The present invention relates to a milk analogue that is produced from nuts or seeds, especially from macadamia nuts. This milk is a non-dairy analogue that matches the nutritional features ideally of a reduced fat dairy milk, having similar levels of fat, protein, carbohydrate, energy and vitamin and mineral content as for cows' milk, but being based on nuts or seeds, and preferably lacking the lactose, saturated fats, and cholesterol that is found in dairy milk.

BACKGROUND ART

Milk is a very common food and beverage, and has been used for a very long time. People have been consuming milk from cows and other animals such as goats, sheep, or water buffaloes, for all of history, and this milk is obtained directly by milking the animals.

Milk itself is an emulsion of butterfat globules dispersed in a water-based fluid that contains dissolved carbohydrates. Cows' milk, for example, contains on average, about 3.4% protein, 3.6% fat, 4.6% lactose, and 0.7% minerals and supplies 66 kcal of energy per 100 grams. Milk is a very popular beverage and is also a common component in cooking and ingredient in other food products. However, some people, especially as they age, can lose their tolerance to the lactose that is the major sugar component of milk, or may never have had any. Some people also have other digestive or health related problems with consuming animal-sourced milk. In addition, some people have a personal preference not to consume animal-based products such as milk, and will prefer vegetable based beverages. Some people, such as Orthodox Jews whose religious convictions do not permit blending of dairy produce and meats at the same meal, will prefer a vegetable based beverage. In more recent times, milk analogues have been produced that are based on vegetable products. For instance, soy based milk analogues have become popular.

In the past, various attempts have been made to make nut-based beverages. Nut based beverages can be home made in a normal kitchen, and some recipes for this are known. Generally, such recipes involve adding some nuts into a high-speed kitchen blender with some water, blending the mixture, and drinking the results. A typical recipe will involve using 1 cup of nuts with 3 to 4 cups of water. Some extra ingredients may be included in the recipe, such as a sweetener like sugar or honey, coconut or the like butter, and flavourings like vanilla, as well as some salt. Such a recipe does produce a nut-based beverage, but the solids tend to separate if the mixture is not consumed quickly, and the beverage tastes like nuts mixed with water. This can be a pleasant taste, but it is not close to actual milk. Nuts or seeds when blended and mixed with water may be diluted sufficiently to have a similar fat content to cow's milk, but will then have a much lower protein content and carbohydrate content than does milk.

United States patents 6153247 (Stoddard) published 28 Nov 2000 and 6123976 (Stoddard) published 26 Sep 2000, both assigned California Almond Growers Exchange disclose a nut-based beverage, especially an almond based one. This beverage is made from a nut butter, to which sodium or potassium citrate is added, then a natural non-hydroxylated soy lecithin emulsifier is added and finally, a natural gum (carrageenan) is added to the formulation.

European patent application EP2294927 (McCready) by WhiteWave Services Inc, published 16 March 2011 discloses a non-dairy nut-based milk, that starts with a nut butter that is mixed with water, and a dry blend of a hydrocolloid such as a gum and some salts such as sodium chloride and a phosphate salt are then added.

International patent application WO2006/096377 (Jarrett) published 14 Sep 2006 also discloses a non-dairy non-soy nut-based food product, comprising a major portion of almonds and cashew nuts in water, together with a sweetening agent and salt, which can be made into a frozen cream-like product. International patent applications WO2007/140074 published 6 Dec 2007 and WO2008/045741 published 17 April 2008 (Jarrett) both by Green Rabbit LLC disclose a similar product, with the inclusion of baking soda and a starch.

All of these products are directed to nut-based beverages or foods that are basically a suspension of crushed nuts, and which have the taste and characteristics of the nuts themselves. The additional ingredients in the mixture are present to extend the storage life of the product. These previously known products do not attempt to replicate the nutritional profile of cows' milk, and their mouth feel and flavour is different to that of traditional milk beverages.

Consumers will be more attracted to a milk-analogue that has the health advantages of nuts with a flavour and nutritional content like cows' milk, but without the components in cows' milk that can be unhealthy or undesirable or give rise to allergic effects in consumers.

Accordingly, it would be useful to provide a new type of milk analogue to avoid or ameliorate some of the disadvantages of the previously known products, or which provides another alternative to them .

DISCLOSURE OF THE INVENTION

The invention generally provides a nut-based milk analogue composition which includes (i) one or more nuts or seeds which substantially provides at least one fat component, (ii) at least one protein component, and (iii) at least one carbohydrate component, as an emulsion in water. This composition has a similar nutritional profile as cow's milk for at least one of the components in the milk that may be selected from : protein, total fat, total carbohydrates, calcium, sodium, riboflavin, and energy. The composition is an emulsion, where the solid components are in finely divided form. Another aspect of the invention involves process for the preparation of milk analogue composition which includes (i) at least one fat component that is obtained substantially from one or more nuts or seeds, (ii) at least one protein component , and (iii) at least one carbohydrate component, as an emulsion in water, which process comprises the steps of: (a) combining and mixing the dry ingredient components, except for the components being nuts or seeds, (b) dispersing the mixed components from step (a) in a portion of the water to form a slurry, (c) if necessary grinding the nuts or seeds components to form a fine paste, and dispersing this paste in a portion of the water to form a slurry, (d) combining the slurry of step (b) with the slurry of step (c), and adding water and emulsifying the resulting composition to provide a milk analogue composition, whereby the quantities and proportions of the components are selected so as to form a milk-like composition with a nutritional profile resembling dairy milk.

Another more general form of the invention comprises a milk analogue composition which includes the basic nutritional components that are found in cows' milk, which has as its fat component, fat or oil that is obtained substantially from at least one nut or seed. Preferably, the fat component is obtained substantially from macadamia nuts.

In a preferred embodiment of the invention, (i) the nut or seed comprises from 2.0 to 7.0 % by weight, (ii) the protein component comprises from 1% to 5% by weight, and (iii) the carbohydrate component comprises from 2% to 10% by weight of the composition, the remaining components comprising mainly water.

Each of these components may have a single ingredient or a number of different ingredients, provided they fall within the general scope of the type of component being defined. The nuts and seeds are defined in a culinary sense rather than in a strict botanically meaning .

An "analogue" of any substance is considered to be a parallel of that substance in regard to one or more of its major characteristics. This distinguishes analogues from substitutes, where the latter bear by inference the connotation of being of lesser grade in one or more of their major characteristics than the original of which they are the substitute. Hence a milk "analogue" as used in this document will parallel milk in the major characteristics of purpose, usage, and nutrition, whereas a milk substitute, while possibly resembling milk, need not, and is not generally expected to equal the major important characteristics of milk. Not only does the product of this invention (an analogue of milk) parallel milk in its purpose, usage and nutritional characteristics, having similar levels of energy, protein, carbohydrates, vitamins and minerals, but can be considered as superior, in that it preferably omits those nutritional properties that are often considered in a person's diet as being disadvantageous, for example, lactose, saturated fats, and cholesterol.

The milk analogue of the invention is an analogue of cow's milk, and includes variations in cows' milk which have been adjusted or altered to suit consumer preferences, such as variations of milk with reduced fat, or additional components like added vitamins. The natural carbohydrate component of cow's milk is mainly lactose, which in the invention may be replaced with alternatives, or other sugars, and sweetening agents.

Therefore the basic nutritional components that are found in cows' milk are to be interpreted broadly, and include the replacement of natural components of cows' milk with other analogues, such as using sucrose instead of lactose, or replacing animal sourced fat and protein components with plant sourced versions.

In addition, the terminology of "nut" or "nuts" in the present document is meant as nuts in a culinary sense, and so includes nuts that are botanically actually seeds or other parts of a plant.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1 shows a comparison of an example (Formulation 1) of the invention with 2% fat cow's milk; and Figure 2 shows a comparison of another example (Formulation 3) of the invention with 2% fat cow's milk.

MODES FOR CARRYING OUT THE INVENTION

The invention involves a milk analogue that is based on nuts or seeds instead of being an animal produced milk. The product has a milk-like constitution, with a nutritional profile similar to cows' milk, and in particular to low-fat cows' milk, especially 2% reduced-fat cows' milk. However, the nut-based milk of the present invention may be formulated to resemble any of the types of animal milk that are available. For example, cows' milk can be fortified with added nutritional ingredients, such as vitamins and minerals, and in a corresponding manner, the nut-based milk of the invention may be fortified correspondingly. Many types of animal-based milk are available that have been adjusted to reduce the amount or types of fat provided in the milk, and such low-fat milks are popular, and the nut- based milk analogue of the invention may also be formulated to be analogous to such milks.

A preferred cows' milk template is a 2% reduced fat cows' milk, and the nut-based milk of the invention is ideally formulated to be a close analogue to such a milk, especially in its nutritional qualities. This 2% milk is also referred to as reduced-fat milk because it contains less fat than whole milk, which is generally around 3.5% fat. Typically 2% cow's milk has a variety of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more, which provide its general nutritional profile.

The milk analogue is based on nuts or seeds. It is especially preferred that the milk should be based on macadamia nuts. However, other types of nuts may be utilised, and mixtures of more than one type of nut may also be part of the invention, especially mixtures where one of the types of nuts present is macadamia nuts. The composition has a substantially similar nutritional profile to cow's milk, for at least one or more of the nutrients or components found in cow's milk. Or the milk may be modified cow's milk that is generally available to consumers, such as low fat, or skim, or lactose deficient types of such milks. While this milk analogue is made with reference to cow's milk, this type of milk is choses as the reference because it is the most common type of milk consumed . However, the term "substantially similar" permits variation to the exact profile, and is intended to include milk from other animals, including goats, sheep, camel or the like, especially if commonly consumed by people. This profile involves at least one or more of the nutrients or components in the milk selected from : protein, total fat, total carbohydrates, calcium, sodium, riboflavin, and energy. Again, the term "substantially similar" permits variation from the exact proportions and amounts of these components, such as within one or two percent, when compared to the total components in cow's milk.

As well as macadamia nuts, the types of nuts may include such nuts and seeds as almonds, cashews, hazelnuts, peanuts, pecans, pistachios, walnuts, brazil nuts, candle nuts, sesame seeds, and the like. Nuts that have a high fat content are especially preferred, such as cashews and almonds, which next to macadamia, contain the highest levels of oil and fat. The nuts upon which the milk analogue is based may entirely consist of macadamia nuts, or the nuts listed above, or may include mixtures of different sorts of nuts, but preferably include a major or predominant proportion of macadamia nuts. Other nuts may be included according to seasonal availability, or to influence the flavour of the resulting milk.

By the use of the terminology of "nut" or "nuts" in the present document, is meant not just nuts in a strictly botanical sense, but rather nuts in a culinary sense, which includes nuts that botanically are actually seeds or other parts of a plant. For example almonds and cashews are actually seeds botanically speaking, and the macadamia is actually a kernel, but these are regarded as nuts in a culinary sense, and therefore are included in the present invention. The nuts are harvested according to conventional means, and may be roasted or used raw. Nut oil may be included in addition to or in place of some of the nuts. The nuts are utilised in finely ground form, so as to be able to form a milk-like emulsion.

With macadamia nuts, most preferably the nuts are used raw without roasting, since this preserves more of the functional emulsifying property of the nut. However, a combination of raw and roasted nuts may be used, such as if there may be a need to adjust the taste qualities of the final product. If roasted, then mild roasting is preferred. Also, an amount of oil or combination of different oils, particularly nut-sourced oil, and especially macadamia nut oil, may be included in addition to, or in place of, finely ground macadamia nuts. The preferred oil is macadamia oil, but this may be substituted with such other vegetable oils as safflower oil, sunflower oil or maize oil, for example. Soy oil and canola oil in many situations are not preferred to be used, as these may be sourced from genetically modified crops, or may lead to allergic reactions.

Macadamia nuts are a preferred nut for use in the present invention, either alone, or in combination with other nuts. These nuts (actually kernels) are harvested from Macadamia trees ( . integrifolia or M. tetraphylla). Generally the nuts are allowed to dry, or are dried in an oven, preferably to a moisture content of about 1.5% or less. The raw kernels may be chopped into smaller pieces, or may be sourced from broken or disfigured nuts culled from commercial whole nut production. The nuts or the nut pieces are ground to a fine paste. Generally the paste is preferably ground sufficiently fine, so that it can become a suspension or emulsion in water so as to resemble the look and mouth feel of a cows' milk template. Ideally, and especially with macadamia nuts, the nut particles have an average particle size of less than 10 micron in diameter.

Nut pieces and nut powder may ideally be utilised in the invention, in place of, or substantially in addition to whole nuts. The nut pieces are less expensive to obtain, and therefore can advantageously be value added by being made into a milk analogue. With macadamia nuts, the nut pieces of "style 4 to 7" are ideal for the current use. Style numbers represent the quality of the nuts, with 0 being for premium whole nuts, and 7 for dust. Thus style numbers 4 to 7 represent macadamia pieces down in particle size to dust.

Macadamia nuts are particularly useful in preparing a milk analogue according to the invention because among all the types of nuts, they are especially high in fat and oils. They also have among the highest amount of monounsaturated fats compared to other nuts, and this type of fat is known to be beneficial for people's health. The macadamia nut oil is creamy and has an especially flavoursome taste, suited to matching the flavour and mouth feel of cows' milk. The macadamia milk product that results from this invention has a pleasant slightly nutty taste, but ideally a general overall mouth feel and creaminess similar to cows' milk. Macadamia nuts will provide a particularly creamy and pleasantly tasting beverage, due to their good emulsification properties because of their relatively high levels of fats and oils that are present.

Macadamia nuts have 3,080 kJ (740 kcal) of energy per 100 gram of nuts. They typically contain 7.9 gram of carbohydrates, 74 g of fat, of which 10 g is saturated fat, 60 g is monounsaturated fat, and 4 g is polyunsaturated fat, as well as 9.2 g of protein. Macadamia nuts also contain vitamins and minerals, typically including 4 mg of Vitamin E (27%), 64 mg of calcium (6%), 2 mg of iron (15%), 241 mg of phosphorous (34%), and 410 mg of potassium (9%) per 100 grams, the (%) being the recommended daily dose for an adult of the vitamin or mineral. Therefore using macadamia nuts to make a milk-like beverage can confer health benefits on consumers, as well as provide an excellent milk-like analogue. The high level of fat in macadamia nuts can generally provide the requisite level of fat in the nut- based milk composition of the invention.

The amount of nuts when using macadamia nuts solely that may be added is ideally in the range of from 2.0% to 7.0%, more preferably 2.5% to 6.0%, and most preferably 3.0% to 5.3% by weight of the formulation. When used in combination with one or more other nuts, the amount that can be added must be adjusted to allow for the reduction in fat or oil in the other nut and the increase in protein, which generally requires some further adjustment in the amounts of the other additional protein source ingredients that are present.

In order to provide a milk analogue, the composition will also include the components that are found in animal milks, including the protein and carbohydrate components. As well, additional components to provide a suitable level of vitamins and minerals may also be included . Some of the vitamins and minerals for the milk analogue will be provided from the nut component, as well as from the protein and carbohydrate components. However, additional amounts of some vitamins and minerals may be needed to more fully mimic the levels found in cows' milk. Selecting the various components for the nut, protein and carbohydrate components will therefore affect the existence and levels of the vitamins and minerals present, and so further supplementation may or may not be required, depending on the vitamins and minerals present in these other components. Also, different sources and plant species or varieties for the nut, protein and carbohydrate components, as well as seasonal variations may also affect the amounts of vitamins and minerals in the nut milk composition. Levels may need to be adjusted due to seasonal or batch variations.

Furthermore, other components may be included in the nut milk composition, such as a source of fibre, although by selecting suitable protein and carbohydrate sources and quantities, the level of fibre in the nut milk can be selected so that additional supplementation may not be required. Alternatively, a separate fibre component may be added because of seasonal or batch variations. Preferably the source and quantities of each of the nut, protein and carbohydrate components are selected to provide the appropriate levels of fibre in the nut-based milk composition, without additional supplementation being needed. But some supplementation with a fibre source may be advantageous for improving the textural results for the milk analogue. Also, one or more among a nutritionally suitable stabilizer component, or thickening agents, or emulsifying agents, or preservatives may also be included in the nut milk composition, so as to mimic the nutritional and mouth feel qualities of the cows' milk template. These components may also be required to prevent the emulsion of the solids in the water from splitting, or to improve the shelf life of the product.

The high level of fat in the preferred macadamia, cashew and almond nuts generally will provide the requisite level of fat in the nut-based milk composition of the invention. However, small amounts of other fats or oils may be added to adjust the total fat content to match that of a suitable cow's milk. However, it is preferred just to use the nuts or seeds present in the emulsion to provide the total fat content for the composition. If the amount of fat is to be supplemented, it is preferred to use nut or seed based fats or oils to do so.

The protein component is preferably selected from one or more of pea protein isolate, and rice protein. Preferably both are present. Other protein sources such as canola, lupin and similar isolates may also be utilised . The pea protein isolate may be from pea (Pisum sativum) and the rice protein may be a protein isolate from whole grain brown rice. Ideally, very finely ground material is used, so as to help avoid any "gritty" mouthfeel. Usually, a protein component that is finely ground so as to have an average particle size of less than about 30 micron, and more preferably with a maximum particle size of less than 30 micron, is especially suitable. Other types of protein sources may be utilised, such as wheat or soy, but some consumers may have allergies to these components, and so it is preferred that these are avoided to minimize the risk of allergic reactions, and so to improve consumer acceptance of the product. Preferably the amount of protein present is in the range of from about 1% to 5%, more preferably from 2.8% to 3.5%, and most preferably from 3.0 to 3.3%.

The carbohydrate component is preferably selected from one or more of sucrose (ie, cane sugar), soluble dextrin and a maltodextrin. Preferably all three are present. The soluble dextrin may be a maize fibre, such as a maize starch partially hydrolysed in the presence of a food grade acid, such as "Nutriose FM06" available from Roquette Freres of France. The maltodextrin may be a maize maltodextrin and preferably it may be a low DE maltodextrin that is produced by enzymatic hydrolysis of corn starch. Again, as with the protein, it is preferred to source the carbohydrate from plant species that have a low allergen load, avoiding wheat or soy for example. Preferably the amount of carbohydrate present is in the range of from 2% to 10%, more preferably from 5% to 6%, and most preferably from 5.3% to 5.7%. The amount of sweetness should be adjusted to mimic the sweetness in the template cows' milk. Other polysaccharides and sugars may be utilised instead of sucrose, such as fructose or glucose or high fructose corn syrup. Alternatively, some of them may be partially substituted with intense sweeteners, such as stevia derivatives or monk fruit extract. Preferably the source of carbohydrate is selected to be a natural one, avoiding any that are associated with poor health outcomes, or synthetic sweeteners for instance. Extra-sweet variations are possible, especially with flavoured or the like types of nut-based milk products.

Of the vitamin and mineral components that may be added, in one embodiment, it is preferred to supplement the amount of Vitamin B2 by adding an amount of riboflavin. In this embodiment, the added mineral components may preferably include adding calcium salts, and more preferably as a calcium citrate compound such as "Gadocal K" available from Gadot Biochemical Ind Ltd, which includes some potassium. The inclusion of calcium citrate salt is especially preferred because this form of calcium is a highly absorbable form of calcium in the body, which is more effective than for other types of calcium supplemental salts. In addition, salt (NaCI) may be added to the composition, preferably as sea salt. Generally, the amounts of these vitamins and minerals included in the formulation is chosen to mimic the quantity in the cows milk template. Other vitamins and minerals that may be added, include potassium salts, other vitamins that are in cows' milk, or other vitamins and minerals that may be nutritionally beneficial, such as vitamin D. The presence of supplementary vitamins and minerals may be governed by the food code and regulations in each jurisdiction .

In many countries, there are nutritional food standards and voluntary codes that may mandate the presence of some components, and the amounts, or may require some components and quantities in order to permit some labelling or product claims. For instance, in Australia there are some requirements set by the FSANZ ("Food Standards Australia & New Zealand") Food Code with respect to the addition of minerals and vitamins to milk analogues. They allow addition up to a maximum allowed by the Code to be claimed (a small excess can be added without claim) on the label of the product. These levels approximate that found naturally in cows' milk as reported in the literature. These levels are (per 100 ml) : calcium 120mg; sodium 50mg; riboflavin 0.17mg . Other countries have various prescribed allowed levels and the product formulation may be varied to comply with those requirements in those countries. In the United States, for instance, an additional amount of Vitamin D may be included in the product, whereas the food code in other countries may not permit this.

A stabilizer component, such as a gellan gum may be included . A suitable gellan gum is "Kelcogel HM-B" or "Kelcogel HS-B" from CP Kelco, each of which is a high-acyl gellan gum . These are known for use to stabilise neutral pH dairy (especially "Kelcogel HM-B"), soy (especially "Kelcogel HS- B") and similar beverages. The concentration of gellan gum in the product is generally determined by the amount of shear given to the product post processing. Less shear requires less gum . In a typical commercial packaging plant, concentrations in the range of from 0.10% to 0.14% are preferred, for instance. The amount present will therefore be adjusted according to the actual processing plant conditions. Other similar additives may be used in addition to gellan gum, or instead of it, and such additives may include carrageenan and xanthan gum, for example.

Preferably, the components of the nut-based milk product are selected to be natural, so that the nut-based milk product will appeal to consumers who have a preference for natural ingredients. This can involve ensuring that the ingredients are not genetically engineered, or are grown using organic farming techniques. Certified organic components are ideal for use in the present invention. Components that do not contain gluten are also preferred for use in the present invention, and corn-based (ie, from maize) or rice- based components are ideal in this regard . Some consumers, for example celiac sufferers, are sensitive to gluten that is found in wheat and barley, and so gluten-free nut-based milk analogues are desirable.

A preferred approach to producing the milk analogue composition of the invention is now described . But other approaches may also be applied . The dry components are mixed together, except for the nut component. Then a portion of the water is combined with these ingredients and the components are dispersed to form slurry. Preferably the water is warm, such as around 30 to 40 C in temperature. The nut paste is similarly mixed with some of the warm water to form a slurry. If necessary, the nuts are ground to form a fine paste beforehand. Then these two slurries are mixed together, and additional water added so as to form the final composition, and the mixture is homogenised to form an emulsion.

The particle size of the solid components is preferably such that the average particle size is less than about 30 micron. Preferably the maximum particle sizes are less than 10 micron in diameter for the nuts, and most preferably about 7.5 micron, and less than about 30 micron, and most preferably in the range of from 10 to 30 micron for the protein components. Ideally the solid components are ground as finely as possible. These sizes are determined by passing the ground components through a screen with a mesh size of 30 micron for example.

The quantity of water present generally matches the amount of water in the template cows' milk, and is preferably in the range of from 80 to 95% by weight, and more preferably from 87 to 89 %, and ideally around 87.5% by weight.

An analogue generally is a food made from vegetable matter, such as soybeans, that has been processed to taste and look like another food, as meat or dairy, and is used as a substitute for it. Therefore the milk analogue of the invention functions as a milk substitute or replacement, able to be consumed as milk is, and featuring the same nutritional profile and having most of the same components as does cow's milk. Generally, the term "analogue" means being equal in all important respects, such as its nutritional profile, characteristics, purpose, and uses, as far as the advantageous properties of milk are concerned, and also preferably superior by omission in those properties not so beneficial, such as the presence of saturated fat, the amount of fat, the presence of cholesterol, or the presence of lactose, for example.

These days, cow's milk is sold in a variety of forms, usually homogenised, but also with reduced fat, or different types of fat usually unsaturated, lacking lactose, lacking permeate, as skim milk, or with added vitamins and minerals, as just some examples. The milk analogue composition of the invention is able to be formulated to match any of these different types of cow's milk.

As preferred embodiments, the nut-based milk analogue product of the invention may lack ingredients to which consumers may have an allergic reaction. This involves avoiding the use of wheat or other grains that may contain gluten, for example. Some nuts that can cause strong allergic reactions should also be avoided, such as peanuts for example, in such formulations.

As other preferred embodiments, the nut-based milk analogue product may preferably lack ingredients that consumers may consider not to be fully "natural" or environmentally harmful. This may involve avoiding using ingredients that are genetically modified, or that have a risk of being contaminated at any stage in the food chain with genetically modified material, such as with soy products or soy-based components, for example. Ingredients that are sourced from organically certified farmers, are also ideal in such formulations. Other preferred embodiments of the nut-based milk analogue product may preferably omit any ingredients that consumers may consider to be unhealthy. This includes excluding, or minimizing the use of, ingredients such as those that contain cholesterol, trans-fats, lecithin, phosphate salts, food colouring agents, artificial sweeteners, or excessive amounts of sodium, for example.

In other preferred embodiments of the nut-based milk analogue product, for consumers who are vegetarian, vegan, or lacto-vegetarian, the formulation should omit any ingredients that are animal-sourced. Other versions of the product may adhere to religious requirements by using ingredients that are halal or kosher, for example.

Flavoured versions of the nut-based milk analogue product may also be utilised in accordance with the invention, which involved adding food- industry approved flavouring substances, to give vanilla, strawberry, banana, chocolate or coffee flavoured drinks, for example. Colourings, especially natural food colourings, may be added to distinguish different flavoured versions of the product, or to improve its' appearance. However, purely natural versions, with the minimum of additives and colourings, or none at all, are preferred .

The milk analogue according to the invention may also be used as a base for other milk-based foods or beverages, or as a component in other foods and beverages. These may include, custard, ice cream, cooking milk, mash potatoes, smoothies, cream, coffee whitener, and such like. The macadamia based milk according to the invention may function as an excellent coffee whitener, because it tends not to curdle, which is a problem with some other milk substitutes like soy milk, and may also provide a pleasant slightly nutty flavour additive in the coffee.

EXAMPLES

Some examples of a macadamia-based milk analogue were prepared according to the following formula : Part 1 - Raw Materials:

(i) Protein Components:

(a .) Rice protein, such as "Oryzatein Silk 90" or "Oryzatein Silk 80", each of which is a protein isolate from whole grain brown rice. Each has a protein content (dry basis) of 90% or 80% (min). One such component can be obtained from Axiom Foods Inc., of Los Angeles, California, USA, which is made in China.

(b.) Pea protein such as a vegetable protein isolated from the pea (Pisum Sativum). This has a protein content (dry basis) of 84% (min), a particle size (residue on 200 mic) of 5% (max), and a moisture content (loss on drying) of 10% (max). Once such can be obtained from Roquette Freres, of Lestrem, France.

(ii) Carbohydrate Components:

(c.) Cane sugar (ie, sucrose) that is the crystalline product resulting from evaporation to dryness of refined sugar cane extraction.

(d .) Maize maltodextrin, such as "Glucidex 17 DE" or "Fieldose 17 DE", each of which is a low dextrose equivalent (ie, "DE") maltodextrin produced by the controlled hydrolysis of corn starch. These have Dextrose Equivalents in the range of 15.0 to 18.0 (Glucidex) or 17.0 to 19.9 (Fieldose), and a moisture content of 6.0% (max). The Glucidex product can be obtained from Roquette Freres of Lestrem, France, and the Fieldose product can be obtained from Penfords; National Starch, for example.

(e.) Maize fibre such as "Nutriose FM06", which is a soluble maize starch partially hydrolysed in the presence of food grade acid. It contains fibre (on dry basis) in the range of 82 to 88 %. One such can be obtained from Roquette Freres, of Lestrem, France.

(Hi) Vitamin & Mineral Components: (f.) Calcium mineral source such as "Gadocal K" which is a citrate based calcium compound, designed to be a supplement in liquid food products to provide a readily absorbable form of calcium . It has a calcium content of 15% (min), a potassium content of 6% (min). It can be obtained from Gadot Biochemical Ind Ltd, of Israel.

(g .) Salt (NaCI), as food grade sea salt, as fine granular particles, (h.) Riboflavin (Vitamin B2) as a BP or USP grade.

(iv) Other Components

(i.) Gellan gum, such as "Kelcogel HM-B" or "Kelcogel HS-M" each of which is a high-acyl gellan gum that is used in stabilising neutral pH dairy and soy type beverages. It has a moisture content (loss in drying) of 8% (max), and can be obtained from cp Kelco.

(v) Nut Components:

(j.) Macadamia nut which is the kernel of the macadamia nut tree (macadamia tetraphylia or M. integrifolia.). The raw nuts are finely ground, preferably to less than 10 micron. When the nuts are harvested, they contain around 10% moisture, but they are generally dried to around 3% moisture in order to more easily crack the nuts from their shells. While the nuts can be milled at higher moisture contents, they may form a stiff paste that is hard to work with. Therefore the macadamia nuts may be further dried, generally to a moisture content of 1.5% max. Then these raw kernel pieces can be ground by passing through Urschell Comitrol Processor Model 1700 fitted with 180 Microcut cutting head and running at 9000 RPM, for example.

Alternatively, the nut pieces can be dried to 1.5% moisture (max.) and then can be added to the bulk water and passed through an IOPAK 3 stage emulsifier, or similar liquefying equipment, as a batch process (recirculating), for instance.

(vi) Water (k.) Filtered water, such as potable water, is passed through sand or equivalent filtration to remove any insoluble particles.

Part 2 - Formulations

A formulation was prepared according to the following ingredients, to provide the amounts in the finished product as weight in gram per one litre of the final product (ie, as g/litre unless otherwise specified).

Formulation 1 (To simulate "2%" cows' milk)

• Pea protein isolate 8.0

• Rice protein (Oryzatein Silk 90) 30.0

• Maltodextrin 17 DE (Fieldose) 20.0

• Cane sugar 30.0

• Gadocol K 8.0 Salt (NaCI) 1.0

• Nutriose 7.0 Kelcogel HM-S 1.18

• Riboflavin 1.7 (mg)

• Lightly roasted Macadamia nut 30.0 Water 875.0 (approx)

The mixture of Formulation 1 was analysed to determine its nutritional profile (per 100 ml), and the results are provided in Figure 1, which compares its profile with that of 2% fat cow's milk.

Formulation 2 (To simulate full cream milk)

• Pea protein isolate 24.0 • Rice protein(Oryzatein Silk 80) 12.0

• Maltodextrin 17 DE (Glucidex) 20.0

• Cane sugar 30.0

• Gadocol K 8.0

Salt 1.0

• Nutriose 7.0

Kelcogel HM-B 1.5

• Riboflavin 1.7 (mg)

• Raw Macadamia nut 30.0

• Macadamia nut oil 15.0 (ml)

Water 875.0 (approx)

Formulation 3 (To simulate "2%" cows' milk)

• Milled cashew nut 20.0

• Milled blanched almonds 28.0

• Pea protein isolate 24.0

• Cane sugar 25.0

• Calcium salt 10.3

• Sea salt 1.0

• Maize fibre 20.0

• Maltodextrin 25.0

• Rice protein 14.0 Water sufficient to make 1000 ml

The mixture of Formulation 3 was analysed to determine its nutritional profile (per 100 ml), and the results are provided in Figure 2, which compares its profile with that of 2% fat cow's milk. The values obtained

(per 100 ml) are:-

• Energy 65 kcal

• Protein 4.04 g Total fat 2.1 g

• Saturated fat 0.3 g

• Cholesterol 0.00 mg

• Dietary fibre 1.8 g

• Lactose 0.0 g

• Sodium 39 mg

• Calcium 159 mg

Part 3 - Preparation Process

The formulations may be prepared by using a batch process or a continuous production process, for example. The preparation process lends itself readily to "continuous" (as opposed to "batch") processing using mechanical, electronic or other means to meter ingredients into a continuous flow system . However, a batch process is now described by way of an example.

(1) For a batch process, scale up exactly the above formulation and recipe to the desired end product batch size. (2) Weigh out the required quantity of the dry materials the cane sugar and gellan gum and mix together thoroughly in a suitable mixer (examples - ribbon mixer; nauta-type mixer). Store these as a dry mix in a suitable container until required, as "Dry Mix 2". Similarly, weigh out dry materials the maltodextrin and the riboflavin (pre-mixed with a small quantity of the maltodextrin) and mix thoroughly. Store in a suitable container until required as "Dry Mix 1". Also weigh out and blend together the dry materials Gadocal K, salt and Nutriose. Store these in a suitable container until required as "Dry Mix 3".

(3) Pea protein and rice protein tend to contribute a "floury" after-taste and mouth feel to the product, and so as to alleviate this, these two ingredients can be pre soaked in approximately one third of the total water requirement, at a temperature of between 50C and 55C for at least 45 minutes. Alternatively and especially if coarser grades of these protein sources are used, then a small amount (0.15% w/w of solids present) of protease solution (for example "Multifect Neutral" obtained from Genencor International) can be added to improve the taste and mouth feel effect.

(4) When required, add the entire Dry Mix 1 into a vat of adequate size containing approximately one third of the required total amount of warm (30 to 40 C) water. Mix for about 5 minutes with high shear mixer to disperse all solid material. Then add Dry Mix 2, and mix thoroughly, usually for about 10 minutes. Then add Dry Mix 3, and mix thoroughly, usually for about 5 minutes. Add pea and rice protein and transfer to a final batch vat.

(5) If using pre-ground macadamia paste, add the paste to a vat that contains approximately a quarter of the required total amount of warm water. Mix to disperse for around 5 minutes. Otherwise, if using nut pieces, then add the nut pieces to a vat fitted with a recirculating IOPAK 3-stage emulsifier (or similar liquefying apparatus) fitted with minimum clearance rotors and containing approximately a quarter of the required total amount of warm water. Recirculate water and nut mix until full smooth dispersal is achieved, usually for about 15 minutes. (6) Transfer this macadamia slurry to final batch vat already containing the dry mix slurry.

(7) Mix thoroughly, which takes about 10 minutes, while adding warm water to bring the total quantity up to the final volume.

(8) Preferably, heat the mixture to about 60 C. Then pass the entire batch through a homogeniser at 250 bar, followed by de-aeration.

For long term storage, for up to 12 months, carry out an indirect UHT process (143 C for 8 seconds min. equivalent to F0 > 20). Cool to about 20 C. Pack into designated packaging . Keep cool to a max of 30 C to achieve optimum storage conditions.

For short term storage, such as up to 7 weeks, sterilise as described above, but package into appropriate packaging for this type of storage. For immediate use, such as up to 7 days, heat to 95 C, then cool to 20 C and store under refrigeration at a temperature from 4 C to 10 C.

Part 4 - Finished Product Specifications

Sensory.

The macadamia milk analogue has a pleasant smooth mouthfeel; "off-white > light tan" colour; slightly "nutty" aroma; pleasant "nut-cream" like taste.

Physical. pH range = 6.8 - 7.2

Specific gravity = approximately 1030 g / 1 litre. Viscosity = approximately 9 - 12 cp Nutritional.

The nutrition composition generally falls within the range specified in the following tables, for two Formulations. These values are an averaged analysis made in duplicate on separate container samples. Formulation 1: - Nutrient Averaae value, foer lOOml.)

Protein (N x 6.25) 3.4g

Fat (Total) 2.3 g

Fibre (Dietary) 0.4 g

Sugars 3.2 g

Sodium 40 mg

Calcium 120 mg

Riboflavin 0.17 mg

Formulation 2: - Nutrient Averaae value, foer 100ml.)

Protein (N x 6.25) 3.2 g

Fat (Total) 3.9 g

Fibre (Dietary) 0.4 g

Sugars 3.2 g

Sodium 40 mg

Calcium 120 mg

Riboflavin 0.17 mg Shelf life.

Shelf life is generally dictated by the mode of packaging, but as a general rule is as long as the packaging material and process generally allows.

Part 5 - Additional Formulations

Note : - These formulations to make 1 litre of finished product. Quantities are in grams unless otherwise indicated.

Formulation 3 ("Full Cream" - Using one single source of protein.)

• Pea protein 35

• Maltodextrin (17DE) 20

• Cane sugar 30

• Gellan gum 1

• Dextrin 7

• Sea salt 1

• Gadocal-K 8

• Macadamia nut - raw 30

• Safflower oil 15(mls)

• Water 880(mls)

Nutritional analysis (Estimated)

Formulation 3: - Nutrient Average value, (per lOOml.)

Protein (N x 6.25) 3.2g Formulation 3: - Nutrient Average value, (per 100ml.)

Fat (total) 3.7g

Fibre (Dietary) 0.9g

Sugars 3.2g

Sodium 39mg

Calcium 120mg

Formulation 4. (Carob-flavoured Milk - reduced fat).

• Rice protein 2.5

• Pea protein 35

• Maltodextrin (17DE) 20

• Sugar 28

• Gellan gum 1.2

• Dextrin 7

• Sea salt 1

• Gadocal-K 8

• Macadamia nut - raw 30

• Carob powder 8

• Water 890(mls) Nutritional analysis (Estimated)

It will be apparent that obvious variations or modifications may be made which are in accordance with the spirit of the invention and which are intended to be part of the invention, and any such obvious variations or modifications are therefore within the scope of the invention.

INDUSTRIAL APPLICABILITY

The invention can be utilised in the food and beverage industries to provide a vegetable based milk analogue that may be used as a beverage or as an ingredient in foods and other beverages.