Plant seed based compositions and uses thereof

Patent metadata

Field	Value
Publication number	US-10645958-B2
Application number	US-201515538548-A
Country	US
Kind code	B2
Filing date	Dec 17, 2015
Priority date	Dec 22, 2014
Publication date	May 12, 2020
Grant date	May 12, 2020

Abstract

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

First claim

The invention claimed is:

1. A process for providing a creamer comprising a plant seed based composition, the process comprising:
a) mixing an oil with a plant seed and grinding the plant seed in the oil to provide a first composition comprising micronized plant seed incorporated in the oil, wherein the oil is selected from the group consisting of a palm kernel oil, a canola oil, a soybean oil, a sunflower oil, a safflower oil, a cotton seed oil, a palm oil, a milk fat, a corn oil, a high oleic oil, a coconut oil, and combinations thereof;
b) providing a second composition comprising an aqueous solution comprising sodium caseinate, dipotassium phosphate, sodium hexametaphosphate, trisodium citrate, sodium chloride, and water and having a protein content of 0.5-15% (w/w);
c) mixing the first composition with the second composition to provide a mixed composition; and
d) homogenizing the mixed composition to provide an oil-in-water emulsion to provide the creamer.

2. The process according to claim 1 , further comprising:
adding a bulking agent and/or a sweetener agent to the oil-in-water emulsion; and
pasteurizing or commercially sterilizing the oil-in-water emulsion.

3. The process according to claim 2 , wherein the bulking agent comprises maltodextrin, and the sweetener agent is selected from the group consisting of sugar, a combination of carbohydrates and fibers, and combinations thereof.

4. The process according to claim 1 , further comprising drying the oil-in-water emulsion to provide the plant seed based composition.

5. The process according to claim 1 , further comprising:
High Temperature/Short Time (HTST) or Ultra-High Temperature (UHT) treatment of the oil-in-water emulsion using either a direct or indirect process; and
filling on a clean fill, ultra clean fill (ESL) or aseptic filler.

6. The process according to claim 1 , wherein one or more emulsifiers are added in a step selected from the group consisting of:
to the first composition in step a);
to the aqueous component in step b);
during the mixing in step c);
during the homogenization in step d); and
combinations thereof.

7. The process according to claim 1 , wherein the mixing in step a) comprises milling to micronize the plant seed.

8. The process according to claim 1 , wherein the second composition further comprises an additional component selected from the group consisting of skim milk solids, caseinate, whey protein, and combinations thereof.

9. The process according to claim 1 , wherein a weight/weight ratio of the plant seed incorporated in the oil and the oil in the first composition of step a) is in a range of 0.01:1-2:1.

10. The process according to claim 9 , wherein the mixed composition obtained in step c) comprises at least 5% (w/w) of the oil comprising the micronized plant seed therein.

11. The process according to claim 9 , wherein the mixed composition obtained in step c) comprises:
5-50% (w/w) of the oil comprising the micronized plant seed incorporated therein, wherein the micronized plant seed constitutes 2.5-70% of the total weight of the oil comprising the micronized plant seed incorporated therein;
1-50% (w/w) of one or more protein components; and
5-70% (w/w) of a sugar source.

12. A creamer obtainable according to the process of claim 1 .

13. The process according to claim 1 , wherein the high oleic oil is selected from the group consisting of a high oleic soybean oil, a high oleic canola oil, a high oleic safflower oil, a high oleic sunflower oil, and combinations thereof.

14. The method according to claim 1 further comprising drying the creamer to produce a powder creamer.

15. The method according to claim 1 , wherein the creamer is a liquid creamer.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Reh Christoph
• Palzer Stefan
• Fries Lennart
• Leser Martin
• Niederreiter Gerhard
• Gehin-Delval Cecile

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23C11/02 Primary

  containing at least one non-milk component as source of fats or proteins (addition of non-milk fats or non-milk proteins in making cheese curd A23C19/055; whey or whey preparations containing non-milk components as source of fats or proteins A23C21/04) · CPC title

• A23L33/185

  Vegetable proteins · CPC title

• A23F5/465

  Flavouring with flavours other than natural coffee flavour or coffee oil · CPC title

• A23C11/08

  containing caseinates but no other milk proteins nor milk fats · CPC title