PULSE PROTEIN EMULSIFIERS

Abstract

This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed are edible composition comprising the plant-based emulsifiers. Also disclosed are edible compositions having a plant-based emulsifier and an emulsion of oil and water having high oil content.

Claims

1. A plant-based emulsifier comprising: water and a pulse protein, wherein the emulsifier has a Brix, at least about 30°.

2. The plant-based emulsifier of claim 1, having total solids content of from about 5% to about 20% (w/w).

3. (canceled)

4. The plant-based emulsifier of claim 1, further comprising a saponin.

5. The plant-based emulsifier of claim 1, being obtained from a process comprising soaking a milled or unmilled pulse in water to form a liquid phase and a solid phase, separating the liquid phase from the solid phase and retaining the liquid phase, and removing liquid from the liquid phase to obtain a solution having Brix of at least about 30°, or at least about 35°, or from about 30° to about 60°, or from about 30° to about 50°, or from about 30° to about 40°, or from about 35° to about 40°, or from about 36° to about 38°.

6. The plant-based emulsifier of claim 1, having less than 0.05% starch (wt. %).

7. An emulsifier composition comprising: a plant-based emulsifier comprising water and a pulse protein and wherein the emulsifier has a Brix at least about 30°; and a modified an inhibited starch or a thermally inhibited starch.

8. The emulsifier composition of claim 7 having a starch content from about 0.05% from about 0.5% to about 5%.

9. The emulsifier composition of claim 7, wherein the starch is from a different botanical source than the protein in the plant-based emulsifier.

10. An edible composition comprising: the plant-based emulsifier: comprising water and a pulse protein and wherein the emulsifier has a Brix at least about 30°, and a starch content in an amount from about 0.5% to about 5%, wherein the starch is an inhibited starch or a thermally inhibited starch; and wherein the edible composition is an oil in water emulsion having an oil content in a ranges selected from the group consisting of (a) from about 65% to about 80% and (b) from about 20% to about 40%.

11. (canceled)

12. The edible composition of claim 10 wherein the plant-based emulsifier is used in an amount from about 1% to about 5%.

13. (canceled)

14. (canceled)

15. The edible composition of any one of claim 10 having a mean droplet size of from about 15 to about 25 microns.

16-19. (canceled)

20. A method of making an edible composition, being an oil and water emulsion that comprises and a plant-based emulsifier the method comprising: substituting, for at least a portion of the plant-based emulsifier, a concentrated plant-based emulsifier having a Brix of at least about 30°, wherein the concentrated plant-based emulsifier has increased Brix relative to the plant-based emulsifier and wherein the water content of the edible composition comprising the concentrated plant-based emulsifier is about equal to the water content of the edible composition comprising the dilute plant-based emulsifier.

21. The method of claim 20 wherein the concentrated plant-based emulsifier is substituted for the plant-based emulsifier in at least about 50%.

22. (canceled)

23. (canceled)

24. The method of claim 20, wherein the concentrated plant-based emulsifier is substituted for the dilute plant-based emulsifier such that the oil content of the edible composition comprising the concentrated plant-based emulsifier is about equal to the oil content of the edible composition comprising the dilute plant-based emulsifier.

25. The method of claim 20, wherein the composition comprising the concentrated plant-based emulsion increased viscosity compared to the edible composition including the plant-based emulsion.

26. The method of claim 20 wherein the composition comprising the concentrated plant-based emulsion edible composition including the plant-based emulsion has decreased mean particle size compared to the edible composition including the plant-based emulsion.

27. The plant-based emulsifier of claim 1 wherein the plant-based emulsifier is a pea protein, a chick pea protein or a mixture thereof.

Description

EXAMPLE 1 EDIBLE COMPOSITIONS USING DILUTE PLANT-BASED EMULSIFIERS

[0089] Edible compositions including an emulsion of oil and water, dilute plant-based emulsifier and starch were made using the formulas reported in Table 2. All compositions used a dilute plant-based emulsion having Brix of from about 7° to about 8°.

TABLE-US-00002 TABLE 2 Edible Composition: Formulas Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Ingredient (wt %) (wt %) (wt %) (wt %) (wt %) Sugar 2.7 2.7 2.7 2.7 2.7 Salt 1.2 1.2 1.2 1.2 1.2 Preservatives 0.175 0.175 0.175 0.175 0.175 Inhibited Starch 1.0 0.7 0.5 0.3 0.0 Colorant 0.002 0.002 0.002 0.002 0.002 Flavorants 0.71 0.71 0.71 0.71 0.71 Water 3.213 3.513 3.713 3.913 4.213 Vinegar 2 2 2 2 2 Dilute Pulse-based 18 18 18 18 18 Emulsifier Soybean oil 71 71 71 71 71 Total 100 100 100 100 100

[0090] Viscosity of samples was measured after 24 hours storage at 4° C. Results are reported in Table 3.

TABLE-US-00003 TABLE 3 Edible Composition: Viscosity Measurements Viscosity Sample No. (CP) 1 25,700 2 20,950 3 17,750 4 13,750 5 8,200

EXAMPLE 2 EDIBLE EMULSIONS USING CONCENTRATED PLANT-BASED EMULSIFIER

[0091] Edible compositions including an emulsion of oil and water in addition to dilute or concentrated plant-based emulsifier were made using the formulas reported in Table 4. Dilute plant-based emulsifiers had Brix between 7° and 8°.

TABLE-US-00004 TABLE 4 Edible Composition: Formulas Sample 6 Sample 7 Sample 8 Ingredient (wt %) (wt %) (wt %) Salted Egg Yolk 7.00 Dilute Plant-based Emulsifier 17.99 Conc. Plant-based Emulsifier 3.71 Water 10.99 0 14.28 Soybean oil 75 75 75 Sugar 3.00 3.00 3.00 Vinegar (120 grain) 3.00 3.00 3.00 Salt 1.00 1.00 1.00 EDTA 0.01 0.01 0.01 Total 100 100 100

[0092] Sample 6 (egg yolk emulsifier) was observed to have viscosity of from 20,000 to 25,000 cP after storage at 4° C. for 1, 30 and 90 days. Sample 7 was observed to have viscosity of from 10,000 to 15,000 cP after storage at 4° C. for 1, 30 and 90 days. Sample 8 was observed to have viscosity of from 25,000 to 35,000 cP after storage at 4° C. for 1, 30 and 90 days.