WO2025120183A1

WO2025120183A1 - Dairy cooking cream alternative

Info

Publication number: WO2025120183A1
Application number: PCT/EP2024/085125
Authority: WO
Inventors: Renate Gemma Jacobine Maria JACOBS; Erik DE RUIJTER; Evert VERMANDEL
Original assignee: Unilever IP Holdings BV; Conopco Inc
Current assignee: Unilever IP Holdings BV; Conopco Inc
Priority date: 2023-12-07
Filing date: 2024-12-06
Publication date: 2025-06-12
Anticipated expiration: 2026-06-07

Abstract

The invention relates to a liquid dairy cooking cream alternative composition comprising a vegetable fat, a plant-based protein (non-milk protein), an emulsifier other than an emulsifying starch, and a stabilizer, wherein the composition further comprises an emulsifying starch and a starch not being an emulsifying starch. It was found that the presence of an emulsifying and a starch not being an emulsifying starch and in particular a thickening starch, in combination with the further ingredients of the now invented composition results in a dairy cooking cream alternative that has a good consistency, taste, texture, appearance and creaminess, good stability in the food application it is used in, and a good shelflife stability. The invention also relates to a process for preparation of the liquid dairy cooking cream alternatives.

Description

DAIRY COOKING CREAM ALTERNATIVE

Field of the Invention

The present invention concerns cooking creams, in particular, the invention relates to dairy cooking cream alternatives that are stable at cooking temperatures and at cooking acidity levels. In one particular embodiment, the invention relates to vegan dairy cooking creams. The invention provides for liquid dairy cooking cream alternatives that do not contain dairy or dairy- derived ingredients. The liquid dairy cooking cream alternatives of the invention are not whippable.

Part of the invention is also a food product that comprises at least partly the dairy cooking cream according to the invention. A further embodiment of the invention concerns a process for the preparation of the dairy cooking cream alternatives.

Background of the invention

The present invention concerns dairy cream alternatives, and in particular dairy cooking cream alternatives that are stable at cooking temperatures and at cooking acidity levels. In particular, the invention relates to liquid dairy cooking cream alternatives containing vegetable fat, that do not contain any dairy ingredients, and preferably do not contain animal derived fats.

Cooking creams are widely applied in the kitchen, by consumers and by chefs in restaurants. They are in particular used for improvement of creaminess in a wide variety of food products, such as sauces, soups, curries, gravies, milk puddings, deserts, frozen desserts such as ice creams and the like. (Nondairy) cooking creams usually are not whippable, and so cannot be whipped.

In most of its applications, a dairy cooking cream is in particular used and valued for its contribution to the richness in taste, creaminess, texture, appearance and mouthfeel of the food it is consumed with or incorporated in. For quite some time there has been a demand for cooking creams that do not contain any dairy ingredients, in particular by a group of consumers has an intolerance to dairy ingredients, and by a growing group of consumers that choose not to eat ingredients of animal origin. Thereto, nondairy cooking creams have been developed in which alternatives for dairy ingredients have been applied. Such cooking creams are becoming a popular alternative to dairy creams as they offer certain benefits such as thermal stability, acid stability, alcohol stability, consistent quality and price when compared to dairy creams. Although several products have been proposed in the art, none of those were found to provide the characteristics a dairy cream is most appreciated for at sufficient level.

WO2019079669 describes a liquid nondairy culinary cream comprising water, fat, sweetener, plant-based protein and a dairy free milk and dairy free milk powder. The fat may be a liquid, solid, or semi solid at room temperature. The culinary creams may contain stabilizers and emulsifiers, as well as sweeteners/bulking agents.

EP3716791A1 describes a liquid cream substitute whereby the milk protein component has been replaced by intact pulse protein. The liquid cream can contain vegetable oil in an amount from 0 to 20 wt.%. Additives such as flavours, colourants, stabilizers thickeners, gelling agents, emulsifiers and bulking agents can also be present.

EP4027798A1 discloses an edible oil in water emulsion comprising a fat phase, a water phase and a plant-based protein, the use thereof being a multipurpose cooking cream or whipping cream. The emulsion may comprise thickeners, which are preferably chosen from starches and gums, but also other hydrocolloids or oligosaccharides with similar properties may be applied. Although appreciated for the benefits indicated above, one of the major challenges in the area of cooking creams is to provide for a dairy cooking cream alternative that provides the richness in taste and texture, creaminess, appearance and mouthfeel sought for in dairy creams, without the use of any dairy derived ingredients.

Summary of the invention

The invention relates to a cooking cream composition that provides for the benefits of the nondairy cooking creams combined with those of dairy creams.

Accordingly, the invention provides for a liquid dairy cooking cream alternative composition comprising a vegetable fat, a plant-based protein (non-milk protein), an emulsifier chosen from polyglycerol sorbate ester and mono- and diglycerides of vegetable fatty acid (MDGs), or a combination thereof, and a stabilizer chosen from one or more of natural, semisynthetic or synthetic gums, wherein the composition further comprises an OSA starch and a starch not being an OSA starch.

The invention also provides for a process for the preparation of the dairy cooking cream alternative. This process encompasses a method for preparation of the dairy cooking cream alternatives, wherein the method includes the steps of providing an aqueous phase comprising the plant-based protein, the OSA starch and the starch not being an OSA starch; providing a fat phase comprising the vegetable fat; mixing the so obtained aqueous phase and fat phase and homogenizing the mixture to an edible emulsion.

Preferably, the dairy cooking cream alternatives of the invention do not contain any dairy ingredients. Although some animal fats can be used for the cooking creams of the invention, the dairy cooking cream alternatives are preferably free of animal fats. In its further preferred embodiment the dairy cooking cream alternative of the invention is optionally, and preferably vegan, which means it does not contain any dairy, nor other animal derived ingredients.

The compositions of the current invention are not only advantageous in that they do not contain any dairy ingredients, they also provide the most appreciated characteristics of dairy cooking creams including richness in taste and texture and a creamy mouth feel, without the typical taste of the vegetable ingredients (for example from soy ingredients present) and after-taste often found with the dairy cream alternatives in the art.

The invention further provides for nondairy cooking creams that have a health benefit when compared with dairy and most nondairy cooking creams in the art.

Detailed description of the invention

Definitions

As used herein the term “comprising” encompasses the terms “consisting essentially of” and “consisting of”. Where the term “comprising” is used, the listed steps or options need not be exhaustive.

Unless otherwise specified, numerical ranges expressed in the format "from x to y" are understood to include x and y.

In specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount.

Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”.

All percentages and ratios contained herein are calculated by weight unless otherwise indicated. All weight percentages of ingredients indicated are the weight percentages of the ingredients based on total amount of the dairy cooking cream alternative composition, unless indicated otherwise.

As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

The terms “oil” and “fat” are used interchangeably unless specified otherwise and concern edible oils and fats. Where applicable the prefix “liquid oil” or “liquid fat” is used for edible oil having a slip melting point (smp) of less than 20°C. The term “soft solid fat” is used for edible fat having a slip melting point in the range of 20 to 30°C. The term “solid fat” is used for edible fat having a slip melting point higher than 30°C.

The Slip melting point (SMP) or "slip point" is one conventional definition of the melting point of a waxy solid. It is determined by casting a 10 mm column of the solid in a glass tube with an internal diameter of about 1 mm and a length of about 80 mm, and then immersing it in a temperature- controlled water bath. The sample of the substance is heated at a controlled rate and the temperature at which the substance changes from a solid to al liquid is recorded as the slip melting point.

For the purpose of this invention, ambient temperature is defined as a temperature of about 20°C. Throughout this specification, the terms nondairy cooking cream and dairy cooking cream alternative are used interchangeably.

The various features of the present invention referred to in individual sections in this specification apply, as appropriate, to other sections mutatis mutandis. Consequently, features specified in one section may be combined with features specified in other sections as appropriate. Any section headings are added for convenience only and are not intended to limit the disclosure in any way.

Dairy cooking cream alternative composition

The dairy cooking cream alternative composition of the invention is a plant-based cooking cream that is found to provide the benefits of the dairy cooking cream alternatives combined with those of a dairy cooking cream. The dairy cooking cream alternative composition of the invention comprises a vegetable fat, a plant-based protein (non-milk protein), an emulsifier and a stabilizer, an emulsifying starch and a starch not being an emulsifying starch. In particular, the invention provides for a liquid dairy cooking cream alternative composition comprising a vegetable fat, a plant-based protein (non-milk protein), an emulsifier chosen from polyglycerol sorbate ester and mono- and diglycerides of vegetable fatty acid (MDGs), or a combination thereof, and a stabilizer chosen from one or more of natural, semisynthetic or synthetic gums, wherein the composition further comprises an OSA starch and a starch not being an OSA starch. The composition is substantially free of protein other than plant-based protein.

It is a liquid nondairy cooking cream that is not whippable. This means that the nondairy cooking cream of the invention forms an unstable emulsion (foam) when whipped, thus reverts back to its liquid form within about 0.05-5 minutes (and all values and ranges therebetween) after being whipped or vigorously stirred.

It was found that with the presence of an emulsifying and a starch not being an emulsifying starch and in particular a thickening starch, in combination with the further ingredients of the now invented composition easy optimization of the consistency, texture, appearance and creaminess is obtained. Accordingly, a dairy cooking cream alternative composition has been found that has a creamy texture, good appearance and mouthfeel. It has neutral taste without a pronounced off taste, has a neutral pH, and provides creaminess and richness to the food it has been used in. The dairy cooking cream alternatives of the invention show a good stability against aggregation when added and heated in a food product and show good acid and alcohol stability when used as an additive to food products.

Surprisingly, the inventors have found that in addition thereto, the composition has an increased shelflife stability both on stability on segregation as well as at ambient and increased temperature. In addition, the composition was found to have a robust processing stability upon preparation.

In particular, an improvement is found in the combination of these aspects when compared to the dairy cooking cream alternatives available in the art.

Preferably, all fat present in the liquid dairy cooking cream alternative composition of the invention is a vegetable fat.

In a preferred embodiment, the dairy cooking cream alternative composition of the invention comprises a well-balanced list of ingredients, preferably present in amount ranges as further specified here in.

In one embodiment, the dairy cooking cream alternative composition of the invention comprises; 5-42 wt.% and further preferred 6-35 wt.% of a fat; wherein for both embodiments preferably all fat present is vegetable fat;

0.2-5 wt.% and further preferred 0.8-3.7 wt.% of a plant-based protein;

0.2-2 wt.% and further preferred 0.1-1 wt.% of an emulsifier other than an OSA starch and preferably chosen from polyglycerol sorbate ester and mono- and diglycerides of vegetable fatty acid (MDGs), or a combination thereof;

0.1 -0.5 % and further preferred 0.1 -0.4 wt.% of a stabilizer chosen from one or more of natural, semisynthetic or synthetic gums;

0-2 wt.% wt.% of a sweetener; 0.1-2.5 wt.% and further preferred 0.4-2 wt.% of an OSA starch;

0.5-6 wt.% and further preferred 0.6-2 wt.% of a starch not being an OSA starch.

Preferably, at least 50 wt.% and further preferred at least 70 wt.% of the fat present has a slip melting point of not more than 30°C. In another further preferred embodiment, the dairy cooking cream alternative composition does not contain any animal derived ingredients and so is a vegan cooking cream alternative composition.

Starch

The nondairy cooking cream alternative composition of the invention comprises at least two starches having a functionality different from each other, of which at least one is an emulsifying starch. Accordingly, the composition of the invention comprises at least an emulsifying starch and a starch not being an emulsifying starch. It was found that the presence of two starches having different functionality not only contributes to the increase of the creaminess and richness in taste, but also increases the stability of the composition both in shelf life as well as upon its use.

Emulsifying starches are starches that are chemically modified to make starches into effective emulsifiers. These starches do not contribute significantly to the consistency of the compositions. Emulsifying starches in particular suitable for the cooking cream composition of the invention are emulsifying starches known as OSA starches. The starches are classified as E1450 starches. OSA-modified starch is known in the art and is a modified starch produced by the esterification of the starch with dicarboxylic acids which can impart a hydrophobic character to starch (Agama-Acevedo et a/. Current Opinion in Food Science, Volume 13, February 2017, Pages 78-83). The octenyl succinyl groups in the OSA starch, as described in this invention, are preferably not more than 3 wt% (on an anhydrous basis), based on the weight of the starch. Commercial OSA starches are mainly produced from corn (waxy and normal) but have also been produced from other sources such as tapioca or potato. Preferably, the emulsifying OSA starch, as used in this invention, is produced from corn. Such a starch is for example commercially available as N-creamer 46 (Ingredion), N-creamer 2230 (Ingredion), N-creamer 2111 (Ingredion) and C-EmTex (Cargill), CLEARGUM®(Roquette).

The OSA starch is suitably present in an amount of at least 0.1 wt.%, preferably at least 0.2 wt.% and at least 0.3 wt.%. The OSA starch is preferably present in an amount in the range of 0.1 to 2.5 wt.%, and further preferred 0.2 to 2.2 wt.%, even further preferred 0.3 to 2 wt.%, and even more preferred in the range of 0.4 to 1.8 wt.%. It was observed that best results are obtained when 0.4 to 1.5 wt.% of the emulsifying starch is present. Where more than one emulsifying starch is present, each of their amounts add to the total amount of emulsifying starches.

In the composition of the invention, a starch of a functionality different from the emulsifying starch is present. This non-emulsifying starch is present in an amount of 0.3-6 wt.% and preferably 0.4-5 wt.%. Further preferred this non-emulsifying starch is present in an amount of 0.5 to 2 and further preferred 0.8 to 1.5 wt.%.

In a preferred embodiment the non-emulsifying starch is a thickening starch. A thickening starch is a starch that provides for an increase of viscosity of the liquid composition upon its use. Accordingly, in a preferred embodiment an emulsifying starch and a thickening starch are present.

Although all thickening starches can be used in the composition, an even more improved shelflife and processing stability was found by the use of thickening modified starches. Accordingly, the use of thickening modified starches for use in the composition of the invention is preferred. These modified starches can be chemically modified or physically modified. For the composition of the present invention, the use of chemically modified starch is preferred. In particular suitable and so preferred embodiment thickening starches are modified starches obtained from corn, tapioca or potato. Preferably, the thickening starch is a modified waxy starch, even further preferred a modified waxy corn starch. A used herein, the term "waxy" is intended to include a starch containing at least about 95% by weight amylopectin.

Thus, in a preferred embodiment of the composition of the invention a thickening modified starch is present in an amount of 0.3 to 6 wt.%, based on the total composition. Preferably, the thickening modified starch is present in an amount of 0.4 to 5 wt.%, and further preferred in an amount of 0.5 to 2 wt.% and further preferred 0.8 to 1.5 wt.%. Where more than one thickening modified starch is present the amounts indicated apply to the total amount of thickening modified starches present.

Suitable thickening modified starches to be used in the composition of the invention include for example Colflo, Purity HPC, Thermflo, and Thermtex. The use of Thermflo or Thermtex is preferred. By the presence of the starches as indicated above, it was found that the presence of a solid fat is no longer required for providing the desired consistency. Accordingly, a dairy cooking cream alternative composition can be obtained without the use of any hardened fat being required to increase the viscosity of the composition. This allows for further health benefits compared to compositions of the prior art that comprise hardened fat.

In addition to the two starches with a functionality different from each other, a further starch having another functionality can be present in the composition. For example, a gelling starch can be applied for obtaining a particular rheology desired.

The fat

The dairy cooking cream alternatives of the invention contain vegetable fat, and preferably, all fat present is vegetable fat. Depending on its use or regional habits, it can be desirable to have some animal derived fat present in the composition. However, it is preferred that the dairy cooking cream alternative of the invention does not contain any animal derived fat.

The dairy cooking cream alternatives of the current invention suitably comprise fat in an amount of 5 - 42 wt.%, and preferably 6 to 35 wt.%. It is most preferred to have fat present in an amount of 7-22 wt.% of the total composition. It is even further preferred for all the embodiments presented that all fat is plant-based fat. It is preferred to have at least 6 wt.% of fat present and further preferred at least 7 wt.% and more preferred at least 8 wt.%. The total amount of fat present is less than 42 wt.%, and preferably less than 35 wt.% an even further preferred less than 25 wt.%, and most preferred less than 22 wt.%.

The fat present in the composition of the invention can be a fraction, or used as such, or any combination thereof. In a preferred embodiment, the dairy cooking cream alternative composition does not comprise (partially or fully) hydrogenated fats, and in another preferred embodiment, the dairy cooking cream alternative composition does not contain saturated fats. Preferably for all the embodiments disclosed, the fat present in the dairy cooking cream alternative composition is not interesterified.

The fat used can be a single fat, or a combination of 2 or more fats different from each other. Preferably at least 50 wt.% and further preferred at least 70 wt.% of the fat present has a slip melting point of not more than 30°C. Further preferred, at least 50 wt.% and even further preferred at least 70 wt.% of the fat present has a slip melting point of less than 20°C. More preferred all fat present has a slip melting point of less than 35°C and even further preferred all fat present has a slip melting point of not more than 30°C. In another preferred embodiment all fat present is vegetable fat of which least 50 wt.% thereof, and further preferred at least 70 wt% thereof is liquid fat.

In another preferred embodiment, the amount of liquid fat is in the range of 75 wt.% to 90 wt.%, based on the total weight amount of fat present. The benefits of the cooking cream composition of the invention can even be achieved without the presence of a solid fat. Hence, in another embodiment of the invention all of the fat present is a liquid vegetable fat. These compositions of the invention provide health benefits over dairy creams and over the dairy cooking cream alternatives of the prior art as no saturated and/or hydrogenated fats are required for providing the right viscosity and creaminess of the composition.

In a preferred embodiment, the cooking cream composition of the invention does not comprise solid fat having a slip melting point of more than 45°C. in a further preferred embodiment no fat is present having a slip melting point of more than 40°C, and further preferred, no fat is present having a slip melting point of more than 35°C and further preferred no fat is present having a slip melting point of more than 30°C. Accordingly, in this further preferred embodiment the nondairy cooking creams do not contain solid fat.

If a soft solid fat is present, it is preferred that the weight ratio of liquid fat to soft solid fat is in the range of 80:20 - 55:45, preferably in the range of 75:25 - 60:40, more preferred 70:30 - 65:35.

Suitably, the liquid fat is chosen from the group of soybean oil, rapeseed oil, sunflower oil, safflower oil, palm oil, canola oil, olive oil, canola oil, avocado oil, peanut oil, rice bran oil, flax oil, and sesame oil. Preferably, the liquid fat comprises at least one of soybean oil, rapeseed oil, sunflower oil. Further preferred the liquid fat is chosen from the group of soybean oil, rapeseed oil and sunflower oil or any mixture of 2 or more thereof.

Suitable fats with a slip melting point of less than 45°C can be chosen from the group of coconut, palm kernel, palm oil, shea or any combination thereof. Fat with a slip melting point in the range of 20 to 30°C is preferably chosen from coconut, palm kernel, or a combination thereof. Preferably, any soft solid fat present is coconut oil. The presence of coconut oil was found to be highly suitable for providing a further increase of creaminess to the composition. In a preferred embodiment, no fat is present having a slip melting point of more than 30°C and any soft solid fat, if present, is coconut oil. Protein

The cooking cream composition of the invention comprises 0.2 to 4.5 wt.% of a plant-based protein based on the total amount of the composition. Preferably, 0.4 to 3.5 wt.% of protein is present, further preferred 0.6 - 3 wt.%, and further preferred 0.8 to 2.8, further preferred 1 to 2.7, and most preferred 1.2 to 2.5 wt.%.

The protein present in the dairy cooking cream alternative of the invention is a protein derived from plants, and so is a non-milk protein. The composition of the invention is substantially free of animal derived proteins, which means less than 1 ,5 ppm of the protein present is not a plantbased protein, and preferably less than 1 ppm is not a plant-based protein, and most preferred no protein not being a plant-based protein is present.

Plant-based proteins can be obtained from plants or parts thereof such as fruits, seeds, leaves stems, roots and the like. Examples of the proteins suitable for the composition of the current invention include protein from cereals, such as oat, barley, rice, pulse, corn and the like. For the composition of the current invention, the use of one or more of pulse proteins, oat and/or soy proteins is preferred. In a further preferred embodiment, a pulse protein is present, and further preferred all protein present is a pulse protein. Pulses are the dried seeds of legumes. The four most common pulses are beans, chickpeas, lentils and peas. The use of proteins derived from chickpeas, lentils or peas is preferred. In a further preferred embodiment, lentil or pea derived protein, or a combination thereof are used, and in a further preferred embodiment pea protein is used.

Pea protein can be prepared in three forms: pea flour, pea protein concentrate and pea isolate. Pea flour is prepared by dry milling of dehulled peas. Pea protein concentrate is usually prepared by dry separation methods, while pea protein isolate is usually produced by wet processing methods.

The protein can be used in any of its three forms: as such, for example as flour, as a protein concentrate, and as a protein isolate. For use in the composition of the current invention, any of these forms can be used. Preferably, the protein is a protein concentrate or protein isolate, and further preferred it is a protein isolate.

A plant-based protein concentrate contains plant-based proteins but may also contain other plant-based elements, depending on the origin of the plant material in the method of obtaining. The amounts indicated in this specification are the amounts of the protein in the flour, concentrate and protein isolate as such. The stabilizer

In addition to the starch present, also stabilizers are present in the dairy cooking cream alternative of the current invention. A highly stable composition having the desired viscosity, creaminess and mouth feel was obtained when the composition comprises the 2 starches as indicated above in combination with a stabilizer chosen from one or more of the further natural, semisynthetic or synthetic gums. Examples of such suitable stabilizers include xanthan gum, guar gum, locust bean gum, carrageenan, alginate, arabic gum, gellan gum, pectin, or synthetic gums and the like, or semi-synthetic such as methylcellulose, carboxy-methylcellulose, ethyl cellulose, hydroxy-propylmethyl cellulose (HPMC), and microcrystalline cellulose. The use of xanthan gum, guar gum, locust bean gum, carrageenan, alginate, or pectin is preferred, and use of one or more of xanthan gum, guar gum and locust bean gum is further preferred. In its most preferred embodiment, at least one of xanthan gum, guar gum or a combination thereof is present.

The total amount of the non-starch stabilizer present is chosen in the range of 0.1 to 0.5 wt.%, and preferably in the range of 0.1 to 0.4 wt.%, and further preferred in the range of 0.125 to 0.25 wt.%, based on the total weight amount of the composition.

Emulsifier

As the dairy cooking cream alternative composition is an emulsion, the presence of emulsifiers in the cream is required. The dairy cooking cream alternative composition of the present invention suitably comprises one or more emulsifiers in addition to the emulsifying (OSA) starch. It was found that one such emulsifier can adequately be applied. Suitably at least 2 different emulsifiers in addition to the OSA starch are present. It is preferred that the emulsifier is chosen from polyglycerol sorbate ester and mono- and diglycerides of vegetable fatty acid (MDGs), or a combination thereof. The total amount of emulsifiers present in addition to the emulsifying starch is in the range of 0.1-1 wt.% of the total cooking cream composition. For the dairy cooking cream alternatives of the present invention, it is highly preferred that at least one emulsifier is chosen from the group of polyglycerol sorbate esters. In another embodiment at least one emulsifier is chosen from the group of polyglycerol sorbate esters and at least one emulsifier is chosen from the group of mono- and diglycerides of vegetable fatty acid (MDGs). The amount of polyglycerol sorbate esters emulsifier is suitably chosen to be in the range of 0.1 to 1 wt.%, and preferably 0.1 - 0.6 wt.%, and further preferred 0.1 to 0.5 wt.%, and even further preferred in the range of 0.15 to 0.4 wt.%.ln the embodiment were MDG is present, the amount of emulsifier from the group of MDG is suitably chosen to be in the range of 0.1 to 1 weight %, and preferably 0.15 to 0.8 wt.%, and further preferred 0.2 to 0.6 wt.%, and even further preferred 0.2 to 0.5 wt.%. The amounts present will be at the lower end of these ranges when further ingredients in addition to the emulsifying starch are present that also have some emulsifying properties. In one embodiment of the invention it is preferred that the weight ratio of MDG to polyglycerol sorbate ester emulsifier is in the range of 1.4:1 to 1:3, and further preferred in the range of 1.5:1 - 1 :1.5.

Examples of polyglycerol sorbate esters suitable for use in the compositions of the invention are polyoxyethylene sorbitan monooleate (polysorbate 80 or Tween 80), glycerol monostearate, and polyoxyethylene ethers of sorbitan monostearate (polysorbate 60). Examples of MDG’s suitable for use in the compositions of the invention are stearin and palmitin mono and diglycerides.

Further examples of emulsifiers suitable in the composition of the invention include polyoxyethylene ethers of fatty esters of polyhydric alcohols, or the polyoxyethylene ethers of sorbitan distearate; fatty esters of polyhydric alcohols such as sorbitan monostearate; polyglycerolesters of mono and diglycerides such as hexaglyceryl distearate; mono- and diesters of glycols such as propylene glycol ester, propylene glycol monostearate, and propylene glycol monopalmitate, succinoylated monoglycerides; and the esters of carboxylic acids such as lactic, citric, and tartaric acids with the mono- and diglycerides of fatty acids such as glycerollactopalmitate and glycerollacto stearate, and calcium or sodium stearoyl lactylates and all members of the sucrose ester family thereof; all varieties of diacetyltartaric esters of fatty acids; esters of sorbitol (e.g., sorbitan tristearate, etc.); and mixtures thereof.

Further ingredients

In addition to the ingredients described above, the composition of the invention optionally can comprise flavouring ingredients, a buffering agent, for example sodium citrate, antifoaming agents or further ingredients suitably employed in compositions of similar nature.

The remainder of the composition of the invention suitably, and preferably is made up of water.

The taste of the cooking cream can be adjusted by the use of flavouring components. For further enhancement of the taste, salt and/or a sweetener can be present. The amount of sweetener present will depend on the sweeteness of the compounds chosen. A suitable sweetener for the current invention is chosen from one or more sugars, for example sugar, sucrose, fructose, dextrose, maltodextrin or glucose. In a suitable embodiment, sugar is used as the sweetener of preference. The amounts and type of sweetener is to be chosen using the skills of the man in the art. Alternatively, also artificial sweeteners can be applied where the presence of sugar is not desired, for example where the product is to meet certain dietary requirements.

Method of preparation

In one embodiment, the invention encompasses a method for preparation of the dairy cooking cream alternatives, wherein the method includes the steps of providing an aqueous phase comprising the plant-based protein, the emulsifying starch and the starch not being an emulsifying starch; providing a fat phase comprising the vegetable fat; mixing the so obtained aqueous phase and fat phase and homogenizing the mixture to an edible emulsion. The aqueous phase preferably comprises water, protein and any other water soluble or easily dispersible ingredients such as stabilizers, starches, sweeteners and the like. The fat phase preferably comprises the fats, and any other fat-soluble ingredients. In the method according to the invention the emulsifiers can be added to the mixture of the aqueous phase and fat phase prior to homogenizing, can be added to the water phase and/or can be added to the fat phase. It is preferred that the liquid emulsifiers are added to the fat phase.

In the method of the invention the dairy cooking cream alternatives can be prepared by mixing the ingredients of the water phase using water of a temperature in the range of 30 to 70°. The fat phase is preferably prepared by mixing and heating the fat to be used in the composition to a temperature in the range of 30 to 70°C to obtain a fat blend and adding and mixing any remaining fat-soluble ingredients with the heated fat blend. The so obtained heated fat phase and heated water phase are mixed and homogenized. Prior or after homogenization, the mixture is preferably pasteurized, and further preferred sterilized, suitably at a temperature in the range of 135 - 151°C and for a time suitable for pasteurization or sterilization, for example 5 to 10 seconds, depending on the degree of pasteurization or sterilization desired for an extended shelf life. The mixture so obtained is then cooled. In a preferred embodiment, the mixture is sterilized prior to homogenization, and cooled to a temperature in the range of 50 to 90°C; homogenized and further cooled to a temperature in the range of 20 to 45°C, preferably in the range of 20 to 35°C. Suitably, the obtained mixture is filled into suitable containers which preferably are aseptic containers, during or after this last cooling step. The homogenization step can also be carried out using a high-pressure homogenization process, for which a pressure chosen in the range of 5000 - 14000 kPa is preferred and in the range of 7500 - 12500 kPa, 8000 - 11000 kPa is in particular preferred.

In one preferred embodiment, the water-soluble ingredients are mixed with water that has a temperature in the range of 35 to 65°C, and further preferred 40 to 60°C, or any combination of the end temperatures mentioned for these ranges.

Accordingly, the invention further encompasses the method for preparation of the composition as claimed, wherein the method includes the steps of: a. mixing the water-soluble ingredients with water in the range of 30 to 70°C; b. mixing and heating all fat to a temperature in the range of 30 to 70°C; c. adding any remaining liquid ingredients to the fat blend obtained in step b; d. mixing the oil blend and water phase obtained in step a; e. sterilizing the mixture obtained in step d. at a temperature in the range of 135 - 151°C; f. cooling to a temperature in the range of 50 to 90°C; g. homogenizing the mixture obtained in step f. and cooling to a temperature in the range of 20 to 40°C; h. and filling the obtained composition into suitable containers.

It was found that the composition of the invention has a very good processing stability.

Examples

The examples are intended to illustrate the invention and are not intended to limit the invention to those examples per se.

Example 1

Vegan cooking creams A to F were prepared by making an emulsion of the ingredients listed in Table 1 by following steps:

The dry ingredients listed for the water phase ingredients in Table 1 were pre-blended and mixed with the water of 50°C in a high shear mixer. The oil was heated to 50°C and the remaining liquid ingredients were added and mixed. The obtained oil mixture was added to the water phase and mixed in a high shear mixer for 3 minutes. The mixture was then transferred to the UHT line (tubular heating), preheated to 75°C and sterilized for 18 seconds at 140°C, using a flow of 20 l/h. After cooling to 80°C, the mixture was homogenized, using a pressure of 100 bar. The obtained emulsion was packed in a pouch after it was cooled to 35°C.

Table 1

The compositions were stored for 1 day at a temperature of 5°C, after which they were opened and evaluated for stability, using the following protocol:

Each composition was tested for heat stability and reduction stability. Thereto, 1000 ml was heated in a pan until boiling. The appearance and texture when checked by visual inspection for any changes in colour, viscosity, for occurrence of splitting of the product, for fat separation, and for foaming at boiling.

The composition was then further reduced to 600 ml (40% reduction). Another round of visual inspection took place on the same attributes as indicated above.

The 600 ml of so obtained reduced composition was divided into 2 portions, 1 of 400 ml and 1 of 200 ml.

1. Alcohol stability test protocol:

100 ml of white wine was added to the 400 ml reduced cream whilst heating. The appearance and texture when checked by visual inspection for any changes in colour, viscosity, for occurrence of splitting of the product, for fat separation, and for any lump formation.

2. Acid stability test protocol: 25 ml of lemon juice was added to the 200 ml educed cream whilst heating. The appearance and texture when checked by visual inspection for any changes in colour, viscosity, for occurrence of splitting of the product, for fat separation, and for any lump formation.

The results of the evaluation of compositions A to F are listed in table 2.

Table 2

Compositions E and F were evaluated by a trained panel of 4 people on flavour, smell, taste, texture, mouthfeel and aftertaste, and the results of these evaluations were compared with each other.

Composition F was found to have creamy mouthfeel when compared to composition E, and the overall taste impression of the composition F was considered more positive in its comparison to composition E. Composition F was considered to have a rounded taste without any bitter or vegetable off taste, which rounded taste was not present in composition E.

Example 2

A vegan cooking cream according to the invention was prepared by making an emulsion of the ingredients listed in table 3 by the following steps:

All dry water phase ingredients of table 3 were pre-blended and mixed with water of 50°C using a high shear mixer. The obtained water phase was mixed for 3 minutes. The oil listed under the fat phase ingredients was heated to 50°C, and the remaining ingredients of that list were added to the oil and mixed. The so obtained oil phase was added to the water phase and mixed for 5 minutes. The mixture was transferred and passed through to an UHT line (tubular heating). The mixture was preheated to 75°C and sterilised for 18 seconds at 132°C, using a flow of 300- 400l/h. After cooling to 80°C, the mixture was homogenized, using a pressure of 100 bar. The mixture was packed in aseptic pouches after it was cooled to 35°C. Table 3

Part of the composition was stored for 1 day at a temperature of 20°C, after which the viscosity of the obtained composition was measured using a Brookfield viscosity at 20°C at 50 rpm, using spindle 2. The viscosity measured was 483 Cp.

The remaining aseptic containers containing the composition was stored at 5°C for a period of 7 days. Following these 7 days, one third of the closed containers was stored at 5°C, one third at 20°C, and one third at 36°C for a period as indicated in table 4. At the end of that period, all samples were stored at 20°C for 2 days in order that all samples were evaluated starting from the same temperature. The time mentioned in the table is the time between the 7 days storage at 5°C and 2 days storage at 20°C. The samples were evaluated at the start, after 1 -month and after 3,5-month storage. All samples were evaluated at ambient temperature, heated to about 60°C and again evaluated.

The viscosities of all samples were compared with each other. The evaluation on smell and taste was carried out by a trained panel, and for each time storage regime, all samples of same evaluation temperature were compared, and the results indicated in table 4, 5 and 6. Table 4

Table 5

Table 6

Example 3

Example 2 was repeated using the ingredients as provided in table 7 below.

Table 7

The composition was prepared and tested as indicated for Example 2. Stability test results provided same results as indicated for Example 2.

Claims

1. A liquid dairy cooking cream alternative composition comprising a vegetable fat, a plantbased protein, an emulsifier chosen from polyglycerol sorbate ester and mono- and diglycerides of vegetable fatty acid (MDGs), or a combination thereof, and a stabilizer chosen from one or more of natural, semisynthetic or synthetic gums, wherein the composition further comprises an OSA starch and a starch not being an OSA starch.

2. A liquid dairy cooking cream alternative composition according to claim 1 , wherein all fat present is vegetable fat.

3. A liquid dairy cooking cream alternative composition according to any one of claims 1 to 3, wherein the composition comprises at least one thickening starch.

4. A liquid dairy cooking cream alternative composition according to claim 4, wherein the at least one thickening starch is a modified starch, and preferably is a modified waxy starch.

5. A liquid dairy cooking cream alternative composition according to any one of claims 1 to 5, wherein the plant-based protein comprises at least one of a pulse protein, soy protein or oat protein.

6. A liquid dairy cooking cream alternative composition according to claim 6, wherein the protein is selected from the group consisting of a pulse protein, soy protein, oat protein or any mixture of two or more from this group.

7. A liquid dairy cooking cream alternative composition according to claim 7, wherein the protein is a pulse protein.

8. A liquid dairy cooking cream alternative composition according to any one of the preceding claims, wherein at least 50wt.% and preferably at least 70 wt.% of the fat present has a slip melting point of not more than 30°C.

9. A liquid dairy cooking cream alternative composition according to any one of the preceding claims, wherein no fat is present having a slip melting point of more than 30°C.

10. A liquid dairy cooking cream alternative composition according to any one of the preceding claims, wherein the stabilizer comprises xanthan.

11. A liquid dairy cooking cream alternative composition according to any one of the preceding claims, wherein the composition does not contain any animal derived ingredients.

12. A liquid dairy cooking cream alternative composition according to any one of the preceding claims, wherein the composition comprises:

5-42 wt.% fat;

0.2-5 wt.% of a plant based protein;

0.2-2 wt.% of an emulsifier chosen from polyglycerol sorbate ester and mono- and diglycerides of vegetable fatty acid (MDGs), or a combination thereof;

0.1 -0.5 wt.% of a stabilizer chosen from one or more of natural, semisynthetic or synthetic gums;

0-2 wt.% wt.% of a sweetener;

0.1 -2.5 wt.% of an OSA starch;

0.5-6 wt.% of a starch different from an OSA starch.

13. A liquid dairy cooking cream alternative composition according to claim 13, wherein the composition comprises:

6-35 wt.% fat wherein all fat is vegetable fat;

0.2-5 wt.% of a plant based protein;

0-2 wt.% wt.% of a sweetener;

0.1 -2.5 wt.% of an OSA starch;

0.5-6 wt.% of a starch different from an OSA starch.

4. Method for the preparation of the dairy cooking cream alternative according to any one of the preceding claims, wherein the method includes the steps of: a. mixing the water-soluble ingredients with water; b. mixing and heating all fat to a temperature in the range of 30 to 70°C; c. adding any remaining liquid ingredients to the fat blend obtained in step b; d. mixing the oil blend and water phase; e. sterilizing the mixture obtained in step d. at a temperature in the range of 135 - 151°C; f. cooling the so obtained mixture of step e. to a temperature in the range of 50 to 90°C; g. homogenizing the mixture obtained in step f. and cooling to a temperature in the range of 20 to 40°C; h. and filling the obtained composition into containers.