TECHNICAL FIELD

The present disclosure relates to the use of quillaja extract in a consumable composition to improve the white color of the consumable, a method of improving the white color of a consumable composition with a quillaja extract, and a consumable containing an effective amount of quillaja extract to improve the white color of the consumable.

BACKGROUND

Color is an important attribute of finished consumable food and beverage products. It is important to maintain the recognized color of a consumable throughout its shelf-life. Consumers would be less inclined to purchase or use a consumable that did not exhibit its customary and recognized colors, believing that there may be a quality or spoilage issue associated with such consumable.

Non-dairy alternatives are increasingly desired by health-conscious nonvegetarians, vegetarians, vegans, persons following religious dietary restrictions, persons seeking reduction of animal-derived products in their diet, and others seeking to reduce consumption of animal-derived products for other ethical or nutritional reasons. Non-dairy alternatives include, for example, dairy-alternative foods and dairy-alternative milk beverages that contain non-animal ingredients, such as plant-based fats and proteins, instead of animal-derived fat and protein. It is widely known and accepted by consumers that animal-derived milk products generally exhibit a recognizable white color. However, dairy-alternatives such as nondairy yogurts and non-dairy milk beverages prepared with non-animal proteins exhibit a color that is not as white as the traditional and well-known whiteness of animal-derived dairy milk and dairy-based food products.

Calcium carbonate and rice starch are commonly used in the industry to provide whiter products. However, there are disadvantages associated with the use of both calcium carbonate and rice starch. Rice starch can't be used in applications that receive heat treatment because the starch will become clear and form a gel. Calcium carbonate is a labeling concern and is not allowed for use for many applications, because it is considered a nanoparticle. Traditionally titanium dioxide has also been used to provide whiter products, but it also presents concerns over labeling and nanoparticles.

SUMMARY

In a first illustrative aspect, provided is a method of improving the white color of a consumable comprising adding an effective amount of at least one saponin to a consumable base. In a preferred embodiment, the saponin is derived from quillaja, such as, for example, a quillaja extract.

According to a second illustrative aspect, provided is the use of an effective amount of at least one saponin to improve the white color of a consumable. In a preferred embodiment, provided is the use of an effective amount of a saponin derived from quillaja, such as, for example, a quillaja extract. According to a third illustrative aspect, provided is a plant-based non-dairy consumable comprising a consumable base and an effective amount of at least one saponin to improve the white color of the consumable. In a preferred embodiment, provided is a plant-based non-dairy consumable comprising a consumable base and an effective amount of a saponin derived from quillaja, such as, for example, a quillaja extract.

DETAILED DESCRIPTION

The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims.

The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a non-exclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language “comprises . . .a,” “contains . . . a,” “has . . . a,” or “includes . . .a” does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of non-limiting, illustrative embodiments, these terms are defined to be within 20% of a recited value, or defined to be within 10% of a recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1 % of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1 % of a recited value.

It should be understood that when an amount in weight percent is described in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 10" is to be read as indicating each and every possible number along the continuum between about 1 and about 10. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all points within the range.

When a concentration is expressed as “ppm”, the concentration is parts per million by weight based on the total weight of the consumable. It should be understood that when a range of values is described in the present disclosure, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed. For example, “a range of from 1 ppm to 1000 ppm” of a component of the composition is to be read as indicating each and every possible number along the continuum between 1 and 1000. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range.

For the avoidance of doubt, preferences, options, particular features and the like indicated for a given aspect, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all other preferences, options, particular features and the like as indicated for the same or other aspects, features and parameters of the invention.

The presently disclosed method comprises the addition of an effective amount of at least one saponin to a consumable base, such as a food product base or a beverage base, to improve the white color of the consumable. According to certain illustrative embodiments, the method comprises the addition of an effective amount of a saponin derived from quillaja, such as, for example, quillaja saponin to a consumable base, such as a food product base or a beverage base, to improve the white color of the consumable.

According to certain illustrative embodiments, the method comprises the addition of an effective amount of at least one saponin to a non-dairy consumable base comprising plant-derived protein instead of animal-derived protein, such as a non-dairy food product base or a non-dairy beverage base, to improve the white color of the consumable. According to certain illustrative embodiments, the method comprises the addition of an effective amount of a saponin derived from quilllaja, such as, for example, quillaja saponin to a non-dairy consumable base comprising plant-derived protein instead of animal- derived protein, such as a non-dairy food product base or a non-dairy beverage base, to improve the white color of the consumable.

The at least one saponin used in the methods and consumables of the present invention can be of natural origin, synthetic origin and combinations thereof. According to certain illustrative embodiments, the at least one saponin used in the methods and consumables of the present invention may be quillaja saponin and may be of natural origin (obtained or obtainable form a natural source rich in saponins), of synthetic origin and combinations thereof. According to certain embodiments, the at least one saponin may be from the same or different origin.

By way of example, and not in limitation, the at least one saponin(s) can be obtained or obtainable from plants such as soya, beans, peas, oat, Solanum and Allium species, tomato, asparagus, tea, peanut, spinach, sugar beet, yam, blackberry, liquorice root, primula root, senega root, Quillaja (such as Quillaja saponaria), Yucca (such as Yucca shidigera) , and/or Gyposphila. As used herein, the term “quillaja saponin(s)”, “yucca saponin(s)”, “oat saponin(s)” etc, means one or more saponins that can be obtained or obtainable from any of the members of the quillaja family, or the yucca family, or any of the plants that contains saponins such as the ones described before.

As will be appreciated by the person skilled in the art, as used herein the term “obtainable from” means that the saponin(s) may be obtained from a plant or may be isolated from the plant, or may be obtained from an alternative source, for example by chemical synthesis or enzymatic production. Whereas the term “obtained” as used herein, means that the saponin(s) is directly derived from the plant. For example in certain embodiments, the saponin(s) can be a natural extract comprising saponin(s).

According to certain embodiments, the at least one saponin is a purified saponin(s) from natural origin, for example a purified quillaja saponin(s).

A “purified saponin(s)” means one or more saponins of natural or synthetic origin that have a concentration of at least about 80%, at least about 90%, at least about 95%, at least about 99%, at least about 99.9% of one or more saponins as described before (such as quillaja saponin(s) and /or yucca saponin(s)).

A “saponin(s) comprising extract” means any natural extract comprising at least one type of saponin as described before that may be derived from, for example, but not limited to soya, beans, peas, oat, Solanum and Allium species, tomato, asparagus, tea, peanut, spinach, sugar beet, yam, blackberry, liquorice root, primula root, senega root, Quillaja (such as Quillaja sapona-ria), Yucca (such as Yucca shidigera), and/or Gyposphila. According to the present invention, the at least one saponin may be derived from a single source or from multiple sources. According to the present invention, the at least one saponin comprising extract may be derived from a single source or from multiple sources.

Examples of yucca include, but are not limited to, Yucca aloifolia, Yucca angustissima, Yucca arkansana, Yucca baccata, Yucca baileyi, Yucca brevifolia, Yucca campestris, Yucca capensis, Yucca carnerosana, Yucca cernua, Yucca coahuilensis, Yucca constricta, Yucca decipiens, Yucca declinata, Yucca de-smetiana, Yucca data, Yucca endlichiana, Yucca faxoniana, Yucca filamentosa, Yucca filifera, Yucca flaccida, Yucca gigantean, Yucca glauca, Yucca gloriosa, Yucca grandiflora, Yucca harrimaniae, Yucca intermedia, Yucca jaliscensis, Yucca lacandonica, Yucca linearifolia, Yucca luminosa, Yucca madrensis, Yucca mixtecana, Yucca necopina, Yucca neomexicana, Yucca pallida, Yucca periculosa, Yucca potosina, Yucca queretaroensis, Yucca reverchonii, Yucca rostrata, Yucca rupicola, Yucca schidigera, Yucca schottii, Yucca sterilis, Yucca tenuistyla, Yucca thompsoniana, Yucca treculeana, Yucca utahensis, or Yucca valida. In certain preferred embodiments the yucca is Yucca schidigera.

The most abundant Y. schidigera stem/bark saponins are steroidal saponins. They differ in the structure of their aglycon, according to which, they are classified into spirostane- or furostane- type derivatives. Primary saponins are glycosides of three C-25 epimeric pairs of sapogenins: sarsapogenin and smilagenin, markogenin and samogenin, gitogenin and neogotogenin. In both, spirostane and furostane derivatives, the C-3 carbohydrate chains are typically branched oligosaccharides with pentapyranosyl and/or hexopyranosyl units. As far as furostane bidesmosides are concerned, C-26 linked carbohydrate usually corresponds to a hexopyranose. It should be noted that derivatives of other sapogenins occur as minor compounds within Y. schidigera stem/bark.

Classical methods presently used in measurement of steroidal saponins include spectrophotometric measurements, foam height measurements or gravimetric methods. HPLC/ELSD technique is an accurate and reliable method that yields in results of appropriate repeatability and reproducibility.

Examples of quillaja include, but are not limited to, Quillaja brasiliensis, Quillaja lanceolata, Quillaja lancifolia, Quillaja molinae, Quillaja petiolaris, Quillaja poeppigii, Quillaja saponaria, Quillaja sellowiana, or Quillaja smegmadermos. In certain preferred embodiments the quillaja is Quillaja saponaria.

A person of ordinary skill in the art will appreciate that, as used herein, a plant name may refer to the plant as a whole, or to any part of the plant, such as the roots, stem or trunk, bark, leaves, flower, flower stems, or seeds or a combination thereof. These plant parts may be used fresh, or dried, and may be whole, pulverized, mashed, comminuted or ground up. Extracts from any part or parts of the plant are also contemplated.

Saponin containing extracts include juices, concentrate juices, dry juices and extracts obtained using solvents such as the ones described previously.

Saponins extracts can be obtained using standard extraction methods. In a preferred embodiment the solvent is a methanol/water (for example 70:30 v/v) and the incubation time is of 24 hours at ambient temperature. Another extraction solvent is water. In a particular embodiment the quillaja containing material is incubated with water at a temperature from 50 to 100°C (such as 50-60 °C or 100°C). The extraction may be performed using a soxhlet apparatus or by maceration and filtration. The incubation time may be from some hours (such as 10 hours) to 24 hours or more.

In certain embodiments, the Yucca (such as Y. schidigera) saponin comprising products or extracts are selected from a juice, a concentrated juice, a dry juice or a water extract.

Saponin comprising extracts may include other compounds that are not saponins such as naturally occurring glicocomponents, polyphenols, salts and sugars.

In certain embodiments, the purified saponin(s) or the “natural extract comprising saponin(s)” are from Yucca schidigera and/or Quillaja saponaria. Further, the at least one saponin or the saponin-comprising extract can be chosen from steroidal and triterpene saponins, and mixtures thereof.

In a preferred embodiment, the at least one saponin (such as a purified saponin(s) or a saponin extract) is obtained or obtainable from Quillaja (such as Q. saponaria).

In another preferred embodiment, the at least one saponin (such as a purified saponin(s) or a saponin extract) is obtained or obtainable from Yucca (such as Yucca schidigera).

In another preferred embodiment, the at least one saponin (such as a purified saponin(s) or a saponin extract) is obtained or obtainable from Quillaja (such as Q. saponaria) and from Yucca (such as Yucca schidigera).

Yucca or Quillaja genus extracts, juice or any other product comprising saponins, more precisely saponins corresponding to any Yucca or Quillaja saponin structure may be used in the presently disclosed methods and consumables. Y. schidigera or Q. Saponaria extract or spray dried extract in presence of inverted sugar or any other drying support that is well known in the art may be used in this application.

In certain embodiments, the saponin(s) is a natural extract comprising saponin(s) (such as from Yucca schidigera and/or Quillaja saponaria) that comprises (or consist essentially/consist of) at least about 0.01 %, at least about 0.1 %, at least about 1 %, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about

6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 15%, at least about 20%, at least about 30%, at least about 40%, at least about

50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 99 w/w % of one or more saponin(s) as defined before

(such as triterpenic and steroidal saponins).

An effective amount of saponin(s) (such as, for example, a quillaja saponin) to be added to a consumable base to improve the white color of the consumable is from about

0.01 weight percent and greater, or about 0.02 weight percent and greater, or about 0.03 weight percent and greater, or about 0.04 weight percent and greater, or about 0.05 weight percent and greater, or about 0.06 weight percent and greater, or about 0.07 weight percent and greater, or about 0.08 weight percent and greater, or about 0.09 weight percent and greater, or about 0.1 weight percent and greater, or about 0.12 weight percent and greater, or about 0.15 weight percent and greater, or about 0.17 weight percent and greater, or about 0.2 weight percent and greater, or about 0.3 weight percent and greater, or about 0.4 weight percent and greater, or about 0.5 weight percent and greater, or about 0.6 weight percent and greater, or about 0.7 weight percent and greater, or about 0.8 weight percent and greater, or about 0.9 weight percent and greater, or about 1 weight percent and greater, or about 1 .1 weight percent and greater, or about 1 .2 weight percent and greater, or about 1 .3 weight percent and greater, or about 1 .5 weight percent and greater, based on the total weight of the consumable.

According to certain illustrative embodiments, an effective amount of quillaja saponin to be added to a consumable base to improve the white color of the consumable is from about 0.02 to 0.2, such as from about 0.04 to about 0.2, such as from about 0.6 to about 0.15, such as from about 0.6 to 0.11 , such as from about 0.1 to about 0.5, such as about 0.15 to about 0.2, such as 0.15.

According to certain illustrative embodiments, an effective amount of quillaja saponin to be added to a consumable base to improve the white color of the consumable is from about 0.01 weight percent to about 0.2 weight percent based on the total weight of the consumable, from about 0.05 weight percent to about 0.1 weight percent based on the total weight of the consumable, from about 1 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 2 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 3 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 4 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 5 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 6 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 7 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 8 weight percent to about 10 weight percent based on the total weight of the consumable, or from about 9 weight percent to about 10 weight percent based on the total weight of the consumable.

According to certain illustrative embodiments, an effective amount of quillaja saponin to be added to a consumable base to improve the white color of the consumable is from about 0.1 to 0.9 weight percent based on the total weight of the consumable, from about 2 to about 8 weight percent based on the total weight of the consumable, from about 3 to about 7 weight percent based on the total weight of the consumable, or from about 4 to about 6 weight percent based on the total weight of the consumable.

According to certain embodiments, the consumable may comprise one or more plant-derived proteins. By way of example, and not in limitation, the plant-derived protein may be derived from algae (such as spirulina, golden chlorella), beans (such as black beans, brown beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans and mixtures thereof), broccoli, mycoprotein, nuts (such as almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts and mixtures thereof), peas (such as black eyed peas, chickpeas, green peas, yellow peas, and mixtures thereof), potatoes, seeds (such as canola, chia, flax, hemp, pumpkin, sesame, sunflower and mixtures thereof), plant leaves, cereal (such as oatmeal, wheat, barley, spelt, com, rice and mixtures thereof) seitain, tempeh, tofu, and mixtures thereof. Illustrative edible plant-derived proteins that may be included in the consumable are pea protein and soy protein. Without limitation, a suitable pea protein is commercially available from Ingredion Incorporated of Westchester, Illinois under the designation

VITESSENCE®. The consumable may include at least one fat. The at least one fat may be selected from animal-derived fats, plant-derived fats and mixtures thereof. Suitable animal fats include animal-derived butter fats, milk fats, lard, and the like, and mixtures thereof.

Without limitation, for example, the animalic fat may be derived from chicken, cow, duck, goose, pig and mixtures thereof.

According to certain embodiments, fat component of the consumable may comprise an oil selected from algal oils, insect oils, vegetable-derived oils and combinations thereof. According to certain embodiments, the fat component comprises one or more vegetable-derived oils. Without limitation, and only by way of illustration, suitable vegetable oils include almond oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, hazelnut oil, illipe oil, linseed oil, palm oil, palm kernel oil, peanut oil, pecan oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea oil, soybean oil, sunflower oil, walnut oil, and mixtures thereof.

According to certain illustrative embodiments, the consumable may further include at least one probiotic, at least one prebiotic, or a combination thereof. The phrase “at least one probiotic” means that the consumable includes one or more than one probiotic. The phrase “at least one prebiotic” means that the consumable includes one prebiotic or more than one prebiotic. According to certain illustrative embodiments, the consumable may include one probiotic and more than one prebiotic. According to other illustrative embodiments, the consumable may include more than one probiotic and one prebiotic. According to certain illustrative embodiments, the consumable may contain one probiotic and one prebiotic. According to certain illustrative embodiments, the consumable may contain more than one probiotic and more than one prebiotic. The at least one probiotic, at least one prebiotic, or combination thereof is present in the consumable in an amount effective to confer or promote health benefit on a subject.

According to certain illustrative embodiments, probiotics comprise live microorganisms that confer or otherwise impart a health benefit to a subject when consumed in an effective amount. Without limitation, and only by way of illustration, suitable probiotics are selected from bacteria, yeasts, and fungi. Without being bound to any particular theory, it is believed that probiotics improve or restore a subject’s naturally- occurring gastrointestinal microflora and impart health benefits apart from nutrition.

Suitable probiotics include, but are not limited to, bacteria of the genus Lactobacillus, Bifidobacieria, Streptococcus, or combinations thereof.

According to certain illustrative embodiments, the at least one probiotic may be selected from the genus Lactobacillus. Suitable non-limiting examples of Lactobacillus species found in the human intestinal tract include L. acidophilus, L. casei, L. fermentum, L. saliva roes, L brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reweri, L. rhamnosus, L. hulgaricus, and L. thermophilus.

According to certain illustrative embodiments, the at least one probiotic may be selected from the genus Bifidobacteria. Suitable non-limiting species of the genua Bifidobacteria found in the human gastrointestinal tract include B. angulatum, B. animalis, B. asteroides, B. bifdum, B. bourm, B. breve, B. catenulatum, B. choerinum. B. cogneforme, B. cuniculi, B. dentiumn, B. gallicum, B. gallinarum, B indicum, B. longwn, B. magnum, B. merycicum, B. minimum, B. pseudocatenu/atum, B. pseudolongwn, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovil, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, and B. urinahs. Prebiotics promote the growth of beneficial bacteria in the intestines. Prebiotic substances can be consumed by a relevant probiotic, or otherwise assist in keeping the relevant probiotic alive or stimulate its growth. When consumed in an effective amount, prebiotics also beneficially affect the human body's naturally-occurring gastrointestinal microflora and thereby impart health benefits apart from just nutrition. Prebiotic foods enter the colon and serve as substrate for the endogenous bacteria, thereby indirectly providing the host with energy, metabolic substrates, and essential micronutrients.

Without limitation, and only by way of illustration, prebiotics may be selected from mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof. According to certain illustrative embodiments, the prebiotic may be selected from dietary fibers. According to further illustrative embodiments, the dietary fibers may be selected from polysaccharides and oligosaccharides. Without limitation, and only by way of illustration, suitable oligosaccharides that are categorized as prebiotics include fructooligosaccharides, inulins, isomalto-oligosaccharides, lactilol, lactosucrose, lactulose, dextrins, soy oligosaccharides, transgalacto-oligosaccharides, beta glucans (such as oat betaglucans) and xylo-oligosaccharides. Prebiotics may be obtained from foods such as bananas, berries, asparagus, garlic, wheat, oats, flaxseed, tomatoes, Jerusalem artichoke, onions and chicory, greens (e.g., dandelion greens, spinach, collard greens, chard, kale, mustard greens, turnip greens), and legumes (e.g., lentils, kidney beans, chickpeas, navy beans, white beans, black beans).

The consumable may further include at least one sweetener in a sweeteningeffective amount to impart a desired sweetness to the consumable to which the sweetener is added. The at least one sweetener may comprise at least one caloric sweetener, or at least one non-caloric sweetener, or a combination of at least one caloric sweetener and at least one non-caloric sweeteners. The non-caloric sweeteners may be selected from synthetic non-caloric sweeteners and natural non-caloric sweeteners.

Without limitation, and only by way of illustration, suitable synthetic non-caloric sweeteners include acesulfame K, advantame, aspartame, cyclamate, neotame, neohesperidin dihydrochalcone, saccharin, sucralose and combinations thereof.

Without limitation, and only by way of illustration, suitable non-caloric natural sweeteners include steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside 0, dulcoside A, dulcoside B, rubusoside, and combinations thereof, mogrol glycosides selected from mogroside I, mogroside II, mogroside III, mogroside IV, mogroside V, isomogroside V, 11- oxomogroside, siamenoside I and combinations thereof, Luo Han Guo sweetener, Swingle Extract, erythritol, glycyrrhizic acid, thaumatin, brazzein, monatin and combinations thereof.

Without limitation, and only by way of illustration, suitable caloric sweeteners include sucrose, fructose, glucose, high fructose com syrup, com syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, allulose and combinations thereof.

The dairy-alternative consumables (both the dairy-alternative foods and milk beverages) may include a thickener. Without limitation, suitable thickeners include agar agar, gum arabic, gellan gum, guar gum, xanthan gum, pectin, celluloses such as carboxymethylcellulose gum, locust bean gum and combinations thereof.

The consumable may further include nutritionally effective amounts of at least one vitamin, or at least one mineral or a combination of at least one vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one mineral, for example calcium. According to certain embodiments, the consumable a nutritionally effective amount of more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin and more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and more than one different mineral.

The consumable may further include a sufficient amount of at least one preservative or ingredient for pH adjustment to prevent decomposition and/or microbial growth and maintain physical stability of the finished product. Illustrative preservatives include, without limitation, ascorbic acid, benzoic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), citric acid, lemon juice concentrate, disodium ethylenediaminetetraacetic acid (EDTA), sorbic acid, ascorbates, benzoates, nitrates, nitrites, polyphosphates, propionates, sorbates, sulfites and tocopherol. According to certain embodiments, for “clean label” products sodium salt may be used as the sole preservative for the fat delivery system.

Also disclosed is a method for preparing a non-dairy food product such as a chickpea protein or faba protein cream cheese having an improved white color. The method comprises combining a consumable base with an effective amount of a saponin to improve the whiteness of the consumable. According to certain illustrative embodiments, the method comprises combining a consumable base comprising a chickpea or faba protein with an effective amount of a saponin to improve the whiteness of the consumable. According to further embodiments, the method comprises combining a consumable base comprising a plant-based protein with an effective amount of quillaja saponin to provide a non-dairy consumable having an improved whiteness.

The method comprise combining the plant-based protein and water, and subjecting the mixture of protein and water to high shear mixing with a suitable high shear mixer. The mixture is then continuously stirred at room temperature, or while heating up to about 70°C (to avoid water evaporation), for about 10 to about 30 (min). According to certain embodiments, a thickener and optionally at least one sweetener is added to water and is subjected to high shear mixing. The mixture of the thickener and optional sweetener is combined with the plant-based protein mixture with continuous stirring. At least saponin and at least one fat, such as at least one oil, is added to the combined mixture. The mixture of protein, thickener, oils and saponin is subjected to high shear mixing while heating to a temperature in the range of about 85°C to about 95°C for about 15sec to about 10min. The heat is removed, and while the mixture is still warm, it is homogenized at 2500/500 psi. Following homogenization, one or more flavors maybe optionally added to the homogenized composition. The composition is introduced into a suitable container and permitted to set.

Without limitation, and only by way of illustration, the consumable may comprise food products and beverage products. According to certain illustrative embodiments, food products include dairy food products that contain dairy protein derived from animals and dairy-alternative foods and beverages that contain protein derived from plant sources instead of from animal sources. Exemplary dairy-alternative food products include non-dairy cheese, non-dairy cottage cheese, non-dairy cream cheese, non-dairy cheese dips, non-dairy ice cream, non-dairy sour cream, and non-dairy yogurt. The consumable may also include hybrid food and beverage products in which a plant-based protein is blended or otherwise incorporated into a dairy product. Suitable hybrid food and beverage products include cheese bars, cheese blocks, cheese cubes, cheese slices, cheese sticks, hybrid cottage cheeses, hybrid cream cheeses, hybrid spreadable cheeses, hybrid yogurts, hybrid yogurt drinks and yogurt smoothies, hybrid custard-yogurt desserts, hybrid fruit-cheese desserts, hybrid ice creams, hybrid milks, hybrid flavoured milks, and hybrid creamers.

In certain embodiments, the consumable is selected from the group consisting of non-dairy milk, non-dairy milk beverages, non-dairy coffee creamer, non-dairy cream, almond milk, oat milk, pea milk, rice milk, soy milk, non-dairy lassi, non-dairy yogurt beverages, non-dairy yogurt drinks, non-dairy drinking yogurt beverages, non-dairy probiotic drinking yogurt beverages, non-diary yogurt smoothies, and the like.

Dairy beverages include, but are not limited to, milk, fluid milk, cultured milk, cultured and noncultured dairy-based drinks, lassi, milk shake, acidified milk, acidified milk beverage, fresh/pasteurized milk, full fat fresh/pasteurized milk, semi skimmed fresh/pasteurized milk, long-life/uht milk, full fat long life/uht milk, semi skimmed long life/uht milk, fat-free long life/uht milk, goat milk, condensed milk, evaporated milk, reduced milk, plain condensed milk, plain evaporated milk, whole milk, skim milk, low fat milk, nonfat milk, flavoured milk drinks, dairy only flavoured milk drinks, sour milk drinks, fermented dairy drinks, coffee Whiteners, powder milk, flavoured powder milk drinks.

According to certain embodiments, the consumable is a product that is considered to be a “clean-label” product. The “clean-label” movement is a consumer movement or trend driven by health and nutrition conscious consumers. The term “clean-label” is a term that has been adopted by the food industry, consumers, academics, and governmental regulatory agencies. A “clean-label” product is a food product that contains as few ingredients as possible, and which are generally recognized as natural, familiar, and simple ingredients. Consumers and the general public consider, perceive, or recognize the ingredients in the “clean-label” product as being healthy or wholesome, and not artificial, processed, synthetic, or to contain chemicals.

The CIELAB color space, also known as the L*a*b* color space was developed by the Commission Internationale de L’Eclairage (abbreviated “CIE”). The color compositions and the consumables of the present disclosure can be analyzed with a spectrophotometer, and CIELAB L*a*b* values can be calculated from the spectral data, as described in greater detail below. The L*a*b* values provide a means of representing color characteristics and assessing the magnitude of difference between two colors. The L*a*b* values also provide a means of representing color characteristics and assessing the magnitude of difference between two colors not only of solutions, but also of products. Measurements of color of consumables in solid form are accomplished using reflectance measurements from the surface of the consumable.

For example, L*a*b* values consist of a set of coordinate values defined in a three- dimensional Cartesian coordinate system. L* is the lightness coordinate and provides a scale of lightness from black (0 L* units) to white (100 L* units) on a vertical axis, a* and b* are coordinates related to both hue and chroma, a* provides a scale for greenness (- a* units) to redness (+ a* units), with neutral at the center point (0 a* units), on a horizontal axis; b* provides a scale for blueness (- b* units) to yellowness (+ b* units), with neutral at the center point (0 b* units), on a second horizontal axis perpendicular to the first horizontal axis. The three axes cross where L* has a value of 50 and a* and b* are both zero. A color difference can be defined by a numerical comparison of a sample color to a standard color, such as the CIE Standard llluminant D65.

AE is a measure of the magnitude of total color difference between two colors represented in Cl ELAB L*a*b* color space. It has been reported that an experienced color observer cannot distinguish any difference between two colors when the AE is about 2.3 or less. The AE of two different colors with L*a*b* values, L*ia*ib*i and L*2a*2b*2, is calculated using Equation 1 : Equation 1

EXAMPLES

The following examples are given solely for the purpose of illustration and are not to be construed as limitations of the present disclosure, as many variations of the invention are possible without departing from the spirit and scope of the present disclosure. Example 1 Color Evaluation - Non-Dairy Chickpea Cream Cheese Composition

Three non-dairy cream cheese compositions were prepared as follows:

Control - Chickpea protein based cream cheese (no emulsifier);

Comparative Example 1 - Chickpea protein based cream cheese containing 1.2% soy lecithin; and

Inventive Example 1 - Chickpea protein based cream cheese containing 1.2% quillaja saponin.

The compositions of the non-dairy cream cheese compositions are set forth in Table 1 below:

Table 1

The color of the three prepared dairy-alternative cream cheese compositions was analyzed using a spectrophotometer and the CIELAB L*a*b* values were calculated from the generated spectral data. The calculated CIELAB L*a*b* values show the magnitude of difference between the colors of the Control (no emulsifier) and Comparative Example 1 (soy lecithin emulsifier) and Inventive Example 1 (quillaja saponin emulsifier). The results of the CIELAB CIELAB L*a*b* analysis are shown in Table 2 below.

Table 2

The results in Table 2 show that Inventive Example 1 containing quillaja saponin possesses a lightness as expressed by the L* lightness coordinate value of the CIELAB L*a*b* coordinate system that is whiter (81.50) as compared to both the Control (78.00) and Comparative Example 1 (79.28). The results in Table 2 also show that the magnitude of the difference (4.30) between the colors of the Control and Inventive Example 1 is greater than the magnitude of the difference between the colors of the Control and Comparative Example 1 (1.35). The difference between the colors of the Control and Comparative Example 1 is less than 2.3 and is not perceptible. Therefore, a trained and experienced color observer cannot distinguish between the colors of the Control and Comparative Example 1 .

Example 2. Faba protein cream cheese

Three non-dairy faba protein cream cheese compositions were prepared as follows:

Control - Faba protein based cream cheese (no emulsifier);

Comparative Example 2 - Faba protein based cream cheese containing 1.2% soy lecithin; and

Inventive Example 2 - Faba protein based cream cheese containing 1.2% quillaja saponin.

The compositions of the non-dairy cream cheese compositions are set forth in Table 3 below:

Table 3

The color of the three prepared dairy-alternative cream cheese compositions was analyzed using a spectrophotometer and the CIELAB L*a*b* values were calculated from the generated spectral data. The calculated CIELAB L*a*b* values show the magnitude of difference between the colors of the Control (no emulsifier) and Comparative Example 2 (soy lecithin emulsifier) and Inventive Example 2 (quillaja saponin emulsifier). The results of the CIELAB CIELAB L*a*b* analysis are shown in Table 4 below.

Table 4

The results in Table 4 show that Inventive Example 2 containing quillaja saponin possesses a lightness as expressed by the L* lightness coordinate value of the CIELAB L*a*b* coordinate system that is whiter (83.69) as compared to both the Control (81.55) and Comparative Example 2 (80.39) that was even darker than the control.

Example 3. Color Evaluation - Non-Dairv Oat Milk Beverage Composition

The following two non-dairy oat milk beverage compositions were prepared:

Comparative Example 3 - Oat milk beverage with 0.5% dipotassium phosphate Inventive Example 3 - Oat milk beverage 0.1 % quillaja saponin.

The oat milk compositions are set forth in Table 5 below:

Table 5

Beverage formulation

Oat base obtained using oat flour treated with enzymes is mixed with about 2% oil (in this case high oleic canola oil) to achieve desired finished fat level. Salt is also added at 0.08%. Optionally, dipotassium phosphate, calcium carbonate and/or other calcium sources, gellan gum can be added to the oat base. Quillaja is added to this base in Inventive Example 3.

All ingredients are mixed into the oat base in the Thermomix mixer on speed 2 and temperature raised back to 85 C.

Homogenization

The formulated beverage was homogenized using a two stage homogenizer at 2500/500 psi.

The color of the oat milk beverage compositions was analyzed using a spectrophotometer and the CIELAB L*a*b* values were calculated from the generated spectral data. The calculated CIELAB L*a*b* values show the magnitude of difference between the colors of the Comparative Example 3 (dipotassium phosphate emulsifier) and Inventive Example 3 (quillaja saponin emulsifier). The results of the CIELAB CIELAB

L*a*b* analysis are shown in Table 6 below.

Table 6

The results in Table 6 show that Inventive Example 3 containing quillaja saponin possesses a lightness as expressed by the L* lightness coordinate value of the CIELAB L*a*b* coordinate system that is whiter (72.88) as compared to Comparative Example 3 (68.79). The oat milk of Inventive Example 3 was whiter (ie, having a greater lightness as measured by the CIELAB L*a*b* coordinate system even though the dosage amount of the quillaja saponin in the oat milk beverage composition was 20% of the dosage amount of the dipotassium phosphate.

The dE between the control and the quillaja sample is 4.1054.

Without being bound to any particular theory, it is believed that the smaller fat droplet sizes resulting from emulsification using quilllaja saponin results in a whiter color in the resulting dairy alternative food product or dairy alternative beverage due to more reflection of light from the droplets.

Inventive example 4 also results in a whiter color in the resulting dairy alternative food product (cheese analogue).

While the compositions, process for making for the compositions, process for using the compositions, and the consumables have been described above in connection with certain illustrative embodiments, it is to be understood that other embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function of the present embodiments without deviating therefrom. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments of the invention may be combined to provide the desired characteristics. Variations can be made by one having ordinary skill in the art without departing from the spirit and scope of the disclosure. Therefore, the present disclosure should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the attached claims.