WO2025250453A1 - Composition anti-mousse - Google Patents

Composition anti-mousse

Info

Publication number
WO2025250453A1
WO2025250453A1 PCT/US2025/030723 US2025030723W WO2025250453A1 WO 2025250453 A1 WO2025250453 A1 WO 2025250453A1 US 2025030723 W US2025030723 W US 2025030723W WO 2025250453 A1 WO2025250453 A1 WO 2025250453A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
lipid
composition
hydrolysed
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/030723
Other languages
English (en)
Inventor
Gagan Kumar BHARDWAJ
Kanyaiya Bhimrao MOHARKAR
Sunil Kumar NAIR
Baliram PATEL
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of WO2025250453A1 publication Critical patent/WO2025250453A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates

Definitions

  • the invention relates to powder compositions suitable for preparing a food or beverage comprising a protein and a lipid that reduces the foaming properties of the protein when the protein is mixed with a liquid or agitated in the presence of a liquid, methods for making the same, food or beverage products and kits comprising the same.
  • the invention also use of the lipid as an antifoaming agent.
  • Protein or sports beverages such as protein shakes
  • These drinks provide proteins to the consumer and aid in the building and repair of muscle tissue during exercise.
  • These beverages are usually provided to the consumer in the form of a powdered protein composition, that the consumer then mixes with a liquid, such as water, to form a drinkable beverage.
  • Plant-based (vegan) or dairy-free protein or sports beverages may include plant proteins instead of animal proteins, particularly hydrolysed plant proteins, which have increased solubility.
  • Hydrolysed proteins such as hydrolysed plant proteins
  • foaming also known as frothing
  • a solution comprising a liquid such as water
  • the hydrophobic and hydrophilic ends of a hydrolysed protein are exposed to the surroundings and upon agitation of the hydrolysed protein with a solution comprising a liquid, the hydrophobic ends of the proteins come into contact with air, while the hydrophilic ends of the protein remain in the solution comprising a liquid (e.g. water).
  • the air becomes entrapped in the solution and forms a stable emulsion (air in water emulsion) which forms foam. Therefore, when the protein powder composition is mixed with a liquid, such as water, a foaming effect is produced resulting in a frothy and foamy beverage, which is undesirable for the consumer.
  • Polydimethylsiloxane (also known as Dimethylpolysiloxane or DMPS) is a chemical anti-foaming agent (e.g. as E number E900), which is allowed as a processing aid in ready-to-eat foods at a maximum dosage of 10 mg/kg or PPM without the need to declare this ingredient on the food label.
  • E number E900 Dimethylpolysiloxane
  • a dosage above 10 mg/kg or PPM is required, which requires PDMS to be declared on the food label as an additive.
  • the invention provides a powder composition for preparing a food or beverage, the composition comprising a hydrolysed protein and a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid or agitated in the presence of a liquid.
  • the lipid may be an oil or fat having a solid fat content (SFC) of 3% or more measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 5% or more measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 3-75% measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 18%-20% measured at 25°C.
  • the lipid may be a vegetable oil.
  • the lipid may be a vegetable oil selected from palm oil or coconut oil.
  • the palm oil may be selected from the group consisting of palm kemal oil, palm kernel stearin, palm olein or palm stearin.
  • the composition may comprise at least 0.5 wt% or 1 wt% of the lipid.
  • the hydrolysed protein may be a hydrolysed plant protein.
  • the hydrolysed plant protein may be obtained or derived from legumes.
  • the hydrolysed plant protein may be a hydrolysed pea protein.
  • the hydrolysed protein may be in powder form.
  • the composition may be a food or beverage composition.
  • the composition may be protein shake or sports drink composition.
  • the composition may be a vegan or plant-based food or beverage composition.
  • the composition may be a vegan or plant-based protein shake or sports drink composition.
  • the composition may not contain polydimethylsiloxane (PDMS) .
  • PDMS polydimethylsiloxane
  • the invention also provides a method of making a powder composition for preparing a food or beverage, the method comprising: a) Providing a hydrolysed protein; b) Providing a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid; c) Mixing the hydrolysed protein and lipid together to form a composition.
  • the hydrolysed protein may be provided in powder form.
  • Step b) of the method may comprise heating the lipid until the lipid is in liquid form.
  • Step (c) of the method may comprise mixing a partial quantity of the hydrolysed protein with the lipid to form a pre-mix and the method may further comprise (d) mixing the pre-mix of step (c) with the remaining hydrolysed protein to form a composition.
  • Step (c) of the method may comprise agitation.
  • the lipid may be an oil or fat having a solid fat content (SFC) of 3% or more measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 5% or more measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 3-75% measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 18%-20% measured at 25°C.
  • the lipid may be a vegetable oil.
  • the lipid may be a vegetable oil selected from palm oil or coconut oil.
  • the palm oil may be selected from the group consisting of palm kemal oil, palm kernel stearin, palm olein or palm stearin.
  • the method may comprise providing at least 0.5 wt% or 1 wt% of the lipid as a wt%.
  • the hydrolysed protein may be a hydrolysed plant protein.
  • the hydrolysed plant protein may be obtained or derived from legumes.
  • the hydrolysed plant protein may be a hydrolysed pea protein.
  • the hydrolysed protein may be in powder form.
  • the method may make a powder food or beverage composition.
  • the method may make a powder protein shake or sports drink composition.
  • the method may make a vegan or plant-based powder food or beverage composition.
  • the method may make a vegan or plant-based protein shake or sports drink powder composition.
  • the invention also provides a food or beverage product comprising a hydrolysed protein and a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid or agitated in the presence of a liquid.
  • the lipid may be an oil or fat having a solid fat content (SFC) of 3% or more measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 5% or more measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 3-75% measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 18%-20% measured at 25°C.
  • the lipid may be a vegetable oil.
  • the lipid may be a vegetable oil selected from palm oil or coconut oil.
  • the palm oil may be selected from the group consisting of palm kemal oil, palm kernel stearin, palm olein or palm stearin.
  • the food or beverage product may comprise at least 0.5 wt% or 1 wt% of the lipid.
  • the hydrolysed protein may be a hydrolysed plant protein.
  • the hydrolysed plant protein may be obtained or derived from legumes.
  • the hydrolysed plant protein may be a hydrolysed pea protein.
  • the food or beverage product may not contain polydimethylsiloxane (PDMS).
  • PDMS polydimethylsiloxane
  • the food or beverage product may be a protein shake or sports drink composition.
  • the food or beverage product may be a vegan or plant-based food or beverage composition.
  • the food or beverage product may be a vegan or plant-based protein shake or sports drink composition.
  • the invention also provides a kit for making a food or beverage comprising separately a liquid and either a powder composition as described herein or the food or beverage product as described herein.
  • the liquid may comprise milk, coconut water, water, fruit juice, syrup, plantbased milk, coffee, tea and any combination thereof.
  • the invention also provides the use of a lipid comprising an oil or fat having a solid fat index (SFC) of 3% or more measured at 25°C to reduce foaming of a hydrolysed protein in a food or beverage product.
  • the lipid may replace an anti-foaming agent, such as polydimethylsiloxane (PDMS).
  • PDMS polydimethylsiloxane
  • the invention also provides the use of the composition as described herein or the use of the food or beverage product described herein for preparing a drinkable beverage or food product, the method comprising: a) Providing the composition as described herein or the food or beverage product as described herein b) Providing a liquid, c) Mixing the composition and the liquid.
  • the liquid may comprise milk, coconut water, water, fruit juice, syrup, plant-based milk, coffee, tea and any combination thereof, preferably wherein the liquid has a temperature below 40°C.
  • a lipid such as an oil or fat, having a SFC of 3% or more at room temperature (e.g. measured at 20 - 25 °C), reduces foaming of a hydrolysed protein when the hydrolysed protein is mixed with a liquid, such as water, or agitated in the presence of a liquid, such as water. Therefore, the lipid can be included within a protein powder composition to replace traditional anti-foaming chemicals, such as PDMS, providing a more desirable protein powder composition for the consumer.
  • the invention provides a chemical-free protein powder composition, such as a plant-based (vegan) protein powder composition, which can be mixed and/or agitated with a liquid such as water and experiences reduced foaming or frothing of the protein.
  • a chemical-free protein powder composition such as a plant-based (vegan) protein powder composition
  • a liquid such as water and experiences reduced foaming or frothing of the protein.
  • a powder composition for preparing a food or beverage comprising a hydrolysed protein and a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid or agitated in the presence of a liquid.
  • composition of clause 1, wherein the lipid is an oil or fat having a solid fat content (SFC) of 3% or more measured at 25°C.
  • SFC solid fat content
  • composition of clause 1, wherein the lipid is an oil or fat having a SFC of 5% or more measured at 25°C.
  • composition of clause 1, wherein the lipid is an oil or fat having a SFC of 3-75% measured at 25°C.
  • composition of clause 1, wherein the lipid is an oil or fat having a SFC of 18%-20% measured at 25°C.
  • composition of clause 5, wherein the lipid is a vegetable oil selected from palm oil or coconut oil.
  • composition of clause 6, wherein the palm oil is selected from the group consisting of palm kemal oil, palm kernel stearin, palm olein or palm stearin.
  • composition of any one of clauses 1-8 wherein the composition comprises at least 0.5 wt% or 1 wt% of the lipid.
  • the hydrolysed plant protein is obtained or derived from legumes.
  • composition of clause 11, wherein the hydrolysed plant protein is a hydrolysed pea protein.
  • composition of clause 14, wherein the composition is protein shake or sports drink composition.
  • composition of clause 16 wherein the composition is a vegan or plant-based protein shake or sports drink composition.
  • PDMS polydimethylsiloxane
  • a method of making a powder composition for preparing a food or beverage comprising: a) Providing a hydrolysed protein; b) Providing a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid; c) Mixing the hydrolysed protein and lipid together to form a composition.
  • step b) comprises heating the lipid until the lipid is in liquid form.
  • step (c) comprises mixing a partial quantity of the hydrolysed protein with the lipid to form a pre-mix and wherein the method further comprises (d) mixing the pre-mix of step (c) with the remaining hydrolysed protein to form a composition.
  • step (c) comprises agitation.
  • composition is a vegan or plant-based powder food or beverage composition.
  • composition is a vegan or plant-based protein shake or sports drink powder composition.
  • a food or beverage product comprising a hydrolysed protein and a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid or agitated in the presence of a liquid.
  • a kit for making a food or beverage comprising separately a liquid and either a powder composition of any one of clauses 1 to 18 or the food or beverage product of any one of clauses 39 to 53.
  • liquid comprises milk, coconut water, water, fruit juice, syrup, plant-based milk, coffee, tea and any combination thereof.
  • lipid comprising an oil or fat having a solid fat index (SFC) of 3% or more measured at 25°C to reduce foaming of a hydrolysed protein in a food or beverage product.
  • SFC solid fat index
  • composition of any one of clauses 1 to 18 or of the food or beverage product of any one of clauses 39 to 53 for preparing a drinkable beverage or food product, the method comprising: a) Providing the composition of any one of clauses 1 to 18 or the food or beverage product of any one of clauses 39 to 53, b) Providing a liquid, c) Mixing the composition and the liquid.
  • the liquid comprises milk, coconut water, water, fruit juice, syrup, plant-based milk, coffee, tea and any combination thereof, preferably wherein the liquid has a temperature below 40°C.
  • FIGURE 1 is a series of photographs showing the foaming effects seen when pea protein powder composition 1 (hydrolysed pea protein alone) is mixed with water initially and after 2 minutes.
  • FIGURE 2 is a series of photographs showing the foaming effects seen when pea protein powder composition 2 (hydrolysed pea protein alone) is mixed with water initially and after 2 minutes.
  • FIGURE 3 is a series of photographs of the anti-foaming effects seen when pea protein powder composition 3 (hydrolysed pea protein and anti-foaming lipid) is mixed with water initially and after 2 minutes.
  • FIGURE 4 is a photograph of the foaming effects of protein composition 1 and 2 compared to the anti-foaming effects of protein composition 3 after 2 minutes.
  • the invention relates to protein powder compositions that demonstrate anti -foaming properties when mixed and/or agitated with a liquid, such as water.
  • a liquid such as water
  • hydrophobic ends of the proteins come into contact with air, while the hydrophilic ends of the protein remain in the solution comprising a liquid (e.g. water).
  • the air becomes entrapped in the solution and form a stable emulsion (air in water emulsion) which forms foam. This leads to a foaming or frothing effect, which is undesirable for consumers.
  • the inventors have surprisingly discovered that an oil or fat having a SFC of 3% or more at room temperature, reduces foaming of a hydrolysed protein when the hydrolysed protein is mixed with a liquid, such as water, or agitated in the presence of a liquid, such as water. Therefore, the lipid can be included within a protein powder composition to replace traditional anti -foaming chemicals, such as PDMS.
  • the lipid has a SFC of at least 3% at room temperature (e.g. 20 - 25 °C), so the solid fat of the lipid covers or coats the hydrophobic ends of the protein chain, acting as a barrier between hydrophobic ends of protein chain and air.
  • the lipid disclosed herein prevents contact of the hydrophobic ends of the protein with air, reducing foam generation.
  • polydimethylsiloxane (also known as Dimethylpolysiloxane or DMPS) does not need to be added to the protein powder compositions to provide anti-foaming properties.
  • PDMS polydimethylsiloxane
  • DMPS Dimethylpolysiloxane
  • the invention provides a chemical-free protein powder composition which can be used to make protein shakes, such as vegan, plant-based or dairy alternative protein shakes, with desirable properties, which complies to food safety standards.
  • Plant-based alternative refers to an alternative, mimic, substitute or analog for food or drink products traditionally utilising animal products, which does not contain any ingredients obtained or derived from animals, such as animal milk or animal protein, such as cow’s milk and are suitable for a vegan diet.
  • “Dairy alternative” refers to a dairy free alternative for products traditionally based on animal milk, such as but not limited to non-dairy alternatives for yoghurt.
  • the terms alternative, mimic, substitute or analog are used interchangeably herein and mean a dairy free replacement to a food or beverage such as a protein shake or sports drink (traditionally made with animal milk).
  • the alternative is a dairy-free alternative of any form of food or beverage, including protein shakes or sports drinks.
  • compositions and methods disclosed herein comprise a hydrolysed protein.
  • hydrolysed protein refers to a protein which has been broken down into its component amino acids and peptides, e.g. via heat treatment and/or enzyme treatment and/or acid treatment.
  • hydrolysed protein includes both fully hydrolysed proteins (i.e. wherein 100% of the protein has been hydrolysed) and partially hydrolysed proteins (i.e. where less than 100% of the protein has been hydrolysed, e.g. wherein 1-99% of the protein has been hydrolysed).
  • the extent to which the pea protein is hydrolyzed can be described by its “degree of hydrolysis” or “DH”.
  • DH is defined as the proportion of cleaved peptide bonds in a protein hydrolysate relative to the total amount of peptide bonds in the protein before hydrolysis occurred.
  • hydrolysed protein preferably refers to a partially hydrolysed protein having a DH of at most 10% or alternatively at most 5%, at most 2%, or at most 1.5%, for example, a partially hydrolysed pea protein having a DH of at most l%.
  • hydrolyzed protein may also refer to a partially hydrolyzed protein having a DH of at least 0.5% and at most 40%, or at least 1% and at most 30%, or at least 2% and at most 20%.
  • the DH can be measured following the OPA method, a well-known method described in “Improved method for determining food protein degree of hydrolysis” by P.M. Nielsen et al. (J.
  • Hydrolysed pea protein sold under the name RadipureTM E8001G for instance has a DH of 0.3%.
  • Hydrolysed pea protein sold under the name PurisTM 870H for instance has a DH of 1.4. Both are prepared by enzymatic hydrolysis.
  • the DH of a material can be determined by the well-known o- phthalicdialdehyde (OPA) method.
  • OPA o- phthalicdialdehyde
  • the OPA method detects the primary amino groups in the native and modified proteins (e.g., hydrolyzed protein).
  • An OPA reagent was prepared by first dissolving 40 mg OPA in 1 mL methanol, followed by adding 25 mL of 0.1 M Borax solution. 200 mg of dimethylacetamide (DMAC) and 5 mL of 10% sodium dodecyl sulfate (SDS) solution were then added, and the resulting mixture was mixed and adjusted to 50 mL with Milli-Q water to obtain the OPA reagent.
  • DMAC dimethylacetamide
  • SDS sodium dodecyl sulfate
  • a solution of 1% dry substance of the intact protein product i.e., nonhydrolyzed solution, A0
  • a solution of 1% dry substance of the modified protein sample i.e., hydrolyzed test solution, A
  • Milli-Q water An array of spectrophotometer cells was prepared as shown in Table 1.
  • Cells 2, 3, and 4 were prepared in double for obtaining average results. Each cell was covered with a Parafilm and mixed by reversing the cells for three times. After the absorbance readout was stabilized, absorbances of all the cells at a wavelength of 340 nm were measured. DH of the hydrolyzed protein sample was calculated according to Equation 1 :
  • the hydrolyzed protein may have a soluble protein content of at least 15%, preferably of at least 20%, even more preferably of at least 25%, even more preferably of at least 30%, even more preferably of at least 40%, even more preferably of at least 45%, most preferably of at least 50%.
  • the hydrolyzed protein may have a soluble protein content of at most 100%, preferably of at most 90%, even more preferably of at most 80%, even more preferably of at most 75%, most preferably of at most 70%.
  • the hydrolyzed protein may have a soluble protein content of from 15% to 100%, preferably from 25% to 90%, even more preferably from 40% to 80%, even more preferably from 45% to 75%, most preferably from 50% to 70%.
  • the soluble protein content may be measured at a pH from 3.0 to 5.5, preferably from 4.0 to 5.0, more preferably about 4.5.
  • the soluble protein content may be defined as the amount of the protein that is present in the liquid phase relative to the amount of protein that is present in the liquid and solid phase at equilibrium in a protein suspension in water, preferably the soluble protein content is reported as a percentage and determined by measuring protein content in the supernatant after applying centrifugal, relative to the total protein in the suspension prior to centrifugation of a protein suspension in water. Protein content may be determined according to the official AOAC Method 968.06-Dumas method using a nitrogen-to-protein correction factory of 6.25.
  • the soluble protein content is measured on non-heated samples, more preferably at room temperature (20 - 25 °C).
  • the soluble protein content is measured at 10 wt.% hydrolyzed protein in water.
  • soluble protein content is measured according to:
  • the hydrolysed protein may be any hydrolysed protein present in a protein powder composition.
  • the hydrolysed protein may be a hydrolyesd milk protein, such as a hydrolysed milk protein isolate or hydrolysed milk protein concentrate.
  • the hydrolysed protein may be a hydrolysed whey protein.
  • “Whey protein” refers to hydrolysed whey concentrate or hydrolysed whey isolate.
  • the hydrolysed protein may be a hydrolysed casein protein.
  • the hydrolysed protein may be an egg white protein, i.e. protein obtained from the clear liquid (albumen or the glaire) of an egg.
  • Whey, casein and egg white are all animal derived products.
  • the hydrolysed protein may be a protein derived from non-animal sources.
  • the hydrolysed protein may be hemp protein, i.e. protein obtained from Cannabis sativa.
  • the hydrolysed protein may be a hydrolysed rice protein, such as a hydrolysed brown rice protein or hydrolysed white rice protein.
  • the hydrolysed protein may be a hydrolysed corn or wheat protein.
  • the hydrolysed protein may be plant protein may be derived from a legume.
  • Legume refers to pea, soy, fava, chickpea, lentil and lupin.
  • the plant protein may be a soy protein, i.e. a protein obtained from soybean (Glycine max).
  • the plant protein may be a pea protein, i.e. a protein obtained from Pisum sativum.
  • Pea protein refers to pea protein isolate, pea protein concentrate, whole pea powder, pea flour, extruded micronized pea powder, hydrolysed pea protein or the like.
  • the pea protein may be a pea protein isolate.
  • “Pea protein isolates” have a total protein content of 80 to 95 wt% on a dry weight basis.
  • the pea protein may be a pea protein concentrate.
  • “Pea protein concentrates” have a total protein content of 50 to 75 wt% on a dry weight basis.
  • pea protein hydrolysates are preparations obtained by enzymatic and/or chemical hydrolysis of pea protein. Protein hydrolysates consist of a mixture of peptides of different sizes and free amino acids.
  • the pea protein hydrolysate may have a protein content of at least 70 wt%.
  • the pea protein hydrolysate may have a protein content of at least 75 wt%, at least 79 wt% or at least 80 wt% based on the total weight of the pea protein hydrolysate.
  • the pea protein hydrolysate may have a protein content of at most 100 wt%.
  • the pea protein hydrolysate may have a protein content of at most 99 wt%, at most 98 wt% or at most 95 wt% based on the total weight of the pea protein hydrolysate.
  • the pea protein hydrolysate may have a protein content of from 70 wt.% to 100 wt.%, or from 75 wt.% to 99 wt.%, or from 79 wt.% to 98 wt.%.
  • the pea protein may be a hydrolysed pea protein isolate.
  • the pea protein may be RadiPure E8001G®, which is a hydrolysed pea protein isolate comprising a protein content of at least 80% on a dry weight basis.
  • compositions disclosed herein may comprise 50-99 wt% of hydrolysed protein.
  • the composition may comprise 60-99 wt% of hydrolysed protein.
  • the composition may comprise 70- 99 wt% of hydrolysed protein.
  • the composition may comprise 80-99 wt% of hydrolysed protein.
  • the composition may comprise 90-99 wt% of hydrolysed protein.
  • the powder composition comprises 990 kg of protein and 10 kg of lipid.
  • compositions and methods disclosed herein comprise a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid or agitated in the presence of a liquid.
  • the lipid may be an oil or fat having a solid fat content (SFC) of 3% or more at room temperature. This provides a lipid which is semi solid-fat at room temperature. Any oil or fat can be used so long as it has the required SFC of 3% or more at room temperature.
  • SFC solid fat content
  • solid fat content is a measure of the percentage of solid fat to liquid fat across a temperature gradient.
  • the solid fat content can be measured using NMR (Nuclear Magnetic Resonance) which is based on a direct ratio measuring between the solid and liquid parts of the lipid.
  • the SFC of the lipid is preferably measured at room temperature, preferably 25°C, using the direct method of NMR corresponding to the International standard method AOCS Cd 16b-93.
  • room temperature is below 30°C, preferably from about 20°C to about 30°C. Room temperature may be between about 25°C-27°C. Room temperature may be about 20-25°C. Room temperature may be about 20°C. Preferably, room temperature may be about 25°C.
  • the lipid may be an oil or fat having a SFC of 5% or more measured at room temperature, preferably measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 3-75%, alternatively 5-50%, alternatively 7-30%, alternatively 10-25%, alternatively 12-22%, alternatively 15-20%, measured at room temperature, preferably measured at 25°C.
  • the lipid may be an oil or fat having a SFC of 18%-20% at room temperature, preferably at 25°C.
  • the lipid may be an oil or fat having a SFC of 18% measured at room temperature, preferably measured at 25°C.
  • the lipid may be an animal fat having the SFC properties discussed above, such as tallow, lard, goose fat, chicken fat, ghee, butter and/or schmaltz and any combination thereof.
  • the lipid may be any animal oil (refined, unrefined or modified) having a solid fat content (SFC) of 3% or more at room temperature.
  • the lipid may be a vegetable oil.
  • the lipid may be a sunflower oil, olive oil, rapeseed oil, canola oil, safflower oil, com oil, peanut oil, cottonseed oil, soy oil, palm oil and/or coconut oil and any combination thereof having the SFC properties discussed above.
  • the lipid may be any vegetable oil (refined, unrefined or modified) having a solid fat content (SFC) of 3% or more at room temperature.
  • the lipid may be a palm oil having the SFC properties discussed above.
  • the palm oil may be palm kernal oil, palm kernel stearin, palm olein and/or palm stearin and any combination thereof.
  • the lipid may be a coconut oil having the SFC properties discussed above.
  • the coconut oil may be refined coconut oil and/or unrefined coconut oil.
  • the coconut oil may be virgin coconut oil, extra virgin coconut oil or raw coconut oil.
  • the lipid may be used to reduce foaming of a hydrolysed protein in a food or beverage product.
  • the lipid may replace a traditional chemical anti-foaming agent, such as polydimethylsiloxane (PDMS) (also known as Dimethylpolysiloxane or DMPS).
  • PDMS polydimethylsiloxane
  • DMPS Dimethylpolysiloxane
  • compositions and methods disclosed herein may include at least 0.5% or 1% dosage of the lipid as a percentage of the final composition (i.e. comprise at least 0.5 wt% or 1 wt% of the lipid).
  • the compositions and methods disclosed herein may include at least 1% dosage of the lipid as a percentage of the final composition (i.e. comprise at least 1 wt% of the lipid).
  • the powder composition comprises at least 10 kg of lipid and 990 kg of protein.
  • the compositions and methods disclosed herein may include between 1 %-8% dosage of the lipid as a percentage of the final composition, (i.e. comprise between 1-8 wt% of the lipid).
  • the compositions and methods disclosed herein may include between l%-5% dosage of the lipid as a percentage of the final composition (i.e. comprise between 1-5 wt% of the lipid).
  • the lipid may be an oil or fat having an SFC of 17-18% at room temperature and may be provided in the composition at a 1% dosage level as a percentage of the final composition (i.e. the composition comprises at least 1 wt% of the lipid).
  • lipid has a higher SFC
  • a lower dosage of the lipid is required in the powder composition.
  • a minimum of 0.5% dosage of lipid as a percentage of the final composition i.e. at least 0.5 wt%) should be added to the protein composition to ensure that the lipid can mix effectively with the hydrolysed protein within the composition.
  • the term “powder composition” refers to a powder or granulate-form composition.
  • the powder composition may be a protein powder composition.
  • the powder composition may be reconstituted, dissolved, suspended in or mixed with a liquid, such as water, coconut water, coffee, tea, syrup, fruit juice, milk, plant-based (alternative).
  • the powder composition of the invention is suitable for preparing a food or beverage.
  • the powder composition may be suitable for preparing a beverage.
  • the powder composition can be a drink-mix, powdered drink mix, instant drink mix, powdered beverage or drink, ready-to-mix beverage and/or dry beverage formulations.
  • the powder composition may be a powder composition for a nutrition shake, a meal-replacement shake, a weight-loss shake, a protein shake, a sports shake or a sports drink composition.
  • the powder composition may be a vegan or plant-based food or beverage composition.
  • the powder composition may be a powder composition for a vegan nutrition shake, a vegan mealreplacement shake, a vegan weight-loss shake, a vegan protein shake, a vegan sports shake or a vegan sports drink composition.
  • the powder composition may comprise 99 wt% hydrolysed protein (e.g. hydrolysed pea protein) and 1 wt% lipid having an SFC of 3% or above at room temperature.
  • hydrolysed protein e.g. hydrolysed pea protein
  • 1 wt% lipid having an SFC of 3% or above at room temperature.
  • the powder composition may comprise other optional ingredients, such as fiber, carbohydrate, fats and any combination thereof.
  • the powder composition may further comprise one or more flavouring agents.
  • the powder composition may comprise one or more sugars or sweeteners.
  • the powder composition may further comprise salt.
  • the powder compositions may further comprise vitamins, minerals, nutrients, preservatives, colorants, stabilizers, probiotics, prebiotics and/or thickeners.
  • the invention relates to a method of making a powder composition for preparing a food or beverage.
  • the method comprises: a) Providing a hydrolysed protein; b) Providing a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid; c) Mixing the hydrolysed protein and lipid together to form a composition.
  • the hydrolysed protein may be any hydrolysed protein described herein and may be provided in powder form.
  • the lipid may be any lipid having a SFC as described herein (i.e. a lipid which is semi solid at room temperature).
  • Step (b) of the method may comprise heating the lipid (which is semi solid at room temperature) until the lipid is in liquid form. This ensures that the lipid can be thoroughly mixed with the hydrolysed protein, which may be provided in powder form. The skilled person can readily determine the melting point of a particular oil or fat. For example, most lipids can be heated to about 60°C to melt the lipid into liquid form.
  • Step (c) of the method may comprise mixing the lipid and hydrolysed pea protein for 5-30 minutes.
  • Step (c) of the method may comprise using a blender or mixer, such as an electronic blender or mixer.
  • Step (c) may comprise adding the lipid whilst the hydrolysed protein is being mixed.
  • Step (c) of the method may comprise agitation with a liquid. Agitation may comprise shaking, high shear mixing, circulation and/or propeller mixing.
  • Step (c) of the method may comprise mixing a partial quantity of the hydrolysed protein with the lipid to form a pre-mix.
  • the method may further comprise (d) mixing the pre-mix of step (c) with the remaining hydrolysed protein to form a composition. This provides uniform mixing of the lipid with the hydrolysed protein.
  • 2-10% of the hydrolysed protein powder may be isolated and mixed with the lipid to for a pre-mix.
  • the pre-mix is then mixed with the remaining 98-90% of hydrolysed protein to form the final protein powder composition.
  • a powder composition of 1000 kg comprises 990 kg of hydrolysed protein and 10 kg of oil
  • 20-100 kg of hydrolysed protein is isolated and mixed with 10 kg of oil to form a pre-mix.
  • the pre-mix (containing 20-100 kg of hydrolysed protein and the 10kg of oil) is then mixed with the remaining 980-900 kg of hydrolysed protein to form the final protein powder composition.
  • the invention relates to a food or beverage product comprising a hydrolysed protein and a lipid that reduces foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid or agitated in the presence of a liquid.
  • the lipid may reduce foaming of the hydrolysed protein when the hydrolysed protein is mixed with a liquid below 40°C or agitated in the presence of a liquid below 40°C.
  • the hydrolysed protein may be any hydrolysed protein described herein.
  • the lipid may be any lipid having a SFC as described herein (i.e. a lipid which is semi solid at room temperature).
  • the hydrolysed protein and lipid may be provided in a powder form.
  • the food may be any kind of food comprising a hydrolysed protein and a lipid as disclosed herein which may be in powder form, including but not limited to, oatmeal, yoghurt, desserts, icecream, fruits, salad dressing, eggs, mashed potatoes, sauces such as pasta sauce, soup, pancakes, waffles, cookies, brownies, snack bars, flapjacks, and other baked goods.
  • the food may be a vegan or plant-based food.
  • the beverage may be any kind of drink or sports drink.
  • the beverage may be a shake including, but not limited to a protein shake for athletes and body builders.
  • the beverage may be a nutritional beverage, for example, a nutrition drink for the sick, elderly or as a pre or post operative beverage.
  • the beverage may be a meal -replacement beverage or a weight-loss beverage or shake.
  • the beverage may be an infant formula.
  • the beverage may be a vegan or plant-based beverage.
  • the food or beverage product may comprise
  • the food or beverage product may comprise the powder composition as defined herein, wherein the food or beverage product comprises of from 1 wt% to 50 wt%, preferably from 2 wt% to 40 wt.%, more preferably from 4 wt% to 25 wt% of the powder composition relative to the food or beverage product.
  • the invention also relates to a kit for making a food or beverage comprising separately a liquid and a powder composition described herein.
  • the invention also relates to a kit for making a food or beverage comprising separately a liquid and the food or beverage product as described herein.
  • the invention also relates to a kit for making a beverage comprising separately a liquid and the beverage product as described herein.
  • a user may prepare a food or beverage using the kit as disclosed herein by reconstituting, mixing, dissolving or suspending the powder composition or the food or beverage product in the liquid for a period of time until the powder composition or the food or beverage product is reconstituted, mixed, dissolved or suspended into the liquid.
  • the invention also provides the use of the powder composition as described herein for preparing a drinkable beverage or food product.
  • the invention also provides the use of the food or beverage product for preparing a drinkable beverage or food product.
  • a user may use the powder composition or food or beverage product disclosed herein to form a drinkable beverage or food product by reconstituting, mixing, dissolving or suspending the powder composition or the food or beverage product in the liquid for a period of time until the powder composition or the food or beverage product is reconstituted, mixed, dissolved or suspended into the liquid.
  • the liquid may be a liquid with a temperature below 40°C.
  • the liquid may be water, coconut water, coffee, tea, syrup, fruit juice, milk, plant-based (alternative) milk and the like.
  • the liquid may be room temperature water.
  • the invention may also broadly consist in the parts, elements, steps, examples and/or features referred to or indicated in the specification individually or collectively in any and all combinations of two or more said parts, elements, steps, examples and/or features.
  • one or more features in any of the embodiments described herein may be combined with one or more features from any other embodiment(s) described herein.
  • Crude palm oil was converted to refined grade.
  • the refined palm oil has a SFC of 18-20% at 25°C (described as CAFS herein).
  • Palm oil with SFC of 18-20% at 25°C (CAFS) was added to Radipure E8001G at 1% dosage level (i.e. 1 wt% of palm oil lipid and 99 wt% of Radipure E8001G) to produce Protein composition 3.
  • Pea protein powder composition 1 commercially available hydrolysed pea protein product containing PDMS (432 mg/kg) (PDMS is measured according to protocol AOCS ed 2u-95 7th Edition 2017)
  • Pea protein powder composition 2 Radipure E8001G (hydrolysed pea protein only)
  • Pea protein powder composition 3 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% anti-foaming lipid (palm oil with SFC of 18-20% at 25°C as outlined in the example above).
  • Pea protein powder composition 4 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% soy bean oil.
  • Pea protein powder composition 5 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% sunflower oil.
  • Pea protein powder composition 6 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% cotton seed oil.
  • Pea protein powder composition 7 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% peanut oil.
  • Pea protein powder composition 8 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% mustard oil.
  • Pea protein powder composition 9 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% olive oil.
  • Pea protein powder composition 10 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% rice bran oil.
  • Pea protein powder composition 11 99 wt% Radipure E8001G (hydrolysed pea protein) and 1 wt% coconut oil.
  • Protein composition 1 showed foaming on the surface (see Figures 1 and 4).
  • Protein composition 2 showed high foaming on the surface (see Figure 2 and 4).
  • Protein composition 3 showed low foaming (see Figures 3 and 4).
  • Protein composition 4-11 showed foaming on the surface.

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Abstract

L'invention concerne des compositions de poudre de protéine appropriées pour préparer un aliment ou une boisson contenant un lipide qui réduit les propriétés de formation de mousse de la protéine lorsque la protéine est mélangée avec un liquide ou agitée en présence d'un liquide, des procédés de production de celles-ci et de produits de type aliment ou boisson les contenant. L'invention concerne également l'utilisation d'un tel lipide en tant qu'agent anti-mousse.
PCT/US2025/030723 2024-05-27 2025-05-23 Composition anti-mousse Pending WO2025250453A1 (fr)

Applications Claiming Priority (4)

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IN202411041029 2024-05-27
IN202411041029 2024-05-27
EP24190722.9 2024-07-24
EP24190722 2024-07-24

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WO2025250453A1 true WO2025250453A1 (fr) 2025-12-04

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5663058A (en) * 1994-12-12 1997-09-02 Fuji Oil Company, Limited Process for producing soybean protein material
JP2000102352A (ja) * 1998-09-30 2000-04-11 Fuji Oil Co Ltd 粉末状大豆蛋白の製造法
EP2984941A1 (fr) * 2010-08-24 2016-02-17 Abbott Laboratories Produits nutritionnels présentant des propriétés organoleptiques améliorées
WO2018085323A1 (fr) * 2016-11-01 2018-05-11 The WhiteWave Foods Company Formulation de colorant à café non laitier
WO2021148592A1 (fr) * 2020-01-23 2021-07-29 The Protein Brewery B.V. Utilisation d'un agent antimousse pour maintenir une morphologie dispersée dans une fermentation fongique immergée
WO2021255015A2 (fr) * 2020-06-17 2021-12-23 Frieslandcampina Nederland B.V. Composition moussante pour boisson instantanée
WO2022003166A1 (fr) * 2020-07-03 2022-01-06 Arla Foods Amba Poudre de protéine de lactosérum de boisson instantanée neutre

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5663058A (en) * 1994-12-12 1997-09-02 Fuji Oil Company, Limited Process for producing soybean protein material
JP2000102352A (ja) * 1998-09-30 2000-04-11 Fuji Oil Co Ltd 粉末状大豆蛋白の製造法
EP2984941A1 (fr) * 2010-08-24 2016-02-17 Abbott Laboratories Produits nutritionnels présentant des propriétés organoleptiques améliorées
WO2018085323A1 (fr) * 2016-11-01 2018-05-11 The WhiteWave Foods Company Formulation de colorant à café non laitier
WO2021148592A1 (fr) * 2020-01-23 2021-07-29 The Protein Brewery B.V. Utilisation d'un agent antimousse pour maintenir une morphologie dispersée dans une fermentation fongique immergée
WO2021255015A2 (fr) * 2020-06-17 2021-12-23 Frieslandcampina Nederland B.V. Composition moussante pour boisson instantanée
WO2022003166A1 (fr) * 2020-07-03 2022-01-06 Arla Foods Amba Poudre de protéine de lactosérum de boisson instantanée neutre

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
P.M. NIELSEN ET AL., J. OF FOOD SCIENCES, vol. 66, no. 5, 2001, pages 642 - 646

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