阅读说明：本技术 脂肪混合物、其乳液和相关用途 (Fat mixtures, emulsions thereof and related uses ) 是由 P·厄尔尼 M·鲁宾 H·芒特 R·瓦格纳 M·帕斯库 于 2020-06-26 设计创作，主要内容包括：本公开总体而言涉及脂肪混合物、脂肪混合物的乳液(例如油包水脂肪混合物)及其用途。在某些实施方案中,本文公开的某些油包水乳液可适当地用于改善各种食物、宠物食品或饲料产品,例如肉类似物产品的感官特性、所感知的质感、所感知的多汁性或口感。在某些形态中,本公开还涉及本文公开的油包水乳液在各种食物、宠物食品或饲料产品中作为动物的部分或全部替代品的用途。在某些形态中,本公开还涉及制备油包水乳液和包含这种油包水乳液的各种食物产品的方法。(The present disclosure relates generally to fat blends, emulsions of fat blends (e.g., water-in-oil fat blends), and uses thereof. In certain embodiments, certain water-in-oil emulsions disclosed herein may be suitably used to improve the sensory characteristics, perceived texture, perceived juiciness, or mouthfeel of various food, pet food, or feed products, such as meat analog products. In certain aspects, the present disclosure also relates to the use of the water-in-oil emulsions disclosed herein as a partial or complete replacement for animals in various food, pet food, or feed products. In certain forms, the present disclosure also relates to methods of making water-in-oil emulsions and various food products comprising such water-in-oil emulsions.)

1. A fat composition comprising solid fat particles dispersed in a liquid oil, wherein the solid fat particles comprise a fat of vegetable origin, and wherein the liquid oil comprises an oil of vegetable origin.

2. Fat composition according to claim 1, wherein the solid fat particles comprise a fat of vegetable origin selected from the group consisting of: cocoa butter, palm fat, palm kernel fat, coconut fat, and any combination thereof.

3. Fat composition according to claim 1 or 2, wherein the solid fat particles comprise cocoa butter.

4. Fat composition according to any one of claims 1 to 3, wherein the solid fat particles have a melting point of at least 30 ℃, or at least 35 ℃, or at least 40 ℃.

5. Fat composition according to any one of claims 1 to 4, wherein the solid fat particles have a melting point of not higher than 80 ℃.

6. Fat composition according to any one of claims 1 to 5, wherein the liquid oil has a melting point of not higher than 15 ℃, or not higher than 10 ℃, or not higher than 8 ℃, or not higher than 5 ℃.

7. Fat composition according to any one of claims 1 to 6, further comprising one or more fat-soluble flavour compounds.

8. Fat composition according to any one of claims 1 to 8, further comprising an emulsifier, such as lecithin.

9. An emulsion comprising a continuous phase and a dispersed phase, wherein the continuous phase comprises the fat composition of any one of claims 1 to 8 and the dispersed phase comprises an aqueous medium.

10. The emulsion of claim 9, wherein the dispersed phase comprises 0.1 to 50 wt%, or 3 to 45 wt%, or 5 to 40 wt%, or 8 to 30 wt% of the emulsion, based on the total weight of the emulsion.

11. The emulsion of claim 9 or 10, wherein the aqueous medium comprises water-soluble fibers.

12. Use of the fat composition of any one of claims 1 to 8 or the emulsion of any one of claims 9 to 11 for modifying the flavour of an edible item.

13. Use according to claim 12, wherein the edible item is a meat analogue product.

14. An edible item comprising a plant-derived protein, a plant-derived fiber and the emulsion of any one of claims 9 to 11.

15. The edible item of claim 14, which is a meat analog product.

Technical Field

The present disclosure relates generally to fat blends, emulsions of fat blends (e.g., water-in-oil fat blends), and uses thereof. In certain embodiments, certain water-in-oil emulsions disclosed herein may be suitably used to improve the sensory characteristics, perceived texture, perceived juiciness, or mouthfeel of various food, pet food, or feed products, such as meat analog (meat analog) products. In certain aspects, the present disclosure also relates to the use of the water-in-oil emulsions disclosed herein as a partial or complete replacement for animals in various food, pet food, or feed products. In certain forms, the present disclosure also relates to methods of making water-in-oil emulsions and various food products comprising such water-in-oil emulsions.

Background

Meat products are widely consumed by humans and other animals, and the proportion of human caloric intake is increasing worldwide. Even so, the efficiency of meat production is much lower than plant production in calories per land area. Therefore, the increase in the consumption of meat places higher demands on the conversion of forests (e.g., rainforests) into arable land, with a consequent increase in greenhouse gas emissions. In addition, meat typically contains large amounts of long chain saturated fats, which often have deleterious effects on human health and physical condition. Humans, however, tend to prefer meat products because the deliciousness and satiety of meat products is often difficult to obtain from botanical sources.

In recent years, efforts have been made to develop vegetable materials that exhibit many of the desirable characteristics of meat food products. Such plant-based materials may be referred to as "meat analogs". Despite the tremendous efforts made to develop such meat analog technologies, the resulting products only superficially resemble natural meat. Meat products contain a variety of natural flavor compounds, and other similar such compounds are produced during cooking. Such compounds include fatty acids as well as certain aromatic compounds. Such compounds are often lacking in meat analogs or are included in a way that creates a very different taste experience for the consumer. The main components of such meat analogs are usually vegetable protein and water. In contrast, many flavor compounds that impart desirable taste to meat are hydrophobic in nature. Thus, even if present in a meat analog, will not be delivered to the oral cavity in the same manner. Accordingly, there is a continuing need to develop methods of improving meat analog products so that the experience of eating such products more closely mimics the experience of eating a real meat product.

Disclosure of Invention

The present disclosure relates to the discovery of certain compositions that beneficially deliver certain flavor compounds in the presence of plant proteins, which allow for more realistic simulation of the taste characteristics of actual meat products. For example, it has been found that one factor contributing to the imbalance in flavor of meat analogs is the selective binding of certain aroma compounds to vegetable proteins, which can contribute distorted, uncooked, non-authentic flavor profiles to the product. To provide a partial solution to this problem, the present disclosure provides fat compositions and emulsions thereof that are capable of suitably reducing the binding of lipophilic flavor compounds, such as aroma compounds, which typically have higher log P values (e.g., log P >1.5), as well as the binding of other compounds, such as thiols, disulfides, etc., to the vegetable protein matrix of a food, pet or feed product (more particularly, meat analogs). Note that "log P" herein refers to the base 10 log of the partition coefficient between water and 1-octanol.

By using the compositions disclosed herein in a meat analog product, one or more of the aroma characteristics, taste characteristics, sensory perception, and texture perception of the meat analog can be improved to more realistically match these characteristics of a real meat product during consumption and preparation (e.g., cooking at home) of the meat analog product.

When used in certain water-in-oil emulsions, the compositions disclosed herein can reduce binding of hydrophilic and lipophilic compounds to the vegetable protein matrix of the meat analog product. In some cases, by applying flavor compounds in an emulsified form, certain flavored water-in-oil emulsions of the present disclosure can provide more authentic flavor profiles than found in authentic meat products, and in some cases, without the use of very high concentrations of flavor compounds in the resulting meat analog products.

In a first form, the present disclosure provides a fat composition comprising solid fat particles and a liquid oil, wherein the solid fat particles are dispersed in the liquid (edible) oil. In some embodiments thereof, the fat composition comprises an emulsifier. In some embodiments thereof, the fat composition comprises one or more fat soluble flavor compounds, fat soluble aroma compounds, or a combination thereof. In some embodiments, the weight/weight ratio of liquid (edible) oil to solid fat particles is in the range of 30:70 to 99: 1. In some embodiments where an emulsifier is present, the emulsifier is present at a concentration ranging from 0.2 wt.% to 35 wt.%, based on the total weight of the fat composition.

In a second form, the present disclosure provides an emulsion comprising a continuous phase and a dispersed phase, wherein one of the continuous phase or the dispersed phase comprises the fatty composition of the first form and the other of the continuous phase or the dispersed phase comprises an aqueous medium. In some embodiments, the aqueous medium comprises water and optionally one or more water-soluble flavor compounds. In some embodiments thereof, the continuous phase comprises a fat composition and the dispersed phase comprises an aqueous medium. In some further such embodiments, the continuous phase comprises 30% to 99% by weight of the emulsion, and the dispersed phase comprises 0.1% to 50% by weight of the emulsion.

In a third form, the present disclosure provides the use of the fat composition of the first form or the emulsion of the second form to modify the flavour of an edible item. In some embodiments, the edible item is a food product, pet food, or feed product. In some further embodiments, the edible item is a meat analog product. In some embodiments, the edible item comprises one or more plant proteins, such as pea proteins, soy proteins, nut proteins, and the like. In some further embodiments, the edible pieces comprise one or more plant fibers, such as bamboo fibers, psyllium (psyllium) fibers, and the like. In some embodiments, the fat composition or emulsion is used in the edible piece at a concentration ranging from 0.1% to 10% by weight, based on the total weight of the edible piece. In some embodiments, modifying the flavor of the edible item comprises enhancing the juiciness of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouthfeel of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing a mouth coating feel (mouthcoating) of the edible item. In some embodiments, modifying the flavor of the edible item comprises increasing the consistency of the fluid within the edible item. In some embodiments, when the edible item is a meat analog, the meat analog is a beef analog, a poultry analog, a fish analog, a pork analog, or a shellfish analog, such as a crab meat analog, a scallop analog, or a shrimp analog.

In a fourth form, the present disclosure provides a method of modifying the flavour of an edible item, the method comprising introducing the fat composition of the first form or the emulsion of the second form into the edible item. In some embodiments, the edible item is a food product, pet food, or feed product. In some further embodiments, the edible item is a meat analog product. In some embodiments, the edible item comprises one or more plant proteins, such as pea proteins, soy proteins, nut proteins, and the like. In some further embodiments, the edible pieces comprise one or more plant fibers, such as bamboo fibers, psyllium fibers, and the like. In some embodiments, the fat composition or emulsion is introduced into the edible piece at a concentration ranging from 0.1% to 10% by weight, based on the total weight of the edible piece. In some embodiments, modifying the flavor of the edible item comprises enhancing the juiciness of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouthfeel of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouth-coating feel of the edible item. In some embodiments, modifying the flavor of the edible item comprises increasing the consistency of the fluid within the food product. In some embodiments, when the edible item is a meat analog, the meat analog is a beef analog, a poultry analog, a fish analog, a pork analog, or a shellfish analog, such as a crab meat analog, a scallop analog, or a shrimp analog.

In a fifth form, the present disclosure provides the use of the fat composition of the first form or the emulsion of the second form in an edible item to replace animal fat. In some embodiments, the edible item is a food product, pet food, or feed product. In some further embodiments, the edible item is a meat analog product. In some embodiments, the edible item comprises one or more plant proteins, such as pea proteins, soy proteins, nut proteins, and the like. In some further embodiments, the edible pieces comprise one or more plant fibers, such as bamboo fibers, psyllium fibers, and the like. In some embodiments, the fat composition or emulsion is used in the edible piece at a concentration ranging from 0.1% to 10% by weight, based on the total weight of the edible piece. In some embodiments, when the edible item is a meat analog, the meat analog is a beef analog, a poultry analog, a fish analog, a pork analog, or a shellfish analog, such as a crab meat analog, a scallop analog, or a shrimp analog.

In a sixth form, the present disclosure provides a method of reducing or eliminating animal fat in an edible piece, the method comprising introducing a fat composition of the first form or an emulsion of the second form into the edible piece. In some embodiments, the edible item is a food product, pet food, or feed product. In some further embodiments, the edible item is a meat analog product. In some embodiments, the edible item comprises one or more plant proteins, such as pea proteins, soy proteins, nut proteins, and the like. In some further embodiments, the edible pieces comprise one or more plant fibers, such as bamboo fibers, psyllium fibers, and the like. In some embodiments, the fat composition or emulsion is introduced into the edible piece at a concentration ranging from 0.1% to 10% by weight, based on the total weight of the edible piece. In some embodiments, when the edible item is a meat analog, the meat analog is a beef analog, a poultry analog, a fish analog, a pork analog, or a shellfish analog, such as a crab meat analog, a scallop analog, or a shrimp analog.

In a seventh form, the present disclosure provides an edible item comprising the fat composition of the first form or the emulsion of the second form. In some embodiments, the edible item is a food product, pet food, or feed product. In some further embodiments, the edible item is a meat analog product. In some embodiments, the edible item comprises one or more plant proteins, such as pea proteins, soy proteins, nut proteins, and the like. In some further embodiments, the edible pieces comprise one or more plant fibers, such as bamboo fibers, psyllium fibers, and the like. In some embodiments, the fat composition or emulsion is present in the edible piece in a concentration ranging from 0.1% to 10% by weight, based on the total weight of the edible piece. In some embodiments, modifying the flavor of the edible item comprises enhancing the juiciness of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouthfeel of the edible item. In some embodiments, when the edible item is a meat analog, the meat analog is a beef analog, a poultry analog, a fish analog, a pork analog, or a shellfish analog, such as a crab meat analog, a scallop analog, or a shrimp analog.

In an eighth form, the present disclosure provides a method of preparing an emulsion of the second form, the method comprising: (a) providing a fat composition in a first form; (b) emulsifying an aqueous medium as a dispersed phase into a fat composition as a continuous phase at a temperature above the phase transition temperature of the continuous phase to form an emulsified composition, wherein the fat composition optionally comprises an emulsifier; (c) the emulsified composition is cooled to a temperature below the phase transition temperature of the continuous phase.

Other aspects and embodiments of the disclosure are set forth in the detailed description below.

Drawings

The following figures are provided to illustrate various embodiments of the compositions and methods disclosed herein. The drawings are provided for illustrative purposes only and are not intended to depict any preferred compositions or preferred methods, nor to be a source of any limitation on the scope of the claimed invention.

Figure 1 shows the total ionic strength of non-extruded and extruded pea protein isolate samples.

Figure 2 shows the total ionic strength of water-in-oil reaction flavour extruded and non-extruded samples.

Fig. 3 shows the total ionic strength of oil reaction flavor extruded and non-extruded samples.

Figure 4 shows the droplet size distribution of the emulsion prepared in example 2 diluted in heated isopropyl myristate (hydrophobic solvent) and measured by optical microscopy.

Fig. 5 shows measurement of viscoelastic properties upon melting of materials prepared according to certain embodiments of the present disclosure. G 'represents the elastic shear modulus and G' represents the viscous shear modulus. The measurement was performed at a constant amplitude and an oscillation frequency (strain amplitude: 0.3%, frequency: 0.5 Hz).

Fig. 6 shows the results of a strain amplitude sweep experiment in which viscoelastic properties were measured above the melting temperature of the continuous fat phase at 37 ℃. G 'represents the elastic shear modulus and G' represents the viscous shear modulus. The measurements were made at a constant frequency of 0.5Hz while increasing the amplitude of the oscillating shear strain from low to high.

Detailed Description

The following detailed description sets forth various aspects and embodiments provided herein. This description will be read from the perspective of one of ordinary skill in the relevant art. Thus, information well known to those of ordinary skill is not necessarily included.

Fat composition

In at least one form, the present disclosure provides a fat composition comprising solid fat particles and a liquid (edible) oil, wherein the solid fat particles are dispersed in the liquid (edible) oil.

The solid fat particles may consist of any suitable fat or fat mixture which is normally solid at room temperature, for example at 22 ℃. The fat in the fat particles may be from any suitable source, for example animal or vegetable origin.

In some embodiments, the fat particles comprise a plant-derived fat. Suitable such vegetable-derived fats include cocoa butter, palm fat (i.e., solid palm oil), coconut fat (i.e., solid coconut oil), palm kernel fat (i.e., solid palm kernel oil), hydrogenated vegetable oil, or any combination thereof. In some embodiments, the plant-derived fat comprises cocoa butter. In some such embodiments, the fat particles comprise at least 75 wt.%, or at least 80 wt.%, or at least 85 wt.%, or at least 90 wt.%, or at least 95 wt.%, or at least 97 wt.% or at least 99 wt.% of the plant-derived fat, based on the total weight of solid fat particles in the fat composition.

In some other embodiments, the fat particles comprise fat of animal origin. Suitable such animal-derived fats include butter, lard, tallow, or any combination thereof. In some such embodiments, the fat particles comprise no more than 25 wt.%, or no more than 20 wt.%, or no more than 15 wt.%, or no more than 10 wt.%, or no more than 5 wt.%, or no more than 3 wt.%, or no more than 1 wt.% of fat of animal origin, based on the total weight of solid fat particles in the fat composition.

Typically, the fat constituting the solid fat particles is a triglyceride, but may include a certain amount of diglycerides or monoglycerides. Note that as used herein, the term "fat" refers to a fatty acid glyceride that is solid at a given temperature, e.g., room temperature (22 ℃). The fat constituting the solid fat particles comprises at least 75 wt.%, or at least 80 wt.%, or at least 85 wt.%, or at least 90 wt.%, or at least 95 wt.%, or at least 97 wt.% triglycerides, based on the total weight of fatty acid glycerides in the solid fat particles. The fatty acids constituting the fatty acid glycerides in the solid fat particles may be any suitable mixture of saturated and unsaturated fatty acids. In some embodiments, the fat comprising the solid fat particles has an iodine value ranging from 1 to 75, or from 2 to 65, or from 5 to 55.

The solid fat particles may have any suitable melting point. In some embodiments, the solid fat particles have a melting point of at least 30 ℃, or at least 35 ℃, or at least 40 ℃. In some further embodiments, the solid fat particles have a melting point of no more than 80 ℃.

In some embodiments, the solid fat particles comprise edible wax. Non-limiting examples of edible waxes include hydrogenated soy fat, palm fat, coconut fat, cocoa butter, carnauba wax, rice bran wax, shea butter (shea butter), and mixtures thereof. In some embodiments, the edible wax is an animal fat having a higher melting point fat fraction, such as palm oil or Shea olein (Shea olein) and mixtures thereof.

As mentioned above, the fat composition further comprises a liquid (edible) oil in which the solid fat particles are dispersed. Any suitable oil may be used, provided that the oil is generally liquid at room temperature (e.g., 22 ℃), such as animal oil, fish oil, vegetable oil, algae oil, or any combination thereof. In some embodiments, the liquid oil is a vegetable-derived oil. In some other embodiments, the oil is not a plant-derived oil. Examples of liquid oils include sunflower oil, rapeseed or canola (canola) oil, soybean oil, palm oil, coconut oil, groundnut (peanut) oil, palm kernel oil, olive oil, cottonseed oil, sesame oil, linseed oil, algae oil, fish oil, avocado oil, argan oil (argan oil), and any mixtures thereof. In some embodiments, the liquid oil comprises medium chain triglyceride oil (MCT) oil, soybean oil, cottonseed oil, peanut oil, sesame oil, corn oil, sunflower oil, canola oil, safflower oil, avocado oil, olive oil, argan oil, or any mixture thereof.

Generally, the melting points of the liquid oil and solid fat particles will differ. Generally, the liquid oil has a melting point of no more than 25 ℃, or no more than 20 ℃, or no more than 15 ℃, or no more than 10 ℃, or no more than 8 ℃, or no more than 5 ℃.

In some embodiments, the difference in melting point between the higher melting point of the solid fat particles and the lower melting point of the liquid oil is in the range of 5 ℃ to 105 ℃, or 8 ℃ to 90 ℃, or 10 ℃ to 80 ℃, or 12 ℃ to 70 ℃, or 15 ℃ to 60 ℃.

The solid fat particles and the liquid oil may be present in the fat composition in any suitable relative amounts, provided that there is sufficient liquid oil to disperse the solid fat particles at about room temperature. In some embodiments, the weight ratio of liquid oil to solid fat particles in the fat composition ranges from 30:70 to 99:1, or from 40:60 to 98:2, or from 55:45 to 97:3, or from 60:40 to 95:5, or from 70:30 to 93:7, or from 72:28 to 92: 8.

In some embodiments, it may be desirable for the fat composition to be substantially free of animal fats or oils. Thus, in some embodiments, the fat composition comprises no more than 5 wt.%, or no more than 3 wt.%, or no more than 1 wt.%, or no more than 0.5 wt.%, or no more than 0.3 wt.%, or no more than 0.1 wt.% of the animal-derived fat or oil, based on the total weight of the fat composition.

In some embodiments, it may be desirable for the fat composition to be substantially free of fat or oil derived from the transgenic plant (GMO-derived fat or oil). Thus, in some embodiments, the fat composition comprises no more than 5 wt.%, or no more than 3 wt.%, or no more than 1 wt.%, or no more than 0.5 wt.%, or no more than 0.3 wt.%, or no more than 0.1 wt.% of the GMO-derived fat or oil, based on the total weight of the fat composition.

In some embodiments, the fat composition comprises an emulsifier. When present, the emulsifier may be present in any suitable concentration. In some embodiments, the concentration of emulsifier in the fat composition ranges from 0.2 wt% to 35 wt%, or from 0.3 wt% to 20 wt%, or from 0.4 wt% to 15 wt%, or from 0.5 wt% to 10 wt%, or from 0.6 wt% to 8 wt% emulsifier, based on the total weight of the fat composition.

Generally, emulsifiers are amphiphilic molecules that concentrate at and alter the nature of the interface between two phases. Suitable non-limiting examples of EMULSIFIERS are described in MCCUTCHEON' S EMULSIFIIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. Some specific non-limiting examples of emulsifiers include lecithin, polyoxyethylene, stearate, polysorbate 20, sorbitan derivatives (polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60 and polysorbate 65), mixed ammonium salts of phosphorylated glycerides, enzymatically hydrolyzed carboxymethylcellulose, mono-and diglycerides of fatty acids, esters of mono-and diglycerides of fatty acids (e.g., acetate, lactate, citrate, tartrate, mono-and diacetyl tartrate, mixed acetic and tartaric esters), succinylated monoglycerides, sucrose esters, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propanol, thermo-oxidized soybean oil interacting with mono-and diglycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl tartrate, stearyl citric acid, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium lauryl sulfate, ethoxylated mono and diglycerides, methyl glucoside-coconut oil ester, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, and combinations thereof.

In some embodiments, the emulsifier comprises lecithins (e.g., a mixture of glycerophospholipids including phosphatidylcholine PC, phosphatidylethanolamine PE, phosphatidylinositol PI, and phosphatidic acid PA) with different triglyceride contents (pure lecithin or de-oiled lecithin, different ratios of PC-to-PE-to-PI). Such lecithin may be used in any suitable form, including in the form of an oily paste or powder. Lecithin is commercially available from a number of suppliers, including Cargill (brand EMELPUR, EMULTOP, LECIMULTHIN, EPIKURON), Archer Daniels Midland (brand ULTRALEC, ADLEC), Solae (brand SOLEC) and Bunge (brand BUNGEMAXX).

Suitable emulsifiers may be characterized by their hydrophilic-lipophilic balance (HLB), measured by the empirical scale set forth in Griffin, j.cosmet.chem., vol.1, p.311 (1949). The scale ranges from 0 to 20, where 0 represents a completely lipophilic molecule and 20 represents a completely hydrophilic molecule. The function of surfactants can generally be described by their HLB value. The defoaming surfactant has an HLB within a range of 1 to 3. The HLB range of the water-in-oil emulsifier is 3-6. The HLB of the wetting agent is in the range of 7 to 9. The HLB of the oil-in-water emulsifier is 8-18. The HLB of the detergent is 13-15. The HLB of the solubilizer is 15-18.

In some embodiments, the emulsifier present in the fat composition has an HLB value of no more than 10, no more than 9, or no more than 8, or no more than 7, or no more than 6. In one embodiment, the emulsifier present in the fat composition has an HLB value in the range of from 3 to 9, or from 4 to 9, or from 5 to 9, or from 6 to 9, or from 7 to 9, or from 3 to 8, or from 3 to 7, or from 3 to 6. Such emulsifiers may be referred to as low HLB emulsifiers.

Non-limiting examples of low HLB emulsifiers suitable for forming water-in-oil emulsions include alcohol alkoxylates, alkyl amine alkoxylates, polyether amine alkoxylates, ethylene oxide/propylene oxide block polymers, phosphate esters, alkyl sulfates, alkyl ether sulfates, alkyl and alkyl benzene sulfonates, fatty acid esters, fatty oil alkoxylates, saccharide derivatives, sorbitan derivatives, alkyl phenol alkoxylates, aryl phenol alkoxylates, sulfosuccinates, sulfosuccinamates, and any combination thereof. The emulsifier may be nonionic, anionic, cationic or zwitterionic. In some embodiments, the emulsifier is suitable for use in food products, pet food or feed products, including but not limited to fatty acid esters, saccharide derivatives, sorbitan derivatives, particularly sorbitan esters, mono/diglycerides, citric acid esters, lecithin and other phospholipids, and combinations thereof. Commercial examples of such low HLB emulsifiers include, but are not limited to, DIMODAN emulsifiers (distilled monoglycerides) available from DuPont-Danisco, CITREM (citric acid esters of mono-and diglycerides) available from palalsgard, SOLEC (soy lecithin) available from DuPont Nutrition, or GRINSTED STS/SMS (sorbitan esters) also available from DuPont Nutrition.

In some embodiments thereof, the fat composition comprises fat-soluble flavor compounds, such as fat-soluble aroma compounds. Such fat-soluble flavor compounds can be present in the fat composition in any suitable amount. For example, in some embodiments, the fat-soluble flavor compound comprises 0.1 wt% to 80 wt%, or 1 wt% or 60 wt% of the fat composition, based on the total weight of the fat composition.

Any suitable fat-soluble flavor compound can be used according to those known in the relevant art. Flavor compounds are discussed in more detail below.

Emulsions of fat compositions

In another form, the present disclosure provides an emulsion comprising a continuous phase and a dispersed phase, wherein one of the continuous phase or the dispersed phase comprises the fat composition of the foregoing form and any embodiments thereof, and the other of the continuous phase or the dispersed phase comprises an aqueous medium.

In some embodiments, the continuous phase comprises a fat composition and the dispersed phase comprises an aqueous medium. The fat composition may have any suitable characteristics according to embodiments set forth in the preceding section of the disclosure. The aqueous medium comprises water. For example, in some embodiments, water comprises at least 75 wt.%, or at least 80 wt.%, or at least 85 wt.%, or at least 90 wt.%, or at least 95 wt.%, or at least 97 wt.%, or at least 99 wt.% of the aqueous medium, based on the total weight of the aqueous medium. In some further embodiments, the aqueous medium comprises water-soluble flavor compounds.

As used herein, the term "emulsion" refers to a mixture of two or more liquids that are generally immiscible (i.e., immiscible). In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). In some cases, one phase is a hydrophobic or lipophilic phase and the other phase is a hydrophilic phase. In certain embodiments disclosed herein, the emulsion is a water-in-oil emulsion comprising a continuous hydrophobic (i.e., lipophilic) phase having dispersed therein a hydrophilic phase.

The emulsion may be any type of emulsion. For example, in some embodiments, the emulsion is a macroemulsion, a microemulsion, or a nanoemulsion.

The emulsions disclosed herein may be prepared by any suitable procedure. For example, in some embodiments, the emulsion is prepared by emulsifying dispersed phase droplets by applying mechanical force, such as by mechanical mixing with a high shear mixer, colloid mill, impeller mixer, or by using a high pressure homogenizer. In some embodiments, such emulsions are prepared by sonication, by phase inversion emulsification, by membrane emulsification, or by emulsification using microfluidic channels.

The emulsion can have any suitable weight ratio between the continuous and dispersed phases. For example, in some embodiments, the continuous phase comprises from 30 wt% to 99 wt%, or from 35 wt% to 98 wt% of the emulsion, based on the total weight of the emulsion; or 38 to 97 wt%, or 40 to 95 wt%, or 45 to 93 wt%. In certain related embodiments, the dispersed phase comprises from 0.1 wt% to 50 wt%, or from 3 wt% to 45 wt%, or from 5 wt% to 40 wt%, or from 8 wt% to 30 wt% of the emulsion, based on the total weight of the emulsion.

In some embodiments, the aqueous medium comprises soluble fiber. In such embodiments, the soluble fiber may be present at any suitable concentration. For example, in some embodiments, the soluble fiber is present in the aqueous medium at a concentration of 0.1 to 5 wt.%, or 1 to 2 wt.%, based on the total weight of the aqueous medium. In some embodiments, the soluble fiber is present at a concentration suitable for forming a hydrogel when the emulsion is heated above room temperature, such as the standard temperature for cooking meat.

As used herein, the term "soluble fiber" refers to a polysaccharide that is soluble in water, for example according to the method described by Prosky et al j. Such fibers may include fibers from a variety of sources. Some non-limiting examples of suitable fibers include fruit fibers, cereal fibers, natural soluble fibers, and synthetic soluble fibers. Natural soluble fibers include soluble corn fiber, maltodextrin, acacia gum and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starches, and the like. Sources of food-grade soluble fiber that may be used in embodiments of the present disclosure include inulin, corn fiber, barley, corn germ, ground oat hulls, ground corn bran, derivatives of wheat bran aleurone layer, flax flour, whole linseed bran, winter barley flakes, ground oat nibs, corn, pea fiber (e.g., yellow canadian peas), danish potato fiber, konjac plant fiber, psyllium fiber (e.g., seed hulls from plantago ovata), psyllium hull fiber, liquid agave fiber, rice bran fiber, oat sprout fiber, amaranth (amaranth) sprout fiber, lentil flour fiber, grape seed fiber, apple fiber, blueberry fiber, cranberry fiber, fig fiber, hickory (cirnda) flour fiber, carob flour fiber, ground plum fiber, mango fiber, orange pulp, strawberry fiber, ground oat hull fiber, ground corn fiber, and wheat germ fiber, Carrageenan gum, Eucheuma cottonii seaweed derivatives, cottonseed fiber, soybean fiber, kiwi fruit fiber, acacia gum fiber, bamboo fiber, chia seed fiber, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot fiber, soybean fiber, chicory root fiber, oat fiber, wheat fiber, tomato fiber, polydextrose fiber, refined corn starch syrup, isomaltooligosaccharides mixture, soluble dextrin, citrus bioflavonoid mixture, cell wall breaking nutrient yeast, lipophilic fiber, prune juice, larch derivative, oligosaccharide fiber, glycoside sucrose (cane sugar) derivative, short chain fructo-oligosaccharide, synthetic polymer of glucose, polydextrose, pectin, polyanionic (polanion) compound, cellulose fiber from hardwood plants, and carboxymethyl cellulose.

In some embodiments, the aqueous medium comprises a water-soluble flavor compound. Any suitable water-soluble flavor compound may be used, in accordance with those known in the relevant art. Flavor compounds are discussed in more detail below.

In some cases, it may be desirable to describe the resulting emulsion with respect to particular physical properties. For example, in some embodiments, the emulsion is a water-in-oil emulsion having an elastic shear modulus G' (0.3%, 0.5Hz) higher than its viscous shear modulus G "(0.3%, 0.5 Hz). Using this notation, the numbers provided in parentheses refer to the strain amplitude and the frequency of oscillatory shear given as a percentage value, which means that the values given refer to the shear modulus measured using shear oscillation performed at a frequency of 0.5Hz and a strain amplitude of 0.3%. The elastic shear modulus represents the elastic behavior of a material at a given frequency and magnitude of strain, commonly denoted as G' and measured in pascals (Pa). Viscous shear modulus denotes the viscous behavior of a material at a given frequency and strain amplitude, usually measured as G ", also measured in pascals (Pa). These characteristic values are defined, for example, in R.G.Larson, THE STRUCTURE AND RHELOGY COMPLEX FLUIDS (1998) or F.A.Morrison, UNDERSTANDING RHELOGY (2001).

These viscoelastics are measured during dynamic testing under oscillatory shear strain (small deformation) performed at a constant temperature or temperature range (e.g. temperatures of 4 ℃ to 80 ℃) and constant frequency (i.e. 0.5Hz), or frequency range under torsional/shear strain (i.e. sinusoidally varying shear strain with a strain amplitude of 0.3% and a frequency of 0.5Hz) on a rheometer (e.g. model DHR-2, TA Instruments), or a series of torsional/shear strains, for example a series of oscillatory shear strains with a test amplitude ranging from 0.1% to 100%, for example in a cone plate geometry (e.g. a cone/plate geometry with a diameter of 40mm and a cone angle of 2 degrees). Such methods are further described IN "Rheology of Food Materials", Current OPINION IN COLLOID & INTERFACE SCIENCE, vol.16(1), pp.36-40(2011) by P.Fischer et al. For example, G' (0.3%, 0.5Hz) is the elastic shear modulus of a material, measured at a frequency of 0.5Hz and 0.3% torsion/shear stress, for temperatures of 5 ℃ to 80 ℃. G' (18 ℃,0.5Hz) is the elastic shear modulus of the material, measured for any torsion/shear stress from 0.1% to 100% at a frequency of 0.5Hz and a temperature of 18 ℃. G "(0.3%, 0.5Hz) is the viscous shear modulus of the material, measured at a frequency of 0.5Hz and 0.3% torsion/shear stress, for any temperature from 5 ℃ to 80 ℃.

In some embodiments, the emulsions disclosed herein have an elastic shear modulus G' (0.5Hz,37 ℃) that is higher than the viscous shear modulus G "(0.5 Hz,37 ℃) at shear strains of less than 8% or less than 7% or less than 5%. In some embodiments, the emulsions disclosed herein have a ratio of G '(0.3%, 0.5 Hz)/G' (0.3%, 0.5Hz) of no more than 20, or no more than 15, or no more than 10, or no more than 5, or no more than 3, or no more than 2, or no more than 1, or no more than 0.5. In some embodiments, the emulsions disclosed herein have a ratio of G '(0.3%, 0.5 Hz)/G' (0.3%, 0.5Hz) of at least 0.001, or at least 0.01, or at least 0.05. In some embodiments, the ratio G'/G "(0.5 Hz,18 ℃) of the emulsions disclosed herein does not exceed 1. In some embodiments, the ratio G'/G "(0.5 Hz,18 ℃) of the emulsions disclosed herein is at least 0.01.

The dispersed phase typically forms droplets in the emulsion. The droplet size may be any suitable size depending on various factors. In some embodiments, the emulsion has a droplet size with an average diameter of 0.1 μm to 30 μm, or 0.8 μm to 20 μm, or 2 μm to 10 μm. Droplet size can be measured by any established method that allows accurate measurement within experimental error of up to 5%, preferably less than 1%. Suitable established methods use light microscopy (e.g., R.J. Hunter, INTERRODUCTION TO MODERN COLLOID SCIENCE (1994)). In some cases, the droplet size distribution can be measured by image analysis on samples diluted in heated isopropyl myristate using optical microscopy Software (Nikon Eclipse Software). The term "mean" refers to the arithmetic mean.

In certain embodiments, the emulsions disclosed herein may comprise other additives, adjuvants, and the like typically included in food products, pet food and feed products. For example, in certain embodiments, the emulsions disclosed herein may comprise any additional ingredient or combination of ingredients commonly used in edible items, including, but not limited to:

acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid or tartaric acid;

bitter components including, for example, caffeine, quinine, green tea, catechins, polyphenols, green coffee bean extract, potassium chloride, menthol or proteins (e.g., proteins and protein isolates from plants, algae or fungi);

colorants 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, curcumin from turmeric or titanium dioxide;

preservatives, including, for example, sodium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

antioxidants include, for example, ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega 3 fatty acids, theanine, choline chloride (citicoline), cellulose, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, echinacea, Ginkgo Biloba (Ginko Biloba), yerba mate (yerba mate), linseed oil, Garcinia cambogia (Garcinia cambogia) bark extract, white tea extract, ribose, milk thistle (milk thistle) extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), niacinamide (vitamin B3), biotin calcium lactate, calcium phosphate, calcium pantothenate (calcium carbonate), chromium chloride, chromium polynicotinate, copper sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate or zinc sulfate;

clouding agents including, for example, ester gums, Brominated Vegetable Oils (BVO) or Sucrose Acetate Isobutyrate (SAIB);

buffers including, for example, sodium citrate, potassium citrate or salts;

flavors including, for example, propylene glycol, ethanol, glycerol, gum arabic (acacia gum), maltodextrin, modified corn starch, dextrose, natural flavors with other natural flavors (natural flavor WONF), natural and artificial flavors, silica, magnesium carbonate or tricalcium phosphate; or

Starches and stabilizers, including, for example, pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starches, acacia (acacia gum), inulin, or carrageenan.

An example of an additional ingredient includes free fatty acids. Suitable examples include stearic acid, palmitic acid, myristic acid, lauric acid, capric acid, caprylic acid, and the like. These free fatty acids may be present in any suitable concentration. For example, in some embodiments, the free fatty acid is present in the emulsion at a concentration in the range of 3 wt.% 20 wt.%, or 5 wt.% to 18 wt.%, or 7 wt.% to 16 wt.%, based on the total weight of the emulsion.

Other acids may also be present, for example, to help adjust the pH of the final product. Suitable acids for this purpose include edible acids such as lactic acid, citric acid and combinations thereof. Such acids may be present in any concentration. For example, in some embodiments, the free fatty acid is present in the emulsion at a concentration in the range of from 0.2 wt% to 3.0 wt%, or from 0.5 wt% to 2.0 wt%, or from 0.7 wt% to 1.8 wt%, based on the total weight of the emulsion.

Flavour compounds

As noted above, in certain embodiments, the fat composition and the aqueous medium may comprise fat-soluble and water-soluble flavor compounds, respectively. As used herein, "flavor" or "flavor compound" is added to an edible composition, alone or in combination with other such compounds, to impart, improve or modify its organoleptic properties, in particular its flavor, taste or aroma. Such compounds may be natural or synthetic. Many such FLAVOR compounds are listed in the reference text, for example, s.arctander, PERFUME AND flag CHEMICALS (1969), or a newer version thereof, or in other works, such as fenorili' S hand HANDBOOK OF flag alcohol informants (1975) or m.b. jacobs, synthiec FOOD juncts (1947). Solvents and adjuvants currently used in the preparation of flavoring formulations are also well known in the industry. These substances are well known to those skilled in the art of flavoring or perfuming foods and consumer products. Suitable examples of flavour additives include compounds such as methyl furanthiol, i.e. 2-methyl-3-furanthiol.

Non-limiting examples of flavor compounds that can be used in the fat compositions or emulsions disclosed herein include organic salts, inorganic salts, organic acids, sugars, amino acids and their salts (e.g., glutamate or aspartate), ribonucleotides and sources thereof, and any combination of the foregoing.

Sweeteners are common examples of flavor compounds. Thus, in some embodiments, the fat compositions or emulsions disclosed herein comprise additional sweeteners, such as caloric sugars, e.g., sucrose, glucose, fructose (e.g., in the form of high fructose corn syrup), or any combination thereof. In some embodiments, the sweetening composition comprises one or more rebaudiosides. In some embodimentsIn some cases, the fat compositions or emulsions disclosed herein comprise one or more high intensity artificial sweeteners, such as acesulfame potassium, sucralose, aspartame, cyclamate, neotame, and the like. In some other embodiments, the fat compositions or emulsions disclosed herein comprise one or more low calorie carbohydrates or sugar alcohols, such as rare sugars (alllose), xylitol, erythritol, and the like. In some other embodiments, the fat compositions or emulsions disclosed herein comprise mogrosides, e.g., as monk fruit juice or extract, or as mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IV_EIsomogroside IV_EIsomogroside IV and mogroside III_E11-oxomogroside V, the 1, 6-alpha isomer of siamenoside I, and any combination thereof. Other mogroside compounds that may be suitably included in a sweetening composition are described in U.S. patent application publication No. 2017/0119032.

Various other sweeteners may also be included in the fat compositions or emulsions disclosed herein. Non-limiting examples include D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, D-albicans, isomalt, lactitol, mannitol, sorbitol, maltodextrin, saccharin, alitame, cyclamic acid, tagatose, maltose, galactose, mannose, lactose, D-tryptophan, glycine, maltitol, lactitol, isomalt, Hydrogenated Starch Hydrolysates (HSH), chemically modified mogrosides (e.g., glucosylated mogrosides), guanidine sweeteners (carrelame), and other guanidino sweeteners, honey, Jerusalem artichoke (Jerusalem artichoke candy) syrup, licorice root, Lo Han Guo (fruit, powder, or extract), mayonnaise (lucuma) (fruit, powder, or extract), Maple sap (including sap extracted from, for example, sugarmaple (Acer saccharum), black maple (Acer nigrum), Acer rubrum (Acer rubrum), silver maple (Acer saccharum), Norway maple (Acer platanoides), Acer negundo (Acer negundo), Acer major (Acer macrophyllum), Acer grandiflorum (Acer grandidentatum), Acer deltoides (Acer glabrunneum), Acer tinctorium (Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from white walnut (Juglans cinerea), black walnut (Juglans nigra), ghost walnut (Juglans nigra), walnut (Juglans regia), birch sap (Betula Betula platyphylla), birch sap (Betula Betula platyphylla), Betula platyphylla suspension (Betula), Betula platyphylla platura (Betula), Betula (Betula platyphylla platura), ironwood sap (e.g., sap extracted from ironwood americana (Ostrya virginiana)), unrefined sucrose (mascobado), molasses (molasses) (e.g., blackstrap molasses (blackstrap molasses)), molasses sugar, monatin, monellin (monellin), cane sugar (cane sugar) (also known as natural sugar, unrefined glycoside sucrose or sucrose (sucrose)), palm sugar, crude mexican sugar (panocha), crude mexican cane (pilonacilo), brown sugar brick (rapadura), raw sugar, rice syrup, sorghum syrup, cassava syrup (also known as tapioca syrup), thaumatin (thaumatin), yacon (yacon root), malt syrup, barley malt meal, beet sugar, cane sugar (cane sugar), crystallized fruit syrup, crystallized fruit juice crystals, caramel, carbitol, castor bean syrup, hydrogenated water-based juices, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice (arope), syrup, P-4000, acesulfame potassium (also known as acesulfame potassium or ace-K), alitame (also known as alitame), edmuntin, aspartame, bantam (baiyunoside), neotame, benzamide derivatives, bernadame, the alternative to aspartame (conderel), guanidine sweeteners (carrelame) and other guanidino sweeteners, vegetable fibres, corn sugar, conjugated sugars, curculin, cyclamate (cyclamates), cyclocarioside i (cyclocaryoside i), demerara (demerara), dextran, dextrin, saccharified malt (diastatic malt), glycine (dulcin), cyclamine (sucrin), ethoxyphenylurea (valzin), dulcoside a, dulcoside B, xylolysin (idonin), maltodextrin (maltodextrin ), estragole, ethyl maltol, hydroxyphenylglycine (glucin), gluconic acid, gluconolactone, glucosamine, glucuronic acid, glycerol, glycine, glycophillin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, chlorgluco, xanthose, golden syrup, granulated sugar, gynostemma pentaphyllum, hernandulcin (southern andulicin), isomerized liquid sugar, jallab juice, chicory root dietary fiber, kynurenine derivatives (including N '-formyl-kynurenine, N' -acetyl-kynurenine, 6-chloro-kynurenine), galactitol, livonin (litse), Jianmeian sugarcane golden sugar (ligecane), licarin (lycasin), N- (4-cyanophenyl) -N- (2, 3-methylenedioxybenzyl) guanidinoacetic acid (lugduname), guanidine, Farnen syrup (faleum), mabinlin I, mabinlin II, maltol, crystalline maltitol (maltosorb), maltodextrin, maltotriol (maltotriol), mannosamine, miraculin (micculin), maltose (mizuram), mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), sapindoside (mukurozioside), nanomose (nano sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, raw sugar (nib sugar), black oligosaccharide, nougat (norbu), almond syrup, fossil fragments (osladin), parkez (pekmez), pantosin (pentastatin), glycyrrhizin i (periandirin i), perillaldehyde (perillare), petiole (pethylluim, phenylalanine, pseudoqinolicoside i), phylloposide a (loglycoside a), glucoraphanin a (hydrogenated polysaccharide a), polybotrytis A (lactoside, polybotrytis A, polybotrytis, and D (polybotrytis A), and D. Pterocaryoside B, rebaudiana (rebiana), refined syrup, friction syrup (rub syrup), rubusoside (rubusoside), seligenin A, suger (shugr), siamenoside I, Lo Han Guo (siraitia grosvenori Swingorii), soybean oligosaccharide, palatinose (Splenda), SRI oxide V, stevioside, steviolbioside, stevioside, lobelins (strigins) 1,2 and 4, sucrose acid (sucronic acid), sucronate, sugar, sodium p-nitrophenyl ureidopropionates (suosan), phlorizin (phloridzin), super aspartame, tetrasaccharides, threitol, molasses (treacle), trilobatin (trilobatin), tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanillyl sugar, heptanol, birch syrup, aspartame-acesulfame, elsugrin (assugrin), and combinations or blends of any two or more thereof.

The fat composition or emulsion of any of the preceding embodiments, further comprising in certain embodiments one or more additional flavor modifying compounds, such as a sweet taste enhancing compound (e.g., hesperetin, naringenin, phloretin, rhoifolin, etc.), a compound that blocks or masks bitter taste, an umami taste enhancing compound, a sour or licorice taste reducing compound, a salty taste enhancing compound, a cooling effect enhancing compound, a mouth feel enhancing compound, or any combination of the foregoing.

In some embodiments, the fat compositions or emulsions disclosed herein comprise one or more sweet taste enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds such as hesperetin, naringenin, rhoifolin, phloretin, glucosylated natural steviol glycosides, glycyrrhiza-derived glucuronic acid, aurantiol (aromadendrin) -3-O-acetate or other similar flavonols, or flavonoids, or synthetic compounds such as those described in U.S. patent No. 8,541,421; 8,815,956, respectively; 9,834,544, respectively; 8,592,592, respectively; 8,877,922, respectively; 9,000,054, respectively; and 9,000,051, and any of the compounds described in U.S. patent application publication No. 2017/0119032. Some suitable examples include: 3- ((4-amino-2, 2-dioxo-1H-benzo [ c ] [1,2,6] thiadiazin-5-yl) oxy) -2, 2-dimethyl-N-propyl-propionamide, N- (1- ((4-amino-2, 2-dioxo-1H-benzo [ c ] [1,2,6] thiadiazin-5-yl) oxy) -2-methyl-propan-2-yl) isonicotinamide, or any combination thereof.

In some further embodiments, the fat compositions or emulsions disclosed herein comprise one or more umami or savoury taste enhancing compounds. Such umami taste enhancing compounds include, but are not limited to, naturally derived compounds such as (E) -3- (3, 4-dimethoxyphenyl) -N- (4-methoxyphenethyl) acrylamide (ericamide), or synthetic compounds such as those described in U.S. patent nos. 8,735,081; 8,124,121, respectively; and 8,968,708.

In some further embodiments, the fat compositions or emulsions disclosed herein comprise one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds such as menthol or analogs thereof, or synthetic compounds such as any of the compounds described in U.S. patent nos. 9,394,287 and 10,421,727.

In some further embodiments, the fat compositions or emulsions disclosed herein comprise one or more bitter blocking compounds. Such bitter blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as those described in U.S. patent nos. 8,076,491; 8,445,692, respectively; and 9,247,759 and PCT publication No. WO 2020/033669.

In some further embodiments, the fat compositions or emulsions disclosed herein comprise one or more mouthfeel improving compounds. Such mouthfeel improving compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, and the like.

In some further embodiments, the fat compositions or emulsions disclosed herein comprise one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

The flavor composition can be water soluble or oil soluble. Depending on its solubility, the flavor composition can be in the dispersed phase and/or the continuous phase. The solubility of a flavor composition can be assessed in terms of solubility in water or oil, particularly using the partition coefficient (P) (LogP value).

In some cases, the flavor compound can be a compound that mimics the flavor characteristics of blood, such as blood commonly found in red meat products, such as beef, lamb, pork, and the like. Such a flavor compound or combination of flavor compounds can be used in imitation hamburgers (simulation burgers) and the like. Such flavor compounds are typically plant-based metalloproteins, which are formed from proteins and iron to mimic heme.

Preparation method

In another form, the present disclosure provides a method of preparing an emulsion of the foregoing form (and any embodiments thereof), the method comprising: (a) providing a fat composition (as described in any of the preceding embodiments); (b) emulsifying an aqueous medium as a dispersed phase (according to any of the preceding embodiments) into a fat composition as a continuous phase at a temperature above the phase transition temperature of the continuous phase to form an emulsified composition, wherein the fat composition optionally comprises an emulsifier; (c) the emulsified composition is cooled to a temperature below the phase transition temperature of the continuous phase.

The term "phase transition temperature" when referring to the melting temperature or melting point means the temperature at which a medium (or continuous phase) changes from, for example, a solid to a liquid.

In some embodiments, the method comprises a preheating step of heating the fat composition to a temperature in the range of 80 ℃ to 150 ℃, or to a temperature in the range of 95 ℃ to 120 ℃.

In some embodiments, the method comprises a preheating step of heating the aqueous medium to a temperature in the range of 60 ℃ to 100 ℃, or to a temperature in the range of 70 ℃ to 90 ℃.

In some embodiments, the cooling step (c) is performed by reducing the temperature of the emulsion at a rate in the range of 5 ℃/hour to 30 ℃/hour, or at a rate in the range of 10 ℃/hour to 25 ℃/hour, or at a rate in the range of 12 ℃/hour to 15 ℃/hour.

Use, method, edible item

In another form, the present disclosure provides the use of a fat composition (as described in any one of the preceding embodiments) or an emulsion (as described in any one of the preceding embodiments) to modify the flavour of an edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the juiciness of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouthfeel of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouth-coating feel of the edible item. In some embodiments, modifying the flavor of the edible item comprises increasing the consistency of the fluid within the edible item. Note that the expression "enhancing juiciness" refers to improving the organoleptic properties of juiciness in an edible item.

In a related form, the present disclosure provides a method of modifying the flavor of an edible item, the method comprising introducing a fat composition (as in any of the preceding embodiments) or an emulsion (as in any of the preceding embodiments) into an edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the juiciness of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouthfeel of the edible item. In some embodiments, modifying the flavor of the edible item comprises enhancing the mouth-coating feel of the edible item. In some embodiments, modifying the flavor of the edible item comprises increasing the consistency of the fluid within the edible item. Note that the expression "enhancing juiciness" refers to improving the organoleptic properties of juiciness in an edible item.

In another related form, the present disclosure provides the use of a fat composition (as described in any of the preceding embodiments) or an emulsion (as described in any of the preceding embodiments) in an edible item to replace animal fat.

In another related form, the present disclosure provides a method of reducing or eliminating animal fat in an edible piece, the method comprising introducing a fat composition (as in any of the preceding embodiments) or an emulsion (as in any of the preceding embodiments) into an edible piece.

In another related form, the present disclosure provides an edible article comprising a fat composition (as described in any of the preceding embodiments) or an emulsion (as described in any of the preceding embodiments).

The above forms are particularly directed to edible items or to uses or methods involving edible items. Such edible items may be any edible product, such as a food product, pet food or feed product.

In some further embodiments, the edible item is a meat analog product. A meat analog is a non-meat product that is intended to simulate the sensory experience of eating meat when consumed. In some embodiments, the meat analog product is a beef analog product, poultry analog product, fish analog product, pork meat analog product, or shellfish analog product, such as a crab meat analog product, a scallop analog product, or a shrimp analog product. Non-limiting examples include vegetarian hamburgers, sausages, simulated chicken nuggets, simulated deli meats (deli meats), simulated poultry, simulated beef, simulated pork, simulated ham, simulated fresh sausage or simulated meat products, simulated bacon products, and simulated reformed meat.

The fat composition (of any one of the preceding embodiments) or the emulsion (of any one of the preceding embodiments) may be present in the edible item at any suitable concentration. In some embodiments, the fat composition or emulsion is present in the edible item at a concentration of from 0.01 wt% to 10 wt%, or from 0.1 wt% to 10 wt%, or from 0.5 wt% to 5 wt%, based on the total weight of the edible item.

The fat composition or emulsion may be introduced into the edible item in any suitable manner. In some embodiments, the fat composition or emulsion is added to the edible item, e.g., by injection, vacuum tumbling (optionally with a carrier material), or mixed with the food prior to its preparation (e.g., prior to its baking, its extrusion, etc.).

As noted above, one goal of using the fat compositions or emulsions described herein is to allow one to reduce the amount of animal products, such as animal fat, in an edible product. In some embodiments, the edible item comprises no more than 1 wt.%, or no more than 0.5 wt.%, or no more than 0.1 wt.%, or no more than 0.05 wt.%, or no more than 0.01 wt.% of fatty acid glycerides of animal origin.

Note that the meat analog product may be included in or mixed with other non-meat products. Thus, the presently disclosed flavored products (e.g., meat analogs) may be included in pasta sauces, soups, marinades, or batters, particularly for fish or meat products, confectionery products, and dairy products.

In some embodiments, the edible item comprises one or more plant proteins, such as pea proteins, soy proteins, nut proteins, and the like. In some further embodiments, the edible pieces comprise one or more plant fibers, such as bamboo fibers, psyllium fibers, and the like. In some embodiments, the fat composition or emulsion is used in the edible piece at a concentration ranging from 0.1% to 10% by weight, based on the total weight of the edible piece.

In some embodiments, the flavored product further comprises a protein, such as a protein derived from a plant, animal, egg, dairy, or the like. In some embodiments, the protein comprises at least 75 wt.%, or at least 80 wt.%, or at least 85 wt.%, or at least 90 wt.%, or at least 95 wt.%, or at least 97 wt.%, or at least 99 wt.% of the plant-derived protein, based on the total weight of the protein in the edible item. Any suitable vegetable protein or blend of vegetable proteins may be used. Non-limiting examples include soy protein, corn protein, pea protein, canola (canola) protein, sunflower protein, sorghum protein, rice protein, amaranth (amaranth) protein, potato protein, cassava protein, arrowroot (arrowroot) protein, chickpea (chickpeas) protein, lupin protein, wheat protein, oat protein, rye protein, barley protein, bean or lentil (lentil) protein, fermented soy product protein (e.g., tofu, fermented soybeans, etc.), peanut protein, cashew protein, nut protein (e.g., almond protein, walnut protein, etc.), quinoa protein, mycoprotein (mycoprotein), chia seed protein, hemp (hemp) protein, pumpkin seed protein, spirulina protein, broccoli protein, kale protein, brussels sprouts protein, and any mixture thereof. In some embodiments, the protein comprises pea protein.

The edible article may also comprise a fiber or blend of fibers. Typically, such fibers are derived from plant material. In general, plant based fibers are composed mainly of non-starch polysaccharides and other plant components, such as cellulose, resistant starch, resistant dextrin, inulin, lignin, chitosan (in fungi), pectin, beta-glucan and various oligosaccharides. Non-limiting examples of suitable plant sources of fiber include legumes (peas, soybeans, lupins, and other legumes), oats, rye, chia seeds, barley, fruits (figs, avocados, plums, prunes, berries, bananas, apples, quince, kiwifruit, grapes, tomatoes, and pears), vegetables (broccoli, carrots, green beans, cauliflower, zucchini, celery, cactus (nopal), and artichoke (artickokes)), tubers/vegetables (sweet and onions), psyllium husk, linseed, nuts (almonds), whole grains, wheat bran, corn bran, seeds, potato peels, lignans (lignans), and any combination thereof.

Because of its high stability to shear and temperature of the emulsions disclosed herein, the flavored emulsions of the present invention are particularly suitable for extruded and/or baked food, pet food or feed products, more particularly comprising animal and/or vegetable proteins. In some cases, the extruded and/or baked food, pet food, or feed product may be selected from meat and/or fish-based foods or analogs and mixtures thereof (in other words, meat-based foods and/or fish-based foods or meat analogs or fish analogs and mixtures thereof); extruded and/or baked food, meat analogue or extruded and/or baked edible fish analogue is preferred. Non-limiting examples of extruded and/or baked food, pet food or feed products are snack products or extruded vegetable proteins, the purpose of which is to impart texture to the protein from which the meat analogue (e.g. hamburger) is made. The flavored emulsion can be added to the non-extruded vegetable protein isolate/concentrate before or after extrusion or to the texturized vegetable protein that can be formed into hamburgers or meat chunks (etc.).

The fat compositions or emulsions disclosed herein can be used in a variety of edible end products. The end product is more particularly a food, pet food or feed product. The fat compositions or emulsions disclosed herein are particularly advantageous for vegetarian meat analogs or meat substitutes, vegetarian hamburgers, sausages, patties, simulated chicken nuggets, and the like. For purposes of this disclosure, meat includes red meat (e.g., beef, pork, lamb, and venison) and poultry (e.g., chicken, turkey, goose, and duck), as well as fish and shellfish. In some embodiments, the edible item is a beef analog, a poultry analog, or a pork analog.

The emulsions disclosed herein may also be of particular interest in the following product examples due to shear and high temperature resistance:

baked goods (e.g., bread, dry biscuits, cakes, other baked goods),

cereal products (e.g. breakfast cereals, pre-cooked ready-to-eat rice products, rice flour products, millet and sorghum products, raw or pre-cooked noodles and pasta (pasta) products),

milk products (e.g. fresh cheese, soft cheese, hard cheese, milk drinks, whey, butter, partially or fully hydrolysed milk protein containing products, fermented milk products, condensed milk and the like),

dairy based products (e.g. fruit or flavoured yoghurt, ice cream, fruit ice, frozen desserts),

dairy analogues (imitation dairy products) comprising non-dairy components (vegetable proteins, vegetable fats),

confectionery products (e.g., chewing gum, hard candy and soft candy),

chocolate and a compound coating of sugar, which,

products based on fats and oils or emulsions thereof (e.g. mayonnaise, spreads, margarines, shortenings, sauced mayonnaise (remoulde), sauces (dressings), flavoured preparations),

flavoured, pickled or processed fish products (e.g. fish sausages, surimi),

eggs or egg-like products (dried eggs, egg white, egg yolk, custard (custards)),

desserts (e.g. gelatin and puddings)

Products made from soy protein or other soy ingredients (e.g. soy milk and products made therefrom, preparations containing soy lecithin, fermented products such as tofu or fermented beans or products made therefrom, soy sauce),

vegetable products (e.g., ketchup, sauces, processed and reconstituted vegetables, dried vegetables, deep-frozen vegetables, precooked vegetables, vinegar-pickled vegetables, vegetable concentrates or pastes, cooked vegetables, potato products),

spices (foods) or flavour preparations (e.g. mustard preparations, horseradish preparations), flavour mixtures, and in particular flavourings for use in the field of, for example, snacks.

Snack products (e.g., baked or fried potato chips or potato dough products, bread dough products, extrudates based on corn, rice or peanut pieces),

ready-to-eat dishes (e.g. instant noodles, rice, pasta, pizza, tortillas) and soups and broths (e.g. stock), stock, bouillon (savory cube), dry soup, instant soup, precooked soup, distilled soup), sauces (instant sauce, dry sauce, ready-to-cook sauce, gravy, sweet sauce),

extended meat products (e.g. patties, sausages, jalapacho (chili), sauerberry, pizza sauce, meatballs, ground meat, bolonia meat paste (bolognas), chicken nuggets, frankfurters, beef)

Definitions and explanatory description

Unless otherwise indicated, percentages (%) refer to weight percentages of the composition.

It is understood that the total amount of ingredients in the composition or emulsion is 100%.

Unless otherwise indicated, numerical ranges expressed in the format "x to y" are understood to include x and y. When multiple preferred ranges are described in the format of "x to y" for a particular feature, it is to be understood that all ranges combining the different endpoints are also contemplated.

For the purposes of the present invention, the terms "comprise" or "contain" are intended to mean "including". It does not mean "consisting only of … …".

Examples

Example 1

Oil bag comprising a flavour composition in a dispersed phasePreparation of aqueous emulsions

143g of edible oil (MCT oil, see table 1) were heated to a temperature of 100 ℃ in a reaction vessel placed in a hot water bath. 14.2g of solid fat particles F (hydrogenated soybean oil) were added to the heated oil phase, thereby melting the particles.

9.6g of a 50:50w/w emulsifier blend of Dimodan HP and Citrem Liq K were added to the heated oil mixture phase O (continuous phase). All these steps were carried out while stirring with an impeller stirrer at a slow stirring speed of 100 rpm.

The water droplet phase a (fat juicy sauce (water soluble sauce)) was preheated separately to a temperature of 80 ℃ to avoid boiling. The impeller stirrer was then increased to a stirring speed of 3000 rpm and 33.4g of aqueous phase a was added at an addition rate of approximately 2 ml per second to emulsify the aqueous phase a into the heated oil phase O. The emulsion was stirred at elevated stirring speed for two minutes.

The temperature of the water bath was then reduced to 10 ℃ over the course of 30 minutes while the stirrer was mixing at a slower speed of 200rpm to obtain the final water-in-oil emulsion.

The obtained emulsion exhibited a thick creamy spreadable texture and remained stable without settling of the droplets and phase separation.

The amounts of ingredients used to obtain the water-in-oil emulsion are shown in table 1.

Table 1: composition (I)

Example 2

Preparation of emulsion flavor ingredients comprising flavor compositions in the dispersed and continuous phases

Emulsifiers (Citrem and lecithin, see table 2 below) were mixed with an equal amount of sunflower oil (an edible oil) and heated to 65-70 ℃ to melt and dissolve. The remaining continuous sunflower oil and cocoa butter (solid fat particles F) were heated in Thermomix at 100rpm at 55 ℃ to melt and combine. The dissolved emulsifier is then added to the bulk oil.

Two oil soluble flavors (Firmenich's pork fat type hot reaction flavor and Firmenich's pork sausage type liquid flavor) were then added and dispersed in the oil continuous phase.

Thermomix was set at 300rpm and the water soluble flavor (fat juicy flavor water phase) was gradually added to the oil phase in a continuous stream (about 100g per minute) to achieve fine dispersion and emulsification.

Then transferring the emulsion into a cooling container, rapidly cooling to 5-12 ℃ in an ice bath, cooling at the speed of about 1.5 ℃ per minute, and continuously stirring at the speed of 1500rpm to obtain creamy texture.

Table 2: 1.5% Natural pure vegetable fat juicy pork type emulsion sauce used in extruded food product models Is divided into

Example 3

The formulation of example 3 was used to extrude food product models:

pork fat type hot reaction seasonings (oil soluble seasonings) (Firmenich) were consumed at 0.2%.

Example 4

Flavor protection and release in extruded food product models

To examine the performance of the flavor (flavor/flavorant) delivery system of the present invention by the extrusion process, a comparison between extruded and non-extruded flavored pea protein isolate samples was made by measuring the total concentration of volatiles released in the headspace above the slurry using analytical techniques.

A water-in-oil emulsion sauce containing a pork sauce (pork fat type heat reactive sauce (oil soluble sauce) Firmenich) (example 2) was mixed with Pea Protein Isolate (PPI) (Nutralys F85M from Roquette freres) in an amount of 1.5% and extruded at different temperatures. Oil-reactive flavours (pork fat type hot-reactive flavours (oil-soluble flavours) Firmenich) (example 3) and Pea Protein Isolate (PPI) (Nutralys F85M) were mixed in an amount of 0.2% and extruded at different temperatures.

All flavored systems were evaluated using AFFIRM (real-time flavor and fragrance analysis) under homogeneous protein concentration loading.

20 grams of each extrusion system was mixed with 80 grams of water for 1 minute and then transferred to a 500mL Schott bottle. 8 grams of non-extruded flavored PPI powder was mixed with 92 grams of water in a 500mL Schott bottle.

The Schott bottle was sealed, stirred and allowed to equilibrate for 1 hour. The headspace was sampled for 1 minute. The signal intensity of all molecules released in the headspace was determined by subtracting the background signal from the unflavoured sample signal.

Figure 1 shows the total ionic signal intensity of the unflavoured and unflavoured extruded pea protein isolate samples at the same protein concentration. The overall signal strength observed for non-extruded PPIs is higher compared to extruded PPIs. Thus, treatment with PPIs results in a reduction in the amount of volatiles released from the headspace.

The total ionic signal strength of the samples of the flavored extruded water-in-oil emulsion pea protein isolate and the flavored extruded oil reacted pea protein isolate are shown in fig. 2 and fig. 3.

For the water-in-oil emulsion flavored samples (see fig. 2), the total signal intensity remained relatively constant under the different extrusion conditions. The flavored extruded samples (see figure 3) had a higher total signal intensity than the flavored non-extruded samples (1 hundred million flavored non-extruded PPI powder, while 2.90 to 3.60 million flavored extruded PPI powder) and remained relatively stable regardless of extrusion conditions. This indicates that the method described in the present invention ensures better flavor protection and release in processed food applications.

Example 5

Texture and rheological Properties of the flavored emulsions according to the invention

Emulsion type and droplet size distribution

To confirm the emulsion type of the materials prepared in example 1 and example 2, a dilution test was performed using a heated hydrophobic solvent and a hydrophilic solvent: a0.1 g sample of the material was mixed into 3g of hot water (heated to 80 deg.C) and then a second sample of 0.1g material was mixed into the same heated isopropyl myristate (a hydrophobic solvent). Both samples were then observed by light microscopy.

In the sample mixed into heated isopropyl myristate, the heated emulsion was thoroughly mixed with heated hydrophobic solvent and diluted, and dispersed emulsion droplets with a well-defined size distribution could be observed by microscope. In contrast, for the heated emulsion sample mixed into hot water, mixing and dilution was not possible, and the material prepared according to the present invention appeared as an amorphous oily mass in hot water.

This dilution test confirmed that the emulsion type was water-in-oil; in the second part of the test, the droplet size distribution of aqueous droplets diluted in heated isopropyl myristate was measured by image analysis using optical microscopy Software (Nikon Eclipse Software). The resulting droplet size distribution and the results of the characteristic parameters are shown in fig. 4. The number-based mean diameter is about 5 microns with a standard deviation of 2 microns.

Rheological Properties

In particular, the elastic modulus (G') and the viscous modulus (G ") were measured in two different types of tests:

(a) temperature sweep experiments during which the material was subjected to shear oscillations with constant frequency and strain amplitude for measuring G' and G "at a range of temperatures. This test probes the viscoelastic properties when the sample is exposed to a change in temperature, allowing the detection of phase changes, such as melting or freezing.

(b) The strain amplitude sweep experiment, performed at constant temperature and constant oscillation frequency, during which the strain amplitude increases point by point, allows the evaluation of viscoelastic properties at small to large shear oscillations.

In both tests, the relative magnitudes of the elastic (G') and viscous (G ") moduli reveal the properties of the material: g '> G "means that the material is predominantly elastic (" solid-like "and resistant to flow), while G" > G' means that the material is predominantly "fluid-like". Also, the overall strength or softness of the material is reflected in the overall level of modulus.

Temperature sweep experiment: measurement of the viscoelastic Properties in the melting of the Material prepared according to the invention

For the case of example 2, where the temperature sweep test was performed at 5 ℃ to 80 ℃ while the sample was tested at a very small oscillatory shear strain (constant shear strain amplitude of 0.3%, constant oscillation frequency of 0.5Hz), fig. 5 shows the temperature-dependent behavior of the material prepared in the previous example. From the lowest temperature to about 18 ℃, the material remains a hard and pure solid; in this situation, the viscoelastic properties are controlled by the solid-like nature of the continuous fatty phase below its melting point. As expected during the melt transition, increasing the temperature results in a large decrease in the overall value of the modulus.

Surprisingly, however, even if the material prepared according to the invention melts, the elastic modulus is still better than the viscous modulus, G' > G ". This behavior is due to the presence of the dispersed phase in the material formulated in example 2, and it prevents the material from going directly to a pure liquid state upon melting. This behavior is in sharp contrast to classical simple fatty materials, which simply become liquid when melted.

This type of soft solid behavior is advantageous for processing applications of the material, for example during extrusion processing, because it provides a flow barrier for the material under the applied processing stresses, thus avoiding excessive dispersion of the fat and thus avoiding loss of structural integrity of the fat phase.

Strain amplitude sweep experiment: viscoelastic properties above the melting temperature of the continuous fatty phase

To further evaluate the soft solid properties of materials prepared according to the present invention, fig. 6 shows the behavior of the materials at increased applied shear strain levels. The samples tested in the previous examples were sheared using strain oscillations of constant frequency (0.5Hz), but increasing in amplitude, starting from very small strains of about 0.1% until strains of 100% or more. The test was performed at a temperature of 37 c, which is much higher than the melting transition shown in fig. 5. Figure 6 clearly demonstrates that at small shear strains the samples are predominantly elastic (G' > G ") while the viscoelastic parameters are approximately constant. As the shear strain increases, the rheological transformation occurs: both moduli first dropped in magnitude, indicating that the sample weakened upon shearing, but still remained solid-like. At higher strains, G 'and G "cross, the material eventually becoming fluid (G" > G'); this transformation occurs at shear strains on the order of 3-5%. Thus, these data show that once the fat phase melts, the material prepared according to example 2 is a soft solid at rest and low shear strain, but if the shear strain increases to a higher value, it will flow easily and become liquid-like. Similar results were obtained with the emulsion of example 1. This type of rheological behaviour has two advantages:

(i) in food processing: it would be desirable to have a material that can be easily dispersed into droplets or particles by shearing during the manufacturing process (e.g., liquid mixing or extrusion), but that retains its shape and integrity after the shearing is complete. In particular, having such a material allows to avoid separation of undesired oil from the final or intermediate food product, or to avoid penetration of undesired oil through the food product. Unlike traditional simple oils or molten fats, the emulsions described herein have these characteristics.

(ii) For sensory/texture perception, during consumption of the food product: the rheological properties described in this example may impart desirable organoleptic properties to the food product in relation to textural attributes such as juiciness, mouthfeel, mouth-coating, body (see e.g. Le Calv é et al, Fat perception: How.

Example 6

Sample emulsion Components

Table 3 below shows typical ingredients of emulsions according to certain embodiments of the present disclosure. Amounts are given in weight percent based on the total weight of the emulsion.

TABLE 3

Composition (I)	Function(s)	Measurement of
			Cocoa butter	Fat	25-31
High oleic acid sunflower oil	Liquid oil	20-26
			Coconut oil	Fat	9-15
Palmitic acid	Fat, waxy taste	6-10
			Beef fat seasoning	Flavor and aroma	2-4
Rapeseed mono/diglycerides	Emulsifier	1-3
			Lecithin	Emulsifier	1-3
Water (W)	Substrate	9-15
			Taste seasoning	Taste of the product	3-5
Sucrose	Taste of the product	2-4
			Pea fibre	Thickening agent and stabilizer	1-4
Lactic acid	Acidity of the solution	0.5-2.0
			Salt (salt)	Stability and taste	0.2-1.0
Citric acid	Acidity of the solution	0.1-0.5

Example 7

Sample beef substitute ingredient

Table 4 below shows typical ingredients for an artificial beef product comprising the emulsion of example 6. Amounts are given in weight percent based on the total weight of the emulsion.

TABLE 4

Composition (I)	Function(s)	Measurement of
			Texture-sensitive pea protein	Texture of	18-25
Methyl cellulose	Thickening	0-3
			Water (W)	Hydration of	55-65
Rapeseed oil	Liquid oil	0-10
			Coconut oil	Solid fat	0-10
Beef fat emulsion seasoning (example 6)	Aroma and taste	0.5-4.0
			Wheat gluten	Texture of	2-8
Super Fiber Plus(Campus)	Moisture retention	0.5-3.0
			Onion powder	Seasoning	0.2-1.2
Salt (salt)	Taste of the product	0.2-1.2
			Glucose monohydrate	Colour(s)	0.1-0.6
Ground black pepper	Seasoning	0.05-0.20

Example 8

Sensory testing

A vegetable-based hamburger was made according to example 7 and evaluated in comparison to a comparable hamburger having tallow instead of rapeseed oil, coconut oil and flavoring emulsion. A group of eight (8) sensory panelists tasted both hamburgers and evaluated their tastes. The results of the sensory test (as an average) are shown in table 5.

TABLE 5

Sensory element	Using emulsions	Using tallow
			Degree of saltiness	3.4	4.0
Juicy nature	4.9	4.5
			Beef flavor	3.9	4.3
Fat A as	4.8	4.5
			Overall preference	4.3	3.8
Pea flavor	3.1	2.4

For each of these measurements, the differences were not statistically significant, indicating that the expert sensory tester was unable to distinguish significantly between hamburgers containing tallow and hamburgers containing vegetable fat and the flavored emulsions of the present disclosure.