| abstract |
the invention relates to a method of producing a vegetable-based oil-in-water emulsion, which comprises the steps of providing a composition of ingredients that is free from milk protein, wherein the composition comprises from 1.5 to 5% by weight, preferably 2 to 5%, by weight, of proteins, where the protein consists only of vegetable protein, from 0.5 to 10.5%, by weight, of oil, and having a ph from 5.3 to 6.7, optionally add divalent cations to provide a concentration of 1 to 5 mm of free divalent cations in the composition of ingredients, optionally add monovalent cations to provide a concentration of 1 to 20 mm of free monovalent cations in the composition of ingredients, and homogenize and subsequently heat the composition of ingredients at a temperature of 80 ° to 100 ° C for a period of 0.5 to 15 minutes, or heat at ultra-high temperature (uht), above 135 ° C for 3 to 30 s to form protein clusters that buy endemise vegetable oil and proteins, and shear the composition during or after heat treatment to reduce the size of the protein cluster, where the clusters are 5 to 50 microns in size. the invention also relates to a vegetable-based oil-in-water emulsion obtained by the method, and to a use of the vegetable-based oil-in-water emulsion for use in food and beverage products. |