WO2025037018A1

WO2025037018A1 - Novel composition for use as a whipping agent

Info

Publication number: WO2025037018A1
Application number: PCT/EP2024/073114
Authority: WO
Inventors: Judith SCHWAB; Michael Ott; Rainer Miehling
Original assignee: Meggle Group GmbH
Current assignee: Meggle Group GmbH
Priority date: 2023-08-17
Filing date: 2024-08-16
Publication date: 2025-02-20
Anticipated expiration: 2026-02-17

Abstract

The present invention relates to a novel composition for use as a whipping agent and for the production of whipped food products. The novel composition is characterized by the use of polyols as the carbohydrate source. The present invention further relates to a method of preparing the novel whipping agent.

Description

NOVEL COMPOSITION FOR USE AS A WHIPPING AGENT

FIELD OF THE INVENTION

BACKGROUND OF THE INVENTION

Whipping agents are well-known products in the food industry and are commonly used in confectionery, ice cream, beverages, pastry, and related food applications. Whipping agents or aerating agents are typically based on fat, non-hydrogenated carbohydrates, protein and emulsifier. Known whipping agents typically comprise hydrolyzed starch derivatives or mono- and disaccharides as carbohydrate source.

For food products made from whipping agents it is important that they exhibit a suitable firmness. Hence, one of the functional characteristics of whipping agents is to confer sufficient (foam) stability to the whipped product. Similar considerations apply with regard to a sufficient overrun of the whipped product.

There is a constant need to provide novel whipping agents to address the demanding needs of customers, which can no longer be satisfied by conventional whipping agents.

SUMMARY OF THE INVENTION

It has been surprisingly found that the composition of conventional whipping agents can be adapted with regard to the carbohydrate source while achieving a sufficient stability and overrun of whipped food products prepared from the novel whipping agent. The novel whipping agents provided by the present invention are characterized by the use of polyols instead of the common carbohydrates used in conventional whipping agents.

Surprisingly, the novel compositions disclosed in the present application using polyols instead of commonly used hydrolyzed starch derivatives (e.g., glucose syrups) as carbohydrate source exhibit free flowing powder characteristics without stickiness nor caking, as shown in Figures 2 and 3. The appearance of the powder is fine and uniform, without lump formation, and the color of the powder is white to cream-colored, similar to the appearance of the powder of a conventional whipping agent comprising glucose syrup as the carbohydrate source shown in Figure 1 . Surprisingly, even after nine (9) months storage time, the appearance of the powder is fine and uniform, without lump formation, and the color of the powder is white to cream-colored, as shown in Figure 4. Whipped food products made from the novel whipping agents surprisingly show a firmness and overrun, which is comparable to that of whipped food products prepared with conventional whipping agents, in particular conventional whipping agents using hydrolyzed starch derivatives or mono- and disaccharides as carbohydrate source. Thus, the novel whipping agents provided by the present invention show good whipping properties and result in a stable foam after whipping.

It is further demonstrated that whipping agents of the invention using polyol as the carbohydrate source provide for whipped food products with outstanding and unexpected long term properties in terms of overrun and firmness.

The present invention provides a novel composition for use as a whipping agent comprising:

(а) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier. The present invention is defined by the appended claims. In particular, the present invention provides:

[1], A composition for use as a whipping agent comprising: (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier.

[2], The composition of [1], wherein: (a) the lipid is a vegetable- and/or dairy(-based) oil or fat; (b) the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof; (c) the protein is a vegetable- and/or dairy(- based) protein; and (d) the non-protein-based emulsifier is a non-protein-based emulsifier with low molecular weight, preferably the non-protein-based emulsifier is a (non-protein- based) low molecular weight surfactant.

[3], The composition of [1] or [2], comprising from about 25 - 70 wt% of the lipid, preferably from about 30 - 65 wt% of the lipid, more preferably from about 35 - 60 wt% of the lipid.

[4], The composition of any one of [1] to [3], comprising from about 15 - 65 wt% of the polyol, preferably from about 18 - 63 wt% of the polyol, more preferably from about 20 - 60 wt% of the polyol.

[5], The composition of any one of [1] to [4], comprising from about 2 - 20 wt% of the protein, preferably from about 2 - 16 wt% of the protein, more preferably from about 3 - 12 wt% of the protein.

[б], The composition of any one of [1] to [5], comprising from about 5 - 30 wt% of the non- protein-based emulsifier, preferably from about 6 - 25 wt% of the non-protein-based emulsifier, more preferably from about 8 - 22 wt% of the non-protein-based emulsifier.

[7], The composition of any one of [1] to [6], comprising: (a) from about 30 - 65 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier. [8], The composition of any one of [1] to [7], comprising: (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- and/or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- and/or dairy(-based) protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant.

[9], The composition of any one of [1] to [8], wherein the composition is in dry powder form.

[10], The composition of any one of [1] to [9], wherein the lipid is a vegetable- or dairy(- based) oil or fat of any one of milk fat, palm fat, palm oil, palm kernel oil, peanut oil, almond oil, cocoa butter, coconut oil, cotton seed oil, hazelnut oil, linseed oil, corn oil, olive oil, rapeseed oil, safflower oil, shea oil, soybean oil, sunflower seed oil, grapeseed oil, canola oil, or any combination(s) thereof.

[11], The composition of any one of [1] to [10], wherein the non-protein-based emulsifier is a non-protein-based emulsifier with a molecular weight of less than about 1 ,500 g/mol, preferably wherein the non-protein-based emulsifier is a (non-protein-based) surfactant having a molecular weight of less than about 1,500 g/mol, more preferably wherein the emulsifier is any one of an acetic acid ester of mono and diglycerides (ACETEM, E472a), a lactic acid ester of mono and diglycerides (LACTEM, E472b), mono- and diglycerides of fatty acids (E471), tartaric acid esters of mono- and diglycerides of fatty acids (E472d), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), propane diol esters of fatty acids (PGMS, E477), or any combination(s) thereof.

[12], Method of preparing a food product comprising whipping a composition according to any one of [1] to [11] in a liquid, preferably wherein the food product is an aerated food product, more preferably wherein the food product is an aerated food product with an overrun of at least 150% and a firmness of 40-250 penetrometer units (Pll).

[13], Food product prepared from the composition according to any one of [1] to [11], or obtainable by the method of [12],

[14], Method of preparing a composition for use as a whipping agent, comprising the steps of: (a) admixing a lipid, a polyol, a protein, and a non-protein-based emulsifier as described in any of [1] to [11]; (b) optionally homogenizing the mixture obtained in (a); (c) subjecting said mixture obtained in (a), or said homogenized mixture obtained in (b), to evaporation; and (d) obtaining a composition for use as a whipping agent comprising a lipid, a polyol, a protein, and a non-protein-based emulsifier.

[15], The method of [14], wherein the composition is in dry powder form. This summary does not necessarily describe all features of the present invention. Further aspects and embodiments of the present invention become apparent from a review of the ensuing detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows a conventional whipping agent comprising glucose syrup as the carbohydrate source. The appearance of the powder is fine and uniform, without lump formation; the color of the powder is white to cream-colored.

Figure 2 shows a powdered composition of the invention (“Composition 1”) comprising maltitol (maltitol powder) as the carbohydrate source. The appearance of the powder is fine and uniform, without lump formation; the color of the powder is white to cream-colored.

Figure 3 shows a powdered composition of the invention (“Composition 2”) comprising maltitol syrup as the carbohydrate source. The appearance of the powder is fine and uniform, without lump formation; the color of the powder is white to cream-colored.

Figure 4 shows a powdered composition of the invention (“Composition 2”) comprising maltitol syrup as the carbohydrate source after nine (9) months storage time. The appearance of the powder is fine and uniform, without lump formation; the color of the powder is white to cream-colored.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, a “powdered whipping agent” has its conventional meaning and refers to a composition of the invention that can be obtained from spray-drying. The powdered whipping agent can be added to an edible liquid such as water or milk, and whipped to form a stable and firm (foam) product.

The term “overrun” is defined by means of the following formula: C / (B - A) x 100 - 100 = % overrun, wherein A = weight of empty cup (g), B =weight of cup filled with whipped product (g), C = cup volume (ml).

As used herein, the firmness of the whipped product can be measured in Penetrometer Units (PU). A typical penetrometer for measuring the firmness of (the foam of) the whipped product is the Anton Paar Penetrometer PNR12. The softer the foam is, the higher the PU value is. The PU can be determined immediately after the preparation of the foam (“PU fresh”), or can be determined after cooling of the whipped product I foam for 1 hour (“PU 1 hour cooling”). Typical values for the firmness of whipped products are in the range of 40 - 250 PU (corresponding to 40 - 250 x 10'¹ mm, which is the distance the test body of the penetrometer penetrates into the foam). The novel composition for use as a whipping agent comprises (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier. Since the composition is considered for use as a whipping agent, the terms “composition for use as a whipping agent” and “whipping agent” may be used interchangeably herein.

In the whipping agent of the present invention, the polyol acts as a carrier material, which together with the protein forms a water-soluble matrix, in which the fat is embedded together with the emulsifier. Accordingly, the present invention further provides a matrix for use in whipping agents, comprising a polyol and a protein as described elsewhere herein. Thus, the present invention provides a novel (composition for use as a) whipping agent comprising a polyol and a protein, wherein the whipping agent provides for a stable whipped food product.

In the present invention, the lipid may be a vegetable(-based) lipid, in particular a planebased) lipid, or a dairy(-based) lipid. More specifically, the lipid may be a vegetable- or dairy(-based) oil or fat. In preferred embodiments, the lipid is a vegetable oil or fat, in particular a plant(-based) oil or fat.

As described herein, the lipid used in the present invention may be solid or liquid. Accordingly, encompassed herein are solid fats and liquid oils. In any of the aspects and embodiments described herein, the fat may be considered as solid fat and the oil may be considered as liquid oil.

As used herein, the terms vegetable(-based) lipid and vegetable(-derived) lipid may be used interchangeably herein. Likewise, the terms plant(-based) lipid and plant(-derived) lipid may be used interchangeably herein. Also, the terms vegetable/plant(-based) oil or fat and vegetable/plant(-derived) oil or fat may be used interchangeably herein. Further, as used herein, the terms dairy(-based) lipid and dairy(-derived) lipid may be used interchangeably herein.

The vegetable/plant(-based) lipid may be a non-hydrogenated, a partially hydrogenated, or a fully hydrogenated vegetable/plant(-based) lipid. Further, the vegetable/plant(-based) oil or fat may be a non-hydrogenated, a partially hydrogenated, or a fully hydrogenated vegetable/plant(-based) oil or fat.

Likewise, the dairy(-based) lipid may be a non-hydrogenated, a partially hydrogenated, or a fully hydrogenated dairy(-based) lipid. Further, a dairy(-based) oil or fat may be a non- hydrogenated, a partially hydrogenated, or a fully hydrogenated dairy(-based) oil or fat.

The vegetable/plant(-based) lipid may be otherwise modified, in particular may be an inter- esterified vegetable/plant(-based) lipid, a refined vegetable/plant(-based) lipid, or a fractionated vegetable/plant(-based) lipid. Further, the vegetable/plant(-based) oil or fat may be otherwise modified, in particular may be an inter-esterified vegetable/plant(-based) oil or fat, a refined vegetable/plant(-based) oil or fat, or a fractionated vegetable/plant(- based) oil or fat.

Likewise, the dairy(-based) lipid may be otherwise modified, in particular may be an inter- esterified dairy(-based) lipid, or a fractionated dairy(-based) lipid. Further, the dairy(-based) oil or fat may be otherwise modified, in particular may be an inter-esterified dairy(-based) oil or fat, or a fractionated dairy(-based) oil or fat.

The present invention encompasses mixtures of one or more vegetable(-based) lipids as disclosed elsewhere herein (including plant(-based) lipids as disclosed elsewhere herein), and one or more dairy(-based) lipids as disclosed herein. Accordingly, the present invention encompasses mixtures of one or more vegetable(-based) oil or fats as disclosed elsewhere herein (including plant(-based) lipids as disclosed elsewhere herein), and one or more dairy(-based) lipids as disclosed elsewhere herein.

Suitable lipids for use in the present invention include edible oils and fats. Milk fat is a suitable lipid for use in the present invention. Suitable edible oils and fats further include in particular, but are not limited to, coconut oil, almond oil, cocoa butter, hazelnut oil, linseed oil, maize (corn) oil, olive oil, peanut oil, (high oleic) rapeseed oil, safflower oil, (high oleic) sunflower (seed) oil, cottonseed oil, soybean oil, canola oil, palm oil, palm kernel oil, shea oil, as well as any combinations and/or modifications (such as fractionation or hydrogenation) thereof. The present invention encompasses the use of any edible oil or any edible fat commonly used, or considered to be suitable for use, in the context of whipping agents.

Preferably, the vegetable(-based) lipid, in particular the plant(-based) lipid, and/or the dairy(- based) lipid have a melting point in the range of from about 10 - 50 °C. Also, preferably, the vegetable(-based) oil or fat, in particular the plant(-based) oil or fat, and/or the dairy(-based) oil or fat, have a melting point in the range of from about 10 - 50 °C.

As described elsewhere herein, the composition of the present invention may comprise from about 25 - 70 wt% of the lipid, preferably from about 30 - 65 wt% of the lipid, more preferably from about 35 - 60 wt% of the lipid. In a particularly preferred embodiment, the composition of the present invention comprises about 48 wt% of the lipid.

The composition of the present invention comprises a polyol, which preferably is a sugar alcohol. The sugar alcohol may be any of maltitol, erythritol, isomalt, mannitol, lactitol, xylitol, and sorbitol, and/or any combinations thereof. The terms maltitol, erythritol, mannitol, lactitol, xylitol, and sorbitol, may be used interchangeably with the respective terms maltit, erythrit, mannit, lactit, xylit, and sorbit. In preferred embodiments, the polyol may also be hydrogenated starch hydrolysate (HSH). The present invention encompasses the use of combinations of any of the aforementioned sugar alcohols and HSH. As appreciated in the art, HSH comprises (at least one) sugar alcohol. Accordingly, as described herein, the terms “polyol(s)” and “sugar alcohol(s)” may be considered to encompass HSHs.

As described elsewhere herein, the composition of the present invention may comprise from about 15 - 65 wt% of the polyol (preferably sugar alcohol and/or HSH), preferably from about 18 - 63 wt% of the polyol (preferably sugar alcohol and/or HSH), more preferably from about 20 - 60 wt% of the polyol (preferably sugar alcohol and/or HSH), and even more preferably from about 20 - 50 wt% of the polyol (preferably sugar alcohol and/or HSH). In a particularly preferred embodiment, the composition of the present invention comprises about 30 wt% of the polyol (preferably sugar alcohol and/or HSH).

The composition of the present invention comprises a protein, which may be a vegetable(- based) protein, in particular a plant(-based) protein, or a dairy(-based) protein. In various preferred embodiments, the protein is a dairy(-based) protein. In other preferred embodiments, the protein is a vegetable(-based) protein, in particular a plant(-based) protein. The present invention also encompasses mixtures of one or more vegetable(- based) proteins as described elsewhere herein, in particular one or more plant(-based) proteins as described elsewhere herein, and one or more dairy(-based) proteins as described elsewhere herein.

As used herein, the terms a vegetable(-based) protein and a vegetable(-derived) protein may be used interchangeably herein. Further, as used herein, the terms dairy(-based) protein and dairy(-derived) protein may be used interchangeably herein.

Vegetable(-based) proteins may be sunflower proteins, potato proteins or leguminous proteins (Fabaceae).

The present invention encompasses the use of proteins from any sources of milk (dairy) proteins, including whey protein, and casein protein. As described herein, the milk protein is preferably derived from bovine milk, in particular cow’s milk. Casein protein and whey protein are the two types of protein present in milk. In the present invention, casein protein is a preferred dairy(-based) protein. Also preferred is the use of caseinate(s), in particular a caseinate salt or caseinate salts. Caseinates are produced/obtained from the coagulation of casein. The casein(ate) salt may (typically) be sodium caseinate, potassium caseinate, or calcium caseinate, or a mixture thereof.

As described elsewhere herein, the composition of the present invention may comprise from about 2 - 20 wt% of the protein, preferably from about 2 - 16 wt% of the protein, more preferably from about 3 - 12 wt% of the protein. In a particularly preferred embodiment, the composition of the present invention comprises about 9 wt% of the protein.

The composition of the present invention comprises a non-protein-based emulsifier. The terms “non-protein-based emulsifier” and “non-proteinaceous emulsifier” may be used interchangeably herein. Typically, the non-protein-based emulsifier is a food grade non- protein-based emulsifier. It is preferred that the non-protein-based emulsifier is a non- protein-based emulsifier with a low molecular weight. In preferred embodiments, the non- protein-based emulsifier has a molecular weight of less than about 1 ,500 g/mol. More preferably, the non-protein-based emulsifier has a molecular weight of less than about 1 ,000 g/mol. In various embodiments, the non-protein-based emulsifier may have a molecular weight of less than about 800 g/mol.

It is further preferred that the non-protein-based emulsifier is a (non-protein-based) surfactant having a low molecular weight. Typically, the (non-protein-based) surfactant is a food grade (non-protein-based) surfactant. In preferred embodiments, the (food grade) (non-protein-based) surfactant has a molecular weight of less than about 1 ,500 g/mol. More preferably, the (non-protein-based) surfactant has a molecular weight of less than about 1 ,000 g/mol. In various embodiments, the (non-protein-based) surfactant may have a molecular weight of less than about 800 g/mol. Non-protein-based surfactants include, but are not limited to, acetic acid ester of mono and diglycerides (ACETEM, E472a), lactic acid ester of mono and diglycerides (LACTEM, E472b), propane diol esters of fatty acids (PGMS, E477), sucrose esters (E473), mono- and diglycerides of fatty acids (E471), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), and any combinations thereof. The terms “non-protein-based surfactant” and “non-proteinaceous surfactant” may be used interchangeably herein.

The present invention encompasses mixtures/combinations of non-protein-based emulsifiers/surfactants disclosed herein.

Surfactants having a low molecular weight are commonly known and approved additives in food applications. In Europe, such surfactants have an E number in the range of E322- E499, and may carry a similar code in jurisdictions outside Europe.

Suitable low-molecular weight surfactants for use in the present invention include mono- and diglycerides of fatty acids (E471), acetic acid ester of mono and diglycerides (ACETEM, E472a), lactic acid ester of mono and diglycerides (LACTEM, E472b), citric acid ester of mono and diglycerides (CITREM, E472c), tartaric acid esters of mono- and diglycerides of fatty acids (E472d), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), propane diol esters of fatty acids (PGMS, E477), and sucrose esters (E473), or any combinations thereof. In preferred embodiments, the low-molecular weight surfactant is any one of acetic acid ester of mono and diglycerides (ACETEM, E472a), lactic acid ester of mono and diglycerides (LACTEM, E472b), mono- and diglycerides of fatty acids (E471), tartaric acid esters of mono- and diglycerides of fatty acids (E472d), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), propane diol esters of fatty acids (PGMS, E477), and any combinations thereof.

In the present invention, the non-protein-based emulsifier may be comprised in the composition in an amount from about 5 - 30 wt%. In preferred embodiments, the non- protein-based emulsifier is comprised in the composition in an amount of at least 5 wt% (and no more or less than 30 wt%), preferably at least 6 wt% (and no more or less than 30 wt%). In a preferred embodiment, the composition comprises from about 6 - 25 wt% of the non-protein-based emulsifier. In a further preferred embodiment, the composition comprises from about 8 - 22 wt% of the non-protein-based emulsifier. In a particularly preferred embodiment, the composition of the present invention comprises about 12 wt% of the non-protein-based emulsifier.

As will be appreciated by a person skilled in the art, whipping agents typically comprise one or more additional minor components. The sum of such minor components contained in a whipping agent is typically less than 5 wt%. For example, conventional whipping agents may contain antioxidants, phosphates, citrates, silicon dioxide, hydrocolloids, coloring agents, flavoring agents, and others, or any combination thereof. As described herein, whipping agents of the present invention may or may not comprise one or more additional minor components. The sum of such minor components contained in a whipping agent of the invention is less than 10 wt%. As further described herein, the sum of such minor components contained in a whipping agent of the invention may be less than 9 wt% or may be less than 8 wt%. It is preferred that the sum of such minor components contained in a whipping agent of the invention is less than 7 wt%, more preferably less than 6 wt%. Typically, the sum of such minor components contained in a whipping agent of the invention is less than 5 wt%. In various (preferred) embodiments, sum of such minor components contained in a whipping agent of the invention is less than 4 wt%, or even less than 3 wt%. In the present invention, the whipping agent may comprise as such additional minor components, without being limited thereto, antioxidants, phosphates, citrates, silicon dioxide, hydrocolloids, coloring agents, flavoring agents, and others, or any combination(s) thereof. In the present invention, the whipping agent may comprise as an additional minor component an anti-caking agent (e.g., E 341) in an amount of about 2 wt % (or less), or in an amount of about 1 wt % (or less). In the present invention, it is preferred that the lipid is a vegetable(-based) lipid (oil or fat), in particular a plant(-based) lipid (oil or fat), and the protein is a dairy(-based) protein.

In various aspects and embodiments described herein, the lipid is a vegetable(-based) lipid (oil or fat), in particular a plant(-based) lipid (oil or fat), and the protein is a vegetable(-based) protein, in particular a plant(-based) protein.

In various further aspects and embodiments described herein, the lipid is a dairy(-based) lipid (oil or fat), and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. Preferably, the lipid is milk fat.

Still further, in various aspects and embodiments described herein, the lipid is a dairy(- based) lipid (oil or fat), and the protein is a dairy(-based) protein. Preferably, the lipid is milk fat.

The present invention further encompasses aspects and embodiments, in which the lipid is a mixture of plant/vegetable(-based) lipids (oils and/or fats) and dairy(-based) lipids (oils and/or fats), and the protein is a dairy(-based) protein.

The present invention further encompasses aspects and embodiments, in which the lipid is a mixture of plant/vegetable(-based) lipids (oils and/or fats) and dairy(-based) lipids (oils and/or fats), and the protein is a plant/vegetable(-based) protein.

The present invention further encompasses aspects and embodiments, in which the lipid is a plant/vegetable(-based) lipid (oil or fat), and the protein is a mixture of plant/vegetable(- based) proteins and dairy(-based) proteins.

The present invention further encompasses aspects and embodiments, in which the lipid is a dairy(-based) lipid (oil or fat), and the protein is a mixture of plant/vegetable(-based) proteins and dairy(-based) proteins. Preferably, the lipid is milk fat.

The present invention further encompasses aspects and embodiments, in which the lipid is a mixture of plant/vegetable(-based) lipids (oils and/or fats) and dairy(-based) lipids (oils and/or fats), and the protein is a mixture of plant/vegetable(-based) proteins and dairy(- based) proteins.

In the present invention, it is preferred that the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, the polyol is a sugar alcohol (and/or a HSH), and the protein is a dairy(-based) protein.

In various aspects and embodiments described herein, the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, the polyol is a sugar alcohol (and/or a HSH), and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. In various further aspects and embodiments described herein, the lipid is a dairy(-based) oil or fat, the polyol is a sugar alcohol (and/or a HSH), and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. Preferably, the lipid is milk fat.

Still further, in various aspects and embodiments described herein, the lipid is a dairy(- based) oil or fat, the polyol is a sugar alcohol (and/or a HSH), and the protein is a dairy(- based) protein. Preferably, the lipid is milk fat.

In the present invention, it is preferred that the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, the polyol is a sugar alcohol (and/or a HSH), the protein is a dairy(-based) protein, and the non-protein-based emulsifier is a non-protein-based emulsifier with low molecular weight, preferably the non-protein-based emulsifier is a (non- protein-based) low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects and embodiments described herein, the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, the polyol is a sugar alcohol (and/or a HSH) as described elsewhere herein, the protein is a vegetable(-based) protein, in particular a planebased) protein, and the non-protein-based emulsifier is a non-protein-based emulsifier with low molecular weight, preferably the non-protein-based emulsifier is a (non-protein-based) low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various further aspects and embodiments described herein, the lipid is a dairy(-based) oil or fat, the polyol is a sugar alcohol (and/or a HSH) as described elsewhere herein, the protein is a vegetable(-based) protein, in particular a plant(-based) protein, and the non- protein-based emulsifier is a non-protein-based emulsifier with low molecular weight, preferably the non-protein-based emulsifier is a (non-protein-based) low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol, and/or the lipid preferably is milk fat.

Still further, in various aspects and embodiments described herein, the lipid is a dairy(- based) oil or fat, the polyol is a sugar alcohol (and/or a HSH) as described elsewhere herein, the protein is a dairy(-based) protein, and the non-protein-based emulsifier is a non-protein- based emulsifier with low molecular weight, preferably the non-protein-based emulsifier is a (non-protein-based) low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol, and/or the lipid preferably is milk fat. In various aspects, the composition of the invention comprises (a) from about 25 - 70 wt% of the lipid; (b) from about 15 - 65 wt% of the polyol; (c) from about 2 - 20 wt% of the protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 25 - 70 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 15 - 65 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 20 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In more preferred embodiments, the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, and the protein is a dairy(-based) protein. In other embodiments, the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. In still other embodiments, the lipid is a dairy(-based) oil or fat (preferably, the lipid is milk fat), and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. In still other embodiments, the lipid is a dairy(-based) oil or fat (preferably, the lipid is milk fat), and the protein is a dairy(-based) protein.

In various aspects, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol. In more preferred embodiments, the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, and the protein is a dairy(-based) protein. In other embodiments, the lipid is a vegetable(-based) oil or fat, in particular a plant(-based) oil or fat, and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. In still other embodiments, the lipid is a dairy(-based) oil or fat (preferably, the lipid is milk fat), and the protein is a vegetable(-based) protein, in particular a plant(-based) protein. In still other embodiments, the lipid is a dairy(-based) oil or fat (preferably, the lipid is milk fat), and the protein is a dairy(-based) protein.

In various aspects, the composition of the invention comprises (a) from about 25 - 70 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 25 - 70 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 6 - 25 wt% of the non-protein(-based) emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based) surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In more preferred embodiments, the lipid is a vegetable-based) oil or fat, in particular a plant-based) oil or fat, and the protein is a dairy-based) protein. In other embodiments, the lipid is a vegetable-based) oil or fat, in particular a plant-based) oil or fat, and the protein is a vegetable-based) protein, in particular a plant-based) protein. In still other embodiments, the lipid is a dairy-based) oil or fat (preferably, the lipid is milk fat), and the protein is a vegetable-based) protein, in particular a plant-based) protein. In still other embodiments, the lipid is a dairy-based) oil or fat (preferably, the lipid is milk fat), and the protein is a dairy-based) protein.

In various aspects, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid; (b) from about 15 - 65 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 6 - 25 wt% of the non-protein-based) emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- or dairy-based) oil or fat; (b) from about 15 - 65 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 2 - 20 wt% of the protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 20 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier.

As will be appreciated by a person of ordinary skill in the art, a composition described herein by wt% cannot have a weight % (wt%) greater than 100. Accordingly, a person of ordinary skill in the art will appreciate that aspects and embodiments of the compositions of the invention as described herein are considered to describe compositions having a weight % (wt%) not greater than 100.

In various embodiments, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol; (c) from about 3 - 12 wt% of the protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 3 - 12 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol; (c) from about 3 - 12 wt% of the protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 3 - 12 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 3 - 12 wt% of the protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 3 - 12 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non- protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 8 - 22 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In various aspects, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol; (c) from about 3 - 12 wt% of the protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) from about 35 - 60 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) from about 20 - 60 wt% of the polyol, preferably from about 20 - 50 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) from about 3 - 12 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) from about 6 - 25 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

In particularly preferred aspects, the composition of the invention comprises (a) about 48 wt% of the lipid; (b) about 30 wt% of the polyol; (c) about 9 wt% of the protein; and (d) about 12 wt% of the non-protein-based emulsifier.

In various embodiments, the composition of the invention comprises (a) about 48 wt% of the lipid, wherein the lipid is a vegetable- or dairy(-based) oil or fat; (b) about 30 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate (HSH), or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or HSH, or any combination(s) thereof; (c) about 9 wt% of the protein, wherein the protein is a vegetable- or dairy(-based) protein; and (d) about 12 wt% of the non-protein- based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant. The non-protein-based emulsifier or the non-protein-based surfactant preferably has a molecular weight of less than about 1 ,500 g/mol.

The whipping agent of the present invention comprises (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier as indicated throughout the present specification on a dry weight basis. Thus, all percentages indicated throughout the present specification in relation to the (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier indicate their content in the whipping agent of the invention on a dry weight basis.

The compositions of the present invention are used as whipping agents, or can be used for the preparation or generation of whipping agents. The compositions of the present invention can likewise be used as topping powders, or can likewise be used for the preparation or generation of topping powders.

The compositions of the present invention, which may be considered whipping agents of the present invention as used herein, provide firmness to an aerated food product, in particular provide firmness to an aerated whipped food product (wherein the aerated food product is whipped from a whipping agent of the present invention). The compositions of the present invention, which may be considered whipping agents of the present invention as used herein, can provide a firmness of about 40-250 Pll to an aerated food product, in particular to an aerated whipped food product. Preferably, the whipping agents of the present invention provide a firmness of about 50-225 Pll to an aerated food product, in particular to an aerated whipped food product. In various embodiments, the whipping agents of the present invention provide a firmness of less than 225 Pll to an aerated food product, in particular to an aerated whipped food product. In various preferred embodiments, the whipping agents of the present invention provide a firmness of less than 200 Pll, more preferably of less than 175 Pll, to an aerated food product, in particular to an aerated whipped food product. As will be appreciated by a person skilled in the art, the firmness can be measured with a conventional penetrometer, e.g., an Anton Paar Penetrometer (PNR12).

As described herein, a whipping agent of the present invention provides a firmness, which is comparable to that of a conventional whipping agent, in particular a conventional whipping agent using hydrolyzed starch derivatives or mono- and disaccharides as carbohydrate source. As described herein, a whipping agent of the present invention provides a firmness, which is comparable to that of the same whipping agent not containing, or without the addition of, a polyol as described herein. More specifically, a whipping agent of the present invention provides a firmness, which is comparable to that of the same whipping agent not containing a polyol as carbohydrate source.

As described herein, the firmness provided by the whipping agents of the present invention is typically measured about 5-10 minutes after the whipping. As further described herein, the firmness provided by the whipping agents of the present invention is typically measured 5-10 minutes (which may be 5 or 10 minutes) after the whipping, more specifically measured about 5-10 minutes (which may be 5 or 10 minutes) after the whipping at room temperature. As described herein, room temperature encompasses a temperature of about 18-25°C. In the present invention, room temperature preferably encompasses a temperature of about 18-21 °C. In various embodiments, the room temperature in the present invention means a temperature of about 21 °C or 22°C. As further described herein, the overrun provided by the whipping agents of the present invention is typically measured 5-10 minutes after the whipping. As further described herein, the overrun provided by the whipping agents of the present invention is typically measured 5-10 minutes (which may be 5 or 10 minutes) after the whipping, more specifically measured 5-10 minutes (which may be 5 or 10 minutes) after the whipping at room temperature, which may be a room temperature as defined above. In various preferred embodiments of the present invention, measurement of the firmness or overrun after whipping means after whipping of the whipping agent reconstituted with water or milk, more specifically reconstituted with water having a temperature of about 13-15°C (including about 13°C or about 15°C), or reconstituted with milk having a temperature of 10°C or less than 10°C.

In various embodiments, the whipping agents of the present invention can provide a firmness of about 40-250 Pll and an overrun in the range of 50 - 400%, preferably of at least 150%, to an aerated food product, in particular to an aerated whipped food product. Preferably, the whipping agents of the present invention provide a firmness of about 50-225 Pll, and an overrun in the range of 50 - 400%, preferably of at least 150%, to an aerated food product, in particular to an aerated whipped food product. In various embodiments, the whipping agents of the present invention provide a firmness of less than 225 Pll, and an overrun in the range of 50 - 400%, preferably of at least 150%, to an aerated food product, in particular to an aerated whipped food product. In various preferred embodiments, the whipping agents of the present invention provide a firmness of less than 200 Pll and an overrun in the range of 50 - 400%, preferably of at least 150%, more preferably of less than 175 Pll and an overrun in the range of 50 - 400%, preferably of at least 150%, to an aerated food product, in particular to an aerated whipped food product.

The Pll are measured using a conventional penetrometer. It is preferred that the Pll measurements are performed with a cone penetrometer, which means that the test body of the penetrometer is a cone, i.e., the test body is a cone-shaped test body. More specifically, the cone penetrometer has drop bar-cone assembly. It is preferred that the measurements are performed with a cone penetrometer having a drop bar-cone assembly, wherein the drop bar-cone assembly has a weight of 16.75 g. More specifically, the drop bar-cone assembly has a weight of 16.75 g, wherein the drop bar (drop rod) has a weight of 11.75 g, and the cone has a weight of 5.00 g. The terms drop bar and drop rod may be used interchangeably herein.

In particular (preferred) embodiments, the drop bar-cone assembly is allowed to sink into the sample (whipped food product; whipped foam) for 10 seconds or about 10 seconds, at a standard room temperature as described elsewhere herein. The result is the depth, in tenth of a millimeter (penetration unit, Pll = 0.1 mm), at which the cone sinks into the sample (whipped food product; whipped foam). This is considered to express the firmness provided by the whipping agent of the present invention as described herein. The deeper the cone sinks into the material, the softer the sample and the lower the firmness. High penetration values indicate softer materials (whipped food products; whipped foams) as described elsewhere herein. In preferred embodiments, Pll values described herein in connection with the whipping agents of the present invention are measured (determined) using a penetrometer and/or associated modules (assemblies) as described herein.

A composition or whipping agent of the present invention may also be called (instant) topping base, (instant) whipping base, or whipping emulsifier. Therefore, the terms whipping agent, (instant) topping base, (instant) whipping base, and whipping emulsifier may be used interchangeably herein.

In any of the aspects and embodiments described herein, it is preferred that the composition (whipping agent) is in powder form, in particular in dry powder form. Accordingly, in various preferred embodiments, the composition is a (dry) powder composition, or the whipping agent is a (dry) powder whipping agent. Accordingly, in various preferred embodiments, the composition is a (dry) powder composition, or the whipping agent is a (dry) powder whipping agent, respectively.

As will be appreciated by a person of ordinary skill in the art, conventional whipping agents typically contain residual water (moisture) when present in (dry) powder form. Thus, as described herein, the term “dry powder form” does not exclude that a whipping agent of the present invention contains residual water when present in (dry) powder form. As will be appreciated by a person of ordinary skill in the art, conventional powdered whipping agents typically contain residual water (moisture) in amount of less than 3 wt%. As described herein, a whipping agent of the present invention, in particular a powdered whipping agent, may contain moisture in amount of less than 7 wt%, preferably less than about 6 wt%. As further described herein, a whipping agent of the present invention, in particular a powdered whipping agent, may contain moisture in a range of about 1 to 7 wt%, preferably in a range of about 1 to 6 wt%. It is preferred that a whipping agent of the present invention, in particular a powdered whipping agent, contains moisture in an amount of less than 5 wt%, or in an amount of less than 4 wt%. In other preferred embodiments, a whipping agent of the present invention, in particular a powdered whipping agent, contains moisture in a range of about 1 to 5 wt%, or in a range of about 1 to 4 wt%. In various embodiments, it may be preferred that a whipping agent of the present invention, in particular a powdered whipping agent, contains moisture in an amount of about 3 wt%, or in a range of about 1 to 3 wt%. The whipping agent, in particular the powdered whipping agent, may be a spray-dried whipping agent, in particular a spray-dried powdered whipping agent, or spray-dried whipping agent in (dry) powder form.

As described herein, the term “moisture” in particular means “residual moisture” after evaporation, in particular spray-drying, of the mixture (emulsion) according to step (c) in the process of preparing a whipping agent of the present invention described elsewhere herein. As further described herein, the term “(residual) moisture” may in particular be considered to mean “(residual) water”. The terms “(residual) moisture” and “(residual) water” may be used interchangeably herein.

A powdered composition or powdered whipping agent can be whipped into stable foams when reconstituted with an edible liquid, in particular an aqueous edible liquid. As will be appreciated by a person of ordinary skill in the art, such an (aqueous) edible liquid may be, without being limited thereto, water or milk. Accordingly, the present invention provides a method of preparing a food product comprising whipping a composition or whipping agent of the invention in a liquid, preferably wherein the food product is an aerated food product, more preferably wherein the food product is an aerated food product with an overrun of at least 150% and a firmness of 40-250 Pll. Preferably, the whipped food product has a firmness in the range of 50 - 225 Pll. In various embodiments, the whipped food product has a firmness of less than 225 Pll. In various preferred embodiments, the whipped food product has a firmness of less than 200 Pll, more preferably of less than 175 Pll. In various embodiments, the whipped food product may have an overrun in the range of 50 - 400%. In various embodiments, a whipped food product according to the present invention has a firmness in the range of 50 - 225 Pll and an overrun of at least 150%. In various other embodiments, the whipped food product has a firmness of less than 225 Pll and an overrun of at least 150%. In still other embodiments, the whipped food product has a firmness of less than 200 Pll, more preferably of less than 175 Pll, and an overrun of at least 150%.

The invention further encompasses food products prepared from the composition or whipping agent of the invention, or food products obtainable (or obtained) by the aforementioned method. The food product of the invention may be considered as an aerated food product. The food product may be a cream or a mousse, or a dessert, an ice cream, or any other aerated food product. The food product may also be a (topping) foam.

The present invention further provides a method of preparing a composition for use as a whipping agent, comprising the steps of: (a) admixing a lipid, a polyol, a protein, and a non- protein-based emulsifier as described elsewhere herein; (b) optionally homogenizing the mixture obtained in (a); (c) subjecting said mixture obtained in (a), or said homogenized mixture obtained in (b), to evaporation; and (d) obtaining a composition for use as a whipping agent comprising a lipid, a polyol, a protein, and a non-protein-based emulsifier. As described herein, the admixing according to step (a) typically comprises the use of water to form an emulsion. Accordingly, step (a) of the method can be considered as admixing a lipid, a polyol, a protein, water and a non-protein-based emulsifier, in particular admixing a lipid, a polyol, a protein, water and a non-protein-based emulsifier to form an emulsion. Accordingly, step (b) of the method may be considered as (b) optionally homogenizing the emulsion obtained in (a); and step (c) may be considered as subjecting said emulsion obtained in (a), or said homogenized emulsion obtained in (b), to evaporation; and step (d) may be considered as obtaining a composition for use as a whipping agent comprising a lipid, a polyol, a protein, water and a non-protein-based emulsifier. The evaporation may be performed using spray-drying, drum drying, roller drying, spray granulation, fluid bed drying or belt-drying, lyophilization (freeze drying), or any combination(s) thereof. It is preferred that the evaporation is performed using spray-drying.

A person of ordinary skill in the art will appreciate that spray-drying in general, and in particular in the context of the present invention, is typically operated with inlet (air) temperatures higher than 150°C, while the outlet (air) temperature can be in the range between 65°C to 95°C, or between 65°C to 85°C.

Accordingly, as further described herein, where necessary a whipping agent of the present invention may be considered as comprising (a) a lipid; (b) a polyol; (c) a protein; (d) a non- protein-based emulsifier; and (e) water. As further described herein, a whipping agent of the present invention may be considered as an emulsion comprising (a) a lipid; (b) a polyol; (c) a protein; (d) a non-protein-based emulsifier; and (e) water.

As described elsewhere herein, in various embodiments, a whipping agent of the present invention is a whipping agent in powder form, more specifically in dry powder form. In this regard, since a whipping agent of the present invention may be considered as an emulsion, a whipping agent of the present invention may be considered as an emulsion in powder form, more specifically an emulsion in dry powder form. Accordingly, a whipping agent of the present invention may be considered as an emulsion in powder form, more specifically an emulsion in dry powder form, comprising (a) a lipid; (b) a polyol; (c) a protein; (d) a non- protein-based emulsifier; and (e) water.

The singular terms “a”, “an”, and “the” are not intended to be limiting and include plural referents unless stated otherwise, or the context clearly indicates otherwise.

In accordance with the disclosure content of the present application, the invention includes, but is not limited to, encompasses the following aspects and embodiments:

[1] A powdered whipping agent comprising: (a) a lipid; (b) a polyol; (c) a protein; and (d) a non-protein-based emulsifier.

[2] The powdered whipping agent of [1], wherein: (a) the lipid is a vegetable- and/or dairy(- based) oil or fat; (b) the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof; (c) the protein is a vegetable- and/or dairy(- based) protein; and (d) the non-protein-based emulsifier is a low molecular weight surfactant.

[3] The powdered whipping agent of [1] or [2], comprising from about 25 - 70 wt% of the lipid, preferably from about 30 - 65 wt% of the lipid.

[4] The powdered whipping agent of any one of [1] to [3], comprising from about 15 - 65 wt% of the polyol, preferably from about 18 - 63 wt% of the polyol.

[5] The powdered whipping agent of any one of [1] to [4], comprising from about 2 - 20 wt% of the protein, preferably from about 2 - 16 wt% of the protein, more preferably from about 3 - 12 wt% of the protein.

[6] The powdered whipping agent of any one of [1] to [5], comprising from about 5 - 30 wt% of the non-protein-based emulsifier, preferably from about 6 - 25 wt% of the non-protein- based emulsifier.

[7] The powdered whipping agent of any one of [1] to [6], comprising: (a) from about 30 - 65 wt% of the lipid; (b) from about 18 - 63 wt% of the polyol; (c) from about 2 - 16 wt% of the protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier.

[8] The powdered whipping agent of any one of [1] to [7], comprising: (a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- and/or dairy(-based) oil or fat; (b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof; (c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- and/or dairy(- based) protein; and (d) from about 5 - 30 wt% of the non-protein-based emulsifier, wherein the non-protein-based emulsifier is a low molecular weight surfactant.

[9] The powdered whipping agent of any one of [1] to [8], which is a spray-dried powdered whipping agent.

[10] The powdered whipping agent of any one of [1] to [9], wherein the lipid is a vegetable- or dairy(-based) oil or fat of any one of milk fat, palm fat, palm oil, palm kernel oil, peanut oil, almond oil, cocoa butter, coconut oil, cotton seed oil, hazelnut oil, linseed oil, corn oil, olive oil, rapeseed oil, safflower oil, shea oil, soybean oil, sunflower seed oil, grapeseed oil, canola oil, or any combination(s) thereof.

[11] The powdered whipping agent of any one of [1] to [10], wherein the non-protein-based emulsifier is a surfactant having a molecular weight of less than 1 ,500 g/mol, preferably wherein the emulsifier is any one of an acetic acid ester of mono and diglycerides (ACETEM, E472a), a lactic acid ester of mono and diglycerides (LACTEM, E472b), mono- and diglycerides of fatty acids (E471), tartaric acid esters of mono- and diglycerides of fatty acids (E472d), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), propane diol esters of fatty acids (PGMS, E477), or any combination(s) thereof.

[12] A method of preparing a food product comprising whipping a powdered whipping agent according to any one of [1] to [11] in a liquid, preferably wherein the food product is an aerated food product, more preferably wherein the food product is an aerated food product with an overrun of at least 150% and a firmness of 40-250 penetrometer units (Pll).

[13] A food product prepared from the powdered whipping agent according to any one of [1] to [11], or obtainable by the method of [12],

[14] A method of preparing a powdered whipping agent, comprising the steps of: (a) admixing a lipid, a polyol, a protein, and a non-protein-based emulsifier as described in any of [1] to [11]; (b) optionally homogenizing the mixture obtained in (a); (c) subjecting said mixture obtained in (a), or said homogenized mixture obtained in (b), to evaporation; and (d) obtaining a powdered whipping agent comprising a lipid, a polyol, a protein, and a non- protein-based emulsifier.

[15] The method of [14], wherein the powdered whipping agent is a spray-dried powdered whipping agent.

Embodiments of compositions of the invention and methods are illustrated in the following examples. These examples are provided for illustrative purposes and are not considered limitations on the scope of the compositions, products, uses and methods of the invention.

EXAMPLES

In the following examples % is % by weight (wt%) unless specified otherwise.

Example 1 - Preparation of whipping agents

Whipping agents according to the invention are prepared using maltitol (in particular maltitol powder; “Composition 1”) and maltitol syrup “Composition 2”, respectively, as the carbohydrate source. Further, a conventional whipping agent using glucose syrup as the carbohydrate source (“Conventional whipping agent”) has been prepared for comparison with whipping agents of the invention.

The details of the respective compositions are depicted in the following Table 1. Table 1 : Composition of whipping agents (percentages are given in relation to dry weight)

All whipping agents also contained 1% of an anti-caking agent (E 341).

All whipping agents have been prepared according to the following steps:

(a) admixing the lipid, the polyol (in case of Compositions 1 and 2) or the carbohydrate (in case of the conventional whipping agent), the protein, water, and the emulsifier (to form an emulsion), (b) homogenizing the mixture (emulsion) obtained in (a); and (c) spray-drying said homogenized mixture (emulsion) obtained in (b).

The resulting whipping agents are evaluated according to the following optical parameters: powder structure, lump formation, and color. All whipping agents appear in powder form after spray-drying. The appearance of all powders is fine and uniform, without lump formation, and the color of each powder is white to cream-colored. The results are shown in Figures 1 to 3.

The whipping agents were tested to evaluate their properties with regard to whipped food products.

Example 2 - Preparation of whipped food products

The whipping agents prepared in Example 1 have been reconstituted with water to generate whipped food products/foams.

In particular, the whipping agents were whipped either (i) with sugar or (ii) without sugar, as follows:

(i) 40 g whipping agent / 60 g sugar / 200 g water (13-15 °C)

(ii) 40 g whipping agent / 60 g maltitol powder / 200 g water (13-15°C) The whipping agents of Example 1 are whipped for a certain period of time (usually 2-5 minutes) using a conventional whipping device (kitchen machine with whisk [Hobbart], hand mixer).

After 3 minutes whipping, foams are obtained from all whipping agents of Example 1. The foams prepared from the conventional whipping agent and from Composition 2 are tested for their overrun and firmness.

Example 3 - Characterization of whipped foams

The foams prepared in Example 2 from the conventional whipping agent and from Composition 2 are tested for their overrun and firmness.

Overrun

The foams are filled into an overrun cup with a pre-defined volume and weight. The surface of the foam smoothed flush with the rim of the cup.

The “overrun” of each foam is determined according to the following formula:

C / (B - A) x 100 - 100 = % overrun, wherein A = weight of empty cup (g), B =weight of cup filled with whipped product (g), C = cup volume (ml).

Firmness

The firmness of the foams is determined using a conventional penetrometer (Anton Paar Penetrometer PNR12).

In particular, the Pll measurements are performed with a cone penetrometer, which means that the test body of the penetrometer is a cone, i.e., the test body is a cone-shaped test body. More specifically, the cone penetrometer has drop bar-cone assembly. The drop barcone assembly has a weight of 16.75 g, wherein the drop bar (drop rod) has a weight of 11.75 g, and the cone has a weight of 5.00 g. The drop bar-cone assembly is allowed to sink into the whipped foam for 10 seconds (at room temperature).

The results are shown in the following Tables 2 and 3.

Table 2: Overrun and firmness of whipped foams (whipped without sugar)

Table 3: Overrun and firmness of whipped foams (whipped with sugar)

The results show that whipping agents of the invention using polyol as the carbohydrate source provide for whipped food products/foams with properties in terms of overrun and firmness, which are comparable to the properties of conventional whipping agents, in particular conventional whipping agents using hydrolyzed starch derivatives or mono- and disaccharides as carbohydrate source. This is a surprising finding and it provides for the generation of sugar-free whipping agents as an alternative to conventional whipping agents, in particular conventional whipping agents using hydrolyzed starch derivatives or mono- and disaccharides as carbohydrate source.

Example 4 - Characterization of whipping agents over storage time

Whipping agents according to “Composition 2” as identified in Example 1 are prepared. The spray-dried whipping agents are stored in an opague plastic box with an inner plastic bag for a total of nine (9) months at 20°C. Figure 4 shows that after nine (9) months storage time, the appearance of the powder is fine and uniform, without lump formation, and the color of the powder is white to cream-colored.

After a storage time of ten (10) days, six (6) months, and nine (9) months, respectively, the whipping agents are reconstituted to generate whipped food products/foams as described in Example 2. The whipping agents are whipped with sugar and the foams prepared are tested for their overrun and firmness. The overrun and firmness are determined as described in Example 3.

The results are shown in Table 4.

Table 4: Overrun and firmness of whipped foams (Composition 2 whipped with sugar)

The results show that whipping agents of the invention using polyol as the carbohydrate source provide for whipped food products/foams with outstanding and unexpected long term properties in terms of overrun and firmness. In particular, after a six (6) months storage time, the whipping agents perform outstandingly well in view of an overrun of 355 %, which is comparable to the overrun of 362 % shown for the same “Composition 2” in Table 3 without storage. Even after a nine (9) months storage time, the whipping agents still exhibit an overrun of 349 %. The outstandingly well performance is confirmed by a firmness of 109 Pll after six (6) months storage and 121 Pll after nine (9) months storage, which is comparable to the firmness of 119 Pll shown for the same “Composition 2” in Table 3 without storage.

These results demonstrate an unexpectedly well performance of whipping agents of the present invention, which is a surprising finding that allows the generation of sugar-free whipping agents for long term storage.

Claims

1 . A powdered whipping agent comprising:

(a) a lipid;

(b) a polyol;

(c) a protein; and

(d) a non-protein-based emulsifier.

2. The powdered whipping agent of claim 1 , wherein:

(a) the lipid is a vegetable- and/or dairy(-based) oil or fat;

(b) the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof;

(c) the protein is a vegetable- and/or dairy(-based) protein; and

(d) the non-protein-based emulsifier is a low molecular weight surfactant.

3. The powdered whipping agent of claim 1 or 2, comprising from about 25 - 70 wt% of the lipid, preferably from about 30 - 65 wt% of the lipid.

4. The powdered whipping agent of any one of claims 1 to 3, comprising from about 15 - 65 wt% of the polyol, preferably from about 18 - 63 wt% of the polyol.

5. The powdered whipping agent of any one of claims 1 to 4, comprising from about 2 - 20 wt% of the protein, preferably from about 2 - 16 wt% of the protein, more preferably from about 3 - 12 wt% of the protein.

6. The powdered whipping agent of any one of claims 1 to 5, comprising from about 5 - 30 wt% of the non-protein-based emulsifier, preferably from about 6 - 25 wt% of the non-protein-based emulsifier.

7. The powdered whipping agent of any one of claims 1 to 6, comprising:

(a) from about 30 - 65 wt% of the lipid;

(b) from about 18 - 63 wt% of the polyol;

(c) from about 2 - 16 wt% of the protein; and

(d) from about 5 - 30 wt% of the non-protein-based emulsifier.

8. The powdered whipping agent of any one of claims 1 to 7, comprising:

(a) from about 30 - 65 wt% of the lipid, wherein the lipid is a vegetable- and/or dairy(-based) oil or fat;

(b) from about 18 - 63 wt% of the polyol, wherein the polyol is a sugar alcohol, preferably a sugar alcohol of any one of maltitol, erythritol, isomalt, mannitol, lactitiol, xylitol, sorbitol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof, more preferably maltitol, sorbitol, erythritol, and/or hydrogenated starch hydrolysate, or any combination(s) thereof;

(c) from about 2 - 16 wt% of the protein, wherein the protein is a vegetable- and/or dairy(-based) protein; and

(d) from about 5 - 30 wt% of the non-protein-based emulsifier, wherein the non- protein-based emulsifier is a low molecular weight surfactant.

9. The powdered whipping agent of any one of claims 1 to 8, which is a spray-dried powdered whipping agent.

10. The powdered whipping agent of any one of claims 1 to 9, wherein the lipid is a vegetable- or dairy(-based) oil or fat of any one of milk fat, palm fat, palm oil, palm kernel oil, peanut oil, almond oil, cocoa butter, coconut oil, cotton seed oil, hazelnut oil, linseed oil, corn oil, olive oil, rapeseed oil, safflower oil, shea oil, soybean oil, sunflower seed oil, grapeseed oil, canola oil, or any combination(s) thereof.

11. The powdered whipping agent of any one of claims 1 to 10, wherein the non-protein- based emulsifier is a surfactant having a molecular weight of less than 1 ,500 g/mol, preferably wherein the emulsifier is any one of an acetic acid ester of mono and diglycerides (ACETEM, E472a), a lactic acid ester of mono and diglycerides (LACTEM, E472b), mono- and diglycerides of fatty acids (E471), tartaric acid esters of mono- and diglycerides of fatty acids (E472d), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), propane diol esters of fatty acids (PGMS, E477), or any combination(s) thereof.

12. Method of preparing a food product comprising whipping a powdered whipping agent according to any one of claims 1 to 11 in a liquid, preferably wherein the food product is an aerated food product, more preferably wherein the food product is an aerated food product with an overrun of at least 150% and a firmness of 40-250 penetrometer units (PU).

13. Food product prepared from the powdered whipping agent according to any one of claims 1 to 11 , or obtainable by the method of claim 12.

14. Method of preparing a powdered whipping agent, comprising the steps of:

(a) admixing a lipid, a polyol, a protein, and a non-protein-based emulsifier as described in any of claims 1 to 11 ;

(b) optionally homogenizing the mixture obtained in (a);

(c) subjecting said mixture obtained in (a), or said homogenized mixture obtained in (b), to evaporation; and

(d) obtaining a powdered whipping agent comprising a lipid, a polyol, a protein, and a non-protein-based emulsifier.

15. The method of claim 14, wherein the powdered whipping agent is a spray-dried powdered whipping agent.