Emulsion with lupine protein
AssigneeProlupin GmbH
InventorsPeter Eisner, Regina Fischl, Stephanie Mittermaier, Christian Zacherl, Simone Toelstede, Dorothee Jacobs, Klaus Schreiber, Andrea Hickisch
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Abstract
The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.
Claims12
A lupine protein emulsion comprising lupine protein and plant fat emulsified in water,
- wherein
- the lupine protein comprises a mass fraction in the emulsion which is <3%, and
- a mass fraction in the lupine protein of alpha and beta conglutine is ≥80% and a mass fraction of gamma conglutine is between 1 and 10%, wherein said lupine protein emulsion is prepared by mixing the lupine protein with water and plant fat, and wherein after the mixing process the lupine protein emulsion is heated to a temperature of >95° C. and then cooled down, wherein an amount of deposited solids from the resulting lupine protein emulsion is less than 10% of the solid contained in the emulsion after storage for 10 days at 4° C.
A lupine protein emulsion prepared by a method comprising:
- mixing a lupine protein with water and plant fat to form an emulsion, which is heated to a temperature of >95° C. and then cooled down, wherein plant fat particles in the emulsion form a D90 particle size of less than 5 μm from mechanical energy of the mixing process, wherein a mass fraction of the lupine protein in the emulsion is <3%, and
- wherein
- a mass fraction in the lupine protein of alpha and beta conglutine is ≥80% and a mass fraction of gamma conglutine is between 1 and 10%, and
- wherein
- an amount of deposited solids from the resulting lupine protein emulsion is less than 10% of the solid contained in the emulsion after storage for 10 days at 4° C.
Dependencies are inferred from the claim text.