Methods to Enhance Emulsification of Plant Proteins

Oleogels derived from legumes and sunflower oil that provide a solid, semi-solid texture suitable for food applications. The oleogels are formed through a process involving emulsification of oil and water using legumes and sunflower oil, followed by freeze-drying or controlled heat drying. These products offer a unique combination of emulsifying properties and solidification characteristics that can replace saturated fats in various food products.

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Plant-based protein hydrogel slurries as emulsifiers for creating stable emulsions with long-term stability. The slurries are prepared by inducing plant-based protein hydrogels to undergo a sol-gel transition, followed by controlled shearing to produce a stable emulsion. The emulsion composition comprises a plant-based protein hydrogel slurry as an emulsifier, with the emulsifier having specific solubilizing properties for poorly water-soluble active ingredients. The emulsions can be formulated with a wide range of ingredients, including flavorings, and have improved stability compared to conventional amphiphilic emulsifiers.

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A plant-based milk alternative with taste, mouthfeel, and color similar to cow's milk using a concentrated oil-in-water emulsion as the base. The emulsion contains MCT oil, plant-based fat, emulsifiers, vitamins, acids, flavors, antioxidants, and preservatives. Diluting this emulsion with additional plant protein, sugar, acid, flavor, antioxidants, and preservatives creates the final ready-to-drink plant-based milk product. The concentrate emulsion provides the desired taste, mouthfeel, and color compared to cow's milk, while the dilution components customize the final product composition.

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Emulsifiers for oil-in-water (O/W) emulsions that utilize cellulose-derived components from agricultural residues with relatively short fibers. These emulsifiers, produced through esterification reactions involving cellulose-based precursors, exhibit unique properties for O/W emulsions with varying oil-in-water ratios. They are particularly suitable for applications requiring natural emulsifiers in food products, packaging, and other food-grade applications, while avoiding the use of synthetic additives.

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Pea protein emulsifiers for making improved oil-in-water emulsions like dressings and sauces. The emulsifiers are made by concentrating dissolved pea protein from the process water of pea protein isolation. The dissolved pea protein emulsifiers have specific characteristics like molecular weight distribution and salt content to stabilize oil droplets in emulsions. The emulsifiers are used in ratios of 0.01-0.12 parts pea protein to 1 part oil, with lower ratios for thicker emulsions. They provide smaller oil droplet sizes compared to filtered pea protein fractions. The emulsifiers can be made without microfiltration or ultrafiltration steps.

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A plant-based soup base that combines a natural raw material with plant milk cream to create a rich and full-bodied soup. The base is prepared by blending a flavored oil and fat extract with plant milk cream, which contains a natural protein source. The resulting emulsion provides a satisfying and long-lasting flavor profile that can be used as a base for plant-based soups. The base can be formulated with various natural ingredients such as plant proteins, fiber-rich ingredients, and pH-adjusted cream to enhance its nutritional value and palatability.

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Edible oil-in-water emulsion comprising a fat phase, a water phase, and a plant-based protein. The emulsion has a neutral pH, excellent whipping properties, and maintains stability in hot acidic foodstuffs. The emulsion can be used as a multipurpose and/or whipping cream, suitable for applications like cooking, baking, and as a topping.

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A novel pea protein isolate that enhances gelling properties in food products. The isolate, derived from legumes like peas, achieves superior gel strength compared to conventional pea protein isolates through a proprietary processing step. The isolate is produced through a unique coagulation process that separates pea proteins from starch and polysaccharides, resulting in a concentrated protein powder with enhanced rheological properties. This isolate can be used as a protein source in a wide range of food products, including meat alternatives, baked goods, and beverages, particularly in applications where texture and structure are critical.

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A method for producing oil-in-water emulsions using a continuous oil phase by mixing suspensions of solid fat in oil with an aqueous phase to form an emulsion and then adding molten solid fat. The method employs a controlled temperature range for the aqueous phase and a specialized emulsification process that enables the formation of emulsions with a uniform droplet size below 10 microns, while maintaining the desired fat content of 70-85%. The process eliminates the need for heating and cooling the entire emulsion mixture, instead utilizing a controlled temperature environment to optimize emulsion stability.

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Oil-in-water emulsions based on vegetable oils formulated without surfactants or any substitute substance. The emulsions contain an aqueous solution and at least one hydrolyzed vegetable oil (HV), which provides a stable and non-sprayable appearance. The compositions contain no surfactants and can be used as cleansing lotions for humans or animals, offering enhanced preservation properties compared to conventional surfactant-based formulations.

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A stable emulsion composition for milk products that overcomes the challenges of traditional emulsions, particularly those containing egg yolk. The composition employs a novel emulsifier system that combines a hydrophobic fat-soluble emulsifier with a hydrophilic stabilizer. The emulsifier system enables the formation of stable, uniform emulsions with a precise average diameter of fat droplets, regardless of the initial droplet size. This composition addresses the limitations of traditional egg yolk-based emulsions in terms of emulsion stability and droplet size distribution.

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A method for producing a low-fat spread that combines enhanced emulsion stability with improved mouthfeel and flavor. The process involves preparing a water-in-oil emulsion with a fat content of 50% or more, cooling it, and then separately preparing an aqueous phase. The aqueous phase is sterilized and then added to the cooled emulsion, where it is emulsified and stabilized. This composition is then combined to produce a low-fat spread with a fat content of 40% or less, which exhibits excellent emulsion stability and melting properties in the mouth, while maintaining a superior flavor profile compared to conventional low-fat spreads.

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Stable oil-in-water emulsion for agricultural applications that combines the benefits of water-based formulations with enhanced pest control efficacy. The emulsion contains a water phase and an oil phase, with surfactants and other additives that enable the formation of ultrafine oil droplets. The formulation is specifically designed to control a wide range of agricultural pests, including insects, rodents, nematodes, and microorganisms, through targeted application to critical sites. The emulsion's unique composition enables effective pest control while maintaining stability and preventing emulsion degradation over time.

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Emulsifiers for food products that achieve improved nutritional and sensory properties through the use of soybean whey protein as a primary emulsifier. The emulsifiers contain soybean whey protein with an SSI of at least 80% over a pH range of 2-10 and temperature of 25 °C. These emulsifiers form stable emulsions with enhanced nutritional and functional characteristics, particularly beneficial for applications requiring emulsification in beverages, whipped toppings, salad dressings, and spreadable oils.

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