EDIBLE EMULSIONS FOR AIR-FILLED FOAMS

FIELD OF THE DISCLOSURE

[0001] The present disclosure relates to dairy-based edible emulsions containing, for example, a protein, a fat, and a specific emulsifier, where the edible emulsions are configured for providing air-filled foams, methods of making such edible emulsions, methods of making such air-filled foams, and air-filled foams obtained by the methods.

BACKGROUND OF THE DISCLOSURE

[0002] Dairy based edible emulsions or dairy creams are ubiquitous in both the domestic and food service culinary environments. They are used in both cold and warm applications, such as, for example, over strawberries, or on hot baked desserts and beverages (for example, apple tarts, coffee, hot chocolate, etc.).

[0003] While, in a domestic environment, cream can be whipped on a small scale using conventional beaters and cream whipping equipment (for example, Hobart, Kitchenaid) using ambient air, in the food service environment, the use of canned aerosol creams is common from either a “ready to use” can or by the use of a cream whipper (for example, a cream whipper from iSi GmbH). In both cases, nitrous oxide (N2O) is widely used as a propellant and a foaming agent. However, this is disadvantageous. For example, N2O has a global warming potential (GWP) about 265-298 times that of CO2 for a 100-year timescale. N2O emitted today remains in the atmosphere for more than 100 years, on average.

[0004] The use of N2O as a propellant and a whipping agent from a pressurized container allows rapid generation of a whipped cream with a high overrun, i.e., a high amount N2O or air incorporated into the starting liquid cream.

[0005] Apart from the obvious environmental problems associated with the use of N2O as a propellant, there is also a problem of recycling aerosols cans, as they fall into the category of hazardous waste and, therefore, cannot be placed in the household recycle bin.

[0006] Another problem associated with the use of N2O generated creams is the instability of the foam when used in hot beverage applications. Delivery menus from food service outlets usually do not include aerosol cream topped hot beverages since they do not stand up to the rigors of transport and time required for home, office, or other delivery.

[0007] U.S. Patent No. 2,170,531 (US ‘531) discloses an apparatus for mixing a liquid with a gas.

In US ‘531 , an apparatus for whipping cream or like purposes discharges the cream and gas mixture under pressure through a constricted orifice. US ‘531 does not disclose the composition of an edible emulsion.

[0008] Dutch Patent No. NL1024433C2 (NL ‘433) discloses manufacturing a substantially monodisperse foam by forming a relatively insufficiently monodisperse coarse pre-foam from an unfoamed liquid starting product and passing the pre-foam through a membrane having a particular pore diameter to form a foam which is substantially monodisperse.

[0009] International Publication No. W02008033005 (WO ‘005) discloses an aerosol container including a reservoir containing a propellant and a food product; operable discharge means to discharge the food product; and a dispensing head defining a food product receiving space to receive the food product from the discharge means, a distal part of the head having food product shaping projections. The propellant used in WO ‘005 can be carbon dioxide (CO2), nitrogen (N2), N2O or a combination of these gasses. For example, WO ‘005 discloses 15-25 wt% of the propellant can be N2 and the remainder of the propellant (85-75 wt%) can be N2O. All of the compositions disclosed by WO ‘005 are made with propellant.

[0010] U.S. Application No. 20100221392A1 (US ‘392) discloses a method for foaming food by using N2O as a foaming agent, whereby a container containing a foaming-target food is charged at a predetermined pressure with nitrous oxide and a gas having a smaller solubility in the food than nitrous oxide. The container is then shaken sufficiently, and a lever is operated to let the food come out, whereby the gas in the food begins foaming to give a foamed food product in which fine cells distribute uniformly. US ‘392 discloses that carbon dioxide has long been used as a foaming gas for food but is an acidic gas giving the food an acidic taste and thereby changing the original taste of the food. According to US ‘392, in an attempt to eliminate this drawback, N2O has been increasingly popular in recent years. However, US ‘392 states that there are problems associated with using N2O as a foaming agent. US ‘392 asserts that a mixture of N2O and a less soluble gas may improve the stability of the aerated food, but the presence of N2O remains an environmental obstacle. All of the edible emulsions disclosed by US ‘392 include a propellant and are contained in an aerosol can.

[0011] European Publication No. EP1061006A1 (EP ‘006) discloses aerosol systems for dispensing whipping cream or a product resembling whipped cream, referred to as “spray cream.” According to EP ‘006, an important cause for the “deviant mouthfeel” of known spray creams obtained from conventional aerosol cans is that the overrun of the product is (too) high at approximately 400-600%. Further, EP ‘006 discloses that, because of their composition, the stand of such cream compositions is often not acceptable as they sag within minutes. EP ‘006 discloses that the above problems are solved by an aerosol system with spray cream or an aerated dessert, including an aerosol can with at least two compartments (A) and (B) gas-tightly separated from each other by a partially movable wall. In compartment (A) a propellant is present and in compartment (B) a cream or dessert composition is present including a blowing agent which is at least partially incorporated into said cream composition. All of the edible emulsions disclosed by EP ‘006 include a propellant and are contained in an aerosol can.

[0012] International Publication No. WO2019138021 A1 (WO ‘021) discloses a foamable or whippable food composition including fat, protein, water, citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain (known as citrem or E472c), and a lactic acid ester of a mono- or diglyceride of one or more fatty acids (known as lactem or E472b). WO ‘021 discloses that the total content of lactic acid esters of a mono- or diglyceride is generally in the range of 0.2-1 .5 wt%, most preferably 0.7-1 .1wt.%.

[0013] U.S. Publication No. 2020360946A1 (US ‘946) discloses a portable apparatus for dispensing and foaming of a product including a product container, a gas container, containing a gas, wherein the gas substantially does not contain any greenhouse gases such as N2O. The product can be a food product, for example milk or dairy cream, or a different type of product that is to be foamed.

[0014] It is acknowledged in the industry, that when a “spray cream” (for example, as described in WO ‘021 , page 2, lines 8-10) is used, the firmness and form retention is not as good as for “whipped cream.” It is known from many laboratory tests that when a spray cream is applied to the surface of a hot beverage (e.g., a beverage having a temperature greater than about 70°C), whether a plastic lid is used or not, the spray cream is known to dissipate even more quickly at room temperature than at refrigeration temperatures.

[0015] Furthermore, it is known that beverages such as coffees and teas are acidic, and that consumption of such beverages may cause physical discomfort to some consumers in the form of indigestion and/or heartburn. Coffee includes a wide variety of acids for example malic acid, tannic acid, maleic acid, oleic acid, oxalic acid, caffeic acid and chlorogenic acid, among others. The acidity content of coffee may contribute to the aforementioned physical discomfort in some consumers. Furthermore, coffee contains caffeine, which, upon ingestion causes the gastric secretion of acids. Thus, coffee drinking involves both the ingestion of acids as well as the stimulation of acid production. Methods for reducing coffee acidity have been developed, however, the taste profile is also affected. Additives for coffee and tea such as toppings or sweeteners can also act as a source of acidity. For example, aspartame breaks down to form aspartic acid, phenylalanine and methanol when hydrolyzed, and as discussed above, cream foamed with carbon dioxide is acidic in nature.

[0016] There remains a need for a cream that can be produced rapidly on-demand with appropriate overrun equivalent to the current aerosol cans and cream whippers, which is stable when placed on top of hot beverages and foods, and without the use of a propellant and/or whipping gas that has a global warming potential, and having reduced acidity.

SUMMARY OF THE DISCLOSURE

[0017] In one aspect, the present disclosure provides a foam formed from an edible emulsion (e.g. an air-filled edible emulsion) having, for example, high overrun and/or high heat stability in use, and which can be rapidly generated on demand. The composition for forming the foam (e.g. an air-filled edible emulsion) may be, for example, a dairy cream or a vegetable fat and dairy-based cream.

[0018] In some aspects, the present disclosure provides a dairy edible emulsion, which may, for example, be whipped, and includes emulsifiers as stabilizers and may contain other ingredients, for example, as described in Regulation (EC) 1333/2008 of the European Parliament and of the European

Council.

[0019] The present inventors have discovered an edible emulsion foam having an overrun of at least 400%, which remains stable when placed on top of hot beverages for an extended period (at least 20 minutes). The inventors have discovered that such foam can advantageously be produced without the need for citric acid additives, such as citric acid esters of mono- and diglycerides of fatty acids (CITREM). The inventive foams may be applied as toppings to hot beverages such as coffee/hot chocolate/tea and remain as stable foams thereon for an extended period. Advantageously, such foams are devoid of the additional acidic burden that foams comprising CITREM emulsifiers carry.

[0020] In one aspect, the present disclosure provides an edible emulsion comprising, consisting essentially of, or consisting of the following components:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

(b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion;

(e) and water;

(f) wherein said composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid.

[0021] Suitably, the one or more LACTEMs comprises lactic acid ester(s) of monoglycerides and diglycerides of fatty acids.

[0022] A LACTEM may have the following formula:

Lactyl moiety where at least one of Ri , R2 and R3 is a lactyl moiety, at least one of R1, R2 and R3 is a fatty acyl moiety and the remaining position (of R1 , R2 and R3) is a lactyl moiety or fatty acyl moiety or hydrogen. [0023] Suitably, component (d) comprises one or more monoglycerides and/or diglycerides of fatty acids. The person skilled in the art will appreciate that component (c) and component (d) are not identical.

[0024] Component (d) may have the formula:

CH ₂ - O-R4

CH ₂ - O-R ₅

CH ₂ - O-R ₆ where at least one of R4, Rs and Re is a fatty acyl moiety, at least one of R4, Rs and Re is hydrogen, and the remaining group of R4, Rs and Re is a fatty acyl moiety or hydrogen.

[0025] Suitably, the emulsion does not comprise a compound of the following formula:

CH ₂ - O-R _a

CH ₂ - O-R _b

CH ₂ - O-R _c where at least one of R _a , Rs and Rc comprises a C6-C12 aliphatic group (e.g. a Ce-Cw aliphatic group) comprising more than one -CO2H group, at least one of R _a , Rs and R _c is a fatty acyl moiety and the remaining position (of R _a , Rb and R _c ) comprises a C2-C12 aliphatic group optionally comprising one or more -CO2H groups, is fatty acyl moiety or is hydrogen.

[0026] For example, the edible emulsion does not comprise a compound of the following formula:

CH ₂ - O-R _c Citryl moiety where at least one of Ra, Rb and Rc is a citryl moiety, at least one of Ra, Rb, and Rc is a fatty acyl moiety, and the remaining position (of Ra, Rb and R _c ) is a citryl moiety, a fatty acyl moiety or hydrogen.

[0027] The edible emulsion may comprise component (c) one or more LACTEMs in an amount of from 0.8 wt% to 3 wt% based on the total weight of the edible emulsion, preferably, in an amount of from 0.8 wt% to 2.5 wt%, such as from 0.9 wt% to 2.4 wt%, for example from 1 .0 wt% to 2.2 wt% based on the total weight of the emulsion. [0028] The edible emulsion may comprise component (d) one or more monoglycerides and/or diglycerides of fatty acids in an amount of from 0.35 wt% to 1 .0 wt% based on the total weight of the edible emulsion, suitably from 0.4 wt% to 0.6 wt% based on the total weight of the edible emulsion.

[0029] Suitably, the edible emulsion may comprise component (c) one or more LACTEMs present in an amount of from 0.8 wt% to 3.0 wt% based on the total weight of the edible emulsion, preferably in an amount of from 0.8 wt% to 2.5 wt% based on the total weight of the edible emulsion; and wherein component (d) is present in an amount of from 0.35 wt% to 1 .0 wt% based on the total weight of the edible emulsion, preferably in an amount of from 0.4 wt% to 0.60 wt% based on the total weight of the edible emulsion.

[0030] Suitably, component (c) the one or more LACTEMs is present in an amount of from 0.9 wt% to 2.4 wt% based on the total weight of the edible emulsion, suitably, in an amount of from 1 .0 wt% to 2.2 wt% based on the total weight of the edible emulsion.

[0031] Suitably, component (d) is present in an amount of from 0.35 wt% to 0.8 wt%, suitably from

0.4 wt% to 0.6 wt% based on the total weight of the edible emulsion.

[0032] The fat may be dairy fat, preferably milk fat.

[0033] The protein may be dairy protein, preferably milk protein.

[0034] Preferably, the fat is milk fat and the protein is milk protein.

[0035] The one or more LACTEMs may have an iodine value of 3 or less, for example as measured according to ACCS Official Method Cd 1d-92.

[0036] The one or more LACTEMs may comprise saturated fatty acids.

[0037] The one or more LACTEMs comprises 65 wt% or less of palmitic acid, such as 50 wt% or less of palmitic acid based on the total weight of the LACTEM, preferably 20 wt% or less of palmitic acid based on the total weight of the LACTEM.

[0038] The fatty acid component of the one or more LACTEMs, may comprise 80 wt% or higher of stearic acid, preferably, 90 wt% or higher of stearic acid based on the total weight of the LACTEM.

[0039] The fatty acid component of the one or more LACTEMs may be derived from fully hydrogenated rapeseed and/or sunflower oil.

[0040] The fatty acid component of component (d) comprising one or more monoglyceride(s) and/or diglyceride(s) of a fatty acid may be derived from fully hydrogenated and refined sunflower and/or rapeseed oil.

[0041] The component (d) may have iodine value of more than 10, such as from 15 to 30, preferably from 22 to 26, such as about 24, for example, as measured according to ACCS Official Method Cd 1d-92. [0042] The component (d) may have a monoglyceride content of at least 80% by weight based on the total weight of the component (d), preferably at least 90% by weight based on the total weight of the component (d).

[0043] The one or more LACTEMs may be present in an amount of about 1 wt%, or greater than

1 .0 wt%, such as about 1 .5 wt% or about 1 .6 wt% based on the total weight of the edible emulsion.

[0044] The edible emulsion may further comprise a gelling agent, for example carrageenan.

[0045] The edible emulsion may comprise a stabilizer.

[0046] The edible emulsion may comprise a sweetener.

[0047] Suitably, the edible emulsion has a mean droplet size (D50) in the range of from 0.2 pm to

1 .0 pm, preferably in the range of from 0.6 pm to 0.8 pm.

[0048] Suitably, the edible emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70cP, suitably, from 55 cP to 65 cP when measured at 20 to 25°C, further optionally, wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, suitably from 70 cP to 95 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C (for example, as determined using a Brookfield viscometer at the specified temperature, using a type 2 spindle at 100 RPM).

[0049] In another aspect, the present disclosure provides a foam comprising, consisting essentially of, or consisting of the edible emulsion disclosed herein and a foaming agent.

[0050] Suitably, the foaming agent comprises air or nitrogen.

[0051] Preferably, the foam has an overrun of at least 400%, such as from 400% to 500%.

[0052] Advantageously, the foams of the present invention are less tart than foams comprising

CITREM. Furthermore, the foams of the present invention are less susceptible to drainage than foams comprising CITREM. This is particularly advantageous when the foams are used as toppings on food products, such as cakes.

[0053] In yet a further aspect, the present disclosure provides a method of producing an edible emulsion, the method comprising the following steps:

(1 a) forming an oil-in water pre-emulsion composition comprising: fat, protein, one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEMs), one or more monoglyceride and/or diglyceride of a fatty acid, water and optionally one or more of a gelling agent, stabilizer and sweetener, wherein said pre-emulsion composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid; and

(1 b) homogenizing said pre-emulsion composition, to form the edible emulsion; (1 c) optionally, further comprising subjecting the pre-emulsion to an anti-microbial treatment;

(ld) optionally, further comprising packing the edible emulsion in a package;

(l e) further optionally, wherein the edible emulsion has a mean droplet size in the range of from 0.2 pm to 1 .0 pm, preferably in the range of from 0.6 pm to 0.8 pm;

(1 f) further optionally, wherein the edible emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70cP, preferably in the range of from 55 cP to 65 cP when measured at 20 to 25°C, further optionally, wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C; wherein the said edible emulsion comprises, consists essentially of, or consists of:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

(b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEMs) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion; and

(e) water;

(f) wherein said composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid.

[0054] Suitably, the anti-microbial treatment step (1 c) comprises UHT treatment, or pasteurization.

[0055] The anti-microbial treatment step may comprise heating the pre-emulsion at a temperature in the range of from 130 to 160°C, preferably to about 146°C, suitably for a period of from 1 to 20 seconds, preferably for about 4 seconds.

[0056] The method may further comprise a cooling step following the anti-microbial treatment step

(1c), optionally, wherein the anti-microbial treated pre-emulsion is cooled to about 70°C.

[0057] The homogenization may be carried out at about 70°C.

[0058] The method may further comprise cooling the homogenized edible emulsion, optionally wherein the emulsion is cooled to a temperature of less than about 20°C.

[0059] The method may further comprise packing the edible emulsion in a package, optionally the packing is carried out aseptically. [0060] In another aspect the present disclosure provides an emulsifier additive package for forming an edible emulsion as described herein, said additive package comprising, consisting essentially of or consisting of:

(i) a lactic acid ester of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM), preferably a lactic acid ester of a monoglyceride and diglyceride of a fatty acid; and

(ii) one or more monoglyceride and/or diglyceride of a fatty acid; wherein the weight ratio of (i) to (ii) is in the range of from 2:1 to 6:1 , preferably in the range of from 2:1 to 4.5:1 , and wherein said emulsifier additive package does not include a citric acid ester of a monoglyceride and/or a diglyceride of a fatty acid (CITREM).

[0061] In a still further aspect, the present disclosure provides for use of the emulsifier additive package as defined herein for forming an edible emulsion as defined herein, optionally wherein the emulsion has a mean droplet size in the range of from 0.2 pm to 1 .0 pm, preferably in the range of from 0.6 pm to 0.8 pm.

[0062] Suitably, the edible emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70 cP, preferably in the range of from 55 cP to 65 cP when measured at 20 to 25°C, further optionally, wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C.

[0063] In another aspect, the present disclosure provides for use of an edible emulsion as defined herein for forming an edible foam having an overrun of at least 400% wherein said foam is thermally stable for at least 20 minutes if applied to a heated beverage having a temperature of at least 60°C. Suitably, the edible emulsion may be used to form an edible foam having reduced tartness.

[0064] In another aspect, the present disclosure provides for a food or beverage product comprising the foam, optionally, wherein said product comprises coffee, tea, a cocoa drink, a chocolate drink, or a dessert.

[0065] In a still further aspect, the present disclosure provides for use of the foam described herein as a topping on a food or beverage product, optionally wherein said product is a heated beverage having a temperature of 60°C or higher.

[0066] In some aspects, the present disclosure provides an edible emulsion including, for example, about 12.0 wt% to about 38.0 wt% fat (such as, for example, milk fat) based on a total weight of the edible emulsion; about 0.20 wt% to about 5.0 wt% protein (such as, for example, milk protein) based on the total weight of the edible emulsion; about 1 .0 wt% or more of one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid based on the total weight of the edible emulsion; one or more monoglyceride or diglyceride of a fatty acid based on the total weight of the edible emulsion; and water, for example, the balance may of water (i.e. up to 100 wt%).

[0067] In some aspects, the amount of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, greater than 1 .50 wt%, 1 .60 wt% or higher, or 1 .70 wt% or higher. In some aspects, the amount of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, 5.0 wt% or less, 4.0 wt% or less, or 3.0 wt% or less.

[0068] In some aspects, the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, one or more listed in Regulation (EC) No. 1333/2008 in M2 and M4 categories.

[0069] In some aspects, the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, one or more of (i) an acetic acid ester of a monoglyceride or a diglyceride of a fatty acid, (ii) a lactic acid ester of a monoglyceride or a diglyceride of a fatty acid, or (iii) a tartaric acid ester of a monoglyceride or a diglyceride of a fatty acid.

[0070] In some aspects, the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid does not include, for example, any citric acid ester of a monoglyceride or a diglyceride of a fatty acid (i.e., CITREM or E472C) (e.g., a content of CITREM is about 0.0 wt%). In some aspects, a content of CITREM may be, for example, less than 0.050 wt%, 0.025 wt% or less, 0.010 wt% or less, 0.0050 wt% or less, or 0.00010 wt% or less. Preferably, the edible emulsions described herein do not comprise CITREM.

[0071] The term “CITREM” is used in the art as a generic name for “citric acid esters of a mono- or diglyceride of one or more fatty acids.” Such citric acid ester comprising an unsaturated acyl chain is also referred to as an “unsaturated CITREM.”

[0072] In some aspects, the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, LACTEM (E472b). In some aspects, a weight ratio of LACTEM to a total content of the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, about 8.0:2.0 to about 1 .0:0.0, or about 9.0:1 .0 to about 1 .0:0.0, or about 9.5:0.5 to about 1 .0:0.0, or about 9.9 to about 1 .0:0.0, or about 9.99:0.01 to about 1 .0:0.0.

[0073] In some aspects, the LACTEM may contain saturated fatty acids and may have, for example, an iodine value of less than 3 as measured according to ACCS Official Method Cd 1 d-92.

[0074] In some aspects, the LACTEM may contain, for example, saturated fatty acids. In some aspects, all fatty acids contained in the LACTEM are saturated fatty acids. Such LACTEM may be referred to as saturated LACTEM or fully saturated LACTEM. In some aspects, essentially all fatty acids contained in the LACTEM are saturated fatty acids. In some aspects fatty acids in LACTEM comprise about 90.0 wt% or more, about 91 .0 wt% or more, about 92.0 wt% or more, about 93.0 wt% or more, about 94.0 wt% more, about 95.0 wt% or more, about 96.0 wt% or more, about 97.0 wt% or more, about 98.0 wt% or more, or about 99.0 wt% or more of saturated fatty acids.

[0075] In some aspects, the LACTEM may contain, for example, unsaturated fatty acids. In some aspects the LACTEM may contain trace amount of unsaturated fatty acids. In some aspects fatty acids in LACTEM comprise about 10.0 wt% or less, about 9.0 wt% or less, about 8.0 wt% or less, about 7.0 wt% or less, about 6.0 wt% or less, about 5.0 wt% or less, about 4.0 wt% or less, about 3.0 wt% or less, about 2.0 wt% or less, or about 1 .0 wt% or less of unsaturated fatty acids.

[0076] In some aspects, the LACTEM may contain less than about 65.0 wt% palmitic acid, may contain less than about 50.0 wt% palmitic acid, or may contain less than about 20.0 wt% palmitic acid, as measured according to ACCS Official Method Ce 1 h-05.

[0077] In some aspects, the LACTEM may be, for example, Admul GLP 1148 available from Kerry

Group.

[0078] In some aspects, the one or more mono and diglyceride of fatty acids refers to category

E471 of the European Food Emulsifier Manufacturers Association (EFEMA) index of food emulsifiers. In some aspects, the one or more mono and diglyceride of fatty acids may be, for example, one or more of glyceryl monostearate (monostearin), glyceryl monopalmitate (monopalmitin), and glyceryl monooleate (monoolenin). An example of an E471 includes Myvatex Mighty Soft Ultimate available from Kerry Group.

[0079] In some aspects, an amount of the one or more mono and diglyceride of fatty acids may be, for example, about 0.10 wt% to about 2.0 wt% when a total weight of the edible emulsion is considered to be 100 wt%. In some aspects, the amount of the one or more mono and diglyceride of fatty acids may be, for example, about 0.05 wt% to about 3 wt%, about 0.1 wt% to about 2.5 wt%, about 0.15 wt% to v2.0 wt%, or about 0.2 wt% to about 1 .75 wt%.

[0080] In some aspects, the one or more monoglyceride or diglyceride of a fatty acids may have, for example, an iodine value of more than about 10, about 10 to about 110, about 12 to about 95, or about 14 to about 90.

[0081] In some aspects, the edible emulsion disclosed herein may further contain, for example, a gelling agent. The gelling agent may be, for example, any known food grade gelling agent known in the art, such as, for example, a plant-based product. In one aspect, the gelling agent may be, for example, carrageenan.

[0082] In some aspects, the edible emulsion disclosed herein may further contain, for example, a stabilizer. The stabilizer may be, for example, any known food grade stabilizer known in the art, such as, for example, a plant-based product. [0083] In some aspects, the edible emulsion disclosed herein may further contain, for example, a sugar. The sugar may be, for example, sucrose, glucose, fructose, lactose and combinations thereof.

[0084] In some aspects, the edible emulsion disclosed herein may further contain, for example, a sweetener. The sweetener may be, for example, any known food grade sweetener known in the art, such as, for example, natural products and/or plant-based products, or artificial sweeteners.

[0085] In some aspects, the edible emulsion of the present disclosure may be contained, for example, in a sealed container. In some embodiments, the sealed container is hermetically sealed. The sealed container may be configured, for example, for residential, commercial, or industrial use.

[0086] In some aspects, the container does not contain therein, for example, a known propellant, such as, for example, N2O. That is, in some aspects the container may, for example, contain the edible emulsion as disclosed herein and not contain any propellant having a poor (i.e. a high) global warming potential.

[0087] In some aspects, the present disclosure provides the container described herein.

[0088] In some aspects, the container may be configured, for example, to be shipped to a residential, commercial, or industrial customer, and may include, for example, labeling for such use.

[0089] In some aspects, the edible emulsion of the present disclosure may be air-filled. In some aspects, the edible emulsion of the present disclosure may be air-filled with the use of, for example, a handheld rotary whipping device (electrical or hand operated), an electrical planetary whipping device (for example, a device manufactured by Kenwood, Hobart, KitchenAid), a continuous aeration machines (for example, MondoMix), a hand operated membrane devices (for example, french press or plunger), an electrical press-button cream machine (for example, Sanomat).

[0090] In some aspects, the edible emulsion of the present disclosure is configured, for example to be air-filled in a matter of seconds, on-demand, for example, by pressing of a button or pulling a lever.

[0091] In some aspects, the edible emulsion of the present disclosure may have an overrun, for example, equivalent to or greater than that of the aerosol “oil-in-water” edible emulsions currently available on the market.

[0092] In some aspects, the edible emulsion may have an overrun of, for example, 400% or more.

The emulsion may have an overrun of, for example, about 400% to about 800%, about 400% to about 700%, about 400 % to about 600%, or about 400% to about 550%.

[0093] In some aspects, the components of the edible emulsion are selected for the purpose of achieving an overrun of at least 400%.

[0094] In some aspects, the edible emulsion of the present disclosure may have improved heat stability. In some aspects, the edible emulsion of the present disclosure may retain, for example 80% (or more) of the original foam height on top of the hot beverage after standing at 60°C for 20 minutes. In some aspects, the edible emulsion of the present disclosure may retain, for example, 10% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more 99% or more of the original foam height on top of the hot beverage after standing at 60°C for 20 minutes.

[0095] Suitably, the edible emulsion has a viscosity of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70 cP if measured at 20 to 25°C, and/or a viscosity of from 60 to 200 cP, preferably from 60 cP to 120 cP, such as from 75 to 85 cP if measured at 2 to 5°C.

[0096] In some aspects, the present disclosure provides a method of preparing an edible emulsion.

[0097] In some aspects, the method of preparing the edible emulsion may include, for example:

Standardizing liquid milk and cream to the desired fat content;

Adding emulsifiers and mixing thoroughly with high shear, for example, by mixing at 6,000 rpm for 60 second using a laboratory high shear mill (for example, Dispermill by Ingtec Technik, AG);

Processing the above mix through an ultra-high temperature (UHT) cream processing plant at Fo value of 5 to 6 for 4 seconds;

Homogenizing in a high pressure homogenizer (e.g., at a pressure of about 30 bar or higher); and

Cooling to a suitable packing temperature.

[0098] In some aspects, the method of preparing the edible emulsion includes, for example, standardizing liquid milk and cream to a desired protein content.

[0099] In some aspects, the mix may be processed through a UHT at a temperature greater than about 135°C, for example, at or about 146°C, such as for ultra-pasteurization.

[0100] In some aspects, homogenizing in a high pressure homogenizer is performed in a single stage. In some aspects, the homogenizing may be a multi-stage process, such as a two stage homogenization.

[0101] In some aspects, homogenizing may be performed, for example, at a pressure of about 10 bar to about 500 bar. For example, in one aspect, the homogenizing may be performed at about 80 bar in a first stage and at about 30 bar in a second stage.

[0102] In some aspects, the method of preparing the edible emulsion includes, for example, packing the cooled edible emulsion in a container.

[0103] In some aspects, the method of preparing the edible emulsion may include, for example, sealing the container with the edible emulsion contained therein. In some aspects, the sealing may include, for example, hermetically sealing the container.

[0104] In some aspects, the present disclosure provides an edible emulsion made by the method of preparing the edible emulsion. [0105] In some aspects, the edible emulsion may further contain, for example, natural and artificial flavors, food colors, phosphates, citrates, i.e. buffering agents, chelating agents, acidity regulating agents, fibers, vitamins, minerals (for fortification) or other ingredients.

[0106] In some aspects, the present disclosure provides a foam prepared from the edible emulsion described above.

[0107] In some aspects, the foam may be prepared, for example, by whipping or filling the edible emulsion with air.

[0108] Additional features and advantages of the present disclosure are described further below.

This summary section is meant merely to illustrate certain features of the disclosure and is not meant to limit the scope of the disclosure in any way. The failure to discuss a specific feature or embodiment of the disclosure, or the inclusion of one or more features in this summary section, should not be construed to limit the claims.

BRIEF DESCRIPTION OF THE FIGURES

[0109] The application file contains at least one drawing executed in color. Copies of this patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee.

[0110] Any figures contained herein are provided only by way of example and not by way of limitation.

[0111] FIG. 1 shows pictures from the testing in Example 3 for the air-filled edible emulsion of

Example 1 .

[0112] FIG. 2 shows pictures from the testing in Example 3 for Market Cream 1 .

[0113] FIG. 3 shows pictures from the testing in Example 3 for Market Cream 2.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0114] Before the present compositions, methods, and methodologies are described in more detail, it is to be understood that the disclosure is not limited to particular compositions, methods, and experimental conditions described, as such compositions, methods, and conditions may vary. It is also to be understood that the terminology used herein is for purposes of describing particular embodiments only, and is not intended to be limiting, since the scope will be limited only in the appended claims.

[0115] As used in this specification and the appended claims, the singular forms "a," "an," and

"the" include plural references unless the context clearly dictates otherwise. Thus, for example, references to "a saccharide fatty acid ester" includes one or more saccharide fatty acid esters and/or compositions of the type described herein which will become apparent to those persons skilled in the art upon reading this disclosure and so forth. [0116] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Any methods and materials similar or equivalent to those described herein may be used in the practice or testing of the disclosure, as it will be understood that modifications and variations are encompassed within the spirit and scope of the disclosure. Accordingly, the invention is limited only by the following claims.

[0117] Any range will be understood to encompass and be a disclosure of each discrete point and subrange within the range. Stated differently, the ranges in the present disclosure are equivalent to a subset of the unwieldy and lengthy description of every possible combination of these discrete values, presented in an easily understood shorthand format (i.e., a range).

[0118] As used herein, "about," "approximately," "substantially," and "significantly" will be understood by a person of ordinary skill in the art and will vary in some extent depending on the context in which they are used. If there are uses of the term which are not clear to persons of ordinary skill in the art given the context in which it is used, "about" and "approximately" will mean plus or minus <10% of particular term, and "substantially" and "significantly" will mean plus or minus >10% of the particular term. "Comprising" and "consisting essentially of have their customary meaning in the art. For example, the use of "consisting essentially of or "comprising substantially" means that specific further components can be present, namely those not materially affecting the essential characteristics of the composition. Each of the embodiments wherein “comprising” or “comprises” has been used, are also envisaged wherein “comprising” or “comprises” is replaced by “consisting essentially of, or “consisting of.

[0119] The edible emulsion of the present disclosure may be filled with ambient air and achieve, for example, a foam having an overrun equivalent to or greater than that of aerosol “oil-in-water” edible emulsions currently on the market and significantly improved heat stability, and the foam can be produced in this manner in a matter of seconds. Stated differently, the edible emulsion of the present disclosure provides these results without the use of a propellant, such as N2O, i.e. the edible emulsions of the present disclosure may be used to form edible foams using foaming agents such as air or nitrogen which do not deleteriously impact the environment.

[0120] The edible emulsion of the present disclosure can produce a foam that provides the above- mentioned benefits by, for example, including a combination of an organic acid ester of mono- and diglyceride of fatty acids (e.g., a lactic acid ester of mono- and diglyceride of fatty acids (LACTEM) (E472b)) with one or more mono- and diglyceride of fatty acids (E471). Suitably, the edible emulsion of the present disclosure can produce a foam that has an overrun of at least 400% and excellent thermal stability, without the use of a compound having the following formula: CH ₂ - O-R _a

CH ₂ - O-R _b

CH ₂ - O-R _c where at least one of R _a , Rb and R _c comprises a C6-C12 aliphatic group (e.g. a Ce-C aliphatic group) comprising more than one -CO2H group, at least one of R _a , Rb and R _c is a fatty acyl moiety and the remaining position (of R _a , Rb and R _c ) comprises a C2-C12 aliphatic group optionally comprising one or more -CO2H groups, is a fatty acyl moiety or is hydrogen. For example, the one or more of R _a , Rb and R _c comprising a C6-C12 aliphatic group (e.g. a Ce-C aliphatic group) comprising more than one -CO2H group, may be a citryl moiety (i.e. from citric acid).

Advantageously, the foam does not comprise a citric acid ester of mono- and/or diglycerides of fatty acids (CITREM, E472c), for example, the foam does not comprise a compound of the following formula:

CH ₂ - O-R _c Citryl moiety where at least one of R _a , Rb and R _c is a citryl moiety, at least one of R _a , Rb, and R _c is a fatty acyl moiety, and the remaining position (of R _a , Rb and R _c ) is a citryl moiety, a fatty acyl moiety or hydrogen.

Advantageously, the edible emulsions disclosed herein may be used to form foams having an overrun of at least 400% and said foams remain thermally stable for at least 20 minutes if applied to a food or beverage having a temperature of at least 60°C, such as beverages having a temperature of from about 50°C to about 85°C, such as 60°C to about 75°C, or for example from about 60 to about 70°C. Such foams may be advantageously be used as toppings on food and/or beverages such as coffee, without the additional acidic burden that foams comprising CITREM emulsifiers carry. By not including CITREM, the emulsifiers of the edible emulsion disclosed herein contain fewer acid groups. Hence, the foams of the present disclosure (formed from the edible emulsions of the present disclosure) may be particularly appealing to those who wish to consume foam topped beverages having lower acidity. For example, the foams of the present invention are less tart than foams manufactured using CITREM.

[0121] The edible emulsion may comprise, consist essentially of, or consist of the following components:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion; (b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion; and

(e) water;

(f) wherein said composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid (i.e. CITREM).

[0122] <FAT>

[0123] In some aspects, the fat may include, for example, dairy fat (e.g., fat obtained from bovine milk), or may consist entirely of dairy fat. In other aspects, the fat may include or consist entirely of vegetable fats. In some aspects, the fay may be a combination of milk fat and vegetable fat in a weight ratio, for example, of 9.0:1. O to 1 :0 to 9:0.

[0124] The dairy fat for use in the present disclosure is not particularly limited and is well known in the art. In some aspects, the dairy fat may be, for example, milk fat, which is the fat phase of milk and is generally a mixture of triglycerides (about 98%) and other lipid components such as diacylglycerol (about 1 %) and free fatty acids (about 0.1 %).

[0125] The amount of the fat in the edible emulsion may be, for example, 13.0 wt% or higher, 14.0 wt% or higher, 15.0 wt% or higher, 16.0 wt% or higher, 17.0 wt% or higher, 18.0 wt% or higher, 19.0 wt% or higher, 20.0 wt% or higher, 21 .0 wt% or higher, 22.0 wt% or higher, 23.0 wt% or higher, 24.0 wt% or higher, 25.0 wt% or higher, 26.0 wt% or higher, 27.0 wt% or higher, 28.0 wt% or higher, 29.0 wt% or higher, 30.0 wt% or higher, 31 .0 wt% or higher, 32.0 wt% or higher, 33.0 wt% or higher, 34.0 wt% or higher, 35.0 wt% or higher, 36.0 wt% or higher, or 37.0 wt% or higher, or the amount of fat may be, for example, 37.0 wt% or lower, 36.0 wt% or lower, 35.0 wt% or lower, 34.0 wt% or lower, 33.0 wt% or lower, 32.0 wt% or lower, 31 .0 wt% or lower, 30.0 wt% or lower, 29.0 wt% or lower, 28.0 wt% or lower, 27.0 wt% or lower, 26.0 wt% or lower, 25.0 wt% or lower, 24.0 wt% or lower, 23.0 wt% or lower, 22.0 wt% or lower, 21 .0 wt% or lower, 20.0 wt% or lower, 19.0 wt% or lower, 18.0 wt% or lower, 17.0 wt% or lower, 16.0 wt% or lower, 15.0 wt% or lower, 14.0 wt% or lower, or 13.0 wt% or lower.

[0126] Suitably, the amount of fat in the edible emulsion is in the range of from 15 wt% to 35 wt%, preferably from 18 wt% to 32 wt%. such as from 18 wt% to 30 wt%, based on the total weight of the edible emulsion.

[0127] In some aspects, the vegetable fat may be a food grade fat known in the art, and may be obtained from, for example, palm (palm oil, palm kernel), rapeseed, soy, coconut, canola, sunflower, olives, shea butter, nuts (e.g., almond, peanut, etc.), avocado, pomegranate, sesame, etc., or blends thereof. [0128] <PROTEIN>

[0129] In some aspects, the protein may include any food grade protein, such as, for example, milk protein (e.g., protein obtained from bovine milk), or may consist entirely of milk protein. In other aspects, the protein may include or consist entirely of vegetable protein. In some aspects, the protein may be a combination of milk protein and vegetable protein in a weight ratio, for example, of 9.0:1 .0 to 1 :0 to 9:0.

[0130] Milk proteins are well known in the art and include, for example, caseinates and whey proteins. The milk protein for use in the present disclosure may include, for example, casein isolate and whey protein isolate, i.e., the proteins in their substantially pure form.

[0131] In some aspects, a weight ratio of casein to whey may be, for example, about 6.0:4.0 to about 9.0:1 .0, about 7.0:3.0 to about 9.0:1 .0, or about 8.0:2.0 to about 9.0:1 .0.

[0132] The source of milk protein may be, for example, a concentrate or powder, and may be, for example, skim milk, semi-skimmed milk, or whole milk in liquid or powder form.

[0133] One example of a source of milk protein is Ultranor™ milk protein isolate (MPI) or milk protein concentrate (MPC) marketed by Kerry, which contain the proteins of milk in their original proportions sourced from dairy cows, and contain casein protein which is 100% micellar.

[0134] The total amount of the protein may be, for example, 0.30 wt% or higher, 0.40 wt% or higher, 0.50 wt% or higher, 0.60 wt% or higher, 0.70 wt% or higher, 0.80 wt% or higher, 0.90 wt% or higher, 1 .00 wt% or higher, 1 .25 wt% or higher, 1 .50 wt% or higher, 1 .75 wt% or higher, 2.00 wt% or higher, 2.25 wt% or higher, 2.50 wt% or higher, 2.75 wt% or higher, 3.00 wt% or higher, 3.25 wt% or higher, 3.50 wt% or higher, 3.75 wt% or higher, 4.00 wt% or higher, 4.25 wt% or higher, 4.50 wt% or higher, or 4.75 wt% or higher, or the amount of protein may be, for example, 4.75 wt% or lower, 4.50 wt% or lower, 4.25 wt% or lower, 4.00 wt% or lower, 3.75 wt% or lower, 3.50 wt% or lower, 3.25 wt% or lower, 3.00 wt% or lower, 2.75 wt% or lower, 2.50 wt% or lower, 2.25 wt% or lower, 2.00 wt% or lower, 1 .75 wt% or lower, 1 .50 wt% or lower, 1 .25 wt% or lower, 1 .00 wt% or lower, 0.90 wt% or lower, 0.80 wt% or lower, 0.70 wt% or lower, 0.60 wt% or lower, 0.50 wt% or lower, 0.40 wt% or lower, or 0.30 wt% or lower.

[0135] Suitably, the amount of protein in the edible emulsion is in the range of from 1 .8 - 3.2 wt% based on the total weight of the edible emulsion, preferably in the range of from 2.0 to 2.6 wt% based on the total weight of the edible emulsion.

[0136] When a vegetable protein is used it is not particularly limited and may be any known vegetable protein, such as, for example, protein obtained from pea, rice, fava bean, nuts, beans, whole grains, flax, oat, barley, quinoa, almond, walnut, chia, lentil, chickpeas, pumpkin seed, soybean, hemp seed, kidney bean, black bean, sunflower, etc. (including protein isolates sourced therefrom). One example of a suitable vegetable protein may be, for example, ProDiem™ or ProDiem Refresh marketed by Kerry (e.g., ProDiem Refresh is a pea protein hydrosylate, which is an allergen-free clean label vegan protein developed for low pH beverages) (e.g., ProDiem™ is made with many plant sources, such as pea, rice or sunflower proteins, and may not include any soy protein or any milk protein).

[0137] <ORGANIC ACID ESTER OF MONO- OR DIGLYCERIDE OF FATTY ACID>

[0138] Organic acid esters of monoglycerides or diglycerides of a fatty acid are well known in the art and are not particularly limited, except as described herein. In some aspects, the monoglycerides or diglycerides of the fatty acid are obtained from natural sources.

[0139] Excellent overrun and form retention can be obtained by the use of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid in the amount described and in combination with the other components.

[0140] In some embodiments, the amount of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, greater than 1.0 wt%. In some aspects, the amount may be greater than 1 .50 wt%, 1 .60 wt% or higher, or 1 .70 wt% or higher. In some aspects, the amount of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, 5.0 wt% or less, 4.0 wt% or less, or 3.0 wt% or less.

[0141] In some aspects, the amount of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, 1.10 wt% or higher, 1 .20 wt% or higher, 1 .30 wt% or higher, 1 .40 wt% or higher, 1.50 wt% or higher, 1.55 wt% or higher, 1.60 wt% or higher, 1.70 wt% or higher, 1.80 wt% or higher, 1.90 wt% or higher, 2.00 wt% or higher, 2.10 wt% or higher, 2.20 wt% or higher, 2.30 wt% or higher, 2.40 wt% or higher, 2.50 wt% or higher, etc., or the amount of the organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, 4.90 wt% or lower, 4.80 wt% or lower, 4.70 wt% or lower, 4.60 wt% or lower, 4.50 wt% or lower, 4.40 wt% or lower, 4.30 wt% or lower, 4.20 wt% or lower, 4.10 wt% or lower, 4.00 wt% or lower, 3.90 wt% or lower, 3.80 wt% or lower, 3.70 wt% or lower, 3.60 wt% or lower, 3.50 wt% or lower, 3.40 wt% or lower, 3.30 wt% or lower, 3.20 wt% or lower, 3.10 wt% or lower, 3.00 wt% or lower, 2.90 wt% or lower, etc.

[0142] In some aspects, organic acid ester of a monoglyceride or a diglyceride of a fatty acid may be, for example, one or more of (i) an acetic acid ester of a monoglyceride or a diglyceride of a fatty acid, (ii) a lactic acid ester of a monoglyceride or a diglyceride of a fatty acid, or (iii) a tartaric acid ester of a monoglyceride or a diglyceride of a fatty acid. In some aspects, the only organic ester of a monoglyceride or a diglyceride of a fatty acid employed in the edible emulsion is a LACTEM (E472b).

[0143] A particular example of an organic acid ester of a monoglyceride or a diglyceride of a fatty acid is LACTEM (E472b).

[0144] The LACTEM may contain saturated fatty acids and may have an iodine value of less than

3 as measured according to ACCS Official Method Cd 1d-92. [0145] The LACTEM may have iodine value 3.0 or lower, 2.90 or lower, 2.80 or lower, 2.70 or lower, 2.60 or lower, 2.50 or lower, 2.40 or lower, 2.30 or lower, 2.20 or lower, 2.10 or lower, 1 .9 or lower, 1 .8 or lower, 1 .7 or lower, 1 .6 or lower 1 .5 or lower.

[0146] The LACTEM may include, for example, 65.0 wt% or less of palmitic acid, 60.0 wt% or less of palmitic acid, 55.0 wt% or less of palmitic acid, 50.0 wt% or less of palmitic acid, 45.0 wt% or less of palmitic acid, 40.0 wt% or less of palmitic acid, 35.0 wt% or less of palmitic acid, 30.0 wt% or less of palmitic acid, 25.0 wt% or less of palmitic acid, 20.0 wt% or less of palmitic acid, or 15.0 wt% or less of palmitic acid. The palmitic acid content may be measured, for example, according to AOCS Official Method Ce 1 h-05.

[0147] Suitably, the LACTEM is present in an amount of from about 0.8 wt% to about 3.0 wt% based on the total weight of the edible emulsion, preferably in an amount of from 0.8 wt% to 2.5 wt%, such as from 0.9 wt% to 2.4 wt%, or from 1 .0 wt% to 2.2 wt% based on the total weight of the edible emulsion.

[0148] In some aspects, the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid does not include CITREM (E472C) (e.g., about 0.0 wt%) or the amount of CITREM may be, for example, less than 0.050 wt%, 0.025 wt% or less, 0.010 wt% or less, 0.0050 wt% or less, or 0.00010 wt% or less.

[0149] <MONOGLYCERIDE OR DIGLYCERIDE OF A FATTY ACID>

[0150] The edible emulsion of the present disclosure may contain one or more monoglyceride or diglyceride of a fatty acid.

[0151] The monoglyceride or diglyceride of a fatty acid may have the function, for example, of an emulsifier.

[0152] The term “fatty acid” as used herein has its common meaning and refers to a carboxylic acid with an aliphatic chain, which may be saturated or unsaturated. The term fatty acid as used herein may refer to the fatty acid group bound to the glycerol residue of the glyceride.

[0153] The mono and diglycerides may be, for example, any such emulsifier allowed for use under

REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives, which has an iodine value greater than 10 as measured according to AOCS Official Method Cd 1d-92.

[0154] In particular, the mono and diglyceride of fatty acids refers to category E471 of the

European Food Emulsifier Manufacturers Association (EFEMA) index of food emulsifiers.

[0155] In some aspects, the one or more mono and diglyceride of fatty acids may be, for example, one or more of glyceryl monostearate (monostearin), glyceryl monopalmitate (monopalmitin), and glyceryl monooleate (monoolenin). An example of an E471 includes Myvatex Mighty Soft Ultimate available from Kerry Group [0156] The amount of the one or more monoglyceride or diglyceride of a fatty acid may be, for example, about 0.10 wt% to about 2.0 wt%. For example, the amount may be 0.20 wt% or higher, 0.30 wt% or higher, 0.40 wt% or higher, 0.50 wt% or higher, 0.60 wt% or higher, 0.70 wt% or higher, 0.80 wt% or higher, 0.90 wt% or higher, 1 .0 wt% or higher, 1.10 wt% or higher, 1 .20 wt% or higher, 1 .30 wt% or higher, 1.40 wt% or higher, 1.50 wt% or higher, 1.60 wt% or higher, 1.70 wt% or higher, 1.80 wt% or higher, or 1 .90 wt% or higher, or may be 1 .90 wt% or lower, 1 .80 wt% or lower, 1 .70 wt% or lower, 1 .60 wt% or lower, 1 .50 wt% or lower, 1 .40 wt% or lower, 1 .30 wt% or lower, 1 .20 wt% or lower, 1.10 wt% or lower, 1 .0 wt% or lower, 0.90 wt% or lower, 0.80 wt% or lower, 0.70 wt% or lower, 0.60 wt% or lower, 0.50 wt% or lower, 0.40 wt% or lower, 0.30 wt% or lower, or 0.20 wt% or lower.

[0157] Preferably, the one or more monoglyceride and/or diglyceride of a fatty acid is present in an amount of from about 0.35 wt% to about 1.0 wt% based on the total weight of the edible emulsion, suitably, in an amount of from about 0.4 wt% to about 0.6 wt% based on the total weight of the edible emulsion.

[0158] The one or more monoglyceride or diglyceride of a fatty acid may have, for example, an iodine value of more than 10, more than 11 , or more than 12. The one or more monoglyceride or diglyceride of a fatty acid may include a mixture of monoglycerides or diglycerides of a fatty acid having different iodine values.

[0159] The monoglyceride or diglyceride of a fatty acid may be obtained, for example, from

“oilseed fatty acids,” which means fatty acids from plants, including, for example, soybeans, peanuts, rapeseeds, barley, canola, sesame seeds, cottonseeds, palm kernels, grape seeds, olives, safflowers, sunflowers, copra, corn, coconuts, linseed, hazelnuts, wheat, rice, potatoes, cassavas, legumes, camelina seeds, mustard seeds, and combinations thereof.

[0160] In some aspects, the one or more monoglyceride or diglyceride of a fatty acid may include only monoglycerides of a fatty acid, only diglycerides of a fatty acid, or a combination of monoglycerides and diglycerides of a fatty acid. When a combination, a weight ratio may be, for example, about 0.90:0.10 to about 0.10:0.90.

[0161] The fatty acids can be independently selected from one or more saturated fatty acids, one or more monounsaturated fatty acids, and/or one or more polyunsaturated fatty acids. By independently, this means, for example, that a diglyceride may comprise two different fatty acid groups attached to the glycerol residue.

[0162] <OTHER COMPONENTS>

[0163] In some aspects, the edible emulsion may further contain additives, for example, a gelling agent, a stabilizer, natural and artificial flavors e.g. a sweetener, food colors, phosphates, citrates, i.e., buffering agents, chelating agents, acidity regulating agents, fibers, vitamins, minerals (for fortification), or other ingredients. For example, the edible emulsion may comprise additives such as one or more of a gelling agent, a stabilizer and a sweetener. Such additives may be present in an amount of up to 30 wt%, such as up to 20 wt%, preferably up to 15 wt%, such as up to 12 wt%, even further preferably up to 8 wt% based on the total weight of the edible emulsion. Suitably, the edible emulsion disclosed herein may comprise additives such as one or more of a gelling agent, a stabilizer and a sweetener, in up to 8 wt% based on the total weight of the edible emulsion.

[0164] The gelling agents for use in the present disclosure are not particularly limited and may be, for example, any known food grade gelling agent, including, of course, those commonly used in edible foams. In some embodiments, the gelling agent may be a plant-based material. Example gelling agents include, for example, carrageenan or gellan gum (E418). When included, the amount of the gelling agent may be, for example, 0.005 wt% to 0.2 wt%, 0.0075 wt% to 0.0175 wt%, 0.01 wt% to 0.015 wt%.

[0165] The stabilizers for use in the present disclosure are not particularly limited and may be, for example, any known food grade stabilizers, including those commonly used in edible foams. Examples of a stabilizer include potassium phosphate (E340), dipotassium hydrogen phosphate (E340ii), sodium phosphates (E399), sodium citrate (E331), potassium citrat6e (E332), calcium citrate (E333) and di- and tri- salts thereof. When included, the amount of stabilizer is the amount required to stabilize and control (chelate) the components in the emulsion in particular protein and ions. In some aspects, the amount of stabilizer may be, for example, about 0.1 wt% or less.

[0166] The another emulsifier is not particularly limited and may include known food grade emulsifiers, such as, for example, wheat glutens, gelatins, prolamines, soy protein isolates, starches, acetylated polysaccharides, alginates, carrageenans, chitosans, inulins, agar, glycerol, gums, lecithins, and combinations thereof. When included, the amount of the another emulsifier may be, for example, about 0.1 wt% or less.

[0167] The sugars for use in the present disclosure are not particularly limited and may be, for example, sucrose, fructose, lactose, glucose, or blends thereof. When included, the amount of sugar may be, for example, 20 wt% or less, 15 wt% or less, 10 wt% or less, 5 wt% or less, or 1 wt% or less.

[0168] The sweeteners for use in the present disclosure are not particularly limited and may be, for example, any known food grade sweeteners, including those commonly used in edible foams. Examples of sweeteners include a natural sweetener, for example, stevia, or an artificial sweetener, such as acesulfame K, advantame, aspartame, neotame, saccharin, sucralose. When included, the amount of sweetener may be, for example, 1 wt% or less, 0.75 wt% or less, 0.5 wt% or less, 0.2 wt% or less.

[0169] <Water>

[0170] The edible emulsion of the present disclosure comprises water. For example, water may account for the balance in weight percentage of the edible emulsion compositions disclosed herein so that the total weight percentage of the edible emulsion composition is 100 wt%. [0171] For example, the edible emulsion may comprise, consist essentially of, or consist of an edible emulsion comprising the following components:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

(b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion;

(e) wherein said composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid;

(f) additive components as described herein in up to 30 wt% based on the total weight of the edible emulsion, and

(f) water, suitably the balance is water (i.e. water accounts for the remainder of the composition to bring its component weights up to 100 wt%).

[0172] <FOAM>

[0173] The edible emulsion of the present disclosure may be aerated or filled with a blowing agent or foaming agent such as air or nitrogen to form a final product (e.g., foam, such as an air-filled foam) for consumption. Suitably, the foam does not include any foaming agent that has a high global warming potential, or that negatively impacts the environment. The methods for aerating the emulsion to obtain a foam are not particularly limited and may include any conventional methods, for example with the use of, for example, a hand-held rotary whipping device (electrical or hand operated), an electrical planetary whipping device (for example, a device manufactured by Kenwood, Hobart, KitchenAid), a continuous aeration machines (for example, MondoMix), a hand operated membrane devices (for example, french press or plunger), an electrical press-button cream machine (for example, Sanomat).

[0174] The edible emulsion may have an overrun of, for example, 400% to 600%, 400% to 550%,

400% to 500%, or 400% to 450%. In some aspects, the edible emulsion of the present disclosure may have an overrun of, for example, 400 % or more, 425% or more, 450% or more, 475% or more, 500% or more, 525% or more, 550% or more, 575% or more, 600% or more, 625% or more, 650% or more, 675% or more 700% or more, 725% or more, 750% or more, 775% or more, or 800% or more.

[0175] The edible emulsion may have a viscosity of, for example, preferably in the range of from

20 cP to 120 cP, such as 40 cP to 70 cP, suitably, in the range of from 55 cP to 65 cP when measured at 20 to 25°C, and/or from 60 cP to 200 cP, preferably from 60 cP to 120 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C. [0176] PRODUCING AN EDIBLE EMULSION>

[0177] A method of producing an edible emulsion as disclosed herein may comprise the following steps:

(1 a) forming an oil-in water pre-emulsion composition comprising: fat, protein, one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEMs), one or more monoglyceride and/or diglyceride of a fatty acid, water and optionally one or more of a gelling agent, stabilizer and sweetener, wherein said pre-emulsion composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid; and

(1 b) homogenizing said pre-emulsion composition, to form the edible emulsion;

(1 c) optionally, further comprising subjecting the pre-emulsion to an anti-microbial treatment;

(ld) optionally, further comprising packing the edible emulsion in a package

(l e) further optionally, wherein the edible emulsion has a mean droplet size in the range of from 0.2 pm to 1 .0 pm, preferably in the range of from 0.6 pm to 0.8 pm;

(1 f) further optionally, wherein the edible emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as from 40 cP to 70cP, suitably in the range of from 55 cP to 65 cP when measured at 20 to 25°C, further optionally, wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, such as from 75 cP to 85 cP when measured at 2 to 5°C; wherein the said edible emulsion comprises:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

(b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEMs) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion; and

(e) water;

(f) wherein said composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid.

[0178] A method for producing an edible emulsion may include: pumping milk and cream into a mix tank; dry-blending one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid (e.g. LACTEM, E472c), one or more monoglyceride or diglyceride of a fatty acid (E471), a sweetener, a gelling agent and a stabilizer; adding the ingredients from the dry-blending step to the mix tank and mixing under high shear to form a pre-emulsion; processing the pre-emulsion in an ultra-high temperature (UHT) cream processing plant, heating the processed pre-emulsion to 146°C or 4 seconds then cooling to 70°; homogenizing the pre-emulsion at high pressure to form a final edible emulsion; cooling the final edible emulsion to less than 20°C; and packing the final edible emulsion aseptically.

[0179] The step of pumping milk and cream into a mix tank is not particularly limited, and known equipment and processes for making an edible emulsion may be used for this purpose.

[0180] The step of dry-blending is not particularly limited, and known equipment and processes for making an edible emulsion may be used for this purpose.

[0181] The step of adding the ingredients from the dry-blending step to the mix tank and mixing under high shear is not particularly limited, and known devices and methods for this function can be used, for example, mixing at 600 rpm for 60 second using a laboratory high shear mill (for example, Dispermill by Ingtec Technik, AG).

[0182] The step of processing the pre-emulsion in an ultra-high temperature (UHT) cream processing plant is not particularly limited, and known equipment and processes for processing the pre- emulsion may be used, for example, Tetra Pak® Indirect UHT unit DE for dairy products | Tetra Pak and Steritherm Alfa Laval.

[0183] The step of processing the pre-emulsion may be carried out at Fo value of 5 to 6 or a temperature of, for example, 146°C. When carried out in Alfa Laval, the following settings may be used: inlet temperature less or equal to 8°C; sterilization temperature of 142°C at a time of 4 seconds, filling temperature of 20-25°C.

[0184] The step of processing the pre-emulsion in a UHT cream processing plant may be carried out at temperature of, for example, 135°C, about 135°C or above 135°C. The processing may be carried out, for example, by rapid heating of milk to high temperature, maintaining the pre-emulsion at said high temperature for several seconds, then quickly cooling the pre-emulsion to ambient temperature.

[0185] The step of processing the pre-emulsion in a UHT cream processing plant may be carried out at a temperature and for a time necessary to kill all, or substantially all, microorganisms present in the pre-emulsion. Such treatment results in that all, or substantially all, microorganisms present in the raw milk are killed.

[0186] Generally, when packaged into aseptic containers, the pre-emulsion in a UHT cream processing plant may have a shelf life longer than non-processed pre-emulsion any may maintain long shelf life without being refrigerated. The pre-emulsion processed in this way may have a shelf life of, for example, several months.

[0187] The step of homogenizing the pre-emulsion in a high-pressure homogenizer may be performed, for example, in one stage or in two stages. When homogenizing is performed in two stages, it may be performed at the same pressure or at different pressures.

[0188] The step of homogenizing the pre-emulsion in a high-pressure homogenizer may be performed at a pressure of about 80 bar in a first stage and about 30 bar in a second stage.

[0189] The step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed at a pressure of, for example, 10 to 500 bars, 50 to 500 bars, 100 to 500 bars, 150 to 500 bars, 200 to 500 bars, 250 to 500 bars, 300 to 500 bars, 350 to 500 bars, 400 to 500 bars, 550 to 500 bars, 10 to 450 bars, 10 to 400 bars, 10 to 350 bars, 10 to 300 bars, 10 to 250 bars, 10 to 200 bars, 10 to 150 bars, 10 to 100 bars, 10 to 50 bars, etc. Pressure within the preceding ranges may be used for homogenizing when it is performed in one stage or in two stages. When the homogenization is performed in two stages, pressure within the preceding ranges may be used at the first stage or at the second stage independently.

[0190] The step of homogenizing the pre-emulsion in a high pressure homogenizer may be performed at a pressure of, for example, less than 500 bars, less than 450 bars, less than 400 bars, less than 300 bars, less than 350 bars, less than 300 bars, less than 250 bars, less than 200 bars, less than 150 bars, less than 100 bars, etc.

[0191] The step of homogenizing the pre-emulsion in a high-pressure homogenizer may be performed at a pressure of, for example, between 10 and 100 bars, between 20 and 100 bars, between 30 and 100 bars, between 50 and 100 bars, between 60 and 100 bars, between 70 and 100 bars, between 80 and 100 bars, between 90 and 100 bars, between 10 and 90 bars, between 10 and 80 bars, between 10 and 70 bars, between 10 and 80 bars, between 10 and 70 bars, between 10 and 60 bars, between 10 and 50 bars, etc.

[0192] Pressure within the preceding ranges may be used for homogenizing when it is performed in one stage or in two stages. When the homogenizing is performed in two stages, pressure within the preceding ranges may be used at the first stage and at the second stage independently.

[0193] The step of homogenizing the pre-emulsion in a high-pressure homogenizer is not particularly limited, and known equipment and processes for homogenizing the pre-emulsion or similar compositions may be used. For example, common high-pressure homogenizers used in the dairy industry may be used. The high-pressure homogenizers may be, for example, a single stage homogenizer or a two- stage homogenizer. When homogenizing is performed in one stage, it may be performed in one stage homogenizer or two stage homogenizer.

[0194] The mean droplet size (D50) of the edible emulsion was measured using a Beckman

Coulter LS13320 LS Particle size analyzer. The mean particle size (i.e. particle diameter) of the fat droplets of the edible emulsion (i.e. the non-whipped liquid cream) was determined using the Beckman Coulter LS 13 320 - LS Particle Size Analyzer (Beckman Coulter, Miami, FL, USA), which utilizes PIDS (Polarization Intensity Differential Scattering) to determine the particle size (i.e. particle diameter) of the sample. Initially a few drops of the sample were added to a centrifuge tube and then the samples were diluted with a few milliliters of water. The sample is then illuminated by three wavelengths of light, using a laser, first with vertically polarized light and followed by horizontally polarized light. The light scattered from the sample is then measured. The particle distribution can then be determined by measuring the variations between the horizontally and vertically scattered light for each wavelength.

[0195] The viscosity of the edible emulsion (i.e. the non-whipped/foamed cream) was measured using a Brookfield Viscometer, with spindle 2 at 100 RPM, at two temperature ranges, namely at 20-25°C and at 2-5°C. Suitably, the viscosity of the edible emulsion (i.e. in non-whipped/non-foamed emulsion) was in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70 cP at 20-25°C, and/or when chilled at 2-5°C, the viscosity was in the range of from 60 cP to 200 cP, preferably from 60 cP to 120 cP, such as from 70 to 95 cP, preferably in the range of from 75 cP to 85 cP.

EXAMPLES

[0196] In the following, although embodiments of the present disclosure are described in further detail by means of Examples, the present disclosure is not limited thereto.

[0197] Example 1

[0198] The edible emulsion of Example 1 was prepared as follows:

[0199] Milk and cream were pumped into the mix tank. All dry ingredients were dry blended and added to the milk and cream mix under high shear to form the pre-emulsion. The total pre-mix was processed in a UHT (ultra-high temperature) cream processing plant (Alfa Laval), heated to 146°C for 4 seconds, cooled to 70°C, high pressure homogenized to form the final edible emulsion, cooled to <20°C, and packed aseptically.

[0200] The resulting final edible emulsion was air-filled and tested in a VAIHINGER SANOMAT

Cremaldo Vario S cream whipping machine No. 15592, and the air-filled emulsion had the following characteristics.

[0201] The edible emulsion of Example 1 contains ingredients shown in Table 1 .

Table 1

[0202] Comparative Example 1

[0203] The edible emulsion of Comparative Example 1 was prepared in the same manner as in

Example 1 air-filled. The edible emulsion of Comparative Example contains the ingredients shown in Table 2.

Table 2

[0204] Example 2

[0205] The air-filled edible emulsions of Example 1 and Comparative Example 1 were tested in a

VAIHINGER SANOMAT Cremaldo Vario S cream whipping machine No. 15592. The air-filled emulsion had Characteristics as shown in Table 3.

[0206] Overrun percentage is calculated according to the formula:

Weight of unwhipped cream — weight of whipped cream Overrun = - - - - — - - - weight of whipped cream i.e. overrun is the weight of unwhipped edible emulsion minus the weight of air-filled foam formed from said edible emulsion, divided by the weight of said air-filled foam.

[0207] Heat stability of the air-filled emulsion over time when place on top of a hot beverage was evaluated as follows: coffee (Bonte Americano) was dispensed from a coffee machine. Then, 350 grams of hot coffee (60 ± 3°C) was poured into a transparent plastic cup (500 mL). The cup was placed 2.2 cm away from the Sanomat dispenser tips. Air-filled emulsion (i.e. foam) was dispensed from the Sanomat machine to the surface of the coffee until the air-filled emulsion reached the tip of the Sanomat dispenser. The cups with samples were placed beside a ruler and the height of the air-filled emulsion was recorded at the same position and the same angle every 5 minutes for 20 minutes.

Table 3

As shown in Table 3, the air-filled edible emulsion of Example 1 demonstrated superior overrun and height after 60 minutes at 60°C compared to the emulsion of Comparative Example 1 .

[0208] Additional features and advantages of the present disclosure are described further below.

This summary section is meant merely to illustrate certain features of the disclosure, and is not meant to limit the scope of the disclosure in any way. The failure to discuss a specific feature or embodiment of the disclosure, or the inclusion of one or more features in this summary section, should not be construed to limit the claims.

[0209] Example 3

[0210] For Example 3, medium sized Latte coffees were dispensed from a La Simbali S30 coffee machine. The temperature of the coffee was recorded using a Termoproduckt Hand Held RTD Digital Thermometer DT-1 .

[0211] The edible emulsion as described in Example 1 was dispensed from a Sanomat Cremaldi

Vario S refrigerated cream whipping machine directly onto the surface of the coffee to the height of the top of cup. The entire top surface area of coffee was covered.

[0212] Market Cream 1 containing 19 % fat and contained in an aerosol can with nitrous oxide was dispended from the aerosol can onto the surface of the coffee to the height of the top of cup. The entire top surface area of coffee was covered.

[0213] Market Cream 2 containing 38 % fat was dispensed from an ISI cream whipper using nitrous oxide onto the surface of the coffee to the height of the top of cup. The entire top surface area of coffee was covered.

[0214] Distance from the coffee surface to the top of coffee cup was about 33 mm to 35 mm for each of the coffees.

[0215] The target weight of cream was 20 g to 22.5 g for each of the coffees.

[0216] A lid was placed on top of each coffee cup.

[0217] The lid was removed every 5 minutes and the distance measured from the top of the cup to the cream highest point was carried out, along with a visual assessment.

[0218] The results are shown in Table 4 and in FIGS. 1-3. In particular, FIG. 1 A shows the airfilled edible emulsion of Example 1 at time 0 and at 20 minutes; FIG. 1 B shows the Market Cream 1 at time 0 and at 20 minutes; and FIG. 1C shows the Market Cream 2 at time 0 and at 20 minutes.

[0219] Table 4

Each of the tested samples were at a temperature of from 4 to 8°C.

[0220] The results show the superior form retention of the air-filled edible emulsion of

Example 1 . Advantageously, the air-filled foams of the present invention remained thermally stable over 20 minutes when applied as a topping to a heated beverage. In particular, the foams of the present invention experienced a loss of foam (or whipped cream) height of less than 10 mm, suitably, less than 8 mm after 20 minutes. In comparison, market creams experienced significant loss of foam height, as did comparative example foams.

[0221] Example 4

[0222] Edible emulsions in the below table were manufactured in the same manner as outlined above for Example 1 . The resulting edible emulsions were subsequently foamed as outlined above for Example 1 . Foam overrun and thermal stability of the resulting foams on hot coffee were determined also as outlined above for Example 1 .

[0223] Drainage Test [0224] Drainage of foamed samples at 60°C was recorded to evaluate the thermal stability of the foam according to the present invention, in comparison to market creams. A foamed T12.4 sample was compared to whipped market cream 1 and whipped market cream 2 described above.

[0225] Samples of approximately 50 grams in weight were set on a square steel wire mesh (10 x

10 cm, having a hole size of 1 .0 mm ² ) placed on a Petri dish. This setup was transferred to an incubator at 60°C. The weight of the sample, the empty petri dish (Mo) and the petri dish comprising dripped down liquid cream (MDD) were measured after 5, 10 and 15 minutes at 60°C.

[0226] Normalised drainage (%) was calculated as follows:

[0227] The drainage results are provided in Table 7:

[0228] Suitably, the foam according to the present invention has a normalized drainage of less than 10% when measured as outlined above after 15 minutes at 60°C. [0229] The foams of the present invention had reduced drainage in comparison to those comprising CITREM. This is particularly advantageous when the foams are used as toppings of food products such as cakes, as it reduces the likelihood of the cake becoming soggy over time.

Embodiments

1 . An edible emulsion comprising, consisting essentially of, or consisting of:

12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

1 .0 wt% or higher of one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid based on the total weight of the edible emulsion; one or more monoglyceride or diglyceride of a fatty acid; and a balance of water.

2. The edible emulsion of embodiment 1 , wherein the fat is milk fat and the protein is milk protein.

3. The edible emulsion of embodiment 1 , wherein the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid is selected from the group consisting of (i) acetic acid ester of a monoglyceride or a diglyceride of a fatty acid, (ii) lactic acid ester of a monoglyceride and (iii) a diglyceride of a fatty acid or a tartaric acid ester of a monoglyceride or a diglyceride of a fatty acid.

4. The edible emulsion of embodiment 1 , wherein the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid is a lactic acid ester of a monoglyceride or a diglyceride of a fatty acid (LACTEM).

5. The edible emulsion of embodiment 4, wherein the LACTEM has an iodine value of 3 or less.

6. The edible emulsion of embodiment 4, wherein the LACTEM comprises saturated fatty acids.

7. The edible emulsion of embodiment 4, wherein the LACTEM comprises 65 wt% or less of palmitic acid.

8. The edible emulsion of embodiment 4, wherein the LACTEM comprises 50 wt% or less of palmitic acid. 9. The edible emulsion of embodiment 4, wherein the LACTEM comprises 20 wt% or less of palmitic acid.

10. The edible emulsion of embodiment 1 , wherein the one or more monoglyceride or diglyceride of a fatty acid has iodine value of more than 10.

11 . The edible emulsion of embodiment 1 , wherein the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid is greater than 1 .50 wt% of the total composition.

12. The edible emulsion of embodiment 1 , wherein the one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid is 1 .60 wt% of the total composition.

13. The edible emulsion of embodiment 1 , wherein the composition does not include CITREM.

14. The edible emulsion of embodiment 1 further comprising a gelling agent.

15. The edible emulsion of embodiment 1 further comprising a stabilizer.

16. The edible emulsion of embodiment 1 further comprising a sweetener.

17. The edible emulsion of embodiment 14, wherein the gelling agent is carrageenan.

18. An air-filled foam comprising, consisting essentially of, or consisting of: the edible emulsion of any one of embodiments 1 to 17; and air.

19. The air-filled foam of embodiment 18 having an overrun of at least 400%. 20. The air-filled foam of embodiment 18, formed from an edible emulsion as described herein having a viscosity in the range of from 20 cP to 120 cP at 20 to 25°C, and/or a viscosity in the range of from 60 to 120 cP when measured at 2 to 5°C.

21 . A method of producing an edible emulsion, the method comprising: pumping milk and cream into a mix tank; dry-blending one or more organic acid ester of a monoglyceride or a diglyceride of a fatty acid, one or more monoglyceride or diglyceride of a fatty acid, a sweetener, a gelling agent, and a stabilizer to form an ingredient mixture; adding the ingredient mixture to the mix tank under shear to form a pre-emulsion; processing the pre-emulsion in an ultra-high temperature (UHT) cream processing plant by heating the processed pre-emulsion to about 146°C or 4 seconds then cooling to about 70°; homogenizing the pre-emulsion at high pressure to form a final edible emulsion; cooling the final edible emulsion to less than about 20°C; and packing the final edible emulsion aseptically.

22. An edible emulsion comprising, consisting essentially of, or consisting of the following components:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

(b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (I.ACTEM) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion;

(e) and water;

(f) wherein said composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid. 23. The edible emulsion of embodiment 22, wherein (c) the LACTEM comprises one or more lactic acid ester(s) of monoglycerides and diglycerides of fatty acids.

24. The edible emulsion of embodiment 22 or 23, wherein (d) comprises one or more monoglyceride(s) and diglyceride(s) of fatty acids.

25. The edible emulsion of any one of embodiments 22 to 24, wherein (c) the LACTEM is present in an amount of from 0.8 wt% to 3.0 wt% based on the total weight of the edible emulsion, preferably in an amount of from 0.8 wt% to 2.5 wt%, such as from 0.9 wt% to 2.4 wt%, for example, from 1 .0 wt% to 2.2 wt% based on the total weight of the edible emulsion.

26. The edible emulsion of any one of embodiments 22 to 25, wherein (d) is present in an amount of from 0.35 wt% to 1 .0 wt% based on the total weight of the edible emulsion, suitably from 0.4 wt% to 0.6 wt% based on the total weight of the edible emulsion.

27. The edible emulsion of any one of embodiments 22 to 26, wherein (c) the LACTEM comprises one or more organic ester(s) of a monoglyceride(s) and diglyceride(s) of fatty acids; wherein (c) is present in an amount of from 0.8 wt% to 3.0 wt% based on the total weight of the edible emulsion, preferably in an amount of from 0.8 wt% to 2.5 wt% based on the total weight of the edible emulsion; and wherein (d) comprises one or more monoglyceride(s) and diglyceride(s) of fatty acids, wherein (d) is present in an amount of from 0.35 wt% to 1 .0 wt% based on the total weight of the edible emulsion, preferably in an amount of from 0.4 wt% to 0.60 wt% based on the total weight of the edible emulsion.

28. The edible emulsion of any one of embodiments 22 to 27, wherein (c) the LACTEM is present in an amount of from 0.9 wt% to 2.4 wt% based on the total weight of the edible emulsion, suitably, in an amount of from 1.0 wt% to 2.2 wt% based on the total weight of the edible emulsion.

29. The edible emulsion of any one of embodiments 22 to 28, wherein (d) is present in an amount of from 0.35 wt% to 0.8 wt%, suitably from 0.4 wt% to 0.6 wt% based on the total weight of the edible emulsion. 30. The edible emulsion of any one of embodiments 22 to 29, wherein the fat is dairy fat, preferably milk fat.

31 . The edible emulsion of any one of embodiments 22 to 30, wherein the protein is dairy protein, preferably milk protein.

32. The edible emulsion of any one of embodiments 22 to 31 , wherein the fat is milk fat and the protein is milk protein.

33. The edible emulsion of any one of embodiments 22 to 32, wherein (c) the LACTEM has an iodine value of 3 or less.

34. The edible emulsion of any one of embodiments 22 to 33, wherein (c) the LACTEM comprises saturated fatty acids.

35. The edible emulsion of any one of embodiments 22 to 34, wherein (c) the LACTEM comprises 65 wt% or less of palmitic acid, such as 50 wt% or less of palmitic acid based on the total weight of the LACTEM, preferably 20 wt% or less of palmitic acid based on the total weight of the LACTEM.

36. The edible emulsion of any one of embodiments 22 to 35, wherein the fatty acid component of (c) the LACTEM, comprises 80 wt% or higher of stearic acid, preferably, 90 wt% or higher of stearic acid based on the total weight of the LACTEM.

37. The edible emulsion of any one of embodiments 22 to 36, wherein the fatty acid component of (c) the LACTEM, is derived from fully hydrogenated rapeseed and/or sunflower oil.

38. The edible emulsion of any one of embodiments 22 to 37, wherein (d) the one or more monoglyceride(s) and/or diglyceride(s) of a fatty acid has iodine value of more than 10.

39. The edible emulsion of any one of embodiments 22 to 38, wherein the (c) the LACTEM is present in about 1%, or greater than 1 .0 wt%, such as about 1 .50 wt%, or about 1 .6 wt% of the total composition. 40. The edible emulsion of any one of embodiments 22 to 39, further comprising a gelling agent, optionally wherein the gelling agent is carrageenan.

41 . The edible emulsion of any one of embodiments 22 to 40, further comprising a stabilizer.

42. The edible emulsion of any one of embodiments 22 to 41 , further comprising a sweetener.

43. The edible emulsion of any one of embodiments 22 to 42, having a mean droplet size in the range of from 0.2 pm to 1 .0 pm, preferably in the range of from 0.6 pm to 0.8 pm.

44. A foam comprising, consisting essentially of or consisting of: the edible emulsion of any preceding embodiment; and a foaming agent.

45. The foam of embodiment 44, wherein the foaming agent comprises air or nitrogen.

46. The foam of embodiment 44 or 45, having an overrun of at least 400%.

47. The foam of any one of embodiments 44 to 46, formed from an edible emulsion as described herein having a viscosity in the range of from 20 cP to 120 cP at 20 to 25°C, and/or a viscosity in the range of from 60 to 120 cP when measured at 2 to 5°C.

48. A method of producing an edible emulsion, the method comprising the following steps:

(1a) forming an oil-in water pre-emulsion composition comprising: fat, protein, one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM), one or more monoglyceride and/or diglyceride of a fatty acid, water and optionally one or more of a gelling agent, stabilizer and sweetener, wherein said pre-emulsion composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid; and (1 b) homogenizing said pre-emulsion composition, to form the edible emulsion;

(lc) optionally, further comprising subjecting the pre-emulsion to an anti-microbial treatment;

(ld) optionally, further comprising packing the edible emulsion in a package

(le) further optionally, wherein the edible emulsion has a mean droplet size in the range of from 0.2 pm to 1 .0 pm, preferably in the range of from 0.6 pm to 0.8 pm;

(1 f) further optionally, wherein the edible emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 cP to 70cP when measured at 20 to 25°C, further optionally, wherein the edible emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 to 120 cP, such as from 70 to 95 cP when measured at 2 to 5°C; wherein the said edible emulsion comprises, consist essentially of or consists of:

(a) 12.0 to 38.0 wt% fat based on a total weight of the edible emulsion;

(b) 0.20 to 5.0 wt% protein based on the total weight of the edible emulsion;

(c) at least 0.8 wt% of one or more lactic acid ester(s) of a monoglyceride and/or a diglyceride of a fatty acid (LACTEMs) based on the total weight of the edible emulsion;

(d) one or more monoglyceride and/or diglyceride of a fatty acid; in an amount of at least 0.35 wt% based on the total weight of the edible emulsion;

(e) and water;

(f) wherein said edible emulsion does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid.

49. The method of producing an edible emulsion according to embodiment 48, comprising the following steps:

(i) combining cream and milk;

(ii) combining (optionally by dry-blending) (c) one or more lactic acid ester of a monoglyceride and/or a diglyceride of a fatty acid, (d) one or more monoglyceride and/or diglyceride of a fatty acid, a gelling agent, a stabilizer and optionally, a sweetener to form an ingredient mixture;

(iii) adding the ingredient mixture to the combined milk and cream under shear to form a pre- emulsion wherein said pre-emulsion composition does not include a citric acid ester of a monoglyceride and/or diglyceride of a fatty acid;

(iv) subjecting the resulting pre-emulsion to an anti-microbial treatment;

(v) homogenizing the anti-microbial treated pre-emulsion to form the edible emulsion. 50. The method of embodiment 48 or 49, wherein the anti-microbial treatment step (iv) comprises UHT treatment, or pasteurization.

51 . The method of any one of embodiments 48 to 50, wherein the anti-microbial treatment step comprises heating the pre-emulsion at a temperature in the range of from 130 to 160°C, preferably to about 146°C, suitably for a period of from 1 to 20 seconds, preferably for about 4 seconds.

52. The method of any one of embodiments 48 to 51 , further comprising a cooling step following the anti-microbial treatment step (iv), optionally, wherein the anti-microbial treated pre-emulsion is cooled to about 70°C.

53. The method of any one of embodiments 48 to 52, wherein the homogenization occurs at about 70°C.

54. The method of any one of embodiments 48 to 53, further comprising cooling the homogenized edible emulsion, optionally wherein the emulsion is cooled to a temperature of less than about 20°C.

55. The method of any one of embodiments 48 to 54, further comprising packing the edible emulsion in a package.

56. The method of embodiment 55, wherein the packing is carried out aseptically.

57. An emulsifier additive package for forming an edible emulsion according to any one of embodiments 22 to 43, said additive package comprising, consisting essentially of, or consisting of:

(iii) a lactic acid ester of a monoglyceride and/or a diglyceride of a fatty acid (LACTEM), preferably a lactic acid ester of a monoglyceride and diglyceride of a fatty acid; and

(iv) one or more monoglyceride and/or diglyceride of a fatty acid; wherein the weight ratio of (i) to (ii) is in the range of from 2:1 to 6:1 , preferably in the range of from 2:1 to 4.5:1 , and wherein said emulsifier additive package does not include a citric acid ester of a monoglyceride and/or a diglyceride of a fatty acid (CITREM).

58. Use of the emulsifier additive package as defined in embodiment 57 for forming an emulsion according to any one of embodiments 22 to 43, optionally wherein the emulsion has a mean droplet size of from 0.2 pm to 1 .0 pm, preferably from 0.6 pm to 0.8 pm, further optionally, wherein the emulsion has a viscosity in the range of from 20 cP to 200 cP, preferably from 20 cP to 120 cP, such as 40 to 70 cP when measured at 20 to 25°C, even further optionally, wherein the emulsion has a viscosity in the range of from 60 cP to 200 cP, preferably from 60 to 120 cP, suitably from 70 cP to 95 cP, such as from 75 to 85 cP when measured at 2 to 5°C.

59. Use of an emulsion according to any one of embodiments 1 to 17, or 22 to 43 for forming an edible foam having an overrun of at least 400%, wherein said foam is thermally stable for at least 20 minutes if applied to a heated beverage having a temperature in the range of from 55 to 80°C, such as about 60°C.

60. A food or beverage product comprising the edible emulsion of any one of embodiments 1 to 17, or 22 to 43, and/or the foam of any one of embodiments 18 to 21 , or 44 to 47.

61 . The food or beverage product according to embodiment 60, wherein said product comprises a coffee, tea or chocolate drink.

62. Use of the edible emulsion according to any one of embodiments 1 to 17, or 22 to 43, and/or the foam according to any one of embodiments 18 to 21 , or according to any one of embodiments 44 to 47 as a topping on a food or beverage product, optionally wherein said food or beverage product is a heated beverage having a temperature in the range of from 55 to 80°C, such as about 60°C.