Non-animal protein compositions and uses thereof

Abstract

The present disclosure generally relates to non-animal proteins and their use in a variety of edible products (e.g., food, beverage and nutritional products, including meat analogue products and dairy analogue products). In some embodiments, the non-animal protein includes broad bean protein, mung bean protein, lentil protein, or a combination thereof. In some embodiments, non-animal proteins are combined with other non-animal proteins (e.g., soy or pea proteins) to supplement the amino acid composition of the resulting blend. In some embodiments, non-animal proteins are combined with certain fibers, which makes the blend suitable for addition to ingestible compositions that can be used to make meat analogue products or dairy analogue products. In some embodiments, a flavoring or flavor modifier is also combined with a non-animal protein.

Description

Technical Field

[0001] The present disclosure generally relates to non-animal proteins and their use in various edible products (e.g., food products, beverage products, and nutritional products, including meat analog products and dairy analog products). In some embodiments, non-animal proteins include fava bean protein, mung bean protein, lentil protein, or a combination thereof. In some embodiments, non-animal proteins are combined with other non-animal proteins (e.g., soy protein or pea protein) to supplement the amino acid profile of the resulting blend. In some embodiments, non-animal proteins are combined with certain fibers, which makes the blend suitable for addition to an ingestible composition that can be used to make meat analog products or dairy analog products. In some embodiments, flavorings or flavor-modifiers are also combined with non-animal proteins. Background Art

[0002] The human diet typically includes products of both animal and non-animal origin. The proportion of calories consumed from products of animal origin has increased in recent years. This presents some health concerns, as eating too much meat, especially meat that is high in fat and cholesterol, often leads to heart disease and related problems. Another issue has to do with sustainability. Raising meat-eating animals typically requires large amounts of grain or grass as animal feed. The area of ​​land required to grow grass or grain to feed these animals is several times the area of ​​land required to grow plants for direct human consumption. Therefore, as the global population continues to rise, the need for increased agricultural space is becoming increasingly unsustainable.

[0003] As a result, there is a growing need to replace meat in the human diet with similar materials derived from plants, algae, fungi, etc. In many cases, these non-animal alternative foods are designed to simulate the flavor, texture, and cooking experience of consuming meat, as consumers are already accustomed to eating meat. However, the creation of such meat analog materials presents many challenges as attempts are made to create food products that simulate consuming meat using plant-derived materials.

[0004] One of the challenges is using proteins from non-animal sources to mimic the protein composition and flavor of animal proteins. For example, pea protein is often used to make plant-based alternatives to meat products. But pea protein can have unpleasant off-flavors and even unpleasantly low levels of certain amino acids compared to meat products. Taste masking agents and certain flavorings can be used to address the former issue, but these compounds do little to diversify the amino acid composition of the protein. So while the taste is improved, the protein quality of the final product may be reduced compared to animal-derived alternatives.

[0005] Therefore, there is a need to continuously develop non-animal-derived materials that can better simulate the taste and nutritional composition of animal proteins. Summary of the invention

[0006] The present disclosure relates to the discovery that certain protein blends provide improved flavor profiles or improved amino acid compositions, particularly when used in applications such as dairy and meat analogs.

[0007] In a first form, the present disclosure provides a use of a protein additive composition for (a) improving the flavor or aroma of an ingestible composition, or (b) improving the amino acid composition of an ingestible composition; wherein the ingestible composition comprises pea protein, soy protein, or a combination thereof; and wherein the protein additive composition comprises at least one non-animal protein other than pea protein or soy protein. In certain related methods, the present disclosure provides a method for (a) improving the flavor of an ingestible composition, or (b) improving the amino acid composition of an ingestible composition, comprising introducing the protein additive composition into the ingestible composition; wherein the ingestible composition comprises pea protein, soy protein, or a combination thereof; and wherein the protein additive composition comprises at least one non-animal protein other than pea protein or soy protein.

[0008] In a second aspect, the present disclosure provides an ingestible composition comprising: (a) pea protein, soy protein, or a combination thereof; and (b) at least one additional non-animal protein; and (c) optionally, a flavoring agent. In some embodiments, the ingestible composition further comprises a fiber component.

[0009] In a third aspect, the present disclosure provides a flavored product comprising the ingestible composition of the second aspect. In some embodiments, the flavored product is a beverage product, such as a dairy product or a dairy product analog. In some other embodiments, the flavored product is a food product, such as a yogurt, or a meat analog product, such as a chicken analog product, a beef analog product, etc. In some embodiments, the flavored product is an animal feed product, such as a cat food or dog food product.

[0010] Further aspects and embodiments thereof are set forth in the following detailed description, drawings, abstract and claims. DETAILED DESCRIPTION

[0011] The following detailed description sets forth various configurations and embodiments provided herein. This description will be read from the perspective of a person of ordinary skill in the relevant art. Therefore, information known to these persons of ordinary skill is not necessarily included.

[0012] definition

[0013] Unless otherwise provided herein, the following terms and phrases have the meanings indicated below. The present disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings they have in the context of the present disclosure for those of ordinary skill in the art. In some cases, a term or phrase may be defined in the singular or in the plural. In this case, it is to be understood that any term in the singular may include its plural form, and vice versa, unless expressly indicated to the contrary.

[0014] As used herein, "sweetener," "sweet flavoring," "sweet flavor entity," or "sweet compound" refers to a compound or a edible salt thereof that elicits a detectable sweet flavor in a subject, such as a compound that activates a human T1R2 or T1R3 receptor in an in vitro screening process, or a compound that is reported as sweet by a sensory test of human subjects.

[0015] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and so forth.

[0016] As used herein, "for example," "such as," "such as," or "including" are intended to introduce examples that further illustrate a more general subject matter. Unless otherwise expressly noted, such examples are provided merely to aid in understanding the embodiments shown in the present disclosure and are not meant to be limiting in any way. These phrases also do not indicate any kind of preference for the disclosed embodiments.

[0017] As used herein, "include," "comprising," "containing," and "comprised of" refer to an open group, meaning that the group may include other members in addition to those explicitly stated. For example, the phrase "comprising A" means that A must be present, but other members may also be present. The terms "including," "having," and "composed of" and their grammatical variants have the same meaning. In contrast, "consist of" or "composed of" or "composed of" refer to a closed group. For example, the phrase "consisting of A" means that only A is present.

[0018] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0019] As used herein, "or" is to be given its broadest reasonable interpretation and is not limited to an "either / or" construction. Thus, the phrase "comprising A or B" means that A may be present and B may not be present, or B may be present and A may not be present, or both A and B may be present. Furthermore, for example, if A defines a class that may have multiple members (e.g., A1 and A2), then one or more members of the class may be present at the same time.

[0020] Other terms are defined in other parts of this specification even if not included in this section.

[0021] Protein additive composition and use thereof

[0022] In certain forms, the present disclosure provides uses of a protein additive composition for (a) improving the flavor or aroma of an ingestible composition, or (b) improving the amino acid composition of an ingestible composition; wherein the ingestible composition comprises pea protein, soy protein, or a combination thereof; and wherein the protein additive composition comprises at least one non-animal protein other than pea protein or soy protein. In certain related methods, the present disclosure provides methods for (a) improving the flavor of an ingestible composition, or (b) improving the amino acid composition of an ingestible composition, comprising introducing the protein additive composition into the ingestible composition; wherein the ingestible composition comprises pea protein, soy protein, or a combination thereof; and wherein the protein additive composition comprises at least one non-animal protein other than pea protein or soy protein.

[0023] As described above, the protein additive composition comprises at least one non-animal protein in addition to pea protein or soy protein. Typically, these compositions are used to offset certain shortcomings of pea protein or soy protein, so there is no reason to include pea protein or soy protein in the composition. Therefore, in some embodiments, the protein additive composition does not contain pea protein and soy protein. In some embodiments, the protein additive composition does not contain animal protein. In some such embodiments, the protein in the protein additive composition is plant protein, fungal protein, algae protein, or any combination thereof. In some further such embodiments, the protein in the protein additive composition is plant protein. In some embodiments, the protein additive composition comprises broad bean protein, mung bean protein, sunflower seed protein, red lentil protein, oat protein, canola protein, or any combination thereof.

[0024] The protein additive composition may include certain other components that can be beneficially used in food or beverage products, particularly dairy products and meat analog products. For example, in some embodiments, the protein additive composition includes one or more fibers, such as plant fibers. Various fibers suitable for protein additive compositions are further described in detail below in the section specifically discussing fibers. In some embodiments, the protein additive composition includes one or more flavorings or tastants, including various flavor compounds that modify taste or aroma. These compounds are described in further detail below. The protein additive composition may also include other excipients of any type, such as carriers, bulking agents, desiccants, etc., as described in further detail below.

[0025] As mentioned above, in some of its forms and embodiments, the protein additive composition is used to improve the flavor or aroma of the ingestible composition comprising pea or soy protein, or to improve its amino acid composition. In some embodiments, the protein additive composition is used to improve the flavor or aroma of the ingestible composition comprising pea or soy protein. It is generally believed that peas and soy protein have certain characteristics that consumers find unpleasant. These characteristics include green plant flavor, green plant aroma, bitterness, no sweetness, cereal taste, astringency, lack of perceived juiciness, bad mouthfeel and lack of saltiness. Therefore, in some embodiments, improving the flavor or aroma of ingestibles is to reduce the green plant flavor of ingestible compositions. In some embodiments, improving the flavor or aroma of ingestibles is to reduce the green plant aroma of ingestible compositions. In some embodiments, improving the flavor or aroma of ingestibles is to reduce the bitterness of ingestible compositions. In some embodiments, improving the flavor or aroma of ingestibles is to reduce the cereal taste of ingestible compositions. In some embodiments, improving the flavor or aroma of ingestibles is to enhance the sweetness of ingestible compositions. In some embodiments, improving the flavor or aroma of the ingestible is to enhance the saltiness of the ingestible composition. In some embodiments, improving the flavor or aroma of the ingestible is to reduce the astringency of the ingestible composition. In some embodiments, improving the flavor or aroma of the ingestible is to enhance the mouthfeel of the ingestible composition. In some embodiments, improving the flavor or aroma of the ingestible is to enhance the perceived juiciness of the ingestible composition. In some other embodiments, the protein additive composition is used to improve the amino acid composition of the ingestible composition comprising pea or soy protein. In some such embodiments, improving the amino acid composition of the ingestible composition is to increase the content of cysteine ​​or methionine in the ingestible composition. In some such embodiments, improving the amino acid composition of the ingestible composition is to increase the content of isoleucine in the ingestible composition. In some such embodiments, improving the amino acid composition of the ingestible composition is to increase the content of phenylalanine or tyrosine in the ingestible composition.

[0026] Ingestible composition

[0027] Various aspects and embodiments thereof disclosed herein relate to ingestible compositions. In some cases, the ingestible composition includes a protein additive composition, while in other cases, the protein additive composition is introduced into the ingestible composition.

[0028] The ingestible composition comprises pea protein, soy protein, or a combination thereof. In some embodiments, the ingestible composition comprises pea protein. In some other embodiments, the ingestible composition comprises soy protein. In some other embodiments, the ingestible composition comprises a blend of pea protein and soy protein.

[0029] Ingestibles include or introduce at least one non-animal protein other than pea protein or soy protein. In some such embodiments, this additional non-animal protein is plant protein, fungal protein, algae protein, or any combination thereof. In some further such embodiments, additional non-animal protein is plant protein. In some such embodiments, additional non-animal protein is fava bean protein, mung bean protein, sunflower seed protein, red lentil protein, oat protein, or any combination thereof. These additional non-animal proteins can be added to the ingestible composition in any suitable ratio relative to pea or soy protein. In some embodiments, the weight ratio of pea protein and soy protein (together) to additional non-animal protein in the ingestible composition ranges from 1: 1 to 20: 1, or 2: 1 to 10: 1. In some embodiments, based on the total weight of non-animal protein in the ingestible composition, pea protein and soy protein (together) account for 50% to 99% by weight of the ingestible composition, or 60% to 95% by weight, or 70% to 90% by weight. In some embodiments, the additional non-animal protein comprises 1 wt % to 50 wt %, or 5 wt % to 40 wt %, or 10 wt % to 30 wt % of the ingestible composition, based on the total weight of non-animal protein in the ingestible composition.

[0030] The ingestible composition may contain a variety of other ingredients. These additional ingredients may be part of the ingestible composition, or may be introduced into the ingestible composition by introducing a protein supplement composition as described above.

[0031] Other Non-Animal Proteins

[0032] In addition to the non-animal proteins described above, in some embodiments, the ingestible composition or protein supplement composition also includes additional non-animal proteins.

[0033] These other non-animal proteins include but are not limited to plant proteins, algae proteins, fungal proteins or combinations thereof. In some embodiments, other non-animal proteins are plant proteins. The non-limiting examples of such plant proteins include hemp plant proteins, almond proteins, cashew protein, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupin protein and rice protein. Other non-animal proteins can account for any suitable proportion of the ingestible composition. For example, in some embodiments, based on the gross weight of non-animal proteins in the ingestible composition, other non-animal proteins account for 1% to 50% by weight, or 1% to 40% by weight, or 1% to 30% by weight, or 1% to 20% by weight.

[0034] fiber

[0035] In some embodiments, the ingestible composition or protein supplement composition comprises one or more fibers. Such fibers are generally derived from plants and include soluble fibers and insoluble fibers.

[0036] As used herein, the term "soluble fiber" refers to a polysaccharide characterized as soluble by the official method of the Association of Official Analytical Chemists (AOAC) and described in Prosky et al., J. ASSOC. OFF. ANAL. CHEM., vol. 70 (5), pp. 1017-1023 (1988). Any suitable soluble fiber can be used, including but not limited to fruit fiber (e.g., citrus fiber), cereal fiber, psyllium husk fiber, natural soluble fiber, and synthetic soluble fiber. Natural fibers include soluble corn fiber, maltodextrin, gum arabic, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified edible starch, and the like. Non-limiting examples of food-grade soluble fiber sources include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, ground corn bran, a derivative of the wheat bran aleurone layer, flax meal, whole flaxseed bran, winter barley flakes, ground oat groats, corn, pea fiber (e.g., Canadian yellow peas), Danish potatoes, konjac plant fiber (glucomannan), psyllium fiber from planago ovata seed husks, psyllium husks, liquid agave fiber, rice bran, oat sprout fiber, amaranth sprouts, lentil flour, grape seed fiber, apples, blueberries, cranberries, fig fiber, ciranda flour, carob flour, ground prune fiber, mango fiber, apple fiber, oranges, orange pulp, strawberries, carrageenan hydrocolloids, eucheuma , cottonnil, seaweed derivatives, cottonseed, soy, kiwi, acacia fiber, bamboo, chia seeds, potatoes, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrots, soy, edamame, chicory root, oats, wheat, tomatoes, polydextrose fiber, refined corn starch syrup, isomalto-oligosaccharide blend, soluble dextrin, citrus bioflavonoid blend, cracked nutritional yeast, lipophilic fiber, prune juice, larch derivatives, oligosaccharide fiber, cane sugar derivatives, short chain oligofructose, glucose synthetic polymers, polydextrose, pectin, polyanionic (polanion) compounds, cellulose fiber, cellulose fiber from hardwood plants, and carboxymethyl cellulose.

[0037] In some embodiments, the ingestible composition or protein additive composition may also include certain insoluble fibers, which may provide structure and texture to the ingestible composition. Any suitable insoluble fiber may be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fiber, cereal fiber, rice fiber, seed fiber, oat fiber, pea fiber, potato fiber, berry fiber, soy fiber, banana fiber, citrus fiber, apple fiber, and carrot fiber. In some embodiments, the insoluble fiber is pea fiber.

[0038] In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[0039] Fiber can comprise any suitable proportion of the ingestible composition. For example, in some embodiments, based on the total dry weight of the ingestible composition, fiber comprises 1 wt % to 50 wt %, or 1 wt % to 40 wt %, or 1 wt % to 30 wt %, or 1 wt % to 20 wt %, or 3 wt % to 50 wt %, or 3 wt % to 40 wt %, or 3 wt % to 30 wt %, or 3 wt % to 20 wt %.

[0040] Flavorings, extracts, flavor and aroma modifiers

[0041] In some embodiments, the ingestible composition or protein supplement composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof.

[0042] Edible compositions disclosed herein include flavorings. Generally, flavorings can improve the mouthfeel and flavor of an ingestible composition or a flavored product obtained using the ingestible composition. Such improvements include reducing the bitterness of an ingestible composition or a flavored product obtained, reducing the astringency perception of an ingestible composition or a flavored product obtained, reducing the perception of the raw green taste tonality (e.g., pea flavor) of an ingestible composition or a flavored product obtained, reducing the perception of the grain tonality of an ingestible composition or a flavored product obtained, improving the creaminess of an ingestible composition or a flavored product obtained, improving the fat sense of an ingestible composition or a flavored product obtained, improving the sweetness perception of an ingestible composition or a flavored product obtained, improving the deliciousness (savory) (umami or rich taste) perception of an ingestible composition or a flavored product obtained, improving the mouthfeel or oral coating sense of an ingestible composition or a flavored product obtained, improving the juiciness of an ingestible composition or a flavored product obtained, and improving the consistency perception of an ingestible composition or a flavored product obtained.

[0043] Any suitable flavoring agent can be used. In some embodiments, the flavoring agent comprises synthetic flavoring oils and flavoring aromatic substances or oils, oleoresins and extracts from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting examples of flavor oils include spearmint oil, cinnamon oil, sedge oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cinnamon oil. Non-limiting examples of other flavors include natural and synthetic fruit flavors, such as vanilla, and citrus oils, including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, papaya, etc. Other potential flavors include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavors; tea or coffee flavors, such as green tea flavors, oolong tea flavors, tea flavors, cocoa flavors, chocolate flavors, and coffee flavors; mint flavors, such as peppermint flavors, spearmint flavors, and Japanese mint flavors; spice flavors, such as asafoetida flavors, ajwain flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, mustard flavors, cardamom flavors, coriander flavors, cumin flavors, clove flavors, pepper flavors, cilantro flavors, sassafras flavors, and cumin flavors. Flavoring agent, salty flavoring agent, Sichuan pepper flavoring agent, basil flavoring agent, juniper berry flavoring agent, ginger flavoring agent, star anise flavoring agent, horseradish flavoring agent, thyme flavoring agent, tarragon flavoring agent, dill flavoring agent, vegetable pepper flavoring agent, nutmeg flavoring agent, basil flavoring agent, marjoram flavoring agent, rosemary flavoring agent, bay leaf flavoring agent and wasabi (Japanese horseradish) flavoring agent; Wine flavoring agent, such as red wine flavoring agent, whiskey flavoring agent, brandy flavoring agent, rum flavoring agent, gin flavoring agent and liqueur flavoring agent; Flower flavoring agent; And vegetable flavoring agent, such as onion flavoring agent, garlic flavoring agent, cabbage flavoring agent, carrot flavoring agent, celery flavoring agent, mushroom flavoring agent and tomato flavoring agent. These flavoring agents can be used in liquid or solid form, and can be used alone or in combination. In dairy or dairy analog products, the most commonly used flavoring agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish cream, white chocolate, raspberry, pumpkin pie spice, spearmint or any combination thereof.

[0044] In some embodiments, the flavoring agent is a flavoring agent that provides a meaty or savory note, including flavorings or notes of beef, lamb, bison, smoked, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, miso, etc. In some further embodiments, the flavoring agent comprises one or more lactones that impart a creamy flavor to the ingestible composition.

[0045] In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such an extract can be obtained from any suitable yeast strain, wherein such an extract is suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus; yeasts of the genus Candida, such as Candida utilis; yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus; yeasts of the genus Pichia, such as Pichia pastoris; yeasts of the genus Debaryomyces, such as Debaryomyces hansenii; and yeasts of the genus Zygosaccharomyces, such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that is dried after collection (dried yeast).

[0046] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are prepared by extracting the contents of yeast cells from cell wall materials. In many cases, the digestive enzymes in the cells (or other enzymes added to the composition) decompose the proteins and polynucleotides in the yeast into amino acids, oligopeptides (e.g., 2 to 10 peptides), nucleotides, oligonucleotides (2 to 10 nucleotides) and mixtures thereof. Yeast lysates can be prepared by cracking yeast. For example, in some embodiments, the cultured yeast is crushed or cracked by enzymolysis, self-digestion, alkali extraction, hot water extraction, acid decomposition, ultrasonic crushing, homogenizer crushing, freezing and thawing, etc. (two or more of which can be used in combination), thereby obtaining yeast lysates. Yeast can be cultured according to conventional methods. In some embodiments, the cultured yeast is heat treated and then treated with a lysing enzyme to obtain an enzyme lysate. The conditions of the heat treatment are, for example, 80°C to 90°C for 5 to 30 minutes. As a lysing enzyme for enzymolysis, various enzymes can be used as long as the cell wall of the yeast can be cracked. The reaction conditions can be set to be optimal or suitable for the lytic enzyme used, and specific examples thereof may include a temperature of 50 to 60° C. and a pH of 7.0 to 8.0. The reaction time is also not particularly limited, and may be, for example, 3 to 5 hours.

[0047] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, yeast lysate is provided by a flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, The Netherlands).

[0048] In certain embodiments, the flavoring agent further comprises one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sour or licorice taste, compounds that enhance saltiness, compounds that enhance cooling effects, compounds that enhance mouthfeel, or any combination of the foregoing.

[0049] In some embodiments, the ingestible composition includes a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the potency of the sweetener as a sweetener, its solubility, and the like.

[0050] In general, the ingestible composition disclosed herein may include any suitable sweetener or a combination of multiple sweeteners. In some embodiments, the sweetener is a common sugar sweetener, such as sucrose, fructose, glucose, and a sweetener composition comprising natural sugars such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose and D-white bacteria disaccharide. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin etc. In some embodiments, the sweetener is selected from artificial sweeteners, such as aspartame, saccharin, acesulfame potassium, cyclamates, sucralose and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, other sweet steviosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), other mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), guanidine sweeteners (carrelame) and other guanidine sweeteners. In some embodiments, sweetener is a combination of two or more sweeteners set forth in this paragraph. In some embodiments, sweetener can be a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, sweetener can be sugar. In some embodiments, sweetener can be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, sweetener is sugar. In some embodiments, sugar is cane sugar. In some embodiments, sugar is beet sugar. In some embodiments, sugar can be sucrose, fructose, glucose or a combination thereof. In some embodiments, sugar can be sucrose. In some embodiments, sugar can be a combination of fructose and glucose.

[0051] In some embodiments, sweeteners may also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrates, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other syrups or sweetener concentrates from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners, such as polyols. In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, etc., as well as sugar alcohols or any other carbohydrates or combinations thereof that can be reduced without adversely affecting the taste.

[0052] The sweetener may be a natural or synthetic sweetener, including, but not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructans (also known as inulin fiber, fructooligosaccharides or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other steviol-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke, artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (including, for example, sap extracted from sugar maple (Acer saccharum), black maple (Acer nigrum), American red maple (Acer rubrum), silver maple (Acersaccharinum), Norway maple (Acer platanoides), ash maple (Acer negundo), bigleaf maple (Acer macrophyllum), roughtooth maple (Acer grandidentatum), Rocky Mountain maple (Acer glabrum), monochromatic maple (Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from white walnut (Juglans cinerea), black walnut (Juglans nigra), ghost walnut (Juglans ailatifolia), walnut (Juglans regia), birch sap (including, for example, sap extracted from paper birch (Betula papyrifera, yellow birch (Betula alleghaniensis), mountain birch (Betula lenta), river birch (Betula nigra), gray birch (Betula populifolia), weeping birch (Betula pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), unrefined cane sugar (mascobado), molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (e.g.,sugar (also known as natural sugar, unrefined sucrose or table sugar), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, tapioca syrup (also known as tapioca syrup), thaumatin, yacon root), maltose syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystallized fruit juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed canned fruit juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice (arrope), syrup, P-4000, acesulfame potassium (also known as acesulfame potassium or ace-K), alitame (also known as aclame), advantame, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, canderel, guanidine sweeteners (carrelame) and other guanidine sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamates, cyclocaryoside I ( I), demerara, dextran, dextrin, diastatic maltmalt), dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, gluconic acid lactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, brown sugar, golden syrup, granulated sugar, gynostemma pentaphyllum, hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, amino acid, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinin I, mabinin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, micraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), mukurozioside, nanosaccharides, sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nib oligosaccharide, norbu, almond syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phloisosideside I, phloretin, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A), shugr, simenoside I, siraitia grosvenorii, soy oligosaccharides, Splenda, SRIoximeV, steviol glycosides, steviol biosides, stevioside, strogins 1, 2 and 4, sucrose, sucrononate, sugar, sodium p-nitrophenylureidopropionate (suosan), phloridzin, super aspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, heptyl heptol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0053] In other embodiments, the sweetener can be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glucosyl, galactosyl or fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated natural high-potency sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0054] In some embodiments, the flavoring agent comprises one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds such as hesperidin dihydrochalcone, hesperidin dihydrochalcone-4'-O'glucoside, neohesperidin dihydrochalcone, brazein, hesperidin, chlorophyll, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R, 3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R, 3R)-3-acetoxy-5,7,3 '-trihydroxy-4'-methoxyflavanone, sweet leaf rubusoside, eriodictyol, homoeriodictyol or synthetic compounds, such as U.S. Patent Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and compounds described in U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of natural steviol glycoside compounds. Glucosylation usually occurs through glycosidic bonds, such as α-1,2 bonds, α-1,4 bonds, α-1.6 bonds, β-1,2 bonds, β-1,4 bonds, β-1,6 bonds, etc. In some embodiments of any of the preceding embodiments, the edible composition comprises 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propionamide or N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)-isonicotinamide.

[0055] In some further embodiments, the flavoring agent comprises one or more umami enhancing compounds. Such umami enhancing compounds include but are not limited to naturally derived compounds or synthetic compounds, such as any compound described in U.S. Patent Nos. 8,735,081, 8,124,121 and 8,968,708. In some embodiments, the umami enhancing compound is (2R, 4R) -1,2,4- trihydroxy - 17 carbon -16-ene, (2R, 4R) -1,2,4- trihydroxy - 17 carbon -16- yne, or a mixture thereof. In some embodiments, the umami enhancing compound is (3R, 5S) -1- (4-hydroxy -3- methoxyphenyl) decane -3,5- diol diacetate. In some embodiments, the umami enhancing compound is N- (heptane -4- base) benzo - [d] [1,3] dioxole -5- carboxamide.

[0056] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavoring agents include glutamate (e.g., MSG), arginine, aguacaine, aguacaine, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), yeast extract (as described above), fermented food products, cheese, garlic or its extract, γ-glutamyl-containing polypeptides, γ-glutamyl-containing oligopeptides (e.g., γ-glutamyl-containing tripeptides); flavor modification compositions (e.g., cinnamic acid amide or derivatives thereof), nucleotides, oligonucleotides, plant extracts, food extracts, or any combination thereof.

[0057] In some further embodiments, the flavoring agent comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or its analogs, or synthetic compounds, such as any of the compounds described in U.S. Pat. Nos. 9,394,287 and 10,421,727.

[0058] In some further embodiments, the flavoring agent comprises one or more bitter blocking compounds. Such bitter blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or its analogs, or synthetic compounds, such as any compound described in U.S. Patent Nos. 8,076,491, 8,445,692, and 9,247,759 or PCT Publication No. WO 2020 / 033669. In some embodiments, the bitter blocking compound is 3-(1-((3,5-dimethylisoxazol-4-yl)-methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazoline-2,4-dione.

[0059] In some further embodiments, the flavoring agent comprises one or more sour taste adjusting compounds.

[0060] In some further embodiments, the flavoring agent comprises one or more mouthfeel-modifying or mouthfeel-enhancing compounds including, but not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

[0061] In some further embodiments, the flavoring agent comprises one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0062] In some embodiments, the above-described flavor-modifying compounds are included to improve other tastants that may be present in the edible composition itself or that may be included in a flavored product employing such a composition. Such tastants include sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, and the like.

[0063] In some embodiments, the ingestible comprises one or more metal salts or metal complexes, such as iron salts or iron complexes. Such compounds may include any edible metal salt or complex, such as salts or complexes of calcium, magnesium, sodium, potassium, iron, cobalt, copper, zinc, manganese, molybdenum, and selenium. In some embodiments, the iron compound is an iron salt or an iron complex. In some specific embodiments, the metal compound is ferrous (Fe 2+ ) salt or ferrous (Fe 2+ ) complex. In some embodiments, the metal compound is ferrous (Fe 2+ ) salts, such as ferrous sulfate, ferrous lactate, ferrous fumarate, ferrous gluconate, ferrous succinate, ferrous chloride, ferrous oxalate, ferrous nitrate, ferrous citrate, ferrous ascorbate, ferric citrate, ferric phosphate, or any combination thereof. In some other embodiments, the metal compound is iron (Fe 3+ ) salt or iron (Fe 3+ ) complex, such as ferric pyrophosphate. In some embodiments, the iron compound is ferrous lactate, ferrous sulfate, or any combination thereof.

[0064] In some embodiments, the iron compound is a heme-containing protein. As used herein, the term "heme-containing protein" includes any polypeptide covalently or non-covalently bound to a heme moiety. In some embodiments, the heme-containing polypeptide is a globin, and may include a globin fold, which contains a series of seven to nine alpha helices. Globin-type proteins can be of any class (e.g., class I, class II, or class III), and in some embodiments, can transport or store oxygen. For example, a heme-containing protein can be a non-symbiotic type of hemoglobin or leghemoglobin. A heme-containing polypeptide can be a monomer, such as a single polypeptide chain, or can be a dimer, trimer, tetramer, and / or higher oligomer. Oxidized Fe of heme-containing proteins 2+ The lifetime of the state can be similar to that of myoglobin, or can exceed the lifetime of myoglobin by 10%, or 20%, or 30%, or 40%, or 50%, or even 100% or more under the conditions of manufacturing, storing, processing or preparing a consumable product of a heme-containing protein for consumption.

[0065] Non-limiting examples of heme-containing proteins include androglobin, cytoglobin, globin E, globin X, globin Y, hemoglobin, myoglobin, erythroglobin, β-hemoglobin, α-hemoglobin, protoglobin, cyanoglobin, cytoglobin, histoglobin, neuroglobin, chlorocruorin, truncated hemoglobin (e.g., HbN or HbO), truncated 2 / 2 globin, hemoglobin 3 (e.g., Glb3), cytochrome, or peroxidase.

[0066] Heme-containing proteins can be used in the edible compositions described herein and can be from mammals (e.g., farm animals such as cattle, goats, sheep, pigs, cattle, or rabbits), birds, plants, algae, fungi (e.g., yeast or filamentous fungi), ciliates, or bacteria. For example, heme-containing proteins can be from mammals, such as farm animals (e.g., cattle, goats, sheep, pigs, fish, cattle, or rabbits), or birds, such as turkeys or chickens. The heme-containing protein may be derived from a plant such as Nicotiana tabacum or Nicotiana sylvestris (nicotiana); corn (Zea mays), Arabidopsis thaliana, legumes such as soybeans (Glycine max), chickpeas (Cicerarietinum) (chickpeas or chickpeas), pea (Pisum sativum) varieties such as garden peas or sugar snap peas, common legumes (Phaseolus vulgaris) varieties such as green beans, black beans, navy beans, northern beans or pinto beans, cowpea (Vigna unguiculata) varieties, mung beans (Vigna radiata), lupinus (Lupinus albus) or alfalfa (Medicago sativa); Brassica napus (canola); Triticum spp. sps) (wheat, including wheat berries and spelt); Gossypium hirsutum (cotton); Oryza sativa (rice); Zizania sps. (wild rice); Helianthus annuus (sunflower); Betavulgaris (sugar beet); Pennisetum glaucum (pearl millet); Chenopodium sp.; Sesamum sp.; Linum usitatissimum (flax); or Hordeum vulgare (barley).Heme-containing proteins can be isolated from fungi, such as Saccharomyces cerevisiae, Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae, Trichoderma reesei, Myceliopthera thermophile, Kluyveramyces lactis, or Fusarium oxysporum. Heme-containing proteins can be isolated from Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Synechocistis sp., Aquifex aeolicus, Methylacidiphiluminfernorum, or thermophilic bacteria, such as Thermophilus spp. The sequences and structures of many heme-containing proteins are known. See, for example, Reedy et al., Nucleic Acids Research, 2008, Vol. 36, Database issue D307-D313 and the heme protein database available on the Internet at http: / / hemeprotein.info / heme.php.

[0067] In some embodiments, the non-symbiotic hemoglobin can be from any plant. In some embodiments, the non-symbiotic hemoglobin can be from a plant selected from the group consisting of soybean, sprouted soybean, alfalfa, golden flax, black bean, black-eyed pea, northern bean, tobacco, pea, chickpea, mung bean, cowpea, pinto bean, pea pod, quinoa, sesame, sunflower, wheat kernel, spelt, barley, wild rice and rice.

[0068] In some embodiments, the heme-containing protein is leghemoglobin, such as soy, pea, or cowpea leghemoglobin.

[0069] Heme-containing proteins or other proteins can also be recombinantly produced using polypeptide expression techniques (e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells (such as yeast), plant cells (such as tobacco, soybean or Arabidopsis), or mammalian cells). For example, leghemoglobin can be recombinantly produced in Escherichia coli or Pichia pastoris. In some cases, heme-containing proteins can be synthetically produced using standard polypeptide synthesis techniques (such as liquid phase polypeptide synthesis techniques or solid phase polypeptide synthesis techniques). In some cases, heme-containing proteins can be produced using in vitro transcription-translation techniques.

[0070] The heme-containing protein or iron salt can be used at any suitable concentration. Examples are listed in PCT Publication No. WO2015 / 153666, which is incorporated herein by reference.

[0071] The iron compound may comprise any suitable weight of the ingestible particle. In some embodiments, the iron compound comprises 0.1 wt % to 10 wt %, or 0.2 wt % to 5 wt %, or 0.5 wt % to 3 wt % of the ingestible composition, based on the total dry weight of the ingestible composition.

[0072] Other additives

[0073] Various other additives may be included in the ingestible or may be introduced into the ingestible composition as part of the protein additive composition.

[0074] For example, in some embodiments, the ingestible composition includes an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier includes lecithin, monoglyceride, diglyceride, polysorbate, vegetable oil, etc. In some embodiments, the emulsifier includes lecithin. The example of emulsifier can be found in McCutcheon's Emulsifiers & Detergents or Industrial Surfactants Handbook. The emulsifier can be present in any suitable concentration, such as when incorporated into a flavored product, the concentration can be adjusted to form a stable emulsion of other components in the edible composition.

[0075] In some cases, it may be necessary to include additives that help adjust the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to perform such adjustments. In some embodiments, the edible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixture thereof. In some embodiments, the edible composition or the resulting flavored product also comprises one or more acids, which can be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, potassium dihydrogen phosphate, gluconic acid, gluconolactone, glucuronic acid, glycyrrhetinic acid, folic acid, pantothenic acid, or a mixture thereof.

[0076] In certain embodiments, the ingestible compositions may include any additional ingredients or combinations of ingredients commonly used in food and beverage products, including, but not limited to:

[0077] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0078] bitter ingredients, including, for example, caffeine, quinine, green tea, catechins, polyphenols, robusta green coffee bean extract, green coffee bean extract, potassium chloride, menthol, or proteins (e.g., proteins and protein isolates from plants, algae, or fungi);

[0079] Coloring agents, including, for example, caramel, red #40, yellow #5, yellow #6, blue #1, red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric curcumin, or titanium dioxide;

[0080] preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0081] Antioxidants including, for example, ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0082] Vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega 3 fatty acids, theanine, choline chloride (Citcoline), inositol, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, echinacea, Ginkgo Biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle, thistle extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate;

[0083] Clouding agents, including, for example, ester gums, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0084] buffers, including, for example, sodium citrate, potassium citrate, or saline;

[0085] Propylene glycol, ethanol, glycerin, gum arabic (acacia), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or

[0086] Starch and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides, and the like.

[0087] In some embodiments, component (a) may further include galacto-oligosaccharides, fructo-oligosaccharides, gum arabic fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomaltooligosaccharides, xylo-oligosaccharides, and the like.

[0088] The edible composition may contain a variety of ingredients, such as those typically included in meat analog products.

[0089] For example, in some embodiments, the edible composition comprises a flavored water-in-oil emulsion according to any embodiment described in PCT Publication No. WO 2020 / 260628, which is incorporated herein by reference.

[0090] In some embodiments, the edible composition comprises an encapsulated flavor composition according to any embodiment described in PCT Publication No. WO 2021 / 104846, which is incorporated herein by reference.

[0091] In some embodiments, the ingestible composition further comprises a carrier and optionally at least one adjuvant. The term "carrier" refers to a generally inactive auxiliary substance, such as a solvent, a binder, an extender, or other inert medium, which is used in combination with the compounds of the present invention and one or more optional adjuvants to form a formulation. For example, water or starch can be a carrier of a flavored product. In some embodiments, the carrier is the same as the dilution medium used to reconstitute the flavored product; while in other embodiments, the carrier is different from the dilution medium. As used herein, the term "carrier" includes, but is not limited to, edible acceptable carriers.

[0092] The term "adjuvant" means an additive that supplements, stabilizes, maintains or enhances the expected function or efficacy of an active ingredient such as the compounds of the present invention. In one embodiment, at least one adjuvant comprises one or more flavoring agents. Flavoring agents can have any flavor known to those skilled in the art or consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, Indian milk tea, or the flavor of a combination thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. One or more sweeteners can be any sweetener described in the present application. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of: emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates and salts are described in U.S. Patent No. 6,468,576, the entire contents of which are incorporated herein by reference for all purposes.

[0093] The ingestible composition may further comprise a freezing point depression agent, a nucleating agent or both as the at least one adjuvant. A freezing point depression agent is an acceptable compound or agent for ingestion, which can reduce the freezing point of a liquid or solvent to which the compound or agent is added. That is, the freezing point of a liquid or solution containing a freezing point depression agent is lower than the freezing point of a liquid or solvent without a freezing point depression agent. In addition to reducing the initial freezing point, a freezing point depression agent can also reduce the water activity of a flavored product. Examples of freezing point depression agents include, but are not limited to, carbohydrates, oils, ethanol, polyols such as glycerol, and combinations thereof. A nucleating agent represents an acceptable compound or agent for ingestion that can promote nucleation. The presence of a nucleating agent in a flavored product can improve the mouthfeel of slush, and helps maintain the physical properties and performance of slush at freezing temperatures by increasing the number of required ice crystal centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0094] In some embodiments, the ingestible composition is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the water activity of the ingestible composition is less than about 0.85. In another embodiment, the water activity of the ingestible composition is less than about 0.80. In another embodiment, the water activity of the ingestible composition is less than about 0.75.

[0095] Preparation method

[0096] Ingestible compositions disclosed herein can be made by any suitable method, such as methods commonly used to make products containing fiber blends. Such methods include dry mixing, granulation, encapsulation, spray drying, etc. In some embodiments, the ingestible composition is prepared by spray drying, wherein the protein composition is mixed with a liquid medium, and the liquid medium is removed by drying in the spray process. Spray drying processes are well known in the field of preparing edible products. Any suitable spray drying process can be used, and the components used in the ingestible composition are optimized. In some embodiments, the ingestible composition is prepared by extrusion, wherein the protein composition is mixed with other materials and formed into shaped articles by extrusion. Extrusion processes are well known in the field of preparing edible products. Any suitable extrusion process or equipment can be used, and the components used in the ingestible composition are optimized.

[0097] Flavored products

[0098] In certain forms, the present disclosure provides a flavored product comprising an ingestible composition according to any of the above embodiments. In some embodiments, the flavored product is a food product, such as a meat analog product, such as a non-animal ground beef replica. In some other embodiments, the flavored product is an animal feed product, such as a pet food. In such a flavored product, in some embodiments, the edible composition can be used in combination with an animal product to reduce the level of animal fat or animal products in the edible product. In other embodiments, the flavored product does not contain an animal product, so the edible composition is used to make an analog or replica of a meat product, such as a ground beef patty.

[0099] In some other embodiments, the flavored product is a meat substitute product (or meat analog), such as a product designed to imitate a product traditionally made from red meat. For example, the flavored product can be a meat analog dough, such as the dough described in PCT Publication No. WO 2015 / 153666. Such a flavored product can be designed to simulate a beef product, such as ground beef (for making burgers) or beef cuts for adding to soups, prepared meals, etc. The flavored product can also be designed to simulate other meats, such as chicken, turkey, pork, goat, lamb, venison, and bison, or seafood, such as fish or shellfish (crab, scallops, shrimp, squid, etc.) in cut or chopped form.

[0100] Example

[0101] To further illustrate the present invention, the following examples are included. Of course, these examples should not be construed as specifically limiting the present invention. Variations of these embodiments within the scope of the claims are within the capabilities of those skilled in the art and are considered to fall within the scope of the present invention as described and claimed herein. The reader will recognize that a skilled artisan and a person skilled in the art having grasped this disclosure will be able to prepare and use the present invention without exhaustive examples.

[0102] Example 1 - Pea protein and red lentil protein

[0103] Five samples were prepared with different combinations of pea protein and red lentil protein and various other additives. The ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0104] Sample 1A: pea protein (42 wt%); water (58 wt%);

[0105] Sample 1B: pea protein (32 wt%); red lentil protein (10 wt%); water (58 wt%);

[0106] Sample 1C: pea protein (37 wt%); red lentil protein (5 wt%); water (58 wt%);

[0107] Sample 1D: pea protein (37 wt%); red lentil protein (5 wt%); water (58 wt%); mouthfeel enhancer (0.5 wt%);

[0108] Sample IE: pea protein (37 wt%); red lentil protein (5 wt%); water (58 wt%); vegetable protein taste masking agent (0.4 wt%).

[0109] Table 1 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to evaluate a series of properties of the five samples on a scale from 1 to 10, where the larger the number, the stronger the property. As used in this example and other embodiments, the mouthfeel enhancer was 513475 2CB MODULASENSE flavoring (Firmenich SA, Satini, Switzerland), and the vegetable protein masking agent was 864832 3CB flavor masking agent (Firmenich SA, Satini, Switzerland).

[0110] Table 1

[0111] <![CDATA[ 1A ]]> <![CDATA[ 1B ]]> <![CDATA[ 1C ]]> <![CDATA[ 1D ]]> <![CDATA[ 1E ]]> Green (pea) aroma intensity 4.0 4.3 3.5 3.7 2.4 salinity 4.1 4.0 3.8 4.2 4.2 Astringency 1.0 1.3 1.3 1.0 1.1 Juicy 2.9 2.4 2.8 4.6 4.7 Sweetness 1.4 1.8 1.8 1.8 2.1 bitterness 0.4 0.2 0.3 0.4 0.3 Green (pea) flavor intensity 3.7 3.9 3.2 3.2 2.9 Cereal flavor intensity 2.8 3.1 2.8 2.3 2.5 texture 3.7 3.0 3.5 3.4 3.5 Overall likeability 3.6 2.7 3.8 4.2 5.0

[0112] Example 2 - Pea protein and broad bean protein

[0113] Five samples were prepared with different combinations of pea protein and faba bean protein and various other additives. These ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0114] Sample 2A: pea protein (42 wt%); water (58 wt%);

[0115] Sample 2B: pea protein (32 wt%); broad bean protein (10 wt%); water (58 wt%);

[0116] Sample 2C: pea protein (37 wt%); broad bean protein (5 wt%); water (58 wt%);

[0117] Sample 2D: pea protein (37 wt%); broad bean protein (5 wt%); water (58 wt%); mouthfeel enhancer (0.5 wt%);

[0118] Sample 2E: pea protein (37 wt%); broad bean protein (5 wt%); water (58 wt%); vegetable protein taste masking agent (0.4 wt%).

[0119] Table 2 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate the five samples on a range of characteristics on a scale from 1 to 10, where higher numbers indicate stronger characteristics.

[0120] Table 2

[0121] <![CDATA[ 2A ]]> <![CDATA[ 2B ]]> <![CDATA[ 2C ]]> <![CDATA[ 2D ]]> <![CDATA[ 2E ]]> Green (pea) aroma intensity 2.2 3.7 2.2 1.5 1.3 salinity 4.1 4.3 4.1 4.3 4.2 Astringency 1.1 1.2 1.5 1.3 0.5 Juicy 3.2 3.2 3.0 2.9 3.5 Sweetness 1.7 2.3 1.4 2.0 1.8 bitterness 0.6 1.5 0.8 1.0 0.3 Green (pea) flavor intensity 2.9 3.5 2.5 1.8 1.2 Cereal flavor intensity 1.8 2.8 2.5 1.7 1.4 texture 3.3 3.2 2.7 3.3 3.5 Overall likeability 4.0 2.7 3.5 4.3 5.4

[0122] Example 3 - Pea protein and sunflower protein

[0123] Four samples were prepared with different combinations of pea protein and sunflower protein and various other additives. The ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0124] Sample 3A: pea protein (42 wt%); water (58 wt%);

[0125] Sample 3B: pea protein (37 wt%); sunflower protein (5 wt%); water (58 wt%);

[0126] Sample 3C: pea protein (37 wt%); sunflower protein (5 wt%); water (58 wt%); mouthfeel enhancer (0.5 wt%);

[0127] Sample 3D: pea protein (37 wt%); sunflower protein (5 wt%); water (58 wt%); vegetable protein taste masking agent (0.4 wt%).

[0128] Table 3 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the four samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0129] Table 3

[0130] <![CDATA[ 3A ]]> <![CDATA[ 3B ]]> <![CDATA[ 3C ]]> <![CDATA[ 3D ]]> Green (pea) aroma intensity 4.0 2.0 1.8 2.1 salinity 4.1 4.0 4.0 4.3 Astringency 2.2 1.0 1.6 1.6 Juicy 3.3 4.0 4.0 4.3 Sweetness 1.5 1.7 2.3 1.9 bitterness 1.0 0.1 0.5 0.3 Green (pea) flavor intensity 3.3 2.3 1.4 2.0 Cereal flavor intensity 2.7 1.4 1.7 1.5 texture 4.2 3.6 3.4 3.3 Overall likeability 3.0 4.5 4.1 4.7

[0131] Example 4 - Pea protein and mung bean protein

[0132] Three samples were prepared with different combinations of pea protein and mung bean protein and various other additives. These ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0133] Sample 4A: pea protein (50 wt%); water (50 wt%);

[0134] Sample 4B: pea protein (42.5 wt%); mung bean protein (7.5 wt%); water (50 wt%);

[0135] Sample 4C: pea protein (35 wt %); mung bean protein (15 wt %); water (50 wt %).

[0136] Table 4 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the three samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0137] Table 4

[0138] <![CDATA[ 4A ]]> <![CDATA[ 4B ]]> <![CDATA[ 4C ]]> Green (pea) aroma intensity 5.2 3.6 3.8 salinity 5.2 4.8 4.9 Astringency 0.8 0.5 0.6 Juicy 4.0 4.2 4.4 Sweetness 1.4 2.0 2.0 bitterness 1.3 0.6 0.6 Green (pea) flavor intensity 5.2 3.8 3.2 Cereal flavor intensity 2.7 1.4 1.7 Bean flavor 4.2 2.6 2.8 texture 3.1 2.8 1.9 Overall likeability 3.6 4.0 4.7

[0139] Example 5 - Pea protein and oat protein

[0140] Three samples were prepared with different combinations of pea protein and oat protein and various other additives. These ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0141] Sample 5A: pea protein (42 wt%); water (58 wt%);

[0142] Sample 5B: pea protein (35.6 wt%); oat protein (6.6 wt%); water (58 wt%);

[0143] Sample 5C: pea protein (29.4 wt%); oat protein (12.6 wt%); water (58 wt%).

[0144] Table 5 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the three samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0145] Table 5

[0146] <![CDATA[ 5A ]]> <![CDATA[ 5B ]]> <![CDATA[ 5C ]]> Green (pea) aroma intensity 4.6 3.6 4.0 salinity 3.9 3.6 3.1 Sweetness 2.8 2.3 3.3 Juicy 3.0 2.9 2.8 Green (pea) flavor intensity 3.7 3.4 3.5 Rancidity 0.8 0.7 1.2 Malt / Caramel 2.2 1.7 2.2 Cardboard smell 2.1 2.1 1.9 Cereal deliciousness 4.7 4.6 5.0 texture 3.6 3.7 3.1 Overall likeability 3.3 3.4 3.1

[0147] Example 6 - Soybean protein and broad bean protein

[0148] Four samples were prepared with different combinations of soy protein and faba bean protein and various other additives. These ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0149] Sample 6A: soy protein (40 wt%); water (60 wt%);

[0150] Sample 6B: soy protein (40 wt%); water (60 wt%); savory flavor (0.5%)

[0151] Sample 6C: soy protein (35 wt%); broad bean protein (5 wt%); water (60 wt%);

[0152] Sample 6D: soy protein (35 wt%); broad bean protein (5 wt%); water (60 wt%); savory flavor (0.5 wt%).

[0153] Table 6 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the four samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0154] Table 6

[0155] <![CDATA[ 6A ]]> <![CDATA[ 6B ]]> <![CDATA[ 6C ]]> <![CDATA[ 6D ]]> Green aroma intensity 3.0 3.2 3.2 3.0 salinity 4.0 4.0 4.5 4.7 Astringency 3.0 2.2 3.5 2.1 Juicy 2.1 3.1 2.4 3.1 Sweetness 1.8 2.2 1.8 2.4 bitterness 0.7 0.7 1.1 0.7 Green flavor intensity 3.2 2.5 2.5 2.2 Cereal flavor intensity 2.4 2.4 2.7 2.4 texture 4.7 4.6 4.6 4.6 Overall likeability 2.6 4.0 3.8 4.4

[0156] Example 7 - Soybean protein and red lentil protein

[0157] Four samples were prepared with different combinations of soy protein and red lentil protein and various other additives. These ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0158] Sample 7A: soy protein (40 wt%); water (60 wt%);

[0159] Sample 7B: soy protein (40 wt%); water (60 wt%); savory flavor (0.5%)

[0160] Sample 7C: soy protein (35 wt%); red lentil protein (5 wt%); water (60 wt%);

[0161] Sample 7D: soy protein (35 wt%); red lentil protein (5 wt%); water (60 wt%); savory flavor (0.5 wt%).

[0162] Table 7 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the four samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0163] Table 7

[0164] <![CDATA[ 7A ]]> <![CDATA[ 7B ]]> <![CDATA[ 7C ]]> <![CDATA[ 7D ]]> Green aroma intensity 3.0 2.9 3.0 2.2 salinity 4.5 4.5 4.5 4.5 Astringency 2.4 1.2 2.2 1.0 Juicy 3.5 3.0 2.9 3.5 Sweetness 1.2 1.4 1.4 1.9 bitterness 1.2 0.4 1.0 0.4 Green flavor intensity 3.7 2.2 3.0 2.1 Cereal flavor intensity 1.3 0.9 1.4 0.9 texture 4.9 4.9 4.7 4.2 Overall likeability 3.8 5.0 3.8 5.0

[0165] Example 8 - Soy protein and oat protein

[0166] Four samples were prepared with different combinations of soy protein and oat protein and various other additives. These ingredients were mixed and formed into bars for sensory evaluation. The samples are as follows:

[0167] Sample 8A: soy protein (40 wt%); water (60 wt%);

[0168] Sample 8B: soy protein (40 wt%); water (60 wt%); savory flavor (0.5%)

[0169] Sample 8C: soy protein (35 wt%); oat protein (5 wt%); water (60 wt%);

[0170] Sample 8D: soy protein (35 wt%); oat protein (5 wt%); water (60 wt%); savory flavor (0.5 wt%).

[0171] Table 8 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the four samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0172] Table 8

[0173] <![CDATA[ 8A ]]> <![CDATA[ 8B ]]> <![CDATA[ 8C ]]> <![CDATA[ 8D ]]> Green aroma intensity 2.8 2.5 2.5 2.0 salinity 3.1 3.7 3.1 3.7 Astringency 2.3 1.0 1.5 1.5 Juicy 1.8 1.0 1.6 1.4 Sweetness 2.6 2.4 2.4 2.6 bitterness 2.4 1.9 1.9 2.0 Green flavor intensity 1.8 0.7 0.7 1.0 Cereal flavor intensity 4.0 2.7 3.0 2.2 texture 3.9 2.2 3.0 2.7 Overall likeability 4.7 3.9 3.5 4.1

[0174] Example 9 - Pea Protein and Canola Protein

[0175] Three samples were prepared with different combinations of pea protein and canola protein and various other additives. These ingredients were blended and formed into bars for sensory evaluation.

[0176] The samples are as follows:

[0177] Sample 9A: pea protein (40 wt%); water (60 wt%);

[0178] Sample 9B: pea protein (35 wt%); canola protein (5 wt%); water (60 wt%);

[0179] Sample 9C: soy protein (35 wt%); oat protein (5 wt%); water (60 wt%); vegetable protein taste masking agent (0.5 wt%).

[0180] Table 9 lists the results of the sensory evaluation, in which 8 to 10 sensory panelists were asked to rate a range of properties of the three samples on a scale from 1 to 10, where higher numbers indicate stronger properties.

[0181] Table 9

[0182] <![CDATA[ 9A ]]> <![CDATA[ 9B ]]> <![CDATA[ 9C ]]> Green aroma intensity 5.1 4.3 4.1 Astringency 1.9 1.6 1.9 Juicy 3.4 4.0 2.9 bitterness 1.7 1.4 1.1 Green flavor intensity 5.3 4.0 4.3 Cereal flavor intensity 3.0 3.1 3.4 hardness 4.1 4.0 5.8 Chewability 4.1 4.6 5.5 viscosity 3.5 3.3 2.9 Fragility 2.3 3.0 2.3 .

Claims

1. Use of a protein additive composition for improving the flavor or aroma of an ingestible composition, or for improving its amino acid composition; in, The ingestible composition comprises pea protein, soy protein, or a combination thereof; and The protein additive composition further comprises at least one non-animal protein other than pea protein or soy protein.

2. The use according to claim 1, wherein the use is to improve the flavor or aroma of an ingestible composition.

3. The use according to claim 1, wherein the use is to improve the amino acid composition of an ingestible composition.

4. The use according to any one of claims 1 to 3, wherein the at least one non-animal protein other than pea protein or soy protein is fava bean protein, mung bean protein, sunflower seed protein, red lentil protein, oat protein, canola protein or any combination thereof.

5. The use according to claim 4, wherein the weight ratio of pea protein or soy protein to at least one non-animal protein other than pea protein or soy protein ranges from 1:1 to 20:

1.

6. Use according to any one of claims 1 to 5, wherein the protein additive composition comprises fibres, such as plant-derived fibres.

7. The use according to any one of claims 1 to 6, wherein the protein additive composition further comprises a flavoring agent.

8. An ingestible composition comprising: (a) pea protein, soy protein or a combination thereof; (b) at least one additional non-animal protein; and (c) optionally, a flavoring agent.

9. The ingestible composition of claim 8, wherein the at least one non-animal protein other than pea protein or soy protein is fava bean protein, mung bean protein, sunflower seed protein, red lentil protein, oat protein, or any combination thereof.

10. An ingestible composition according to claim 8 or 9, wherein the weight ratio of pea protein or soy protein to at least one non-animal protein other than pea protein or soy protein ranges from 1:1 to 20:

1.

11. An ingestible composition according to any one of claims 8 to 10, wherein the protein additive composition comprises fibre, such as plant-derived fibre.

12. The ingestible composition according to any one of claims 8 to 11, wherein the protein additive composition further comprises a flavoring agent.

13. A flavoured product comprising the ingestible composition of any one of claims 8 to 12.

14. The flavored product according to claim 13, wherein the flavored product is a beverage product such as a dairy product or a dairy analog product, or a food product such as a yogurt, or a meat analog product such as a chicken analog product, a beef analog product, etc.