Plant-based adipose tissue substitute

Abstract

The present disclosure relates to plant-based adipose tissue substitutes. In particular, the present disclosure provides a plant-based adipose tissue substitute having an improved functional texture comprising a plant-based protein and a plant-based oil or fat. Also disclosed are methods for preparing the adipose tissue substitute, uses of the adipose tissue substitute and food products comprising the adipose tissue substitute.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to plant-based fat tissue substitutes. In particular, it provides plant-based fat tissue substitutes comprising plant-based proteins and plant-based oils or fats, having improved functional texture. Also disclosed are methods for preparing fat tissue substitutes, uses of fat tissue substitutes, and food products comprising fat tissue substitutes. BACKGROUND

[0002] Animal fat tissue is composed of liquid and solid fats encased within a network of protein connective tissue, which has unique rheological and physical properties. The microstructure of meat fat tissue can be simplified as liquid droplets of triglycerides encapsulated within adipocytes, which are in turn embedded in a firm physical connective tissue matrix. Such structures have unique elastic and melting properties that cannot be replicated in the available plant-based food domain.

[0003] In particular, there is a lack of a plant-based fat tissue substitute that remains liquid or pumpable at ambient temperature while transforming into a tissue-like matrix upon cooking. Such a substitute is highly desirable in the production of plant-based artificial meat or related food applications.

[0004] WO 2022 / 177943 describes animal fat substitute compositions comprising an oil-in-water emulsion containing a mixture of one or more plant proteins and plant-based oils or fats. However, this reference does not disclose a fat tissue substitute that is pumpable or liquid and stable before cooking and forms a hard gel after cooking.

[0005] Therefore, it is desirable to provide a fat tissue substitute comprising plant-based proteins and plant-based oils or fats and address the aforementioned texture and structural deficiencies associated with previously known animal fat substitute compositions. There is still a need for an improved fat tissue substitute that has a lower pre-cooking (e.g., below 73.9°C) hardness force to ensure sufficient fluidity for easy processing, while obtaining desirable resilience, elasticity, and plastic texture after cooking (e.g., above 85°C) to mimic animal fat tissue. Additionally, there is also a need for a pumpable fat tissue substitute that facilitates processing (e.g., pumping, extruding, pressing, and molding) before cooking and forms a hard, gel matrix structure with sufficient resilience but not too hard or brittle after cooking. SUMMARY

[0006] In one aspect, the present disclosure relates to a fat tissue substitute comprising: (i) a plant-based protein, wherein at least 35 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein; and wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the weight percentage of the plant-based protein relative to the total weight of the fat tissue substitute is less than 6.5:1; (ii) less than 60 wt% of a plant-based oil or fat relative to the total weight of the fat tissue substitute; and (iii) water.

[0007] In another aspect, the present disclosure relates to a method for making a fat tissue substitute as disclosed herein, the method comprising the steps of: a) providing a plant-based protein, a plant-based oil or fat, and water; b) forming a mixture of the plant-based protein, the plant-based oil or fat, and the water; and c) emulsifying the mixture to form a stable emulsion.

[0008] In yet another aspect, the present disclosure relates to a fat tissue substitute obtainable by a method for making a fat tissue substitute as disclosed herein.

[0009] In a further aspect, the present disclosure relates to the use of a fat tissue substitute as disclosed herein in a food product.

[0010] In yet another aspect, the present disclosure relates to a food product comprising a fat tissue substitute as disclosed herein.

[0011] These and other features of the present disclosure will become apparent to those skilled in the art after a reading of the following detailed description. DETAILED DESCRIPTION

[0012] Definitions

[0013] As used herein, the articles "a", "an", and "the" are understood to mean one or more of the item in the context of the claim.

[0014] As used herein, the term "about" modifying the numerical value of a limitation is intended to mean that the value is approximately that value. Numerical value expressions in the claims are intended to mean about that value where permitted by the law. The use of "about" in the claims is not intended to limit the entire scope of equivalents covered.

[0015] As used herein, the terms "include", "includes" and "including" are meant to be non limiting.

[0016] As used herein, the term "fat tissue substitute" refers to a composition that is capable of and / or suitable to replace animal-derived meat fat tissue in a product such as a meat analogue, which is a hydrated protein food product that resembles meat in appearance, texture, color, and / or flavor, etc.

[0017] As used herein, the term "food product" means an edible product that is safe for human consumption.

[0018] As used herein, the term "plant-based protein" means a protein derived from any non-dairy and non-animal-based protein. "Plant-based protein" encompasses proteins from any plant source. Suitable non-limiting examples of "plant-based protein" include proteins derived from canola, rapeseed, soy, pea, lentil, chickpea, fava bean, mung bean, and sunflower, or mixtures thereof. The term "plant-based protein" can also encompass fungal-based proteins or proteins produced via fermentation by microorganisms, even if these proteins are not derived from plants.

[0019] As used herein, the term "protein dispersibility index" or "PDI" refers to the amount of dispersible (soluble) protein within a material relative to the total amount of protein. PDI is measured based on AOCS Standard Procedure Ba 10b-09 Protein Dispersibility Index, which modifies the protein quantification from Kjeldahl to Dumas nitrogen determination.

[0020] As used herein, the term "fat" refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term "oil" is used synonymously with "fat".

[0021] As used herein, the term "plant-based oil or fat" refers to an oil or fat that is not and does not originate from one or more animal fats. The plant-based oil or fat can be made from a naturally occurring (i.e., in a plant or other non-animal source) or synthetic fat that meets the requirements defined herein, a fraction of a naturally occurring or synthetic fat, or a mixture thereof. Also preferably, the plant-based oil or fat in the fat tissue substitute as disclosed herein is or originates from a non-hydrogenated fat. The term "non-hydrogenated" refers to a fat phase that is not made from a fat that has been subjected to hydrogenation to convert unsaturated fatty acyl groups to saturated fatty acyl groups.

[0022] As used herein, the term "fatty acid" refers to a straight-chain saturated or unsaturated (including mono-unsaturated and poly-unsaturated) carboxylic acid having from 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds can be denoted as Cx:y. For example, palmitic acid can be denoted as C16:0 and oleic acid can be denoted as C18:1. Fatty acid profiles can be determined according to ISO 12966-2:2014 and ISO 12966-4:2015 using gas chromatography by fatty acid methyl ester analysis (FAME). Thus, unless otherwise specified, references herein to percentages of fatty acids in a composition (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) include acyl groups such as triglycerides, diglycerides, and monoglycerides and are by total weight of C8 to C24 fatty acid residues.

[0023] As used herein, the term "hardness force" refers to the force required to pierce a sample using a 10 mm diameter probe over a depth of 25 mm (e.g., the maximum force required to compress the sample). It is measured by compressing the sample using a texture analyzer (Stable Micro Systems (SMS) texture meter, model TA-XT2) equipped with a 5 kN load cell, controlled using Texture Expert Exceed 2.52 software (Stable Micro Systems, Surrey, UK), wherein a 25 mm compression is performed on the sample, wherein a 10 mm cylindrical probe is pressed down into the sample at a speed of 1.0 mm / sec.

[0024] As known in the art, a Hunterlab colorimeter is a tristimulus instrument that measures color in L*, a*, and b* values by using filters that approximate the CIE standard observer function of the eye using a spectrum of light. The L*, a*, and b* scales measure color in visual units of color perception that are related to perceived color and color differences. The lightness value L* defines black as 0 and white as 100. The a* axis is related to the green-red opponent color, with negative values toward green and positive values toward red. The b* axis represents the blue-yellow opponent color, with negative values toward blue and positive values toward yellow.

[0025] It is understood that the respective values of the parameters of the application as described and claimed herein must be determined using the methods disclosed in the Examples section of the present application.

[0026] In all embodiments of the present disclosure, all percentages are by weight of the total composition, as the context indicates, unless specifically stated otherwise. All ratios are weight ratios, unless specifically stated otherwise, and all measurements are conducted at room temperature, such as 20°C to 25°C, unless otherwise specified.

[0027] Fat tissue substitute

[0028] The present disclosure relates to a fat tissue substitute comprising plant-based proteins and plant-based oil or fat, which exhibits improved functional texture. Advantageously, the fat tissue substitute as disclosed herein has a lower pre-cooking hardness force, rendering it sufficiently flowable to be easily processable, and exhibits an elevated post-cooking hardness, imparting to it desirable resiliency, elasticity and plasticity similar to animal fat tissue.

[0029] The fat tissue substitute as disclosed herein preferably comprises at least 8 wt% plant-based proteins relative to the total weight of the fat tissue substitute, more preferably 8 wt% to 25 wt%, and even more preferably 10 wt% to 17 wt%.

[0030] In a preferred aspect, at least 37 wt% of the plant-based proteins in the fat tissue substitute as disclosed herein relative to the total weight of the plant-based proteins in the fat tissue substitute are selected from canola seed proteins. In a more preferred aspect, 39 wt% to 100 wt% of the plant-based proteins in the fat tissue substitute as disclosed herein relative to the total weight of the plant-based proteins in the fat tissue substitute are selected from canola seed proteins. In an even more preferred aspect, 40 wt% to 100 wt% of the plant-based proteins in the fat tissue substitute as disclosed herein relative to the total weight of the plant-based proteins in the fat tissue substitute are selected from canola seed proteins.

[0031] The plant-based proteins in the fat tissue substitute as disclosed herein are preferably selected from canola seed proteins having a percentage of Protein Dispersibility Index (PDI) of 40% to 95%, more preferably 43% to 90%, and even more preferably 46% to 88%.

[0032] The plant-based proteins in the fat tissue substitute as disclosed herein are preferably selected from canola seed proteins having a colour L value measured in CIELAB colour space of at least 50, more preferably 55 to 85, and even more preferably 60 to 80. The colour L value is measured according to A-176-1 which involves the use of a HunterLab colour device with a light temperature of 6500 K and a 10 degree observer. The colour space used is L.a.b, and results are reported as the result of three replicate measurements. Sample preparation is simple, and samples are placed in petri dishes for device readings. The lightness value L defines black as 0, and white as 100.

[0033] The plant-based protein in the adipose tissue substitute as disclosed herein is preferably selected from canola protein having a viscosity of 20 cP.s to 35 cP.s, more preferably 23 cP.s to 30 cP.s, and even more preferably 25 cP.s to 30 cP.s. The viscosity (cP.s) is measured according to A-185-2. This method involves the preparation of a 10% protein water solution under vacuum using a UMC5 emulsifier from Stephan GMBH. This emulsifier has a variable controlled motor (300 RPM to 3000 RPM) which allows for a specific RPM setting of 10% to 100% of the maximum. For dispersion preparation, 100 grams of protein is added to the equipment bowl along with 900 grams of water. The lid is put on and a Busch vacuum pump (Model RB 00056 C IZO) is started to reduce the amount of air entrained in the mixture during dispersion. The dispersion is stirred for 5 minutes at 1500 RPM, with a stop at the 1 minute mark to scrape the bowl. The vacuum level is kept below 0.8 bar throughout the dispersion test. The slurry is then quickly transferred to two 600 mL beakers and added to an Amtek viscometer equipped with an SV2 rotor. The measurement is taken 30 seconds after the equipment is started, with the rotor rotating at 12 RPM.

[0034] In a preferred aspect of the adipose tissue substitute as disclosed herein, the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based relative to the total weight of the adipose tissue substitute is 1 : 1 to 6.4: 1. In a more preferred aspect of the adipose tissue substitute as disclosed herein, the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based relative to the total weight of the adipose tissue substitute is 2.5: 1 to 6.3: 1. In an even more preferred aspect of the adipose tissue substitute as disclosed herein, the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based relative to the total weight of the adipose tissue substitute is 4.0: 1 to 6.2: 1.

[0035] In a preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percentage of protein dispersibility index (PDI) of 40% to 95%; and wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based protein relative to the total weight of the adipose tissue substitute is 1 : 1 to 6.4: 1; (ii) less than 60 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) water.

[0036] In a more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein 39 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percent protein dispersibility index (PDI) of 43% to 90%; and wherein the ratio of the percent protein dispersibility index (PDI) of the canola protein to the weight percent of the plant-based protein relative to the total weight of the adipose tissue substitute is 2.5: 1 to 6.3: 1; (ii) less than 60 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) water.

[0037] In an even more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein 40 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percent protein dispersibility index (PDI) of 46% to 88%; and wherein the ratio of the percent protein dispersibility index (PDI) of the canola protein to the weight percent of the plant-based protein relative to the total weight of the adipose tissue substitute is 4.0: 1 to 6.2: 1; (ii) less than 60 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) water.

[0038] In another preferred aspect, the plant-based protein in the adipose tissue substitute as disclosed herein comprises canola protein and one or more other proteins selected from the group of cottonseed protein, lupin protein, oat protein, sesame protein, horse bean protein, mesquite protein, alfalfa protein, clover protein, rice protein, cassava protein, potato protein, carob protein, corn protein, sunflower protein, fava protein / faba protein, lentil protein, chickpea protein, soy protein, pea protein, wheat protein, rapeseed protein, hemp protein, and mixtures thereof.

[0039] In another more preferred aspect, the plant-based protein in the adipose tissue substitute as disclosed herein comprises canola protein and one or more other proteins selected from the group of soy protein, pea protein, and mixtures thereof.

[0040] In another even more preferred aspect, the plant-based protein in the adipose tissue substitute as disclosed herein comprises canola protein and soy protein.

[0041] In another preferred aspect, the plant-based protein in the adipose tissue substitute as disclosed herein consists of canola protein and soy protein, more preferably wherein the weight ratio of canola protein to soy protein is 0.5: 1 to 4.5: 1, and even more preferably wherein the weight ratio of canola protein to soy protein is 0.6: 1 to 3.6: 1.

[0042] In another preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% plant-based protein relative to the total weight of the adipose tissue substitute, wherein the plant-based protein consists of canola protein and soy protein; (ii) 30 wt% to 59 wt% plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% water.

[0043] In another more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% plant-based protein relative to the total weight of the adipose tissue substitute, wherein the plant-based protein consists of canola protein and soy protein in a weight ratio of 0.5: 1 to 4.5: 1; (ii) 40 wt% to 57 wt% plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% water.

[0044] In another even more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% plant-based protein relative to the total weight of the adipose tissue substitute, wherein the plant-based protein consists of canola protein and soy protein in a weight ratio of 0.6: 1 to 3.6: 1; (ii) 45 wt% to 55 wt% plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% water.

[0045] The adipose tissue substitute as disclosed herein preferably comprises 30 wt% to 59 wt% plant-based oil or fat relative to the total weight of the adipose tissue substitute, more preferably 40 wt% to 57 wt%, and even more preferably 45 wt% to 55 wt%.

[0046] The plant-based oil or fat in the adipose tissue substitute as disclosed herein preferably comprises at most 15 wt% saturated fatty acids (SAFA), more preferably at most 10 wt%, even more preferably 5 wt% to 10 wt%; wherein the wt% is relative to the acids bound as acyl groups in the glycerides in the plant-based oil or fat and based on the total weight of C8 to C24 fatty acids.

[0047] The plant-based oil or fat in the adipose tissue substitute as disclosed herein preferably comprises 15 wt% to 50 wt% of polyunsaturated fatty acids (PUFA), more preferably 20 wt% to 45 wt%, even more preferably 25 wt% to 40 wt%; wherein the wt% is relative to the acids bound as acyl groups in the glycerides in the plant-based oil or fat and based on the total weight of C8 to C24 fatty acids.

[0048] The plant-based oil or fat in the adipose tissue substitute as disclosed herein is preferably selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grape seed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, palm oil, shea oil, peanut oil, avocado oil, fractions thereof, and mixtures thereof. More preferably, the plant-based oil or fat in the adipose tissue substitute as disclosed herein is canola oil.

[0049] The adipose tissue substitute as disclosed herein preferably comprises 20 wt% to 50 wt% of water relative to the total weight of the adipose tissue substitute, more preferably 25 wt% to 45 wt%, and even more preferably 30 wt% to 40 wt%.

[0050] In a preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percentage of protein dispersibility index (PDI) of 40% to 95%; and wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based protein relative to the total weight of the adipose tissue substitute is 1 : 1 to 6.4: 1; (ii) 30 wt% to 59 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water.

[0051] In a more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein 39 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percent protein dispersibility index (PDI) of 43% to 90%; and wherein the ratio of the percent protein dispersibility index (PDI) of the canola protein to the weight percent of the plant-based protein relative to the total weight of the adipose tissue substitute is 2.5: 1 to 6.3: 1; (ii) 40 wt% to 57 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% water.

[0052] In an even more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein 40 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percent protein dispersibility index (PDI) of 46% to 88%; and wherein the ratio of the percent protein dispersibility index (PDI) of the canola protein to the weight percent of the plant-based protein relative to the total weight of the adipose tissue substitute is 4.0: 1 to 6.2: 1; (ii) 45 wt% to 55 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% water.

[0053] The adipose tissue substitute as disclosed herein has a pre-cooking firmness force of at most 250 g, more preferably at most 220 g, and even more preferably 50 g to 200 g.

[0054] The adipose tissue substitute as disclosed herein has a post-cooking firmness force at 93.3°C of 600 g to 2600 g, more preferably 700 g to 2300 g, and even more preferably 800 g to 2000 g.

[0055] The adipose tissue substitute as disclosed herein preferably has a change in pre-cooking and post-cooking firmness force at 93.3°C of 350 g to 2600 g, more preferably 480 g to 2300 g, and even more preferably 600 g to 1950 g.

[0056] In a preferred aspect, the adipose tissue substitute as disclosed herein has a pre-cooking firmness force of at most 250 g and a post-cooking firmness force at 93.3°C of 600 g to 2600 g.

[0057] In a more preferred aspect, the adipose tissue substitute as disclosed herein has a pre-cooking firmness force of at most 220 g and a post-cooking firmness force at 93.3 °C of 700 g to 2300 g.

[0058] In an even more preferred aspect, the adipose tissue substitute as disclosed herein has a pre-cooking firmness force of 50 g to 200 g and a post-cooking firmness force at 93.3 °C of 800 g to 2000 g.

[0059] In a preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% of plant-based protein, wherein at least 37 wt% of the plant-based protein relative to the total weight of plant-based protein is selected from canola protein; (ii) 30 wt% to 59 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water relative to the total weight of the adipose tissue substitute; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 250 g and a post-cooking firmness force at 93.3 °C of 600 g to 2600 g.

[0060] In a more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% of plant-based protein, wherein 39 wt% to 100 wt% of the plant-based protein relative to the total weight of plant-based protein is selected from canola protein; (ii) 40 wt% to 57 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water relative to the total weight of the adipose tissue substitute; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 220 g and a post-cooking firmness force at 93.3 °C of 700 g to 2300 g.

[0061] In an even more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% of plant-based protein, wherein 40 wt% to 100 wt% of the plant-based protein relative to the total weight of plant-based protein is selected from canola protein; (ii) 45 wt% to 55 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water relative to the total weight of the adipose tissue substitute; wherein the adipose tissue substitute has a pre-cooking firmness force of 50 g to 200 g and a post-cooking firmness force at 93.3 °C of 800 g to 2000 g.

[0062] In another preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein the plant-based protein consists of canola protein and soy protein; (ii) 30 wt% to 59 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 250 g and a post-cooking firmness force at 93.3 °C of 600 g to 2600 g.

[0063] In another more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein the plant-based protein consists of canola protein and soy protein in a weight ratio of 0.5: 1 to 4.5: 1; (ii) 40 wt% to 57 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 220 g and a post-cooking firmness force at 93.3 °C of 700 g to 2300 g.

[0064] In another even more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein the plant-based protein consists of canola protein and soy protein in a weight ratio of 0.6: 1 to 3.6: 1; (ii) 45 wt% to 55 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water; wherein the adipose tissue substitute has a pre-cooking firmness force of 50 g to 200 g and a post-cooking firmness force at 93.3 °C of 800 g to 2000 g.

[0065] In a preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% of plant-based protein, wherein the plant-based protein comprises at least 37 wt% of canola protein relative to the total weight of the plant-based protein; (ii) 30 wt% to 59 wt% of canola oil relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water relative to the total weight of the adipose tissue substitute; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 250 g and a post-cooking firmness force at 93.3 °C of 600 g to 2600 g.

[0066] In a more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% of plant-based protein, wherein the plant-based protein comprises 39 wt% to 100 wt% of canola protein relative to the total weight of the plant-based protein; (ii) 40 wt% to 57 wt% of canola oil relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water relative to the total weight of the adipose tissue substitute; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 220 g and a post-cooking firmness force at 93.3 °C of 700 g to 2300 g.

[0067] In an even more preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% of plant-based protein, wherein the plant-based protein comprises 40 wt% to 100 wt% of canola protein relative to the total weight of the plant-based protein; (ii) 45 wt% to 55 wt% of canola oil relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water relative to the total weight of the adipose tissue substitute; wherein the adipose tissue substitute has a pre-cooking firmness force of 50 g to 200 g and a post-cooking firmness force at 93.3 °C of 800 g to 2000 g.

[0068] In a preferred aspect, the adipose tissue substitute as disclosed herein comprises (i) at least 8 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percentage of protein dispersibility index (PDI) of 40% to 95%; and wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based protein relative to the total weight of the adipose tissue substitute is 1 : 1 to 6.4: 1; (ii) 30 wt% to 59 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 250 g; a post-cooking firmness force at 93.3 °C of 600 g to 2600 g; and a change in firmness force pre-cooking and post-cooking at 93.3 °C of 350 g to 2600 g.

[0069] In more preferred aspects, the adipose tissue substitute as disclosed herein comprises (i) 8 wt% to 25 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein 39 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percent protein dispersibility index (PDI) of 43% to 90%; and wherein the ratio of the percent protein dispersibility index (PDI) of the canola protein to the weight percent of the plant-based protein relative to the total weight of the adipose tissue substitute is 2.5: 1 to 6.3: 1; (ii) 40 wt% to 57 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water; wherein the adipose tissue substitute has a pre-cooking firmness force of at most 220 g; a post-cooking firmness force at 93.3 °C of 700 g to 2300 g; and a change in pre-cooking and post-cooking firmness force at 93.3 °C of 480 g to 2300 g.

[0070] In even more preferred aspects, the adipose tissue substitute as disclosed herein comprises (i) 10 wt% to 17 wt% of plant-based protein relative to the total weight of the adipose tissue substitute, wherein 40 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein having a percent protein dispersibility index (PDI) of 46% to 88%; and wherein the ratio of the percent protein dispersibility index (PDI) of the canola protein to the weight percent of the plant-based protein relative to the total weight of the adipose tissue substitute is 4.0: 1 to 6.2: 1; (ii) 45 wt% to 55 wt% of plant-based oil or fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water; wherein the adipose tissue substitute has a pre-cooking firmness force of 50 g to 200 g and a post-cooking firmness force at 93.3 °C of 800 g to 2000 g; and a change in pre-cooking and post-cooking firmness force at 93.3 °C of 600 g to 1950 g.

[0071] The adipose tissue substitute as disclosed herein preferably further comprises one or more ingredients selected from the group consisting of alginate, methylcellulose, starch (natural and / or modified), antimicrobial agents, antioxidants, enzymes (such as transglutaminase), emulsifiers, salts, carrageenan, gums, spices, and colorants.

[0072] In some aspects, the adipose tissue substitute as disclosed herein preferably further comprises 0 wt% to 5 wt% of one or more ingredients selected from the group consisting of alginate, carboxymethylcellulose (CMC), and starch relative to the total weight of the adipose tissue substitute.

[0073] Method of making a fat tissue substitute

[0074] In another aspect, the present disclosure relates to a method for making a fat tissue substitute as disclosed herein, the method comprising the steps of: a) providing a plant-based protein, a plant-based oil or fat, and water; b) forming a mixture of the plant-based protein, the plant-based oil or fat, and the water; and c) emulsifying the mixture to form a stable emulsion.

[0075] In a preferred aspect, step c) of the method as disclosed herein is performed under vacuum.

[0076] Method of using a fat tissue substitute

[0077] In a further aspect, the present disclosure relates to the use of a fat tissue substitute as disclosed herein in a food product. In a preferred aspect, the present disclosure relates to the use of a fat tissue substitute as disclosed herein in a food product selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based deli meat, plant-based sausage, plant-based meatloaf, plant-based chicken, plant-based fish, and combinations thereof.

[0078] In another aspect, the present disclosure relates to a food product comprising a fat tissue substitute as disclosed herein. In a preferred aspect, the present disclosure relates to a food product selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based deli meat, plant-based sausage, plant-based meatloaf, plant-based chicken, plant-based fish, and combinations thereof, comprising a fat tissue substitute as disclosed herein.

[0079] In a preferred aspect, the food product as disclosed herein comprises 1 wt% to 80 wt% of a fat tissue substitute as disclosed herein, relative to the total weight of the food product, more preferably 1 wt% to 60 wt%, and even more preferably 5 wt% to 50 wt%.

[0080] The inclusion of a fat tissue substitute in a food product can provide desirable texture and organoleptic properties, mimicking the fat content and texture of animal-based meat products.

[0081] Paragraph of the Invention

[0082] Paragraph 1. A fat tissue substitute comprising: at least 8 wt% of a plant-based protein relative to the total weight of the fat tissue substitute, wherein at least 35 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein; less than 60 wt% of a plant-based oil or fat relative to the total weight of the fat tissue substitute; and water.

[0083] Paragraph 2. The fat tissue substitute according to paragraph 1, comprising 8 wt% to 25 wt% of plant-based protein relative to the total weight of the fat tissue substitute, preferably 8 wt% to 20 wt%, and more preferably 10 wt% to 17 wt%.

[0084] Paragraph 3. The fat tissue substitute according to paragraph 1, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein, preferably 39 wt% to 100 wt%, and more preferably 40 wt% to 100 wt%.

[0085] Paragraph 4. The fat tissue substitute according to paragraph 1, wherein the plant-based protein is selected from canola protein having a percentage of protein dispersibility index (PDI) of 40% to 95%, preferably 43% to 90%, and more preferably 46% to 88%.

[0086] Paragraph 5. The fat tissue substitute according to paragraph 1, wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based protein relative to the total weight of the fat tissue substitute is 1 : 1 to 6.4: 1, preferably 2.5: 1 to 6.3: 1, and more preferably 4.0: 1 to 6.2: 1.

[0087] Paragraph 6. The fat tissue substitute according to paragraph 1, wherein the plant-based protein consists of canola protein and soy protein, preferably wherein the weight ratio of canola protein to soy protein is 0.5: 1 to 4.5: 1, and more preferably 0.6: 1 to 3.6: 1.

[0088] Paragraph 7. The fat tissue substitute according to paragraph 1, comprising 30 wt% to 59 wt% of plant-based oil or fat relative to the total weight of the fat tissue substitute, more preferably 40 wt% to 57 wt%, and more preferably 45 wt% to 55 wt%.

[0089] Paragraph 8. The fat tissue substitute according to paragraph 1, wherein the plant-based oil or fat comprises at most 15 wt% of saturated fatty acids (SAFA), preferably at most 10 wt%, and more preferably 5 wt% to 10 wt%; and / or 15 wt% to 50 wt% of polyunsaturated fatty acids (PUFA), preferably 20 wt% to 45 wt% and more preferably 25 wt% to 40 wt%; wherein the wt% is relative to the acids bound as acyl groups in the glycerides in the oil or fat and based on the total weight of C8 to C24 fatty acids.

[0090] Paragraph 9. The adipose tissue substitute of paragraph 1, wherein the plant-based oil or fat is selected from the group of: sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grape seed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, palm oil, shea oil, peanut oil, avocado oil, fractions thereof, and mixtures thereof, preferably wherein the plant-based oil or fat is canola oil.

[0091] Paragraph 10. The adipose tissue substitute of paragraph 1, comprising 20 wt% to 50 wt% water, preferably 25 wt% to 45 wt%, and more preferably 30 wt% to 40 wt%, relative to the total weight of the adipose tissue substitute.

[0092] Paragraph 11. The adipose tissue substitute of paragraph 1, having a pre-cooking hardness force of at most 250 g, preferably at most 220 g, and more preferably 50 g to 200 g.

[0093] Paragraph 12. The adipose tissue substitute of paragraph 1, having a post-cooking hardness force at 93.3°C of 600 g to 2600 g, preferably 700 g to 2300 g, and more preferably 800 g to 2000 g.

[0094] Paragraph 13. The adipose tissue substitute of paragraph 1, having a change in pre-cooking and post-cooking hardness force at 93.3°C of 350 g to 2600 g, preferably 480 g to 2300 g, and more preferably 600 g to 1950 g.

[0095] Paragraph 14. The adipose tissue substitute of paragraph 1, further comprising one or more ingredients selected from the group consisting of: alginates, methylcellulose, starch, antimicrobials, antioxidants, enzymes, emulsifiers, salts, carrageenan, gums, spices, and colorants.

[0096] Paragraph 15. A method for making the adipose tissue substitute of paragraph 1, the method comprising the steps of: providing a plant-based protein, a plant-based oil or fat, and water; forming a mixture of the plant-based protein, the plant-based oil or fat, and the water; and emulsifying the mixture to form a stable emulsion, preferably under vacuum.

[0097] Paragraph 16. Use of the adipose tissue substitute of paragraph 1 in a food product, preferably wherein the food product is selected from the group consisting of: plant-based meat, plant-based bacon, plant-based burger, plant-based deli meat, plant-based sausage, plant-based meatloaf, plant-based chicken, plant-based fish, and combinations thereof.

[0098] Paragraph 17. A food product comprising the adipose tissue substitute of paragraph 1, preferably wherein the food product is selected from the group consisting of: plant-based meat, plant-based bacon, plant-based burger, plant-based deli meat, plant-based sausage, plant-based meatball, plant-based chicken, plant-based fish, and combinations thereof.

[0099] Examples

[0100] The following non-limiting examples illustrate the application and are not intended to limit the scope thereof in any way, as the application can be susceptible to various modifications. In the examples and throughout the specification, all percentages, parts and ratios are by weight, unless otherwise indicated.

[0101] Example 1

[0102] Two types of canola protein (Puratein G and Puratein HS) and three types of soy protein (PurePro 70E, PurePro 90M, and PurePro 70N) were used in the tests disclosed herein. Both canola proteins were commercially available from Merit Functional Foods, and all soy proteins were commercially available from Bunge (Chesterfield, MO). Analytical data for these proteins are provided in Table 1 below.

[0103] Table 1 - Analysis of PurePro 70N, PurePro 70E, PurePro 90M, Puratein G, and Puratein HS Data

[0104]

[0105] Protein dispersibility index (PDI) was measured according to AOCS Ba 10b-09.

[0106] The distribution of protein size (80 kDa, 40 kDa, 30 kDa, 20 kDa, 10 kDa, 180 Da, below 180 Da) was measured according to Agilent 5991-3651EN LR Technical Manual reference. For this method, samples were prepared by extracting the protein with a 5% water solution for one hour at room temperature. The dispersion was allowed to decant for 30 minutes and the supernatant was filtered through a 0.2 um membrane filter (Agilent P / N 5190-5096) into a 2 ml HPLC sample vial. 2 uL of sample was injected onto an Agilent UPLC (Model 1260) at a flow rate of 0.4 mL / min and eluted through a 130 A pore size size exclusion column (Agilent P / N PL1580-5350) using isocratic conditions with deionized water as the solvent. The separated proteins were detected on an Agilent DAD detector (Model 1260 Infinity multidetector) using 220 nm absorbance.

[0107] Viscosity (cP.s) was measured according to A-185-2 method. This method involves preparing a 10% protein water solution under vacuum. The equipment used to prepare the dispersion is a UMC5 emulsor from Stephan GMBH. This equipment has a variable controlled motor from 300 RPM to 3000 RPM that allows for specific RPM settings from 10% to 100%. For dispersion preparation, 100 grams of the protein to be studied is added to the bowl of the equipment along with 900 grams of water. The lid is then put on and a Busch vacuum pump (Model RB 00056 C IZO) is started, which reduces the amount of air entrapped in the mixture during the dispersion. The dispersion is done at 1500 RPM for 5 minutes, with a stop at 1 minute to scrape the bowl. The vacuum is below 0.8 bar throughout the time of the dispersion test. The slurry is quickly transferred to two 600 mL beakers and it is added to an Amtek viscometer equipped with an SV2 rotor. The rotor is set to rotate at 12 rpm. The measurement is performed 30 seconds after starting the equipment.

[0108] Color L was measured according to A-176-1. This method involves the use of a HunterLab color equipment with a light temperature of 6500 K and a 10 degree observer. The color space used is L.a.b and the results are reported as the result of three replicate measurements. Sample preparation is simple and the protein is put in a petri dish for the equipment reading. The lightness value L defines black as 0 and white as 100.

[0109] Canola oil (also commercially available from Bunge (Chesterfield, MO)) was used for the tests disclosed herein. Analytical data for the canola oil is provided in Table 2 below.

[0110] Table 2 - Analysis results for canola oil

[0111]

[0112] In the above table, Cx:y refers to fatty acids with x carbon atoms and y double bonds, the content of which is determined by GC-FAME (ISO 12966-2:2014 and ISO 12966-4:2015). SAFA refers to saturated fatty acids, MUFA refers to monounsaturated fatty acids, PUFA refers to polyunsaturated fatty acids, and TRANS refers to trans fatty acids (unsaturated fatty acids with double bonds in trans arrangement).

[0113] Example formulations T1 to T10 were prepared. Then a sample of 1500 g was prepared for each formulation. The composition of all formulations is shown in Table 3 below.

[0114] Table 3 - Formulations of T1 to T10

[0115]

[0116] The characteristics of the canola protein used in the example formulations T1 to T10 are shown in Table 4 below.

[0117] Table 4 - Characteristics of formulations T1 to T10 in terms of canola protein

[0118]

[0119] Comparative example formulations CT1 to CT12 were prepared. Then a 1500 g sample was prepared according to each comparative formulation. All The composition of the comparative formulations is shown in Table 5 below.

[0120] Table 5 - Comparative formulations of CT1 to CT12

[0121]

[0122] The characteristics of the canola protein used in the comparative example formulations CT1 to CT12 are shown in Table 6 below.

[0123] Table 6 - Characteristics of comparative formulations CT1 to CT12 in terms of canola protein

[0124]

[0125] The fat tissue substitutes of formulations T1 to T10 and comparative formulations CT1 to CT12 were prepared using the following procedure:

[0126] - The protein and water components in the formulation were weighed and placed in a bowl.

[0127] - The lid of the bowl was closed and the vacuum pump was activated. The vacuum pressure was kept below 0.8 bar.

[0128] - Start emulsification at 900 RPM for two minutes.

[0129] - Release vacuum.

[0130] - Put lid on, re-establish vacuum, and then continue emulsification at 1500 RPM for two minutes. Gradually add oil component during this step.

[0131] - Increase speed to 3000 RPM for one minute under vacuum.

[0132] - Release vacuum.

[0133] - Open lid and fill emulsion into a metal can (5 cm high x 8 cm diameter) with a spatula avoiding air entrainment.

[0134] - Place filled can into oven.

[0135] - Start steam cooking process, increase oven temperature to 68.3 °C and maintain this temperature for 20 minutes.

[0136] - Gradually increase oven temperature to 73.8 °C and maintain this temperature for an additional 20 minutes.

[0137] - Further increase oven temperature to 79.4 °C and maintain this temperature for an additional 20 minutes.

[0138] - Further increase oven temperature to 85 °C and maintain this temperature for an additional 20 minutes.

[0139] - Further increase oven temperature to 98.9 °C and cook until the internal temperature of the emulsion reaches 93.3 °C, verified using an external thermometer inserted into the can.

[0140] - Take the can out of the oven and place it into ice water for approximately one hour. Transfer the can to a cold room and allow it to cool overnight.

[0141] - Take the cooked fat tissue substitute out of the can and wait until the fat tissue substitute reaches ambient temperature before proceeding with further analysis.

[0142] The following equipment used in the above process includes:

[0143] - UMC5 emulsifier from Stephan GMBH. A stirring device capable of variable speed control from 300 RPM to 3000 RPM allowing adjustment of the specific speed from 10% to 100% of the maximum.

[0144] - Busch vacuum pump, model RB 00056 C IZO. Vacuum pump used to reduce the amount of air entrainment during the emulsification process.

[0145] - Electrolux Air-o-steam touchline model oven. Oven used for heat treatment of fat tissue substitute samples.

[0146] - ULINE metal can. 8 oz volume metal container with a height of 5 cm and a diameter of 8 cm, equipped with a lid, used to contain fat tissue substitute during cooking.

[0147] Example 2

[0148] Texture measurements. Texture measurements of samples were performed using a texture analyzer (Stable Micro Systems (SMS) Texture Analyzer, model TA-XT2). The texture analyzer was equipped with a 5 kN load cell and was operated using Texture Expert Exceed 2.52 software (Stable Micro Systems, Surrey, UK).

[0149] Sample preparation and compression test. Samples were subjected to a 25 mm compression using a 10 mm cylindrical probe. The probe was programmed to penetrate the sample downward at a speed of 1.0 mm / sec. The measured texture parameter was the gel strength, defined as the maximum force exerted by the probe during penetration, or the maximum force required to compress the sample (grams).

[0150] Sample conditions. Each formulation (T1 to T10) and each comparative formulation (CT1 to CT12) was measured before and after cooking at 93.3 °C.

[0151] Results. The texture results for formulations T1 to T10 are presented in Table 7.

[0152] Table 7 - Hardness force results for formulations T1 to T10

[0153]

[0154] The texture results for comparative formulations CT1 to CT10 are presented in Table 8.

[0155] Table 8 - Hardness force results for comparative formulations CT1 to CT12

[0156]

[0157] Texture before cooking. Before cooking, all formulations T1 through T10 exhibited low hardness and low viscosity (hardness below 250 g), indicating sufficient flowability and ease of processing. Notably, formulations T7, T8, T9, and T10 had even lower hardness (between 50 g and 220 g), indicating even lower flowability and greater pumpability, making them more suitable for processes such as pumping, extrusion, pressing, and molding. In contrast, the control formulations CT2, CT4, and CT9 were too hard (above 250 g) and difficult to process due to insufficient flowability and pumpability.

[0158] Post-cooking texture. After cooking, formulations T1 to T10 exhibited increased hardness and structural integrity (between 800 g and 2600 g), forming the desired resilience, elasticity, and plasticity mimicking animal adipose tissue. Formulations T2 to T10, due to their moderate hardness (between 800 g and 2000 g), are particularly suitable for plant-based applications (e.g., plant-based bacon, plant-based New York strip steak, plant-based salmon, etc.), preventing brittleness and excessive plastic deformation. In contrast, contrast formulations CT2, CT3, CT5 to CT12 were too soft (hardness below 800 g), unable to form or shape effectively, and had lower resilience, while CT1 was too hard (above 2600 g), resulting in brittleness and easy deformation.

[0159] ---

[0160] The enumeration or discussion of obviously previously disclosed documents in this specification is not necessarily an admission that such documents are part of the prior art or common general knowledge.

[0161] Unless the context otherwise requires, preferences and options for a given aspect, embodiment, feature, or parameter of the invention should be considered as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features, and parameters of the invention.

[0162] As those skilled in the art will understand, for any and all purposes, particularly for the purpose of providing a written description, all scopes disclosed herein also encompass any and all possible subscopes and combinations thereof. Any listed scope can be readily considered sufficiently descriptive and capable of being decomposed into at least equal halves, thirds, quarters, fifths, tenths, etc. As those skilled in the art will also understand, all language (such as “up to,” “at least,” “greater than,” “less than,” etc.) includes the numbers stated and refers to a scope that can subsequently be decomposed into subscopes as discussed above. Finally, as those skilled in the art will understand, a scope includes each individual member, and each individual value is incorporated into this specification as if individually described herein.

Claims

1. A fat tissue substitute comprising: (i) at least 8 wt% of a plant-based protein relative to the total weight of the fat tissue substitute, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein; and wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based protein relative to the total weight of the fat tissue substitute is from 1 : 1 to 6.4: 1 ; (ii) from 30 wt% to 59 wt% of a plant-based oil or fat relative to the total weight of the fat tissue substitute; and (iii) from 20 wt% to 50 wt% of water relative to the total weight of the fat tissue substitute.

2. The fat tissue substitute according to claim 1, comprising from 8 wt% to 25 wt% of the plant-based protein relative to the total weight of the fat tissue substitute.

3. The fat tissue substitute according to claim 1 or 2, wherein from 39 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein.

4. The fat tissue substitute according to any one of the preceding claims, wherein the plant-based protein is selected from canola protein having a percentage of protein dispersibility index (PDI) from 40% to 95%, preferably from 43% to 90%, and more preferably from 46% to 88%.

5. The fat tissue substitute according to any one of the preceding claims, wherein the ratio of the percentage of protein dispersibility index (PDI) of the canola protein to the percentage by weight of the plant-based protein relative to the total weight of the fat tissue substitute is from 2.5: 1 to 6.3: 1, and preferably from 4.0: 1 to 6.2:

1.

6. The fat tissue substitute according to any one of the preceding claims, comprising from 40 wt% to 57 wt% of the plant-based oil or fat relative to the total weight of the fat tissue substitute, preferably from 45 wt% to 55 wt%.

7. The fat tissue substitute according to any one of the preceding claims, wherein the plant-based oil or fat comprises at most 15 wt% of saturated fatty acids (SAFA), preferably at most 10 wt% and more preferably from 5 wt% to 10 wt%; and / or from 15 wt% to 50 wt% of polyunsaturated fatty acids (PUFA), preferably from 20 wt% to 45 wt% and more preferably from 25 wt% to 40 wt%; wherein the wt% is relative to the acids bound as acyl groups in the glycerides in the oil or fat and based on the total weight of C8 to C24 fatty acids.

8. The fat tissue substitute according to any one of the preceding claims, comprising from 25 wt% to 45 wt% of water relative to the total weight of the fat tissue substitute, preferably from 30 wt% to 40 wt%.

9. The fat tissue substitute according to any one of the preceding claims, further comprising one or more ingredients selected from the group consisting of alginate, methylcellulose, starch, antimicrobial agents, antioxidants, enzymes, emulsifiers, salts, carrageenan, gums, spices, and colorants.

10. The fat tissue substitute according to any one of the preceding claims, having a pre-cooking firmness force of at most 250 g, preferably at most 220 g, and more preferably 50 g to 200 g; and / or a post-cooking firmness force at 93.3 °C of 600 g to 2600 g, preferably 700 g to 2300 g, and more preferably 800 g to 2000 g.

11. The fat tissue substitute according to any one of the preceding claims, having a change in pre-cooking and post-cooking firmness force at 93.3 °C of 350 g to 2600 g, preferably 480 g to 2300 g, and more preferably 600 g to 1950 g.

12. A fat tissue substitute comprising: (i) 8 wt% to 25 wt% of a plant-based protein, wherein 39 wt% to 100 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein; and wherein the ratio of the percentage PDI of the canola protein to the weight percentage of the plant-based protein relative to the total weight of the fat tissue substitute is 2.5: 1 to 6.3: 1; (ii) less than 60 wt% of a plant-based oil or fat relative to the total weight of the fat tissue substitute, wherein the plant-based oil or fat comprises at most 15 wt% of saturated fatty acids (SAFA) and 15 wt% to 50 wt% of polyunsaturated fatty acids (PUFA), wherein the wt% is relative to the acids bound as acyl groups in the glycerides in the plant-based oil or fat and based on the total weight of C8 to C24 fatty acids; and (iii) water.

13. A method for making a fat tissue substitute according to any one of the preceding claims, the method comprising the steps of: a) providing the plant-based protein, the plant-based oil or fat, and water; b) forming a mixture of the plant-based protein, the plant-based oil or fat, and water; and c) emulsifying the mixture to form a stable emulsion, preferably under vacuum.

14. Use of the fat tissue substitute according to any one of claims 1 to 12 in a food product, preferably wherein the food product is selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based deli meat, plant-based sausage, plant-based meatloaf, plant-based chicken, plant-based fish, and combinations thereof.

15. A food product comprising the fat tissue substitute of any one of claims 1 to 12, preferably wherein the food product is selected from the group consisting of: a plant-based meat, a plant-based bacon, a plant-based burger, a plant-based deli meat, a plant-based sausage, a plant-based meatball, a plant-based chicken, a plant-based fish, and combinations thereof, and wherein the food product comprises 1 wt% to 80 wt% of the fat tissue substitute.

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