Plant-based fat tissue substitute

Abstract

The present disclosure is directed to plant-based fat tissue substitutes. In particular, it provides plant-based fat tissues substitutes that comprise plant-based protein and plant-based oil or fat, having improved functional textures. Also disclosed are processes for preparing the fat tissue substitutes, uses of the fat tissue substitutes, and food products comprising the fat tissue substitutes.

Description

[0001] PLANT-BASED FAT TISSUE SUBSTITUTE

[0002] FIELD OF THE INVENTION

[0003]

[0001] The present disclosure is directed to plant-based fat tissue substitutes. In particular, it provides plant-based fat tissue substitutes that comprise plant-based protein and plant-based oil or fat, having improved functional textures. Also disclosed are processes for preparing the fat tissue substitutes, uses of the fat tissue substitutes, and food products comprising the fat tissue substitutes.

[0004] BACKGROUND OF THE INVENTION

[0005]

[0002] Animal fat tissue is composed of liquid and solid fats encased within a proteinaceous connective tissue network that has unique rheological and physical properties. The microstructure of a meat fat tissue can be simplified as triglyceride droplets encapsulated within fat cells, which in turn are embedded in a strong physical connective tissue matrix. Such structures possess unique elastic and melting properties that are not replicable in the available plant-based food landscape.

[0006]

[0003] In particular, a plant-based fat tissue substitute is lacking that remains liquid or pumpable at ambient temperature, while transitioning to a tissue-like matrix upon cooking. Such a substitute would be highly desirable in the production of plant-based meat analogues or related food applications.

[0007]

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

[0008]

[0005] Therefore, it would be desirable to provide a fat tissue substitute comprising plant-based protein and plant-based oil or fat and that addresses the aforementioned textural and structural deficiencies associated with previously known animal fat substitute compositions. There remains a need for an improved fat tissue substitute having a low firmness force before cooking (e.g., below 73.9 °C) to ensure sufficient fluidity for easy processing, while achieving desirable resilience, elastic and plastic texture after cooking (e.g., above 85 °C) to mimic an animal fat tissue. Additionally, there is a need for a pumpable fat tissue substitute that is convenient for processing (e.g., pumping, extruding, pressing and molding) before cooking and forms a gel matrix structure after cooking that is firm with sufficient resilience but not to excessively hard or brittle.

[0009] SUMMARY OF THE INVENTION

[0010]

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

[0011]

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

[0012]

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

[0013]

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

[0014]

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

[0015]

[0011] These and other features of the present disclosure will become apparent to one skilled in the art upon review of the following detailed description when taken in conjunction with the appended claims.

[0016] DETAILED DESCRIPTION OF THE INVENTION

[0017]

[0012] Definitions

[0018]

[0013] As used herein, articles such as "a" and "an" when used in a claim, are understood to mean one or more of what is claimed or described.

[0019]

[0014] As used herein, the term “about” to modify a number is meant to include the number recited plus or minus 10%, preferably 5% or preferably 2%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

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

[0020]

[0016] As used herein, the term “fat tissue substitute” refers to a composition capable of and / or suitable for substituting animal derived meat fat tissues in the products such as meat analogue which is a hydrated proteinaceous food product similar to meat in the aspects such as appearance, texture, color and / or flavor.

[0021]

[0017] As used herein, the term “food product” means an edible product which are safe for consumption by people.

[0022]

[0018] As used herein, the term “plant-based protein” means a protein originating from any non-dairy and non-animal based proteins. “Plant-based protein” encompass protein from any plant source. Suitable non-limiting examples of “plant-based protein” include protein derived from canola, rapeseed, soy, pea, lentil, chickpea, faba bean, mung bean, and sunflower or mixtures thereof. The term “plant-based protein” may also encompass fungus-based proteins or proteins produced via fermentation by microbes, even though those proteins are not of plant origin.

[0023]

[0019] As used herein, the term “Protein Dispersibility Index” or “PDI” refers to the amount of dispersible (soluble) protein relative to the overall amount of protein within a material. PDI is measured based on AOCS Standard Procedure Ba 10b-09 Protein Dispersibility Index, modifying protein quantification from Kjeldahl to Dumas.

[0024]

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

[0025]

[0021] As used herein, the term “plant-based oil or fat” refers to an oil or fat that is not, and is not derived from, one or more animal fats. The plant-based oil or fat may be made from naturally occurring (i.e. in plants or other non-animal sources) or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements defined herein. It is also preferred that the plant-based oil or fat in the fat tissue substitute as disclosed herein is or is derived from non-hydrogenated fats. The term “non-hydrogenated” means that the fat phase is not prepared from a fat that has been subjected to hydrogenation to convert unsaturated fatty acyl groups to saturated fatty acyl groups.

[0026]

[0022] As used herein, the term “fatty acid” refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having from 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may be denoted Cl 6:0 and oleic acid may be denoted Cl 8: 1. The fatty acid profile may be determined by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2: 2014 and ISO 12966-4: 2015. Thus, percentages of fatty acids in compositions (e.g. palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18: l) etc.) referred to herein, unless otherwise stated, include both acyl groups such as tri-, di- and mono- glycerides and are based on the total weight of C8 to C24 fatty acid residues.

[0023] As used herein, the term “firmness force” refers to the force needed to puncture a sample (e.g., maximum force required to compress a sample) with a 10-mm diameter probe over 25 mm of depth. It is measured by compression of a sample using a Texture Analyzer (Stable Micro Systems (SMS) texturometer, model TA-XT2), equipped with a 5 kN load cell, controlled with Texture Expert Exceed 2.52 software (Stable Micro Systems, Surrey, England) where the sample is subject to 25 mm compression, in which a 10-mm cylindrical probe is used for pressing downward into the sample at the speed of 1.0 mm / sec.

[0027]

[0024] As is known in the art, the Hunterlab colorimeter is a tristimulus instrument that measures color in L*, a*, and b* values by using a filter that spectrally approximates the CIE Standard Observer functions of the eye. The L*, a*, and b* scales give measurements of color in visual units of color perception that relate to perceived color and color difference. The lightness value, L* defines black at 0 and white at 100. The a* axis is relative to the green-red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow.

[0028]

[0025] It is understood that the methods that are disclosed in the Examples Section of the present application must be used to determine the respective values of the parameters of the inventions as described and claimed herein.

[0029]

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

[0030]

[0027] Fat Tissue Substitute

[0031]

[0028] The present disclosure is directed to a fat tissue substitutes comprising plant-based protein and plant-based oil or fat, which exhibit improved functional textures. Advantageously, the fat tissue substitute as disclosed herein has a low firmness force before cooking, rendering it sufficiently fluid for easy processing, and exhibits an elevated firmness after cooking, imparting desirable resilience, elasticity and plasticity akin to an animal fat tissue.

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

[0032]

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

[0033]

[0031] The plant-based protein in the fat tissue substitute as disclosed herein is preferably selected from canola protein having a protein dispersibility index (PDI) percentage of from 40% to 95%, more preferably from 43% to 90% and even more preferably from 46% to 88%.

[0032] The plant-based protein in the fat tissue substitute as disclosed herein is preferably selected from canola protein having a color L value measured in the CIELAB color space of at least 50, more preferably from 55 to 85 and even more preferably from 60 to 80. Color L value is measured according to A-176-1, which involves using a HunterLab color equipment with a 6500 K light temperature and a 10 degrees observer. The color space utilized is L.a.b, and the results are reported of a triplicate measurement. The sample preparation is minimal, and the samples are put into petri dishes for the equipment reading. The lightness value, L, defines black at 0 and white at 100.

[0034]

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

[0035]

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

[0036]

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

[0037]

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

[0038]

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

[0039]

[0038] In another preferred aspect, the plant-based protein in the fat tissue substitute as disclosed herein comprises canola protein and one or more other protein selected from a group of cotton seed protein, lupin protein, oat protein, sesame seed protein, broad bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein, com protein, sunflower protein, fava protein, faba protein, lentil protein, chickpea protein, soy protein, pea protein, wheat protein, rapeseed protein, hemp seed protein and mixture thereof.

[0040]

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

[0041]

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

[0042]

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

[0043]

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

[0044]

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

[0045]

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

[0046]

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

[0047]

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

[0048]

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

[0049]

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

[0050]

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

[0051]

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

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

[0052]

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

[0053]

[0053] The fat tissue substitute as disclosed herein preferably has a firmness force before cooking (e.g., below 73.9°C) of at most 250 g, more preferably at most 220 g and even more preferably from 50 g to 200 g.

[0054]

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

[0055]

[0055] The fat tissue substitute as disclosed herein preferably has a change of the firmness force before cooking and after cooking at 93.3 °C of from 350 g to 2600 g, more preferably from 480 g to 2300 g and even more preferably from 600 g to 1950 g.

[0056]

[0056] In a preferred aspect, the fat tissue substitute as disclosed herein has a firmness force before cooking of at most 250 g and a firmness force after cooking at 93.3 °C of from 600 g to 2600 g.

[0057]

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

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

[0058]

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

[0059]

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

[0060]

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

[0061]

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

[0062]

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

[0063]

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

[0064]

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

[0065]

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

[0066]

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

[0067]

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

[0068]

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

[0069]

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

[0071] The fat tissue substitute as disclosed herein preferably further comprises one or more ingredients selected from the group consisting of alginate, methylcellulose, starch (native and / or modified), antimicrobial, antioxidant, enzyme (such as transglutaminase), emulsifier, salt, carrageenan, gum, flavor and colorant.

[0070]

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

[0071]

[0073] Process of Making a Fat Tissue Substitute

[0072]

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

[0073]

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

[0074]

[0076] Method of Using a Fat Tissue Substitute

[0075]

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

[0076]

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

[0077]

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

[0078]

[0080] The inclusion of the fat tissue substitute in a food product provides desirable textural and sensory attributes, mimicking the fat content and texture of animal-based meat products. PARAGRAPHS OF THE INVENTION

[0079]

[0081] Paragraph 1. A fat tissue substitute comprising: at least 8 wt% of a plant-based protein relative to the total weight of the fat tissue substitute, wherein at least 35 wt% of the plantbased protein relative to the total weight of the plant-based protein is selected from canola protein; less than 60 wt% of a plant-based oil or fat relative to the total weight of the fat tissue substitute; and water.

[0080]

[0082] Paragraph 2. The fat tissue substitute of paragraph 1, comprising from 8 wt% to 25 wt% of the plant-based protein relative to the total weight of the fat tissue substitute, preferably from 8 wt% to 20 wt% and more preferably from 10 wt% to 17 wt%.

[0081]

[0083] Paragraph 3. The fat tissue substitute of paragraph 1, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein, preferably from 39 wt% to 100 wt% and more preferably from 40 wt% to 100 wt%.

[0082]

[0084] Paragraph 4. The fat tissue substitute of paragraph 1, where the plant-based protein is selected from canola protein having a protein dispersibility index (PDI) percentage of from 40% to 95%, preferably from 43% to 90% and more preferably from 46% to 88%.

[0083]

[0085] Paragraph 5. The fat tissue substitute of paragraph 1, wherein the ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-based protein relative to the total weight of the fat tissue substitute is from 1 : 1 to 6.4: 1, preferably from 2.5: 1 to 6.3: 1 and more preferably from 4.0: 1 to 6.2: 1.

[0084]

[0086] Paragraph 6. The fat tissue substitute of paragraph 1, wherein the plant-based protein consists of canola protein and soy protein, preferably wherein the weight ratio of canola protein to soy protein is from 0.5:1 to 4.5: 1 and more preferably from 0.6: 1 to 3.6: 1.

[0085]

[0087] Paragraph 7. The fat tissue substitute of paragraph 1, comprising from 30 wt% to 59 wt% of the plant-based oil or fat relative to the total weight of the fat tissue substitute, preferably from 40 wt% to 57 wt% and more preferably from 45 wt% to 55 wt%.

[0086]

[0088] Paragraph 8. The fat tissue substitute of paragraph 1, wherein the plant-based oil or fat comprises at most 15 wt% of the saturated fatty acids (SAFA), preferably at most 10 wt% and more preferably from 5 wt% to 10 wt%; and / or from 15 wt% to 50 wt% of the polyunsaturated fatty acids (PUFA), preferably from 20 wt% to 45 wt% and more preferably from 25 wt% to 40 wt%; wherein said wt% is relative to the acids bound as acyl groups in glycerides in the oil or fat and based on the total weight of C8 to C24 fatty acids.

[0087]

[0089] Paragraph 9. The fat tissue substitute of paragraph 1, wherein the plant-based oil or fat is selected from a group of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, palm oil, shea olein, peanut oil, avocado oil, a fraction thereof and a mixture thereof, preferably wherein the plant-based oil or fat is canola oil.

[0088]

[0090] Paragraph 10. The fat tissue substitute of paragraph 1, comprising from 20 wt% to 50 wt% of water relative to the total weight of the fat tissue substitute, preferably from 25 wt% to 45 wt% and more preferably from 30 wt% to 40 wt%.

[0089]

[0091] Paragraph 11. The fat tissue substitute of paragraph 1, having a firmness force before cooking of at most 250 g, preferably at most 220 g and more preferably from 50 g to 200 g.

[0090]

[0092] Paragraph 12. The fat tissue substitute of paragraph 1, having a firmness force after cooking at 93.3 °C of from 600 g to 2600 g, preferably from 700 g to 2300 g and more preferably from 800 g to 2000 g.

[0091]

[0093] Paragraph 13. The fat tissue substitute of paragraph 1, having a change of the firmness forces before cooking and after cooking at 93.3 °C of from 350 g to 2600 g, preferably from 480 g to 2300 g and more preferably from 600 g to 1950 g.

[0092]

[0094] Paragraph 14. The fat tissue substitute of paragraph 1, further comprising one or more ingredients selected from the group consisting of alginate, methylcellulose, starch, antimicrobial, antioxidant, enzyme, emulsifier, salt, carrageenan, gum, flavor and colorant.

[0093]

[0095] Paragraph 15. A process for making a fat tissue substitute of paragraph 1, the process comprising the steps of: providing a plant-based protein, a plant-based oil or fat and water; forming a mixture of the plant-based protein, the plant-based oil or fat and water; and emulsifying the mixture to form a stable emulsion, preferably under vacuum.

[0094]

[0096] Paragraph 16. Use of a fat tissue substitute of paragraph 1 in a food product, preferably wherein the food product is selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based cold cut, plant-based sausage, plant-based patty, plantbased chicken, plant-based fish, and combination thereof.

[0095]

[0097] Paragraph 17. A food product comprising a fat tissue substitute of paragraph 1, preferably wherein the food product is selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based cold cut, plant-based sausage, plant-based patty, plant-based chicken, plant-based fish, and combination thereof.

[0096] EXAMPLES

[0097]

[0098] The following non-limiting examples illustrate the invention and do not limit its scope in any way, as many variations of the present invention are possible without departing from its spirit or scope. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise.

[0098]

[0099] Example 1

[0099]

[0100] Two types of canola proteins (Puratein G and Puratein HS) and three types of soy proteins (PurePro 70E, PurePro 90M and PurePro 70N) were used in the tests disclosed herein. Both canola proteins were commercially available from Merit Functional Foods, and all soy proteins were commercially available from Bunge (Chesterfield, MO). The analytical data of these proteins is provided below in Table 1.

[0100]

[0101] Table 1 - Analytical data of PurePro 70N. PurePro 70E. PurePro 90M. Puratein G and

[0101] Puratein HS

[0102]

[0103]

[0102] Protein Dispersibility Index (PDI) was measured according to AOCS Ba 10b-09.

[0104]

[0103] The distribution of the protein sizes (80kDa, 40kDa, 30kDa, 20kDa, lOkDa, 180Da, below 180Da) was measured according to Agilent 5991-3651EN LR thecnical brochure reference. For this method, Samples were prepared by extracting the protein on a 5% water solution for one hour at room temperature. The dispersion was allowed to decant for 30 minutes, and the supernatant was filtered through 0.2um membrane filter (Agilent P / N 5190- 5096) to a 2 ml HPLC Vial. 2 uL of sample was injected on an Agilent UPLC, mode 1260, at a flow rate of 0.4 mL / minute and eluted through a 130A pore Size exclusion column (Agilent P / N PL1580-5350) using isocratic conditions with demineralized water as the solvent. The separated proteins were detected on an Agilent DAD detector (Model 1260 Infinity multi detector) using 220 nm absorbance.

[0104] Viscosity (cP.s) was measured according to A- 185-2. This method involves preparing a 10% protein to water solution under vacuum. The equipment used to prepare the dispersions was a UMC5 emulsifier from Stephan GMBH. This equipment had a 300 to 3000RPM variable controlled motor that permits specific RPM setting from 10% to 100%. For the dispersion preparation, 100 grams of the protein of study was added to the equipment bowl together with 900 grams of water. The lid was then closed, and the Busch vacuum pump, model RB 00056 C IZO, was turned on, which reduced the amount of air entrapped in the mixture during dispersion. The dispersion occurred at 1500RPM for 5 minutes with a stop at 1 minute to scrape the bowl. The vacuum was below 0.8 bar the entire time of dispersion test. The slurry was quickly transferred to two 600-mL beakers and added to an Amtek viscometer, equipped with a SV2 spindle. The spindle was set to revolve at 12 rpm. The measurement was executed 30 seconds after the equipment was turned on.

[0105]

[0105] Color L was measure according to A-176-1. This method involves using a HunterLab color equipment, with a 6500K light temperature and a 10-degree observer. The color space utilized was the L.a.b and the results were reported from a triplicate measurement. The sample preparation was minimal, and the proteins were put into petri dishes for the equipment reading. The lightness value, L, defines black at 0 and white at 100.

[0106]

[0106] Canola oil which is also commercially available from Bunge (Chesterfield, MO) was used in the tests disclosed herein. The analytical data of canola oil is provided below in Table 2.

[0107]

[0107] Table 2 - Analytical results of canola oil

[0108]

[0108] In the above table, Cx:y refers to a fatty acid having x carbon atoms and y double bonds, the levels of which are determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015). SAFA refers to saturated fatty acids, MUFA refers to mono-unsaturated fatty acid, PUFA refers to poly-unsaturated fatty acid, and TRANS refers to trans fatty acids (unsaturated fatty acids having a double bond in a trans arrangement).

[0109]

[0109] The exemplary formulations T1 to T10 were prepared. A 1500 g sample was then prepared for each formulation. The compositions of all formulations are shown below in Table 3.

[0110]

[0110] Table 3 - Formulations of T1-T10

[0111]

[0112]

[0111] The characteristics of the exemplary formulations T1 to T10 in terms of canola protein used therein are shown below in Table 4.

[0113]

[0112] Table 4 - Characteristics of the formulations T1-T10 in terms of canola protein

[0114]

[0113] The comparative exemplary formulations CT1 to CT12 were prepared. A 1500 g sample was then prepared from each comparative formulation. The compositions of all comparative formulations are shown below in Table 5.

[0114] Table 5 - Comparative formulations of CT1-CT12

[0115]

[0115] The characteristics of the comparative exemplary formulations CT1 to CT12 in terms of canola protein used therein are shown below in Table 6.

[0116] Table 6 - Characteristics of the comparative formulations CT1-CT12 in terms of canola protein

[0116]

[0117] The fat tissue substitutes of formulations T1 to T10 and comparative formulations CT1 to CT12 were prepared using the following procedure:

[0117] - Weigh and place the protein and water components of the formulation in a bowl.

[0118] Close the bowl’s lid and activate the vacuum pump on. Maintain a vacuum pressure of less than 0.8 bar.

[0119] Initiate emulsification at 900 RPM for two minutes.

[0120] - Break the vacuum.

[0121] Close the lid, reestablish the vacuum, and proceed with emulsification at 1500 RPM for two minutes. Gradually add the oil components during this step.

[0122] Increase the speed to 3000 RPM under vacuum for one minute.

[0123] - Break the vacuum.

[0124] Open the lid and fill the metal cans (5cm height x 8cm diameter) with the emulsion using a spatula, avoiding air entrapment.

[0125] - Place the filled cans into an oven. Start the steam cooking process by raising the oven temperature to 68.3 °C and maintaining it for 20 minutes.

[0126] Gradually increase the oven temperature to 73.8 °C for maintain it for an additional 20 minutes.

[0127] - Further increase the oven temperature to 79.4 °C and maintain it for an additional 20 minutes.

[0128] - Further increase the oven temperature to 85 °C for maintain it for an additional 20 minutes

[0129] - Further increase the oven temperature to 98.9 °C and cook until the internal temperature of the emulsion reaches 93.3 °C, verified using an external thermometer inserted into the can.

[0130] - Remove the cans from the oven and placed them in ice water for approximately one hour. Transfer the cans to a refrigerated cold room and allow them to cool overnight. Remove the cooked fat tissue substitute from the cans, waiting until the fat tissue substitute reaches ambient temperature before performing further analyses.

[0131]

[0118] The following equipment used in the above process included:

[0132] - UMC5 emulsifier from Stephan GMBH. A mixing device capable of variable speed control from 300 to 3000 RPM, allowing adjustment to specific speeds from 10% to 100% of maximum.

[0133] - Busch vacuum pump, model RB 00056 C IZO. A vacuum pump used to reduce the amount of air entrapped during the emulsification process.

[0134] - Electrolux Air-o-steam touchline model oven. An oven used for heat treatment of the fat tissue substitute samples.

[0135] - ULINE metal cans. 8-oz. volume metal containers with a height of 5 cm and a diameter of 8 cm, equipped with lids, used to hold the fat tissue substitute during cooking.

[0136]

[0119] Example 2

[0137]

[0120] Texture Measurement. Texture measurements of the samples were conducted using a Texture Analyzer (Stable Micro Systems (SMS) texturometer, model TA-XT2). The texturometer was equipped with a 5 kN load cell and operated using Texture Expert Exceed 2.52 software (Stable Micro Systems, Surrey, England).

[0138]

[0121] Sample Preparation and Compression Test. Samples were subjected to 25 mm compression using a 10-mm cylindrical probe. The probe was programmed to penetrate the sample downwards into at a speed of 1.0 mm / sec. The textural parameter measured was gel strength, defined as the maximum force exerted by the probe during penetration, or the maximum force required to compress the sample (grams).

[0139]

[0122] Sample Conditions. Each formulation (T1 to T10) and each comparative formulation (CT1 to CT12) was measured both before and after cooking at 93.3 °C.

[0140]

[0123] Results. The texture results for formulations T1 to T10 are presented in Table 7.

[0141]

[0124] Table 7 - Firmness force results of the formulations T1-T10

[0142]

[0125] The texture results for comparative formulations CT1 to CT10 are presented in Table 8.

[0143]

[0126] Table 8 - Firmness force results of the comparative formulations CT1-CT12

[0144]

[0127] Texture Before Cooking. Prior to cooking, all formulations T1 to T10 exhibited low firmness with low viscosity (firmness lower than 250 g), indicating sufficient fluidity and ease of processing. Notably, formulations T7, T8, T9 and T10 had even lower firmness (between 50 g and 220 g), indicating that the formulation less liquid and more pumpable and making them more suitable for processes such as pumping, extruding, pressing and molding. In contrast, comparative formulations CT2, CT4 and CT9 were too firm (above 250 g) to be easily processed as they would not be sufficiently fluid and pumpable.

[0145]

[0128] Texture After Cooking. After cooking, formulations T1 to T10 exhibited increased firmness and structural integrity ( between 800 g and 2600 g), resulting in desirable resilience, elasticity and plasticity that mimic animal fat tissue. Formulations T2 to T10 were particularly suitable for plant-based applications (e.g., plant-based bacon, plant-based New York strip steak, plant-based salmon fish, etc.) due to their moderate firmness ( between 800 g and 2000 g), which prevented brittleness and excessive plastic deformation. Conversely, comparative formulations CT2, CT3, CT5 to CT 12 were too soft (firmness below 800 g) to be effectively formed or molded with less resilience, while CT1 was too firm (above 2600 g), resulting in brittleness and susceptibility to deformation.

[0146]

[0129] The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0147]

[0130] Preferences and options for a given aspect, embodiment, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features and parameters of the invention.

[0148]

[0131] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed ranges can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As will also be understood by one skilled in the art all language such as “up to”, “at least”, “greater than”, “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

Claims

CLAIMS1. A fat tissue substitute comprising:(i) at least 8 wt% of a plant-based protein relative to the total weight of the fat tissue substitute, wherein at least 37 wt% of the plant-based protein relative to the total weight of the plant-based protein is selected from canola protein; and wherein a ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-based protein relative to the total weight of the fat tissue substitute is from 1 :1 to 6.4:1;(ii) from 30 wt% to 59 wt% of a plant-based oil or fat relative to the total weight of the fat tissue substitute; and(iii) from 20 wt% to 50 wt% of water relative to the total weight of the fat tissue substitute.

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

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

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

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

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

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

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

9. The fat tissue substitute according to any one of the preceding claims, further comprising one or more ingredients selected from the group consisting of alginate, methylcellulose, starch, antimicrobial, antioxidant, enzyme, emulsifier, salt, carrageenan, gum, flavor and colorant.

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

11. The fat tissue substitute according to any one of the preceding claims, having a change of the firmness forces before cooking and after cooking at 93.3 °C of from 350 g to 2600 g, preferably from 480 g to 2300 g and more preferably from 600 g to 1950 g.

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

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

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

15. A food product comprising a fat tissue substitute according to any one of Claims 1 to 12, preferably wherein the food product is selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based cold cut, plant-based sausage, plant-based patty, plant-based chicken, plant-based fish, and combination thereof, and wherein the food product comprises from 1 wt% to 80 wt% of the fat tissue substitute.

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