plantbased creams, plant-based cheese or cheese analogs, plant-based yogurts, snacks (including normal and plant-based snacks) and plant-based spreads.

[0113] Plant-based sauces include, but are not limited to, tomato-based sauces, nut and seedbased sauces, herb and green sauces, Asian-inspired sauces such as peanut sauce and teriyaki sauce, creamy sauces such as ranch dressing, Mexican-inspired sauces such as guacamole and vegan cheese sauces.

[0114] Plant-based creams include, but are not limited to, coconut cream, cashew cream, almond cream, oat cream, soy cream and rice cream.

[0115] Plant-based cheese or cheese analogs include, but are not limited to, nut-based cheese, soy-based cheese, coconut oil-based cheese, tofu-based cheese, potato-based cheese, carrot-based cheese and legume-based cheese such as chickpea or lentil.

[0116] Plant-based yogurts include, but are not limited to, coconut yogurts, almond milk yogurts, soy yogurts and oat milk yogurts.

[0117] Plant-based snacks include, but are not limited to, vegan protein bars, fruit and nut bars, granola bars, potato chips and corn curls.

[0118] Plant-based spreads include, but are not limited to, peanut butter, almond butter, cashew butter, avocado spread, tahini spread, pesto, bean dips and olive tapenade.

[0119] In another particular embodiment, the fermented sunflower seed product powder is present in the foodstuff at a concentration of between about 0.1 % and 0.75%.

[0120] In another aspect, the present invention relates to a foodstuff comprising the liquid fermented sunflower seed product of the invention.

[0121] The term “foodstuff” has been defined or explained above and this definition is applicable to the foodstuff comprising the liquid fermented sunflower seed product of the invention.

[0122] In a particular embodiment, the foodstuff comprising the liquid fermented sunflower seed product of the invention is a plant-based beverage (PBB). “Plant-based beverages” or “plant-based milk alternatives” are drinks made from various plant sources. Plant-based beverages are fluids that results from breakdown (size reduction) of plant material (cereals, pseudo-cereals, legumes, oilseeds, nuts, tubers) extracted in water and further homogenisation of such fluids, results in particle size distribution in range of 5-20 pm which imitates cow’s milk in appearance and consistency. Although, there is no stated definition and classification of these plant-based beverages in literature, a general classification of the plant based / vegetable beverages into five categories is attempted, which is as follows:

[0123] Cereal based: Oat milk, Rice milk, Corn milk, Spelt milk.

[0124] Legume based: Soy milk, Peanut milk, Lupin milk, Cowpea milk.

[0125] Nut based: Almond milk, Coconut milk, Hazelnut milk, Pistachio milk, Walnut milk. Seed based: Sesame milk, Flax milk, Hemp milk, Sunflower milk.

[0126] Pseudo-cereal based: Quinoa milk, Teff milk, Amaranth milk.

[0127] - Tuber-based: Tiger nut milk, Potato milk

[0128] In a particular embodiment, the plant-based beverage is selected from the group consisting of: rice-based milk, soy-based milk, almond-based milk, coconut-based milk, cashew-based milk, flax-based milk, hemp- based milk, hazelnut-based milk, oat-based milk, pea-based milk, pumpkin seed-based milk, chickpea-based milk, fava-based milk, tiger nut-based milk, walnut-based milk, potato-based milk, quinoa-based milk, chia seed-based milk, macadamia-based milk, sunflower seed-based milk, basil seed-based milk, duckweed (water lentil)-based milk, lentil-based milk, melon seed-based milk, and combinations thereof.

[0129] In another particular embodiment, the liquid fermented sunflower product is present in the foodstuff, in particular in the snacks or plant-based beverage, at a concentration of between about 100 and 500 ppm.

[0130] Methods for obtaining foodstuffs

[0131] In another aspect, the present invention relates to a method for obtaining a foodstuff that comprises i) obtaining a fermented sunflower seed product by the method of the invention and ii) adding the fermented sunflower seed product to the foodstuff. In a particular embodiment, the method further comprises an additional step of drying the fermented sunflower seed product before adding the fermented product to the foodstuff.

[0132] In a more particular embodiment, the drying step is carried out using spray drying.

[0133] In another particular embodiment, the method further comprises the addition of a carrier for the spray drying step.

[0134] In a more particular embodiment, the carrier for the spray drying step is selected from the group consisting of: gum arabic, maltodextrin, tapioca starch, potato starch, rice flour, corn flour, corn starch, pea protein, pea flour, pea starch and modified starch.

[0135] In a still more particular embodiment, the carrier for the spray drying step is gum arabic.

[0136] In another particular embodiment, the gum arabic is added at a concentration of between about 4% and 10% w / v. In a still more particular embodiment, the gum arabic is added at a concentration of about 4.8 w / v.

[0137] Therefore, in another aspect, the present invention relates to a method for obtaining a foodstuff that comprises i) obtaining a fermented sunflower seed product powder by the second method of the invention and ii) adding the fermented sunflower seed product powder to the foodstuff.

[0138] The term “foodstuff” has been defined or explained above and this definition is applicable to the methods for obtaining foodstuffs.

[0139] In a particular embodiment, the foodstuff is selected from the group consisting of: sauces, creams, cheese, cheese analogs, yogurts, snacks and spreads.

[0140] In another particular embodiment, the foodstuff is a plant-based foodstuff or a vegan foodstuff.

[0141] Therefore, in a more particular embodiment, the foodstuff comprising the fermented sunflower seed product powder of the invention is selected from the group consisting of: plant-based sauces, plant-based creams, plant-based cheese or cheese analogues, plantbased yogurts, plant-based snacks and plant-based spreads. The fermented sunflower seed product of the invention is particularly useful as a dairy powder substitute (such as cheese powder) and can be used to reduce or complete substitute dairy powder (such as cheese powder) use in a particular foodstuff, vegetarian or not.

[0142] In another particular embodiment, the fermented sunflower seed product powder is added to the foodstuff at a concentration of between about 0.1 % and 0.75%.

[0143] In another aspect, the present invention relates to a method for obtaining a foodstuff that comprises i) obtaining a liquid fermented sunflower seed product by the third method of the invention, and ii) adding the liquid fermented sunflower seed product to the foodstuff.

[0144] In a particular embodiment, the foodstuff is a plant-based beverage (PBB) or a snack.

[0145] The term “plant-based beverage” has been defined or explained above and this definition is applicable to the methods for obtaining foodstuffs.

[0146] In a more particular embodiment, the plant-based beverage is selected from the group consisting of: rice-based milk, soy-based milk, almond-based milk, coconut-based milk, cashew-based milk, flax-based milk, hemp-based milk, hazelnut-based milk, oat-based milk, pea-based milk, pumpkin seed-based milk, chickpea-based milk, fava-based milk, tiger nut-based milk, walnut-based milk, potato-based milk, quinoa-based milk, chia seedbased milk, macadamia-based milk, sunflower seed-based milk, basil seed-based milk, duckweed (water lentil)-based milk, lentil-based milk, melon seed-based milk, and combinations thereof.

[0147] In another particular embodiment, the liquid fermented sunflower seed product is added to the foodstuff, in particular to the plant-based beverage, at a concentration of between about 100 and 500 ppm.

[0148] Uses of the fermented sunflower seed products

[0149] In another aspect, the present invention relates to the use of the fermented sunflower seed product powder of the invention as a mouthfeel agent. In another aspect, the present invention relates to the use of the liquid fermented sunflower seed product of the invention as a mouthfeel agent.

[0150] As used herein, the term "mouthfeel" in relation to a foodstuff or a nutritional composition refers to the sensory and tactile properties of the foodstuff or the nutritional composition perceived when the composition contacts the mouth cavity and surfaces. The sensory and tactile properties include the texture, thickness, consistency and body.

[0151] The term “mouthfeel agent” refers to a substance, in particular in the present invention refers to the fermented sunflower seed product powder or to the liquid fermented sunflower seed product, used in food and beverage products to modify the texture, consistency, and overall sensory experience in the mouth. They play a crucial role in creating desirable mouthfeel characteristics, such as creaminess, thickness, smoothness, and richness.

[0152] An improvement or enhancement in the mouthfeel may refer to an improvement or enhancement in at least one sensory / tactile property, such as thickness and / or body. It will be appreciated that such in mouth sensory and tactile properties may be independent of properties such as viscosity measured by an instrument. For example, an improved or enhanced mouthfeel can be achieved without a detrimental impact (particularly an unacceptable increase) on viscosity. The improved mouthfeel may be examined by a taste panel trained on sensory attributes.

[0153] In particular, the mouthfeel agent can modify the texture and consistency of food and beverage products, providing attributes such as creaminess, thickness, and smoothness; help stabilize emulsions, suspensions, and gels, preventing separation and maintaining uniformity throughout the product; adjust the viscosity of liquid products, improving flow properties and mouth-coating characteristics; mimic the mouthfeel of traditional fats while reducing calorie content, providing a satisfying sensory experience without excess calories or bind water molecules, enhancing moisture retention and prolonging shelf life in food products.

[0154] In a particular embodiment, the fermented sunflower seed product powder improves the creamy texture in yogurt, cheese or cheese analogs, ice creams. In another particular embodiment, the fermented sunflower seed product powder improves the thick and smooth textures in salad dressings, mayonnaise, ketchup, barbecue sauce, and gravy.

[0155] In another particular embodiment, the fermented sunflower seed product powder improves the creamy textures, the fatty mouthfeel, mineralic body, richness and fullness of snack seasonings formulations on snack, including but not limited to, potato chips or corn curls.

[0156] In another particular embodiment, the liquid fermented sunflower seed product improves the creamy texture in dairy alternatives like rice-based milk, soy-based milk, almond-based milk, coconut-based milk, cashew-based milk, flax-based milk, hemp- based milk, hazelnutbased milk, oat-based milk, pea-based milk, pumpkin seed-based milk, chickpea-based milk, fava-based milk, tiger nut-based milk, walnut-based milk, potato-based milk, quinoabased milk, chia seed-based milk, macadamia-based milk, sunflower seed-based milk, basil seed-based milk, duckweed (water lentil)-based milk, lentil-based milk, or melon seedbased milk.

[0157] In another aspect, the present invention relates to the use of the fermented sunflower seed product powder of the invention, particularly a sunflower seed kernel product powder of the invention as a flavour agent.

[0158] In another aspect, the present invention relates to the use of the liquid fermented sunflower seed product of the invention, particularly a liquid fermented sunflower seed kernel product of the invention as a flavour agent.

[0159] The term “flavour” as used herein refers to the sensory impression of a food or beverage, primarily determined by the senses of taste and smell. It refers to the combination of multiple sensory experience including taste, aroma, texture and temperature of the food or beverage.

[0160] “Flavour agents”, also known as flavourings or flavour additives, are substances used to enhance or impart specific flavours to food and beverages. These agents can be derived from natural sources, such as fruits, vegetables, herbs, and spices, or they can be synthesized to mimic natural flavours. Improving the flavour of food and beverages involves enhancing their taste, aroma, or overall sensory experience to make them more enjoyable and satisfying.

[0161] In a particular embodiment, the fermented sunflower seed product powder or the liquid fermented sunflower seed product enhance the taste, aroma, or the sensory perception of foodstuffs, making them more appealing and enjoyable to consume.

[0162] The improved flavour may be examined by a taste panel trained on sensory attributes.

[0163] Methods for improving the mouthfeel and / or flavour of foodstuffs

[0164] In another aspect, the present invention relates to a method for improving the mouthfeel of a foodstuff and / or the flavour of a foodstuff which comprises i) obtaining a fermented sunflower seed product by the method of the invention and ii) adding the fermented sunflower seed product to the foodstuff.

[0165] The term “foodstuff” has been defined or explained above and this definition is applicable to the methods for improving the mouthfeel and / or flavour of foodstuffs.

[0166] The terms “mouthfeel” and “flavour” have been defined or explained above and these definitions are applicable to the methods for improving the mouthfeel and / or flavour of foodstuffs.

[0167] In particular embodiments, the fermented sunflower seed product of the invention provides a dairy-like flavour and mouthfeel. As already mentioned herein, and as demonstrated by the examples of the present disclosure, the fermented sunflower seed product of the invention provides similar flavour and mouthfeel characteristics of a dairy powder and thus it can be used as a dairy powder substitute that is dairy free.

[0168] In a particular embodiment, the method further comprising an additional step of drying the fermented sunflower seed product before adding the fermented product to the foodstuff.

[0169] In a more particular embodiment, the drying step is carried out using spray drying.

[0170] In another particular embodiment, the method further comprises the addition of a carrier for the spray drying step. In a more particular embodiment, the carrier for the spray drying step is selected from the group consisting of: gum arabic, maltodextrin, tapioca starch, potato starch, rice flour, corn flour, corn starch, pea protein, pea flour, pea starch and modified starch.

[0171] In a still more particular embodiment, the carrier for the spray drying step is gum arabic.

[0172] In another particular embodiment, the gum arabic is added at a concentration of between about 4% and 10% w / v. In a still more particular embodiment, the gum arabic is added at a concentration of about 4.8% w / v.

[0173] Therefore, in a particular aspect, the present invention relates to a method for improving the mouthfeel of a foodstuff and / or the flavour of a foodstuff which comprises i) obtaining a fermented sunflower seed product powder by the second method of the invention and ii) adding the fermented sunflower seed product to the foodstuff.

[0174] In a particular embodiment, the foodstuff is selected from the group consisting of: sauces, creams, cheese, cheese analogs, yogurts, snacks and spreads.

[0175] In a more particular embodiment, the foodstuff is a plant-based foodstuff or a vegan foodstuff.

[0176] Therefore, in a more particular embodiment, the foodstuff comprising the fermented sunflower seed product powder of the invention is selected from the group consisting of: plant-based sauces, plant-based creams, plant-based cheese or cheese analogs, plantbased yogurts, plant-based snacks and plant-based spreads.

[0177] In another particular embodiment, the fermented sunflower seed product powder is present in the foodstuff at a concentration of between about 0.1 % and 0.75%.

[0178] In another aspect, the present invention relates to a method for improving the mouthfeel and / or the flavour of a foodstuff which comprises i) obtaining a liquid fermented sunflower seed product by the third method of the invention, and ii) adding the liquid fermented sunflower seed product to the foodstuff.

[0179] In a particular embodiment, the foodstuff is a plant-based beverage (PBB).

[0180] The term “plant-based beverage” has been defined or explained above and this definition is applicable to the methods for improving the mouthfeel and / or flavour of foodstuffs. In a particular embodiment, the plant-based beverage is selected from the group consisting of: rice-based milk, soy-based milk, almond-based milk, coconut-based milk, cashew-based milk, flax-based milk, hemp- based milk, hazelnut-based milk, oat-based milk, pea-based milk, pumpkin seed-based milk, chickpea-based milk, fava-based milk, tiger nut-based milk, walnut-based milk, potato-based milk, quinoa-based milk, chia seed-based milk, macadamia-based milk, sunflower seed-based milk, basil seed-based milk, duckweed (water lentil)-based milk, lentil-based milk, melon seed-based milk and combinations thereof.

[0181] In another particular embodiment, the liquid fermented sunflower seed product is present in the foodstuff, in particular in the plant-based beverage, at a concentration of between about 100 and 500 ppm.

[0182] Methods of making a mouthfeel enhancing component

[0183] In another aspect, the present invention relates to a method, hereinafter the fourth method of the invention, of making a mouthfeel enhancing component for a foodstuff or a beverage which comprises fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0184] The term “mouthfeel enhancing component” refers to a component or ingredient, in the present invention the fermented sunflower seed product, used in food and beverages to improve the texture, sensation, and overall tactile experience when the product is consumed. These components can influence various attributes such as creaminess, thickness, smoothness, and the way the food interacts with the mouth.

[0185] The method of making a mouthfeel enhancing component comprises the use of at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0186] In a particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species and Lactobacillus acidophilus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species and Lactobacillus delbrueckii subsp. Bulgaricus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Bulgaricus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus paracasei and Streptococcus thermophilus.

[0187] In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Bulgaricus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0188] In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus paracasei. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Bifidobacterium species, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus. In another particular embodiment, the fourth method of the invention comprises the use of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0189] In another particular embodiment, the fourth method comprises the use of Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0190] In a particular embodiment, the fourth method of the invention comprises the use of Christian Hansen Vega Harmony lactic acid bacterial cultures.

[0191] Culture composition of Vega™ Harmony from Christian Hansen comprises Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

[0192] In another particular embodiment, the sunflower seed milk comprises between about 2% and 35% solids. In a more particular embodiment, the sunflower seed milk comprises between about 5% and 30% solids. In a more particular embodiment, the sunflower seed milk comprises between about 8% and 20% of solids. In a still more particular embodiment, the sunflower seed milk comprises about 10% of solids.

[0193] In another particular embodiment, the sunflower seed milk is obtained by soaking sunflower seeds in water and blending.

[0194] In a more particular embodiment, the sunflower seeds are soaked in water at a temperature between about 1°C and 5°C. In a still more particular embodiment, the sunflower seeds are soaked in water at a temperature of about 2°C.

[0195] In another more particular embodiment, the sunflower seeds are soaked in water for between about 10 and 15 hours. In a still more particular embodiment, the sunflower seeds are soaked in water for about 12 hours.

[0196] Therefore in a more particular embodiment, the sunflower seeds are soaked in water at a temperature between about 1°C and 5°C for between about 10 and 15 hours. In a preferred embodiment, the sunflower seeds are soaked in water at a temperature of about 2°C and for about 12 hours.

[0197] In another particular embodiment, the sunflower seed milk is obtained by dry milling sunflower seeds for between about 10 and 15 minutes to produce a paste, adding water and blending.

[0198] In another particular embodiment, the sunflower seed milk is obtained by wet milling sunflower seeds in the presence of water.

[0199] In another particular embodiment, the sunflower seed milk is obtained by blending commercially available sunflower seed paste or sunflower seed butter with water.

[0200] In certain embodiments the sunflower seed paste or butter is made from raw and / or roasted, seeds using standard procedures to obtain sunflower seed paste or butter. In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is dehulled. In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is not dehulled. In certain embodiments, the seeds used to prepare the sunflower seed paste or sunflower seed butter is a combination of dehulled and not dehulled seeds. The sunflower seeds used in the present invention may be raw and / or roasted before any processing for obtaining the sunflower milk.

[0201] In another particular embodiment, the sunflower seeds are raw and hulled sunflower seeds. In another particular embodiment, a carbohydrate such as glucose is added to the sunflower seed milk at a concentration between about 0.01% and 0.05% w / w. In a more particular embodiment, a carbohydrate such as glucose is added to the sunflower seed milk at a concentration of about 0.02%.

[0202] In another particular embodiment, the fermentation of the sunflower seed milk is at a temperature between about 35°C and 45°C. In a more particular embodiment, the fermentation of the sunflower seed milk is at a temperature of about 37°C.

[0203] In another particular embodiment, the fermentation of the sunflower seed milk is carried out for between about 24 and 72 hours. In a more particular embodiment, the fermentation of the sunflower seed milk is carried out for about 48 hours.

[0204] Therefore, in a particular embodiment, the fermentation of the sunflower seed milk is at a temperature of between about 35°C and 45°C and for between about 24 and 72 hours. In a preferred embodiment, the fermentation of the sunflower seed milk is carried out at a temperature of about 37°C and for about 48 hours.

[0205] The culture composition of Vega™ Harmony from Christian Hansen comes in 500 gram bags of frozen pellets. This is 500 II of mixed bacterial cultures, and the recommended inoculation rate is 0.02% w / w.

[0206] Thus, in a particular embodiment, the fermentation using lactic acid producing bacteria is started by inoculating the sunflower seed milk with said lactic acid producing bacteria at a concentration of about 0.02% w / w.

[0207] In another particular embodiment, the fermentation using lactic acid producing bacteria is started by inoculating the sunflower seed milk with said lactic acid producing bacteria at a concentration of about 0.2 ll / l. In another particular embodiment, the pH of the sunflower seed milk is not adjusted during the method of the invention, particularly, the pH of the sunflower seed milk is not adjusted before the inoculation with the lactic acid producing bacteria.

[0208] In another particular embodiment, the method further comprises pasteurizing the fermented sunflower seed product obtained after the fermentation of the sunflower seed milk.

[0209] In another particular embodiment, the method further comprises an additional step of drying the fermented sunflower seed product to obtain a fermented sunflower seed product powder.

[0210] Therefore, in a particular embodiment, the mouthfeel enhancing component is a fermented sunflower seed product powder.

[0211] In a particular embodiment, the drying step is carried out using spray drying.

[0212] In another particular embodiment, the method further comprises the addition of a carrier for the spray drying step.

[0213] In a more particular embodiment, the carrier for the spray drying step is selected from the group consisting of: gum arabic, maltodextrin, tapioca starch, potato starch, rice flour, corn flour, corn starch, pea protein, pea flour, pea starch and modified starch.

[0214] In a still more particular embodiment, the carrier for the spray drying step is gum arabic.

[0215] In a particular embodiment, the gum arabic is added at a concentration of between about 4% and 10% w / v. In a more particular embodiment, the gum arabic is added at a concentration of about 4.8 w / v.

[0216] In another particular embodiment, after the step of pasteurizing the fermented sunflower seed product, the method further comprises an additional step of separating the fermented sunflower seed product to obtain a liquid fermented sunflower seed product.

[0217] Therefore, in a particular embodiment, the mouthfeel enhancing component is a liquid fermented sunflower seed product, specially a liquid fermented sunflower seed kernel product. In a particular embodiment, the additional step of separating the fermented sunflower seed product comprises separating and removing the insoluble solids from the fermented sunflower seed product.

[0218] In a more particular embodiment, the insoluble solids are separated by centrifugation.

[0219] In a particular embodiment, the supernatant obtained after centrifugation is mixed with propylene glycol (PG), propane diol, glycerin, triacetin, ethyl alcohol, or combinations thereof.

[0220] In a more particular embodiment, the supernatant obtained after centrifugation is mixed with propylene glycol (PG).

[0221] In a particular embodiment, the fermented sunflower seed milk supernatant with PG comprises between about 1% and 10% solids, preferably comprises about 2,85 % solids.

[0222] In another particular embodiment, the foodstuff is selected from the group consisting of: sauces, creams, cheese, cheese analogs, yogurts, snacks and spreads.

[0223] In another preferred embodiment, the fermented sunflower seed product may be used in snacks as a snack seasoning for topical applications.

[0224] In a more particular embodiment, the foodstuff is a plant-based foodstuff or a vegan foodstuff.

[0225] Therefore, in a particular embodiment, the foodstuff is selected from the group consisting of: plant-based sauces, plant-based creams, plant-based cheese or cheese analogs, plantbased yogurts, plant-based snacks and plant-based spreads.

[0226] In another particular embodiment, the beverage is a plant-based beverage (PBB).

[0227] In a more particular embodiment, the plant-based beverage is selected from the group consisting of: rice-based milk, soy-based milk, almond-based milk, coconut-based milk, cashew-based milk, flax-based milk, hemp- based milk, hazelnut-based milk, oat-based milk, pea-based milk, pumpkin seed-based milk, chickpea-based milk, fava-based milk, tiger nut-based milk, walnut-based milk, potato-based milk, quinoa-based milk, chia seedbased milk, macadamia-based milk, sunflower seed-based milk, basil seed-based milk, duckweed (water lentil)-based milk, lentil-based milk, melon seed-based milk and combinations thereof.

[0228] EXAMPLES

[0229] The following examples illustrate the invention and must not be considered as limiting the scope thereof.

[0230] Example 1. Preparation and analysis of inventive products A (powder) and B (liquid)

[0231] 1.1. Inoculation with Christian Hansen Vega Harmony lactic acid bacterial cultures

[0232] Inoculation with Christian Hansen Vega Harmony lactic acid bacterial cultures (Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus) as recommended by manufacturer:

[0233] The procedure to inoculate the lactic acid bacterial cultures include the following steps:

[0234] Shake bag to distribute the frozen mixed culture pellets, sanitize the bag, pour 100-250 grams of pellets into a sterile container and thaw them in a water bath at 25°C until melted.

[0235] Prepare a 1 : 10 dilution: a. Mix the thawed pellets by swirling contents of container. b. Weigh out 10 grams into a sterile bottle with 90 mL of sterile Milli-Q water. c. Swirl the bottle to mix.

[0236] 1 :10 dilution can be used to inoculate lab scale batches of plant-based materials at a recommended inoculation rate ranging from 0.01-0.02%. Dilution should be kept cold and used within 15-30 minutes. Discard thawed culture and dilution, do not re-use. Table 1 states the corresponding inoculation rate from the 1 :10 dilution.

[0237] Table 1. Corresponding inoculation rate from the 1 :10 dilution

[0238] 1.2. Preparation of Inventive Product A: fermented sunflower milk powder.

[0239] 1. A sunflower milk can was prepared using 2 different methods:

[0240] 1.1. Raw, dehulled seeds are transformed into a 10% solids ‘milk’ in one of three ways: a. Soaked in water at 10% w / w (40 grams seeds in 360 grams of Milli-Q water) and stored under refrigeration for 12 hours, then blended b. Dry milling the seeds for 10-15 minutes until a glossy paste or butter forms and then adding water and blending c. Wet milling the seeds with water

[0241] 1.2 Optionally, sunflower milk to produce product A was prepared using commercially available sunflower butter. The sunflower butter was mixed with water to get a milk.

[0242] 2. 0.02% w / w glucose is added to the ‘milk’

[0243] 3. It is sterilized at 120°C for 20 minutes

[0244] 4. Cooled to 37°C and inoculated with 0.02% w / w Christian Hansen Vega Harmony lactic acid bacterial cultures and fermented for 48 hours at 37°C

[0245] 5. Pasteurized at 100°C for 60 minutes

[0246] 6. Spray-dried with gum Arabic (GA) 4.8% (200 grams GA added to 4kg milk)

[0247] 7. Final powder applied to flavour formulations at levels from 0.1%-0.75% depending on snack application.

[0248] 1.3 Inventive Product B: fermented sunflower milk (liquid)

[0249] For wet applications (i.e., plant-based milks), a side-process was created. After step 5. above, milk is centrifuged to remove insoluble solids (fibers) and the supernatant is blended with PG (ratio 70% supernatant: 30% PG) and used in formulations at dosages from 100-500ppm (inventive Product B)

[0250] 1.4 Chemical analysis of the Inventive Products A and B. Basic Analysis results of the concentration of cations and anions, nucleotides, organic acids, sugars, dipeptides, amino acids, and phenolic compounds of Inventive Products A and B are shown in Table 2. The analysis was done using high performance liquid chromatography (HPLC) methods with either ultraviolet / visible (LIV-VIS) or mass spectrometric (MS) detection with multiple reaction monitoring (MRM) methods or ion chromatography (IC) with conductivity / pulsed amperometric detection and comparison to chemical standards.

[0251] Table 2:

[0252] Non-targeted analysis with LC-MS

[0253] Non-targeted analysis with LC-MS was done on the fermented products and their unfermented counterparts.

[0254] Overall, the fermented products are complex mixtures of several molecules including organic acids, phospholipids and peptides. Lactic acid fermentation brings new chemistry to the substrate.

[0255] Several molecules were found to be downregulated. These came from the oligosaccharide — kestose, raffinose, and stachyose — and phospholipid classes — 1 ,2- dilinoleoyl-sn-glycero-3-phosphatidylcholine and 1 -oleoyl-2-hydroxy-sn-glycero-3- phosphatidylcholine.

[0256] Several molecules were found that were either formed or upregulated in the fermented product. These include sn-glycerophosphocholine, lactoyl-methionine, lactoyl-glutamic acid, lactoyl-histidine, lactoyl-aspartic acid, hydroxyphenyl lactic acid, and phenyllactic acid.

[0257] The lactoyl derivatives are indeed products of fermentation and have been cited in the academic literature as contributing to fullness, body, and complexity in some foodstuffs. Additionally biogenic amines such as agmatine, N1 ,N12-diacetylspermine were also found. These are also noted as by-products of foodstuff fermentation. Free and bound fatty acids analysis of Products A and B of the invention.

[0258] Results of the free and bound fatty acids concentration of inventive Products A and B are shown in Table 3. The analysis was done using a gas chromatographic (GC) method and chemical standards. For free fatty acid analysis, samples were dissolved in a 1 : 1 acetone: heptane mixture with an added internal standard before injection on the GC. For total fatty acid analysis, samples with added internal standard were first saponified under reflux and then extracted with diethyl ether before injection on the GC.

[0259] Table 3.

[0260] Inventive

[0261] Product Inventive

[0262] A Product

[0263] (with B gum (freeze- arabic) dried)

[0264] Total fatty acids

[0265] Volatile analysis

[0266] Volatile analysis was done using dynamic headspace gas chromatography mass spectrometry (DHS-GCMS). Samples were prepared as 10% solution in a 20 mL headspace vial (1 gram sample to 10 mL of brine). Samples shaken for one hour and then analyzed with DHS-GCMS. Peaks identified by comparison to a reference library.

[0267] In Figure 1 can be seen sunflower milk before fermentation, in the bottom sunflower milk after fermentation. The volatile analysis demonstrates the presence of diacetyl and acetoin, products of fermentation, present only in the fermented sample.

[0268] 2. Sensory evaluation of the mouthfeel perception

[0269] Sensory evaluation of the mouthfeel perception of different examples were performed by technical tasting with a group of panellists. This evaluation asks the panellists to describe their mouthfeel perception of each example. Fermented sunflower seed product powder (Inventive Product A) The fermented sunflower seed product powder (Inventive Product A) was applied to potato chip and corn curl demos that were tasted in various regions. Data has been summarized in Table 4.

[0270] Potato chips control demo ‘Group 1A gap’ preparation (without Inventive Product A):

[0271] Commercial unsalted potato crisps were tumbled with vegan sour cream and onion flavour seasoning dosed at 6%.

[0272] Potato chips demo Group 1 B with fermented sunflower seed product powder (with Inventive

[0273] Commercial unsalted potato crisps were tumbled with vegan sour cream and onion flavour seasoning dosed at 6% + fermented sunflower seed product powder (Inventive Product A) dosed at 0.3%.

[0274] Corn curls control demo ‘Group 2A Inventive

[0275] An extruded corn base was prepared in-house. A vegan cheese flavour, dosed at 15%, was prepared in a 30% oil slurry and the extruded corn base was tumbled with this slurry.

[0276] Corn curls demo ‘Group 2B with fermented sunflower seed product powder (with Inventive

[0277] An extruded corn base was prepared in-house. A vegan cheese flavour, dosed at 15%, the fermented sunflower seed product powder (Inventive Product A), dosed at 0.75%, was prepared in a 30% oil slurry and then extruded corn base was tumbled with this slurry.

[0278] Tasting results are tabulated in Table 4.

[0279] Demos were tasted by 48 panellists.

[0280] In summary, all 48 panellists found in increase in creamy mouthfeel as compared to the gap (Inventive Product A containing demos snacks in comparison with demos snacks without the fermented sunflower seed product powder). Other comments mentioned roundedness, fullness, salt reduction, umami, and flavour profile enhancement, and hiding the base (potato or corn).

[0281] Table 4. Summarized of findings from Demo Taste Evaluations.

[0282] Liquid fermented sunflower seed product (Inventive Product B)

[0283] The liquid fermented sunflower seed product (Inventive Product B) was applied at 100 ppm to an oat / pea protein plant-based milk base to explore the impact on mouthfeel. Tasting data comparing control (unfermented liquid sunflower seed product) to Inventive Product B are shown in Table 5. Table 5. Tasting data.

Claims

1. 43CLAIMS1. A method for producing a fermented sunflower seed product comprising fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

2. The method according to claim 1 , wherein the sunflower seed milk comprises between about 2% and 35% solids.

3. The method according to any one of claims 1 or 2, wherein the fermentation of the sunflower seed milk is at a temperature between about 35°C and 45°C and for between about 24 and 72 hours.

4. The method according to claim 3, wherein the fermentation is carried out at a temperature of about 37°C and for about 48 hours.

5. The method according to any one of claims 1 to 4, wherein the fermentation using lactic acid producing bacteria is started by inoculating the sunflower seed milk with said lactic acid producing bacteria at a concentration of about 0.2 U / l.

6. The method according to any one of claims 1 to 5, wherein the sunflower seed milk is obtained by: a) soaking sunflower seeds in water and blending; b) dry milling sunflower seeds for between about 10 and 15 minutes to produce a paste, adding water and blending; c) wet milling sunflower seeds in the presence of water, or d) mixing sunflower seed paste or butter with water7. The method according to claim 6, wherein the sunflower seeds are soaked in water at a temperature between about 1°C and 5°C and for between about 10 and 15 hours.

448. The method according to claim 7, wherein the sunflower seeds are soaked in water at a temperature of about 2°C and for about 12 hours.

9. The method according to any one of claims 6 to 8, wherein the sunflower seeds are non hulled and / or hulled sunflower seeds.

10. The method according to any one of claims 6 to 9, wherein the sunflower seeds are roasted and / or raw (non roasted) sunflower seeds.

11. The method according to any of claims 6 to 10, wherein a carbohydrate such as glucose is added to the sunflower seed milk at a concentration between about 0,01 % and 0,05 % w / w.

12. The method according to any one of claims 1 to 11 , further comprising pasteurizing the fermented sunflower seed product.

13. The method according to any one of claims 1 to 11 , further comprising a fractionation of the fermented sunflower seed product.

14. The method according to any one of claims 1 to 13, wherein the method further comprises an additional step of drying the fermented sunflower seed product to obtain a fermented sunflower seed product powder.

15. The method according to claim 14, wherein the drying step is carried out using spray drying.

16. The method according to any one of claims 14 or 15, further comprising the addition of a carrier for the spray drying step.

17. The method according to any one of claims 1 to 13, wherein the method further comprises an additional step of separating the fermented sunflower seed product to obtain a liquid fermented seed product.4518. The method according to claim 17, wherein the additional step of separating the fermented sunflower seed product comprises separating and removing the insoluble solids from the fermented sunflower seed product.

19. The method according to claim 18, wherein the insoluble solids are separated by centrifugation.

20. The method according to claim 19, wherein the supernatant obtained after centrifugation is mixed with propylene glycol (PG), propane diol, glycerin, triacetin, ethyl alcohol, or combinations thereof, preferably is mixed with PG, specially, wherein the fermented sunflower seed milk supernatant with PG comprises between about 1% and 10% solids, preferably comprises about 2.85 % solids.

21. A liquid fermented sunflower seed product obtained by the method according to any one of claims 1 to 13 or by the method according to claims 17 to 20.

22. A fermented sunflower seed product powder obtained by the method according to any one of claims 14 to 16.

23. A foodstuff comprising the fermented sunflower seed product according to claim 21 or 22.

24. Use of a fermented sunflower seed product powder according to claim 23 as snack seasoning.

25. The foodstuff according to claim 23, wherein the foodstuff is selected from the group consisting of: sauces, creams, cheese, cheese analogs, yogurts, snacks and spreads, specially wherein the product is liquid26. The foodstuff according to any one of claim 25, wherein the fermented sunflower seed product is present in the foodstuff at a concentration of between about 0.1 % and 0.75%, specially wherein the product is a powder.

27. The foodstuff according to claim 23, wherein the foodstuff is a plant-based beverage (PBB), specially wherein the plant-based beverage is selected from the groupconsisting of: rice-based milk, soy-based milk, almond-based milk, coconut-based milk, cashew-based milk, flax-based milk, hemp-based milk, hazelnut-based milk, oat-based milk, pea-based milk, pumpkin seed-based milk, chickpea-based milk, fava-based milk, tiger nut-based milk, walnut-based milk, potato-based milk, quinoa- based milk, chia seed-based milk, macadamia-based milk, sunflower seed-based milk, basil seed-based milk, duckweed (water lentil)-based milk, lentil-based milk, melon seed-based milk, and combinations thereof.

28. Use of the fermented sunflower seed product powder according to claim 22 or the liquid fermented sunflower seed product according to claim 21 as a mouthfeel agent and / or as a flavour agent.

29. A method of making a mouthfeel enhancing component for a foodstuff or a beverage which comprises fermenting a sunflower seed milk using at least two lactic acid producing bacteria selected from the group consisting of: Bifidobacterium species, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus.

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