Field of the invention

The invention relates to a process to prepare a chocolate beverage comprising plant proteins and to the beverage comprising plant protein obtainable by such process.

Background to the invention

Plant-based beverages that can be used as milk alternatives are well-known and their consumption is increasing as nowadays plant-based milk alternatives are not only of interest for people having a vegan lifestyle. Also non-vegan consumers increasingly choose plant-based milk alternatives for variation. Typical examples are soy, oats, rice, coconut, and almonds based milk alternatives. These milk alternatives are often sold with a plain taste, but also sometimes as drinks flavoured with, for example, chocolate. A drawback of known plant-based chocolate drinks is that they do not match the creamy taste and mouthfeel of the chocolate beverages based on dairy. The plant-based chocolate beverages are often perceived as having a watery taste and/or an off-taste.

A “Chocolate Silk Protein” product is disclosed here: https://web. archive. org/web/20200923003620/https://silk.com/plant-based- products/plant-based-protein-beverages/chocolate-protein/. Said product is described to comprise almond milk, cashewmilk, cane sugar, pea protein, high oleic sunflower oil, cocoa (processed with alkali), calcium carbonate, sea salt, sunflower lecithin, gellan gum, ascorbic acid (to protect freshness), salt, natural flavor, vitamin E acetate, and vitamin D2. This product is perceived as having a too watery taste.

A Chocolate Flavoured Maha Millet Mix is disclosed here: http : //www . gnp d. com (Mintel). The mix comprises foxtail millet, kodo millet, httle millet, finger millet, pearl millet, bengal gram, cowpea, flax seeds, almonds, cashew, cocoa powder, and cardamom. It is a vegetarian product that can be consumed hot or cold. It does, however, not have the look and taste of a regular chocolate drink.

There is therefore a need for a good quahty plant-based, or even vegan, alternative for dairy based chocolate beverages, having a pleasant, creamy mouthfeel and taste.

The objective underlying the present invention is to provide such a plant- based or even vegan chocolate beverage having good taste and creamy mouthfeel.

Summary of the invention

It was found that the aforesaid objective could be met by a chocolate beverage comprising the following components: i. protein from cashew nuts, optionally combined with one or more types of other plant protein, preferably selected from the group consisting of chickpea protein, pea protein, edible bean protein, almond protein, soy protein, oat protein, rice protein, lupine protein, lentil protein, macademia protein, pecan nut protein, brazilian nut protein, hazelnut protein, walnut protein, and potato protein; ii. optionally one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers; iii. one or more acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates, of sodium and potassium; iv. one or more thickening agents, preferably selected from the group consisting of gellan gum, locust bean gum, guar gum, carboxymethylcellulose, microcrystalline cellulose, carrageenan, starch, xanthan gum, pectin, agar-agar, gum Arabic, gelatin, and chitosan v. vegetable fat, preferably comprising cocoa butter; vi. cocoa powder; vii. one or more sweeteners; and viii. water.

Said chocolate beverage comprising plant proteins is made according to a process comprising the following steps: a) blending the following components with water:

(i) a source of cashew nuts proteins and optionally one or more sources of other plant protein;

(ii) optionally, one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers;

(iii) one or more acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates, of sodium and potassium;

(iv) one or more thickening agents;

(v) optionally, vegetable fat, said vegetable fat preferably comprising cocoa butter;

(vi) cocoa powder; and

(vii) one or more sweeteners,

(b) if necessary, adjusting the pH to a pH of 7.0-7.4, and subsequently carrying out step (c) which either comprises the steps of

(c-i) subjecting the resulting mixture to a heat treatment by heating it to a temperature of between 65 and 85°C, preferably between 68 and 80°C,

(c-ii) subsequently subjecting the mixture to homogenization step, and

(c-iii) heating the homogenized mixture to a temperature between 125 and 145°C, preferably between 125 and 130°C, with a holding time of between 2 seconds and 7 minutes, preferably between 3 seconds and 6.5 minutes, more preferably between 4 seconds and 6 minutes, and most preferably between 3 minutes and 5 minutes; or which comprises the steps of

(c-iv) subjecting the mixture to a heat treatment by heating the mixture to a temperature between 125 and 145°C, preferably between 125 and 130°C, with a holding time of between 2 seconds and 7 minutes, preferably between 3 seconds and 6.5 minutes, more preferably between 4 seconds and 6 minutes, and most preferably between 3 minutes and 5 minutes;

(c-v) cooling to a temperature of between 65 and 85°C, preferably between 68 and 80°C, and

(c-vi) subjecting the mixture to a homogenization step, and subsequently

(d) subjecting the heat-treated and homogenized product to a cooling step, resulting in the chocolate beverage comprising plant proteins.

Detailed description of the invention

In a first aspect, the invention relates to a chocolate beverage comprising plant proteins obtainable by the process of the invention. More particularly, said chocolate beverage comprising plant proteins comprises i. protein from cashew nuts, optionally combined with one or more types of other plant protein, said other plant protein preferably being selected from the group consisting of chickpea protein, pea protein, edible bean protein, almond protein, soy protein, oat protein, rice protein, lupine protein, lentil protein, macademia protein, pecan nut protein, brazilian nut protein, hazelnut protein, walnut protein, and potato protein; ii. optionally one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers; iii. one or more acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates, of sodium and potassium; iv. one or more thickening agents, preferably selected from the group consisting of gellan gum, locust bean gum, guar gum, carboxymethylcellulose, microcrystalline cellulose, carrageenan, starch, xanthan gum, pectin, agar-agar, gum Arabic, gelatin, and chitosan, v. vegetable fat, preferably comprising cocoa butter; vi. cocoa powder; vii. one or more sweeteners; and viii. water. The inventors have found that, surprisingly, the creamy texture of such a plant-based chocolate beverage is comparable to or even resembles its dairy analog. Especially attractive results are obtained when the cashew nuts protein is used in combination with one or more other types of plant protein. In that case, the other plant protein is preferably selected from the group consisting of chickpea protein, pea protein, edible bean protein, almond protein, soy protein, oat protein, rice protein, lupine protein, lentil protein, macademia protein, pecan nut protein, brazilian nut protein, hazelnut protein, walnut protein, and potato protein. The other plant protein is most preferably selected from the group consisting of chickpea protein, pea protein, and edible bean protein. Less preferred is the combination of cashew nuts protein and almond protein.

In one embodiment according to the present invention, the chocolate beverage comprising plant proteins comprises i. at least 0.25 wt% and preferably at least 0.5 wt% of protein from cashew nuts, and with a total amount of plant -based protein being between 0.25 - 6 wt%, preferably 0.25 - 4 wt%, more preferably between 0.3 - 3.5 wt%, and most preferably 0.3 - 2.5 wt; ii. vegetable fat, in a total amount of 0.3 - 5 wt%, preferably 0.35 - 3 wt%; iii. cocoa powder, preferably in an amount of between 0.2 - 2 wt%; iv. 0.05 - 14 wt%, preferably 0.1 - 8 wt% of the one or more sweeteners; v. 0.03 - 2 wt%, preferably 0.03 - 1.8 wt%, of the one or more thickening agents, vi. 0 - 2 wt%, preferably 0.03 - 2 wt% of the one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers, vii. 0.01 - 1 wt% of one or more acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates, of sodium and potassium, and viii. 75 - 95 wt%, preferably between 75 - 90 wt%, of water, wherein the amounts are all based on the total weight of the chocolate beverage.

The chocolate beverage according to the present invention comprises a source of cashew nuts protein. The cashew nut (Anacardium occidentale) produces nuts, the kernels of which are a highly nutritious and comprise up to 25% of protein. The source of cashew nuts protein that is typically used in the beverage according to the invention are powdered cashew kernels, which have optionally been (partially) defatted. Although less preferred, cashew paste can also be used as the source of cashew nut protein. Most preferred source of cashew nuts protein is partially or completely defatted cashew nut powder. More particularly, the source of cashew nuts protein preferably is cashew nut powder comprising at most 25 wt%, more preferably at most 20 wt% of fat, based on the total weight of said source of cashew nuts protein. The use of the source of cashew nuts protein according to the invention has a beneficial effect on taste and mouthfeel. The source of cashew nuts protein can be roasted or non-roasted. The use of a non-roasted cashew nuts protein source is however preferred.

In one embodiment, the source of cashew nuts protein is cashew defatted protein powder, made from 100% cashew nuts, kernel diced, defatted, and ground to a fine powder, such as obtainable from Olam Nuts.

The source of cashew nuts protein is present in the chocolate beverage in such an amount that the cashew nuts protein forms at least 0.25 wt% of the total weight of the beverage. More preferably, the cashew nuts protein is present in the chocolate beverage in an amount of at least 0.3 wt%, and most preferably at least 0.5 wt%, based on the total weight of the beverage. The total amount of cashew nuts protein in the chocolate beverage is preferably at most 6 wt%, based on the total weight of the beverage. More preferably, it is at most 3.0 wt%, and most preferably, at most 1.5 wt%, based on the total weight of the beverage.

In one embodiment according to the invention, the cashew nuts protein is used in combination with one or more other plant proteins, as this has a beneficial effect on taste and consistency of the beverage. The one or more other plant proteins are preferably selected from the group consisting of chickpea protein, pea protein, edible bean protein, almond protein, soy protein, oat protein, rice protein, lupine protein, lentil protein, macademia protein, pecan nut protein, brazilian nut protein, hazelnut protein, walnut protein, and potato protein. More preferably, the cashew nuts protein is used in combination with one or more other plant-based proteins selected from the group consisting of chickpea protein, pea protein, and edible bean protein. It is noted that sources of the plant-based proteins are present in the chocolate beverage in such an amount that the total amount of plant-based protein in the chocolate beverage is preferably at least 0.25 wt%, based on the total weight of the beverage. More preferably, it is at least 0.3 wt%, and most preferably at least 0.5 wt%, based on the total weight of the beverage. The total amount of plant-based protein in the chocolate beverage is preferably at most 6 wt%, based on the total weight of the beverage. More preferably, it is at most 4 wt%, and more preferably, at most 3.5 wt%, and most preferably, at most 2.5 wt%, based on the total weight of the beverage.

For the sake of clarity, it is noted that the phrase “a total amount of plant- based protein of between 0.25 - 6 wt%, preferably between 0.25 - 4 wt%, more preferably between 0.3 and 3.5 wt%, and most preferably between 0.3 - 2.5 wt%, with at least 0.25 wt% and preferably at least 0.5 wt%, being protein from cashew nuts” as used hereinbelow, thus means that the chocolate beverage of the invention always comprises at least 0.25 wt%, based on the total weight of said beverage, of protein from cashew nuts.

Suitable pea proteins that can be used are proteins isolated from all kinds of peas. Commercially available pea protein isolates have typically been purified. It is also possible to use pea protein hydrolysates or denatured pea proteins. Therefore, the term “pea protein” as used throughout the specification is meant to denote all types of pea protein that are known to be suitable for use in a beverage for human consumption.

Suitable edible bean proteins that can be used in accordance with the invention are proteins isolated from all kinds of beans which are known to be suitable for human consumption such as mungbean, faba bean. Particularly preferred are proteins from faba beans (also sometimes denoted as fava bean or broad bean). The term “edible bean protein” as used throughout the specification is thus meant to denote all types of edible bean proteins that are known to be suitable for use in a beverage for human consumption.

Analogously, suitable chickpea proteins that can be used are proteins isolated from chickpeas, which have optionally been purified, hydrolyzed or denatured. The term “chickpea protein” as used throughout the specification is thus meant to denote all types of chickpea protein that are known to be suitable for use in a beverage for human consumption.

As the skilled person will understand, the other plant proteins that can be used in the chocolate beverage according to the invention are defined in a similar manner.

The chocolate beverage according to the invention preferably comprises substantially no dairy proteins, meaning that it comprises less than 0.1 wt%, more preferably less than 0.05 wt%, even more preferably less than 0.01 wt% of dairy proteins. Most preferably, the chocolate beverage comprises no dairy proteins at all.

Cocoa powder is also present in the beverage according to the present invention. The presence of the cocoa powder adds to the creamy mouthfeel of the beverage, the chocolate flavor, and the dark colour. Cocoa powder is the low fat powder that remains after removal of (part of the) cocoa butter from the cocoa liquor. The fat in cocoa powder is cocoa butter. Cocoa powder can comprise up to 22% by weight of cocoa butter. Full-fat cocoa powder typically comprises between 20 and 22% by weight of cocoa butter. Skimmed cocoa powder typically still comprises around 10-12% by weight of cocoa butter. However, also fat-free cocoa powder can be used. For the sake of clarity, the amount of cocoa powder in the beverage according to the invention is therefore calculated on the basis of fat -free, dry matter. Accordingly, the amounts of cocoa powder mentioned throughout the specification are the amounts as calculated on the basis of fat-free, dry matter. In a preferred embodiment, the cocoa powder is present in an amount of at least 0.2 wt%, more preferably at least 0.3 wt% and most preferably at least 0.35 wt%, calculated as fat -free, dry matter and based on the total weight of the chocolate beverage. Preferably, the cocoa powder is present in a total amount of at most 2 wt%, more preferably at most 1.7 wt% and most preferably at most 1.4 wt%, calculated as fat -free, dry matter and based on the total weight of the chocolate beverage.

In the chocolate beverage according to the invention, a vegetable fat is present, preferably in a total amount of at least 0.3 wt%, more preferably at least 0.4 wt% and most preferably at least 0.5 wt%, based on the total weight of the chocolate beverage. The presence of the vegetable fat adds to the creamy mouthfeel of the beverage.

Preferably, the vegetable fat is present in a total amount of at most 5 wt%, more preferably at most 4 wt% and most preferably at most 3 wt%, based on the total weight of the chocolate beverage.

The vegetable fat according to the present invention can be a mixture of different types of vegetable fat. Part of, or even all, of the vegetable fat present in the chocolate beverage may originate from the used source or sources of plant protein, such as cashew nuts kernels, cashew nuts paste, and/or other plant protein sources of the invention. Furthermore, some of the vegetable fat present in the chocolate beverage may originate from the cocoa powder.

Part of, or all, the vegetable fat present in the beverage according to the invention may originate from the source of cashew nut protein.

The vegetable fat preferably comprises cocoa butter. However, also other types of vegetable fat can be used such as coconut oil, palm kernel fat, palm oil, peanut oil, corn oil, canola oil, sunflower oil, grapeseed oil, ohve oil, sesame oil, rice bran oil, linseed oil, safflower oil, almond oil, pecan oil, and rapeseed oil. As mentioned, it is also possible to use a combination of these fats.

In the chocolate beverage one or more sweeteners are present. As the skilled person knows, the amount of sweeteners used will depend on the type(s) of sweetener(s) used. However, typically, the total amount of sweeteners is at least 0.05 wt%, more preferably at least 0.1 wt% and most preferably at least 0.25 wt%, based on the total weight of the chocolate beverage. The total amount of sweeteners forms typically no more than 14 wt%, more preferably no more than 8 wt%, and most preferably no more than 6 wt% of the chocolate beverage, based on the total weight of the chocolate beverage. In one embodiment, the one or more sweeteners are selected from the group consisting of sweet taste improving carbohydrates such as sucrose, fructose, glucose, maltose, mannose, tagatose, allulose, galactose, and ribose; sugar alcohol such as erythritol, mannitol, sorbitol, xylitol, isomalt, lactitol, maltitol; natural sweeteners such as stevioside, thaumatine, glycyrrhizin and artificial high intensity sweeteners such as acesulfame, alitame, aspartame, cylamate, neotame, saccharin, and sucralose; and artificial sweeteners such as aspartame, sucralose, acesulfame K, neotame, and saccharin.

In order to have a beverage with the desired viscosity, one or more suitable thickening agents are used. Suitable thickener agents include gellan gum, locust bean gum, guar gum, carboxymethylcellulose, microcrystalline cellulose, carrageenan, starch, xanthan gum, pectin, agar-agar, gum Arabic, gelatin, chitosan, and other thickener agents conventionally used in beverages. Of course, in case of a vegan chocolate beverage, gelatin is not a suitable thickening agent.

As belongs to the common general knowledge of the skilled person, the appropriate amount of thickening agents will depend on the type(s) of thickening agent(s) used. Typically, however, the one or more thickening agents are used in a total amount of at least 0.03 wt%, more preferably, at least 0.2 wt%, and most preferably at least 0.4 wt%, based on the total weight of the chocolate beverage. Typically, the total amount of thickening agents forms no more than 2 wt%, more preferably no more than 1.8 wt%, even more preferably no more than 1.5 wt%, and most preferably at most 1 wt% of the chocolate beverage, based on the total weight of the chocolate beverage. In one embodiment, the one or more thickening agents are selected from the group consisting of gellan gum, locust bean gum, guar gum, carboxymethylcellulose, microcrystalline cellulose, carrageenan, starch, and xanthan gum. In yet another embodiment, the one or more thickening agents are selected from the group consisting of gellan gum, locust bean gum, starch, and microcrystalline cellulose.

In one embodiment, the chocolate beverage according to the present invention also comprises one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers. It may be favourable to add flavouring agents such as vanilla flavour, caramel flavour, chocolate flavor, cream flavor, masking flavours, or flavours with modifying properties such as Steviarome, to the beverage. In case an emulsifier is used, it is preferably an emulsifier selected from the group consisting of mono- and diglycerides of fatty acids and lecithin. Suitable salts that may be added in small quantities include calcium carbonate, calcium phosphate, calcium citrate, calcium sulphate, calcium bicarbonate, magnesium citrate, magnesium phosphates, magnesium carbonate, magnesium sulphate, magnesium bicarbonate, sodium chloride, and potassium chloride. Particularly preferred salts are potassium chloride, sodium chloride, calcium carbonate and calcium phosphate. Typically, if used, these additives are present in a total amount of 0.03 wt%, more preferably of at least 0.5 wt% and most preferably at least 0.7 wt%, based on the total weight of the chocolate beverage, and typically in an amount of no more than 2 wt%, more preferably at most 1.8 wt% and most preferably at most 1.6 wt%, based on the total weight of the chocolate beverage.

It was found by the inventors that it is also needed to use one or more acidity regulators in the chocolate beverage according to the present invention. The one or more acidity regulators are selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates of sodium and potassium. Or to put it differently, it is possible to use a sodium salt of citrate, a potassium salt of citrate, a sodium salt of phosphate, a potassium salt of phosphate, a sodium salt of carbonate, a potassium salt of carbonate, a sodium salt of sulphate, a potassium salt of sulphate, a sodium salt of bicarbonate, a potassium salt of bicarbonate, or any mixture thereof. It was surprisingly found that the use of the acidity regulators according to the invention improved the taste experience. More particularly, the taste of the chocolate beverage becomes surprisingly more creamy and less watery. Typically, the acidity regulators are present in a total amount of 0.01 wt%, more preferably of at least 0.1 wt% and most preferably at least 0.5 wt%, based on the total weight of the chocolate beverage, and typically in an amount of no more than 1 wt%, more preferably at most 0.6 wt%, based on the total weight of the chocolate beverage. Most preferred acidity regulators are trisodium citrate and potassium hydrogen phosphate (K2HPO4).

In one embodiment, the chocolate beverage has a viscosity in the range of 30 mPa.s and 80 mPa.s, preferably in the range of 40 mPa.s and 60 mPa.s as measured by a Brookfield viscometer at 60 rpm at 20°C. Preferably, it has a viscosity which is comparable to state of the art chocolate drinks which are based on dairy.

The chocolate beverage according to the present invention typically has a water content of at least 70 wt%, more preferably of at least 75 wt%, and most preferably of at least 77 wt%. However, typically, the chocolate beverage does not have a water content higher than 95 wt%, preferably not higher than 90 wt%, more preferably not higher than 87 wt% and most preferably, not higher than 85 wt%, based on the total weight of the chocolate beverage.

More particularly, water is present in such an amount that all components in the chocolate beverage, including water, together form 100% by weight of said chocolate beverage.

The chocolate beverage according to the present invention is preferably an ambient shelf-stable, ready to drink product.

In a further aspect, the invention relates to a process for preparing a chocolate beverage comprising plant proteins, wherein said process comprises the following steps a) blending the following components with water:

(i) a source of proteins derived from cashew nuts and optionally one or more other sources of plant protein;

(ii) optionally, one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers;

(iii) one or more acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates of sodium and potassium;

(iv) one or more thickening agents;

(v) optionally, vegetable fat;

(vi) cocoa powder; and

(vii) one or more sweeteners,

(b) if necessary, adjusting the pH to a pH of 7.0-7.4, and subsequently carrying out step (c) which either comprises the steps of

(c-i) subjecting the resulting mixture to a heat treatment by heating it to a temperature of between 65 and 85°C, preferably between 68 and 80°C,

(c-ii) subsequently subjecting the mixture to homogenization step, and (c-iii) heating the homogenized mixture to a temperature between 125 and 145°C, preferably between 125 and 130°C, with a holding time of between 2 seconds and 7 minutes, preferably between 3 seconds and 6.5 minutes, more preferably between 4 seconds and 6 minutes, and most preferably between 3 minutes and 5 minutes; or which comprises the steps of

(c-iv) subjecting the mixture to a heat treatment by heating the mixture to a temperature between 125 and 145°C, preferably between 125 and 130°C, with a holding time of between 2 seconds and 7 minutes, preferably between 3 seconds and 6.5 minutes, more preferably between 4 seconds and 6 minutes, and most preferably between 3 minutes and 5 minutes;

(c-v) cooling to a temperature of between 65 and 85°C, preferably between 68 and 80°C, and

(c-vi) subjecting the mixture to a homogenization step, and, subsequently,

(d) subjecting the heat-treated and homogenized product to a cooling step, resulting in the chocolate beverage comprising plant proteins of the invention.

It was found that by performing said process, a chocolate beverage comprising plant proteins could be obtained with the desired shelf-stabibty and the desired ambient sterility, wherein there is little or no creaming of fat, little or no sedimentation of proteins or cocoa particles, and/or a smooth mouthfeel (little or no sandiness).

If the cashew nuts protein is used in combination with one or more other types of plant proteins, said plant proteins are preferably selected from the group consisting of chickpea protein, pea protein, edible bean protein, almond protein, soy protein, oat protein, rice protein, lupine protein, lentil protein, macademia protein, pecan nut protein, brazilian nut protein, hazelnut protein, walnut protein, and potato protein. In that case, besides a source of proteins derived from cashew nuts, component (i) thus further comprises one or more sources of plant proteins selected from the group consisting of chickpea protein, pea protein, edible bean protein, almond protein, soy protein, oat protein, rice protein, lupine protein, lentil protein, macademia protein, pecan nut protein, brazilian nut protein, hazelnut protein, walnut protein, and potato protein. Preferably, besides a source of proteins derived from cashew nuts, component (i) thus further comprises one or more sources of plant proteins selected from the group consisting of chickpea protein, pea protein, and edible bean protein.

“Source of plant protein” is meant to denote the component that is used as the ingredient in the chocolate beverage of the present invention, said ingredient being rich in plant protein, i.e. typically comprising at least 50 wt%, more preferably at least 70 wt%, most preferably at least 85 wt% of the respective plant protein.

Blending step (a) can be carried out using conventional techniques. As the skilled person will understand, components (i), (ii), (iii), (iv), (v), (vi), and (vii) do not have to be blended with water in a specific order. As non-limiting example, all dry components can be mixed first, after which the resulting mixture is blended with water, subsequently followed by mixing in of the vegetable fat component. It is also possible to blend the protein source(s) with water first, and subsequently blending in all the other components.

In one embodiment, the invention relates to a process wherein in step (a) the components are blended in the following amounts:

(i) a source of proteins derived from cashew nuts and optionally one or more sources of other plant proteins in amounts such that the mixture comprises at least 0.25 wt% of protein from cashew nuts and the total amount of plant protein in the mixture lies between 0.25 wt% and 6 wt%;

(ii) between 0 and 2 wt% of one or more additives selected from the group consisting of flavouring agents, salts, and emulsifiers;

(iii) between 0.01 and 1 wt% of one or more acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates of sodium and potassium;

(iv) between 0.03 and 2 wt% of one or more thickening agents;

(v) vegetable fat, preferably comprising cocoa butter, in such an amount that the total amount of vegetable fat in the mixture as prepared in step (a) lies between 0.3 and 5 wt%; (vi) cocoa powder, preferably in an amount of between 0.2 and 2 wt%;

(vii) between 0.05 and 14 wt% of one or more sweeteners, and (viii) between 75 and 95 wt% of water, wherein the weight percentages are based on the total weight of the mixture prepared in step (a).

The one or more thickeners and one or more sweeteners are preferably as specified above in detail for the product according to the present invention. Furthermore, the flavouring agents, salts, emulsifiers, and vegetable fats are also preferably as specified above in detail for the product according to the invention.

As specified in detail above, the vegetable fat according to the present invention can be a mixture of different types of vegetable fat. It was also explained that part of, or even all of the vegetable fat present in the chocolate beverage may originate from the used source or sources of plant protein, such as cashew nuts kernels, cashew nuts paste, and/or other plant protein sources of the invention and that some of the vegetable fat present in the chocolate beverage may originate from the cocoa powder. The skilled person will thus understand that if, with the addition of further components, the desired amount of vegetable fat in the chocolate beverage is already reached, the amount of vegetable fat added in step (a) of the process of the invention can be zero. In a preferred embodiment, the total amount of vegetable fat in the mixture as prepared in step (a) of the process of the invention lies between 0.3 and 5 wt%. In another preferred embodiment, the vegetable fat comprises cocoa butter.

As also described above, it is particularly beneficial to use one or more specific acidity regulators selected from the group of citrates, phosphates, carbonates, sulphates, and bicarbonates of sodium and potassium as the use of these acidity regulators significantly improve the taste experience. Typically, the acidity regulators are used in an amount of 0.01 wt%, more preferably of at least 0.1 wt% and most preferably at least 0.5 wt%, based on the total weight of the chocolate beverage, and typically in an amount of no more than 1 wt%, more preferably at most 0.6 wt% and most preferably at most 0.4 wt%, based on the total weight of the chocolate beverage. In one embodiment, the water with which the ingredients of the chocolate beverage are blended in step (a) has a temperature of between 30 and 65°C, preferably between 40 and 60°C and most preferably between 45 and 55°C. This is particularly beneficial to ensure smooth blending of the vegetable fat component such as cocoa butter.

Blending in step (a) of the ingredients with water is preferably achieved using a high speed mixer. High speed mixers conventionally used in the art are suitable for use in the process according to the present invention. Suitable examples include an AllMixer or an Ultra Turrax, and for industrial scale application for example Tetra Almix, a Liquiverter mixer, or a Tri blender mixer.

If the pH of the mixture as prepared in step (a) of the process according to the present invention is lower than 6.9, the pH is adjusted so that it falls within the range of 6.9 to 7.4, more preferably within the range of 7.0 to 7.4, and most preferably between 7.0 and 7.2. The skilled person will understand that it is also possible to adjust the pH to, e.g. 7.2, when the mixture as prepared in step (a) already has a pH of, e.g. 7.0. The pH adjustment can be done using conventionally used buffers, but typically, it is achieved using calcium hydroxide or potassium hydroxide or for example an acidity regulator according to the invention.

In one embodiment, the thus obtained mixture is subsequently subjected to a heat-treatment by heating said mixture to a temperature of between 65 and 85°C, preferably between 68 and 80°C, in order to melt the vegetable fat component (i.e. step c-i). Preferably, a holding time is used of between 2 seconds and 3 hours, more preferably between 3 seconds and 30 minutes. It is most preferred to keep the temperature elevated for only a few seconds (between 3 and 30 seconds). Step (c-i) can be carried out in conventional ways known in the art for heat-treatment of similar products.

The thus heat-treated mixture is subjected to a homogenization step so that a smoother mixture is obtained (due to refining and distributing fat globules present in the mixture and due to the fact that protein particles or aggregates are better dispersed). Homogenization step (c-ii) can be performed in conventional ways known in the art for the homogenization of dairy products. This means that, typically, the homogenization step (c-ii) is carried out at a pressure of at least 150 bar and at most 350 bar. In one embodiment, this homogenization step is carried out as a two-step homogenization, the first stage preferably at a pressure of between 150 and 300 bar, more preferably of between 180 and 220 bar, and the subsequent stage preferably at a pressure of between 20 and 50 bar. Preferably, step (c-ii) is carried out at a temperature of between 65 and 85°C, more preferably between 68 and 80°C.

In a next step (step c-iii), the heat-treated and homogenized mixture is subjected to another heat-treatment wherein the mixture is heated to a temperature between 125 and 145°C, preferably between 125 and 130°C, with a holding time of between 4 seconds and 6 minutes, preferably between 3 minutes and 5 minutes. This step is performed so that the product will have a shelf-life at ambient temperature of preferably at least 4 weeks, more preferably at least 10 weeks. As the skihed person knows, the holding time is typicahy shorter as the temperature is higher. Step (c-iii) can be performed in conventional ways known in the art. Heat-treatment via indirect processing is, however, preferred.

In a next step (step d), the heat-treated mixture is cooled, resulting in a plant-based chocolate beverage which is preferably a long-life beverage, which is stable at ambient temperature.

In one embodiment of the present invention, which is especiahy advantageous if the process is carried out on larger scale, preferably industrial scale, between step (c-ii) and step (c-iii), the heat-treated and homogenized mixture as prepared in step c-ii is subjected to a coohng step (x), wherein said mixture is cooled to a temperature below 10°C, and preferably below 8°C. The cooled mixture is in that case subsequently subjected to a second heat treatment (step y) by heating the mixture to a temperature of between 65°C and 80°C, preferably between 68°C and 75°C; and, next, subjecting the thus heat treated mixture from step (f) to another homogenization step (step (z).

The second homogenization step (step z) is preferably also a two-step homogenization. It is typicahy carried out at an initial pressure of between 150 and 300 bar, preferably between 180 and 220 bar, and a subsequent pressure of between 20 and 50 bar. In another embodiment, although less preferred as compared to the embodiment described above, the mixture obtained in step (b) is subsequently subjected to a heat treatment by heating the mixture to a temperature between 125 and 145°C, preferably between 125 and 130°C, with a holding time of between 2 seconds and 7 minutes, preferably between 3 seconds and 6.5 minutes, more preferably between 4 seconds and 6 minutes, and most preferably between 3 minutes and 5 minutes (step c-iv). This heat-treatment (step (c-iv) can also be performed in conventional ways known in the art. However, the heat-treatment is preferably carried out via direct heating (i.e. injection of steam).

The thus heat-treated mixture is subjected to a cooling step (c-v) wherein the mixture is cooled to a temperature of between 65 and 85°C, preferably between 68 and 80°C. Subsequently, the mixture is subjected to a homogenization step so that a smoother mixture is obtained. Also in this case, the homogenization step (c-vi) can be performed in conventional ways known in the art for the homogenization of dairy products. This means that typically the homogenization step (c-vi) is also carried out at a pressure of at least 150 bar and at most 350 bar. This homogenization step can also be carried out as a two-step homogenization, the first stage preferably at a pressure of between 150 and 300 bar, more preferably of between 180 and 220 bar, and the subsequent stage preferably at a pressure of between 20 and 50 bar.

In the next step (step d), the heat-treated mixture is cooled, resulting in the plant-based chocolate beverage of the invention.

In another embodiment, the prepared chocolate beverage comprising plant proteins according to the invention is packaged via aseptic filhng of a package, which is preferably a cup, can, a carton, a glass bottle, or a plastic bottle.

In another embodiment, the prepared chocolate beverage comprising plant proteins according to the invention is packaged in a septic manner and subsequently sterilized using conventional techniques. In that embodiment, after step (d) whatever is applicable, preferably the following steps are performed:

- packaging of the cooled chocolate beverage via septic filhng of a package, preferably a can, a glass bottle, or a plastic cup or bottle, - performing a heat treatment of the packaged chocolate beverage via retort or autoclave, preferably for 10 to 15 minutes at between 123 and 117°C, and subjecting the heat-treated packaged chocolate beverage to a cooling step, wherein the packaged chocolate beverage is cooled to a temperature below 35°C.

The present invention is further exemphfied by the following, non-limiting Examples:

Examnle 1

A plant based drink with the ingredients as specified in Table 1 was prepared as follows:

A premix was made in a closable recipient of the dry ingredients specified below. 2.71 g of defatted cashew protein powder (ex Olam) was mixed with 0.67 g of pea protein Peazazz (ex Merit), 5 g of sugar, 1.5 g of fructose crystallin, 0.045 g of the stabilizer Kelcogel HMB (ex CP-Kelco) and 0.18 g of Avicel RC 591 (ex FMC Biopolymer AS), 1.7 g cocoa powder 20-22%, 0.13 g Calcium carbonate, 0.014 g of the Steviarome (ex Almendra), 0.1 g salt NaCl and 0.126 g and 0.3 g of the acid regulators trisodium citrate and dipotassium hydrogen phosphate, respectively. These dry ingredients were mixed well to get an homogeneous dry mix. Next, 85 g of warm water (50°C) was added under high agitation using a high speed mixer. Subsequently, 0.917 g of cocoa butter pellets was added, while mixing under high agitation. Finally, 0.04 g liquid vanilla flavor (ex Givaudan), was added while remain mixing under agitation and more water was added until in total 100 g of water was used. The resulting blend was mixed under high agitation until the cocoa butter had melted. The pH was adjusted with KOH to 7.2.

The thus obtained beverage was heated to 70°C and subjected to a homogenization step. The homogenization was carried out as a two-step homogenization at 70°C and 200 bar + 50 bar. The resulting homogenized mixture was subsequently subjected to sterilization at 130 °C for 3 minutes. The resulting sterilized and homogenized mixture was cooled to 20°C and placed in an aseptic manner in an aseptic glass bottle. Example 2

A plant based drink was made in the same manner as described for example 1, now with a single source plant protein, viz. defatted cashew protein powder (4.429g ex Olam), and with 0.574g of cocoa butter pellets. The exact composition of the drink of Example 2 is indicated in Table 1.

Comparative Example 3

A plant based drink was made in the same manner as described for example 1, now with a single source plant protein, viz. 1.7816 Plantaris Faba isolate 90 A (ex FrieslandCampina), and with 1.371g of cocoa butter pellets. The exact composition of the drink of Comparative Example 3 is indicated in Table 1.

Comparative Example 4

A plant based drink was made in the same manner as described for as example 1: but with a single source plant protein, viz. 1.7222 g of pea protein Peazazz (ex Merit), and with 1.454g of cocoa butter pellets. The exact composition of the drink of Comparative Example 4 is indicated in Table 1.

Comparative Example 5

A plant based drink was as described in example 1 but now without addition of the acid regulators citrate and phosphate. The exact composition of the drink of Comparative Example 5 is indicated in Table 1.

Evaluation by sensory testing:

Test samples of Examples 1, 2, 3, 4, and 5, were evaluated by a 3 trained experts (trained in evaluation of dairy chocolate drinks) via blind testing and via comparison with a dairy chocolate drink (viz. Chocomel ex FrieslandCampina). Further, these samples have been tested via broader trained sensory panel (min N=12) in comparison with the target dairy chocolate drink.

The sample of Example 1 was rated the best. It was found that the combination of cashew nuts protein with a second plant protein has significantly less specific plant off taste as compared with samples of examples 2, 3 and 4. The sample of Example 2 was rated acceptable as well, although the viscosity was perceived as a httle higher than the typical viscosity of commercially available chocolate drinks.

Comparative Examples 3 and 4 were rated as watery and with undesired plant off-taste. Although in other aspects rated acceptable, the sample of example 5 was deemed to have a too watery taste.

Comp. Comp. Comp.

Table 1 Example 1 Example 2 Example 3 Example 4 Ex. 5