Microbial-based protein emulsion

Abstract

The present invention relates to a composition which can be used to replace fat, such as animal fat, in the form of a microbial-based protein emulsion or emulsion gel. More particularly, the invention provides a microbial-based protein emulsion, wherein the emulsion is an oil-in-water emulsion comprising microbial protein, at least one plant-based oil, at least one hydrocolloid, and water; a method for producing a microbial-based protein emulsion; and use of the microbial-based protein emulsion or emulsion gel as a mimetic for animal-based fat or juiciness enhancer for plant-based and animal-derived products.

Description

146224PC / IM0MICROBIAL-BASED PROTEIN EMULSIOTechnical Field

[0001] The present invention relates to a composition which can be used to replace fat, such as animal fat. The composition is an emulsion ingredient, useful in combination with other food ingredients, the composition comprises microbial-based protein, water, hydrocolloid, vegetable oil, and liposoluble compounds.Background Art

[0002] Vegetarianism and veganism are increasingly growing lifestyle choices globally, where vegetarians do not consume meat and fish, and vegans do not consume any products derived from animals. These diets are motivated by health, environmental and ethical concerns. As awareness grows for these concerns, the popularity of vegetarianism and veganism continues to rise, fostering a demand for innovative plant-based food alternatives.

[0003] Current food products often rely on emulsions to achieve properties of the food such as desirable texture and product stability. Traditional emulsions often use animal-derived proteins derived from dairy or meat, often containing high levels of saturated fats and cholesterol which are associated with cardiovascular disease.Ethical concerns of using animal-derived fats relate to animal welfare and the exploitation of animals for food production. Moreover, the environmental footprint of traditional animal agriculture is significant, contributing to deforestation, greenhouse gas emissions and water use. Further contributing to the environmental burden and sustainability challenges is the use of synthetic stabilisers, which are often petroleumbased, in food products.

[0004] Another challenge for vegetarian and vegan emulsions, is their lack in sensory properties to mimic animalistic fat. To compensate, artificial ingredients are added to mimic the taste and mouthfeel of animalistic fat and to obtain the desired mouthfeel. This leads to long ingredient lists oftentimes with undesirable additives. There is hence a growing consumer demand for plant-based and clean-label products, e.g. food and beverage products with short ingredient lists containing no artificial ingredients. Use of plant-based ingredients as a replacement for animal-based fats or synthetic stabilisers have demonstrated positive effects on both environmental and nutritional factors. However, plant-based emulsions lack sensory properties associated with animalistic fats, particularly texture. Vegan emulsions often underperform in functional properties compromising on firmness, and stability during heating and freezing. This results in lack of desirable sensory properties which are commonly present in their animal-derived counterparts. To compensate for this, additional ingredients or processing steps are used in efforts to better mimic animalbased fats, resulting in large ingredient lists with negative influence on the cleanlabel.

[0005] There is a need for a non-animal-based fat ingredient with a low-ingredient list and optimal functional and sensory properties.Summary of invention

[0006] In one aspect, the invention provides a non-animal microbial-based protein emulsion, wherein the emulsion is an oil-in-water emulsion comprising microbial protein derived from a eukaryotic microorganism selected from the group comprising fungus and yeast, at least one plant-based oil, at least one hydrocolloid, and water; wherein the at least one plant-based oil forms a dispersed phase, in a continuous water phase, wherein the microbial-based protein is part of the continuous water phase, wherein the continuous water phase constitutes in the range of 30-50 wt% of the emulsion, and the dispersed oil phase constitutes in the range of 50-70 wt% of the emulsion, wherein the at least one hydrocolloid comprises 0.1-3 wt% of the emulsion.

[0007] In one embodiment, the microbial-based protein emulsion comprises at least one liposoluble component.

[0008] In one embodiment, the microbial-based protein emulsion is in the form of a gel, i.e. a microbial-based protein emulsion gel.

[0009] In another aspect, the invention provides a method for producing a microbialbased protein emulsion comprising the steps of:- mixing a microbial-based protein derived from a eukaryotic microorganism selected from the group comprising fungus and yeast and at least one hydrocolloid with deionised water to obtain a protein mixture, wherein the microbial-based protein content constitutes 3-15 wt% of the water content and the hydrocolloid content constitutes 2-8 wt% of the water content;- adjusting the pH of the protein mixture to 7;- emulsifying the protein mixture by adding at least one plant-based oil to the protein mixture and subjecting high shear forces to the protein mixture to obtain the microbial-based protein emulsion;- optionally, adding at least one liposoluble component to the protein mixture, either before the step of adjusting the pH or during the step of emulsifying the protein mixture;- heating the emulsion to obtain a gelled emulsion, the heating comprises one of heating the emulsion to a temperature in the range of 80-100°C by subjecting the emulsion to indirect heat for a period of 15-45 minutes, or;- heating the emulsion to a temperature in the range of 70-90°C by subjecting the emulsion to direct heat for a period of 3-5 minutes;- optionally, cooling the gelled emulsion.

[0010] In one embodiment, the method for producing a microbial-based protein emulsion gel comprises subjecting the emulsion to indirect heat and is referred to as the indirect heat method.

[0011] In another embodiment, the method for producing a microbial-based protein emulsion gel comprises subjecting the emulsion to direct heat and is referred to as the direct heat method.

[0012] In another aspect, the invention provides use of the microbial-based protein emulsion or the microbial-based protein emulsion gel according to any of the other aspects as a fat mimetic or juiciness enhancer in plant-based and animal-derived products.Description of figuresFigure 1 is a sensory analysis chart comparing the taste differences between three plant-based burger patty samples: (a) a reference patty without microbial-based emulsion gel (fat cubes), (b) a patty with microbial-based protein emulsion gel (fat cubes) without hydrocolloid, and (c) a patty with microbial-based protein emulsion gel (fat cubes) according to the invention containing pre-gelled potato starch (PG PS). Microbial-based protein emulsion gels were prepared using the direct heat method according to an aspect of the invention described herein.Figure 2 is a sensory analysis chart comparing the smell differences between three plant-based burger patty samples: (a) a reference patty without microbial-based emulsion gel (fat cubes), (b) a patty with microbial-based protein emulsion gel (fat cubes) without hydrocolloid, and (c) a patty with microbial-based protein emulsion gel (fat cubes) according to the invention containing pre-gelled potato starch (PG PS). Microbial-based protein emulsion gels were prepared using the direct heat method according to an aspect of the invention described herein.Figure 3 is a sensory analysis comparing the texture differences between three plantbased burger patty samples: (a) a reference patty without microbial-based emulsion gel (fat cubes), (b) a patty with microbial-based protein emulsion gel (fat cubes) without hydrocolloid, and (c) a patty with microbial-based protein emulsion gel (fat cubes) according to the invention containing pre-gelled potato starch (PG PS). Microbial-based protein emulsion gels were prepared using the direct heat method according to an aspect of the invention described herein.Figure 4 is a sensory analysis comparing the difference in appearance between three plant-based burger patty samples: (a) a reference patty without microbial-based emulsion gel (fat cubes), (b) a patty with microbial-based protein emulsion gel (fat cubes) without hydrocolloid, and (c) a patty with microbial-based protein emulsion gel (fat cubes) according to the invention containing pre-gelled potato starch (PG PS). Microbial-based protein emulsion gels were prepared using the direct heat method according to an aspect of the invention described herein.Figure 5 is a graph showing the effect of (1 ) different plant-based oil concentrations, i.e. different ratios between the continuous water phase and the dispersed oil phase, and (2) different plant-based oil compositions on the emulsion gel strength of variants of the microbial-based protein emulsion gels.Figure 6 is a graph showing the effect of various starch concentrations of the microbial-based protein emulsion gel variants containing pre-gelled potato starch (PG PS) on the emulsion gel strength.Figure 7 is a graph showing the change in gel strength of the reference emulsion gel containing no hydrocolloid and the emulsion gel containing 0.9% pre-gelled potato starch (PG PS) due to refrigeration and freezing.Figure 8 is a graph depicting the loss of fluid in samples containing different concentrations of pre-gelled potato starch (PG PS) in the microbial-based protein emulsion gel due to tempering from refrigerated versus frozen state to room temperature.Figure 9 is a graph showing the loss of fluid in the reference emulsion gel containing no hydrocolloid and the emulsion gel containing 0.9% pre-gelled potato starch (PG PS) during thawing from refrigerated versus frozen state.Figure 10 is a graph showing the loss of fluid in microbial-based protein emulsion gels containing different concentrations of pre-gelled potato starch (PG PS) after frying, when starting from refrigerated versus frozen state.Figure 11 is a graph showing the loss of fluid in the reference emulsion gel containing no hydrocolloid and the emulsion gel containing 0.9% pre-gelled potato starch (PG PS) during tempering from refrigerated versus frozen state to room temperature.Figure 12 is a flow diagram of the method for producing a microbial-based protein emulsion according to an aspect of the invention, and further of the method for producing a microbial-based protein emulsion gel.Detailed description of the invention

[0013] The present invention relates to a microbial-based protein emulsion.Emulsions are dispersions consisting of two immiscible liquid phases, which are mixed using mechanical shear and surfactant. The emulsion according to the invention is an oil-in-water emulsion comprising a water phase as the continuous phase and an oil phase as the dispersed phase. Accordingly, the emulsion comprises a continuous water phase and a dispersed oil phase.

[0014] Accordingly, the invention provides a microbial-based protein emulsion wherein the emulsion is an oil-in-water emulsion comprising microbial protein, at least one plant-based oil, at least one hydrocolloid, and water; wherein the at least one plant-based oil forms a dispersed phase, in the continuous phase of the microbial protein and water.

[0015] In one embodiment, the emulsion may take the form, or is formulated into a gel, i.e. a microbial-based protein emulsion gel.

[0016] In one embodiment, the continuous phase constitutes 30-50 wt% of the total emulsion and the dispersed phase constitutes 50-70 wt% of the total emulsion. The ratio between the continuous phase, i.e. the continuous water phase, and the dispersed phase, i.e. the dispersed oil phase, is referred to herein as the phase ratio. Adjusting the phase ratio may alter the properties of the emulsion, such as structural stability and thermal transition stability.

[0017] The provided microbial-based protein emulsion comprises microbial-based protein. In the emulsion, the microbial-based protein is part of the continuous phase. The term microbial-based protein may refer to the total protein content of the microorganism, alternatively to a selection of proteins isolated from the microorganism.

[0018] In one embodiment, the microbial-based protein is derived from a eukaryotic microorganism selected from the group comprising fungus, yeast, and alga. The microbial-based protein may be derived from the group comprising Aspergillus spp., preferably Aspergillus niger, Saccharomyces spp., preferably Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces bayanus, Saccharomyces ellipsoides, Saccharomyces uvarum, Saccharomyces ludwigii and Saccharomyces pastorianus, Pichia spp., preferably Pichia pastoris, Hansenula spp., Candida spp., preferably Candida utilis, Torulopsis spp., Yarrowia spp., Arthrospira maxima (Spirulina maxima), Arthospira platensis (Spirulina platensis), Chlorella vulgaris, and Euglena gracilis.

[0019] In one embodiment, the microbial-based protein is derived from a eukaryotic microorganism selected from the group comprising Aspergillus, Saccharomyces, Pichia, Hansenula, Candida, Torulopsis, Yarrowia, Arthrospira, Chlorella, andEuglena. In a preferred embodiment, the microbial-based protein is derived from a yeast selected from the group comprising Aspergillus, Saccharomyces, Pichia, Hansenula, Candida, Torulopsis, Yarrowia, and Kluyveromyces. In a further embodiment, the microbial-based protein is derived from a yeast selected from the group of species comprising Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces bayanus, Saccharomyces ellipsoides, Saccharomyces uvarum, Saccharomyces ludwigii, Saccharomyces pastorianus, Pichia pastoris, Candida utilis, and Yarrowia Hpolytica. In another embodiment, the microbial-based protein emulsion may comprise a combination of microbial-based proteins selected from Saccharomyces spp., and at least one of Aspergillus spp., and Candida spp.

[0020] Preferably, the microbial-based protein is derived from upcycling of industrial fermented biomass-side streams. In preferred embodiments, the microbial-based protein comprises yeast protein, for instance which has been upcycled from brewing processes. To obtain a suitable protein, a fermented biomass comprising the microbial-based protein, should be processed through a process which gently removes the microbial-based protein from the side-stream whilst maintaining protein functionality. For example, the applicant has developed such a process for obtaining microbial-based proteins suitable for inclusion in the emulsion provided in the invention, as disclosed in WO2023 / 227681. Emulsions according to the present invention can be manufactured based on microbial species and methods for isolating these, i.e. upcycling these according to those that are disclosed in patent application WO2023 / 227681 but are not limited to starting materials or methods that are disclosed in said patent application.

[0021] Preferably, the isolated protein has maintained protein functionality, meaning the microbial-based protein is structurally and functionally intact. Herein the term functionally intact refers to that the microbial-based protein has not been degraded or altered in a way that compromises the protein structure and biological function. Hence, the microbial-based protein retains its original properties including, but not limited to solubility, binding capacity, and nutritional value. The microbial-based protein further exhibits exceptional functional properties, including a hydrophilic andlipophilic balance. The hydrophilic and lipophilic balance is crucial for its role in stabilising the emulsions disclosed in an aspect of the invention.

[0022] Preferably, the microbial-based protein comprises amino acids selected from essential amino acids and may hence form a nutritionally complete protein. The microbial-based protein may have an amino acid score (AAS) of at least 1 , such as 1.06. Accordingly, the microbial protein may hence contain all essential amino acids needed to make new protein in the body of the consumer. The essential amino acids include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. The microbial-based protein may have a protein digestibility- corrected amino acid score (PDCAAS) in the range of 0.85-1. Preferably, the microbial-based protein has a PDCAAS of 1. This contrasts to other non-animal- based protein alternatives which are typically incomplete proteins lacking one or more of the essential amino acids and typically have a PCDAAS below 0.8. Hence, one advantage of the microbial-based protein emulsion provided herein is the provision of a complete protein source. Thus, the microbial-based protein emulsion has an improved nutritional value.

[0023] In oil-in-water emulsions, sufficient protein coverage stabilises the oil-water interface. Too little protein may cause adsorption of multiple oil droplets on one protein molecule, often referred to as bridging flocculation, which facilitates emulsion creaming (Ren et al., 2022). Accordingly, the microbial-based protein emulsion typically comprises the microbial-based protein in an amount which is sufficient to avoid bridging flocculation. The applicant has discovered that incorporating microbialbased protein into the emulsion according to the invention, improves the emulsion stability. This effect is attributed to the high surface activity of the microbial-based protein, which allows the proteins to adsorb at the oil-water interface and stabilise oil droplets within the continuous phase. This reduces the tendency of oil droplets to coalesce and separate from the water. Advantageously, the microbial-based protein emulsion has improved stability when transitioning from frozen to room tempered state. The emulsion typically comprises the microbial-based protein in about 3-6 wt% of the total emulsion, such as in about 3-5 wt% of the total emulsion, alternatively in about 4-6 wt% of the total emulsion. In some embodiments, the protein content maybe higher, such as up to 10 wt% of the emulsion or even up to 15 wt% or up to 20 wt%.

[0024] The provided microbial-based protein emulsion comprises at least one hydrocolloid. In the emulsion, the at least one hydrocolloid is part of the continuous phase. The function of the at least one hydrocolloid is to improve the stability of the microbial-based protein emulsion. The hydrocolloid content depends on factors such as the choice of hydrocolloid(s) and hydrocolloid properties including the molecular weight, structure, and molecular charge; the properties of the continuous phase including water content; the properties of the dispersed phase including oil concentration, oil type and oil viscosity; process parameters including mixing speed and shear force during emulsification; temperature of storage; droplet size and droplet distribution; presence of other ingredients such as salts and other electrolytes; desired stability and viscosity.

[0025] In one embodiment the at least one hydrocolloid is typically a polysaccharide- based hydrocolloid and is selected from one or both groups of gums and starches. In one embodiment, the at least one hydrocolloid is selected from the group comprising mung bean starch, potato starch, guar gum, and pea starch. Preferably, the at least one hydrocolloid comprises potato starch, and optionally at least one of mung bean starch, guar gum, and pea starch. The microbial-based protein emulsion typically comprises the at least one hydrocolloid sufficient to stabilise the microbial-based protein emulsion and is typically in the range of 0.1-3 wt% of the total emulsion. In one embodiment the hydrocolloid content is at least 0.5 wt% of the total microbialbased protein emulsion.

[0026] The amount of hydrocolloid may improve the stability of the microbial-based protein emulsion gel. For example, the hydrocolloid content may improve the ability to retaining fluid of the emulsion gel during transitioning from a refrigerated or frozen state to room tempered state (refer to Example 4, Figures 8-9). Accordingly, the microbial-based protein emulsion may be stable at temperatures in the range of -20 to 20°C. Moreover, the hydrocolloid content may improve the ability to retaining fluid during transitioning from a refrigerated or frozen state to a cooked state (refer to Example 5, Figures 10-11 ).

[0027] The microbial-based protein emulsion further comprises water. In the emulsion, water acts as the main component of the continuous phase. Water functions as the medium for dispersion of the oil droplets, and as a solvent for the microbial-based protein and at least one hydrocolloid of the continuous phase. The microbial-based protein emulsion typically comprises water sufficient to dissolve the proteins and hydrocolloids of the continuous phase, and to disperse oil droplets and is typically in the range of 21-46.9 wt% of the total emulsion.

[0028] The microbial-based protein emulsion comprises at least one plant-based oil. The term oil also includes fats, such as oils that are more solid at room temperature. Typical examples of such fats include shea butter and coconut fat. In the emulsion, the at least one plant-based oil serves as the dispersed phase. Preferably, the at least one plant-based oil has a neutral colour and neutral taste. The at least one plant-based oil is a vegetable oil. Preferably, the at least one plant-based oil has a high nutritional value. Typically, suitable oils comprise fatty acids having a variable number of double bonds in their fatty acid chain, and may include monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), alternatively saturated fatty acids. Typically, suitable MUFAs, PUFAs, and saturated fatty acids may have a fatty acid chain length of up to 18 carbon atoms, such as in the range of 12-18 carbon atoms. Preferably, at least one of the plant-based oils of the microbial-based protein emulsion has a high content of omega-3 fatty acids. The microbial-based protein emulsion may comprise at least one oil in the form either as liquid oil or solid fat selected from the group of plant-based oils, alternatively from the group of plantbased fats, alternatively from both groups.

[0029] The applicant has found that the total plant-based oil concentration influences the gel strength of the microbial-based protein emulsion gel. As demonstrated in Example 3A, varying combinations and concentrations of plantbased oil influenced the emulsion's gel strength. Results suggest that microbialbased protein emulsion variants wherein the dispersed oil phase constitutes in the range of 50-70 wt% of the emulsion, exhibit improved gel strength, please refer to Figure 5. This effect is attributed to the phase ratio of the microbial-based emulsion, particularly to that the 50-70 wt% dispersed oil phase of the emulsion ensures sufficient lipid matrix to create a stable gel-like network. In some embodiments, thetotal plant-based oil concentration constitutes 50-70 wt% of the microbial-based emulsion, such as typically 50 wt%, 60 wt%, or 70 wt% of the microbial-based protein emulsion.

[0030] The composition of plant-based oils may influence the emulsion gel strength. In some embodiments, the total plant-based oil concentration is about 70 wt% and preferably comprises a mixture of at least one plant-based oil and at least one plantbased fat. Typically, the microbial-based emulsion gel may comprise a total fat content of up to 70% wherein a plant-based oil comprises 50 wt% of the total fat content. Particularly, as demonstrated in Example 3A, sample 2 comprising a mixture of rapeseed oil and coconut oil in total constituting 70 wt% of the emulsion, had the highest gel strength, followed by sample 1 comprising rapeseed oil constituting 70 wt% of the emulsion. Accordingly, the phase ratio of the microbial-based protein emulsion may contribute to the improved structural integrity of the emulsion.

[0031] The ratio of oils and fats may be varied. In one embodiment, the emulsion gel comprises an oil content wherein the weight ratio of plant-based oil to plant-based fat is 3:1 to 1 :3, and more preferably about 2:1 . Typical plant-based oils may be selected from the group comprising rapeseed oil, sunflower oil, palm oil, coconut oil, and shea oil. Preferably, the at least one plant-based oil comprises rapeseed oil. In some embodiments, the at least one plant-based oil comprises rapeseed oil and coconut fat. In one embodiment, the at least one plant-based oil comprises rapeseed oil and coconut fat in a ratio of 3:1 to 1 :3, more preferably 2:1 . As shown in Example 2, a variant of the microbial-based protein emulsion gel was made wherein the plantbased oil content constituted 70 wt% of the total emulsion, wherein rapeseed oil constituted 49 wt% and coconut fat constituted 21 wt%.

[0032] The oil-to-microbial-based protein ratio may be adjusted to tailor the stability of the emulsion. The terms "lower limit" and "upper limit" refer to the minimum and maximum effective ratio of microbial-based protein to fat content that may form a stable emulsion, respectively. In preferred embodiments, the microbial-based protein content is in the range of 3-6 wt% of the total emulsion, while the plant-based oil content is in the range of 50-70 wt% of the total emulsion. Accordingly, the lower limit, with regards to protein content, is preferably 3 wt% microbial-based protein and70 wt% plant-based oil. Accordingly, the upper limit is preferably 6 wt% microbialbased protein and 50 wt% plant-based oil.

[0033] In one embodiment, the microbial-based protein emulsion comprises at least one liposoluble component. The at least one liposoluble component is selected from the group comprising flavouring components, colouring components, vitamins, trace elements, and antioxidant compounds. Hence, the at least one liposoluble component may contribute to alter the microbial-based protein emulsion in aspects including, but not limited to sensory, aesthetic, and / or nutritional properties. Preferably, the content of the at least one liposoluble component is in the range of 0.01 -2wt% of the whole emulsion.

[0034] Accordingly, in one embodiment, the continuous phase constitutes 30-50 wt% and the dispersed phase constitutes 50-70 wt% of the microbial-based protein emulsion. Accordingly, in one embodiment the at least one plant-based oil constitutes 50-70 wt% of the total emulsion, the water constitutes 21-46.9 wt% of the emulsion, the microbial-based protein constitutes 3-6 wt% of the total emulsion, and the at least one hydrocolloid constitutes 0.1-3 wt% of the total emulsion.

[0035] The microbial-based protein emulsion has improved freeze-thaw stability. The applicant has found that the 30-50 wt% continuous water phase of the emulsion contributes to the enhanced freeze-thaw stability of the emulsion, by minimizing excessive free water. For instance, a variant of the microbial-based protein emulsion having a desirable phase ratio had less than 20 wt% syneresis after thawing from refrigerated state compared to from frozen state (Figure 9). The observed improvements in fluid retention and thermal transition stability are likely attributed to a combined or synergistic interaction between the emulsion’s phase ratio and the hydrocolloid content. Specifically, the high dispersed phase ratio (70 wt% oil) provides a robust lipid matrix that forms a stable gel-like structure, while the hydrocolloid in the continuous phase reinforces this network by interacting at the oilwater interface, thereby limiting water mobility and reducing syneresis during thermal transition, i.e. thermal cycling. Accordingly, the phase ratio may improve the fluid retention ability of the microbial-based protein emulsion. Specifically, the phase ratio and the hydrocolloid content of the microbial-based protein emulsion may improve the fluid retention ability of the microbial-based protein emulsion.

[0036] The microbial-based protein emulsion has improved thermal transition stability. This effect may be attributed to the balance between the continuous water phase and the dispersed oil phase, which determines the temperature at which phase separation or texture degradation occurs. As demonstrated in experimental data presented in Figure 11 , emulsions having a preferred phase ratio remain gelled and functional at high temperatures (frying) and recover structure after reheating. Notably, the hydrocolloid content of the emulsion seems to contribute to the observed effect. This further substantiates that the 50-70 wt% dispersed oil phase of the emulsion ensures sufficient lipid matrix to create a stable gel-like network upon heating, mimicking the melting profile of animal fat. Specifically, the phase ratio and the hydrocolloid content of the microbial-based protein emulsion may improve the thermal transition stability of the microbial-based protein emulsion.

[0037] Accordingly, in embodiments where the continuous phase constitutes 30-50 wt% and the dispersed phase constitutes 50-70 wt% of the microbial-based protein emulsion, the phase ratio enables the emulsion to maintain a stable gel network after thermal transition. The hydrocolloid content comprising 0.1-3 wt% of the emulsion may further reinforce this stable gel network by interacting at the oil-water interface.

[0038] In one embodiment, the microbial-based protein emulsion is provided, such as is stabilised or formulated into, a gel, i.e. into a microbial-based protein emulsion gel. Accordingly, a microbial-based protein emulsion gel is provided. The emulsion gel includes all embodiments of the emulsion disclosed above. Methods for producing the emulsion and the emulsion gel are provided below. For example, the final emulsion gel product, may take the form of gel strings which can be chopped to smaller pieces, i.e. fat cubes, or gel cubes, also called fat cubes.

[0039] An advantage of the microbial-based protein emulsion is that it effectively mimics animal-based fat. This means the emulsion can imitate animal-derived fats by exhibiting similar sensory characteristics. The applicant found that microbial-based protein emulsions in the form of emulsion gels according to the first aspect that were incorporated into burger patties provided an increased fatty mouthfeel, enhanced juiciness, firmer and more chewy texture as compared to reference samples, please see Figures 1-4. Hence, the microbial-based protein emulsion or emulsion gel imitates sensory properties of animal-derived fats.

[0040] In one aspect, the invention relates to a method for producing a microbialbased protein emulsion comprising the steps of:Mixing a microbial-based protein and at least one hydrocolloid with deionised water to obtain a protein mixture, wherein the microbial-based protein content constitutes 3-15 wt% of the water content and the hydrocolloid content constitutes 2-8 wt% of the water content;Adjusting the pH of the protein mixture to about 7;Emulsifying the protein mixture by adding at least one plant-based oil to the protein mixture and subjecting high shear to the protein mixture to obtain the emulsion.

[0041] Optionally, the method further comprises adding at least one liposoluble component to the protein mixture. This step may be incorporated prior to adjusting the pH of the protein mixture. Alternatively, the step may be incorporated in the step of emulsifying the protein mixture, wherein the at least one liposoluble component may be added together with the at least one plant-based oil. Preferably, the at least one liposoluble component is added with the at least one plant-based oil and constitutes 0.7-1 .4 wt% of the oil content.

[0042] The prepared microbial-based protein emulsion may be converted into a gel by subsequent heating, optionally followed by cooling.

[0043] In an embodiment, the method is for producing a microbial-based protein emulsion gel comprising the steps of:Mixing a microbial-based protein and at least one hydrocolloid with deionised water to obtain a protein mixture, wherein the microbial-based protein content constitutes 3-15 wt% of the water content and the hydrocolloid content constitutes 2-8 wt% of the water content;Adjusting the pH of the protein mixture to about 7;Emulsifying the protein mixture by adding at least one plant-based oil to the protein mixture and subjecting high shear to the protein mixture to obtain an emulsion;Heating the emulsion to obtain a gelled emulsion;Optionally, cooling the gelled emulsion to obtain the microbial-based protein emulsion gel.

[0044] In one embodiment, the method further comprises a step of adding at least one liposoluble component to the protein mixture prior to the step of adjusting the pH or during the step of emulsifying the protein mixture. Preferably, the at least one liposoluble component is added in the step of emulsifying the protein mixture and constitutes 0.7-1 .4 wt% of the oil content.

[0045] The components of the emulsion, including the microbial-based protein, the at least one plant-based oil, the at least one hydrocolloid, and the liposoluble component are selected as disclosed for the first aspect.

[0046] In one embodiment, the method provided is a method for producing the microbial-based protein emulsion, or the microbial-based protein emulsion gel, of the first aspect.

[0047] The method comprises a step comprising mixing a microbial-based protein and at least one hydrocolloid with deionised water to obtain a protein mixture. Herein, the water functions to dissolve the microbial-based protein and the at least one hydrocolloid. In one embodiment, the amount of microbial-based protein is in the range of 3-15 wt% of the continuous phase, such as in the range of 3-8 wt% of the water content, alternatively in the range of 7-15 wt% of the water content. In one embodiment, the amount of the at least one hydrocolloid is in the range of 2-8 wt% of the water content.

[0048] The at least one hydrocolloid mixed with the microbial-based protein may be in a dry state, or in a pre-gelled state. Hence, the at least one hydrocolloid may be pre-gelled or mixed directly with the microbial-based protein and water. In a pregelled state, the hydrocolloid has been partially or fully hydrated. In one embodiment, the at least one hydrocolloid added comprises pre-gelled potato starch.

[0049] The step of emulsification of the protein mixture by addition of the one or more plant-based oil and subjecting the mixture to high shear forces typically has a duration in the range of 5-10 minutes, such as typically 6 minutes, typically 8 minutes, or typically 9 minutes. Suitable equipment for mixing or shearing the protein mixture includes any rotor-stator of suitable size or of suitable size to scaling production. Theskilled person is knowledgeable about the amount of shear required for making emulsions.

[0050] The step of adjusting the pH comprises at least measuring the pH of the protein mixture. In one embodiment, the pH of the protein mixture is about 7 and no further pH adjustment is needed. In one embodiment, the pH is adjusted by adding a base, such as one selected from the group of sodium hydroxide, lithium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate and potassium carbonates. In another embodiment, the pH is adjusted by adding an acid, such as one selected from the group of hydrochloric acid, nitric acid and sulfuric acid. The amount of acid or base used is a sufficient amount to obtain a pH of about 7. The skilled person is knowledgeable about the type of base or acid suitable for adjusting the pH to obtain a pH of about 7.

[0051] Once the microbial-based protein emulsion is obtained, the method further comprises a step of heating the emulsion to obtain a gelled emulsion. When subjected to heat, the microbial-based protein stabilises the water-oil interface and creates an emulsion gel upon heating. The applicant has developed two alternative methods, using direct heating and indirect heating, for producing microbial-based protein emulsion gels. The choice of method depends on the end-application of the microbial-based protein emulsion gel.

[0052] In one embodiment, the method for producing a microbial-based protein emulsion gel comprises subjecting the emulsion to indirect heat during the heating step. This method is referred to as the indirect heat method. The indirect heat method comprises the steps of heating the emulsion, over some time, to a temperature in the range of 80-100°C, preferably 85-90°C. The method may also comprise, after the step of emulsification, transferring the emulsion to a suitable container. The container may have a volume in the range of 10-50 ml, preferably 30 ml, depending on the scale of the process and amount of product to be produced. Preferably, the step comprising heating the emulsion, according to the indirect heat method, is in the range of 15-45 minutes to a temperature in the range of 80-100°C, preferably 85- 90°C. In a preferred embodiment, the emulsion is heated for 30 minutes to a temperature of 90°C.

[0053] In one embodiment, the method is for producing microbial-based protein emulsion gel and is referred to as the direct heat method. The direct heat method comprises the steps of heating the emulsion, over some time, to a temperature in the range of 80-100°C, preferably 85-90°C. The method may also comprise, after the step of emulsification, extruding the microbial-based emulsion through a press comprising a perforated plate through which the emulsion is pushed to form emulsion strings. The emulsion is extruded directly into the heated water, alternatively the emulsion strings are directly transferred to the heated water after extrusion. The dimensions of the resulting emulsion strings depend on the size of the perforations and depends on the end-application. The perforations may have a diameter in the range of 1-50 mm, such as 1-20 mm, depending on the end-application.

[0054] Typically, the step comprising heating the emulsion according to the direct heat method typically comprises heating the emulsion in the range of 3-5 minutes to a temperature in the range of 70-90°C, preferably 85-90°C. In a preferred embodiment, the emulsion is heated for 4 minutes to a temperature of 90°C.

[0055] The method comprises an optional step of cooling the gelled emulsion produced according to any of the methods described herein to obtain a microbialbased protein emulsion gel. In one embodiment, the cooling step comprises shockfrosting the gelled microbial-based emulsion to obtain a temperature of -18 °C prior to freezing it at -18°C. Alternatively, the cooling step comprises shock-frosting the gelled microbial-based emulsion to obtain a temperature of -18 °C prior to refrigerating it at a temperature in the range of 0-7°C. In one embodiment, the cooling step comprises cooling the microbial-based protein emulsion gel until room temperature is obtained and subsequently refrigerating it at a temperature in the range of 0-7°C.

[0056] Once the microbial-based protein emulsion gels have been cooled and thus set, the resulting emulsion gels are referred to as microbial-based emulsion gel fat cubes, i.e. fat cubes. The decision to include or exclude this step may depend on the specific needs and constraints of the production process. Inclusion of the optional cooling step may advantageously enhance the emulsion gel stability, improve the emulsion gel texture, extend the emulsion gel shelf life, and improve ease of handlingthe emulsion gel. However, the cooling step is not required for all applications. Preferably, the method comprises a step of cooling the gelled emulsion.

[0057] Unless otherwise defined, the steps according to any of the methods described herein takes place at room temperature, i.e. in the range of 20-22°C, preferably at 20°C.

[0058] The choice of method for preparing a microbial-based protein emulsion gel depends on the desired product properties and the end-application. For instance, the direct heat method produces microbial-based protein emulsion gel strings which can be chopped to smaller pieces, i.e. fat cubes, with desirable properties for incorporation into burger patties (Example 2). The indirect heat method provides microbial-based protein emulsion gel cubes, i.e. fat cubes, which may be incorporated into cold cut sausage systems, such as salami type sausages.

[0059] Typically, the microbial-based emulsion gel made according to any of the methods has a gel strength in the peak positive force in the range of 3-6 Newtons.

[0060] In another aspect, the indirect heat method provides microbial-based emulsion gel cubes, i.e. fat cubes, and the invention relates to use of the microbialbased protein emulsion or emulsion gel as a fat mimetic, preferably as an animal-fat mimetic. The microbial-based protein emulsion gel has beneficial properties that address common challenges in plant-based or vegan food products. When incorporated into such products, the emulsion gel enhances firmness, resulting in a more desirable texture in the end-product. Additionally, the improved stability of the microbial-based emulsion gel ensures that the food product remains stable under both freezing and heating conditions. Hence, the microbial-based protein emulsion gel improves the quality of the food product during storage and cooking. Furthermore, the emulsion gel significantly enhances sensory qualities, providing an increased juiciness and a fatty mouthfeel that closely mimics animal-derived fats. These properties allow the microbial-based emulsion gel to closely mimic animal-derived fats without the need for additional ingredients or complex processing steps. Consequently, the microbial-based protein emulsion gel serves as an optimal non-animal fat ingredient, offering a simpler, cleaner ingredient list while compared to current vegetarian and vegan emulsions.

[0061] The microbial-based protein emulsion gel effectively mimics the texture and functional properties of animal-based fat, making it a reliable choice for applications in a range of food products. For example, the applicant has found that the microbialbased protein emulsion gel is desirable in applications as meat-based analogues due to its ability to mimic sensory properties of animal-derived meat. A variant of the microbial-based protein emulsion gel was incorporated as an animal-fat mimetic and showed advantageous sensory performance on the taste (Figure 1 ), smell (Figure 2), texture (Figure 3 and Figure 4), and appearance (Figure 5). Accordingly, the microbial-based protein emulsion or emulsion gel enhance the juiciness and fatty mouthfeel of plant-based meat products.

[0062] A further application of the microbial-based protein emulsion gel is as an animal-fat mimetic in dairy product alternatives. Non-limiting examples include inclusion of the microbial-based emulsion gel in formulations of cream, and in bakery products including plant-based butter creams, icings, spreads, and frostings to enhance creaminess and stability of such formulations.

[0063] It is to be understood that every embodiment of the disclosure can optionally be combined with any one or more of the other embodiments described herein. Elements disclosed for one aspect also apply for other aspects, hence the details provided for the composition also apply for the method or use when relevant.

[0064] It is to be understood that each component, compound, or parameter disclosed herein is to be interpreted as being disclosed for use alone or in combination with one or more of each and every other component, compound, or parameter disclosed herein. It is further to be understood that each amount / value or range of amounts / values for each component, compound, or parameter disclosed herein is to be interpreted as also being disclosed in combination with each amount / value or range of amounts / values disclosed for any other component(s), compound(s), or parameter(s) disclosed herein, and that any combination of amounts / values or ranges of amounts / values for two or more component(s), compound(s), or parameter(s) disclosed herein are thus also disclosed in combination with each other for the purposes of this description. Any and all features described herein, and combinations of such features, are included within the scope of the present invention provided that the features are not mutually inconsistent.

[0065] Examples

[0066] Example 1: Preparation of microbial-based protein emulsion and emulsion gel variants

[0067] Example 1A: Preparation of microbial-based protein emulsionVariants of the microbial-based protein emulsion gel according to the first aspect, were prepared by the method according to another aspect. First, microbial-based protein in the form of yeast protein isolate (YPI) was mixed with deionised water (VE water), the microbial-based protein constituted 12.5 wt% of the water content.Hydrocolloid in the form of pre-gelled potato starch (PG PS) was added to the protein and water to obtain a protein mixture. The PG PS constituted 3 wt% of the water content. The mixture was sheared with a magnetic stirrer for 10 minutes. The pH was then adjusted to pH 7 (± 0.2) using NaOH (2.5 M and 0.5 M). Rapeseed oil and melted coconut oil were mixed and gradually incorporated into the mixture while being subjected to shearing using a high-speed hand mixer (Braun; MultiQuick 9 Stabmixer MQ 9147X) until complete emulsification (8 min ± 2 min).Accordingly, the YPI constituted 3.8 wt% of the emulsion, the hydrocolloid constituted 0.9 wt% of the emulsion, the water constituted 25.3 wt% of the emulsion, and the plant-based oil constituted 70 wt% of the emulsion, wherein 49 wt% consisted of rapeseed oil and 21 wt% consisted of coconut fat. All steps were conducted at 20°C.

[0068] Example 1B: Preparation of emulsion gel using the indirect heat method

[0069] A part of the microbial-based emulsion prepared according to the method described in (A) was transferred to gelling beakers in triplicate (height: 3.6 cm, diameter: 3.3 cm; Nalge Nunc International, Inc, New York, USA) while avoiding air bubbles. The gelling beakers containing the microbial-based emulsion gel were heated in a water bath (WB7, Memmert GmbH & Co. KG, Schwabach, Germany) to 90°C (±1°C) for 30 minutes to obtain a gelled emulsion. Subsequently, the gelled emulsions were gradually cooled to room temperature and either stored in the fridge at 7°C overnight or frozen using a blast-freezer (-18°C) and subsequently kept in the freezer at -18°C overnight. Afterwards, the emulsion gels were slowly reheated to a core temperature of 20°C at room temperature (20 °C ± 2 °C). The core temperaturewas continuously checked using a thermometer (Lab thermometer IP65, LT-101 , TFA Dostmann GmbH & Co. KG, Wertheim-Reicholzheim, Germany) in an additional sample.

[0070] Example 1C: Preparation of emulsion gel using the direct heat method

[0071] A part of the microbial-based emulsion was extruded into emulsion cubes and then directly after cooked in water to 90 °C (± 1 °C) for 4 min to obtain a gelled emulsion cubes. Subsequently, the gelled emulsion cubes were drained and portioned into 15 g (± 0.5 g) samples. The gelled emulsion cubes were then either frozen using a blast-freezer (-18°C) or refrigerated at 7 °C and stored overnight, respectively.

[0072] Example 2: Microbial-based emulsion gel fat cubes as a fat mimetic in a plant-based burger pattyThe ingredients listed in Table 1 were used to prepare a plant-based burger patty.Table 1. Ingredients used to prepare plant-based burger patty containing microbialbased emulsion gel.A textured mixture was prepared by mixing the coarse and fine extrudate at a ratio of 50:50. Water, spices and flavouring components were added to the textured mixture, mixed well and kept refrigerated overnight.The microbial-based protein emulsion fat cubes were made as described in Example 1 C and were included as an animal-derived fat mimetic and juiciness enhancer. The fat cubes had been kept in the freezer overnight and were subsequently mixed with the textured mixture. Next, the mixture was formed into 30 g burger patties using a burger patty press. The burger patties were then heated in an oven at 180°C for 8 min or until the core temperature achieved at least 80°C. Afterwards, the burger patties were frozen using a blast-freezer and stored in the freezer.

[0073] Example 3: Determination of gel strength of microbial-based emulsion gel using a texture analyserTo determine the gel strength, variants of the microbial-based protein emulsion gels were prepared according to the indirect heat method as described in an aspect of the invention. The details for the microbial-based protein emulsion gel variants are provided in Example 3A and Example 3B, respectively.The microbial-based protein emulsion gels were taken out of the fridge and tempered to a core temperature of 20°C. Next the gel strengths were measured using compression tests with a texture analyser. The texture analyser was operated with a 5 kg load cell, and a measuring geometry (cylinder) with a diameter of 1 .1 cm (serial no.: SMS P / 1 KS; area 1cm2) was used.The test settings were set to a pre-speed of 3.00 mm / sec; test speed of 1.00 mm / sec; post-test speed of 10.00 mm / sec; target mode: Distance; distance of 14.00 mm, trigger type: Auto (Force); and trigger force of 0.049N.Example 3 A: Effect of variable combinations and concentration of plant-based oil on the emulsion gel strengthTo test the effect of variable combinations and concentrations of plant-based oil on the emulsion gel strength, microbial-based emulsion gels were prepared according tothe indirect heat method. Except from the plant-based oil, the components of the emulsion gels were kept the same. Table 3 provides information about the plantbased oil components and content (wt% of the emulsion) used in the samples tested.Table 3. Plant-based oil components and content (wt% of the emulsion) of microbialbased protein emulsion gels.The gel strength measurements of microbial-based protein emulsions with different plant-based fat concentrations are presented in Figure 5, illustrating the effect of various plant-based oil concentrations on the gel strength of the microbial-based protein emulsion gels. Sample 2 comprising a mixture of rapeseed oil and coconut oil in total constituting 70 wt% of the emulsion, had the highest gel strength, followed by sample 1 containing rapeseed oil constituting 70 wt% of the emulsion. The effect of different plant-based oil concentrations, i.e. different ratios between the continuous water phase and the dispersed oil phase, and different plant-based oil compositions on the emulsion gel strength are presented in Figure 5.Example 3B: Effect of variable concentrations of hydrocolloid on the emulsion gel strengthGel strength measurements were conducted to variants of the microbial-based emulsion gel prepared as described in Example 1 B. Additionally, the samples were prepared with variable content of pre-gelled potato starch (PG PS), being 0.5 wt%, 0.75 wt%, 0.9 wt%, and 1 .0 wt% PG PS of the total emulsion. A reference sample was made containing no PG PS. Samples were tested in frozen state andrefrigerated state. The effect of various concentrations of PG PS on the emulsion gel strength are presented in Figure 6 and Figure 7.

[0074] Example 4: Determination of fluid loss on the microbial-based protein gels during thawingFat cubes were prepared according to the direct heat method according to an aspect of the invention, wherein the continuous water phase constituted 30 wt% and the dispersed oil phase constituted 70 wt%. After heating, the fat cubes were chopped to a 35-50 mm length, frozen immediately using a blast freezer and then transferred to a freezer and kept overnight. The weight of the fat cubes and the weighing dish were measured before blast freezing. To determine the fluid loss, the fat cubes were placed between two filter papers and left to thaw for about 5 hours at room temperature. After thawing, the filter papers were removed, and the weighing dish was dried off. The ‘dried’ fat cube was weighed on the dried weighing dish, and the weight was recorded.The weight percentage of loss of fluid from the fat cube, or syneresis, was calculated according to Formula (I):(Formula I) where Warefers to the weight (g) of the fat cube before refrigeration or freeze-thaw treatment, and Wb refers to the weight (g) of the moisture that separated from the fat cube after thawing completely.Example 4 A: Effect of variable hydrocolloid content on loss of fluid (wt%) in emulsion gel during thawingFigure 8 shows the loss of fluid in wt% during the transition from refrigerated state and frozen state to room tempered state in fat cubes containing variable PG PS concentrations being 0.5 wt%, 0.75 wt%, 0.9 wt%, and 1 .0 wt% of the total microbialbased protein emulsion gel. Fluid loss (wt%) was calculated using Formula (I).Example 4B: Effect of hydrocolloid PG PS 0.9 wt% of emulsion gel on fluid loss (wt%) in emulsion gel during thawingFigure 9 shows the loss of fluid in wt% during the transition from refrigerated state and frozen state to room tempered state in reference fat cubes containing no hydrocolloid (reference sample), and fat cubes containing PG PS in an amount of 0.9 wt% of the total microbial-based protein emulsion gel. Fluid loss (wt%) was calculated using Formula (I). Also refer to table 3.Table 3. Loss of fluid in a fat cube after thawing (wt%).Example 5: Determination of fluid loss on the microbial-based protein gels during heatingVariants of the microbial-based protein emulsion gel, e.g. fat cubes were prepared by the method according to an aspect of the invention, wherein the continuous water phase constituted 30 wt% and the dispersed oil phase constituted 70 wt%. The details for the microbial-based protein emulsion gel variants are detailed in Example 5A and Example 5B, respectively.To determine the loss of fluid during heating, a 0.3-0-6 cm thick slice of the microbialbased emulsion gel was cut and weighed prior to heating. Next, the emulsion gel slice was fried in a pan for about 5 mins on each side. The fried samples were placed on a filter paper for 15 seconds on each side and weighed again. The fluid loss was calculated according to Formula (II) below:100 (Formula II)

[0075] Where Waand Wb are the weight (g) of samples before and after heating, respectively.Example 5A: Effect of hydrocolloid type on fluid loss (wt%) in microbial-based protein gels during heatingVariants of the microbial-based protein emulsion fat cubes were prepared by the indirect heat method. The samples tested each contained a variant of the microbialbased emulsion gel which differed in the hydrocolloid type and content, as shown in Table 4. Samples were tested starting from frozen state and refrigerated prior to frying. The fluid loss (wt%) was measured and calculated according to Formula (II).Table 4. Loss of fluid in microbial-based protein emulsion gel comprising different types of hydrocolloids produced according to the direct heat method during heating (wt%).As shown in Table 4, different hydrocolloid types and content affected the sample fluid loss during heating.Example 5B: Effect of variable hydrocolloid PG PS emulsion gel content on fluid loss (wt%) in emulsion gel during heatingFigure 10 shows loss of fluid (wt%) in samples containing variants of the microbialbased protein emulsion gel during frying, from refrigerated state and frozen state to fried state, i.e. thermal transition. The emulsion fat cubes were made using the indirect heat method. The samples contained variable pre-gelled potato starch (PG PS) concentrations being 0.5 wt%, 0.75 wt%, 0.9 wt%, and 1 .0 wt% of the total microbial-based protein emulsion gel. Fluid loss (wt%) was calculated using Formula (II). Notably, the variants of the microbial-based emulsion gel, all having the desirable phase ratio, demonstrated more than 80% water retention after i.e. thermal transition.Figure 11 shows the loss of fluid in wt% during frying, from refrigerated state and frozen state to fried state. The reference fat cubes containing no hydrocolloid (reference sample), and fat cubes containing PG PS in an amount of 0.9 wt% of the total microbial-based protein emulsion gel were tested. The fluid loss (wt%) was measured and calculated according to Formula (II). Table 5 presents the numerical values corresponding to the data shown in Figure 11.Table 5. Loss of fluid (wt%) in microbial-based emulsion gel variants made using the indirect heat method during heating (wt%). Reference sample is a microbial-based emulsion gel containing no hydrocolloid.The hydrocolloid content of PG PS at 0.9 wt% of the emulsion gel had a lower wt% fluid loss during frying compared to the reference sample. Thus, the microbial-based emulsion gel containing PG PS in an amount of 0.9 wt% of the emulsion gel, had better water-retaining ability as compared to the reference sample during heating.

Claims

Claims1. A non-animal microbial-based protein emulsion, wherein the emulsion is an oil-in- water emulsion comprising microbial protein derived from a eukaryotic microorganism selected from the group comprising fungus and yeast, at least one plant-based oil, at least one hydrocolloid, and water; wherein the at least one plant-based oil forms a dispersed phase, in a continuous water phase, wherein the microbial-based protein is part of the continuous water phase, wherein the continuous water phase constitutes in the range of 30-50 wt% of the emulsion, and the dispersed oil phase constitutes in the range of 50-70 wt% of the emulsion, wherein the at least one hydrocolloid comprises 0.1-3 wt% of the emulsion.

2. The microbial-based protein emulsion according to any of the preceding claims, wherein the microbial protein is derived from a eukaryotic microorganism selected from the group comprising Asperg / 7 / us, Saccharomyces, Pichia, Hansenula, Candida, Torulopsis, Yarrowia, and Kluveromyces.

3. The microbial-based protein emulsion according to any of the preceding claims, wherein the at least one plant-based oil is selected from the group comprising rapeseed oil, sunflower oil, palm oil, coconut oil, and shea oil.

4. The microbial-based protein emulsion according to any of the preceding claims, wherein the at least one hydrocolloid is selected from the group comprising mung bean starch, potato starch, guar gum, and pea starch.

5. The microbial-based protein emulsion according to any of the preceding claims, wherein the microbial protein comprises 3-6 wt% of the emulsion.

6. The microbial-based protein emulsion according to any of the preceding claims, wherein the microbial-based protein is derived from an industrial fermented biomass side-stream.

7. The microbial-based protein emulsion according to any of the preceding claims, in the form of a microbial-based protein emulsion gel.

8. A method for producing a microbial-based protein emulsion comprising the steps of:- mixing a microbial-based protein derived from a eukaryotic microorganism selected from the group comprising fungus and yeast and at least one hydrocolloid with deionised water to obtain a protein mixture, wherein the microbial-based protein content constitutes 3-15 wt% of the water content and the hydrocolloid content constitutes 2-8 wt% of the water content;- adjusting the pH of the protein mixture to 7;- emulsifying the protein mixture by adding at least one plant-based oil to the protein mixture and subjecting high shear forces to the protein mixture to obtain the microbial-based protein emulsion;- optionally, adding at least one liposoluble component to the protein mixture, either before the step of adjusting the pH or during the step of emulsifying the protein mixture;- heating the emulsion to obtain a gelled emulsion, the heating comprises one of heating the emulsion to a temperature in the range of 80-100°C by subjecting the emulsion to indirect heat for a period of 15-45 minutes, or;- heating the emulsion to a temperature in the range of 70-90°C by subjecting the emulsion to direct heat for a period of 3-5 minutes;- optionally, cooling the gelled emulsion.

9. The method according to claim 8, wherein the microbial protein is derived from a eukaryotic microorganism selected from the group comprising Asperg / 7 / us, Saccharomyces, Pichia, Hansenula, Candida, Yarrowia, and Kluveromyces.

10. The method according to any of claims 8-9, wherein the at least one plant-based oil is selected from the group comprising rapeseed oil, sunflower oil, palm oil, coconut oil, and shea oil.11 . The method according to any of claims 8-10, wherein the at least one hydrocolloid is selected from the group comprising mung bean starch, potato starch, guar gum, and pea starch.

12. Use of the microbial-based protein emulsion according to any of claims 1-7 or 8- 11 as a mimetic for animal-based fat or juiciness enhancer for plant-based and animal-derived products.

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