Oil-in-water emulsion for preparing whipped cream

Abstract

The present invention relates to an edible oil-in-water emulsion suitable for preparing whipped cream. More specifically, it involves a composition comprising an aqueous phase, a vegetable lipid phase, a plant-based protein, and rice flour, which enhances the stability and texture of the whipped cream.

Description

[0001] OIL-IN-WATER EMULSION FOR PREPARING WHIPPED CREAM

[0002] Field

[0003] The present invention relates to an edible oil-in-water emulsion suitable for preparing whipped cream. More specifically, it involves a composition comprising an aqueous phase, a vegetable lipid phase, a plant-based protein, and rice flour, which enhances the stability and texture of the whipped cream.

[0004] Background

[0005] Whipped cream is a popular food product used in a variety of culinary applications, ranging from desserts to beverages. Traditional whipped cream is typically made from dairy sources, which can lead to limitations such as a higher fat content and lactose-related dietary restrictions. To address these concerns, non-dairy alternatives have been developed, often comprising oil-in-water emulsions that mimic the characteristics of dairy cream.

[0006] However, existing non-dairy whipped cream formulations can suffer from stability issues, such as water loss and phase separation, particularly during whipping and storage. Moreover, achieving the desired texture and mouthfeel without the use of synthetic additives or stabilizers remains a challenge.

[0007] There remains a need for improved non-dairy whipped cream alternatives that offer enhanced stability, processability, and a desirable texture, while maintaining a clean label with minimal additives.

[0008] Summary

[0009] The present invention relates to a novel formulation for an edible oil-in-water emulsion designed specifically for the preparation of whipped cream. This innovative emulsion addresses common challenges associated with non-dairy whipped cream alternatives, such as stability and texture, while maintaining a clean label with minimal additives.

[0010] In a first aspect an edible oil-in-water emulsion for preparing whipped cream is provided. This emulsion comprises from 50.0 to 80.0% (w / w) of an aqueous phase, from 20.0 to 50.0% (w / w) of a vegetable lipid phase, from 0.50 to 3.0% (w / w) of a plant-based protein, and from 0.50 to 3.0% (w / w) of rice flour. The inclusion of these components results in a stable and effective formulation for whipped cream preparation.In a further embodiment, the emulsion can include at most 0.1% (w / w) of an animal-derived ingredient, preferably at most 0.05% (w / w), ensuring minimal animal content for dietary considerations.

[0011] An additional embodiment specifies that the vegetable lipid phase may comprise nonhydrogenated palm oil, non-hydrogenated palm kernel oil, hydrogenated palm kernel oil (HPKO), or a combination thereof, preferably HPKO . Furthermore, this lipid phase can be composed of more than 90.0% (v / v) of HPKO, offering a consistent fat source for the emulsion.

[0012] Another embodiment highlights that pea protein constitutes at least 50.0% (w / w) of the plantbased protein. In certain formulations, pea protein is the only protein present in the emulsion, aside from any proteins inherently present in the rice flour.

[0013] The emulsion may also incorporate at most 2.0% (w / w) of a flavouring agent and / or at most 20.0% (w / w) of sugar. The sugar component can be selected from sucrose, glucose, dextrose, fructose, invert sugar, and / or glucose syrup, with a preference for sucrose.

[0014] Additionally, a further aspect provides in a method for preparing the edible oil-in-water emulsion which involves providing and heating a vegetable lipid phase (or a part thereof), providing and optionally heating an aqueous phase containing a plant-based protein and rice flour, mixing these phases to form a pre-emulsion, and homogenising the pre-emulsion to obtain the final emulsion. This method may further include cooling the emulsion and sterilizing it, preferably through ultra-high-temperature treatment.

[0015] A further aspect also encompasses a whipped cream obtainable by incorporating a gas, such as air or nitrogen, into the emulsion. Also, a method for preparing this whipped cream is disclosed, involving the incorporation of gas into the emulsion. In a further aspect a food product comprising the whipped cream is described herein.

[0016] Another aspect of the invention as described herein provides in the use of rice flour in an amount of from 0.50 to 3.0% (w / w) in an edible oil-in-water emulsion for preparing a whipped cream further comprising from 50.0 to 80.0% (w / w) of an aqueous phase, from 20.0 to 50.0% (w / w) of a vegetable lipid phase, and from 0.50 to 3.0% (w / w) of a plant-based protein.

[0017] This summary provides an overview of the inventive emulsion and its various embodiments, highlighting its versatility and applicability in preparing non-dairy whipped cream with improved stability and texture.

[0018] Brief description of the drawings

[0019] Fig. 1 shows the results of the stability test of the whipped product. The different sample products 1 to 5 are shown immediately after whipping (A) and 24h after whipping (B).Fig. 2 shows the results of the viscosity measurements. The viscosity (in cP) of the different samples is depicted in function of the amount of rice flour in the samples. The viscosity was measured at 7°C (A) and at 20°C (B).

[0020] Fig. 3 shows the results of the viscosity measurements. The viscosity (in cP) of the different samples is depicted in function of the amount of rice flour in the samples. The viscosity was measured at 7°C (A) and at 20°C (B).

[0021] Fig.4 shows the results of the stability test of the whipped product. The different sample products 1 to 4 are shown immediately after whipping (A) and 24h after whipping (B).

[0022] Fig. 5 shows the results of the viscosity measurements. The viscosity was measured at 7°C (dark blue) and at 20°C (orange).

[0023] Detailed description

[0024] As used herein, the singular forms "a", "an", and "the" include both singular and plural referents unless the context clearly dictates otherwise.

[0025] The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes", "containing", or "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The terms also encompass "constituted of", "consists in", "consisting of", and "consists of", and also the terms "consisting essentially of", "consisting essentially in" and "consists essentially of", which enjoy well-established meanings in patent terminology.

[0026] The recitation of numerical ranges by endpoints includes all intervening values between the lower and upper endpoints, as well as the recited endpoints. Intervening values may be integers or, where applicable, fractions, i.e., more broadly any real numbers such as any rational numbers. This applies to numerical ranges irrespective of whether they are introduced by the expression "from... to..." or the expression "between... and..." or another expression. Any numerical range recited herein is intended to include all sub-ranges subsumed therein. For example, each subrange between any stated value in a stated range and any other stated value in that stated range is also specifically disclosed. Each sub-range between any stated value in a stated range and either the lower endpoint or the upper endpoint of the stated range is also specifically disclosed. The stated value may be an isolated value or an endpoint of a range subsumed by or overlapping with the stated range. For example, for a stated range with lower endpoint LI and upper endpoint U1 (i.e., stated range Ll-Ul) and a stated sub-range nested within the stated range with lower endpoint L2 and upper endpoint U2 (i.e., stated sub-range L2-U2), also specifically disclosed are the subranges L1-L2, L1-U2, L2-U1, and U2-U1.The terms "about" or "approximately" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, are meant to encompass variations of and from the specified value, such as variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1% or less, and still more preferably + / -0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" or "approximately" refers is itself also specifically, and preferably, disclosed.

[0027] Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein. Whereas the terms "one or more" or "at least one", such as one or more members or at least one member of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members. In another example, "one or more" or "at least one" may refer to 1, 2, 3, 4, 5, 6, 7 or more. As used herein, the term "and / or" when used in a list of two or more items, means that any one of the listed items can be employed by itself or any combination of two or more of the listed items can be employed. For example, if a list is described as comprising group A, B, and / or C, the list can comprise A alone, B alone, C alone, A and B in combination, A and C in combination, B and C in combination, or A, B, and C in combination.

[0028] The discussion of the background to the invention herein is included to explain the context of the invention. This is not to be taken as an admission that any of the material referred to was published, known, or part of the common general knowledge in any country as of the priority date of any of the claims.

[0029] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the invention. When specific terms are defined in connection with a particular aspect of the invention or a particular embodiment of the invention, such connotation or meaning is meant to apply throughout this specification, i.e., also in the context of other aspects or embodiments of the invention, unless otherwise defined.In the following passages, different aspects or embodiments of the invention are defined in more detail. Each aspect or embodiment so defined may be combined with any other aspect(s) or embodiment(s) unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

[0030] Reference throughout this specification to "one embodiment", "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the appended claims, any of the claimed embodiments can be used in any combination.

[0031] Similarly, it should be appreciated that in the description of illustrative embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects.

[0032] Described herein is a novel formulation for an edible oil-in-water emulsion designed specifically for the preparation of a whipped cream. This innovative emulsion is particularly advantageous for non-dairy or vegan whipped creams as it addresses common challenges associated with non-dairy whipped cream alternatives, such as stability, processibility, density, overrun, texture and mouthfeel, while maintaining a good overall liking and clean label with minimal additives. As used herein, the term "whipped cream" refers to a dairy, dairy-poor or non-dairy product made by whipping to incorporate air, resulting in a light, airy texture. It is commonly used in bakery applications as a topping, filling or decorative element for cakes, pastries and other baked goods, but also as a topping for beverages. If the whipped cream is a dairy product, the whipped cream is prepared by whipping heavy cream. If the whipped cream is a non-dairy product, the whipped cream is made by whipping a non-dairy oil-in-water emulsion until it incorporates air and forms a stable foam. In that case, "whipped cream" may also be referred to herein as "whipped emulsion". The whipping process creates a network of fat globules, proteins, and air bubbles, giving whippedcream its characteristic fluffy texture. Sugar, stabilizers, or flavourings such as vanilla may be added to enhance taste and stability.

[0033] "Dairy-poor" or "poor in dairy" as used herein refers to food products that comprise a small amount (e.g. at most 5.0 % (VJ / VJ), at most 3.0 % (VJ / VJ), at most 1.0% (w / w)) of milk or milk-derived ingredient from animals.

[0034] "Non-dairy" as used herein refers to food products that comprise no or substantially no (e.g. at most 0.10% (w / w), preferably at most 0.05% (w / w)) milk or milk-derived ingredients from animals, such as cow's milk, goat's milk, or sheep's milk. Instead, non-dairy products are typically made from plant-based sources like soy, almonds, oats, coconut, rice, or cashews.

[0035] In particular embodiments, the edible oil-in-water is a vegan whipped cream, meaning that in addition to being non-dairy, it also comprises no or substantially no (at most 0.10% (w / w), preferably at most 0.05% (w / w)) other animal-derived ingredients, such as eggs or egg-derived ingredients.

[0036] In a first aspect described herein is an edible oil-in-water emulsion for preparing a whipped cream, comprising:

[0037] - between 50.0 and 80.0% (w / w) of an aqueous phase,

[0038] - between 20.0 and 50.0% (w / w) of a vegetable lipid phase,

[0039] - between 0.50 and 3.0% (w / w) of a plant-based protein, and

[0040] - between 0.50 and 3.0% (w / w) rice flour.

[0041] In a particular embodiment said edible oil-in-water emulsion is a non-dairy edible oil-in-water emulsion for preparing a non-dairy whipped cream.

[0042] It has been found that the edible oil-in-water emulsion as described herein is a non-dairy alternative that provides in a stable and effective formulation for the preparation of whipped cream, enhancing texture and mouthfeel while reducing water loss.

[0043] As used herein the term "weight percentage", "wt%" or "w / w" refers to the unit of concentration that expresses the ratio of the weight of a specific component to the total weight of the mixture, multiplied by 100. It is commonly used in food formulations, emulsions, and chemical solutions where components are measured by mass. When used for the ingredients in the edible oil-in-water emulsion as described herein, it refers to the concentration of a component in the emulsion by weight, indicating what portion of the total weight of the emulsion as described herein is made up by a specific ingredient.

[0044] As used herein the term "aqueous phase" refers to the water-based component of the emulsion as described herein, serving as the continuous phase for dispersion of other ingredients. Thisphase surrounds and stabilizes the dispersed oil droplets, preventing them from coalescing and separating from the mixture. In particular said "aqueous phase" comprises water.

[0045] In particular embodiment the edible oil-in-water emulsion as described herein comprises between 50.0 and 80.0% (w / w) of said aqueous phase, in particular between 60.0 and 75.0% (w / w), more in particular between 60.0 and 70.0% (w / w) of said aqueous phase, and more in particular the edible oil-in-water emulsion as described herein comprises about 60.0wt%, about 61.0wt%, about 62.0wt%, about 63.0wt%, about 64.0wt%, about 65.0wt%, about 66.0wt%, about 67.0wt%, about 68.0wt%, about 69.0wt%, about 70.0wt% of said aqueous phase.

[0046] As used herein the term "vegetable lipid phase" refers to the fatty component of the emulsion as described herein. It typically refers to the dispersed phase in the emulsion comprising oils and / or fats derived from vegetable (plant) sources. This phase is made up of lipid molecules that are hydrophobic (water-repelling) and is dispersed as small droplets within the continuous aqueous phase. The vegetable lipid phase provides essential fatty acids, flavor, and texture (e.g. creaminess and body) to the emulsion and is stabilized by emulsifiers that help prevent phase separation. In particular embodiment the edible oil-in-water emulsion as described herein comprises between 20.0 and 50.0% (w / w) of vegetable lipid phase, more in particular between 25.0 and 40.0% (w / w) of said vegetable lipid phase, and more in particular the edible oil-in-water emulsion as described herein comprises about 25.0wt%, about 26.0wt%, about 27.0wt%, about 28.0wt%, about 29.0wt%, about 30.0wt%, about 31.0wt%, about 32.0wt%, about 33.0wt%, about 34.0wt%, about 35.0wt%, about 36.0wt%, about 37.0wt%, about 38.0wt%, about 39.0wt%, about 40.0wt% of said vegetable lipid phase.

[0047] In particular embodiments, such as if the vegetable lipid phase consists essentially of or consists of non-hydrogenated palm oil and / or non-hydrogenated palm kernel oil, the edible oil-in-water emulsion as described herein comprises less than 30.0% (w / w), such as less than 29.0% (w / w) or less than 28.0% (w / w), of vegetable lipid phase. In particular embodiments, the edible oil-in-water emulsion as described herein comprises less than 30.0% (w / w), such as less than 29.0% (w / w) or less than 28.0% (w / w), of non-hydrogenated palm oil and / or non-hydrogenated palm kernel oil. In particular embodiments, such as if the vegetable lipid phase consists essentially of or consists of non-hydrogenated palm oil and / or non-hydrogenated palm kernel oil, the edible oil-in-water emulsion as described herein comprises between 20.0 and 30.0% (w / w), preferably between 20.0 and 28.0% (w / w), such as between 20.0 and 25.0% (w / w), such as about 20.0 % (w / w) or 25.0% (w / w) of vegetable lipid phase.

[0048] In particular embodiments, the edible oil-in-water emulsion as described herein comprises between 20.0 and 28.0% (w / w), such as between 20.0 and 25.0% (w / w), such as about 20.0 %(w / w) or 25.0% (w / w) of non-hydrogenated palm oil and / or non-hydrogenated palm kernel oil, and optionally between 2.5 and 10.0 % (VJ / VJ), such as between2.5 and 8.0 % (VJ / VJ), or between 2.5 and 5.0 % (VJ / VJ), such as about 5% (w / w), of a vegetable oil different from palm oil and palm kernel oil, such as sunflower oil or rapeseed oil, preferably a vegetable oil different from palm oil and palm kernel oil, such as sunflower oil or rapeseed oil that is entirely liquid at room temperature, more preferably rapeseed oil. In particular embodiments, the edible oil-in-water emulsion as described herein comprises 25.0 % (w / w) of non-hydrogenated palm and / or non-hydrogenated palm kernel oil and 5.0 %(w / w) of a vegetable oil different from palm oil and palm kernel oil, such as sunflower oil or rapeseed oil, preferably a vegetable oil different from palm oil and palm kernel oil, such as sunflower oil or rapeseed oil that is entirely liquid at room temperature, more preferably rapeseed oil.

[0049] In particular embodiments, such as if the vegetable lipid phase consists essentially of or consists of hydrogenated palm kernel oil, the edible oil-in-water emulsion as described herein comprises between 20.0 and 50.0% (w / w) of vegetable lipid phase, more in particular between 25.0 and 40.0% (w / w) or between 25.0 and 35.0% (w / w) of said vegetable lipid phase, such as about 30.0% (w / w).

[0050] In particular said vegetable lipid phase as used herein comprises vegetable oil and / or vegetable fat. It is preferred that the vegetable lipid phase consists of vegetable oils and / or fats.

[0051] The vegetable lipid phase may comprise one or more vegetable oils / fats that are entirely or primarily solid at room temperature or semi-solid at room temperature with a solid fat content depending on the fatty acid composition of the (non-)hydrogenated palm (kernel) oil, and / or one or more vegetable oils that are entirely liquid at room temperature, as exemplified herein.. The vegetable fats and / or oils, hydrogenated vegetable fats and / or oils or fractionated vegetable fats and / or oils may be chosen or derived from coconut oil or fat (e.g. hydrogenated coconut oil), palm oil or fat, palm kernel oil or fat, palm kernel stearin, rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, canola oil, rice bran oil, hydrogenated or fractionated vegetable oils, shea butter, cocoa butter, mango butter, sal fat (shorea robusta fat), illipe butter and / or combination thereof.

[0052] In particular embodiments, said vegetable lipid phase of the edible oil-in-water emulsion as described herein comprises coconut oil, palm oil, palm kernel oil, palm kernel stearin, sunflower oil, rapeseed oil or hydrogenated or fractionated parts thereof, or any combination thereof. Preferably in the edible oil-in-water emulsion as described herein said vegetable lipid phase comprises coconut oil, palm kernel oil, palm kernel stearin and / or hydrogenated or fractionated parts thereof, or any combination thereof.In particular embodiments, the vegetable lipid phase of the edible oil-in-water emulsion as described herein comprises, consists essentially of or consists of a non-hydrogenated palm oil and / or non-hydrogenated palm kernel oil, optionally in combination with a vegetable oil different from palm oil and palm kernel oil, such as sunflower oil or rapeseed oil, preferably a vegetable oil different from palm oil and palm kernel oil, such as sunflower oil or rapeseed oil that is entirely liquid at room temperature, more preferably rapeseed oil. Non-hydrogenated palm oil and / or non-hydrogenated palm kernel oil has a neutral flavor and enhances the overall characteristics (e.g. texture and whipping performance) of the product.

[0053] More preferably in the edible oil-in-water emulsion as described herein said vegetable lipid phase comprises hydrogenated palm kernel oil (HPKO). HPKO has been found to be a lipid source from vegetable origin that offers several benefits due to its physical and chemical properties. HPKO has a neutral flavor and enhances the overall characteristics (e.g. stability, texture, mouthfeel, whipping performance) of the product.

[0054] In a particular embodiment, the edible oil-in-water emulsion as described herein comprises a vegetable lipid phase which is for 65.0% (v / v) or more comprised of a non-hydrogenated palm oil, a non-hydrogenated palm kernel oil, HPKO, or a combination thereof. More in particular said vegetable lipid phase comprises for 70.0% (v / v) or more, for 75.0% (v / v) or more, for 80.0% (v / v) or more, for 81.0% (v / v) or more, for 82.0% (v / v) or more, for 83.0% (v / v) or more, for 84.0% (v / v) or more, for 85.0% (v / v) or more, for 86.0% (v / v) or more, for 87.0% (v / v) or more, for 88.0% (v / v) or more, for 89.0% (v / v) or more, for 90.0% (v / v) or more, for 91.0% (v / v) or more, for 92.0% (v / v) or more, for 93.0% (v / v) or more, for 94.0% (v / v) or more, for 95.0% (v / v) or more, for 96.0% (v / v) or more, for 97.0% (v / v) or more, for 98.0% (v / v) or more, for 99.0% (v / v) or more, or for 100.0%, of a non-hydrogenated palm oil, a non-hydrogenated palm kernel oil, HPKO, or a combination thereof.

[0055] In a particular embodiment, the edible oil-in-water emulsion as described herein comprises a vegetable lipid phase which is for 65.0% (v / v) or more comprised of a non-hydrogenated palm oil, a non-hydrogenated palm kernel oil, or a combination thereof. More in particular said vegetable lipid phase comprises for 70.0 % (v / v) or more, for 75.0% (v / v) or more, for 80.0% (v / v) or more, for 81.0% (v / v) or more, for 82.0% (v / v) or more, for 83.0% (v / v) or more, for 84.0% (v / v) or more, for 85.0% (v / v) or more, for 86.0% (v / v) or more, for 87.0% (v / v) or more, for 88.0% (v / v) or more, for 89.0% (v / v) or more, for 90.0% (v / v) or more, for 91.0% (v / v) or more, for 92.0% (v / v) or more, for 93.0% (v / v) or more, for 94.0% (v / v) or more, for 95.0% (v / v) or more, for 96.0% (v / v) or more, for 97.0% (v / v) or more, for 98.0% (v / v) or more, for 99.0% (v / v) or more, or for 100.0%, of a non-hydrogenated palm oil, a non-hydrogenated palm kernel oil, or a combination thereof.In a particular embodiment, the vegetable lipid phase of the edible oil-in-water emulsion as described herein comprises between 65.0% (v / v) and 100.0% (v / v), between 70.0% (v / v) and 100.0% (v / v), between 75.0% (v / v) and 100.0% (v / v), between 80.0% (v / v) and 100.0% (v / v), between 85.0% (v / v) and 100.0% (v / v), between 90.0% (v / v) and 100.0% (v / v), between 65.0% (v / v) and 95.0% (v / v), between 70.0% (v / v) and 95.0% (v / v), between 70.0% (v / v) and 90.0% (v / v), between 70.0% (v / v) and 85.0% (v / v), or between 70.0% (v / v) and 80.0% (v / v), of a nonhydrogenated palm oil, a non-hydrogenated palm kernel oil, or a combination thereof.

[0056] More in particular, said vegetable lipid phase further comprises, such as in addition to the nonhydrogenated palm oil, non-hydrogenated palm kernel oil, or a combination thereof, between 0.0% (v / v) and 35.0% (v / v), between 0.0% (v / v) and 30.0% (v / v), between 1.0% (v / v) and 30.0% (v / v), between 5.0% (v / v) and 30.0% (v / v), between 10.0% (v / v) and 30.0% (v / v), or between 15.0% (v / v) and 25.0% (v / v), of rapeseed oil.

[0057] In a particular embodiment, the edible oil-in-water emulsion as described herein comprises a vegetable lipid phase which is for 90.0% (v / v) or more comprised of a non-hydrogenated palm oil a non-hydrogenated palm kernel oil, HPKO, or a combination thereof. More in particular said vegetable lipid phase comprises for 91.0% (v / v) or more, for 92.0% (v / v) or more, for 93.0% (v / v) or more, for 94.0% (v / v) or more, for 95.0% (v / v) or more, for 96.0% (v / v) or more, for 97.0% (v / v) or more, for 98.0% (v / v) or more, for 99.0% (v / v) or more, or for 100.0%, of a non-hydrogenated palm oil a non-hydrogenated palm kernel oil, HPKO, or a combination thereof.

[0058] In a particular embodiment, the edible oil-in-water emulsion as described herein comprises a vegetable lipid phase which is for 90.0% (v / v) or more comprised of HPKO. More in particular said vegetable lipid phase comprises for 91.0% (v / v) or more of HPKO, in particular for 92.0% (v / v) or more of HPKO, in particular for 93.0% (v / v) or more of HPKO, in particular for 94.0% (v / v) or more of HPKO, in particular for 95.0% (v / v) or more of HPKO, in particular for 96.0% (v / v) or more of HPKO, in particular for 97.0% (v / v) or more of HPKO, in particular for 98.0% (v / v) or more of HPKO, in particular for 99.0% (v / v) or more of HPKO. More in particular, said vegetable lipid phase comprises for 100.0% (v / v) of HPKO.

[0059] As used herein the term "volume percentage", vol% or "v / v" refers to the unit of concentration that expresses the ratio of the volume of a specific component to the total volume of the mixture, multiplied by 100. It is commonly used in liquid mixtures, emulsions, and solutions where components are measured by volume.

[0060] As used herein the term "plant-based protein" refers to the part of the emulsion that acts as a stabilizer. Proteins, and in particular plant-based proteins, adsorb at the oil-water interface, reducing surface tension and form a protective layer around the oil droplets. This helps preventcoalescence and maintains the stability of the emulsion over time. Additionally, proteins contribute to the texture, viscosity, and mouthfeel of the final product.

[0061] In particular said plant-based protein as used herein are obtained from plants, including parts such as fruits or seeds, leaves, stems, roots etc. The plant-based protein can be selected from amongst legumes, oil seeds, nuts and cereals.

[0062] The plant-based protein as used herein typically have an average molecular weight in the range of 50-500 kDa, preferably from 100-400 kDa, and more preferably from 125-300 kDa.

[0063] The plant-based protein as used herein can be derived or extracted from a legume, such as for instance proteins derived or extracted from beans or bean plants (bean protein), proteins derived or extracted from peas or pea plants (pea protein), proteins derived or extracted from other legumes or plants such as alfalfa, clover, sunflower and / or tamarind or proteins derived or extracted from nuts or grains such as almonds, oats or cashews.

[0064] For proteins derived or extracted from beans or bean plants, the beans or bean plants can be selected from the group consisting of soy bean, kidney bean, navy bean, pinto bean, black turtle bean, haricot bean, faba bean, lima bean, butter bean, azuki bean, Mung bean, urad, scarlet runner bean, rice bean, moth bean, tepary bean, hyacinth bean, jack bean, sword bean, winged bean, cowitch, yam bean or a combination thereof.

[0065] For proteins derived or extracted from peas or pea plants, the peas or pea plants can be selected from the group consisting of garden pea, protein pea, chickpea (Cicer arietinum), Dry Cowpea (Vigna unguiculata), pigeon pea (Cajanus cajan), lentil (Lens culinaris), Bambara Groundnut (Vigna subterranea), vetch (Vicia), lupins (Lupinus), or combination thereof.

[0066] In particular embodiments, the plant-based protein is present in the oil-in-water emulsion as taught herein in the form of a protein-rich fraction of a plant.

[0067] In the context of the present invention the term "protein-rich fraction" refers to an isolated and / or concentrated protein-rich product obtained from a plant. Protein-rich fractions include proteinrich fractions enriched in plant albumins, globulins, glutelin and / or prolamins. Accordingly, the protein-rich fraction may be present in the oil-in-water emulsion as taught herein in the form of a protein isolate, extract or concentrate. In particular embodiments, the protein content of the protein-rich fraction derived from a plant is at least 100%, at least 150%, at least 200%, at least 250%, at least 300%, at least 350%, or at least 400% higher than the protein content of the plant from which the protein-rich fraction is derived. Methods to obtain a protein-rich fraction derived from plants are well known in the art and include for example processing steps like air classification, electroseparation, starch extraction, fiber extraction, protein solubilization through alkaline and / or acid treatments, protein solubilization through fermentation, enzymatictreatment, pH neutralisation, protein iso-electric point flocculation, heat treatment, concentration (filtration, centrifugation, ...) and drying (freeze-drying, fluid-bed drying, ...). In particular embodiments, the protein-rich fraction derived from a plant as described herein comprises more than 75.0% (w / w DM) of protein, more than 80.0% (w / w DM) of protein, preferably more than 85.0% (w / w DM), more preferably more than 90.0% (w / w DM) of protein, such as more than 95.0% (w / w DM) of protein or 100.0% (w / w DM) of protein. In some embodiments, the protein-rich fraction derived from a plant as described herein is in powder form and has a dry matter higher than or equal to 80.0%, higher than or equal to 85.0%, higher than or equal to 90.0%, higher than or equal to 95.0%, higher than or equal to 96.0%, higher than or equal to 97.0%, higher than or equal to 98.0%, or higher than or equal to 99.0%. The protein content is indicated as the % by weight of total dry matter (DM) of the protein-rich fraction derived from the plant (which may be referred to in the present specification as "% w / w DM"). The protein content of the protein-rich fraction derived from a plant can be determined by any method known in the art.

[0068] In a particular embodiment the edible oil-in-water emulsion as described herein comprises between 0.50 and 3.0% (w / w) of a protein-rich fraction derived from a plant , in particular between 1.0 and 3.0% (w / w) a protein-rich fraction derived from a plant, more in particular between 1.50 and 2.50% (w / w) of a protein-rich fraction derived from a plant and more in particular the edible oil-in-water emulsion as described herein comprises about 1.50wt%, about 1.60wt%, about 1.70wt%, about 1.80wt%, about 1.90wt%, about 2.0wt%, about 2.10wt%, about 2.20wt%, about 2.30wt%, about 2.40wt%, about 2.50wt%, of said protein-rich fraction derived from a plant. The person skilled in the art will understand that the protein-rich fraction derived from a plant is present in the edible oil-in-water emulsion as taught herein in addition to any protein present in the rice flour. In particular embodiments, the protein-rich fraction derived from a plant is not rice protein.

[0069] In a particular embodiment the edible oil-in-water emulsion as described herein comprises between 0.50 and 3.0% (w / w) of plant-based protein, in particular between 1.0 and 3.0% (w / w) of plant-based protein, more in particular between 1.50 and 2.50% (w / w) of said plant-based protein, and more in particular the edible oil-in-water emulsion as described herein comprises about 1.50wt%, about 1.60wt%, about 1.70wt%, about 1.80wt%, about 1.90wt%, about 2.0wt%, about 2.10wt%, about 2.20wt%, about 2.30wt%, about 2.40wt%, about 2.50wt%, of said plantbased protein. The person skilled in the art will understand that the plant-based protein is presentin the edible oil-in-water emulsion as taught herein in addition to any protein present in the rice flour. In particular embodiments, the plant-based protein is not rice protein.

[0070] In a particular embodiment the edible oil-in-water emulsion as described herein comprises a plant-based protein chosen from pea protein, soy protein, sunflower protein, faba bean protein, lentil protein, chickpea protein, almond protein, and / or isolates or concentrates thereof.

[0071] In a particular embodiment the edible oil-in-water emulsion as described herein provides that pea protein constitutes at least 50.0% (w / w), such as at least 60.0% (w / w), at least 70.0% (w / w), at least 80.0% (w / w), at least 90.0% (w / w), or at least 95.0% (w / w), of said plant-based protein or of all plant-based proteins present in the emulsion. This was found to leverage pea protein's functional properties to enhance the emulsion's texture and stability.

[0072] In a further particular embodiment the edible oil-in-water emulsion as described herein provides that pea protein is the only protein in said emulsion in addition to any proteins present in the rice flour. By using pea protein as main source of proteins in the edible oil-in-water emulsion as described herein a simple and transparent recipe is provided while maintaining the while maintaining texture and stability of the product.

[0073] As used herein the term "rice flour" refers to a finely ground powder made from rice. It is naturally gluten-free and primarily composed of starch, with small amounts of protein, fiber, and lipids. The addition of rice flour to the non-dairy formulation for an edible oil-in-water emulsion designed specifically for the preparation of a non-dairy whipped cream was found to significantly improve the stability and texture of the whipped cream, while maintaining a clean label with a minimal amount of additives.

[0074] Accordingly, in particular embodiments, the rice flour as referred to herein comprises at most 10.0% (w / w), such as at most 9.0% (w / w), at most 8.0% (w / w), at most 7.0% (w / w), at most 6.0% (w / w), at most 5.0% (w / w), at most 4.0% (w / w), preferably at most 4.0% (w / w), of rice protein. Rice flour is sourced from various types of milled rice grains including white rice, brown rice, glutinous rice, broken rice and / or parboiled rice. White rice flour is made from polished white rice with the bran and germ removed, resulting in a fine texture and neutral flavour. Brown rice flour is produced from whole-grain rice, retaining the bran and germ, making it coarser and higher in fiber. Glutinous rice flour (sweet rice flour) comes from sticky rice and is rich in amylopectin, giving it a chewy, elastic texture. Broken rice flour is derived from fragmented rice grains, making it a cost-effective alternative with similar properties to white or brown rice flour. Parboiled rice flour is made from rice that has been partially boiled before milling, which alters its starch properties. In a particular embodiment the edible oil-in-water emulsion as described herein comprises between 0.75 and 3.0% (w / w) of rice flour, more in particular between 1.0 and 2.50% (w / w) ofsaid rice flour, and more in particular the edible oil-in-water emulsion as described herein comprises about 1.0wt%, about 1.10wt%, about 1.20wt%, about 1.30wt%, about 1.40wt%, about 1.50wt%, about 1.60wt%, about 1.70wt%, about 1.80wt%, about 1.90wt%, about 2.0wt%, about 2.10wt%, about 2.20wt%, about 2.30wt%, about 2.40wt%, about 2.50wt%, of said rice flour. It has been found that including in the edible oil-in-water emulsion as described herein between 0.75 and 3.0% (w / w) of rice flour and more in particular between 1.0 and 2.50% (w / w) of rice flour considerably improves the stability of the product, while not decreasing overrun and density of the product. Overrun is crucial in whipped cream because it determines texture, stability, and yield. Overrun refers to the percentage increase in volume when air is incorporated into the cream during whipping. A higher overrun results in a lighter, fluffier texture, making the cream more aerated and cost-effective. However, excessive overrun can cause foam collapse and a weak structure, while too little overrun leads to a dense, heavy cream with poor spreadability. Proper control of overrun ensures optimal mouthfeel, stability, and performance in applications like toppings and desserts.

[0075] In a further particular embodiment the edible oil-in-water emulsion as described herein provides that said emulsion comprises at most 0.1% (w / w), preferably at most 0.05% (w / w) of an animal-derived ingredient. More preferably the edible oil-in-water emulsion as described herein comprises no animal-derived ingredient. In order to provide in a non-dairy product and to ensure that the edible oil-in-water emulsion as described herein is suitable for consumers with dietary restrictions related to animal-derived products the amount of animal-derived ingredients is kept to a minimum and preferably does not contain any animal-derived ingredient.

[0076] In a further particular embodiment the edible oil-in-water emulsion as described herein further comprises at most 2.0% (w / w) of a flavouring agent and / or at most 20.0% (w / w) of sugar.. The presence of additional ingredients such as flavouring agents and / or sugar further improves the organoleptic properties or the product. These additional ingredients can be chosen from typical food-grade ingredients preferably one or more food-grade ingredients chosen from salty or salty-like ingredients, sugars or sweeteners, ethanol, natural or synthetic aromas compounds, flavors and / or flavor improvement compounds.

[0077] In a particular embodiment sugar is selected from the list consisting of sucrose, glucose, dextrose, fructose, invert sugar, and / or glucose syrup and combinations thereof, preferably wherein said sugar is sucrose.

[0078] In a particular embodiments, the edible oil-in-water emulsion as described herein further comprises between 0.10%(w / w) and 2.0% (w / w), between 0.10 and 1.0%, or between 0.10 and 0.50% (w / w) of a flavoring agent. In a particular embodiments, the edible oil-in-water emulsion asdescribed herein further comprises between 0.50 and 20.0% (w / w) of sugar, such as between 0.50 and 10.0% (w / w) of sugar or between 0.50 and 7.0% (w / w) of sugar.

[0079] Another aspect described herein is a method for preparing an edible oil-in-water emulsion as described herein, said method comprising the steps of:

[0080] a) providing and heating, such as to a temperature of about 60.0 to 70.0°C, preferably about 65.0°C, a vegetable lipid phase (or a part thereof);

[0081] b) providing, and optionally heating, such as to a temperature of about 60.0 to 70.0°C, preferably about 65.0°C, an aqueous phase, comprising a plant-based protein and rice flour;

[0082] c) mixing said aqueous phase and said vegetable lipid phase (e.g. heated vegetable lipid phase) thereby forming a pre-emulsion;

[0083] d) homogenizing said pre-emulsion obtained in step c) thereby obtaining an oil-in-water emulsion. This provides in a systematic process for creating the oil-in-water emulsion as described herein, ensuring consistency and quality in the final product.

[0084] In particular embodiments, such as if the vegetable lipid phase comprises a mixture of a vegetable oil / fat that is primarily or entirely solid at room temperature or semi-solid at room temperature with a solid fat content depending on the fatty acid composition of the (non-)hydrogenated palm (kernel) oil (e.g. HPKO, non-hydrogenated palm oil, and / or non-hydrogenated palm kernel oil ) and a vegetable oil that is entirely liquid at room temperature (e.g. rapeseed oil or sunflower oil), the vegetable oil / fat that is solid or semi-solid at room temperature may be heated in step a) of the method, and mixed with the aqueous phase in step c). Step c) may further comprise further adding the vegetable oil that is entirely liquid to the mixture of the vegetable oil / fat that is solid or semi-solid at room temperature and the aqueous phase, thereby forming the pre-emulsion. Room temperature may be considered about 20 to 25°C, such as about 20°C.

[0085] The method according to the present invention may also include a pasteurization or sterilization process, to enhance the shelf life of the product. Homogenization may also include a high-pressure homogenization process. After preparation, the edible emulsion may for instance be hot-filled or cold-filled into suitable containers.

[0086] In a particular embodiment the method for preparing an edible oil-in-water emulsion as described herein further comprises the step of cooling, such as to room temperature, said oil-in-water emulsion obtained in step d). The additional cooling step enhances the emulsion's stability and prolongs shelf-life by reducing the temperature after homogenization.

[0087] In a particular embodiment the method for preparing an edible oil-in-water emulsion as described herein further comprises the step of sterilizing said oil-in-water emulsion, preferably by ultra-high-temperature (UHT) treatment. This ensures microbial safety and extends the shelf-life of theemulsion. As used herein, ultra-high-temperature (UHT) treatment refers to a sterilization process that involves a brief exposure of the emulsion to high temperatures (e.g. from 135 to 150°C for a one to six seconds) in order to kill microorganisms.

[0088] Another aspect described herein is a whipped cream obtained or obtainable by incorporating a gas, preferably air or nitrogen, into the edible oil-in-water emulsion as described herein. By converting the emulsion into a light and airy whipped cream the product is made suitable for various culinary applications.

[0089] Another aspect described herein is a method for preparing a whipped cream comprising the step of incorporating a gas, preferably air or nitrogen, into the edible oil-in-water emulsion as described herein.

[0090] Another aspect described herein is a food product comprising a whipped cream as described herein.

[0091] Another aspect described herein is a method for preparing a food product comprising a whipped cream as described herein. In particular embodiments, such method comprises topping a food product with the whipped cream as taught herein or filling a food product with the whipped cream as taught herein.

[0092] Another aspect described herein is the use of rice flour in an amount of from 0.50 to 3.0% (w / w) in an edible oil-in-water emulsion for preparing a whipped cream further comprising from 50.0 to 80.0% (w / w) of an aqueous phase, from 20.0 to 50.0% (w / w) of a vegetable lipid phase, and from 0.50 to 3.0% (w / w) of a plant-based protein.

[0093] While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace all such alternatives, modifications, and variations as follows in the spirit and scope of the appended claims.

[0094] The herein disclosed aspects and embodiments of the invention are further supported by the following non-limiting examples.Examples

[0095] Example 1

[0096] For this evaluation, 5 sample products were prepared. The recipe (Demineralized water, Hydrogenated Palm Kernel Oil (HPKO), Rice flour, Pea protein and Sugar) was the same for all sample products except for the amount of rice flour, which varied from 0.0 to 3.0%.

[0097]

[0098] Unless otherwise indicated, the percentages of ingredients shown in the table are weight percentages (wt% ; w / w %).

[0099] The different samples were prepared as follows:

[0100] A. Water at room temperature was added to a Thermomix, model TM5 together with pea protein. This was mixed for 10 min at speed 3.5 (Thermomix speed, this speed was kept the same during the whole process). Then the rice flour was added, and everything was mixed for another 5 min (if no rice flour was added, this 5 min mixing period was also maintained).

[0101] B. Heating to 65°C was started and when this temperature was reached, the mix was kept for another 5 min at that temperature.

[0102] C. HPKO at was melted in a Thermomix at 65°C.

[0103] D. HPKO was weighed and added to the water mixture. Then sugar was added, and the mixture was heated until reaching 98°C. The mixture was kept at this temperature for another 15 min.

[0104] E. The hot mixture was poured in an homogenizer (GEA Xstream Lab Homogenizer 2000). Pressure values were 200 bar for the first stage and 40 bar for the second stage. The product was collected once the pressures were stable.

[0105] F. The mixture was collected in a beaker that was put in an ice bath to cool down, while agitating until the mixture reached 13°C. Then it was transferred to previously sterilized bottles, which were kept in the fridge maturating for 4 days before analyzing the samples.

[0106] The results of the analysis were the following:

[0107] 1. Taste, texture and overall likingPeople rated the sample products from 1 (I really dislike it) to 5 (I love it) for both taste and texture, as well as overall liking.

[0108] The results for taste showed the following:

[0109]

[0110] The results for texture showed the following:

[0111]

[0112] The results for overall liking showed the following:

[0113]

[0114] The comments made by the different judges included:

[0115] • For sample product 1: "much better than sample product 5", "dry", "beany aftertaste", "airy", "slight astringency".

[0116] • For sample product 2: "nice texture", "nice mousse texture", "dry", "dense", "aftertaste, but less strong than in sample product 5".

[0117] • For sample product 3: "better balance between creamy and airy structure", "less dry", "better texture-smoother", "smooth", "better taste balance, nice mousse texture".• For sample product 4: "less dry", "smooth", "slight elastic".

[0118] • For sample product 5: "strong aftertaste of protein DIDN'T LIKE IT", "dry", "beany", "dense", "vegetal aftertaste".

[0119] From these results, it can be concluded that sample product 3 is the best option in all aspects: best in taste, texture and overall liking. Putting too much rice flour in the product (sample product 5, with 3.0% of rice flour) affects taste (can be seen in the comments). Regarding texture, it was proved that the intermediate amount of rice flour (sample product 3, 1.0% of rice flour) gave a good balance between airiness and creaminess. When looking at the results without any rice flour (sample product 1), it can be noted that rice flour brings creaminess, smoothness and a bit more body and structure (less airy), as well as avoiding that it's too dry.

[0120] 2. Density (before and after whipping) and overrun

[0121] The density of the liquid product (before whipping) was measured by pouring 100 ml in a graduated cylinder and weighing this volume. The density was calculated by dividing the weight by the volume (100ml). Once whipped, the product was put into a 100 ml cup and weighed. The new density obtained was the weight divided by the volume (100 ml). The overrun is the increase in volume that happens when the product is whipped, so when a fixed weight is taken the overrun is the ratio of the final volume over the initial volume.

[0122]

[0123] When analyzing density and overrun, it is seen that the rice flour doesn't significantly affect the density and overrun as all results are almost equal, with the intermediate rice flour content (sample product 3, 1.0% of rice flour) again being slightly less dense and having a higher overrun.

[0124] 3. Whipping time

[0125] Whipping time was measured by whipping the sample product for 1 min at speed 2 on a Hobart whipping device after which the speed was increased to 3 and it is whipped until it reaches the desired consistency (the whipped product needs to form soft but stable peaks).

[0126]

[0127] Whipping time was not significantly affected by the addition of rice flour.

[0128] 4. Whipped cream stability:

[0129] 4.1. Water release or syneresis

[0130] All sample products (50g) were whipped and the product monitored for 24h at room temperature. The water release was measured by putting the whipped product on a funnel on top of a graduated cylinder.

[0131]

[0132] This shows that rice flour helps for water retention and stability.

[0133] 4.2. Stability

[0134] For the stability test a portion of whipped product is put on a plate and a mark surrounding the product is made with a pen and the product is left for 24h at room temperature. After this, it is analyzed if the whipped cream has sank and is covering the mark made the previous day or not. Figure 1 shows the different sample products 1 to 5 immediately after whipping (A) and 24h after whipping (B).

[0135] All sample products stayed within the lines after 24h (see figure 1), they didn't collapse. Only the sample product without rice flour (sample 1) was losing some water on the plate (see encircled part), showing that rice flour improves stability of the whipped product.

[0136] 5. Processability: amount of splashingFor this assessment the product is whipped at high speed. The amount of splashing was measured on a scale of 1 to 5 how much the product was splashing during whipping, where 1 is no splashing and 5 is a lot of splashing.

[0137]

[0138] From these results, it can be seen that the additional viscosity brought by the rice flour brings to the product, improves processability, in the sense that the presence of rice flour provides less splashing of the product when it's whipped.

[0139] 6. Viscosity:

[0140] Viscosity was measured with a Brookfield viscometer (model DK8672719). Spindle 3 was used at a speed of 200 rpm. The viscosity was measured at 20°C (storage temperature of the product) and at 7°C (temperature at which the product is used for whipping).

[0141] Figure 2 shows the results of the viscosity measurements for the different samples. The viscosity (in cP) is depicted in function of the amount of rice flour in the samples. The viscosity was measured at 7°C (A) and at 20°C (B). From this it can be seen that rice flour increases viscosity, which improves processability and reduces splashing during whipping.

[0142] 7. Conclusions

[0143] These tests show that rice flour brings stability to the whipped product by reducing water loss, as well as improving processability (reduced splashing during whipping) by providing an increase in viscosity. It also improves the texture and mouthfeel by adding some creaminess or smoothness. The amount of rice flour added should be limited because while rice flour brings a smoother and creamy texture, higher quantities lead to an aftertaste and / or make the texture too heavy or dry. It can furthermore be concluded that the addition of rice flour does affect the overrun or whipping time of the product in a significant way.

[0144] Example 2For this evaluation, 4 sample products were prepared. The recipe (Demineralized water, Hydrogenated Palm Kernel Oil (HPKO), Thickener, Soy protein and Sugar) was the same for all sample products except the type of Thickener (Inulin, Rice starch, Rice flour) used.

[0145]

[0146] Unless otherwise indicated, the percentages of ingredients shown in the table are weight percentages (wt%).

[0147] The different samples were prepared as follows:

[0148] A. Water at room temperature was added to a Thermomix, model TM5 together with soy protein. This was mixed for 10 min at speed 3.5 (Thermomix speed, this speed was kept the same during the whole process). Then the thickener was added, and everything was mixed for another 5 min (if no thickener was added, this 5 min mixing period was also maintained).

[0149] B. Heating to 65°C was started and when this temperature was reached, the mix was kept for another 5 min at that temperature.

[0150] C. HPKO at was melted in a Thermomix at 65°C.

[0151] D. HPKO was weighed and added to the water mixture. Then sugar was added, and the mixture was heated until reaching 98°C. The mixture was kept at this temperature for another 15 min.

[0152] E. The hot mixture was poured in an homogenizer (GEA Xstream Lab Homogenizer 2000). Pressure values were 200 bar for the first stage and 40 bar for the second stage. The product was collected once the pressures were stable.

[0153] F. The mixture was collected in a beaker that was put in an ice bath to cool down, while agitating until the mixture reached 13°C. Then it was transferred to previously sterilized bottles, which were kept in the fridge maturating for 4 days before analyzing the samples.

[0154] The results of the analysis were the following:

[0155] 1. Density (after whipping) and overrun

[0156] The density of the liquid product (before whipping) was measured by pouring 100 ml in a graduated cylinder and weighing this volume. The density was calculated by dividing the weight by the volume (100ml). Once whipped, the product was put into a 100 ml cup and weighed. The new density obtained was the weight divided by the volume (100 ml). The overrun is the increasein volume that happens when the product is whipped, so when a fixed weight is taken the overrun is the ratio of the final volume over the initial volume.

[0157]

[0158] When analyzing density and overrun, it is seen that the rice flour gives the best results in terms of overrun and density of whipped product, meaning that it gives a lighter and more aerated product.

[0159] 2. Whipping time

[0160] Whipping time was measured by whipping the sample product for 1 min at speed 2 on a Hobart whipping device after which the speed was increased to 3 and it is whipped until it reaches the desired consistency (the whipped product needs to form soft but stable peaks).

[0161]

[0162] Whipping time is also reduced when using rice flour instead of other ingredients.

[0163] 3. Viscosity

[0164] Viscosity was measured with a Brookfield viscometer (model DK8672719). Spindle 3 was used at a speed of 200 rpm. The viscosity was measured at 20°C (storage temperature of the product) and at 7°C (temperature at which the product is used for whipping).

[0165] Figure 3 shows the results of the viscosity measurements for the different samples. The viscosity (in cP) is depicted in function of the thickener used in the samples. The viscosity was measured at 7°C (A) and at 20°C (B). From this it can be seen rice flour (sample 4) and rice starch (sample 3) give a stable viscosity. In the case of no thickeners and inulin (samples 1 and 2), when leaving the mixture at room temperature, the emulsion is not stable enough and the proteins start agglomerating causing an excessive increase in viscosity.

[0166] 4. ConclusionsAfter these tests, it has been proved that both rice flour and rice starch bring stability to the liquid product because they avoid the agglomeration of proteins when temperature variations are happening in the emulsion (bringing the mixture from 7 to 20°C).

[0167] However, when comparing rice starch and rice flour, the latter gives a better overrun and lower whipping time, which is desired for this product.

[0168] Example 3

[0169] For this evaluation, 4 sample products were prepared. The recipe (Demineralized water, Hydrogenated Palm Kernel Oil (HPKO), Thickener, Pea protein and Sugar) was the same for all sample products except the type of Thickener (rice flour, tapioca flour, orange sweet potato flour, barley flour) used.

[0170]

[0171] Unless otherwise indicated, the percentages of ingredients shown in the table are weight percentages (wt%).

[0172] The different samples were prepared as follows:

[0173] G. Water at room temperature was added to a Thermomix, model TM5 together with pea protein. This was mixed for 10 min at speed 3.5 (Thermomix speed, this speed was kept the same during the whole process). Then the thickener was added, and everything was mixed for another 5 min (if no thickener was added, this 5 min mixing period was also maintained).

[0174] H. Heating to 65°C was started and when this temperature was reached, the mix was kept for another 5 min at that temperature.

[0175] I. HPKO at was melted in a Thermomix at 65°C.

[0176] J. HPKO was weighed and added to the water mixture. Then sugar was added, and the mixture was heated until reaching 98°C. The mixture was kept at this temperature for another 15 min.

[0177] K. The hot mixture was poured in an homogenizer (GEA Xstream Lab Homogenizer 2000). Pressure values were 200 bar for the first stage and 40 bar for the second stage. The product was collected once the pressures were stable.L. The mixture was collected in a beaker that was put in an ice bath to cool down, while agitating until the mixture reached 13°C. Then it was transferred to previously sterilized bottles, which were kept in the fridge maturating for 4 days before analyzing the samples.

[0178] The results of the analysis were the following:

[0179] 1. Density (after whipping) and overrun

[0180] The density of the liquid product (before whipping) was measured by pouring 100 ml in a graduated cylinder and weighing this volume. The density was calculated by dividing the weight by the volume (100ml). Once whipped, the product was put into a 100 ml cup and weighed. The new density obtained was the weight divided by the volume (100 ml). The overrun is the increase in volume that happens when the product is whipped, so when a fixed weight is taken the overrun is the ratio of the final volume over the initial volume.

[0181]

[0182] When analyzing density and overrun, it is seen that the rice flour gives the best results in terms of overrun and density of whipped product, meaning that it gives a lighter and more aerated product. However, tapioca flour also gave a good overrun and while barley flour was not the best, it gives approximately the same overrun as is achieved with fresh cream (usually an overrun around 2-2,3). The orange sweet potato flour gave a very bad overrun.

[0183] 2. Whipping time

[0184] Whipping time was measured by whipping the sample product for 1 min at speed 2 on a Hobart whipping device after which the speed was increased to 3 and it is whipped until it reaches the desired consistency (the whipped product needs to form soft but stable peaks).

[0185]

[0186] While rice flour gave a higher whipping time, all whipping times are within an acceptable range.3. Viscosity

[0187] Viscosity was measured with a Brookfield viscometer (model DK8672719). Spindle 3 was used at a speed of 200 rpm. The viscosity was measured at 20°C (storage temperature of the product) and at 7°C (temperature at which the product is used for whipping).

[0188]

[0189] From the following results it can be seen that rice flour (sample 1) gave a stable viscosity. Tapioca and barley flour (sample 2 and 4) gave a much higher viscosity at 7°C, but still acceptable (product remained liquid). When leaving the product to reach room temperature (20°C), some protein agglomeration happened in samples 1, 3 and 4, however, for sample 2 it was acceptable because the product was still liquid. The orange sweet potato flour (sample 3) was solid at both 7°C and 20°C.

[0190] 4. Whipped cream stability and syneresis

[0191] All sample products (50g) were whipped and the product monitored for 24h at room temperature. The water release was measured by putting the whipped product on a funnel on top of a graduated cylinder.

[0192] No syneresis was seen for any of the samples.

[0193] For the stability test a portion of whipped product is put on a plate and a mark surrounding the product is made with a pen and the product is left for 24h at room temperature. After this, it is analyzed if the whipped cream has sank and is covering the mark made the previous day or not. Figure 4 shows the different sample products 1 to 4 immediately after whipping (A) and 24h after whipping (B).

[0194] All sample products stayed within the lines after 24h (see figure 4), they didn't collapse. For sample 3 a grey-orange colour as observed.

[0195] 5. Main conclusions

[0196] After these tests, it has been shown that rice flour gives the best results in terms of overrun viscosity.Example 4

[0197] For this evaluation, 4 samples were prepared. The recipe was the same for all samples except for the amount and type of oil / fat (compensation was made with water).

[0198] The method of preparation was as follows:

[0199] -Water at room temperature was added to a Thermomix, model TM5 together with pea protein. This was mixed for 10 min at speed 3.5 (Thermomix speed, this speed was kept the same during the whole process). Then the thickener (rice flour) was added, and everything was mixed for another 5 min.

[0200] -Heating to 65°C was started and when this temperature was reached, the mix was kept for another 5 min at that temperature.

[0201] - Non-hydrogenated palm and palm kernel oil was melted in a Thermomix at 65°C.

[0202] - Non-hydrogenated palm and palm kernel oil was weighed and added to the water mixture. If the sample comprises rapeseed oil, the liquid rapeseed oil is added directly to the obtained mixture. Then sugar was added, and the mixture was heated until reaching 98°C. The mixture was kept at this temperature for another 15 min.

[0203] -The hot mixture was poured in an homogenizer (GEA Xstream Lab Homogenizer 2000). Pressure values were 200 bar for the first stage and 40 bar for the second stage. The product was collected once the pressures were stable.

[0204] -The mixture was collected in a beaker that was put in an ice bath to cool down, while agitating until the mixture reached 13°C. Then it was transferred to previously sterilized bottles, which were kept in the fridge maturating for 4 days before analyzing the samples.

[0205]

[0206] Unless otherwise indicated, the percentages of ingredients shown in the table are weight percentages (wt%).

[0207] Test results were the following:

[0208] 1. Density (before and after whipping) and overrun:

[0209]

[0210] Based on the analysis of density and overrun, it is observed that a good overrun can be achieved using non-hydrogenated palm oil and palm kernel oil, optionally in combination with rapeseed oil. A higher overrun is obtained when the vegetable lipid phase is present at 25.0% compared to 20.0%.

[0211] 2. Whipping time:

[0212] Whipping time was determined as described in Example 1.

[0213]

[0214] Whipping time was most optimal when using 25.0% of non-hydrogenated palm and palm kernel oil compared to 20.0% of non-hydrogenated palm and palm kernel oil.

[0215] 3. Whipped cream stability:

[0216] a. Water release or syneresis:

[0217] Water release or syneresis was determined as described in Example 1.

[0218]

[0219] Preferably, the edible oil-in-water emulsion as described herein comprises less than 10.0 % of rapeseed oil, such as about 5.0 % of rapeseed oil.

[0220] 4. Viscosity:

[0221] Viscosity was determined as described in Example 1.From Figure 5 it can be seen that if the vegetable lipid phase consists of a non-hydrogenated palm or palm kernel oil, optionally in combination with rapeseed oil, the total amount of said oils is preferably less than 30.0%, such as 20.0% or 25.0%.

[0222] 5. pH:

[0223] It has been seen that, when pH decreases to a certain point, proteins can denature and the product becomes thick, which is an obstacle for whipping because less air can be incorporated. It has also been seen that pH decreases during shelf life. Therefore, a higher initial pH is preferred, to have a longer shelf life. From the following results, it can be seen that in preferred embodiments, the vegetable lipid phase of the edible oil-in-water emulsion of the present invention comprises less than 30.0% non-hydrogenated palm and palm kernel oil, such as 25.0% or 20.0% of nonhydrogenated palm and palm kernel oil.

[0224]

[0225] Main conclusions:

[0226] These tests demonstrate that it is possible to prepare a whippable topping with non-hydrogenated palm and palm kernel oil, and optionally rapeseed oil. The present results show that the presence of rapeseed oil improves the overrun, but a high amount of oil can affect stability, so preferably less than 10% rapeseed oil is added to the non-hydrogenated palm and palm kernel oil. Regarding the amount of non-hydrogenated palm and palm kernel oil, higher percentages will increase the viscosity, while lower amounts will provide less overrun.

Claims

Claims1. An edible oil-in-water emulsion for preparing a whipped cream, comprising:- between 50.0 and 80.0% (w / w) of an aqueous phase,- between 20.0 and 50.0% (w / w) of a vegetable lipid phase,- between 0.50 and 3.0% (w / w) of a plant-based protein, and- between 0.50 and 3.0% (w / w) rice flour.

2. The emulsion according to claim 1 wherein said emulsion comprises at most 0.10% (w / w), preferably at most 0.05% (w / w) of an animal-derived ingredient.

3. The emulsion according to claim 1 or 2, wherein said vegetable lipid phase comprises nonhydrogenated palm oil, non-hydrogenated palm kernel oil, hydrogenated palm kernel oil (HPKO), or a combination thereof, preferably HPKO.

4. The emulsion according to any one of claims 1 to 3, wherein said vegetable lipid phase is for more than 90.0% (v / v) comprised of HPKO.

5. The emulsion according to any one of claims 1 to 4, wherein pea protein constitutes at least 50.0% (w / w) of said plant-based protein.

6. The emulsion according to any one of claims 1 to 5, wherein pea protein is the only protein in said emulsion in addition to any proteins present in the rice flour.

7. The emulsion according to any one of claims 1 to 6, further comprising at most 2.0% (w / w) of a flavouring agent and / or at most 20.0% (w / w) of sugar.

8. The emulsion according to claim 7, wherein said sugar is selected from the list consisting of sucrose, glucose, dextrose, fructose, invert sugar and / or glucose syrup and combinations thereof, preferably wherein said sugar is sucrose.

9. A method for preparing an edible oil-in-water emulsion as defined in any one of claims 1 to 8, said method comprising the steps of:a) providing and heating a vegetable lipid phase;b) providing, and optionally heating, an aqueous phase, comprising a plant-based protein and rice flour;c) mixing said aqueous phase and said vegetable lipid phase thereby forming a pre-emulsion; d) homogenising said pre-emulsion obtained in step c) thereby obtaining an oil-in-water emulsion.

10. The method according to claim 9, further comprising the step of cooling said oil-in-water emulsion obtained in step d).

11. The method according to claim 10, further comprising the step of sterilizing said oil-in-water emulsion, preferably by ultra-high-temperature (UHT) treatment.

12. A whipped cream obtainable by incorporating a gas, preferably air or nitrogen, into the emulsion according to any one of claims 1 to 8.

13. A method for preparing a whipped cream comprising the step of incorporating a gas, preferably air or nitrogen, into the emulsion according to any one of claims 1 to 8.

14. A food product comprising a whipped cream according to claim 12.

15. Use of rice flour in an amount of between 0.50 and 3.0% (w / w) in an edible oil-in-water emulsion for preparing a whipped cream further comprising between 50.0 and 80.0% (w / w) of an aqueous phase, between 20.0 and 50.0% (w / w) of a vegetable lipid phase, and between 0.50 and 3.0% (w / w) of a plant-based protein.

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