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1. WO2020117927 - ANALOGUES NON LAITIERS AVEC DES PROTÉINES VÉGÉTALES SUCCINYLÉES ET PROCÉDÉS UTILISANT DE TELS PRODUITS

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CLAIMS

What is claimed:

1. A non-dairy analog comprising:

(a) a refined protein component in which at least a portion of the refined protein component is a succinylated refined protein component;

(b) at least one lipid from a non-animal natural source;

(c) at least one emulsifier;

(d) water; and

(e) a pH of between 4.0 and 10.

2. The non-dairy analog of claim 1, wherein:

(a) at least 2% by weight of a refined protein component in which at least 30% by weight of the refined protein component is a succinylated refined protein component;

(b) between 1% by weight and 10% by weight of at least one lipid from a non animal natural source; and/or

(c) between 0.01% by weight and 10% by weight of at least one emulsifier.

3. The non-dairy analog of any one of claims 1 to 2, wherein the refined protein component comprises is at least 1%, 2%, 3%, 5%, 8% or 10% by weight of the non-dairy analog; optionally, between 2% to 5%, 3% to 4%, 1% to 10%, 1% to 5%, 3% to 8% or 2% to 4% by weight of the non-dairy analog.

4. The non-dairy analog of any one of claims 1 to 3, wherein the succinylated refined protein component is at least 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100% by weight of the total weight of the refined protein component; optionally, wherein the succinylated refined protein component is between 30% to 100%, 40% to 100%, 40% to 60%, 40% to 70% or 30% to 50% by weight of the total weight of the refined protein component.

5. The non-dairy analog of any one of claims 1 to 4, wherein the succinylated refined protein component is succinylated by succinic anhydride treatment.

6. The non-dairy analog of claim 5, wherein the succinic anhydride treatment comprises at least 5 wt%, at least 10 wt%, at least 20 wt%, at least 30 wt%, at least 40 wt%, or at least 50 wt% succinic anhydride relative to refined protein; optionally, between about 5 wt% and 50 wt% succinic anhydride, or between about 10 wt% and 35 wt% succinic anhydride relative to refined protein.

7. The non-dairy analog of any one of claims 1 to 6, wherein the refined protein component is sourced from a plant; optionally, sourced from a legume.

8. The non-dairy analog of any one of claims 1 to 7, wherein the refined protein component is sourced from a pea plant or a pea protein.

9. The non-dairy analog of any one of claims 1 to 8, wherein the pH of the non-dairy analog is at least 4.0, 6.5, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, or 8.3; optionally, wherein the pH is between 4.0 and 8.3, 4.0 and 7.9, 6.5 and 7.9, 7 and 7.9, or 7.5 and 8.3. wherein the pH of the non-dairy analog.

10. The non-dairy analog of any one of claims 1 to 9, wherein after at least partial mixing with an aqueous solution, the non-dairy analog:

(a) exhibits no visible feathering for at least 5 minutes, 10 minutes, or 15 minutes after mixing;

(b) exhibits no visible precipitation for at least 5 minutes, 10 minutes, or 15 minutes after mixing;

(c) exhibits insubstantial precipitation for at least 5 minutes, 10 minutes, or 15 minutes after mixing;

(d) exhibits less than 5%, 3%, 1% or 0.5% by weight precipitation; optionally, wherein the by weight precipitation is exhibited for at least 5 minutes, 10 minutes, or 15 minutes after mixing;

(e) exhibits less than 5%, 3%, 1% or 0.5% by volume precipitation; optionally, wherein the by volume precipitation is exhibited for at least 5 minutes, 10 minutes, or 15 minutes after mixing; and/or

(f) is solubilized, or substantially solubilized, for at least 5 minutes, 10 minutes, or 15 minutes after mixing.

11. The non-dairy analog of claim 10, wherein the aqueous composition has a temperature between 30°C and 95°C.

12. The non-dairy analog of any one of claims 10 to 11, wherein the aqueous composition has a pH of less than 7, before the non-dairy analog is mixed with it;

optionally wherein the aqueous composition has a pH less than 7 after the non-dairy analog is mixed with it.

13. The non-dairy analog of any one of claims 10 to 12, wherein the total solubility of the refined protein component of the non-dairy analog when combined with an aqueous composition is increased at least 10%, 20%, 50%, 60%, or 70% relative to the non-dairy analog without the succinylated refined protein component.

14. The non-dairy analog of claim 13, wherein:

(a) the aqueous composition pH is between 3 to 10, before the non-dairy analog is combined with the aqueous composition;

(b) the aqueous composition pH is less than 7, before the non-dairy analog is combined with the aqueous composition;

(c) wherein the aqueous composition pH is between 3 and 6, before the non-dairy analog is combined with the aqueous composition;

(d) wherein the aqueous composition has a temperature of between 30°C and 95 °C and a pH is between 3 and 10, before the non-dairy analog is combined with the aqueous composition;

(e) wherein the aqueous composition has a temperature of between 30°C and 95°C and a pH of less than 7, before the non-dairy analog is combined with the aqueous composition; or

(f) wherein the aqueous composition has a temperature of between 30°C and 95°C and a pH of between 3 and 6, before the non-dairy analog is combined with the aqueous composition.

15. A method for producing a non-dairy analog, the method comprising:

(a) blending with water to generate a mixture:

(i) at least one lipid from a non-animal natural source, and

(ii) at least one refined protein component from a non- animal natural source, wherein at least a portion of the refined protein component comprises a succinylated refined protein;

and

(b) emulsifying at least a portion of the mixture to provide a non-dairy analog.

16. The method of claim 15, wherein the succinylated refined protein component is succinylated by succinic anhydride treatment.

17. The method of claim 16, wherein the succinic anhydride treatment comprises at least 5 wt%, at least 10 wt%, at least 20 wt%, at least 30 wt%, at least 40 wt%, or at least 50 wt% succinic anhydride relative to refined protein; optionally, between about 5 wt% and 50 wt% succinic anhydride, or between about 10 wt% and 35 wt% succinic anhydride relative to refined protein.

18. The method of any one of claims 15 to 17, wherein the refined protein component is sourced from a plant; optionally, sourced from a legume.

19. The method of any one of claims 15 to 18, wherein the refined protein component is sourced from a pea plant or a pea protein.

20. The method of any one of claims 15 to 18, wherein,

(a) at least 1% by weight of a refined protein component in which at least 30% by weight of the refined protein component is a succinylated refined protein component;

(b) between 1% by weight and 10% by weight of at least one lipid from a non animal natural source; and/or

(c) between 0.01% by weight and 10% by weight of at least one emulsifier.

21. The method of any one of claims 15 to 20, wherein the refined protein component comprises is at least 1%, 3%, 5%, 8% or 10% by weight of the non-dairy analog; optionally, between 2% to 5%, 3% to 4%, 1% to 10%, 1% to 5%, 3% to 8% or 2% to 4% by weight of the non-dairy analog.

22. The method of any one of claims 15 to 21, wherein the succinylated refined protein component is at least 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100% by weight of the total weight of the refined protein component; optionally, wherein the succinylated refined protein component is between 30% to 100%, 40% to 100%, 40% to 60%, 40% to 70% or 30% to 50% by weight of the total weight of the refined protein component.

23. A beverage formulation comprising:

(a) a refined protein component in which at least a portion of the refined protein component is a succinylated refined protein component;

(b) water or carbonated water; and

(c) a pH of between 6 and 9.

24. The beverage formulation of claim 23, wherein the succinylated refined protein component is at least 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100% by weight of the total weight of the refined protein component; optionally, wherein the succinylated refined protein component is between 30% to 100%, 40% to 100%, 40% to 60%, 40% to 70% or 30% to 50% by weight of the total weight of the refined protein component.

25. The beverage formulation of claim 23, wherein the refined protein component comprises is at least 1%, 2%, 3%, 5%, 8% or 10% by weight of the beverage formulation; optionally, between 1% to 10%, 1% to 5%, 2% to 5%, 3% to 4%, 3% to 8%, or 2% to 4% by weight of the beverage formulation.

26. The beverage formulation of any one of claims 23 to 25, wherein the beverage:

(a) exhibits less than 5%, 3%, 1% or 0.5% by weight precipitation of the refined protein component; and/or

(b) exhibits less than 5%, 3%, 1% or 0.5% by volume precipitation of the refined protein component.

27. The beverage formulation of any one of claims 23 to 26, wherein the refined protein component is sourced from a plant; optionally, sourced from a legume.

28. The beverage formulation of any one of claims 23 to 27, wherein the refined protein component is sourced from a pea plant or a pea protein.

29. The beverage formulation of any one of claims 23 to 28, wherein the beverage formulation further comprises:

(a) sugar and/or a carbohydrate;

(b) at least one vitamin or mineral;

(c) at least one lipid from a non-animal natural source; and/or

(d) at least one emulsifier, and/or a hydrocolloid or gum.

30. The beverage formulation of any one of claims 23 to 28, wherein the beverage formulation is selected from: a protein drink, a vitamin drink, a fruit juice drink, or an iced tea drink.