WO2025014675A1

WO2025014675A1 - Dairy substitute product

Info

Publication number: WO2025014675A1
Application number: PCT/US2024/036323
Authority: WO
Inventors: Regina DRAPER; Diliara Iassonova; John Phillip Miller; Raquel Revilla Sanchez
Original assignee: Cubiq Foods SL; Cargill Inc
Current assignee: Cubiq Foods SL; Cargill Inc
Priority date: 2023-07-13
Filing date: 2024-07-01
Publication date: 2025-01-16
Anticipated expiration: 2026-01-13

Abstract

The present invention relates to a dairy substitute product comprising at least one dairy substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase. The present invention also relates to a food product comprising the dairy substitute product and a method for preparing a dairy substitute product.

Description

DAIRY SUBSTITUTE PRODUCT

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of 63/513,378, filed July 13, 2023, which is hereby incorporated by reference in its entirety.

FIELD OF THE INVENTION

[0002] The present invention relates to a dairy substitute product, and more specifically to a plant-based dairy substitute product, comprising a fat that is consisting of an oil in water emulsion, optionally solid fat and optionally a fat component from a dairy substitute ingredient.

BACKGROUND OF THE INVENTION

[0003] Dairy' products of interest include cultured dairy products, such as yoghurt, cottage cheese, sour cream, but also beverages, desserts, cheese, and processed cheese are involved. A typical example of a dairy’ product is cheese.

[0004] Cheese is a complex food product that is traditionally produced from milk of different kinds of animals, as well as other raw materials, using a variety of production and aging operations.

[0005] There is now a growing interest from consumers in adopting a more plant-based diet, for health, sustainability and/or ethical reasons. Therefore, many products have already been developed wherein raw materials such as milk fat and/or milk proteins have been partially or completely replaced by plant-based alternatives. However, due to its compositional and structural complexity, it is very difficult to mimic real cheese products using plant-based ingredients.

[0006] There is thus a need in the industry' for daity substitute products, more in particular cheese substitute products having good to improved textural and/or sensorial properties. The present invention provides such a product. SUMMARY OF THE INVENTION

[0007] The present invention relates to a dairy substitute product comprising at least one dairy substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat. and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase, and the method for preparing it.

[0008] It relates to dairy' substitute product prepared by adding to an at least one dairy substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

[0009] The present invention also relates to a food product comprising the dairy substitute product.

[0010] Finally, it relates to the use of oil in water emulsion to reduce the saturated fat content of a dairy' substitute product and the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

DETAILED DESCRIPTION

[0011] The present invention relates to a dairy' substitute product at least one dairy substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

[0012] In the present invention, the term "dairy substitute product’' encompasses edible products that are designed to mimic traditional dairy products. Dairy products include beverages, fermented beverages, desserts, custard, cream, cheese, cultured dairy products, such as yoghurt, cottage cheese, sour cream,

[0013] The dairy substitute product mimics the traditional dairy' product in terms of properties such as, but not limited to appearance, texture and/or taste. In specific examples including milk fat and/or milk proteins may be partly or completely replaced by ingredients that are not originating from animals.

[0014] A typical example of a dairy’ substitute product is cheese substitute product.

[0015] In a preferred aspect of the invention, the dairy substitute product is a plant-based product, also called a vegan dairy’ product, wherein substantially all milk constituents have been replaced by ingredients that are not originating from animals. In other words, the plant-based dairy product is a dairy substitute product that does not comprise any ingredient that is originating from animals.

[0016] The "‘dairy substitute product” according to the present invention may be a dairy substitute product of any type. It may be a liquid, or solid product. The texture of the liquid products may range from very fluid to a rather thick substance. The texture of the solid ty pe of products may range from a soft, semi-soft, medium-hard, semi-hard to a hard texture. A typical example of a solid product is a cheese substitute product. Examples of cheese substitute product are, but are not limited to, cheddar-style, parmesan style, feta-style, cream cheese-style, gouda- style, mozzarella-style, or ricotta-style cheese substitute products.

Fat

[0017] The fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

Oil in water emulsion

[0018] Without being bound by⁷ any theory, the emulsion of the fat in the dairy substitute product of the present invention is an oil-in-water emulsion whereby the water phase is the continuous phase wherein fine oil droplets of the vegetable fat/oil are dispersed. The oil in water emulsion is further comprising a plant protein and one or more hydrocolloids. Preferably, the protein is pea protein.

[0019] In one aspect of the invention, the one or more hydrocolloid present in the oil in water emulsion includes, but is not limited to gelatine, polymeric glycosaminoglycans such as e.g. hyaluronic acid, galactomannans, glucomannans, agar-agar, carrageenan, algin. , carboxymethyl cellulose, pectin, amidated pectins, dextran, pullulan, xanthan gum, xyloglucans, native and modified starch, guar gum. locust bean gum, gellan gum. acacia gum, arabic gum. konjac gum. their derivatives, their corresponding salts and mixtures of two or more thereof. As before, the term carrageenan includes any of the three commercial classes of carrageenan: Kappa, lota and Lambda. The term galactomannan includes, without limitation, polymers having mannose:galactose ratios of 1: 1, 2: 1, 3: 1, 4: 1. 5: 1 such as fenugreek gum, (mannose:galactose ratio of ca. —1 :1), guar gum (mannose:galactose ratio of ca. 2: 1), tara gum (mannose:galactose ratio of ca. 3: 1), locust bean gum or carob gum (mannose:galactose ratio of ca. 4: 1) or cassia gum (mannose:galactose ratio of ca. 5: 1). Suitable sources of galactomannan include, without limitation, konjac root, konjac powder, konjac flour, konjac fiber, mucilage or sal ep powder.

In one aspect of the invention the one or more hydrocolloid is selected from xanthan gum, guar gum, locust bean gum, konjac gum, alginate, pectin, gellan gum, agar-agar, or combinations of two or more thereof.

[0020] In one aspect of the invention the hydrocolloids in the oil in water emulsion are konjac fiber and agar-agar.

[0021] The lipid phase of the oil in water emulsion is a vegetable oil. The oil in water emulsion may contain different amounts of oil, such as 20 wt%, 40 wt%, 60wt.% and the like. [0022] The vegetable oil that is used in the present invention may be derived from one or more vegetable sources and may include oils and/or fats from a single origin or blends of two or more oils and/or fats from different sources or with different characteristics. They may be derived from standard oils or from specialty oils such as oils that have been subjected to fractionation and so on.

[0023] Examples of vegetable oils are amongst others, camelina oil, canola oil, cocoa butter, coconut oil, cottonseed oil, com oil. groundnut oil, linseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, shea butter, soybean oil, sunflower oil, single or multiple fractionated oils, such as stearin and/or olein fractions, oil from any variety of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety, such as mid or high oleic sunflower oil. These varieties with increased levels of unsaturated fatty acids can be obtained by natural selection or by genetic modification (GMO). Preferably, the vegetable oil is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil. sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. More preferably, the vegetable oil is selected from the group consisting of com oil. rapeseed oil, soybean oil. sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty' acid profile.

[0024] In one aspect of the invention, the vegetable oil of the oil in water emulsion is derived from sunflower oil.

[0025] The oil in water emulsion used in the present invention may further comprise acidulants such as citric acid and the like.

[0026] The oil in water emulsion can be prepared according to the method provided in WO 2021/219845 wherein the oil in water emulsion is described as a structured oil.

[0027] In one aspect of the invention, the oil in water emulsion is in solid gelled form.

Solid fat.

[0028] In a specific aspect of the invention, beyond the oil in water emulsion the fat is further containing a solid fat.

[0029] The term “solid fat” refers to a fat that is solid at room temperature (20°C).

The solid fat is selected from the group consisting of palm oil, palm kernel oil, coconut oil, cacao butter, shea butter and a combination of two or more thereof. Preferably the solid fat is coconut oil.

Fat Component

[0030] The dairy' substitute product of the present invention may further comprise dairy substitute product ingredients that may in itself contain fat. The total fat content of the current dairy substitute product is taking into account the amounts, or minor amounts of fat component present in such dairy substitute ingredients.

[0031] The dairy' substitute product may have a total fat content in a range of from 5 to 40 wt.%, from 10 to 35 wt.%. or from 15 to 30 wt.% on the total weight of the dairy substitute product.

At least one dairy substitute ingredient

[0032] The at least one dairy' substitute ingredient is selected from proteins, carbohydrates, aqueous solution, and a blend of one or more thereof. [0033 J In an aspect of the invention, the dairy substitute product is comprising an aqueous solution. The aqueous solution may be present in an amount of from 35 to 55 wt.%, from 37 to 52 wt.%, or from 40 to 50 wt.% on total weight of the dairy⁷ substitute product.

[0034] The aqueous solution may be, but not limited to, water, cow's milk, cheep’s milk, goat’s milk, juices from plants or fruits, or combinations of two or more thereof. Examples of juices of plants or fruits are juice of beetroot, cauliflower, celery, apple, almonds, soybeans (also called soy “milk”), hazelnut, coconut (also called coconut “milk”), carrot, cucumber, and the like. Preferably, the aqueous solution is water, an aqueous solution from a vegetable origin, or a combination thereof. The amount of aqueous solution in the dairy substitute product of the present invention may affect the textural properties of the dairy substitute product. A high amount of the aqueous solution may reduce hardness and stiffness and increase meltability of the dairy substitute product, more specifically of the cheese substitute product.

[0035] The dairy⁷ substitute product of the present invention may further comprise protein and/or carbohydrates. Protein and/or carbohydrates may be present in an amount of from 18 to 40 wt.%, from 20 to 35 wt.%, or from 20 to 30 wt.% on total weigh of the dairy⁷ substitute product.

[0036] Carbohydrates in the dairy⁷ substitute product of the present invention may be carrageenans, guar gum, xanthan gum, locust bean gum. gum arabic, basil seed gum, pectin, sodium alginate, gellan. starches in native or modified forms from wheat, maize, rice, potato, com, tapioca, or a combination of two or more thereof. Preferably, the dairy substitute product of the present invention is comprising no carbohydrates from animal origin.

[0037] Proteins in the dairy substitute product of the present invention may be from animal origin and/or vegetable origin. Proteins from animal origin are, but are not limited to, milk proterns, such as for example rennet casein, acid casein, sodium or calcium-caseinate, whey protein concentrate or isolate, skim milk powder, milk ultrafiltrate, milk protein concentrate, micellar casein powder, microfiltered milk retentate, or a combination of two or more thereof. Proteins from vegetable origin are, but are not limited to, for example soybean protein concentrate or isolate, wheat gluten, lupine protein, chickpea protein, pea protein concentrate or isolate, zein, or a combination of two or more thereof. If the dairy substitute product is only based on rennet casein, emulsifying salts are needed as stabilizing agents. Preferably, the dairy⁷ substitute product of the present invention is comprising no proteins from animal origin. [0038J The dairy substitute product of the present invention may further comprise other ingredients such as, but not limited to, emulsifying salts, acids, flavoring ingredients, coloring agents, preservatives, or combinations of two or more thereof.

Emulsifying salts are for example sodium or potassium salts of citrates, phosphates, polyphosphates, pyrophosphate, or a combination of two or more thereof. Examples of acids are lactic acid, acetic acid, citric acid, or a combination of two or more thereof. Preservatives may be among others potassium sorbate, calcium, or sodium propionate, nisin, natamycin, phosphates, plant extracts, or a combination of two or more thereof.

[0039] The dairy substitute product of the present invention may further comprise functional ingredients such as, but not limited to, vitamins and/or minerals, bioactive compounds, di elan- fiber, probiotics, prebiotic, or a combination of two or more thereof. Examples of vitamins and minerals are vitamin A, vitamin D, vitamin E, vitamin C, folic acid, magnesium oxide, zinc oxide, iron, riboflavin, thiamine or combinations of two or more thereof. Bioactive compounds are for example carotenoids, flavonoids, phenolic acids, phytosterols, long-chain polyunsaturated fatty acids, microalgae, plant extracts or combinations of two or more thereof. Probiotics may for example be Lactobacillus, Bifidibacterium spp. Prebiotics may for example be inulin, fructooligosaccharide, konj ac glucomannan and the like.

[0040] The present invention relates to a dairy substitute product prepared by adding to an at least one dairy substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy' substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

[0041] It has been found that the dairy substitute product according to the present invention has improved textural and/or sensorial properties compared to existing dairy substitute products that are based on coconut oil and/or liquid oil. For the specific example of the present invention, where the dairy substitute product is a cheese substitute product, it may have improved properties such as an improved shredability, reduced brittleness and/or more cohesiveness.

[0042] The present invention also relates to a food product comprising the dairy substitute product, more preferably the cheese substitute product.

[0043] It relates to a food product comprising the dairy substitute product of the present invention and at least a food ingredient that is different from the dairy substitute product. [0044J Examples of food products are, but are not limited to pizza, toast, salad, sandwiches, cheeseburger, lasagne, pasta dishes, sauces, desserts, cake, ready -to-prepare meals.

[0045] It relates to a food product comprising the dairy substitute product of the present invention and the food product is selected from pizza, toast, salad, sandwiches, cheeseburger, lasagne, pasta dishes, sauces, desserts, cake, or ready-to-prepare meals.

[0046] It further relates to a method for preparing a dairy substitute product and the method is comprising the steps of

• Adding to an at least one dairy substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat. and optionally fat component present in at least one dairy substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

[0047] It further relates to a method wherein the oil in water emulsion is added in an amount of from 5 to 40 wt.%, preferably from 18 to 30 wt%.

[0048] Finally, it relates to the use of oil in water emulsion to reduce the saturated fat content of a dairy' substitute product and the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

CLAUSES

1. A dairy substitute product comprising at least one dairy substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

2. The dairy substitute product according to clause 1 wherein the oil in water emulsion is in solid gelled form.

3. The dairy substitute product according to any one of the preceding clauses wherein the one or more hydrocolloids in the oil in water emulsion is selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids in the oil in water emulsion are konjac fiber and agar-agar. The dairy substitute product according to any one of the preceding clauses wherein the protein of the oil in water emulsion is pea protein. The dairy substitute product according to any one of the preceding clauses, wherein the lipid phase of the oil in water emulsion is a vegetable oil. The dairy substitute product according to any one of the preceding clauses, wherein the lipid phase of the oil in water emulsion is derived from sunflower oil. A dairy substitute product prepared by adding to an at least one dairy’ substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy' substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase. The dairy’ product according to clause 7 wherein the oil in water emulsion is in solid gelled form. The dairy substitute product according to any one of clauses 7 or 8 wherein the one or more hydrocolloids in the oil in water emulsion is selected from xanthan gum, agar-agar, locust bean gum, konjac gum. konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids in the oil in water emulsion are konjac fiber and agar-agar. The dairy substitute product according to any one of clauses 7 to 9 wherein the protein of the oil in water emulsion is pea protein. The dairy substitute product according to any one of clauses 7 to 10. wherein the lipid phase of the oil in water emulsion is a vegetable oil. The dairy substitute product according to any one of clauses 7 to 11, wherein the lipid phase of the oil in water emulsion is derived from sunflower oil. 13. The dairy substitute product according to any one of the preceding clauses wherein the dairy substitute product is a cheese substitute product.

14. A food product comprising the dairy substitute product according to any one of the preceding clauses and at least a food ingredient that is different from the dairy substitute product.

15. The food product according to clause 14 wherein the food product is selected from pizza, toast, salad, sandwiches, cheeseburger, lasagne, pasta dishes, sauces, desserts, cake, or ready -to-prepare meals.

16. A method for preparing a dairy substitute product according to any one of the clauses 1 to 13 and the method is comprising the steps of

• Adding to an at least one dairy substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

17. The method of clause 16 wherein the oil in water emulsion is added in an amount of from 5 to 40 wt.%, preferably from 18 to 30 wt%.

18. Use of oil in water emulsion to reduce the saturated fat content of a dairy substitute product and the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

EXAMPLES

Example 1

1. The oil in water emulsion [0049J The oil in water emulsions that are used in the present invention are obtained from CUBIQ FOODS/ Cargill.

2. Recipe of the cheese substitute product

The recipe of the cheese substitute product is shown in table 1.

Table 1 - Recipe of the cheese substitute product composition

C*Gel 04230 and C*EmTex 12688 are obtained from Cargill.

Liquid System, Vitex AAC 53N = is a blend of lactic and citric acid; commercial product supplied by Cargill

Oil in water emulsion (Go! Drop #21, containing 60% sunflower oil) obtained from CUBIQ FOODS/Cargill.

3. Preparation of the cheese substitute product

The following steps were taken to prepare the cheese substitute products:

1. Add water to cheese cooker (Vorwerk) - speed of cooker at 2 or 3.

2. Slowly add all dry products to water at room temperature, followed by adding liquid acid. 3. Allow to mix for 3 to 5 minutes.

4. Increase speed to 7.

5. Very slowly add oil to mix (add a little at a time, allow mix to "catch up" to added oil, then begin to add a bit more, (oil addition could take 10 mins or more.)

6. Allow to mix for 3 to 5 minutes.

7. Heat to 155 F (68°C), with indirect steam injection.

8. Shut off steam, allow to mix and perform temp checks, temp will increase as product mixes.

9. After temp settles (and may even drop under 155), turn on indirect steam and heat to 175 F (79°C) to 185F (85°C).

10. Cook for 2 minutes, (as product cooks temp may begin to drop once temp reaches 171 F (77°C) or 172 F (78°C) turn back on indirect temp to bump up temp to approx. 180 F(82°C).

11. After two minutes eject cheese, allow to cool at room temp and then refrigerate.

12. Store in refrigerator 7 to 10 days before testing.

[0050] Incorporating the oil-in water emulsion (Go!Drop #21, containing 60% sunflower oil) into the vegan cheese substitute product resulted in an improved process due to the increase speed in which the fat was able to be added. With liquid oil addition of the fat can take 10+ min. When using the emulsion, the fat was added within 30 seconds.

4. Evaluation of the cheese substitute product

• Evaluation of the cheese substitute products was performed after 7 to 7-10 days of cooled storage.

Control:

[0051] Quick bite, smooth texture, clean flavor (no off flavors), slightly salty, very' mild chalkiness (not offensive). When baked on a pizza the control cheese had some melt and a slight stretch with a gummy/ sticky mouthfeel.

[0052] 50% replacement:

[0053] Better appearance: not translucent when hot, control is translucent gel like when hot. [0054J Beter Flavor: Less chalky than control. Slightly more acid than the control but less acid than the 100% Smart Fat cheese.

[0055] Texture: When melted on a pizza the 50% fat replaced had a stickier mouthfeel (stuck to teeth) when bitten into. There was no difference in stretch or melt compared to the control.

[0056] 100% replacement:

[0057] When shredding it had more fines and was more britle than the other 2 samples. Stronger off note (protein-like) at the end.

[0058] Very difficult to tell any difference between the 3 samples. Stronger acid flavor coming through. Mild color difference (more brown than white).

[0059] Stronger cheesy notes, and more natural cheese-like bubbles (eyes). No chalkiness coming through. When melted the 100% fat replaced had an improved melt profile but was much stickier than the control and 50% replaced sample. Behaved more similar to a processed American cheese slice as opposed to pizza cheese.

[0060] The cheese substitute also has improved nutritional properties, such as reduced fat content, reduced calories, reduced saturated fat content and the like

Example 2

1. Recipe of the cheese substitute product

The recipe of the cheese substitute product is shown in table 2.

Table 2 - Recipe of the cheese substitute product composition

C*Gel 04230 and C*EmTex 12688 are obtained from Cargill.

Liquid System, Vitex AAC 53N = a blend of lactic and citric acid; commercial product supplied by Cargill.

Oil in water emulsion (Go! Drop #21. containing 60% sunflower oil) obtained from CUBIQ FOODS/Cargill.

Oil in water emulsion (Go! Drop #51-40, containing 40% sunflower oil) obtained from CUBIQ FOODS/Cargill.

Oil in water emulsion (Go! Drop #51. containing 20% sunflower oil) obtained from CUBIQ FOODS/Cargill.

2. Preparation of the cheese substitute product

The following steps were taken to prepare the cheese substitute products:

1)water is added to vorwerk. Set speed between 3-5 for entire mixing and cooking process.

2) all dries are slowly added to vorwerk. Allow to mix for 5 to 10 minutes

3) add to vorwerk if using, any color, acid, or liquid flavor

4) slowly add oil to water mixture 5) mix for 5 minutes

6) begin to add heat

7) heat to 175 to 180 °F. Cook for two minutes

8) pour product to container.

9) place in refrigerated cooler. product ready for consumption in 7 days.

3. Evaluation of the cheese substitute product

[0061] Go!Drop samples were tasted next to the control. For flavor, all of the 50% replacements of coconut oil had a very strong acidic flavor comparable to the control. 60% oil Go!Drop had the least amount of acid flavor, 40% GolDrop was slightly stronger in acid flavor. The mouthfeel of the control was the stickiest compared to the other samples. The 100% coconut replacement samples were slimy and gummy.

[0062] The 50% replacement samples were also less slimy than the control.

There was a difference in overall appearance. Control translucent, gel-like looking. GolDrop samples had more cheese like appearance, like real cheese

The control had better overall melt profile of the samples when compared to the 50% replacements, and the 40% oil GolDrop (100% and 50% replacement).

The 60% oil GolDrop had the best overall melt profile and color.

[0063] Replacing the coconut oil with GolDrop does have positive impact on the vegan cheese processing (fast fat system incorporation), and sensory attributes. The stretch of the 50% replacement samples was slightly improved compared to the control. The acid flavor is decreased with the GolDrop samples, and are brighter than the control. The mouthfeel was slightly improved, the samples were less slimy and gummier than the control. There is a significant decrease in fat content of the GolDrop samples.

[0064] The cheese substitute also has improved nutritional properties, such as reduced fat content, reduced calories, reduced saturated fat content and the like. Example 3

1. Recipe of the cheese substitute product

The recipe of the cheese substitute product is shown in table 3.

Table 3 - Recipe of the cheese substitute product composition

Modified starch C*Set 05032 is obtained from Cargill.

Modified starch C*Stretch 06392 is obtained from Cargill. Xanthan gum Santiaxane CX 90 is obtained from Cargill.

De-oiled lecithin Emulpur RS is obtained from Cargill.

Pea protein Puris Pea 870 is obtained from Cargill.

Oil in water emulsion (Go!Drop #21 , containing 60% sunflower oil) obtained from CUB1Q FOODS/Cargill.

Oil in water emulsion (Go!Drop #51-40. containing 40% sunflower oil) obtained from CUBIQ FOODS/Cargill.

Oil in water emulsion (Go! Drop # 1, containing 20% sunflower oil) obtained from CUBIQ FOODS/Cargill.

2. Preparation of the cheese substitute product

The following steps were taken to prepare the cheese substitute products:

1) water is added to vorwerk. Set speed between 3-5 for entire mixing and cooking process.

2) all dries are slowly added to vorwerk. Allow to mix for 5 to 10 minutes.

3) add to vorwerk if using, any color, acid, or liquid flavor.

4) slowly add oil to water mixture.

5) mix for 5 minutes.

6) begin to add heat.

7) heat to 175 to 180 °F. Cook for two minutes.

8) pour product to container.

9) place in refrigerated cooler. product ready for consumption in 7 days.

3. Evaluation of the cheese substitute product

[0065] Replacing the coconut oil in 50% and 100% increments with Go! Drop did not significantly improve sensory attributes. There was no noticeable improvement in mouthfeel or taste. To conclude the team found the Go! Drop did not make the sliced cheese worse. There is a significant decrease in saturated fat content by using the Go! Drop to replace coconut oil. The cheese substitute also has improved nutritional properties, such as reduced fat content, reduced calories, reduced saturated fat content and the like.

Claims

1. A dairy substitute product comprising at least one dairy⁷ substitute ingredient and fat, and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient, wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

2. The dairy substitute product according to claim 1 wherein the at least one dairy substitute ingredient is selected from proteins, carbohydrates, aqueous solution and a blend of one or more thereof.

3. The dairy substitute product, wherein the lipid phase of the oil in water emulsion is a vegetable oil, preferably derived from sunflower oil.

4. The dairy substitute product according to any one of the preceding claims, wherein the one or more hydrocolloids in the oil in water emulsion is selected from xanthan gum, agar- agar, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids in the oil in water emulsion are konjac fiber and agar-agar.

5. The dairy substitute product according to any one of the preceding claims, wherein the plant protein of the oil in water emulsion is pea protein.

6. The dairy substitute product according to any one of the preceding claims, and the dairy substitute product is a plant-based product.

7. The dairy substitute product according to any one of the preceding claims, comprising, expressed on total weight of the product:

• an aqueous solution in a range of from 35 to 55 wt.%, from 37 to 52 wt.%, or from 40 to 50 wt.%;

• protein and/or carbohydrates in a range of from 18 to 40 wt.%, from 20 to 35 wt.%, or from 22 to 30 wt.%; and the fat in a range of from 5 to 40 wt.%, from 10 to 35 wt.%, or from 22 to 30 wt.%.

8. The dairy substitute product according to claim 7, and the dairy substitute product is in the form of a block, a slice or shredding.

9. A dairy substitute product prepared by adding to an at least one dairy substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

10. A food product comprising the dairy substitute product according to any one of the preceding claims, and the food product is selected from pizza, toast, salad, sandwiches, cheeseburger, lasagne, pasta dishes, sauces, desserts, cake, or ready -to-prepare meals.

11. A method for preparing a dairy substitute product and the method is comprising the steps of

• Adding to an at least one dairy substitute ingredient, a fat and the fat is consisting of an oil in water emulsion, optionally a solid fat, and optionally fat component present in at least one dairy’ substitute ingredient and wherein the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.

12. The method of claim 11 wherein the oil in water emulsion is added in an amount of from 5 to 40 wt.%, preferably from 18 to 30 wt%.

13. Use of oil in water emulsion to reduce the saturated fat content of a dairy substitute product and the oil in water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase.