METHOD AND APPARATUS FOR PRODUCING AN EMULSION-BASED FAT POWDER TO MANUFACTURE A FOOD PRODUCT

Abstract

The invention relates to an emulsion-based fat powder comprising a dispersible aqueous phase (DP) of water and a food colorant and a continuous fat phase (CP) of a fat having a melting point of from 40 to 80° C. The food colorant is in particular a pH dependent food colorant such as an anthocyanin-based colorant. The invention also relates to the use of the emulsion-based fat powder in meat analogues.

Claims

1-15. (canceled)

16. An emulsion-based fat powder, comprising: 1 to 40 wt. % of a dispersible aqueous phase (DP) wherein the DP comprises water and a food colorant and the DP has a pH from 2.5 to 4.5; and 60 to 99 wt. % of a continuous fat phase (CP) wherein the CP comprises a fat having a melting point of from 40 to 80° C.; wherein the wt. % are based on the total weight of the emulsion-based fat powder.

17. The emulsion-based fat powder according to claim 16, wherein the food colorant is a pH dependent food colorant.

18. The emulsion-based fat powder according to claim 16, wherein the food colorant is an anthocyanin based food colorant.

19. The emulsion-based fat powder according to claim 18, wherein the anthocyanin based food colorant is a concentrate from one or more of black carrot, purple carrot, purple sweet potato, hibiscus, radish, red potato, grape, aronia, blueberry and elderberry.

20. The emulsion-based fat powder according to claim 16, wherein the pH of the DP is from 3 to 4.

21. The emulsion-based fat powder according to claim 16, wherein the pH of the DP is from 3 to 3.5.

22. The emulsion-based fat powder according to claim 16, wherein the fat in the CP has a melting point from 55 to 70° C.

23. The emulsion-based fat powder according to claim 16, comprising 1 to 20 wt. % DP and 80 to 99 wt. % CP.

24. The emulsion-based fat powder according to claim 16, having a particle size (D50) of 5 to 600 μm.

25. The emulsion-based fat powder according to claim 16, having a particle size (D50) of 10 to 150 μm.

26. A meat-like food product containing a plant-based matrix and an emulsion-based fat powder, the emulsion-based fat powder comprising 1 to 40 wt. % of a dispersible aqueous phase (DP) wherein the DP comprises water and a food colorant and the DP has a pH from 2.5 to 4.5 and 60 to 99 wt. % of a continuous fat phase (CP) wherein the CP comprises a fat having a melting point of from 40 to 80° C., wherein the wt. % are based on the total weight of the emulsion-based fat powder, and wherein the plant-based matrix comprises a protein source and a binder.

27. The meat-like food product according to claim 26, comprising 0.5 to 20 wt. % of the emulsion-based fat powder, based on the total weight of the food product.

28. The meat-like food product according to claim 26, wherein the plant based matrix has a pH from 5 to 10.

29. The meat-like food product according to claim 26, wherein the plant based matrix has a pH from 5 to 8.

30. A method for producing an emulsion-based fat powder, comprising the steps of: a) providing a dispersible aqueous phase (DP) comprising water and providing a continuous fat phase (CP) wherein the CP comprises a fat having a melting point of from 40 to 80° C.; b) adding a food colorant to the DP; c) adjusting the pH of DP to a value from 2.5 to 4.5; d) emulsifying the DP in the CP to create a water-in-fat emulsion; and e) stabilizing the water-in-fat emulsion to achieve the emulsion-based fat powder; wherein the amounts of DP and CP are such that an emulsion-based fat powder is obtained comprising 1 to 40 wt. % DP and 60 to 99 wt. % CP wherein the wt. % are based on the total weight of the emulsion-based fat powder.

31. The method according to claim 30, wherein in step d) a droplet size of the DP is achieved from 0.01 μm to 5 μm.

32. The method according to claim 31, wherein in step d) a droplet size of the DP is achieved from 0.01 μm to 1 μm.

33. The method according to claim 30, wherein step d) is performed by a membrane emulsification process.

34. The method according to claim 30, wherein step e) is performed in a chilled spray tower wherein the fat is cooled to below the melting point of the fat.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0085] FIG. 1 shows a schematic view of a preferred apparatus and method according to the present invention;

[0086] FIG. 2a shows a schematic view of a first preferred embodiment of a membrane emulsification unit in the form of a concentric cylinder system with a rotating membrane, preferably as emulsifying unit within a preferred apparatus according to the present invention;

[0087] FIG. 2b shows a schematic view of second preferred embodiment of a membrane emulsification unit in the form of a concentric cylinder system with a static membrane, preferably as emulsifying unit within a preferred apparatus according to the present invention;

[0088] FIG. 3 shows a schematic view of a preferred, emulsion-based fat powder based on a water-in-fat emulsion according to the present invention;

[0089] FIG. 4 shows a schematic view of a preferred, emulsion-based fat powder based on a water-in-fat emulsion according to the present invention incorporated into a meat-like food product.

[0090] FIG. 5 shows the colour shift, expressed as ΔE, of burgers of vegan minced meat alternatives prior and after cooking containing fat-encapsulated black carrot concentrate with different pH-levels.

[0091] FIG. 6 shows the L*a*b values of raw and cooked burgers of beef meat and burgers of different plant based minced meat alternatives.

[0092] FIG. 7 shows the ΔE of raw and cooked burgers of plant based minced meat alternatives, compared to the colour changing behaviour of raw and cooked burgers of beef meat.

[0093] FIG. 8 shows the ΔE values for raw and cooked vegan minced meat alternatives mixed with different natural fruit and vegetable concentrates in comparison to ground beef meat.

[0094] More in detail, FIG. 1 shows a schematic view of a preferred apparatus A and method according to the present invention for producing an emulsion-based fat powder 17 to manufacture a food product, in particular a meat-like food product.

[0095] As can be seen in FIG. 1 the preferred apparatus A according to the present invention comprises an emulsifying unit in the form of a membrane emulsification unit 10 for receiving a water-in-fat emulsion, a stabilizing unit in the form of a chilled spray tower 16 for achieving an emulsion-based fat powder 17 based on the water-in-fat emulsion.

[0096] The preferred embodiment of the apparatus A further comprises a first, preferably double-jacked, tank 7 for storing and conditioning the continuous fat phase CP, wherein such first tank 7 is operatively connected here with a corresponding first pump 8 (preferably an eccentric screw pump) by means of a double-jacketed tubing 9 and wherein such first pump 8 pumps the continuous fat phase towards the membrane emulsification unit 10.

[0097] FIG. 2 exemplifies the membrane emulsification unit 10 realized in the form of a concentric cylinder system. The continuous fat phase CP may be melted at a temperature preferably between 20° C. to 100° C. The first pump 8 may be operated here at a throughput between 5 kg/h to 500 kg/h at a temperature between 20° C. to 100° C. Moreover, FIG. 1 shows a second, preferably double-jacked, tank 13 for storing and conditioning the dispersed aqueous phase.

[0098] The second tank 13 is operatively connected here with a corresponding second pump 12 (preferably an eccentric screw pump) by means of a double-jacked tubing 9, wherein such second pump 12 pumps the dispersed phase towards the membrane emulsification unit 10.

[0099] The second pump 12 (preferably an eccentric screw pump) may be operated here at a through put between 1 kg/h to 200 kg/h at a temperature between 20° C. to 100° C. During emulsification of the dispersed phase into the continuous phase by means of a membrane emulsification unit 10 (in particular realized in the form of a concentric cylinder system), the rotational speed may be set here between 100 rpm to 10′000 rpm and a flushing tank (not shown here) interconnected between the second pump 12 and the second tank 13 (see FIG. 1) for the dispersed phase may be set here at a pressure between 1 bar to 30 bar.

[0100] According to an alternative embodiment, second tank 13 may be used for the preparation of a pre-emulsion with respect to the preparation of a multiple, in particular a double, emulsion, together with a homogenizer (e.g. Polytron PT-MR 6000), as exemplified later on.

[0101] According to an alternative method of carrying out the present invention, the emulsifying step is divided in two steps, wherein a pre-emulsion is produced e.g. by means of a homogenizer within the second tank 13 at first, and the achieved pre-emulsion is transferred to a membrane emulsification unit 10, thereby achieving a multiple, in particular a double, emulsion. In case of using the second tank 13 for the preparation of a pre-emulsion in order to receive a multiple, in particular a double, emulsion, the temperature within the second tank 13 may be set between 10° C. to 100° C. during operation.

[0102] Within the meaning of the alternative method of the present invention, the dispersed phase of the pre-emulsion, preferably having a droplet size between 0.1 μm to 5 μm, more preferably between 0.1 μm to 1 μm, can be regarded as the inner dispersed phase of the resulting emulsion-based fat powder 17, whereas the, typically water-soluble, continuous phase of the pre-emulsion can be regarded as the outer dispersed of the resulting emulsion-based fat powder 17. Preferably, such continuous phase of the pre-emulsion may comprise added thickeners such as sodium alginate, cellulose, agar-agar, et cetera, or any combinations thereof, in order to increase the viscosity. Preferably, the dispersed phase respectively continuous phase of the pre-emulsion may comprise at least one food colorant

[0103] In case of a pre-emulsion, the dispersed phase respectively continuous phase of the pre-emulsion may further comprise at least one additionally added flavouring substance may be a lipophilic and/or hydrophilic flavor substance such as beef, chicken, meat, pork or grilled meat product flavour. Most preferably, the ingredients of the dispersed phase of the pre-emulsion may be different from the ingredients of the continuous phase of the pre-emulsion depending on the dedicated solubility of the respective ingredient.

[0104] The received water-in-fat emulsion may be stabilized by means of a chilled spray tower 16, as illustrated in FIG. 1, in order to achieve an emulsion-based fat powder 17. The chilled spray tower 16 is preferably operatively connected with a temperature sensor 14 for measuring the temperature within the chilled spray tower 16 and a control unit 15 for controlling temperature and atomization pressure of the chilled spray tower 16. The atomization pressure is used for controlling the particle size of emulsion-based fat powder 17. During the spray chilling process within the chilled spray tower 16, the liquid water-in-fat emulsion (or multiple emulsion) received from the membrane emulsification unit 10 by means of a double-jacketed tubing 9 is sprayed by means of an atomizer (or spraying nozzle) into a chilled gas phase within the chilled spray tower 16. As a consequence, the fat respectively wax of the continuous phase crystalizes instantly and surrounds the incorporated dispersed phase achieving an emulsion-based fat powder 17.

[0105] During operation of the chilled spray tower 16 to achieve an emulsion-based powder, the temperature of the chilled gas phase (e.g. based on liquid nitrogen) within the chilled spray tower 16 may be set here between

−50° C. to 0° C. and the atomization pressure of the atomizer may be set here between 1 bar to 10 bar.

[0106] Moreover, the apparatus A may further comprise an incorporating unit (not shown here) for incorporating the achieved emulsion-based fat powder 17 into a food product, in particular a matrix of a meat-like food product (see FIG. 3), wherein the incorporating unit may be realized by a kneading machine.

[0107] FIG. 2a shows a schematic view of a first preferred embodiment of a membrane emulsification unit 10 in the form of a concentric cylinder system with a rotating membrane M, preferably as emulsifying unit within a preferred apparatus A according to the present invention. As can be seen in FIG. 2, such membrane emulsification unit 10 in the form of a concentric cylinder system may comprise two coaxially arranged outer hollow cylinder 102 and inner hollow cylinder 101, wherein the inner hollow cylinder 101 is designed as a rotating unit (as indicated by an arrow) and wherein the cylinder surface is provided with a membrane M.

[0108] Thereby, the inner hollow cylinder 101 may be designed to receive the dispersed phase coming from the second pump 12 by means of a first input line 103 and a plurality of through-holes 105 here, and the membrane M of the cylinder surface of inner hollow cylinder 101 may be designed to allow the passage of dispersed phase through the pores of the membrane M (indicated by arrow) into the outer hollow cylinder 102 (indicated here by dashed lines). Furthermore, the outer hollow cylinder 102 may be designed to allow the passage of the continuous phase CP by means of a second input line 104 here, such that, during operation of such membrane emulsification unit 10, the dispersed phase DP from the inner hollow cylinder 101 is dispersed into the continuous phase generating an emulsion, in particular a water-in-fat emulsion 1, according to the present invention which may be stabilized by means of a chilled spray tower (not shown here, see FIG. 1) afterwards.

[0109] FIG. 2b shows a schematic view of second preferred embodiment of a membrane emulsification unit 10 in the form of a concentric cylinder system with an outer static membrane M, preferably as emulsifying unit within a preferred apparatus A according to the present invention.

[0110] The second preferred embodiment of a membrane emulsification unit 10 comprises two coaxially arranged outer hollow cylinder 102 and inner cylinder 101, wherein the inner cylinder 101 is designed as a rotating unit (as indicated by an arrow). The outer static membrane M (illustrated here by dashed lines) is arranged between the outer cylinder 102 and the inner cylinder 101. This second preferred embodiment of a membrane emulsification unit 10 may be designed to allow the passage of the continuous phase CP between the inner cylinder 101 and the static membrane M, whereas the membrane emulsification unit 10 may be designed to allow the passage of the dispersed phase DP between the outer cylinder 102 and the static membrane M such that, during operation, the dispersed phase DP is dispersed into the continuous phase CP generating an emulsion, in particular a water-in-fat emulsion 1. Such second preferred embodiment of a membrane emulsification unit 10 has the advantage that a static membrane is more suitable for scaling up compared to the first preferred embodiment as shown in FIG. 2a. Furthermore, the dynamic cylinder increases the shear stress at the inner membrane wall, resulting in efficient detachment of droplets from the inner membrane wall. As a further advantage of the second preferred embodiment, the temperature can be controlled by the flushing of the hollow cylinder 101.

[0111] Such membrane emulsification unit 10 in the form of a concentric cylinder system as shown in FIG. 2a respectively FIG. 2b is particularly suitable for the production of multiple, in particular double, emulsions. The method and related apparatus according to the present invention (as generally described with respect to FIG. 1) is further illustrated by the following non-limiting example with respect to the production an emulsion-based powder 17 based on a multiple, in particular double, emulsion achieving an emulsion-based fat powder 17 (see Table):

TABLE-US-00002 Equipment/Material Parameter Value First double-jacketed, tank 7 (for Temperature Preferably about 60° C. to storing and conditioning the 70° C. continuous phase CP/high melting fat): Melt about 10 kg of fat, in particular “palm fat, rapeseed fat, sunflower fat” First pump 8 (eccentric screw Through put Preferably set to about pump) 14 kg/h Double-jacketed tubing 9 (between Temperature Preferably about 60° C. to first pump 8 and membrane 70° C. emulsification unit 10) Second tank 13 (for the preparation Temperature Preferably about 25° C. of a pre-emulsion with 50 wt % of Rotational Preferably about 8′000 rpm dispersed phase) as follows; speed/time (1) Mix about 300 ml distilled water preferably with 300 ml of pH dependent colorant, in particular anthocyanin based food colorants: (2) Stir resp. disperse for about 20 min using a homogenizer (e g. Polytron PT-MR 6000): (3) Add 1 wt % to 2 wt % of thickener (e.g. sodium alginate during step (2) Second pump 12 (eccentric screw Throughput Preferably about 3.5 kg/h in pump) order to receive an amount of 10 wt % of dispersed phase); Preferably about 7.5 kg/h in order to receive an amount of 20 wt % of dispersed phase); Preferably about 12.5 kg/h in order to receive an amount of 40 wt % of dispersed phase); Double-jacketed tubing 9 (between Temperature Preferably about 60° C. to second pump 12 and membrane 70° C. emulsification unit 10) Flushing tank (at the second tank 13) Pressure About 15 bar Membrane emulsification unit 10 Rotational Preferably about 7′500 rpm (according to the second preferred speed (of (for receiving a droplet size of embodiment of FIG. 2b); inner solid the dispersed emulsion cylinder); between 0.1 μm to 5 μm to be atomized in the spray chilling tower); Outer membrane M Pore size Between 50 μm to 200 μm Chilled spray tower 16 Temperature About −20° C. (chilled gas phase based on liquid nitrogen); Atomization Preferably about 3 bar (for pressure (at receiving a particle size of the spray nozzle) received emulsion-based fat powder of about 60 μm); Preferably about 5 bar (for receiving a particle size of the received emulsion-based fat powder of about 30 μm);

[0112] As can be learnt from this example, the amount of dispersed phase DP in the continuous phase CP can be controlled by the throughputs of pump 8 resp. pump 12. Furthermore, the particle size of received emulsion-based fat powder can be controlled by the atomization pressure of the spray nozzle of the chilled spray tower 16.

[0113] FIG. 3 shows a schematic view of a preferred, emulsion-based fat powder 17 based on a water-in-fat emulsion according to the 10 present invention, wherein a dispersed phase DP is dispersed within a continuous phase CP, in particular in the form of a high melting fat. For example, food colorants are added to the dispersible phase DP and the pH is adjusted and stabilized in a way that the colorant is present in red colour in order to imitate the red flesh colour of uncooked meat. According to a preferred embodiment of the invention, at least one flavour substance is additionally added to the dispersible phase DP and/or to the continuous phase CP.

[0114] According to a further preferred embodiment of the invention, unsaturated fat components may be additionally added to the continuous phase CP in order to improve the nutritional effect of the produced emulsion-based fat powder 17.

[0115] FIG. 4 shows a schematic view a preferred, emulsion-based fat powder 17 based on a “pure” water-in-fat emulsion comprising a dispersed phase DP and a continuous phase CP according to the present invention incorporated into a food product, in particular a meat-like food product. In case of a meat-like food product, the particles of the emulsion-based fat powder 17 are incorporated into a matrix A being e.g. a hamburger-like matrix A, of the meat-like food product. Preferably, the matrix A of the meat-like food product is adjusted to a pH 5 to 10, more preferably 5 to 8. Furthermore, the amount of emulsion-based fat powder within the food product is preferably between 1 wt % to 30 wt %, more preferably between 1 wt % to 10 wt %.

LIST OF REFERENCE NUMERALS

[0116] 1 Water-in-fat emulsion in liquid form
7 First tank (double-jacked for storing and conditioning the 5 continuous phase)
8 First Pump (for pumping the continuous phase)
9 Double-jacketed tubing
10 Membrane emulsification unit
101 Inner hollow cylinder
102 Outer hollow cylinder
103 First input line (for the dispersed phase)
104 Second input line (for the continuous phase)
105 Through-holes (for the dispersed phase)
12 Second pump (for pumping the dispersed phase)
13 Second tank (for storing and conditioning the dispersed phase)
14 Temperature sensor (for measuring the temperature within the chilled spray tower)
15 Control unit (for controlling temperature and atomization pressure of the chilled spray tower)
16 Chilled spray tower
17 Emulsion-based fat powder

A Apparatus

CP Continuous Phase

DP Dispersed Phase

M Membrane

[0117] MA Matrix (of the food product)

TEST METHODS

Determination of Colour Load of the Fat Powder (SOP Colour Load Fat Powder)

[0118] For the measurement of the colour load of the fat powder 0.500 g±0.01 g of the powder was suspended in 9.5 mL pH3 buffer solution. The solution was filled in a glass vial with a magnetic stirrer and put in a microwave syntheses reactor (Monowave 200; AntonPaar AG). The temperature of the sample was measured with a glass fibre in the thermal centre of the sample. Under continuous stirring at 600 rpm the sample was heated in 45 s to 80° C. (±1° C.) and kept at this temperature for 3 min. This temperature was significantly above the melting point of all tested fats. After the extraction of the encapsulated natural colorant the sample was cooled within 2 min to 55° C. The fat of the sample crystallized at the surface of the aqueous solution.

[0119] For the measurement of the colour load the solid fat layer was removed, and the clear aqueous solution was filled in VIS cuvettes (Brand GmbH & Co. KG; Wertheim, Germany) with a path length of 10 mm. Spectra from 380 to 750 nm were recorded in a Lambda 25 UV/VIS spectrometer (PerkinElmer). The absorbance was measured at max peak wavelength (nm) and 700 nm. The reason for measuring the absorbance at 700 nm is to correct haze in the sample.

[0120] The colour intensity (CI) was calculated based on the max absorbance peak of the different fruit and vegetable concentrates (Amax) in the pH3 buffer solution and was calculated as follows:

CI=(A.sub.max−A.sub.700).Math.DF

In which DF is defined as:

[00001]$\mathrm{DF}=\frac{\mathrm{Sample}\left[g\right]+\mathrm{Dilution}\mathrm{medium}\left[g\right]}{\mathrm{Sample}\left[g\right]}$

Determination of the Colour Encapsulation Efficiency of the Fat Powder (SOP Encapsulation_Efficiency)

[0121] For the determination of the encapsulation efficiency, 1 g±0.01 g of the fat powder were suspended in 99 mL pH 3 buffer solution. The suspension was intensely stirred at 900 rpm with a magnetic stirrer in in 150 mL glass beaker for 15 min. Natural colorants that were not or only partly encapsulated diffused into the pH 3 buffer solution. After 15 min 10 mL of the aqueous solutions was filter through a 0.45 pm syringe filter. The CI of aqueous solutions was measured as described in SOP Colour_Load_Fat_Powder.

[0122] The encapsulation efficiency was calculated as the ratio of [non-encapsulated colour]/[colour load of the fat powder] in %.

Determination of the Particle Size of Fat Powder (SOP Particle_Size_Distribution)

[0123] The SOP to determine the particle size distribution is in accordance with ISO 13320:2009-12-01(E). The fat powder was measured using static light scattering instrument (Mastersizer 3000, Malvern) equipped with a Small Volume Sample Dispersion Unit (Malvern). Measurements were done at ambient temperature. The Dispersion Unit was filled with sunflower oil and the stirred speed set to 2500 rpm.

[0124] Approximately 1 g of fat powder was pre diluted in 50 mL of the same sunflower oil. This dispersion was filled in the Sample Dispersion Unit until an obscuration of 4 to 8% was achieved. The refractive index was set to 1.4694 and the particle absorbance to 1.0. Particles are regarded as opaque spheres (Fraunhofer approximation). The Mie model was applied to calculate the size of the particles. The particle diameter of each sample corresponds to 10%, 50% or 90% of the cumulative undersize distribution by volume. The calculation of the particle diameter [D10, D50, D90 (μm)] was done using the Mastersizer Software 3.63.

Determination of the Dispersed Phase (DP) Droplet Size (SOP Droplet_Size)

[0125] The SOP to determine the disperse phase droplet size is based on a confocal laser scanning microscopic (CLSM) measurement. Before producing the emulsion based fat powder, the dispersed phase was stained with nile blue (Sigma-Aldrich, USA). To measure the dispersed phase droplet size, fat powders containing dispersed phase droplets stained with nile blue were dispersed in hydriol (Hydrior AG, Wettingen CH) and the dispersion was transferred to a microscopic slide for subsequent imaging analysis in the CLSM. Images of the stained fat particles were acquired using a Zeiss LSM 780 (Zeiss, Germany) equipped with a 63×1.4 Oil Plan-Apochromat DIC M27 objective. Resolution was 0.1/pixel at an image size of 1355×1355 pixels. Image analysis was performed with ImageJ (National Instruments of Health, USA).

Determination of Fat Powder Colour Shade (L*a*b and Chroma and Hue Angle) (SOP Fat_Powder_Colour_Shade)

[0126] The SOP to determine the colour shade of the fat powder is based on a surface colour measurement with a Hunterlab UltraScan VIS (Hunter Associates Laboratory, Inc., Reston, USA) by using the Easy Match QC ver. 4.78 measurement software (Hunter Associates Laboratory, Inc., Reston, USA). For the measurement, the equipment was set to reflection specular included mode, a view area 9.525 mm.sup.2 and the setting “UVF nominal” was used.

[0127] The fat powder was sieved through a sieve with 150 μm mash size to remove potential large particles. The homogenous samples were filled in two 20 mm glass cuvettes (Hunter Associates Laboratory, Inc., Reston, USA). The two cuvettes were measured on both transparent sides, resulting in 4 individual measurements. After the measurement, the arithmetic mean for the Lightness (L*) a*(green to red), b*(blue to yellow), chroma (C*) and hue angle (h) was calculated out of these 4 data sets.

[0128] The calculation of the delta E (ΔE) is based on the following equation:

ΔE=√{square root over ((L.sub.1−L.sub.2).sup.2+(a.sub.1−a.sub.2).sup.2+(b.sub.1−b.sub.2).sup.2)}

Where the index 1 and 2 represent the measured values for two individual samples that are compared.

Determination of the Colour Shade of Raw and Cooked Vegan Minced Meat Alternatives (SOP Colour_Shade_of_Raw_and_Cooked_Vegan_Minced_Meat_Alternatives)

[0129] Raw and cooked vegan minced meat alternatives were prepared in accordance with the vegan burger recipe and preparation described in examples section “general procedure”.

[0130] L*a*b and C*h values to characterize the colour shade of the raw and cooked minced meat alternatives were measured with a digital colour imaging system (DigiEye; VeriVide Ltd.). Therefor high-resolution pictures under defined light conditions of 2 slices (with 1 cm height) from the cross section of the center of each burger were taken and analyzed with the Digi-Pix colour measurement module of the Analysis DigiEye Software Version 2.8.05 (DigiEye; VeriVide Ltd.). A digital filter was used to exclude white fat particles as well as pits and cracks on the uneven surface of the burger cross sections, to exclude shadowing effect on the surface colour measurement. For the calculation of the L*a*b and C*h values an area of approximately 8 cm.sup.2 was analyzed, which gave averaged values for the colour of the raw and cooked minced meat alternatives.

EXAMPLES

General Procedure to Encapsulate Natural Colours

[0131]

TABLE-US-00003 Equipment/Material Parameter Value First double-jacketed, tank 7 (for Temperature Preferably about storing and conditioning the 70° C. continuous phase CP/high melting fat): Melt about 10 kg of palm stearin (Prifex 300SG, SimeDarby, Zwijndrecht, Nederiands) (see table 1 for fat composition) First pump 8 (eccentric screw Throughput Preferably set to about pump) 30 kg/h Double-jacketed tubing 9 (between Temperature Preferably about 70° first pump 8 and membrane emulsification unit 10) Second tank 13 for storing and Temperature Preferably about 10° C. conditioning the natural colour (aqueous dispersed phase DP). EXBERRY ® Black Carrot Concentrate (GNT International, Mierlo, Nederlands) with a colour intensity CI of 1400 (see table 1 for other natural colours) Second pump 12 (eccentric screw Throughput Preferably about 1 kg/h in pump)* order to receive an amount of 2.5 wt % of dispersed phase); Preferably about 2.5 kg/h in order to receive an amount of 3.5 wt % of dispersed phase); Preferably about 3.5 kg/h in order to receive an amount of 4.5 wt % of dispersed phase ); Double-jacketed tubing 9 (between Temperature Preferably about 70° C. second pump 12 and membrane emulsification unit 10) Flushing tank (at the second tank 13) Pressure About 15 bar Membrane emulsification unit 10 Rotational Preferably about 7′500 rpm (according to the second preferred speed (of (for receiving a droplet size of embodiment of FIG. 2b): inner solid the dispersed emulsion cylinder); between 0.1 μm to 5 μm to be atomized in the spray chilling tower); Outer membrane M Pore size Between 100 μm Chilled spray tower 16 Temperature About −20° C. (chilled gas phase based on liquid nitrogen); Atomization Preferably about 6 bar (for pressure (at receiving a particle size of the spray nozzle) received emulsion-based fat powder of about 50 μm); *The throughput of second pump 12 can be adjusted based on the desired colour intensity of the emulsion-based fat powder (determined by SOP Colour_Load_Fat_Powder).

General Procedure to Prepare Minced Meat Alternatives

[0132] The preparation used for the vegan minced meat burger patty is composed out of 2 parts. All ingredients used are listed in table 1 (dosage and composition of the used fat-powder) and table 2 (composition of the vegan minced meat burger patty).

TABLE-US-00004 TABLE 1 Overview of powder compositions and powder properties tested in the example 1-4 Melting Encapsulation Hunterlab (SOP Fat/fat Point Natural Colour efficiency D10 D50 D90 Fat_Powder_Colour_Shade) composition [° C.] colour Intensity [%] [μm] [μm] [μm] L a b C h Palm fat 61 Black 202 77 30.7 97.1 210.0 43.7 19.8 2.8 20.0 8.0 carrot Palm fat 61 Black 57 81 31.6 96.6 221.0 43.3 33.0 4.3 33.3 7.4 carrot Rape seed 71 Black 28 60 17.8 69.7 196.0 53.8 30.0 3.2 30.2 6.2 fat carrot Rape seed 71 Black 55 70 7.1 25.4 42.4 58.1 26.2 1.8 26.3 4.0 fat carrot 30% Rape 55 Black 88 59 20.4 78.7 164.0 43.3 33.0 4.3 33.3 7.4 seed/70% carrot Coco nut fat 40% Rape 58 Black 55 79 11.5 49.9 85.7 48.2 19.9 1.5 19.9 4.3 seed/60% carrot Coco nut fat 50% Rape 60 Black 45 75 15.3 66.3 162.0 50.7 21.6 1.7 21.6 4.6 seed/50% carrot Coco nut fat Rape seed 72 Back 106 76 18.0 75.5 202.0 53.0 23.5 2.0 23.5 4.8 fat carrot pH 3.3 Rape seed 72 Back 38 77 10.5 42.6 75.5 58.4 23.8 −0.2 23.8 359.4 fat carrot pH 4.0 Rape seed 72 Back 48 80 13.6 53.6 108.0 57.2 19.2 −0.8 19.2 357.6 fat carrot pH 4.5 Rape seed 72 Back 38 78 9.3 46.9 87.9 57.4 18.8 −1.2 18.8 356.2 fat carrot pH 5.0 Rape seed 72 Aronia 40 85 13.4 59.6 119.0 52.2 26.2 4.9 26.7 10.6 fat Rape seed 72 Radish 99 98 14.2 55.7 121.0 57.4 39.3 10.8 40.8 15.3 fat Rape seed 72 Beet Root 72 91 16.1 60.5 123.0 52.5 28.6 −0.8 28.6 358.5 fat Rape seed 72 Beet Root 25 67 14.9 56.3 108.0 59.1 28.3 −1.6 28.3 356.8 fat Juice Rape seed 72 Purple 194 90 16.9 59.9 129.0 44.7 19.4 1.2 19.5 3.7 fat carrot Rape seed 72 Red 49 87 15.0 54.7 120.0 65.4 40.0 11.4 41.6 15.9 fat potato Rape seed 72 Purple 60 86 12.0 45.6 120.0 56.5 37.0 −0.6 37.0 359.1 fat sweet potato Rape seed 72 Blueberry 13 77 12.9 50.2 95.0 58.4 24.6 1.0 24.6 2.2 fat Rape seed 72 Grape 35 86 14.6 65.8 148.0 51.7 22.4 1.6 22.4 4.1 fat Rape seed 72 Hibiscus 40 71 14.9 56.3 108.0 55.6 22.6 2.0 22.7 5.1 fat Rape seed 72 Elderberry 74 95 14.3 55.2 129.0 53.9 22.5 3.6 22.8 9.1 fat Rape seed 72 Paprika 50 83 8.6 32.7 54.4 66.1 29.7 32.3 43.9 47.4 fat

[0133] For the first part, the soy granulate was mixed with water and stored until all water was absorbed into the granulate. For the second part at first all dry ingredients were mixed. Afterwards sunflower oil was added and well mixed. Part 1 and 2 of the recipe were blended and the dough was minced through a meat mincer equipped with a 8 mm perforated disc. The pH value of the raw vegan minced meat alternative was 6.3.

[0134] Liquid or fat powder natural colours were added to the minced meat dough and mix thoroughly. Afterwards burger patties of 120 g with a diameter of ˜9.7 cm and a thickness of ˜16 mm were formed out of the coloured vegan minced meat dough.

[0135] The coloured vegan minced meat burger patty was cooked in a pan preheated to 185° C. Before cooking 2 tablespoons of sunflower oil were added. The vegan minced meat burger patties were cooked at medium heat for 4 minutes every side until a core temperature of 74° C. was reached.

TABLE-US-00005 TABLE 2 Ingredients for the preparation of a vegan minced meat burger patty Ingredients: [%] Supplier Soy granulate 20.2 Vantastic- Foods Water 58.6 Vegan binder 7.1 Fi & S B.V. Soy protein isolate 4.0 Stoertebeker Gewuerze Dextrose 1.0 Cargill Table salt 1.5 Sunflower oil 7.6 TOTAL 100.0

TABLE-US-00006 TABLE 3 Used dosage of different fat-encapsulated natural colours and liquid natural colour used in Example 1 to 4. Beet Black Encap- pH root Paprika carrot sulated value Encapsulated conc. conc. conc. conc. raw natural color Example [%] [%] [%] [%] burger Reference General 6.3 without added procedure colour Trial with 1 0.15 0.11 0.1 6.4 liquid concentrate Encapsulated 1 & 3 0.15 0.11 1.6 6.2 black carrot Black carrot 2 0.15 0.11 6 pH 3.0 Black carrot 2 0.15 0.11 1.6 6.2 pH 3.3 Black carrot 2 0.15 0.11 4.5 6.2 pH 4.0 Black carrot 2 0.15 0.11 3.5 6.2 pH 4.5 Black carrot 2 0.15 0.11 4.4 6.2 pH 5.0 Aronia 4 0.15 0.11 4.2 6.2 Radish 4 0.15 0.11 1.7 6.2 Beetroot 4 0.15 0.11 2.3 6.2 Beetroot 4 0.15 0.11 6.7 6.2 juice Purple 4 0.15 0.11 0.9 6.2 carrot Red potato 4 0.15 0.11 3.4 6.2 Purple 4 0.15 0.11 2.8 6.2 sweet potato Blueberry 4 0.15 0.11 13.1 6 Grape 4 0.15 0.11 4.8 6.1 Hibiscus 4 0.15 0.11 4.3 6.1 Elderberry 4 0.15 0.11 2.3 6.2 Paprika 4 0.15 0.11 3.4 6.2 conc.: concentrate

[0136] The colour shade values of the uncoloured raw and cooked vegan minced meat burger patty are summarized in table 4. L*a*b* and C*h values were measured as described in SOP

Colour_Shade_of_Raw_and_Cooked_Vegan_Minced_Meat_Alternatives.

[0137]

TABLE-US-00007 TABLE 4 Colour values for a raw and cooked vegan minced meat burger patty without the addition of a natural colour (comparative values) L* a* b* C* h Raw 51.09 8.14 13.16 15.48 58.25 Cooked 51.56 12.535 19.23 22.95 56.91

Example 1

[0138] For example 1, the colour of the vegan minced meat was optimized towards a close to well done beef meat colour shade after cooking. The vegan minced meat was coloured with liquid natural colours only or with a black carrot concentrate (pH 3.3) encapsulated with the process of the invention in combination with a liquid beet root and liquid paprika concentrate. The concentrations used are listed in table 3 and are adjusted to the same pigment concentration for both trials.

[0139] It is known that the betalains, which are the colouring pigments in beet root, as well as oleosins and carotenoids, which are the colouring pigments in paprika, are not pH sensitive regarding the colour shade. Whereas anthocyanins, which are the main colouring pigments in black carrot, are sensitive towards pH regarding the colour shade. At low pH values they have predominantly red colour shades which shift a bluish/grayish purple at pH values close to neutral.

TABLE-US-00008 TABLE 5 Colour shade values of raw and cooked vegan minced meat alternatives with liquid colours only or with encapsulated black carrot concentrate L a b C h ΔE* raw liquids black carrot 62.3 10.3 21.1 23.5 64.1 16.6 encapsulated black 51.2 19.7 13.2 23.7 33.8 carrot Cooked liquids black carrot 48.2 9.4 13.6 25.4 68.3 3.4 encapsulated black 45.5 11.0 12.5 16.6 48.5 carrot ΔE*: comparison in colour between liquid colours and encapsulated black carrot concentrate

[0140] From table 5 it is clearly visibly that the fat-encapsulation of the black carrot concentrate with a pH of 3.3 significantly changes the colour shade in the raw minced meat alternative. The prepared burger patty had a visual colour appearance close to raw beef meat (comparison in example 3), because the pH value of the pH sensitive black carrot concentrate is maintained at a low pH level, resulting in a red colour shade. Whereas the non-encapsulated black carrot immediately gets the pH value of the vegan minced meat alternative (pH 6.2) and consequently shifts to a grayish purple. This results in a high ΔE of 16.6 when comparing the colour shade of the burger patty coloured with liquid concentrates and the burger patty coloured with fat-encapsulated black carrot concentrate.

[0141] During cooking a core temperature of 74° C. was reached, which is well above the melting point of the rapeseed fat used in this example. Hence, the capsules melt during preparation and the pH-value of the released black carrot concentrate equilibrize with the burger patty (pH 6.2). This effect in combination the thermal degradation of betalains in both burger patties, result in nearly the same colour shade of both burger patties after cooking (ΔE 3.4).

Example 2

[0142] In this example the pH value of the black carrot concentrate was adjusted to 3, 3.3, 4.0, 4.5 and 5.0 prior it was encapsulated in hydrogenated rape seed fat with the process of this invention. The colour shade of the powder is shown in table 6.

TABLE-US-00009 TABLE 6 L*a*b* and C*h values for fat-encapsulated black carrot concentrate with different pH value prior encapsulation (SOP Fat_Powder_Colour_Shade) L* a* b* C* h ΔE* pH 3.0 n.d. n.d. n.d. n.d. n.d. n.d. pH 3.3 53.0 23.5 2.0 23.6 4.8 0.0 pH 4.0 58.4 23.9 −0.3 23.9 359.4 17.0 pH 4.5 57.2 19.2 −0.8 19.3 357.6 21.5 pH 5.0 57.4 18.8 −1.2 18.8 356.2 25.6 ΔE* compares the colour values of the fat-encapsulated concentrates of pH 4.0, 4.5 and 5, respectively vs the fat-encapsulated concentrate with pH 3.3 n.d.: not determined

[0143] From table 6 it is clearly visible that the a value shifts from 23.5 at pH 3.3 to 18.8 if the pH is increased to pH 5.0. This shift in combination with the shift of the b value result in a visual purple colour shade of the powder with a black carrot concentrate of 5.0 versus an intense pinkish red colour of the fat-powder with black carrot concentrate at a pH of 3.0.

[0144] If these powders are mixed into a vegan minced meat alternative, as described above, and adjusted to an equal CI, it is visible that the colour shift from a raw burger patty to its cooked counterpart is less pronounced, see FIG. 5 which shows the colour shift, expressed as ΔE of the burgers of vegan minced meat alternatives before (raw) and after cooking.

Example 3

[0145] In this example of the current invention, burgers of a vegan minced meat alternative containing a black carrot concentrate (pH 3.3) encapsulated in a blend of 30% rape seed fat and 70% coconut fat, is compared to the colour change of burgers of a beef meat and to burgers of meat alternatives commercially available, of which one is from Impossible food (believed to be described in EP3628173A1—colouring principle based on non-animal heme-containing protein/leghemoglobine) and one is from Beyond Meat (believed to be described in US2018/0310599A1 (colouring principal based on plant extracts including fruit and vegetable concentrate and natural colours) and other existing plant based ground meat replicates. All burger patties were cooked as described in the general procedure to prepare minced meat alternatives. The measurement of the colour shade of the raw and cooked burger was done as described in SOP

Colour_Shade_of_Raw_and_Cooked_Vegan_Minced_Meat_Alternatives.

[0146] The results are shown in FIG. 6 and Table 7.

TABLE-US-00010 TABLE 7 State of Product Name burger L* a* b* Δ E Beef Burger* Raw 49.7 28.7 14.5 Cooked 54.9 10.6 15.4 18.9 Raw 51.2 19.7 13.2 Burger with Cooked 45.5 11.0 12.5 10.4 encapsulated black carrot Impossible Raw 44.9 22.3 15.7 Burger Cooked 44.2 10.8 14.6 11.6 Beyond Burger Raw 52.73 13.46 12.25 Cooked 47.14 16.04 19.15 9.2 Market sample 1 Raw 49.1 13.3 13.5 Cooked 49.8 14.2 17.3 3.9 Market sample 2 Raw 53.7 20.2 13.1 Cooked 50.3 22.8 18.9 7.3 Market sample 3 Raw 46.0 27.4 23.3 Cooked 47.4 30.2 25.5 3.8

[0147] From FIG. 6 it is visible that the current invention mimics the behavior of ground beef meat regarding the a* and b* value. For most plant based minced meat alternative the L-value decreases after cooking, whereas the L-value of ground beef meat increases.

[0148] A comparison of the ΔE values (between burgers of plant based minced meat alternatives and burgers of beef meat, for raw (fresh) and cooked (baked) burger patties) of existing product on the market and the invention described here, shows that taking into account the changes of the raw and cooked burger patty, the current invention is closest (small ΔE values) to the colour changing behaviour of ground beef meat (FIG. 7).

Example 4

[0149] To exemplify that the described invention is not limited to black carrot concentrate, different natural colour concentrates that are mainly composed of anthocyanins (black carrot, aronia, radish, purple carrot, red potato, purple sweet potato, blueberry, grape, hibiscus and elderberry) were fat-encapsulated. Further red beet concentrate, red beet juice with the addition of ascorbic acid and paprika were fat encapsulated. The main colouring pigments in red beet (betalains) and paprika (oleosins and carotenoids) are not pH sensitive, in contrast to anthocyanins.

[0150] These fat-encapsulated powders were mixed into the vegan minced meat alternative as described in the general procedure to prepare minced meat alternatives. The colour intensities of the fat-encapsulated powders and the used type of fat are listed in Table 1. The used dosage level to achieve an equal colour intensity compared to dosage of black carrot concentrate used in example 1 and 3 are shown in table 3.

[0151] In FIG. 8 comparison of the colour changing behaviour of burgers of the different fruit and vegetable concentrates compared to burgers of ground beef meat is shown. It is obvious that blueberry, grape, hibiscus, and elderberry behave similar to the black carrot concentrate and could as well be used to mimic the colour changing behaviour of minced ground beef meet. The difference of the ΔE for fat encapsulated red beet are due to, that the betalains in red beet decompose at higher temperatures. For paprika, particularly the carotenoids dissolve in the fat of the vegan minced meat alternatives during the cooking, which results in a more yellow colour shade, which explains the high ΔE compared to raw and cooked minced beef meat.