OIL-IN-WATER EMULSIFIED FOOD COMPOSITION COMPRISING PLANT PROTEIN

Abstract

An oil-in-water emulsified food composition with a pH of from 2 to 5, comprising water, vegetable oil in an amount of from 65 to 80 wt %, plant protein, bran of mustard seed or cereal grain, wherein the composition is free from egg-derived ingredients.

Claims

1. An oil-in-water emulsified food composition comprising: water, vegetable oil, in an amount of from 65 to 80 wt %, based on the weight of the food composition a plant protein, and 0.2 to 2 wt % of bran of mustard seed, wherein the composition is free from egg-derived ingredients, and wherein the composition has a pH of from 2 to 5.

2. The food composition according to claim 1, wherein the plant protein is selected from the group consisting of pulse protein, oil seed protein, tuber protein and mixtures thereof.

3. The food composition according to claim 1, wherein the plant protein is selected from the group consisting of potato protein, pea protein, lentil protein, chickpea protein and mixtures thereof.

4. The food composition according to claim 1, wherein the plant protein is potato protein.

5. The food composition according to claim 1, wherein a molar weight of the plant protein is from 250 to 400 grams per mole.

6. The food composition according to claim 1, wherein the plant protein is present in an amount of from 0.3 to 5 wt %, based on the weight of the food composition.

7. The food composition according to claim 1, wherein the bran particles have a d(0.9) of at most 600 microns.

8. The food composition according to claim 1, wherein the bran is mustard bran originating from the species Sinapis alba.

9. The food composition according to claim 1, wherein the amount of bran is from 0.3 to 1.5 wt %, based on the weight of the food composition.

10. The food composition according to claim 1, wherein a maximum amount of starch present in the composition is 2, based on the weight of the food composition.

11. The food composition according to claim 1, wherein the composition is free from starch.

12. The food composition according to claim 1, wherein the food composition is a mayonnaise.

13. A process for manufacturing an oil-in-water emulsified food composition according to claim 1, the process comprising the steps of: a) providing a water phase comprising water and bran of mustard seed, wherein the bran is added in an amount of 0.2 to 2 wt % based on the weight of the resulting composition; b) heating the water phase to a temperature of above 65° C., c) homogenizing the water phase, wherein step b) and c) can be carried out in any order, wherein the homogenization involves high pressure homogenization, d) adding plant protein after both step b) and c) have been carried out, e) adding vegetable oil to the water phase after both steps b) and c) have been carried out, wherein step d) and e) can be carried out in any order, f) homogenizing the combination resulting from steps a) to e), to result in an oil-in-water emulsified food composition.

14. The process according to claim 13, wherein homogenization in step c) is carried out using high pressure homogenization with a pressure drop of from 300 to 2000 bar.

15. (canceled)

16. The food composition according to claim 1, wherein the plant protein is selected from pea protein, lentil protein, chickpea protein, lupin protein, faba bean protein, rape seed protein, canola protein, soy protein, potato protein and mixtures thereof.

17. The food composition according to claim 5, wherein the molar weight of the protein is from 280 to 350 grams per mole.

18. The food composition according to claim 1, wherein the plant protein is present in an amount of from 0.5 to 2.5 wt %, based on the weight of the food composition.

19. The food composition according to claim 1, wherein the plant protein is present in an amount of from 0.7 to 1.5 wt %, based on the weight of the food composition.

20. The food composition according to claim 1, wherein the amount of bran is from 0.5 to 1 wt %, based on the weight of the food composition.

21. The food composition according to claim 1, wherein a maximum amount of starch present in the composition is 1 wt %, based on the weight of the food composition.

Description

METHODS—TEXTURE MEASUREMENTS

[0110] Thickness—Stevens value: the Stevens value is determined at 20° C. by using a Stevens LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) with a maximum load/measuring range of 1000 grams, and applying a penetration test of 25 mm using a grid, at 2 mm per second penetration rate, in a cup having a diameter of 65 mm, that contains the emulsion; wherein the grid comprises square openings of approximately 3×3 mm, is made up of wire with a thickness of approximately 1 mm, and has a diameter of 40 mm. One end of a shaft is connected to the probe of the texture analyser, while the other end is connected to the middle of the grid. The grid is positioned on the flat upper surface of the emulsion in the cup. Upon starting the penetration test, the grid is slowly pushed downward into the emulsion by the texture analyser. The final force exerted on the probe is recorded, giving the Stevens value in gram. A drawing of the grid is given in

[0111] FIG. 1. The grid is made from stainless steel, and has 76 holes, each hole having a surface area of approximately 3×3 mm.

[0112] Viscosity: The viscosity can be determined by using a Brookfield viscometer (ex Brookfield Viscometers Ltd., UK) operated at 50 rpm and 20° C., using the appropriate spindle for the expected viscosity (according to ISO2555), in this case spindle #7. The spindle, connected to the viscometer probe, is lowered into the emulsion until the indentation on the spindle is reached. The resistance measured during the spinning of the spindle in the emulsion, is the viscosity in milli Pascal per second.

[0113] Mustard Bran Particle Pre-Treatment for Particle Size and Sugar Moiety Analysis

[0114] In case the mixture was not pourable, it is stirred with a spoon and diluted with Milli-Q water until pourable. A Centrifugation tube (500 ml, nr. 355605, Beckman Coulter, Fullerton, Calif., USA) is filled with 350 gr of the mixture. The mixture is centrifuged for 10 minutes at 10,000*g in a Beckman Coulter Avanti J-26S XP centrifuge, with slow deceleration, after which the supernatant (including white, viscous substance on top of sediment) is discarded. Water is added to the sediment until a total of 350 gr in the centrifugation tube and the sediment is redispersed with a spatula and the mixture is shaken by hand until no particles larger than 2 mm were visible. The sedimentation and washing step is repeated to a total of 4 times. After the fourth centrifugation, the sediment is redispersed with a spatula in water, so as to obtain a spoonable slurry.

[0115] The particle size distribution of a sample of the slurry is analyzed as described below. The remainder of the slurry is freeze dried and the dried material is ground to a powder by hand using mortar and pestle.

[0116] Mustard Bran Particle Size Distribution

[0117] To measure the particle size distribution, samples comprising mustard bran particles are diluted to approx 0.5% (w/w) with Milli-Q water, to a total of 10 ml in a 15 ml disposable conical tube from VWR (Cat. No. 89039-664). The tube is closed and shaken manually to remove material from the tube wall and to create a first crude dispersion and left overnight at 20 degrees Celsius. Subsequently the tube is agitated for 120 seconds using a Retsch Mix TM 01 Vortex mixer (Retsch, Haan, Germany) having the stirring speed indicator set at maximum speed. Just before adding the sample to the dispersing unit of the Mastersizer, the tube content is mixed using a disposable plastic 3 ml pipette. For particle size analysis a Mastersizer 2000 (Static light scattering) from Malvern Instruments (Enigma Business Park, Grovewood Road, Worcestershire WR14 1XZ, UK) was used. The Mastersizer is equipped with a Hydro 2000S dispersing unit. Dispersing unit is used at a room temperature of about 20 degrees Celsius. Total liquid volume of the dispersing unit is approximately 130 ml. The pump speed/stirrer of the unit is set at 1400 rpm and no ultrasound is used. Measurement- and background time are set at 12 seconds. A sample is added to the dispersing unit until the obscuration is between 7 and 8. Per aliquot 3 measurements are automatically done with a delay time of 10 seconds. For calculation of the particle size distribution the general purpose model of the Mastersizer 2000 software (version 5.60) is used, with enhanced calculation sensitivity, and spherical particle shapes assumed. For the dispersed phase a refractive index of 1.5 was used. For the water phase the refractive index of 1.33 is used. The averages of the 3 measurements is used to determine the particle size as characterised by the d(0.9) value.

[0118] Method for Determining the Ratio of Galactose+Mannose Versus Arabinose

[0119] This method is as described by de Souza et al. (Carbohydrate polymers, 2013, 95, 657-663), with a few adaptations: The pre-solubilization step is performed at room temperature. The sample concentration at the hydrolysis step was 14% (w/w) D2504 in D.sub.2O. The hydrolysis duration was 180 min. The .sup.1H-NMR spectra are recorded with a zg30 pulse sequence and a relaxation delay of 60 s. Approximately 15 mg of the freeze dried and powdered sediment is accurately weighed in a 15 mL glass culture tube. For pre-solubilization, 1 mL of 72% (w/w) D.sub.2SO.sub.4 in D.sub.2O is added to the sample. The sample is sealed and stirred at room temperature for 60 min. After this step, 6.2 mL D.sub.2O is added to the sample until the final concentration of 14% (w/w) D.sub.2SO.sub.4 in D20 is reached. The sample is sealed and incubated at 100° C. for 180 min. After the hydrolysis, the sample is allowed to cool down to room temperature. Subsequently 1 mL of maleic acid internal standard solution is added. The final solution is pipetted into a 3 mm NMR tube.

[0120] The 1H NMR spectra are recorded at 290 K with an Avance III 600 MHz NMR-spectrometer equipped with a 5 mm cryoprobe. The NMR-spectra are recorded by using a standard pulse sequence (zg30). A relaxation delay of 60 s is used.

[0121] The invention will now be exemplified by the following, non-limiting examples.

Example

[0122] Ingredients

TABLE-US-00001 Soybean oil ex Cargill (Amsterdam, the Netherlands) Mustard bran Fine yellow mustard bran, #412, ex G.S. Dunn Limited (Hamilton, Ontario, Canada); Vinegar spirit 12% 12% Branntweinessig, ex Carl Kühne (Hamburg, Germany). Potato protein Solanic 300, Avebe

[0123] Oil phase

TABLE-US-00002 Soybean oil 69.8 total 69.8 wt %

[0124] Water phase

TABLE-US-00003 Comp. Ex. Example 1 Flavours 5.0 5.0 Demi water 10.3 9.9 Mustard bran 0 0.4 total 15.3 wt % 15.3 wt %

[0125] Acid phase

TABLE-US-00004 Spirit vinegar 2.5 total 2.5 wt %

[0126] Emulsifier phase

TABLE-US-00005 Potato protein 0.8 Demi water 11.6 total 12.4 wt %

Preparation of Water Phase

[0127] Flavour (including salt, NaCl) was added to water, to provide a water phase. [0128] Slowly the mustard bran was added to the water phase under stirring until fully dispersed. [0129] The water phase comprising mustard bran, was heated, where indicated for the relevant sample, to 75° C. for 2 minutes, using a batch cooker (Cook & Cool unit, Selo, Hengelo, the Netherlands). [0130] The resulting water phase was put through a High Pressure Homogeniser (Niro Soavi NS 3006L, GEA, Dusseldorf, Germany), at 600 bars.

Preparation of Emulsion

[0131] The water phase (including saltwater and mustard bran) was combined with the emulsifier phase and mixed in a 40 L agitated pre-emulsion vessel. [0132] The oil phase was dosed, while continuously stirring. [0133] Halfway through the oil addition, the acid phase was added. [0134] After all oil had been dosed, the formed pre-emulsion was pumped through a colloid mill for emulsification and collected in glass jars.

[0135] Result

[0136] Both example 1 and the comparative example showed a mayonnaise composition which was stable and solid. The pH was 3. However, the appearance of the product of the comparative example (high oil, low pH) showed a ‘curdled’ appearance, resembling that of cottage cheese. The product resulting from Example 1, comprising bran, had a smooth mayonnaise texture, resembling the appearance of a mayonnaise prepared with egg yolk instead of plant protein.