Plant butter comprising insoluble fibers

Abstract

The present invention relates to a plant-based, edible fat-containing product comprising an aqueous phase and 30 - 99 wt.% of a continuous fat phase, further comprising 0.01 - 5.0 wt.% of mycoprotein. Examples of a product are a low-fat spread, high-fat spread and a wrapper. Methods for preparation are also disclosed. The fat-containing product has favourable salt-release properties.

Description

[0001] Plant butter comprising insoluble fibers

[0002] The present invention relates to a plant-based, edible fat-containing product comprising an aqueous phase and 30 - 99 wt.% of a continuous fat phase, such as a low-fat spread, high-fat spread and a wrapper and methods for their preparation.

[0003] Background Art

[0004] A growing number of consumers are lowering their meat and dairy intake, or are even adopting a fully vegan lifestyle, thus completely removing animal-derived products from their diet. A vegan lifestyle is thought to be more sustainable, ethical and healthy. This tendency towards veganism has consequently increased the demand for plant-based foods, and especially plant-based alternatives for typical animal-derived products such as meat, cheese, and butter.

[0005] Similar to butter, margarine must have a fat content of 80% or more. Spreads on the other hand are low fat (thus less than 80% fat) equivalents of margarine. Low fat spreads contain about 20 - 45% fat. Very low-fat spreads are spreads with a fat content of 40% or less. Both margarine and spreads are suitable as butter replacements and can be sold in tubs or as wrappers, depending on their consistency.

[0006] WO2023144148A1 discloses a fungi-based fat tissue comprising fungal biomass, fat(s) and water, and methods for producing such fat tissue and products comprising it.

[0007] WO2021234348A1 discloses an aqueous formulation comprising fungal particles of a filamentous fungus, and methods for producing such formulation.

[0008] Salt plays a pivotal role in flavour enhancement of margarine and spreads, and its effective release can significantly influence the taste experience of culinary preparations. The interplay between salt release and taste perception is crucial for developing formulations that meet consumer preferences and culinary requirements. By improving the salt release characteristics of these fat-containing products, the overall flavour profile and consumer satisfaction in various culinary applications may be elevated.

[0009] It is an object of the present invention to improve the salt release properties of fatcontaining products, thereby enhancing their taste and versatility in cooking and baking scenarios.

[0010] Summary of the invention

[0011] Thereto, the present invention provides a plant-based, edible fat-containing product comprising an aqueous phase and 30 - 99 wt.% of a continuous fat phase, further comprising 0.01 - 5.0 wt.% of mycoprotein, percentages based on the weight of the fat-containing product.

[0012] It has surprisingly been found that fat-containing products with the abovementioned composition have improved salt release properties as compared to prior art fat-containing products that do not comprise mycoprotein.

[0013] Definitions

[0014] The plant-based, edible fat-containing product of the invention is a water-in-oil (w / o) emulsion and can be margarine or a spread. Margarine is often hard, and sold as stick products, so-called wrappers. Spreads are generally softer and sold in tubs. Nevertheless, a spread may be sold in the form of a wrapper, and margarine may be sold in a tub. Both margarine and spreads are suitable as butter replacements. Margarine and spreads can for example be mixed with dough to provide various foods that can be baked, such as cakes, pastries, pies, quiches, and cookies.

[0015] The term “oil” or “liquid oil” is typically used for triglyceride compositions that that are liquid at room temperature. The term “liquid oil” is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5 °C. Preferably the solid fat content of the liquid oil is 0 at 20 °C, more preferably it is 0 at 15 °C.

[0016] The term “fat”, is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art. A fat is typically used for structuring a fat composition, i.e. to provide a structure and texture in admixture with an oil or other fat. It can also be indicated as a structuring fat or hard stock fat. As used herein, the terms “structuring fat” and “hard stock fat” have the same meaning and can be used interchangeably. The fat may comprise two or more different hard fats (a blend) but is preferably a single fat. The fat may be an interesterified mixture of one or more fats. “Fat-containing product” is herein understood as a product containing a fat and / or oil.

[0017] An “aqueous phase” is water and optionally any compounds that dissolve in water, whereas a “fat phase” encompasses any edible oil or fat and optionally any compounds that dissolve in oil or fat.

[0018] In the context of this patent application, it is crucial to differentiate between the term "protein" as commonly used in commercial ingredient labeling, and its exact definition. When commercially referring to "protein" as an ingredient, it typically encompasses not only the actual protein content but also other constituents such carbohydrates and fats present in the source material. However, for the purposes of this patent application, the term protein specifically denotes the molecular structure composed of amino acid residues, i.e. a polymer. Therefore, when it is claimed that a composition comprises a certain percentage of protein, it pertains exclusively to the protein polymer, distinct from the broader commercial definition that includes other components present in the ingredient. When such a commercial definition is meant, it will be labeled “protein ingredient”. Thus, in the present application, the term mycoprotein pertains to the protein polymer, and the term “mycoprotein ingredient” includes other components present in the ingredient, such as carbohydrates, fat, and dietary fiber.

[0019] "Plant protein isolate" is a highly refined commercial protein ingredient that undergoes processing to remove most of the non-protein components, including fats, carbohydrates, and fiber. The isolation process typically involves techniques such as filtration, centrifugation, and precipitation, resulting in a product with a high protein concentration (usually above 90%).

[0020] "Plant protein concentrate" is a less refined form of plant protein ingredient compared to isolates. While concentrates also undergo processing to remove some non-protein components, they retain a higher proportion of these components compared to isolates. Typically, plant protein concentrates have protein concentrations ranging from 60% to 80%, with varying amounts of fats, carbohydrates, dietary fiber, and other nutrients depending on the specific processing methods used.

[0021] Interesterification and transesterification are methods for adapting the fatty acid composition of a fat composition. Interesterification as used in the present disclosure and distinguished in the present disclosure from transesterification, refers to the exchange of fatty acids between triglycerides in a triglyceride mixture. In interesterification, the total fatty acid composition of the triglyceride mixture remains substantially the same, yet the distribution of the fatty acids over the glycerol backbone may be different. Interesterification typically results in a redistribution of the fatty acids over the glycerol backbone. Interesterification in the present invention can be catalytical, chemical or enzymatically. Methods therefore are known in the art.

[0022] In the present disclosure, the term “plant-based, edible fat-containing product” refers to an edible product comprising fat, wherein the product does not comprise animal-derived materials. The product is therefore suitable for a vegan diet. The product may include plant- derived ingredients, mycoprotein (protein derived from fungi), and / or yeast-derived components, but does not include materials obtained from animals.

[0023] Detailed description of the invention Protein

[0024] Preferably, the plant-based, edible fat-containing product has a total protein content of 0.01 - 10.0 wt.%, wt.% based on the total weight of the fat-containing product. Protein may serve several functions, such as texture enhancement, emulsification, nutritional enrichment and flavour enhancement.

[0025] Proteins can contribute to the texture of the product by helping to stabilize its structure. They can improve the spreadability and mouthfeel, providing a smoother and creamier consistency. Protein furthermore acts as an emulsifier, helping to blend the water and oil components. This ensures a homogenous mixture and prevents separation of the ingredients over time, resulting in a more stable product. Protein fortification can also enhance the nutritional profile of a plant-based edible fat-containing product. Proteins provide essential amino acids, which are building blocks for muscle growth, repair, and overall bodily function. Proteins may also contribute to the flavor profile of fat-containing products, adding a subtle richness or depth to the taste.

[0026] Very relevant to the invention is the ability of protein to aid in salt release by increasing the water droplet size. Improved salt release further enhances the flavor of the edible fatcontaining product. However, by increasing the water droplet size, the risk of microbial growth increases as well. It is a further objective of the present invention to improve the salt release properties of fat-containing products, while minimizing the added risk for microbial growth.

[0027] In one embodiment, the present plant-based, edible fat-containing product has a total protein content of 0.01 - 10.0 wt.%, preferably 0.01 - 5.0 wt.%, even more preferably 0.1 - 3.0 wt.%, still even more preferably 0.3 - 2.0 wt.%, most preferably 0.4 - 1 wt.%, wt.% based on the total weight of the fat-containing product.

[0028] Mycoprotein

[0029] It is well-known that fungi have a high protein content. The protein present in fungi is called mycoprotein.

[0030] Preferably, the edible fat-containing product comprises 0.01 - 4.0 wt.% of mycoprotein, more preferably 0.1 - 3.0 wt.%, yet more preferably 0.3 - 2.0 wt.%, most preferably 0.4 - 1 wt.%, wt.% based on the total weight of the fat-containing product.

[0031] Preferably, at least part of the mycoprotein is comprised in (i.e. , present in, provided in the form of, or obtained from) fungal hyphae. Fungal hyphae are insoluble fibrous structures derived from filamentous fungi. The main body of filamentous fungi is made up of fine threads (hyphae) that group together to form a mycelium. Generally, the mycelium grows underneath the soil. In some species, the mycelium can gather together to form a fruiting body that can generally been seen above the soil. Besides hyphae, the fruiting body further comprises spores.

[0032] Preferably, the filamentous fungus from which the fungal hyphae are derived is of a type which does not produce fruiting bodies. Where, however, a filamentous fungus of a type which produces fruiting bodies is used, the fungal hyphae suitably include at least 80 wt.%, preferably at least 90 wt.%, more preferably at least 95 wt.% of fibers derived from fungal mycelia, wherein wt.% is based on the total dry weight of the fungal hyphae. Preferably, the fungal hyphae are substantially only derived from fungal mycelia - that is, the fungal hyphae are preferably not derived from fruiting bodies.

[0033] Preferably, the filamentous fungi used in the invention are selected from one or more of the group consisting of Aspergillus species, Rhizopus species and Fusarium species. Most preferably, the filamentous fungus is Fusarium venenatum. Thus, the mycoprotein and / or fungal hyphae are preferably derived from Aspergillus, Rhizopus and / or Fusarium, and more preferably, the mycoprotein and / or fungal hyphae are derived from Fusarium venenatum.

[0034] The fungal hyphae may generally be produced by aerobic fermentation of a carbohydrate source using filamentous fungi. The fungal hyphae may subsequently be recovered by separation, washing, filtration and optional drying of the filamentous fungi. Fungal hyphae thus obtained typically have a number average length of at least 1500 pm.

[0035] Preferably, the fungal hyphae are non-viable. Thus, preferably, the filamentous fungi have been treated to lower the level of RNA which they contain. Thus, the level of RNA in the fungal hyphae used is preferably less than the level in an identical fungus when in a viable state. The fungal hyphae suitably have an RNA content on a dry weight basis of less than 1.9 wt.%, for example 1.7 wt.% or less.

[0036] Preferably, the fungal hyphae have a protein content of at least 35 wt.% based on the dry weight of the fibers, preferably at least 40 wt.%, most preferably at least 45 wt.% or 50 wt%. Preferably, the protein content of the fungal hyphae is between 36 and 59 wt.%, such as between 38 and 57 wt.%, more preferably between 40 and 55 wt.% based on the dry weight of the fungal hyphae.

[0037] As disclosed in WO 2022157507 A1, fungal hyphae lose their fibrous structure due to both high shear mixing (used to reduce viscosity) and high-pressure homogenization (or other mechanical cell disruption techniques). It has surprisingly been found by the present inventors that it is beneficial that fungal hyphae at least partially retain their fibrous structure when used as an ingredient in an edible fat-containing product. In particular, salt release properties of edible fat-containing products prepared with these fungal hyphae are very good.

[0038] Preferably, the fungal hyphae in the edible fat-containing product have a number average length (total of the lengths of all fibers divided by the number of fibers) of at least 10 pm, preferably at least 20 pm, more preferably at least 30 pm, most preferably at least 100 pm, such as at least 200 pm. For example, the fungal hyphae have a number average length of at least 250 pm, 300 pm, 350 pm or 400 pm.

[0039] Preferably the fungal hyphae in the edible fat-containing product have a number average length of at most 1000 pm, preferably of at most 800 pm, most preferably at most 600 pm. Alternatively at most 100 pm, such as at most 50 pm. In one embodiment, the fungal hyphae in the edible fat-containing product have a number average length of 10 to 1000 pm, preferably 10 to 800 pm, more preferably 10 to 600 pm, even more preferably 10 to 100 pm and most preferably 10 to 50 pm.

[0040] The number average length may be measured by optical microscopy. Preferably, a product comprising the fungal hyphae is put on a glass slide, such that the composition of the product is spread out over the glass, and the hyphae / fibers can clearly be visualized with an optical microscope. Optionally, the product is diluted, for example with water, to be able to more clearly visualize individual fibers. Preferably, the length of at least 50 fibers is measured and averaged.

[0041] Preferably, the fungal hyphae have a number average diameter (total of the diameters of all fibers divided by number of fibers) of between 0.5 - 10 pm, more preferably between 1 - 9 pm, most preferably between 1 - 5 pm. This may be measured by optical microscopy as defined above.

[0042] Plant-based protein

[0043] Preferably, the edible fat-containing product according to the invention further comprises a plant-based protein (also referred to as plant protein). As disclosed herein, the term “plant-based protein” refers to a protein obtained exclusively from plant sources. The term explicitly excludes protein derived from fungi (mycoprotein) and protein derived from yeast. Examples of plant-based protein include, but are not limited to, proteins derived from lentil (Lens culinaris), chickpea (Cicerarietinurri), broad bean (Vicia faba), oat (Avena sativa), canola (Brassica napus), and almond (Prunus dulcis). he plant-based protein may be provided in the form of isolates or concentrates.

[0044] Preferably, the edible fat-containing product comprises 0.01 - 5.0 wt.% of the plantbased protein, preferably 0.02 - 3.0 wt.%, more preferably 0.05 - 2.0 wt.%, most preferably 0.1 - 1 wt.%, wt.% based on the total weight of the edible fat-containing product.

[0045] A combination of plant-based protein and mycoprotein may be beneficial. Preferably, the ratio between the plant-based protein and mycoprotein is 50:50 to 90:10, preferably 75:25 to 90:10. The “ratio” in the context of the present invention means the ratio by weight (i.e. weight ratio) unless specified otherwise.

[0046] In one embodiment, the edible fat-containing product according to the invention comprises a total protein content of 0.01 - 10.0 wt.%, preferably 0.01 - 5.0 wt.%, even more preferably 0.1 - 3.0 wt.%, still even more preferably 0.3 - 2.0 wt.%, most preferably 0.4 - 1 wt.%, wherein wt.% is based on the total weight of the fat-containing product and the weight ratio between the plant-based protein and mycoprotein is 50:50 to 90:10, preferably 75:25 to 90:10. The plant-based protein may be comprised in or provided by a plant protein isolate or plant protein concentrate. Thus, the product of the invention may comprise a plant protein isolate or plant protein concentrate, wherein percentage of plant-based protein in the product is according to the disclosure of this application calculated on actual protein polymer content.

[0047] Preferably, the plant-based protein is selected from Broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), Canola (B. napus subsp. napus), oat (Avena sativa) and / or almond (Prunus dulcis, syn. Prunus amygdalus). Preferably, the plant protein is selected from the group consisting of Lentil protein, Broad bean protein and Chickpea protein or combinations thereof. Most preferably, the plant-based protein is Lentil protein. In an alternative embodiment, the plant-based protein does not include any or substantially any soy bean protein to minimize allergenic reactions.

[0048] The presence of a plant-based protein as outlined herein, provides the beforementioned advantages of proteins to the plant-based cheese, with the further advantage that a plant-based protein fits in a vegan diet.

[0049] Salt

[0050] Preferably, the edible fat-containing product comprises salt, more preferably in an amount of 0.01 - 1.5 wt.%, such as 0.1 - 1 wt.%, most preferably 0.25 - 0.75 wt.%, wt.% based on the total weight of the edible fat-containing product.

[0051] Salt serves multiple functions with respect to the overall quality of the plant-based edible fat-containing product. It plays a role in taste, shelf stability, and texture. Firstly, it enhances flavor by providing a savory taste that mimics butter's profile, ensuring a well- rounded and satisfying culinary experience. Additionally, salt balances any inherent sweetness, contributing to a harmonious taste. Beyond flavor, salt acts as a preservative, extending shelf life by inhibiting microbial growth and spoilage. Moreover, it influences texture by aiding in moisture retention, resulting in a smoother and creamier consistency.

[0052] Salt is generally retained in the water phase. Its effective release upon consumption is crucial to the flavour experience.

[0053] Fat phase

[0054] The fat phase is an essential element of the edible fat-containing product of the invention. Such a fat phase typically comprises edible fats and oils. The fat phase preferably comprises a sufficient amount of solid fat at low temperatures in order to yield a desired composition. Simultaneously, in order to instil desirable organoleptic properties in terms of mouthfeel and appearance, the fat phase preferably essentially melts in the mouth upon consumption. The fat phase of the present invention is continuous. Preferably, the plant-based edible fat-containing product comprises 60 - 95 wt.% of the fat phase, more preferably 70 - 85 wt.%, most preferably 75 - 84 wt.%, wt.% based on the total weight of the edible fat-containing product.

[0055] Alternatively, the the plant-based edible fat-containing product comprises 20 - 45 wt.% of the fat phase or 80 - 95 wt.% of the fat phase, wt.% based on the total weight of the edible fat-containing product.

[0056] The fat phase of a product according to the invention may comprise a liquid oil fraction and a (solid) structuring fat.

[0057] Sources of fat and oils

[0058] A suitable fat phase may be derived from many different fat sources. The fat phase of the product according to the present invention preferably comprises vegetable oil or vegetable fat or a combination thereof. It is preferred that the fat phase consists of vegetable oils and fats.

[0059] Preferably, the vegetable oil or fat is selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, coconut oil, palm oil, rice oil, camelina oil, shea butter, cocoa butter, mango butter and kokum butter and combinations thereof.

[0060] There is an adverse environmental impact associated with palm oil production. Furthermore, palm oil contains a significant amount of palmitic acid residues, which are considered detrimental to consumers' cholesterol levels.

[0061] Preferably, the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of palm oil or palm oil-derived fractions, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase. Most preferably, the fat phase does not contain palm oil or palm oil-derived fractions.

[0062] The vegetable fats or oils may most suitably be derived from coconut oil, rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof.

[0063] Preferably the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of hydrogenated oil or fat or fractions thereof, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase. Not hydrogenated means that the fat or oil has not undergone hydrogenation. Most preferably, the fat phase does not contain hydrogenated triglycerides or fractions thereof. This entails any fats as well as blends and interesterified mixtures of fats. Hydrogenation is a process of hardening fats and oils by converting unsaturated fatty acids in fats and oils to saturated fats. Hardening of fats is an efficient way of improving the structuring properties of fat and oils. In this way a locally sourced vegetable oil with a lower melting point can be hydrogenated to increase the saturated fatty acid moiety content of the fat, thus increasing its structuring properties. However, hydrogenation is perceived by consumers as a non-natural way of adapting fat compositions. Moreover, incomplete or partial hydrogenation also results in products having increased levels of transfatty acids. Trans-fatty acids are considered less desirable in view of health considerations.

[0064] Non-hydrogenated fats have essentially no trans-fatty acids. Preferably the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of trans fatty acids, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase.

[0065] The fat phase of a product according to the invention may comprise a (solid) structuring fat, and optionally a liquid oil fraction. Preferably the fat phase of the invention comprises a liquid vegetable oil and 5 - 90 wt.% of a structuring fat, preferably 65 - 85 wt.% of a structuring fat.

[0066] Liquid oil fraction

[0067] The fat phase may comprise from 0 (absent) up to 99 wt.% of liquid oil, drawn on the fat phase. The liquid oil fraction can be an element of the fat phase of the fat-containing product of the invention.

[0068] The liquid oil fraction can be selected from the group consisting of rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof, preferably selected from the group consisting of rapeseed oil, sunflower oil, linseed oil and mixtures thereof, most preferably sunflower oil.

[0069] Structuring Fat

[0070] The structuring fat is an element of the fat phase of the edible composition. The fat phase preferably comprises from 5 to 90 wt.% of structuring fat (wt.% calculated on the total weight of the fat phase), and more preferably from 65 to 85 wt.%.

[0071] The structuring fat used in the present invention is preferably an interesterified blend of fats.

[0072] Preferably, the structuring fat used contains from about 5 to 60 wt.% of C18:0 (stearic acid), calculated on the amount fatty acids of the triglycerides in the structuring fat.

[0073] Preferably, the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 from 5 to 25 wt.%. Aqueous phase

[0074] The edible fat-containing product according to the invention comprises 30 - 99 wt.% of a fat phase, the remainder of the product is preferably an aqueous phase up to 100 wt.%, wherein the weight percentages are based on the total weight of the product. Preferably, the edible fat-containing product comprises 1 - 70 wt.% of the aqueous phase, more preferably 1 - 60 wt.%.

[0075] Further ingredients

[0076] The fat-containing product according to the invention may contain other ingredients, such as emulsifiers, flavoring agents, coloring agents, preservatives, etc. Depending on their properties, they may be part of the fat phase or of the aqueous phase.

[0077] Further embodiments

[0078] In an embodiment, the edible fat-containing product may be an emulsion comprising 20 - 40 wt.% of the fat phase, wt.% calculated on the total amount of product, preferably wherein the fat phase comprises a liquid vegetable oil and from 5 to 90 wt.% of a structuring fat, wt.% calculated on the fat phase.

[0079] In an embodiment, the edible fat-containing product may be an emulsion comprising 40 - 80 wt.% of the fat phase, wt.% calculated on the total amount of product, preferably wherein the fat phase comprises a liquid vegetable oil and from 20 to 60 wt.% of a structuring fat, wt.% calculated on the fat phase.

[0080] In an embodiment, the edible fat-containing product may be an emulsion comprising 60 - 95 wt.% of the fat phase, wt.% calculated on the total amount of product, Preferably wherein the fat phase comprises a liquid vegetable oil and 5 to 75 wt.% of a structuring fat, wt.% calculated on the fat phase.

[0081] In an embodiment, the edible fat-containing product may be a full fat product comprising 95 - 99 wt.% of the fat phase, wt.% calculated on the total amount of product, preferably wherein the fat phase preferably comprises a liquid vegetable oil and 50 to 95 wt.% of a structuring fat, wt.% calculated on the fat phase.

[0082] The plant-based, edible fat-containing product according to the invention is preferably in the form of a spread or a wrapper, most preferably a wrapper.

[0083] The invention further pertains to a method for preparing an edible fat-containing product, preferably any product according to the invention, the method comprising the steps of mixing water, fungal hyphae, optional further protein, optional further ingredients, and fat; processing the mixture to obtain the edible fat-containing product.

[0084] Preferably, the fungal hyphae are added in the form of a wet fibrous mass, preferably having a water content of at least 50 wt.%, such as at least 60 wt.% or 70 wt.%.

[0085] Mixing may be performed by stirring, preferably using a stirring device with a maximum rotation of 5000 rpm, more preferably a maximum rotation of 4000 rpm, such as 3500 rpm. In order to retain an adequate fiber length, mixing does preferably not include the use of high shear. Therefore, mixing is preferably not carried out with the use of a high shear mixer.

[0086] Processing is preferably performed by passing the mixture through a series of scraped surface heat exchangers (A-units) and / or stirred crystallisers (C-units). Processing is typically used to crystallize (part of) the fat phase to impart a structuring phase to emulsion and the end product

[0087] The process of the invention can further be performed in a variety of ways that have an effect on the structure, texture and mouthfeel of the product. In certain embodiments, in the mixing step, the fungal hyphae are suspended in water followed by the addition of fat. The pH of the water or the homogenous mixture can be adjusted to between 4 and 8, preferably between 4 and 6, more preferably between 4 and 5.

[0088] The method can compromise a step of heating the water, the fat and / or the mixture to a temperature ranging from 20 to 85 °C, preferably between 50 and 70 °C.

[0089] The method can compromise a step of shaping the mixture, for example by depositing the mixture in a mould or in a container, such as a tub.

[0090] The method may further comprise a step of cooling the mixture to a temperature ranging from 0 to 20 °C, preferable between 2 and 10 °C. This allows the product to settle and become firm. The cooling process may also be useful for forming the product, i.e. moulding it into a desired shape.

[0091] The invention further pertains to use of fungal hyphae to modulate salt release in an edible fat-containing product. Preferably, the use pertains to a use of mycoprotein, preferably comprised in (i.e., present in, provided in the form of, or obtained from) fungal hyphae to increase and / or improve salt release in the edible fat-containing product disclosed herein.

[0092] Description of the figures

[0093] Fig. 1 shows microscopy images of various products. Dark spots indicate water droplets and / or mycoprotein hyphae.

[0094] Examples Characterization methods

[0095] Water Droplet Size Distribution of Spreads (D3,3 Measurement)

[0096] The normal terminology for Nuclear Magnetic Resonance (NMR) is used throughout this method. On the basis of this method the parameters D3,3 and exp(o) of a lognormal water droplet size distribution can be determined. The D3,3 is the volume weighted mean droplet diameter and o is the standard deviation of the logarithm of the droplet diameter. A D3,3 < 27, is acceptable for a freshly produced low fat spread, but a D3,3 < 25 is preferred. A e-sigma of < 4 is desired.

[0097] The NMR signal (echo height) of the protons of the water in a water-in-oil emulsion are measured using a sequence of 4 radio frequency pulses in the presence (echo height E) and absence (echo height E*) of two magnetic field gradient pulses as a function of the gradient power. The oil protons are suppressed in the first part of the sequence by a relaxation filter. The ratio (R=E / E*) reflects the extent of restriction of the translational mobility of the water molecules in the water droplets and thereby is a measure of the water droplet size. By a mathematical procedure — which uses the log-normal droplet size distribution — the parameters of the water droplet size distribution D3,3 (volume weighed geometric mean diameter) and o (distribution width) are calculated. A Bruker magnet with a field of 0.47 Tesla (20 MHz proton frequency) with an air gap of 25 mm is used (NMR Spectrometer Bruker Minispec MQ20 Grad, ex Bruker Optik GmbH, DE).

[0098] Salt Release and further taste / texture assessments

[0099] Salt release is determined by trained tasting panels. A tasting panel of 8 persons assesses the salt release by giving a rating of 1 - 5, wherein 1 is low and 5 is high. The overall score is the average rating. Further taste properties are assessed by a trained tasting panel using similar ratings, i.e. 1 is low and 5 is high.

[0100] Preparation of wrappers

[0101] Materials and procedures

[0102] The ingredients used to prepare the fat-containing products are all commercially free available compounds and compositions.

[0103] Fats, spreads and wrappers are prepared by blending fats, oils and / or aqueous phases using conventional procedures such as described in handbooks like “Fats and Oils Handbook”, 1998, Michael Bockisch, and as further disclosed in e.g. WO 2022 / 162026 A1, WO 2022 / 248578 A1 , and WO 2024 / 110581 A1.

[0104] Hard stock Using the procedure for chemical interesterification disclosed in WO 2022 / 162026 A1, a hard stock was prepared by chemical interesterification of a mixture of 20 parts by weight of a feed stock (FS) with a C18:0 content of 96.4% and a CN54 of 90%, 25 parts by weight sunflower oil and 55 parts by weight of coconut oil (20FS / 25SF / 55CN).

[0105] Mycoprotein ingredient

[0106] The fungal hyphae used were added as a wet fibrous mass with the following exemplary composition (in g per 100g on a wet basis):

[0107] Moisture ~ 75

[0108] Protein 9 - 13

[0109] Carbohydrates, fat, dietary fiber, etc. 12 - 16

[0110] The fibres in the mass had a number average length of at least 1500 pm.

[0111] Wrapper

[0112] Water and the wet fibrous mass were mixed in a blender, typically a Thermomixer, under low shear, typically at a speed of about 1100 rpm and for about 5 min. at a temperature of about 85 °C.

[0113] Subseguently, a wrapper was prepared by blending the hard stock with sunflower oil in a 75 / 25 ratio, together with salt, optionally further protein, and other (minor) ingredients and the water mixed with wet fibrous mass to result in 100 part by weight of a mixture, which was blended in a blender under low shear, e.g. in a Thermomixer at a speed of about 1100 rpm and for about 5 min at room temperature, to result in the product.

[0114] The mixture was then passed through a series of scraped surface heat exchangers (A-units) and stirred crystallisers (C-units) at various speeds. The product leaving the last unit had a temperature of below 20 and in some occasions below 5-7 degrees Celsius. The product was filled in a wrapper and stored at 5 degrees Celsius.

[0115] For the sample with homogenized mycoprotein, the water mixed with wet fibrous mass was homogenized in a high pressure homogenizer (800 / 30 bar) before blending with the further ingredients.

[0116] Hyphae length measurement The mixtures of water and wet fibrous mass were examined with an optical microscope in order to determine the number average length of the hyphae. The results are summarized in Table 1. Table 1.

[0117] Wrapper compositions

[0118] Compositions with mycoprotein and / or other proteins in amounts of 0.2 to 0.7 wt.% of total protein content were prepared according to the recipes in Table 2. Results are summarized in Table 3.

[0119] Table 2.

[0120] Table 3.

[0121] * 2.5%, 50% or 97.5% of the droplets have a droplet size smaller than the indicated value *2imaged by microscopy, see Figure 1.

[0122] As can be seen, addition of plant protein generally has a positive effect on salt release. Addition of only 0.2 wt.% mycoprotein results in a similar salt release as compared to some plant proteins at 0.7 wt.%. An amount of 0.4 wt.% of mycoprotein is even more effective. Homogenization of the mycoprotein as well as the use of a mixture of mycoprotein with lentil protein resulted in an even more pronounced positive effect.

[0123] Spreads

[0124] The following spreads are prepared in a similar fashion as described above for the wrappers:

[0125] 40% Fat spread. K hard stock (HS) was prepared from an interesterified mixture of 20 parts by weight of the feed stock, 25 parts by weight sunflower oil (SF) and 55 parts by weight of coconut oil (CN), 20FS / 25SF / 55CN. The hard stock was blended with rapeseed oil (RP) in a 57HS / 43RP ratio to produce the fat phase.

[0126] 60% Fat spread: A hard stock was prepared from an interesterified mixture of 50 parts by weight of the feed stock and 50 parts by weight of coconut oil (50FS / 50CN). The hard stock was blended with sunflower oil (SF), linseed oil (LN), and rapeseed oil (RP) in a 13HS / 52SF / 31LN / 4RP ratio to produce the fat phase.

[0127] 75% Fat spread’, the above disclosed hard stock of 20FS / 25SF / 55CN was blended with rapeseed oil in a 50 / 50 ratio to produce the fat phase.

[0128] Results for the spreads are comparable to those of the wrappers.

Claims

CLAIMS1. Plant-based, edible fat-containing product comprising an aqueous phase and 30 - 99 wt.% of a continuous fat phase, further comprising 0.01 - 5.0 wt.% of mycoprotein, wt.% based on the total weight of the fat-containing product.

2. Plant-based, edible fat-containing product according to claim 1, wherein at least part of the mycoprotein is obtained from fungal hyphae.

3. Plant-based, edible fat-containing product according to claim 1 or 2, wherein the fungal hyphae have a number average length of at least 10 pm, preferably at least 20 pm, more preferably at least 30 pm, yet more preferably at least 100 pm, most preferably at least 200 pm, as determined by optical microscopy.

4. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the fungal hyphae have a number average length of at most 1000 pm, preferably at most 600 pm, yet more preferably at most 100 pm, most preferably at most 50 pm, as determined by optical microscopy.

5. Plant-based, edible fat-containing product according to any one of the preceding claims, comprising 0.01 - 4.0 wt.% of mycoprotein, preferably 0.1 - 3.0 wt.%, more preferably 0.3 - 2.0 wt.%, most preferably 0.4 - 1 wt.%, wt.% based on the total weight of the fat-containing product.

6. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the fungal hyphae are derived from Aspergillus, Rhizopus and / or Fusarium, preferably, wherein the fungal hyphae are derived from Fusarium venenatum.

7. Plant-based, edible fat-containing product according to any one of the preceding claims, further comprising a plant-based protein.

8. Plant-based, edible fat-containing product according to claim 7, comprising 0.01 - 5.0 wt.% of the plant-based protein, preferably 0.02 - 3.0 wt.%, more preferably 0.05 - 2.0 wt.%, most preferably 0.1 - 1 wt.%, wt.% based on the total weight of the fat-containing product, wt.% based on the total weight of the fat-containing product.

9. Plant-based, edible fat-containing product according to claim 7 or 8, wherein the ratio by weight between the plant-based protein and mycoprotein is 50:50 to 90:10, preferably 75:25 to 90:10.

10. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the plant-based protein is selected from Broad bean (Vicia faba), Chickpea (Cicerarietinum), Lentil (Lens culinaris), Canola (B. napus subsp. napus), oat (Avena sativa) and / or almond (Prunus dulcis, syn. Prunus amygdalus), preferably lentil.

11. Plant-based, edible fat-containing product according to any one of the preceding claims, further comprising salt, preferably in an amount of 0.01 - 1.5 wt.%, more preferably 0.1 - 1 wt.%, most preferably 0.25 - 0.75 wt.%, wt.% based on the total weight of the fat-containing product.

12. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the edible fat-containing product comprises 60 - 95 wt.% of the fat phase, more preferably 70 - 85 wt.%, most preferably 75 - 84 wt.%, wt.% based on the total weight of the fat-containing product.

13. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the fat phase comprises a vegetable oil or fat or combinations thereof.

14. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the fat phase comprises a vegetable oil and 5 - 90 wt.% of a hard stock fat, preferably 65 - 85 wt.% of a hard stock fat, wt.% based on the total weight of the fat phase.

15. Plant-based, edible fat-containing product according to any one of the preceding claims, wherein the product is in the form of a spread or a wrapper, preferably a wrapper.

16. Method for preparing an edible fat-containing product according to any one of the preceding claims comprising the steps of: mixing water, fungal hyphae including mycoprotein, optional further protein, and fat; blending the mixture to obtain the edible fat-containing product.

17. Use of fungal hyphae to improve salt release in an edible fat-containing product, wherein the edible fat-containing product is a water-in-oil emulsion.

Images