Composition comprising protein and disperse fat

摘要

The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and/or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

主权项

1. A method for the manufacture of a dispersion composition comprising protein and fat in disperse form, the method comprising:
(i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, fermented proteinaceous material, one or more fat(s), and optionally an alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C. inclusive; and (iii) homogenizing the suspension from (ii) to form a dispersion composition; wherein the fermented proteinaceous material in step (i) comprises fermented disintegrated vegetable-based proteinaceous material and, optionally, yeast-based proteinaceous material, and wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter; and the dispersion composition has a fat content of 5-70% by weight of dry matter and a protein content of 5-80% by weight of dry matter, wherein at least 10% of the fat in the dispersion composition of step (iii) cannot be extracted by petroleum ether, and wherein the fat in the dispersion composition exhibits improved oxidative stability as compared to a comparable composition wherein the fat is present as an admixture instead of a dispersion.