This application is being filed on February 22, 2023, as a PCT International Patent application and claims the benefit of and priority to U.S. Provisional patent application Serial No. 63/313,074, filed February 23, 2022, the entire disclosure of which is incorporated by reference herein in its entirety.

INTRODUCTION

Palm is a vegetable harvested from some species of wild or cultivated palm trees. During harvest, a stem or trunk of a palm tree is cut from the roots and the crown or canopy is removed from the top of the stem. The heart is within the stem surrounded by an outer sheath. The hearts of palm are rich in fiber, mineral, vitamins, protein, unsaturated fatty acids, and other nutritional elements. It is desirable for new foodstuff containing or derived from palm or palm product.

SUMMARY OF DISCLOSURE

The present disclosure provides a foodstuff containing or derived from palm or a part thereof or palm product.

As disclosed herein a foodstuff comprising a palm product derived from a palm or a part or fraction or extract thereof. The palm may comprise at least one of a heart, a bottom, a stem , or a portion of the heart, bottom, or step, or any combinations thereof. The palm product may have a form of an extract, an isolate, a puree, a concentrate, a dried form, or a milled form. The palm product may be used as a dietary ingredient selected from: a substitute ingredient, a supplemental ingredient, a viscosity modifier, an emulsifier, a fiber fortifying agent, a hydrocolloid agent, a binder, a stabilizer, an enhancer, a flavoring agent, or a combination thereof.

In some embodiments, the palm product comprises a heart of palm puree. In some embodiments, the puree has an average particle size from about 50 micron to about 1,000 micron, or from about 100 micron to about 800 micron, or from about 200 micron to about 600 micron, or from about 300 micron to about 500 micron. In some embodiments, the heart of palm puree has a viscosity from about 10 centipoises to about 5,000 centipoises, or from about 30 centipoises to about 4,000 centipoises, or from about 50 centipoises to about 3,000 centipoises, or from about 80 centipoises to about 2,000 centipoises, or from about 100 centipoises to about 1,000 centipoises.

In some embodiments, the puree further comprises an acid selected from the group consisting of citric acid, acetic acid, fumaric acid, lactic acid, phosphoric acid, malic acid, tartaric acid, ascorbic acid, any derivatives thereof, or any combinations thereof. In some embodiments, the puree has a pH from about 2 to about 8, or from about 3 to about 7, or from about 4 to about 6, or from about 4 to about 5. In some embodiments, the puree has a Brix value from about 3° to about 10°, or from about 4° to about 9°, or from about 4° to about 7°, or from about 5° to about 7°.

In some embodiments, the palm product has a total carbohydrates from about 2 g/lOOg to about 20 g/lOOg, or from about 3 g/lOOg to about 18 g/lOOg, or from about 4 g/lOOg to about 16 g/lOOg, or from about 5 g/lOOg to about 14 g/lOOg, or from about 5 g/lOOg to about 10 g/lOOg, or from about 5 g/lOOg to about 8 g/lOOg, or from about 5 g/lOOg to about 6 g/lOOg. In some embodiments, the palm product has a total fiber content from about 0.1 g/lOOg to about 10 g/lOOg, or from about 0.3 g/lOOg to about 8 g/lOOg, or from about 0.5 g/lOOg to about 6 g/lOOg, or from about 1 g/lOOg to about 4 g/lOOg, or from about 1.5 g/lOOg to about 3 g/lOOg, or from about 2 g/lOOg to about 2.5 g/lOOg. In some embodiments, the palm product has a solid content from about 1 wt% to about 50 wt%, or from about 2 wt% to about 40 wt%, or from about 3 wt% to about 30 wt%, or from about 4 wt% to about 20 wt%, or from about 5 wt% to about 15 wt%, or from about 6 wt% to about 10 wt%.

In some embodiments, the palm product is a heart of palm puree made by a process comprising: providing a heart of palm; and subjecting the heart of palm to a particle size reduction process, forming a puree thereof. The process may further comprise homogenizing the formed puree. In some embodiments, the process further comprises: providing a harvested palm comprising a heart and a shell surrounding the heart; removing the shell from the heart; and chopping the heart into pieces in about 0.5 inch to about 3 inches. In some embodiments, the process further comprises removing a bottom from the heart of palm. In some embodiments, the process further comprises treating the chopped heart of palm with boiling water for at least about 3 min, or at least about 5 min, or at least about 10 min, or at least about 15 min, or at least 20 min, or at least about 30 min. In some embodiments, the process further comprises: treating the heart of palm with an effective amount of an acid selected from the group consisting of citric acid, acetic acid, fumaric acid, lactic acid, phosphoric acid, malic acid, tartaric acid, ascorbic acid, any derivatives thereof, or any combinations thereof, and wherein the puree has a pH from about 2 to about 7, or from about 3 to about 6, or from about 4 to about 5. In some embodiments, the process further comprises: adding a fruit juice to the heart of palm, wherein the fruit is selected from the group consisting of citrus fruits, oranges, lemons, grapefruits, pomelos, limes, various true or hybrid cultivars thereof, and any combinations thereof.

In some embodiments, the process further comprises: treating the heart of palm with an effective amount of an enzyme preparation. The enzyme preparation may comprise a hemicellulolytic enzyme preparation, a pectolytic enzyme preparation, or both. The enzyme treatment may be carried out at an elevated temperature above room temperature.

In some embodiments, the palm product has a reduced vegetable flavor compared with raw palm.

In some embodiments, the palm product is a palm protein isolate. The palm protein isolate has an isoelectric point of about 2 to about 4.

In some embodiments, the foodstuff is selected from: a confection; a diary product; a non-diary product; a plant-based product; or a condiment, a baked or fried product, an emulsified (emulsion) product, a marinated heart of palm product, or an infused heart of palm product.

In some embodiments, a method for making a foodstuff comprises: combining a palm product and at least one food ingredient, wherein the palm product is selected from a heart of palm puree, a heart of palm protein isolate, a hydrocolloid fraction of palm heart, or any combinations thereof.

Definitions and interpretations of selected terms

As used herein, “weight percent,” “wt%, “percent by weight,” “% by weight,” and variations thereof refer to the concentration of a substance as the weight of that substance divided by the total weight of the composition and multiplied by 100. It is understood that, as used here, “percent,” “%,” and the like are intended to be synonymous with “weight percent,” “wt%, etc.

As used herein, “g” represents gram; “L” represents liter; “mg” represents “milligram (10‘ ³ gram);” “mL” represents milliliter (10‘ ³ liter); “cm” represents centimeter (10‘ ² meter); “mm” represents millimeter (10‘ ³ meter); “inch” is used as a length unit, and one inch equals to about 2.54 cm; “centipoise” or “cPs” or “cP” is used as a viscosity unit, and 1 cP = 10' ³ Pa-s = 1 mPa-s.

The term “about” is used in conjunction with numeric values to include normal variations in measurements as expected by persons skilled in the art, and is understood have the same meaning as “approximately” and to cover a typical margin of error, such as ± 10 % of the stated value. The term “about” also encompasses amounts that differ due to different equilibrium conditions for a composition resulting from a particular initial composition. Whether or not modified by the term “about,” the claims include equivalents to the quantities.

It should be noted that, as used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the content clearly dictates otherwise. Thus, for example, reference to a composition containing “a compound” includes having two or more compounds that are either the same or different from each other. It should also be noted that the term “or” is generally employed in its sense including “and/or” unless the content clearly dictates otherwise.

In the interest of brevity and conciseness, any ranges of values set forth in this specification contemplate all values within the range and are to be construed as support for claims reciting any sub-ranges having endpoints which are real number values within the specified range in question. By way of a hypothetical illustrative example, a disclosure in this specification of a range of from 1 to 5 shall be considered to support claims to any of the following ranges: 1-5; 1-4; 1-3; 1-2; 2-5; 2-4; 2-3; 3-5; 3-4; and 4- 5.

The term “substantially free” may refer to any component that the composition of the disclosure lacks or mostly lacks. When referring to “substantially free” it is intended that the component is not intentionally added to compositions of the disclosure. Use of the term “substantially free” of a component allows for trace amounts of that component to be included in compositions of the disclosure because they are present in another component. However, it is recognized that only trace or de minimus amounts of a component will be allowed when the composition is said to be “substantially free” of that component. Moreover, the term if a composition is said to be “substantially free” of a component, if the component is present in trace or de minimus amounts it is understood that it will not affect the effectiveness of the composition. It is understood that if an ingredient is not expressly included herein or its possible inclusion is not stated herein, the disclosure composition may be substantially free of that ingredient. Likewise, the express inclusion of an ingredient allows for its express exclusion thereby allowing a composition to be substantially free of that expressly stated ingredient.

The processes, methods, treatments, formulations, and compositions of the present disclosure may comprise, consist essentially of, or consist of the components or ingredients of the present disclosure as well as other components or ingredients described herein. As used herein, “consisting essentially of’ means that the methods and compositions may include additional steps, components or ingredients, but only if the additional steps, components or ingredients do not materially alter the basic and novel characteristics of the claimed processes and compositions.

For the purposes of the present disclosure, the term “foodstuff’ refers to any edible food product classified as a “food” by the U.S. Food and Drug Administration, including foods, beverages, etc., as well as any product classified as a “supplement” by the U.S. Food and Drug Administration, including weight loss products, meal replacement products, supplement products (e.g., vitamin and/or mineral supplement products), etc. Food products (e.g., beverages), as well as supplement products, may include any food or supplement product that may be directly drunk or ingested or any food (e.g., beverage) concentrate, as well as supplement concentrates which may be further mixed with other ingredients (e.g., water, juice, etc.) to form a food or supplement product that may be drunk or ingested, or which may provide, in undiluted form, a ready-to-drink liquid concentrate supplement product (e.g., a concentrated energy drink, etc.). For example, a food (e.g., beverage) concentrate may be mixed with a liquid to form a drink, added (e.g., in liquid form) to food ingredients, such as flour and baked to form a bakery product, etc. Embodiments of a food or supplement product prepared from or with these edible concentrates may be in various forms such as, for example, a liquid, a frozen or semi-frozen liquid, a nutritional supplement, a nutritional bar, a nutritional beverage, a candy bar, a baked food (e.g., a cookie, a cake, etc.), a pudding, a sauce, a gravy, a soup, a broth, a soup consomme, a cake frosting, an ice cream, a gelato, a slush, a smoothie, a yogurt, a custard, a gelatin dessert, an apple sauce, a cottage cheese, a cereal, a bread, a cheese, a cheese spread, chocolate (e.g. , milk chocolate), a beverage in the form of, for example, a non-carbonated drink, a carbonated beverage (e.g., soda), a nutritional beverage, an energy drink, etc., a juice product such as apple juice, orange juice, grape juice, grapefruit juice, cranberry juice, etc., vegetable juices such as tomato juice, carrot juice, etc., mixtures of fruit and/or vegetable juices, a coffee, a tea, milk, a milkshake, a hot chocolate, an espresso, a cappuccinos, a latte, etc.

The term “beverage” as used herein means any drinkable liquid or semi-liquid, including for example water, flavored water, soft drinks, fruit drinks, tea-based drinks, juice-based drinks, gel drinks, carbonated or non-carbonated drinks, and alcoholic or non-alcoholic drinks. In some embodiments, a beverage powder may first be mixed with any drinkable liquid or semi-liquid to obtain a beverage.

For the purposes of the present invention, the term “food additive” refers to the common meaning of the term “food additive” and includes any product classified as a “food additive” by the U.S. Food and Drug Administration. Food additives (e.g., beverage additives) may include low- or non-caloric sweeteners, colorants, flavorants, juices, edible acids, mineral or vitamin fortifying agents, protein, fats or oils, protein stabilizers, fat substitutes such as olestra, etc.

BRIEF DESCRIPTION OF THE DRAWING

FIG. 1 illustrates an exemplary embodiment of a process for making a puree of palm and a puree concentrate thereof.

DETAILED DESCRIPTION

The present disclosure generally relates to a food product or a foodstuff or a beverage derived from a palm or a part thereof or a fraction thereof or a product thereof.

In some aspects, the present foodstuff is related to a palm product such as a part of a palm, in particular a heart of palm (or palm heart); or a fraction of a palm such as a protein isolate from a palm or heart of palm or a fiber fraction derived from a palm; or a processed heart of palm product. In some embodiments, the palm product is a puree or a paste or a flowable food or the like comprising particulates of a part of palm. In some embodiments, the puree is in a concentrate form, or is dried or substantially dried. The present disclosure also relates to a puree product of palm made by the process described in the present disclosure. The term “puree of palm” used herein encompasses any form of puree of palm or a puree product made by the present process.

In some aspects, the present foodstuff comprises a palm product as a food ingredient or additive. The palm product may be used as a functional ingredient including but not limited to substitute ingredient, a supplemental ingredient, a viscosity modifier, an emulsifier, an enhancer, a binder, a stabilizer, a flavoring agent, a vegan whip base, a natural gelling agent, a fiber fortifying ingredient, a texture modifier, dispersing agent, an opacifying agent, an emulsifying agent. Non-limiting examples of the present foodstuff include: beverage juice, fruit juice, vegetable juice, juice drink, still drink, sparkling drink, sport drink, coffee beverage, smoothie, yogurt, creamer, ice cream, desert, sorbet, icing, diary product, milk, butter, cheese, non-diary product, plant-based product, meat replacement, meat analogue, condiment, seasoning, spread, dip, sauce, baked product, muffin, cake, pancake, bread, wafer, cracker, cookie, snack, bar, biscuit, dry mix for making a baked or fried product, pizza crust, cheese snack, emulsified product, meat batter, marinated product, infused product, gravy, and broth.

Puree of palm

Palm used herein refers to a vegetable harvested from certain species of palm trees native to South and Central America. During harvest, a trunk of a palm tree is cut from the roots and the crown or canopy is removed from the top of the stem. As shown in FIG. 1, a raw and unprocessed palm used to make the present food product herein generally comprises three components, a heart (heart portion), a bottom (bottom portion) attached to the heart, an outer shell surrounding the heart. As used herein, heart refers to heart of palm or palm heart, and is interchangeable with core or inner heart; and outer shell refers to shell of palm or palm shell, and is interchangeable with outer layer, or shell, or sheath, or stem, or stem shell. The heart of palm generally has a substantially cylindrical or roll-like shape.

The palm heart is an edible part of palm and is preferably used to make the present food product. The heart of palm may be from a raw and unprocessed palm that is harvested or from a commercial source such as canned or jarred heart of palm that is generally available in food market. The bottom of the palm (bottom attached to the palm heart) is less edible than the palm heart, with denser and more fibrous structure. However, bottoms of palm can be a rich source of dietary fiber and can be used as a functional component for other beverage or food products. When selecting the palm for the present puree of palm, the bottom may not be separated off from the palm heart. Alternatively, the bottom may be removed from the palm heart. The weight ratio of heart to bottom may be adjustable to a desirable level. The stem shell is significantly more difficult to process than the heart or the bottom due to its bulbous shape and its denser, more fibrous structure. Additionally, the shell typically has a less pleasant odor than the heart. The shell also has a taste that is less preferable than the taste of the heart and the bottom due, at least in part, to these characteristics. Therefore, the shell is typically discarded and not used as a part of palm for the present puree or the food product thereof. Example 1 of the present disclosure further describes the composition and wt% of each component of raw palms.

Heart of palm is significantly low in calorie and advantageously rich in fibers particularly insoluble fibers, and thus provides a vegetable-forward, keto-friendly alternative to traditional high carbohydrate food options for health-conscious consumers in the retail and restaurant channels. Accordingly, the present puree may comprise a palm heart, or a palm bottom, or both, and the weight ratio of the heart to the bottom is adjustable. Alternatively, the present puree may be free or substantially free from palm bottom. In preferred embodiments, the present puree is free or substantially free from palm shell.

Puree used herein refers to a smooth and creamy food substance that has been ground, pressed, blended or sieved to the consistency of a paste or liquid food or wet food. Puree is often characterized as a particulate material having an average particle size. The particle size is related to the viscosity, mouthfeel, texture, and other sensory aspects of the puree. In some embodiments, the present puree of palm has an average particle size of about 1,000 micron or less, or about 900 micron or less, or about 800 micron or less, or about 700 micron or less, or about 600 micron or less, or about 500 micron or less, or about 400 micron or less, or about 300 micron or less, or about 200 micron or less, or about 100 micron or less, or about 75 micron or less, or about 50 micron or less, or about 250 micron or less, or about 10 micron or less. In some embodiments, the present puree of palm has an average particle size from about 50 micron to about 1,000 micron, or from about 75 micron to about 800 micron, or from about 100 micron to about 700 micron, or from about 200 micron to about 600 micron, or from about 300 micron to about 500 micron. The present puree may have various size distribution modal such as a monomodal distribution, or a bimodal distribution, or a trimodal distribution.

In some embodiments, the present puree has a viscosity of about 5,000 centipoises or less, or about 4,000 centipoises or less, or about 3,000 centipoises, or about 2,000 centipoises or less, or about 1,900 centipoises or less, or about 1,800 centipoises or less, or about 1,700 centipoises or less, or about 1,600 centipoises or less, or about 1,500 centipoises or less, or about 1,400 centipoises or less, or about 1,300 centipoises or less, or about 1,200 centipoises or less, or about 1,100 centipoises or less, or about 1,000 centipoises or less, or about 900 centipoises or less, or about 800 centipoises or less, or about 700 centipoises or less, or about 600 centipoises or less, or about 500 centipoises or less, or about 400 centipoises or less, or about 300 centipoises or less, or about 200 centipoises or less, or about 100 centipoises or less, or about 50 centipoises or less, or about 20 centipoises or less, or about 10 centipoises or less. In some embodiments, the present puree has a viscosity from about 10 centipoises to about 5,000 centipoises, or from about 30 centipoises to about 4,000 centipoises, or from about 50 centipoises to about 3,000 centipoises, or from about 80 centipoises to about 2,000 centipoises, or from about 100 centipoises to about 1,000 centipoises. In certain embodiments, the present puree may have a viscosity that is close to traditional banana puree and therefore resemble the flow characteristic of a banana puree.

In some embodiments, the present puree comprises an acid or acids. The acid(s) may be any of organic acids and inorganic acids, but organic acids are preferred. Examples of organic acids include citric acid, acetic acid, succinic acid, malic acid and ascorbic acid. In view of flavor and taste, citric acid is preferred. Examples of inorganic acids include phosphoric acid.

Acids that can be used further include juices of fruits containing an acid or acids such as citric acid. Examples of such fruits are citrus fruits, oranges, lemons, grapefruits, pomelos, lime, acerola, kiwi, yuzu (Citrus junos Tanaka), kabosu (Citrus sphaerocarpa Tanaka), and sudachi (Citrus sudachi). Particularly preferred are lemon and lime. The fruit juice may be used as it is, or 100% whole juice, or diluted juice, or in the form of a concentrate, or in the form of a not from concentrate (NFC). Fruit juice may also provide fruit flavor and other useful and beneficial ingredients for the puree of palm. The acid(s) may be used in any effective amount to arrive at a desired pH and/or other desired effects of the present puree. In embodiments, the acid is a citric acid from about 0.01 wt% to about 10 wt%, or from about 0.1 wt% to about 5 wt%, from about 0.5 wt% to about 3 wt%, based on the total weight of the puree of palm obtained. Acid may be a helpful ingredient and/or a viscosity modifier to regulate the color, texture, flowability, and taste profile, and stability of the puree. In some embodiments, the present puree has a pH from about 2 to about 8, or from about 3 to about 7, or from about 4 to about 6, or from about 4 to about 5. The puree of palm without acidification typically has a pH of 6 or higher. The puree treated with acids typically has a lower pH relative to the untreated puree, preferably in a range from about 3 to about 6, or from about 3 to about 5, or from about 3 to about 4.

In some embodiments, the present puree of palm has a Brix value of about 25° or less, or about 24° or less, or about 23° or less, or about 22° or less, or about 21° or less, or about 20° or less, or about 19° or less, or about 18° or less, or about 17° or less, or about 16° or less, or about 15° or less, or about 14° or less, or about 13° or less, or about 12° or less, or about 11° or less, or about 10° or less, or about 9° or less, or about 8° or less, or about 7° or less, or about 6° or less, or about 5° or less, or about 3° or less. In some embodiments, the present puree has a Brix value from about 3° to about 25°, or from about 3° to about 23°, or from about 3° to about 20°, or from about 3° to about 18°, or from about 3° to about 16°, or from about 3° to about 13°, or from about 3° to about 11°, or from about 4° to about 9°, or from about 4° to about 7°, or from about 5° to about 7°. Typically, the freshly made puree of palm has a Brix value in a range from about 3° to about 11°. A puree concentrate of palm can be made upon concentration or removal of water from the freshly made puree of palm. Such puree concentrate may accordingly have a higher Brix value, in a range from about 10° to about 25°.

In some embodiments, the present puree has a total carbohydrates of about 30g/100g or less, or about 29g/100g or less, or about 28g/100g or less, or about

27g/100g or less, or about 26g/100g or less, or about 25g/100g or less, or about

24g/100g or less, or about 23g/100g or less, or about 22g/100g or less, or about

22g/100g or less, or about 21g/100g or less, or about 20g/100g or less, or about

19g/100g or less, or about 18g/100g or less, or about 17g/100g or less, or about

16g/100g or less, or about 15g/100g or less, or about 14g/100g or less, or about

13g/100g or less, or about 12g/100g or less, or about 1 Ig/lOOg or less, or about lOg/lOOg or less, or about 9g/100g or less, or about 8g/100g or less, or about 7g/100g or less, or about 6g/100g or less, or about 5g/100g or less, or about 4g/100g or less, or about 3g/100g or less, or about 2g/100g or less. In some embodiments, the present puree has a total carbohydrates from about 2 g/lOOg to about 20 g/lOOg, or from about 3 g/lOOg to about 18 g/lOOg, or from about 4 g/lOOg to about 16 g/lOOg, or from about 5 g/lOOg to about 14 g/lOOg, or from about 5 g/lOOg to about 10 g/lOOg, or from about 5 g/lOOg to about 8 g/lOOg, or from about 5 g/lOOg to about 6 g/lOOg. The carbohydrates include but are not limited to fructose, glucose, sucrose, lactose, maltose, galactose, or other natural sugars derived from palm. In preferred embodiments, the present puree is free or substantially free from a sweetener including artificial sweetener, natural sweetener, low calorie sweeteners made synthetically or by bioengineering processes.

In some embodiments, the present puree has a total fiber content from about 0.1 g/lOOg to about 20 g/lOOg, or from about 0.3 g/lOOg to about 15 g/lOOg, or from about 0.5 g/lOOg to about 10 g/lOOg, or from about 1 g/lOOg to about 5 g/lOOg, or from about 1.5 g/lOOg to about 3 g/lOOg, or from about 2 g/lOOg to about 2.5 g/lOOg. The dietary fiber may comprise insoluble fiber and soluble fiber, such as cellulose, a-glucan, pectin. In certain embodiments, the dietary fiber consists essentially of insoluble fiber.

In some embodiments, the present puree has a solid content from about 1 wt% to about 90 wt%, or from about 2 wt% to about 95 wt%, or from about 3 wt% to about 90 wt%, or from about 4 wt% to about 80 wt%, or from about 5 wt% to about 70 wt%, or from about 6 wt% to about 60 wt%, or from about 7 wt% to about 50 wt%, or from about 8 wt% to about 40 wt%, or from about 9 wt% to about 30 wt%, or from about 10 wt% to about 20 wt%.

Typically, the freshly-made puree has a solid content from about 1 wt% to about 50 wt%, or from about 2 wt% to about 40 wt%, or from about 3 wt% to about 30 wt%, or from about 4 wt% to about 20 wt%, or from about 5 wt% to about 15 wt%, or from about 6 wt% to about 10 wt%. The puree concentrate of palm or dried puree of palm may have a higher solid content than the freshly-made puree.

In some embodiments, the present puree of palm heart may advantageously have a reduced vegetable flavor compared with raw or unprocessed palm heart. The vegetable notes or volatiles could be removed or reduced during the processing of making the puree. In some embodiments, the present puree of palm optionally comprises a functional ingredient selected from the group consisting of an electrolyte, a vitamin, a mineral, a metal ion, a probiotic, a prebiotic, a symbiotic, a phytonutrient, an amino acid, a protein, an antioxidant, a fatty acids, or combinations thereof.

In some embodiments, the present puree comprises ascorbic acid (Vitamin C). It was surprisingly found that the ascorbic acid could effectively stabilize the puree, improve the freshness thereof, and more importantly, enable the puree to maintain in a white/creamy appearance and resist oxidation, yellowing, or unfavorable change in color.

In some aspects, the present disclosure relates to a food product consisting essentially of the puree of palm described herein. The food product may be served as is to the food market without adding other ingredient or substance. As an exemplary example, the puree of palm heart may be used as a low-calorie substitute for traditional banana puree, which is significantly higher in total carbohydrates.

In other aspects, the present disclosure relates to a food product comprising the puree of palm as an ingredient or component. The food product encompasses any form of food including but not limited to a foodstuff, a beverage, a juice, a snack food, a baked product, a pasta, a squeezable wet food, a spoonable wet food, a dip, a whip, a sauce, a salad dressing, a shelf stable multi -textured snack or mini-meals, and combinations thereof. The baked product comprising the present puree may include wafer(s), cracker(s), cookie(s), cake(s), bread(s), muffin(s), extruded snack(s), cookies, and biscuit(s).

The present puree, or puree concentrate, or dried puree, or isolated protein or hydrocolloid fraction from the heart of palm may be advantageously employed as a functional food ingredient, wherein the function is for example and without limitation, a vegan whip base, a natural gelating agent, a fiber fortifying ingredient, a texture modifier, a viscosity enhancer, a dispersing agent, an emulsifying agent, a natural binder, and combinations thereof.

The present disclosure also provides a process for making a puree of palm described herein. In some embodiments, a process comprises providing a palm or a part thereof; and subjecting the palm or the part thereof to a particle size reduction process, thereby forming the puree thereof. In embodiments, the present process further comprises a homogenizing the formed puree. As described above, a palm typically comprises a heart, a bottom, and a shell. The heart is more edible and of less vegetable flavor and is thus preferred for making the puree. In some embodiment, the present process comprises providing a harvested palm comprising a heart and a bottom attached to the heart and a shell surrounding the heart; removing the shell from the heart; and chopping the heart into pieces in about 0.5 inch to about 3 inches, prior to the size reduction process. The chopped palm heart and the bottom could be combined and subjected to the size reduction process. Alternatively, the palm heart and the palm bottom may be further separated by cutting the bottom off the heart. The palm heart and palm bottom may be separately subjected to the size reduction process. In some embodiments, both the bottom and the shell are discarded.

The size reduction step may comprise a mechanical size reduction step. The mechanical size reduction step may include any technique common in the art of food preparation, such as but not limited to grinding, knife grinding, plate grinding, milling, coarse milling, fine milling, colloidal milling, shearing, threshing, blending, or combinations thereof. The mechanical size reduction step may be carried out by standard food production facilities or equipment, or by common kitchen appliances such as blender or mixer. A person skilled in the art will appreciate the principles and operational parameters of the size reduction machinery in order to achieve puree of palm described in the present disclosure.

Preferably, the present process comprises a heat treatment of the palm heart. It was discovered that when raw palm hearts were heat-treated through processes such as blanching in boiling water, a hot water shower, a steam shower, steam-parching, microwave heating, oven-baking, or frying, many advantages are created. For instance, the blanching of raw palm hearts with boiling water for about 2 min or more changes a plurality of properties of green banana: 1) to soften the palm hearts; 2) to soften the palm hearts enough to be processed using conventional pureeing and pasteurizing systems without employing high feeding pump pressure; 3) to reduce the initial load of microorganisms present on the palm hearts; 4) to allow the fiber to be pre-swelled in favor of the size reduction step; 6) to inactivate unfavorable browning reactions in the palm hearts and to reduce astringency taste therein; and 7) to remove or reduce the vegetable notes or volatiles from the palm hearts. In some embodiments, the present process comprises treating the palm or the part thereof with boiling water for at least about 3 min, or at least about 5 min, or at least about 10 min, or at least about 15 min, or at least 20 min, or at least about 30 min. It was surprisingly found that the boiling process could effectively flush off unfavorable vegetable notes or volatile from the palm thereby eliminating or reducing vegetable flavor or taste in the puree or any food product derived therefrom.

In some embodiments, the present process comprises an ultra-high temperature (UHT) processing or a vacuum cooling step to facilitate evaporation of vegetable flavor or volatile from the formed puree.

In some embodiments, the present process further comprises treating the palm with an effective amount of an acid described herein. The acid may be pre-dissolved in water forming an aqueous solution of acid. In some embodiments, the present process further comprises adding a fruit juice into the palm. The acid and/or the fruit juice can be mixed with the chopped palm pieces, prior to the size reduction process. Alternatively, the acid and/or fruit juice can be added to the palm during the size reduction process or the homogenization process. The acid and/or fruit juice can be added continuously or all at once.

In some embodiments, the present process further comprises treating the heart of palm with an effective amount of an enzyme preparation. The enzyme treatment could effectively reduce vegetable flavor, reduce the fiber content, regulate the viscosity and texture of the puree, thereby improving the appearance, mouthfeel, or other sensory properties of the puree of palm.

The enzyme preparation used herein may comprise a hemicellulase. Hemicellulases as used herein are enzymes capable to break down hemicellulose like lignocellulose. Any hemicellulase suitable for use in hydrolyzing hemicellulose, preferably into xylose, may be used. Preferred hemicellulases include acetylxylan esterases, endo-arabinases, exo-arabinases, arabinofuranosidases, feruloyl esterase, endo-galactanases, exo-galactanases, glucuronidases, mannanases, xylanases, and mixtures of two or more thereof. Preferably, the hemicellulase for use in the present invention is an exo- and endo-acting hemicellulase, and more preferably, the hemicellulase is an exo-acting hemicellulase which has the ability to hydrolyze hemicellulose under acidic conditions of below pH 7, preferably pH 3-7. A hemicellulase such as xylanase may be obtained from any suitable source, including fungal and bacterial organisms, such as Aspergillus, Disporotrichum, Penicillium, Neurospora, Fusarium, Trichoderma, Humicola, Thermomyces, Myceliophtora, Crysosporium, and Bacillus. In one aspect, the hemicellulase(s) may comprise a commercial hemicellulolytic enzyme preparation. Examples of commercial hemicellulolytic enzyme preparations suitable for use in the present invention include, for example, BIOFEED WHEAT®, BIO-FEED Plus®L, CELLIC® HTec, CELLIC® HTec2, VISCOZYME®, ULTRAFLO®, PENTOP AN MONO®BG, SHEARZYME®, and PULPZYME®HC (from Novozymes A/S), ACCELLERASE® XY, ACCELLERASE® XC, LAMINEX®, and SPEZYME®CP (from Genencor Int ), ECOPULP® TX-200A (from AB Enzymes GmbH), BAKEZYME® HSP 6000 (from DSM Food Specialties), Depol™ 333P, Depol™ 740L, and Depol™762P (from Biocatalysts Ltd), or the like.

The enzyme preparation used herein may comprise a pectinase. Pectinases as used herein are enzymes capable to break down polysaccharide such as pectin. Commonly referred to as pectic enzymes, pectinases also include pectolyase, pectozyme, polygalacturonase, polymethylgalacturonase, or pectin depolymerase. A pectinase could hydrolyze the a (1-4) linkage of pectinic acid, pectin, pectic acid, and the like. Moreover, in the present disclosure, the pectinases also include pectin methyl esterase which hydrolyzes the methyl ester of the carboxyl group of galacturonic acid. The pectinase used in the present disclosure may be any pectinase, in particular of microbial origin, in particular of bacterial origin, such as a pectinase derived from a species within the genera Bacillus, Clostridium, Pseudomonas, Xanthomonas and Erwinia, or of fungal origin, such as a pectinase derived from a species within the genera T choderma or Aspergillus, in particular from a strain within the species Aspergillus niger and Pispergillus aculeatus. Contemplated commercially available pectinases include PECTINEX® Ultra-SPL, PECTINEX® Ultra Tropical or PECTINEX® Ultra Color (from Novozymes), ROHAPECT® Classic, ROHAPECT® 10L (from AB Enzymes GmbH). Additional examples of pectolytic enzyme preparation include Pectinex™ Ultra Tropical, Pectinex™ Ultra SP-L, Pectinex™ BE, Fla-vourzyme™, Kojizyme™, Shearzyme™, Pectinex™ AFP L-2, Pectinex™ SMASH, Novozyme 188, Rheozyme®, Pectinex AR, Crystalzyme PML-MX, Biopectinase Super 7X, and EZ9100, Sucrase (from Sankyo Co., Ltd.), Meicelase (from Meiji Seika Kaisha, Ltd.), Pectinase G “Amano,” Pectinase PL “Amano,” Newlase F (from Amano Enzyme Inc.), Sumizyme MC (from Shin-Nihon Chemical Co., Ltd.), or the like.

The enzyme preparation may comprise both a hemicellulase and a pectinase. As an exemplary example, the enzyme preparation comprises a preparation of Viscozyme L and a preparation of Pectinex® Ultra Tropical. Enzyme treatment may proceed at an elevated temperature, for example, at about 40 °C to about 70 °C for about 30 min to about 5 hour.

The enzyme preparation used herein may also include other enzymes including but not limited to a-amylase, agarase, achromopeptidase, ascorbic acid oxidase, aminopeptidase, P-amylase, amylase G4, ant shea kinase, isomaltodextranase, actinidin, a-acetolactate decarboxylase, alginate lyase, isoamylases, inulinase, invertase, urease, exo-maltotetrahydrolase oh hydrolase, esterase, elastase, end maltohexaose or hydrolase, end maltopentaose or hydrolase, catalase, a-galactosidase, P-galactosidase, carboxypeptidase, xylanase, chitinase, chitosanase, glucanase, glucoamylase, glucosidase a-, P-glucosidase, a-glucosyltransferase, glucose isomerase, glucose oxidase, transglutaminase, protein glutaminase such as, acid phosphatase, cyclodextrin glucanotransferase, superoxide dismutase, cellulase, tannase, 5'-deaminase, dextranase, transglucosidase, transglutaminase, triacylglycerol lipase, trypsin, trehalose phosphorylase, narinjinaze, nitrilase, neuraminidase, peroxidase, papain, pancreatin, ficin (phytic: ficin), fructosyltransferase, pullulanase, protease, bromelain, hesperidinase, pepsin, peptidase, hemicellulase, phosphodiesterase, phospholipase, polyphenol oxidase, maltose phosphorylase, maltotriosyl hydrolase, muramidase, lactoperoxidase, lysozyme, lipase, lipoxygenase, phytase, cellulase, glucanase, protease, beta- 1,3 glucanase, and xylanase, and the like.

The enzyme preparation may be added to the palm prior to the size reduction process, or during/after the size reduction process, or during/after the homogenization process.

In some embodiments, the present process further comprises adding an ascorbic acid (water-soluble Vitamin C) to the palm or puree of palm. The ascorbic acid may be pre-dissolved in water as an aqueous solution. The ascorbic acid may be added prior, or during, or after the size reduction step and/or the homogenization step.

In some embodiments, the present process further comprises concentrating the formed puree, thereby forming a puree concentrate thereof. Concentration can be achieved by heating or drying the puree to reduce the moisture or water content thereof. The puree concentrate of palm may have a higher Brix value compared with unconcentrated puree, in a range from about 5° to about 30°, or from about 10° to about 25°, or from about 15° to about 20°.

In some embodiments, the present process further comprises subjecting the palm to a juicing process, thereby forming a juice fraction and a pulp fraction; and subjecting the pulp fraction to the size reduction process, forming a palm pulp puree. In embodiments, the process further comprises drying the pulp puree to yield a dried mass of palm particulate (dried puree).

In some embodiments, the present process comprises converting the puree of the puree concentrate into dried mass, or in a form of powder or flake. Palm heart powder and flake processing comprises dehydration of the puree of palm by commercial dehydrators or dryers including for example and without limitation dram dryers, hot-air tunnel oven dryers, infra-red dryers, microwave dryers, reflectance window dryers, or a combination of dryers. Typically, palm powder or flakes are dried to achieve a moisture content of below about 10 wt%, or about 9 wt%, or about 8 wt%, or about 7%, or about 6 wt%, or about 5 wt%, or about 4 wt%, or about 3 wt%, or about 2 wt%, or about 1 wt%. After drying processes, the dried palm powder or flakes may be ground or sieved, based on the final application specifications.

In some embodiments, the present process may comprise an optional food preservation step. This food preservation step may include any technique common in the art of food preparation, such as but not limited to pasteurization, thermization, sterilization, UHT, including retort sterilization, high pressure processing (HPP), canning and other methods. This optional step is advantageous as it allows for product with a longer shelf life.

The present process may further comprises pasteurizing the puree of palm product, cooling, freezing, storing, packaging, and shipping the product, all of which are technically common in the art.

Protein isolate of palm

In some embodiments, the palm product according to the present disclosure is a protein isolate as a fraction of a palm or palm heart. Palm heart has high protein content (about 20-25 wt% on a dry basis). Therefore, the palm heart product can be introduced as a rich source of protein. Alternatively, a protein fraction can also be derived from palm heart and used as a food ingredient or additive for the foodstuff.

In some embodiments, the protein fraction of the palm comprises protein isolates, protein hydrolysates, reaction products of protein hydrolysates, hydrolyzed protein isolates, or any combination thereof. In certain embodiments, the protein fraction is a palm heart protein isolate. The protein isolate may be in a form of solution, concentrate, semi-solid, dried solid or powder, The protein isolate may have a solid content from about 1 wt% to about 100 wt%, from about 10 wt% to about 100 wt%, or from about 50 wt% to about 100 wt%, depending on the product form of the protein isolate.

The protein isolate from heart of palm may be made by various extraction methods known, e.g., alkaline extraction method, acid extraction method. Enzyme treatment and size reduction treatment may also be used in isolation and/or purification of the protein isolate. The palm protein isolate may have various functional properties affected by the physicochemical characteristics of the proteins in the isolate. Useful properties of the protein isolate include but are not limited to: solubility, water holding, oil absorption, foaming, emulsifying property, etc. These properties are influenced by various factors including but not limited to protein source, processing condition, pH, salt concentration, storage condition, etc. These properties may directly affect texture and its sensory attributes and can be used as a suitable factor in food products.

An example method for making a palm protein isolate comprises at least one of the following steps: (1) providing a palm or a palm heart; (2) optionally cleaning and freeze drying the palm or palm heart and optionally cutting the palm into pieces with a smaller size; (3) subjecting the freeze dried palm or palm heart or pieces to a size reduction step to prepare palm powder or palm heart powder; (4) optionally removing the lipid from the palm powder or palm heart powder, e.g., by using n-hexane via Soxhlet extractor; (5) making a suspension of the palm powder or palm heart powder in water; (6) treating the suspension by acid (e.g., HC1 solution) or alkaline (e.g., NaOH solution) at a pH range from about 1-11 for a period of time; (7) optionally adding one or more external ingredients such as salt, stabilizer, pH modifier, fat, mineral, and so on, to the suspension; (8) centrifuging the suspension at a temperature from about 1 °C to about 25 °C at about 1,000 to about 20,000 rpm for a period of time to produce a precipitation and a supernatant; (8) collecting precipitated protein isolate; and (9) concentrating or drying the precipitated protein isolate.

In some embodiments, the palm protein isolate has an isoelectric point (defined by pH value) from about 1 to about 6, or from about 2 to about 5, or from about 3 to about 4. At isoelectric point, proteins have no charge, absorption forces are dominant and molecules tend to aggregate which results in insolubility. By increasing pH to above or below the isoelectric point, protein solubility increases significantly. This increased solubility stems from the fact that at pHs higher than isoelectric point, the molecules have a negative charge and solubility increases as a result of electrostatic repulsion among proteins, because at alkaline and acidic pHs, due to increase a negative charge resulting from carboxyl groups and a positive charge resulting from amino groups, electrostatic repulsion among amino acids with the same charge is increased and hence, protein chains are broken up and water can penetrate into protein chains which result in increased solubility.

In certain embodiments, the palm protein isolate has an isoelectric point of about 2 to about 4, which provides relatively higher solubility of the protein isolate at a wide range of pH, e.g., 4-8, commonly used for food products. Therefore, the palm protein isolate may serve as a plant-based protein source for protein rich foodstuff such as milk, emulsified product, smoothie, creamer, batter at a wide range of pH. Without wishing to be bound by any particular theory, it is believed that the negative charges (at pH higher than the isoelectric point) or positive charges (at pH lower than the isoelectric point) on the palm protein can favorably interact/bind with other components or ingredients in the foodstuff through physical absorption, hydrogen bonding, and/or ionic interaction, thus providing overall hydrocolloid stability and prolonged stability to the foodstuff.

The palm protein isolate may also provide foaming capacity. The high foaming capacity of palm heart may be attributed to the high content of proteins especially albumin and low content of polar lipids of the protein isolate. The albumin fraction is comparatively flexible than globulin fraction which can reduce the interfacial (surface) tension. The palm protein isolate can accordingly be used for making bakery food, fried food, confectionary products, etc.

The palm protein isolate may also provide capacity for water holding. The higher capacity of water holding can be attributed to high the content of cysteine or ability of polar amino acids for the formation of lateral attachments. The hydrophilic strength of the albumins allows for absorbing water molecules onto the palm protein. Accordingly, the palm protein isolate may be used as a water holding agent or enhancer for a variety of foodstuff such as bread, cake, pasta, soy products, confectionary, gluten free products, soups, plant-based milk, pastes, meat products, meat analogue products, bakery products, viscous foods, wherein water retention without protein decomposition is required to provide sufficient stability.

The palm protein isolate may also provide capacity for fat retention. The palm protein having nonpolar protein chains may favorably cause entrapping and containment of oil drops having hydrocarbon side chains, and therefore may be used as a fat absorption agent or enhancer in foodstuff such as cereals, extenders and meat substitutes, cookies, baking products and soups, Frankfurters, doughnuts, sausages, or other foodstuffs where a high rate of fat absorption by protein is required.

The palm protein isolate may also provide capacity for emulsification. Without wishing to be bound by any particular theory, it is believed that the high emulsifying capability and emulsion stability caused by the palm protein isolate are attributed to the numerous hydrophilic and hydrophobic groups and the conformational rearrangement of the palm protein in high amount of the albumin, which effectively lowers the surface tension between water and oil within an emulsion. Accordingly, the palm protein isolate may be used as an emulsifier or emulsifying agent, a stabilizing agent, a clouding agent, or an enhancer for various foodstuffs such as emulsions, ready-to-drink shakes, smoothies, plant milks, diary and non-diary drinks, creamers, batter, meat product, meat analogue, soup, bread, cake, and other bakery products.

It is noted that the heart of palm puree according to the present disclosure may contain a significant amount of palm protein, and therefore may also have functional properties of the palm protein isolate described above. In some embodiments, the heart of palm puree has a protein content from about 0.1 wt% to about 10 wt%, from about 1 wt% to about 5 wt%, or from about 2 wt% to about 2.5 wt%, based on the total solid weight of the puree. In some embodiments, the present heart of palm puree in a dry or concentrate form has a protein content from about 10 wt% to about 90 wt%, or from about 20 wt% to about 80 wt%, or from about 30 wt% to about 70 wt%, or from about 40 wt% to about 60 wt%, based on the total weight of the total weight of the dried or concentrated heart of palm puree. Foodstuff comprising palm product

In some aspects, the present disclosure provides foodstuff comprising a palm product described herein. The palm product may have a form of an extract, an isolate, a puree, a concentrate, a dried form, or a milled form. In certain embodiments, the palm product is a heart of palm puree in a concentrate or a dried form. In certain embodiments, the palm product is a palm protein isolate in a concentrate or a dried from. In certain embodiments, the palm product is a palm hydrocolloid isolate in a concentrate or a dried from. The palm product may be used as a dietary ingredient selected from: a substitute ingredient, a supplemental ingredient, a viscosity modifier, an emulsifier, a fiber fortifying agent, a hydrocolloid agent, a clouding agent, a binder, a stabilizer, an enhancer, a flavoring agent, or a combination thereof. Table 1 provides non-limiting examples of the foodstuffs comprising the palm product and various uses/functions of the palm product in the corresponding foodstuff.

Table 1. Non-limiting examples of foodstuff comprising the palm product according to the present disclosure.

Beverage comprising the palm product

In some embodiments, the present foodstuff is a beverage comprising the palm product according to the present disclosure. Non-limiting examples of the beverage include non-carbonated beverage, carbonated beverage, juice beverage, fruit juice, coffee beverage, tea beverage, milk beverage, diary beverage, plant protein drink, plant-based beverage, sport drink, energy drink. The beverage may be a ready -to-drink beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, soft drinks, cola, lemon-lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger-ale, soft drinks, root beer and malt beverages. Non- carbonated beverages include, but are not limited to fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, protein drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof.

Confection comprising the palm product

In some embodiments, the present foodstuff is a confection comprising the palm product according to the present disclosure. As referred to herein, “confection” can mean a sweet, a lollie, a confectionery, or similar term. The confection generally contains a base composition component and a sweetener component. The confection may be in the form of any food that is typically perceived to be rich in sugar or is typically sweet.

According to particular embodiments of the present disclosure, the confections may be bakery products such as pastries; desserts such as yogurtjellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or following meals; frozen foods; cold confections, e.g. types of ice cream such as ice cream, ice milk, lacto-ice and the like (food products in which sweeteners and various other types of raw materials are added to milk products, and the resulting mixture is agitated and frozen), and ice confections such as sherbets, dessert ices and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is agitated and frozen); general confections, e.g., baked confections or steamed confections such as crackers, biscuits, buns with bean-jam filling, halvah, alfajor, and the like; rice cakes and snacks; table top products; general sugar confections such as chewing gum (e.g. including compositions which comprise a substantially water-insoluble, chewable gum base, such as chicle or substitutes thereof, including j etui ong, guttakay rubber or certain comestible natural synthetic resins or waxes), hard candy, soft candy, mints, nougat candy elly beans, fudge, toffee, taffy, Swiss milk tablet, licorice candy, chocolates, gelatin candies, marshmallow, marzipan, divinity, cotton candy, and the like; sauces including fruit flavored sauces, chocolate sauces and the like; edible gels; cremes including butter cremes, flour pastes, whipped cream and the like; jams including strawberry jam, marmalade and the like; and breads including sweet breads and the like or other starch products, and combinations thereof.

As referred to herein, “base composition” means any composition which can be a food item and provides a matrix for carrying the sweetener component. Suitable base compositions for embodiments of this disclosure may include flour, yeast, water, salt, butter, eggs, milk, milk powder, liquor, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colorings, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerine, natural or synthetic gum, starch, and the like, and combinations thereof. Such components generally are recognized as safe (GRAS) and/or are U.S. Food and Drug Administration (FDA)-approved. According to particular embodiments of the invention, the base composition is present in the confection in an amount ranging from about 0.1 to about 99 weight percent of the confection.

In some embodiments, the present confection has a reduced level of sweetener/ sugar or is free or substantially free from high calorie sweetener/sugar, wherein the palm product serves as carbohydrate replacement with a less calorie or no calorie.

Cereal comprising the palm product

In some embodiments, the present foodstuff is a cereal composition comprising the palm product according to the present disclosure. Cereal compositions typically are eaten either as staple foods or as snacks. Non-limiting examples of cereal compositions for use in particular embodiments include ready-to-eat cereals as well as hot cereals. Ready-to-eat cereals are cereals which may be eaten without further processing (i.e. cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals typically are processed to produce a shredded, flaky, puffy, or extruded form. Breakfast cereals generally are eaten cold and are often mixed with milk and/or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutritional bars. Hot cereals generally are cooked, usually in either milk or water, before being eaten. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

Condiment comprising the palm product

In some embodiments, the present foodstuff is a condiment comprising the palm product according to the present disclosure. Condiments, as used herein, are compositions used to enhance or improve the flavor of a food or beverage. Nonlimiting examples of condiments include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, bleu cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce. Condiment bases generally comprise a mixture of different ingredients, nonlimiting examples of which include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seed, onion, paprika, turmeric, and combinations thereof); fruits, vegetables, or their products (e.g., tomatoes or tomatobased products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, particularly vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrocolloids, and combinations thereof); and emulsifying agents (e.g., egg yolk solids, protein, gum arabic, carob bean gum, guar gum, gum karaya, gum tragacanth, carageenan, pectin, propylene glycol esters of alginic acid, sodium carboxymethyl-cellulose, polysorbates, and combinations thereof). Recipes for condiment bases and methods of making condiment bases are well known to those of ordinary skill in the art.

In some embodiments, the present condiment comprises a caloric sweetener, such as sucrose, high fructose corn syrup, molasses, honey, or brown sugar. In certain embodiments, the present condiment has a reduced level of high calorie sweetener/ sugar or is free or substantially free from high calorie sweetener/sugar, wherein the palm product serves as carbohydrate replacement with a less calorie or no calorie.

Non-diary product comprising the palm product

In some embodiments, the present foodstuff is a non-diary product comprising the palm product according to the present disclosure. Non-limiting examples of the non-diary product include alternative milk like soy milk, almond milk, and coconut milk; plant-based fats; non-diary creams, cheese, and cheese analogue; desserts like sherbet, frozen fruit bars, and angel food cake; non-diary peanut butter, nuts, and seeds; plant-based proteins like beans, meat, and peas; tofu products and soy cheeses; vegetable soups that are milk-free.

Baked food comprising the palm product

In some embodiments, the present foodstuff is a baked food comprising the palm product according to the present disclosure. Baked food or bakery food, as used herein, includes all ready-to-eat and all ready-to-bake food products, flours, and mixes requiring preparation before serving. Non-limiting examples of baked foods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns. In some embodiments, the present baked food is selected from: bread-type doughs (e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakes such as sponge, pound, devil's food, cheesecake, and layer cake, donuts or other yeast raised cakes, brownies, and muffins). Doughs generally are characterized as being flour-based, whereas batters are more water-based.

The present baked foods generally comprise a combination of water and the palm product. The baked foods may also contain flour in order to make a dough or a batter. The term “dough” as used herein is a mixture of flour and other ingredients stiff enough to knead or roll. The term “batter” as used herein consists of flour, liquids such as milk (diary or plant-based) or water, and other ingredients, and is thin enough to pour or drop from a spoon. In some embodiments, the flour is present in the baked foods in an amount in the range of about 15 to about 60% on a dry weight basis, or from about 23% to about 48% on a dry weight basis.

The type of flour may be selected based on the desired product. Generally, the flour comprises an edible non-toxic flour that is conventionally utilized in baked foods. According to particular embodiments, the flour may be a bleached bake flour, general purpose flour, or unbleached flour. In other particular embodiments, flours also may be used that have been treated in other manners. For example, in particular embodiments, flour may be enriched with additional vitamins, minerals, or proteins.

Non-limiting examples of flours suitable for use in particular embodiments of the invention include wheat, corn meal, whole grain, fractions of whole grains (wheat, bran, and oatmeal), and combinations thereof. Starches or farinaceous material also may be used as the flour in particular embodiments. Common food starches generally are derived from potato, corn, wheat, barley, oat, tapioca, arrow root, and sago. Modified starches and pregelatinized starches also may be used in particular embodiments of the invention.

In some embodiments, the batter comprises a sweetener or sugar. In certain embodiments, the batter is free from a sweetener or sugar, wherein the palm product is used as a replacement for sweetener, and the resulted baked food is a low carbohydrate product with less calorie. In some embodiments, the baked food comprises a fat or oil. The type of fat or oil used in particular embodiments of the invention may comprise any edible fat, oil, or combination thereof that is suitable for baking. Non-limiting examples of fats suitable for use in particular embodiments of the baked foods include vegetable oils, tallow, lard, marine oils, and combinations thereof. According to particular embodiments, the fats may be fractionated, partially hydrogenated, and/or interesterified. In another particular embodiment, the fat comprises reduced, low calorie, or non-digestible fats, fat substitutes, or synthetic fats. In yet another particular embodiment, shortenings, fats, or mixtures of hard and soft fats also may be used. In particular embodiments, shortenings may be derived principally from triglycerides derived from vegetable sources (e.g., cotton seed oil, soybean oil, peanut oil, linseed oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, safflower oil, coconut oil, corn oil, sunflower seed oil, and mixtures thereof). Synthetic or natural triglycerides of fatty acids having chain lengths from 8 to 24 carbon atoms also may be used in particular embodiments. In some embodiments, the fat is present in the baked food in an amount in the range of about 2% to about 35% by weight on a dry basis, more desirably from about 3% to about 29% by weight on a dry basis.

In certain embodiments, the present baked food (or batter) is substantially free or free from an external fat or oil, wherein the palm produce is used as a replacement for the fat or oil, and the resulted baked product has less content of fat or oil.

The present baked foods may also comprise water in amounts sufficient to provide the desired consistency, enabling proper forming, machining and cutting of the baked food prior or subsequent to cooking. The total moisture content of the baked food includes any water added directly to the baked food as well as water present in separately added ingredients (e.g., flour, which generally includes about 12% to about 14 wt% by weight moisture). In some embodiments, the water is present in the baked food in an amount up to about 25% by weight of the baked food.

Baked foods may also may comprise a number of additional conventional ingredients such as leavening agents, flavors, colors, milk, milk by-products, non-diary ingredient, plant protein, plant extract, plant-based milk, egg, egg by-products, cocoa, vanilla or other flavoring, as well as inclusions such as nuts, raisins, cherries, apples, apricots, peaches, other fruits, citrus peel, preservative, coconuts, flavored chips such a chocolate chips, butterscotch chips, and caramel chips, and combinations thereof. In some embodiments, the baked foods may also comprise emulsifiers, such as lecithin and monoglycerides. In certain embodiments, the baked foods may be substantially free or free from an emulsifier from an external source, wherein the palm product (palm puree or palm protein isolate) serves as an emulsifier.

The present baked foods may also comprise a leavening agent. The leavening agents may comprise chemical leavening agents or yeast leavening agents. Nonlimiting examples of chemical leavening agents suitable for use in particular embodiments of this invention include baking soda (e.g., sodium, potassium, or aluminum bicarbonate), baking acid (e.g., sodium aluminum phosphate, monocalcium phosphate, or dicalcium phosphate), and combinations thereof.

Methods of making baked foods are well known to those of ordinary skill in the art. Generally, according to a particular embodiment, a mixture of moist ingredients including the palm product such as palm puree or palm protein isolate is prepared and combined with a dry mix of ingredients using conventional methods to form a dough or batter. The mixing of ingredients may be performed by hand or with a mixing apparatus, such as a hand-held or free-standing mixer. The mixing speed and time may vary depending on the type of baked food being prepared. The dough or batter optionally may be allowed to rest following mixing.

The dough or batter may be shaped, formed, or poured using conventional means according to particular embodiments. The dough or batter optionally may be filled by co-extruding the dough or batter with filler materials or by using other conventional methods. Non-limiting examples of fillers suitable for use in particular embodiments include chocolate, vanilla, butterscotch, fruit, peanut butter, and cheese. In a particular embodiment, the filler comprises reduced level of sweetener/ sugar or is free or substantially free from a sweetener/sugar as described above, wherein the palm product serves as a low calorie carbohydrate ingredient or a substitute for sugar.

According to particular embodiments, the dough or batter generally is exposed to heat for an appropriate time and temperature depending on the type of baked good. The baked goods made in accordance with the embodiments described herein may be shelf-stable, refrigerated or frozen. EXAMPLES

Certain embodiments of the present disclosure are further described with reference to the following experiments and examples. These experiments, examples, and samples are intended to be merely illustrative of the disclosure and are not intended to limit or restrict the scope of the present disclosure in any way and should not be construed as providing conditions, parameters, reagents, or starting materials that must be utilized exclusively in order to practice the art of the present disclosure.

MATERIALS AND METHODS

Raw palm materials received from a supplier in Costa Rica were separated into fractions (i.e., stem, heart, bottom) according to the present disclosure, and each fraction was used for various experiments. Canned hearts of palm obtained from commercial sources were drained, rinsed with water, and used to test various treatments when fresh hearts were not available. Various reagents in food grade were used in formulations and experiments. Table 2 below summarizes the materials and equipment used in the experiments and examples.

Experiments were conducted on a lab scale in a laboratory or on a pilot scale in a pilot plant with the palm fractions, assessing various formula and process variables to create puree or dried mass.

The analysis of various samples including puree or dried mass was performed using the following analytical and quantitative equipment. For example, Brix is measured by refractometer; Sugar analysis is done by HPLC-RI; Particle size is measured by a Beckman Coulter LS 12 230 Particle Size Analyzer; Viscosity is measured on an Anton Paar Rheometer at a temperature of about 7.2 °C and a shear rate of about 1 s' ¹ to about 100 s' ¹ . However, one of ordinary skill in the art would understand that the analysis of the various contents could be performed by other analytical means. The equipment, procedures, and parameters for testing and measurement in the present disclosure are generally known or commercially available to a person with ordinary skill in the art. Table 2. Materials and equipment used in the experiments and examples

EXAMPLE 1 - Heart of palm puree Raw palm hearts with both shell and bottom removed were chopped into pieces in approximately 1 inch and were used for preparing Samples 1-5. The shell (or the outer fibrous layer about 3 mm thick) of palm stem was shaved with a knife, and the inner portion of the shell was chopped to pieces in about 3 inches and was used for preparing Sample 6. A small fraction of the chopped palm heart was milled in the Blentec blender to reduce particle size, yielding Sample 1. The remaining fraction of chopped palm hearts was milled in the lab scale Robo Coupe food processor to reduce particle size, yielding milled puree samples. This mass was divided into 4 equal parts for the treatments and preparation of Samples 2-5, according to the conditions described in Table 2. Acid treatment was generally performed by adding about 10 wt% of NFC lemon juice to the milled sample, based on the total weight of the sample. The pH was measured before and after acidification as a comparison. The enzyme treatment was generally performed by adding commercial enzyme preparations Viscozyme L and Pectinex Ultra Tropical to the milled sample, each of about 250 ppm, mixing well, and heating the resulted mixture in a water bath for about 90 minutes at about 50°C.

Table 3. Samples and treatments thereof according to EXAMPLE 1

The testing results and sensory assessment including Brix value, pH before and after acidification, taste, mouthfeel, and appearance are summarized in Table 3. It was found that the Robot Coupe lab scale blender was highly effective at uniformly reducing particle size of the palm hearts to a lumpy puree mass and the palm shells (inner portion of the or outer layer stems) to a fibrous, straw-like mass (Sample 6). Comparatively, Sample 1 made by using Blendtec blend was non-uniform, indicating that Blendtec blender was not as efficient as Robot Coupe in uniformly reducing particle size of the palm hearts. Without wishing to be bound by any particular theory, it is believed that the mass was pushed to the edges of the blender away from the blades of the Blendtec blender, resulting in the insufficient blending and milling.

Surprisingly, NFC lemon juice at about 10 wt% based on the total weight of the sample could effectively reduce pH of the milled hearts from 6.56 to 4.46 and significantly change the color of the puree from yellow to cream/white, as demonstrated in Samples 3 and 4. Comparatively, Samples 2 and 5 without acid treatment remained the same pH and yellow appearance.

Enzyme treatment was found to be effective in reducing viscosity of the pureed palm heart viscosity fibrous mouthfeel. As shown in Table 3, both Samples 4 and 5 were treated with a commercial hemi cellulolytic enzyme preparation (Viscozyme L) and a commercial pectolytic enzyme preparation (Pectinex Ultra Tropical). The enzyme treated puree Samples 4 and 5 were both found to have almost no fibrous mouthfeel with high liquidity. Sample 4 treated with acid and enzyme treatments was found to have the best taste, mouthfeel, and appearance of all. However, enzyme treatment of Sample 6 made from palm stems only resulted in a watery texture, with no improvement of palatability, further suggesting that shell portion of the palm may not be suitable for a puree product directly for human consumption.

All pureed Samples 1-6 had a notable vegetable flavor similar to artichoke hearts.

EXAMPLE 2 - Composition of raw palm

Raw palm stems were received and thawed. Hearts of palms were extracted by hand; bottoms were cut off; and the shell or the outer fibrous layer (~3mm) of stems and bottoms were removed. Each fraction was weighed to determine % of total. As shown in FIG. 1, hearts were about 33.3 wt%, bottoms were about 40.0 wt%, and stem shells were about 26.7 wt%. A bottom of palm contains an outer portion of about 10 wt% and an inner portion of about 30 wt%. The outer portion is usually unusable and discarded, while the inner portion may still be usable. A stem shell contains an outer portion of about 6.7 wt% and an inner portion of about 20.0 wt%, both of which may not be usable.

Juices of palm were made according to the following procedure: Hearts of palm were chopped by hand into pieces of about ’A inch and run through a screw press juicer to separate the juice from the pulp. The pulp fraction was dried in a convection oven at about 150 °F for about 90 minutes, resulting in Sample 1. The juice fraction was acidified with NFC lemon juice (17 wt% based on total weight of the sample) to pH 3.98, resulting in Sample 8. Another fraction of hearts was chopped by hand pieces of about 1 inch, milled on the lab scale food processor for about 4 min or until uniform, acidified with NFC lemon juice (17 wt% based on total weight of the sample) to pH 4.03, and run through the lab scale colloid mill in a single pass, resulting in Sample 9.

Remaining hearts of palm were used to prepare a puree concentrate, using the formula shown in Table 4. The mixture was milled in the lab scale food processor until uniform then run through the lab colloid mill, recirculating for 5 minutes. A double boiler was set up on the induction heater to concentrate the puree. The sample was held at about 76 °C to 82 °C for about 2 hours, yielding a final puree concentrate Sample 10, which was then frozen.

Table 4. Formula of Sample 3 according to Example 2.

A puree of palm bottoms was also prepared by the following procedure. The inner bottoms of palm were chopped by hand into pieces of about 1 inch, acidified with NFC lemon juice (17 wt% based on total weight of the sample), milled on the food processor then run through the colloid mill recycling once, yielding Sample 11, which was collected and frozen.

A milled and dried sample of palm stem shells was made by the following procedure. The outer fibrous layer of the stems (approximately 3 mm thick) was shaved with a knife. The remaining stem material was chopped into pieces of about 1 inch and milled on the lab food processor. Milled stems were pressed through the screw press juicer and the dry fraction was further dried in a convection oven at 170°F for 90 minutes, stopping intermittently to break up clumps to expose moist fractions. Dried stem material was run through a grain mill to reduce particle size, resulting in Sample 12 in as a dried mass. Brix, pH, and sensory measurements of Samples 7-12 were recorded and summarized in Table 5.

Table 5. Test results of Samples 7-12 according to Example 2

A yield of 55% juice was obtained by pressing palm hearts and subsequently acidified with 17 wt% of NFC lemon juice to pH of 3.98. The juice fraction (Sample 8) was in a light yellow color with some soft sediment forming over time.

Running palm hearts in a single pass through the lab scale colloid mill after the food processor resulted in a fine texture with some chewiness, as demonstrated by Sample 9. The texture and/or viscosity was similar to thin mashed potatoes. A puree concentrate Sample 10 was successfully prepared from this material, with a Brix value increased from 5.76 to 9.95 over a period of about 2 hours. However, Sample 10 having higher Brix appeared viscous and sticky and likely not pumpable. It was found that concentrating the puree reduced the vegetable flavor but developed a mild cooked flavor. These results suggest that the puree concentrate of palm may be used as an ingredient providing fibrous texture or viscosity enhancement for other foodstuff such as a beverage.

Bottoms of palm were processed similarly to single strength pureed hearts and resulted in a very similar appearance texture and flavor to the hearts as demonstrated by Sample 11. However, the resulting puree was slightly more fibrous in texture and mouthfeel. Therefore, it is preferred to use palm heart substantially free from the bottom to maximize the mouthfeel and sensory profile for direct consumption. However, bottoms may still be used as an adjuster or regulator to arrive at a desired level of fiber content or texture when necessary. It is noted that the outer portion of the bottom is much less useful compared with the inner portion.

Stems or stem shells (both inner and outer portions thereof) were also pressed similarly by a juicer and the pulp fraction was dried in a convention oven. Dry milling of the dried pulp on the grain mill was not successful due to the light, airy texture not allowing the dry mass to feed continuously into the mill, as demonstrated by Sample 12. These results suggest that the stem shell of palm processed by the present equipment may not be suitable for puree food product for direct human consumption.

Table 6 provides a summary of nutritional analysis of several samples from Examples 1 and 2. Compared with Sample 2, Sample 4 puree of heart treated with acid and enzymes appear to have reduced fiber content and increased sugar content. Sample 9 puree of heart treated with acid and milled by colloid milling also showed reduced fiber content with a slight increase in total sugar content. The majority of the fiber in the palm heart and palm bottom is insoluble fiber, most likely cellulose and hemicellulose. Potassium is present at a fairly high level in all fractions that were analyzed. The composition of the bottoms is very similar to the hearts, with slightly higher protein and potassium in the hearts than the bottoms. Based on textural, functional and nutritional results, it is feasible to supplement the hearts of palm puree with some of the bottoms material for potential cost savings by utilizing this waste stream.

Samples 6 and 7, both made from palm stem shells are high in fiber (approximately 3 times compared with corresponding samples made from heart and bottom), of which the majority (98%) is insoluble fiber. Sample 6 treated with enzymes still presents a fiber content of 6.5 g/lOOg. These results indicate that wet milling of the palm stem shell was not feasible with the equipment as described herein.

Table 6. Nutrient analysis of various puree samples of palm heart and palm stem shells

EXAMPLE 3 - Effect of boiling on texture, mouthfeel, and flavor of the puree of palm heart

Palm hearts were chopped to pieces of about 1 inch and divided into three batches for making the following samples. Sample 13 as a control was prepared by acidifying hearts with NFC lime juice of about 17 wt% based on the total weight of the sample; blending and milling in a kitchen blender on med/high until uniform. Sample 14 was prepared by adding palm hearts to boiling water, holding for 15 min, removing the hearts and draining, acidifying with NFC lime juice of about 17 wt% based on the total weight of the sample; blending and milling in a kitchen blender on med/high until uniform. Sample 15 was prepared following the same procedure of Sample 14 except that the palm hearts were boiled in water for 30 min prior to acidification and milling. Each of the prepared puree samples were evaluated “as is.” Orange juice samples containing about 3 wt% of each of the prepared puree Samples were also prepared and evaluated as a comparison. Table 7 summarizes the sensory assessment of various samples prepared according to Examples 2 and 3. Table 7. Summary of sensory assessment of various samples of Examples 2 and 3.

As shown in Table 7, boiling the canned hearts of palm for 15 or 30 minutes

5 prior to milling resulted in a lower viscosity and reduced vegetable off flavor. Among all, Sample 15 with the palm heart boiled for 30 mins had the best sensory performance, with significantly less vegetable flavor and much thinner compared with others. The orange juice sample containing 3 wt% of Sample 15 puree of palm heart presents more orange flavor than palm, indicating the feasibility of the puree of palm

10 heart as a feasible component providing nutritional and/or textural value for a beverage product. It is noted that other methods such as steam injection could also be considered to flash off vegetable notes based on these results. However, if viscosity is a desirable functional characteristic, then boiling or steam injection may cause unfavorable reduction of viscosity. Processing under nitrogen may be used to avoid oxidation, which is common for making puree of banana.

EXAMPLE 4

Pilot scale trials were conducted to assess various unit operations and settings to reduce particle size of the palm hearts to an acceptable level. Banana puree was used as a comparison. Canned palm hearts were used. Ascorbic acid was added to these canned palm hearts to help prevent oxidation, development of strong vegetable off flavor, and browning. Samples were prepared according to the formula of Table 8.

Table 8. Formula used for samples according to Example 4.

Samples were prepared by the following procedures. Briefly, all ingredients were placed in Robot Coupe Blixer 30 and run at low speed for 30 seconds, then high speed for 30 seconds, resulting in Sample 16. A sample was taken for particle size distribution. The mixture was inspected to ensure sufficient smoothness and flowability. The mixture was collected and fed into hopper of IKA high shear mixer. A single pass was made at 30 Hz and sample collected and another at 60 Hz with sample collected. The mass was combined (as Sample 17) and fed into the hopper of the homogenizer MR 15 running at about 1 L/hour and a pressure of about 2500/500 psi. Product was collected following homogenization, yielding Sample 19.

Some of the mass from the Robot Coupe was held for processing on the Silverson high shear mixer. Milled mass was placed in a 600 ml beaker and run on the mixer at the following conditions: 3 minutes at 4,000 rpm followed by 2 minutes at 9,500 rpm, resulting in Sample 18, which was collected for analysis. All samples were analyzed for particle size distribution in comparison to NFC banana puree.

Table 9. Summary of test results for samples according to Example 4.

As shown in Table 9, both viscosity and average particle size were found to be reduced as the puree ran through the process from one unit to the next. The final viscosity of the homogenized Sample 19 was found slightly higher than banana puree, with a mean size of about 110.1 micron and a near monomodal size distribution.

Surprisingly, all samples 16-19 showed significantly lower calorie, as indicated by a Brix value of about 5.22° and compared with banana puree. These results indicate the feasibility of the present puree of palm heart as a substitute for banana puree where viscosity, mouthfeel, and opacity are needed. EXAMPLE 5

Application of the present puree of palm heart in juice and beverage products are demonstrated herein. Palm stems with hearts were harvested in Costa Rica and dipped into a solution of 1000 ppm ascorbic acid and immediately frozen prior to shipping in an effort to reduce vegetable off flavor that forms from oxidation. Once received in Apopka, FL, stems were thawed. As hearts were extracted they were again dipped in an ascorbic acid solution (1000 ppm) and frozen until use. Thawed hearts were chopped into pieces in about 3 inch, and a small portion of the chopped pieces was prepared to determine the amount of liquid required to reduce viscosity enough to run through the various mixers. The raw hearts produced a more viscous mass than canned hearts. Pilot-scale samples were produced according to the formula of Table 10 in a pilot plant.

Table 10. Formula of pilot-scale puree of palm heart according to Example 5.

Sample 20 was prepared under following conditions. All ingredients were added to the Robot Coupe Blixer 30 mixer. The batch was run at low speed for 30 seconds then high speed for 30 seconds. The mass was transferred to the hopper of the IKA high shear mixer and run at 60 Hz for 2 passes. Exit temperature of product was about 75 °C. The product was not homogenized. Samples were collected in 1-quart pails and frozen.

Flavor of the puree of palm hearts made by pilot process and equipment in Example 5 was clean with very mild vegetable flavor, indicating that use of ascorbic acid was effective at reducing oxidation and resulting vegetable flavor. EXAMPLE 6 - General evaluation of palm products and foodstuffs comprising palm products

Various aspects of the palm product samples according to Examples 1-5 were evaluated. The heart of palm puree according to Examples 1-5 was used as an ingredient to prepare various foodstuffs provided in Examples 7-25 where needed. A non-limiting example of the heart of palm puree used herein may be made from a formula containing about 75 wt% of palm hearts, about 20 wt% of water, about 4 wt% of citric acid, and about 1 wt% of ascorbic acid. Foodstuffs according to Examples 7-25 and various aspects thereof were evaluated.

Overall Flavor - The flavor of the heat of palm puree samples are distinct from other fruits/vegetables. After evaluation of heart of palm puree in numerous varied applications (especially those that did not traditionally use fruits or vegetables), it was judged to have a strong characterizing flavor that was relatively easy to identify. In application of heart of palm puree as food ingredient or additive, compatible flavors, and/or masking of flavors may be used to minimize any negative sensory perceptions. pH - Heart of palm puree having relatively lower pH may carry various intrinsic challenges for certain applications. pH (and the specific acids that contribute to that pH) are strong drivers of sour flavor. In some applications this flavor is acceptable (i.e., juice or beverages), but not in others (i.e., sweet baked foods). Additionally, there are applications in which the acids negatively impact performance of other functional ingredients. In the case of chemically-leavened products the high acidity of the heart of palm puree may require rebalancing of the acid/base leavening system to achieve the desired outcome.

Moisture - The tested puree samples have a solid content about 6.58 wt% (or about 93.42 wt% moisture). Due to the relatively low solids content of heart of palm puree, any functional attributes of the heart of palm components may be significantly diluted. Identification of functional components would support further ingredient evaluation in a more concentrated (higher solids) format include as a dried product.

Color - The high whiteness, and low green/red color of the heart of palm puree sample allow for relatively easy inclusion into most applications where opacity is not an issue.

Opacity - The heart of palm puree sample created significant opacity, especially the non-soluble solid portion, in otherwise low-opacity systems (i.e., clear beverages, soups/sauces). This may be seen as a benefit in other applications were white, opaque appearances are desired (i.e., cream sauces).

Water - The heart of palm puree samples were further diluted by water and the viscosity change over dilution was evaluated using a Brookfield Viscometer. The diluted puree samples have 0, 5 wt%, 10 wt%, 20 wt%, 40 wt%, 75 wt% of heart of palm puree, respectively. It was found that inclusion of heart of palm puree to the basic water system did not significantly impact the overall viscosity or rheology until high usage levels. At 40 wt% and 75 wt% (both higher than likely used in application) there was some increasing impact to viscosity and mouthfeel. Higher levels of heart of palm inclusion resulted in higher opacity.

Sugar Syrups (sucrose) - Various samples comprising the heart of palm puree sample of Example 1 (5 wt% and 10 wt%) and sugar syrup (10 wt%, 30 wt%, and 50 wt%) were made by combining the two at the designated ratios. The viscosity and opacity of these samples were evaluated. It was found that addition of heart of palm to the various sugar syrup-types did not significantly change the viscosity or rheology. Higher levels of heart of palm inclusion resulted in higher opacity.

Solutions with varying pH - Various solutions containing the heart of palm puree at about 10 wt% with various pH at 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, and 9.0 were respectively prepared and evaluated. It was found that addition of heart of palm to the various pH level-types did not significantly change the viscosity or rheology. Higher levels of heart of palm inclusion resulted in higher opacity. It was found that heart of palm may buffer the solutions.

Salt Solutions (NaCl): Various solutions containing about 10 wt% of the heart of palm puree sample and salt at 1 wt%, 2 wt%, 3 wt%, 5 wt% were respectively prepared and evaluated. It was found that addition of the heart of palm puree to the various salt level-types did not significantly change the viscosity or rheology. Higher levels of the heart of palm puree inclusion resulted in higher opacity.

Heating: Various solution containing heart of palm puree at about 5 wt%, about 10 wt%, and about 20 wt% were respectively prepared to evaluate impact of heating on viscosity or rheology. Solutions were heated to about 82 °C or 100 °C and held for about 1 minute and about 10 minutes. Solutions were evaluated hot, and were allowed to cool prior to secondary evaluation. It was found that heating heart of palm solutions did not significantly alter viscosity or rheology. Centrifugation: During the course of evaluation of various test parameters for the heart of palm puree or example foodstuff containing heart of palm according to the present disclosure, centrifugation was utilized to promote separation as well as challenge stability of systems. Centrifugation of various test applications (e.g., emulsions, sauces, smoothies) allowed for rapid evaluation. In the case of simple systems (i.e., heart of palm in water or sugar syrups) the resulting post-centrifugation material was typically characterized by a high level of relatively clear (translucent) supernatant, and a low level of “white” sediment. In emulsions there was a higher relative amount (dependent on oil quantity, quality of emulsion, etc.) of emulsion in the top portion of tube, and a clear, no sediment phase at the bottom of the tube. In all samples (simple or emulsions) the two phases could be shaken and made uniform with little effort (2-3 shakes of the centrifuge tube). The centrifugation methods employees a Sorvall GLC-4 Centrifuge (fixed angle) with 50ml cone-bottom centrifuge tubes (with caps). Centrifugation was operated at 1000 rpm (Relative Centrifugal Force of 180). The centrifugation method goal was to put “pressure” on the emulsion (not to cause it to fail).

EXAMPLE 7 - Keto Pizza Crust

A pizza crust comprising heart of palm puree was prepared according to the formulation provided in Table 1 and the following procedures: a ball of dough was formed, kneaded through plastic wrap for about 1-2 minutes, allowed to rest for about 10 minutes, and rolled between parchment. The rolled dough was then baked on preheated baking sheet at about 350 °F (177 °C) for about 7 to about 9 minutes. A control pizza crust without heart of palm puree was also prepared under the same condition. The pizza crust containing heart of palm was found to be comparable to the control. In related examples, the heart of puree may be used as a substitute for carbohydrate in the pizza crust to reduce sugar and calorie content. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the pizza crust. Table 11. Formula of pizza crust according to Example 7.

EXAMPLE 8 - Low Carbohydrate Muffin A muffin comprising heart of palm puree was prepared according to the formulation provided in Table 2 and the following procedures: Combine and mix dry ingredients until uniform, melt and add coconut oil, add remaining wet ingredients to oil, mix wets into dries just until uniform. Gently fold in blueberries. Deposit batter into muffin tins to 2/3 full. Bake at 350 °F (177 °C) for about 25 minutes. The muffin having heart of palm was found to have good texture, appearance, and flavor. The texture of the muffin may be further optimized by using palm concentrate at higher solid content, or puree concentrate, or dried puree, or milled puree. In related examples, the heart of puree may be used as a substitute for carbohydrate in the muffins to reduce sugar and calorie content. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the low carbohydrate muffin.

Table 12. Formula of muffin according to Example 8.

EXAMPLE 9 - Baked Puffed Cheese Snacks

A baked puffed cheese snack comprising heart of palm puree was prepared according to the formulation provided in Table 2 and the following procedures: Whip egg whites, heart of palm puree, and cream of tartar to stiff peaks. Fold in cheese, almond flour and salt. Deposit into pastry bag. Pipe 1” lengths of dough onto parchment on baking sheet. Bake at about 300 °F (149 °C) for about 35 minutes. Turn oven off, leave door ajar for 40 minutes. Remove and cool. It was found the that the baked puffed cheese snacks have a good texture and a chewy mouthfeel. In related examples, salt content is reduced to balance the salty taste. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the baked puffed cheese snacks. Table 13. Formula of baked puffed cheese snack according to Example 9. EXAMPLE 10 - Smoothies comprising heart of palm puree

A mixed berry /banana fruit blend was made (from frozen) with a similar weight of water (50:50, w/w). This blend was also the reference formula. A test formula containing 10 wt% of heart of palm with a ratio of heart of palm: berry: banana of 10:45:45 (w/w) was also prepared. Reference and test formulas were blended in a typical household mixer for a set time period. The heart of palm containing test formula was more viscous and “smoother” than the reference. The test formula was judged to have a “duller” flavor than the reference, with less berry flavor evident.

A second set of formulas was created with the inclusion of about 10 wt% fullfat (5 wt% fat) yogurt added to the formulas prior to blending. The reference formula was smooth, creamy, and had limited sweetness. The test formula was significantly more viscous, had improved mouthfeel including creaminess, and was overall superior. There was less overall flavor in the heart of palm test sample. The test formula was whiter and more opaque than the reference formula, indicating emulsification attributed to the heart of palm.

After allowing the samples to sit refrigerated for 1 hour the test formulas were both more viscous and had improved mouthfeel versus the reference formulas.

In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the smoothies.

EXAMPLE 11 - Cup-set yogurt comprising heart of palm puree

Yogurt samples comprising heart of palm puree were prepared. The impact of 0 (reference) and 8 wt% (test) heart of palm puree usage levels on finished product attributes were evaluated.

Base ingredients of the yogurt samples were whole milk (3.25 wt% fat), heart of palm (0 or 8 wt%), and yogurt culture (bacteria). The test sample was produced with heart of palm puree being added (dispersed with immersion blender) prior to the initial heating (cooking) of the milk. Yogurt was produced using commercial cultures (typical of industry) and conditions (including about 8 hour in-cup fermentation). Yogurt was cooled and held for 24 hours prior to evaluation.

Results of the evaluation show no impact to initial viscosity (pre-fermentation), rheology, or appearance by the addition of heart of palm puree. Finished product attributes showed some differences between the test and reference samples. Gel strength was slightly higher (firmer) in the reference sample (no heart of palm puree). Whiteness and opacity were greater (more white, more opaque) in the test sample with 8 wt% heart of palm puree. Mouthfeel was smoother with less particulates in the reference sample. This was judged important because the consumers deemed particulates in plain yogurt to be a negative characteristic. In addition, the vegetable flavor also provides a unique and distinct taste profile easily recognized by the consumers. Thus, the above features of the yogurt comprising heart of palm puree provides a unique palatability profile.

In related examples, an compatible flavoring agent form an external source may be added to the yogurt to balance, reduce, or minimize the vegetable flavor. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the yogurt.

EXAMPLE 12 - Emulsification using heart of palm puree

The use of heart of palm puree as an emulsifier was evaluated in a basic system of water (50 wt%) and heart of palm (50 wt%). To this liquid oil (soybean) was added and added using a hand immersion blender. Two levels of oil addition were created and further evaluated, and two samples having 17.6 wt% overall oil and 35.0 wt% overall oil emulsions were respectively created.

Immediately following emulsification, the emulsions were evaluated and found to be white (bright), smooth, and creamy. The higher oil use emulsion had a fattier, creamier mouthfeel than the lower oil emulsion. It should be noted that viscosity increased to a limited level (somewhere close to the lower oil level), and did not significantly change thereafter. This would indicate that the emulsion quality at higher levels was low.

Samples were taken of the emulsions and handled two ways. One set of samples were centrifuged to evaluate stability of the emulsions, and the other set were placed into glass jars and stored at refrigeration temperatures. The centrifuged samples did separate, but at a surprisingly low level. Since the low oil level was 17.6 wt% it could be expected that there would be a large aqueous phase if the emulsion was fully broken. Instead, only 20-30% of the contents of the centrifuge tube were separated. The higher oil sample similarly had only 30-40% separation. Considering the low emulsification energy (via immersion blender) and the abuse of the centrifugation process the outcome is positive. Additionally, with very little agitation (inversion) the two separated phases would easily disperse and become uniform.

The samples that were stored in the refrigerator showed even more positive results. Only 10-15% separation was observed. The top (emulsified phase) remained stable for 5 days (failed because of microbial activity).

Both samples had very positive indications of emulsion quality and stability. Both samples had high L-color values (L=88 and L=92 respectively). Opacity was excellent, and there was very good mouthfeel and creaminess.

In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an emulsifier for making the emulsified foodstuffs.

EXAMPLE 13 - Cream-Sauce Emulsion

A basic dairy cream sauce was used to evaluate 0 (reference) and 8 wt% added heart of palm puree (test) usage levels on finished sauce attributes and performance. The dairy cream sauce was formulated with cream (36 wt% fat), soybean oil, salt, water, starch, and heart of palm puree. Addition of soybean oil without additional protein (as emulsifier) other than that found in the cream was to evaluate the impact of heart of palm puree on both emulsion creation and stability.

The cream-sauce emulsion comprising cream, water, oil, heart of palm puree was created in two ways. First, a hand-held immersion blender was used to create the emulsion (with or without heart of palm puree addition). The second method was to use a lab-scale single stage homogenizer. A Microfluidizer homogenizer was used in two passes (1st - 3000 psi, 2nd- 500 psi) to create the emulsion.

Following emulsification, the emulsions were added to additional water, salt, and starch. Blended emulsions, all variables, were heated to about 195 °F (91 °C) to gelatinize the starch, allowed to cool to about 165 °F (74 °C), and held for about 5 minutes. Blended emulsions were allowed to cool and then centrifuged to evaluate emulsion stability.

Results of the evaluation indicate that in both emulsion-generation approaches

(immersion blender and homogenizer) the cream-sauce samples having heart of palm had improved emulsification properties. The cream-sauce samples having heart of palm, versus the reference samples without heart of palm, were whiter, creamier, and had improved stability. As might be expected the homogenized samples were whiter, creamier, and had improved stability versus the immersion blended samples.

While emulsion quality was improved with inclusion of heart of palm in the cream-sauce samples, none of the samples were completely stable. All samples, all variables, had some level of separation following heating, cooling, and centrifugation. Separation was indicated by a creamy/white phase (containing the emulsion/fat) over a clear (translucent) phase. Order of separation (most to least) is seen below: Immersion/0% » Homogenizer/0% > Immersion/8% > Homogenizer/8%.

Results of this evaluation indicate that there is an impact from the addition of heart of palm to emulsion creation and/or stabilization. Without wishing to be bound by any particular theory, it is suggested that the stability of the emulsion may be related to colloidal stability (protein or hydrocolloid) or protein functionality (heart of palm protein supporting emulsion creation).

In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an emulsifier/binder for making the cream-sauce emulsion.

EXAMPLE 14 - Meat Batter

Emulsified beef batter and pork batter samples each comprising heart of palm puree were prepared and evaluated. Samples having heart of palm puree at 0 (reference) and 5 wt% (test) were prepared according to the following procedure. A simple 30 wt% fat meat batter was created using beef or pork trim. Water, salt, and heart of palm puree were the only other ingredients used for the model system. Water addition was calculated and adjusted to be constant by adjusting its addition depending on addition of water from heart of palm puree, heart of palm puree addition was limited because of the low allowance for added water (USDA regulations).

Meat batters were prepared in a food processor under identical conditions. The batters (test and reference) were filled into glass jars for further processing. The jars were heated at about 175 °F (79 °C) in a water bath for about 45 minutes (internal temperature about 160 °F or 71 °C). Cooled batters were evaluated for firmness, flavor, texture, water and fat loss (by weight). The results of the meat batter test indicate that the addition of heart of palm puree impacts the firmness, texture, and moisture/fat loss of the cooked product. Cooled meat product containing the heart of palm puree was slightly softer in texture (lower firmness), but retained its cohesiveness. Mouthfeel of the cooked product was similar-to-improved in the heart of palm puree product. The most significant difference was related to water/fat loss. There was a noticeable difference in amount of water/fat (less separation) in the batter samples having heart of palm puree. It is estimated that there was 5% less purge (loss) or separation (relative weight of water/fat) in the batter samples having heart of palm puree. No significant flavor difference was observed.

The results of this evaluation, specifically water/fat separation, indicate improvement of emulsification, or ability to bind water/fat attributed to the inclusion of heart of palm in the meat batter samples.

In related examples, the puree is further concentrated or dried to reduce the water content, such that an improved water/fat retention, or a favorable texture or gel formation can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an emulsifier for making the meat batter. In other related examples, a meat analogue can be made by using plant-based ingredients as replacement of meat in a similar manner with the palm puree or palm protein isolate as functional ingredient. In related examples, the palm puree or palm protein isolate may be used as a natural binder or a substitute for methyl cellulose in the meat batter.

EXAMPLE 15 - Marinated/Infused (Flavored) heart of palm products

A typical marinading approach was used to make marinated/infused heart of palm. Fresh heart of palm was cut into ’A” cross-sectional pieces and placed into vacuum pouches with the marinade. Marinades were made from water, salt and/or sugar, flavor source (soy sauce, vanilla, artificial beef flavor), and vinegar (savory products).

The heart of palm was allowed to marinade (under vacuum pouch conditions) for about 24 hours. Following the marinading period samples were removed from their pouches and rinsed under water to remove any topical flavor.

Results indicate that it is possible to infuse heart of palm with various flavors and soluble compounds. While the non-porous texture of heart of palm is not ideal for infusion, the marinaded products (various) had altered flavor profiles that may be suitable for different final food applications, at least partially because of the addition of acids/ salts to heart of palm during typical processing conditions (retort, hot-fill) and the ability of those components to infuse throughout.

The results support potential application of this approach, and others, to create alternately flavored heart of palm products in vegan foods (as a meat analogue), or dietary foods (mimicking higher calorie alternatives).

EXAMPLE 16 - Beef Gravy

Gravy samples containing hart of palm puree were prepared and evaluated. A simple beef broth (salt, enhancers, color added) plus modified starch formula was used to evaluate the impact of added heart of palm puree at 0 (reference), 5 wt% and 10 wt%, on finished gravy attributes.

Addition of heart of palm to the gravy system had very little impact on viscosity/rheology. The test product” viscosity was not discernibly different from the reference. The test products (both) were more opaque, and cloudy than the reference.

In related examples, an compatible flavoring agent form an external source may be added to the gravy to balance, reduce, or minimize the vegetable flavor. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the gravy.

EXAMPLE 17 - Gelatin Dessert

A commercial (Jell-O) sugar-free lime (green) gelatin dessert was used as the model system to understand impact of addition of hart of palm to the final/finished product characteristics. Gelatin samples having no heart of palm (reference) and 10 wt% of heart of palm mixed with the commercial gelatin dessert (test) were prepared and evaluated.

The reference gelatin was highly translucent, had a clean lime flavor, and dissolved easily in-mouth. The gelatin having hart of palm was characterized by having two distinct phases. The top (geometrically) phase had some opacity, and was lighter green in color. The lime flavor was dulled and carried the typical hart of palm flavor profile. The mouthfeel was similar to reference. The bottom phase was significantly different from reference and from the test top phase. The test bottom phase was very opaque, pale green (white) in color, and had a clear delineation in the storage container. The lime flavor was muted, and overall, there was a typical hart of palm flavor profile. Mouthfeel was “shorter” in texture, and more cuttable. The actual gel strength was likely similar to test, but different in attributes (as described above).

In related examples, the puree is further concentrated or dried to reduce the water content, such that an gel strength or texture can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making gelatin dessert.

EXAMPLE 18 - Non-Wheat Fried and Puffed Snacks

A basic corn-flour (including corn masa) based formula was used to create puffed snacks with and without hart of palm addition. Sample puffed snacks with no heart of palm (reference) and 5 wt% heart of palm were prepared and tested to evaluate impact on finished product attributes.

The com-based formula was cooked, partially cooled, sheeted, and cut to final shape (small squares). The squares were dried and allowed to temper for about 18 hours. Finished “collets” were then fried in batches to produce samples for sensory evaluation.

Both reference and test samples showed varying levels of expansion properties (volume, cell size, cell uniformity), but were limited by the quality of collet creation. The reference sample (no heart of palm) had improved expansion properties versus the test sample having 5 wt% heart of palm. The test samples having 5 wt% heart of palm expanded to a lower volume and had larger, less uniform air cells. There was no significant flavor difference between the samples. The test samples having 5 wt% heart of palm were darker in color than the reference sample. This would indicate the reducing sugars found in the heart of palm material were contributing to non-enzymatic browning in the fried product.

In related examples, the puree is further concentrated or dried to reduce the water content, such that an improved expansion property and/or color (browning) can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the fried and puffed snacks. EXAMPLE 19 - Basic Cake Formula

A high-ratio cake formula was used as a base for this evaluation. Sample batter formulas having no heart of palm puree used (reference) and 7 wt% of heart of palm (test), as well as the corresponding baked sample cakes derived therefrom were prepared and evaluated. The reference batter formula utilized 12.5 wt% liquid oil. The test batter formulas (two iterations) utilized liquid oil usage at 12.5 wt% and 5.5 wt% respectively. Water level was adjusted (1-2 wt% overall) for all samples to generate a batter viscosity similar with each formulation.

The reference batter was smooth, creamy, and uniform in consistency. There was no evidence of lumps, coarseness, or separation of oil or water from the batter. The reference cakes were well formed, had rounded/domed crowns, and a smooth, uniform cell structure. Color was creamy to yellow with uniform appearance. Light browning of crust was evident post-baking.

Both test batters were smooth, creamy, and uniform in consistency. Both fullfat and reduced-fat varieties were similar in attributes, to each other. Both test formulas required the addition of about 1-2 wt% overall additional water to create a batter viscosity more similar to the reference. This requirement was because of the additional viscosity generated with the addition of the heart of palm to the test samples.

In related examples, the puree is further concentrated or dried to reduce the water content, such that an improved/optimized texture, or an improved viscosity of the batter, or a more efficient leavening process, or a more favorable color can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making baked cakes.

EXAMPLE 20 - Gluten Free Bread Product

A basic gluten free bread formula was used to evaluate hart of palm on batter and finished product attributes. Sample batter formulas having no heart of palm (reference) and 8 wt% of heart of palm (test), as well as the corresponding breads derived therefrom were prepared and evaluated. Batter viscosity was higher in the sample having 8 wt% heart of palm formula (Note: 1.75 wt% added water overall) and required addition of water to compensate. The test formula batter was more cohesive and gel-like than the reference sample.

Baked product characteristics were similar in volume and shape characteristics. The test formula resulted in a darker crust (more browned) than the reference indicating higher reducing sugar content. Crumb structure was similar, although the test formula had a higher incidence of larger, oblong cells that indicate uneven leavening. The test formula was slightly softer in texture, but had a slightly gummier consistency. Without wishing to be bound by any particular theory, it is suggested that the proteins of the heart of palm puree interacted favorably with other gums/hydrocolloids in the batter and contributed to the overall stability of the batter.

In related examples, the puree is further concentrated or dried to reduce the water content, such that an improved/optimized texture, or an improved viscosity of the batter, or a more efficient leavening process, or a more favorable color can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making baked cakes.

In related examples, an compatible flavoring agent form an external source may be added to the batter formula to balance, reduce, or minimize the vegetable flavor. In related examples, the puree is further concentrated or dried to reduce the water content before addition to the batter formula, such that an improved viscosity of the batter, or an improved/optimized texture of the bread, a more favorable color can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the bread products.

EXAMPLE 21 - Almond Flour Paleo Muffin

Bob’s Red Mill Paleo Baking Flour mix was used as the base for this evaluation. Sample batter formulas having no heart of palm (reference) and 8 wt% (test #1 and test #2), as well as the corresponding muffins derived therefrom were prepared and evaluated. Test formula #1 has no water added to the batter. Test formula #2 has about 2 wt% water added to the batter. Batter viscosity was higher in the test formulas having 8 wt% heart of palm and required addition of water to compensate. The test batter formulas were more cohesive and gel-like than the reference. The batters were baked to generate the baked muffins.

Baked muffins were compared for typical characteristics. The reference muffin was larger and more uniform in shape than the two test formulas. The test formula #2 was the smallest and least uniform with the least crowning. Both test formulas were darker in color (surface) and had more browning. Crumb structure of all products was low, but the sample muffin derived from the test formula #2 had the worst cell uniformity and size. Both test formulas had higher gumminess than the reference.

In related examples, the hydrocolloid content of the batter can be reduced, e.g., by limiting the source and quantity of hydrocolloid or by using the puree as the exclusive source of the hydrocolloid, such that an improvement on the structural appearance can be obtained for the baked muffin. In related examples, the puree is further concentrated or dried to reduce the water content before addition to the batter formula, such that an improved viscosity of the batter, or an improved/optimized texture of the muffin, a more favorable color can be obtained. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the almond flour paleo muffin.

EXAMPLE 22 - Bread (Yeast leavened wheat flour)

A white bread formula was used as a base for this evaluation. Sample formula based on yeast leavened wheat flour having no heart of palm (reference) and 10 wt% of heart of palm test based on the baker’s weight, and the corresponding sample bread derived therefrom were prepared and evaluated with respect to the impact of heart of palm on dough rheology, dough development, and baked loaf attributes.

Overall water (including the water within the added heart of palm) was balanced to be equal. Additional water (about 2 wt%) was added to the test formula because the dough was considered too dry to develop properly. Mixing (spiral mixer) was similar although the finished dough properties (extensibility and gluten development) were considered inferior with the test formula relative to the reference. Proofing of the test formula was time extended (extra 10 minutes) because of retarded volume development. It is unknown whether the drop in pH because of the addition of heart of palm negatively impacted yeast activity or gluten development.

Baked loaves were darker and more browned in the test formula having heart of palm. Loaf volume was lower in the test formulas (about 5% less), and were less uniform (some bottom cupping, uneven height) than the reference products. Crumb structure in the test formula was coarser, more open, and judged lower quality. The reference formula was firmer in texture and less gumminess/wetness than the test formula. Some vegetable flavor typical of heart of palm was perceived in the test samples.

In related examples, browning may be controlled by reducing the sugar content of the formula, wetness/firmness may be controlled by using palm puree with high solid content or puree concentrate or dried puree. In related examples, an compatible flavoring agent form an external source may be added to the formula to balance, reduce, or minimize the vegetable flavor. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the bread products.

EXAMPLE 23 - Pancakes

A pancake formula was used as a base for this evaluation. Sample batter formulas having no heart of palm (reference) and 8 wt% (test) of heart of palm puree and the corresponding sample pancakes derived therefrom were prepared and evaluated.

Batter viscosity was higher in the test formula and required addition of about 1 wt% water to compensate. Batter consistency was smooth. Evidence of pre-mature leavening was evident in the test formula (likely a result of acid/base reaction from heart of palm use).

Finished pancakes were similar in overall visual evaluation (height, shape), but the test product was darker and more brown than the reference. The test product was slightly more gummy than the reference, but within acceptable limits.

In related examples, an compatible flavoring agent form an external source may be added to the batter formula to balance, reduce, or minimize the vegetable flavor, if any. In related examples, an compatible flavoring agent form an external source may be added to the batter formula to balance, reduce, or minimize the vegetable flavor. In related examples, the palm puree may be used to replace some other solids such as dried egg or oil. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the pancakes.

EXAMPLE 25 - Plant-based milk

A sample of almond milk comprising heart of palm puree was made according to the formula shown in Table 14. Briefly, various ingredients were combined in a container and blended to make the almond milk. Once combined the ingredients may further include homogenizing the mixture to create a homogenized almond milk. The homogenized almond milk may be further subjected to a thermal process. This processed almond milk may then be further homogenized, thereby creating a thermally processed almond milk. The almond milk comprising the heart of palm puree was phase stable for at least one month. In related examples, a buffer was added to the mixture to maintain the pH of the almond milk. In other related examples, no external buffer was added, and the heart of palm puree functions to maintain the pH at the desired range and to provide longer stability to the almond milk.

Table 14. Formula of the almond milk of Example 25.

In related examples, an compatible flavoring agent form an external source may be added to the blend or final almond milk to balance, reduce, or minimize the vegetable flavor, if any. In related examples, the palm protein isolate according to the present disclosure may be used alone, or in combination with the heart of palm puree, as an ingredient for making the almond milk.

Other plant-based milk or plant protein beverage such as coconut milk, oat milk, cashew milk, almond milk and soy milk, comprising the palm product can be made in a similar manner. More examples of the methods for making plant-based milk or plant protein beverage can be found in International Patent Publication No. WO2021167972, titled “Phase-stable protein beverage and methods of making same,” which is incorporated by reference herein in its entirety.

NUMBERED CLAUSES

The following numbered clauses define further example aspects and features of the compositions, methods, and techniques of the present disclosure:

1. A foodstuff comprising a palm product derived from a palm or a part or fraction or extract thereof.

2. The foodstuff of clause 1, wherein the palm comprises at least one of: a heart thereof, a bottom thereof, a stem thereof, or any combinations thereof.

3. The foodstuff of any one of clauses 1-2, wherein the palm product has a form of an extract, an isolate, a puree, a concentrate, a dried form, or a milled form.

4. The foodstuff of any one of clauses 1-3, wherein the palm product is used as a dietary ingredient selected from: a substitute ingredient, a supplemental ingredient, a viscosity modifier, an emulsifier, a fiber fortifying agent, a hydrocolloid agent, a binder, a stabilizer, an enhancer, a flavoring agent, or a combination thereof.

5. The foodstuff of any one of clauses 1-4, wherein the palm product comprises a heart of palm puree.

6. The foodstuff of clause 5, wherein the puree has an average particle size from about 50 micron to about 1,000 micron, or from about 100 micron to about 800 micron, or from about 200 micron to about 600 micron, or from about 300 micron to about 500 micron.

7. The foodstuff of any one of clauses 5-6, wherein the heart of palm puree has a viscosity from about 10 centipoises to about 5,000 centipoises, or from about 30 centipoises to about 4,000 centipoises, or from about 50 centipoises to about 3,000 centipoises, or from about 80 centipoises to about 2,000 centipoises, or from about 100 centipoises to about 1,000 centipoises.

8. The foodstuff of any one of clauses 5-7, wherein the puree further comprises an acid selected from the group consisting of citric acid, acetic acid, fumaric acid, lactic acid, phosphoric acid, malic acid, tartaric acid, ascorbic acid, any derivatives thereof, or any combinations thereof.

9. The foodstuff of any one of clauses 5-8, wherein the puree has a pH from about 2 to about 8, or from about 3 to about 7, or from about 4 to about 6, or from about 4 to about 5.

10. The foodstuff of any one of clauses 5-9, wherein the puree has a Brix value from about 3° to about 10°, or from about 4° to about 9°, or from about 4° to about 7°, or from about 5° to about 7°.

11. The foodstuff of any one of clauses 1-10, wherein the palm product has a total carbohydrates from about 2 g/lOOg to about 20 g/lOOg, or from about 3 g/lOOg to about 18 g/lOOg, or from about 4 g/lOOg to about 16 g/lOOg, or from about 5 g/lOOg to about 14 g/lOOg, or from about 5 g/lOOg to about 10 g/lOOg, or from about 5 g/lOOg to about 8 g/lOOg, or from about 5 g/lOOg to about 6 g/lOOg.

12. The foodstuff of any one of clauses 1-11, wherein the palm product has a total fiber content from about 0.1 g/lOOg to about 10 g/lOOg, or from about 0.3 g/lOOg to about 8 g/lOOg, or from about 0.5 g/lOOg to about 6 g/lOOg, or from about 1 g/lOOg to about 4 g/lOOg, or from about 1.5 g/lOOg to about 3 g/lOOg, or from about 2 g/lOOg to about 2.5 g/lOOg. 13. The foodstuff of any one of clauses 1-12, wherein the palm product has a solid content from about 1 wt% to about 50 wt%, or from about 2 wt% to about 40 wt%, or from about 3 wt% to about 30 wt%, or from about 4 wt% to about 20 wt%, or from about 5 wt% to about 15 wt%, or from about 6 wt% to about 10 wt%.

14. The foodstuff of any one of clauses 5-13, wherein the puree is obtained by a process comprising: providing a heart of palm; and subjecting the heart of palm to a particle size reduction process, forming a puree thereof.

15. The foodstuff of clause 14, wherein the process further comprises: homogenizing the formed puree.

16. The foodstuff of any one of clauses 14-15, wherein the process further comprises: providing a harvested palm comprising a heart and a shell surrounding the heart; removing the shell from the heart; and chopping the heart into pieces in about 0.5 inch to about 3 inches.

17. The foodstuff of any one of clauses 14-16, wherein the process further comprises: removing a bottom from the heart of palm.

18. The foodstuff of any one of clauses 14-17, wherein the process further comprises treating the chopped heart of palm with boiling water for at least about 3 min, or at least about 5 min, or at least about 10 min, or at least about 15 min, or at least 20 min, or at least about 30 min.

19. The foodstuff of any one of clauses 14-18, wherein the process further comprises: treating the heart of palm with an effective amount of an acid selected from the group consisting of citric acid, acetic acid, fumaric acid, lactic acid, phosphoric acid, malic acid, tartaric acid, ascorbic acid, any derivatives thereof, or any combinations thereof, and wherein the puree has a pH from about 2 to about 7, or from about 3 to about 6, or from about 4 to about 5.

20. The foodstuff of any one of clauses 14-19, wherein the process further comprises: adding a fruit juice to the heart of palm, wherein the fruit is selected from the group consisting of citrus fruits, oranges, lemons, grapefruits, pomelos, limes, various true or hybrid cultivars thereof, and any combinations thereof.

21. The foodstuff of any one of clauses 14-20, wherein the process further comprises: treating the heart of palm with an effective amount of an enzyme preparation.

22. The foodstuff of clause 21, wherein the enzyme preparation comprises a hemicellulolytic enzyme preparation, a pectolytic enzyme preparation, or both.

23. The foodstuff of any one of clauses 21-22, wherein treating the heart of palm with an enzyme preparation comprises heating the puree with the enzyme preparation at an elevated temperature.

24. The foodstuff of any one of clauses 5-23, wherein the puree further comprises an ascorbic acid from an external source.

25. The foodstuff of any one of clauses 1-24, wherein the palm product has a reduced vegetable flavor compared with raw palm.

26. The foodstuff of any one of clauses 1-25, wherein the palm product comprises a palm protein isolate.

27. The foodstuff of clause 26, wherein the palm protein isolate has an isoelectric point of about 2 to about 4. 28. The foodstuff of any one of clauses 1-27, wherein the foodstuff has a form selected from: a smoothie, a yogurt, a creamer, an ice cream, a desert, a sorbet, and an icing.

29. The foodstuff of any one of clauses 1-27, wherein the foodstuff is a diary product selected from milk, butter, cheese.

30. The foodstuff of any one of clauses 1-27, wherein the foodstuff is a non-diary product, a meat replacement, a meat analogue, or a food product with clean label.

31. The food stuff of any one of clauses 1-27, wherein the foodstuff is a plant-based product selected from a plant-based milk, a plant-based beverage, a plant protein drink, or a vegan cheese.

32. The foodstuff of any one of clauses 1-27, wherein the foodstuff is a condiment, a spread, a cream, a sauce, a seasoning, or a dip.

33. The foodstuff of any one of clauses 1-27, wherein the foodstuff is a baked or fried product selected from muffin, cake, pancake, bread, wafer, cracker, cookie, snack, bar, and biscuit.

34. The foodstuff of any one of clauses 1-27, wherein the foodstuff has a form of a dry mix for making a baked or fried product.

35. The foodstuff of any one of clauses 1-27, wherein the foodstuff is a pizza crust.

36. The foodstuff of any one of clauses 1-27, wherein the foodstuff is a baked cheese snack.

37. The foodstuff of any one of clauses 1-27, wherein the foodstuff is an emulsified (emulsion) product, and wherein the palm product is functioned as an emulsifier.

38. The foodstuff of clause 37, wherein the foodstuff is an emulsified meat batter. 39. The foodstuff of any one of clauses 1-16, wherein the foodstuff is a marinated heart of palm product, or an infused heart of palm product.

40. The foodstuff of any one of clauses 1-16, wherein the foodstuff is a gravy or a broth.

41. The foodstuff of any one of clauses 1-40, wherein the palm product is from about 0.1 wt% to about 100 wt%, or from about 1 wt% to about 50 wt%, or from about 2 wt% to about 10 wt%, based on the total weight of the foodstuff.

42. The foodstuff of any one of clauses 1-41, further comprising a food ingredient or additive.

43. A method of making a foodstuff, comprising: combining a palm product and at least one food ingredient, wherein the palm product is derived from a palm or a part or fraction or extract thereof.

44. The method of clause 43, wherein the palm comprises at least one of: a heart thereof, a bottom thereof, a stem thereof, or any combinations thereof.

45. The method of any one of clauses 43-44, wherein the palm product has a form of a puree, a concentrate, a dried form, or a milled form.

46. The method of any one of clauses 43-45, wherein the palm product comprises a heart of palm puree.

47. The method of any one of clauses 43-45, wherein the palm product comprises a palm protein isolate.

48. The method of any one of clauses 43-45, wherein the palm product comprises a hydrocolloid fraction of palm. Although only exemplary embodiments of the present disclosure have been described in detail above, those skilled in the art will readily appreciate that many modifications are possible without materially departing from the novel teachings and advantages of this invention. Accordingly, all such modifications are intended to be included within the scope of this disclosure as defined in the following claims.