The present invention relates to a plant-based meat substitute comprising (i) particles comprising a texturized plant protein material, water and a vegetable lipid and (ii) a binding agent comprising, relative to the particles and binding agent,—0.5% to 20% of a high gel strength protein−0.3% to 20% of a cold-thickening polysaccharide
Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.
Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive optionally includes a plasticizer, an oil, a flavoring component, a surfactant and/or a coloring component. The protein isolate comprises a ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate. In some cases, compositions described herein include emulsions comprising a RuBisCO protein isolate extracted from Lemna minor, optionally wherein the RuBisCO protein isolate is comprised in an oil-in-water emulsion.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
The composition of the present invention is suitable for use in preparing emulsion-type meat analogue, preferably as a sausage type in a casing, which comprises rubisco protein and kappa-carrageenan in relative amounts between 1:5 to 30:1. Generally, the composition comprises 0.5-30 wt% rubisco and 0.1-15 wt% carrageenan relative the finished meat analogue product, and vegan protein other than rubisco preferably in an amount of 0.5-30 wt% relative to the meat analogue product. The meat analogue may contain the composition described in an amount of between 2-40 wt% with 30-90 wt% water and 2-40 wt% plant-based lipid.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Provided are compositions of high purity plant derived proteins for use, optionally, in plant-based food products. In particular, protein isolates described includes a RuBisCO protein isolate, optionally for combination with a food component and/or a food additive. The food additive includes: a plasticizer, an oil, a sugar, a flavoring component, a coloring component, a fiber, a soluble salt, a starch, an acid, and/or a wax. The plant-based food product is a milk replacement product or an egg replacement product.
C07K 14/415 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from plants
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Proteins for use in manufacture; Proteins for use in the manufacture of beverages, food products, food supplements, alternative dairy products, alternative meat products, prepared snack foods and prepared snack bars.
8.
DIRECTIONAL FREEZING OF RIBULOSE-1,5-BISPHOSPHATE CARBOXYLATE-OXYGENASE (RUBISCO)
Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxy lase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.
The present invention relates to a plant-based meat substitute comprising (i) particles comprising a texturized plant protein material, water and a vegetable lipid and (ii) a binding agent comprising, relative to the particles and binding agent, - 0.5% to 20% of a high gel strength protein - 0.3% to 20% of a cold-thickening polysaccharide
Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive optionally includes a plasticizer, an oil, a flavoring component, a surfactant and/or a coloring component. The protein isolate comprises a ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate. In some cases, compositions described herein include emulsions comprising a RuBisCO protein isolate extracted from Lemna minor, optionally wherein the RuBisCO protein isolate is comprised in an oil-in-water emulsion.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Proteins for use in manufacture; Proteins for use in the manufacture of beverages, food products, food supplements, alternative dairy products, alternative meat products, prepared snack foods and prepared snack bars
13.
SYSTEMS AND METHODS FOR MEASURING MAT DENSITY OF AQUATIC BIOMASS
Provided are compositions of high purity plant derived proteins for use, optionally, in plant-based food products. In particular, protein isolates described includes a RuBisCO protein isolate, optionally for combination with a food component and/or a food additive. The food additive includes: a plasticizer, an oil, a sugar, a flavoring component, a coloring component, a fiber, a soluble salt, a starch, an acid, and/or a wax. The plant-based food product is a milk replacement product or an egg replacement product.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Proteins for use in manufacture; Proteins for use in the manufacture of beverages, food products, food supplements, alternative dairy products, alternative meat products, prepared snack foods and prepared snack bars
17.
Process for Isolating a High Purity Protein Preparation from Plant Material and Products Thereof
