Non-dairy food composition and method for preparation thereof

• Main Authors: SCHOBER TILMAN JOHANNES, FERNANDEZ FARRES ISABEL, RAY JOYDEEP
• Format: Patent
• Language: Chinese; English
• Published: 11.06.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and the invention relates to methods for preparation of the non-dairy food composition. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues. 本发明涉及一种包含分散在结晶脂质中的乳液凝胶颗粒的非乳制食物组合物；其中所述乳液凝胶包含膳食纤维、植物蛋白质、脂质和钙的组合；并且其中组合物不含添加剂。本发明的组合物不含胆固醇、饱和脂肪少，并且本发明涉及用于制备其的方法。在本发明的一个特定方面，该非乳制食物组合物用作动物脂肪替代物，以模拟脂肪组织的外观和质地以及仿肉产品吸引人的口感和质地。