Field of the invention

The invention relates to a non-dairy whippable food composition and a process for manufacturing of a non-dairy whippable food composition.

Background of the invention

The demand for dairy substitute products is and has been increasing over several years, due to a desire from consumers to exclude or reduce the amount of animal and dairy products from their diet.

There is a further demand and need for dairy substitute products taking sustainability into account as well as health aspects, fueled by an interest in sustainability, vegetarianism, veganism as well as for improved health.

Non-dairy whippable creams and whipping cream substitutes are available. It is a problem to achieve shelf-life stability, good whippability, and/or good foam stability with whipping cream substitutes.

There is a further interest and demand to reduce or eliminate use of palm oil in whipping cream substitutes, as well as reducing levels of hydrogenated fat amongst some consumer groups. It is common for dairy replacement products, including whipping cream substitutes, to contain fat from palm oil and/or hydrogenated fat, which are commonly use fats in the food industry.

There is, thus, a need for non-dairy whippable cream with improved properties and/or based on ingredients taking sustainability and health aspects into account.

Summary of the invention

One object of the invention is to alleviate, at least in part, the drawbacks of the prior art. One object of the invention is to provide a non-dairy whippable food composition with reduced coalescense during shelf life. One object of the invention is to provide a more stable non-dairy whippable food composition.

According to one aspect of the invention, there is provided a non-dairy whippable food composition, comprising: vegetable fat present in an amount of 10% to 40%, by weight of the composition; an oat-derived material comprising dry matter in an amount of 1 % to 10%, by weight of the composition; water; a stabiliser comprising chickpea protein; and Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition.

The Quillaia extract may be present in the composition in an amount of 0.5% or below as dry weight by weight of the composition, such as 0.00002% to 0.6%, or 0.0002 to 0.1%. According to one example, the Quillaia extract may be present in the composition in an amount of 0.001 to 0.002% as dry weight by weight of the composition, for example 0.0015%.

The Quillaja extract may be present in the composition in a diluted extract, for example having approximately 20-22% dry weight, in an amount of 0.0001 % to 3%, such as 0.001 % to 0.5%, such as 0.001 % to 0.01 %, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.

The Quillaia extract may be of Type 1 Quillaia extract or Type 2 Quillaia extract, or combinations thereof.

The vegetable fat may be present in an amount of 15% to 25%.

The oat-derived material may comprise dry matter in an amount of 2% to 6%, such as 2% to 4%, for example 3%, by weight of the composition.

Water may be present in an amount of 40 to 85 %, such as 40 to 60% by weight of the composition.

The pH of the composition may be between 6.5 and 8, such as between 7 and 7.5.

The composition may further comprise a buffering agent. The buffering agent may be selected from suitable food acidity regulators. The oat-derived material may be obtained from treatment of oats comprising treatment with amylase, optionally followed by fermentation.

The oat-derived material may be a liquid oat base or oat syrup. The oat- derived material may be in form of a powder.

The composition may further comprise maltodextrin. Typically, maltodextrin is present in an amount of 1-10%, such as 1-5%, such as 2-4%, such as 3% of the food composition. Maltodextrin binds water and may thus contribute to preventing water leakage after product is already whipped.

The stabiliser may further comprise hydroxypropylmethyl cellulose (HPMC). HPMC improves whipped cream firmness in the composition.

The composition may further comprise gellan gum. Gellan gum binds water and, in combination with other ingredients of the composition, prevents water separation through shelf-life.

The vegetable fat comprises at least 50% coconut oil by weight of the vegetable fat.

The vegetable fat may contain more than 50% saturated fat, such as more than 60% saturated fat, such as more than 70% saturated fat, such as more than 80% saturated fat. Further, the vegetable fat may contain 50 to 95% saturated fat.

The stabiliser may comprise monoglycerides and/or diglycerides. Mono- and di-glycerides may act in displacing protein and promoting partial coalescence.

The composition may contain further emulsifiers, such as mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil.

The Quillaia extract may be present in an amount of 0.001% to 0.5%, such as 0.001 % to 0.01%, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.

According to another aspect of the invention, there is provided a process for manufacturing of non-dairy whippable food composition, comprising the steps of: (a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; (b) providing a vegetable fat; (c) heating the vegetable fat to 50 - 70°C; (d) adding the vegetable fat to the aqueous liquid during a time period of 25 to 55 minutes, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the vegetable fat is present in an amount of 10 to 40% by weight of the whippable food composition; (e) cooling the obtained emulsion to 35 - 45°C at a rate of 5-10°C per second and subsequently to 6°C at a rate of 5-10°C per second; wherein the composition further comprises Quillaia extract in an amount of 0.0001 % to 3% by weight of the composition and a stabiliser comprising chickpea protein, wherein the vegetable fat is present in an amount of 10 to 40 (pref. 15-25%) by weight of the composition. Commonly in the prior art, the fat is added the aqueous liquid during a time period of around 10 minutes to create an emulsion. In contrast, in the process according to the invention or embodiments disclosed herein, the addition of the vegetable fat to aqueous liquid is made slowly, during a time period of 25 to 55 minutes, such as during 30 to 50 minutes, such as during 35 to 48 minutes. The rather fast two step cooling of the obtained emulsion in step (e), first to 35 - 45°C at a rate of 5-10°C per second and subsequently to 6°C at a rate of 5-10°C per second, helps the fat crystallize properly. The heating may take place in two heat exchangers, one reducing temperature of product to 40°C, another to 6°C.

As an example, if a batch size of 11000 kg of whippable non-dairy food composition is being made, 2500 kg of vegetable fat is added at 4.000 Litres per hour. The typical density for oil is aroung 0.9 kg per Litre, meaning that the 2500 kg of vegetable fat is added during a time period of around 40 minutes.

The process may further comprise, between steps (d) and (e), subjecting the emulsion to a heat treatment optionally followed by homogenization. The heat treatment may be an Ultra-high Temperature processing. The homogenization may have 2 stages, the first at 100 - 170 Bar, such as 140 to 160 Bar, such as 145 to 155 Bar, such as 150 bar and the second at 30 to 70 Bar, such as 40 to 60 Bar, such as 45 to 55, bar, such as 50 bar and a temperature at 50-90°C, such as 60-80°C, such as 65-77°C, such as 68 to 74°C, such as around 70°C.

The composition may further comprise a stabiliser comprising monoglycerides and/or diglycerides. The process may be for manufacturing the non-dairy whippable food composition according to the invention.

Thus, features from composition aspect of the invention may be used in the the process aspect of the invention.

Detailed description of the invention

The present invention will now be described more fully hereinafter. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided for thoroughness and completeness, and fully convey the scope of the invention to the skilled person. Although individual features may be included in different embodiments, these may possibly be combined in other ways, and the inclusion in different embodiments does not imply that a combination of features is not feasible. In addition, singular references do not exclude a plurality. In the context of the present invention, the terms "a", "an" does not preclude a plurality.

The present inventive concepts are, at least in part, based on unexpected realizations including that by manufacturing of a non-dairy whippable food composition as defined by the appended claims and examples and embodiments described herein, i.e. a non-dairy whippable food composition comprising a vegetable fat, a content of an oat-derived material together with chickpea protein; and Quillaia extract, a non-dairy whippable food composition may be provided having beneficial or desirable properties.

The presence of the oat-derived material in the composition with resulting benefits have been made possible. Thus, whippable compositions according to the present inventive concept, are achievable with desirable whipping properties while at the same time allowing at least contributing to benefits associated with, for example, beta glucan, which may be present in oat-derived material. It has further been made possible to combine oat- derived material and other ingredients, which together form a desirable non dairy whippable food composition, which composition further may be selected to be environmentally sustainable. Thus, the vegetable edible fat composition according to inventive concepts and embodiments herein may be tailored such that it is characterized by being environmentally sustainable and/or which may provide benefits associated with oats, particularly when combined in diet with other sources of e.g. oat-derived material, as compared to alternative compositions.

By whippable food composition, as used herein, is intended a product that may be aerated, for example by whipping, to produce a foam. It is desirable that the foam is maintained or stable even after several hours. The whippable food composition according to embodiments, may be described as a whipping cream substitute.

Non-dairy, as used herein, is intended to describe a composition essentially free from dairy components. In addition to being described as a non-dairy whippable food composition, the composition may be described as a plant- based, a vegetable, a vegan, and/or a vegetarian non-dairy whippable food composition. The non-dairy whippable food composition may be totally free from animal ingredients. However, the non-dairy whippable food composition may contain additives derived from animal sources, and still be according to embodiments described herein.

According to one aspect of the invention, there is provided a non-dairy whippable food composition, comprising: vegetable fat present in an amount of 10% to 40%, by weight of the composition; an oat-derived material comprising dry matter in an amount of 1 % to 10%, weight of the composition; water; a stabiliser comprising chickpea protein; and Quillaia extract in an amount of 0.00001 % to 1 % dry weight by total weight of the composition. The combination of ingredients of the composition provide desirable properties to the composition. Such a composition may, for example, be free from palm oil or fat, gluten and soy. It has further been realised that the composition may be realised with desirable properties, including for example good whipping properties, stable foam, and long shelf life stability. The beneficial properties may be achieved when using non-hydrogenated fat. It is a further benefit, that the whippable product can be produced with a content of oat-derived material.

The composition may be in form of an emulsion comprising a fat phase and an aqueous phase. The composition, including the quillaia extract, together with chickpea protein, unexpectedly is believed to contribute, at least in part, to stabilise the vegetable fat and provide a stable composition. The vegetable fat is kept from phase separation during storing. It has been unexpectedly realised that this, at least in part, may be one result of formed micelles around oil droplets and thereby keeping vegetable fat separate as assisted by electrostatic repulsion. The Quillaja extract may be Type 2, which is obtained either by chromatographic separation or ultrafiltration of the aqueous extraction of the milled inner bark or of the wood of pruned stems and branches of Quillaja saponaria Molina (family Rosaceae). It contains triterpenoid saponins (quillaia saponins, QS) consisting predominantly of glycosides of quillaic acid. Polyphenols and tannins are minor components. Some sugars and calcium oxalate will also be present. Quillaia extract (Type 2) is available commercially as a liquid product or as a spray-dried powder that may contain carriers such as lactose, maltitol or maltodextrin. The liquid product is usually preserved with sodium benzoate or ethanol. C.A.S. number 68990-67-0. The Quillaia extract may be Q-NATURALE® 200 V. The Quillaia extract, for example Q-NATURALE® 200 V, may be extracted by a natural process and may be referred to as a naturally-derived liquid emulsifier. Chickpea protein is believed to act by binding to the surface of oils and may contribute to prevent coalescence. Coalescense may give negative effects such as low low colloidal stability of the emulsion. The combination of oat-derived material, the Quillaia extract and the stabilizer comprising chickpea protein is particularly advantageous. The composition may be free from palm oil and free from soy and dairy. The Quillaia extract may be present in the composition in an amount of 0.5% or below, as dry substance by weight of the composition, such as 0.00002% to 0.5%, or 0.0002 to 0.1%. According to one example, the Quillaia extract may be present in the composition in an amount of 0.001 to 0.002% as dry weight by weight of the composition, for example 0.0015%.

The Quillaja extract may be present in the composition in a diluted extract, for example having approximately 20-22% dry weight, in an amount of 0.0001 % to 3%, such as 0.001 % to 0.5%, such as 0.001 % to 0.01 %, such as 0.005% to 0.009%, such as 0.007%, by weight of the composition.

The vegetable fat may be present in an amount of 15% to 25%. The vegetable fat may be non-hydrogenated fat. Such levels and type of the vegetable fat provides excellent properties to the whippable composition and may be combined with the other ingredients and levels of ingredients of the composition.

Water may be present in an amount of 40 to 85 %, such as 40 to 60% by weight of the composition. The water may be expressed as the total water of the composition, e.g. comprising water added as free water during manufacturing of the composition, and any water present with ingredients of the composition, which may be the case for example if liquid or aqueous oat base is used.

The pH of the composition may be between 6.5 and 8, such as between 7 and 7.5. The composition may further comprise a buffering agent. The buffering agent may be used to provide the pH of the composition. The buffering agent may suitably be a suitable food acidity regulator. For example, the buffereing agent may be selected from the group consisting of rac- lactic acid, acetic acid, adipic acid, citric acid, fumaric acid, malic acid or a suitable salt thereof, such as a sodium salt, a potassium salt, ammonium salt, or a magnesium salt thereof. Typical buffering agents include rac-lactic acid, acetic acid, adipic acid, citric acid, fumaric acid, malic acid, monosodium fumarate, potassium acetate, sodium citrate, potassium hydrogencarbonate, disodium fumarate, disodium malate, ammonium hydroxide, ammonium acetate, magnesium citrate, sodium lactate, and ferric ammonium citrate, for example sodium citrate.

The oat-derived material may be any suitable oat material, oat derived or oat- based material. In particular, the oat-derived material may be an oat base obtained from treatment of oats such that at least a portion of starch from the oats are solubilized or degraded. For example, an aqueous oat slurry of micronized oats may be treated such that at least a portion of starch from the micronized oats are degraded, which may be performed by contacting the aqueous oat slurry with amylase. Other enzymes may be used alternatively or in combination. For example, one or more of a-amylase and b-amylase may be used. The oats may suitable be micronized oats. Thus, the oat-derived material may be obtained from treatment of oats comprising treatment with amylase. Optionally the treatment of oats may be followed by fermentation. Thus, the oat-derived material may be a liquid oat base or oat syrup. The liquid oat base may be an oat drink, or what is sometimes referred to as an oat milk. Typically, the oat base or oat drink may comprise sugars 2-8%, fibers 0.2-3% (out of which 0.1-1% of the oat drink are beta glucanes), fat 0.5- 2.5%, and proteins 0.5-2.5%. The oat syrup may be described as an oat base rich in sugars but low in fibre. The dry matter of the liquid oat base may be for example 10-20% by weight of the liquid oat base, for example 14-16% by weight, which may be typical levels for oat drinks. The dry matter of the oat syrup may alternatively or in addition be higher, for example 60-85% by weight of the liquid oat base, for example 70-80% by weight, which may be the case with oat syrup. Further, the oat-derived material may be in dry form or as a powder.

It shall be realised and appreciated that the oat-derived material, such as liquid oat base, oat drinks, oat syrups, or in dry form, may be provided during manufacturing of the composition more or less or without dilution with water or aqueous liquid and with or without further addition of water, as long as the total amount of water in the composition is suitable for the composition or in accordance with embodiments discussed herein.

For whippable compositions comprising sugar, 50% or more, such as 60% or more, or 90% or more, by weight of the sugar, may be maltose. The maltose may be from degradation of starch from oats material, for example using enzymatic degradation, for example using amylase, such as a- or b-amylase.

The composition may further comprise maltodextrin. Maltodextrin may be present in an amount of 1-10%, such as 1-5%, such as 2-4%, for example 3% of the food composition. Maltodextrin as used in the composition, is believed to bind water and thus act in contributing to preventing water leakage from the composition, and in particular contribute to providing stability to the composition after whipped or to add stability to the foamed or whipped composition.

The stabiliser may further comprise hydroxypropylmethyl cellulose (HPMC). HPMC improves firmness to the whipped composition.

The composition may further comprise gellan gum. It has unexpectedly been discovered that gellan gum in combination with other ingredients of the composition contributes to binding water and prevents long term water separation, e.g. through shelf-life.

The vegetable fat may be non-hydrogenated fat. Such type of vegetable fat combined with the other ingredients of the composition provides excellent properties to the whippable composition.

The vegetable fat may comprise at least 50% coconut oil by weight of the vegetable fat. Further, the vegetable fat may comprise at least 70% coconut oil by weight of the vegetable fat. The coconut oil may be non-hydrogenated coconut oil.

The vegetable fat may further comprise rapeseed oil and/or shea butter.

The vegetable fat, which may be a non-hydrogenated vegetable fat, may contain more than 50% saturated fat, such as more than 60% saturated fat, such as more than 70% saturated fat, such as more than 80% saturated fat. The vegetable fat may contain less than 95% saturated fat, such as less than 90% saturated fat, such as less than 85% saturated fat, such as less than 80% saturated fat. The vegetable fat may contain 50 to 95% saturated fat, such as 60 to 95% saturated fat, such as 70 to 90% saturated fat, such as 75 to 90% saturated fat. It has been realised with the present invention, that above certain levels of saturated fat, non-hydrogenated fat may be used, and assist in providing the whippable composition with desirable properties, including stability and whippability, while avoiding hydrogenated fat in the composition.

The stabiliser may comprise monoglycerides and/or diglycerides. Mono- and di-glycerides may function to displace protein and promote partial coalescence.

The composition may comprise further emulsifiers, such as, for example, mustard, lecithin, polysorbates, carrageenan, guar gum, locust bean gum and canola oil. The composition may further comprise other ingredients and additives, for example, the composition may comprise salt, colouring agents, flavourings, vitamins etc.

The vegetable fat may, such as in an alternative and related aspect, comprise hydrogenated coconut oil and rapeseed oil.

According to another aspect of the invention, there is provided a process for manufacturing of non-dairy whippable food composition, comprising the steps of: (a) providing an aqueous liquid comprising an oat-derived material comprising dry matter in an amount of 1 % to 10% by weight of the composition; (b) providing a vegetable fat; (c) heating the vegetable fat to 50 - 70°C; (d) adding the vegetable fat to the aqueous liquid during a time period of 25 to 55 minutes, such that an emulsion is formed comprising a fat phase and an aqueous phase, wherein the fat is present in an amount of 10 to 40% by weight of the whippable food composition; (e) cooling the obtained emulsion to 35 - 45°C at a rate of 5-10°C per second, such as 5, 6, 7, 8, or 10°C per second, and subsequently to 6°C at a rate of 5-10°C per second, such as 5, 6, 7, 8, or 10°C per second; wherein the composition further comprises Quillaia extract in an amount of 0.0001 % to 3% by weight of the composition and a stabiliser comprising chickpea protein. Commonly in the prior art, the vegetable fat is added the aqueous liquid during a time period of around 10 minutes to create an emulsion. In contrast, in the process according to the invention or embodiments disclosed herein, the addition of the vegetable fat to aqueous liquid is made slowly, during a time period of 25 to 55 minutes, such as during 30 to 50 minutes, such as during 35 to 48 minutes. The rather fast two step cooling of the obtained emulsion in step (e), first to 35 - 45°C at a rate of 5-10°C per second, and subsequently to 6°C at a rate of 5-10°C per second, helps the vegetable fat crystallize properly. The heating typically takes place in two heat exchangers, one gets product to 40°C, other down to 6°C.

The cooling step (c) may be cooling the obtained emulsion to 35 - 45°C at a rate of 6-9°C per second, such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second, and subsequently to 6°C at a rate of 6-9°C per second, such as 6-8 °C per second, or 5-8°C per second, or 5-7°C per second. As an example, if a batch size of 11000 kg of whippable non-dairy food composition is being made, 2500 kg of vegetable fat is added at 4.000 Litres per hour. The typical density for oil is aroung 0.9 kg per Litre, meaning that the 2500 kg of vegetable fat is added during a time period of around 40 minutes.

The process may further comprise, between steps (d) and (e), subjecting the emulsion to a heat treatment optionally followed by homogenization. The heat treatment may be an Ultra-high Temperature processing. The homogenization may comprise two stages, a first at 100 - 170 Bar, such as 140 to 160 Bar, such as 145 to 155 Bar, such as 150 bar and a second at 30 to 70 Bar, such as 40 to 60 Bar, such as 45 to 55, bar, such as 50 bar and a temperature at 50-90°C, such as 60-80°C, such as 65-77°C, such as 68 to 74°C, such as around 70°C.

The process may be for manufacturing the non-dairy whippable food composition according to the invention.

Features from the composition aspect of the invention may be used in the the process aspect of the invention, and vice versa.

Example

An example of manufacturing of a non-dairy whippable food composition according to embodiments will now be discussed in an attempt to improve an understanding of present inventive concepts.

In this example, the oat-derived material is a liquid oat base of 15% DS. The liquid oat base for this example may be obtained from treatment of oats comprising treatment with amylase, for example, as has been described in patent No. EP 1 383 396 B1. The liquid oat base is mixed with water to produce an aqueous phase comprising oat-derived material, which aqueous phase is heated to 50°C. Dry ingredients are mixed: Stabilizer blend, maltodextrin, gellan gum and salt. The mixture of dry ingredients is added to the oat-derived material mixture under high shear. After approximately 5 minutes mixing quillaia extract is added. Vegetable fat is heated to 60°C and slowly (during around 40 minutes) added to the stirred aqueous mixture. The resulting mixture is re-circulated over a mixer for a few minutes at a temperature at about 55-60°C. The mixture is then subjected to Ultra-high- temperature processing. Subsequent homogenization is made in 2 stages, at 150 bar and at 50 bar at a temperature around 70°C. The homogenized mixture is first cooled to 40°C at a rate of 5-10°C per second and then to 6°C at a rate of 5-10°C per second. The entire batch is filled in a tank before starting to fill the composition into containers. The proportions of the ingredients are according to the recipes in Table 1.

Table 1 :

The stabilizer blend contains: Maltodextrin, chickpea protein (appr. 12%), mono- and di-glycerides (appr. 12%), sodium citrate, hydroxypropylmethyl cellulose. Whippable food compositions manufactured according to this example provided stable properties, both relating to the non-whipped composition and the composition in whipped form.