Fat reduction in non-animal protein compositions

Abstract

The present disclosure generally relates to fat reducing compositions that can be used in combination with non-animal proteins that allow for a reduction in the addition of fat to achieve a desired juicy sensation and perceived fat sensation. In some embodiments, a fat reducing composition is introduced into a meat analogue product (e.g., beef, pork or poultry product) based on a non-animal protein (e.g., pea protein, pulse protein, potato protein, soy protein, etc. In certain forms, the present disclosure provides meat analog products comprising such flavor enhancing compositions.

Description

Technical Field

[0001] The present disclosure generally relates to fat-reducing compositions that can be used in combination with non-animal proteins, which allow for reduced fat addition to achieve the desired juiciness and perceived fattiness. In some embodiments, the fat-reducing composition is introduced into a meat analog product (e.g., beef, pork, or poultry product) based on non-animal proteins (e.g., pea protein, bean protein, potato protein, soy protein, etc.). In certain forms, the present disclosure provides a meat analog product that includes such a flavor-enhancing composition. Background Art

[0002] The human diet typically includes a combination of animal-derived and non-animal-derived products. One of the most common animal-derived products consumed by humans is meat. Meat, such as beef, poultry, and pork, is commonly consumed by humans around the world. Eating meat is a pleasurable experience for many people due to the juiciness and fattiness of meat products, as well as the savory flavor imparted by certain meat ingredients. But in recent years, concerns about meat consumption have begun to grow. One of these concerns is the issue of sustainability. For example, raising cattle requires growing large amounts of grain or grass for feed. The area of ​​land required to grow grass or grain to feed cattle is several times the area of ​​land required to grow plants for direct human consumption. Therefore, as the global population continues to increase, the need for increased agricultural space has become increasingly unsustainable. In addition, meat is often high in certain saturated fats and other compounds that can increase the risk of cardiovascular disease and other diseases.

[0003] As a result, there is a growing need to replace meat in the human diet with similar products from non-animal sources, such as plants, algae, or fungi. In many cases, these non-animal foods are intended to simulate the taste, texture, and cooking experience of eating meat, as consumers are already accustomed to eating meat. The manufacture of such meat simulation materials presents many challenges, as people try to use non-animal-derived materials to create a food product that reminds consumers of the pleasant sensory experience of eating meat. One of the challenges is to simulate the juiciness and fattiness of meat products. This is especially true because many non-animal proteins tend to have a greater perceived chalkiness than animal proteins. Of course, these problems can be solved by simply adding large amounts of vegetable fat to these meat simulation products. But the addition of vegetable fat to these products tends to offset any health benefits of eating these products instead of meat.

[0004] Therefore, there is a need to continue to explore new ways to enhance the juiciness and perceived fattiness of non-animal products rather than simply adding large amounts of plant fats. Summary of the invention

[0005] The present disclosure relates to the discovery of certain reduced fat compositions that, when used in combination with non-animal proteins, produce a perception of fattiness and juiciness similar to similar products having much higher fat contents.

[0006] In a first form, the present disclosure provides a fat reduction composition comprising (a) a plurality of lipid particles, wherein the lipid particles comprise (i) non-animal fat, non-animal free fatty acids, or a combination thereof, and (ii) a flavor oil; or (b) an emulsion comprising a continuous phase and a dispersed phase, wherein the continuous phase comprises a fat composition and the dispersed phase comprises an aqueous medium.

[0007] In a second aspect, the present disclosure provides a use of the fat reduction composition of the first aspect for reducing the fat content of an edible composition. In a related aspect, the present disclosure provides a method for reducing the fat content of an edible composition, the method comprising introducing the fat reduction composition of the first aspect into the edible composition.

[0008] In a third aspect, the present disclosure provides a use of the fat reduction composition of the first aspect for enhancing the perceived fat sensation of an edible composition. In a related aspect, the present disclosure provides a method of enhancing the perceived fat sensation of an edible composition, the method comprising introducing the fat reduction composition of the first aspect into the edible composition.

[0009] In a fourth aspect, the present disclosure provides a use of the reduced fat composition of the first aspect for enhancing the perceived juiciness of an edible composition. In a related aspect, the present disclosure provides a method of enhancing the perceived juiciness of an edible composition, the method comprising introducing the reduced fat composition of the first aspect into the edible composition.

[0010] In a fifth aspect, the present disclosure provides an edible composition comprising the fat-reducing composition of the first aspect. In some embodiments, the edible composition comprises non-animal protein, such as plant protein, such as pea protein. In some embodiments, the edible composition comprises one or more plant extracts, such as beet extract, cucumber extract, etc. In some embodiments, the edible composition comprises one or more fibers, such as plant fiber, such as pea fiber, citrus fiber, etc. In some embodiments, the edible composition comprises a carrier.

[0011] In a sixth aspect, the present disclosure provides a flavored product comprising the edible composition of the fifth aspect. In some embodiments, the flavored product is a food product, such as a meat analog product, such as a non-animal ground beef replica or a seafood analog product. In some other embodiments, the flavored product is an animal feed product, such as pet food. In such flavored products, 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 ground beef patties.

[0012] Further aspects and embodiments thereof are set forth in the following detailed description, drawings, abstract and claims. DETAILED DESCRIPTION

[0013] 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.

[0014] definition

[0015] 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.

[0016] 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.

[0017] 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.

[0018] 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.

[0019] 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.

[0020] 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 group that may have multiple members (e.g., A 1 and A 2 ) of a class, one or more members of the class can exist at the same time.

[0021] Unless otherwise stated, numerical ranges expressed in the format "from x to y" should be understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it should be understood that all ranges combining the different endpoints are also contemplated.

[0022] The term "fat" used in the present disclosure refers to a lipid component that is solid or pasty at 20° C., and the term "oil" used in the present disclosure refers to a lipid component that is liquid at 20° C. However, for convenience, the term "fat content" refers to the content of both oil and fat in an edible composition.

[0023] As used herein, the term "emulsion" refers to a mixture of two or more liquids that are generally immiscible (i.e., cannot be mixed). In an emulsion, one liquid (the dispersed phase) is dispersed in another liquid (the continuous phase). In the present disclosure, an oil-in-water emulsion is described that includes a continuous hydrophilic phase that includes water and a hydrophobic phase dispersed therein.

[0024] Melting curves can be measured by differential scanning calorimeter Q2000 (TA Instruments, New Castle, DE, USA). Typically, a small sample (5-10 mg) is sealed in a sealed aluminum pan (Tzero, T161003). Typically, the procedure includes the following steps: equilibrate at -20 ° C for 5 minutes, warm to 100 ° C at a rate of 10 ° C / min, cool to -20 ° C, keep isothermal at -20 ° C for 5 minutes, and then warm to 100 ° C at 10 ° C / min. The instrument is calibrated for the melting temperature and melting enthalpy of indium (Standard Reference Material 2232, National Institute of Standards and Technology, Gaithersburg, MD). DSC is widely used to determine the percentage of fat that melts at a specific temperature. The technique is based on continuous measurement of melting heat at different temperatures. The melting peak temperature and melting enthalpy can be obtained using the "integrated peak linearity" of each DSC curve. The melting peak temperature is the peak temperature of the phase change curve obtained by DSC. The melted fat fraction is determined by reference to the total heat of fusion. The method is described in "Cassel RB. Determining percent solid in anedible fat. TA Instruments Applications Brief TA290.2002". The melting curve is taken from the first heating ramp (scan) of the DSC curve at 10°C / min. The percentage of melted solid lipid as a function of temperature can be calculated using "Running Integration". T m represents the peak melting temperature, T 50％ represents the temperature at which 50% by weight of the solid lipid melts, T 95％ Represents the temperature at which 95% by weight of the solid lipids have melted.

[0025] In case of a combination of more than two components, the melting curve of the mixture can be obtained by the same method as described above.

[0026] Melting temperature T 50％ ” refers to the temperature at which 50% by weight of the vegetable-based fat has melted.

[0027] Melting temperature T 95％ ” refers to the temperature at which 95% by weight of the vegetable-based fat has melted.

[0028] T m , T 50％ and T 95％ is a well-known parameter used by those skilled in the art. As mentioned above, it can be easily determined by DSC (Differential Scanning Calorimetry).

[0029] By "vegetable-based fats" is meant compounds selected from the group consisting of plant-derived glycerides, fatty acids, and hydrogenated oils.

[0030] By "flavor oil" it is meant herein a flavoring ingredient or a mixture of flavoring ingredients.

[0031] By "perfume oil" it is meant here a perfuming ingredient or a mixture of perfuming ingredients.

[0032] "Emulsifiers" are amphiphilic molecules that concentrate at the interface between two phases and change the properties of that interface. Examples of emulsifiers can be found in McCutcheon's Emulsifiers & Detergents or in the Industrial Surfactants Handbook.

[0033] Other terms, even if not included in this section, are defined in other parts of this specification.

[0034] Fat reduction composition

[0035] In at least one form, the present disclosure provides a fat-reducing composition that, when used in combination with non-animal protein, can enhance the perceived fat feel of the resulting edible composition with a much smaller amount of added fat. In some embodiments, the fat-reducing composition comprises a plurality of specific lipid particles, which will be described in further detail below. In some embodiments, the fat-reducing composition comprises a specific water-in-oil emulsion, which will be described in further detail below. In some embodiments, the fat-reducing composition comprises both a plurality of specific lipid particles and a specific water-in-oil emulsion. In some embodiments, when both lipid particles and water-in-oil emulsion are present, the two are blended together and then introduced into an edible composition containing non-animal protein.

[0036] Lipid particles

[0037] In some embodiments, the fat reduction composition disclosed herein comprises a plurality of lipid particles. The particles comprise (i) non-animal fat, non-animal free fatty acids, or a combination thereof, and (ii) flavor oil.

[0038] In some embodiments, lipid particles include non-animal fat. Any suitable non-animal fat can be used for lipid particles, including fats derived from plants, fungi, algae and any combination thereof. In some embodiments, non-animal fat is plant-derived fat. In some embodiments, non-animal fat includes palm oil, palm kernel oil, coconut oil, cocoa butter, fractions of any of the above, or any combination thereof. As used herein, the "fraction" of oil is a portion with a higher melting point in the oil, which is separated from other components in the oil, such as by crystallization. Palm stearin is a common example of such a fraction, which is obtained by the separation of the higher melting point portion of the slow crystallization of palm oil and the crystallization of the heated oil when it is cooled to a temperature close to its melting point. Other examples include shea stearin, rice stearin, etc. In addition, please note that the term "oil" is used here to refer to these specific vegetable fats, because this is a common term to refer to such fats, even if they are solid at 20°C. In some embodiments, non-animal fat includes palm oil or its fractions, such as palm stearin. In some embodiments, non-animal fat includes coconut oil. In some embodiments, non-animal fat comprises palm kernel oil. In some embodiments, non-animal fat comprises cocoa butter. Generally speaking, non-animal fat mainly comprises triglyceride. In some embodiments, a small amount of monoglyceride and diglyceride can be present. For example, in some embodiments, based on the total weight of glyceride in a plurality of lipid particles, non-animal fat comprises at least 60 wt %, or at least 70 wt %, or at least 80 wt %, or at least 90 wt %, or at least 95 wt % triglyceride.

[0039] In some embodiments, lipid granules include free fatty acids. In some such embodiments, free fatty acids are derived from non-animal sources, such as plants, fungi, algae or their combinations in any. In some embodiments, free fatty acids are derived from plants, such as palm, coconut or cocoa. The non-limiting example of free fatty acids applicable to multiple lipid granules includes capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosapentaenoic acid, docosahexaenoic acid or their combinations in any. In some embodiments, free fatty acids are palmitic acid.

[0040] In the embodiment that non-animal free fatty acids and non-animal fat are present in lipid particles, the weight ratio of non-animal fat to non-animal free fatty acids ranges from 1:10 to 10:1, or from 1:6 to 6:1, or from 1:3 to 3:1. In some embodiments, lipid particles comprise non-animal fat and are substantially free of non-animal free fatty acids. For example, in some such embodiments, relative to the total amount of non-animal fat and non-animal free fatty acids, the non-animal fatty acids present in lipid particles are no more than 5 weight %, or no more than 3 weight %, or no more than 1 weight %. In some embodiments, lipid particles comprise non-animal free fatty acids and are substantially free of non-animal fat. For example, in some such embodiments, relative to the total amount of non-animal fat and non-animal free fatty acids, the non-animal fat present in lipid particles is no more than 5 weight %, or no more than 3 weight %, or no more than 1 weight %.

[0041] In some embodiments, the lipid particles include a carrier, such as a solid carrier. In certain embodiments, the lipid particles are prepared by methods such as spray drying or extrusion. In this case, there is a solid carrier to promote the formation of particles. Any suitable carrier material can be used, such as a carrier material commonly used to form edible particles by spray drying or extrusion. In some embodiments, the solid carrier is water-soluble. As used in this context, if the carrier forms a single-phase solution when dissolved in water at a concentration of up to 20% by weight, the carrier is "water-soluble". In some embodiments thereof, the water-soluble carrier forms a single-phase solution when dissolved in water at a concentration of up to 20% by weight, or up to 40% by weight, or up to 50% by weight. Some non-limiting examples of water-soluble carriers include: maltodextrin; inulin or chicory fiber; vegetable protein, such as pea protein; water-soluble flour; gum, such as gum arabic; soluble fiber; soluble polysaccharides; and combinations thereof.

[0042] 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, hydrolyzed guar gum, and gellan 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 flax seed 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 In some embodiments, the carrier comprises maltodextrin, gum arabic, pea protein, inulin, or any combination thereof. In some embodiments, the carrier comprises maltodextrin, gum arabic, pea protein, inulin, or any combination thereof. In some embodiments, the carrier comprises maltodextrin, gum arabic, pea protein, inulin, or any combination thereof. In some embodiments, the carrier comprises maltodextrin, gum arabic, pea protein, inulin, or any combination thereof. In some embodiments, the carrier comprises maltodextrin, or any combination thereof. In some embodiments, the carrier comprises modified starch, such as dextrin. In some embodiments, the carrier comprises a mixture of dextrin and maltodextrin.

[0043] In some embodiments, the carrier has emulsifying properties. Non-limiting examples include gum arabic or pea protein. In some such embodiments, the lipid granules do not substantially comprise an emulsifier, e.g., based on the gross weight of the lipid granules, the content of the emulsifier is no more than 3 wt %, or no more than 2 wt %, or no more than 1 wt %.

[0044] The carrier can be present in the lipid granules with any suitable amount. In some embodiments, based on the gross weight of the granules, the carrier accounts for 2.5 wt % to 50 wt %, or 5 wt % to 50 wt %, or 10 wt % to 50 wt %, or 15 wt % to 50 wt %, or 25 wt % to 50 wt %, or 30 wt % to 50 wt %, or 30 wt % to 40 wt % of the lipid granules.

[0045] In some embodiments, lipid particles include emulsifiers. As mentioned above, some carriers can be used as emulsifiers at the same time, especially they can assist in the process of forming lipid particles by spray drying. In some embodiments, emulsifiers are hydrophilic emulsifiers, which can be suitable for spray drying of oil-in-water emulsions, for example. Any suitable such emulsifiers can be used. For example, polymer emulsifiers and small molecule surfactants can be used. In some embodiments, emulsifiers are vegetable proteins, such as pea protein or rice protein, gum arabic, modified edible starch (such as dextrin), Quillaja saponin, lecithin or any combination thereof.

[0046] Emulsifier can be present in lipid particles with any suitable amount. In some embodiments, based on the gross weight of the particle, the carrier accounts for 1 wt % to 30 wt %, or 2 wt % to 30 wt %, or 5 wt % to 30 wt %, or 8 wt % to 30 wt %, or 8 wt % to 20 wt % of the lipid particles.

[0047] The particles also contain one or more flavor oils. The term "flavor oil" refers to a flavoring ingredient, or a mixture of a plurality of flavoring ingredients, solvents or adjuvants for preparing a flavoring formula, for example, a specific mixture of a plurality of ingredients intended to be added to an edible composition (including but not limited to beverages) or a chewable product to impart, improve or modify its sensory properties (particularly its flavor or taste). Flavor oils are liquid at about 20°C. Flavoring ingredients should be understood to include various flavor materials of natural and synthetic origin, including single compounds or mixtures. Many of these flavoring ingredients are listed in references, such as S. Arctander's PERFUME AND FLAVOUR CHEMICALS (1969) or its more recent versions, or in other works of similar nature, such as FENAROLI'S HANDBOOK OF FLAVOUR INGREDIENTS (1975) or SYNTHETIC FOODADJUNCTS (1947). Solvents and adjuvants currently used to prepare flavoring formulas are also well known in the industry. These substances are well known to those skilled in the art of food and consumer product flavoring and / or aromatization.

[0048] The flavoring ingredients may be flavor modifiers or flavor compounds. Examples of flavor compounds include salts, inorganic salts, organic acids, sugars, amino acids and their salts, ribonucleotides, and their sources. "Taste modifiers" are understood to be active ingredients that act on the taste receptors of the consumer, or provide sensory characteristics associated with mouthfeel (e.g., body, roundness, or mouth-coating) to the consumed product. Non-limiting examples of taste modifiers include active ingredients that enhance, modify, or impart saltiness, fat, umami, kokumi, heat or cooling, sweetness, sourness, tingling, bitterness, or sourness.

[0049] In some embodiments, the flavor oil comprises a beef flavor.In some embodiments, the flavor oil comprises additional ingredients that enhance or impart umami, enhance or impart kokumi, or mask or block bitterness.

[0050] The lipid particles may have any suitable physical properties, such as melting properties. In some embodiments, the peak melting temperature of the lipid particles is greater than 20°C and less than 70°C. In some embodiments, the T of the lipid particles is greater than 20°C and less than 70°C. 50％ (the temperature at which half of the weight of the lipid particles melts) is greater than 15° C. and less than 60° C. In some embodiments, the T of the lipid particles 95％ (The temperature at which 95% by weight of the lipid particles are melted) is greater than 20°C and less than 80°C.

[0051] The lipid particles may have any suitable particle size. In some embodiments, the minimum particle size of the lipid particles is at least 10 μm, or at least 20 μm. In some embodiments, the average particle size of the lipid particles ranges from 50 μm to 750 μm, or from 50 μm to 500 μm.

[0052] Lipid particles can be formed by any suitable method, such as by spray drying or extrusion. Such methods are described in PCT Publication WO 2021 / 104846, which is hereby incorporated by reference as if it were set forth in its entirety.

[0053] Water-in-oil emulsion

[0054] In some embodiments, the fat reduction composition disclosed herein comprises an emulsion, and the emulsion comprises a continuous phase and a dispersed phase, wherein the continuous phase comprises a fat composition, and the dispersed phase comprises an aqueous medium. In some embodiments, the aqueous medium comprises water and one or more optional water-soluble flavor compounds, such as aromatic compounds. In some such embodiments, the continuous phase accounts for 30% to 99% by weight of the emulsion, and the dispersed phase accounts for 0.1% to 50% by weight of the emulsion. In some embodiments, the fat composition comprises solid fat particles and liquid oil, wherein the solid fat particles are dispersed in liquid (edible) oil. In some embodiments, the fat composition comprises an emulsifier. In some embodiments, the fat composition comprises one or more fat-soluble flavor compounds, fat-soluble aromatic compounds or a combination thereof. In some embodiments, the weight ratio of liquid (edible) oil to solid fat particles ranges from 30:70 to 99:1. In some embodiments in the presence of an emulsifier, based on the gross weight of the fat composition, the emulsifier is present in a concentration of 0.2% to 35% by weight.

[0055] In some embodiments, fat granule comprises plant-derived fat.Suitable such plant-derived fat comprises cocoa butter, palm fat (i.e. solid palm oil), coconut fat (i.e. solid coconut oil), palm kernel fat (i.e. solid palm kernel oil), hydrogenated vegetable oil or their combination in any.In some embodiments, plant-derived fat comprises cocoa butter.In some such embodiments, based on the gross weight of solid fat granule in fat composition, fat granule comprises at least 75 % by weight, or at least 80 % by weight, or at least 85 % by weight, or at least 90 % by weight, or at least 95 % by weight, or at least 97 % by weight, or at least 99 % by weight of plant-derived fat.

[0056] In some other embodiments, the fat particle comprises animal-derived fat. Suitable such animal-derived fat comprises butter, lard, tallow or their combination in any. In some such embodiments, based on the gross weight of solid fat particles in the fat composition, the fat particle comprises and is no more than 25 % by weight, is no more than 20 % by weight, is no more than 15 % by weight, is no more than 10 % by weight, is no more than 5 % by weight, is no more than 3 % by weight, is no more than 1 % by weight of animal-derived fat.

[0057] In general, the fat constituting the solid fat particles is a triglyceride, but may include a certain amount of diglyceride or monoglyceride. Note that, as used herein, the term "fat" refers to fatty acid glyceride, which is in a solid state at a given temperature, such as room temperature (20°C). Based on the gross weight of fatty acid glyceride in the solid fat particles, the fat constituting the solid fat particles comprises at least 75% by weight, or at least 80% by weight, or at least 85% by weight, or at least 90% by weight, or at least 95% by weight, or at least 97% by weight of triglyceride. The fatty acid constituting the fatty acid glyceride in the solid fat particles can be any suitable mixture of saturated fatty acids and unsaturated fatty acids. In some embodiments, the fat constituting the solid fat particles has an iodine value in the range of 1 to 75, or 2 to 65, or 5 to 55.

[0058] The solid fat particles may have any suitable melting point. In some embodiments, the solid fat particles have a melting point of at least 30°C, or at least 35°C, or at least 40°C. In some further embodiments, the solid fat particles have a melting point of no more than 80°C.

[0059] In some embodiments, solid fat particles comprise edible wax. The non-limiting example of edible wax comprises hydrogenated soybean fat, palm fat, coconut fat, cocoa butter, carnauba wax, rice bran wax, shea butter and their mixture. In some embodiments, edible wax is an animal fat with a higher melting point fat fraction, such as palm oil or shea butter and their mixture.

[0060] As mentioned above, the fat composition also includes liquid (edible) oil, and solid fat particles are dispersed therein. Any suitable oil can be used, as long as the oil is generally liquid at room temperature (e.g., 20 ° C), such as animal oil, fish oil, vegetable oil, algae oil or any combination thereof. In some embodiments, the liquid oil is a plant-derived oil. In some other embodiments, oil is not a plant-derived oil. The example of liquid oil includes sunflower oil, rapeseed oil or canola (canola) oil, soybean oil, palm oil, coconut oil, groundnut (peanut) oil, palm kernel oil, olive oil, cottonseed oil, sesame oil, linseed oil, algae oil, marine oil, avocado oil, argan (argan) oil and any mixture thereof. In some embodiments, liquid oil includes medium-chain triglyceride oil (MCT) oil, soybean oil, cottonseed oil, peanut oil, sesame oil, corn oil, sunflower oil, canola oil, safflower oil, avocado oil, olive oil, argan oil or any mixture thereof. In some embodiments, oil is sunflower oil.

[0061] Usually, the melting points of liquid oil and solid fat particles will be different. Usually, the melting point of liquid oil does not exceed 25°C, or does not exceed 20°C, or does not exceed 15°C, or does not exceed 10°C, or does not exceed 8°C, or does not exceed 5°C.

[0062] In some embodiments, the melting difference between the higher melting point of the solid fat particles and the lower melting point of the liquid oil ranges from 5°C to 105°C, or 8°C to 90°C, or 10°C to 80°C, or 12°C to 70°C, or 15°C to 60°C.

[0063] The solid fat particles and the liquid oil may be present in the fat composition in any suitable relative amounts, as long as there is enough liquid oil to disperse the solid fat particles at room temperature. In some embodiments, the weight ratio of the liquid oil to the solid fat particles in the fat composition ranges from 30:70 to 99:1, or from 40:60 to 98:2, or from 55:45 to 97:3, or from 60:40 to 95:5, or from 70:30 to 93:7, or from 72:28 to 92:8.

[0064] In some embodiments, it is desirable that the fat composition is substantially free of animal fat or oil. Therefore, in some embodiments, the total weight of the fat composition, the fat composition comprises no more than 5 wt %, or no more than 3 wt %, or no more than 1 wt %, or no more than 0.5 wt %, or no more than 0.3 wt %, or no more than 0.1 wt % of fat or oil of animal origin.

[0065] In some embodiments, it is desirable that the fat composition is substantially free of fats or oils from transgenic plants (GMO-derived fats or oils). Therefore, in some embodiments, the fat composition comprises no more than 5 wt%, no more than 3 wt%, no more than 1 wt%, no more than 0.5 wt%, no more than 0.3 wt%, no more than 0.1 wt% of GMO-derived fats or oils based on the total weight of the fat composition.

[0066] In some embodiments, the fat composition comprises an emulsifier. When present, the emulsifier may be present in any suitable concentration. In some embodiments, the emulsifier concentration in the fat composition ranges from 0.2 wt % to 35 wt %, or from 0.3 wt % to 20 wt %, or from 0.4 wt % to 15 wt %, or from 0.5 wt % to 10 wt %, or from 0.6 wt % to 8 wt %, based on the gross weight of the fat composition.

[0067] In general, emulsifiers are amphiphilic molecules that localize at the interface between two phases and alter the properties of that interface. Suitable non-limiting examples of emulsifiers are described in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. Some specific, non-limiting examples of emulsifiers include lecithin, polyoxyethylene, stearates, polysorbate 20, sorbitan derivatives (polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, and polysorbate 65), mixed ammonium salts of phosphorylated glycerides, enzymatically hydrolyzed carboxymethyl cellulose, mono- and di-glycerides of fatty acids, esters of mono- and di-glycerides of fatty acids (e.g., acetates, lactates, citrates, tartrates, mono- and di-acetyl tartarates, mixed acetates and tartrates), succinic monoglycerides, sucrose esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polysaccharides, and the like. Ricinoleic acid esters, propane-1,2-diol esters of fatty acids, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propanol, thermally oxidized soybean oil interacting with mono- and diglycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, stearyl tartrate, stearyl citrate, sodium stearyl fumarate, calcium stearyl fumarate, sodium lauryl sulfate, ethoxylated mono- and diglycerides, methyl glucoside-coconut oil esters, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, and combinations thereof.

[0068] In some embodiments, the emulsifier comprises lecithin (e.g., a mixture of glycerophospholipids, including phosphatidylcholine PC, phosphatidylethanolamine PE, phosphatidylinositol PI, and phosphatidic acid PA) with different triglyceride contents (pure lecithin or de-oiled lecithin, different ratios of PC-to-PE-to-PI). Such lecithin can be used in any suitable form, including in the form of an oily paste or powder. Lecithin is commercially available from many suppliers, including Cargill (brands EMELPUR, EMULTOP, LECIMULTHIN, EPIKURON), Archer Daniels Midland (brands ULTRALEC, ADLEC), Solae (brand SOLEC), and Bunge (brand BUNGEMAXX).

[0069] Suitable emulsifiers can be characterized according to their hydrophilic-lipophilic balance (HLB), measured by the empirical scale proposed in Griffin, J. COSMET. CHEM., vol. 1, p. 311 (1949). The scale ranges from 0 to 20, where 0 represents a completely lipophilic molecule and 20 represents a completely hydrophilic molecule. The function of surfactants can generally be described by their HLB value. Defoaming surfactants have an HLB range of 1 to 3. Oil-in-water emulsifiers have an HLB range of 3 to 6. Wetting agents have an HLB range of 7 to 9. Oil-in-water emulsifiers have an HLB range of 8 to 18. Detergents have an HLB range of 13 to 15. Solubilizers have an HLB range of 15 to 18.

[0070] In some embodiments, the emulsifier present in the fat composition has an HLB value of no more than 10, no more than 9, or no more than 8, or no more than 7, or no more than 6. In one embodiment, the HLB value of the emulsifier present in the fat composition ranges from 3 to 9, or 4 to 9, or 5 to 9, or 6 to 9, or 7 to 9, or 3 to 8, or 3 to 7, or 3 to 6. Such emulsifiers may be referred to as low HLB emulsifiers.

[0071] The non-limiting example of the low HLB emulsifier that is suitable for forming water-in-oil emulsion comprises alcohol alkoxylate, alkylamine alkoxylate, polyetheramine alkoxylate, ethylene oxide / propylene oxide block polymer, phosphate, alkyl sulfate, alkyl ether sulfate, alkyl and alkylbenzene sulfonate, fatty acid ester, fatty oil alkoxylate, sugar derivative, dehydrated sorbitan derivative, alkylphenol alkoxylate, arylphenol alkoxylate, sulfosuccinate, sulfosuccinamate and their any combination.Emulsifier can be nonionic, anionic, cationic or zwitterionic.In some embodiments, emulsifier is applicable to food product, pet food or feed product, includes but not limited to fatty acid ester, sugar derivative, dehydrated sorbitan derivative, especially dehydrated sorbitan ester, glycerol mono / diester, citrate, lecithin and other phospholipids, and their combination. Commercial examples of such low HLB emulsifiers include, but are not limited to, DIMODAN emulsifier (distilled monoglycerides) available from DuPont-Danisco, CITREM (citrate esters of mono- and diglycerides) available from Paalsgard, SOLEC (soy lecithin) available from DuPont Nutrition, or GRINSTED STS / SMS (sorbitan esters), also available from DuPont Nutrition.

[0072] In some embodiments thereof, the fat composition comprises fat-soluble flavor compounds, such as fat-soluble aromatic compounds. Such fat-soluble flavor compounds can be present in the fat composition in any suitable amount. For example, in some embodiments, based on the gross weight of the fat composition, the fat-soluble flavor compounds constitute 0.1 wt % to 80 wt %, or 1 wt % or 60 wt % of the fat composition.

[0073] Any suitable fat-soluble flavor compound may be used according to the knowledge known in the relevant art.Flavor compounds will be discussed in further detail below.

[0074] As mentioned above, fat composition is usually included in the water-in-oil emulsion so that the continuous phase comprises the fat composition and the dispersed phase comprises the aqueous medium. According to the embodiment described in the previous section of the present disclosure, the fat composition can have any suitable characteristics. The aqueous medium comprises water. For example, in some embodiments, based on the gross weight of the aqueous medium, water accounts for at least 75 weight %, or at least 80 weight %, or at least 85 weight %, or at least 90 weight %, or at least 95 weight %, or at least 97 weight %, or at least 99 weight % of the aqueous medium. In some further embodiments, the aqueous medium comprises a water-soluble flavor compound.

[0075] As used herein, the term "emulsion" refers to a mixture of two or more liquids that are generally immiscible (i.e., cannot be mixed). In an emulsion, a liquid (dispersed phase) is dispersed in another liquid (continuous phase). In some cases, one of the phases is a hydrophobic phase or a lipophilic phase, and the other phase is a hydrophilic phase. In certain embodiments disclosed herein, the emulsion is an oil-in-water emulsion, which includes a continuous hydrophobic phase (i.e., a lipophilic phase) in which a hydrophilic phase is dispersed.

[0076] The emulsion can be any type of emulsion. For example, in some embodiments, the emulsion is a macroemulsion, a microemulsion, or a nanoemulsion.

[0077] The emulsions disclosed herein can be prepared by any suitable procedure. For example, in some embodiments, the emulsions are prepared by applying mechanical force to emulsify the dispersed phase droplets, such as by mechanical mixing with a high shear mixer, a colloid mill, an impeller mixer, or by using a high pressure homogenizer. In some embodiments, such emulsions are prepared by ultrasonic treatment, by phase inversion emulsification, by membrane emulsification, or by emulsification using microfluidic channels.

[0078] The continuous phase and the dispersed phase of the emulsion can have any suitable weight ratio. For example, in some embodiments, the continuous phase accounts for 30% to 99% by weight of the emulsion, or 35% to 98% by weight; or 38% to 97% by weight, or 40% to 95% by weight, or 45% to 93% by weight, based on the total weight of the emulsion. In certain related embodiments, the dispersed phase accounts for 0.1% to 50% by weight of the emulsion, or 3% to 45% by weight, or 5% to 40% by weight, or 8% to 30% by weight.

[0079] In some embodiments, the aqueous medium comprises soluble fiber. In such embodiments, the soluble fiber can be present in any suitable concentration. For example, in some embodiments, based on the gross weight of the aqueous medium, the soluble fiber is present in the aqueous medium at a concentration of 0.1 wt % to 5 wt % or 1 wt % to 2 wt %. In some embodiments, when the emulsion is heated to a temperature higher than room temperature, such as a standard temperature for cooking meat, the soluble fiber is present in a concentration suitable for forming a hydrogel.

[0080] As used herein, the term "soluble fiber" refers to polysaccharides that are soluble in water, for example, according to the method described in Prosky et al., J. ASSOC. OFF. ANAL. CHEM., vol. 70 (5), pp. 1017 (1988). Such fibers can include fibers from various sources. Some non-limiting examples of suitable fibers include fruit fibers, cereal fibers, natural soluble fibers, and synthetic soluble fibers. Natural soluble fibers include soluble corn fiber, maltodextrin, gum arabic, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified edible starch, etc. Food-grade sources of soluble fiber that can be used in embodiments of the present disclosure include inulin, corn fiber, barley, corn germ, ground oat hulls, ground corn bran, a derivative of the wheat bran aleurone layer, flax meal, whole flax seed bran, winter barley flakes, ground oat groats, corn, pea fiber (e.g., Canadian yellow peas), Danish potato fiber, konjac plant fiber, psyllium fiber from the husks of the psyllium ovate seed, psyllium husk, liquid agave fiber, rice bran fiber, oat sprout fiber, amaranth sprout fiber, lentil flour fiber, grape seed fiber, apple fiber, blueberry fiber, cranberry fiber, fig fiber, pecan flour fiber, carob flour fiber, ground prune fiber, mango fiber, orange fiber, orange pulp, strawberry fiber, carrageenan hydrocolloid , Eucheuma seaweed derivative, cottonseed fiber, soy fiber, kiwi fiber, acacia gum fiber, bamboo fiber, chia seed fiber, potato fiber, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot fiber, soy fiber, chicory root fiber, oat fiber, wheat fiber, tomato fiber, polydextrose fiber, refined corn starch syrup, isomalto-oligosaccharide mixture, soluble dextrin, citrus bioflavonoid mixture, broken wall nutritional yeast, lipophilic fiber, prune juice, larch derivative, oligosaccharide fiber, glycoside sucrose derivative, short chain oligofructose, synthetic polymers of glucose, polydextrose, pectin, polyanionic (polanion) compounds, cellulose fiber, cellulose fiber from hardwood plants and carboxymethyl cellulose.

[0081] In some embodiments, the aqueous medium contains a water-soluble flavor compound. Any suitable water-soluble flavor compound can be used according to those known in the relevant art. Flavor compounds will be discussed in further detail below.

[0082] In some cases, it may be desirable to describe the resulting emulsion in terms of specific physical properties. For example, in some embodiments, the emulsion is an oil-in-water emulsion having an elastic shear modulus G' (0.3%, 0.5 Hz) that is higher than its viscous shear modulus G" (0.3%, 0.5 Hz). Using this notation, the numbers provided in parentheses refer to the strain amplitude and frequency of the oscillatory shear given as a percentage value, which means that the values ​​given refer to the shear modulus measured using shear oscillations performed at a frequency of 0.5 Hz and a strain amplitude of 0.3%. The elastic shear modulus represents the elastic behavior of a material at a given frequency and strain amplitude, and is usually denoted G' and measured in Pascals (Pa). The viscous shear modulus represents the viscous behavior of a material at a given frequency and strain amplitude, and is usually denoted G", also measured in Pascals (Pa). These characteristic values ​​are defined, for example, in RG Larson, THESTRUCTURE AND RHEOLOGY COMPLEX FLUIDS (1998) or FA Morrison, U NDERSTANDING R HEOLOGY (2001).

[0083] These viscoelastic properties are measured during dynamic testing under oscillatory shear strain (small deformation) at a constant temperature or temperature range (e.g., a temperature of 4° C. to 80° C.) and a constant frequency (i.e., 0.5 Hz), or on a rheometer (e.g., model DHR-2, TA Instruments) under torsion / shear strain (i.e., sinusoidally varying shear strain with a strain amplitude of 0.3% and a frequency of 0.5 Hz), or a range of torsion / shear strains, such as a series of oscillatory shear strains with a test amplitude ranging from 0.1% to 100%, for example, in a cone-plate geometry (e.g., a cone / plate geometry with a diameter of 40 mm and a cone angle of 2 degrees). Such methods are further described in P. Fischer et al., "Rheology of Food Materials", CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, vol. 16(1), pp. 36-40 (2011). For example, G'(0.3%, 0.5Hz) is the elastic shear modulus of the material, measured at a frequency of 0.5Hz and a torsion / shear stress of 0.3%, for temperatures between 5°C and 80°C. G'(18°C, 0.5Hz) is the elastic shear modulus of the material, measured at a frequency of 0.5Hz and a temperature of 18°C, for any torsion / shear stress from 0.1% to 100%. G"(0.3%, 0.5Hz) is the viscous shear modulus of the material, measured at a frequency of 0.5Hz and a torsion / shear stress of 0.3%, for any temperature between 5°C and 80°C.

[0084] In some embodiments, the emulsions disclosed herein have an elastic shear modulus G'(0.5 Hz, 37°C) that is higher than the viscous shear modulus G"(0.5 Hz, 37°C) at a shear strain of less than 8%, or less than 7%, or less than 5%. In some embodiments, the emulsions disclosed herein have a ratio of G'(0.3%, 0.5 Hz) / G'(0.3%, 0.5 Hz) of no more than 20, or no more than 15, or no more than 10, or no more than 5, or no more than 3, or no more than 2, or no more than 1, or no more than 0.5. In some embodiments, the emulsions disclosed herein have a ratio of G'(0.3%, 0.5 Hz) / G'(0.3%, 0.5 Hz) of at least 0.001, or at least 0.01, or at least 0.05. In some embodiments, the ratio G' / G"(0.5 Hz, 18°C) of the emulsions disclosed herein does not exceed 1. In some embodiments, the emulsions disclosed herein have a ratio G' / G" (0.5 Hz, 18°C) of at least 0.01.

[0085] The dispersed phase usually forms droplets in the emulsion. Depending on various factors, the droplet size can be any suitable size. In some embodiments, the emulsion has a droplet size with an average diameter of 0.1 μm to 30 μm, or 0.8 μm to 20 μm, or 2 μm to 10 μm. The droplet size can be measured by any established method, which allows accurate measurement within an experimental error of up to 5%, preferably less than 1%. Suitable established methods use optical microscopes (e.g., RJ Hunter, INTRODUCTION TO MODERN COLLOID SCIENCE (1994)). In some cases, optical microscope software (Nikon Eclipse Software) can be used to measure the droplet size distribution by image analysis of samples diluted in heated isopropyl myristate. The term "mean value" refers to the arithmetic mean.

[0086] In certain embodiments, the emulsions disclosed herein may contain other additives, adjuvants, etc. that are commonly contained in food products, pet foods, and feed products. For example, in certain embodiments, the emulsions disclosed herein may contain any additional ingredients or combinations of ingredients that are commonly used in edible products, including but not limited to:

[0087] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0088] 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);

[0089] 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;

[0090] preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0091] Antioxidants including, for example, ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0092] 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;

[0093] Clouding agents, including, for example, ester gums, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0094] buffers, including, for example, sodium citrate, potassium citrate, or saline;

[0095] Flavors, including, for example, propylene glycol, ethanol, glycerin, gum arabic (acacia), maltodextrin, modified corn starch, dextrose, natural flavorings, natural flavorings with other natural flavorings (natural flavoring WONF), natural and artificial flavorings, artificial flavorings, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or

[0096] Starches and stabilizers, including, for example, pectin, xanthan gum, carboxymethyl cellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan.

[0097] An example of additional ingredients includes free fatty acids. Suitable examples include stearic acid, palmitic acid, myristic acid, lauric acid, capric acid, sad etc. These free fatty acids can exist in any suitable concentration. For example, in some embodiments, based on the gross weight of the emulsion, the free fatty acids exist in the emulsion with a concentration in the range of 3 % by weight to 20 % by weight or 5 % by weight to 18 % by weight or 7 % by weight to 16 % by weight.

[0098] Other acids may also be present, for example, to help regulate the pH value of the finished product. Suitable acids for this purpose include edible acids, for example lactic acid, citric acid and combinations thereof. This acid may exist at any concentration. For example, in some embodiments, based on the gross weight of the emulsion, the free fatty acids exist in the emulsion at a concentration in the range of 0.2 % by weight to 3.0 % by weight, or 0.5 % by weight to 2.0 % by weight, or 0.7 % by weight to 1.8 % by weight.

[0099] Further features of such emulsions and methods for their preparation are described in PCT Publication No. WO 2020 / 260628, which is incorporated herein by reference.

[0100] combination

[0101] In some embodiments, lipid particles and water-in-oil emulsions can be used in combination. In some cases, the two are combined in the fat-reducing composition. In some such embodiments, they are mixed or blended until the resulting composition is uniform. This can be accomplished by any suitable means. In such embodiments, lipid particles and water-in-oil emulsions can exist in any suitable relative ratio. For example, in some embodiments, the fat-reducing composition comprises a lipid particle and a water-in-oil emulsion in a weight ratio of 1:20 to 20:1 or 1:10 to 10:1.

[0102] In some other embodiments, the lipid particles and the water-in-oil emulsion are added to the edible composition or the flavored product separately. They are then blended with the other ingredients in the edible composition.

[0103] Iron-based flavoring ingredients

[0104] In certain embodiments, the fat reduction composition (as described above) or the edible composition (as described below) includes certain iron-based additives for flavoring (imparting flavor) the composition. In some embodiments, the iron-based flavoring ingredient is a heme-containing protein or an iron salt.

[0105] In some embodiments, the edible composition comprises a heme-containing protein. As used herein, the term "heme-containing protein" includes any polypeptide that is covalently or non-covalently bound to a heme moiety. In some embodiments, the heme-containing polypeptide is a globin protein and may include a globin fold that includes a series of seven to nine alpha helices. Globin-type proteins may be of any class (e.g., class I, class II, or class III), and in some embodiments, may transport or store oxygen. For example, a heme-containing protein may be a non-symbiotic type of hemoglobin or leghemoglobin. A heme-containing polypeptide may be a monomer, such as a single polypeptide chain, or may 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.

[0106] 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.

[0107] 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.

[0108] 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.

[0109] In some embodiments, the heme-containing protein is leghemoglobin, such as soy, pea, or cowpea leghemoglobin.

[0110] In some embodiments, isolated plant proteins are used. As used herein, the term "isolation" with respect to a protein or protein fraction (e.g., a 7S fraction) means that the protein or protein fraction has been separated from other components of the source material (e.g., other animal, plant, fungal, algae, or bacterial proteins) so that the protein or protein fraction is at least 2% (e.g., at least 5%, at least 10%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 99%) free of other components of the source material by dry weight. Therefore, in some embodiments, heme-containing proteins (e.g., heme-containing proteins) are separated. Proteins can be separated according to their molecular weight, for example, by size exclusion chromatography, membrane ultrafiltration, or density centrifugation. In some embodiments, proteins can be separated according to their surface charge, such as by isoelectric precipitation, anion exchange chromatography, or cation exchange chromatography. Proteins can also be separated according to their solubility, such as by ammonium sulfate precipitation, isoelectric precipitation, surfactants, detergents, or solvent extraction. Proteins can also be separated according to their affinity for another molecule, such as by hydrophobic interaction chromatography, reactive dyes, or hydroxyapatite. Affinity chromatography can also include the use of antibodies with specific binding affinity to heme-containing proteins, nickel nitroacetic acid (NTA) for His-tagged recombinant proteins, lectins for binding to sugar moieties on glycoproteins, or other molecules that specifically bind to proteins.

[0111] In some embodiments, the separated protein is decolorized. For example, the RuBisCO concentrate can be decolorized by passing through a column filled with activated carbon (pH 7-9). The colorant can be bound to the column and the RuBisCO can be separated in the filtrate. Alternatively, the RuBisCO concentrate can be decolorized by incubating the solution with FPX66 (Dow Chemicals) resin loaded in the column or in batch mode. The slurry is incubated for 30 minutes and the liquid is separated from the resin. The colorant can be bound to the resin and RuBisCO can be collected in the column flow-through. See also U.S. Patent Application Publication Nos. 2017 / 0298337, 2017 / 0321203, and 2017 / 0321204.

[0112] In some embodiments, the decolorized isolated vegetable protein can provide greater shelf-life stability to the red color of the edible composition compared to a corresponding edible composition comprising an undecolorized isolated vegetable protein. In some embodiments, the decolorized protein can result in an improved flavor profile of the edible composition compared to that observed in an edible composition comprising a corresponding undecolorized isolated vegetable protein.

[0113] 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.

[0114] In some embodiments, the edible composition comprises an iron salt alone or in combination with a heme-containing protein. The iron salt can be ferric gluconate, ferric chloride, ferric oxalate, ferric nitrate, ferric citrate, ferric ascorbate, ferrous sulfate, ferric pyrophosphate, or any other water-soluble salt.

[0115] 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.

[0116] Uses and related edible compositions

[0117] In certain aspects, the present disclosure provides a use of a fat reduction composition (of any of the foregoing embodiments) for reducing the fat content of an edible composition. In certain related aspects, the present disclosure provides a method for reducing the fat content of an edible composition, the method comprising introducing the fat reduction composition (of any of the foregoing embodiments) into the edible composition. In some embodiments, use of the reduced fat composition in an edible composition imparts the perceived fatness of a comparable composition having at least 1.2 times more fat, or at least 1.3 times more fat, or at least 1.4 times more fat, or at least 1.5 times more fat, or at least 1.6 times more fat, or at least 1.7 times more fat, or at least 1.8 times more fat, or at least 1.9 times more fat, or at least 2.0 times more fat, or at least 2.1 times more fat, or at least 2.2 times more fat, or at least 2.3 times more fat, or at least 2.4 times more fat, or at least 2.5 times more fat, or at least 2.6 times more fat, or at least 2.7 times more fat, or at least 2.8 times more fat, or at least 2.9 times more fat, or at least 3.0 times more fat but without the reduced fat composition.

[0118] In certain aspects, the present disclosure provides a use of a fat reduction composition (of any of the foregoing embodiments) for enhancing the perceived fat sensation of an edible composition. In certain related aspects, the present disclosure provides a method of enhancing the perceived fat sensation of an edible composition, the method comprising introducing the fat reduction composition (of any of the foregoing embodiments) into the edible composition.

[0119] In certain aspects, the present disclosure provides a use of a reduced-fat composition (of any of the preceding embodiments) for enhancing the perceived juiciness of an edible composition. In certain related aspects, the present disclosure provides a method of enhancing the perceived juiciness of an edible composition, the method comprising introducing the reduced-fat composition (of any of the preceding embodiments) into the edible composition.

[0120] In certain related aspects, the present disclosure provides an edible composition comprising the fat-reduced composition according to any of the above embodiments.

[0121] The fat-reducing composition may account for any suitable proportion of the edible composition. In some embodiments, the fat-reducing composition is present in the edible composition at a concentration range of 0.1% to 5.0% by weight, or 0.3% to 3.0% by weight, or 0.5% to 2.0% by weight, based on the total weight of the edible composition. In some embodiments, the weight ratio of non-animal fat (excluding the fat in the fat-reducing composition) to the fat-reducing composition in the edible composition ranges from 1:1 to 5:1, or 2:1 to 4:1.

[0122] The edible composition mentioned in any of the above aspects may contain a variety of ingredients, such as ingredients commonly contained in meat simulated products, seafood simulated products, and the like.

[0123] As mentioned above, edible composition can also include one or more fats and oils, such as non-animal fats or oils, including oils and fats from plants, algae, fungi, etc. Any suitable fat or oil can be used, such as vegetable fats or oils from various plants and seeds, such as olives, canola (rapeseed), peanuts, avocados, almonds, hazelnuts, pecans, pumpkins, walnuts, sunflowers, safflowers, corn, soybeans, jatropha, grape seeds, cottonseeds, palms, palm kernels, coconuts, cocoa, sesame, hemp plants, mustard, rice bran, etc. In some embodiments, edible composition includes coconut fat. Such fat or oil can be present in edible composition with any suitable concentration. For example, in some embodiments, based on the gross weight of edible composition, such fat or oil is present in edible composition with a concentration of 1 % by weight to 12 % by weight, or 1 % by weight to 7 % by weight, or 1 % by weight to 5 % by weight.

[0124] In addition to the above-mentioned soluble fibers, edible compositions can also include certain fibers, such as insoluble fibers, which can provide structure and texture for edible compositions. Any suitable insoluble fiber can be used. In some embodiments, insoluble fiber is 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, insoluble fiber is pea fiber. Insoluble fiber can account for any suitable proportion of edible compositions. For example, in some embodiments, based on the gross weight of edible compositions, soluble fiber accounts for 5% to 50% by weight of edible compositions, or 5% to 40% by weight, or 5% to 30% by weight, or 5% to 20% by weight.

[0125] In some forms, edible compositions include non-animal protein, such as plant protein, algae protein or fungal protein. In some embodiments, edible compositions include plant protein. Non-limiting examples of plant protein include pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, broad bean protein, sunflower protein, wheat protein, oat protein and potato protein. In some embodiments, non-animal protein is pea protein, such as pea protein isolate, pea protein concentrate, natural pea protein or a combination thereof. In some embodiments, non-animal protein is soy protein, such as soy protein concentrate, soy protein isolate, natural soy protein or a combination thereof. In some embodiments, non-animal protein is canola protein, such as canola protein isolate, canola protein concentrate, natural canola protein or a combination thereof. In some embodiments, non-animal protein is broad bean protein, such as broad bean protein isolate, broad bean protein concentrate or natural broad bean protein or any combination thereof. In some embodiments, the non-animal protein is a combination of two or more of pea protein, canola protein, or fava bean protein.

[0126] The non-animal protein may comprise any suitable proportion of the edible composition. For example, in some embodiments, the non-animal protein comprises 5% to 50% by weight, or 5% to 40% by weight, or 5% to 30% by weight, or 5% to 20% by weight of the edible composition, based on the total weight of the edible composition.

[0127] In some embodiments, the edible composition comprises one or more natural extracts to provide color, flavor, etc. In some embodiments, the edible composition comprises beetroot extract. Beetroot extract can be used to provide the characteristic red color of uncooked red meat products.

[0128] In some embodiments, the edible compositions disclosed herein include flavorings. Generally, flavorings can improve the taste and flavor of the edible composition or the flavored product obtained using the edible composition. Such improvements include reducing the bitterness of the edible composition or the resulting flavored product, reducing the perception of astringency of the edible composition or the resulting flavored product, reducing the perception of green notes (e.g., pea notes) of the edible composition or the resulting flavored product, reducing the perception of cereal notes of the edible composition or the resulting flavored product, improving the perception of creaminess of the edible composition or the resulting flavored product, improving the perception of creaminess of the edible composition or the resulting flavored product, improving the perception of fatness of the edible composition or the resulting flavored product, improving the perception of sweetness of the edible composition or the resulting flavored product, improving the perception of savory (umami or kokumi) of the edible composition or the resulting flavored product, improving the mouthfeel or mouth coating of the edible composition or the resulting flavored product, improving the perception of juiciness of the edible composition or the resulting flavored product, improving the perception of thickness of the edible composition or the resulting flavored product, improving the vanilla characteristics of the edible composition or the resulting flavored product, or any combination thereof.

[0129] 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.

[0130] In some embodiments, the seasoning is a meat seasoning, or other seasonings commonly used in savory products. Such seasonings include glutamate, argininate, avocadoene, aguacoulene, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), yeast extract, 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 its derivatives), nucleotides, oligonucleotides, plant extracts, food extracts, or any combination thereof.

[0131] 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).

[0132] 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.

[0133] 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).

[0134] 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.

[0135] 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.

[0136] 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.

[0137] 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.

[0138] 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.

[0139] In some further embodiments, the flavoring agent comprises one or more sour taste adjusting compounds.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] For example, in some embodiments, the edible composition or resulting flavored product comprises a sweetener. The sweetener may be present in any suitable concentration, depending on factors such as the potency of the sweetener as a sweetener, its solubility, and the like.

[0144] For example, in some embodiments, the sweetener is present in a concentration of 0.1% to 12% by weight. In some embodiments, the sweetener is present in a concentration of 0.2% to 10% by weight. In some embodiments, the sweetener is present in a concentration of 0.3% to 8% by weight. In some embodiments, the sweetener is present in a concentration of 0.4% to 6% by weight. In some embodiments, the sweetener is present in a concentration of 0.5% to 5% by weight. In some embodiments, the sweetener is present in a concentration of 1% to 2% by weight. In some embodiments, the sweetener is present in a concentration of 0.1% to 5% by weight. In some embodiments, the sweetener is present in a concentration of 0.1% to 4% by weight. In some embodiments, the sweetener is present in a concentration of 0.1% to 3% by weight. In some embodiments, the sweetener is present in a concentration of 0.1% to 2% by weight. In some embodiments, the sweetener is present in a concentration of 0.1% to 1% by weight. In some embodiments, sweetener exists with a concentration of 0.1% by weight to 0.5% by weight. In some embodiments, sweetener exists with a concentration of 0.5% by weight to 10% by weight. In some embodiments, sweetener exists with a concentration of 2% by weight to 8% by weight. In some further embodiments of the embodiment set forth in this paragraph, extra sweetener is sucrose, fructose (such as high fructose corn syrup, fruit juice, etc.), glucose, xylitol, erythritol, glucose, rare sugar or their combination in any. In some embodiments, sweetener is sucrose.

[0145] In some other embodiments, the sweetener is present in an amount of 10ppm to 1000ppm. In some embodiments, the sweetener is present in an amount of 20ppm to 800ppm. In some embodiments, the sweetener is present in an amount of 30ppm to 600ppm. In some embodiments, the sweetener is present in an amount of 40ppm to 500ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 400ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 300ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 200ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 150ppm. In some further embodiments of the embodiments set forth in this paragraph, the additional sweetener is a steviol glycoside (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof), a mogroside (e.g., mogroside III, mogroside IV, mogroside V, simoneoside I, isomogroside V, mogroside IV E , Isogroside IV, Mogroside III E, 11-oxomogroside V, 1,6-α isomer of simenoside I, and any combination thereof), a derivative of any of the foregoing, such as a glycoside derivative (such as a glucosylate), cyclamates, aspartame, sucralose, acesulfame potassium, or any combination thereof.

[0146] Generally speaking, edible compositions can include any suitable sweetener or a combination of multiple sweeteners.In some embodiments, 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, sweetener is sucrose, fructose or a combination thereof.In some embodiments, sweetener is sucrose.In some other embodiments, 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-leucrose.In some embodiments, sweetener is selected from semi-synthetic "sugar alcohol" sweetener, 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.

[0147] 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.

[0148] 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.

[0149] 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.

[0150] Other sweeteners also include any two or more combinations of any of the aforementioned sweeteners. In some embodiments, the sweetener may include a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a caloric sweetener, such as sucrose, fructose, xylitol, erythritol or a combination thereof. In some embodiments, the edible composition does not contain (or in some embodiments) substantially does not contain a stevia-derived sweetener, such as steviol glycosides, glucosyl steviol glycosides or rebaudioside. For example, in some embodiments, the edible composition does not contain a stevia-derived sweetener, or contains a stevia-derived sweetener with a concentration of no more than 1000ppm, or no more than 500ppm, or no more than 200ppm, or no more than 100ppm, or no more than 50ppm, or no more than 20ppm, or no more than 10ppm, or no more than 5ppm, or no more than 3ppm, or no more than 1ppm.

[0151] In some embodiments, edible compositions include compounds made from Maillard reaction products between reducing sugars and amino acids or polypeptides. Any suitable such Maillard reaction products can be used or formed in situ. Non-limiting examples include furans, 5-hydroxymethylfurfural, acrylamide, heterocyclic amines, advanced glycosylation end products, melanoidins, etc. Some commercial products contain Maillard reaction products or assist in their formation when edible compositions are exposed to heat. Examples of such commercial products include the MAXAVOR series from DSM (DSM Food Specialties, Delft, the Netherlands).

[0152] In some embodiments, edible compositions include emulsifiers, such as non-aqueous colloid emulsifiers. Any suitable non-aqueous colloid 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 emulsifier can exist in any suitable concentration, such as when incorporated into the flavored product, the concentration can be adjusted to form a stable emulsion of other components in the edible composition.

[0153] In some cases, it may be necessary to include additives that help adjust the viscosity of the edible composition. 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.

[0154] In certain embodiments, the edible compositions disclosed herein may contain other additives, adjuvants, etc. that are commonly contained in food products, pet foods, and feed products. For example, in certain embodiments, the edible compositions disclosed herein may contain any additional ingredients or combinations of ingredients commonly used in edible products, including but not limited to:

[0155] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0156] 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);

[0157] 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;

[0158] preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0159] Antioxidants including, for example, ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0160] 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;

[0161] Clouding agents, including, for example, ester gums, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0162] buffers, including, for example, sodium citrate, potassium citrate, or salts;

[0163] Flavors, including, for example, propylene glycol, ethanol, glycerin, gum arabic (acacia), maltodextrin, modified corn starch, dextrose, natural flavorings, natural flavorings with other natural flavorings (natural flavoring WONF), natural and artificial flavorings, artificial flavorings, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or

[0164] Starches and stabilizers, including, for example, pectin, xanthan gum, carboxymethyl cellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan.

[0165] Flavored products

[0166] In certain forms, the present disclosure provides a flavored product, which includes an edible 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 (e.g., ground beef). In some embodiments, the flavored product is an analog of other meats, such as chicken (e.g., chicken nuggets or chicken strips), turkey, duck, goose, pheasant, frog, rabbit, squirrel, lamb, ostrich, bison and pork (e.g., bacon, sausage, hot dog, etc.). In some other embodiments, the flavored product is an animal feed product, such as pet food. In such a flavored product, in some embodiments, the edible composition can be used in combination with an animal-based product to reduce the degree of animal fat or animal products in the edible product. In some embodiments, the flavored product is a seafood analog, such as a vegetarian analog of shrimp, squid, scallops, oysters, mussels, fish, etc. In other embodiments, the flavored product does not contain an animal-based product, so the edible composition can be used to make an analog or imitation of a meat product, such as ground beef patties. In some other embodiments, the flavored product is a dairy analog product, such as a vegetarian analog of cheese, yogurt, milk, protein shakes, smoothies, and the like.

[0167] In some other embodiments, the flavored product is a meat substitute product (or meat analog), such as a product designed to mimic 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 red meats, such as cuts or pieces of pork, goat, lamb, venison, and bison.

[0168] Example

[0169] 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.

[0170] The following examples relate to Dynarome SR and Dynarome TR (derived from Firmenich SA of Satigny, Switzerland). These materials are used to reduce the fat content of certain meat simulation products. Dynarome SR is an oil-in-water emulsion according to Example 6 of PCT Publication No. WO2020 / 260628, which is incorporated herein by reference. Dynarome TR is a composition composed of spray-dried lipid particles of Sample E of Example 2 of PCT Publication No. WO 2021 / 104846, which is also incorporated herein by reference. Therefore, Dynarome SR is an embodiment of the above-mentioned water-in-oil emulsion, and Dynarome TR is an embodiment of the above-mentioned lipid particles.

[0171] Example 1: Blending

[0172] As mentioned above, Dynarome SR and Dynarome TR can be used in combination in certain edible compositions. These materials can be added to the edible composition separately and then blended with the other ingredients in the edible composition, or the two materials can be pre-blended and then added together to the other ingredients in the edible composition.

[0173] Dynarome SR and Dynarome TR were blended in a weight ratio of 4.4 to 1.0 and mixed using a FlackTek Speedmixer. This type of mixer is particularly advantageous because it allows mixing of high viscosity pastes (such as Dynarome SR) while generating very little heat. A technician familiar with preparing such formulations can select appropriate mixing times and speeds to avoid overheating of the sample and overmixing. In this example, the mixture was mixed at a speed of 2650 rpm for 2 minutes. After mixing was completed, a smooth mixture of the two components was obtained.

[0174] Example 2 - Vegetarian Burger

[0175] Three vegetarian pea burgers were prepared, each with the ingredients and ratios shown in Table 1, with their relative weight percentages in the composition listed. Sample A was a standard vegetarian pea burger without any Dynarome fat reduction technology added. Sample B was a vegetarian pea burger with 70% fat reduction and without any Dynarome fat reduction technology added. Sample C also had 70% fat reduction, but with the addition of Dynarome fat reduction technology. In this case, Dynarome SR and Dynarome TR were added, respectively.

[0176] Table 1

[0177] Element A B C Pea Protein Isolate 21.5 21.5 21.5 water 59.5 69.5 69.2 Methylcellulose 2.0 2.0 2.0 Rapeseed Oil 5.0 1.5 0.9 Coconut flakes 10.0 3.0 3.0 Maltodextrin 0.5 0.5 0.5 Sodium chloride 0.8 0.8 0.8 Black pepper (ground) 0.08 0.08 0.08 Garlic Powder 0.02 0.02 0.02 tartaric acid 0.13 0.13 0.13 FruitMax Red Beet Red WSP 0.3 0.3 0.3 FruitMax Brown 700WSP 0.1 0.1 0.1 FruitMax Red 101WSP 0.1 0.1 0.1 Beef natural flavor @ 0.2% - 0.2 0.2 Delicious flavor (ModulaSense) - 0.25 0.25 Dynarome SR - - 0.75 Dynarome TR - - 0.17

[0178] Vegetarian patties are made by blending all the ingredients in a blender for about 2 minutes. Then take about 100 grams of the mixture and flatten it into a patty shape.

[0179] The vegetarian patties of samples A-C were submitted to 8 sensory panelists who evaluated the vegetarian burgers based on various sensory attributes. The evaluations were made on a scale of 1 to 10, with 10 indicating that the particular attribute was more intense. Table 2 lists the average ratings of the sensory panelists for each evaluated attribute for each sample.

[0180] Table 2

[0181] Sensory characteristics A B C Pea aroma intensity 2.8 3.0 0.5 Pea flavor intensity 2.7 3.8 0.8 Beef aroma intensity 2.8 1.4 4.5 Beef flavor intensity 3.0 1.4 4.7 Fat aroma intensity 2.4 2.0 3.5 Fat flavor intensity 2.8 2.0 3.4 Beef flavor lasting intensity 2.9 1.9 3.7 Fat flavor lingering intensity 2.8 2.1 3.3 Salt Strength 4.1 4.1 4.3 Acid strength 0.8 0.6 1.0 Umami intensity 2.8 2.8 3.0 Juiciness intensity 3.3 2.8 3.5 Waxy smell intensity 1.0 1.0 1.7 Texture hardness 4.3 4.5 4.3 Overall preference strength 4.5 3.8 5.0

[0182] Example 3 - Vegetarian Soy Chicken Fillet

[0183] Four vegetarian soy chicken fillets were prepared. Each fillet contained the materials listed in Table 3, along with their relative weight percentages in the composition. Sample D was a full fat vegetarian chicken fillet without any Dynarome fat reduction technology added. Sample E was a full fat vegetarian pea chicken fillet, but with the addition of Dynarome fat reduction technology. Sample F was a reduced fat version of sample D, without the addition of Dynarome fat reduction technology. Sample G was a reduced fat version of sample E. In this case, Dynarome SR and Dynarome TR were added, respectively.

[0184] Table 3

[0185] Element D E F G Soy Protein Isolate 15.0 15.0 15.0 15.0 water 63.1 61.5 67.3 65.9 Methylcellulose 0.5 0.5 0.5 0.5 Sunflower Oil 6.0 6.0 1.8 1.6 VivaVeg CNC HP Soy (Campus; Parma, IT) 15.0 15.0 15.0 15.0 Sodium chloride 0.4 0.4 0.4 0.4 Natural chicken flavor - 1.0 - 1.0 Dynarome SR - 0.4 - 0.4 Dynarome TR - 0.2 - 0.2

[0186] Vegetarian chicken fillet is made by mixing all ingredients together using a blender with a blending blade. Then take about 100 grams of the mixture and flatten it into a sheet.

[0187] The vegetarian minced meat patties of samples D-G were submitted to 8 sensory panelists who evaluated the vegetarian chicken tenders based on various sensory attributes. The evaluations were made on a scale of 1 to 10, with 10 indicating that the particular attribute was more intense. Table 4 lists the average evaluation of the sensory panelists for each evaluated attribute for each sample.

[0188] Table 4

[0189] Sensory characteristics D E F G Pea aroma intensity 4.2 1.8 3.5 0.5 Pea flavor intensity 4.5 1.6 3.8 0.6 Chicken aroma intensity 1.0 3.3 0.5 5.0 Chicken flavor intensity 0.5 3.8 1.2 5.2 Fat aroma intensity 0.6 2.2 0.8 2.4 Fat flavor intensity 1.4 2.8 1.0 3.1 Chicken flavor lingering intensity 0.3 3.8 0.7 4.7 Fat flavor lingering intensity 1.1 2.9 1.0 2.2 Salt Strength 2.8 3.7 3.1 4.5 Acid strength 1.0 1.3 1.2 2.3 Umami intensity 1.8 2.9 2.0 3.0 Juiciness intensity 1.5 2.4 1.5 3.2 Waxy smell intensity 1.7 0.5 1.6 0.3 Texture hardness 4.0 4.4 4.7 4.7 Overall preference strength 1.5 4.5 2.0 5.7

[0190] Example 5 - Vegetarian Pea Chicken Nuggets

[0191] Vegetarian pea chicken nuggets were prepared. Each nugget contained the materials shown in Table 5. The vegetarian nuggets are referred to herein as Sample H.

[0192] Table 5

[0193] Element H Textured pea protein 1 7.0 Textured Pea Protein 2 7.0 Textured Pea Protein 3 1.5 Fiber blends 4 4.0 Fiber blend 5 5.0 Sunflower Oil 5.0 Natural chicken flavor 2.4 Processed flavors 6 1.0 Yeast Extract 7 0.4 Vitamin Premix 8 0.3 Dynarome SR 0.4 water 66.0

[0194] 1 NUTRALYS TPC(Roquette,Lille,France)

[0195] 2 VERTIS 65.11(DSM Food Specialties,Delft,Netherlands)

[0196] 3 VERTIS 55.01(DSM Food Specialties,Delft,Netherlands)

[0197] 4 Nugget CK Fiber Blend(Campus,Parma,Italy)

[0198] 5 CK Core Fiber Blend(Campus,Parma,Italy)

[0199] 6 MAXAVOR Key Boiled Chicken CX-H(DSM Food Specialties,Delft,Netherlands)

[0200] 7 MAXAROME ULTRA(DSM Food Specialties,Delft,Netherlands)

[0201] 8 Vitamin Premix II for Poultry Alternatives(DSM Food Specialties,Delft,Netherlands)

[0202] The method for making vegetarian chicken nuggets is as follows. The textured pea protein is mixed, rehydrated, and stored in a refrigerator for 30 minutes. In another container, the fiber blend is mixed with water at a temperature of about 0 to 1°C. The rehydrated textured pea protein blend is added to the hydrated fiber, and the mixture is stirred at high speed to form a mass. In another container, Dynarome SR is dispersed with sunflower oil using an immersion blender. The dispersed oil blend and other seasonings are added to the mass, and the mass is chopped until a uniform mixture is obtained. The resulting mass is white, hard and thick, and the temperature is about 1 to 2°C. The mass is cooled to a temperature of -4 to -2°C, formed into a chicken nugget shape, and placed in a quick freezer. The frozen chicken nuggets are then coated with pre-cooked bread crumbs, and the excess bread crumbs are removed. The breaded chicken nuggets are then placed in a steam oven and baked for 6 minutes at a temperature of about 82°C and a steam percentage of 100%. The cooked chicken nuggets are then coated with batter and tempura batter. The battered chicken nuggets are then deep-fried in vegetable oil for about 30 seconds at a temperature of about 190°C. The deep-fried chicken nuggets are then placed in a quick freezer for freezing. The recommended cooking instructions include deep-frying the frozen chicken nuggets at a temperature of about 180°C for 3 to 4 minutes.

[0203] Example 6 - Vegetarian Pea / Canola Burgers

[0204] Vegetarian pea / canola burgers were prepared. Each burger contained the materials shown in Table 6. The vegetarian pea / canola burger is referred to herein as Sample J.

[0205] Table 6

[0206] Element J Textured Pea Protein 1 10.0 Textured Pea Protein 2 3.0 Textured Pea Protein 3 1.1 Textured Pea / Canola Protein Blend 4 3.5 Textured Canola Protein 5 1.2 Hydrocolloid blend 6 3.0 Fiber blends 7 1.4 Sunflower Oil 11.0 Coconut butter 2.0 Processed flavors8 0.1 Processed flavors 9 0.2 Beef / hamburger flavor 0.7 Yeast extract 10 0.1 Sodium chloride 0.5 Black pepper 0.1 Apple Extract 0.7 Plant-Based Colorant Blend 11 0.9 Vitamin premix 12 0.3 Dynarome TR 0.1 water 60.1

[0207] 1 NUTRALYS T70S(Roquette,Lille,France)

[0208] 2 NUTRALYS TPC(Roquette,Lille,France)

[0209] 3 VERTIS 55.01(DSM Food Specialties,Delft,Netherlands)

[0210] 4VERTIS PR 70.01(DSM Food Specialties,Delft,Netherlands)

[0211] 5 CANOLAPRO Isolate i90(DSM Food Specialties,Delft,Netherlands)

[0212] 6 Campus MC Fiber Blend(Campus,Parma,Italy)

[0213] 7 Burger NutriFiber(Campus,Parma,Italy)

[0214] 8 MAXAGUSTO G28(DSM Food Specialties,Delft,Netherlands)

[0215] 9 MAXAVOR Key Beef YEX-H(DSM Food Specialties,Delft,Netherlands)

[0216] 10 MAXAROME ULTRA(DSM Food Specialties,Delft,Netherlands)

[0217] 11 Vegetable Extract R3(Campus,Parma,Italy)

[0218] 12 Vitamin Premix II for Beef Alternatives(DSM Food Specialties,Delft,Netherlands)

[0219] The veggie burgers are made as follows. Dissolve the plant-based colorant mixture and apple extract in a portion of the water. The colored water is then used to hydrate the textured vegetable protein and allowed to stand at 4°C under vacuum for 3-4 hours. In another container, the hydrocolloid, fiber, lipid, Dynarome TR and the remaining water are blended to form an emulsion. The emulsion is mixed with the hydrated protein blend to form a mass. The remaining ingredients are added to the mass and mixing is continued. Use the mass to make multiple burgers and place in a freezer. The recommended cooking procedure is to cook in a greased pan or on the grill for about 12 minutes.

[0220] Example 7 - Vegetarian Pea / Bean Fish Balls

[0221] Vegetarian pea / broad bean fish balls were prepared. Each ball contained the materials shown in Table 7. The vegetarian pea / broad bean fish balls are referred to herein as Sample K.

[0222] Table 7

[0223] Element K Textured Pea Protein 1 3.0 Texturized Broad Bean Protein 2 14.5 Hydrocolloid blend 3 1.3 Fiber blends 4 3.8 Gellan Gum 0.5 Sunflower Oil 8.5 Processed flavors 5 0.2 Processed flavors 6 1.0 White fish meal 1.3 Sodium chloride 0.8 Parsley 1.0 lemon juice 0.9 Vitamin Premix 7 0.03 Dynarome SR 1.0 water 62.2

[0224] 1 VERTIS TVP 65.11(DSM Food Specialties,Delft,Netherlands)

[0225] 2 VERTIS Fava Protein 65.01(DSM Food Specialties,Delft,Netherlands)

[0226] 3 METHOCEL MX(DuPont,Wilmington,Delaware,US)

[0227] 4 Campus Fiber FS(Campus,Parma,Italy)

[0228] 5 MAXAGUSTO G28(DSM Food Specialties,Delft,Netherlands)

[0229] 6 MAXAVOR Fish W YE(DSM Food Specialties,Delft,Netherlands)

[0230] 7Vitamin Premix UF46080(DSM Food Specialties,Delft,Netherlands)

[0231] Vegetarian fish balls are made as follows. The textured pea protein is blended for about 45 minutes, including 3 minutes of high-speed mixing to hydrate it. In another container, the remaining dry ingredients are mixed with the remaining water and dispersed using a bowl chopper. The water temperature is maintained at about 1°C. Dynarome SR and sunflower oil are then dispersed and added to the mass and stirred. The mass is then formed into fish balls and placed in a quick freezer. The recommended cooking instructions include cooking the frozen fish balls in a greased pan for 8-10 minutes.

Claims

1. A fat-reducing composition comprising: (a) a plurality of lipid particles, wherein the lipid particles comprise (i) non-animal fat, non-animal free fatty acids, or a combination thereof, and (ii) a flavor oil; or (b) An emulsion comprising a continuous phase and a dispersed phase, wherein the continuous phase comprises a fat composition and the dispersed phase comprises an aqueous medium.

2. The fat-reducing composition according to claim 1, comprising both the plurality of lipid particles and the emulsion.

3. The fat reducing composition according to claim 2, wherein the weight ratio of the emulsion to the plurality of lipid particles ranges from 1:20 to 20:

1. The fat reducing composition according to claim 1 , comprising the plurality of lipid particles. The fat reducing composition according to claim 1 , comprising the emulsion.

6. Use of the fat-reducing composition according to any one of claims 1 to 5 for reducing the fat content of an edible composition.

7. The use according to claim 6, wherein the edible composition comprises non-animal protein, such as plant protein, fungal protein, algae protein or any combination thereof.

8. The use according to claim 7, wherein the edible composition comprises plant protein, such as pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, faba bean protein, sunflower protein, wheat protein, oat protein, potato protein or any combination thereof.

9. The use according to claim 8, wherein the edible composition comprises pea protein.

10. The use according to any one of claims 6 to 9, wherein the edible composition comprises an umami taste enhancer, such as a glutamate compound, an arginine compound, a purine ribonucleotide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP) or hypoxanthine, inosine), a yeast extract, a γ-glutamyl-containing oligopeptide (such as a γ-glutamyl-containing tripeptide) or any combination thereof.

11. A method for reducing the fat content of an edible composition, the method comprising adding the fat reduction composition of any one of claims 1 to 5 to the edible composition.

12. The method of claim 11, wherein the edible composition comprises non-animal protein, such as plant protein, fungal protein, algal protein, or any combination thereof.

13. The method of claim 12, wherein the edible composition comprises plant protein, such as pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, faba bean protein, sunflower protein, wheat protein, oat protein, potato protein or any combination thereof.

14. The method of claim 13, wherein the edible composition comprises pea protein.

15. The method according to any one of claims 11 to 14, wherein the edible composition comprises an umami tastant, such as a glutamate compound, an arginine compound, a purine ribonucleotide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP) or hypoxanthine, inosine), a yeast extract, a γ-glutamyl-containing oligopeptide (such as a γ-glutamyl-containing tripeptide) or any combination thereof.

16. A flavored product comprising the fat-reduced composition of any one of claims 1 to 5.

17. The flavored product according to claim 16, further comprising non-animal protein, such as plant protein, fungal protein, algae protein or any combination thereof.

18. The flavored product according to claim 17, wherein the non-animal protein is a plant protein, such as pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, faba bean protein, sunflower protein, wheat protein, oat protein, potato protein or any combination thereof.

19. The flavored product according to claim 18, wherein the non-animal protein is pea protein.

20. The flavored product according to any one of claims 16 to 19, wherein the flavored product further comprises an umami tastant, such as a glutamate compound, an arginine compound, a purine ribonucleotide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP) or hypoxanthine, inosine), a yeast extract, a γ-glutamyl-containing oligopeptide (such as a γ-glutamyl-containing tripeptide) or any combination thereof.

21. The flavoured product according to any one of claims 16 to 20, wherein the flavoured product is a meat analogue product, such as a vegetarian chicken product or a vegetarian beef product.