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WO2025125286A1 - Compositions biopolymères et leur utilisation dans des compositions moussées - Google Patents

Compositions biopolymères et leur utilisation dans des compositions moussées Download PDF

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Publication number
WO2025125286A1
WO2025125286A1 PCT/EP2024/085602 EP2024085602W WO2025125286A1 WO 2025125286 A1 WO2025125286 A1 WO 2025125286A1 EP 2024085602 W EP2024085602 W EP 2024085602W WO 2025125286 A1 WO2025125286 A1 WO 2025125286A1
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WIPO (PCT)
Prior art keywords
protein
biopolymer
composition
flavor
ingestible
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PCT/EP2024/085602
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English (en)
Inventor
Romane ANDRE
Philipp ERNI
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Firmenich SA
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Firmenich SA
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Publication of WO2025125286A1 publication Critical patent/WO2025125286A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth

Definitions

  • the biopolymer composition comprises a first biopolymer and a second biopolymer.
  • any one of either the first or the second biopolymer is a protein, such as a plant protein.
  • the first biopolymer is in the form of a microparticle, such as a precipitate or a coacervate.
  • the second biopolymer is a polysaccharide.
  • the biopolymer composition comprises a carrier, such as an aqueous medium.
  • the biopolymer composition comprises one or more flavorings or flavor-modifying compounds. In some further embodiments, the biopolymer composition comprises one or more flavorings or flavor-modifying compounds and is present in the form of a core-shell capsule, wherein the core of the capsules comprises the flavorings or flavor-modifying compounds and the shell comprises the biopolymer composition.
  • the disclosure provides the use of such biopolymer compositions to improve the taste or texture of a flavored article, such as a dairy product or a dairy analogue product. In certain aspects, the disclosure provides a flavored article comprising such biopolymer compositions. In some embodiments, the flavored article is a dairy product or a dairy analogue product. In some embodiments, the biopolymer composition is a coacervate. In some further embodiments, the biopolymer composition is a precipitate.
  • the human diet generally includes both animal -derived and non-animal-derived products.
  • the proportion of calories consumed from animal-derived products has increased. This poses certain health-related concerns, as eating too many animal-derived products, especially animal-derived products high in fat, tends to contribute to heart disease and related problems.
  • Another concern relates to sustainability. Raising animals for meat and dairy products often requires large amounts of grain or grass to use as animal feed. It requires many times more acres of land to grow the grain or grass to feed such animals than it would to grow a nutritionally equivalent quantity of plants for direct human consumption.
  • compositions made from non-animal-derived substitutes lack certain physical properties characteristic of their animal-derived counterparts. Such properties include foam-formation properties, such as those characteristic of dairy-containing beverages. Such other properties that are also often lacking from non-animal-derived substitutes include mouthfeel, mouthcoating, creaminess, fattiness, and smoothness. One can often remedy some of these perceived deficiencies by adding more lipids to the non-animal- based products, but this tends to make these products less healthy and higher in calories.
  • compositions comprise oil drops, fat particles, or both, which are known to be detrimental to foamability and foam stability (as described, for example, in the article by Denkov, Langmuir 2004, 20, 22, page 9463, American Chemical Society). Since oils and fat are important ingredients in many compositions and is desired to formulate stable foams even in the presence of oils and fats, there is a need to develop such materials that allow to restore the stability and foamability in this case.
  • the present disclosure relates to the discovery that certain biopolymer compositions can be used to improve the foaming properties, texture, mouthfeel, or the perceived creaminess or fattiness of non-animal-derived beverage products. This can be useful in creating vegan products that closely mimic the desirable properties of dairy -based beverages.
  • the disclosure provides a biopolymer composition
  • a biopolymer composition comprising a first biopolymer and a second biopolymer, wherein the first biopolymer and the second biopolymer are not the same.
  • the first biopolymer is a protein, such as a non-animal protein.
  • the non-animal protein is a plant protein, a algal protein, a mycoprotein, or any combination thereof.
  • the first biopolymer is a plant protein.
  • the second biopolymer is a polysaccharide.
  • the second biopolymer is a soluble fiber.
  • the biopolymer composition comprises one or more additional components, such as a carrier (for example, an aqueous carrier), additional biopolymers, flavorings, flavor modifiers, texture modifiers, sweeteners.
  • the disclosure provides use of a biopolymer composition of the first aspect for improving a flavor or a texture of an ingestible composition.
  • improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof.
  • the disclosure provides a method of improving a flavor or texture of an ingestible composition, the method comprising introducing to the ingestible composition a biopolymer composition of the first aspect or any embodiments thereof.
  • improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof; or any combination thereof.
  • the disclosure provides an ingestible composition comprising a biopolymer composition of the first aspect or any embodiments thereof.
  • the ingestible composition is in a form of a food product or a beverage product, such as a dairy analogue product, a meat analogue product, a seafood analogue product, and the like.
  • FIG. 1 shows micrographs of fava protein coacervates before (a) and after (b) spray drying; (b) spray-dry powder being rehydrated in water.
  • FIG. 2 shows the foam volume for fava protein suspension over time, with and without lupin-based coacervates and with the individual coacervates components (i.e. lupin protein isolate and gum Arabic separately and together without being under a coacervate form)
  • FIG. 3 shows the foam capacity for fava protein suspension, with and without lupinbased coacervates and with the individual coacervates components!). e. lupin protein isolate and gum Arabic separately and together without being under a coacervate form)
  • FIG. 4 shows the foam stability for fava protein suspension over time with and without lupin-based coacervates and with the individual coacervates components (i.e. lupin protein isolate and gum Arabic separately and together without being under a coacervate form)
  • FIG. 5 shows the foam volume of a fava-based coacervate composition measured at the different temperatures over time.
  • FIG. 6 shows the foam capacity of a fava-based coacervate composition measured at the different temperatures.
  • FIG. 7 shows the foam stability of a fava-based coacervate composition measured at the different temperatures over time.
  • FIG. 8 shows a comparison of foam volume over time for solutions with and without coacervates for chickpea protein.
  • FIG. 9 shows a comparison of foam volume over time for solutions with and without coacervates for fava protein.
  • FIG. 10 shows a comparison of foam volume over time for solutions with and without coacervates for soy protein.
  • FIG. 11 shows the foam capacity for solutions with and without coacervates for chickpea, fava, and soy protein.
  • FIG. 12 shows the foam stability over time for solutions with and without coacervates for chickpea, fava, and soy protein.
  • FIG. 13 shows the foam capacity for fava protein solutions with and without coacervates at different temperatures.
  • FIG. 14 shows the foam volume over time for a chickpea emulsion with and without coacervates.
  • FIG. 15 shows the foam capacity for a chickpea emulsion with and without coacervates.
  • FIG. 16 shows the foam stability over time for a chickpea emulsion with and without coacervates.
  • FIG. 17 shows the foam volume over time for a milk replacement composition.
  • FIG. 18 shows the foam capacity for a milk replacement composition.
  • FIG. 19 shows a photograph of an egg white replacement composition.
  • FIG. 20 shows a photograph of a meringue preparation before baking made from an egg white replacement composition.
  • FIG. 21 shows a photograph of a chocolate mousse made from an egg white replacement composition.
  • “comprise” or “comprises” or “comprising” or “comprised of’ refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited.
  • the phrase, “comprises A” means that A must be present, but that other members can be present too.
  • the terms “include,” “have,” and “composed of’ and their grammatical variants have the same meaning.
  • “consist of’ or “consists of’ or “consisting of’ refer to groups that are closed.
  • the phrase “consists of A” means that A and only A is present.
  • optional event means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.
  • the disclosure provides biopolymer compositions, particularly biopolymer compositions that provide certain desirable properties when used in food or beverage products.
  • the biopolymer composition comprises a first biopolymer and a second biopolymer. In some embodiments, the first biopolymer and the second biopolymer are different.
  • the first biopolymer is a non-animal protein, such as an algal protein, a mycoprotein, or any combination thereof.
  • the first biopolymer is an algal protein extract.
  • the algal protein extract is an extract of a microalgae.
  • microalgae refers to unicellular phytoplankton that live in freshwater and marine systems. In addition to proteins, they contain carotenoids, antioxidants, fatty acids, and the like. Common examples include, but are not limited to, spirulina and chlorella.
  • the microalgae is chlorella.
  • the microalgae is spirulina.
  • the algal protein extract is an extract of a macroalgae.
  • macroalgae refers to the various species of seaweed.
  • the algal protein extract if provided in the form of seaweed flour, such as SEAFLOUR (Inf 1 Flavors & Fragrances, New York, New York, US) or WAVEPURE (Cargill, Wayzata, Minnesota, US).
  • seaweed flour such as SEAFLOUR (Inf 1 Flavors & Fragrances, New York, New York, US) or WAVEPURE (Cargill, Wayzata, Minnesota, US).
  • SEAFLOUR Inf 1 Flavors & Fragrances, New York, New York, US
  • WAVEPURE Cargill, Wayzata, Minnesota, US.
  • the algal protein extract may contain some components besides algal protein.
  • the algal protein extract comprises from 30% by weight to 99% by weight, or from 40% by weight to 90% percent by weight, based on the total dry weight of the algal protein extract.
  • the first biopolymer is a mycoprotein.
  • mycoproteins can be derived from any suitable fungus.
  • the mycoprotein is derived from Fusarium venenatum. Suitable examples include mycoproteins marketed under the QUORN brand (Marlow Foods, Ltd., Stokesley, United Kingdom).
  • the first biopolymer is a plant protein.
  • suitable plant proteins include, but are not limited to, soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof.
  • the plant protein is wheat protein.
  • the plant protein is lupin seed protein, chickpea protein, soy protein, fava protein, pea protein, or any combination thereof.
  • the microparticle is a precipitate.
  • Such precipitates do not encapsulate any other materials.
  • Such precipitates can be used to improve the texture or mouthfeel of certain food and beverage products, such as vegan dairy products.
  • the microparticle encapsulates a hydrophobic material, such as a hydrophobic flavor compound, aroma compound, fragrance compound, or any combinations thereof.
  • a hydrophobic material such as a hydrophobic flavor compound, aroma compound, fragrance compound, or any combinations thereof.
  • the microparticle is a core-shell microcapsule having a core comprising a hydrophobic material and a shell comprising the microparticle materials described above, namely, the non-animal protein, and, optionally, other biopolymers and other polymers.
  • the microparticle is a coacervate.
  • coacervate core-shell microcapsule refers to a microcapsule having an oily or solid-like core material (a “hydrophobic material”) surrounded by a coacervate material (also called “membrane” or “layer”).
  • the core material can be partially or completely surrounded by the shell.
  • the coacervate core-shell microcapsule comprises a core that is completely surrounded by a coacervate shell.
  • the core is completely encapsulated by a coacervate shell.
  • the shell material is subjected to cross-linking. This can also be the case, in certain embodiments, for the precipitate microparticles described above.
  • the degree of cross-linking of the non-animal protein in the microparticle ranges from 5% to 90%, or from 10% to 70%, as calculated by the method set forth in Dardelle et al., SOFT MATTER, vol. 7, pp. 3315-3322 (2011), which describes a method for determining covalent cross-linker percentages of polypeptide strands using calorimetric analyses of the gel state.
  • microparticles whether they be in the form of a precipitate, a coacervate, or some other form, can have any suitable particle size.
  • particle size of microparticles is measured on the plurality of such particles present in a given composition, such as an ingestible or comestible composition.
  • the microparticles may have a mean capsule size ranging from 0.1 pm to 1000 pm, or from 1 pm to 500 pm, or from 5pm to 400 pm, or from 5 pm to 300 pm.
  • the mean microparticle size of microparticles can be determined by standard laser diffraction particle size analysis or by light microscopy combined with image analysis.
  • the microparticle size refers to values based on number-based size distributions as measured by light microscopy, such as with a Nikon TE2000 microscope and image analysis performed with Nikon NIS Elements Software (Nikon Instruments, Tokyo, JP). Methods to obtain median and average size distributions are described in the scientific literature, such as in Hunter et al., INTRODUCTION TO MODERN COLLOID SCIENCE, Oxford University Press (1994). Note that particle sizes referenced herein refer to the size of dried microparticles.
  • the microcapsules can be made by “simple” or by “complex” coacervation.
  • simple coacervation it is understood that the non-animal protein alone is made to undergo phase separation and is then used to form a capsule wall.
  • complex coacervation it is understood that any other biopolymers or polymers present and the non-animal protein together form the microcapsule shell.
  • the microparticle is a coacervate core-shell microcapsule having a core and a shell, wherein the core comprises a hydrophobic material.
  • the hydrophobic material is a hydrophobic active ingredient.
  • hydrophobic active ingredient refers to any hydrophobic active ingredient, such as a single ingredient or a mixture of ingredients, which forms a two-phase dispersion when mixed with water.
  • the hydrophobic active ingredient is, in some embodiments, a liquid at 20 °C.
  • the hydrophobic material comprises a mixture of two or more compounds selected from the group consisting of perfume compounds, flavor compounds, and aroma compounds. Flavor compounds and aroma compounds are discussed in greater detail below, which is hereby incorporated by reference.
  • the hydrophobic material comprises a solvent.
  • the active ingredient is selected from the group consisting of flavors, flavor ingredients, perfumes, perfume ingredients, and the like.
  • the hydrophobic material is in a liquid state or a solid state at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a liquid at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a solid at temperatures ranging from 20 °C to 30 °C.
  • the core material is hydrophobic, meaning that it is immiscible with water at temperatures ranging from 20 °C to 30 °C and is present in the form of a separate, hydrophobic phase.
  • the core comprises at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, of chemical compounds possessing a vapor pressure higher than 0.007 Pa (the vapor pressure being specified for a reference temperature of 25 °C), based on the total weight of the hydrophobic material.
  • the hydrophobic material comprises at least 10% by weight compounds having a vapor pressure greater than 0.1 Pa at 25 °C, or greater than 1 Pa at 25°C, or greater than 10 Pa at 25 °C.
  • the given value of 0.007 Pa at 25 °C for the vapor pressure is generally regarded as a limiting value identifying compounds with a volatile character.
  • the vapor pressures are determined by calculation using the method disclosed in the “EPI suite” software (2000), U.S. Environmental Protection Agency.
  • the core of the coacervate core-shell microcapsule comprises a flavor ingredient.
  • the flavor ingredient is encapsulated in the core of the coacervate core-shell microcapsule.
  • the core of the coacervate core-shell microcapsule comprises a fat matrix, for example, wherein the fat matrix comprises food grade oils.
  • the fat matrix may comprise (i) a hydrogenated oil or (ii) a hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii.
  • the hydrogenated oils include hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil.
  • the hydrogenated fat includes cocoa fat.
  • the fat matrix comprises a mixture of a fat and a hydrogenated oil.
  • the shell of the microcapsules or the microparticle itself further comprises an additional polymeric material, such as a material selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, polymers of urea and formaldehyde, melamine and formaldehyde, melamine and urea, or melamine and glyoxal, and any mixtures thereof.
  • shell of the microcapsules or the microparticle itself further comprises polyurea.
  • the shell of the microcapsules or the microparticle itself (if a precipitate) further comprises is free from additional polymeric material. In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) is a composite made of a coacervate material and a polymeric material.
  • the additional polymeric material forms an inner layer, when the microparticle is a coacervate core-shell microcapsule.
  • the microcapsule shell comprises an inner layer made of a polymeric material and an outer coacervate layer comprising the first biopolymer.
  • the plant proteins in the microparticle are cross-linked.
  • the cross-linking can be carried out using different type of cross-linking agents.
  • a cross-linking agent is used to harden the microparticle, such as the microcapsule shell.
  • Suitable cross-linking agents include, but are not limited to, tannins (such as polyphenols) and transglutaminase.
  • the cross-linking agent can be used at any suitable concentration.
  • the cross-linker is used in an amount ranging from 0.001% by weight to 5% by weight, or from 0.005% by weight to 2% by weight, based on the total weight of the emulsion and/or suspension (slurry) used to carry out the cross-linking.
  • the cross-linking agent is an enzyme, such as a transglutaminase enzyme.
  • the enzyme is dispersed in a carrier.
  • a suitable non-limiting example is ACTIVA FV (Ajinomoto, Tokyo, JP).
  • the commercial product is added in an amount so as to have the enzyme actives present in an amount ranging from 0.001% by weight to 5% by weight, or from 0.001% by weight to 1% by weight, or from 0.001% by weight to 0.1%, v by weight, or from 0.005% by weight to 0.02% by weight, based on the protein content and total weight of the of the emulsion and/or suspension (slurry) used to carry out the cross-linking.
  • the cross-linking can be carried out at any suitable temperature. In some embodiments, the cross-linking is conducted at a temperature ranging from 5 °C to 60 °C, or from 15 °C to 50 °C, or from 20 °C to 45°C.
  • the cross-lining can be carried out at any suitable pH. In embodiments where the cross-linking is performed enzymatically using transglutaminase, the pH, in certain embodiments, ranges from 3 to 8, or from 4 to 7.
  • the cross-linking can be carried out for any suitable duration of time.
  • the cross-linking is carried out for a duration of time ranging from 1 h to 20 h, or from 2 h to 12 h, or from 7 h to 10 h, or from 1 h to 15 h, or from 1 h to 4 h.
  • the cross-linker is an enzyme
  • the heating treatment is performed at a temperature ranging from 70 °C to 90 °C.
  • the microparticle may be hardened by other methods different from cross-linking using the aforementioned cross-linking agents.
  • Such methods include, but are not limited to: (i) hardening of the shell by thermal annealing, which is achieved by heating the capsules; in some embodiments, the heating is performed at a temperature close to the denaturation temperature of the protein, for example, at or above the denaturation temperature of the protein; (ii) hardening the shell by a change in pH (which may be referred to as a “pH quench”) to range wherein the shelTs density is increased; (iii) hardening the shell by a change in ionic strength to range wherein the protein’s wherein the shelTs density is increased, which may be achieved by addition of solutes, for example, by addition of salt; (iv) hardening the shell by modifying continuous water phase by addition of water-miscible additives such that the wherein the shelTs density is increased, for example, by addition of
  • the microparticle is cross-linked only by a thermal treatment.
  • the microparticle comprises a biopolymer
  • the biopolymer functions as a cross-linking agent.
  • the first biopolymer is present in the microparticle in an amount ranging from 0.1% by weight to 30% by weight, or from 1% by weight to 15% by weight, based on the total weight of the microcapsule. In some other embodiments, the first biopolymer makes up from 10% by weight to 99% by weight, or from 20% by weight to 95% by weight, of the microparticle, based on the total weight of the microparticle.
  • the first biopolymer is a plant protein, which is decolorized.
  • Decolorization can be carried out by any suitable means, including, but not limited to, solvent extraction with polar or non-polar solvents or ionic liquids, acids or bases, peroxides, by super critical carbon dioxide extraction, heat treatment, steam treatment, ionization treatment, ozone treatment, or by any combinations of these methods.
  • the biopolymer composition also comprises a second biopolymer.
  • the biopolymer is a polysaccharide, such as a polysaccharide obtained from a plant source, an algal source, or a fungal source.
  • Suitable polysaccharides include, but are not limited to, gum Arabic, carboxymethylcellulose, chitosan, chitin, xanthan gum, agar, agarose, alginate, pectinate, pectin, carrageenan, starch, glucomannan, cellulose, inulin, arabinoxylan, glycogen, fructan, amylopectin, gellan gum, hemicellulose, and any combinations thereof.
  • the biopolymer is gum Arabic.
  • the biopolymer is xanthan gum.
  • suitable polysaccharides include galacto-oligosaccharides, fructooligosaccharides, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomaltooligosaccharides, xylo-oligosaccharides, and the like.
  • the microparticle described above also comprises the second biopolymer.
  • the second biopolymer is not comprised by a microparticle.
  • the first biopolymer and the second biopolymer can be present in the biopolymer composition in any suitable relative amounts.
  • the weight ratio of the first biopolymer to the second biopolymer ranges from 1 :10 to 10: 1, or from 1 :7 to 7: 1, or from 1 :5 to 5: 1, or from 1 :3 to 3: 1.
  • the biopolymer composition comprises one or more additional compounds, such as compounds commonly used in food and beverage products.
  • the biopolymer composition comprises one or more additives to adjust the pH or the viscosity or other physical or chemical properties of the composition.
  • Various salts and acids can be used to carry out such adjustments.
  • the biopolymer composition or the resulting flavored product comprises one or more salts.
  • suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof.
  • the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with any of the salts mentioned above.
  • suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid, or any mixtures thereof.
  • the biopolymer compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabi sulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid,
  • the ingestible composition further comprises a carrier and, optionally, at least one adjuvant.
  • carrier denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation.
  • water or starch can be a carrier for a flavored product.
  • the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium.
  • carrier as used herein includes, but is not limited to, comestibly acceptable carrier.
  • the carrier is water.
  • the carrier comprises water and one or more water-miscible solvents, such as one or more organic alcohols.
  • the term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure.
  • the at least one adjuvant comprises one or more flavoring agents.
  • the flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof.
  • the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof.
  • the biopolymer composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant.
  • the freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product.
  • the examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof.
  • the nucleating agent denotes an ingestibly acceptable compound or agent which facilitates nucleation.
  • the presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers.
  • nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.
  • the biopolymer composition is formulated to have a low water activity for extended shelf life.
  • Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature.
  • the ingestible composition has a water activity of less than about 0.85.
  • the ingestible composition has a water activity of less than about 0.80.
  • the ingestible composition has a water activity of less than about 0.75.
  • the biopolymer composition is in the form of a solid, such as a powder.
  • the powder is prepared by forming a slurry comprising the ingredients set forth above and subjecting the slurry to an additional drying step, such as spray-drying, freeze drying, vacuum drying, fluidized bed drying, osmotic drying, lyophilization, or any other drying technique for converting a microparticle slurry to a powder, to provide the microparticles as such in a powdery form. Methods of doing this are well known to the ordinarily skilled artisan.
  • the slurry is spray-dried in the presence of a polymeric carrier material such as polyvinyl acetate, polyvinyl alcohol, dextrins, natural or modified starch, vegetable gums, pectins, xanthans, alginates, carrageenans, or cellulose derivatives to provide microcapsules in a powder form.
  • a polymeric carrier material such as polyvinyl acetate, polyvinyl alcohol, dextrins, natural or modified starch, vegetable gums, pectins, xanthans, alginates, carrageenans, or cellulose derivatives to provide microcapsules in a powder form.
  • drying methods including, but not limited to, extrusion, plating, spray granulation, fluidized bed processes, or even drying at room temperature using materials (carrier, desiccant) that meet specific criteria as disclosed in PCT Publication No. WO 2017/134179. Drying the slurry to form a powder can be useful in situations where the concentration of microparticles in the slurry is lower than desired, such that converting the product into a powder format using a drying process is beneficial. In such embodiments, a dry powder form may ease the use of the microparticles in applications where high concentrations are desired, and thus without inducing any dilution of the final product. In some cases, a dry format may also present storage advantages.
  • the carrier material comprises free hydrophobic material which can be same or different from the hydrophobic material from the core of the microcapsules.
  • the microparticle slurry can comprise auxiliary ingredients such as thickening agents, rheology modifiers, antimicrobial agents, opacity-building agents, mica particles, salts, pH stabilizers, buffers. These materials, when present, are typically present in an amount ranging from 0.01% by weight to 15% by weight, based on the total weight of the slurry.
  • the microparticle slurry comprises free (not encapsulated) perfume compounds, flavor compounds, or aroma compounds, for example, in an amount ranging from 5% by weight to 50% by weight, based on the total weight of the slurry.
  • the ingestible compositions disclosed herein can be combined with other materials and incorporated into any suitable form, such as pastes, slurries, emulsions, blends with various fats and waxes, and the like.
  • the ingestible composition is in the form of a spray-dried powder.
  • the disclosure provides uses of a biopolymer composition of the previous aspect (and any embodiments thereof) for improving a flavor or a texture of an ingestible composition.
  • improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof.
  • the use is enhancing a mouthfeel.
  • the use is enhancing a texture.
  • the use is enhancing a perceived creaminess.
  • the use is enhancing a perceived fattiness. In some embodiments, the use is enhancing a perceived juiciness. In some embodiments, the use is improving a foamability. In some embodiments, the use is improving a foam stability. In certain related aspects, the disclosure provides methods of improving a flavor or texture of an ingestible composition, the method comprising introducing to the ingestible composition a biopolymer composition of the first aspect or any embodiments thereof.
  • improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof; or any combination thereof.
  • the method is a method for enhancing a mouthfeel.
  • the method is a method for enhancing a texture.
  • the method is a method for enhancing a perceived creaminess.
  • the method is a method for enhancing a perceived fattiness.
  • the method is a method for enhancing a perceived juiciness.
  • the method is a method for improving a foamability.
  • the method is a method for improving a foam stability.
  • the disclosure provides an ingestible composition comprising a biopolymer composition of the previous aspect or any embodiments thereof.
  • the ingestible composition is in a form of a food product or a beverage product, such as a dairy analogue product, a meat analogue product, a seafood analogue product, and the like.
  • the biopolymer composition can be used in the ingestible composition in any suitable concentration.
  • the ingestible composition comprises the first biopolymer at a concentration ranging from 0.01% by weight to 30% by weight, or from 0.05% by weight to 20% by weight, or from 0.10% by weight to 10% by weight, based on the total dry weight of the ingestible composition.
  • the ingestible composition comprises the second biopolymer at a concentration ranging from 0.01% by weight to 30% by weight, or from 0.05% by weight to 20% by weight, or from 0.10% by weight to 10% by weight, based on the total dry weight of the ingestible composition.
  • the ingestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below.
  • the ingestible composition comprises a non-water polar solvent, such as alcohols, glycerol or propylene glycol.
  • the ingestible composition comprises an alcohol-containing foam.
  • the ingestible composition is designed to have desired rheological properties.
  • the biopolymer composition according to the invention can be formulated and used in the ingestible composition to obtain rheological properties matching or exceeding those of a known reference ingestible composition, thereby allowing to replace certain undesired ingredients in the reference ingestible composition by the biopolymer composition according to the invention.
  • An example is provided below disclosing an ingestible composition made using the biopolymer composition according to the invention to obtain foams with rheological properties matching or exceeding those of milk foam, without using any milk-based ingredients.
  • compositions for Application on Skin Compositions for Application on Skin
  • the disclosure provides a topical composition comprising a biopolymer composition of the previous aspect or any embodiments thereof which can be applied on skin to delivery cosmetic ingredients or dermatological active ingredients.
  • the composition for application on skin is in a form of a foam.
  • Such can be used as an alternative to traditional composition applied to skin which rely on the use of surfactants to provide a foam; therefore in these embodiments the disclosure provides a surfactant-free composition for application on skin, wherein the use of surfactants if replaced by the biopolymer composition described above.
  • the disclosure provides a method to restore the foamability, foam stability, or both, in composition comprising oil drops or fat particles.
  • Oil drops or fat particles are known to damage foams and accelerate collapse of foams.
  • Use of the biopolymer composition alongside oil drops and/or fat particles provides a method to formulate compositions comprising oil drops and/or fat particles while retaining foamability, foam stability, or both, comparable to the oil-free or fat-free composition.
  • the ingestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below.
  • Other Non-Animal Proteins are set forth below.
  • the ingestible compositions comprise one or more other nonanimal proteins that are not in complexed form.
  • These other non-animal proteins include, without limitation, plant proteins, other algal proteins, mycoproteins, or combinations thereof.
  • the other non-animal proteins are plant-based protein.
  • Nonlimiting examples of such plant proteins include hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupine, rice protein, pea protein, soy protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof.
  • These other non-animal proteins when present, can make up any suitable proportion of the ingestible composition.
  • the other non-animal protein makes up from 1 percent by weight to 50 percent by weight, or from 1 percent by weight to 40 percent by weight, or from 1 percent by weight to 30 percent by weight, or from 1 percent by weight to 20 percent by weight, based on the total dry weight of the ingestible composition.
  • the ingestible composition includes one or more fibers.
  • fibers are generally plant-derived and include both soluble and insoluble fibers.
  • soluble fiber refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017- 1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum.
  • AOAC Association of Official Analytical Chemists
  • Synthetic soluble fibers include polydextrose, modified food starch, and the like.
  • food-grade sources of soluble fiber include inulin, com fiber, barley fiber, corn germ, ground oat hulls, milled corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g.
  • the ingestible composition or the protein additive composition can also include certain insoluble fibers, which can provide structure and texture to the ingestible composition.
  • Any suitable insoluble fiber can be used.
  • the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soybean fibers, banana fibers, citrus fibers, apple fibers, and carrot fibers.
  • the insoluble fiber is pea fiber.
  • the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.
  • the fiber can make up any suitable proportion of the ingestible composition.
  • the fiber makes up from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition.
  • Flavorings Extracts, and Flavor and Aroma Modifiers
  • the ingestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aroma compounds that may be encapsulated by the microparticles.
  • the ingestible compositions disclosed herein comprise a flavoring.
  • the flavoring improves the taste and flavor of the ingestible composition or the resulting flavored product in which the ingestible composition is used.
  • Such improvement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste notes (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal notes of the ingestible composition or the resulting flavored product, improving the perception of creaminess of the ingestible composition or the resulting flavored product, improving the perception of fattiness of the ingestible composition or the resulting flavored product, improving the perception of sweetness of the ingestible composition or the resulting flavored product, improving the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product, improving the mouth
  • the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof.
  • flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil.
  • Nonlimiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry
  • flavoring agents may be used in liquid or solid form and may be used individually or in admixture.
  • the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.
  • the flavoring is a flavoring that provides a meat or savory tonality, including flavorings or tonalities of beef, lamb, bison, smoke, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, miso, and the like.
  • the flavoring comprises one or more lactones, which impart a creamy flavor to the ingestible composition.
  • the flavoring comprises a yeast extract, such as a yeast lysate.
  • yeasts can be obtained from any suitable yeast strain, where such extracts are suitable for human consumption.
  • yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus,' yeasts of the genus Candida, such as Candida ulilis: yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus: yeasts of the genus Pichia such as Pichia pasloris: yeasts of the genus Debaryomyces such as Debaryomyces hansenii: and yeasts of the genus Zygosaccharomyces such as Zygosaccharomyces mellis.
  • the yeast is a yeast collected after brewing beer, sake, or the like.
  • the yeast is a yeast is a yeast collected after brewing beer, sake, or
  • yeast extracts or lysates are made by extracting the contents of the yeast cells from the cell wall material.
  • the digestive enzymes in the cells or additional enzymes added to the composition
  • a yeast lysate can be prepared by lysing a yeast.
  • the yeast after culture is crushed or lysed by an enzymatic decomposition method, a self-digestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic crushing method, crushing with a homogenizer, a freezing-thawing method, or the like (two or more thereof may be used in combination), whereby a yeast lysate is obtained.
  • Yeast may be cultured by a conventional method.
  • the yeast after culture is heat-treated and then treated with a lytic enzyme to obtain an enzyme lysate.
  • the conditions for the heat treatment are, for example, 80 °C to 90 °C for 5 minutes to 30 minutes.
  • the reaction conditions may be set so as to be optimum or suitable for the lytic enzyme(s) to be used, and specific examples thereof can include a temperature of 50 °C to 60 °C, and a pH of 7.0 to 8.0.
  • the reaction time is also not particularly limited, and can be, for example, 3 hours to 5 hours.
  • compositions comprising yeast lysate can be obtained from a variety of commercial sources.
  • the yeast lysate is provides by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).
  • the flavoring also includes, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.
  • additional flavormodifying compounds such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.
  • the ingestible composition comprises a sweetener.
  • the sweetener can be present in any suitable concentration, depending on factors such as the sweetener’s potency as a sweetener, its solubility, and the like.
  • the ingestible compositions disclosed herein can include any suitable sweeteners or combination of sweeteners.
  • the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as com syrup (including high fructose com syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources.
  • the sweetener is sucrose, fructose, or a combination thereof.
  • the sweetener is sucrose.
  • the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose.
  • the sweetener is selected from semi-synthetic “sugar alcohol” sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like.
  • the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame- K, cyclamate, sucralose, and alitame.
  • the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D- tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides),
  • the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the additional sweetener is a sugar. In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.
  • the sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as com syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic “sugar alcohol” sweeteners such as polyols.
  • sweetener compositions comprising one or more natural or synthetic carbohydrate, such as com syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic “sugar alcohol” sweeteners such as polyols.
  • Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.
  • the sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root,
  • the sweetener can be a chemically or enzymatically modified natural high potency sweetener.
  • Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues.
  • Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity.
  • the modified sweetener can be substituted or unsubstituted.
  • the flavoring comprises one or more sweetness enhancing compounds.
  • sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4’- O’glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy- 5,7,4’ -trihydroxyflavanone, (2R, 3R)-3 -acetoxy-5 , 7, 3 ’ -trihydroxy-4 ’ -methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S.
  • glucosylated steviol glycoside refers to the product of enzymatically glucosylating natural steviol glycoside compounds.
  • the glucosylation generally occurs through a glycosidic bond, such as an a- 1,2 bond, an a- 1,4 bond, an a- 1,6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth.
  • the umami-enhancing compound is (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is 7V-(heptan-4-yl)benzo[ ][l,3]dioxole-5-carboxamide.
  • the umami enhancing compound is (E -N-(4-cinnamamidobutyl)- 4-hydroxy-2-methylbut-2-enamide, 7V-(heptan-4-yl)benzo[ ][l,3]dioxole-5-carboxamide, N 1 -(2,4-dimethoxybenzyl)-N 2 -(2-(pyridin-2-yl)ethyl)oxalamide, N-3,7-dimethyl- 2,6-octaduenylcyclopropylcarboxmide, (E)-3-(3,4-dimethoxyphenyl)- N-(4-methoxyphenethyl)acrylamide, N 1 -(2-methoxy-4-methylbenzyl)- N 2 -(2-(4-methylpyridin-2-yl)ethyl)oxalamide, N 1 -(2-methoxy-4-methylbenzyl)- N 2 -(2-(pyrididin-2
  • the ingestible composition comprises one or more compounds commonly used in savory products.
  • Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonucleitide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or extracts thereof, a gamma-glutamyl- containing polypeptide, a gamma-glutamyl -containing oligopeptide (such as gammaglutamyl -containing tripeptides); an flavor-modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combinations thereof.
  • glutamates such as MSG
  • the flavoring comprises one or more cooling enhancing compounds.
  • cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727.
  • the flavoring comprises one or more bitterness blocking compounds.
  • bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020/033669.
  • the bitterness blocking compound is 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)-U/-pyrazol-4-yl)- l-(3-hydroxybenzyl)-imidazolidine-2, 4-dione.
  • the flavoring comprises one or more sour taste modulating compounds.
  • the flavoring comprises one or more mouthfeel modifying or mouthfeel enhancing compounds.
  • mouthfeel modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.
  • the flavoring comprises one or more flavor masking compounds.
  • flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.
  • the flavor-modifying compounds described above are included to improve other tastants that may be present in the comestible composition itself, or that may be included within the flavored products that employ such compositions.
  • tastants include sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, and the like.
  • the ingestible composition comprises various other additives, such as emulsifiers, bulking agents, thickeners, and the like.
  • the ingestible composition comprises an emulsifier.
  • Any suitable emulsifier can be used.
  • the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like.
  • the emulsifier comprises lecithin.
  • Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK.
  • the emulsifier can be present in any suitable concentration, which can be adjusted so as to form a stable emulsion of the other components in the comestible composition, for example, when incorporated into a flavored product.
  • it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition for example, when the ingestible composition is introduced into water or includes water.
  • Various salts and acids can be used to carry out such adjustments.
  • the comestible composition or the resulting flavored product comprises one or more salts.
  • Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof.
  • the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with the aforementioned salts.
  • Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid or mixtures thereof.
  • the ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabi sulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid,
  • component (a) can further comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalto-oligosaccharides, xylo-oligosaccharides, and the like.
  • the comestible composition can contain any of a number of ingredients, such as ingredients typically included in meat analogue products.
  • the comestible composition comprises a flavored water-in-oil emulsion according to any of the embodiments set forth in PCT Publication No. WO 2020/260628, which is hereby incorporated by reference.
  • the comestible composition comprises encapsulated flavor compositions according to any of the embodiments set forth in PCT Publication No. WO 2021/104846, which is hereby incorporated by reference.
  • the ingestible composition further comprises a carrier and, optionally, at least one adjuvant.
  • carrier denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation.
  • water or starch can be a carrier for a flavored product.
  • the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium.
  • carrier as used herein includes, but is not limited to, comestibly acceptable carrier.
  • the term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure.
  • the at least one adjuvant comprises one or more flavoring agents.
  • the flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof.
  • the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof.
  • the ingestible composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant.
  • the freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product.
  • the examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof.
  • the nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation.
  • the presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers.
  • nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.
  • the ingestible composition is formulated to have a low water activity for extended shelf life.
  • Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature.
  • the ingestible composition has a water activity of less than about 0.85.
  • the ingestible composition has a water activity of less than about 0.80.
  • the ingestible composition has a water activity of less than about 0.75.
  • the disclosure provides a flavored product, which comprises the ingestible composition according to any of the embodiments set forth above.
  • the flavored product is a food product, such as a meat or dairy analogue product, for example, a non-animal-based dairy product replica.
  • the flavored product is an animal feed product, such as pet food product.
  • the ingestible composition can, in some embodiments, be used in combination with animal-based products to reduce the degree of animal fats or animal products in the flavored product.
  • the flavored products contain no animal-based products, such that the ingestible composition is used to make an analogue or a replica of a dairy product, such as a foamed dairy product.
  • the flavored product is a vegan egg white replacement product.
  • the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies.
  • the beverage may be a soft drink.
  • the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.
  • food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and/or the Spreads category.
  • the Soup category refers to canned/preserved, dehydrated, instant, chilled, UHT and frozen soup.
  • soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).
  • the Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of readymade dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or
  • the Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and nonalcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes.
  • the Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks.
  • the alcoholic drinks include, but are not limited to beer, cider/perry, FABs, wine, and spirits.
  • the soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified/table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure.
  • the drinks either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.
  • the Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars.
  • snack food include, but are not limited to fruit snacks, chips/crisps, extruded snacks, tortilla/com chips, popcorn, pretzels, nuts and other sweet and savory snacks.
  • snack bars include, but are not limited to granola/muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.
  • the Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight.
  • baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.
  • the Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring.
  • ice cream include, but are not limited to: impulse ice cream; take- home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.
  • the Confectionery category generally refers to edible product that is sweet to the taste.
  • Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.
  • the Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.
  • the Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing.
  • the ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience.
  • Examples of ready meal include, but are not limited to canned/preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.
  • the Pasta and Noodle category includes any pastas and/or noodles including, but not limited to canned, dried and chilled/fresh pasta; and plain, instant, chilled, frozen and snack noodles.
  • the Canned/Preserved Food category includes, but is not limited to canned/preserved meat and meat products, fish/seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned/preserved foods.
  • the Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish/seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.
  • the Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles.
  • the Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish/seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.
  • the Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon/stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet/cooking sauces, dry sauces/powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.
  • MSG monosodium glutamate
  • soy based sauces pasta sauces
  • wet/cooking sauces dry sauces/powder mixes
  • ketchup mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.
  • the Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.
  • the Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.
  • the Dairy Product category generally refers to edible product produced from mammal's milk.
  • dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.
  • Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines/softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged/industrial bread, unpackaged/artisanal bread, pastries, cakes, packaged/industrial cakes, unpackaged/artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice
  • Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof.
  • Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.
  • the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.
  • Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy.
  • non-animal-based materials such as fibers and proteins derived from plants, algae, or fungi
  • plant proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of glutamate-containing proteins and glutathione, these products can lack the umami or kokumi taste that consumers traditionally associate with meat or dairy products.
  • the disclosure provides a flavored product comprising an ingestible composition comprising a plurality of microparticles (according to any aspects and embodiments set forth above).
  • the flavored product can include any features of combination of features set forth above for ingestible compositions that contain the plurality of microparticles.
  • the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a mealreplacement drink, or other like product.
  • the flavored product is a meat-replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), and the like.
  • the flavored product is a protein powder, a meal-replacement powder, a plant-based creamer for coffee or tea, and the like.
  • any such flavored products contain additional ingredients, and have additional features, as are typically used in the preparation and/or manufacture of such products.
  • such an plurality of microparticles may be combined with other flavors and taste modifiers, and may even be encapsulated in certain materials, according to known technologies in the relevant art. Suitable concentrations of the plurality of microparticles are set forth above.
  • proteins or starches from algal or fungal sources can be used instead of or in combination with plant starches or proteins.
  • non-meat animal proteins such as dairy proteins and proteins from bone broth
  • dairy proteins and proteins from bone broth are commonly used in food products, and are also sold as the primary ingredient in certain protein powders.
  • Such proteins can impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as protein isolates of whey protein, collagen protein, casein proteins, and the like.
  • protein isolates such as protein isolates of whey protein, collagen protein, casein proteins, and the like.
  • the present disclosure provides ingestible compositions that include non-meat animal proteins and the plurality of microparticles (according to any aspects and embodiments set forth above).
  • the plurality of microparticles can be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure.
  • the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal, such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like.
  • the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof.
  • the milk can be the milk of any suitable animal, such as a cow, donkey, horse, sheep, buffalo, camel, and the like.
  • the plurality of microparticles can also be included in certain food or beverage products that include animal milk or materials derived from animal milk. Such products include cheeses, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, and the like.
  • the coacervates were then crosslinked by adding transglutaminase at 40U/g lupin protein isolate soluble and let react under stirring overnight in a close vessel.
  • the pH of the mixture can be adjusted after crosslinking to obtain a product with a more suitable pH according to the final application.
  • the solution was let under stirring for two hours for good hydration.
  • the solution was then centrifugated at 4500 rpm for 15 min to collect only the soluble part of the product (solution AS).
  • the dry matter content corresponding to the soluble product loading was determined thanks to a TGA.
  • the content is generally around 3.0% w/w.
  • the mixture can be heated to harden the coacervates.
  • coacervates were then crosslinked by adding transglutaminase at lOOU/g fava protein concentrate soluble and let react under stirring overnight in a close vessel.
  • crosslinking can be realized under heat at 40°C.
  • the pH of the mixture can be adjusted after crosslinking to obtain a product with a more suitable pH according to the final application.
  • the powder collected is ready to be used in application (F-GA SD).
  • FIG. 1 shows micrographs of the coacervates before (a) and after (b) spray drying.
  • the scale shows a distance of 50 pm.
  • the particle size of the dry coacervates was measured using a Malvern Mastersizer 3000 instrument using an Aero S dry powder dispersion unit, yielding a mean particle diameter (Sautter mean diameter D[3;2] as defined in the documentation of the instrument provided by Malvern Instruments, UK) of 1.5 micrometers.
  • Example 3 Foaming of Fava Protein Solution w/ Coacervates and Coacervate Components
  • FIG. 2 shows the foam volume for each of the five solutions over time.
  • FIG. 3 shows the foam capacity for each of the five solutions.
  • FIG. 4 shows the foam stability for each of the five solutions over time.
  • Example 2 A solution of 1% w/w of dry coacervates obtained in Example 2 was prepared. The solution was let under stirring for two hours for good hydration. The solution was poured in a milk frother (Satrap MS 1, Switzerland) and frothed for Imin at a temperature of 23 °C.
  • FIG. 5 shows the foam volume of the solution measured at the different temperatures over time.
  • FIG. 6 shows the foam capacity of the solution measured at the different temperatures.
  • FIG. 7 shows the foam stability of the solution measured at the different temperatures over time.
  • FIG. 8 shows a comparison of foam volume over time for solutions with and without the coacervates for chickpea protein.
  • FIG. 9 shows a comparison of foam volume over time for solutions with and without the coacervates for fava protein.
  • FIG. 10 shows a comparison of foam volume over time for solutions with and without the coacervates for soy protein.
  • FIG. 11 shows the foam capacity for solutions with and without the coacervates for chickpea, fava, and soy protein.
  • FIG. 12 shows the foam stability over time for solutions with and without the coacervates for chickpea, fava, and soy protein.
  • the preparations were poured in a milk frother (Satrap MS 1, Switzerland) and frothed for Imin at a temperature of 23 °C. Same was done with the solution previously cool down in the fridge until 9 °C. Finally same was done with the solution (poured room temperature) using the heated mode of the milk frother. In such way the liquid reaches a temperature of 45 °C after the Imin of use.
  • the liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. The foaming performances and foam stability were compared to the ones of the raw solutions without coacervates and at the same pH.
  • FIG. 13 shows the foam capacity for fava protein solutions with and without coacervates at different temperatures.
  • a solution of chickpea isolate at 1% w/w of real protein content was prepared. The solutions were let under stirring for two hours for good hydration. Sunflower oil is added in the solution to represent 3% w/w of the total preparation.
  • a pre-emulsion was realized using an ultraturax at 20,000rpm for 4 min. The pre-emulsion was then passed twicein a high- pressure homogenizer (APV-1000) at 250/50 bar to obtain a plant-based drink like emulsion. The prepared emulsion was split in two. On one part, 1% of spray dried coacervate of example 1 is dissolved in the emulsion.
  • FIG. 14 shows the foam volume over time for the chickpea emulsion with and without coacervates.
  • FIG. 15 shows the foam capacity for the chickpea emulsion with and without coacervates.
  • FIG. 16 shows the foam stability over time for the chickpea emulsion with and without coacervates.
  • Example 8 Foaming Enhancement of a Rice Drink
  • a composition was prepared as in Example 2, but without any of the pH adjustment steps and with higher concentration of the protein in solution A (10%w/w fava protein in water) and solution B (20%w/w Gum Arabic). 100 grams each of solutions A and B were mixed to form solution C, which was then spray dried as in Example 2. The resulting powder D was then blended with a powdered flavor composition (powder E) to obtain the final composition F in powdered form.
  • a commercial rice drink beverage purchased from the supermarket (Karma Rice Drink, obtained from Coop, Switzerland; composition provided on the label: water, rice flour, sunflower oil, sea salt; contents per 100ml: fat (1 g/lOOml), carbohydrates (9g/100ml of which 7g are sugar), dietary fiber 0 g, protein 0 g, salt 0.1 g/100 ml).
  • a mixture G of 4 grams of the final composition F in powder form and 96 grams of the rice drink was prepared.
  • Mixture G was poured into a milk frother and analyzed as in Example 3.
  • the neat rice drink was prepared and analyzed in the same way.
  • the foamed mixture G showed foaming capacity and foamability as suitable for a foamed milk analogue product, whereas for the neat rice drink only negligible foaming was observed.
  • Example 9 Vanilla vegan Foamer Powder Blend - Milk Replacement
  • Spray dry coacervates of Example 1 is blend with other ingredients according to Table 2 to obtain a vanilla vegan foamer powder blend.
  • the powder blend was mixed with water according to Table 3 and was stirred until full dissolution.
  • Table 2
  • the product was poured in a milk frother (Satrap MS 1, Switzerland) and frothed for 1 min at a temperature of 23 °C. Same was done with the product previously cool down in the fridge until 9 °C. Finally same was done with the product (poured room temperature) using the heated mode of the milk frother. In such way the liquid reaches a temperature of 45 °C after the 1 min of use.
  • a milk frother Setrap MS 1, Switzerland
  • FIG. 17 shows the foam volume over time for the milk replacement composition.
  • FIG. 18 shows the foam capacity for the milk replacement composition.
  • Spray dry coacervates of Example 2 is blend with other ingredients according to Table 4 to obtain a vegan foamer powder blend.
  • the powder blend was then mixed with water according to Table 5 and stirred until full dissolution.
  • FIG. 19 shows a photograph of the resulting egg white replacement composition.
  • FIG. 20 shows a photograph of the resulting meringue formed using the egg white replacement composition.
  • FIG. 21 shows a photograph of the resulting mousse formed using the egg white replacement composition.
  • Spray dry coacervates of Example 2 is blend with other ingredients according to Table 6 to obtain a vegan instant cappucino.
  • 150mL of warm water (80-85°C) was added in a mug on top of 11.95g of this powder blend (Table 6). After 15 to 20 sec the mixture was homogenized by stirring with in spoon.
  • Example 14 Mouthwash using coacervates as foaming agent
  • Spray dry coacervates of Example 2 is used in the preparation of a mouthwash as foaming agent, replacing traditional SDS, according to Table 7.
  • Example 15 Alcoholic foams stabilized with coacervates
  • Coacervates were prepared as described in Example 2 and used to prepare foams from alcohol-water mixtures using the foaming procedure described in Example 4, using the alcohol-water mixtures instead of water alone.
  • the coacervates provided excellent foamability in these alcohol-water mixtures and a capacities exceeding those in water alone.
  • the initial foam volume was increased by factor 3.2 for a 5%w/w ethanol ater mixture, and by factor 6.3 for 10%w/w ethanol water mixture compared to foaming of water alone with the same coacervates.
  • the foam stability over time of the coacervate-stabilized alcohol-water foams was also excellent, with the foams made with coacervates in a 5%w/w ethanol water mixture retaining 92% of their initial foam volume and the foams made with coacervates in a 10%w/w ethanol water mixture retaining 76% of their initial foam volume after 15 minutes.
  • Example 16 Rheological properties of foams prepared by coacervates
  • the rheological properties of foams were measured to characterize their flowability. These properties, their role for foams, and methods to measure them, are described in the literature, for example in “The Structure and Rheology of Complex Fluids”, R. G. Larson, Oxford University Press, UK (1999).
  • An Anton Paar MCR302e rheometer was used with a PP50-2 measuring geometry (serrated top and bottom plates; alternatively, a vane geometry can be used).
  • the elastic modulus G’ and the viscous modulus G” were measured using oscillatory shear deformations using a strain amplitude sweep measuring procedure, wherein the shear strain is controlled and the shear stress is measured.
  • the strain was set to oscillate at a constant frequency of 0.75 Hz while its amplitude was increased pointwise from a strain of 0.1% to a strain of 500%, with a measuring time of 30 seconds per point, and limiting the overall time used for the whole strain amplitude sweep test to 6 minutes.
  • Foams as described in the previous examples were tested by rheology. The result of these tests is a set of straindependent values for G’ and G” in units of Pascals [Pa], measured at a constant oscillation frequency of the strain.
  • a foam was prepared from coacervates as described in Example 3, with the coacervate made from fava protein and Gum Arabic used at l%w/w, and transferred to the rheometer.
  • a 5 mm thick layer of sample was trimmed by removing excess sample with a razor blade guided by two 5 mm high spacer placed on the bottom plate, and the top geometry was then lowered onto the foam sample to a gap of 4 mm to ensure contact with the sample while avoiding excessive deformation during sample loading.
  • the coacervate therefore provides excellent rheological properties, exceeding the moduli of a simple plant protein solution prepared at iso-concentration with the protein as well as the moduli of milk foam.
  • the coacervate foam according to the invention retains its solid-like properties (G’>G”) until a higher strain than the foam prepared from the Canola protein l%w/w, and is able to support a higher shear stress before the cross-over point at which the viscous properties become dominant is reached.
  • the coacervate formulation provides identical rheological properties within a 5% margin for both the strain Sc and Tc stress values at the cross-over point.
  • the rheological properties of coacervate foams as described above can be adapted to a desirable value by changing the concentration of the coacevate.

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  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne de manière générale des compositions biopolymères qui, entre autres, sont avantageusement utilisées dans certaines boissons où la formation de mousse est souhaitable. Selon certains modes de réalisation, la composition biopolymère contient un premier biopolymère et un second biopolymère. Selon certains modes de réalisation, le premier biopolymère est une protéine, telle qu'une protéine végétale. Selon certains de ces modes de réalisation, le premier biopolymère se présente sous la forme d'une microparticule, telle qu'un précipité ou un coacervat. Selon certains modes de réalisation, le second biopolymère est un polysaccharide. Selon certains modes de réalisation, la composition biopolymère contient un excipient, tel qu'un milieu aqueux. Selon certains modes de réalisation, la composition biopolymère contient un ou plusieurs arômes ou composés modifiant l'arôme. Selon certains aspects, l'invention concerne l'utilisation de telles compositions biopolymères pour améliorer le goût ou la texture d'un article aromatisé, tel qu'un produit laitier ou un succédané de produit laitier. Selon certains aspects, l'invention concerne un article aromatisé contenant de telles compositions biopolymères. Selon certains modes de réalisation, l'article aromatisé est un produit laitier ou un succédané de produit laitier, tel qu'un succédané de produit laitier moussé.
PCT/EP2024/085602 2023-12-13 2024-12-11 Compositions biopolymères et leur utilisation dans des compositions moussées Pending WO2025125286A1 (fr)

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