Colloidal food base composition comprising mycelium biomass

Abstract

Colloidal food base compositions comprising fungal mycelium biomass are disclosed, as are methods of making such colloidal food base compositions. The fungal mycelium biomass can stabilize colloids and / or act as a supplemental or replacement source of protein in conventional non-fungal colloidal foods such as analogs of ice cream and mayonnaise.

Description

[0001] Cross-references to related applications

[0002] This application claims priority to U.S. Provisional Patent Application No. 63 / 596,093, filed November 3, 2023. The entire contents of the above application are incorporated herein by reference.

[0003] Invention Field

[0004] This application relates to edible filamentous fungi and provides methods for preparing colloidal suspensions of edible filamentous fungi, particularly colloidal food base compositions containing edible filamentous fungi and colloidal foods containing fungal mycelial biomass, as well as related uses and methods. Background Technology

[0005] Many popular food ingredients and products are mixtures in which particles of one substance (“dispersed phase”) are dispersed in a larger volume of different substances (“dispersion medium” or “dispersed phase”); this type of mixture is referred to herein as a “colloid” or “colloid.” Examples of colloidal foods include jelly, bread, butter, cakes, custard, egg white foam, ice cream, jam, jelly, margarine, mayonnaise, margarine, milk, whipped cream, and many sauces and spreads (e.g., Bechamel sauce, Spanish sauce, hollandaise sauce, hummus, Russian salad dressing, tartar sauce, Thousand Island dressing, velvet sauce, etc.). However, as the list of examples above shows, many colloidal foods are “indulgence” items—the food may be particularly rich or luxurious, and therefore may be expensive or unhealthy if consumed frequently or in large quantities. In addition, many of these colloids include at least one phase of allergenic substances and / or substances derived from or obtained from animals, and therefore may not be suitable for vegans or other people with dietary restrictions or allergen sensitivities; existing hypoallergenic or vegan alternatives to traditional colloidal foods often suffer from poor stability and rapid separation of the colloidal phase.

[0006] Furthermore, in large-scale food service operations (restaurants, hotels, etc.), timely formulation of commercially available quantities of colloids with consistent quality can be a considerable challenge. Depending on the ingredients, the formation of stable colloids can be time-, labor-, and / or energy-intensive, which can lead to unacceptable delays in service or degradation of food quality, especially where specific formulations or other production processes may require combining previously formed colloids with additional ingredients.

[0007] Culinary cream (also known as culinary cream base or culinary butter) is a common colloidal food base that serves as a foundational ingredient in soups, sauces, and other creamy food items (e.g., condiments, seasonings, batters, custards, etc.) to increase creaminess and bind and stabilize the components, preventing them from breaking down into aqueous and oil or fat phases. Culinary cream is a dairy-based product and typically contains milk and / or butter. Therefore, typical culinary cream can cause problems for individuals with lactoallergies. Furthermore, most culinary creams are low in protein and fiber or contain no protein and fiber, while containing high levels of saturated fat.

[0008] Therefore, there is a need in the art for colloidal food base compositions, including but not limited to cooking cream or cooking cream substitutes, which can be combined with other ingredients to form colloidal foods that are similar to conventional colloidal foods in taste, texture, and other aesthetic and sensory properties, but can be offered at a lower cost and / or with an improved nutritional profile. Advantageously, such colloidal foods are non-dairy and / or free of allergens or animal-derived products to allow these products to appeal to a wider range of potential consumers and remain stable and / or uniform over an extended period, providing a longer shelf life. Further advantageously, such food base compositions are suitable for long-term storage and / or transport; are stable as colloids across a wide range of water:lipid ratios, allowing aqueous or fatty components to be added to the food base composition without compromising its colloidal stability; remain stable and avoid separation at high temperatures, low temperatures, and / or acidic pH; effectively replace milk or buttermilk in creamy foods and batters (e.g., batters for waffles, rolls, and other baked goods); and, in some cases, are characterized by mild and / or neutral aromas, colors, flavors, etc., to allow for the creation of many different colloidal foods from a single food base composition. Additionally advantageously, such colloidal foods maintain a white or neutral color without browning, yellowing, or other discoloration when heated, cooled, or exposed to acidic pH, so as to be incorporated into foods without imparting undesirable or negative colors. Invention Overview

[0010] In this disclosure, the food base composition comprises fungal mycelial biomass, wherein the dry weight of the fungal mycelial biomass is about 2 wt% to about 15 wt% of the food base composition; an aqueous liquid of about 20 wt% to about 80 wt%; and one or more edible fats or oils of about 10 wt% to about 80 wt%.

[0011] In the implementation scheme, the food base composition may consist essentially of fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils.

[0012] In the implementation scheme, the food base composition may further include a thickener. The thickener may, but does not need to, be selected from the group consisting of: oxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed Eucheuma seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, karayagum, tara gum, gellan gum, gantalan gum, polyoxyethene (8) stearate. stearate), aspartame-acesulfame salt, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyvinylpyrrolidone, dextrin, modified starch, alkali-modified starch, bleached starch, monosaccharide phosphate, distarch phosphate esterified with sodium tripolyphosphate or phosphochloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, distarch glycerol, acetylated distarch glycerol, acetylated distarch glycerol, hydroxypropyl starch, citrus fiber fiber), guar-xanthan blends, hydroxyethyl cellulose and combinations thereof.

[0013] In the implementation scheme, fungal mycelial biomass can be produced by methods selected from submerged fermentation, surface fermentation, submerged solid-matrix fermentation, solid-matrix fermentation, membrane fermentation, aero-medium colloidal fermentation, and combinations thereof. Surface fermentation may, but does not need to, be liquid surface fermentation. Fungal mycelial biomass may, but does not need to, be produced through submerged fermentation, and may, but does not need to, be in the form of flour or paste. Fungal mycelial biomass may, but does not need to, be cohesive mycelial biomass.

[0014] In this implementation, the food base composition may be non-dairy. The food base composition may, but does not need to, be vegan.

[0015] In the implementation, at least one of the following may be true: (i) the food base composition contains no more than about 450 mg of saturated fat per 15 mL (1 tablespoon) of food base composition; (ii) the food base composition contains at least about 150 mg of protein per 15 mL (1 tablespoon) of food base composition; (iii) the food base composition contains at least about 150 mg of dietary fiber per 15 mL (1 tablespoon) of food base composition; and (iv) the food base composition has a food energy content of no more than about 35 kcal per 15 mL (1 tablespoon) of food base composition.

[0016] In the embodiments, the food base composition may have at least about 70 L. Color value.

[0017] In the embodiments, the pH of the food base composition may be from about 5.5 to about 6.5.

[0018] In the implementation plan, the fungal mycelial biomass may or may not contain fungal fruiting bodies or parts thereof.

[0019] In the implementation scheme, the fungal mycelium may constitute at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, at least about 95 wt%, at least about 96 wt%, at least about 97 wt%, at least about 98 wt%, at least about 99 wt%, or substantially all of the fungal mycelium biomass.

[0020] In the implementation plan, the fungal mycelium biomass may contain at least about 27 wt% dietary fiber.

[0021] In the implementation plan, the fungal mycelium biomass may contain no more than about 37 wt% dietary fiber.

[0022] In the implementation plan, the fungal mycelium biomass may contain at least about 30 wt% protein.

[0023] In the implementation plan, the fungal mycelium biomass may contain no more than about 80 wt% protein.

[0024] In the implementation plan, fungal mycelial biomass may contain all nine essential amino acids. Fungal mycelial biomass may, but does not need to, contain all twenty proteinogenic amino acids.

[0025] In the embodiments, the food base composition may contain about 1 wt% to about 10 wt% protein.

[0026] In the embodiments, the food base composition may contain about 0.25 wt% to about 8.0 wt% dietary fiber.

[0027] In this implementation, the food base composition may be non-dairy. The food base composition may, but does not need to, be vegan.

[0028] In the implementation scheme, the food base composition may be hypoallergenic.

[0029] In the implementation scheme, the fungal mycelium biomass may contain at least about 10 wt%, at least about 15 wt%, at least about 20 wt%, at least about 25 wt%, or at least about 30 wt% branched-chain amino acids.

[0030] In an embodiment, the food base composition may further comprise at least one protein not derived from an animal or fungus. The at least one protein not derived from an animal or fungus may, but does not need to, be derived from one or more plants or algae.

[0031] In the implementation scheme, the aqueous liquid and one or more edible fats or oils, after forming the food base composition, can remain substantially homogeneously mixed and / or can be separated without being visible to the naked eye for at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months.

[0032] In an embodiment, the food base composition may be configured such that when the food base composition is brought into contact with an additional amount of aqueous liquid, the aqueous liquid and one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

[0033] In an embodiment, the food base composition may be configured such that when the food base composition is brought into contact with an additional amount of edible fat or oil, the aqueous liquid and one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

[0034] In the embodiments, the food base composition may be configured such that, when subjected to acidic conditions, hot conditions, cold conditions, or combinations thereof, the aqueous liquid and one or more edible fats or oils remain substantially homogeneously mixed and / or do not exhibit visible separation. Acidic conditions may, but do not need to, have a pH of 6.5 or lower. Hot conditions may, but do not need to, be temperatures of 35°C or higher. Cold conditions may, but do not need to, be temperatures of 4°C or lower.

[0035] In the embodiments, at least one alcohol may be miscible with the food base composition, or very soluble, freely soluble, or soluble in the food base composition.

[0036] In the implementation scheme, at least one plant milk is miscible with the food base composition, or is highly soluble, easily soluble, or soluble in the food base composition.

[0037] In another aspect of this disclosure, a method for preparing a food-based composition includes contacting fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils to form a stable emulsion, gel, or sol.

[0038] In the implementation plan, the stable emulsion, gel, or sol may consist essentially of fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils.

[0039] In the implementation scheme, the stabilized emulsion, gel, or sol may further contain a thickener. The thickener may, but does not need to, be selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, ebony gum, tara gum, gellan gum, fertigin, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyvinylpyrrolidone, dextrin, modified starch, alkali-modified starch Starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, citrus fiber, guar gum-xanthan gum mixture, hydroxyethyl cellulose and combinations thereof.

[0040] In the implementation plan, fungal mycelial biomass can be produced by methods selected from submerged fermentation, surface fermentation, submerged solid-matrix fermentation, solid-matrix fermentation, membrane fermentation, aero-medium colloidal fermentation, and combinations thereof. The fungal mycelial biomass may, but does not need to, be produced through submerged fermentation, and may, but does not need to, be in the form of flour or paste. The fungal mycelial biomass may, but does not need to, be cohesive mycelial biomass.

[0041] In the implementation plan, the fungal mycelial biomass may or may not contain fungal fruiting bodies or parts thereof.

[0042] In the implementation plan, the fungal mycelium may account for at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, or at least about 95 wt% of the fungal mycelium biomass.

[0043] In the implementation plan, the fungal mycelium biomass may contain at least about 27 wt% dietary fiber.

[0044] In the implementation plan, the fungal mycelium biomass may contain no more than about 37 wt% dietary fiber.

[0045] In the implementation plan, the fungal mycelium biomass may contain at least about 30 wt% protein.

[0046] In the implementation plan, the fungal mycelium biomass may contain no more than about 80 wt% protein.

[0047] In the implementation plan, fungal mycelial biomass may contain all nine essential amino acids. Fungal mycelial biomass may, but does not need to, contain all twenty proteogenic amino acids.

[0048] In the implementation scheme, the fungal mycelium biomass may contain at least about 10 wt%, at least about 15 wt%, at least about 20 wt%, at least about 25 wt%, or at least about 30 wt% branched-chain amino acids.

[0049] In one embodiment, the method may further include contacting a stable emulsion, gel, or sol with at least one protein not derived from an animal or fungus. The at least one protein not derived from an animal or fungus may, but does not need to, be derived from one or more plants or algae.

[0050] In the implementation plan, the aqueous liquid and one or more edible fats or oils, after forming a stable emulsion, gel, or sol, can remain substantially homogeneously mixed and / or not visibly separated for at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months.

[0051] In the implementation, the stable emulsion, gel, or sol can be configured such that when the stable emulsion, gel, or sol is brought into contact with an additional amount of aqueous liquid, the aqueous liquid and one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

[0052] In the implementation, the stable emulsion, gel, or sol can be configured such that when the stable emulsion, gel, or sol comes into contact with an additional amount of edible fat or oil, the aqueous liquid and one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

[0053] In an implementation scheme, the method may further include mixing or dissolving at least one alcohol in a stable emulsion, gel, or sol.

[0054] In an implementation scheme, the method may further include mixing or dissolving at least one plant milk in a stable emulsion, gel, or sol.

[0055] In another aspect of this disclosure, a method for preparing a food includes contacting a food base composition as disclosed herein, or a food base composition prepared by a method as disclosed herein, with at least one food component.

[0056] In the implementation scheme, at least one food component may include flavoring, herb, spice, flavor enhancer, fat, fat replacer, preservative, sweetener, color additive, nutrient, emulsifier, stabilizer or thickener, pH control agent, acidifier, leavening agent, anti-caking agent, humectant, yeast nutrient, dough strengthener or dough conditioner, firming agent, enzyme preparation, gas, vegetables, fruit, meat products, citrus fiber, or combinations thereof.

[0057] In the implementation scheme, at least one food component may comprise at least one flavoring agent selected from the group consisting of: allyl hexanoate, benzyl acetate, bornyl acetate, butyl acetate, butyl butyrate, butyl propionate, ethyl acetate, ethyl benzoate, ethyl butyrate, ethyl hexanoate, ethyl cinnamate, ethyl formate, ethyl heptaate, ethyl isovalerate, ethyl lactate, ethyl nonanoate, ethyl valerate, geranyl acetate, geranyl butyrate, geranyl valerate, isobutyl acetate, isobutyl formate, isoamyl acetate, isopropyl acetate, and linalyl acetate. Acetate), linalyl butyrate, linalyl formate, methyl acetate, methyl anthranilate, methyl benzoate, methyl butyrate, methyl cinnamate, methyl formate, methyl valerate, methyl phenylacetate, methyl salicylate, nonyl octanoate, octyl acetate, octyl butyrate, pentyl acetate, pentyl butyrate, pentyl hexanoate, propyl acetate, propyl hexanoate, propyl isobutyrate, terpene butyrate, chocolate, cocoa, vanilla bean, vanilla extract, vanilla paste, or combinations thereof.

[0058] In the implementation scheme, at least one food component may contain at least one herb selected from the group consisting of: angelica, basil, bay leaf, Indian bay leaf, boldo, borage, chervil, chives, cicely, cilantro, coriander, cress, curry leaf, dill, epazote, hoja santa, houttuynia cordata. Houttuynia cordata ), hyssop, jimbu (dried shallot leaves), sesame ( Elsholtzia ciliata ), Perilla ( Perilla frutescens ), lavender, lemon balm, lemon grass, lemon myrtle, lemon verbena, rice paddy herb, lovage, marjoram, mint, mugwort, mitsuba, oregano, parsley, perilla, rosemary, rue, sage, savory, pepperwood ( Zanthoxylum piperitum Japanese shiso, sorrel, tarragon, thyme, woodruff, or combinations thereof.

[0059] In the implementation scheme, at least one food component may contain at least one spice selected from the group consisting of: aonori, ajwain, alligator pepper, allspice, amchoor, anise, asafoetida, peppercorn, Brazilian pepper, camphor, caraway, cardamom, cassia, celery powder, celery seed, charoli, chenpi, and chili. pepper, cinnamon, clove, coriander seed, cubeb, cumin, deulkkae, dill, fennel, fenugreek, finger root, galangal, garlic, ginger, aromatic ginger, golpar, grains of paradise, grains of Selim, horseradish, Japanese prickly ash, juniper berry, kokum, korarima, dried lime, liquorice, chili pepper Litsea cubebaLong pepper, mango ginger, frankincense, mahleb cherry pit, mustard, nigella seeds, njangsa seeds, nutmeg, onion powder, paprika, Peruvian pepper, pomegranate seed, radhuni seeds, rose, saffron, sarsaparilla, sassafras, sesame, perilla, Sichuan pepper, sumac fruit powder, tamarind, Tasmanian pepper pepper, tonka bean, turmeric, uzazi seeds, vanilla, voatsiperifery, wasabi, zedoary, zereshk, citrus fruit zest, or combinations thereof.

[0060] In the implementation scheme, at least one food component may contain at least one flavor enhancer selected from the group consisting of: glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, maltol, ethyl maltol, glycine, sodium glycine, zinc acetate, gum benzoic acid, thaumatin, glycyrrhizin, neohesperidine dihydrochalcone, amylase, protease, or combinations thereof.

[0061] In the implementation scheme, at least one food component may contain at least one preservative selected from the group consisting of: rowanberry extract, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, heptyl paraben, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, ethyl paraben, sodium ethyl paraben, propyl paraben, sodium propyl paraben, methyl paraben, sodium methyl paraben, sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, potassium sulfite, calcium sulfite, calcium bisulfite, potassium bisulfite, biphenyl, orthophenyl. Phenol), sodium o-phenylphenol, thiabendazole, nisin, natamycin, formic acid, sodium formate, calcium formate, hexamine, formaldehyde, dimethyl dicarbonate, potassium nitrite, sodium nitrite, sodium nitrate, potassium nitrate, acetic acid, potassium acetate, sodium acetate, calcium acetate, ammonium acetate, dehydroacetic acid, sodium dehydroacetate, lactic acid, propionic acid, sodium propionate, calcium propionate, potassium propionate, boric acid, sodium tetraborate, carbon dioxide, malic acid, fumaric acid, copper(II) sulfate, chlorine, chlorine dioxide, lysozyme or combinations thereof.

[0062] In the implementation scheme, at least one food component may contain at least one sweetener selected from the group consisting of: sorbitol, mannitol, glycerol, acesulfame potassium, aspartame, cyclamate, isomalt, saccharin, sodium saccharin, potassium saccharin, calcium saccharin, sucralose, alitame, sematrandezine, glycyrrhizin, neohesperidine dihydrochalcone, steviol glycosides, neotame, aspartame-acesulfame potassium, maltitol, lactitol, xylitol, erythritol, advanceame, sucrose, cane sugar, fructose, honey, agave nectar, mogrosides, or combinations thereof.

[0063] In the implementation scheme, at least one food component may contain at least one coloring additive selected from the group consisting of: curcumin, riboflavin, riboflavin-5'-phosphate, tartrazine, alkannin, quinoline yellow WS, FastYellow AB, riboflavin-5'-sodium phosphate, Yellow 2G, Sunset yellow FCF, Orange GGN, carmine, carminic acid, Citrus Red 2, carmoisine, amaranth, Ponceau 4R, Scarlet GN, and Ponceau 6R. 6R), erythrosine, Red 2G, Allura Red AC, indanthroneblue, Patent Blue V, indigo carmine, brilliant blue FCF, chlorophylls, chlorophyllins, copper complexes of chlorophylls and chlorophyllins, Green S, fast green FCF, plain caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel, brilliant black BN, carbon black, vegetable carbon, brown FK, brown HT HT), carotenes, annatto, bixin, norbixin, paprika oleoresinThe following substances are present: oleoresin, lycopene, beta-apo-8'-carotenal, ethyl β-apo-8'-carotenal, flavoxanthin, lutein, cryptoxanthin, rubixanthin, violaxanthin, rhodoxanthin, canthaxanthin, zeaxanthin, citranaxanthin, astaxanthin, betanin, anthocyanins, saffron, calcium carbonate, titanium dioxide, iron oxide, iron hydroxide, aluminum, silver, gold, Lithol Rubine BK, tannins, orcein, or combinations thereof.

[0064] In the implementation scheme, at least one food component may contain at least one nutrient selected from the group consisting of: glucose, sucrose, ribose, amylose, amylopectin, maltose, galactose, fructose, lactose, alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, caprylic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, myristoleic acid, oleic acid, eicosenoic acid, erucic acid, nervonic acid, and linoleic acid. (acids), α-linolenic acid, stearidonic acid, γ-linolenic acid, arachidonic acid, eicosatetraenoic acid, eicosapentaenoic acid, clupanodonic acid, cervonic acid, calcium, sulfur, phosphorus, magnesium, sodium, potassium, iron, zinc, boron, copper, chromium, selenium, manganese, molybdenum, cobalt, fluorine, iodine, thiamine, riboflavin, niacin, pantothenic acid Pyridoxine, pyridoxal-5-phosphate, pyridoxamine, biotin, folic acid, cobalamin, choline, vitamin A, ascorbic acid, ergocalciferol, cholecalciferol, tocopherols, tocotrienols, phylloquinone, menaquinone, menadione, or combinations thereof.

[0065] In the implementation scheme, at least one food component may contain at least one emulsifier selected from the group consisting of: lecithin, metatartaric acid, calcium tartrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan, processed seaweed, locust bean gum, tragacanth gum, gum arabic, ark tartar gum, gellan gum, solanum, sorbitol, glycerin, konjac, polyoxyethylene (8) stearate, polyoxyethylene (40) stearate, polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, polysorbate 65, pectin, gelatin, ammonium phosphatidylcholine, brominated vegetable oil, sucrose acetate isobutyrate, and wood rosin. rosins, glycerides, diphosphates, triphosphates, polyphosphates, β-cyclodextrin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, Hypromellose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, croscarmellose, enzymatically hydrolyzed carboxymethylcellulose, sodium salts of fatty acids, potassium salts of fatty acids, calcium salts of fatty acids, magnesium salts of fatty acids, mono- and diglycerides of fatty acids, acetates of mono- and diglycerides of fatty acids, lactates of mono- and diglycerides of fatty acids, citrates of mono- and diglycerides of fatty acids, tartrates of mono- and diglycerides of fatty acids, monoacetyl and diacetyl tartrates of mono- and diglycerides of fatty acids, mixed acetates and tartrates of mono- and diglycerides of fatty acids, succinylated monoglycerides, sucrose esters of fatty acids, sucrose glycerides, polyglycerides of fatty acids, polyglycerol polyricinoleate, propyl-1,2-Diol esters, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propane-1, interaction products of thermally oxidized soybean oil with mono- and diglycerides of fatty acids, sodium dioctyl sulfosuccinate, sodium stearoyl-2-lactate, calcium stearoyl-2-lactate, stearoyl tartrate, stearyl citrate, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium lauryl sulfate, ethoxylated mono- and diglycerides, methyl glucoside-coconut oil ester, sorbitan monostearate, sorbitan tristearate, sorbitan... Sorbitol monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, dicalcium diphosphate, sodium aluminum phosphate, sodium calcium polyphosphate, calcium polyphosphate, ammonium polyphosphate, magnesium stearate, calcium stearate, cholic acid, choline salts, oxidized starch, distarch glycerol, acetylated distarch phosphate, hydroxypropyl starch, sodium octenyl succinate starch, acetylated oxidized starch, or combinations thereof.

[0066] In the implementation scheme, at least one food component may contain at least one stabilizer or thickener selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tussock gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyethylene glycol Polyvinylpyrrolidone, dextrin, modified starch, alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, hydroxyethyl cellulose, or combinations thereof.

[0067] In the implementation scheme, at least one food component may contain at least one pH control agent selected from the group consisting of: acetic acid, potassium acetate, sodium acetate, calcium acetate, carbon dioxide, malic acid, fumaric acid, sodium lactate, potassium lactate, calcium lactate, ammonium lactate, magnesium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium tartrate potassium, lecithin citrate, magnesium citrate, ammonium malate, sodium malate, potassium malate, calcium malate, adipic acid, sodium adipicate, potassium adipicate, ammonium adipicate. Succinic acid, sodium fumarate, potassium fumarate, calcium fumarate, ammonium fumarate, 1,4-heptanolide, nicotinic acid, triammonium citrate, ferric ammonium citrate, calcium glycerophosphate, isopropyl citrate, sodium carbonate, potassium carbonate, ammonium carbonate, magnesium carbonate, ferrous carbonate, ammonium chloride, ammonium sulfate, magnesium sulfate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium ferrocyanide, dicalcium diphosphate, gluconic acid, gluconic acid-δ-lactone or combinations thereof.

[0068] In the implementation scheme, at least one food component may contain at least one acidifying agent selected from the group consisting of acetic acid, ascorbic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, tartaric acid, or combinations thereof.

[0069] In the implementation scheme, at least one food component may contain at least one leavening agent selected from the group consisting of: brewer's yeast ( Saccharomyces cerevisiae ), monocalcium phosphate, sodium aluminum sulfate, disodium pyrophosphate, sodium aluminum phosphate, sodium carbonate, or combinations thereof.

[0070] In the implementation scheme, at least one food component may contain at least one anticaking agent selected from the group consisting of: calcium phosphate, magnesium phosphate, mannitol, sodium salt of fatty acid, potassium salt of fatty acid, calcium salt of fatty acid, magnesium salt of fatty acid, magnesium carbonate, magnesium oxide, sodium ferrocyanide, potassium ferrocyanide, ferrous hexacyanomanganate, calcium ferrocyanide, bone phosphate, sodium silicate, silicon dioxide, calcium silicate, magnesium silicate, talc, sodium aluminosilicate, potassium aluminum silicate, calcium aluminosilicate, zinc silicate, bentonite, aluminum silicate, potassium silicate, fatty acid, magnesium stearate, calcium stearate, dimethyl polysiloxane, or combinations thereof.

[0071] In the implementation scheme, at least one food component may contain at least one humectant selected from the group consisting of sorbitol, maltitol, polydextrose, triacetin, propylene glycol, or combinations thereof.

[0072] In the implementation scheme, at least one food component may contain at least one yeast nutrient selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium phosphate, phosphoric acid, calcium iodate, or combinations thereof.

[0073] In the implementation scheme, at least one food component may contain at least one dough strengthener or dough conditioner selected from the group consisting of: ammonium chloride, calcium oxide, L-cysteine, L-cysteine, potassium persulfate, ammonium persulfate, potassium bromate, calcium bromate, chlorine, azodicarbonamide, urea, benzoyl peroxide, calcium peroxide, or combinations thereof.

[0074] In the implementation scheme, at least one food component may contain at least one curing agent selected from the group consisting of calcium gluconate, calcium bisulfite, calcium citrate, calcium phosphate, calcium chloride, magnesium chloride, magnesium sulfate, aluminum sulfate, sodium aluminum sulfate, calcium hydroxide, or combinations thereof.

[0075] In the implementation scheme, at least one food component may contain at least one gas selected from the group consisting of argon, helium, nitrogen, nitrous oxide, butane, isobutane, propane, oxygen, hydrogen, carbon dioxide, or combinations thereof.

[0076] In the implementation scheme, at least one food component may include at least one vegetable selected from the group consisting of: cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi, red cabbage, Savoy cabbage, Chinese broccoli, collard greens, turnip, Chinese cabbage, napa cabbage, bok choy, radish, daikon, carrot, parsnip, beetroot, sea beet, Swiss chard, sugar beet, lettuce, celtuce, green bean, French bean, and runner. Beans, lentils, lima beans, broad beans, peas, snap peas, snow peas, split peas, potatoes, eggplants, tomatoes, cucumbers, pumpkins, squash, mature zucchini, young zucchini, gourds, onions, spring onions, scallions, shallots, garlic, leeks, elephant garlic, peppers, bell peppers, sweet peppers, spinach, yams, sweet potatoes, cassava, or combinations thereof.

[0077] In the implementation scheme, at least one food component may include at least one fruit selected from the group consisting of: apple, apricot, banana, blackberry, blackcurrant, blueberry, boysenberry, cantaloupe, cherry, cranberry, fig, gooseberry, grape, grapefruit, guava, kiwi, lemon, lime, lucuma, mulberry, orange, Osage orange, papaya, peach, pear, pineapple, plum, pomegranate, raspberry, redcurrant, rose hip, strawberry, watermelon, or combinations thereof.

[0078] In the implementation scheme, at least one food component may include at least one meat product selected from the group consisting of: pork, beef, lamb, veal, poultry, venison, venison, chicken, duck, rabbit, goose, turkey, or a combination thereof.

[0079] In the implementation plan, the food can be an analogue selected from the group consisting of: butter analogues, margarine analogues, mayonnaise analogues, milk analogues, half-and-half analogues, light cream analogues, whipping cream analogues, heavy cream analogues, culinary cream analogues, manufacturer's cream analogues, béchamel sauce analogues, espagnole sauce analogues, hollandaise sauce analogues, alfredo sauce analogues, hummus analogues, Russian dressing analogues, tartar sauce analogues, Thousand Island dressing analogues, velouté sauce analogues, and foie gras analogues. Analogous foods include gelatin analogs, marmalade analogs, jam analogs, jelly analogs, and dessert pudding analogs. Analogous foods may, but are not required to, have a lower sugar content than foods similar to them. Analogous foods may, but are not required to, have a lower fat content than foods similar to them.

[0080] In the implementation plan, the food can be non-dairy. The food can, but does not need to, be vegan.

[0081] In the implementation plan, the food may be hypoallergenic.

[0082] In another aspect of this disclosure, a method for preparing a food includes separating a portion of a stable emulsion, gel, or sol from its packaged bulk form, wherein the stable emulsion, gel, or sol comprises fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils; and combining a portion of the stable emulsion, gel, or sol with at least one food component to form a food.

[0083] In the implementation scheme, at least one food component may include flavoring agents, herbs, spices, flavor enhancers, fats, fat substitutes, preservatives, sweeteners, coloring additives, nutrients, emulsifiers, stabilizers or thickeners, pH controllers, acidifiers, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners or dough conditioners, curing agents, enzymes, gases, vegetables, fruits, meat products, citrus fiber, or combinations thereof.

[0084] In the implementation scheme, at least one food component may comprise at least one flavoring agent selected from the group consisting of: allyl hexanoate, benzyl acetate, bornyl acetate, butyl acetate, butyl butyrate, butyl propionate, ethyl acetate, ethyl benzoate, ethyl butyrate, ethyl hexanoate, ethyl cinnamate, ethyl formate, ethyl heptaate, ethyl isovalerate, ethyl lactate, ethyl nonanoate, ethyl valerate, geraniol acetate, geraniol butyrate, geraniol valerate, isobutyl acetate, isobutyl formate, and isoamyl acetate. Isopropyl acetate, linaloyl acetate, linaloyl butyrate, linaloyl formate, methyl acetate, methyl anthranilate, methyl benzoate, methyl butyrate, methyl cinnamate, methyl formate, methyl valerate, methyl phenylacetate, methyl salicylate, nonyl octanoate, octyl acetate, octyl butyrate, pentyl acetate, pentyl butyrate, pentyl hexanoate, propyl acetate, propyl hexanoate, propyl isobutyrate, terpene butyrate, chocolate, cocoa, vanilla bean, vanilla extract, vanilla paste, or combinations thereof.

[0085] In the implementation plan, at least one food component may contain at least one herb selected from the group consisting of: angelica, basil, bay leaf, Indian bay leaf, Bordeaux leaf, borage, radish, chives, myrrh, coriander, watercress, curry leaf, dill, purslane, sage, houttuynia cordata, sage, shallot leaf, sesame, perilla, lavender, lemon balm, lemongrass, lemon myrtle, lemon verbena, rice flower coriander, angelica pubescens, marjoram, mint, artemisia, clover, oregano, parsley, perilla, rosemary, rue, sage, peppermint, peppermint, Japanese perilla, sorrel, tarragon, thyme, sedge, or a combination thereof.

[0086] In the implementation plan, at least one food component may contain at least one spice selected from the group consisting of: seaweed, ayurvedic fruit, avocado pepper, allspice, mango powder, star anise, asafoetida, peppercorns, Brazilian pepper, camphor, caraway seeds, cardamom, cinnamon, celery powder, celery seeds, charoli, dried tangerine peel, chili pepper, cinnamon, cloves, coriander seeds, long pepper, cumin, white perilla seeds, dill seeds, fennel, fenugreek, ginger, galangal, garlic, ginger, aromatic ginger, angelica dahurica, paradise pepper, selim seeds, and chili pepper. Roots, Japanese pepper, juniper berries, Garcinia cambogia, Ethiopian cardamom, dried lime, licorice, Sichuan pepper, long pepper, mango ginger, frankincense, Mahali cherry pits, mustard, black cumin seeds, Nyamsa seeds, nutmeg, onion powder, chili powder, Peruvian pepper, pomegranate seeds, celery seeds, rose, saffron, Smilax china, camphor, sesame, perilla, Sichuan pepper, lacquer tree fruit powder, tamarind, Tasmanian pepper, tonka bean, turmeric, Uzazi seeds, vanilla, Madagascar pepper, wasabi, turmeric, Persian barberry, citrus peel, or combinations thereof.

[0087] In the implementation scheme, at least one food component may contain at least one flavor enhancer selected from the group consisting of: glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, maltol, ethyl maltol, glycine, sodium glycine, zinc acetate, benzoin, thomatose, glycyrrhizin, neohesperidin dihydrochalcone, amylase, protease, or combinations thereof.

[0088] In the implementation scheme, at least one food component may contain at least one preservative selected from the group consisting of: rowan fruit extract, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, heptyl paraben, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, ethyl paraben, sodium ethyl paraben, propyl paraben, sodium propyl paraben, methyl paraben, sodium methyl paraben, sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, potassium sulfite, and calcium sulfite. Calcium bisulfite, potassium bisulfite, biphenyl, o-phenylphenol, sodium o-phenylphenol, thiabendazole, nisin, natamycin, formic acid, sodium formate, calcium formate, hexamine, formaldehyde, dimethyl dicarbonate, potassium nitrite, sodium nitrite, sodium nitrate, potassium nitrate, acetic acid, potassium acetate, sodium acetate, calcium acetate, ammonium acetate, dehydroacetic acid, sodium dehydroacetate, lactic acid, propionic acid, sodium propionate, calcium propionate, potassium propionate, boric acid, sodium tetraborate, carbon dioxide, malic acid, fumaric acid, copper(II) sulfate, chlorine, chlorine dioxide, lysozyme or combinations thereof.

[0089] In the implementation scheme, at least one food component may contain at least one sweetener selected from the group consisting of: sorbitol, mannitol, glycerol, acesulfame potassium, aspartame, cyclohexylsulfamic acid salt, isomaltitol, saccharin, sodium saccharin, potassium saccharin, calcium saccharin, sucralose, alitane, sematrandez, glycyrrhizin, neohesperidin dihydrochalcone, steviol glycosides, neotame, aspartame-acesulfame potassium salt, maltitol, lactitol, xylitol, erythritol, adventitol, sucrose, cane sugar, fructose, honey, agave nectar, mogrosides, or combinations thereof.

[0090] In the implementation scheme, at least one food component may contain at least one coloring additive selected from the group consisting of: curcumin, riboflavin, riboflavin-5'-phosphate, tartrazine, shikonin, quinoline yellow WS, fast yellow AB, sodium riboflavin-5'-phosphate, yellow 2G, sunset yellow FCF, orange yellow GGN, carmine, carmine acid, citrus red 2, azorubin, amaranth, carmine 4R, scarlet GN, poinsettia 6R, erythrosine, red 2G, allura red AC, indigo blue, patent blue V, indigo carmine, brilliant blue FCF, chlorophyll, chlorophyll acid, copper complexes of chlorophyll and chlorophyll acid, green S, fast green FCF. Ordinary caramel, caustic sulfite caramel, ammonia caramel, ammonium sulfite caramel, Brilliant Black (BN), carbon black, vegetable charcoal, brown (FK), brown (HT), carotene, annatto, red lignin, norocin, capsicum oleoresin, lycopene, β-apo-8'-carotene aldehyde, β-apo-8'-carotene aldehyde ethyl ester, lutein, lutein, cryptoxanthin, rubixanthin, purpuricin, pinocembrin, canthaxanthin, zeaxanthin, citrus xanthin, astaxanthin, betaine, anthocyanins, saffron, calcium carbonate, titanium dioxide, iron oxide, iron hydroxide, aluminum, silver, gold, Lithol Ruby (BK), tannins, lichen red, or combinations thereof.

[0091] In the implementation scheme, at least one food component may contain at least one nutrient selected from the group consisting of: glucose, sucrose, ribose, amylose, amylopectin, maltose, galactose, fructose, lactose, alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, caprylic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and wax. Acids, myristic acid, oleic acid, eicosapentaenoic acid, erucic acid, nervonic acid, linoleic acid, α-linolenic acid, octadecanoic acid, γ-linolenic acid, arachidonic acid, eicosapentaenoic acid, eicosapentaenoic acid, docosahexaenoic acid, calcium, sulfur, phosphorus, magnesium, sodium, potassium, iron, zinc, boron, copper, chromium, selenium, manganese, molybdenum, cobalt, fluorine, iodine, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, pyridoxal-5-phosphate, pyridoxamine, biotin, folic acid, cobalamin, choline, vitamin A, ascorbic acid, ergocalciferol, cholecalciferol, tocopherol, tocotrienol, phylloquinone, menadione, menadione or combinations thereof.

[0092] In the implementation scheme, at least one food component may contain at least one emulsifier selected from the group consisting of: lecithin, metatartaric acid, calcium tartrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan, processed seaweed, locust bean gum, tragacanth gum, gum arabic, arachidonicum gum, gellan gum, solanum, sorbitol, glycerin, konjac, polyoxyethylene (8) stearate, polyoxyethylene (40) stearate, polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, polysorbate 65, pectin, gelatin, ammonium phosphatidylcholine, brominated vegetable oil, sucrose isobutyrate, and pine resin. Glycerides, diphosphates, triphosphates, polyphosphates, β-cyclodextrin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, Hypromellose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, croscarmellose, enzymatically hydrolyzed carboxymethylcellulose, sodium salts of fatty acids, potassium salts of fatty acids, calcium salts of fatty acids, magnesium salts of fatty acids, monoglycerides and diglycerides of fatty acids, acetates of monoglycerides and diglycerides of fatty acids, lactates of monoglycerides and diglycerides of fatty acids, citrates of monoglycerides and diglycerides of fatty acids, tartrates of monoglycerides and diglycerides of fatty acids, monoacetyl groups of monoglycerides and diglycerides of fatty acids. Acetic and diacetyl tartrate esters, mixed esters of acetic acid and tartrate of fatty acid monoglycerides and diglycerides, succinylated monoglycerides, fatty acid sucrose esters, sucrose glycerides, fatty acid polyglycerides, polyricinoleic acid polyglycerides, fatty acid propylene-1,2-diol esters, fatty acid propylene glycol esters, lactylated fatty acid esters of glycerol and propylene-1,2-diol, interaction products of thermally oxidized soybean oil with fatty acid monoglycerides and diglycerides, sodium dioctyl sulfosuccinate, sodium stearoyl-2-lactate, calcium stearoyl-2-lactate, stearoyl tartrate, stearyl citrate, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium dodecyl sulfate, ethoxylated monoglycerides and diglycerides, methyl... Sorbitol monostearate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, dicalcium diphosphate, sodium aluminum phosphate, sodium calcium polyphosphate, calcium polyphosphate, ammonium polyphosphate, magnesium stearate, calcium stearate, cholic acid, choline salts, oxidized starch, distarch glycerol, acetylated distarch phosphate, hydroxypropyl starch, sodium octenyl succinate starch, acetylated oxidized starch, or combinations thereof.

[0093] In the implementation scheme, at least one food component may contain at least one stabilizer or thickener selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tussock gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyethylene glycol Polyvinylpyrrolidone, dextrin, modified starch, alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, hydroxyethyl cellulose, or combinations thereof.

[0094] In the implementation scheme, at least one food component may contain at least one pH control agent selected from the group consisting of: acetic acid, potassium acetate, sodium acetate, calcium acetate, carbon dioxide, malic acid, fumaric acid, sodium lactate, potassium lactate, calcium lactate, ammonium lactate, magnesium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium tartrate potassium, lecithin citrate, magnesium citrate, ammonium malate, sodium malate, potassium malate, calcium malate, adipic acid, sodium adipicate, potassium adipicate, ammonium adipicate. Succinic acid, sodium fumarate, potassium fumarate, calcium fumarate, ammonium fumarate, 1,4-heptanolide, nicotinic acid, triammonium citrate, ferric ammonium citrate, calcium glycerophosphate, isopropyl citrate, sodium carbonate, potassium carbonate, ammonium carbonate, magnesium carbonate, ferrous carbonate, ammonium chloride, ammonium sulfate, magnesium sulfate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium ferrocyanide, dicalcium diphosphate, gluconic acid, gluconic acid-δ-lactone or combinations thereof.

[0095] In the implementation scheme, at least one food component may contain at least one acidifying agent selected from the group consisting of acetic acid, ascorbic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, tartaric acid, or combinations thereof.

[0096] In the implementation scheme, at least one food component may contain at least one leavening agent selected from the group consisting of: brewer's yeast, monocalcium phosphate, sodium aluminum sulfate, disodium pyrophosphate, sodium aluminum phosphate, sodium carbonate, or combinations thereof.

[0097] In the implementation scheme, at least one food component may contain at least one anticaking agent selected from the group consisting of: calcium phosphate, magnesium phosphate, mannitol, sodium salt of fatty acid, potassium salt of fatty acid, calcium salt of fatty acid, magnesium salt of fatty acid, magnesium carbonate, magnesium oxide, sodium ferrocyanide, potassium ferrocyanide, ferrous hexacyanomanganate, calcium ferrocyanide, bone phosphate, sodium silicate, silicon dioxide, calcium silicate, magnesium silicate, talc, sodium aluminosilicate, potassium aluminum silicate, calcium aluminosilicate, zinc silicate, bentonite, aluminum silicate, potassium silicate, fatty acid, magnesium stearate, calcium stearate, dimethyl polysiloxane, or combinations thereof.

[0098] In the implementation scheme, at least one food component may contain at least one humectant selected from the group consisting of sorbitol, maltitol, polydextrose, triacetin, propylene glycol, or combinations thereof.

[0099] In the implementation scheme, at least one food component may contain at least one yeast nutrient selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium phosphate, phosphoric acid, calcium iodate, or combinations thereof.

[0100] In the implementation scheme, at least one food component may contain at least one dough strengthener or dough conditioner selected from the group consisting of: ammonium chloride, calcium oxide, L-cysteine, L-cysteine, potassium persulfate, ammonium persulfate, potassium bromate, calcium bromate, chlorine, azodicarbonamide, urea, benzoyl peroxide, calcium peroxide, or combinations thereof.

[0101] In the implementation scheme, at least one food component may contain at least one curing agent selected from the group consisting of calcium gluconate, calcium bisulfite, calcium citrate, calcium phosphate, calcium chloride, magnesium chloride, magnesium sulfate, aluminum sulfate, sodium aluminum sulfate, calcium hydroxide, or combinations thereof.

[0102] In the implementation scheme, at least one food component may contain at least one gas selected from the group consisting of argon, helium, nitrogen, nitrous oxide, butane, isobutane, propane, oxygen, hydrogen, carbon dioxide, or combinations thereof.

[0103] In the implementation plan, at least one food component may include at least one vegetable selected from the group consisting of: cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi, red cabbage, crescent cabbage, kale, loose-leaf cabbage, turnip, Chinese cabbage, Chinese cabbage, bok choy, radish, white radish, carrot, parsley, red beetroot, sea beet, Swiss chard, sugar beet, lettuce, celtuce, green beans, kidney beans, red kidney beans, lentils, lima beans, broad beans, peas, sweet peas, snow peas, split peas, potato, eggplant, tomato, cucumber, pumpkin, squash, mature zucchini, young zucchini, gourd, onion, spring onion, scallion, shallot, garlic, leek, elephant garlic, pepper, bell pepper, sweet pepper, spinach, yam, sweet potato, cassava, or combinations thereof.

[0104] In the implementation scheme, at least one food component may include at least one fruit selected from the group consisting of: apple, apricot, banana, blackberry, blackcurrant, blueberry, boysonberry, cantaloupe, cherry, cranberry, fig, currant, grape, grapefruit, guava, kiwi, lemon, lime, lucuma, mulberry, orange, mulberry, papaya, peach, pear, pineapple, plum, pomegranate, raspberry, redcurrant, rosehip, strawberry, watermelon, or combinations thereof.

[0105] In the implementation scheme, at least one food component may include at least one meat product selected from the group consisting of: pork, beef, lamb, veal, poultry, goat meat, venison, chicken, duck, rabbit, goose, turkey, or a combination thereof.

[0106] In the implementation plan, the food may be selected from the group consisting of: butter analogues, margarine analogues, mayonnaise analogues, milk analogues, semi-fat cream analogues, light cream analogues, whipped cream analogues, heavy cream analogues, manufacturer's cream analogues, cooking cream analogues, basil sauce analogues, Spanish sauce analogues, Hollandaise sauce analogues, Alfredo sauce analogues, hummus analogues, Russian sauce analogues, tartar sauce analogues, Thousand Island dressing analogues, velvet sauce analogues, foie gras analogues, gelatin analogues, orange marmalade analogues, jam analogues, jelly analogues, and dessert pudding analogues.

[0107] In the implementation scheme, the interval between the initial packaging of the bulk form and the assembly step can be at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months, during which the separation steps are performed. During at least a portion of the interval, the stabilized emulsion, gel, or sol may, but does not need to, be maintained at room temperature. During at least a portion of the interval, the stabilized emulsion, gel, or sol may, but does not need to be refrigerated.

[0108] In an implementation, the method may further include transferring a stable emulsion, gel, or sol in bulk form prior to the separation step.

[0109] In an implementation, the method may further include transferring a portion of a stable emulsion, gel, or sol after the separating step and before the combining step.

[0110] In another aspect of this disclosure, a method for preparing a food includes contacting a food base composition with at least one food component, wherein the food base composition comprises fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils, and is in the form of an emulsion, gel, or sol; and subjecting the contacted food base composition and food component to acidic conditions, hot conditions, cold conditions, or combinations thereof, wherein the food base composition does not separate into an aqueous phase and an edible fat or oil phase during the contact step or the subjecting step.

[0111] In an implementation, the subjecting step may include acidifying the contacted food base composition and food components. The subjecting step may, but does not necessarily, include acidifying the contacted food base composition and food components to a pH of 6.5 or lower.

[0112] In an embodiment, the subjecting step may include heating the food base composition and food components in contact. The subjecting step may, but does not necessarily, include heating the food base composition and food components in contact to a temperature of 35°C or higher.

[0113] In an embodiment, the undergoing step may include cooling the food base composition and food components in contact. The undergoing step may, but does not necessarily, include cooling the food base composition and food components in contact to a temperature of 4 °C or lower.

[0114] In an embodiment, the subjecting step may include acidifying and heating the food base composition and food components in contact. The subjecting step may, but does not necessarily, include acidifying the food base composition and food components in contact to a pH of 6.5 or lower, and heating the food base composition and food components in contact to a temperature of 35°C or higher.

[0115] In an embodiment, the food base composition may comprise about 2 wt% to about 15 wt% of fungal mycelial biomass; about 20 wt% to about 80 wt% of an aqueous liquid; and about 10 wt% to about 80 wt% of one or more edible fats or oils.

[0116] In this embodiment, the food base composition may be non-dairy. The food may, but does not need to, be non-dairy. The food base composition may, but does not need to be vegan. The food may, but does not need to be vegan.

[0117] In this embodiment, the food base composition and food components in contact may not form stable foam during the contact step. The food base composition and food components in contact may, but need not, have an overrun of less than about 20%.

[0118] In the implementation plan, the food may be selected from butter analogues, margarine analogues, mayonnaise analogues, milk analogues, semi-fat cream analogues, light cream analogues, whipped cream analogues, heavy cream analogues, manufacturer's cream analogues, basil sauce analogues, Spanish sauce analogues, Hollandaise sauce analogues, Alfredo sauce analogues, hummus analogues, Russian condiment analogues, tartar sauce analogues, Thousand Island dressing analogues, velvet sauce analogues, foie gras analogues, gelatin analogues, orange marmalade analogues, jam analogues, jelly analogues, and dessert pudding analogues.

[0119] In the implementation scheme, the fungal mycelial biomass may contain proteins having an isoelectric point of 6.0 or less.

[0120] In an implementation, the contact step may include mixing the food base composition and food components in contact.

[0121] While specific implementations and applications have been shown and described, this disclosure is not limited to the precise configurations and components described herein. Various modifications, alterations, and variations can be made to the arrangement, operation, and details of the methods and systems disclosed herein without departing from the spirit and scope of the entire disclosure, as will be apparent to those skilled in the art.

[0122] As used herein, unless otherwise stated, the terms “about,” “approximately,” etc., when used in relation to numerical limits or ranges, mean that the limit or range may vary by up to 10%. As a non-limiting example, “about 750” may mean as little as 675 or as much as 825, or any value in between. When used with respect to a ratio or relationship between two or more numerical limits or ranges, the terms “about,” “approximately,” etc., mean that each of the limits or ranges may vary by up to 10%; as a non-limiting example, a statement that two quantities are “approximately equal” may mean that the ratio between the two quantities is as low as 0.9:1.1 or as high as 1.1:0.9 (or any value in between), and a statement of a four-way ratio of “about 5:3:1:1” may mean that the first number in the ratio can be any value of at least 4.5 and no more than 5.5, the second number in the ratio can be any value of at least 2.7 and no more than 3.3, and so on.

[0123] The implementation schemes and configurations described herein are neither complete nor exhaustive. As will be understood, other implementation schemes may utilize one or more features set forth above or described in detail below, either individually or in combination. Attached Figure Description

[0124] Figure 1 This is a diagram illustrating a method for preparing food according to an embodiment of this disclosure.

[0125] Figure 2These are images of competitor product 1 (left, labeled "A") and product 3 (right, labeled "B") after being heated and then cooled as described in Example 4a.

[0126] Figure 3 These are images of competitor products 1 (left) and 3 (right) after being acidified, heated, and then cooled as described in Example 4a.

[0127] Figure 4 These are images of competitor products 1 (left) and 3 (right) after acid addition and cooling as described in Example 4a.

[0128] Figure 5 These are images of competitor product 2 after heating and cooling as described in Example 4a (left), after adding acid and heating and cooling (middle), and after adding acid and cooling (right).

[0129] Figure 6 Images of the fungal non-dairy cooking butter substitute of Example 4b (left) and a 3:1 dilution (right) after heating as described in Example 4b.

[0130] Figure 7 Images of the fungal non-dairy cooking butter substitute of Example 4b (left) and a 3:1 dilution (right) after heating and cooling as described in Example 4b.

[0131] Figure 8A , 8B 8C is a fungal non-dairy cooking cream substitute of Example 4b. Figure 8A And in Figure 8C (left side of the middle) and 3:1 dilution ( Figure 8B And in Figure 8C (Right side of the image) is an image after acid addition and heating as described in Example 4b.

[0132] Figure 9A , 9B 9C is a fungal non-dairy cooking cream substitute of Example 4b. Figure 9B And in Figure 9A (left side of the middle) and 3:1 dilution ( Figure 9C And in Figure 9A (Right side of the image) is an image after acid addition and cooling as described in Example 4b. Invention Details

[0134] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. All patents, applications, published applications and other publications cited herein are incorporated herein by reference in their entirety. If a term in this document has multiple definitions, the definition provided in the description of the invention shall prevail unless otherwise stated.

[0135] As used herein, unless otherwise stated, the terms "analogue" or "analogue food" refer to a food containing edible fungi that are aesthetically, culinary, nutritional, and / or sensory equivalents or similarities to an identified non-fungal food. As a non-limiting example, the term "ice cream analogue," as used herein, refers to a food containing edible fungi that are aesthetically, culinary, nutritional, and / or sensory equivalents or similarities to conventional ice cream made from animal milk, and the term "mayonnaise analogue food," as used herein, refers to a food containing edible fungi that are aesthetically, culinary, nutritional, and / or sensory equivalents or similarities to conventional mayonnaise made from animal products.

[0136] As used herein, unless otherwise stated, the term "biomass" refers to a mass of living or formerly living organisms, including fungal, microbial, and plant biomass. Microbial biomass sources may include bacterial, fungal (including higher fungi), and microalgal biomass sources. Plant biomass sources may include any source of plant-based biopolymers, such as cellulose, lignin, and pectin. As a non-limiting example, the phrase "filamentous fungal biomass," as used herein, refers to a mass of living or formerly living filamentous fungi. Most biomass comprises a significant amount of water; therefore, unless otherwise stated, the proportion of biomass in multi-component compositions mentioned herein refers to the "dry" portion of the biomass, i.e., the mass of all components of the biomass excluding water; as a non-limiting example, in a food base composition referred to herein as containing 10 wt% biomass, all components of the biomass excluding water collectively constitute 10 wt% of the total mass of the food base composition. Similarly, unless otherwise stated, the percentage of non-aqueous components (e.g., proteins, RNA, lipids, etc.) in biomass is given on a dry basis; as a non-limiting example, the statement in this document that biomass has a protein content of 25 wt% means that the protein accounts for 25 wt% of the dry (i.e., non-aqueous) mass of the biomass.

[0137] As used herein, unless otherwise stated, the term "biomat" refers to an aggregate of filamentous fungal tissue comprising an interwoven network of hyphae. A biomat, as used herein, may, but need not, be characterized by one or more of the following: a density between about 50 and about 200 g / L; a solids content between about 5 wt% and about 20 wt%; and a tensile strength sufficient to lift substantially intact from the surface of a growth substrate (e.g., a liquid growth medium, a solid fungal complex, or a solid membrane or mesh). A biomat, as used herein, can be produced by any one or more fungal fermentation methods known in the art, for example, as non-limiting examples, the methods described in PCT applications 2020 / 176758, 2020 / 154722, and 2018 / 014004.

[0138] As used herein, unless otherwise stated, the term "bulk form" means a quantity of material greater than that typically used in a single application. Therefore, material in "bulk form," when used in this document, is generally prepared, packaged, transported, and / or stored in such a manner that the end user can separate a portion of the material from the bulk form and store the remainder for future use.

[0139] As used herein, unless otherwise stated, the term "cohesion" means any material having sufficient structural integrity and tensile strength to be picked up by hand and / or physically manipulated as a solid object without tearing or collapsing.

[0140] As used herein, unless otherwise stated, the term "colloid" refers to a mixture in which particles of one substance ("dispersed phase") are dispersed in a whole volume of different substances ("dispersion medium"); for example, the dispersed phase may comprise or consist of microbubbles, particles, etc. When the dispersed phase and dispersion medium of a colloid are specifically identified herein, they are separated by a hyphen, wherein the dispersed phase is identified first; for example, "oil-water colloid" as used herein refers to a colloid in which oil is the dispersed phase and water is the dispersion medium.

[0141] As used herein, unless otherwise stated, the terms “edible fat” and “edible oil” each refer to a preparation of one or more lipids that can be safely consumed by animals (most typically, but by no means limited to, humans). The terms are distinguished by the physical state of the preparation at room temperature and ambient pressure; “edible fat” as used herein is solid at room temperature and ambient pressure, while “edible oil” as used herein is liquid at room temperature and ambient pressure.

[0142] As used herein, unless otherwise stated, the term "emulsion" refers to a colloid in which both the dispersed phase and the dispersion medium are liquids. Examples of emulsions, when used in this document, include, but are not limited to, butter (when melted), margarine (when melted), mayonnaise, and milk.

[0143] As used herein, unless otherwise stated, the term "filamentous fungus" refers to any multicellular fungus capable of forming an interconnected network of hyphae (vegetative or aerial hyphae, and most commonly both) called a "mycelium." Examples of filamentous fungi, when used herein, include, but are by no means limited to, fungi of the genus *Cladosporium*. Acremonium Alternaria ( ) Alternaria Aspergillus ( ) Aspergillus ), Cladosporium ( Cladosporium Fusarium ( ) Fusarium Mucor ( ) Mucor ), Penicillium ( Penicillium ), Rhizopus ( Rhizopus ), *Botrytis* genus ( Stachybotrys Trichoderma ( ) Trichoderma ) and Trichophyton spp. ( Trichophyton Many other fungi, including specific examples of Fusarium strains. flavolapis (ATCC accession number PTA-10698) and Fusarium venetum ( Fusarium venenatum It should be clearly understood that, when used in this article, filamentous fungi are capable of forming other fungal structures, such as fruiting bodies, in addition to hyphae / mycelium.

[0144] As used herein, unless otherwise stated, the term "foam" refers to a colloid in which the dispersed phase is a gas and the dispersion medium is a liquid. Examples of foam, when used in this document, include, but are not limited to, egg white foam (i.e., a product in which air is whipped or otherwise incorporated into egg whites) and whipped cream.

[0145] As used herein, unless otherwise stated, the term "foam stability" refers to the proportion of the initial foam volume retained by the foam after a specified interval. As a non-limiting example, a foam with an initial volume of 5 liters and a volume of 4 liters after 14 days thus has 80% stability over 14 days. Unless otherwise stated, a "stable" foam, as used herein, is a foam that has at least 50% stability after a specified interval.

[0146] As used herein, unless otherwise stated, the term "food base composition" refers to an edible composition having chemical and / or physical properties that allow it to serve as a "base" or starting material for one or more foods (preferably many and / or a wide variety of foods), and which can be transformed into such foods by mixing with or otherwise combining with one or more other food components, such as, for example, flavorings, herbs, spices, flavor enhancers, fats, fat substitutes, preservatives, sweeteners, coloring additives, nutrients, emulsifiers, stabilizers, thickeners, pH controllers, acidifiers, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, curing agents, enzymes, gases, vegetables, fruits, meat products, etc.

[0147] As used herein, unless otherwise stated, the terms "fungal mycelial material," "fungal mycelial biomass," and "mycelial biomass" are interchangeable and each refers to biomass of filamentous fungi, wherein the fungal mycelium constitutes at least about 30 wt% of the biomass. In embodiments, the fungal mycelium may constitute at least about 50 wt%, at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, at least about 95 wt%, at least about 96 wt%, at least about 97 wt%, at least about 98 wt%, at least about 99 wt%, or substantially all of the biomass. Fungal mycelium grown in submerged fermentation may exist as filaments or as a precipitate (i.e., a spherical precipitate composed of aggregated hyphal structures). In embodiments, the fungal mycelium comprises filaments. In embodiments, the fungal mycelium does not comprise precipitates. In embodiments, the fungal mycelium comprises filaments and sediment. The remaining portion of the mycelial biomass (i.e., the non-mycelial portion) may contain other fungal tissues (conidia, fruiting bodies, etc.). "Mycelial biomass" specifically includes biomass produced by any fermentation method, and therefore encompasses biomass produced by both submerged and non-submerged fermentation methods. In some embodiments, the mycelial biomass is produced by any one or more submerged fermentation methods known in the art, such as those described, for example, in U.S. Patent 7,635,492 to Finnigan et al. In other embodiments, the mycelial biomass is "cohesive mycelial biomass" produced by fermentation methods other than submerged fermentation. "Integral mycelial biomass" possesses sufficient tensile strength and structural integrity to be picked up and moved by hand without disintegration or tearing, and is produced by any one or more fungal fermentation methods in which filamentous fungi grow in a manner that forms a large number of interwoven mycelia, for example, methods in which fungal mycelia are grown from a growth medium or feedstock in air or a controlled atmosphere (e.g., liquid surface fermentation, fermentation on the surface of a membrane or mesh support, solid matrix fermentation in which mycelial biomass is grown without a solid matrix, etc.). Examples of methods for producing "integral mycelial biomass" are described in PCT application publications 2020 / 176758, 2020 / 154722 and 2018 / 01400. Generally, mycelial biomass recovered from submerged fermentation methods is not integral mycelial biomass. More specifically, as used herein, unless otherwise stated, the term "consistently composed of fungal mycelia" means any material containing at least about 95 wt% fungal mycelia on a dry basis.

[0148] As used herein, unless otherwise stated, the term "gel" refers to a colloid in which the dispersed phase is liquid and the dispersion medium is solid. Examples of gels, as used herein, include, but are not limited to, blancmange, butter (when cooled), custard (when cooked), jam, jelly (when solidified), and margarine (when cooled). Gels, as used herein, can be solid or semi-solid and generally have an elastic modulus greater than their dynamic (or loss) modulus, and therefore do not flow easily.

[0149] As used herein, unless otherwise stated, the term "liquid aerosol" refers to a colloid in which the dispersed phase is a liquid and the dispersion medium is a gas.

[0150] As used herein, unless otherwise stated, the terms “semi-finished” and “intermediate” are interchangeable when used with respect to a product or commodity (e.g., food), and each means a product or commodity in a form that has undergone some chemical and / or mechanical processing and is suitable or configured to be used as input in further chemical and / or mechanical processing to prepare a “finished good” for sale to or by use by an end user. As a non-limiting example, the bulk form of a colloidal food composition as disclosed herein may be a semi-finished or intermediate product, wherein it is suitable or configured to be divided into multiple portions, and at least one of these portions may be used to form a finished food product (e.g., salad dressing, etc.).

[0151] As used herein, unless otherwise stated, the verb form of the term “packaging” means storing material in a container in a manner that reduces the material’s exposure to at least one of light, oxygen, temperature fluctuations, and biological and / or chemical contamination; by extension, the container itself is referred to as “packaging”. Non-limiting examples of “packaging” types that may be applied to the packaging of edible materials, as used herein, include aseptic packaging, trays, bags, cans, cartons, and / or flexible polymer and / or biopolymer packaging; as part of the “packaging” process, these containers may subsequently be packaged in secondary, tertiary, and other containers, such as boxes, trays, wrappers, etc.

[0152] As used herein, unless otherwise stated, the term "separation" when referring to a colloid as a verb means the phenomenon in which at least a majority (by mass or volume) of one or more phases of the colloid separates from one or more other phases of the colloid (i.e., fails to remain homogeneously mixed) and forms different phases, layers, etc. of the colloid. By logical extension, unless otherwise stated, a colloid in which at least 50% (by mass or volume) of all phases remain substantially homogeneously mixed and does not separate to form different phases, layers, etc., within a defined time period may be referred to herein as not having "separated" during that time period. In the specific context referred to herein, an alternative understanding of the term "separation" may mean that at least about 45%, at least about 40%, at least about 35%, at least about 30%, at least about 25%, at least about 20%, at least about 15%, at least about 10%, or at least about 5% (by mass or volume) of one or more phases of the colloid separates from one or more other phases of the colloid (i.e., fails to remain homogeneously mixed) to form different phases, layers, etc. of the colloid.

[0153] As used herein, unless otherwise stated, the term "sol" refers to a colloid in which the dispersed phase is solid and the dispersion medium is liquid. Examples of sols, when used in this document, include, but are not limited to, custard (before it is cooked) and jelly (before it is set).

[0154] As used herein, unless otherwise stated, the term "solid aerosol" refers to a colloid in which the dispersed phase is a solid and the dispersion medium is a gas.

[0155] As used herein, unless otherwise stated, the term "solid foam" refers to a colloid in which the dispersed phase is a gas and the dispersion medium is a solid. Examples of solid foam, when used in this document, include, but are not limited to, bread, cakes, ice cream, and meringue.

[0156] As used herein, unless otherwise stated, the term "solid colloid" refers to a colloid in which both the dispersed phase and the dispersion medium are solids.

[0157] As used herein, unless otherwise stated, the term "vegan" refers to a food that is substantially free of food components or ingredients (such as proteins) derived from animals. Specific examples of non-vegan food components or products include blood, eggs, isinglass, meat (and its components, such as animal fat), milk, rennet, and foods made using any one or more of these components (e.g., ice cream, mayonnaise, etc.). As disclosed herein, some vegan foods can be analogous to non-vegan foods.

[0158] Embodiments of this disclosure include colloidal suspensions of filamentous fungi, typically colloidal suspensions of edible filamentous fungi, and most typically colloidal food base compositions, i.e., edible colloidal compositions that can serve as a “base” or starting material for finished colloidal foods suitable for consumption by humans or domesticated, farmed (e.g., agricultural or aquaculture) or livestock, and which can be transformed into finished foods by mixing with or otherwise combining with one or more other food components, such as, for example, flavorings, herbs, spices, flavor enhancers, fats, fat substitutes, preservatives, sweeteners, coloring additives, nutrients, emulsifiers, stabilizers, thickeners, pH controllers, acidifiers, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, curing agents, enzymes, gases, vegetables, fruits, meat products, etc. The food base compositions of this disclosure comprise at least fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils. In some embodiments, the colloidal food base composition may be adapted to be combined with one or more other food components to form a food similar to a conventional or known food, which contains dairy or other animal-derived ingredients (milk, eggs, etc.); fungal mycelial biomass may also be provided in addition to or in place of animal-derived ingredients. In some embodiments, the colloidal food base composition may be a non-dairy composition and may be a vegan composition (i.e., without animal-derived components). In some embodiments, the colloidal food base composition may be a hypoallergenic composition. Examples of colloidal foods that can be prepared using the food base compositions disclosed herein include, but are not limited to, batters, jelly, bread, butter, cakes, condiments, custards, dips, egg white foam, ice cream, jams, jellies, margarine, mayonnaise, meringue, milk, soups, whipped cream, and many sauces and spreads (e.g., Bechamel sauce, Spanish sauce, hollandaise sauce, Alfredo sauce, hummus, Russian salad dressing, tartar sauce, Thousand Island dressing, velvet sauce, etc.) and / or their analogues. In some embodiments, the colloidal food base compositions and / or the colloidal foods prepared therefrom are gluten-free. In some embodiments, the colloidal foods may be non-dairy products and may be vegan (i.e., products without animal-derived components). In some embodiments, the colloidal foods may be hypoallergenic products.

[0159] In this embodiment, the colloidal food base composition, which can serve as the "base" or starting material for the finished colloidal food, is white in color. The "whiteness" of the colloidal composition (in some embodiments, measured by the absence of other pigments) can be determined using a colorimeter (e.g., a ColorFlex® spectrocolorimeter, Hunter Associates Laboratory, Reston, VA) and by measuring L... a and b The value determines this. In CIE L a b On the scale, "L "Indicates sample brightness (100-0); "a " indicates the sample is red (+) or green (-), "b "" indicates whether the sample is yellow (+) or blue (-). A CIE L (Cyanometer-based) colorimeter is used to measure the color. a b The amount of whiteness can be used to determine the whiteness index of a substance in relation to physical observation. In some implementations, a scale can be used as described in ASTM E 308, Standard Practice for Computing the Colors of Objects by Using the CIE System (ASTM International, West Conshohocken, PA, USA), where the whiteness index is expressed by formula (L... / b )-a Calculation. Using this standard, a value >7.5 typically means that, based on physical observation, the sample appears white to the human eye. The theoretical "perfect white" has a 100% reference value across the entire visible spectrum, with a corresponding colorimetric value of L. =100.00、a =0.00 and b =0.00. Only items that are close to white may be darker and have a lower L value. Values, and possibly in the red-green dimension (a ) or Yellow-Blue Dimension (b Slightly colored. In some embodiments, the colloidal food base composition according to this disclosure may have an L of at least about 65, at least about 70, at least about 75, at least about 80, at least about 81, at least about 82, at least about 83, at least about 84, at least about 85, at least about 86, at least about 87, at least about 88, at least about 89, at least about 90, at least about 91, at least about 92, at least about 93, at least about 94, or at least about 95. Values; not exceeding approximately 5, not exceeding approximately 4, not exceeding approximately 3, not exceeding approximately 2, not exceeding approximately 1.9, not exceeding approximately 1.8, not exceeding approximately 1.7, not exceeding approximately 1.6, not exceeding approximately 1.5, not exceeding approximately 1.4, not exceeding approximately 1.3, not exceeding approximately 1.2, not exceeding approximately 1.1, not exceeding approximately 1.0, not exceeding approximately 0.9, not exceeding approximately 0.8, not exceeding approximately 0.7, not exceeding approximately 0.6, not exceeding approximately 0.5, not exceeding approximately 0.4, or not exceeding approximately 0.3 of a. Values; and / or not exceeding about 15, not exceeding about 14, not exceeding about 13, not exceeding about 12, not exceeding about 11, or not exceeding about 10. value.

[0160] The specific colloidal form employed in the food base compositions of this disclosure can vary depending on the intended use of the food base composition (e.g., one or more food products intended to be prepared using the food base composition), and particularly on the physical state of one or more edible fats or oils present in the food base composition, which can be present as a liquid, a solid, or a combination thereof. Specifically, an aqueous liquid can be the dispersed phase and one or more edible fats or oils can be the dispersion medium (such that the colloid is an emulsion or a gel), or an aqueous liquid can be the dispersion medium and one or more edible fats or oils can be the dispersed phase (such that the colloid is an emulsion or a sol). The colloidal food base compositions can be any type of fat-water, oil-water, water-fat, or water-oil colloid. In some embodiments, the fungal mycelial biomass can function to stabilize the interfacial tension at the interface between fat / oil and water, and / or, in those embodiments where the colloid further includes cooking gases (e.g., argon, helium, nitrogen, nitrous oxide, butane, isobutane, propane, oxygen, hydrogen, carbon dioxide, etc.), the fungal mycelial biomass can stabilize the interface between fat / oil, gas, and water, and the colloid can be a "dual" or more complex colloid (e.g., gas-oil-water type, gas-lipid-water type, gas-water-oil type, gas-water-lipid type, water-oil-water type, water-lipid-water type, oil-water-oil type, lipid-water-oil type, oil-water-lipid type, lipid-water-lipid type, gas-water-oil type, etc.).

[0161] Any edible fat and / or oil can generally be used in the colloidal food base compositions of this disclosure, and those skilled in the art will readily understand how to select a suitable fat / oil or combination of fats / oils for a given application based on (by way of non-limiting example) the desired physical and chemical properties of the fat / oil (e.g., the content of saturated, unsaturated, monounsaturated and / or polyunsaturated fats, food energy content, melting point, boiling point, smoke point, hardness, density, viscosity, refractive index, pH, iodine value, saponification value, peroxide value, etc.).Non-limiting examples of suitable edible fats / oils include almond oil, ambadi seed oil, apple seed oil, argan oil, avocado oil, beech nut oil, beef and / or mutton fat (e.g., dripping, lard, beef tallow, tail fat), bitter gourd oil, whale blubber / whale oil, bottle gourd oil, Brazil nut oil, buffalo gourd oil, butternut squash seed oil, cashew oil, castor oil, coconut oil, corn oil, cottonseed oil, dairy fats (e.g., butter, ghee, spiced kibbeh, smen butter), diacylglycerol (DAG) oil, egusi seed oil, and fish oil (e.g., Cod liver oil, shark liver oil, grape seed oil, grapefruit seed oil, hazelnut oil, Jamaican cobnut oil, lemon oil, flaxseed oil, macadamia oil, marula oil, mongongo nut oil, mustard oil, olive oil, orange oil, palm oil, peanut oil, pecan oil, perilla oil, pine nut oil, pistachio oil, pork fat (e.g., fatback, lard, lardon, pork belly, speck), poultry fat (e.g., chicken fat, duck fat, schmaltz), pumpkin seed oil, rapeseed oil, rice bran oil, safflower seed oil. Oils include sesame oil, soybean oil, sunflower seed oil, camellia seed oil, vegetable fats (such as Borneo tallow, cocoa butter, mango butter, margarine, shea butter, vegetable shortening), walnut oil, and watermelon seed oil.

[0162] Typically, fungal mycelial biomass is provided in the food base compositions disclosed herein in an amount such that the dry biomass (i.e., biomass excluding water) constitutes about 2 wt% to about 15 wt% (or any subrange thereof) of the colloidal food base composition. Due to the colloidal stabilizing properties of fungal mycelial biomass as further described herein, and in order to enable the colloidal food base composition to be combined with additional aqueous and / or fat / oil additives, components, and ingredients while remaining in colloidal form, aqueous liquids and one or more edible fats or oils can be provided in a wide range of amounts without unduly impairing the stability of the colloidal composition, although both aqueous liquids (including any water in the fungal mycelial biomass) and one or more edible fats or oils are most typically present in an amount of at least about 10 wt% to about 80 wt% (or any subrange thereof) of the colloidal food base composition. Typically, the aqueous liquid and one or more edible fats or oils can be provided in any weight ratio from about 1:4 (or equivalently, 20:80) to about 4:1 (or equivalently, 80:20), and this ratio can be varied depending on the desired chemical, physical, and / or culinary properties of the colloidal food base composition and / or the colloidal food intended to be prepared therefrom. In particular, the aqueous liquid:fat / oil ratio can be varied to modify the viscosity of the colloidal food base composition; a lower aqueous liquid:fat / oil ratio results in a thicker / more viscous food base composition (which may be particularly suitable for preparing highly viscous spreads, sauces, or condiments, such as ketchup, peanut butter, etc., or the like), while a higher aqueous liquid:fat / oil ratio results in a thinner / lower viscous food base composition (which may be particularly suitable for preparing milk analogues or other beverages).

[0163] In many embodiments, fungal mycelial biomass can provide a substantial portion, and typically at least the majority, of the protein in the colloidal food base composition. Specifically, the fungal mycelial biomass can be provided as at least about 50 wt%, at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, at least about 95 wt%, at least about 96 wt%, at least about 97 wt%, at least about 98 wt%, at least about 99 wt%, or substantially all of the protein in the colloidal food base composition. Alternatively or additionally, the colloidal food base composition may also include one or more animal proteins (e.g., as meat fillers or meat extenders) and / or one or more non-animal, non-fungal proteins, such as plant (pea, potato, soybean, etc.) proteins or algal proteins; the inclusion of plant and / or algal proteins can be used to ensure that the colloidal food base composition remains vegan and / or pure. In some embodiments, the protein content of fungal mycelial biomass may allow the fungal mycelial biomass to replace protein-rich components found in conventional foods / compositions, particularly animal-derived components (e.g., milk, eggs, etc.), while in other embodiments, the fungal mycelial biomass may be provided in addition to or as a partial substitute for protein-rich components to increase the protein content of the food.The fungal mycelium biomass may contain at least about 30%, at least 31%, at least 32%, at least 33%, at least 34%, at least 35%, at least 36%, at least 37%, at least 38%, at least 39%, at least 40%, at least 41%, at least 42%, at least 43%, at least 44%, at least 45%, at least 46%, at least 47%, at least 48%, at least 49%, at least 50%, at least 51%, at least 52%, at least 53%, at least 54%, at least 55%, at least 56%, at least 57%, at least 58%, at least 59%, at least 60%, and at least 61%, at least 62%, at least 63%, and at least 63%, respectively, of protein content. The protein content may be at least 64 wt%, at least 65 wt%, at least 66 wt%, at least 67 wt%, at least 68 wt%, at least 69 wt%, at least 70 wt%, at least 71 wt%, at least 72 wt%, at least 73 wt%, at least 74 wt%, at least 77 wt%, at least 76 wt%, at least 77 wt%, at least 78 wt%, at least 79 wt%, or at least 80 wt%. Alternatively, in embodiments of this disclosure, the filamentous fungi may comprise any integer percentage of protein ranging from 30 wt% to 80 wt%. Therefore, the colloidal food base composition of this disclosure may have a significantly high or enriched protein content, which, in embodiments, may be at least about 4.0 wt%, at least about 4.5 wt%, at least about 5.0 wt%, at least about 5.5 wt%, at least about 6.0 wt%, at least about 6.5 wt%, at least about 7.0 wt%, at least about 7.5 wt%, at least about 8.0 wt%, at least about 8.5 wt%, at least about 9.0 wt%, at least about 9.5 wt%, at least about 10.0 wt%, at least about 10.5 wt%, at least about 11.0 wt%, at least about 11.5 wt%, at least about 12.0 wt%, or at least about 12.5 wt% of the colloidal food base composition.

[0164] In addition to having a high total protein content, the fungal mycelial biomass in the colloidal food base compositions of this disclosure can provide advantageous protein compositions or chemicals. As a first non-limiting example, the fungal mycelial biomass can represent a “complete” protein source by providing all nine essential amino acids and / or all 20 proteogenic amino acids. As a second non-limiting example, the fungal mycelial biomass may contain at least one branched-chain amino acid (e.g., leucine, isoleucine, valine), and in some embodiments may contain at least about 10 wt%, at least about 15 wt%, at least about 20 wt%, at least about 25 wt%, or at least about 30 wt% of such amino acids.

[0165] A further nutritional or compositional advantage provided by the colloidal food base compositions of this disclosure is that, in some embodiments, the protein content can be higher than that of conventional colloidal food base compositions. In many embodiments, the protein content of the colloidal food base composition based on total weight is between about 1.0 wt% and about 10.0 wt%, or between about 3.0 wt% and about 6.5 wt%, or alternatively, any subrange of any tenth to any other tenth of the weight percentage between 1.0 wt% and 10.0 wt% (inclusive) between 1.0 wt% and 10.0 wt% (inclusive). In particular, the colloidal food base composition according to some embodiments of this disclosure may contain at least about 150 mg, at least about 300 mg, at least about 450 mg, at least about 600 mg, at least about 750 mg, at least about 900 mg, at least about 1.05 g, at least about 1.2 g, at least about 1.35 g, or at least about 1.5 g protein per 15 mL (1 tablespoon) of colloidal food base composition.

[0166] Fungal mycelial biomass can also provide various other nutritional or compositional advantages to the colloidal food base compositions of this disclosure. As a non-limiting example, fungal mycelial biomass can advantageously have a high content of dietary fiber and is therefore suitable for producing high-fiber foods (and in particular high-fiber alternatives or analogues to conventional foods that may have lower fiber content) when mixed or otherwise combined with other food components / ingredients; in some embodiments, the fungal mycelial biomass may contain at least about 27 wt%, at least about 28 wt%, at least about 29 wt%, at least about 30 wt%, at least about 31 wt%, at least about 32 wt%, at least about 33 wt%, at least about 34 wt%, at least about 35 wt%, or at least about 36 wt% dietary fiber. High fiber content may be beneficial for any one or more other reasons not directly related to the nutritional composition, such as improved hydration properties (e.g., reduced water activity to allow for easier preparation / storage and longer shelf life), increased satiety or "fullness" after eating (which can encourage consumers to consume more moderate amounts of "indulgence" products, such as ice cream or mayonnaise-like foods, thereby helping to prevent or mitigate adverse health effects, such as high cholesterol), improved digestibility, etc.

[0167] Alternatively, fungal mycelial biomass may advantageously have a low content of dietary fiber; in some embodiments, the fungal mycelial biomass may contain no more than about 26 wt%, no more than about 25 wt%, no more than about 24 wt%, no more than about 23 wt%, no more than about 22 wt%, no more than about 21 wt%, no more than about 20 wt%, no more than about 19 wt%, no more than about 18 wt%, no more than about 17 wt%, no more than about 16 wt%, no more than about 15 wt%, no more than about 14 wt%, no more than about 13 wt%, no more than about 12 wt%, no more than about 11 wt%, no more than about 10 wt%, no more than about 9 wt%, no more than about 8 wt%, no more than about 7 wt%, no more than about 6 wt%, no more than about 5 wt%, no more than about 4 wt%, no more than about 3 wt%, no more than about 2 wt%, or no more than about 1 wt% of dietary fiber. Low fiber content can be advantageous for any of a number of reasons, such as, as a non-limiting example, providing the ability to combine fungal mycelial biomass with other proteins in food while keeping the total fiber content of the food low enough to avoid causing stomach upset or pain in food consumers.

[0168] In many embodiments, the dietary fiber content of the colloidal food base composition is between about 0.25 wt% and about 8.0 wt%, or between about 0.5 wt% and about 6.0 wt%, or alternatively, any subrange of any tenth to any other tenth of the weight percentage between 0.25 wt% and 8.0 wt% (inclusive) between 0.25 wt% and 8.0 wt% (inclusive). Specifically, the colloidal food base composition according to some embodiments of this disclosure may contain at least about 150 mg, at least about 300 mg, at least about 450 mg, at least about 600 mg, or at least about 750 mg of dietary fiber per 15 mL (1 tablespoon) of colloidal food base composition.

[0169] In some embodiments, advantageously, the colloidal food base composition according to this disclosure can have a low food energy content, for example, it may be suitable for preparing low-calorie foods, low-calorie analogs of conventional foods, etc., or simply allow the food base composition to be combined with other ingredients to provide a food with a desired food energy content. In particular, the colloidal food base composition according to this disclosure may have a food energy content of no more than about 40 kcal, no more than about 35 kcal, no more than about 30 kcal, no more than about 25 kcal, or no more than about 20 kcal per 15 mL (1 tablespoon) of the colloidal food base composition.

[0170] One advantageous nutritional or compositional profile provided by the fungal mycelial biomass in the colloidal food base compositions of this disclosure is that these particles can provide a high and beneficial content of phospholipids, i.e., lipid molecules with a hydrophilic “head” (containing a negatively charged phosphate group) and two hydrophobic “tails” (derived from fatty acids and linked by alcohol residues). Because phospholipids have distinct nonpolar and polar regions within the same molecule, they are amphiphilic molecules that can adsorb to the oil-water interface and stabilize lipid droplets in colloids. Due to these properties, phospholipids can act as emulsifiers and are a major component of lecithin, a substance found in egg yolks and widely used as a food emulsifier (especially in conventional mayonnaise); however, some commercial lecithin components are not particularly good at stabilizing oil-in-water emulsions when used alone because they have low or moderate hydrophilic-lipophilic balance values ​​(HLB values ​​between about 2 and about 8). These same properties allow phospholipids to act as emulsifiers in milk (and therefore in dairy-based colloids such as ice cream), preventing fat globules in milk from agglomerating and coalescing in the aqueous environment of the milk, thereby preventing milk separation or “creaming” for extended periods, and have further been shown to improve the thermal stability of dairy products. Therefore, in the practice of this disclosure, fungal mycelial biomass can be provided because they comprise a large amount of phospholipids, so they naturally act as emulsifiers to stabilize colloidal compositions. This, in embodiments, can allow for a reduction or even elimination of the amount of other emulsifiers when preparing the colloidal composition to produce a “cleaner” product (because some conventional emulsifiers can produce a “sticky,” “viscous,” or “tacky” texture) and promote or control the release of flavoring ingredients. In some embodiments, the fungal mycelial biomass may contain phospholipids in amounts of at least about 11.0 μmol / g, at least about 11.5 μmol / g, at least about 12.0 μmol / g, at least about 12.5 μmol / g, at least about 13.0 μmol / g, at least about 13.5 μmol / g, at least about 14.0 μmol / g, or at least about 14.5 μmol / g.Alternatively or concurrently, the fungal mycelial biomass may contain at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.1 wt%, at least about 0.15 wt%, at least about 0.2 wt%, at least about 0.25 wt%, at least about 0.3 wt%, at least about 0.35 wt%, at least about 0.4 wt%, at least about 0.45 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1.0 wt%, at least about 1.1 wt%, at least about 1.2 wt%, at least about 1.3 wt%, at least about 1.4 wt%, at least about 1.5 wt%, at least about 1.6 wt%, at least about 1.7 wt%, at least about 1.8 wt%, at least about 1.9 wt%. 4 wt% or at least about 2.0 wt%, at least about 2.1 wt%, at least about 2.2 wt%, at least about 2.3 wt%, at least about 2.4 wt%, at least about 2.5 wt%, at least about 2.6 wt%, at least about 2.7 wt%, at least about 2.8 wt%, at least about 2.9 wt% or at least about 3.0 wt% of phospholipids. Subsequently, the colloidal composition as a whole may comprise at least about 0.01 wt%, at least about 0.02 wt%, at least about 0.03 wt%, at least about 0.04 wt%, at least about 0.05 wt%, at least about 0.1 wt%, at least about 0.15 wt%, at least about 0.2 wt%, at least about 0.25 wt%, at least about 0.3 wt%, at least about 0.35 wt%, at least about 0.4 wt%, at least about 0.45 wt%, at least about 0.5 wt%, at least about 0.6 wt%, at least about 0.7 wt%, at least about 0.8 wt%, at least about 0.9 wt%, at least about 1.0 wt%, at least about 1.1 wt%, at least about 1.2 wt%, at least about 1.3 wt%, at least about 1.4 wt%, at least about 1.5 wt%, at least about 1.6 wt%, at least about 1.7 wt%, at least about 1.8 wt%, and at least about 1.9 wt%. 4 wt% or at least about 2.0 wt%, at least about 2.1 wt%, at least about 2.2 wt%, at least about 2.3 wt%, at least about 2.4 wt%, at least about 2.5 wt%, at least about 2.6 wt%, at least about 2.7 wt%, at least about 2.8 wt%, at least about 2.9 wt% or at least about 3.0 wt% of phospholipids.

[0171] It should be clearly understood that any one or more of the various other chemical components of filamentous fungi can also act as emulsifiers, surfactants or surface-active agents (e.g., to reduce the surface tension between the fat / oil phase and the aqueous phase, and / or to coat fat / oil particles to prevent them from agglomerating), foam stabilizers, etc. Without wishing to be bound by any particular theory, non-limiting examples of such components may include proteins, carbohydrates (e.g., polysaccharides, monoglycerides and diglycerides of fatty acids, lactates, propylene glycol esters, etc.), amphiphilic compounds other than phospholipids, extracellular polymeric substances (EPS), or even compounds present on the surface of fungal cells as residues left over from fermentation (e.g., salts or nutrients from the fungal growth medium). In some embodiments, the filamentous fungi, as a whole or as a single compound or group of compounds therein, can perform multiple functions; for example, since the solid or semi-solid phase of ice cream analogue foods is itself a complex colloid of water ice, sugar, etc., the fungal mycelial biomass or as a single compound or group of compounds therein can function as both an emulsifier (an emulsifier of various solid and / or liquid phase substances constituting an air dispersion medium) and a foam stabilizer (a foam stabilizer of air in the dispersion medium) for foods prepared using the food base composition of this disclosure. In some embodiments, the role of fungal mycelial biomass can even provide further advantageous chemical, mechanical, and / or rheological properties to the colloidal food base compositions of this disclosure, and in some cases even improve these properties beyond those of conventional nonfungal foods similar to the compositions; as a non-limiting example, fungal mycelial biomass can raise the freezing point of the colloidal food base composition, and in some embodiments, can raise it to a greater extent than common stabilizers such as locust bean gum or guar gum (e.g., to allow ice cream analogues prepared using the food base composition to remain solid at higher temperatures than conventional ice cream), thicken or bind dispersion media (e.g., as a matrix material to replace gluten to provide the production of gluten-free bread or cake analogues), etc.

[0172] A further nutritional or compositional advantage provided by the colloidal food base composition of this disclosure is that the filamentous fungi can be produced by a method that enables the filamentous fungi to contain functional compounds that may not be present in or cannot be delivered by conventional foods. As a first non-limiting example, the growth medium for producing the filamentous fungi can be conferred with any one or more beneficial nutrients or compounds (vitamins, lipids, glycolipids, polysaccharides, sugar alcohols, omega-3 fatty acids, etc.) which can be absorbed by the fungi and thus delivered to the consumer of the colloidal food. As a second non-limiting example, the growth medium for producing the filamentous fungi can be conferred with any one or more compounds (e.g., pigments, inks, dyes, flavorings, etc.) which can be absorbed by the fungi and improve the aesthetic or sensory quality of the filamentous fungi. As a third non-limiting example, the growth medium for producing filamentous fungi may be characterized by a desired or pre-selected carbon to nitrogen mass ratio (“C:N ratio”), which is most typically between about 1:1 and about 50:1, or between about 2.5:1 and about 30:1, or between about 5:1 and about 10:1, or alternatively in any range having a lower limit X:1 to an upper limit Y:1, wherein X and Y are each an integer equal to at least 1 and not greater than 50 or half an integer; the growth medium may, for example, have a carbon to nitrogen mass ratio of about 1:1. A C:N ratio of approximately 2.5:1, about 5:1, about 7.5:1, about 10:1, about 12.5:1, about 15:1, about 17.5:1, about 20:1, about 22.5:1, about 25:1, about 27.5:1, about 30:1, about 32.5:1, about 35:1, about 37.5:1, about 40:1, about 42.5:1, about 45:1, about 47.5:1, or about 50:1, or alternatively any ratio of the form X:2, where X is an integer from about 2 to about 100. The chosen C:N ratio allows filamentous fungi to have a desired or selected fat content, protein content, or fat-to-protein ratio.

[0173] A further nutritional or compositional advantage provided by the colloidal food base compositions of this disclosure is that the compositions may be free of allergenic and / or animal-derived products, which can otherwise prevent individuals with allergenic sensitivities or dietary restrictions (e.g., vegans) from consuming similar conventional foods. As a non-limiting example, analogues of a variety of conventional colloidal foods (e.g., ice cream, mayonnaise, etc.) that are lactose-free, egg-free, soy-free, dairy-free, nut-free, and / or gluten-free can be prepared according to this disclosure. Even more advantageously, in some embodiments, these problematic components can be replaced by components with nutritional benefits; for example, lactose can be replaced by one or more beta-glucans.

[0174] In embodiments, at least a portion of the fungal mycelial biomass can be provided as "flour," i.e., as relatively fine particles suitable for dispersion in a colloidal dispersion medium and / or for stabilizing other phases in a colloidal system; such particles can be produced by any of a variety of techniques readily understood by those skilled in the art, such as size reduction of fungal biomass produced by a surface fermentation process, spray drying of fungal biomass produced by a submerged fermentation process, etc. Typically, filamentous fungal particles suitable for colloidal food base compositions according to this disclosure may have a length of about 0.05 mm to about 500 mm, a width of about 0.03 mm to about 7 mm, and a height of about 0.03 mm to about 1.0 mm, and most typically may have a particle size of about 0.03 mm to 0.4 mm. In some embodiments, the filamentous fungal particles provided as flour may have an average particle size of about 75 micrometers to about 100 micrometers, and in some embodiments may have a 5th percentile particle size of about 75 micrometers and a 95th percentile particle size of about 180 micrometers. In other embodiments, the filamentous fungal particles provided as flour may have a 10th percentile particle size of about 1 micrometer to about 5 micrometers, a median particle size of about 10 micrometers to about 15 micrometers, and a 90th percentile particle size of about 20 micrometers to about 30 micrometers. In some embodiments, the fungal mycelium biomass flour, the colloidal food base composition comprising the fungal mycelium biomass flour, and / or the colloidal food prepared therefrom are gluten-free.

[0175] In some embodiments, “dry” filamentous fungal flour (i.e., filamentous fungal powder with a relatively low moisture content, typically between about 4 wt% and about 14 wt%, and most typically not exceeding about 12 wt%) can be used directly in colloidal food base compositions, while in other embodiments, the filamentous fungal particles can be dispersed in a suitable dispersion medium (typically water) to form an “emulsion” that can be used to produce colloidal food base compositions. Typically, the weight ratio of water to fungal particles in such dispersions can be between about 1:10 and about 10:1, or any subrange therebetween. Alternatively, the ratio can be between about 2.5 and about 3.5, or between about 2.6 and about 3.4, or between about 2.7 and about 3.3, or between about 2.8 and about 3.2, or between about 2.9 and about 3.1, or about 3.0.

[0176] The filamentous fungi suitable for use in this disclosure (as biomass or as granules in food materials) can be selected from the phyla zygomycota, glomermycota, chytridiomycota, basidiomycota, or ascomycota. Basidiomycota particularly includes the orders Agaricales, Russulales, Polyporales, and Ustilaginales; ascomycota particularly includes the orders Pezizales and Hypocreales; and zygomycota particularly includes the orders Mucorales. The edible filamentous fungi disclosed herein belong to orders selected from Ustilaginales, Russulales, Polyporales, Agaricales, Pezizales, Hypocreales, and Mucorales.

[0177] In some embodiments, the filamentous fungi of the order Ustilaginales are selected from the family Ustilaginaceae. In some embodiments, the filamentous fungi of the order Russula are selected from the family Hericiaceae. In some embodiments, the filamentous fungi of the order Polyporaceae are selected from the family Polyporaceae or Grifolaceae. In some embodiments, the filamentous fungi of the order Agaricales are selected from the families Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agaricomaceae, Pleurotaceae, Physalacriaceae, or Omphalotaceae. In some embodiments, the filamentous fungi of the order Discales are selected from the family Tuberaceae or Morchellaceae. In some embodiments, the filamentous fungi of the order Mucoraceae are selected from the family Mucoraceae.

[0178] In some implementations, the filamentous fungi may be selected from the genera *Fusarium* and *Aspergillus*. Aspergillus Trichoderma ( ) Trichoderma ), Rhizopus ( Rhizopus ), Rhizopus genus ( Rhizomucor ), Ustilago maydis genus ( Ustilago ), HericululmPolyporous, Grifola, and Gynostemma (Fungi) Hypsizygus ), genus *Flammulina* ( Calocybe ), genus Amanita ( Pholiota ), genus *Lycoperdon* ( Calvatia ), genus *Stropharia* Stropharia ), Mushroom genus ( Agaricus ), genus *Agaricus* Hypholoma ), Pleurotus ( Pleurotus Morel ( ) Morchella ), Sprassis, and Gloydius Disciotis Cordyceps () Cordyceps ), Ganoderma ( Ganoderma ), genus *Lentinula* Flammulina ), Mushroom genus ( Lentinula ), Nematodeus ( Ophiocordyceps ), spp. Trametes ), genus *Polyporus* Ceriporia ), genus *Agaricus* ( Leucoagaricus ), genus *Luffa* ( Handkea ) 、 Monascus genus ( Monascus ) and Neurospora ( Neurospora ).

[0179] Examples of filamentous fungi include, but are not limited to: *Ustilago maydis* (a type of wild rice fungus). Ustilago esculenta ), Hericium erinaceus ( Hericululm erinaceus ), broad-squamedusa ( Polyporous squamosus ), Grifola frondosa ( Grifola fondrosa ), Small Spotted Jade Mushroom ( Hypsizygus marmoreus ), Elm trunk and jade mushroom ( Hypsizygus ulmariuos elmoyster), apricot mushroom ( Calocybe gambosa ), Nameko mushroom ( Pholiota nameko ), puffball ( Calvatia gigantea ), Mushroom ( Agaricus bisporus ), wine-red king oyster mushroom ( Stropharia rugosoannulata ), Brick Red Curtain Mushroom ( Hypholoma lateritium ), King oyster mushroom ( Pleurotus eryngii ), oyster mushroom ( Pleurotus ostreatus (Pearl mushroom), oyster mushroom variant Colombian ( Pleurotus ostreatus var. columbinus (Blue oyster), Truffle ( Tuber borchii ), Yangque fungus ( Morchella esculenta Morel mushrooms ( ) Morchella conica ), morel mushroom (Morchella importuna ), Hydrangea ( Sparassis crispa (cauliflower), Fusarium moniliforme, Fusarium strains flavolapis rib-shaped frizz fungus ( Disciotis venosa ), Cordyceps militaris ( Cordyceps militaris ), Ganoderma lucidum ( Ganoderma lucidum ,reishi), enoki mushrooms ( Flammulina velutipes ),mushroom( Lentinula edodes Cordyceps sinensis Ophiocordyceps sinensis Other examples include, but are not limited to, Yunzhi ( Trametes versicolor ), *Porphyromonas lacera* ( Ceriporia lacerate ), Agaricus glabra ( Pholiota gigantea ), whole silk white ring mushroom ( Leucoagaricus holosericeus ), pale red side ear ( Pleurotus djamor ), crisp puffball ( Calvatia fragilis ), cracked puffball ( Handkea utriformis ), Rhizopus oligosporus ( Rhizopus oligosporus ), Microrhizopus ( Rhizomucor pusillus ) and Neurospora roughiflora ( Neurospora crassa ).

[0180] In some embodiments, the filamentous fungus is a species of the genus *Fusarium*. In some embodiments, the filamentous fungus is a strain of the genus *Fusarium*. flavolapis It is deposited at the American Center for Type Culture Collection, 1081 University Boulevard, Manassas, Virginia, USA, with ATCC accession number PTA-10698. Fusarium strain. flavolapis ATCC accession number PTA-10698 was previously reported as Fusarium oxysporum ( Fusarium oxysporum It was initially mentioned under the name MK7. However, it has since been identified as not being a Fusarium strain and is considered a new Fusarium strain, tentatively named Fusarium strain. flavolapis In some implementations, the filamentous fungus is the Fusarium strain *Fusarium venetum*.

[0181] The fungal biomass in the colloidal food base composition disclosed herein can be produced by surface fermentation, submersion fermentation, solid or solid substrate fermentation, gas-medium colloidal fermentation and / or methods disclosed in PCT application publication WO 2017 / 151684 (“474 publication”), the entire contents of which are incorporated herein by reference. Fungal mycelial biomass can be derived from fungal biomass and is formed entirely or substantially entirely of mycelium; additionally or alternatively, fungal mycelium can constitute at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, at least about 95 wt%, at least about 96 wt%, at least about 97 wt%, at least about 98 wt%, at least about 99 wt%, or substantially all of the fungal mycelial biomass. Furthermore, fungal mycelial biomass can be derived from fungal biomass containing conidia. Additionally, fungal mycelial biomass can comprise a mixture of mycelium, conidia, and fruiting body material. In some embodiments, the fungal mycelial biomass can be cohesive fungal biomass, such as filamentous fungal biomats.

[0182] The colloidal food base compositions and / or foods prepared therefrom disclosed can have a wide pH range and remain stable (e.g., do not separate). Conventional colloidal foods often become unstable and separate at lower pH values. Many conventional or alternative colloidal food base compositions with lower pH values ​​have been observed to separate more rapidly upon heating; for example, conventional cream cheese and vegan cream cheese analogues have been observed to separate at temperatures as low as 50°C when the pH of these products is relatively low. Some cooking creams and cream substitutes, including products containing thickeners and / or stabilizers such as xanthan gum, guar gum, and / or sunflower lecithin, have also been observed to separate and / or experience changes in texture and / or color when heated or when subjected to a decrease in pH. Conversely, advantageously, the colloidal food base compositions and foods of the present invention have been found to be stable at low pH values ​​and / or when subjected to heating and / or cooling conditions. Therefore, embodiments of this disclosure include colloidal food base compositions and foods having a pH of 6.5 or lower, 6.0 or lower, 5.5 or lower, 5.0 or lower, 4.5 or lower, 4.0 or lower, 3.5 or lower, or 3.0 or lower. Alternatively, such food base compositions and foods may have a pH in the range of 3.0 to 6.5 or any subrange thereof. This characteristic of the food base compositions and foods of the present invention is particularly important when preparing foods that require acidification (e.g., by adding lemon juice).

[0183] Alternatively, advantageously, the colloidal food base compositions of this disclosure may have a relatively low pH and / or a pH lower than that of similar conventional colloidal foods. In particular, such a lower pH can improve the coagulation properties and / or rheology of colloidal food base compositions used in certain applications, since it has been observed that colloidal food base compositions can thicken at lower pH due to protein aggregation. Therefore, embodiments of this disclosure include colloidal food base compositions having a pH not exceeding about 14, not exceeding about 13, not exceeding about 12, not exceeding about 11, not exceeding about 10, not exceeding about 9, not exceeding about 8, not exceeding about 7, not exceeding about 6, not exceeding about 5, not exceeding about 4, not exceeding about 3, not exceeding about 2, not exceeding about 1, or not exceeding about 0.

[0184] In some embodiments, the colloidal food base composition according to this disclosure may have a pH of about 4.0 to about 7.0, or alternatively, any value in any of any subranges, said subranges having a lower limit of any tenth of a pH unit from pH 4.0 to pH 6.5 and an upper limit of any other tenth of a pH unit from pH 4.0 to pH 6.5 (e.g., a range of about pH 5.0 to about pH 7.0, a range of about pH 5.5 to about pH 6.5, a range of about pH 5.7 to about pH 6.2, etc.). More specifically, in such embodiments, the pH of the colloidal food base composition may be about 4.0, about 4.1, about 4.2, about 4.3, about 4.4, about 4.5, about 4.6, about 4.7, about 4.8, about 4.9, about 5.0, about 5.1, about 5.2, about 5.3, about 5.4, about 5.5, about 5.6, about 5.7, about 5.8, about 5.9, about 6.0, about 6.1, about 6.2, about 6.3, about 6.4, about 6.5, about 6.6, about 6.7, about 6.8, about 6.9, or about 7.0.

[0185] In some embodiments, the filamentous fungal biomass component of the colloidal food base composition according to this disclosure may comprise a protein having an isoelectric point (i.e., a pH at which the protein surface has no net charge or is electrically neutral) of not more than about 6.0, or more particularly from about 3.0 to about 6.0, or alternatively within any subrange having a lower limit of any tenth of a pH unit from pH 3.0 to pH 6.0 and an upper limit of any other tenth of a pH unit from pH 3.0 to pH 6.0. More specifically, in such embodiments, the isoelectric point of the protein in the filamentous fungal biomass component of the colloidal food base composition may be about 3.0, about 3.1, about 3.2, about 3.3, about 3.4, about 3.5, about 3.6, about 3.7, about 3.8, about 3.9, about 4.0, about 4.1, about 4.2, about 4.3, about 4.4, about 4.5, about 4.6, about 4.7, about 4.8, about 4.9, about 5.0, about 5.1, about 5.2, about 5.3, about 5.4, about 5.5, about 5.6, about 5.7, about 5.8, about 5.9, or about 6.0.

[0186] The chemical and / or physical property of the colloidal food base compositions disclosed herein is the stability of the colloid, i.e., the degree to which the two phases of the colloid remain homogeneously mixed with each other over a period of time. The stability of the colloid not only allows the colloidal food base compositions to maintain desired aesthetic, chemical, physical, or textural properties over extended periods, but also enables the colloids to be stored and / or transported for considerable periods after formulation, thereby providing stable product integrity, texture, taste, and eating experience. As known in the prior art, the viscosity and surface charge of the dispersed colloidal particles are key contributing factors to the colloidal compositions. Table 6 summarizes the strains containing Fusarium. flavolapisThe viscosity and zeta potential of the colloidal dispersions were measured. In these samples, the zeta potential ranged from -20.9 mV to -35.62 mV, which indicates the charge density required for the colloidal dispersion to maintain stability and reduce emulsification, agglomeration, or flocculation of the dispersed phase. Those skilled in the art can apply common additives such as salts, surfactants, and stabilizers to further improve the charge density difference between the colloidal particles and the suspended medium. In the embodiments, the dispersed phase and dispersion medium of the colloidal food base composition of the present disclosure can remain substantially uniformly mixed after the formation of the colloidal composition, and / or can be separated without being visible to the naked eye, for at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months.

[0187] In some embodiments, the stability of the colloidal food base compositions of this disclosure can be quantified based on the zeta potential of the colloid. The zeta potential of a colloid is the potential difference between the dispersion medium and the stationary fluid layer attached to the dispersed particles; it is caused by the net charge contained within the region defined by the slip surface and depends on the location of the slip surface. The zeta potential can be expressed using positive or negative voltage units (depending on the charge). Generally, colloids with large positive or negative zeta potentials are considered electrically stable, while emulsions with near-zero zeta potentials tend to be physically unstable and can exhibit rapid aggregation or flocculation of the dispersed phase. Therefore, along with other parameters such as interfacial layer thickness, viscosity, temperature, pH, and the presence or absence of additives that can affect the interfacial surface charge between the two phases on either side of the interface (air, water, lipids, etc., and their complex combinations, such as in dual colloids), the zeta potential is a key parameter for predicting the physical stability of colloids. In embodiments of this disclosure, the colloidal food base composition may have a zeta potential amplitude of at least about 5 mV, at least about 10 mV, at least about 15 mV, at least about 20 mV, at least about 25 mV, at least about 30 mV, at least about 35 mV, at least about 40 mV, at least about 45 mV, at least about 50 mV, at least about 55 mV, or at least about 60 mV at 20°C and pH 5 to 7.

[0188] In embodiments, it is possible to control the zeta potential and viscosity of the colloidal food base composition of this disclosure by employing specific generation and processing techniques for the components of the composition (particularly including fungal mycelial biomass), and thus control stability. As a first non-limiting example, the stability and / or zeta potential of the colloidal food base composition can be controlled, selected, or modulated by using selected techniques for drying fungal biomass (e.g., passive dehydration, drum drying, spray drying, etc.); it is not desired to be bound by any particular theory, as each of these drying techniques can result in different viscosities of the colloidal food base composition and / or the average particle size of the dispersed phase in the colloidal food base composition, each of which can affect colloidal stability. As a second non-limiting example, the stability and / or zeta potential of the colloidal food base composition can be controlled, selected, or modulated by forming the colloidal food base composition at a selected time length after the growth of the fungal mycelial biomass, for example, by aging the biomass or particles. As a third non-limiting example, the morphology, structure, and / or degree of "entanglement" of the fungal filament network can be controlled, which can provide the fungal filaments with a greater ability to stabilize particles of the dispersed phase within or on the surface of these filaments. As a fourth non-limiting example, pretreatment of fungal material prior to incorporation into a colloidal food base composition (e.g., by heating and / or hydration) can increase the viscosity of the dispersion medium and allow for appropriate water activity and / or other chemical “activation” of the fungal mycelial biomass, resulting in a more stable colloid. As a fifth non-limiting example, the distribution, diversity, and / or particle size range of the fungal mycelial biomass can be controlled or selected to allow for higher or lower stability in some foods (e.g., without wanting to be bound by any particular theory, by stabilizing the dispersed phase with particles of different sizes). Therefore, in the practice of this disclosure, it is possible to provide filamentous fungal particles that naturally act as emulsifiers and / or stabilizers in colloidal compositions, which, in embodiments, may allow for a reduction or even elimination of the amount of other non-fungal-derived emulsifiers and / or stabilizers, for example, to less than about 3 wt%, less than about 2.5 wt%, less than about 2 wt%, less than about 1.5 wt%, less than about 1 wt%, less than about 0.75 wt%, less than about 0.5 wt%, less than about 0.4 wt%, less than about 0.3 wt%, less than about 0.2 wt%, or less than about 0.1 wt% of the colloidal food base composition; in some embodiments, the colloidal composition may be substantially free of non-fungal-derived emulsifiers, stabilizers, and / or surfactants. Further non-limiting examples of parameters that can be used to control, select, or adjust the stability and / or zeta potential of the colloidal food base composition include particle size distribution, surface area, morphology, porosity, surface energy, and fungal particle chemistry (e.g., protein content, relative abundance of amino acids, etc.).Some or all of these parameters can allow control, selection, or adjustment of the stability of colloidal food-based compositions in which the dispersed phase is in any material phase (i.e., where the dispersed phase comprises solid particles, droplets, and / or bubbles).

[0189] In embodiments of this disclosure where the colloidal food base composition includes one or more gases, the stability parameter of interest is foam stability, i.e., the proportion of the initial volume of foam or solid foam retained by the foam or solid foam after a specified interval, to allow for the formation of foam or solid foam that does not rapidly and spontaneously collapse. The foaming process may include agitation with a mixing apparatus, incorporation of compressed gas, or other conventional foaming processes, and typically results in the formation of bubbles of various sizes. Larger bubbles tend to burst upon standing or pouring, but smaller bubbles may remain suspended for extended periods to form stable foam or solid foam products. By incorporating air, the foam or solid foam material of this disclosure can have an increase in volume (i.e., inflation) of at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 75%, at least about 100%, at least about 200%, at least about 300%, at least about 400%, or at least about 500% compared to the initial volume of the liquid or solid dispersion medium before foaming. In various embodiments, the foam or solid foam of this disclosure may have a foam stability of at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, or at least about 95%, lasting for at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, or at least about 5 days, at least about 6 days, at least about 7 days, at least about 8 days, at least about 9 days, at least about 10 days, at least about 11 days, at least about 12 days, at least about 13 days, at least about 14 days, or at least about 15 days, at least about 16 days, at least about 17 days, at least about 18 days, at least about 19 days, at least about 20 days, at least about 21 days, at least about 22 days, at least about 23 days, at least about 24 days, or at least about 25 days, at least about 26 days, at least about 2 days, at least about 28 days, at least about 29 days, or at least about 30 days. In some implementations, the foam or solid foam can maintain this stability for at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months.

[0190] In embodiments of this disclosure, it may be advantageous that the colloidal food base composition is non-foaming, i.e., does not form stable foam when aerated, stirred, etc. In these embodiments, preferably, any foam that may form when the colloidal food base composition is aerated, stirred, etc., using conventional household, commercial, or industrial kitchen equipment suitable for these purposes collapses rapidly (i.e., within seconds or minutes), and when formed, may have an expansion rate of less than about 20%, less than about 15%, less than about 10%, less than about 5%, less than about 4%, less than about 3%, less than about 2%, or less than about 1%.

[0191] In some embodiments, the colloidal food composition may be a particle-stabilized colloid; such colloids, where both the dispersed phase and the dispersion medium are liquids, are called Pickering emulsions. In these embodiments, fungal mycelial biomass can stabilize the colloid by adsorbing onto the interface between the dispersed phase and the dispersion medium.

[0192] Fungal mycelial biomass with a desired hydrophilic-lipophilic balance (HLB) of about 3 to about 16, or in some embodiments about 3 to about 6 (e.g., to stabilize water-oil emulsions) or about 8 to about 16 (e.g., to stabilize oil-water emulsions) can be provided.

[0193] Another important parameter related to the stability of the colloidal food composition according to this disclosure is the contact angle, i.e., the angle formed by two phase interfaces (typically between liquid-gas interfaces, such as at the surface of a droplet, and between liquid-solid interfaces, such as when a droplet rests on a solid substrate). A low contact angle (e.g., close to 0°) indicates high surface energy because the droplet tends to diffuse and adhere to the solid surface, while a high contact angle (e.g., close to 90°) indicates a tendency for the solid surface to repel the droplet. In embodiments of this disclosure, under environmental conditions (e.g., about 25°C and about 1 atm of pressure), the contact angle of the colloidal food composition on a solid surface (e.g., a silicon wafer) can typically be between about 45° and about 75°; in some embodiments, the surface energy of the colloidal food composition, and therefore the contact angle, can be controlled, selected, and / or adjusted by using different types of fungal mycelial biomass (e.g., particles produced by different techniques, such as spray drying versus drum drying, or particles provided in different forms, such as a slurry versus a liquid dispersion of particles). Without being bound by any particular theory, it is believed that controlling, selecting, and / or adjusting these and other similar parameters can allow the formulation of colloidal food compositions with excellent stability, for example, including fungal mycelial biomass with high water wettability (for highly stable oil-water emulsions), high oil wettability (for highly stable water-oil emulsions), and / or a balance between the two properties.

[0194] The particulate-stabilized colloidal food compositions according to this disclosure can particularly benefit from the use of relatively fine filamentous fungal particles, such as particles having a particle size of no more than about 120 micrometers, for example those that can be characterized as filamentous fungal "flour"; it is not desired to be bound by any particular theory, but it is believed that relatively finer or smaller particles of filamentous fungi can more easily adsorb onto the interface between phases without causing interface collapse or breakage. Methods for preparing particulate-stabilized colloidal food compositions are covered and are within the scope of this disclosure.

[0195] This disclosure is particularly suitable for preparing analogues of conventionally high-fat foods having a lower total fat content and / or, in particular, saturated fat content than similar non-fungal foods. The nutritional advantages and benefits of providing low-fat and / or low-saturated fat foods, especially indulgent foods, are well-known and can further provide a commercial advantage, as health-conscious consumers may be more likely to purchase these foods. In some embodiments, the colloidal composition according to this disclosure may contain no more than about 600 mg, no more than about 450 mg, no more than about 300 mg, or no more than about 150 mg of saturated fat per 15 mL (1 tablespoon) of the colloidal composition.

[0196] In contrast, in other embodiments, this disclosure may be particularly suitable for preparing analogues of conventional foods that are typically high in fat, having a total fat content and / or particularly saturated fat content comparable to or even higher than that of similar nonfungal foods, since in some such foods, high fat content is an important factor in the nutritional content, flavor, texture, and / or culinary characteristics of similar nonfungal foods. As a non-limiting example, this disclosure is particularly suitable for preparing (1) analogues of high-fat dairy products, such as semi-fat cream (10.5 to 18 wt% fat), light cream (18 to 30 wt% fat), whipped cream (30 to 36 wt% fat), heavy cream (at least about 36 wt% fat) and / or manufacturer's cream (at least about 40 wt% fat); (2) colloidal sauces and / or spreads with significant fat content, such as basil sauce, Spanish sauce, hollandaise sauce, Alfredo sauce, hummus, Russian salad dressing, tartar sauce, Thousand Island dressing, velvet sauce, etc.; and / or (3) traditional colloidal foods that are particularly high in fat or have other extremely luxurious textures, such as foie gras (typically about 44 wt% fat).

[0197] Other additives, components and ingredients

[0198] Since the primary objective of this disclosure is to provide universal colloidal food base compositions that can be used to prepare a wide variety of colloidal foods, in many embodiments, the colloidal food base compositions may consist only or substantially of fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils; in many applications, these types of compositions can maximize the range, type, and amount of other food additives, components, and ingredients that the colloidal food base compositions can be suitably combined with to produce a wide variety of foods, and non-limiting examples of such other food components and ingredients are described in the following paragraphs. However, it should be clearly understood that in some applications and embodiments, it may be desirable to include one or more additional components in the colloidal food base composition itself, as described throughout this disclosure; as non-limiting examples, colloidal food base compositions particularly suitable for confectionery may be prepared using included sugars or other sweeteners, colloidal food base compositions particularly suitable for baking may be prepared using included flour or leavening agents, and so on. The essential and novel features of the colloidal food base composition disclosed herein include (i) that the composition is stable under typical storage and transport conditions for food (i.e., does not separate into physically different phases, for example, as determined by visual observation of the colloidal food base composition and any other food component or ingredient that may be combined with or come into contact with it), and (ii) that the composition is a base material from which a variety of different foods can be prepared by adding other ingredients.

[0199] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more flavoring agents. Non-limiting examples of flavoring agents suitable for use with the food base compositions of this disclosure include: allyl hexanoate, benzyl acetate, bornyl acetate, butyl acetate, butyl butyrate, butyl propionate, ethyl acetate, ethyl benzoate, ethyl butyrate, ethyl hexanoate, ethyl cinnamate, ethyl formate, ethyl heptaate, ethyl isovalerate, ethyl lactate, ethyl nonanoate, ethyl valerate, geraniol acetate, geraniol butyrate, geraniol valerate, isobutyl acetate, isobutyl formate, and isobutyl acetate. Amyl acetate, isopropyl acetate, linalyl acetate, linalyl butyrate, linalyl formate, methyl acetate, methyl anthranilate, methyl benzoate, methyl butyrate, methyl cinnamate, methyl formate, methyl valerate, methyl phenylacetate, methyl salicylate, nonyl octanoate, octyl acetate, octyl butyrate, amyl acetate, amyl butyrate, amyl hexanoate, propyl acetate, propyl hexanoate, propyl isobutyrate, terpene butyrate, chocolate, cocoa, vanilla bean, vanilla extract and vanilla paste.

[0200] The amount of any single flavoring agent or any combination of flavoring agents used in the disclosed compositions and methods may vary based on the desired texture and / or flavor of the final food. In each aspect, flavoring agents in amounts ranging from 0.1 wt.% to 25 wt.% or any subrange thereof may be used in the disclosed compositions and methods. In some embodiments, the amount of flavoring agent used in the disclosed compositions and methods is selected from 0.1 wt.%, 0.2 wt.%, 0.3 wt.%, 0.4 wt.%, 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, 1.0 wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 2.0 wt.%, 2.5 wt.%, 3.0 wt.%, 3.5 wt.%, 4.0 wt.%, 4.5 wt.%, 5.0 wt.%, 5.5 wt.%, 6.0 wt.%, 6.5 wt.%, 7.0 wt.%, 7.5 wt.%, 8.0 wt.%, 8.5 wt.%, 9.0 wt.%, 9.5 wt.%, 10.0 wt.%, 10.5 wt. wt.%, 11.0 wt.%, 11.5 wt.%, 12.0 wt.%, 12.5 wt.%, 13.0 wt.%, 13.5 wt.%, 14.0 wt.%, 14.5 wt.%, 15.0 wt.%, 15.5 wt.%, 16.0 wt.%, 16.5 wt.%, 17.0wt.%, 17.5 wt.%, 18.0 wt.%, 18.5 wt.%, 19.0 wt.%, 19.5 wt.%, 20.0 wt.%, 20.5 wt.%, 21.0 wt.%, 21.5 wt.%, 22.0 wt.%, 22.5 wt.%, 23.0 wt.%, 23.5 wt.%, 24.0 wt.%, 24.5 wt.% and 25.0 wt.%.

[0201] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted or configured to be combined with one or more herbs. Non-limiting examples of herbs suitable for use with the food base compositions of this disclosure include: angelica, basil, bay leaf, Indian bay leaf, Bordeaux leaf, borage, radish, chives, myrrh, coriander, watercress, curry leaf, dill, purslane, sage, houttuynia cordata, sage leaf, shallot leaf, sage, perilla, lavender, lemon balm, lemongrass, lemon myrtle, lemon verbena, rice flower coriander, angelica pubescens, marjoram, peppermint, wormwood, trifoliate orange, oregano, parsley, perilla, rosemary, rue, sage, peppermint, peppermint, Japanese perilla, sorrel, tarragon, thyme, and plantain.

[0202] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more flavorings. Non-limiting examples of flavorings suitable for use with the food base compositions of this disclosure include: seaweed, ayurvedic fruit, avocado pepper, allspice, mango powder, anise, asafoetida, peppercorns, Brazilian pepper, camphor, caraway seeds, cardamom, cinnamon, celery powder, celery seeds, charuli, dried tangerine peel, chili pepper, cinnamon, cloves, coriander seeds, long pepper, cumin, white perilla seeds, dill seeds, fennel, fenugreek, ginger, galangal, garlic, ginger, aromatic ginger, angelica dahurica, clove pepper, selim seeds, horseradish. Japanese pepper, juniper berries, Garcinia cambogia, Ethiopian cardamom, dried lime, licorice, Sichuan pepper, long pepper, mango ginger, frankincense, Mahali cherry pit, mustard, black cumin seeds, Nyamsa seeds, nutmeg, onion powder, chili powder, Peruvian pepper, pomegranate seeds, celery seeds, rose, saffron, Smilax china, camphor, sesame, perilla, Sichuan pepper, sumac fruit powder, tamarind, Tasmanian pepper, tonka bean, turmeric, Uzazi seeds, vanilla, Madagascar pepper, wasabi, turmeric, Persian barberry, and citrus peel.

[0203] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted to be combined with one or more flavor enhancers. Non-limiting examples of flavor enhancers suitable for use with the food base compositions of this disclosure include: glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, maltol, ethyl maltol, glycine, sodium glycine, zinc acetate, benzoin, thomatose, glycyrrhizin, neohesperidin dihydrochalcone, amylase, and protease.

[0204] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted or configured to be combined with one or more preservatives. Non-limiting examples of preservatives suitable for use with the food base compositions of this disclosure include: rowan fruit extract, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, heptyl paraben, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, ethyl paraben, sodium ethyl paraben, propyl paraben, sodium propyl paraben, methyl paraben, sodium methyl paraben, sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, potassium sulfite, and sulfur dioxide. Calcium bisulfite, calcium bisulfite, potassium bisulfite, biphenyl, o-phenylphenol, sodium o-phenylphenol, thiabendazole, nisin, natamycin, formic acid, sodium formate, calcium formate, hexamine, formaldehyde, dimethyl dicarbonate, potassium nitrite, sodium nitrite, sodium nitrate, potassium nitrate, acetic acid, potassium acetate, sodium acetate, calcium acetate, ammonium acetate, dehydroacetic acid, sodium dehydroacetate, lactic acid, propionic acid, sodium propionate, calcium propionate, potassium propionate, boric acid, sodium tetraborate, carbon dioxide, malic acid, fumaric acid, copper(II) sulfate, chlorine, chlorine dioxide, and lysozyme.

[0205] The amount of any preservative or any combination of preservatives used in the disclosed compositions and methods may vary based on the expected shelf life and taste of the final food product. In each aspect, amounts of preservatives ranging from 0.01 wt.% to 3.0 wt.% or any subrange thereof may be used in the disclosed compositions and methods. In some embodiments, the amount of a single preservative or any combination of two or more preservatives used in the disclosed compositions and methods is selected from 0.05 wt.%, 0.1 wt.%, 0.15 wt.%, 0.2 wt.%, 0.25 wt.%, 0.3 wt.%, 0.35 wt.%, 0.4 wt.%, 0.45 wt.%, 0.5 wt.%, 0.55 wt.%, 0.6 wt.%, 0.65 wt.%, 0.7 wt.%, 0.75 wt.%, 0.8 wt.%, 0.85 wt.%, 0.9 wt.%, 0.95 wt.%, 1.0 wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 1.6 wt.%, 1.7 wt.%, 1.8 wt.%, 1.9 wt.%, 2.0 wt.%. wt.%, 2.1 wt.%, 2.2 wt.%, 2.3 wt.%, 2.4 wt.%, 2.5 wt.%, 2.6 wt.%, 2.7 wt.%, 2.8 wt.%, 2.9 wt.%, and 3.0 wt.%. In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted to be combined with one or more sweeteners. Non-limiting examples of sweeteners suitable for use with the food-based compositions of this disclosure include: sorbitol, mannitol, glycerol, acesulfame potassium, aspartame, cyclohexylsulfamic acid salt, isomaltitol, saccharin, sodium saccharin, potassium saccharin, calcium saccharin, sucralose, alitane, sematrandez, glycyrrhizin, neohesperidin dihydrochalcone, steviol glycosides, neotame, aspartame-acesulfame potassium salt, maltitol, lactitol, xylitol, erythritol, advans, mogroside (monk fruit sweetener), honey, coconut sugar, maple syrup, agave nectar, canesugar, sucrose, fructose, and glucose.

[0206] The amount of any sweetener or any combination of sweeteners used in the disclosed methods may vary based on the desired texture and / or flavor of the final food. In all aspects, amounts of sweetener ranging from 1 wt.% to 15 wt.% or any subrange thereof may be used in the disclosed compositions and methods. In some embodiments, the amount of sweetener used in the disclosed compositions and methods is selected from 1.0 wt.%, 1.5 wt.%, 2.0 wt.%, 2.5 wt.%, 3.0 wt.%, 3.5 wt.%, 4.0 wt.%, 4.5 wt.%, 5.0 wt.%, 5.5 wt.%, 6.0 wt.%, 6.5 wt.%, 7.0 wt.%, 7.5 wt.%, 8.0 wt.%, 8.5 wt.%, 9.0 wt.%, 9.5 wt.%, 10.0 wt.%, 10.5 wt.%, 11.0 wt.%, 11.5 wt.%, 12.0 wt.%, 12.5 wt.%, 13.0 wt.%, 13.5 wt.%, 14.0 wt.%, 14.5 wt.%, and 15.0 wt.%.

[0207] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more coloring additives. Non-limiting examples of coloring additives suitable for use with the food base compositions of this disclosure include: curcumin, riboflavin, riboflavin-5'-phosphate, tartrazine, shikonin, quinoline yellow WS, and Fast Yellow AB. AB), Riboflavin-5'-phosphate sodium, Yellow 2G, Sunset Yellow FCF, Orange Yellow GGN, Carmine, Carmine Acid, Citrus Red 2, Azo Ruby, Amaranth, Carmine 4R, Scarlet GN, Ponceau 6R, Erythrosine, Red 2G, Allura Red AC, Indigo Blue, Patent Blue V, Indigo Carmine, Brilliant Blue FCF, Chlorophyll, Phloroglucinol, Copper Complexes of Chlorophyll and Phloroglucinol, Green S, Fast Green FCF, Regular Caramel, Caustic Sulfite Caramel, Ammonia Caramel, Ammonium Sulfite Caramel, Brilliant Black BN, Carbon Black, charcoal, brown FK, brown HT, carotene, annatto, red linolenic acid, norocin, capsicum oleoresin, lycopene, β-apo-8'-carotene aldehyde, β-apo-8'-carotene aldehyde ethyl ester, lutein, lutein, cryptoxanthin, rubixanthin, purpuricin, pinocembrin, canthaxanthin, zeaxanthin, citrus xanthin, astaxanthin, betaine, anthocyanins, saffron, calcium carbonate, titanium dioxide, iron oxide, iron hydroxide, aluminum, silver, gold, Lithol Ruby BK, tannins, and lichen red.

[0208] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted or configured to be combined with one or more nutrients. Non-limiting examples of nutrients suitable for use with the food base compositions of this disclosure include: glucose, sucrose, ribose, amylose, amylopectin, maltose, galactose, fructose, lactose, alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, acetic acid, propionic acid, butyric acid, valerate, hexanoic acid, caprylic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. , waxy acid, myristenoic acid, oleic acid, eicosapentaenoic acid, erucic acid, nervonic acid, linoleic acid, α-linolenic acid, octadecanoic acid, γ-linolenic acid, arachidonic acid, eicosapentaenoic acid, eicosapentaenoic acid, docosahexaenoic acid, calcium, sulfur, phosphorus, magnesium, sodium, potassium, iron, zinc, boron, copper, chromium, selenium, manganese, molybdenum, cobalt, fluorine, iodine, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, pyridoxal-5-phosphate, pyridoxamine, biotin, folic acid, cobalamin, choline, vitamin A, ascorbic acid, ergocalciferol, cholecalciferol, tocopherol, tocotrienol, phylloquinone, menadione, and menadione.

[0209] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more emulsifiers. Non-limiting examples of emulsifiers suitable for use with the food base compositions of this disclosure include: lecithin, metatartaric acid, calcium tartrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan, processed seaweed, locust bean gum, tragacanth gum, gum arabic, ebony gum, gellan gum, solanum, sorbitol, glycerin, konjac, polyoxyethylene (8) stearate, polyoxyethylene (40) stearate, polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, polysorbate 65, pectin, gelatin, ammonium phosphatidylcholine, brominated vegetable oil, sucrose isobutyrate, and pine. Glyceryl esters, diphosphates, triphosphates, polyphosphates, β-cyclodextrin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, Hypromellose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, croscarmellose, enzymatically hydrolyzed carboxymethylcellulose, sodium salts of fatty acids, potassium salts of fatty acids, calcium salts of fatty acids, magnesium salts of fatty acids, monoglycerides and diglycerides of fatty acids, acetates of monoglycerides and diglycerides of fatty acids, lactates of monoglycerides and diglycerides of fatty acids, citrates of monoglycerides and diglycerides of fatty acids, tartrates of monoglycerides and diglycerides of fatty acids, monoglycerides and diglycerides of fatty acids. Acetyl and diacetyl tartrate esters, mixed esters of acetic acid and tartrate of fatty acid monoglycerides and diglycerides, succinylated monoglycerides, fatty acid sucrose esters, sucrose glycerides, fatty acid polyglycerides, polyricinoleic acid polyglycerides, fatty acid propylene-1,2-diol esters, fatty acid propylene glycol esters, lactylated fatty acid esters of glycerol and propylene-1,2-diol, interaction products of thermally oxidized soybean oil with fatty acid monoglycerides and diglycerides, sodium dioctyl sulfosuccinate, sodium stearoyl-2-lactate, calcium stearoyl-2-lactate, stearoyl tartrate, stearyl citrate, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium lauryl sulfate, ethoxylated monoglycerides and diglycerides. Esters, methyl glucoside-coconut oil esters, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, dicalcium diphosphate, sodium aluminum phosphate, sodium calcium polyphosphate, calcium polyphosphate, ammonium polyphosphate, magnesium stearate, calcium stearate, cholic acid, choline salts, oxidized starch, distarch glycerol, acetylated distarch phosphate, hydroxypropyl starch, sodium octenyl succinate starch, and acetylated oxidized starch.

[0210] In some embodiments, the colloidal food base composition may comprise one or more stabilizers or thickeners, in combination with one or more stabilizers or thickeners, or be adapted or configured to be in combination with one or more stabilizers or thickeners. Non-limiting examples of stabilizers or thickeners suitable for use with the food base compositions of this disclosure include: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tussock gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyvinylpyrrolidone Dextrin, modified starch, alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, citrus fiber, guar gum-xanthan gum mixture and hydroxyethyl cellulose.

[0211] The amount of any stabilizer and / or thickener, or any combination of stabilizers and / or thickeners, used in the disclosed compositions and methods may vary based on the desired texture and / or flavor of the final food product. In each aspect, amounts of stabilizers and / or thickeners ranging from 0.01 wt.% to 3.0 wt.% or any subrange thereof may be used in the disclosed compositions and methods. In some embodiments, the amount of a single stabilizer and / or thickener, or a combination of two or more stabilizers and / or thickeners used in the disclosed compositions and methods, is selected from 0.05 wt.%, 0.1 wt.%, 0.15 wt.%, 0.2 wt.%, 0.25 wt.%, 0.3 wt.%, 0.35 wt.%, 0.4 wt.%, 0.45 wt.%, 0.5 wt.%, 0.55 wt.%, 0.6 wt.%, 0.65 wt.%, 0.7 wt.%, 0.75 wt.%, 0.8 wt.%, 0.85 wt.%, 0.9 wt.%, 0.95 wt.%, 1.0 wt.%, 1.1 wt.%, 1.2 wt.%, 1.3 wt.%, 1.4 wt.%, 1.5 wt.%, 1.6 wt.%, 1.7 wt.%, 1.8 wt.%. wt.%, 1.9 wt.%, 2.0 wt.%, 2.1 wt.%, 2.2 wt.%, 2.3 wt.%, 2.4 wt.%, 2.5 wt.%, 2.6 wt.%, 2.7 wt.%, 2.8 wt.%, 2.9 wt.% and 3.0 wt.%.

[0212] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more pH control agents. Non-limiting examples of pH control agents suitable for use with the food base compositions of this disclosure include: acetic acid, potassium acetate, sodium acetate, calcium acetate, carbon dioxide, malic acid, fumaric acid, sodium lactate, potassium lactate, calcium lactate, ammonium lactate, magnesium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium potassium tartrate, lecithin citrate, magnesium citrate, ammonium malate, sodium malate, potassium malate, calcium malate, adipic acid, sodium adipic acid, potassium adipic acid, and adipic acid. Ammonium carbonate, succinic acid, sodium fumarate, potassium fumarate, calcium fumarate, ammonium fumarate, 1,4-heptanolide, nicotinic acid, triammonium citrate, ferric ammonium citrate, calcium glycerophosphate, isopropyl citrate, sodium carbonate, potassium carbonate, ammonium carbonate, magnesium carbonate, ferrous carbonate, ammonium chloride, ammonium sulfate, magnesium sulfate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium ferrocyanide, dicalcium diphosphate, gluconic acid, and gluconic acid-δ-lactone.

[0213] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more acidifiers. Non-limiting examples of acidifiers suitable for use with the food base compositions of this disclosure include acetic acid, ascorbic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid.

[0214] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more leavening agents. Non-limiting examples of leavening agents suitable for use with the food base compositions of this disclosure include brewer's yeast, monocalcium phosphate, sodium aluminum sulfate, disodium pyrophosphate, sodium aluminum phosphate, and sodium carbonate.

[0215] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted to be combined with one or more anti-caking agents. Non-limiting examples of anti-caking agents suitable for use with the food base compositions of this disclosure include: calcium phosphate, magnesium phosphate, mannitol, sodium salts of fatty acids, potassium salts of fatty acids, calcium salts of fatty acids, magnesium salts of fatty acids, magnesium carbonate, magnesium oxide, sodium ferrocyanide, potassium ferrocyanide, ferrous hexacyanomanganate, calcium ferrocyanide, bone phosphate, sodium silicate, silica, calcium silicate, magnesium silicate, talc, sodium aluminosilicate, potassium aluminum silicate, calcium aluminosilicate, zinc silicate, bentonite, aluminum silicate, potassium silicate, fatty acids, magnesium stearate, calcium stearate, and dimethyl polysiloxane.

[0216] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more humectants. Non-limiting examples of humectants suitable for use with the food base compositions of this disclosure include sorbitol, maltitol, polydextrose, triacetin, and propylene glycol.

[0217] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more yeast nutrients. Non-limiting examples of yeast nutrients suitable for use with the food base compositions of this disclosure include ammonium chloride, ammonium sulfate, ammonium phosphate, phosphoric acid, and calcium iodate.

[0218] In some embodiments, the colloidal food base composition may comprise one or more dough strengtheners or dough conditioners, in combination with one or more dough strengtheners or dough conditioners, or be adapted or configured to be in combination with one or more dough strengtheners or dough conditioners. Non-limiting examples of dough strengtheners or dough conditioners suitable for use with the food base compositions of this disclosure include ammonium chloride, calcium oxide, L-cysteine, L-cysteine, potassium persulfate, ammonium persulfate, potassium bromate, calcium bromate, chlorine, azodicarbonamide, urea, benzoyl peroxide, and calcium peroxide.

[0219] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted to be combined with one or more curing agents. Non-limiting examples of curing agents suitable for use with the food base compositions of this disclosure include calcium gluconate, calcium bisulfite, calcium citrate, calcium phosphate, calcium chloride, magnesium chloride, magnesium sulfate, aluminum sulfate, sodium aluminum sulfate, and calcium hydroxide.

[0220] In some embodiments, the colloidal food base composition may comprise one or more vegetable or vegetable protein isolates, be combined with one or more vegetable or vegetable protein isolates, or be adapted or configured to be combined with one or more vegetable or vegetable protein isolates. Non-limiting examples of vegetables suitable for use with the food base compositions of this disclosure (and / or suitable for isolating proteins that can be used with the compositions) include: soybeans, cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi, red cabbage, crescent cabbage, kale, loose-leaf cabbage, turnips, Chinese cabbage, Chinese cabbage, bok choy, radishes, white radishes, carrots, parsley, red beetroot, sea beet, Swiss chard, sugar beet, lettuce, celtuce, green beans, kidney beans, lentils, lima beans, broad beans, peas, sweet peas, snow peas, split peas, potatoes, eggplants, tomatoes, cucumbers, squash, Cucurbita species, mature zucchini, young zucchini, gourds, onions, spring onions, scallions, shallots, garlic, leeks, elephant garlic, pepper, bell peppers, sweet peppers, spinach, yams, sweet potatoes, and cassava.

[0221] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more fruits. Non-limiting examples of fruits suitable for use with the food base compositions of this disclosure include: apples, apricots, bananas, blackberries, blackcurrants, blueberries, boysonberries, cantaloupes, cherries, cranberries, figs, currants, grapes, grapefruits, guavas, kiwis, lemons, limes, luckimbap, mulberries, oranges, mulberries, papayas, peaches, pears, pineapples, plums, pomegranates, raspberries, redcurrants, rose hips, strawberries, and watermelons.

[0222] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more meat products. Non-limiting examples of meat products suitable for use with the food base compositions of this disclosure include pork, beef, lamb, veal, poultry, goat, venison, chicken, duck, rabbit, goose, and turkey.

[0223] In some embodiments, the colloidal food base composition may comprise, be combined with, or be adapted for combination with one or more probiotics. Non-limiting examples of probiotics suitable for use with the food base compositions of this disclosure include *Lactobacillus* spp. Lactobacillus ) and Bifidobacterium spp. Bifidobacterium ) probiotic strains.

[0224] In some embodiments, the colloidal food base composition can be formulated such that one or more alcohols (e.g., sugar alcohol sweeteners; ethanol, wherein the colloidal food base composition is intended to allow the production of "Jello shot" type colloidal alcoholic beverages; etc.) are miscible with, or soluble, readily soluble, or extremely soluble in the colloidal food base composition. Alternatively or concurrently, the colloidal food base composition can be formulated such that one or more plant-based milks (almond milk, coconut milk, oat milk, pea milk, soy milk, etc.) are miscible with, or soluble, readily soluble, or extremely soluble in the colloidal food base composition.

[0225] Gas / Foam

[0226] Many applications of the colloidal food base compositions disclosed herein may require colloidal food base compositions comprising one or more colloidally dispersed cooking gases, i.e., multicolloidal systems in which an emulsion, gel, or sol formed from fungal mycelial biomass, an aqueous liquid, and one or more edible oils or fats (or one or more phases thereof) forms a dispersion medium containing one or more cooking gases. The inclusion of these cooking gases can be based on any one or more of a number of fundamental principles. As a first non-limiting example, including cooking gases to form foam can provide the colloidal food base composition with a desired texture and / or flavor. As a second non-limiting example, the cooking gas can be a biocidal gas and thus serve to sterilize the colloidal food base composition or otherwise minimize biocontamination or degradation (i.e., it can act as a preservative). As a third non-limiting example, the cooking gas can minimize oxidation or other forms of chemical degradation during packaging, transport, and / or storage of the colloidal food base composition. As a fourth non-limiting example, the cooking gas can pressurize the colloidal food base composition or otherwise act as a propellant to expel the colloidal food base composition from a pressurized container, for example, via a trigger nozzle or similar applicator. As a fifth non-limiting example, cooking gases can be used as low-temperature preservatives, i.e., colloidal food base compositions can be prepared at low temperatures and include liquefied cooking gases (e.g., nitrogen or carbon dioxide), which extend the shelf life of the colloidal food base compositions by providing extremely high control over bacterial activity within the colloidal food base compositions.

[0227] In some embodiments, the colloidal food base composition may include carbon dioxide. Specifically, carbon dioxide may be suitable for cooling the colloidal food base composition or for use in other low-temperature processes and / or for adjusting the flavor and / or texture of the colloidal food base composition. It can also be used in "pre-carbonated" beverages or other foods prepared using the colloidal food base composition, or to protect other components in the colloidal food base composition (e.g., fungal mycelial biomass, meat or fish components, etc.) from oxidation and discoloration. Carbon dioxide is also an effective antibacterial agent and can therefore be included as an edible preservative.

[0228] In some embodiments, the colloidal food base composition may include oxygen. In particular, colloidal food base compositions comprising fruit or vegetable ingredients may benefit from the inclusion of oxygen to preserve the vibrant colors of these ingredients or otherwise maintain their freshness during preparation, packaging, transportation, and / or storage. Furthermore, oxygen can prevent anaerobic degradation / fermentation of the colloidal food base composition.

[0229] In some embodiments, the colloidal food base composition may include nitrogen. Specifically, nitrogen can be an effective propellant or pressurizer, and / or a means of rapidly cooling or freezing the colloidal food base composition during preparation, packaging, transport, and / or storage. Nitrogen also effectively prevents oxidation, thus acting as an antimicrobial preservative.

[0230] In some embodiments, the colloidal food base composition may include hydrogen. In particular, hydrogen can improve the shelf life of the colloidal food base composition, and the addition of hydrogen can cause certain vegetable oils to solidify or partially solidify, which may be desirable in some applications. Hydrogen can also undergo certain potentially desirable chemical reactions in situ within the colloidal food base composition, for example, eliminating carbon-carbon double bonds in organic molecules and thus converting unsaturated fats into saturated fats.

[0231] In some embodiments, the colloidal food base composition may include argon gas. Specifically, argon gas inhibits respiratory enzymes in both fungi and bacteria, thus helping to preserve the flavor of the colloidal food base composition during preparation, packaging, transportation, and / or storage. Argon gas also inhibits fat oxidation and the growth of destructive anaerobic bacteria, and may even protect the colloidal food base composition from packaging collapse.

[0232] In some embodiments, the colloidal food base composition may include helium. In particular, helium may be included as a quality control agent for packaging (e.g., to detect pores in food-grade seals intended to be airtight).

[0233] It should be clearly understood that a wide variety of other gases that may not be commonly used in food may be suitably included in the colloidal food-based compositions of this disclosure, provided that they are safe for consumption in food in the provided amounts. As non-limiting examples, such gases include food-grade propellants such as nitrous oxide, butane, isobutane, and propane.

[0234] Preparation and usage methods

[0235] Typically, the preparation of the colloidal food base composition according to this disclosure can be as simple as a single step: contacting all components, i.e., fungal mycelial biomass, aqueous liquid, and one or more edible fats or oils, in a manner that forms a stable emulsion, gel, or sol. This can usually be achieved by mixing the components in a single container, whether by hand or using a household, commercial, or industrial mixer / blender.

[0236] The components of a colloidal food base composition can generally be added in any order during the contact step, and therefore the contact step can include any number of sub-steps involving component addition and / or combination. As a first non-limiting example, fungal mycelial biomass and an aqueous liquid can be added to a container (simultaneously or sequentially in any order) and mixed, blended, or otherwise combined to form a substantially homogeneous dispersion of fungal mycelial biomass in the aqueous liquid, whereby one or more edible fats or oils can then be added to the container (simultaneously or sequentially in any order) and mixed, blended, or otherwise combined with the aqueous fungal dispersion to form a colloidal food base composition. As a second non-limiting example, fungal mycelial biomass and one or more edible fats and / or oils can be added to a container (simultaneously or sequentially in any order) and mixed, blended, or otherwise combined to form a substantially homogeneous mixture of fungal mycelial biomass in the edible fat / oil, whereby an aqueous liquid can then be added to the container and mixed, blended, or otherwise combined with the substantially homogeneous mixture to form a colloidal food base composition. As a third non-limiting example, an aqueous liquid and one or more edible fats and / or oils may first be added to a container (simultaneously or sequentially in any order) and mixed, blended, or otherwise combined to form a fat-water sol, oil-water emulsion, water-fat gel, water-oil emulsion, or a colloid that can be characterized as a combination of these types. Fungal mycelial biomass may then be added to the container and mixed, blended, or otherwise combined with the colloid to form a colloidal food base composition. As a fourth non-limiting example, fungal mycelial biomass, an aqueous liquid, and one or more edible fats and / or oils may be added to a container (simultaneously or sequentially in any order), and all three components may be mixed, blended, or otherwise combined together to form a colloidal food base composition in a single procedure. It should be clearly understood that any one or more of the fungal mycelial biomass, aqueous liquid, and one or more edible fats and / or oils may be added in multiple equal portions, any of which may be added before or during the mixing, blending, or other sub-steps.

[0237] Most commonly, the contact step is performed at room temperature / ambient temperature; however, it should be clearly understood that in many embodiments, instead, it can be performed at temperatures significantly below or above room temperature / ambient temperature. When the contact step includes multiple sub-steps of adding and / or combining components, any one or more of these sub-steps can be performed at room temperature, below room temperature, or above room temperature, and any preceding or subsequent sub-steps can be performed at the same temperature or at a lower or higher temperature.

[0238] While smaller quantities of colloidal food base compositions can be prepared by hand (e.g., by mixing the components together with a spoon, whisk, beater, or hand mixer), commercially or industrially relevant quantities often require larger and / or more powerful equipment. Non-limiting examples of apparatus / methods that may be employed in the contact steps of the methods disclosed herein include spiral stand mixers, planetary stand mixers, dough mixers, blenders, high-shear mixers, high-viscosity mixers, static mixers, and vortex mixers.

[0239] In some embodiments, it may be desirable to perform the contact step under reduced pressure, such as medium vacuum pressure (i.e., about 100 mPa to about 3 kPa), high vacuum pressure (i.e., about 100 nPa to about 100 mPa), ultra-high vacuum pressure (i.e., about 100 pPa to about 100 nPa), or very high vacuum pressure (i.e., less than about 100 pPa). The reduced-pressure environment used for the contact step may be desirable to reduce the oxidation rate of fats / oils in the colloidal food base composition and / or slow the growth of aerobic pathogens in or above the colloidal food base composition, as well as other potential features that may be desired for certain applications.

[0240] Now for reference Figure 1 The method 100 for preparing food is shown. Figure 1 The method 100 shown includes at least a contact step 110, a packaging step 120, a separating step 130, and a combining step 140, and may optionally include one or more transfer steps 125, 135.

[0241] exist Figure 1 In the contact step 110 of method 100 shown, a colloidal food base composition is prepared according to the considerations outlined in the preceding paragraphs.

[0242] In packaging step 120, the colloidal food base composition is packaged in bulk (i.e., in quantities greater than those typically called upon in a single request) for transshipment and / or short- or long-term storage. Most typically, packaging step 120 includes any technique for placing the colloidal food base composition in a (preferably resealable or resealable) container that protects the composition and extends its shelf life by reducing its exposure to at least one of light, oxygen, temperature fluctuations, and biological and / or chemical contamination. Non-limiting examples of suitable containers for packaging step 120 include aseptic packaging, trays, bags, cans, cartons, and / or flexible polymer and / or biopolymer packaging; in some embodiments, as part of packaging step 120, these containers may subsequently be packaged in secondary, tertiary, or other containers, such as boxes, trays, packaging materials, etc.

[0243] Depending on the desired application, the amount of colloidal food base composition and / or final food product can be provided in aseptic packages of varying weights and volumes. In each respect, the package may contain a volume of about 0.15 liters (0.04 gallons) to about 12 liters (3.17 gallons) or any subrange thereof of colloidal food base composition and / or final food product. In some embodiments, the internal volume of the package, or the volume of the colloidal food base composition and / or the final food contained therein, is selected from about 0.15 liters (0.04 gallons), about 0.2 liters (0.05 gallons), about 0.25 liters (0.07 gallons), about 0.3 liters (0.08 gallons), about 0.35 liters (0.09 gallons), about 0.4 liters (0.11 gallons), about 0.45 liters (0.12 gallons), about 0.5 liters (0.13 gallons), about 0.6 liters (0.16 gallons), about 0.7 liters (0.18 gallons), about 0.8 liters (0.21 gallons), about 0.9 liters (0.24 gallons), about 1 liter (0.26 gallons), about 1.2 liters (0.32 gallons), and about 1.4 liters (0.37 gallons). (approximately 1.6 liters (0.42 gallons), approximately 1.8 liters (0.48 gallons), approximately 2 liters (0.53 gallons), approximately 2.2 liters (0.58 gallons), approximately 2.4 liters (0.63 gallons), approximately 2.6 liters (0.69 gallons), approximately 2.8 liters (0.74 gallons), approximately 3 liters (0.79 gallons), approximately 3.5 liters (0.92 gallons), approximately 4 liters (1.06 gallons), approximately 4.5 liters (1.19 gallons), approximately 5 liters (1.32 gallons), approximately 6 liters (1.59 gallons), approximately 7 liters (1.85 gallons), approximately 8 liters (2.11 gallons), approximately 9 liters (2.38 gallons), approximately 10 liters (2.64 gallons), approximately 11 liters (2.91 gallons), and approximately 12 liters (3.17 gallons).) In all respects, the packaging may contain a colloidal food base composition and / or final food product weighing from about 0.15 kg (0.33 lb) to about 12 kg (26.46 lb) or any subrange thereof.In some embodiments, the weight of the colloidal food base composition and / or the final food product in the package is selected from about 0.15 kg (0.33 lb), about 0.2 kg (0.44 lb), about 0.25 kg (0.55 lb), about 0.3 kg (0.66 lb), about 0.35 kg (0.77 lb), about 0.4 kg (0.88 lb), about 0.45 kg (0.99 lb), about 0.5 kg (1.1 lb), about 0.6 kg (1.32 lb), about 0.7 kg (1.54 lb), about 0.8 kg (1.76 lb), about 0.9 kg (1.98 lb), about 1 kg (2.2 lb), about 1.2 kg (2.65 lb), about 1.4 kg (3.09 lb), about 1.6 kg (3.53 lb), about 1.8 kg (3.97 lb), about 2 kg (4.41 lb), and about 2.2 kg. (4.85 lbs), approximately 2.4 kg (5.29 lbs), approximately 2.6 kg (5.73 lbs), approximately 2.8 kg (6.17 lbs), approximately 3 kg (6.61 lbs), approximately 3.5 kg (7.72 lbs), approximately 4 kg (8.82 lbs), approximately 4.5 kg (9.92 lbs), approximately 5 kg (11.02 lbs), approximately 6 kg (13.23 lbs), approximately 7 kg (15.43 lbs), approximately 8 kg (17.64 lbs), approximately 9 kg (19.84 lbs), approximately 10 kg (22.05 lbs), approximately 11 kg (24.25 lbs), and approximately 12 kg (26.46 lbs).

[0244] In the separation step 130, a portion of the colloidal food base composition in bulk form is separated from its bulk form for subsequent use in the assembly step 140; it is this separated portion that ultimately exists in the finished food product. The separation step 130 can take any suitable form, which will be readily understood by those skilled in the art, but the primary consideration is the mechanical properties of the colloidal food base composition; for example, when the colloidal food base composition is more "liquid-like" (i.e., flows when stress is applied and does not exhibit a fixed shape), as is typically the case when the colloidal food base composition is an emulsion or sol, a portion of the colloidal food base composition can be separated from its bulk form by pouring, dispensing via a pump or nozzle, etc., while when the colloidal food base composition is more "solid-like" (i.e., typically has a fixed shape and does not flow, but can deform when stress is applied), as is typically the case when the colloidal food base composition is a gel, a portion of the colloidal food base composition can be separated from its bulk form by cutting, chopping, dicing, mincing, grinding, blending, ultrasonic treatment, etc. In some embodiments, packaging step 120 may include packaging the bulk colloidal food base composition in a pressurized container (e.g., an aerosol can, etc.). In this case, separating step 130 may include operating a nozzle, trigger, etc., of the pressurized container to force a portion of the colloidal food base composition out of the container and onto a work surface, into a cooking container, etc.

[0245] In step 140, separate portions of the colloidal food base composition are combined with one or more other food components to form a food. The identities of the one or more other food components and the food are substantially unrestricted, with non-limiting examples of each provided elsewhere in this disclosure. The combination of separate portions of the colloidal food base composition with one or more other food components can be carried out by mixing, blending, stirring, or any other suitable technique used for combining two or more food ingredients.

[0246] Optionally, the bulk colloidal food base composition may be transferred 125 to another location prior to the separation step 130, and / or the separated portions of the colloidal food base composition may be transferred 135 to another location prior to the combination step 140. In other words, the location where the contact and packaging steps 110, 120 are performed may be the same as or different from the location where the separation step 130 is performed, which in turn may be the same as or different from the location where the combination step 140 is performed; as a non-limiting example, the contact and packaging steps 110, 120 may be performed in a centralized preparation and packaging facility, the separation step 130 may be performed in a warehouse or distribution center, and the combination step 140 may be performed in a commercial kitchen or other food service location.

[0247] During optional transfer steps 125, 135, and / or during the time intervals between any two or more consecutive steps, the storage conditions of the colloidal food base composition, particularly storage temperature and pressure, can be selected to ensure maximum shelf life, minimization of biological or chemical contamination, etc. As a first non-limiting example, the colloidal food base composition can remain stable (e.g., not separate) and have a reasonably long shelf life even under ambient conditions by virtue of its chemical composition and / or the container in which it is packaged in packaging step 120; in these embodiments, refrigeration or otherwise careful control of the environment of the bulk form and / or separate portions is not necessary during storage or transfer, so the bulk form and / or separate portions can be stored or transferred at room temperature. As a second non-limiting example, colloidal food base compositions, by virtue of their chemical composition and / or intended use (e.g., in refrigerated beverages, frozen dessert products, etc.), are most usefully maintained and / or can exhibit a desired high degree of stability (e.g., non-separation) at refrigerators, freezers, or low temperatures (e.g., below about 4°C, or in the case of refrigeration, between about 0°C and about 4°C, and in some embodiments at least as low as about -50°C); in these embodiments, the bulk form and / or separate portions can be stored or transported under refrigerated, frozen, or low-temperature conditions. As a third non-limiting example, colloidal food base compositions, by virtue of their chemical composition and / or intended use, are most usefully maintained and / or can exhibit a desired high degree of stability (e.g., non-separation) at elevated temperatures, such as temperatures used for baking, boiling, frying, or other types of cooking (e.g., above about 35°C and in some embodiments at least as high as about 100°C). As a fourth non-limiting example, it may be desirable to maintain the colloidal food base composition at pressures below or above ambient pressure; in these embodiments, the bulk form and / or separate portions may be stored or transported in low-pressure environments (e.g., in vacuum chambers of container ships, trucks, warehouses, etc.) or in high-pressure environments (e.g., in tank trucks, pressurized pipelines, etc.).

[0248] The following embodiments are provided for illustrative purposes only. They depict specific implementations and are not intended to limit the scope or breadth of this disclosure.

[0249] Example

[0250] Example 1: Colloidal emulsion food base composition containing fungal mycelium

[0251] A colloidal emulsion food base composition suitable as a substitute for non-dairy cooking butter is prepared from spray-dried flour (i.e., spray-dried biomass obtained through a deep fermentation process) derived from edible filamentous fungal biomass derived from the Fusarium flavolapis strain (ATCC accession number PTA-10698). The fungal mycelial biomass is cultured via a stirred tank deep fermentation process, followed by inactivation of the biomass growth. The mycelium is then washed with deionized water, and the washed biomass with a water content of approximately 75-85 wt.% is collected and spray-dried to produce fungal mycelial flour.

[0252] The resulting flour was used in the formulations of the following colloidal emulsion food base compositions as shown in Table 1.

[0253] Table 1

[0254] Hydrate the hydrocolloids in water for 4 minutes in a large Vitamix mixer. Mix the hydrocolloid / water mixture twice at setting 4, scraping the sides once halfway through. Add the fungal mycelium flour and the remaining dry ingredients to the mixer and mix for 2 minutes at setting 4, scraping the sides after mixing. Next, add the fat to the mixer and mix for 2 minutes at setting 4, then scrape the sides. Homogenize the resulting mixture at 172 / 30 bar (2000 PSI) for one pass, then in a Thermomix at 160°C. Sterilize at F and stirring speed 4 for 35 minutes. Place the resulting pasteurized warm colloidal emulsion food base composition in a plastic container and store it in a walk-in cooler.

[0255] Example 2: Alfredo sauce with a fungal colloidal food base composition

[0256] Prepare an alfredo sauce containing the ingredients shown in Table 2.

[0257] Table 2

[0258] Preheat the oil in a skillet over medium heat for 1 minute. Add the onions and sauté until softened (about 6 minutes). Add the garlic and continue cooking the mixture until fragrant (about 1 more minute).

[0259] In a separate sauce pot, heat the colloidal food base composition from Example 1 to a gentle simmer. Transfer the sautéed onion and garlic mixture to a Vitamix blender, then to the warm colloidal food base composition. Add the nutritional yeast, roasted garlic, and salt.

[0260] Blend the mixture until smooth, about 1 minute, scraping down the sides of the mixer as needed. Then add the lemon juice and stir to combine. The resulting sauce should not show any signs of separation and can be combined with warm pasta and plated.

[0261] Example 3: Chocolate Pudding with a Fungal Colloidal Food Base Composition

[0262] Prepare a chocolate pudding containing the following ingredients as shown in Table 3.

[0263] Table 3

[0264] Warm the colloidal food base composition of Example 1 and combine it with sugar until the sugar is completely dissolved. Transfer the resulting mixture to a Vitamix blender. Add chocolate, vanilla, and salt. Blend the mixture at low speed until the chocolate is broken and melted (about 15 seconds). Then increase the speed to high and blend the mixture for 2 minutes. Transfer the resulting pudding to an airtight container and refrigerate overnight to set.

[0265] Example 4a: Testing of Commercial Cooking Cream and Cream Substitutes

[0266] A comparative test was conducted on the following three commercially available products: Product 1 - Violife 100% Vegan® Just Like Heavy Whipping Cream (pH 6.6, 3 g saturated fat, and 45 calories / 1 Tbsp; dairy-free; contains guar gum, acacia bean gum, and sunflower lecithin); Product 2 - Rich's® Culinary Solutions® PlantBased Cooking Creme (pH 7.5, 35 calories / 1 Tbsp; dairy-free; contains sunflower lecithin, cellulose gum, and xanthan gum); and Product 3 - Nestle Minor's® Culinary Cream® (pH 4.8, 2 g saturated fat, 30 calories / 1 Tbsp; dairy-based; contains guar gum and xanthan gum). Each product was subjected to the following conditions: 1. Heating and cooling, acid-free. a) Heating b) Heat, then cool. 2. Heating and cooling, adding acid a) Heating b) Heat, then cool. 3. Cool, add acid acidification Add distilled white vinegar to each sample until pH 3.5 is reached (if heating, do so before the heating step). heating - Boil the sample (212) F), then reduce to a simmer (approximately 175). F) 10 minutes.

[0267] cool down - Cool the sample to 39°C in a refrigerator. F.

[0268] The following observations were recorded for each item:

[0269] Overall, Product 1 is prone to crumbling upon heating (fat separation). Adding acid significantly alters the texture in both states. Product 2 foams upon heating (with and without acid). Components in Product 2 caramelize during heating, as evidenced by the darkening of color in both heated samples. Acid addition causes separation, although it is unclear whether the separation is due to acetic acid separation or the separation of components from Product 2. Product 3 remains elastic in all states, even during heating. Heating and adding acid cause it to solidify slightly.

[0270] Example 4b: Testing of fungal non-dairy cooking butter substitutes

[0271] A colloidal emulsion food-based non-dairy cooking butter substitute was prepared from spray-dried flour (i.e., spray-dried biomass obtained via submerged fermentation) derived from edible filamentous fungal biomass derived from the strain *Fusarium flavapis* (ATCC accession number PTA-10698). The fungal mycelial biomass was cultured via submerged fermentation in a stirred tank, followed by biomass inactivation. The mycelium was then washed with deionized water, and the washed biomass, containing approximately 75-85 wt.% water, was collected and spray-dried to produce fungal mycelial flour. The resulting flour was used in the following colloidal emulsion food-based non-dairy cooking butter substitute formulations as shown in Table 4 below.

[0272] Table 4

[0273] The fungal non-dairy cooking butter substitute (pH 6.07, 450 mg protein, 300 mg fiber, 450 mg saturated fat and 30 calories / 1 Tbsp) and a 3:1 dilution (3 parts fungal non-dairy cooking butter substitute mixed with 1 part water) were subjected to the following conditions: 1. Heating and cooling, acid-free. a) Heating b) Heating and cooling 2. Heating and cooling, adding acid-free... a) Heating b) Heating and cooling 3. Cool, add acid

[0274] method acidification -53g (1 / 4 cup) lemon juice + 140g (3 / 4 cup) sample to bring the pH to 3.36.

[0275] heating - Boil the sample (212) F), then reduce to a gentle boil (about 175). F) 10 minutes.

[0276] cool down - Cool the sample in a refrigerator.

[0277] The following observations were recorded:

[0278] Overall, the fungal non-dairy cooking butter substitutes (both undiluted and diluted) are heat-stable and acid-stable. A slight sheen was observed under heating and acidic conditions, but no separation was observed. The only major change in the fungal base products under any test conditions was that the undiluted fungal base thickened after 10 minutes of gentle boiling.

[0279] Example 5: Whiteness of a fungal non-dairy cooking butter substitute

[0280] As detailed in Example 4b, two batches of fungal non-dairy cooking butter substitutes were prepared, and their colors were measured using a ColorFlex® spectrophotometer (Hunter Associates Laboratory, Reston, VA). Briefly, the colorimeter was calibrated using color chart standards, then the fungal non-dairy cooking butter substitutes were poured into glass sample cups to the previously marked level, covered, and the color was measured. The following results were obtained. L , a and b Color value: Table 5:

[0281] The concepts described herein can be suitably practiced in the absence of any element not specifically disclosed herein. However, it will be apparent to those skilled in the art that many changes, variations, modifications, other uses, and applications of this disclosure are possible, and it is considered that this disclosure covers changes, variations, modifications, other uses, and applications that do not depart from the spirit and scope of this disclosure.

[0282] The foregoing discussion has been presented for purposes of illustration and description. The foregoing is not intended to limit this disclosure to one or more of the forms disclosed herein. In the foregoing detailed description, for example, for the purpose of simplifying this disclosure, various features are combined in one or more embodiments. Features of the embodiments may be combined in alternative embodiments other than those discussed above. The approach of this disclosure should not be construed as reflecting an intention that the claims require more features than expressly recited in each claim. Rather, as reflected in the appended claims, the inventive aspect lies in having fewer than all features of a single foregoing disclosed embodiment. Therefore, the appended claims are hereby incorporated into the detailed description of the invention, wherein each claim is an independent, separate embodiment.

[0283] Furthermore, although this disclosure includes descriptions of one or more embodiments, as well as certain variations and modifications, other variations, combinations, and modifications may arise upon understanding this disclosure, within the scope of this disclosure, for example, within the skill and knowledge of someone skilled in the art. It is intended to acquire the right to include alternative embodiments to the permissible extent, including alternative, interchangeable, and / or equivalent structures, functions, scopes, or steps to those claimed embodiments, regardless of whether such alternative, interchangeable, and / or equivalent structures, functions, scopes, or steps are disclosed herein, and not to publicly donate any patentable subject matter.

Claims

1. A food base composition comprising: Fungal mycelial biomass, wherein the dry weight of said fungal mycelial biomass is about 2 wt% to about 15 wt% of the food base composition; An aqueous liquid in amounts of about 20 wt% to about 80 wt%; and One or more edible fats or oils in amounts ranging from about 10 wt% to about 80 wt%.

2. The food base composition of claim 1, wherein the food base composition is substantially composed of the fungal mycelial biomass, the aqueous liquid, and one or more edible fats or oils.

3. The food base composition of claim 1, wherein the food base composition further comprises a thickener.

4. The food base composition of claim 3, wherein the thickener is selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, ebony gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyvinylpyrrolidone, dextrin, modified Alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, citrus fiber, guar gum-xanthan gum mixture, hydroxyethyl cellulose and combinations thereof.

5. The food base composition according to any one of claims 1-4, wherein the fungal mycelial biomass is produced by a method selected from: submerged fermentation, surface fermentation, submerged solid substrate fermentation, solid substrate fermentation, membrane fermentation, gas-medium colloidal fermentation, and combinations thereof.

6. The food base composition of claim 5, wherein the surface fermentation is liquid surface fermentation.

7. The food base composition of claim 5, wherein the fungal mycelial biomass is produced by deep fermentation and is in the form of flour or paste.

8. The food base composition of claim 5, wherein the fungal mycelial biomass is adhesive mycelial biomass.

9. The food base composition according to any one of claims 1-8, wherein the food base composition is non-dairy.

10. The food base composition of claim 9, wherein the food base composition is vegan.

11. The food base composition according to any one of claims 1-10, wherein at least one of the following is true: (i) The food base composition contains no more than about 450 mg of saturated fat per 15 mL (1 tablespoon) of the food base composition; (ii) The food base composition contains at least about 150 mg of protein per 15 mL (1 tablespoon) of the food base composition; (iii) The food base composition contains at least about 150 mg of dietary fiber per 15 mL (1 tablespoon) of the food base composition; and (iv) The food base composition has a food energy content of no more than about 35 kcal per 15 mL (1 tablespoon) of the food base composition.

12. The food base composition according to any one of claims 1-11, wherein the food base composition has at least about 70 L Color value.

13. The food base composition of any one of claims 1-12, wherein the pH of the food base composition is from about 5.5 to about 6.

5.

14. The food base composition of any one of claims 1-13, wherein the fungal mycelial biomass does not contain fungal fruiting bodies or portions thereof.

15. The food base composition of any one of claims 1-14, wherein the fungal mycelium comprises at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, at least about 95 wt%, at least about 96 wt%, at least about 97 wt%, at least about 98 wt%, at least about 99 wt%, or substantially all of the fungal mycelium biomass.

16. The food base composition of any one of claims 1-15, wherein the fungal mycelial biomass comprises at least about 27 wt% dietary fiber.

17. The food base composition of any one of claims 1-16, wherein the fungal mycelial biomass comprises no more than about 37 wt% dietary fiber.

18. The food base composition of any one of claims 1-17, wherein the fungal mycelial biomass comprises at least about 30 wt% protein.

19. The food base composition of any one of claims 1-18, wherein the fungal mycelial biomass comprises no more than about 80 wt% protein.

20. The food base composition of any one of claims 1-19, wherein the fungal mycelial biomass comprises all nine essential amino acids.

21. The food base composition of claim 20, wherein the fungal mycelial biomass comprises all 20 proteogenic amino acids.

22. The food base composition of claims 1-21, wherein the food base composition comprises about 1 wt% to about 10 wt% protein.

23. The food base composition of claims 1-22, wherein the food base composition comprises about 0.25 wt% to about 8.0 wt% dietary fiber.

24. The food base composition of claims 1-23, wherein the food base composition is non-dairy.

25. The food base composition of claim 24, wherein the food base composition is vegan.

26. The food base composition of claims 1-25, wherein the food base composition is hypoallergenic.

27. The food base composition of any one of claims 1-26, wherein the fungal mycelial biomass comprises at least about 10 wt%, at least about 15 wt%, at least about 20 wt%, at least about 25 wt%, or at least about 30 wt% of branched-chain amino acids.

28. The food base composition of any one of claims 1-27, further comprising at least one protein not derived from an animal or fungus.

29. The food base composition of claim 28, wherein the at least one protein not derived from an animal or fungus is derived from one or more plants or algae.

30. The food base composition of any one of claims 1-29, wherein the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or not visibly separated after the formation of the food base composition for at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months.

31. The food base composition of any one of claims 1-30, wherein the food base composition is configured such that when the food base composition is brought into contact with an additional amount of aqueous liquid, the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

32. The food base composition of any one of claims 1-31, wherein the food base composition is configured such that when the food base composition is brought into contact with an additional amount of edible fat or oil, the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

33. The food base composition of any one of claims 1-32, wherein the food base composition is configured such that, when subjected to acidic conditions, hot conditions, cold conditions or combinations thereof, the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly when exposed to acidic conditions, hot conditions, cold conditions or combinations thereof.

34. The food base composition of claim 33, wherein the acidic condition is a pH of 6.5 or lower.

35. The food base composition of claim 33 or claim 34, wherein the heat condition is a temperature of 35°C or higher.

36. The food base composition of any one of claims 33-35, wherein the cold condition is a temperature of 4°C or lower.

37. The food base composition according to any one of claims 1-36, wherein at least one alcohol is miscible with the food base composition, or is extremely soluble, readily soluble, or soluble in the food base composition.

38. The food base composition according to any one of claims 1-37, wherein at least one plant milk is miscible with the food base composition, or is extremely soluble, easily soluble, or soluble in the food base composition.

39. A method for preparing a food base composition, comprising: To bring fungal mycelial biomass, aqueous liquid and one or more edible fats or oils into contact to form a stable emulsion, gel or sol.

40. The method of claim 39, wherein the stable emulsion, gel, or sol is substantially composed of the fungal mycelial biomass, the aqueous liquid, and one or more edible fats or oils.

41. The method of claim 39, wherein the stable emulsion, gel, or sol further comprises a thickener.

42. The method of claim 41, wherein the thickener is selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, ebony gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyvinylpyrrolidone, polyvinylpyrrolidone, dextrin, modified starch Starch, alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, citrus fiber, guar gum-xanthan gum mixture, hydroxyethyl cellulose and combinations thereof.

43. The method of any one of claims 39-42, wherein the fungal mycelial biomass is produced by a method selected from: submerged fermentation, surface fermentation, submerged solid substrate fermentation, solid substrate fermentation, membrane fermentation, gas-medium colloidal fermentation, and combinations thereof.

44. The method of claim 43, wherein the fungal mycelial biomass is produced by submerged fermentation and is in the form of flour or paste.

45. The method of claim 43, wherein the fungal mycelial biomass is adhesive mycelial biomass.

46. ​​The method of any one of claims 39-45, wherein the fungal mycelial biomass does not contain fungal fruiting bodies or portions thereof.

47. The method of any one of claims 39-46, wherein the fungal mycelium accounts for at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, or at least about 95 wt% of the fungal mycelium biomass.

48. The method of any one of claims 39-47, wherein the fungal mycelial biomass comprises at least about 27 wt% dietary fiber.

49. The method of any one of claims 39-48, wherein the fungal mycelial biomass comprises no more than about 37 wt% dietary fiber.

50. The method of any one of claims 39-49, wherein the fungal mycelial biomass comprises at least about 30 wt% protein.

51. The method of any one of claims 39-50, wherein the fungal mycelial biomass comprises no more than about 80 wt% protein.

52. The method of any one of claims 39-51, wherein the fungal mycelial biomass comprises all nine essential amino acids.

53. The method of claim 52, wherein the fungal mycelial biomass comprises all 20 proteogenic amino acids.

54. The method of any one of claims 39-53, wherein the fungal mycelial biomass comprises at least about 10 wt%, at least about 15 wt%, at least about 20 wt%, at least about 25 wt%, or at least about 30 wt% branched-chain amino acids.

55. The method of any one of claims 39-54, further comprising contacting the stable emulsion, gel, or sol with at least one protein not derived from an animal or fungus.

56. The method of claim 55, wherein the at least one protein not derived from an animal or fungus is derived from one or more plants or algae.

57. The method of any one of claims 39-56, wherein the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or not visibly separated after the formation of the stable emulsion, gel, or sol for at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months.

58. The method of any one of claims 39-57, wherein the stable emulsion, gel, or sol is configured such that when the stable emulsion, gel, or sol is brought into contact with an additional amount of aqueous liquid, the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

59. The method of any one of claims 39-58, wherein the stable emulsion, gel, or sol is configured such that when the stable emulsion, gel, or sol is brought into contact with an additional amount of edible fat or oil, the aqueous liquid and the one or more edible fats or oils remain substantially homogeneously mixed and / or do not separate visibly.

60. The method of any one of claims 39-59, further comprising mixing or dissolving at least one alcohol in the stable emulsion, gel or sol.

61. The method of any one of claims 39-60, further comprising mixing or dissolving at least one plant milk in the stable emulsion, gel or sol.

62. Methods for preparing food, including: Contact the food base composition of any one of claims 1-38 or the food base composition prepared by any one of claims 39-61 with at least one food component.

63. The method of claim 62, wherein the at least one food component comprises a flavoring agent, herb, spice, flavor enhancer, fat, fat substitute, preservative, sweetener, coloring additive, nutrient, emulsifier, stabilizer or thickener, pH control agent, acidifier, leavening agent, anti-caking agent, humectant, yeast nutrient, dough strengthener or dough conditioner, curing agent, enzyme preparation, gas, vegetable, fruit, meat product, citrus fiber, or a combination thereof.

64. The method of claim 63, wherein the at least one food component comprises at least one flavoring agent selected from the group consisting of: allyl hexanoate, benzyl acetate, bornyl acetate, butyl acetate, butyl butyrate, butyl propionate, ethyl acetate, ethyl benzoate, ethyl butyrate, ethyl hexanoate, ethyl cinnamate, ethyl formate, ethyl heptaate, ethyl isovalerate, ethyl lactate, ethyl nonanoate, ethyl valerate, geraniol acetate, geraniol butyrate, geraniol valerate, isobutyl acetate, isobutyl formate, Isoamyl acetate, isopropyl acetate, linalyl acetate, linalyl butyrate, linalyl formate, methyl acetate, methyl anthranilate, methyl benzoate, methyl butyrate, methyl cinnamate, methyl formate, methyl valerate, methyl phenylacetate, methyl salicylate, nonyl octanoate, octyl acetate, octyl butyrate, amyl acetate, amyl butyrate, amyl hexanoate, propyl acetate, propyl hexanoate, propyl isobutyrate, terpene butyrate, chocolate, cocoa, vanilla bean, vanilla extract, vanilla paste, or combinations thereof.

65. The method of claim 63 or claim 64, wherein the at least one food component comprises at least one herb selected from the group consisting of: angelica, basil, bay leaf, Indian bay leaf, Bordeaux leaf, borage, radish, chives, myrrh, coriander, watercress, curry leaf, dill, sage, sage leaf, houttuynia cordata, sage, shallot leaf, sesame, perilla, lavender, lemon balm, lemongrass, lemon myrtle, lemon verbena, rice flower coriander, angelica pubescens, marjoram, mint, artemisia, clover, oregano, parsley, perilla, rosemary, rue, sage, peppermint, Japanese perilla (shiso), sorrel, tarragon, thyme, sedge, or a combination thereof.

66. The method of any one of claims 63-65, wherein the at least one food component comprises at least one spice selected from the group consisting of: seaweed, asyura seed, avocado pepper, allspice, mango powder, anise, asafoetida, peppercorns, Brazilian pepper, camphor, caraway, cardamom, cinnamon, celery powder, celery seed, charuli, dried tangerine peel, chili pepper, cinnamon, cloves, coriander seed, long pepper, cumin, white perilla seed, dill seed, fennel, fenugreek, ginger, galangal, garlic, ginger, aromatic ginger, angelica dahurica, clove pepper, selim seeds, and chili pepper. Roots, Japanese pepper, juniper berries, Garcinia cambogia, Ethiopian cardamom, dried lime, licorice, Sichuan pepper, long pepper, mango ginger, frankincense, Mahali cherry pits, mustard, black cumin seeds, Njangsa seeds, nutmeg, onion powder, chili powder, Peruvian pepper, pomegranate seeds, celery seeds, rose, saffron, Smilax china, camphor, sesame, perilla, Sichuan pepper, lacquer tree fruit powder, tamarind, Tasmanian pepper, tonka bean, turmeric, Uzazi seeds, vanilla, Madagascar pepper, wasabi, turmeric, Persian barberry, citrus peel, or combinations thereof.

67. The method of any one of claims 63-66, wherein the at least one food component comprises at least one flavor enhancer selected from the group consisting of: glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, maltol, ethyl maltol, glycine, sodium glycine, zinc acetate, benzoin, sematrandole, glycyrrhizin, neohesperidin dihydrochalcone, amylase, protease, or combinations thereof.

68. The method of any one of claims 63-67, wherein the at least one food component comprises at least one preservative selected from the group consisting of: rowan fruit extract, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, heptyl paraben, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, ethyl paraben, sodium ethyl paraben, propyl paraben, sodium propyl paraben, methyl paraben, sodium methyl paraben, sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, etc. Potassium sulfate, calcium sulfite, calcium bisulfite, potassium bisulfite, biphenyl, o-phenylphenol, sodium o-phenylphenol, thiabendazole, nisin, natamycin, formic acid, sodium formate, calcium formate, hexamine, formaldehyde, dimethyl dicarbonate, potassium nitrite, sodium nitrite, sodium nitrate, potassium nitrate, acetic acid, potassium acetate, sodium acetate, calcium acetate, ammonium acetate, dehydroacetic acid, sodium dehydroacetate, lactic acid, propionic acid, sodium propionate, calcium propionate, potassium propionate, boric acid, sodium tetraborate, carbon dioxide, malic acid, fumaric acid, copper(II) sulfate, chlorine, chlorine dioxide, lysozyme or combinations thereof.

69. The method of any one of claims 63-68, wherein the at least one food component comprises at least one sweetener selected from the group consisting of: sorbitol, mannitol, glycerol, acesulfame potassium, aspartame, cyclohexylsulfamic acid salt, isomaltitol, saccharin, sodium saccharin, potassium saccharin, calcium saccharin, sucralose, alitane, sematrandezidone, glycyrrhizin, neohesperidin dihydrochalcone, steviol glycosides, neotame, aspartame-acesulfame potassium salt, maltitol, lactitol, xylitol, erythritol, adventitia, sucrose, cane sugar, fructose, honey, agave nectar, mogrosides, or combinations thereof.

70. The method of any one of claims 63-69, wherein the at least one food component comprises at least one coloring additive selected from the group consisting of: curcumin, riboflavin, riboflavin-5'-phosphate, tartrazine, shikonin, quinoline yellow WS, fast yellow AB, sodium riboflavin-5'-phosphate, yellow 2G, sunset yellow FCF, orange yellow GGN, carmine, carmine acid, citrus red 2, azorubin, amaranth, carmine 4R, scarlet GN, poinsettia 6R, erythrosine, red 2G, allura red AC, indigo blue, patent blue V, indigo carmine, brilliant blue FCF, chlorophyll, chlorophyll acid, copper complexes of chlorophyll and chlorophyll acid, green S Hard Green FCF, regular caramel, caustic sulfite caramel, ammonia caramel, ammonium sulfite caramel, Brilliant Black BN, carbon black, plant charcoal, brown FK, brown HT, carotene, annatto, red lignin, norothyrin, capsicum oleoresin, lycopene, β-apo-8'-carotene aldehyde, β-apo-8'-carotene aldehyde ethyl ester, lutein, lutein, cryptoxanthin, rubixanthin, purpuricin, pinocembrin, canthaxanthin, zeaxanthin, citrus xanthin, astaxanthin, betaine, anthocyanins, saffron, calcium carbonate, titanium dioxide, iron oxide, iron hydroxide, aluminum, silver, gold, Lithol Ruby BK, tannins, lichen red or combinations thereof.

71. The method of any one of claims 63-70, wherein the at least one food component comprises at least one nutrient selected from the group consisting of: glucose, sucrose, ribose, amylose, amylopectin, maltose, galactose, fructose, lactose, alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, caprylic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanic acid, stearic acid, arachidic acid, Behenic acid, ceramide, ceramide, myristenoic acid, oleic acid, eicosapentaenoic acid, erucic acid, nervonic acid, linoleic acid, α-linolenic acid, octadecanoic acid, γ-linolenic acid, arachidonic acid, eicosapentaenoic acid, eicosapentaenoic acid, docosahexaenoic acid, calcium, sulfur, phosphorus, magnesium, sodium, potassium, iron, zinc, boron, copper, chromium, selenium, manganese, molybdenum, cobalt, fluorine, iodine, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, pyridoxal-5-phosphate, pyridoxamine, biotin, folic acid, cobalamin, choline, vitamin A, ascorbic acid, ergocalciferol, cholecalciferol, tocopherol, tocotrienol, phylloquinone, menadione, menadione or combinations thereof.

72. The method of any one of claims 63-71, wherein the at least one food component comprises at least one emulsifier selected from the group consisting of: lecithin, metatartaric acid, calcium tartrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan, processed seaweed, locust bean gum, tragacanth gum, gum arabic, ark tartaricum gum, gellan gum, solanum, sorbitol, glycerin, konjac, polyoxyethylene (8) stearate, polyoxyethylene (40) stearate, polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, polysorbate 65, pectin Gelatin, ammonium phosphatidylcholine, brominated vegetable oil, sucrose isobutyrate acetate, glyceryl rosin, diphosphates, triphosphates, polyphosphates, β-cyclodextrin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, Hypromellose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, croscarmellose, enzymatically hydrolyzed carboxymethylcellulose, sodium fatty acid salts, potassium fatty acid salts, calcium fatty acid salts, magnesium fatty acid salts, monoglycerides and diglycerides of fatty acids, acetates of monoglycerides and diglycerides of fatty acids, lactates of monoglycerides and diglycerides of fatty acids, monoglycerides and diglycerides of fatty acids. Tartrate esters of citrate, monoglycerides and diglycerides of fatty acids, monoacetyl and diacetyl tartrate esters of monoglycerides and diglycerides of fatty acids, mixed esters of acetate and tartaric acid of monoglycerides and diglycerides of fatty acids, succinylated monoglycerides, sucrose esters of fatty acids, sucrose glycerides, polyglycerides of fatty acids, polyricinoleic acid polyglycerides, propylene-1,2-diol esters of fatty acids, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propylene-1,2-diol, interaction products of thermally oxidized soybean oil with monoglycerides and diglycerides of fatty acids, sodium dioctyl sulfosuccinate, sodium stearoyl-2-lactate, calcium stearoyl-2-lactate, stearoyl tartaric acid Esters, stearyl citrate, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium lauryl sulfate, ethoxylated monoglycerides and diglycerides, methyl glucoside-coconut oil ester, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, dicalcium diphosphate, sodium aluminum phosphate, sodium calcium polyphosphate, calcium polyphosphate, ammonium polyphosphate, magnesium stearate, calcium stearate, cholic acid, choline salts, oxidized starch, distarch glycerol, acetylated distarch phosphate, hydroxypropyl starch, sodium octenyl succinate starch, acetylated oxidized starch, or combinations thereof.

73. The method of any one of claims 63-72, wherein the at least one food component comprises at least one stabilizer or thickener selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, ark tartar gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, polyethylene glycol, etc. Pepperlone, polyvinylpyrrolidone, dextrin, modified starch, alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, hydroxyethyl cellulose, or combinations thereof.

74. The method of any one of claims 63-73, wherein the at least one food component comprises at least one pH control agent selected from the group consisting of: acetic acid, potassium acetate, sodium acetate, calcium acetate, carbon dioxide, malic acid, fumaric acid, sodium lactate, potassium lactate, calcium lactate, ammonium lactate, magnesium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium potassium tartrate, lecithin citrate, magnesium citrate, ammonium malate, sodium malate, potassium malate, calcium malate, adipic acid, sodium adipic acid, Potassium adipic acid, ammonium adipic acid, succinic acid, sodium fumarate, potassium fumarate, calcium fumarate, ammonium fumarate, 1,4-heptanolide, nicotinic acid, triammonium citrate, ferric ammonium citrate, calcium glycerophosphate, isopropyl citrate, sodium carbonate, potassium carbonate, ammonium carbonate, magnesium carbonate, ferrous carbonate, ammonium chloride, ammonium sulfate, magnesium sulfate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium ferrocyanide, dicalcium diphosphate, gluconic acid, gluconic acid-δ-lactone or combinations thereof.

75. The method of any one of claims 63-74, wherein the at least one food component comprises at least one acidifying agent selected from the group consisting of acetic acid, ascorbic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, tartaric acid, or combinations thereof.

76. The method of any one of claims 63-75, wherein the at least one food component comprises at least one leavening agent selected from the group consisting of: brewer's yeast, monocalcium phosphate, sodium aluminum sulfate, disodium pyrophosphate, sodium aluminum phosphate, sodium carbonate, or combinations thereof.

77. The method of any one of claims 63-76, wherein the at least one food component comprises at least one anticaking agent selected from the group consisting of: calcium phosphate, magnesium phosphate, mannitol, sodium salt of fatty acid, potassium salt of fatty acid, calcium salt of fatty acid, magnesium salt of fatty acid, magnesium carbonate, magnesium oxide, sodium ferrocyanide, potassium ferrocyanide, ferrous hexacyanomanganate, calcium ferrocyanide, bone phosphate, sodium silicate, silicon dioxide, calcium silicate, magnesium silicate, talc, sodium aluminosilicate, potassium aluminum silicate, calcium aluminosilicate, zinc silicate, bentonite, aluminum silicate, potassium silicate, fatty acid, magnesium stearate, calcium stearate, dimethyl polysiloxane, or combinations thereof.

78. The method of any one of claims 63-77, wherein the at least one food component comprises at least one humectant selected from the group consisting of sorbitol, maltitol, polydextrose, triacetin, propylene glycol, or combinations thereof.

79. The method of any one of claims 63-78, wherein the at least one food component comprises at least one yeast nutrient selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium phosphate, phosphoric acid, calcium iodate, or a combination thereof.

80. The method of any one of claims 63-79, wherein the at least one food component comprises at least one dough strengthener or dough conditioner selected from the group consisting of: ammonium chloride, calcium oxide, L-cysteine, L-cysteine, potassium persulfate, ammonium persulfate, potassium bromate, calcium bromate, chlorine, azodicarbonamide, urea, benzoyl peroxide, calcium peroxide, or combinations thereof.

81. The method of any one of claims 63-80, wherein the at least one food component comprises at least one curing agent selected from the group consisting of calcium gluconate, calcium bisulfite, calcium citrate, calcium phosphate, calcium chloride, magnesium chloride, magnesium sulfate, aluminum sulfate, sodium aluminum sulfate, calcium hydroxide, or combinations thereof.

82. The method of any one of claims 63-81, wherein the at least one food component comprises at least one gas selected from the group consisting of argon, helium, nitrogen, nitrous oxide, butane, isobutane, propane, oxygen, hydrogen, carbon dioxide, or combinations thereof.

83. The method of any one of claims 63-82, wherein the at least one food component comprises at least one vegetable selected from the group consisting of: cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi, red cabbage, crouton, kale, loose-leaf kale, turnip, Chinese cabbage, Chinese cabbage, bok choy, radish, white radish, carrot, parsley, red beetroot, sea beet, Swiss chard, sugar beet, lettuce, celtuce, green beans, kidney beans, lentils, lima beans, broad beans, peas, sweet peas, snow peas, split peas, potato, eggplant, tomato, cucumber, squash, Cucurbita species, mature zucchini, young zucchini, gourd, onion, spring onion, green onion, shallot, garlic, leek, elephant garlic, pepper, bell pepper, sweet pepper, spinach, yam, sweet potato, cassava, or combinations thereof.

84. The method of any one of claims 63-83, wherein the at least one food component comprises at least one fruit selected from the group consisting of: apple, apricot, banana, blackberry, blackcurrant, blueberry, boysonberry, cantaloupe, cherry, cranberry, fig, currant, grape, grapefruit, guava, kiwi, lemon, lime, lucchima, mulberry, orange, mulberry, papaya, peach, pear, pineapple, plum, pomegranate, raspberry, redcurrant, rosehip, strawberry, watermelon, or combinations thereof.

85. The method of any one of claims 63-84, wherein the at least one food component comprises at least one meat product selected from the group consisting of pork, beef, mutton, veal, poultry, goat meat, venison, chicken, duck, rabbit, goose, turkey, or combinations thereof.

86. The method of any one of claims 62-85, wherein the food is an analog food selected from the group consisting of: butter analogs, margarine analogs, mayonnaise analogs, milk analogs, semi-fat cream analogs, light cream analogs, whipped cream analogs, heavy cream analogs, cooking cream analogs, manufacturer's cream analogs, basil sauce analogs, Spanish sauce analogs, hollandaise sauce analogs, Alfredo sauce analogs, hummus analogs, Russian sauce analogs, tartar sauce analogs, Thousand Island dressing analogs, velvet sauce analogs, foie gras analogs, gelatin analogs, orange marmalade analogs, jam analogs, jelly analogs, and dessert pudding analogs.

87. The method of claim 86, wherein the analog food has a lower sugar content than a food similar to the analog food.

88. The method of claim 86 or claim 87, wherein the analog food has a lower fat content than a food similar to the analog food.

89. The method of any one of claims 62-88, wherein the food is non-dairy.

90. The method of claim 89, wherein the food is vegan.

91. The method of any one of claims 62-90, wherein the food is hypoallergenic.

92. Methods for preparing food, including: A portion of a stable emulsion, gel, or sol is separated from its packaged bulk form, wherein the stable emulsion, gel, or sol comprises fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils. and A portion of the stable emulsion, gel, or sol is combined with at least one food component to form a food product.

93. The method of claim 92, wherein the at least one food component comprises a flavoring agent, herb, spice, flavor enhancer, fat, fat substitute, preservative, sweetener, coloring additive, nutrient, emulsifier, stabilizer or thickener, pH control agent, acidifier, leavening agent, anti-caking agent, humectant, yeast nutrient, dough strengthener or dough conditioner, curing agent, enzyme preparation, gas, vegetable, fruit, meat product, citrus fiber, or a combination thereof.

94. The method of claim 93, wherein the at least one food component comprises at least one flavoring agent selected from the group consisting of: allyl hexanoate, benzyl acetate, bornyl acetate, butyl acetate, butyl butyrate, butyl propionate, ethyl acetate, ethyl benzoate, ethyl butyrate, ethyl hexanoate, ethyl cinnamate, ethyl formate, ethyl heptaate, ethyl isovalerate, ethyl lactate, ethyl nonanoate, ethyl valerate, geraniol acetate, geraniol butyrate, geraniol valerate, isobutyl acetate, isobutyl formate, Isoamyl acetate, isopropyl acetate, linalyl acetate, linalyl butyrate, linalyl formate, methyl acetate, methyl anthranilate, methyl benzoate, methyl butyrate, methyl cinnamate, methyl formate, methyl valerate, methyl phenylacetate, methyl salicylate, nonyl octanoate, octyl acetate, octyl butyrate, amyl acetate, amyl butyrate, amyl hexanoate, propyl acetate, propyl hexanoate, propyl isobutyrate, terpene butyrate, chocolate, cocoa, vanilla bean, vanilla extract, vanilla paste, or combinations thereof.

95. The method of claim 93 or claim 94, wherein the at least one food component comprises at least one herb selected from the group consisting of: angelica, basil, bay leaf, Indian bay leaf, Bordeaux leaf, borage, radish, chives, myrrh, coriander, watercress, curry leaf, dill, purslane, sage, houttuynia cordata, sage, shallot leaf, sesame, perilla, lavender, lemon balm, lemongrass, lemon myrtle, lemon verbena, rice flower coriander, angelica pubescens, marjoram, mint, artemisia, trifoliate orange, oregano, parsley, perilla, rosemary, rue, sage, peppermint, peppermint, Japanese perilla, sorrel, tarragon, thyme, sedge, or a combination thereof.

96. The method of any one of claims 93-95, wherein the at least one food component comprises at least one spice selected from the group consisting of: seaweed, asyura seed, avocado pepper, allspice, mango powder, anise, asafoetida, peppercorns, Brazilian pepper, camphor, caraway, cardamom, cinnamon, celery powder, celery seed, charuli, dried tangerine peel, chili pepper, cinnamon, cloves, coriander seed, long pepper, cumin, white perilla seed, dill seed, fennel, fenugreek, ginger, galangal, garlic, ginger, aromatic ginger, angelica dahurica, cayenne pepper, and celery. Horseradish, Japanese pepper, juniper berries, Garcinia cambogia, Ethiopian cardamom, dried lime, licorice, Sichuan pepper, long pepper, mango ginger, frankincense, Mahali cherry pit, mustard, black cumin seeds, Nyamsa seeds, nutmeg, onion powder, chili powder, Peruvian pepper, pomegranate seeds, celery seeds, rose, saffron, Smilax china, camphor, sesame, perilla, Sichuan pepper, sumac fruit powder, tamarind, Tasmanian pepper, tonka bean, turmeric, Uzazi seeds, vanilla, Madagascar pepper, wasabi, turmeric, Persian barberry, citrus peel, or combinations thereof.

97. The method of any one of claims 93-96, wherein the at least one food component comprises at least one flavor enhancer selected from the group consisting of: glutamic acid, monosodium glutamate, monopotassium glutamate, calcium diglutamate, monoammonium glutamate, magnesium diglutamate, guanylic acid, disodium guanylate, dipotassium guanylate, calcium guanylate, inosinic acid, disodium inosinate, dipotassium inosinate, calcium inosinate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, maltol, ethyl maltol, glycine, sodium glycine, zinc acetate, benzoin, sematrandole, glycyrrhizin, neohesperidin dihydrochalcone, amylase, protease, or combinations thereof.

98. The method of any one of claims 93-97, wherein the at least one food component comprises at least one preservative selected from the group consisting of: rowan fruit extract, sorbic acid, sodium sorbate, potassium sorbate, calcium sorbate, heptyl paraben, benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, ethyl paraben, sodium ethyl paraben, propyl paraben, sodium propyl paraben, methyl paraben, sodium methyl paraben, sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, etc. Potassium sulfate, calcium sulfite, calcium bisulfite, potassium bisulfite, biphenyl, o-phenylphenol, sodium o-phenylphenol, thiabendazole, nisin, natamycin, formic acid, sodium formate, calcium formate, hexamine, formaldehyde, dimethyl dicarbonate, potassium nitrite, sodium nitrite, sodium nitrate, potassium nitrate, acetic acid, potassium acetate, sodium acetate, calcium acetate, ammonium acetate, dehydroacetic acid, sodium dehydroacetate, lactic acid, propionic acid, sodium propionate, calcium propionate, potassium propionate, boric acid, sodium tetraborate, carbon dioxide, malic acid, fumaric acid, copper(II) sulfate, chlorine, chlorine dioxide, lysozyme or combinations thereof.

99. The method of any one of claims 93-98, wherein the at least one food component comprises at least one sweetener selected from the group consisting of: sorbitol, mannitol, glycerol, acesulfame potassium, aspartame, cyclohexylsulfamic acid salt, isomaltitol, saccharin, sodium saccharin, potassium saccharin, calcium saccharin, sucralose, alitane, sematrandezidone, glycyrrhizin, neohesperidin dihydrochalcone, steviol glycosides, neotame, aspartame-acesulfame potassium salt, maltitol, lactitol, xylitol, erythritol, adventitol, sucrose, cane sugar, fructose, honey, agave nectar, mogrosides, or combinations thereof.

100. The method of any one of claims 93-99, wherein the at least one food component comprises at least one coloring additive selected from the group consisting of: curcumin, riboflavin, riboflavin-5'-phosphate, tartrazine, shikonin, quinoline yellow WS, fast yellow AB, sodium riboflavin-5'-phosphate, yellow 2G, sunset yellow FCF, orange yellow GGN, carmine, carmine acid, citrus red 2, azorubin, amaranth, carmine 4R, scarlet GN, poinsettia 6R, erythrosine, red 2G, allura red AC, indigo blue, patent blue V, indigo carmine, brilliant blue FCF, chlorophyll, chlorophyll acid, copper complexes of chlorophyll and chlorophyll acid, green S, Firm Green FCF, regular caramel, caustic sulfite caramel, ammonia caramel, ammonium sulfite caramel, Brilliant Black BN, carbon black, vegetable charcoal, brown FK, brown HT, carotene, annatto, red lignin, norothyrin, capsicum oleoresin, lycopene, β-apo-8'-carotene aldehyde, β-apo-8'-carotene aldehyde ethyl ester, lutein, lutein, cryptoxanthin, rubixanthin, purpuricin, pinocembrin, canthaxanthin, zeaxanthin, citrus xanthin, astaxanthin, betaine, anthocyanin, saffron, calcium carbonate, titanium dioxide, iron oxide, iron hydroxide, aluminum, silver, gold, Lithol Ruby BK, tannins, lichen red or combinations thereof.

101. The method of any one of claims 93-100, wherein the at least one food component comprises at least one nutrient selected from the group consisting of: glucose, sucrose, ribose, amylose, amylopectin, maltose, galactose, fructose, lactose, alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, caprylic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanic acid, stearic acid, arachidic acid. Behenic acid, ceramide, ceramide, myristenoic acid, oleic acid, eicosapentaenoic acid, erucic acid, nervonic acid, linoleic acid, α-linolenic acid, octadecanoic acid, γ-linolenic acid, arachidonic acid, eicosapentaenoic acid, eicosapentaenoic acid, docosahexaenoic acid, calcium, sulfur, phosphorus, magnesium, sodium, potassium, iron, zinc, boron, copper, chromium, selenium, manganese, molybdenum, cobalt, fluorine, iodine, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, pyridoxal-5-phosphate, pyridoxamine, biotin, folic acid, cobalamin, choline, vitamin A, ascorbic acid, ergocalciferol, cholecalciferol, tocopherol, tocotrienol, phylloquinone, menadione, menadione or combinations thereof.

102. The method of any one of claims 93-101, wherein the at least one food component comprises at least one emulsifier selected from the group consisting of: lecithin, metatartaric acid, calcium tartrate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan, processed seaweed, locust bean gum, tragacanth gum, gum arabic, ark tartaricum gum, gellan gum, solanum, sorbitol, glycerin, konjac, polyoxyethylene (8) stearate, polyoxyethylene (40) stearate, polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, polysorbate 65. Pectin, gelatin, ammonium phosphatidylcholine, brominated vegetable oil, sucrose isobutyrate acetate, glyceryl rosin, diphosphates, triphosphates, polyphosphates, β-cyclodextrin, cellulose, methylcellulose, ethylcellulose, hydroxypropylcellulose, Hypromellose, ethylmethylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, croscarmellose, enzymatically hydrolyzed carboxymethylcellulose, sodium salts of fatty acids, potassium salts of fatty acids, calcium salts of fatty acids, magnesium salts of fatty acids, monoglycerides and diglycerides of fatty acids, acetates of monoglycerides and diglycerides of fatty acids, lactates of monoglycerides and diglycerides of fatty acids, monoglycerides and diglycerides of fatty acids Citrate esters, tartrate esters of fatty acid monoglycerides and diglycerides, monoacetyl and diacetyl tartrate esters of fatty acid monoglycerides and diglycerides, mixed esters of acetic acid and tartaric acid of fatty acid monoglycerides and diglycerides, succinylated monoglycerides, sucrose esters of fatty acids, sucrose glycerides, polyglycerides of fatty acids, polyricinoleic acid polyglycerides, propylene-1,2-diol esters of fatty acids, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propylene-1,2-diol, interaction products of thermally oxidized soybean oil with fatty acid monoglycerides and diglycerides, sodium dioctyl sulfosuccinate, sodium stearoyl-2-lactic acid, calcium stearoyl-2-lactic acid, stearoyl tartaric acid Esters, stearyl citrate, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium lauryl sulfate, ethoxylated monoglycerides and diglycerides, methyl glucoside-coconut oil ester, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, dicalcium diphosphate, sodium aluminum phosphate, sodium calcium polyphosphate, calcium polyphosphate, ammonium polyphosphate, magnesium stearate, calcium stearate, cholic acid, choline salts, oxidized starch, distarch glycerol, acetylated distarch phosphate, hydroxypropyl starch, sodium octenyl succinate starch, acetylated oxidized starch, or combinations thereof.

103. The method of any one of claims 93-102, wherein the at least one food component comprises at least one stabilizer or thickener selected from the group consisting of: hydroxystearin, alginate, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene-1,2-diol alginate, agar, carrageenan, processed seaweed, locust bean gum, oat gum, guar gum, tragacanth gum, gum arabic, xanthan gum, guilarin gum, tara gum, gellan gum, solanum, polyoxyethylene (8) stearate, aspartame-acesulfame potassium, maltitol, amylase, protease, invertase, polydextrose, poly(2-diol) stearate, poly(2-diol) acesulfame potassium ... Vinylpyrrolidone, polyvinylpyrrolidone, dextrin, modified starch, alkali-modified starch, bleached starch, monostarch phosphate, distarch phosphate esterified with sodium trimetaphosphate or phosphorus oxychloride, phosphorylated distarch phosphate, starch acetate esterified with acetic anhydride, starch acetate acetylated with vinyl acetate, acetylated distarch adipate, distarch glycerol, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, sodium octenyl succinate starch, triethyl citrate, oxidized starch, glycerol distarch, acetylated distarch phosphate, acetylated glycerol distarch, hydroxypropyl starch, hydroxyethyl cellulose, or combinations thereof.

104. The method of any one of claims 93-103, wherein the at least one food component comprises at least one pH control agent selected from the group consisting of: acetic acid, potassium acetate, sodium acetate, calcium acetate, carbon dioxide, malic acid, fumaric acid, sodium lactate, potassium lactate, calcium lactate, ammonium lactate, magnesium lactate, citric acid, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium potassium tartrate, lecithin citrate, magnesium citrate, ammonium malate, sodium malate, potassium malate, calcium malate, adipic acid, sodium adipic acid. Potassium adipic acid, ammonium adipic acid, succinic acid, sodium fumarate, potassium fumarate, calcium fumarate, ammonium fumarate, 1,4-heptanolide, nicotinic acid, triammonium citrate, ferric ammonium citrate, calcium glycerophosphate, isopropyl citrate, sodium carbonate, potassium carbonate, ammonium carbonate, magnesium carbonate, ferrous carbonate, ammonium chloride, ammonium sulfate, magnesium sulfate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium ferrocyanide, dicalcium diphosphate, gluconic acid, gluconic acid-δ-lactone or combinations thereof.

105. The method of any one of claims 93-104, wherein the at least one food component comprises at least one acidifying agent selected from the group consisting of acetic acid, ascorbic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, tartaric acid, or combinations thereof.

106. The method of any one of claims 93-105, wherein the at least one food component comprises at least one leavening agent selected from the group consisting of: brewer's yeast, monocalcium phosphate, sodium aluminum sulfate, disodium pyrophosphate, sodium aluminum phosphate, sodium carbonate, or combinations thereof.

107. The method of any one of claims 93-106, wherein the at least one food component comprises at least one anticaking agent selected from the group consisting of: calcium phosphate, magnesium phosphate, mannitol, sodium salt of fatty acid, potassium salt of fatty acid, calcium salt of fatty acid, magnesium salt of fatty acid, magnesium carbonate, magnesium oxide, sodium ferrocyanide, potassium ferrocyanide, ferrous hexacyanomanganate, calcium ferrocyanide, bone phosphate, sodium silicate, silicon dioxide, calcium silicate, magnesium silicate, talc, sodium aluminosilicate, potassium aluminum silicate, calcium aluminosilicate, zinc silicate, bentonite, aluminum silicate, potassium silicate, fatty acid, magnesium stearate, calcium stearate, dimethyl polysiloxane, or combinations thereof.

108. The method of any one of claims 93-107, wherein the at least one food component comprises at least one humectant selected from the group consisting of sorbitol, maltitol, polydextrose, triacetin, propylene glycol, or combinations thereof.

109. The method of any one of claims 93-108, wherein the at least one food component comprises at least one yeast nutrient selected from the group consisting of ammonium chloride, ammonium sulfate, ammonium phosphate, phosphoric acid, calcium iodate, or a combination thereof.

110. The method of any one of claims 93-109, wherein the at least one food component comprises at least one dough strengthener or dough conditioner selected from the group consisting of: ammonium chloride, calcium oxide, L-cysteine, L-cysteine, potassium persulfate, ammonium persulfate, potassium bromate, calcium bromate, chlorine, azodicarbonamide, urea, benzoyl peroxide, calcium peroxide, or combinations thereof.

111. The method of any one of claims 93-110, wherein the at least one food component comprises at least one curing agent selected from the group consisting of calcium gluconate, calcium bisulfite, calcium citrate, calcium phosphate, calcium chloride, magnesium chloride, magnesium sulfate, aluminum sulfate, sodium aluminum sulfate, calcium hydroxide, or combinations thereof.

112. The method of any one of claims 93-111, wherein the at least one food component comprises at least one gas selected from the group consisting of argon, helium, nitrogen, nitrous oxide, butane, isobutane, propane, oxygen, hydrogen, carbon dioxide, or combinations thereof.

113. The method of any one of claims 93-112, wherein the at least one food component comprises at least one vegetable selected from the group consisting of: cabbage, Brussels sprouts, cauliflower, broccoli, kale, kohlrabi, red cabbage, crescent cabbage, kale, loose-leaf cabbage, turnip, Chinese cabbage, Chinese cabbage, bok choy, radish, white radish, carrot, parsley, red beetroot, sea beet, Swiss chard, sugar beet, lettuce, celtuce, green beans, kidney beans, lentils, lima beans, broad beans, peas, sweet peas, snow peas, split peas, potato, eggplant, tomato, cucumber, squash, Cucurbita species, mature zucchini, young zucchini, gourd, onion, spring onion, green onion, shallot, garlic, leek, elephant garlic, pepper, bell pepper, sweet pepper, spinach, yam, sweet potato, cassava, or combinations thereof.

114. The method of any one of claims 93-113, wherein the at least one food component comprises at least one fruit selected from the group consisting of: apple, apricot, banana, blackberry, blackcurrant, blueberry, boysonberry, cantaloupe, cherry, cranberry, fig, currant, grape, grapefruit, guava, kiwi, lemon, lime, lucchima, mulberry, orange, mulberry, papaya, peach, pear, pineapple, plum, pomegranate, raspberry, redcurrant, rosehip, strawberry, watermelon, or combinations thereof.

115. The method of any one of claims 93-114, wherein the at least one food component comprises at least one meat product selected from the group consisting of pork, beef, mutton, veal, poultry, goat meat, venison, chicken, duck, rabbit, goose, turkey, or combinations thereof.

116. The method of any one of claims 93-115, wherein the food is selected from the group consisting of: butter analogues, margarine analogues, mayonnaise analogues, milk analogues, semi-fat cream analogues, light cream analogues, whipped cream analogues, heavy cream analogues, manufacturer's cream analogues, cooking cream analogues, basil sauce analogues, Spanish sauce analogues, hollandaise sauce analogues, Alfredo sauce analogues, hummus analogues, Russian sauce analogues, tartar sauce analogues, Thousand Island dressing analogues, velvet sauce analogues, foie gras analogues, gelatin analogues, orange marmalade analogues, jam analogues, jelly analogues, and dessert pudding analogues.

117. The method of any one of claims 92-116, wherein the interval between the initial packaging of the bulk form of the package and the assembly step is at least about 1 day, at least about 2 days, at least about 3 days, at least about 4 days, at least about 5 days, at least about 6 days, at least about 1 week, at least about 2 weeks, at least about 3 weeks, at least about 1 month, at least about 2 months, at least about 3 months, at least about 4 months, at least about 5 months, at least about 6 months, at least about 7 months, at least about 8 months, at least about 9 months, at least about 10 months, at least about 11 months, at least about 12 months, at least about 13 months, at least about 14 months, at least about 15 months, at least about 16 months, at least about 17 months, or at least about 18 months, during which the separation step is performed.

118. The method of claim 97, wherein, During at least a portion of the interval, the stable emulsion, gel, or sol is maintained at room temperature.

119. The method of claim 117 or claim 118, wherein, The stable emulsion, gel, or sol is refrigerated during at least a portion of the interval.

120. The method of any one of claims 92-119, further comprising, prior to the separating step, transferring the stable emulsion, gel, or sol in bulk form.

121. The method of any one of claims 92-120, further comprising transferring a portion of the stable emulsion, gel, or sol after the separating step and before the combining step.

122. A method for preparing food, comprising: Contact a food base composition with at least one food component, wherein the food base composition comprises fungal mycelial biomass, an aqueous liquid and one or more edible fats or oils, and is in the form of an emulsion, gel or sol. and The food base composition and food components in contact are subjected to acidic conditions, hot conditions, cold conditions, or a combination thereof. During the contact step or the subjected step, the food base composition does not separate into an aqueous phase and an edible fat or oil phase.

123. The method of claim 122, wherein the subjected step comprises acidifying the food base composition and food components in contact.

124. The method of claim 123, wherein the subjecting step comprises acidifying the contacted food base composition and food components to a pH of 6.5 or lower.

125. The method of any one of claims 122-124, wherein the subjected step comprises heating the food base composition and food components in contact.

126. The method of claim 125, wherein the subjected step comprises heating the contacted food base composition and food components to a temperature of 35°C or higher.

127. The method of any one of claims 122-126, wherein the subjected step comprises cooling the food base composition and food components in contact.

128. The method of claim 127, wherein the subjecting step comprises cooling the contacted food base composition and food components to a temperature of 4°C or lower.

129. The method of any one of claims 122-128, wherein the subjected step comprises acidifying and heating the contacted food base composition and food components.

130. The method of claim 129, wherein the subjecting step comprises acidifying the contacted food base composition and food components to a pH of 6.5 or lower, and heating the contacted food base composition and food components to a temperature of 35°C or higher. The method of any one of claims 122-130, wherein the food base composition comprises: Fungal mycelial biomass in amounts of approximately 2 wt% to approximately 15 wt%; An aqueous liquid in amounts of about 20 wt% to about 80 wt%; and One or more edible fats or oils in amounts ranging from about 10 wt% to about 80 wt%. The method of any one of claims 122-131, wherein the food base composition is non-dairy.

131. The method of claim 130, wherein the food is non-dairy.

132. The method of claim 130 or claim 131, wherein the food base composition is vegan.

133. The method of claim 132, wherein the food is vegan.

134. The method of any one of claims 122-133, wherein during the contacting step, the contacted food base composition and food components do not form stable foam.

135. The method of claim 134, wherein the food base composition and food components in contact have an overexpansion rate of less than about 20%.

136. The method of any one of claims 122-135, wherein the food is selected from butter analogues, margarine analogues, mayonnaise analogues, milk analogues, semi-fat cream analogues, light cream analogues, whipped cream analogues, heavy cream analogues, manufacturer's cream analogues, basil sauce analogues, Spanish sauce analogues, hollandaise sauce analogues, Alfredo sauce analogues, hummus analogues, Russian sauce analogues, tartar sauce analogues, Thousand Island dressing analogues, velvet sauce analogues, foie gras analogues, gelatin analogues, orange marmalade analogues, jam analogues, jelly analogues, and dessert pudding analogues.

137. The method of any one of claims 122-136, wherein the fungal mycelial biomass comprises a protein having an isoelectric point of 6.0 or lower.

138. The method of any one of claims 122-137, wherein the contacting step comprises mixing the food base composition and food components of the contact.

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