Plant-based poultry products and methods for producing same

Abstract

Embodiments described herein relate to methods for forming a fibrous food product. In some aspects, the method can include mixing a composition with a solvent to form a first solution, the first solution comprising about 5% to about 20% by weight of a composition, the composition comprising a plant protein and a polysaccharide. The method can further include rotating the first solution to eject a second solution in the form of a jet, collecting the jet of the second solution in a precipitation bath to form a fibrous mass, drying the fibrous mass, and forming the fibrous mass into fillets. In some embodiments, the method can further include heating or cooling the second solution to a temperature of about 0°C to about 100°C during mixing and / or rotating.

Description

[Technical Field]

[0001] (CROSS-REFERENCE TO RELATED APPLICATIONS) This application claims priority to and the benefit of U.S. Provisional Patent Application No. 63 / 387,792, entitled "Plant-Based Poultry Products, and Methods of Producing the Same," filed December 16, 2022, the disclosure of which is incorporated herein by reference in its entirety.

[0002] STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH This invention was made with government support under Grant No. 2112169 awarded by the National Science Foundation. The government has certain rights in this invention.

[0003] FIELD OF THE INVENTION The embodiments described herein relate to plant-based poultry-like products and methods for making same. [Background technology]

[0004] Chicken breast products appear in cuisines around the world. Fried or baked chicken are prominent examples. Grilling and deep-frying are processes used to denature proteins in chicken breasts and make the fibrous structure of muscle tissue more prominent. The majority of chicken breast composition contains long, thin bundles of cells called muscle fibers. Cooking chicken also neutralizes harmful bacteria such as Salmonella. Animal-free chicken breast substitutes have often used plants with an inherent fibrous texture (e.g., jackfruit) to replicate the fibrous texture of muscle tissue. The limited number of specific fibrous plant sources limits the variety of protein sources that can be incorporated into chicken breast products. Summary of the Invention

[0005] Embodiments described herein relate to methods for forming a fibrous food product. In some aspects, the method can include mixing a substance with a solvent to form a first solution, the first solution comprising about 10% to about 40% by weight of a substance, the substance including a plant protein and a polysaccharide. The method can further include spinning the first solution to eject a second solution in the form of a jet, collecting the jet of the second solution in a precipitation bath to form a fibrous mass, drying the fibrous mass, and forming the fibrous mass into fillets. In some embodiments, the method can further include heating the second solution to a temperature of about 0°C to about 100°C during mixing and / or spinning. In some embodiments, the method can further include adding an acid to the first solution such that the first solution contains less than about 5% by weight of the acid. [Brief explanation of the drawings]

[0006] In all figures, optional items are shown with dashed lines. [Figure 1] FIG. 1 is a block diagram of a method for producing a plant-based shredded meat product, according to one embodiment. [Figure 2] FIG. 1 is a block diagram of a fibrous food product, according to one embodiment. [Figure 3] FIG. 1 is a diagram of a fibrous food product, according to one embodiment. [Figure 4A] 1 is an image of a plant-based chicken substitute and its components. [Figure 4B] 1 is an image of a plant-based chicken substitute and its components. [Figure 4C] 1 is an image of a plant-based chicken substitute and its components. [Figure 5A] 1 is an image of plant-based chicken substitutes with varying levels of fiber aggregation. [Figure 5B] 1 is an image of plant-based chicken substitutes with varying levels of fiber aggregation. DETAILED DESCRIPTION OF THE INVENTION

[0007] Embodiments described herein relate to plant-based poultry-like products and methods for making the same. In some embodiments, the plant-based products can be formulated to resemble various poultry products, including chicken, turkey, quail, goose, pheasant, duck, or any other avian meat.

[0008] To replicate the fibrous texture of muscle tissue, animal-free chicken breast substitutes use plants with fibrous textures (e.g., jackfruit) or other texturing techniques. When certain plants are used for texture, they can introduce undesirable organoleptic properties that distinguish them from animal-based meat products. To overcome the limitations of fibrous plant sources, the methods described herein combine a wide variety of non-animal proteins into a nutritious, fiber-forming material blend that can be extruded, aligned, bundled, and packed together to create a fibrous meat substitute with a texture that is closer to the real thing.

[0009] Alternatively, plant-based protein blends can be subjected to texturing techniques to produce a fibrous texture similar to that of shredded meat. Texturing techniques include high-moisture extrusion. High-moisture extrusion is a continuous process that can involve mixing the solution in a barrel and then feeding it into a twin-screw extruder. The twin-screw extruder can operate at a temperature range of about 100°C to about 175°C with a residence time in the twin-screw extruder of about 2 minutes to about 5 minutes. Such a process can result in a largely layered structure. Wet texturing has become popular as twin-screw extrusion combined with chemical and physical processes (thermo-mechanical cooking and die fiberization) imparts a more fibrous structure and meat-like texture to the resulting product.

[0010] While texturization techniques aim to broaden the range of available protein precursors, they suffer from several drawbacks. First, high moisture extrusion can impart a fibrous texture to plant-based materials, but does not result in the individual fibers found in animal-derived meats. This is a significant limitation of the industry-standard technique, as it cannot replicate this important structural feature of animal-based meats.

[0011] Shear cell technology is an emerging technology that uses high-temperature conical shearing to create fibrous structures. Shear cell technology is a batch process that can operate within the shearing device at temperatures ranging from about 90°C to about 140°C with residence times of at least about 20 minutes. While shear cell technology uses a high-temperature conical shear cell to create fibrous texture, it does not create individual fibers and therefore suffers from the same important limitations as high-moisture extrusion, as it cannot replicate the microstructure of meat muscle.

[0012] Wet spinning is also a process in which a protein solution is extruded into a coagulation bath containing a solvent to promote coagulation and fiber formation. The throughput of wet spinning can be too low for food production because it scales inversely with fiber diameter and fine fibers (e.g., less than about 100 μm in diameter) are an important component of shredded meat products.

[0013] 3D printing and fiber spinning technologies have been explored to replicate the fibrous structure of animal-based meat using plant proteins. 3D printing is a nozzle-extrusion system, allowing the extrusion head or substrate to move relative to one another during extrusion. Other fiber production methods include electrospinning, blow spinning, and jet spinning. With 3D printing, production throughput scales inversely with the extrusion nozzle size. This makes it unfeasible and economically unviable to individually fabricate fibers between 20 and 150 μm.

[0014] Of the texturing methods mentioned above, only 3D printing or fiber manufacturing methods create individual protein fibers with diameters in the range of animal muscle fibers. The industry's reliance on a few fibrous plant sources can limit the types of proteins that can be incorporated into chicken breast products or other poultry-like products.

[0015] Fiber production methods include electrospinning, blow spinning, and jet spinning. Of these fiber production methods, jet spinning has been shown to be capable of producing micrometer-scale fibers at a rate sufficient for food production. Furthermore, fiber spinning methods, which rely on an evaporation-based fiber formation mechanism, can be limited by the use of volatile solvents, which significantly limit the range of plant-based materials that can be converted into fiber form using food-safe processes. The use of volatile solvents also degrades protein structure, making electrospinning and blow spinning unattractive for plant-based meat formulations that aim to preserve protein structure and nutrition.

[0016] Embodiments described herein relate to methods involving rotary jet spinning for producing fibrous food products. Examples of jet spinning methods are described in more detail in U.S. Patent No. 11,174,571 (the "'571 patent"), entitled "Immersed Rotary Jet Spinning (iRJS) Devices and Uses Thereof," the disclosure of which is incorporated herein by reference in its entirety.

[0017] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, the term "element" is intended to mean a single element or a combination of elements, and "material" is intended to mean one or more materials or a combination thereof.

[0018] The term "substantially," when used in connection with "cylindrical," "linear," and / or other geometric relationships, is intended to convey that the structure so defined is nominally cylindrical, linear, etc. As an example, a portion of a support member described as "substantially linear" is intended to convey that while it is desirable for the portion to be linear, some non-linearity may occur in the "substantially linear" portion. Such non-linearity may result from manufacturing tolerances or other practical considerations (e.g., pressure or force applied to the support member, etc.). Thus, a geometric configuration modified by the term "substantially" includes such geometric characteristics within a ±5% tolerance of the stated geometric configuration. For example, a "substantially linear" portion is one that defines an axis or centerline that is within ±5% of being linear.

[0019] As used herein, the terms "set" and "plurality" can refer to multiple features or a single feature having multiple portions. For example, when referring to a set of fibers, the set of fibers can be considered an electrode having multiple portions, or the set of electrodes can be considered multiple separate fibers. Thus, a set of portions or multiple portions can include multiple portions that are either contiguous or discontinuous with one another. Multiple particles or multiple materials can also be made from multiple items that are fabricated separately and later joined together (e.g., via blending, adhesive, or any suitable method).

[0020] The term "progenitor cell" is used herein to refer to a cell that has a cellular phenotype that is less differentiated than a cell that can result from differentiation (e.g., that is earlier along a developmental pathway or progression than a fully differentiated cell). Progenitor cells also often have significant or extremely high proliferative potential. Progenitor cells can give rise to multiple different differentiated cell types or a single differentiated cell type, depending on the developmental pathway and the environment in which the cell develops and differentiates.

[0021] As used herein, the term "stem cell" refers to an undifferentiated cell that can proliferate and give rise to more progenitor cells that have the potential to generate a large number of mother cells, which can then give rise to differentiated or differentiable daughter cells. The daughter cells themselves can be induced to proliferate and subsequently give rise to progeny that differentiate into one or more mature cell types, while also retaining one or more cells of the parent's developmental potential. The term "stem cell" refers to a subset of progenitor cells that, under certain circumstances, have the ability or potential to differentiate into a more specialized or differentiated phenotype, and, under certain circumstances, retain the ability to proliferate without substantially differentiating. In one embodiment, the term stem cell generally refers to naturally occurring mother cells whose progeny (progeny) often specialize in different directions by differentiation, e.g., by acquiring entirely distinct characteristics that occur in the gradual diversification of embryonic cells and tissues. Cell differentiation is a complex process that typically occurs through numerous cell divisions. Differentiated cells can be derived from pluripotent cells, which themselves are derived from pluripotent cells, etc. Although each of these pluripotent cells can be considered a stem cell, the range of cell types each can give rise to can vary significantly. Some differentiated cells have the ability to give rise to cells with greater developmental potential. This ability can be natural or artificially induced by treatment with various factors. In many biological cases, stem cells can also give rise to progeny of two or more different cell types and are therefore "pluripotent," although this is not essential for "stemness." Self-renewal is a classic part of the definition of stem cells. Theoretically, self-renewal can occur through one of two major mechanisms: stem cells can divide asymmetrically, with one daughter cell retaining the stem cell state and the other daughter cell expressing some other specific function and phenotype. Alternatively, some stem cells in a population can divide symmetrically into two types of stem cells, thus maintaining some stem cells as a whole while other cells in the population give rise only to differentiated progeny.Formally, cells that begin as stem cells progress toward a differentiated phenotype, but can then "reverse" and re-express the stem cell phenotype, a term often referred to as "dedifferentiation," or "reprogramming," or "reverse differentiation."

[0022] The term "embryonic stem cells" refers to pluripotent stem cells from the inner cell mass of an embryonic blastocyst (see U.S. Patent Nos. 5,843,780 and 6,200,806, the contents of which are incorporated herein by reference). Such cells can also be obtained from the inner cell mass of blastocysts derived from somatic cell nuclear transfer (see, e.g., U.S. Patent Nos. 5,945,577, 5,994,619, and 6,235,970, the contents of which are incorporated herein by reference). The distinguishing characteristics of embryonic stem cells define their phenotype. Thus, if a cell possesses one or more characteristics unique to embryonic stem cells and can thereby be distinguished from other cells, the cell has an embryonic stem cell phenotype. Exemplary distinguishing embryonic stem cell characteristics include, but are not limited to, gene expression profile, proliferation capacity, differentiation capacity, karyotype, responsiveness to specific culture conditions, and the like.

[0023] The term "adult stem cell" or "ASC" is used to refer to any pluripotent stem cell derived from non-embryonic tissues, including fetal, juvenile, and adult tissues. Stem cells have been isolated from a wide variety of adult tissues, including blood, bone marrow, brain, olfactory epithelium, skin, pancreas, skeletal muscle, and cardiac muscle. Each of these stem cells can be characterized based on gene expression, factor responsiveness, and morphology in culture. Exemplary adult stem cells include neural stem cells, neural crest stem cells, mesenchymal stem cells, hematopoietic stem cells, and pancreatic stem cells.

[0024] FIG. 1 is a block diagram of a method 10 for producing a fibrous food product, according to one embodiment. As shown, method 10 includes, in step 11, mixing a substance with a solvent to form a first solution. Method 10 optionally includes adding an acid and / or a base to the first solution. Method 10 further includes, in step 13, spinning the first solution to eject a second solution in the form of a jet, and, in step 14, collecting the jet of the second solution in a precipitation bath to form a fiber collection. Method 10 optionally includes, in step 15, heating the second solution. Method 10 further includes, in step 16, drying the fiber collection. Method 10 optionally includes, in step 17, adding biological cells to the fiber collection, in step 18, heating the fiber collection, and in step 19, adding a salt, a thiol, and / or mercaptoethanol to the fiber collection. Step 20 is optional and includes adding a stabilizer to the collection of fibers.In step 21, method 10 includes forming the collection of fibers into fillets.

[0025] Step 11 involves mixing the composition with a solvent to form a first solution. The composition can include a plant protein. In some embodiments, the plant protein can include rice, peas, soybeans, barley, rice, barley rice, beans, broad beans, seitan, tempeh, edamame, lentils, chickpeas, nutritional yeast, spelt, teff, seeds, hemp seeds, amaranth, quinoa, spirulina, green peas, oats, Ezekiel bread, wild rice, nuts, chia seeds, mycoprotein, or any combination thereof. In some embodiments, the composition can include a fungal protein. In some embodiments, the composition can include a bacterial protein. In some embodiments, the composition can include a polysaccharide. The polysaccharide can aid in the gelation of fibrous foods. In some embodiments, the polysaccharide is selected from the group consisting of cellulose, starch, rice starch, potato starch, corn starch, lima bean starch, oat starch, barley starch, pea starch, quail bean starch, kidney bean starch, cowpea starch, split pea starch, glycogen, sucrose, dextrin, hemicellulose, polydextrose, inulin, glucan, beta-glucan, pectin, oleic acid, cellulose, cellulose acetate ... The plant protein may include plantain husk mucilage, galactomannan, gum, beta-mannan, locust bean, fenugreek, guar gum, tara gum, methylcellulose, glucomannan gum, konjac gum, acacia gum, karaya gum, pullulan, tragacanth gum, arabinoxylan gum, xanthan gum, agar, alginate, carrageenan, chitin, chitosan, trehalose, gellan gum, curdlan gum, or any combination thereof. In some embodiments, the plant protein can be fermented. In some embodiments, the plant protein can be produced in a microorganism, such as a yeast, rather than grown in a plant.

[0026] In some embodiments, the composition can include a powder, which can have a particle size of at least about 500 nm, at least about 600 nm, at least about 700 nm, at least about 800 nm, at least about 900 nm, at least about 1 μm, at least about 2 μm, at least about 3 μm, at least about 4 μm, at least about 5 μm, at least about 6 μm, at least about 7 μm, at least about 8 μm, at least about 9 μm, at least about 10 μm, at least about 20 μm, at least about 30 μm, at least about 40 μm, at least about 50 μm, at least about 60 μm, at least about 70 μm, at least about 80 μm, at least about 90 μm, at least about 100 μm, at least about 200 μm, at least about 300 μm, at least about 400 μm, at least about 500 μm, at least about 600 μm, at least about 700 μm, at least about 800 μm, or at least about 900 μm. In some embodiments, the powder can have a particle size of about 1 mm or less, about 900 μm or less, about 800 μm or less, about 700 μm or less, about 600 μm or less, about 500 μm or less, about 400 μm or less, about 300 μm or less, about 200 μm or less, about 100 μm or less, about 90 μm or less, about 80 μm or less, about 70 μm or less, about 60 μm or less, about 50 μm or less, about 40 μm or less, about 30 μm or less, about 20 μm or less, about 10 μm or less, about 9 μm or less, about 8 μm or less, about 7 μm or less, about 6 μm or less, about 5 μm or less, about 4 μm or less, about 3 μm or less, about 2 μm or less, about 1 μm or less, about 900 nm or less, about 800 nm or less, about 700 nm or less, or about 600 nm or less.

[0027] Combinations of the above particle sizes are also possible (eg, at least about 500 nm and not more than about 1 mm, or at least about 30 μm and not more than about 300 μm), including all values ​​and ranges therebetween. In some embodiments, the powder can have a particle size of about 500 nm, about 600 nm, about 700 nm, about 800 nm, about 900 nm, about 1 μm, about 2 μm, about 3 μm, about 4 μm, about 5 μm, about 6 μm, about 7 μm, about 8 μm, about 9 μm, about 10 μm, about 20 μm, about 30 μm, about 40 μm, about 50 μm, about 60 μm, about 70 μm, about 80 μm, about 90 μm, about 100 μm, about 200 μm, about 300 μm, about 400 μm, about 500 μm, about 600 μm, about 700 μm, about 800 μm, about 900 μm, or about 1 mm.

[0028] In some embodiments, the first solution can comprise at least about 10 wt%, at least about 11 wt%, at least about 12 wt%, at least about 13 wt%, at least about 14 wt%, at least about 15 wt%, at least about 16 wt%, at least about 17 wt%, at least about 18 wt%, at least about 19 wt%, at least about 20 wt%, at least about 21 wt%, at least about 22 wt%, at least about 23 wt%, at least about 24 wt%, at least about 25 wt%, at least about 26 wt%, at least about 27 wt%, at least about 28 wt%, at least about 29 wt%, at least about 30 wt%, at least about 31 wt%, at least about 32 wt%, at least about 33 wt%, at least about 34 wt%, at least about 35 wt%, at least about 36 wt%, at least about 37 wt%, at least about 38 wt%, or at least about 39 wt% of the composition. In some embodiments, the first solution can comprise about 40% by weight or less, about 39% by weight or less, about 38% by weight or less, about 37% by weight or less, about 36% by weight or less, about 35% by weight or less, about 34% by weight or less, about 33% by weight or less, about 32% by weight or less, about 31% by weight or less, about 30% by weight or less, about 29% by weight or less, about 28% by weight or less, about 27% by weight or less, about 26% by weight or less, about 25% by weight or less, about 24% by weight or less, about 23% by weight or less, about 22% by weight or less, about 21% by weight or less, about 20% by weight or less, about 19% by weight or less, about 18% by weight or less, about 17% by weight or less, about 16% by weight or less, about 15% by weight or less, about 14% by weight or less, about 13% by weight or less, about 12% by weight or less, or about 11% by weight or less of the composition. Combinations of the above weight percentages are also possible (eg, at least about 10% and not more than about 40% by weight, or at least about 15% and not more than about 20% by weight), including all values ​​and ranges therebetween.In some embodiments, the first solution can comprise about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, or about 40% by weight of the composition.

[0029] In some embodiments, the solvent of the first solution can include water. In some embodiments, the solvent of the first solution can include water, ethanol, glycerol, propylene glycol, or any combination thereof. In some embodiments, the first solution can be food-safe. In some embodiments, the first solution can be organic (i.e., biologically related or derived from a living organism). In some embodiments, the first solution can be certified organic as defined by the United States Department of Agriculture (USDA). In some embodiments, the first solution can be composed of ingredients produced through a process overseen by the USDA's National Organic Program (NOP) and / or its certification agency. In some embodiments, the ingredients of the first solution can be produced in accordance with USDA regulations for certifying the organic nature of ingredients. In some embodiments, the components of the first solution can be produced using "materials approved for organic certification" as specified by the USDA in 7 U.S.C. § 205(g). In some embodiments, the first solution may include ingredients that are 100% organic by weight, excluding salt and water, as defined by the USDA (i.e., the ingredients can meet the criteria for the USDA's "100% organic" label). In some embodiments, the first solution may include ingredients that are at least 95% organic by weight, excluding salt and water, as defined by the USDA (i.e., the ingredients can meet the criteria for the USDA's "organic" label). In some embodiments, the first solution may include ingredients that are at least 70% organic by weight, excluding salt and water, as defined by the USDA (i.e., the ingredients can meet the criteria for the USDA's "Made in Organic _____" label).

[0030] In some embodiments, the solvent of the first solution can comprise a mixture of water and ethanol in various proportions (e.g., about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% water by weight, including all values ​​and ranges therebetween). In some embodiments, the composition can comprise at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, or at least about 45% by weight of the first solution. In some embodiments, the composition can comprise no more than about 50%, no more than about 45%, no more than about 40%, no more than about 35%, no more than about 30%, no more than about 25%, no more than about 20%, or no more than about 15% by weight of the first solution. Combinations of the above weight percentages are also possible (e.g., at least about 10% and not more than about 50% by weight, or at least about 20% and not more than about 40% by weight), including all values ​​and ranges therebetween. In some embodiments, the composition may comprise about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, or about 50% by weight of the first solution.

[0031] In some embodiments, oil may be added to the first solution. In some embodiments, the oil may comprise at least about 0%, at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 11%, at least about 12%, at least about 13%, or at least about 14% by weight of the first solution. In some embodiments, the oil may comprise no more than about 15%, no more than about 14%, no more than about 13%, no more than about 12%, no more than about 11%, no more than about 10%, no more than about 9%, no more than about 8%, no more than about 7%, no more than about 6%, no more than about 5%, no more than about 4%, no more than about 3%, no more than about 2%, or no more than about 1% by weight of the first solution. Combinations of the above weight percentages are also possible (e.g., at least about 0 wt. % and not more than about 15 wt. %, or at least about 2 wt. % and not more than about 12 wt. %, including all values ​​and ranges therebetween. In some embodiments, the oil may comprise about 0 wt. %, about 1 wt. %, about 2 wt. %, about 3 wt. %, about 4 wt. %, about 5 wt. %, about 6 wt. %, about 7 wt. %, about 8 wt. %, about 9 wt. %, about 10 wt. %, about 11 wt. %, about 12 wt. %, about 13 wt. %, about 14 wt. %, or about 15 wt. % of the first solution. In some embodiments, the oil may be organic. In some embodiments, the oil may comprise coconut oil, canola oil, flaxseed oil, sunflower oil, avocado oil, soybean oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, safflower oil, sesame oil, almond oil, beechnut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia oil, mongongo nut oil, pecan oil, pine nut oil, pistachio oil, walnut oil, pumpkin seed oil, cocoa butter, shea butter, or any combination thereof. In some embodiments, the oil may be liquid at room temperature. In some embodiments, the oil may be solid at room temperature.

[0032] In some embodiments, heat may be applied during or after mixing of the first solution. In some embodiments, heat may be applied via a hot plate, a heated stirring tank, and / or by providing a heated atmosphere within the enclosure. In some embodiments, elevated temperatures may be used to dissolve powders and improve blending prior to fiber formation. This may be accomplished by stirring the first solution in a mixing vessel while applying heat through a heat transfer plate. In some embodiments, heating may be to a temperature of at least about 30°C, at least about 35°C, at least about 40°C, at least about 45°C, at least about 50°C, at least about 55°C, at least about 60°C, at least about 65°C, at least about 70°C, at least about 75°C, at least about 80°C, at least about 85°C, at least about 90°C, or at least about 95°C. In some embodiments, heating can be to a temperature of about 100°C or less, about 95°C or less, about 90°C or less, about 85°C or less, about 80°C or less, about 75°C or less, about 70°C or less, about 65°C or less, about 60°C or less, about 55°C or less, about 50°C or less, about 45°C or less, about 40°C or less, or about 30°C or less. Combinations of the above temperatures (e.g., at least about 30°C and about 100°C or less, or at least about 50°C and about 70°C or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, heating can be to a temperature of about 30°C, about 35°C, about 40°C, about 45°C, about 50°C, about 55°C, about 60°C, about 65°C, about 70°C, about 75°C, about 80°C, about 85°C, about 90°C, about 95°C, or about 100°C.

[0033] In some embodiments, heating can be for a time of at least about 30 seconds, at least about 1 minute, at least about 5 minutes, at least about 10 minutes, at least about 30 minutes, at least about 1 hour, at least about 2 hours, at least about 4 hours, at least about 6 hours, at least about 8 hours, at least about 10 hours, at least about 12 hours, or at least about 18 hours. In some embodiments, heating can be for a time of up to about 24 hours, up to about 18 hours, up to about 12 hours, up to about 10 hours, up to about 8 hours, up to about 6 hours, up to about 4 hours, up to about 2 hours, up to about 1 hour, up to about 30 minutes, up to about 10 minutes, up to about 5 minutes, or up to about 1 minute. Combinations of the above times (e.g., at least about 30 seconds and up to about 24 hours, or at least about 1 hour and up to about 10 hours) are also possible, including all values ​​and ranges therebetween. In some embodiments, heating can be for a period of about 30 seconds, about 1 minute, about 5 minutes, about 10 minutes, about 30 minutes, about 1 hour, about 2 hours, about 4 hours, about 6 hours, about 8 hours, about 10 hours, about 12 hours, about 18 hours, or about 24 hours. In some embodiments, the first solution can be cooled (e.g., via a refrigerant). In some embodiments, mixing of the plant protein, powder, and solvent can be thorough enough to ensure dissolution or dispersion of the plant protein and powder in the solvent.

[0034] Step 12 is optional and includes adding an acid and / or base to the first solution. In some embodiments, the acid and / or base can be food-safe. In some embodiments, the acid and / or base can be organic. In some embodiments, the acid can include acetic acid, carbonic acid, citric acid, ascorbic acid, fumaric acid, lactic acid, phosphoric acid, malic acid, tartaric acid, folic acid, hydrochloric acid, or any combination thereof. In some embodiments, the base can include sodium hydroxide, sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, or any combination thereof. In some embodiments, the acid and / or base can cause aggregation, dissolution, and molecular unfolding and conformational changes of protein particles.

[0035] In some embodiments, the acid may be added to the first solution in a proportion such that the first solution comprises at least about 0.1 wt.%, at least about 0.2 wt.%, at least about 0.3 wt.%, at least about 0.4 wt.%, at least about 0.5 wt.%, at least about 0.6 wt.%, at least about 0.7 wt.%, at least about 0.8 wt.%, at least about 0.9 wt.%, at least about 1 wt.%, at least about 1.5 wt.%, at least about 2 wt.%, at least about 2.5 wt.%, at least about 3 wt.%, at least about 3.5 wt.%, at least about 4 wt.%, or at least about 4.5 wt.% acid. In some embodiments, the acid can be added to the first solution in a proportion such that the first solution contains about 5% by weight or less, about 4.5% by weight or less, about 4% by weight or less, about 3.5% by weight or less, about 3% by weight or less, about 2.5% by weight or less, about 2% by weight or less, about 1.5% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less, about 0.5% by weight or less, about 0.4% by weight or less, about 0.3% by weight or less, or about 0.2% by weight or less of the acid. Combinations of the above weight percentages (e.g., at least about 0.1% by weight and about 5% by weight or less, or at least about 1% by weight and about 3% by weight or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the acid may be added to the first solution in a proportion such that the first solution contains about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% by weight of the acid.

[0036] In some embodiments, after the addition of acid, the pH of the first solution can be at least about 2, at least about 2.5, at least about 3, at least about 3.5, at least about 4, at least about 4.5, at least about 5, at least about 5.5, at least about 6, at least about 6.5, or at least about 7. In some embodiments, after the addition of acid, the pH of the first solution can be about 7.5 or less, about 7 or less, about 6.5 or less, about 6 or less, about 5.5 or less, about 5 or less, about 4.5 or less, about 4 or less, about 3.5 or less, about 3 or less, or about 2.5 or less. Combinations of the above pH values ​​(e.g., at least about 2 and about 7.5 or less, or at least about 3 and about 6 or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, after addition of the acid, the pH of the first solution can be about 2, about 2.5, about 3, about 3.5, about 4, about 4.5, about 5, about 5.5, about 6, about 6.5, about 7, or about 7.5.

[0037] In some embodiments, the base can be added to the first solution in a proportion such that the first solution comprises at least about 0.1 wt.%, at least about 0.2 wt.%, at least about 0.3 wt.%, at least about 0.4 wt.%, at least about 0.5 wt.%, at least about 0.6 wt.%, at least about 0.7 wt.%, at least about 0.8 wt.%, at least about 0.9 wt.%, at least about 1 wt.%, at least about 1.5 wt.%, at least about 2 wt.%, at least about 2.5 wt.%, at least about 3 wt.%, at least about 3.5 wt.%, at least about 4 wt.%, or at least about 4.5 wt.% base. In some embodiments, the base can be added to the first solution in a proportion such that the first solution contains about 5% by weight or less, about 4.5% by weight or less, about 4% by weight or less, about 3.5% by weight or less, about 3% by weight or less, about 2.5% by weight or less, about 2% by weight or less, about 1.5% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less, about 0.5% by weight or less, about 0.4% by weight or less, about 0.3% by weight or less, or about 0.2% by weight or less of the base. Combinations of the above weight percentages (e.g., at least about 0.1% by weight and about 5% by weight or less, or at least about 1% by weight and about 3% by weight or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the base can be added to the first solution in a proportion such that the first solution contains about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, or about 5% by weight of the base.

[0038] In some embodiments, after the addition of base, the pH of the first solution can be at least about 4, at least about 4.5, at least about 5, at least about 5.5, at least about 6, at least about 6.5, at least about 7, at least about 7.5, at least about 8, at least about 8.5, at least about 9, at least about 9.5, at least about 10, at least about 10.5, at least about 11, or at least about 11.5. In some embodiments, after the addition of base, the pH of the first solution can be about 12 or less, about 11.5 or less, about 11 or less, about 10.5 or less, about 10 or less, about 9.5 or less, about 9 or less, about 8.5 or less, about 8 or less, about 7.5 or less, about 7 or less, about 6.5 or less, about 6 or less, about 5.5 or less, about 5 or less, or about 4.5 or less. Combinations of the above pH values ​​(e.g., at least about 4 and about 12 or less, or at least about 5 and about 8 or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, after the addition of base, the pH of the first solution can be about 4, about 4.5, about 5, about 5.5, about 6, about 6.5, about 7, about 7.5, about 8, about 8.5, about 9, about 9.5, about 10, about 10.5, about 11, or about 11.5, or about 12.

[0039] Step 13 involves spinning the first solution and ejecting the second solution. In some embodiments, the second solution may be more concentrated than the first solution. In some embodiments, the second solution may have the same or substantially the same concentration as the first solution. In some embodiments, the second solution may be the same or substantially similar to the first solution, but at a different portion of method 10 (i.e., during fiber formation). In some embodiments, the second solution may have different viscoelastic properties than the first solution. In some embodiments, the second solution may have a higher viscosity than the first solution. In some embodiments, the second solution may have a viscosity that is at least about 1.1 times, at least about 1.2 times, at least about 1.3 times, at least about 1.4 times, at least about 1.5 times, at least about 1.6 times, at least about 1.7 times, at least about 1.8 times, at least about 1.9 times, or at least about 2 times the viscosity of the first solution, including all values ​​and ranges therebetween. In other words, the second solution may have a lower weight percent of solvent than the first solution. In some embodiments, the ejection may be via extrusion. In some embodiments, the extrusion may include single-screw extrusion or twin-screw extrusion (either co-rotating or counter-rotating screws). In some embodiments, the ejection of the second solution may be via iRJS, electrospinning, blow spinning, wet spinning, jet spinning, rotary jet spinning, centrifugal spinning, or any combination thereof. In some embodiments, the diameter of the fibers formed may be controlled or influenced by spinneret characteristics of the iRJS, such as the spinneret radius and the diameter of the opening in the spinneret wall. In some embodiments, the diameter of the fibers formed may be controlled or influenced by the rotational speed of the iRJS. In some embodiments, the iRJS may be operated under any of the parameters described in the '571 patent.

[0040] In some embodiments, the second solution jet can be at a pressure of at least about 25 kPa (gauge), at least about 50 kPa, at least about 100 kPa, at least about 200 kPa, at least about 300 kPa, at least about 400 kPa, at least about 500 kPa, at least about 600 kPa, at least about 700 kPa, at least about 800 kPa, or at least about 900 kPa. In some embodiments, the second solution jet can be at a pressure of about 1,000 kPa or less, about 900 kPa or less, about 800 kPa or less, about 700 kPa or less, about 600 kPa or less, about 500 kPa or less, about 400 kPa or less, about 300 kPa or less, about 200 kPa or less, about 100 kPa or less, or about 50 kPa or less. Combinations of the above pressures are also possible (e.g., at least about 25 kPa and not more than about 1,000 kPa, or at least about 300 kPa and not more than about 700 kPa), including all values ​​and ranges therebetween. In some embodiments, the ejection of the second solution can be at a pressure of about 25 kPa, about 50 kPa, about 100 kPa, about 200 kPa, about 300 kPa, about 400 kPa, about 500 kPa, about 600 kPa, about 700 kPa, about 800 kPa, about 900 kPa, or about 1,000 kPa.

[0041] In some embodiments, the ejection of the second solution can be through a nozzle, which can have a diameter of at least about 0.1 mm, at least about 0.2 mm, at least about 0.3 mm, at least about 0.4 mm, at least about 0.5 mm, at least about 0.6 mm, at least about 0.7 mm, at least about 0.8 mm, at least about 0.9 mm, at least about 1 mm, at least about 1.5 mm, at least about 2 mm, at least about 2.5 mm, at least about 3 mm, at least about 3.5 mm, at least about 4 mm, or at least about 4.5 mm. In some embodiments, the nozzle can have a diameter of about 5 mm or less, about 4.5 mm or less, about 4 mm or less, about 3.5 mm or less, about 3 mm or less, about 2.5 mm or less, about 2 mm or less, about 1.5 mm or less, about 1 mm or less, about 0.9 mm or less, about 0.8 mm or less, about 0.7 mm or less, about 0.6 mm or less, about 0.5 mm or less, about 0.4 mm or less, about 0.3 mm or less, or about 0.2 mm or less. Combinations of the above nozzle diameters (e.g., at least about 0.1 mm and about 5 mm or less, or at least about 1 mm and about 3 mm or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the nozzle can have a diameter of about 0.1 mm, about 0.2 mm, about 0.3 mm, about 0.4 mm, about 0.5 mm, about 0.6 mm, about 0.7 mm, about 0.8 mm, about 0.9 mm, about 1 mm, about 1.5 mm, about 2 mm, about 2.5 mm, about 3 mm, about 3.5 mm, about 4 mm, about 4.5 mm, or about 5 mm.

[0042] Step 14 involves collecting the jet of the second solution in a precipitation bath. In some embodiments, the precipitation bath may surround a jetting device from which the second solution is jetted. The precipitation bath may be food-safe. In some embodiments, the precipitation bath may be organic. In some embodiments, the precipitation bath may include water. In some embodiments, the precipitation bath may include a coagulant and / or a flocculant. In some embodiments, the precipitation bath may include salts or other additives to promote fiber formation from the second solution. In some embodiments, the precipitation bath may include a vortex bath. In some embodiments, the solvent of the first solution may include water and ethanol such that a collection of fibers is formed in the precipitation bath via water-ethanol exchange. In some embodiments, the precipitation bath may include water with monovalent ions, divalent ions, salts of monovalent ions, salts of divalent ions, or any combination thereof. In some embodiments, the monovalent ions and / or divalent ions may be cations, anions, or mixtures thereof. In some embodiments, the salts may include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, magnesium lactate. In some embodiments, the salt may contain protons (or hydronium ions) or hydroxide ions to adjust the pH. In some embodiments, the polysaccharides of the first and second solutions may undergo ionic gelation in the precipitation bath.

[0043] In some embodiments, the second solution can be acidic (e.g., having a pH of less than about 7, less than about 6.5, less than about 6, less than about 5.5, less than about 5, less than about 4.5, less than about 4, less than about 3.5, or less than about 3, including all values ​​and ranges therebetween). In some embodiments, the second solution can be acidic and the precipitation bath can include a basic solution, such that a collection of fibers is formed via acid / base exchange. In some embodiments, fiber gelation can occur from ion exchange. For example, polysaccharides, such as alginate gel, can gel via ion exchange. Furthermore, sodium alginate spun into a vortex bath containing calcium can gel via sodium-calcium exchange. When the polysaccharide interacts with the precipitation bath containing calcium, ion exchange can solidify and stabilize the fibers. This can occur via ionic gelation.

[0044] Step 15 is optional and includes heating the second solution. In some embodiments, heating the second solution may occur after the second solution is squirted into the precipitation bath. The heating may help kill bacteria in the second solution. In some embodiments, heating may occur at least partially simultaneously with squirting the second solution into the precipitation bath. In other words, step 15 may occur at least partially simultaneously with step 14. In some embodiments, the second solution may be heated via a heat gun or in a heated atmosphere or enclosure. In some embodiments, the second solution may be cooled (e.g., via a refrigerant).

[0045] In some embodiments, heating can be to a temperature of at least about 30° C., at least about 35° C., at least about 40° C., at least about 45° C., at least about 50° C., at least about 55° C., at least about 60° C., at least about 65° C., at least about 70° C., at least about 75° C., at least about 80° C., at least about 85° C., at least about 90° C., or at least about 95° C. In some embodiments, heating can be to a temperature of about 100° C. or less, about 95° C. or less, about 90° C. or less, about 85° C. or less, about 80° C. or less, about 75° C. or less, about 70° C. or less, about 65° C. or less, about 60° C. or less, about 55° C. or less, about 50° C. or less, about 45° C. or less, about 40° C. or less, or about 30° C. or less. Combinations of the above temperatures (e.g., at least about 30° C. and about 100° C. or less, or at least about 50° C. and about 70° C. or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, heating can be to a temperature of about 30°C, about 35°C, about 40°C, about 45°C, about 50°C, about 55°C, about 60°C, about 65°C, about 70°C, about 75°C, about 80°C, about 85°C, about 90°C, about 95°C, or about 100°C.

[0046] In some embodiments, heating can be for a time of at least about 30 seconds, at least about 1 minute, at least about 5 minutes, at least about 10 minutes, at least about 30 minutes, at least about 1 hour, at least about 2 hours, at least about 4 hours, at least about 6 hours, at least about 8 hours, at least about 10 hours, at least about 12 hours, or at least about 18 hours. In some embodiments, heating can be for a time of up to about 24 hours, up to about 18 hours, up to about 12 hours, up to about 10 hours, up to about 8 hours, up to about 6 hours, up to about 4 hours, up to about 2 hours, up to about 1 hour, up to about 30 minutes, up to about 10 minutes, up to about 5 minutes, or up to about 1 minute. Combinations of the above times (e.g., at least about 30 seconds and up to about 24 hours, or at least about 1 hour and up to about 10 hours) are also possible, including all values ​​and ranges therebetween. In some embodiments, heating can be for a period of about 30 seconds, about 1 minute, about 5 minutes, about 10 minutes, about 30 minutes, about 1 hour, about 2 hours, about 4 hours, about 6 hours, about 8 hours, about 10 hours, about 12 hours, about 18 hours, or about 24 hours.

[0047] In some embodiments, method 10 can include cooling the second solution. In some embodiments, cooling can be to a temperature of at least about 0° C., at least about 5° C., at least about 10° C., at least about 15° C., at least about 20° C., or at least about 25° C. In some embodiments, cooling can be to a temperature of about 30° C. or less, about 25° C. or less, about 20° C. or less, about 15° C. or less, about 10° C. or less, or about 5° C. or less. Combinations of the above temperatures (e.g., at least about 0° C. and about 30° C. or less, or at least about 10° C. and about 15° C. or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, cooling can be to a temperature of about 0° C., about 5° C., about 10° C., about 15° C., about 20° C., about 20° C., about 25° C., or about 30° C.

[0048] Step 16 involves drying the fiber assembly. Controlling the drying process can significantly affect the resulting fiber structure, particularly the fiber scaffolding and porosity. In some embodiments, drying can be at least partially simultaneous with steps 14 and / or 15. In other words, heating can be performed during the drying process. In some embodiments, drying can include pressing and / or spinning the fiber assembly. In some embodiments, drying can be via a spin dryer. In some embodiments, heating in step 15 can at least partially contribute to drying the fiber assembly. In some embodiments, drying can be limited to partial drying, such that the fiber assembly is still surrounded by the stabilizing liquid after drying.

[0049] Step 17 is optional and involves adding biological cells to the collection of fibers. In some embodiments, the biological cells may include mammalian cells, fish cells, avian muscle myoblasts, fibroblasts, adipocytes, endothelial cells, epithelial cells, keratinocytes, stem cells, or any combination thereof. In some embodiments, the biological cells may be anchorage-dependent. In other words, attaching the biological cells to a solid surface may increase their proliferation. In some embodiments, the biological cells comprise at least about 0.5% by weight, at least about 1% by weight, at least about 1.5% by weight, at least about 2% by weight, at least about 2.5% by weight, at least about 3% by weight, at least about 3.5% by weight, at least about 4% by weight, at least about 4.5% by weight, at least about 5% by weight, at least about 5.5% by weight, at least about 6% by weight, at least about 6.5% by weight, at least about 7% by weight, at least about 7.5% by weight, at least about 8% by weight, at least about 8.5% by weight, at least about 9% by weight, at least about 9.5% by weight, at least about The biological cells can be added to the collection of fibers in an amount comprising 10% by weight, at least about 11% by weight, at least about 12% by weight, at least about 13% by weight, at least about 14% by weight, at least about 15% by weight, at least about 16% by weight, at least about 17% by weight, at least about 18% by weight, at least about 19% by weight, at least about 20% by weight, at least about 21% by weight, at least about 22% by weight, at least about 23% by weight, at least about 24% by weight, at least about 25% by weight, at least about 26% by weight, at least about 27% by weight, at least about 28% by weight, or at least about 29% by weight.In some embodiments, the biological cells comprise about 30% by weight or less, about 29% by weight or less, about 28% by weight or less, about 27% by weight or less, about 26% by weight or less, about 25% by weight or less, about 24% by weight or less, about 23% by weight or less, about 22% by weight or less, about 21% by weight or less, about 20% by weight or less, about 19% by weight or less, about 18% by weight or less, about 17% by weight or less, about 16% by weight or less, about 15% by weight or less, about 14% by weight or less, about 13% by weight or less, about 12% by weight or less, about 11% by weight or less, or about 15% by weight or less of the fiber mass. %, about 10% by weight or less, about 9.5% by weight or less, about 9% by weight or less, about 8.5% by weight or less, about 8% by weight or less, about 7.5% by weight or less, about 7% by weight or less, about 6.5% by weight or less, about 6% by weight or less, about 5.5% by weight or less, about 5% by weight or less, about 4.5% by weight or less, about 4% by weight or less, about 3.5% by weight or less, about 3% by weight or less, about 2.5% by weight or less, about 2% by weight or less, about 1.5% by weight or less, or about 1% by weight or less.

[0050] Combinations of the above weight percentages are also possible (e.g., at least about 0.5% and not more than about 30% by weight, or at least about 2% and not more than about 4% by weight), including all values ​​and ranges therebetween. In some embodiments, the biological cells comprise about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, about 10%, or about 12% by weight of the collection of fibers. The biological cells may be added to the collection of fibers in an amount comprising about 11 weight percent, about 12 weight percent, about 13 weight percent, about 14 weight percent, about 15 weight percent, about 16 weight percent, about 17 weight percent, about 18 weight percent, about 19 weight percent, about 20 weight percent, about 21 weight percent, about 22 weight percent, about 23 weight percent, about 24 weight percent, about 25 weight percent, about 26 weight percent, about 27 weight percent, about 28 weight percent, about 29 weight percent, or about 30 weight percent.

[0051] Step 18 is optional and includes heating the collection of fibers. Heating may promote further drying of the collection of fibers. Heating may also help kill microflora in the collection of fibers. In some embodiments, heating may be in an oven. In some embodiments, heating may be in a furnace. In some embodiments, heating can be to a temperature of at least about 100°C, at least about 110°C, at least about 120°C, at least about 130°C, at least about 140°C, at least about 145°C, at least about 150°C, at least about 155°C, at least about 160°C, at least about 165°C, at least about 170°C, at least about 175°C, at least about 180°C, at least about 190°C, at least about 200°C, at least about 210°C, at least about 220°C, at least about 230°C, at least about 240°C, at least about 250°C, at least about 260°C, at least about 270°C, at least about 280°C, or at least about 290°C. In some embodiments, heating can be to a temperature of about 300° C. or less, about 290° C. or less, about 280° C. or less, about 270° C. or less, about 260° C. or less, about 250° C. or less, about 240° C. or less, about 230° C. or less, about 220° C. or less, about 210° C. or less, about 200° C. or less, about 190° C. or less, about 180° C. or less, about 175° C. or less, about 170° C. or less, about 165° C. or less, about 160° C. or less, about 155° C. or less, about 150° C. or less, about 145° C. or less, about 140° C. or less, about 130° C. or less, about 120° C. or less, or about 110° C. or less. Combinations of the above temperatures (e.g., at least about 100° C. and about 300° C. or less, or at least about 150° C. and about 250° C. or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, heating can be to a temperature of about 100°C, about 110°C, about 120°C, about 130°C, about 140°C, about 150°C, about 160°C, about 170°C, about 180°C, about 190°C, about 200°C, about 210°C, about 220°C, about 230°C, about 240°C, about 250°C, about 260°C, about 270°C, about 280°C, about 290°C, or about 300°C.

[0052] In some embodiments, heating can be for a time of at least about 15 minutes, at least about 30 minutes, at least about 1 hour, at least about 2 hours, at least about 4 hours, at least about 6 hours, at least about 8 hours, at least about 10 hours, at least about 12 hours, or at least about 18 hours. In some embodiments, heating can be for a time of about 24 hours or less, about 18 hours or less, about 12 hours or less, about 10 hours or less, about 8 hours or less, about 6 hours or less, about 4 hours or less, about 2 hours or less, about 1 hour or less, or about 30 minutes or less. Combinations of the above time periods (e.g., at least about 15 minutes and about 24 hours or less, or at least about 4 hours and about 8 hours or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, heating can be for a time of about 15 minutes, about 30 minutes, about 1 hour, about 2 hours, about 4 hours, about 6 hours, about 8 hours, about 10 hours, about 12 hours, or about 18 hours. In some embodiments, the collection of fibers can be cooled (e.g., via a refrigerant).

[0053] Step 19 is optional and involves adding salt, thiol, and / or mercaptoethanol to the fiber assembly. The salt, thiol, and / or mercaptoethanol can cleave disulfide bonds in the fiber assembly, resulting in cleavage of disulfide bonds and release of protein tertiary structure. In some embodiments, cleavage can be performed at a pH of at least about 7, at least about 7.5, at least about 8, at least about 8.5, at least about 9, at least about 9.5, at least about 10, at least about 10.5, or at least about 11, including all values ​​and ranges therebetween.

[0054] Step 20 is optional and involves adding a stabilizer to the fiber mass. In some embodiments, the stabilizer may comprise a stabilizing liquid. In some embodiments, the stabilizing liquid may comprise a protein and / or a polysaccharide. In some embodiments, the stabilizing liquid may comprise an oil and / or an oleogel. The protein and polysaccharide may improve the cohesion and succulence of the fibrous food through ionic or thermal gelation. In some embodiments, the polysaccharide may comprise sodium alginate, beta-glucan, carrageenan, methylcellulose, alginate, chitosan, glucan, pectin, konjac, pullulan, curdlan, gellan gum, and / or trehalose. In some embodiments, the protein may comprise a plant protein. In some embodiments, the protein may include proteins derived from rice, peas, soybeans, barley, rice, barley rice, beans, broad beans, seitan, tempeh, edamame, lentils, chickpeas, nutritional yeast, spelt, teff, yeast protein, seeds, hemp seeds, amaranth, quinoa, spirulina, green peas, oats, Ezekiel bread, wild rice, nuts, chia seeds, and / or mycoprotein. In some embodiments, ionic and / or thermal gelling mixtures can be applied topically to fibrous foods. The gelling mixture may impart a more uniform appearance to the product and improve the product's organoleptic or nutritional properties. In some embodiments, the gelling mixture may include polysaccharides, proteins, fats, flavorings, cultured living cells, mycoproteins, and / or proteins derived from precision fermentation.

[0055] In some embodiments, method 10 can include compressing the fibrous food product after adding the stabilizing liquid. In some embodiments, compression can be to a pressure of at least about 150 kPa (gauge), at least about 200 kPa, at least about 300 kPa, at least about 400 kPa, at least about 500 kPa, at least about 600 kPa, at least about 700 kPa, at least about 800 kPa, at least about 900 kPa, at least about 1,000 kPa, at least about 2,000 kPa, at least about 3,000 kPa, at least about 4,000 kPa, at least about 5,000 kPa, at least about 6,000 kPa, at least about 7,000 kPa, at least about 8,000 kPa, at least about 9,000 kPa, or at least about 10,000 kPa. In some embodiments, compression can be at a pressure of about 11,000 kPa or less, about 10,000 kPa or less, about 9,000 kPa or less, about 8,000 kPa or less, about 7,000 kPa or less, about 6,000 kPa or less, about 5,000 kPa or less, about 4,000 kPa or less, about 3,000 kPa or less, about 2,000 kPa or less, about 1,000 kPa or less, about 900 kPa or less, about 800 kPa or less, about 700 kPa or less, about 600 kPa or less, about 500 kPa or less, about 400 kPa or less, or about 300 kPa or less, or about 200 kPa or less. Combinations of the above pressures (e.g., at least 150 kPa and about 11,000 kPa or less, or at least about 1,000 kPa and about 5,000 kPa or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, compression can be at a pressure of about 150 kPa, about 200 kPa, about 300 kPa, about 400 kPa, about 500 kPa, about 600 kPa, about 700 kPa, about 800 kPa, about 900 kPa, about 1,000 kPa, about 2,000 kPa, about 3,000 kPa, about 4,000 kPa, about 5,000 kPa, about 6,000 kPa, about 7,000 kPa, about 8,000 kPa, about 9,000 kPa, about 10,000 kPa, or about 11,000 kPa.

[0056] In some embodiments, the method can include heat treating the fibrous food product during and / or after compression. In some embodiments, the heat treatment can be at a temperature of about 50°C, about 60°C, about 70°C, about 80°C, about 90°C, about 100°C, about 110°C, about 120°C, about 130°C, about 140°C, about 150°C, about 160°C, about 170°C, about 180°C, about 190°C, about 200°C, about 210°C, about 220°C, about 230°C, about 240°C, about 250°C, about 260°C, inclusive of all values ​​and ranges therebetween. The temperature may be up to about 270°C, about 280°C, about 290°C, about 300°C, about 310°C, about 320°C, about 330°C, about 340°C, about 350°C, about 360°C, about 370°C, about 380°C, about 390°C, about 400°C, about 410°C, about 420°C, about 430°C, about 440°C, about 450°C, about 460°C, about 470°C, about 480°C, about 490°C, or about 500°C. In some embodiments, a gelation-inducing agent may be added to the fibrous food product during and / or after compression. In some embodiments, the food product may be compressed without injecting any solution, applying a heat treatment, or adding any ionic gelation-inducing agent. In some embodiments, the addition of a stabilizer may be performed before forming the fibrous mass into fillets (i.e., before step 21). In some embodiments, the addition of stabilizer may be performed after step 21. In some embodiments, the addition of stabilizer may be performed both before and after step 21.

[0057] Step 21 includes forming the fiber mass into a fillet shape. In some embodiments, forming can be performed via placing the fiber in a mold. In some embodiments, the mold can have the shape of a chicken breast, including a first section having a first perimeter and a second section having a second perimeter larger than the first perimeter, with the perimeter gradually increasing between the first and second sections. In some embodiments, method 10 can include controlling the water-holding capacity of the fiber. Forming the fiber mass into a fillet shape can be adjusted so that the product can be cut like a chicken breast.

[0058] In some embodiments, the fiber assembly can be added to the mold in multiple layers. For example, a first layer of fibers can be placed in the mold for a first time, a second layer of fibers can be placed on top of the first layer of fibers for a second time, and a third layer of fibers can be placed on top of the second layer of fibers for a third time. In some embodiments, the first, second, and third times can at least partially overlap. In some embodiments, the first, second, and third times can be separated from one another. In some embodiments, the fiber layer can have a thickness of about 1 fiber, about 2 fibers, about 3 fibers, about 4 fibers, about 5 fibers, about 6 fibers, about 7 fibers, about 8 fibers, about 9 fibers, about 10 fibers, about 11 fibers, about 12 fibers, about 13 fibers, about 14 fibers, about 15 fibers, about 16 fibers, about 17 fibers, about 18 fibers, about 19 fibers, about 20 fibers, about 21 fibers, about 22 fibers, about 23 fibers, about 24 fibers, about 25 fibers, about 26 fibers, about 27 fibers, about 28 fibers, about 29 fibers, or about 30 fibers, including all values ​​and ranges therebetween. In some embodiments, the fiber layers can be individually at least partially transparent, and the combination of the fiber layers can be opaque. In some embodiments, the fiber layers can be bonded together via the addition of a coagulation liquid to the layers. In some embodiments, the coagulation liquid may comprise a pectin solution, an alginate solution, carrageenan, transglutaminase, agar, or any combination thereof.

[0059] In some embodiments, forming the collection of fibers into a fillet can include compressing the collection of fibers, which can be to a pressure of at least about 0 kPa (gauge), at least about 5 kPa, at least about 10 kPa, at least about 20 kPa, at least about 30 kPa, at least about 40 kPa, at least about 50 kPa, at least about 60 kPa, at least about 70 kPa, at least about 80 kPa, at least about 90 kPa, at least about 100 kPa, at least about 200 kPa, at least about 300 kPa, at least about 400 kPa, at least about 500 kPa, at least about 600 kPa, at least about 700 kPa, at least about 800 kPa, at least about 900 kPa, or at least about 1,000 kPa. In some embodiments, compression can be at a pressure of about 1,500 kPa or less, about 1,000 kPa or less, about 900 kPa or less, about 800 kPa or less, about 700 kPa or less, about 600 kPa or less, about 500 kPa or less, about 400 kPa or less, about 300 kPa or less, about 200 kPa or less, about 100 kPa or less, about 90 kPa or less, about 80 kPa or less, about 70 kPa or less, about 60 kPa or less, about 50 kPa or less, about 40 kPa or less, about 30 kPa or less, about 20 kPa or less, about 10 kPa or less, or about 5 kPa or less. Combinations of the above pressures (e.g., at least about 0 kPa and about 1,500 kPa or less, or at least about 100 kPa and about 500 kPa or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, compression can be at a pressure of about 5 kPa, about 10 kPa, about 20 kPa, about 30 kPa, about 40 kPa, about 50 kPa, about 60 kPa, about 70 kPa, about 80 kPa, about 90 kPa, about 100 kPa, about 200 kPa, about 300 kPa, about 400 kPa, about 500 kPa, about 600 kPa, about 700 kPa, about 800 kPa, about 900 kPa, about 1,000 kPa, or about 1,500 kPa.

[0060] In some embodiments, the compressing in step 21 can be at a temperature of at least about 20°C, at least about 30°C, at least about 40°C, at least about 50°C, at least about 60°C, at least about 70°C, at least about 80°C, at least about 90°C, at least about 100°C, at least about 110°C, at least about 120°C, at least about 130°C, at least about 140°C, at least about 150°C, at least about 160°C, at least about 170°C, at least about 180°C, at least about 190°C, at least about 200°C, at least about 210°C, at least about 220°C, at least about 230°C, or at least about 240°C. In some embodiments, the compressing in step 21 can be at a temperature of about 250° C. or less, about 240° C. or less, about 230° C. or less, about 220° C. or less, about 210° C. or less, about 200° C. or less, about 190° C. or less, about 180° C. or less, about 170° C. or less, about 160° C. or less, about 150° C. or less, about 140° C. or less, about 130° C. or less, about 120° C. or less, about 110° C. or less, about 100° C. or less, about 90° C. or less, about 80° C. or less, about 70° C. or less, about 60° C. or less, about 50° C. or less, about 40° C. or less, or about 30° C. or less. Combinations of the above temperatures (e.g., at least about 20° C. and about 250° C. or less, or at least about 60° C. and about 150° C. or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the compressing in step 21 can be at a temperature of about 20°C, about 30°C, about 40°C, about 50°C, about 60°C, about 70°C, about 80°C, about 90°C, about 100°C, about 110°C, about 120°C, about 130°C, about 140°C, about 150°C, about 160°C, about 170°C, about 180°C, about 190°C, about 200°C, about 210°C, about 220°C, about 230°C, about 240°C, or about 250°C.

[0061] In some embodiments, forming the fiber mass into the desired shape can be performed at least partially simultaneously with adding fat and flavorings to the fiber mass. In some embodiments, the fat added to the fiber in step 21 can include an oil. In some embodiments, the oil can be food-safe. In some embodiments, the oil can be organic. In some embodiments, the oil can include coconut oil, canola oil, flaxseed oil, sunflower oil, avocado oil, soybean oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, safflower oil, sesame oil, almond oil, beechnut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia oil, mongongo nut oil, pecan oil, pine nut oil, pistachio oil, walnut oil, pumpkin seed oil, cocoa butter, shea butter, or any combination thereof. In some embodiments, the oil can be liquid at room temperature. In some embodiments, the oil can be solid at room temperature. In some embodiments, the fiber mass can be at least partially immersed in a stabilizing liquid. In some embodiments, the oil may be distributed between the fiber and the stabilizing liquid. In some embodiments, the flavoring may include one or more salts. In some embodiments, the flavoring may include a flavor enhancer. In some embodiments, the flavor enhancer may include one or more natural flavors. In some embodiments, the flavor enhancer may include one or more artificial flavors. In some embodiments, the flavoring may include an aroma enhancer. In some embodiments, a color enhancer may be added to the fiber mass in step 21. In some embodiments, the flavoring may include one or more spices and / or seasonings.In some embodiments, the flavoring agent is selected from the group consisting of table salt, black pepper, paprika, oregano, anise, celery seed, cassia, catnip, cardamom, caraway, burnet, mustard greens, borage, black pepper, mustard seed, cumin, bergamot, basil, bay leaf, asafoetida, anise, angelica, allspice, cayenne pepper, chervil, chicory, chili pepper, cinnamon, cilantro, cloves, coriander, costmary, curry, dill, fennel, fenugreek, phellin, scallion ... The fiber may include ginger, Guinea ginger, holy basil, horehound, horseradish, willow mint, lavender, lemon balm, lemongrass, lemon verbena, licorice, lovage, mace, marjoram, nutmeg, oregano, paprika, parsley, peppermint, poppy seeds, rosemary, rue, saffron, sage, savory, sesame seeds, sorrel, star anise, spearmint, tarragon, thyme, turmeric, vanilla, wasabi, onion powder, garlic, shallots, green onions, or any combination thereof. In some embodiments, method 10 may include adding food coloring, vitamins, and / or minerals to the fiber mass.

[0062] In some embodiments, the fibers in the fibrous food product may be at least partially nonwoven. The nonwoven fiber structure may allow the fibers to intertwine in a random or chaotic pattern, holding together and then shredding, similar to whole muscle meat products. This may prevent the fibers from falling apart or tearing easily.

[0063] 2 is a block diagram of a fibrous food product 100, according to one embodiment. As shown, the fibrous food product 100 can include a stabilizing liquid 110 (including water 150) in which fiber 120 is dispersed. The fiber 120 includes plant protein 130, polysaccharides 140, water 150, and oil 160. In some embodiments, the stabilizing liquid 110 can include the plant protein 130 and / or the polysaccharides 140. In some embodiments, the oil 160 can be distributed between the fiber 120 and the stabilizing liquid 110 such that the oil 160 is present in both portions. In some embodiments, the fiber 120 can include biological cells 170 disposed therein.

[0064] The stabilizing liquid 110 comprises water 150. In some embodiments, the stabilizing liquid 110 can comprise alcohol, additives, acids, bases, salts, flavorings, spices, seasonings, coagulants, flocculants, or any combination thereof. In some embodiments, the stabilizing liquid 110 can comprise calcium. In some embodiments, the stabilizing liquid 110 can comprise at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 11%, at least about 12%, at least about 13%, at least about 14%, at least about 15%, at least about 16%, at least about 17%, at least about 18%, or at least about 19% by weight of the fibrous food product 100. In some embodiments, the stabilizing liquid 110 can comprise about 20% or less, about 19% or less, about 18% or less, about 17% or less, about 16% or less, about 15% or less, about 14% or less, about 13% or less, about 12% or less, about 11% or less, about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, or about 2% or less by weight of the fibrous food product 100. Combinations of the above weight percentages (e.g., at least about 1% and about 20% or less, or at least about 5% and about 15% or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the stabilizing liquid 110 may comprise about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or about 20% by weight of the fibrous food product 100.

[0065] In some embodiments, the stabilization liquid 110 may include biological cells 170. In some embodiments, the stabilization liquid 110 may include a fermentation product. In some embodiments, the fermentation product may include fermented plant protein. In some embodiments, the stabilization liquid 110 may include an oil. In some embodiments, the stabilization liquid may include an oleogel. In some embodiments, the fermentation product may include beans, grains, fruits, and / or vegetables. In some embodiments, the fermentation product may include broad beans, soybeans, lima beans, pinto beans, and / or quail beans. In some embodiments, the fermentation product may include hemp seeds, chia seeds, flax seeds, cotton seeds, pumpkin seeds, celery seeds, mustard seeds, poppy seeds, or combinations thereof. In some embodiments, the fermentation product may include polysaccharides. In some embodiments, the fermentation product may be produced via a leavening agent. In some embodiments, the leavening agent may include natural yeast and / or genetically engineered yeast.

[0066] In some embodiments, the flavoring agent may include a flavor enhancer. In some embodiments, the flavoring agent may be added to the solution via spraying, topical application, or directly. In some embodiments, the flavoring agent may include an aroma enhancer. In some embodiments, the fibrous food product 100 may include an aroma enhancer, a color enhancer, a flavor enhancer, or any combination thereof. In some embodiments, the aroma enhancer, color enhancer, and flavor enhancer may be combined to account for less than about 15%, less than about 14%, less than about 13%, less than about 12%, less than about 11%, less than about 10%, less than about 9%, less than about 8%, less than about 7%, less than about 6%, less than about 5%, less than about 4%, less than about 3%, less than about 2%, or less than about 1% by weight of the fiber 120, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 may be free of cells derived from living animals. In some embodiments, the stabilizing liquid 110 may include a portion of the oil 160. In some embodiments, the stabilizing liquid 110 may include a portion of the plant protein 130. In some embodiments, the stabilizing liquid 130 may include a portion of the polysaccharide 140.

[0067] As shown, fiber 120 includes plant protein 130, polysaccharides 140, water 150, oil 160, and optionally biological cells 170. In some embodiments, fiber 120 may include dietary fiber, insoluble fiber, soluble fiber, prebiotic fiber, fermentable fiber, viscous fiber, resistant starch, or any combination thereof. In some embodiments, fiber 120 may include flavorings, seasonings, stabilizers, food colors, vitamins, minerals, or any combination thereof.

[0068] In some embodiments, the fiber 120 can have a thickness of at least about 10 μm, at least about 20 μm, at least about 30 μm, at least about 40 μm, at least about 50 μm, at least about 60 μm, at least about 70 μm, at least about 80 μm, at least about 90 μm, at least about 100 μm, at least about 110 μm, at least about 120 μm, at least about 130 μm, at least about 140 μm, at least about 150 μm, at least about 160 μm, at least about 170 μm, at least about 180 μm, at least about 190 μm, at least about 200 μm, at least about 210 μm, at least about 220 μm, at least about 230 μm, at least about 240 μm, at least about 250 μm, at least about 260 μm, at least about 270 μm, at least about 280 μm, or at least about 290 μm. In some embodiments, fiber 120 can have a thickness of about 300 μm or less, about 290 μm or less, about 280 μm or less, about 270 μm or less, about 260 μm or less, about 250 μm or less, about 240 μm or less, about 230 μm or less, about 220 μm or less, about 210 μm or less, about 200 μm or less, about 190 μm or less, about 180 μm or less, about 170 μm or less, about 160 μm or less, about 150 μm or less, about 140 μm or less, about 130 μm or less, about 120 μm or less, about 110 μm or less, about 100 μm or less, about 90 μm or less, about 80 μm or less, about 70 μm or less, about 60 μm or less, about 50 μm or less, about 40 μm or less, about 30 μm or less, or about 20 μm or less. Combinations of the above fiber thicknesses are also possible (eg, at least about 10 μm and not more than about 300 μm, or at least about 50 μm and not more than about 100 μm), including all values ​​and ranges therebetween. In some embodiments, the fiber 120 can have a thickness of about 10 μm, about 20 μm, about 30 μm, about 40 μm, about 50 μm, about 60 μm, about 70 μm, about 80 μm, about 90 μm, about 100 μm, about 110 μm, about 120 μm, about 130 μm, about 140 μm, about 150 μm, about 160 μm, about 170 μm, about 180 μm, about 190 μm, about 200 μm, about 210 μm, about 220 μm, about 230 μm, about 240 μm, about 250 μm, about 260 μm, about 270 μm, about 280 μm, about 290 μm, or about 300 μm.

[0069] In some embodiments, the fiber 120 can have a length of at least about 1 mm, at least about 2 mm, at least about 3 mm, at least about 4 mm, at least about 5 mm, at least about 6 mm, at least about 7 mm, at least about 8 mm, at least about 9 mm, at least about 1 cm, at least about 2 cm, at least about 3 cm, at least about 4 cm, at least about 5 cm, at least about 10 cm, at least about 15 cm, at least about 20 cm, at least about 25 cm, at least about 30 cm, at least about 40 cm, at least about 50 cm, at least about 60 cm, at least about 70 cm, at least about 80 cm, or at least about 90 cm. In some embodiments, the fibers 120 can have a length of about 1 meter or less, about 90 cm or less, about 80 cm or less, about 70 cm or less, about 60 cm or less, about 50 cm or less, about 40 cm or less, about 30 cm or less, about 25 cm or less, about 20 cm or less, about 15 cm or less, about 10 cm or less, about 5 cm or less, about 4 cm or less, about 3 cm or less, about 2 cm or less, about 1 cm or less, about 9 mm or less, about 8 mm or less, about 7 mm or less, about 6 mm or less, about 5 mm or less, about 4 mm or less, about 3 mm or less, or about 2 mm or less. Combinations of the above fiber 120 lengths (e.g., at least about 1 mm and about 1 meter or less, or at least about 5 mm and about 10 cm or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fiber 120 can have a length of about 1 mm, about 2 mm, about 3 mm, about 4 mm, about 5 mm, about 6 mm, about 7 mm, about 8 mm, about 9 mm, about 1 cm, about 2 cm, about 3 cm, about 4 cm, about 5 cm, about 10 cm, about 15 cm, about 20 cm, about 25 cm, about 30 cm, about 40 cm, about 50 cm, about 60 cm, about 70 cm, about 80 cm, about 90 cm, or about 1 m.

[0070] In some embodiments, the fiber 120 can account for at least about 80% by weight, at least about 81% by weight, at least about 82% by weight, at least about 83% by weight, at least about 84% by weight, at least about 85% by weight, at least about 86% by weight, at least about 87% by weight, at least about 88% by weight, at least about 89% by weight, at least about 90% by weight, at least about 91% by weight, at least about 92% by weight, at least about 93% by weight, at least about 94% by weight, at least about 95% by weight, at least about 96% by weight, at least about 97% by weight, at least about 98% by weight, or at least about 99% by weight of the dry weight (i.e., excluding water) of the fibrous food product 100. In some embodiments, fiber 120 can comprise about 100% or less, about 99% or less, about 98% or less, about 97% or less, about 96% or less, about 95% or less, about 94% or less, about 93% or less, about 92% or less, about 91% or less, about 90% or less, about 89% or less, about 88% or less, about 87% or less, about 86% or less, about 85% or less, about 84% or less, about 83% or less, about 82% or less, or about 81% or less by weight of the dry weight of the fibrous food product 100. Combinations of the above weight percentages (e.g., at least about 80% and about 100% or less, or at least about 85% and about 95% or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fiber 120 may comprise about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% by weight of the dry weight of the fibrous food product 100.

[0071] In some embodiments, the fibers 120 can include ions. In some embodiments, the ions can include sodium ions, calcium ions, magnesium ions, potassium ions, or any combination thereof. In some embodiments, the fibers 120 can include polymers. In some embodiments, the ions and / or polymers can comprise about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% by weight of the fibers 120, including all values ​​and ranges therebetween. In some embodiments, the fibers 120 can be at least partially nonwoven. In other words, the fibers 120 can become entangled, providing resistance to tearing.

[0072] In some embodiments, the fibers 120 can be arranged in multiple layers, ie, in an assembly of at least about 2 layers, at least about 3 layers, at least about 4 layers, at least about 5 layers, at least about 6 layers, at least about 7 layers, at least about 8 layers, at least about 9 layers, at least about 10 layers, at least about 20 layers, at least about 30 layers, at least about 40 layers, at least about 50 layers, at least about 60 layers, at least about 70 layers, at least about 80 layers, at least about 90 layers, at least about 100 layers, at least about 200 layers, at least about 300 layers, at least about 400 layers, at least about 500 layers, at least about 600 layers, at least about 700 layers, at least about 800 layers, or at least about 900 layers. In some embodiments, the fibers may be arranged in an assembly of up to about 1,000 layers, up to about 900 layers, up to about 800 layers, up to about 700 layers, up to about 600 layers, up to about 500 layers, up to about 400 layers, up to about 300 layers, up to about 200 layers, up to about 100 layers, up to about 90 layers, up to about 80 layers, up to about 70 layers, up to about 60 layers, up to about 50 layers, up to about 40 layers, up to about 30 layers, up to about 20 layers, up to about 10 layers, up to about 9 layers, up to about 8 layers, up to about 7 layers, up to about 6 layers, up to about 5 layers, up to about 4 layers, or up to about 3 layers. Combinations of the above numbers of layers (e.g., at least about 2 and up to about 1,000, or at least about 10 and up to about 60) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibers 120 can be arranged in an assembly of about 2 layers, about 3 layers, about 4 layers, about 5 layers, about 6 layers, about 7 layers, about 8 layers, about 9 layers, about 10 layers, about 20 layers, about 30 layers, about 40 layers, about 50 layers, about 60 layers, about 70 layers, about 80 layers, about 90 layers, about 100 layers, about 200 layers, about 300 layers, about 400 layers, about 500 layers, about 600 layers, about 700 layers, about 800 layers, about 900 layers, or about 1,000 layers.

[0073] In some embodiments, each layer of fibers 120 can have a thickness of at least about 1 fiber, at least about 2 fibers, at least about 3 fibers, at least about 4 fibers, at least about 5 fibers, at least about 6 fibers, at least about 7 fibers, at least about 8 fibers, at least about 9 fibers, at least about 10 fibers, at least about 20 fibers, at least about 30 fibers, at least about 40 fibers, at least about 50 fibers, at least about 60 fibers, at least about 70 fibers, at least about 80 fibers, or at least about 90 fibers. In some embodiments, each layer of fibers can have a thickness of about 100 fibers or less, about 90 fibers or less, about 80 fibers or less, about 70 fibers or less, about 60 fibers or less, about 50 fibers or less, about 40 fibers or less, about 30 fibers or less, about 20 fibers or less, about 10 fibers or less, about 9 fibers or less, about 8 fibers or less, about 7 fibers or less, about 6 fibers or less, about 5 fibers or less, about 4 fibers or less, about 3 fibers or less, or about 2 fibers or less. Combinations of the above fiber numbers (e.g., at least about 1 fiber and about 100 fibers or less, or at least about 5 fibers and about 50 fibers or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, each layer of fibers 120 can have a thickness of about 1 fiber, about 2 fibers, about 3 fibers, about 4 fibers, about 5 fibers, about 6 fibers, about 7 fibers, about 8 fibers, about 9 fibers, about 10 fibers, about 20 fibers, about 30 fibers, about 40 fibers, about 50 fibers, about 60 fibers, about 70 fibers, about 80 fibers, about 90 fibers, or about 100 fibers.

[0074] In some embodiments, the layer of fibers 120 can have a total thickness of at least about 1 mm, at least about 2 mm, at least about 3 mm, at least about 4 mm, at least about 5 mm, at least about 6 mm, at least about 7 mm, at least about 8 mm, at least about 9 mm, at least about 1 cm, at least about 2 cm, at least about 3 cm, at least about 4 cm, at least about 5 cm, at least about 6 cm, at least about 7 cm, at least about 8 cm, or at least about 9 cm. In some embodiments, the layer of fibers 120 can have a total thickness of about 10 cm or less, about 9 cm or less, about 8 cm or less, about 7 cm or less, about 6 cm or less, about 5 cm or less, about 4 cm or less, about 3 cm or less, about 2 cm or less, about 1 cm or less, about 9 mm or less, about 8 mm or less, about 7 mm or less, about 6 mm or less, about 5 mm or less, about 4 mm or less, about 3 mm or less, or about 2 mm or less. Combinations of the above thicknesses are also possible (e.g., at least about 1 mm and not more than about 10 cm, or at least about 5 mm and not more than about 5 cm), including all values ​​and ranges therebetween. In some embodiments, the layer of fiber 120 can have a total thickness of about 1 mm, about 2 mm, about 3 mm, about 4 mm, about 5 mm, about 6 mm, about 7 mm, about 8 mm, about 9 mm, about 1 cm, about 2 cm, about 3 cm, about 4 cm, about 5 cm, about 6 cm, about 7 cm, about 8 cm, about 9 cm, or about 10 cm.

[0075] The plant protein 130 is included in the fiber 120. In some embodiments, the plant protein 130 may include protein derived from rice, peas, soybeans, barley, rice, barley rice, beans, broad beans, seitan, tempeh, edamame, lentils, chickpeas, nutritional yeast, spelt, teff, seeds, hemp seeds, amaranth, quinoa, spirulina, green peas, oats, Ezekiel bread, wild rice, nuts, chia seeds, mycoprotein, or any combination thereof. In some embodiments, the plant protein 130 may include one or more amino acids. In some embodiments, the plant protein 130 may include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, yeast protein, or any combination thereof.

[0076] In some embodiments, the plant protein 130 may account for at least about 5% by weight, at least about 10% by weight, at least about 15% by weight, at least about 20% by weight, at least about 25% by weight, at least about 30% by weight, at least about 35% by weight, at least about 40% by weight, at least about 45% by weight, at least about 50% by weight, at least about 55% by weight, at least about 60% by weight, at least about 65% by weight, at least about 70% by weight, at least about 75% by weight, at least about 80% by weight, at least about 85% by weight, at least about 90% by weight, at least about 95% by weight, at least about 96% by weight, at least about 97% by weight, at least about 98% by weight, or at least about 99% by weight of the fiber 120. In some embodiments, the plant protein 130 can comprise about 100% or less, about 99% or less, about 98% or less, about 97% or less, about 96% or less, about 95% or less, about 90% or less, about 85% or less, about 80% or less, about 75% or less, about 70% or less, about 65% or less, about 60% or less, about 55% or less, about 50% or less, about 45% or less, about 40% or less, about 35% or less, about 30% or less, about 25% or less, about 20% or less, about 15% or less, or about 10% or less by weight of the fiber 120. Combinations of the above weight percentages (e.g., at least about 5% and about 100% or less, or at least about 70% and about 90% or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the plant protein 130 may account for about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 96%, about 97%, about 98%, about 99%, or about 100% by weight of the fiber 120.

[0077] Polysaccharides 140 are also included in the fibers 120. In some embodiments, the polysaccharides include cellulose, starch, rice starch, potato starch, corn starch, lima bean starch, oat starch, barley starch, pea starch, quail bean starch, kidney bean starch, cowpea starch, split pea starch, glycogen, sucrose, dextrin, hemicellulose, polydextrose, inulin, glucan, beta-glucan, pectin, The soluble fiber may include psyllium husk mucilage, galactomannan, gum, beta-mannan, locust bean, fenugreek, guar gum, tara gum, methylcellulose, glucomannan gum, konjac gum, acacia gum, karaya gum, pullulan, tragacanth gum, arabinoxylan gum, xanthan gum, agar, alginate, carrageenan, chitin, chitosan, trehalose, gellan gum, curdlan, or any combination thereof.

[0078] In some embodiments, polysaccharide 140 comprises at least about 0.25%, at least about 0.5%, at least about 0.75%, at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, at least about 9%, at least about 10%, at least about 11%, at least about 12%, at least about 13%, at least about 14%, at least about 15%, at least about 16%, at least about 17%, at least about 18%, at least about 20%, at least about 21%, at least about 22%, at least about 23%, at least about 24%, at least about 25%, at least about 26%, at least about 27%, at least about 28%, at least about 29%, at least about 30%, at least about 31%, at least about 32%, at least about 33%, at least about 34%, at least about 35%, at least about 36%, at least about 37%, at least about 38%, at least about 39%, at least about 40%, at least about 41%, at least about 42%, at least about 43%, at least about 44%, at least about 45%, at least about 46%, at least about 47%, at least about 48%, at least about 49%, at least about 50%, at least about 51%, at least about 52%, at least about 53%, at least about 54%, at least about 55%, at least about 56%, at least about 57%, at least about 58%, at least about 59%, at least about 60%, at least about 61%, at least about 62%, at least about 63%, at least about 64%, at least about 65%, at least about 66%, at least about 67%, at least about 68%, at least about 69%, at least about 70%, It may account for about 18% by weight, at least about 19% by weight, at least about 20% by weight, at least about 21% by weight, at least about 22% by weight, at least about 23% by weight, at least about 24% by weight, at least about 25% by weight, at least about 26% by weight, at least about 27% by weight, at least about 28% by weight, at least about 29% by weight, at least about 30% by weight, at least about 31% by weight, at least about 32% by weight, at least about 33% by weight, at least about 34% by weight, at least about 35% by weight, at least about 36% by weight, at least about 37% by weight, at least about 38% by weight, or at least about 39% by weight. In some embodiments, the polysaccharide 140 is about 40% or less, about 39% or less, about 38% or less, about 37% or less, about 36% or less, about 35% or less, about 34% or less, about 33% or less, about 32% or less, about 31% or less, about 30% or less, about 29% or less, about 28% or less, about 27% or less, about 26% or less, about 25% or less, about 24% or less, about 23% or less, about 22% or less, about 21% or less by weight of the fiber 120. It may account for about 20% by weight or less, about 19% by weight or less, about 18% by weight or less, about 17% by weight or less, about 16% by weight or less, about 15% by weight or less, about 14% by weight or less, about 13% by weight or less, about 12% by weight or less, about 11% by weight or less, about 10% by weight or less, about 9% by weight or less, about 8% by weight or less, about 7% by weight or less, about 6% by weight or less, about 5% by weight or less, about 4% by weight or less, about 3% by weight or less, about 2% by weight or less, about 1% by weight or less, about 0.75% by weight or less, or about 0.5% by weight or less.Combinations of the above weight percentages are also possible (e.g., at least about 0.25% and not more than about 40% by weight, or at least about 5% and not more than about 15% by weight), including all values ​​and ranges therebetween. In some embodiments, the polysaccharide 140 comprises about 0.25%, about 0.5%, about 0.75%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86 %, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, or about 40% by weight.

[0079] Water 150 is contained in the fibers 120. In some embodiments, the water 150 can be distributed between the stabilizing liquid 110 and the fibers 120. Oil 160 is contained in the fibers 120. In some embodiments, the oil 160 can be distributed between the fibers 120 and the stabilizing liquid 110. In some embodiments, the oil 160 can comprise at least about 1%, at least about 1.5%, at least about 2%, at least about 2.5%, at least about 3%, at least about 3.5%, at least about 4%, at least about 4.5%, at least about 5%, at least about 5.5%, at least about 6%, at least about 7.5%, at least about 8%, at least about 8.5%, at least about 9%, at least about 9.5%, at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, or at least about 55% by weight of the fibers 120. In some embodiments, oil 160 may comprise about 60% by weight or less, about 55% by weight or less, about 50% by weight or less, about 45% by weight or less, about 40% by weight or less, about 35% by weight or less, about 30% by weight or less, about 25% by weight or less, about 20% by weight or less, about 15% by weight or less, about 10% by weight or less, about 9.5% by weight or less, about 9% by weight or less, about 8.5% by weight or less, about 8% by weight or less, about 7.5% by weight or less, about 7% by weight or less, about 6.5% by weight or less, about 6% by weight or less, about 5.5% by weight or less, about 5% by weight or less, about 4.5% by weight or less, about 4% by weight or less, about 3.5% by weight or less, about 3% by weight or less, about 2.5% by weight or less, about 2% by weight or less, or about 1.5% by weight or less. Combinations of the above weight percentages are also possible (eg, at least about 1 wt. % and no more than about 60 wt. %, or at least about 3 wt. % and no more than about 8 wt. %), including all values ​​and ranges therebetween.In some embodiments, the oil 160 can comprise about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, or about 60% by weight of the fibers 120.

[0080] In some embodiments, water 150 can comprise at least about 65%, at least about 66%, at least about 67%, at least about 68%, at least about 69%, at least about 70%, at least about 71%, at least about 72%, at least about 73%, at least about 74%, at least about 75%, at least about 76%, at least about 77%, at least about 78%, at least about 79%, at least about 80%, at least about 81%, at least about 82%, at least about 83%, at least about 84%, at least about 85%, at least about 86%, at least about 87%, at least about 88%, at least about 89%, at least about 90%, at least about 91%, at least about 92%, at least about 93%, or at least about 94% by weight of the fibrous food product 100. In some embodiments, water 150 can comprise about 95% or less, about 94% or less, about 93% or less, about 92% or less, about 91% or less, about 90% or less, about 89% or less, about 88% or less, about 87% or less, about 86% or less, about 85% or less, about 84% or less, about 83% or less, about 82% or less, about 81% or less, about 80% or less, about 79% or less, about 78% or less, about 77% or less, about 76% or less, about 75% or less, about 74% or less, about 73% or less, about 72% or less, about 71% or less, about 70% or less, about 69% or less, about 68% or less, about 67% or less, or about 66% or less by weight of the fibrous food product 100.

[0081] Combinations of the above weight percentages are also possible (eg, at least about 65% and not more than about 95% by weight, or at least about 70% and not more than about 90% by weight), including all values ​​and ranges therebetween. In some embodiments, water 150 may comprise about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, or about 95% by weight of the fibrous food product 100.

[0082] In some embodiments, biological cells 170 can be included in fibers 120. In some embodiments, biological cells 170 can be included in stabilizing liquid 110. In some embodiments, biological cells 170 can include mammalian cells, fish cells, avian muscle myoblasts, fibroblasts, adipocytes, endothelial cells, epithelial cells, keratinocytes, stem cells, or any combination thereof. In some embodiments, biological cells 170 can comprise about 0.5%, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, or about 10% by weight of fibers 120, including all values ​​and ranges therebetween.

[0083] In some embodiments, the fibrous food product 100 may be heart healthy according to the definition of "heart healthy" established by the Food and Drug Administration (FDA) pursuant to 21 CFR §101 (Volume 2). In other words, the fibrous food product 100 may be certified with the American Heart Association (AHA) Heart Checkmark. For example, the fibrous food product 100 may contain, per serving (e.g., 50 g), less than 6.5 g of fat, less than 1 g of saturated fat (or less than 15% of its calories may come from saturated fat), less than 0.5 g of trans fat, less than 20 mg of cholesterol, less than 20 mg of sodium, and at least 10% of the daily value of at least one of vitamin A, vitamin C, iron, calcium, protein, or dietary fiber. In some embodiments, the fibrous food product 100 may contain high concentrations of plant protein and heart-healthy dietary fiber. In some embodiments, the fibrous food product may have a uniform density.

[0084] In some embodiments, the fibrous food product 100 may contain at least about 0.1%, at least about 0.2%, at least about 0.3%, at least about 0.4%, at least about 0.5%, at least about 0.6%, at least about 0.7%, at least about 0.8%, at least about 0.9%, at least about 1%, at least about 2%, at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 8%, or at least about 9% dietary fiber by weight. In some embodiments, the fibrous food product 100 can contain about 10% or less, about 9% or less, about 8% or less, about 7% or less, about 6% or less, about 5% or less, about 4% or less, about 3% or less, about 2% or less, about 1% or less, about 0.9% or less, about 0.8% or less, about 0.7% or less, about 0.6% or less, about 0.5% or less, about 0.4% or less, about 0.3% or less, or about 0.2% or less by weight of dietary fiber. Combinations of the above weight percentages (e.g., at least about 0.1% and about 10% or less, or at least about 0.5% and about 5% or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 may contain about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10% dietary fiber by weight.

[0085] In some embodiments, the fibrous food product 100 may have a food-scale texture characteristic hardness value of at least about 2 N, at least about 2.1 N, at least about 2.2 N, at least about 2.3 N, at least about 2.4 N, at least about 2.5 N, at least about 2.6 N, at least about 2.7 N, at least about 2.8 N, at least about 2.9 N, at least about 3 N, at least about 3.1 N, at least about 3.2 N, at least about 3.3 N, at least about 3.4 N, at least about 3.5 N, at least about 3.6 N, at least about 3.7 N, at least about 3.8 N, or at least about 3.9 N. In some embodiments, the fibrous food product 100 can have a firmness value of about 4 N or less, about 3.9 N or less, about 3.8 N or less, about 3.7 N or less, about 3.6 N or less, about 3.5 N or less, about 3.4 N or less, about 3.3 N or less, about 3.2 N or less, about 3.1 N or less, about 3 N or less, about 2.9 N or less, about 2.8 N or less, about 2.7 N or less, about 2.6 N or less, about 2.5 N or less, about 2.4 N or less, about 2.3 N or less, about 2.2 N or less, or about 2.1 N or less. Combinations of the above firmness values ​​(e.g., at least about 2 N and about 4 N or less, or at least about 2.3 N and about 3.5 N or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 may have a hardness value of about 2N, about 2.1N, about 2.2N, about 2.3N, about 2.4N, about 2.5N, about 2.6N, about 2.7N, about 2.8N, about 2.9N, about 3N, about 3.1N, about 3.2N, about 3.3N, about 3.4N, about 3.5N, about 3.6N, about 3.7N, about 3.8N, about 3.9N, or about 4N.

[0086] In some embodiments, the fibrous food product 100 may have a food-scale texture characteristic springiness value of at least about 6N, at least about 6.1N, at least about 6.2N, at least about 6.3N, at least about 6.4N, at least about 6.5N, at least about 6.6N, at least about 6.7N, at least about 6.8N, or at least about 6.9N. In some embodiments, the fibrous food product 100 may have a springiness value of about 7N or less, about 6.9N or less, about 6.8N or less, about 6.7N or less, about 6.6N or less, about 6.5N or less, about 6.4N or less, about 6.3N or less, about 6.2N or less, or about 6.1N or less. Combinations of the above springiness values ​​(e.g., at least about 6N and about 7N or less, or at least about 6.1N and about 6.9N or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 may have a springiness value of about 6N, about 6.1N, about 6.2N, about 6.3N, about 6.4N, about 6.5N, about 6.6N, about 6.7N, about 6.8N, about 6.9N, or about 7N.

[0087] In some embodiments, the fibrous food product 100 can have a cohesiveness value on the texture characteristic food scale of at least about 0.4, at least about 0.41, at least about 0.42, at least about 0.43, at least about 0.44, at least about 0.45, at least about 0.46, at least about 0.47, at least about 0.48, at least about 0.49, at least about 0.5, at least about 0.51, at least about 0.52, at least about 0.53, at least about 0.54, at least about 0.55, at least about 0.56, at least about 0.57, at least about 0.58, or at least about 0.59. In some embodiments, the fibrous food product can have a cohesiveness value of about 0.6 or less, about 0.59 or less, about 0.58 or less, about 0.57 or less, about 0.56 or less, about 0.55 or less, about 0.54 or less, about 0.53 or less, about 0.52 or less, about 0.51 or less, about 0.5 or less, about 0.49 or less, about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, about 0.43 or less, about 0.42 or less, or about 0.41 or less. Combinations of the above cohesiveness values ​​(e.g., at least about 0.4 and about 0.6 or less, or at least about 0.45 and about 0.55 or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 may have a cohesiveness value of about 0.4, about 0.41, about 0.42, about 0.43, about 0.44, about 0.45, about 0.46, about 0.47, about 0.48, about 0.49, about 0.5, about 0.51, about 0.52, about 0.53, about 0.54, about 0.55, about 0.56, about 0.57, about 0.58, about 0.59, or about 0.6.

[0088] In some embodiments, the fibrous food product 100 can have a gumminess value on a food-scale texture attribute of at least about 1, at least about 1.1, at least about 1.2, at least about 1.3, at least about 1.4, at least about 1.5, at least about 1.6, at least about 1.7, at least about 1.8, or at least about 1.9. In some embodiments, the fibrous food product 100 can have a gumminess value of about 2 or less, about 1.9 or less, about 1.8 or less, about 1.7 or less, about 1.6 or less, about 1.5 or less, about 1.4 or less, about 1.3 or less, about 1.2 or less, or about 1.1 or less. Combinations of the above gumminess values ​​(e.g., at least about 1 and about 2 or less, or at least about 1.1 and about 1.9 or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 can have a gumminess value of about 1, about 1.1, about 1.2, about 1.3, about 1.4, about 1.5, about 1.6, about 1.7, about 1.8, about 1.9, or about 2.

[0089] In some embodiments, the fibrous food product 100 can have a chewiness value on the food scale of texture characteristics of at least about 0.5, at least about 0.6, at least about 0.7, at least about 0.8, at least about 0.9, at least about 1, at least about 1.1, at least about 1.2, at least about 1.3, or at least about 1.4. In some embodiments, the fibrous food product 100 can have a chewiness value of about 1.5 or less, about 1.4 or less, about 1.3 or less, about 1.2 or less, about 1.1 or less, about 1 or less, about 0.9 or less, about 0.8 or less, about 0.7 or less, or about 0.6 or less. Combinations of the above chewiness values ​​(e.g., at least about 0.5 and about 1.5 or less, or at least about 0.6 and about 1.3 or less) are also possible, including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 can have a chewiness value of about 0.5, about 0.6, about 0.7, about 0.8, about 0.9, about 1, about 1.1, about 1.2, about 1.3, about 1.4, or about 1.5.

[0090] In some embodiments, the fibrous food product 100 can have a Warner-Bratzler shear strength of at least about 0.25 kg, at least about 0.5 kg, at least about 1 kg, at least about 1.5 kg, at least about 2 kg, at least about 2.5 kg, at least about 3 kg, at least about 3.5 kg, at least about 4 kg, at least about 4.5 kg, at least about 5 kg, or at least about 5.5 kg. In some embodiments, the fibrous food product 100 can have a Warner-Bratzler shear strength of about 6 kg or less, about 5.5 kg or less, about 5 kg or less, about 4.5 kg or less, about 4 kg or less, about 3.5 kg or less, about 3 kg or less, about 2.5 kg or less, about 2 kg or less, about 1.5 kg or less, about 1 kg or less, or about 0.5 kg or less. Combinations of the above Warner-Bratzler shear strengths are also possible (e.g., at least about 0.25 kg and not more than about 6 kg, or at least about 0.5 kg and not more than about 5 kg), including all values ​​and ranges therebetween. In some embodiments, the fibrous food product 100 can have a Warner-Bratzler shear strength of about 0.25 kg, about 0.5 kg, about 1 kg, about 1.5 kg, about 2 kg, about 2.5 kg, about 3 kg, about 3.5 kg, about 4 kg, about 4.5 kg, about 5 kg, about 5.5 kg, or about 6 kg.

[0091] 3 is a diagram of a fibrous food product 200, according to one embodiment. As shown, the fibrous food product 200 includes fibers 220 aligned within the fibrous food product 200. As shown, the fibrous food product 200 is formed into the shape of a chicken breast fillet. As shown, the fibrous food product has a non-uniform width along the length L of the fibrous food product 200, with a first portion having a width W1 and a second portion having a width W2, where W2 is greater than W1. W2 is wider than W1 in both distance measurements along the length L and the number of fibers 220 extending along the length L. As shown, the fibers 220 are arranged parallel to one another. In some embodiments, the fibers 220 may curve to follow the contours of the shape of the fibrous food product 200.

[0092] Figures 4A-4C are images of the plant-based chicken substitute and its components. Figure 4A shows a whole chicken breast product with notches at 1 cm intervals as a scale. Figure 4B shows the chicken breast substitute cut in half to show the internal details of the product, and Figure 4C shows the chicken breast substitute split to expose the fibrous structure of the product.

[0093] Figures 5A-5B are images of plant-based chicken substitutes with varying levels of fiber aggregation. Figure 5A shows low fiber aggregation, with individual fibers visible. Figure 5B shows a chicken breast product with higher fiber aggregation, resulting in a more layered structure.

[0094] Various concepts may be embodied as one or more methods, at least one example of which has been provided. Actions performed as part of a method may be ordered in any suitable manner. Thus, while shown as sequential actions in the illustrative embodiments, embodiments may be constructed in which actions are performed in an order different from that illustrated, which may include performing some actions simultaneously. In other words, it should be understood that such features are not necessarily limited to a particular order of execution, but rather to any number of threads, processes, services, servers, etc., that may execute sequentially, asynchronously, concurrently, in parallel, simultaneously, synchronously, etc., in a manner consistent with this disclosure. Thus, some of these features may be inconsistent with one another in that they cannot coexist in a single embodiment. Similarly, some features may be applicable to one aspect of the innovation and not to other aspects.

[0095] Additionally, the present disclosure may include other innovations not currently described. The applicants reserve all rights in such innovations, including the right to embody such innovations and to file additional applications, continuations, continuations-in-part, divisional applications, etc. Thereof. Accordingly, it should be understood that the advantages, embodiments, examples, functional, characteristic, logical, operational, organizational, structural, topological, and / or other aspects of the present disclosure should not be construed as limitations on the present disclosure as defined by the embodiments, or limitations on equivalents of the embodiments. Depending on the particular needs and / or characteristics of individual and / or business users, database organization and / or relational models, data types, data transmission and / or network frameworks, syntax structures, etc., various embodiments of the technology disclosed herein may be implemented in a manner that allows for great flexibility and customization, as described herein.

[0096] All definitions defined and used herein should be understood to supersede dictionary definitions, definitions in documents incorporated by reference, and / or ordinary meanings of the defined terms.

[0097] As used herein, in certain embodiments, the terms "about" or "approximately," when preceding a numerical value, indicate a range of that value ±10%. When a range of values ​​is provided, it is understood that each intervening value between the upper and lower limits of that range, to one-tenth of the unit of the lower limit unless the context clearly dictates otherwise, and any other stated or intervening value within that stated range, is encompassed within the disclosure. The upper and lower limits of these smaller ranges, which may independently be included in the smaller ranges, are also encompassed within the disclosure, subject to any specifically excluded limit in the stated range. When a stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included within the disclosure.

[0098] The term "and / or," as used in the specification and embodiments, should be understood to mean "either or both" of the elements so conjoined, i.e., elements present conjunctively in some cases and disjunctively in other cases. Multiple elements listed with "and / or" should be construed in the same manner, i.e., "one or more" of the elements so conjoined. Other elements, whether related or unrelated to those elements specifically identified, may optionally be present other than the elements specifically identified by the "and / or" clause. Thus, as a non-limiting example, a reference to "A and / or B," when used in conjunction with open-ended language such as "comprising," may refer in one embodiment to A only (optionally including elements other than B); in another embodiment, to B only (optionally including elements other than A); in yet another embodiment, to both A and B (optionally including other elements); and so forth.

[0099] As used in the specification and embodiments, "or" should be understood to have the same meaning as "and / or" as defined above. For example, when separating items in a list, "or" or "and / or" shall be interpreted as being inclusive, i.e., including at least one of, but also including more than one of, some elements or a list of elements, and optionally including additional unlisted items. Only terms clearly indicated to the contrary, such as "only one of" or "exactly one of," or, when used in embodiments, "consisting of," shall refer to the inclusion of exactly one element of some elements or a list of elements. In general, the term "or" as used herein shall be interpreted as indicating exclusive alternatives (i.e., "one or the other but not both") only when preceded by terms of exclusivity, such as "either," "one of," "only one of," or "exactly one of." "Consisting essentially of," when used in embodiments, shall have its ordinary meaning as used in the field of patent law.

[0100] As used herein and in the embodiments, the phrase "at least one" in reference to a list of one or more elements should be understood to mean at least one element selected from any one or more of the elements in the list of elements, but not necessarily including at least one of each and every element specifically listed in the list of elements, and not excluding any combination of elements in the list of elements. This definition also allows for elements other than those specifically identified in the list of elements to which the phrase "at least one" refers, whether related or unrelated to those specifically identified elements, may optionally be present. Thus, as a non-limiting example, "at least one of A and B" (or equivalently, "at least one of A or B," or equivalently, "at least one of A and / or B") may refer in one embodiment to at least one, optionally including more than one, i.e., A without the presence of B (and optionally including elements other than B); in another embodiment, to at least one, optionally including more than one, i.e., B without the presence of A (and optionally including elements other than A); in yet another embodiment, to at least one, optionally including more than one, i.e., A, and at least one, optionally including more than one, i.e., B (optionally including other elements); etc.

[0101] In the embodiments, as well as in the above specification, all transitional phrases such as "comprise," "include," "carry," "have," "contain," "accompany," "hold," "consisting of," and the like, are to be understood to be open-ended, i.e., to mean including but not limited to. Only the transitional phrases "consisting of" and "consisting essentially of" shall be closed or semi-closed transitional phrases, respectively, as set forth in the United States Patent Office Manual of Patent Examining Procedures, Section 2111.03.

[0102] While specific embodiments of the present disclosure have been outlined above, many alternatives, modifications, and variations will be apparent to those skilled in the art. Accordingly, the embodiments described herein are intended to be illustrative, not limiting. Various changes may be made without departing from the spirit and scope of the present disclosure. Where the methods and steps described above indicate that certain events occur in a particular order, those skilled in the art, having the benefit of this disclosure, will recognize that the order of certain steps may be changed, and that such changes are in accordance with variations of the present invention. In addition, some of the steps may be performed simultaneously, in a parallel process where possible, or sequentially, as described above. While embodiments have been specifically shown and described, it will be understood that various changes in form and detail may be made.

Claims

1. mixing the composition with a solvent to form a first solution, the first solution comprising from about 10% to about 40% by weight of the composition and from about 0% to about 10% by weight of an oil, the composition comprising a plant protein and a polysaccharide; rotating the first solution to eject a second solution in the form of a jet; collecting a jet of said second solution in a precipitation bath so as to form a collection of fibers; drying the fiber assembly; forming the fiber aggregate into a fillet shape; A method comprising:

2. The method of claim 1 , wherein the forming is via placing the collection of fibers in a mold.

3. 3. The method of claim 1 or 2, further comprising heating or cooling the second solution to a temperature of from about 0°C to about 100°C during said mixing and / or said rotating.

4. 4. The method of claim 1, further comprising adding an acid to the first solution such that the first solution contains less than about 5% by weight of the acid.

5. The method of claim 4 , wherein the acid comprises acetic acid.

6. 6. The method of any one of claims 1 to 5, further comprising adding a base to the first solution such that the first solution contains less than about 5% by weight of the base.

7. 7. The method of any one of claims 1 to 6, wherein the polysaccharide comprises at least one of sodium alginate, beta-glucan, carrageenan, methylcellulose, alginate, chitosan, glucan, pectin, konjac, pullulan, curdlan, gellan gum, or trehalose.

8. 8. The method of any one of claims 1 to 7, wherein the fat comprises at least one of coconut oil, canola oil, flaxseed oil, avocado oil, cocoa butter, or sunflower oil.

9. The method according to any one of claims 1 to 8, further comprising adding biological cells to the collection of fibres.

10. The method of claim 9 , wherein the biological cells are anchorage-dependent.

11. 11. The method of claim 9 or 10, wherein the biological cells comprise at least one of avian muscle myoblasts, fibroblasts, adipocytes, endothelial cells, epithelial cells, keratinocytes, or stem cells.

12. The method of any one of claims 1 to 11, wherein the drying is via at least one of pressing or spinning.

13. The method of any one of claims 1 to 12, further comprising, after said drying, heating said collection of fibers to a temperature of at least about 165°C for at least about 20 minutes.

14. 14. The method of any one of claims 1 to 13, wherein the plant protein is derived from at least one of rice, peas, soybeans, barley, rice, barley rice, beans, fava beans, seitan, tempeh, edamame, lentils, chickpeas, nutritional yeast, spelt, teff, yeast protein, seeds, hemp seeds, amaranth, quinoa, spirulina, green peas, oats, Ezekiel bread, wild rice, nuts, chia seeds, or mycoprotein.

15. 15. The method of any one of claims 1 to 14, wherein the fibrous food product has a dry mass comprising at least about 60% by weight of the plant protein.

16. The method of any one of claims 1 to 15, further comprising adding at least one of a salt, a thiol, or mercaptoethanol to the collection of fibers to cleave disulfide bonds in the fibers.

17. The method of any one of claims 1 to 16, wherein the solvent comprises water.

18. 18. The method of claim 17, wherein the solvent further comprises ethanol, such that the fiber mass forms in the precipitation bath via water-ethanol exchange.

19. adding a stabilizing liquid to the fibrous food product; 19. The method of any one of claims 1 to 18, further comprising stabilizing the fibrous food product via at least one of ionic gelation or thermal gelation.

20. the stabilizing liquid comprises a polysaccharide; 20. The method of claim 19, wherein the polysaccharide comprises at least one of sodium alginate, beta-glucan, carrageenan, methylcellulose, alginate, chitosan, glucan, pectin, konjac, pullulan, curdlan, gellan gum, or trehalose.

21. The stabilizing liquid comprises a plant protein, 20. The method of claim 19, wherein the plant protein comprises at least one of rice, peas, soybeans, barley, rice, barley rice, beans, fava beans, seitan, tempeh, edamame, lentils, chickpeas, nutritional yeast, spelt, teff, yeast protein, seeds, hemp seeds, amaranth, quinoa, spirulina, green peas, oats, Ezekiel bread, wild rice, nuts, chia seeds, or mycoprotein.

22. 20. The method of claim 19, wherein the stabilization liquid comprises at least one of biological cells or a fermentation product.

23. 20. The method of claim 19, further comprising compressing the fibrous food product after adding the stabilizing liquid.

24. 24. The method of claim 23, wherein the compression is at a pressure of about 150 kPa to about 11,000 kPa.

25. 24. The method of claim 23, further comprising applying at least one of heat or a gelation-inducing agent to the fibrous food product during and / or after the compressing.

26. the first solution is an acidic solution; The method comprises:

26. The method of any one of claims 1 to 25, further comprising: squirting the acidic solution into the precipitation bath, the precipitation bath comprising a basic solution, such that a mass of the fibers in the precipitation bath is formed via acid / base exchange.

27. The method of any one of claims 1 to 26, wherein the ejection of the second solution is via extrusion.

28. 28. The method of claim 27, wherein the extrusion is via single screw extrusion, twin screw extrusion, either co-rotating or counter-rotating.

29. 29. The method of any one of claims 1 to 28, wherein the ejecting of the second solution is via at least one of electrospinning, blow spinning, wet spinning, jet spinning, rotary jet spinning, or centrifugal spinning.

30. The method of any one of claims 1 to 29, wherein the collection of fibers forms a nonwoven structure.

31. The method of any one of claims 1 to 30, wherein the composition comprises a powder.

32. 32. The method of any one of claims 1-31, wherein the fibrous food is heart healthy as defined by FDA regulations at 21 CFR §101, Volume 2.

33. 33. The method of any one of claims 1 to 32, further comprising topically applying an ionically and / or thermally gelling mixture to the fibrous food product.

34. a collection of fibers suspended in a stabilizing liquid, the fibers having a diameter in the range of about 10 μm to about 300 μm; oil at least partially infused into the mass of fibers; The fiber assembly is at least about 20% by weight of vegetable protein; Polysaccharides and and about 70% to about 90% by weight of water.

35. 35. The fibrous food product of claim 34, wherein the fibrous food product is heart healthy as defined by FDA regulations at 21 CFR §101, Title 2.

36. 36. The fibrous food product of claim 34 or 35, further comprising a stabilizing liquid.

37. 37. The fibrous food product of claim 36, wherein the stabilizing liquid comprises at least one of an acid, a plant protein, or a polysaccharide.

38. 37. The fibrous food product of claim 36, wherein the stabilizing liquid comprises at least one of an oil, an oleogel, or a vegetable protein.

39. 39. The fibrous food product of any one of claims 34 to 38, wherein the oil comprises at least one of coconut oil, canola oil, linseed oil, cocoa butter, or sunflower oil.

40. 40. The fibrous food product of any one of claims 34 to 39, wherein the plant protein is derived from at least one of rice, peas, soybeans, barley, rice, barley rice, beans, fava beans, seitan, tempeh, edamame, lentils, chickpeas, nutritional yeast, spelt, teff, seeds, hemp seeds, yeast protein, amaranth, quinoa, spirulina, green peas, oats, Ezekiel bread, wild rice, nuts, chia seeds, or mycoprotein.

41. 41. The fibrous food product according to any one of claims 34 to 40, wherein the polysaccharides account for about 0.25% to about 30% of the dry weight of the fiber mass.

42. 42. The fibrous food product of any one of claims 34 to 41, wherein the polysaccharide comprises at least one of sodium alginate, curdlan, gellan gum, beta-glucan, carrageenan, methylcellulose, alginate, chitosan, glucan, pectin, konjac, pullulan, or trehalose.

43. 43. The fibrous food product according to any one of claims 34 to 42, wherein the fibrous food product has, in food-scale texture characteristics, a hardness value of about 2.3 to about 3.5 N, a springiness value of about 6.1 to about 6.9 N, a cohesiveness value of about 0.45 to about 0.55, a gumminess value of about 1.1 to about 1.9 N, and a chewiness value of about 0.6 to about 1.3 J.

44. 44. The fibrous food product of any one of claims 34 to 43, wherein the fibrous food product comprises at least one of an aroma enhancer, a color enhancer, or a flavor enhancer.

45. 45. The fibrous food product of claim 44, wherein the aroma enhancer, the color enhancer, and / or the flavor enhancer are present in the fibrous food product at less than about 10% by weight.

46. 46. ​​The fibrous food product of any one of claims 34 to 45, wherein the fibrous food product does not contain cells derived from living animals.

47. The fibrous food product according to any one of claims 34 to 46, further comprising living cells.

48. 48. The fibrous food product of any one of claims 34 to 47, wherein the fibrous food product has a Warner-Bratzler shear strength of from about 0.5 kg to about 5 kg.

49. The fibrous food product of any one of claims 34 to 48, wherein the fibrous food product comprises a plurality of nonwoven fibers.

50. The fibrous food according to any one of claims 34 to 49, wherein the fiber aggregate contains calcium.

51. The fibrous food product according to any one of claims 34 to 50, wherein the fibrous food product is formed into the shape of a chicken breast fillet.

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