Emulsion comprising rapeseed protein isolate

Patent metadata

Field	Value
Publication number	US-11457644-B2
Application number	US-201716314903-A
Country	US
Kind code	B2
Filing date	Jul 6, 2017
Priority date	Jul 7, 2016
Publication date	Oct 4, 2022
Grant date	Oct 4, 2022

Abstract

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.

First claim

The invention claimed is:

1. An emulsion comprising:
i) 15 to 75 wt. % of water;
ii) 5 to 80 wt. % of vegetable oil;
iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility in water of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.;
iv) up to 15 wt. % of additives;
wherein i)+ii)+iii)+iv) add up to 100 wt. % or less , wherein the emulsion has an oil droplet size in the range of from 2 to 10 μm.

2. An emulsion according to claim 1 wherein in iii), the emulsifying agent comprises rapeseed protein isolate and egg yolk protein in a ratio in the range of from 40:60 to 60:40.

3. An emulsion according to claim 1 with a viscosity of from 50,000 cP to 100,000 cP.

4. An emulsion according to claim 1 that is heat stable at 110° C. for at least 10 minutes.

5. An emulsion according to claim 1 wherein the native rapeseed protein isolate has a solubility of at least 94% at a pH in the range of from 3 to 10 at a temperature of 23±2° C.

6. An emulsion according to claim 1 wherein the native rapeseed protein isolate in a 2 wt. % aqueous solution has a conductivity of less than 9,000 pS/cm over a pH range of 2 to 12.

7. An emulsion according to claim 1 wherein the native rapeseed protein isolate has a phytate level of less than 0.4 wt. %.

8. An emulsion according to claim 1 wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % (N×6.25) on a dry weight basis.

9. A method for obtaining an emulsion having an oil droplet size in the range of from 2 to 10μm comprising
i) 15 to 75 wt. % of water;
ii) 5 to 80 wt. % of vegetable oil;
iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility in water of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.;
iv) up to 15 wt. % of additives;
wherein i)+ii)+iii)+iv) add up to 100 wt. % or less. comprising:
A) mixing ingredients (i) and (iii) to solubilize (iii);
B) adding (ii) while stirring;
C) adding (iv) while stirring.

10. A food product or a pet food product comprising the emulsion according to claim 1 .

11. The food product according to claim 10 selected from the group consisting of mayonnaise, dressings, and mayonnaise-type spreads.

12. The pet food product according to claim 10 which comprises from 5% to 35 wt. % of native rapeseed protein isolate.

Assignees

• Dsm Ip Assets Bv

Inventors

• Shi Jing
• Van Den Burg Anthonius Cornelis
• Smolders Gerardus Johannes Franciscus

Classifications

• A23D7/0053 Primary

  Compositions other than spreads · CPC title

• A23L29/10

  containing emulsifiers · CPC title

• A23K20/158

  Fatty acids; Fats; Products containing oils or fats · CPC title

• A23J3/14

  Vegetable proteins · CPC title

• A23V2200/222

  Emulsifier · CPC title