WO2025012101A1 - Analogues de produits laitiers comprenant une graisse de noix de coco ou une graisse de cacao - Google Patents

Analogues de produits laitiers comprenant une graisse de noix de coco ou une graisse de cacao Download PDF

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Publication number
WO2025012101A1
WO2025012101A1 PCT/EP2024/068963 EP2024068963W WO2025012101A1 WO 2025012101 A1 WO2025012101 A1 WO 2025012101A1 EP 2024068963 W EP2024068963 W EP 2024068963W WO 2025012101 A1 WO2025012101 A1 WO 2025012101A1
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WIPO (PCT)
Prior art keywords
dairy product
fat
proteins
analogue
plant
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Ceased
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PCT/EP2024/068963
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English (en)
Inventor
Joséphine Isabelle Marie CHARVE
Matthieu CHAUMONTEUIL
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Societe des Produits Nestle SA
Nestle SA
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Societe des Produits Nestle SA
Nestle SA
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Publication of WO2025012101A1 publication Critical patent/WO2025012101A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates generally to the field of dairy product analogues, in particular milk analogues.
  • the present invention relates to dairy product analogues which comprise fruit fat and processes for preparing such dairy product analogues.
  • Some consumers wish to reduce or even stop their consumption of milk and dairy products derived from milk. For example, this can be for reasons of lactose intolerance, dairy allergies, or environmental sustainability.
  • dairy products analogues including milk analogues
  • These dairy products analogues are prepared with plant ingredients including plant protein ingredients. They may comprise limited amount of milk ingredients or they may even be free from milk ingredients compared to standard dairy products.
  • Dairy product analogues in particular milk analogues exhibit sensory defects, such as off-notes, compared to corresponding standard dairy products due to the use of plant ingredients and the limited or absence of milk ingredients in their preparation.
  • the sensory properties of dairy product analogues, in particular milk analogues are not fully satisfactory and there is room for improvement.
  • they are generally characterized by unpleasant green, pulses and/or cereal aromatic notes. They are also generally characterized by unpleasant/unsatisfactory mouthfeel
  • the object of the present invention is to improve the state of the art, and in particular to provide a dairy product analogue and a process that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.
  • the inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims.
  • the dependent claims further develop the idea of the present invention.
  • a first aspect of the invention proposes a dairy product analogue which comprises plant proteins and fruit fat, wherein the fruit fat and at least 80% of all the plant proteins of the dairy product analogue are coming from different plant sources, and wherein the fruit fat is selected from the group consisting of coconut fat, cocoa fat and mixture thereof.
  • a second aspect of the invention proposes a process for preparing a dairy product analogue comprising the steps of : a) dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion, b) mixing the plant protein dispersion of step a) with fruit fat, and optionally additional ingredients to obtain a plant mixture, c) homogenizing the plant mixture, d) heat treating the plant mixture to obtain a dairy product analogue, e) optionally, drying the dairy product analogue, wherein the fruit fat and at least 80% of the plant proteins of the dairy product analogue are coming from different plant sources.
  • Figure 1 shows the flavour profile of milk analogues with different fat sources.
  • the subdivisions of the bar represent the average sensory score amongst the 9 trained tasters provided for each sensory attribute.
  • the whole bar represents the sum of the scores of each sensory attribute (average from different 9 trained tasters).
  • Figure 2 shows the volatile aroma compound composition obtained by HS-SPME-GC- MS of the different milk analogues. The aroma compounds were categorized by chemical family. No quantitative analysis was performed.
  • Figure 3 shows the volatile aroma compound composition obtained by HS-SPME-GC- MS of the different milk analogues.
  • the aroma compounds were categorized by chemical family. No quantitative analysis was performed.
  • the data of figure 2 were expressed in percentage in figure 3.
  • the data of figure 2 were expressed in percentage respective to the total height of different peaks of figure 2.
  • compositions/products disclosed herein may lack any element that is not specifically disclosed herein.
  • a disclosure of an embodiment using the term “comprising” includes a disclosure of embodiments “consisting essentially of” and “consisting of” the components identified.
  • X and/or Y should be interpreted as “X,” or “Y,” or “X and Y.”.
  • at least one ofX or Y should be interpreted as “X,” or “Y,” or “both X and Y.”.
  • bran and/or hull means “bran,” or “hull,” or “both bran and hull”.
  • example As used herein, the terms “example”, “such as” and “e.g.” particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. But, a disclosure of an embodiment using the term “example” and “such as” includes a disclosure of embodiments" where the terms are exclusive and/or comprehensive.
  • total compound X of a composition refers to all compounds X of said composition.
  • total fat of a composition refers to all the fat of said composition.
  • fruit is in the culinary sense of the word. Fruits are the fleshy seed-associated structures of a plant that are generally sweet and that can be edible in the raw state, such as coconut. This includes fruits from cultivated varieties of plants which produce seedless fruits such as seedless grapes.
  • fruits is not used here in the botanical sense. For example, cereal grains, beans (such as black bean, red bean or the like) or nuts different from coconut or cocoa (such as almond, peanut, walnut and the like) are not considered as fruits in the context of the current invention. In a preferred embodiment, the term “fruit” only refers to coconut and/or cocoa.
  • non-fruit fat refers to fat different from fruit fat.
  • the term "added fruit fat ingredient” refers to a food ingredient that comprises fruit fat, in particular at least 80wt%, preferably 80 to 100 wt.%, more preferably 95 to 100wt.% fruit fat. Most preferably, it consists only of fruit fat. This ingredient brings exogenous fruit fat in the dairy product analogue. For avoidance of doubt, this term excludes the added carbohydrate ingredient, the protein ingredient or other ingredients of the dairy product analogue that may inherently comprise fruit fat but that are not added with the purpose to increase or bring fruit fat in the dairy product analogue.
  • the term "added non-fruit fat ingredient” refers to a food ingredient that comprises fat, in particular at least 80wt.%, preferably 80 to 100 wt.%, more preferably 95 to 100wt.% fat, wherein all the fat of the added non-fruit fat ingredient is different from fruit fat. Most preferably, it consists only of fat, wherein all the fat of the added non-fruit fat ingredient is different from fruit fat. This ingredient brings exogenous fat different from fruit fat in the dairy product analogue.
  • this term excludes the added carbohydrate ingredient, the protein ingredient or other ingredients of the dairy product analogue that may inherently comprise fat different from fruit fat but that are not added with the purpose to increase or bring fat different from fruit fat in the dairy product analogue.
  • vegetable butter different from fruit butter refers to spreadable fat ingredient suitable for human consumption derived from algal or plant material different from fruit material, in particular different from coconut or cocoa and which has the consistency of butter at room temperature.
  • vegetable butter has generally consistency allowing its consumption with a fork, in particular at room temperature.
  • Vegetable oil different from fruit oil refers to any oil suitable for human consumption derived from algal or plant material different from fruit material, in particular different from coconut or cocoa. Vegetable oils are generally liquid at room temperature.
  • vegetable oil fraction different from fruit oil fraction refers to fat composition which is obtained by fractionation of vegetable oil(s) different from fruit oil.
  • fruit-based milk analogue refers to a food product which comprises ingredients originated of fruit, in particular ingredients originated from coconut, and which has qualities as to appearance, and texture as the corresponding real dairy milk.
  • the fruit-based milk analogue is free from milk ingredient. More preferably, the fruit-based milk analogue is exclusively made from vegan ingredients.
  • the term "fruit-based cream analogue” refers to a food product which comprises ingredients originated of fruit, in particular ingredients originated from coconut, and which has qualities as to appearance, and texture as the corresponding real dairy cream.
  • the fruit-based cream analogue is free from milk ingredient. More preferably, the fruit-based cream analogue is exclusively made from vegan ingredients.
  • the term "whole plant material” or “whole grain material” refers to a plant material, preferably a grain material, which is intact and has not undergone any step of mechanical disruption and/or fractionation to remove fibers, carbohydrates and/or proteins.
  • a whole plant material, in particular whole grain material comprises the germ and the endosperm, optionally the bran and the hull.
  • a whole plant material, in particular whole grain material comprises the germ, the endosperm, and the bran, and optionally the hull.
  • whole plant material, in particular whole grain material comprises the germ, the endosperm, the bran, and the hull.
  • a whole plant material, in particular whole grain material is not plant protein flour, plant protein concentrate and plant protein isolate.
  • the term "whole plant material” or whole grain material does not exclude a plant material, in particular a grain material which has undergone a step of removal of bran and/or hull.
  • plant protein flour refers to a plant composition comprising a plant protein content from 5% to 49.9% proteins.
  • plant protein concentrate refers to a plant composition comprising a plant protein content from 50% to 79.9%.
  • plant protein isolate refers to a plant composition comprising a plant protein content from 80.0% to 99.0%.
  • aqueous liquid refers to a liquid comprising at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90%, most preferably consisting only of water.
  • dairy product analogue refers to a food product which comprises ingredients of plant origin, including plant proteins, and which has qualities as to appearance, and texture as the corresponding real dairy product.
  • the dairy product analogue is free from milk ingredient. More preferably, the dairy product analogue is exclusively made from vegan ingredients.
  • the term "vegan” refers to an edible composition which is entirely devoid of animal products, or animal derived products.
  • the term "vegetarian” refers to an edible composition which is devoid of meat, including fish.
  • the term “added texturizing agents” refers to agents that increase the viscosity of a food product. They may also be used to protect the proteins and prevent their aggregation after a heat treatment. It includes gums, starches, fiber, gelatin and the like. For avoidance of doubt, this definition excludes the plant proteins, the plant protein ingredient, the fruit fat, the added fruit fat ingredient, the added non-fruit fat ingredient or the added carbohydrate ingredient. It also excludes the thickening agents that could be inherently present in the ingredients of the dairy product analogue. As used herein, the term “added carbohydrate ingredient” refers to food ingredients that comprise at least 70wt% carbohydrates. This ingredient brings exogenous carbohydrates in the dairy product analogue.
  • this term excludes the protein ingredient, the added fruit fat ingredient, the added non-fruit fat ingredient or other ingredients of the dairy product analogue that may inherently comprise carbohydrates but that are not added with the purpose to increase or bring carbohydrates in the dairy product analogue.
  • roaste mix refers to a food mix that comprises coffee and milk ingredients.
  • cocoa and/or malt beverage refers to a beverage that comprises milk ingredients and cocoa and/or malt.
  • added flavors refer to ingredients that are added to a food composition to impart a flavor.
  • plant proteins and fruit fat as disclosed herein are excluded from this definition, even if they may impart a flavor.
  • the invention relates to a dairy product analogue comprising plant proteins and fruit fat.
  • the fruit fat is selected from the group consisting of coconut fat, cocoa fat and mixture thereof. In a preferred embodiment, the fruit fat consists only of coconut fat. In an alternative preferred embodiment, the fruit fat consists only of cocoa fat.
  • the fruit fat may be provided as, preferably may be an added fruit fat ingredient which is selected from the list consisting of fruit butter, fruit oil, and mixture thereof.
  • the fruit butter is selected from the group consisting of coconut butter, cocoa butter and mixture thereof.
  • the fruit oil is coconut oil.
  • coconut butter is different from coconut cream.
  • coconut butter corresponds to the fat-rich fraction which is obtained from pureed coconut meat (i.e. pureed coconut flesh).
  • coconut cream is the thick, creamy layer that rises to the top of coconut milk during storage or may also refer to a dairy cream analogue made from coconut proteins.
  • the main difference is that coconut butter is solid at room temperature, while coconut cream is not solid at room temperature.
  • the coconut butter is solid at room temperature, in particular 25°C or below, preferably from 20°C to 25°C.
  • coconut butter comprises, preferably consists of coconut fat or comprise, preferably consists of coconut fat with coconut meat solids different from fat.
  • the coconut meat solids different from fat comprise coconut meat fibers.
  • the coconut solids different from fat consist of coconut meat fibers.
  • the cocoa butter is solid at room temperature, in particular 25°C or below, preferably from 20°C to 25°C.
  • the cocoa butter is not deodorized cocoa butter. In other words, the cocoa butter is unrefined cocoa butter.
  • the coconut butter is not deodorized coconut butter. In other words, the coconut butter is unrefined cocoa butter.
  • Fruit butters/oils are advantageous as they improve sensory properties of dairy product analogues while imparting neutral taste. Their neutral taste limits the provision of typical taste of fruit (e.g. coconut) to the dairy product analogue. Hence, this allows to get closer to dairy-like taste as in standard dairy products. Indeed, standard dairy products have generally nearly neutral taste.
  • the added fruit fat ingredient is different from ingredients selected from the list consisting of fruit-based cream analogue, fruit-based milk analogue and mixture thereof.
  • Example of fruit-based cream analogue includes coconut cream analogue.
  • Example of fruit-based milk analogue includes coconut milk analogue.
  • Fruit-based cream analogue and fruit-based milk analogue may have strong fruit taste (e.g. coconut taste) that is not advantageous to prepare milk analogues with dairy-like characteristics.
  • the dairy product analogue may comprise fat different from fruit fat.
  • the fat different from fruit fat may be milk fat and/or vegetable fat different from fruit fat.
  • the vegetable fat different fruit fat may be provided as added non-fruit fat ingredient which is be selected from the list consisting of milk fat (e.g. butter), vegetable butter different from fruit butter, vegetable oil different from fruit oil, vegetable oil fraction different from fruit oil fraction or a mixture thereof.
  • milk fat e.g. butter
  • vegetable butter different from fruit butter vegetable oil different from fruit oil
  • vegetable oil fraction different from fruit oil fraction or a mixture thereof.
  • the added non-fruit fat ingredient is devoid of milk fat.
  • the added non-fruit fat ingredient may be selected from the list consisting of vegetable butter different from fruit butter, vegetable oil different from fruit oil, vegetable oil fraction different from fruit oil fraction or a mixture thereof.
  • the added non-fruit fat ingredient is vegetable oil different from fruit oil and/or vegetable oil fraction different from fruit oil fraction. In some other embodiment, the added non-fruit fat ingredient consists only of vegetable oil different from fruit oil.
  • the added non-fruit fat ingredient may be sunflower oil, such as high oleic sunflower oil.
  • the fat (i.e. total fat) of the dairy product analogue is a combination of fruit fat and non-fruit fat.
  • the fat (i.e. total fat) of the dairy product analogue is a combination of 10-90% fruit fat as disclosed herein and 10-90% non-fruit fat as disclosed herein, wherein the sum of percentage fruit fat respective to the fat (i.e. total fat) of the dairy product analogue and percentage of non-fruit fat respective to the fat (i.e. total fat) of the dairy product analogue does not exceed 100%.
  • total fat) of the dairy product analogue may comprise 10-90% sunflower seed fat as non-fruit fat and 10-90% coconut fat as fruit fat, wherein the sum of percentage of coconut fat respective to the fat (i.e. total fat) of the dairy product analogue and percentage of sunflower seed fat respective to the fat (i.e. total fat) of the dairy product analogue does not exceed 100%.
  • the fruit fat may be provided as, preferably may be an added fruit fat ingredient as disclosed herein and the non-fruit fat may be provided as, preferably may be added non-fruit fat ingredient as disclosed herein.
  • the dairy product analogue may comprise an added fruit fat ingredient as disclosed herein, and an added non-fruit fat ingredient as disclosed herein.
  • the added fruit fat ingredient represents 10-90% of the total sum of the added fruit fat ingredient and the added non-fruit fat ingredient and the added non-fruit fat ingredient represents 10-90% of the total sum of the added fruit fat ingredient and the added non-fruit fat ingredient.
  • the dairy product analogue may comprise a sunflower seed oil as added non-fruit fat ingredient and a coconut butter or a coconut oil as added fruit fat ingredient.
  • the sunflower seed oil represents 10-90% of the total sum of the sunflower seed oil and the coconut butter or coconut oil and the coconut butter or coconut oil represents 10- example, the sum of the percentage of sunflower seed oil respective to the total sum of the sunflower seed oil and the coconut butter or coconut oil and the percentage of coconut butter or coconut oil respective to the total sum of the sunflower seed oil and the coconut butter or coconut oil does not exceed 100%.
  • the dairy product analogue is free from added non-fruit fat ingredient.
  • the dairy product analogue is devoid of milk fat.
  • At least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% of all the fat (i.e. total fat) of the dairy product analogue consist of fat originated from plant. In a most preferred embodiment, all the fat (i.e. total fat) of the dairy product analogue consist only of fat originated from plant.
  • At least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% of all the fat (i.e. total fat) of the dairy product analogue consist of fruit fat. In a most preferred embodiment, all the fat (i.e. total fat) of the dairy product analogue consist only of fruit fat.
  • the dairy product analogue may comprise at least 0.1wt%, preferably at least 0.5wt%, more preferably at least lwt% fat, in particular fat originated from plant, more particularly fruit fat.
  • the dairy product analogue may comprise at most 40wt%, preferably at most 10wt%, more preferably at most 5wt%, even more preferably at most 3.5wt% fat, in particular fat originated from plant, more particularly fruit fat.
  • the added non-fruit fat ingredient is devoid of nut fat.
  • nut fat it refers to fat coming from nut, such as peanut, walnut, hazelnut and the like.
  • nut fat as used herein excludes coconut fat and cocoa fat.
  • the plant proteins (i.e. total plant proteins) of the dairy product analogue comprise, preferably consist of plant proteins selected from the group consisting of nut proteins (e.g. almond proteins, peanut proteins, etc.), seed proteins (e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.) , cereal proteins, pulse proteins, fruit proteins (e.g. plantain banana proteins, coconut proteins etc.), tuber proteins (e.g. potato proteins, etc.) and combination thereof.
  • nut proteins e.g. almond proteins, peanut proteins, etc.
  • seed proteins e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.
  • cereal proteins e.g. pulse proteins
  • fruit proteins e.g. plantain banana proteins, coconut proteins etc.
  • tuber proteins e.g. potato proteins, etc.
  • the plant proteins (i.e. total plant proteins) of the dairy product analogue comprise, preferably consist of plant proteins selected from the group consisting of nut proteins (e.g. almond proteins, peanut proteins, etc.), seed proteins (e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.), cereal proteins, pulse proteins, and combination thereof.
  • nut proteins e.g. almond proteins, peanut proteins, etc.
  • seed proteins e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.
  • cereal proteins e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.
  • the plant proteins (i.e. total plant proteins) of the dairy product analogue comprise, preferably consist of plant proteins selected from the group consisting of cereal proteins, pulse proteins, and combination thereof.
  • the cereal proteins disclosed herein may be selected from the group consisting of oat proteins, wheat proteins, barley proteins, rice proteins, millet proteins, rye proteins, buckwheat proteins, amaranth proteins, quinoa proteins, corn proteins, sorghum proteins and combination thereof.
  • the cereal proteins are different from rice proteins. Accordingly, for example, the cereal proteins disclosed herein may be selected from the group consisting of oat proteins, wheat proteins, barley proteins, millet proteins, rye proteins, buckwheat proteins, amaranth proteins, quinoa proteins, corn proteins, sorghum proteins and combination thereof.
  • the pulse proteins disclosed herein may be selected from the group consisting of pea proteins, faba proteins, soybean proteins, chickpea proteins, bean proteins, and combination thereof.
  • the plant proteins (i.e. total plant proteins) of the plant protein ingredient comprise, preferably consist of a combination of cereal proteins and pulse proteins.
  • the cereal proteins may be cereal proteins as disclosed herein.
  • the pulse proteins may be pulse proteins as disclosed herein.
  • the proteins of the plant protein ingredient comprise, preferably consist of a combination of oat proteins and soybean proteins.
  • the plant proteins (i.e. total plant proteins) of the dairy product analogue comprise, preferably consist only of pulse proteins.
  • the pulse proteins may be pulse proteins as disclosed herein.
  • the plant proteins (i.e. total plant proteins) of the dairy product analogue comprise, preferably consist only of faba proteins.
  • the plant proteins of the dairy product analogue may be originated from one or several plant protein ingredients. In particular, at least 50%, preferably 80%, more preferably 90%, even more preferably 95% of all the plant proteins (i.e. total plant proteins) of the dairy product analogue are originated from one or several plant protein ingredients. Most, preferably, all the plant proteins (i.e. total plant proteins) of the dairy product analogue are originated from one or several plant protein ingredients.
  • the plant protein ingredient is selected from the group consisting of ground whole plant material, plant protein flour, plant protein concentrate, plant protein isolate and mixture thereof. In some embodiment, the ground whole material is ground whole grain material. In some embodiment, the plant protein ingredient may be partially or fully defatted.
  • the plant proteins of the dairy product analogue are coming from plant protein ingredient(s) which is/are coming from the same plant(s) as the plant proteins of the dairy product analogue.
  • the dairy product analogue comprises only soybean proteins as plant proteins
  • the soybean proteins originate from a protein ingredient selected from the group consisting of ground whole soybean, soy flour, soy protein concentrate, soy protein isolate and mixture thereof.
  • the ground whole plant materials correspond to whole plant materials which are ground by mechanical/physical treatment.
  • the mechanical/physical treatment used to provide ground whole plant material may be performed by milling, grinding, blending and combination thereof.
  • the whole plant material may be selected from the group consisting of whole nut (e.g. whole almond, whole peanut, etc.), whole seed (e.g. whole hempseeds, whole sunflower seed, whole pumpkin seed etc.), whole cereal, whole pulse, whole fruit (e.g. whole plantain banana, whole coconut etc.), whole tuber (e.g. whole potato, etc.) and combination thereof.
  • whole nut e.g. whole almond, whole peanut, etc.
  • whole seed e.g. whole hempseeds, whole sunflower seed, whole pumpkin seed etc.
  • whole cereal e.g. whole pulse, whole fruit (e.g. whole plantain banana, whole coconut etc.), whole tuber (e.g. whole potato, etc.) and combination thereof.
  • the whole plant material is whole grain material.
  • the whole grain material is selected from the group consisting of whole nut (e.g. whole almond, whole peanut, etc.), whole seed (e.g. whole hempseeds, whole sunflower seed, etc.), whole cereal, whole pulse, and combination thereof.
  • the whole grain material is selected from the group consisting of whole cereal, whole pulse, and combination thereof.
  • the whole cereal disclosed herein may be selected from the group consisting of whole oat, whole wheat, whole barley, whole rice, whole millet, whole rye, whole buckwheat, whole amaranth, whole quinoa, whole corn, whole sorghum and combination thereof.
  • the whole cereal is different from whole rice.
  • the whole cereal disclosed herein may be selected from the group consisting of whole oat, whole wheat, whole barley, whole millet, whole rye, whole buckwheat, whole amaranth, whole quinoa, whole corn, whole sorghum and combination thereof.
  • the whole pulse disclosed herein may be selected from the group consisting of whole pea, whole faba, whole soybean, whole chickpea, whole bean, and combination thereof.
  • the whole grain material may be whole pulse.
  • the whole pulse may be a whole pulse as disclosed herein.
  • the whole grain material is whole faba.
  • the plant protein ingredient is selected from the group consisting of plant protein flour, plant protein concentrate, plant protein isolate and mixture thereof.
  • the dairy product analogue is devoid of milk proteins.
  • At least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% of all the proteins (i.e. total proteins) of the dairy product analogue consist of plant proteins, in particular consist of the plant proteins as disclosed herein.
  • all the proteins (i.e. total proteins) of dairy product analogue consist only of plant proteins, in particular consist only of the plant proteins as disclosed herein.
  • the dairy product analogue comprises at least 0.5wt%, preferably 0.5 to 25wt%, more preferably 1 to 10wt%, more preferably 2 to 5wt% of proteins, preferably plant proteins.
  • At least 80%, preferably at least 85%, more preferably at least 90%, more preferably at least 95% of all the plant proteins (i.e. total plant proteins) of the dairy product analogue and the fruit fat are coming from different plant sources.
  • all the plant proteins (i.e. total plant proteins) of the dairy product analogue and the fruit fat are coming from different plant sources.
  • the fruit fat is coming from coconut (e.g. coconut butter)
  • the dairy product analogue may further comprise an added carbohydrate ingredient.
  • added carbohydrate ingredient include agave syrup, brown sugar, cane sugar, beet sugar, glucose syrup, coconut sugar, corn syrup, dextrose, fructose, glucose, honey, invert sugar, maltose, molasse, sucrose, maltodextrin, and mixtures thereof.
  • the added carbohydrate ingredient is devoid of carbohydrates originated from milk, such as lactose or galactose.
  • the dairy product analogue is free from carbohydrates originated from milk, such as lactose or galactose.
  • the dairy product analogue may comprise least 0.1wt%, preferably 0.1 to 85wt%, more preferably 0.1 to 15wt%, more preferably 0.1 to 10wt% carbohydrates.
  • At least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% of all the carbohydrates (i.e. total carbohydrates) of the dairy product analogue come from the added carbohydrate ingredient as disclosed herein.
  • all the carbohydrate of the dairy product analogue come from the added carbohydrate ingredient as disclosed herein.
  • the dairy product analogue may comprise least 0.1wt%, preferably 0.1 to 90wt%, more preferably 0.1 to 15wt%, more preferably 0.1 to 10wt% added carbohydrate ingredient.
  • the dairy product analogue may comprise additional ingredient additional ingredient selected from the list consisting of buffer salt, fiber, mineral, vitamin, added texturizing agent, color, flavor, enzyme, acidic agent, alkalinizing agent, fruit preparation, vegetable preparation, and mixture thereof.
  • the dairy product analogue may comprise other additional ingredients which are not listed hereinbefore but which are suitable for food formulations.
  • the dairy product analogue is selected from the list consisting of cream analogue, fermented dairy product analogue, ice cream analogue, non-fermented dairy dessert analogue (e.g. custard analogue, pudding analogue), milk analogue, cheese analogue, flavoured-milk analogue, milkshake analogue, coffee mix analogue, cocoa and/or malt beverage analogue and combination thereof.
  • the dairy product analogue may be in liquid form or powder form.
  • the fermented dairy product analogue may be spoonable fermented dairy product analogue (e.g. spoonable yogurt analogue, spoonable kefir analogue, spoonable fresh cheese or the like) or drinkable fermented dairy product analogue (e.g. drinkable yogurt analogue, drinkable kefir analogue or the like).
  • the dairy product analogue is not fermented.
  • the dairy product analogue is selected from the list consisting of cream analogue, ice cream analogue, non-fermented dairy dessert analogue (e.g. custard analogue, pudding analogue), milk analogue, cheese analogue, flavoured-milk analogue, milkshake analogue, coffee mix analogue, cocoa and/or malt beverage analogue and combination thereof and the dairy product analogue is not fermented.
  • the dairy product analogue is not a cheese analogue. In some embodiment, the dairy product analogue is not a buttermilk analogue. In some embodiment, the dairy product analogue is not a spread. In some embodiment, the dairy product analogue is not a gel, in particular a protein gel. In some embodiment, the dairy product analogue is not tofu.
  • the dairy product analogue is a beverage, in particular a liquid beverage or a powdered beverage.
  • dairy the product analogue is selected from the list consisting of milk analogue, drinkable fermented dairy product analogue, milkshake analogue, milk analogue, flavoured-milk analogue, coffee mix analogue, cocoa and/or malt beverage analogue, and combination thereof.
  • the dairy product analogue may be in liquid form or powder form.
  • the term "beverage" when referring to dairy product analogues excludes buttermilk analogue. Indee, buttermilk analogue is generally not consumed per se as a beverage, but it is generally used as an ingredient in the manufacturing of other food products.
  • the beverage is not fermented.
  • the dairy product analogue is selected from the list consisting of milk analogue, milkshake analogue, milk analogue, flavoured-milk analogue, coffee mix analogue, cocoa and/or malt beverage analogue, and combination thereof.
  • the dairy product analogue may be in liquid form or powder form.
  • the dairy product is a milk analogue.
  • the milk analogue may be a powdered milk analogue or liquid milk analogue, preferably a liquid milk analogue.
  • the dairy product analogue milk analogue is preferably not fermented.
  • the dairy product analogue, preferably beverage, more preferably milk analogue is preferably plain.
  • enhanced sensory properties is observed even when the dairy product analogue, preferably beverage, more preferably milk analogue is plain, i.e. in the absence of added flavors (e.g. coffee, chocolate, cocoa, caramel, fruit etc).
  • the dairy product analogue, preferably beverage, more preferably milk analogue is for example free from cocoa powder.
  • the dairy product analogue comprises less than 50wt.%, preferably less than 30wt.%, more preferably less than 20wt.%, even more preferably less than 10wt.%, even more preferably less than 5wt.%, even more preferably less than lwt.%, even more preferably less than 0.5wt.% milk ingredients, i.e. ingredients derived from milk.
  • the dairy product analogue is free from milk ingredient.
  • the dairy product analogue is vegetarian.
  • the dairy product analogue is vegan.
  • the dairy product analogue is free from ingredients derived from cocoa apart from cocoa fat, in particular apart from cocoa butter.
  • the dairy product analogue is free from cocoa powder.
  • the dairy product analogue is free from ingredients derived from coconut apart from coconut fat, in particular apart from coconut butter.
  • the dairy product analogue is free from coconut milk.
  • the dairy product analogue is free from cocoa powder. In an embodiment, the dairy product analogue is free from chocolate. In an embodiment, the dairy product analogue is free from coffee. In an embodiment, the dairy product analogue is free from caramel. In an embodiment, the dairy product analogue is free from spices. Examples of spices include vanilla, cinnamon, tonka, anise, and mixture thereof. In an embodiment, the dairy product analogue is free from fruit and/or vegetables. In an embodiment, the dairy product analogue is free from pistachio flavor and/or hazelnut flavor and/or almond flavor. In an embodiment, the dairy product analogue is free from any added flavors.
  • the terms "added flavors” and “fruit and/or vegetables” exclude the fruit fat and the plant proteins of the dairy product analogue.
  • the dairy product analogue prepared with fruit fat retains enhanced sensory properties even in very unfavourable sensory conditions, i.e. in the absence of one or more of the foregoing ingredients (e.g. cocoa, coffee, added flavors etc.).
  • the sensory conditions are very unfavourable in the absence of the foregoing ingredients because such ingredients may contribute to further enhance the sensory properties of dairy product analogue, for example, by masking to a certain extent the undesirable off-notes of plant proteins.
  • the dairy product analogue has a pH of 2 to 9, preferably of 4.5 to 9, more preferably of 6.5 to 8.
  • the invention in a second aspect, relates to a process for preparing a dairy product analogue.
  • the dairy product analogue may be a dairy product analogue as provided in the first aspect of the invention.
  • the dairy product analogue is a beverage.
  • the process comprises the step a) of dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion.
  • the aqueous liquid is water.
  • the plant protein ingredient is a plant protein ingredient as provided in the first aspect of the invention.
  • the proteins, of the plant protein ingredient comprise, preferably consist of plant proteins selected from the group consisting of nut proteins (e.g. almond proteins, peanut proteins, etc.), seed proteins (e.g. hempseed proteins, sunflower seed proteins, etc.), cereal proteins, pulse proteins, fruit proteins (e.g. plantain banana proteins, coconut proteins etc.), tuber proteins (e.g. potato proteins, etc.) and combination thereof.
  • nut proteins e.g. almond proteins, peanut proteins, etc.
  • seed proteins e.g. hempseed proteins, sunflower seed proteins, etc.
  • cereal proteins e.g. pulse proteins, fruit proteins (e.g. plantain banana proteins, coconut proteins etc.), tuber proteins (e.g. potato proteins, etc.) and combination thereof.
  • fruit proteins e.g. plantain banana proteins, coconut proteins etc.
  • tuber proteins e.g. potato proteins, etc.
  • the proteins of the plant protein ingredient comprise, preferably consist of plant proteins selected from the group consisting of nut proteins (e.g. almond proteins, peanut proteins, etc.), seed proteins (e.g. hempseed proteins, sunflower seed proteins, etc.), cereal proteins, pulse proteins, and combination thereof.
  • nut proteins e.g. almond proteins, peanut proteins, etc.
  • seed proteins e.g. hempseed proteins, sunflower seed proteins, etc.
  • cereal proteins e.g. hempseed proteins, sunflower seed proteins, etc.
  • pulse proteins e.g., and combination thereof.
  • the proteins of the plant protein ingredient comprise, preferably consist of plant proteins selected from the group consisting of cereal proteins, pulse proteins, and combination thereof.
  • the cereal proteins disclosed herein may be selected from the group consisting of oat proteins, wheat proteins, barley proteins, rice proteins, millet proteins, rye proteins, buckwheat proteins, amaranth proteins, quinoa proteins, corn proteins, sorghum proteins and combination thereof.
  • the cereal proteins are different from rice proteins. Accordingly, for example, the cereal proteins disclosed herein may be selected from the group consisting of oat proteins, wheat proteins, barley proteins, millet proteins, rye proteins, buckwheat proteins, amaranth proteins, quinoa proteins, corn proteins, sorghum proteins and combination thereof.
  • the pulse proteins disclosed herein may be selected from the group consisting of pea proteins, faba proteins, soybean proteins, chickpea proteins, bean proteins, and combination thereof.
  • the proteins of the plant protein ingredient comprise, preferably consist of a combination of cereal proteins and pulse proteins.
  • the cereal proteins may be cereal proteins as disclosed herein.
  • the pulse proteins may be pulse proteins as disclosed herein.
  • the proteins of the plant protein ingredient comprise, preferably consist of a combination of oat proteins and soybean proteins.
  • the proteins of the plant protein ingredient comprise, preferably consist only of pulse proteins.
  • the pulse proteins may be pulse proteins as disclosed herein.
  • the plant proteins of the dairy product analogue comprise, preferably consist only of faba proteins.
  • the plant protein dispersion obtained just after step a) comprises at least 0.5wt%, preferably 0.5 to 25wt%, more preferably 1 to 10wt%, more preferably 2 to 5wt% of proteins, preferably plant proteins.
  • the process further comprises a step b) of mixing the plant protein dispersion, in particular the plant protein dispersion of step a), with at least one fruit fat to obtain a plant mixture.
  • the fruit fat may be a fruit fat as provided in the first aspect of the invention.
  • at least 0.1wt%, preferably at least 0.5wt% fat, more preferably at least lwt% fat fruit fat is mixed with the plant protein dispersion in step b).
  • at most 40wt%, preferably at most 10wt%, more preferably at most 5wt%, even more preferably at most 3.5wt% of fruit fat is mixed with the plant protein dispersion in step b).
  • the fruit fat, in particular the added fruit fat ingredient may be melted into a liquid before mixing.
  • the melting of the fruit fat, in particular added fruit fat ingredient may be performed by applying a heat treatment above the melting point of the fruit fat, in particular added fruit fat ingredient for example at 45-80°C for 1 minute to 24 hours, preferably for 10 minutes to 1 hours.
  • the plant protein dispersion additional may be optionally mixed with additional ingredient during step b) or between step b) and c) to obtain the plant mixture.
  • the additional ingredient may be selected from the list consisting of added non-fruit fat ingredient, added carbohydrate ingredient, buffer salt, fiber, mineral, vitamin, texturizing agent, color, flavor, enzyme, acidic agent, alkalinizing agent and mixture thereof.
  • the added non-fruit fat ingredient and the added carbohydrate ingredient may be respectively an added non-fruit fat ingredient and an added carbohydrate ingredient as provided in the first aspect of the invention.
  • the additional ingredient comprises an added carbohydrate ingredient.
  • the mixing of additional ingredient in step b) or between step b) and step c) is not optional.
  • the amount of carbohydrate in the plant mixture may be the same as the amount of carbohydrate in the dairy product analogue of the first aspect of the invention.
  • the amount of fat, in particular fruit fat in the plant mixture may be the same as the amount of fat, in particular fruit fat in the dairy product analogue of the first aspect of the invention. If the plant protein dispersion is mixed with added carbohydrate ingredient to obtain the plant mixture, the amount of added carbohydrate ingredient in the plant mixture may be the same as the amount of added carbohydrate ingredient as in the dairy product analogue of the first aspect of the invention.
  • buffer salt(s) may be dissolved in the aqueous liquid of step a) before step a).
  • the plant mixture may have the same features as the dairy product analogue of the first aspect of the invention.
  • the process may comprise a step of treating enzymatically the plant protein dispersion with at least one enzyme between step a) of dispersion and step b) of mixing or between step a) of dispersion and step c) of homogenization (if step c) of homogenization is before step d) of heat treatment) or between step a) of dispersion and step d) of heat treatment (if step c) of homogenization is after the step d) of heat treatment).
  • the enzyme comprises an amylase activity or side activity.
  • the pH of the plant mixture obtained after step b) may be adjusted to reach a pH of 6.0 to 8.0, preferably 6.8 to 7.5.
  • This step of pH adjustment is before the step c) of homogenization, when the step c) of homogenization is before the step d) of heat treatment.
  • this step of pH adjustment is before the step d) of heat treatment, when the step d) of heat treatment is before the step c) of homogenization.
  • the process further comprises a step c) of homogenizing the plant mixture, in particular the plant mixture obtained after step b) of after step d) (if step d) is before step c)).
  • the homogenization step may be performed at a pressure above 50 bar.
  • the homogenizing step may be performed at a pressure of 50 bar to 700 bar. More preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 400 bar, from 100 to 400 bar or from 150 to 400 bar.
  • the homogenization step may be performed at a temperature from 50°C to 75°C. More preferably, the step may be performed at a temperature from 55°C to 75°C.
  • the process further comprises a step d) of heat treating the plant mixture to obtain a dairy product analogue.
  • the heat treatment step may be performed by direct or indirect heat treatment.
  • the heat treatment step may be performed with any heat treatment technologies suitable for food products.
  • the heat treatment step may be performed by pasteurization, sterilization or ultra-high temperature (UHT) treatment.
  • UHT ultra-high temperature
  • the heat treatment step may be performed at a temperature of 75 to 150°C for 2 seconds to 5 minutes.
  • the step d) of heat treatment may be before or after the step c) of homogenization. If the step d) of heat treatment is before the step c) of homogenization, the dairy product analogue is obtained after the step c) of homogenization.
  • the process may comprise two steps of homogenization, i.e. the step c) of homogenization which is before the step d) of heat treatment and an additional step c') of homogenization which is after the step d) of heat treatment.
  • the dairy product analogue is obtained after the step c') of homogenization. If there is a step e) of drying, the step c') of homogenization is before the step e) of drying.
  • the method further comprises the optional step e) of drying the dairy product analogue to form a dairy product analogue which is in powder form.
  • Drying technologies suitable for the invention are well known in the art.
  • the drying step may be performed, for example, by spray drying, vacuum band drying, roller drying or freeze drying.
  • the drying step is performed by spray drying.
  • Spray drying conditions suitable for the invention are well known in the art.
  • the step e) of drying is not optional.
  • the process may comprise a step of evaporating the dairy product analogue after step c) of homogenization or after step c') of homogenization or after step d) of heat treatment. If there is a step e) of drying, the step of evaporation is before the step of e) of drying. This step allows to concentrate the dairy product analogue. In processes with a step of drying, this step of evaporation facilitates the consecutive drying step.
  • the process of the invention results in dairy product analogues, in particular milk analogues, with improved sensory properties.
  • dairy product analogues in particular milk analogues
  • the use of fruit fat in such processes improves the taste and/or texture of the obtained dairy product analogues.
  • Example 1 Preparation of milk analogues with or without coconut fat/cocoa fat
  • the different milk analogues were prepared as follows.
  • a first part of the buffer salts (i.e. 94.6% of the total buffer salt content provided in table 1) was dissolved in water at 65°C for 5 minutes to obtain an aqueous substrate. Then, the faba protein concentrate were dispersed in the aqueous substrate at 85-90°C for 10 minutes to obtain a plant protein dispersion. All other ingredients, including fat ingredient (i.e. sunflower oil, coconut butter or cocoa butter), were then mixed with the plant protein dispersion at 65°C for 2-5 minutes to obtain a plant mixture. If the fat ingredients were solid at room temperature, the fat ingredients were melted at 50°C overnight before mixing it with the plant protein dispersion.
  • fat ingredient i.e. sunflower oil, coconut butter or cocoa butter
  • the pH of the plant mixture was between 6.8 -7.5 and the remaining part of buffer salts was added to the plant mixture to maintain the pH in this range. Thereafter, the plant mixture underwent homogenization at 50-60°C, 360 bars followed by UHT heat treatment at 143°C for 5 seconds and finally followed by homogenization at 75°C, 250 bars to obtain milk analogue.
  • the recipe of the different milk analogues is provided in table 1.
  • the total protein content is 2.2%
  • the total fat content is 2.5%
  • the total sugar content is 0.8%.
  • the different milk analogues i.e. ref MA and MA1-MA3 were assessed by 9 people trained (hereinafter, trained tasters) to assess the sensory attributes of milk analogues with focus on flavor.
  • MA3 Upon tasting, MA3 was quickly discarded. Indeed, it has unanimously a strong coconut taste compared to other milk analogues ref. MA, MAI and MA2 (overall tasting, data not shown in figures). Due to its strong coconut taste, the taste profile of MA3 is not satisfactory as it is too different from the nearly neutral taste of a standard milk.
  • Figure 1 shows the average sensory score amongst the 9 trained tasters provided for each sensory attribute for the different milk analogues ref. MA, MAI and MA2.lt can be observed that the sensory profile, in particular the flavor profile of the ref MA is modified when sunflower oil is replaced by other fat sources (cf. MA1-MA2). Overall, the sensory properties of milk analogue is changed when other fat sources are added (cf. MA1- MA2). Other aromatic directions are increased for example in MAI (fruity, floral, etc).
  • the cocoa butter of MAI and the coconut butter MA2 provides more neutral taste compared to the coconut milk of MA3 (overall tasting, data not shown in figure 1).
  • Example 3 Volatile composition of milk analogues made from different fruit fats
  • Volatile composition of the milk analogues ref. MA, MAI and MA2 was screened.
  • Aroma compounds were analyzed by headspace-solid phase microextraction gaschromatography mass-spectrometry (HS-SPME-GC-MS). The HS-SPME-GC-MS analyses were performed as follows.
  • ImL of each milk analogue was transferred to a lOmL GC vial. The preparation is done in triplicate.
  • a RTC PAL autosampler was used to sample the headspace of liquid samples using SPME (solid phase microextraction) technique.
  • the fiber used was a PDMS/DVB 65um, 1cm (supplier: Supelco, ref: 57345-U). Vials were placed in the sample tray cooled at 12°C before analysis. Then transported in the incubator heated at 40°C for 5min for temperature stabilization before sampling with the SPME fiber for lOmin. SPME fiber was then desorbed into the GC-MS (gas chromatography mass spectrometry) inlet at 250°C for 5min.
  • GC-MS gas chromatography mass spectrometry
  • Aroma compounds were categorized by chemical family (figures 2 and 3) No quantitative analysis was performed.

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Abstract

La divulgation concerne des analogues de produits laitiers comprenant des protéines végétales et de la graisse de fruits. La graisse de fruits est choisie parmi la graisse de noix de coco, la graisse de cacao et un mélange des deux. Sont également divulgués des procédés de préparation de tels analogues de produits laitiers.
PCT/EP2024/068963 2023-07-07 2024-07-05 Analogues de produits laitiers comprenant une graisse de noix de coco ou une graisse de cacao Ceased WO2025012101A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200367522A1 (en) * 2019-05-24 2020-11-26 The Icelandic Milk & Skyr Corporation Plant-based yogurt
WO2022253796A1 (fr) * 2021-05-31 2022-12-08 Société des Produits Nestlé S.A. Succédané de crème moussant à base de plantes

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200367522A1 (en) * 2019-05-24 2020-11-26 The Icelandic Milk & Skyr Corporation Plant-based yogurt
WO2022253796A1 (fr) * 2021-05-31 2022-12-08 Société des Produits Nestlé S.A. Succédané de crème moussant à base de plantes

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 12 June 2023 (2023-06-12), ANONYMOUS: "Job's Tears Instant Oat Milk Powder", XP093112844, retrieved from https://www.gnpd.com/sinatra/recordpage/10863292/ Database accession no. 10863292 *
DATABASE GNPD [online] MINTEL; 27 January 2011 (2011-01-27), ANONYMOUS: "Vegetable Rice Drink with Cocoa", XP093114313, retrieved from https://www.gnpd.com/sinatra/recordpage/1452863/ Database accession no. 1452863 *
DATABASE GNPD [online] MINTEL; 29 June 2021 (2021-06-29), ANONYMOUS: "White Kidney Bean and Almond Soybean Milk Powder", XP093113954, retrieved from https://www.gnpd.com/sinatra/recordpage/8825421/ Database accession no. 8825421 *
DATABASE GNPD [online] MINTEL; 6 April 2023 (2023-04-06), ANONYMOUS: "Belgian Chocolate Flavoured Meal Replacement Lean Shake", XP093109603, retrieved from https://www.gnpd.com/sinatra/recordpage/10710890/ Database accession no. 10710890 *

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