Edible food product with meat-like land at low and high temperatures and method for producing same

Abstract

The invention relates to an edible food and a method for manufacturing the same. The present invention relates to an edible food product comprising a fat matrix comprising more than 40.00% by weight, relative to the total weight of the fat matrix, of vegetable fat and / or fermented fat, the fat matrix comprising triglycerides comprising:-more than 40.00% by weight, relative to the total weight of the triglycerides, of vegetable fat and / or fermented fat; the present invention relates to a fat matrix comprising, relative to the total weight of the fat matrix, more than 40% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds, more than 2% by weight of polyunsaturated C18 fatty acids, relative to the total weight of the triglycerides, the fat matrix further comprising more than 2.10% by weight of proteins, relative to the total weight of the fat matrix, the protein comprises a non-human animal protein.

Description

Technical Field

[0001] The present invention relates to the field of food. In particular, the present invention relates to the field of meat substitutes. In particular, the present invention can provide a new edible product having a meat-like texture over a wide temperature range and a method for producing the same. Such an edible product having a meat-like texture can be regarded as a substitute for meat and can, for example, have the texture of goose liver. Background Art

[0002] From 2020 to 2050, the world population is expected to increase by 2 billion (United Nations Department of Agriculture, 2015). Humanity will face major challenges, including food production, including meat production. Traditional meat production is a resource-intensive process that generates a significant environmental footprint. Domestic animals are raised in agricultural environments that require large amounts of fresh water, feed, land and other resources (Mark J Post: "Cultured meat from stem cells: Challenges and prospects" Meatscience, Elsevier Science, GB, Vol. 92, No. 3, April 3, 2012, pp. 297-301). As a result, food production has been found to account for approximately 26% of global greenhouse gas (GHG) emissions, of which livestock and fisheries account for 31%. A reduction in global meat consumption could lead to a significant reduction in greenhouse gas emissions associated with climate change (Martin & 2017.Evaluating the environmental consequences of Swedish food consumptionand dietary choices.Sustainability,9(12),2227), especially if reductions are made in countries with high or rising meat consumption (Stoll-Kleemann&Schmidt,2017,Reducing meat consumption indeveloped and transition countries to counter climate change and biodiversityloss:A review of influence factors.Regional Environmental Change,17(5),1261–1277.;Collier et al.2021,Identifying barriers to decreasing meat consumptionand increasing acceptance of meat substitutes among Swedish consumers;Appetite 167(2021)105643.). In addition, animal welfare is receiving increasing attention. For example, the European Union has introduced various laws on animal welfare since 1986. Various directives provide regulations for the protection of laying hens (1986 and 1988), calves and pigs (1991), and in 1998, Council Directive 98 / 58 / EC on the protection of agricultural animals laid down general rules for the protection of animals (of any species).

[0003] Several meat alternatives are being developed from insects, vegetable ingredients and / or cultured animal, fungal or plant cells (i.e. cell-based technologies). In particular, cell-based technologies are developing rapidly to meet new consumer demands.

[0004] It is crucial to increase people's willingness to consume meat substitutes, and products used as substitutes should simulate the aesthetic and sensory qualities of meat, such as size, appearance, flavor and texture (Macdiarmid et al., 2016, Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite. 2016 Jan 1; 96: 487-493). Fat substitutes that improve food texture have been described previously. U.S. Patent Publication 4324807 discloses alternative adipose tissue obtained using vegetable oils and animal proteins. Although texturizing technologies that improve the feel and taste of these products are constantly improving, meat analogs are still different from real meat in terms of taste and flavor (Samard & Ryu, 2019; A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats. Journal of the Science of Food and Agriculture, 99 (6), 2708–2715). In addition, it has been reported that consumers are unfamiliar with how to prepare meals using meat substitutes, and therefore it is more difficult and time-consuming to prepare satisfying and tasty meals using such products than using meat (Elzerman et al., 2013; Exploring meat substitutes: Consumer experiences and contextual factors. British Food Journal, 115(5), 700–710).

[0005] Edible substitutes with good nutritional value are also described. For example, European patent publication EP 3903 593 describes structured fat systems using vegetable oils and animal proteins as suitable emulsifiers.

[0006] Texture is considered to be one of the most important qualities of meat analogs (Sha & Xiong, 2020). Many methods have been proposed to improve the texture of meat analogs. For example, it has been proposed to combine oat and pea proteins as a practical alternative to soy and gluten proteins for the production of meat analogs (Kaleda et al. 2021. Physicochemical, textural, and sensorial properties of fibrous meat analogues from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. Future Foods 4 (2021) 100092). U.S. Patent Publication 4,143,164 discloses the use of plant-based unsaturated fats to obtain bacon analogs. Biosurfactant-based emulsions have also been proposed for the production of 3D printed food. According to this study, it is recommended to use biopolymer surfactants instead of oil to produce fibrous 3D printed reduced-fat meat analogs, in which the printed reduced-fat structures present the desired sensory characteristics (Shahbazi et al. 2021. Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects. Food Hydrocolloids 121 (2021) 107054). However, for many meat analogs, satisfactory flavor-rich fats are still missing from the products. The combination of biopolymer surfactants and hydrocolloids does not simulate the full set of sensory properties that are unique to animal-derived meat, namely both texture and taste.

[0007] This difficulty is particularly important for high-fat food matrices (e.g., fat matrices), such as "foie gras," which contain most of the fat and have a complex flavor. Foie gras is a specialty food made from the liver of a duck or goose fattened by force-feeding or "force feeding." Ducks are force-fed twice a day for 12.5 days, and geese are force-fed 3 times a day for about 17 days. Ducks are usually slaughtered at 100 days, and geese are slaughtered at 112 days. Different from the natural fattening that is recognized all over the world, force-feeding is increasingly prohibited, both according to general animal protection laws and because of specific bans. Specifically, Argentina, California (U.S.), Israel, Norway, Switzerland, Turkey, and most EU countries prohibit this practice, and only five countries currently implement this practice (France, Hungary, Bulgaria, Spain, and Belgium). Fatty liver is a highly distinctive food with a very special texture, taste, and appearance, with significant differences between force-feeding (conventional system) and autogenous fattening (alternative system). In the conventional system, the liver composition contained 67.2% dry matter, 56.6% lipids, 6.1% protein, as opposed to the alternative system in which the liver composition contained 63.9% dry matter, 53.2% lipids, 6.5% protein. In addition, the lipid composition of the liver was also very different: the liver from the alternative system contained significantly less triglycerides and free fatty acids. Although the magnitude of the difference was small (–0.4 points and –0.12 points, respectively), the proportion of monounsaturated and polyunsaturated fatty acids in the liver of the alternative group was significantly higher, which in turn led to a significantly lower proportion of saturated fatty acids. Self-developed fattening liver differs from forced-fed fattening liver in terms of sensory indicators related to vision, texture, bitterness and flavor intensity (Fernandez X. et al, Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous feeding, Poultryscience, 2019, p6149-6160). Reproducing the physicochemical and sensory qualities of meat in analogues is not an easy task (Samard & Ryu, 2019, A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats. Journal of the Science of Food and Agriculture, 99(6), 2708–2715), and this is especially true when there are already differences in the physicochemical and sensory qualities of meat according to breeding manuals.All of these parameters make reproducing the taste and texture of animal meat in an in vitro system extremely complex.

[0008] Therefore, there is an urgent need to find alternatives to animal slaughter and intensive production methods such as force-feeding to produce edible foods with the same expected satisfactory flavor, texture and cooking performance as meat. Specifically, there is a need for meat analogs to simulate the expected texture, especially the expected texture of animal fat, so that consumers can cook the product in the same manner as conventional meat and experience the same final texture over a wide temperature range. Summary of the invention

[0009] In order to provide a basic understanding of the present invention, a simple summary of the invention of selected aspects, embodiments and examples of the present invention is shown below. However, this summary of the invention does not constitute a broad overview of all aspects, embodiments and examples of the present invention. Its sole purpose is to present selected aspects, embodiments and examples of the present invention in a concise form, as an introduction to a more detailed description of aspects, embodiments and examples of the present invention after the summary of the invention.

[0010] The present invention aims to overcome the disadvantages of the prior art. In particular, the present invention proposes an edible food comprising a fat matrix comprising more than 40.00% by weight of vegetable fat and / or fermented fat relative to the total weight of the fat matrix, the fat matrix comprising triglycerides, the triglycerides comprising:

[0011] - more than 40% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds, relative to the total weight of said triglycerides,

[0012] - more than 2% by weight of polyunsaturated C18 fatty acids relative to the total weight of said triglycerides,

[0013] The fat matrix further comprises more than 2.10% by weight of protein relative to the total weight of the fat matrix, the protein comprising non-human animal protein.

[0014] Such edible products have a texture similar to meat (e.g., it may have a texture similar to that of foie gras). Specifically, the fat matrix has a texture similar to the fat phase of meat when tasted over a wide temperature range. Thus, the fat matrix has a texture similar to the fat phase of meat before, during, and after cooking. In addition, the fat matrix may have a meaty flavor. Therefore, the edible product according to the present invention may be considered a substitute for conventional meat products.

[0015] Such edible products can be processed to simulate a variety of products such as foie gras, highly marbled meat, fatty fish (eg salmon) or products mainly of vegetable / fungal origin with a fat phase attached to the fibers and having a meaty flavor.

[0016] Furthermore, as will be described below, when the fat matrix comprises duck and / or goose proteins, it allows the production of an edible product with the texture and flavor of goose liver without slaughtering and / or force-feeding ducks or geese. Thus, in certain aspects, the present invention allows the production of goose liver from raw materials produced in accordance with animal welfare, in particular without force-feeding the animals, and having a high quality flavor (taste and aroma) and consistency, and preferably having an olfactory, gustatory and tactile profile (flavor) similar to that experienced when tasting goose liver obtained by force-feeding.

[0017] According to other optional features of the edible food according to the present invention, it may optionally comprise one or more of the following features, alone or in combination:

[0018] - The animal protein is selected from the group consisting of mammalian protein, avian protein, ray-finned protein, hamsteroid protein and combinations thereof. Specifically, the fat matrix contains at least 1% by weight of non-human animal protein relative to the total weight of the fat matrix, and the non-human animal protein is selected from the group consisting of mammalian protein, avian protein, ray-finned protein, hamsteroid protein and combinations thereof. For example, the mammalian protein may be bovine protein, cervical protein, rabbit protein or porcine protein; the avian protein may be duck protein or pheasant protein; the ray-finned protein may be cod protein, hake protein, flatfish protein, salmon protein or scombroid protein; and the hamsteroid protein may be longarm shrimp protein.

[0019] - The animal protein is derived from cultivated animal cells; for example, the animal cells are selected from stem cells, such as induced pluripotent stem cells, germ layer cells, fibroblast adipocytes, muscle cells, hepatocytes, fibroblasts, adipocytes, chondrocytes, keratinocytes, and combinations thereof. Alternatively, the animal protein is derived from animal meat; for example, the animal meat is selected from muscle, skin, viscera such as liver, and combinations thereof.

[0020] - the vegetable fat and / or the fermented fat comprises at least 50% by weight of triglycerides relative to the total weight of said vegetable fat and / or fermented fat. Preferably, the fat matrix comprises at least 25% by wet weight of triglycerides, more preferably at least 40% by wet weight of triglycerides, even more preferably at least 50% by wet weight of triglycerides, for example at least 60% by wet weight of triglycerides. In fact, the presence of triglycerides is associated with obtaining a more appreciated meat-like texture.

[0021] - Unsaturated C18 fatty acid with less than 4 carbon-carbon double bonds is selected from the group consisting of oleic acid, linoleic acid, linolenic acid and combinations thereof. The linolenic acid may be gamma linolenic acid, alpha linolenic acid or a mixture thereof.

[0022] The fat matrix comprises less than 60% by weight of saturated C16-C18 fatty acids relative to the total weight of triglycerides of said fat matrix.

[0023] The fat matrix comprises less than 30% by weight of stearic acid relative to the total weight of triglycerides of said fat matrix.

[0024] The fat matrix comprises at most 35.00% by weight of palmitic acid relative to the total weight of triglycerides of said fat matrix.

[0025] - The fat matrix comprises at least 4.00% by weight of stearic acid relative to the total weight of triglycerides of said fat matrix. The presence of stearic acid appears to contribute to obtaining a more favourable meat-like texture.

[0026] - The fat matrix comprises at least 0.01% by weight of linolenic acid relative to the total weight of triglycerides of the fat matrix. The 0.01% by weight of linolenic acid may be at least 0.01% by weight of gamma linolenic acid, at least 0.01% by weight of alpha linolenic acid or at least 0.01% by weight of a mixture thereof. The presence of linolenic acid appears to contribute to a more desirable meat-like texture.

[0027] - The fat matrix comprises more than 40.00% by weight of oleic acid relative to the total weight of triglycerides of said fat matrix. The presence of high concentrations of oleic acid appears to contribute to obtaining a more favourable meat-like texture.

[0028] - It further comprises a protein matrix, a carbohydrate matrix, a vegetable matrix and / or a fiber matrix in contact with the fat matrix, preferably the fiber matrix is ​​a plant-based fiber matrix, a fungus-based fiber matrix, a bacteria-based fiber matrix or a cultured animal cell-based fiber matrix.

[0029] - It comprises at least 10% by weight of a fat matrix relative to the total weight of the edible food product.

[0030] - It is a foie gras substitute, a marbled meat substitute, a fish substitute such as salmon or tuna.

[0031] - its fat release characteristics are such that, during pan frying at a surface temperature of 180°C and 60 seconds per side, it releases at most 30% by weight of fat relative to the total weight of the edible food. Alternatively or additionally, its fat release characteristics are such that, during a compression test, it releases at most 42% by weight of fat relative to the total weight of the edible food. Such fat release characteristics contribute to the fact that the edible product according to the invention can be considered as a substitute for conventional meat products. Preferably, the sample used for the fat release measurement is a cylinder with a diameter of 40 mm and a height of 15 mm.

[0032] - Its hardness 1 at a temperature of 4° C. is at least 40 N. Preferably, for a cylinder with a diameter of 20 mm and a height of 20 mm, its hardness 1 at a temperature of 4° C. is at least 40 N. Such a hardness 1 contributes to the fact that the edible product according to the invention can be considered a substitute for conventional meat products.

[0033] - Its hardness 2 at a temperature of 4° C. is at least 25 N. Preferably, for a cylinder with a diameter of 20 mm and a height of 20 mm, its hardness 2 at a temperature of 4° C. is at least 25 N. Such a hardness 2 contributes to the fact that the edible product according to the invention can be considered a substitute for conventional meat products.

[0034] - Its cohesiveness at a temperature of 4° C. is at most 0.080. Preferably, for a cylinder with a diameter of 20 mm and a height of 20 mm, its cohesiveness at a temperature of 4° C. is at most 0.080. Such cohesiveness contributes to the fact that the edible product according to the invention can be considered as a substitute for conventional meat products.

[0035] The present invention also relates to a method for producing an edible food product comprising a fat matrix, the method comprising the following steps:

[0036] - providing vegetable fat and / or fermented fat, said vegetable fat and / or fermented fat comprising triglycerides, said triglycerides comprising:

[0037] o more than 40% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds, relative to the total weight of said triglycerides,

[0038] o more than 2% by weight of polyunsaturated C18 fatty acids relative to the total weight of said triglycerides,

[0039] - providing a protein comprising a non-human animal protein; and

[0040] - processing said vegetable fat and / or fermented fat and said protein to produce an edible food product comprising a fat matrix comprising:

[0041] o more than 40.00% by weight of said vegetable fat and / or fermented fat relative to the total weight of the fat matrix, and

[0042] o More than 2.10% by weight of said protein relative to the total weight of the fat matrix, said protein comprising a non-human animal protein.

[0043] Compared to standard methods, such methods for preparing edible foods are simple and sustainable. In addition, such methods allow the production of edible products with meat-like texture and organoleptic properties. Therefore, edible foods are alternatives to conventional meat products. Specifically, edible foods can simulate the expected texture of animal fats at low and high temperatures and when cooked.

[0044] Thus, in certain aspects, the present invention allows the production of foie gras from raw materials produced in accordance with animal welfare standards, in particular without force-feeding; the foie gras has a good mouthfeel (texture) quality and preferably has olfactory, taste and tactile characteristics (flavor) similar to those of force-fed foie gras.

[0045] Preferably, the method comprises the step of combining the fat matrix with another food matrix, the food matrix being selected from a carbohydrate matrix, a protein matrix, a plant matrix and / or a fiber matrix. Thus, the edible food comprises this combination. Thus, the method can be used to produce an edible product simulating a complex meat-like structure using a variety of ingredients.

[0046] Furthermore, the method according to the present invention may comprise the step of homogenizing the vegetable fat and / or fermented fat with the protein (including non-human animal protein). BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description in conjunction with the accompanying drawings, in which Figure 1 is a schematic diagram of a method of producing an edible food product having a meat-like texture according to one embodiment of the present invention. Figure 2 is a description of the results generated during the texture profiling analysis.

[0048] Several aspects of the present invention are disclosed with reference to flowcharts and / or block diagrams of methods and apparatus.

[0049] In the figures, flowcharts and / or block diagrams show the architecture, functionality, and possible implementations of devices, systems, or methods according to several embodiments of the present invention.

[0050] In some implementations, the functions associated with the blocks may appear in an order different from the order shown in the figures. For example, two consecutively displayed blocks may be executed substantially simultaneously, or the blocks may sometimes be executed in reverse order, depending on the functions involved. DETAILED DESCRIPTION

[0051] The following is a description of example embodiments of the invention.

[0052] As used herein, the expression "edible product" or "edible food" may relate to a product suitable for animal consumption and preferably to a product intended for human consumption. The edible product according to the invention may be a ready-to-eat (i.e. final) food or an intermediate in the final food production chain. As will be described below, the edible product according to the invention may be produced in the form of a snack that may be pressed, fried and / or baked; a sauce; a spread; a pasta; a paste; a converted meat analog or a food specialty food, such as sausages or cured sausages, pate or foie gras; a meat dough; a soup; a smoothie; seafood; an unconverted meat analog such as a "meat-like" product.

[0053] In the following description, the term "meat" may refer to any edible part of an animal, such as animal tissue taken from a dead animal. Thus, meat may refer to liver or other visceral tissue, fat tissue, muscle tissue taken from a dead animal. Dead animals may refer to all species of the animal kingdom except humans, and preferably to all edible species, such as non-human vertebrates, such as livestock, fish, birds; insects; crustaceans, such as shrimps, prawns, crabs, crayfish and / or lobsters; mollusks, such as octopus, squid, cuttlefish, scallops, snails. Thus, for example, the present invention allows the production of edible products with a meat-like texture, such as products simulating foie gras, marbled beef or salmon meat.

[0054] As used herein, the expression "by weight" generally refers to the weight of something compared to the weight of a food matrix (eg a fat matrix or an edible product), whether wet weight or dry weight may be considered. Preferably, the disclosed percentages are by reference to wet weight.

[0055] As used herein, "flavor" is generally a product quality that affects the perception of taste and / or aroma. Thus, a "meat-like flavor" may refer to a flavor that is close to or approximates the flavor of a related conventional meat product.

[0056] As used herein, "texture" may be considered to be "a combination of rheological and structural (geometric and surface) properties of a food that is perceptible by mechanical, tactile and, where appropriate, visual and auditory receptors", as defined by the International Organization for Standardization in 2008 (ISO, 2008, Sensory analysis-vocabular, Vol. 1-107, p. 5492). Thus, "meat-like texture" may refer to the rheological and structural (geometric and surface) properties of a food that are close to or approximate the texture of a related conventional meat product (i.e., meat products from animal rearing and / or slaughter). Edible foods having a meat-like texture and a meat-like flavor according to the present invention may be considered to be a substitute for a meat product.

[0057] As used herein, the expression "core temperature" may be considered to refer to a temperature measured substantially in the middle of an edible food product. For example, it may be measured using a penetration thermometer.

[0058] As used herein, "food matrix" may relate to a wet or dry matrix suitable for human consumption. The food matrix is ​​mainly composed of lipids, proteins and / or carbohydrates. The food matrix may be a fat matrix, a protein matrix, a carbohydrate matrix or a mixture thereof. The food matrix may contain cultured cells or extracts thereof as defined below. When the composition refers to the weight of a food matrix such as a fat matrix or a protein matrix, it may be considered whether it is wet weight or dry weight. Preferably, the percentage disclosed is with reference to wet weight. The relative moisture content of the wet food matrix may be 10% or higher. For example, the relative humidity of the wet food matrix may range from 20% to 95%. Preferably, the moisture content of the wet food matrix may range from 30% to 80%. The food matrix may contain plant material obtained from edible plants, including flowers, fruits, stems, leaves, roots and seeds. For example, a food matrix such as a fat matrix, a protein matrix or a carbohydrate matrix may contain at least 20% plant material by weight, preferably at least 30% plant material by weight, more preferably 40% plant material by weight, and even more preferably 50% plant material by weight.

[0059] As used herein, "fat matrix" may relate to a matrix suitable for human consumption. Preferably, the fat matrix is ​​mainly composed of lipids. For example, the fat matrix comprises at least 50% lipids by weight, preferably at least 60% lipids by weight, more preferably 70% lipids by weight, even more preferably 80% lipids by weight.

[0060] As used herein, "protein matrix" may relate to a wet or dry matrix suitable for human consumption. Preferably, the protein matrix when dry consists mainly of protein. For example, the protein matrix comprises at least 50% by weight of protein, preferably at least 60% by weight of protein, more preferably 70% by weight of protein, even more preferably 80% by weight of protein, relative to the total dry weight of the protein matrix.

[0061] As used herein, "carbohydrate matrix" may relate to a wet or dry matrix suitable for human consumption. Preferably, the carbohydrate matrix consists mainly of carbohydrates. For example, the carbohydrate matrix comprises at least 50% by weight carbohydrates, preferably at least 60% by weight carbohydrates, more preferably 70% by weight carbohydrates, even more preferably 80% by weight carbohydrates.

[0062] As used herein, "plant substrate" may relate to a wet or dry substrate suitable for human consumption. Preferably, the plant substrate consists mainly of plant material. The plant material refers to any edible plant material development stage or part, including flowers, fruits, stems, leaves, roots, embryos and seeds. For example, the plant substrate comprises at least 50% by weight of plant material, preferably at least 60% by weight of plant material, more preferably 70% by weight of plant material, even more preferably 80% by weight of plant material.

[0063] As used herein, the expressions "cultivated cells" or "cultured cells" can be used interchangeably. They can refer to cells that are preferably expanded using a culture medium in a controlled environment. It specifically refers to cells that are controlled to grow by humans, such as in an industrial process, rather than conventional meat cells that are expanded in a living organism or cells that grow in a natural environment (such as mushrooms growing in a forest). Cultivated cells can refer to cells belonging to animals, and can also refer to cells belonging to the bacterial and fungal kingdoms. Therefore, a food matrix can refer to a matrix based on a cultivated cell. Cultivated cells can be cultured from cells of any origin, such as cells from a biopsy. They can originate from a biopsy sample, be derived from a stem cell, or correspond to the stem cell itself. More specifically, a protein matrix based on cultivated cells can refer to a protein matrix that is mainly composed of proteins from cultivated cells. For example, a protein matrix based on cultivated cells contains at least 50% by weight of proteins from cultivated cells, preferably at least 60% by weight of proteins from cultivated cells, more preferably 70% by weight of proteins, and even more preferably 80% by weight of proteins from cultivated cells.

[0064] As used herein, the expression "extract of cultured cells" may refer to any fraction of disrupted cells or to any purified or partially purified biological material recovered from disrupted cells. Disrupted cells may be cells with partially or completely disrupted cell walls. In a food matrix, the extract of cultured cells may contain disrupted cells and / or biological material recovered from disrupted cells.

[0065] As used herein, the term "improved" or "optimized" refers to a quality that is equal to or greater than that of a product obtained by animal slaughter or animal force-feeding.

[0066] As used herein, the term "about" can allow for a certain degree of variability in values ​​or ranges, for example, within 10%, within 5%, or within 1% of a stated value or a stated limit.

[0067] As used herein, the term "substantially" means a large portion or majority, such as at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least about 99.999%, or even more.

[0068] As mentioned above, producing tasty meat-like products without slaughtering animals, or producing foie gras without force-feeding, is a challenge both for animal welfare and the environment. In addition to animal welfare or environmental protection, it seems necessary to produce a food product that meets consumer expectations, exhibiting qualities close to conventional products, especially having a texture similar to meat.

[0069] New methods have been developed for producing new edible products with a meat-like texture, free of tissue from slaughtered animals. The present invention also encompasses edible products simulating goose liver, which do not contain hepatocytes obtained from force-fed animals.

[0070] In particular, the solution that has been developed allows the production of edible products comprising a fat matrix having a texture that is greatly improved over a wide temperature range.

[0071] Thus, according to a first aspect, the present invention relates to an edible food product comprising a fat matrix according to the invention.

[0072] Advantageously, edible food according to the present invention can be considered as a substitute for conventional meat products.Edible food can be, for example, ready-to-eat food that can be eaten directly, or food that can be eaten finally after cooking and / or processing steps (for example crushing, flattening, cutting, grinding, mixing, chopping, squeezing, dosing, molding, pressing, 3D printing, extrusion baking or cooking steps, for example smoking, baking, frying, surface treatment and / or coating).Edible food can also be an intermediate product used in combination with other products to produce ready-to-eat food.Specifically, edible food can be a substitute product of meat, which is intended to simulate known meat products (for example steak, sausage, meat sauce ...).As will be illustrated in the example, compared with the edible food that does not comprise the fat matrix according to the present invention, edible food according to the present invention can show a meat-like texture.This meat-like structure is specifically related to the fat matrix part of edible food.

[0073] As mentioned above, edible products can correspond to ingredients for preparing ready-to-eat foods. For example, edible products according to the present invention can be in the form of liquids (e.g., suspensions, solutions or emulsions), granules or powders, which can be used to prepare ready-to-eat foods, such as substitute foods for meat products.

[0074] Preferably, the edible food according to the invention is a processed food. In fact, it will not be present in animal meat, but preferably produced by a combination of edible substances from different source organisms (for example, a mixed product combining proteins from the animal kingdom and fats from the vegetable kingdom).

[0075] As with conventional meat products, the edible food according to the present invention may comprise one or more separate matrices. At least, the edible food according to the present invention will comprise at least one fat matrix. It can be considered that a fat matrix is ​​a food matrix containing a majority of the weight of fat.

[0076] The fat matrix comprises more than 40.00% of vegetable fat and / or fermented fat by weight relative to the total wet weight of the fat matrix. For example, the fat matrix can comprise at least 50% of vegetable fat and / or fermented fat by weight relative to the total weight of the fat matrix. Preferably, the fat matrix comprises at least 55%, more preferably at least 60%, even more preferably at least 65%, for example at least 70% of vegetable fat and / or fermented fat by weight relative to the total weight (e.g. wet weight) of the fat matrix. It should be understood that when the fat matrix contains vegetable fat and fermented fat, then the above percentage refers to the combination and percentage by weight of vegetable fat and fermented fat. Preferably, the fat is a mixture of vegetable fat or fats from different plants.

[0077] However, as will be described in detail later, the fat phase does not only contain vegetable fat and / or fermented fat. It may contain fats from other sources and ingredients other than fat. Therefore, the fat matrix may contain up to 95% by weight of vegetable fat and / or fermented fat relative to the total weight of the fat matrix. Preferably, the fat matrix contains up to 90%, more preferably up to 85%, even more preferably up to 80% by weight of vegetable fat and / or fermented fat relative to the total weight (e.g. wet weight) of the fat matrix.

[0078] The characteristic of the fat matrix according to the present invention can be its ability to fully simulate the meat fat phase. In particular, as will be mentioned in the example section, the fat matrix can have a hardness at the cooking temperature that is substantially equal to the hardness of the lipid phase of conventional meat at the cooking temperature.

[0079] Edible food can have better meat-like characteristics, and this depends on the amount of saturated and unsaturated fatty acids.For example, the weight ratio of the unsaturated C18 fatty acid and saturated C16-C18 fatty acid that fat matrix comprises is at least 0.80, preferably at least 1.00, more preferably at least 1.20, even more preferably at least 1.50.For example, the weight ratio of the unsaturated C18 fatty acid and saturated C16-C18 fatty acid that fat matrix comprises is 0.8 to 5, more preferably 0.8 to 4, more preferably 1.00 to 3, even more preferably the weight ratio between unsaturated C18 fatty acid and saturated C16-C18 fatty acid is 1.50 to 2.50.

[0080] Unsaturated fatty acids can be selected from monounsaturated fatty acids and polyunsaturated fatty acids. Therefore, unsaturated C18 fatty acids with less than 4 carbon-carbon double bonds can be selected from oleic acid, linoleic acid, linolenic acid and combinations thereof. Polyunsaturated C18 fatty acids can be selected from linoleic acid, linolenic acid and combinations thereof. It should be understood that when referring to the amount of unsaturated fatty acids, they comprise the amount of monounsaturated fatty acids and the amount of polyunsaturated fatty acids.

[0081] Preferably, gas chromatography can be used in conjunction with a flame ionization detector to measure unsaturated and saturated fatty acids in a fat matrix. Fatty acids are usually converted into fatty acid methyl esters (FAME), which are easier to separate and therefore easier to quantify than the original form or free fatty acids in triglycerides. Specifically, the measurement can be carried out according to the introduction detailed in the ISO12966 standard.

[0082] In addition, fatty acid can be free or exist in the form of glyceride (for example monoglyceride, diglyceride or triglyceride). As will be described in detail below, fatty acid preferably exists mainly in the form of triglyceride. As will be described, vegetable fat and / or fermented fat comprise triglyceride. In addition, above-mentioned fatty acid, fatty acid composition and particularly fatty acid ratio can refer to the fatty acid in the form of triglyceride.

[0083] Preferably, most of the vegetable fat and / or fermented fat found in the fat matrix is ​​present in the form of triglycerides. Thus, the fat matrix may contain at least 50% triglycerides by weight relative to the total weight of fat in the fat matrix, preferably at least 70% triglycerides by weight relative to the total weight of fat in the fat matrix, more preferably at least 80% triglycerides by weight relative to the total weight of fat in the fat matrix, and even more preferably at least 90% (e.g., at least 95%) of the fat by weight relative to the total weight of fat in the fat matrix is ​​triglycerides. In embodiments, these triglycerides may come from plant and / or fermented fats, but may also come from cultured cells added to the fat matrix.

[0084] In particular, and as will be shown in the examples, the relative amounts of unsaturated C18 fatty acids (e.g. oleic, linoleic, linolenic) and saturated C16-C18 fatty acids (e.g. stearic and palmitic) in the fat matrix are very important for obtaining a texture as close as possible to that of meat products.

[0085] This problem is solved when the proportion of unsaturated C18 fatty acids (e.g., having less than four carbon-carbon double bonds) in the edible product of the present invention is high, the unsaturated C18 fatty acids are preferably present in the form of triglycerides. Thus, in particular, as will be shown in the examples, the triglycerides of the fat matrix contain more than 40% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 45% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain more than 50% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides of the fat matrix contain more than 55% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds relative to the total weight of triglycerides in the fat matrix.

[0086] As detailed in the examples, the edible product of the present invention should also contain a minimum concentration of polyunsaturated C18 fatty acids, which are preferably present in the form of triglycerides. Therefore, in particular, as will be shown in the examples, the triglycerides of the fat matrix contain more than 2% of polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 2.5% of polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain more than 3.5% of polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides contain at least 7% of polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in the fat matrix. In particular, the edible product of the present invention preferably contains a minimum concentration of linolenic acid, which is preferably in the form of triglycerides. Thus, in particular, as will be shown in the examples, the triglycerides of the fat matrix contain linolenic acid, for example more than 0.01% by weight of linolenic acid relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 0.10% by weight of linolenic acid relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain at least 1% by weight of linolenic acid relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides contain at least 2% by weight of linolenic acid relative to the total weight of triglycerides in the fat matrix.

[0087] Similarly, it has been found that the presence of stearic acid in the triglycerides is beneficial to the needs addressed by the present invention. Thus, in particular, as will be shown in the examples, the triglycerides of the fat matrix contain at least 4% stearic acid by weight relative to the total weight of the triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain at least 5% stearic acid by weight relative to the total weight of the triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain at least 10% stearic acid by weight relative to the total weight of the triglycerides in the fat matrix. Even more preferably, the triglycerides contain at least 15% stearic acid by weight relative to the total weight of the triglycerides in the fat matrix. However, an excess of stearic acid in the triglycerides of the fat matrix may be detrimental to the needs addressed by the present invention. In a preferred embodiment, the triglycerides of the fat matrix contain less than 40% stearic acid by weight relative to the total weight of the triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 30% stearic acid by weight relative to the total weight of the triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix comprise more than 20% by weight of stearic acid relative to the total weight of triglycerides of the fat matrix.

[0088] As will be explained in the examples, an excess of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides may be detrimental to the needs addressed by the present invention. Thus, for example, the fat matrix comprises less than 60% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides; preferably, less than 50% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides; more preferably, less than 40% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides; even more preferably, less than 30% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides.

[0089] It has been found that an excessive portion of palmitic acid in the triglycerides of the fat matrix may be detrimental to the needs addressed by the present invention. Thus, in particular, as shown in the examples, the triglycerides of the fat matrix comprise less than 59.00% by weight of palmitic acid relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix comprise less than 50% by weight of palmitic acid relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix comprise less than 40% by weight of palmitic acid relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides of the fat matrix comprise at most 35.00% of palmitic acid relative to the total weight of triglycerides in the fat matrix.

[0090] On the contrary, it was found that a high proportion of oleic acid in the triglycerides is beneficial to the needs addressed by the present invention. Thus, in particular, as will be shown in the examples, the triglycerides of the fat matrix contain more than 33.00% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 35% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain more than 40% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides contain more than 45% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix.

[0091] As mentioned above, the weight of total oleic acid, palmitic acid and stearic acid (free and contained in monoglyceride, diglyceride and triglyceride) in the fat matrix can be measured by converting free fatty acid monoglyceride, diglyceride and triglyceride into fatty acid methyl esters, and using gas chromatography in conjunction with hydrogen flame ionization detector or mass spectrometer to quantify it. For example, this can be completed by ISO 12966 standards. Therefore, those skilled in the art can easily calculate the weight proportion of oleic acid, palmitic acid and stearic acid in the triglyceride.

[0092] Specifically, as will be shown in the examples, the triglycerides in the fat matrix may comprise:

[0093] - less than 50% by weight of palmitic acid relative to the total weight of fat matrix triglycerides,

[0094] - more than 35% by weight of oleic acid relative to the total weight of triglycerides of the fat matrix, and

[0095] - At least 2% by weight of linoleic acid relative to the total weight of fat matrix triglycerides.

[0096] Preferably, as will be shown in the examples, the triglycerides in the fat matrix comprise:

[0097] - less than 50% by weight of palmitic acid relative to the total weight of fat matrix triglycerides,

[0098] - at least 4% by weight of stearic acid relative to the total weight of triglycerides of the fat matrix,

[0099] - more than 35% by weight of oleic acid relative to the total weight of triglycerides of the fat matrix, and

[0100] - At least 2% by weight of linoleic acid relative to the total weight of fat matrix triglycerides.

[0101] More preferably, as will be shown in the examples, the triglycerides in the fat matrix comprise:

[0102] - less than 50% by weight of palmitic acid relative to the total weight of fat matrix triglycerides,

[0103] - at least 4% by weight of stearic acid relative to the total weight of triglycerides of the fat matrix,

[0104] - more than 35% by weight of oleic acid relative to the total weight of triglycerides of the fat matrix,

[0105] - more than 5% by weight of linoleic acid relative to the total weight of triglycerides of the fat matrix, and

[0106] - more than 0.01% by weight of linolenic acid relative to the total weight of triglycerides in the fat matrix.

[0107] Fat matrix can only comprise vegetable fat or can only comprise fermented fat or can comprise the combination of vegetable fat and fermented fat.In addition, vegetable fat and / or fermented fat can be supplemented with other fats.In fact, because fat matrix comprises the animal protein that can be from the cell of animal culture, so fat matrix can comprise animal cell triglyceride.Alternately, the fat of fat matrix is ​​specially selected from vegetable fat and / or fermented fat.In addition, the fat of fat matrix can obtain from fractionated oil and / or hydrogenated oil and / or deodorized oil and / or transesterified oil.

[0108] For example, vegetable fat can comprise fat or oil extracted from edible plant matter, and the edible plant matter comprises flower, fruit, stem, leaf, root, bud and seed.Preferably, for example, vegetable fat can comprise fat or oil extracted from oilseed or fruit.Particularly, vegetable fat can relate to from canola seed (rapeseed), castor, coconut, linseed, allan blackia (allanblackia), olive, sunflower, soybean, peanut, illipe, cottonseed, shea (shea), palm, avocado, safflower, sesame, lemon, grape seed, macadamia (macadamia), almond, sal (sal), Indian garcinia (kokum) or mango or its combination.

[0109] In particular, the vegetable fat used according to the present invention may be selected from olive oil, palm oil, avocado oil, almond oil or a combination thereof.

[0110] Fermented fat can comprise fat or oil extracted from cells cultivated in anaerobic or aerobic fermentation processes, particularly processes involving cultivating oleaginous microorganisms or animal cells excluding human cells. For example, fermented fat can comprise fat from cyanobacteria, microalgae, yeast, fungi (e.g., filamentous fungi), bacteria, or animal cells (e.g., adipocytes) cultivated to exclude human cells. Preferably, fermented fat comprises fat or oil extracted from oleaginous yeast (e.g., Rhodosporidium toruloides, Lipozyme Stark, and Yarrowia lipolytica).

[0111] Furthermore, in addition to the presence of fat, the fat matrix according to the invention advantageously comprises proteins, and in particular animal proteins excluding human proteins, also referred to as non-human animal proteins. In fact, without being limited by theory, the presence of proteins, in particular animal proteins, improves the ability of the fat matrix to respond to the determined needs. For example, the inventors have proposed the following hypothesis: in a specific fat matrix of the present invention, proteins contribute to the combination with a specific fat composition to produce a suitable mouthfeel, similar to the texture of meat, and in particular the fat phase texture of meat. In addition, the presence of animal proteins improves the organoleptic properties of the fat matrix, in particular the flavor.

[0112] Therefore, as will be shown in the examples, the fat matrix can also include more than 2.10% protein by weight relative to the total weight of the fat matrix (e.g., wet weight). Preferably, the fat matrix preferably further includes more than 2.50% protein by weight relative to the total weight of the fat matrix. More preferably, the fat matrix preferably further includes more than 3% protein by weight relative to the total weight of the fat matrix. Even more preferably, the fat matrix preferably further includes more than 4% protein by weight relative to the total weight (e.g., wet weight) of the fat matrix. These proteins can be plant proteins, fungal proteins, bacterial proteins, fermented proteins, animal proteins, and mixtures thereof. However, as described above, the protein advantageously includes non-human animal proteins. Therefore, in the protein exceeding 2.10% by weight relative to the total weight of the fat matrix, at least some of these proteins will be non-human animal proteins. Advantageously, as will be illustrated in the examples, this may involve the production of meat analogs, which may be confused with conventional meat in the case of a blind taste test, such as by improving the flavor of the edible product according to the present invention.

[0113] Thus, as will be shown in the examples, the fat matrix may also contain at least 1% non-human animal protein by weight relative to the total wet weight of the fat matrix, preferably more than 2.10% non-human animal protein by weight relative to the total weight (e.g. wet weight) of the fat matrix. Preferably, the fat matrix preferably further contains more than 2.50% non-human animal protein by weight relative to the total weight of the fat matrix. More preferably, the fat matrix preferably further contains more than 3% non-human animal protein by weight relative to the total weight of the fat matrix. Even more preferably, the fat matrix preferably further contains more than 4% non-human animal protein by weight relative to the total weight (e.g. wet weight) of the fat matrix.

[0114] However, the fat matrix preferably does not contain a large amount of protein, and in particular animal protein. Therefore, the fat matrix may contain less than 55% protein by weight relative to the total weight of the fat matrix. Preferably, the fat matrix preferably contains less than 40% protein by weight relative to the total weight of the fat matrix. More preferably, the fat matrix preferably further contains less than 30% protein by weight relative to the total weight of the fat matrix. Even more preferably, the fat matrix preferably further contains less than 20% protein by weight relative to the total weight (e.g. wet weight) of the fat matrix. Among these proteins, the fat matrix may contain less than 40%, less than 30%; less than 20%, less than 15% non-human animal protein by weight relative to the total weight (e.g. wet weight) of the fat matrix.

[0115] Preferably, the fat matrix further comprises 2.5% to 55% protein by weight relative to the total weight of the fat matrix. More preferably, the fat matrix further comprises 3% to 33% protein by weight relative to the total weight of the fat matrix. Even more preferably, the fat matrix further comprises 4% to 25% protein by weight relative to the total weight (e.g., wet weight) of the fat matrix. Among these proteins, the fat matrix can comprise 1% to 30%, 1% to 25%, 1% to 20%, 1% to 15%, or 1% to 10% non-human animal protein by weight relative to the total weight of the fat matrix.

[0116] Preferably, the non-human animal protein is selected from bovine protein, avian protein, porcine protein, lagomorpha protein, ray-finned protein, and combinations thereof. More preferably, the non-human animal protein is selected from duck protein, goose protein, beef protein, pork protein, tuna protein, salmon protein, and combinations thereof.

[0117] In one embodiment, the animal protein can be derived from animal meat, excluding human meat. Specifically, the animal meat can be selected from muscle, viscera such as liver, skin and combinations thereof.

[0118] In one embodiment, the animal protein can be derived from cultured animal cells, excluding human cells. For those who do not understand this, those skilled in the art know that duck protein is a protein produced by duck cells that can be cultured in vitro of a duck organism. Duck cells belong to or are derived from an organism that, depending on its ancestry, belongs to a kingdom (Animalia), family (Anatidae), genus (Anatidae) or species such as Mallard (Anas platyrhynchos) or Cairinamoschata.

[0119] Animal cells can be selected from stem cells, fibroblasts, adipocytes, myocytes, keratinocytes and combinations thereof. Stem cells can refer to multipotent or multipotent or omnipotent cells, or oligopotent stem cells of neuroectodermal, mesoderm or endodermal lineages. Preferably, animal cells are selected from cells derived from differentiation of non-human embryonic stem cells; cells derived from differentiation of non-human induced pluripotent stem cells; cells derived from transdifferentiated non-human isolated cells; immortalized mature non-human cells and differentiated cells derived from differentiation of non-human progenitor cells.

[0120] Cultured cells

[0121] The problem of lack of flavor or inappropriate texture may be prevalent in meat-like products, especially plant-based products. The texture and flavor of products based on cultured cells can also be improved. The present invention is particularly suitable for edible products made at least in part from cultured cells. Therefore, preferably, the fat matrix comprises cultured cells or cultured cell extracts, wherein the cultured cells are cells of an organism belonging to the animal kingdom excluding humans, belonging to the bacterial kingdom or belonging to the fungal kingdom, preferably, the cultured cells are cells of an organism belonging to the animal kingdom excluding humans.

[0122] Therefore, preferably, the edible product with a meat-like texture according to the present invention is obtained from cultivated cells. Such cultivated cells can remain intact, or they can be broken, for example, broken during homogenization, extrusion, mixing, blending or melt-blowing, electrospinning, centrifugal spinning, blow spinning. When the cultivated cells have been destroyed, the method according to the present invention may include a step of extracting specific compounds after destruction. For example, the method according to the present invention may include a step of extracting proteins and / or lipids (e.g., fatty acids or phospholipids) from cultivated cells.

[0123] The adipose matrix may contain animal cells excluding human cells, selected from: cells derived from differentiation of non-human embryonic stem cells; cells derived from differentiation of non-human induced pluripotent stem cells; cells derived from transdifferentiated non-human isolated cells; immortalized mature non-human cells and differentiated cells derived from differentiation of non-human progenitor cells.

[0124] The adipose matrix may contain hepatocytes excluding human hepatocytes, selected from: hepatocytes derived from differentiation of non-human embryonic stem cells; hepatocytes derived from differentiation of non-human induced pluripotent stem cells; hepatocytes derived from transdifferentiated non-human isolated cells; immortalized mature non-human hepatocytes and differentiated hepatocytes derived from differentiation of non-human progenitor cells.

[0125] In particular, the hepatocytes may be non-steatotic hepatocytes or steatotic hepatocytes.

[0126] The adipose matrix may contain myocytes excluding human myocytes, selected from: myocytes derived from differentiation of non-human embryonic stem cells; myocytes derived from differentiation of non-human induced pluripotent stem cells; myocytes derived from transdifferentiated non-human isolated cells; immortalized mature non-human myocytes and differentiated myocytes derived from differentiation of non-human progenitor cells.

[0127] Differentiation of non-human embryonic stem cells

[0128] The cells in the adipose matrix can be derived from non-human embryonic stem cell differentiation. Differentiation includes the sum of the processes by which undifferentiated or unspecialized cells achieve their functions. Stem cells can be isolated from embryos and cultured using culture media to achieve cell proliferation and maintain a dedifferentiated state. In one embodiment, the culture media formulation utilizes a synthetic serum-free culture media.

[0129] Next, embryonic stem cells can be induced to differentiate into, for example, hepatocytes, fibroblasts, keratinocytes, myocytes or adipocytes. For example, for hepatocytes, non-human embryonic stem cells are induced into definitive endoderm cells, preferably with specific growth factors such as activin A, WNT, FGF or BMP; or other components that have an impact on differentiation, such as insulin transferrin selenium, rapamycin, KOSR or sodium butyrate. Next, the final endodermal cell is specialized into liver endoderm cells, followed by hepatoblasts, preferably with specific factors such as HGF, FGF, FGF and BMP specialization. Hepatoblasts are differentiated into hepatocytes by differentiation induction with a combination of multiple factors (preferably HGF, oncostatin M, dexamethasone and TGF-β). Next, the hepatocytes of differentiation can be cultivated and expanded to the desired cell number.

[0130] Differentiation of non-human induced pluripotent stem cells

[0131] The cells in the adipose stroma can be derived from the differentiation of non-human induced pluripotent stem cells.

[0132] For example, epigenetic reprogramming strategies can be employed on avian dermal fibroblasts isolated from geese, ducks, or chickens to create induced pluripotent stem cells from fibroblasts without the use of classical viral reprogramming techniques.

[0133] Induced pluripotent stem cells can be cultured using optimized culture medium substrates and culture medium formulations to achieve sustained cell proliferation and maintain a dedifferentiated state. The culture medium formulation utilizes a synthetic serum-free culture medium. Preferably, the cells are cultured in a pathogen-free cell culture system. Next, the pluripotent stem cells can be triggered to differentiate into hepatocytes and expand to the desired number of cells.

[0134] Transdifferentiated non-human isolated cells.

[0135] The cells in the adipose matrix can be derived from transdifferentiated non-human isolated cells. Transdifferentiation refers to differentiation from one differentiated cell type to another differentiated cell type, preferably in one step. Transdifferentiation can involve a method of changing the differentiation phenotype or developmental potential of a cell without forming a pluripotent intermediate cell; that is, it does not require the cell to first dedifferentiate (or reprogram) and then differentiate into another cell type. On the contrary, the cell type is simply "switched" from one cell type to another cell type without experiencing a less differentiated phenotype. Transdifferentiation can also include: a first step, placing a first cell with a first cell fate under certain conditions to generate a second cell (i.e., a less differentiated cell) that can differentiate into a second cell fate; and a second step, placing a less differentiated cell under certain conditions to differentiate the cell into a cell with a second cell fate, such as a hepatocyte.

[0136] For example, non-human cells (e.g., embryonic fibroblasts, embryonic stem cells, muscle cells) are isolated using techniques known in the art of cell biology and cultured in a medium containing basal medium, antibiotics, non-essential amino acids, reducing agents, serum, minerals, and growth factors.

[0137] Immortalized mature non-human hepatocytes

[0138] The cells in the adipose matrix can be selected from immortalized mature non-human hepatocytes. The specificity of immortalized mature non-human hepatocytes is that the cells can divide indefinitely. Mature avian hepatocytes can be isolated from duck liver, goose liver or chicken liver. Hepatocytes can be immortalized using classical techniques (e.g., transformation or spontaneous immortalization of hepatocytes by sequential passage of hepatocytes until spontaneous mutations leading to immortalization occur). Immortalized hepatocytes can be expanded to the desired number of cells and grown in culture medium.

[0139] Differentiated cells derived from non-human progenitor cells

[0140] The cells in the adipose matrix can be selected from the differentiated hepatocytes derived from the differentiation of non-human progenitor cells. Progenitor cells can be cultured using optimized culture medium substrates and culture medium formulations to obtain sustained cell proliferation and maintenance of a pluripotent state. The culture medium formulation can include a synthetic serum-free culture medium. Then, the hepatic stem cells are induced to differentiate into mature hepatocytes and expanded to the desired number of cells by differentiation factors.

[0141] Advantageously, no matter the source of the hepatocytes, it can be considered that the cultivated hepatocytes are cells grown in a culture medium. Advantageously, the culture medium does not contain fetal bovine serum. The culture medium can be supplemented, preferably gradually supplemented with hydrolyzates of plants or yeast. This serum-free culture medium allows the reduction and elimination of components of animal origin.

[0142] For example, during cell mass expansion, various culture medium formulations are optionally used to maintain the ability of self-renewal. As explained, the culture medium formulation can be modified from conventional culture medium to an animal substitute that does not require fetal bovine serum or bovine serum. On the contrary, the culture medium can include plant or yeast hydrolyzate. The example of plant-based formulations includes soy-based and plant-based hydrolyzate-based culture medium formulations. Some culture medium formulations can include at least one component for enhancing the nutritional content of the cultured cells.

[0143] Furthermore, the culture medium contains all the components and nutrients for the development of cells such as salts, glucose, water, salt minerals, and amino acids.

[0144] In one embodiment, the culture medium may comprise a scaffold.

[0145] The cells were cultured in an incubator at 37°C, 5% CO2, pH 7, and with a humidity of at least 95%.

[0146] According to one embodiment of the present invention, the cultured hepatocytes may be steatotic hepatocytes. Therefore, the present invention may include a step of inducing steatosis in the cultured hepatocytes.

[0147] According to one embodiment, the culture medium can be supplemented with increased concentrations of free fatty acids, causing hepatocytes to undergo steatosis by absorbing and storing excess extracellular fatty acids.

[0148] The fatty acid may be selected from butyric acid, isobutyric acid, isovaleric acid, caproic acid, caprylic acid, nonanoic acid, capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, docosahexaenoic acid, stearic acid, arachidic acid, linoleic acid, linolenic acid, arachidonic acid, palmitoleic acid and eicosapentaenoic acid or mixtures thereof.

[0149] The length of time that cells are exposed to lipid concentrations sufficient to induce steatosis will vary depending on the cell type, the size of the cell population, the age of the cell population, the number of passages, any genetic modifications or manipulations of the cells, the type and composition of the culture medium, the amount of lipid accumulation or steatosis desired, or any combination thereof.

[0150] For example, some cell types take up exogenous lipids from the culture medium more slowly than other cell types and thus require longer incubation times in lipid-rich medium to induce a desired amount of steatosis.

[0151] In many cases, the cells are cultured in the medium having a high lipid concentration for about 30 days to about 60 days.

[0152] According to another embodiment, steatosis can be induced by increasing the expression of lipid pathways responsible for lipid metabolism and storage in cells. In this case, genetic manipulation results in the accumulation of lipid droplets in the cytoplasm of hepatocytes, thereby causing steatosis. The expression of genes involved in lipid metabolism can be induced or enhanced to promote or enhance lipid accumulation and / or steatosis in target cells such as hepatocytes. According to one embodiment of the present invention, the hepatocytes inducing steatosis can be non-steatotic hepatocytes.

[0153] Proteins, in particular animal proteins, can be added to form any form of fat matrix compatible with common food processing methods. For example, animal proteins can be added in the form of a protein-containing solution (e.g., a protein extract obtained from cells in the form of cells or in the form of disrupted cells). Thus, the proteins used, in particular non-human animal proteins, can be obtained by fermentation of microorganisms such as bacteria and fungi and eukaryotic cells. As already mentioned, proteins can be obtained from non-human animal cells, more preferably cultivated non-human animal cells.

[0154] The edible food according to the invention may consist mainly of a fat matrix, which may be the case when the edible food according to the invention is a foie gras substitute. For example, the edible food comprises at least 20% by weight of a fat matrix relative to the total weight of the edible food. Preferably, the edible food comprises at least 40% by weight of a fat matrix relative to the total weight of the edible food. More preferably, the edible food comprises at least 60% by weight of a fat matrix relative to the total weight of the edible food. Even more preferably, the edible food comprises at least 80% by weight of a fat matrix relative to the total weight of the edible food. The edible food may even be made of more than 95% by weight of a fat matrix relative to the total weight of the edible food.

[0155] However, edible food according to the present invention can comprise a mixture of a fat matrix and another food matrix such as a protein matrix or a carbohydrate matrix. Therefore, for some embodiments, the fat matrix should not be the main component of the edible food. For example, the edible food comprises a fat matrix of at most 80% by weight relative to the gross weight of the edible food. Preferably, the edible food comprises a fat matrix of at most 60% by weight relative to the gross weight of the edible food. More preferably, the edible food comprises a fat matrix of at most 40% by weight relative to the gross weight of the edible food. Even more preferably, the edible food comprises a fat matrix of at most 20% by weight relative to the gross weight of the edible food. The edible food can even be made of a fat matrix less than 10% by weight relative to the gross weight of the edible food.

[0156] In this article, suitable adhesives can be used to provide adhesion between substrates. In particular, emulsion gels, substrates composed of cross-linked proteins or carbohydrate networks containing emulsified lipids have been studied. It has been suggested to use methylcellulose or ethylcellulose to form oil gels. This is usually achieved by dispersing the derived cellulose molecules in an oil above its glass transition temperature and then cooling the polymer solution below its gel point (Davidovich-Pinhas, Barbut, & Marangoni, 2014; 10.1007 / s10570-014-0377-1). Similarly, the substrate can be adhered by a protein separation suspension, such as a soy protein separation suspension gelled by heating or adding transglutaminase (Herz E.et al, 2021; 10.1016 / j.ifset.2021.102806). Therefore, preferably, the fat matrix further comprises transglutaminase. More preferably, the fat matrix can also include protein fibrils, such as collagen or gelatin. Even more preferably, the fat matrix comprises protein fibrils and transglutaminase.

[0157] As already described, it can be considered that fat matrix according to the present invention is to organize and form fat matrix.Thereby, edible food preferably comprises another kind of food matrix, for example protein matrix or carbohydrate matrix contacted with fat matrix.For example, edible food can comprise the mixture of fat matrix and protein matrix or carbohydrate matrix.Edible food can comprise the fat matrix above or below the protein matrix or carbohydrate matrix.

[0158] In some embodiments, the fat matrix can serve as a binder for a fiber matrix such as a protein matrix or a carbohydrate matrix. In addition to the organoleptic properties as described above, the binder can also ensure the cohesion of the fiber of the fiber matrix. Therefore, the edible food preferably comprises a fiber matrix contacted with the fat matrix. For example, the fat matrix can be located in the edible food to cover the fiber or encapsulate the fiber or even engulf the fiber.

[0159] For example, the edible food comprises at least 20% by weight of a fibrous matrix relative to the total weight of the edible food. Preferably, the edible food comprises at least 40% by weight of a fibrous matrix relative to the total weight of the edible food. More preferably, the edible food comprises at least 60% by weight of a fibrous matrix relative to the total weight of the edible food. Even more preferably, the edible food comprises at least 80% by weight of a fibrous matrix relative to the total weight of the edible food.

[0160] The fibrous matrix can include a fibrous structure that simulates muscle-meat type products. This structure can be obtained by myofiber cultivation, using fungal protein, wet spinning, electrospinning, extrusion, freeze structuring, culturing cells on a support, high moisture extrusion, low moisture extrusion, dry spinning, wet-dry spinning, protein layered nutrient embedding technology, micro extrusion or shear cell technology. The fibrous matrix can also be based on any type of cellulose fiber / fibril or amylose fiber / fibril. The fibrous structure preferably has a length exceeding micrometers.

[0161] The fiber matrix can be a plant-based fiber matrix, a fungal-based fiber matrix, such as a yeast-based fiber matrix, a bacterial-based fiber matrix, an algae-based fiber matrix, or a cultured animal cell-based fiber matrix. Thus, the fiber matrix can comprise plant-derived fibers, fungal-derived fibers, such as yeast-derived fibers, bacterial-derived fibers, algae-derived fibers, cultured animal cell-derived fibers, or a combination thereof.

[0162] The edible food may comprise at least 20% by weight of plant matrix relative to the total weight of the edible food. Preferably, the edible food comprises at least 40% by weight of plant matrix relative to the total weight of the edible food. More preferably, the edible food comprises at least 60% by weight of plant matrix relative to the total weight of the edible food. Even more preferably, the edible food comprises at least 80% by weight of plant matrix relative to the total weight of the edible food.

[0163] As already mentioned, the edible food may be a finished product or an ingredient for food processing. Preferably, the edible food simulates an edible food of animal origin. The edible food may be a cooked, uncooked or pre-cooked product.

[0164] For example, the edible food is a cooked edible food or a pre-cooked edible food. For example, the edible food is pre-cooked to further seal. Alternatively, the edible food is an uncooked product.

[0165] Thus, the edible food may be packaged in a flexible container such as a plastic sheet or in a rigid container such as a cylindrical or non-cylindrical can. Advantageously, the edible food may be a cooked edible food. Thus, the edible food may be packaged in a can that is the same as the cooking can.

[0166] Physico-chemical characteristics of the edible food according to the invention

[0167] Fat release properties of edible products comprising a fat matrix according to the invention

[0168] One advantage of the present invention is that it simulates conventional food cooking performance. The following fat release values ​​during cooking may be related to the fat released during cooking (e.g. during frying of the sample for 60 seconds per side at a surface temperature of 180°C). Preferably, the sample used for the fat release measurement during cooking is a cylinder with a diameter of 40 mm and a height of 15 mm. The fat release value during cooking is preferably an average value obtained from at least 5 independent samples. For example, the fat release can be measured using a weighed first napkin, which is then used to collect and absorb fat that leaks onto the surface of the cooking utensil after the cooking step. The difference in weight of the first napkin before and after frying is equal to the weight of fat released during cooking.

[0169] The ability of a sample to release fat during cooking can be expressed in w / w % using the following equation:

[0170] ((weight of fat absorbed by the first napkin after cooking) / (weight of the sample before cooking))*100

[0171] Thus, the edible food according to the invention may be formulated such that it releases at least 2% by weight of fat relative to the total weight of the edible food during cooking (e.g. frying). Preferably, it may release at least 5% by weight of fat relative to the total weight of the edible food. More preferably, it may release at least 7.5% by weight of fat relative to the total weight of the edible food. Even more preferably, it may release at least 10% by weight of fat relative to the total weight of the edible food.

[0172] However, the fat released during cooking should not be too high. Thus, for example, the edible food according to the invention can be formulated so that it releases up to 30% by weight of fat relative to the total weight of the edible food during cooking (e.g. frying). Preferably, it can release up to 25% by weight of fat relative to the total weight of the edible food. More preferably, it can release up to 20% by weight of fat relative to the total weight of the edible food. Even more preferably, it can release up to 15% by weight of fat relative to the total weight of the edible food.

[0173] Thus, for example, the edible food according to the invention can be formulated such that it releases, during cooking (e.g. frying), 2% to 30% fat by weight relative to the total weight of the edible food, preferably 5% to 25% fat by weight relative to the total weight of the edible food, more preferably 7.5% to 20% fat by weight relative to the total weight of the edible food, and even more preferably 10% to 15% fat by weight relative to the total weight of the edible food.

[0174] In particular, these fat release values ​​during cooking may refer to the fat release values ​​of the fat matrix according to the invention during cooking relative to the weight of the fat matrix.

[0175] When simulating conventional foods, the fat released by an edible food during chewing may also be an interesting technical feature. The mechanical conditions of a typical chewing process can be reproduced by subjecting the edible food to compression. Therefore, the fat released during the compression of the edible product is a relevant technical feature when simulating conventional foods.

[0176] The fat release during compression can be measured using the probe of a texture analyzer (or texture meter). The probe is set to drive to a limit of 0 mm at a speed of 100 mm / min for 30 seconds to crush the sample once at 45°C. Preferably, the sample used for the fat release measurement during compression is a cylinder with a diameter of 40 mm and a height of 15 mm. The fat release value during compression is preferably an average value obtained from at least 5 independent samples.

[0177] For example, each fried sealed sample is placed on a second napkin and placed under the probe of a texture analyzer. The difference in weight of the second napkin before and after compression is equal to the weight of fat released during compression.

[0178] The ability of a sample to release fat during compression (e.g. simulated chewing) can be expressed in w / w % using the following equation:

[0179] ((weight of fat absorbed by the second napkin after compression) / (weight of the sample after cooking))*100

[0180] Advantageously, the edible food according to the present invention should have fat release properties similar to conventional foods during compression. For example, the edible food according to the present invention can release at least 2.5% fat by weight relative to the total weight of the edible food during compression. Preferably, it can release at least 5% fat by weight relative to the total weight of the edible food during compression. More preferably, it can release at least 10% fat by weight relative to the total weight of the edible food when compressed. More preferably, it can release at least 15% fat by weight relative to the total weight of the edible food during compression. Even more preferably, it can release at least 20% fat by weight relative to the total weight of the edible food during compression.

[0181] The fat release during compression should not be too high. For example, the edible food according to the invention can be formulated to release up to 42% fat by weight relative to the total weight of the edible food during compression. Preferably, it can release up to 40% fat by weight relative to the total weight of the edible food during compression. More preferably, it can release up to 38% fat by weight relative to the total weight of the edible food during compression. Even more preferably, it can release up to 36% fat by weight relative to the total weight of the edible food during compression.

[0182] Thus, for example, the edible food according to the invention can be formulated so that it releases, during compression, 2.5% to 42% fat by weight relative to the total weight of the edible food, preferably 5% to 40% fat by weight relative to the total weight of the edible food, more preferably 10% to 38% fat by weight relative to the total weight of the edible food, and even more preferably 20% to 36% fat by weight relative to the total weight of the edible food.

[0183] In particular, these fat release values ​​during compression may refer to fat release values ​​during compression of the fat matrix according to the invention relative to the weight of the fat matrix.

[0184] Mechanical properties of edible products comprising a fat matrix according to the invention

[0185] Furthermore, the edible product according to the invention may be defined by its mechanical properties, such as its hardness and its cohesiveness.

[0186] Hardness is a mechanical property of a food that reflects the force required for a consumer to compress the food between the molars or between the tongue and the palate when chewing. Preferably, a texture meter paired with a compression plate probe is used to quantify hardness (in Newtons). For example, a Lloyd Instrument LS1SH-230V texture meter can be paired with a compression plate probe of 80 mm in diameter and operated using the Nexygen 3.0Plus software system. The hardness test is based on multiple cycles: a compression phase is followed by a release phase, separated by a rest phase. For example, for the first compression cycle, the probe descends at a speed of 60 mm / min until 0.75* the height of the sample. The probe then returns to its initial position at a speed of 60 mm / min and remains there for 60 seconds. The second compression cycle is the same as the first compression. The mechanical property value (hardness or cohesiveness) is preferably an average value obtained from at least 5 independent samples.

[0187] Hardness is defined as the maximum force exerted on an edible food sample during the compression phase of a Texture Profile Analysis (TPA) test, as explained in the Examples section. Figure 2 As shown, the TPA consists of two cycles of applying compression to the sample under the probe (a, d) followed by a release phase (b, e), each cycle separated by a rest phase (time between b and d), allowing the measurement of hardness 1 and 2 (maximum compression of each cycle) and calculation of the cohesion of the sample. Figure 2 In the graph, hardness 1 is identified by the peak of the first stage of compression, and hardness 2 is identified by the peak of the second stage of compression. Mechanical properties such as hardness may vary depending on the temperature and shape of the test sample.

[0188] For example, for a cylinder with a diameter of 20 mm and a height of 20 mm, at a temperature of 4°C, the edible food according to the invention has a hardness 1 of at least 40 N, preferably at least 50 N, more preferably at least 55 N, and even more preferably at least 60 N.

[0189] For example, for a cylinder with a diameter of 20 mm and a height of 20 mm, at a temperature of 4°C, the edible food according to the invention has a hardness 1 of at most 100 N, preferably at most 95 N, more preferably at most 90 N, and even more preferably at most 85 N.

[0190] Thus, for example, for a cylinder with a diameter of 20 mm and a height of 20 mm, at a temperature of 4°C, the edible food according to the invention has a hardness 1 of 40N to 100N, preferably 50N to 95N, more preferably 55N to 90N, and even more preferably 60N to 85N.

[0191] In particular, these values ​​of Hardness 1 may refer to the values ​​of Hardness 1 of the fat matrix according to the invention.

[0192] For example, for a cylinder with a diameter of 40 mm and a height of 15 mm, at a temperature of 45°C, the edible food according to the invention has a hardness 1 of at least 12N, preferably at least 14N, more preferably at least 16N, and even more preferably at least 18N.

[0193] For example, for a cylinder with a diameter of 40 mm and a height of 15 mm, at a temperature of 45°C, the edible food according to the invention has a hardness 1 of at most 45N, preferably at most 40N, more preferably at most 35N, and even more preferably at most 30N.

[0194] Thus, for example, for a cylinder with a diameter of 40 mm and a height of 15 mm, at a temperature of 45°C, the edible food according to the invention has a hardness 1 of 12N to 45N, preferably 14N to 40N, more preferably 16N to 35N, and even more preferably 18N to 30N.

[0195] In particular, these values ​​of Hardness 1 may refer to the values ​​of Hardness 1 of the fat matrix according to the invention.

[0196] For example, for a cylinder with a diameter of 20 mm and a height of 20 mm, at a temperature of 4°C, the edible food according to the present invention has a hardness 2 of at least 25N, preferably at least 27.5N, more preferably at least 30N, and even more preferably at least 32.5N.

[0197] For example, for a cylinder with a diameter of 20 mm and a height of 20 mm, at a temperature of 4°C, the edible food according to the invention has a hardness 2 of at most 65 N, preferably at most 60 N, more preferably at most 55 N, and even more preferably at most 50 N.

[0198] Thus, for example, for a cylinder with a diameter of 20 mm and a height of 20 mm, at a temperature of 4°C, the edible food according to the invention has a hardness 2 of 25N to 65N, preferably 27.5N to 60N, more preferably 30N to 55N, and even more preferably 32.5N to 50N.

[0199] In particular, these values ​​of Hardness 2 may refer to the values ​​of Hardness 2 of the fat matrix according to the invention.

[0200] For example, for a cylinder with a diameter of 40 mm and a height of 15 mm, at a temperature of 45°C, the edible food according to the invention has a hardness of at least 8N2, preferably at least 9N, more preferably at least 10N, and even more preferably at least 11N.

[0201] For example, for a cylinder with a diameter of 40 mm and a height of 15 mm, at a temperature of 45°C, the edible food according to the invention has a hardness 2 of at most 30 N, preferably at most 27.5 N, more preferably at most 25 N, and even more preferably at most 22.5 N.

[0202] Thus, for example, for a cylinder with a diameter of 40 mm and a height of 15 mm, at a temperature of 45°C, the edible food according to the invention has a hardness 2 of 8N to 30N, preferably 9N to 27.5N, more preferably 10N to 25N, and even more preferably 11N to 22.5N.

[0203] In particular, these values ​​of Hardness 2 may refer to the values ​​of Hardness 2 of the fat matrix according to the invention.

[0204] Cohesion is the product's resistance to a second deformation compared to its resistance to the first deformation. Cohesion is derived from the data for the compression / release cycles measured for both hardness 1 and 2. It is therefore calculated as the area worked during the second compression divided by the area worked during the first compression ( Figure 2 ).

[0205] Adhesion = (d+e) / (a+b).

[0206] For example, at a temperature of 4°C, the edible food according to the present invention has a cohesion of at most 0.080, preferably at most 0.075, more preferably at most 0.070, and even more preferably at most 0.065 for a cylinder with a diameter of 20 mm and a height of 20 mm.

[0207] For example, at a temperature of 4°C, the edible food according to the present invention has a cohesion of at least 0.015, preferably at least 0.020, more preferably at least 0.025, and even more preferably at least 0.030 for a cylinder with a diameter of 20 mm and a height of 20 mm.

[0208] Thus, for example, at a temperature of 4°C, the edible food according to the invention has a cohesiveness of 0.015 to 0.080, preferably 0.020 to 0.075, more preferably 0.025 to 0.070, and even more preferably 0.030 to 0.065 for a cylinder with a diameter of 20 mm and a height of 20 mm.

[0209] In particular, these cohesiveness values ​​may refer to the cohesiveness values ​​of the fat matrix according to the invention.

[0210] For example, at a temperature of 45°C, the edible food according to the invention has a cohesion of at most 0.20, preferably at most 0.19, more preferably at most 0.18, and even more preferably at most 0.17 for a cylinder with a diameter of 40 mm and a height of 15 mm.

[0211] For example, at a temperature of 45°C, the edible food according to the present invention has a cohesion of at least 0.025, preferably at least 0.05, more preferably at least 0.075, and even more preferably at least 0.1 for a cylinder with a diameter of 40 mm and a height of 15 mm.

[0212] Thus, for example, at a temperature of 45°C, the edible food according to the invention has, for a cylinder with a diameter of 40 mm and a height of 15 mm, a cohesion of 0.025 to 0.20, preferably 0.05 to 0.19, more preferably 0.075 to 0.18 and even more preferably 0.1 to 0.17.

[0213] In particular, these cohesiveness values ​​may refer to the cohesiveness values ​​of the fat matrix according to the invention.

[0214] According to a second aspect, the present invention relates to a method 100 of manufacturing an edible food product comprising a fat matrix.

[0215] The manufacturing method 100 according to the invention will preferably allow the production of an edible food product having a meat-like texture, such as an edible food product according to the invention. Preferably, the manufacturing method 100 will comprise, in its preferred or non-preferred embodiments, all the steps and features enabling it to obtain a product according to the invention.

[0216] like Figure 1 As illustrated, the method comprises the steps of providing 110 a vegetable fat and / or fermented fat, providing 120 an animal protein, and processing 150 the vegetable fat and / or fermented fat and the animal protein to produce a fat matrix, in particular to produce an edible food product comprising the fat matrix.

[0217] The food manufacturing may include several other steps, such as: blanching, heat sterilization, evaporation and distillation, dehydration, smoking, baking and roasting, frying, high pressure processing, pulsed electric field (PEF) processing, ultrasound / cavitation / shock wave treatment, pasteurization, cold plasma application, dielectric, resistive and infrared treatment, microwave heating / blanching / assisted extraction, food irradiation, ultraviolet microbial inactivation, pulsed light technology, supercritical extraction, extrusion, freezing, cooling, gas conditioning, drying technology (freeze drying, membrane), fermentation, homogenization, chopping, grinding, shaving, salting, tumbling, pickling, brine injection. In particular, the method according to the present invention may also include several additional steps, such as: adding food additives 130, homogenizing 155 fats and animal proteins; performing heat treatment 160, combining the fat matrix with another food matrix 170 and / or conditioning 180 the edible food.

[0218] We have described in detail the general and preferred features of each component of the fat matrix and edible food according to the invention. These embodiments apply both to the edible food according to the invention and to other aspects of the invention, such as the method for making the edible food.

[0219] like Figure 1 As shown, the method 100 of manufacturing an edible food product according to the present invention comprises the step of providing 110 a vegetable fat and / or a fermented fat.

[0220] This step is particularly designed to improve the textural qualities of the edible product. In particular, this treatment improves the meat-like texture of the fat matrix. Therefore, such a step contributes to solving the problem solved by the present invention.

[0221] As described for the edible product according to the invention, preferably the vegetable fat and / or fermented fat comprises triglycerides.

[0222] Therefore, the vegetable fat and / or fermented fat may contain at least 50% triglycerides by weight relative to the total weight of the vegetable fat and / or fermented fat, preferably at least 70% triglycerides by weight relative to the total weight of the vegetable fat and / or fermented fat, more preferably at least 80% triglycerides by weight relative to the total weight of the vegetable fat and / or fermented fat, even more preferably at least 90% (e.g. at least 95%) of the fat by weight relative to the total weight of the vegetable fat and / or fermented fat is triglycerides.

[0223] In addition, the vegetable fat and / or fermented fat triglycerides contain more than 40% by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, relative to the total weight of the vegetable fat and / or fermented fat triglycerides. Preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 45% by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, relative to the total weight of the triglycerides in the vegetable fat and / or fermented fat. More preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 50% by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, relative to the total weight of the triglycerides in the vegetable fat and / or fermented fat. Even more preferably, the triglycerides contain more than 55% by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, relative to the total weight of the triglycerides in the vegetable fat and / or fermented fat.

[0224] The vegetable fat and / or fermented fat triglyceride further comprises more than 2% polyunsaturated C18 fatty acids by weight relative to the total weight of the vegetable fat and / or fermented fat triglyceride. Preferably, the triglyceride of vegetable fat and / or fermented fat comprises more than 2.5% polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in vegetable fat and / or fermented fat. More preferably, the triglyceride of vegetable fat and / or fermented fat comprises more than 3.5% polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in vegetable fat and / or fermented fat. Even more preferably, the triglyceride comprises at least 7% polyunsaturated C18 fatty acids by weight relative to the total weight of triglycerides in vegetable fat and / or fermented fat. In particular, the edible product of the present invention preferably comprises a minimum concentration of linolenic acid, preferably in the form of triglycerides. Therefore, in particular, as shown in the examples, the triglyceride of vegetable fat and / or fermented fat comprises more than 0.01% linolenic acid by weight relative to the total weight of triglycerides in vegetable fat and / or fermented fat. Preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 0.10% by weight of linolenic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. More preferably, the triglycerides of vegetable fat and / or fermented fat contain at least 1% by weight of linolenic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Even more preferably, the triglycerides contain at least 2% by weight of linolenic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat.

[0225] Thus, in particular, as will be shown in the examples, the triglycerides of vegetable fat and / or fermented fat contain at least 4% stearic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Preferably, the triglycerides of vegetable fat and / or fermented fat contain at least 5% stearic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. More preferably, the triglycerides of vegetable fat and / or fermented fat contain at least 10% stearic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Even more preferably, the triglycerides contain at least 15% stearic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. However, an excess of stearic acid in the triglycerides of vegetable fat and / or fermented fat may be detrimental to the needs addressed by the present invention. In a preferred embodiment, the triglycerides of vegetable fat and / or fermented fat contain less than 40% stearic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 30% by weight of stearic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. More preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 20% by weight of stearic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat.

[0226] As will be illustrated in the examples, an excess of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides may be detrimental to the needs addressed by the present invention. Thus, for example, the vegetable and / or fermented fat contains less than 60% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides; preferably, less than 50% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides; more preferably, less than 40% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides; even more preferably, less than 30% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermented fat triglycerides.

[0227] It has been found that an excess of palmitic acid in the triglycerides of the fat matrix may be detrimental to the needs addressed by the present invention. Therefore, in particular, as shown in the examples, the triglycerides of vegetable fat and / or fermented fat contain less than 59.00% palmitic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Preferably, the triglycerides of vegetable fat and / or fermented fat contain less than 50% palmitic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. More preferably, the triglycerides of vegetable fat and / or fermented fat contain less than 40% palmitic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Even more preferably, the triglycerides of vegetable fat and / or fermented fat contain up to 35.00% palmitic acid by weight relative to the total weight of triglycerides in the vegetable fat and / or fermented fat.

[0228] On the contrary, it was found that a high proportion of oleic acid in the triglycerides is beneficial for the needs addressed by the present invention. Thus, in particular, as will be shown in the examples, the triglycerides of vegetable fat and / or fermented fat contain more than 33% by weight of oleic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 35% by weight of oleic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. More preferably, the triglycerides of vegetable fat and / or fermented fat contain more than 40% by weight of oleic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat. Even more preferably, the triglycerides contain more than 45% by weight of oleic acid relative to the total weight of triglycerides in the vegetable fat and / or fermented fat.

[0229] like Figure 1 As shown, the method 100 for making an edible food according to the present invention includes the step of providing animal protein (excluding human protein) 120. As mentioned above, the protein provided in this step includes animal protein (excluding human protein), but may also include other proteins, such as plant protein, bacterial protein, fungal protein or a mixture thereof.

[0230] This step is particularly designed to improve the organoleptic and textural qualities of the edible product. In particular, this treatment improves the meat-like texture of the fat matrix. Therefore, such a step contributes to solving the problem solved by the present invention.

[0231] As described above, animal protein (excluding human protein) can be provided in any form compatible with common food processing methods. For example, animal protein (excluding human protein) can be provided in the form of a solution (e.g., a protein extract obtained from cells), in the form of cells, or in the form of disrupted cells. The animal protein that can be used in this step can refer to all embodiments, whether or not they are preferred embodiments of the edible product according to the present invention.

[0232] For example, the animal protein is preferably selected from bovine cells, deer cells, rabbit cells, porcine cells, duck cells, pheasant cells, cod cells, hake cells, flatfish cells, salmon cells, scombroid cells, longarm shrimp cells and combinations thereof. In addition, preferably, the animal protein is derived from cultivated animal cells; for example, the animal cells are selected from stem cells such as induced pluripotent stem cells, germ layer cells, fibroblast adipocytes, muscle cells such as skeletal muscle cells, cardiomyocytes or smooth muscle cells; hepatocytes, fibroblasts, adipocytes, chondrocytes, keratinocytes and combinations thereof.

[0233] As mentioned above, this step may also include adding plant protein, bacterial protein, fungal protein or a mixture thereof. For example, the plant protein is preferably selected from the group consisting of sunflower protein, soy protein, pea protein, canola protein, mung bean protein, chickpea protein, broad bean protein, lentil protein, seaweed protein, potato protein, quinoa protein, nut protein, wheat protein, winged bean protein, bambara bean protein, red algae protein, mesquite protein, duckweed protein, winged bean protein, dry broad bean protein, dry cowpea protein, lupin protein, jackfruit protein, amaranth protein, millet protein, oat protein, chia protein, hemp seed protein and rice protein or a combination thereof.

[0234] The method 100 for producing an edible food according to the present invention may include a step of adding a food additive 130. This step is particularly designed to improve the flavor, texture, appearance or shelf life of the edible food. The edible food may contain between 0.01% and 10% by weight of the food additive, preferably between 0.01% and 4% by weight of the food additive.

[0235] like Figure 1 As shown, the method according to the invention may comprise adding food additives before 131 and / or after 132 the step of processing 150 fat and animal protein to produce a fat matrix and / or after 133 the step of heat treatment 160 .

[0236] The food additive may be selected from condiments, flavoring additives, texturizer additives, food colorants, preservative additives, or combinations thereof.

[0237] For example, the condiments may be selected from: salt; pepper; herbs and / or spices (including rosemary, sage, mint, oregano, parsley, thyme, bay leaf, cloves, basil, chives, marjoram, nutmeg, cardamom, chili, cinnamon, fennel, fenugreek, ginger, saffron, vanilla and coriander); wine (including Jurancon wines such as sauterne or pacherenc, spirits such as cognac or armagnac); or any combination thereof.

[0238] For example, the flavoring additive may be selected from: a flavor enhancer, a sweetener, or any combination thereof.

[0239] For example, the texturizer additive may be selected from: a bulking agent or thickener, a drying agent, a curing agent, or any combination thereof.

[0240] For example, the preservative additive may be selected from: an antimicrobial agent, a pH adjuster, or any combination thereof.

[0241] For example, the food colorant may be selected from natural colorants such as carotene, tomato, beetroot or mixtures thereof.The edible food product may comprise between 0.01% and 4% of the food colorant.

[0242] like Figure 1 As shown, the method 100 for manufacturing an edible food according to the present invention comprises the following steps: processing 150 the vegetable fat and / or fermented fat and a protein including an animal protein to produce a fat matrix.

[0243] This step is particularly designed to improve the organoleptic quality of the edible product. In one embodiment, this processing can improve the meat-like texture of the fat matrix and the edible food comprising the fat matrix. Therefore, this type of step can help solve the problem solved by the present invention.

[0244] During the processing 150 step, fat (vegetable and / or fermented fat) can be gradually mixed with protein including animal protein (or vice versa). Alternatively, the fat and protein can be mixed until homogeneous. Optionally, the processing step 150 can be performed at a temperature between 30°C and 100°C.

[0245] Preferably, and as previously described broadly with respect to preferred or non-preferred embodiments of the edible food, the fat matrix comprises more than 40.00% by weight of said vegetable fat and / or fermented fat relative to the total wet weight of the fat matrix, preferably the fat matrix comprises at least 55% by weight of said vegetable fat and / or fermented fat relative to the total wet weight of the fat matrix, and more than 2.1% by weight of said protein, including animal protein, relative to the total weight of the fat matrix. Preferred embodiments of the edible food with respect to the concentration of animal protein or fat are applicable to the presently described method.

[0246] The processing step may include the step of mixing vegetable fat and / or fermented fat with the protein (including animal protein). Figure 1 As shown, the method 100 for manufacturing the edible food according to the present invention may include a homogenization 155 step. This step is particularly designed to homogenize the fat matrix and / or mix all the components together. Therefore, the homogenization step can be a blending, emulsification or stirring step. During this step, an emulsion can be created, preferably a microemulsion. For example, this step can be used when the fat matrix has been supplemented with other ingredients (such as plant materials or food additives) or when it is combined with another food matrix.

[0247] The fat matrix may be homogenized before and / or after the step of processing 150 the fat and the animal protein to produce the fat matrix.The fat matrix may be homogenized during the step of processing 150 the fat and the animal protein to produce the fat matrix.

[0248] Preferably, the homogenizing 155 step is performed using a high speed mixer or homogenizer such as a rotor-stator homogenizer, a cutter or a colloid mill.

[0249] The homogenization 155 step can be performed for at least 30 seconds, preferably at least 1 minute, more preferably at least 2 minutes; for example, for a period of at least 10 minutes. The homogenization 155 step can be performed for up to 1 hour, preferably up to 45 minutes, more preferably up to 30 minutes; even more preferably up to 10 minutes; for example, for a period of up to 2 minutes. Therefore, the homogenization 155 step can be performed for 30 seconds to 60 minutes, preferably for 1 minute to 45 minutes, more preferably for 2 minutes to 30 minutes; for example, for a period of about 10 minutes.

[0250] The homogenization 155 step can be performed at least 100 rpm, preferably at least 1000 rpm, more preferably at least 2000 rpm; for example, at least 5000 rpm. The homogenization 155 step can be performed during at most 30000 rpm, preferably at most 25000 rpm, more preferably at most 20000 rpm; for example, at most 15000 rpm. Therefore, the homogenization 155 step can be performed at 100 rpm to 30000 rpm, preferably at 1000 rpm to 25000 rpm, more preferably at 2000 rpm to 20000 rpm; even more preferably at 5000 rpm to 15000 rpm.

[0251] Homogenization will preferably induce an emulsion, more preferably a microemulsion, in the fat matrix. Without being limited by theory, such a microemulsion improves the texture of the fat matrix. The emulsion or microemulsion according to the present invention will generate lipid droplets having a droplet size distribution with a mean diameter of less than 25 μm, preferably less than 20 μm, more preferably less than 15 μm and even more preferably less than 10 μm. The mean diameter of the droplet size distribution can be measured by dynamic light scattering, for example according to ISO 22412 and / or using a Mastersizer 3000 from Malvern Panalytical devices.

[0252] like Figure 1 As shown, the method 100 for producing an edible food having a meat-like texture according to the present invention may include a heat treatment 160 step. This step may be particularly designed to cook and / or precook the edible food and develop its flavor. This step may also be designed to sterilize the edible product.

[0253] Another advantage of this step is that it can play an important role in defining final product quality characteristics such as taste, color and texture.

[0254] The heat treatment 160 step may be performed until the core temperature reaches at least 30° C., preferably at least 40° C. and more preferably at least 50° C. The heat treatment 160 step may be performed for at least 5 minutes, preferably at least 10 minutes, more preferably at least 15 minutes.

[0255] The heat treatment 160 step may be performed until the core temperature reaches at most 130° C., preferably at most 100° C., more preferably at most 80° C. and even more preferably at most 60° C. The heat treatment 160 step may be performed for at most 120 minutes, preferably at most 60 minutes, more preferably at most 30 minutes, more preferably at most 15 minutes.

[0256] The heat treatment 160 step may be performed until the core temperature reaches 30° C. to 130° C., preferably 30° C. to 80° C., more preferably 30° C. to 60° C., and even more preferably from 35° C. to 60° C. The heat treatment 160 step may be performed for 5 to 60 minutes, preferably 5 to 30 minutes, more preferably 5 to 15 minutes.

[0257] Alternatively, the heat treatment step may correspond to sterilization or pasteurization.

[0258] The heat treatment step may be accomplished using a conveyor belt and an oven, such as a tunnel oven in which a conveyor belt runs; or using an oven; a hot liquid bath, steam jets, microwaves or radio frequency irradiation.

[0259] According to one embodiment, the method may comprise a cooling step, e.g. after the heat treatment step. Preferably, the cooling step is carried out in a water bath or a cold room, e.g. for at least one night, or in a cold tunnel with a conveyor belt running inside, or in a blast cooler.

[0260] like Figure 1 As shown, the method 100 for producing an edible food product according to the invention may comprise the step of combining the fat matrix with another food matrix 170. The edible food product then comprises the fat matrix and the other food matrix.

[0261] As mentioned above, the edible food product according to the present invention will comprise at least a fat matrix.

[0262] However, the edible food according to the present invention may comprise a mixture of a fat matrix and one or more other food matrices, such as a protein matrix, a carbohydrate matrix, a plant matrix and / or a fiber matrix. The step of combining 170 the fat matrix with another food matrix may comprise the step of adding a transglutaminase to the fat matrix and / or one or more other food matrices.

[0263] Thus, the method 100 of making an edible food product according to the present invention may comprise the step of combining 170 a fat matrix with another food matrix, such as a protein matrix, a carbohydrate matrix, a vegetable matrix and / or a fiber matrix.

[0264] Preferably, during the step of combining 170, the fat matrix will have a lower viscosity than the viscosity of the other food matrices. For example, during the step of combining 170, the fat matrix will be a fluid, while the other food matrices will be solid. A person skilled in the art can use many technical means to combine several food matrices. For example, a suitable combination means can be selected from: 3D printing, coextrusion, molding, pressing, vacuum, pressing, metering or a combination thereof.

[0265] like Figure 1As shown, a method 100 of producing an edible food product according to the present invention may include the step of conditioning 180 the edible food product.

[0266] This step is particularly designed to obtain an edible food product having meat-like properties, such as meat-like organoleptic properties and in particular a meat-like texture.

[0267] According to the present invention, the step of conditioning 180 the edible food product may include steps that affect, for example, water content, shape or texture, flavor or even shelf life.

[0268] For example, according to the present invention, the step of conditioning 180 the edible food product may include steps such as drying, oven drying, dehydrating, freeze drying, filtering, or combinations thereof.

[0269] For example, according to the present invention, the step of conditioning 180 the edible food product may include a step of sterilizing or pasteurizing, for example.

[0270] For example, according to the present invention, the step of conditioning 180 the edible food may include, for example, crushing, flattening, cutting, grinding, mixing, chopping, squeezing, batching, molding, pressing, 3D printing, extrusion or a combination thereof. It may also include a baking or cooking step, such as smoking, baking, frying, surface treatment, coating or a combination thereof.

[0271] Finally, according to the present invention, the step of conditioning 180 the edible food product may include steps such as cooling, refrigerating, deep freezing, packaging or a combination thereof.

[0272] Example

[0273] The present invention is further described in detail by reference to the following experimental examples. These examples are provided for illustrative purposes only and are not intended to be restrictive unless otherwise stated. Therefore, the present invention should never be interpreted as being limited to the following examples, but should be interpreted as covering any and all variations, which become apparent due to the teachings provided herein.

[0274] Without further description, it is believed that one of ordinary skill in the art can use the foregoing description and the following illustrative examples to prepare and utilize the compounds of the present invention and practice the claimed methods. Therefore, the following examples specifically point out preferred embodiments of the present invention and should not be construed as limiting the remainder of the disclosure in any way.

[0275] As already detailed, the present invention comprises an edible food product having a meat-like texture and preferably comprising a fat matrix of cultured cells or extracts thereof. The embodiments are particularly directed to such aspects.

[0276] Materials and methods

[0277] Vegetable fats and / or fermented fats

[0278] Vegetable fats and / or fermented fats can be obtained by mechanical or chemical extraction from seeds or other parts of the fruit. They can then be purified and, if necessary, refined or chemically altered. Many commercial references are available, e.g. and mixture.

[0279] Alternatively, fermented fat produced by microalgae such as Bacillariophyceae, Chlorophyceae, Eustigmatophyceae, Rhodophyceae or Conjugatophyceae may be used.

[0280] Chemical analysis of the fatty substances, in particular the triglyceride or fatty acid concentrations, can be carried out using analytical and quantitative methods known to those skilled in the art (eg using ISO 12966).

[0281] Protein preparation

[0282] Duck cells are duck cells obtained from biopsy or cultured cells. The cultured cells can be duck hepatocytes, duck embryonic stem cells initially isolated from duck liver and adapted to suspension growth in serum-free medium. These cells are characterized in that they grow in suspension on a larger scale in bioreactors.

[0283] Duck cells were cultured in a 30 L stainless steel bioreactor at 37°C, with pH adjusted to 7.1 using CO2 injection and constant stirring at 50 rpm. Four days after inoculation, cells were harvested from the bioreactor, subjected to two-step centrifugation, and the dried pellet was weighed.

[0284] The hepatocytes are then treated as duck cells suitable for use in adipose matrix. Protein dosing can be performed using the Bradford method.

[0285] Fresh liver from non-force-fed ducks can also be used. Fresh livers were cleaned and weighed before use as duck cells. Protein dosing was performed using the Bradford method.

[0286] Edible food preparation

[0287] The duck cells are mixed with food additives and seasonings such as salt, pepper and sugar, and if necessary, the vegetable fat is melted and then slowly added at room temperature. Then, the mixture is combined using a blender.

[0288] The mixture was then either pre-cooked or cooked at 70°C (water bath) for 10 minutes and then immediately immersed in an ice bath before being stored in a refrigerator.

[0289] The method can be used to produce a final product or an intermediate product consisting of a fat matrix.

[0290] Texture Profile Analysis (TPA)

[0291] Texture analysis was performed using the Texture Profile Analysis (TPA) test. TPA was performed using a Lloyd Instrument LS1SH-230V texture meter paired with an 80 mm diameter compression plate probe and using Nexygen 3.0 Plus software.

[0292] like Figure 2 As shown, TPA consists of two compression cycles (a, d) of applying the sample under the probe, followed by a release phase (b, e), each cycle being separated by a rest phase (time between b and d), which allows the measurement of hardness 1 and 2 (maximum compression of each cycle) and the calculation of the adhesion of the sample.

[0293] Hardness is the maximum force (in Newtons) applied to an edible food sample during each compression phase of the test. It relates to the force required by a consumer to compress a substance between the molars or between the tongue and palate while chewing. Figure 2 In, Hardness 1 relates to the peak force (in Newtons) applied to the sample during the first compression / release cycle, and Hardness 2 relates to the peak force (in Newtons) applied to the sample during the second compression / release cycle.

[0294] Hardness 1 (N) = F1

[0295] Hardness 2 (N) = F2

[0296] Cohesion is the resistance of a product to a second deformation compared to its resistance to the first deformation. It is calculated as the working area during the second compression divided by the working area during the first compression ( Figure 2 ).

[0297] Adhesion = (d + e) ​​ / (a ​​+ b)

[0298] Measurement of fat release properties

[0299] When evaluating the textural properties of meat products, quantification of the fat release phenomenon is important as it can be correlated to the fat explosion and mouthfeel experienced by the consumer while eating, especially while chewing.

[0300] The test for measuring fat release consists in comparing, under a texture meter probe, the weight of the sample before and after the cooking step, or before and after the compression phase after the cooking step.

[0301] The samples of the edible food were cut into slices of 15 mm height and 40 mm width and stored at 15°C in order to make the core temperature of all samples uniform. Once reached, they were weighed individually.

[0302] Two measurements were performed: (i) fat release measurement after frying the sealed samples for 60 seconds per side at a surface temperature of 180°C; and (ii) fat release measurement of the fried sealed samples of stage (i) during a subsequent compression stage after the frying step in order to simulate the forces applied when the product releases fat in the mouth during the first bite. The compression force was applied on the edible food product using an 80 mm diameter compression plate probe of a Lloyd Instrument LS1SH-230V texture meter.

[0303] Each sample was individually seared at a surface temperature of 180°C for 60 seconds per side. After searing, the sample was weighed again. The first napkin was weighed and then used to collect and absorb the fat leaking on the searing surface. Then, the first napkin filled with fat was weighed again.

[0304] Before starting compression, each fried seal sample was placed on a second pre-weighed napkin and placed under the probe of the texture meter. The probe was set to drive at a speed of 100 mm / min to a limit of 0 mm for 30 seconds in order to crush the sample once.

[0305] After compression, the sample was weighed again. The second napkin was also weighed along with the fat absorbed during compression.

[0306] Finally, the weight loss percentage of each sample was calculated. The difference in weight of the first napkin before and after frying equals the weight of fat released during cooking. The difference in weight of the second napkin before and after compression equals the weight of fat released during consumption.

[0307] The ability of a sample to release fat during cooking (e.g., frying) can be expressed in w / w % using the following equation:

[0308] ((weight of fat absorbed by the first napkin after cooking) / (weight of the sample before cooking))*100

[0309] The ability of a sample to release fat during compression (e.g., simulated chewing) can be expressed in w / w % using the following equation:

[0310] ((weight of fat absorbed by the second napkin after compression) / (weight of the sample after cooking))*100

[0311] Sensory evaluation

[0312] The food samples were anonymized before tasting. In addition, the panelists were provided with tap water for rinsing the mouth between samples and biscuits to reset the taste receptors.

[0313] In addition, panelists evaluated the overall liking and meat-like taste of the edible food samples after tasting the products. For example, when testing a goose liver substitute, panelists also evaluated the edible food samples for their goose liver flavor.

[0314] Effect of fat matrix composition

[0315] Table 1 below shows compositions that can (invention) or cannot (comp.) solve the technical problem solved by the invention.

[0316] In particular, different concentrations of protein, fat and triglycerides were tested and their effect on texture was evaluated in order to find a concentration that would be acceptable to consumers. The tests were conducted on cold (about 5°C) and hot (about 40°C) compositions. The fat matrix produced in these experiments needed to produce the appropriate mouthfeel under cold and hot conditions, mimicking the mouthfeel when eating meat products.

[0317] Table 1 below shows the amounts used for each preparation.

[0318] Table 1:

[0319]

[0320]

[0321] Formulations 1A & 1B are comparative (comp.) examples. They are not relevant to the present invention. The products that can be generated from these two compositions do not have the texture expected of meat substitutes. For example, the product obtained with formulation 1A may show mouthfeel problems, while the other (2A) does not form a stable emulsion.

[0322] On the contrary, compositions 1C, 1D and 1E make it possible to obtain products with a texture desired for meat substitutes. In particular, composition 1D may have a better texture at 40°C compared to composition 1C. Furthermore, composition 1E may show a lower fat release during cooking compared to composition 1D. Without being bound by theory, it may be related to a higher concentration of triglycerides and / or proteins.

[0323] Effect of fatty acid composition of vegetable or fermented fats

[0324] The fatty acid composition of the fat in the fat matrix used in the edible food product of the present invention is very important for the stability of the emulsion and texture obtained.

[0325] Table 2 below shows compositions that can (invention) or cannot (comp.) solve the technical problem solved by the invention. Different concentrations of fatty acids were proposed and the effect of these concentrations on texture was evaluated. As mentioned above, a variety of compositions were tested on a fat matrix containing duck cells in order to find a composition with consumer acceptance. Tests were carried out on cold (about 5°C) and hot (about 40°C) compositions. The fat matrix produced in these experiments needs to show an appropriate mouthfeel under cold and hot conditions, imitating the mouthfeel when eating meat products.

[0326] Table 2:

[0327]

[0328]

[0329] The tests carried out with different concentrations of fat and triglycerides make it possible to evaluate the importance of the composition for the sensory satisfaction it brings to the consumer. Compositions 2A & 2B are comparative (comp.) examples. They are not relevant to the present invention because they have a low concentration of unsaturated C18 fatty acids, and in particular a low concentration of polyunsaturated C18 fatty acids.

[0330] Preparations 2E and 2F gave the best results, with preparation 2C having good results. For preparation 2D, the texture was good at low temperatures, but only acceptable at high temperatures.

[0331] Composite edible food preparations

[0332] As mentioned above, the present invention also relates to an edible food product comprising a matrix combination. Including a fat matrix according to the present invention. Thus, it can be used to produce, for example, a marbled beef substitute, a dried duck breast substitute comprising cultured duck cells and plant material.

[0333] For marbled beef, the composite edible food can be produced by an extrusion device using a first mixture of a protein matrix and a second mixture of a fat matrix according to the present invention. For a dry duck breast substitute, it can be produced by a 3D printing device using a first mixture of a plant matrix and a second mixture of a fat matrix according to the present invention.

[0334] Table 3 below shows examples of fat matrices and protein matrices that may be used to produce a composite edible food product, such as a marbled beef substitute.

[0335] Table 3:

[0336]

[0337]

[0338] Table 4 below shows examples of fat matrices and vegetable matter matrices that may be used to produce a composite edible food product such as a dried duck breast substitute.

[0339] Table 4:

[0340]

[0341]

[0342] As exemplified, the fat matrix according to the present invention, which comprises a fat matrix of cultured animal cells (e.g., cow or duck cell extracts) and vegetable fat, can be combined with a plant matrix mainly comprising plant materials (e.g., plant protein extracts) combined with animal cell extracts to produce a substitute for duck breast or other meat substitutes by an extrusion process, and the drying process can be completed in a dedicated process. In order to promote cohesion between heterogeneous matrices, for example, 0.1 IU / g of transglutaminase can be used.

[0343] Texture of the edible food product according to the invention

[0344] Texture is one of the main parameters for consumer acceptance of food products. However, the reproduction of meat texture, especially from cultured cells, is complex.

[0345] Therefore, a texture profiling analysis has been performed to compare the texture of an edible meat substitute comprising a fat matrix according to the present invention with the texture of two commercial food products: conventional foie gras and a plant-based foie gras substitute.

[0346] Table 5 below shows the TPA properties of a composition according to the invention (Sample 3C), conventional goose liver (Sample 3A) and a plant-based goose liver substitute (Sample 3B).TPA was performed on a cylinder of 20 mm diameter and 20 mm height at a temperature of 4°C.

[0347] Table 5:

[0348]

[0349] As illustrated in this Table 5, the food according to the invention (Sample 3C) exhibited similar texture properties compared to the conventional food (Sample 3A). In addition, the invention exhibited better performance than Sample 3B, which is a plant-based foie gras substitute.

[0350] In particular, the edible food according to the invention has a hardness similar or identical to conventional foie gras. In fact, while plant-based alternatives have a hardness below 40N1, the product comprising the fat matrix according to the invention has a hardness above 50N1 of conventional food.

[0351] Furthermore, the cohesiveness of the edible food product according to the invention is significantly improved compared to the cohesiveness of the plant-based foie gras substitute.

[0352] Therefore, this TPA demonstrates that edible food products comprising a fat matrix according to the present invention can have a texture similar to conventional meat.

[0353] Fat release properties of the edible food product according to the invention

[0354] As already mentioned, the fat release phenomenon during cooking and chewing is important when evaluating the textural properties of meat products, especially meat products with a high fat content, such as marbled beef or foie gras. In addition, the fat release phenomenon can be related to the fat explosion and mouthfeel experienced by consumers when chewing.

[0355] Since the edible food product according to the present invention comprises a fat matrix, a method of evaluating its ability to simulate the behavior of conventional food products is to evaluate the amount of fat that leaks during pan-fry cooking.

[0356] Fat release measurements have been performed to compare the leakage of fat from an edible meat substitute comprising a fat matrix according to the invention with the leakage of fat from two commercial food products: vacuum packed conventional foie gras and frozen conventional foie gras.

[0357] Table 6 below shows the results of fat release measurements of a composition according to the invention (Sample 4C), vacuum packed conventional goose liver (Sample 4A) and frozen conventional goose liver thawed at room temperature (Sample 4B).

[0358] Table 6:

[0359]

[0360] As illustrated in this Table 6, the food according to the invention (Sample 4C) shows similar fat release properties compared to the conventional vacuum packed food (Sample 4A). In fact, while the frozen food (Sample 4B) will leak more than 30% of its initial weight in fat, the product containing the fat matrix according to the invention will leak less than 15% of fat during cooking.

[0361] Furthermore, the results for fat released during compression show that even under conditions of mechanical stress, such as those that may occur when cooking, a product comprising a fat matrix according to the invention will behave like a conventional food product.

[0362] Furthermore, this behavior can be related to the explosion of fat that consumers experience in their mouths while chewing.

[0363] The results also show that the product according to the invention has a similar behavior to conventional meat even during cooking. Furthermore, the edible food comprising the fat matrix according to the invention has a cooking behavior similar to that of conventional products, thus reproducing for the consumer the experience of cooking conventional food.

[0364] This fat release experience therefore demonstrates that an edible food product comprising a fat matrix according to the invention has a texture similar to meat, even when cooked at high temperatures.

[0365] Thus, in general, the results show that products comprising a fat matrix according to the invention have a texture similar to conventional meat before, during, after and when chewing. Food products according to the invention exhibit an overall quality close to that of meat and match the consumer experience when cooking and eating meat.

[0366] Sensory evaluation of edible foods

[0367] The product according to the invention showed similar texture properties to conventional products. To further evaluate the sensory properties of the food according to the invention, a sensory evaluation was performed on an edible food preparation according to the invention (Sample 3C) compared to conventional goose liver (Sample 3A) and a plant-based goose liver substitute (Sample 3B). The sensory evaluation included 16 panelists.

[0368] Of the 16 panelists, all were able to identify the plant-based alternative (Sample 3B). Only 1 panelist was able to guess which one was the edible food preparation according to the invention (Sample 3C), which means that more than 93% confused the edible food preparation according to the invention with conventional foie gras.

[0369] Thus, the edible food product comprising the fat matrix according to the invention induces a meat-like texture within the food product. The panelists were unable to distinguish the alternative edible food product according to the invention from conventional premium meat, further demonstrating that the edible food product has similar organoleptic properties to meat.

[0370] In addition to those described above, the present invention can be the subject of many variations and applications. In particular, unless otherwise specified, the different structural and functional features of each of the above-described embodiments should not be considered as being combined with each other and / or tightly and / or inseparably connected, but rather as being simply juxtaposed. In addition, the structural and / or functional features of the various embodiments described above can be the subject of all or part of any different juxtapositions or any different combinations.

Claims

1. Edible food comprising a fat matrix comprising more than 40.00% by weight of vegetable fat and / or fermented fat relative to the total weight of the fat matrix, the fat matrix comprising triglycerides comprising: - more than 40% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds, relative to the total weight of said triglycerides, - more than 2% by weight of polyunsaturated C18 fatty acids relative to the total weight of said triglycerides, The fat matrix further comprises more than 2.10% by weight of protein relative to the total weight of the fat matrix, the protein comprising non-human animal protein.

2. The edible food product according to claim 1, wherein the fat matrix comprises at least 1% by weight of non-human animal protein relative to the total weight of the fat matrix, and the non-human animal protein is selected from the group consisting of mammalian proteins, avian proteins, ray-finned proteins, malacoidea proteins and combinations thereof.

3. An edible food according to claim 1 or 2, wherein the non-human animal protein is derived from cultivated animal cells; for example, the animal cells are selected from stem cells, such as induced pluripotent stem cells, germ layer cells, fibroblast adipocytes, muscle cells, hepatocytes, fibroblasts, adipocytes, chondrocytes, keratinocytes and combinations thereof.

4. Edible food product according to any one of claims 1 to 3, wherein the vegetable fat and / or fermented fat comprises at least 50% by weight of triglycerides relative to the total weight of the vegetable fat and / or fermented fat.

5. An edible food product according to any one of claims 1 to 4, wherein the fat matrix comprises less than 60% by weight of saturated C16-C18 fatty acids relative to the total weight of triglycerides of the fat matrix.

6. Edible food product according to any one of claims 1 to 5, wherein the fat matrix comprises at most 35.00% by weight of palmitic acid relative to the total weight of the fat matrix triglycerides.

7. Edible food product according to any one of claims 1 to 6, wherein the fat matrix comprises at least 4.00% by weight of stearic acid relative to the total weight of triglycerides of the fat matrix.

8. Edible food product according to any one of claims 1 to 7, wherein the fat matrix comprises at least 0.01% by weight of linolenic acid relative to the total weight of triglycerides of the fat matrix.

9. Edible food product according to any one of claims 1 to 8, wherein the fat matrix comprises more than 40.00% by weight of oleic acid relative to the total weight of triglycerides of the fat matrix.

10. The edible food according to any one of claims 1 to 9, wherein the edible food further comprises a protein matrix, a carbohydrate matrix, a plant matrix and / or a fiber matrix in contact with the fat matrix, preferably the fiber matrix is ​​a plant-based fiber matrix, a fungus-based fiber matrix, a bacteria-based fiber matrix or a cultured animal cell-based fiber matrix.

11. Edible food product according to any one of claims 1 to 10, wherein the edible food product comprises at least 10% by weight of a fat matrix relative to the total weight of the edible food product.

12. The edible food product according to any one of claims 1 to 11, wherein the edible food product is a goose liver substitute, a marbled meat substitute, a fish substitute such as salmon or tuna.

13. An edible food product according to any one of claims 1 to 12, wherein the edible food product has a fat release characteristic of releasing at most 30% fat by weight relative to the total weight of the edible food product during frying at a surface temperature of 180°C for 60 seconds per side.

14. An edible food product according to any one of claims 1 to 13, wherein the edible food product has a fat release property of releasing at most 42% by weight of fat relative to the total weight of the edible food product during a compression test.

15. The edible food product according to any one of claims 1 to 14, wherein the edible food product has a hardness 1 of at least 40 N at a temperature of 4°C.

16. The edible food product according to any one of claims 1 to 15, wherein the edible food product has a hardness 2 of at least 25N at a temperature of 4°C.

17. An edible food product according to any one of claims 1 to 16, wherein the edible food product has a cohesiveness of at most 0.080 at a temperature of 4°C.

18. A method (100) of manufacturing an edible food product comprising a fat matrix, the method comprising the steps of: - providing (110) vegetable fat and / or fermented fat, wherein the vegetable fat and / or fermented fat contains triglycerides, wherein the triglycerides contain: o more than 40% by weight of unsaturated C18 fatty acids having less than four carbon-carbon double bonds, relative to the total weight of said triglycerides, o more than 2% by weight of polyunsaturated C18 fatty acids relative to the total weight of said triglycerides, - providing (120) a protein comprising a non-human animal protein; and - processing (150) the vegetable fat and / or fermented fat and the protein to produce an edible food product comprising a fat matrix comprising: o more than 40.00% by weight of said vegetable fat and / or fermented fat relative to the total weight of the fat matrix, and o More than 2.10% by weight of said protein relative to the total weight of said fat matrix, said protein comprising a non-human animal protein.

19. The manufacturing method (100) according to claim 18, wherein the manufacturing method (100) further comprises the step of combining (170) the fat matrix with another food matrix, the food matrix being selected from a protein matrix, a carbohydrate matrix, a plant matrix and / or a fiber matrix.

20. The manufacturing method (100) according to claim 18 or 19, wherein the manufacturing method (100) further comprises a step of homogenizing (155) the vegetable fat and / or fermented fat with the protein comprising non-human animal protein.

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