Abstract
Source: WO21058238 A1 [EN] Food composition in the form of an oil-in-water emulsion, comprising: • 65 to 85 wt percent of vegetable oil, • Water, • Plant protein in an amount of from 0.3 to 5 wt percent, based on the weight of the composition, wherein more than 60 wt percent of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5. ;
| Original language | English |
|---|---|
| Patent number | PN:WO21058238A1 PD:20210401; |
| Publication status | Published - 2021 |
Bibliographical note
Claims(WO21058238A1): [EN] Claims 1. Food composition in the form of an oil-in-water emulsion, comprising: • 65 to 85 wt percent of vegetable oil, • Water, • Plant protein in an amount of from 0.3 to 5 wt percent, based on the weight of the composition, wherein more than 60 wt percent of said plant protein, based on the weight of the plant protein, is plant albumin, wherein the pH of the composition is between 2 and 5, wherein the composition is free from egg-derived ingredient. 2. Food composition according to claim 1, wherein the plant protein is selected from the group consisting of pulse protein, oil seed protein and mixtures thereof. 3. Food composition according to claim 1 or 2, wherein the plant protein is selected from the group consisting of pea protein, lentil protein, chickpea protein, lupin protein, faba protein, rapeseed protein, canola protein and mixtures thereof. 4. Food composition according to anyone of the preceding claims, wherein the plant protein is selected from the group consisting of pea protein, lentil protein, chickpea protein and mixtures thereof. 5. Food composition according to any one of the preceding claims, wherein the plant protein is pea protein. 6. Food composition according to anyone of the preceding claims, wherein the amount of plant protein is of between 0.7 and 2.5 wt percent, preferably of between 0.9 and 1.5 wt percent, based on the weight of the composition. 7. Food composition according to anyone of the preceding claims, wherein the pH of the composition is of between 2.5 and 4.5, more preferably between 3.0 and 4.5. 8. Food composition according to any one of the preceding claims, wherein the plant albumin is present in an amount of from 0.2 to 5 wt percent, preferably of from 0.4 to 2.5 wt percent, more preferably of from 0.6 to 1.5 wt percent, based on the weight of the composition. 9. Food composition according to anyone of the preceding claims, wherein the Stevens Value (in grams) is between 50g and 400g, preferably between 100g and 300g, as measured at 20 degrees centigrade, using a Stevens texture analyser, speed 1 mm/s, depth 20mm, and a grid with diameter 37.4 mm, 3x3 mm openings. 10. Food composition according to any one of the preceding claims, wherein the composition is free from starch or gum or from both. 11. Food composition according to any one of the preceding claims, wherein the composition is free from animal-derived ingredients. 12. Food composition according to any one of the preceding claims, wherein the composition is a mayonnaise or a salad dressing, preferably a mayonnaise. 13. Process to manufacture a composition according to anyone of the preceding claims, the process comprising the steps of: a) Providing a water phase comprising water, and plant protein in an amount of 0.3- 5 wt percent, based on the weight of the resulting food composition, wherein more than 60 wt percent of said plant protein, based on the weight of the plant protein, is plant albumin, b) Providing an oil phase comprising 65 to 85 wt percent of vegetable oil, based on the weight of the resulting composition, c) Mixing the oil phase and the water phase, to result in an oil-in-water emulsion. 14. Use of plant protein, wherein more than 60 wt percent of said plant protein, based on the weight of the plant protein, is plant albumin, in a food composition in the form of an oil-in-water emulsion with an oil content of from 65 to 85 wt percent, to provide a homogenous texture to said food composition, wherein the plant protein is used in an amount of from 0.3 to 5 wt percent, preferably of from 0.7 to 2.5 wt percent based on the weight of the food composition.M1 - A23D7/00;A23J1/14;A23J3/14;A23L11/00;A23L27/60;A23L35/00;