US 11,653,663 B2
Plant-protein based texturized oil-in-water emulsions
Christophe Joseph Etienne Schmitt, Servion (CH); Maxime Saffon, Hilliard, OH (US); Johann Buczkowski, Corcelles-le-Jorat (CH); Luca Amagliani, Lausanne (CH); Oscar Francisco Castellani, Nantes (FR); and Elyes Ben Sassi, Lausanne (CH)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 16/770,798
PCT Filed Dec. 4, 2018, PCT No. PCT/EP2018/083415
§ 371(c)(1), (2) Date Jun. 8, 2020,
PCT Pub. No. WO2019/115280, PCT Pub. Date Jun. 20, 2019.
Claims priority of provisional application 62/597,119, filed on Dec. 11, 2017.
Prior Publication US 2021/0177000 A1, Jun. 17, 2021
Int. Cl. A23D 7/04 (2006.01); A23D 7/005 (2006.01); A23J 3/14 (2006.01); A23J 3/16 (2006.01); A23L 2/66 (2006.01)
CPC A23D 7/0053 (2013.01) [A23D 7/04 (2013.01); A23J 3/14 (2013.01); A23J 3/16 (2013.01); A23L 2/66 (2013.01); A23V 2002/00 (2013.01)] 15 Claims
1. A method of producing a plant-based oil-in-water emulsion comprising the steps of:
providing an ingredient composition for the plant-based oil-in-water emulsion, wherein the ingredient composition is free from dairy protein, the ingredient composition comprising protein and oil,
wherein the protein in the ingredient composition is 1.5 to 5 wt. % of the ingredient composition and consists of plant protein only, and
wherein the oil in the ingredient composition is 0.5 to 10.5 wt % of the ingredient composition, and has a pH of 5.3-6.7;
heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C. for 3 to 30 s to form agglomerates comprising the protein and the oil; and
shearing the ingredient composition during or after the heat treatment to reduce the size of the agglomerates, thereby resulting in the plant-based oil-in-water emulsion,
wherein the agglomerates have a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction after the shearing.