Protein-based oil-in-water emulsion gels

Abstract

A gel formulation and methods of producing the gel formulation, comprising: (a) protease inhibitor potato protein; (b) water; and (c) an oil; the protease inhibitor potato protein, the water, and the oil forming a gel in which at least a portion of the protease inhibitor potato protein and the water form a continuous phase that surrounds a dispersed phase containing the oil; wherein the weight concentration of the protease inhibitor potato protein within the formulation, CPI, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; and wherein the weight ratio of the protease inhibitor potato protein to the water within the formulation, RPI-W, is within a range of 0.09 to 0.4.

Description

[0001] Protein-based Oil-In-Water Emulsion Gels

[0002] This application draws priority from US Patent Application No. 63 / 532,087, filed August 11, 2023, which application is incorporated by reference for all purposes as if fully set forth herein.

[0003] FIELD AND BACKGROUND OF THE INVENTION

[0004] The present invention relates to oil-in-water emulsion gels based on protease inhibitor proteins such as potato protein protease inhibitors, to products containing such gels, and to methods of producing such gels and products.

[0005] Protease inhibitor proteins, which are fairly common in various plant species, may be classified in a variety of ways: based on the enzyme type they inhibit, such as serine protease inhibitors, trypsine protease inhibitors, aspartate protease inhibitors; based on molecular weight, and based on sequence homology (e.g., Kunitz-type inhibitors). In potatoes, for example, various protease inhibitor potato proteins are know to inhibit serine, trypsin, chymotrypsin, carboxypeptidase, and more.

[0006] Native potato proteins may be classified as follows: (i) 5-30 kDa protease inhibitor proteins (typically 30-45 wt.% of the potato proteins); (ii) patatins — highly homologous, acidic glycoproteins (typically 40-55 wt.% of the potato proteins); and (iii) other proteins, which are typically higher molecular weight proteins making up 5-20 wt.% of the potato proteins.

[0007] While oil-in-water emulsions based on formulations containing protease inhibitor proteins such as protease inhibitor potato proteins are known, the present inventors have recognized a need for improved oil-in-water emulsions, for emulsion gels based on protease inhibitor potato proteins, and for improved methods of producing such emulsions and emulsion gels.

[0008] SUMMARY OF THE INVENTION

[0009] According to the teachings of the present invention there is provided a formulation comprising: (a) protease inhibitor potato protein; (b) water; and (c) an oil; the protease inhibitor potato protein, water, and oil forming a gel in which at least a portion of said the inhibitor potato protein and water form a continuous phase that surrounds a dispersed phase containing the oil; wherein the weight concentration of the protease inhibitor potato protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, Com, is within a range of 60 to 90%; wherein the weight ratio of said protease inhibitor potato protein to said water within the formulation, Rpi-w, is within a range of 0.09 to 0.4; wherein the weight ratio of said protease inhibitor potato protein to the total protein content within said gel, RPLTP, is at least 0.60; and wherein the formulation is an edible gel formulation.

[0010] The gel formulation may have a pH of at most 4.5, and typically lower.

[0011] The pH of the gel formulation may be lower than the isoelectric point of the protease inhibitor potato protein by at least 1.0, and typically, by at least 2.0, 2.5, 3.0, or more.

[0012] According to yet another aspect of the present invention there is provided a method of producing an edible gel having an oil-in-water emulsion structure, the method comprising: (a) mixing a protease inhibitor potato protein concentrate and water to produce a protein dispersion; (b) adding oil to said protein dispersion, while mixing; (c) heating said oil and said dispersion, optionally at an operating temperature of at least 55°C, while mixing; wherein the method produces the edible gel having an oil-in-water emulsion structure.

[0013] BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The invention is herein described, by way of example only, with reference to the accompanying drawings. With specific reference now to the drawings in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of the preferred embodiments of the present invention only, and are presented in the cause of providing what is believed to be the most useful and readily understood description of the principles and conceptual aspects of the invention. In this regard, no attempt is made to show structural details of the invention in more detail than is necessary for a fundamental understanding of the invention, the description taken with the drawings making apparent to those skilled in the art how the several forms of the invention may be embodied in practice. Throughout the drawings, like-referenced characters are used to designate like elements.

[0015] In the drawings:

[0016] Figure 1 provides a schematic block diagram of a method according to some embodiments of the present invention;

[0017] Figure 2 provides a method step of controlling the pH of the protein dispersion, according to embodiments of the present invention;

[0018] Figures 3 A to 3C provide method steps of pre-heating one or more of the protein dispersion and the oil prior to the addition of the oil to the protein dispersion; and

[0019] Figures 4A and 4B provide method steps of evaporating water from the formulation, according to embodiments of the present invention. DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] The principles of the methods and formulations of the present invention may be better understood with reference to the drawings and the accompanying description.

[0021] Before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details of construction and the arrangement of the components set forth in the following description or illustrated in the drawings. The invention is capable of other embodiments or of being practiced or carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein is for the purpose of description and should not be regarded as limiting.

[0022] Aspects of the present invention pertain to edible emulsion gels, to a method of forming such edible emulsion gels from protease inhibitor protein concentrate such as a protease inhibitor potato protein concentrate (e.g., from the Solanaceae or Solanum group of species), and to foodstuffs including or made from such edible emulsion gels.

[0023] Protease inhibitor proteins are one type of protein found in potato (Solanum tuberosum) tubers. Such protease inhibitor proteins may be very different from other families of potato proteins, such as patatin. The relative amounts of protease inhibitor and patatin proteins may vary among the types of potato tubers, as well as local conditions, including climate and soil conditions. The potato tuber is a source of serine protease and carboxypeptidase inhibitors, inter alia. In potato fruit juice, potato protease inhibitors typically represent 40 to 50% of the total soluble protein. The remainder includes patatin (typically 35 to 40%) and other proteins (about 10%).

[0024] Referring now to the drawings, Figure 1 provides a schematic block diagram of the method of the present invention, according to some embodiments. The protease inhibitor potato protein concentrate utilized in this method may be produced in various ways. These include, by way of example: a) acid coagulation of high molecular weight proteins followed by ultrafiltration & diafiltration of the soluble low molecular weight proteins (Lindner 1980); b) flocculation at mildly basic pH, centrifugation, subjecting the supernatant to expanded bed adsorption chromatography (EP 1920662 Al); c) fractionated thermal coagulation of high molecular weight proteins followed by ultrafiltration and diafiltration of the soluble low molecular weight proteins (e.g., at a pH of 6); d) adsorption chromatography at a specific pH value, e.g., adsorption / desorption from a smectite such as bentonite (Raila 2012).

[0025] The method of Figure 1 includes mixing a protease inhibitor potato protein concentrate and water to produce a protein dispersion (step a). While the production of the dispersion may be conducted over a wide range of temperatures, it is typically performed at 25 to 35°C. It may be particularly advantageous to effect vigorous stirring, for example, using a high-shear mixer. The protein dispersion produced may have a low viscosity, e.g., at most 30,000 cP, 20,000 cP, or 10,000 cP, and more typically, at most 5,000 cP, at most 2,000 cP, at most 1,200 cP, at most 800 cP, at most 600 cP, or at most 300 cP.

[0026] In embodiments of the inventive method, and as shown in Figure 2, the pH may be monitored during the mixing of the protease inhibitor protein concentrate and the water (step a).

[0027] In embodiments of the inventive method, and as shown in Figure 2, the method may further include controlling or maintaining the pH in step a to at most a particular value, or within a particular range.

[0028] Thus, in some of these embodiments, the pH in step a may be controlled, maintained, and / or reduced to at most 4.5 or to at most 4.0, and more typically, to at most 3.75, at most 3.5, at most 3.25, at most 3.0, at most 2.75, at most 2.5, or at most 2.25.

[0029] In the controlling, maintaining, and / or reducing of the pH in step a, the pH in step a may be further controlled, maintained, and / or reduced to at least 1.0, at least 1.25, at least 1.5, at least

[0030] 1.75, at least 2.0, or at least 2.2.

[0031] In some embodiments, the pH in step a may be controlled or maintained within the range of 1.0 to 4.5 or 1.0 to 4.0, and more typically, within the range of 1.5 to 3.75, 1.5 to 3.5, 1.75 to

[0032] 3.75, 1.75 to 3.5, 1.75 to 3.25, 2 to 3.75, 2 to 3.5, 2 to 3.25, 2.25 to 3.75, 2.25 to 3.5, 2.25 to 3.25, 2.5 to 3.75, 2.5 to 3.5, or 2.5 to 3.25.

[0033] Various acids may be utilized to control or reduce the pH, including HC1, H2SO4, HNO3, and H3PO4, as well as weaker or organic acids such as acetic acid and citric acid.

[0034] In order to raise or maintain the pH above a particular pH, various bases may be utilized, including NaOH and KOH.

[0035] With specific reference again to Figure 1, following the production of the protein dispersion, oil is added to the protein dispersion, while mixing (step b), and the oil and protein dispersion are heated, while mixing, to attain an operating temperature of at least 55°C (step c).

[0036] More typically, the operating temperature attained in step c is at least 58°C, at least 60°C, at least 65°C, at least 70°C, at least 75°C, at least 80°C, or at least 85°C.

[0037] This operating temperature is at most 130°C. Typically, the operating temperature is at most 125°C, at most 120°C, at most 110°C, at most 100°C, or at most 95°C.

[0038] In some embodiments, the oil of step b may be slowly added to the protein dispersion, e.g., 15 to 25 grams of oil per gram of protein per minute.

[0039] In some embodiments, the oil may be very slowly added to the protein dispersion. In some embodiments, the very slow addition of the oil may be at a feed rate of at most 10, at most 8, or at most 7 grams of oil per gram of protein per minute.

[0040] In some embodiments, the very slow addition of the oil may be at a feed rate of at most 6, at most 5, at most 4.5, or at most 4 grams of oil per gram of protein per minute.

[0041] In some of these embodiments, the very slow addition of the oil may be at least 0.2 grams of oil per gram of protein per minute.

[0042] In some of these embodiments, the very slow addition of the oil may be at least 0.5 grams of oil per gram of protein per minute.

[0043] The emulsion that is produced, under these conditions, is an oil-in-water emulsion (z.e., the dispersed phase is oil). When the oil volume fraction is very high (above 0.74), high internal phase emulsions (HIPEs) may be formed. In HIPEs, the high volume fraction of the dispersed phase results in the dispersed phase droplets being deformed into polyhedra, the polyhedral being separated by thin (protein-water) films of continuous phase.

[0044] The HIPEs of the present invention are thermodynamically unstable, although they may display good metastability. Without wishing to be bound by theory, the inventors believe that due to this fundamental instability, the process conditions under which the HIPEs are produced, and - - in particular — the structure attained immediately before the HIPEs form — may be cardinal in obtaining various desired properties of the HIPE, including the storage modulus (G’) and enhanced metastability (inter alia, the resistance to phase separation over time).

[0045] In some embodiments, and as shown in Figure 3 A, the method includes pre-heating the oil prior to effecting step b.

[0046] In some embodiments, and as shown in Figure 3B, the method includes pre-heating the protein dispersion prior to effecting step b.

[0047] In some embodiments, and as shown in Figure 3C, the method includes both pre-heating the oil and pre-heating the protein dispersion prior to effecting step b.

[0048] Optionally, after the heating and mixing of step c, the method includes (step d) cooling the material produced in step c, typically to a temperature below 35°C, and more typically, to a temperature below 25°C, below 15°C, below 10°C, or below 5°C.

[0049] Typically, this temperature is at least 1°C, at least 2°C, or at least 3°C.

[0050] In some embodiments, and as shown in Figure 4A, the method further includes evaporating water, e.g., from the material produced in at least one of step c and step d, to produce or concentrate the formulation (typically an edible gel). The evaporating may be performed at a temperature below 95°C, below 85°C, below 75°C, below 70°C, below 65°C, below 60°C, or below 55°C.

[0051] Typically, and as shown in Figure 4B, this evaporation is performed under vacuum. In some embodiments, the temperature of operation during the evaporation under vacuum below 75°C, below 65°C, or below 55°C, and more typically, below 45°C, below 40°C, or below 35°C. Most typically, the temperature during the evaporation under vacuum is within the range of 5 to 45°C, 10 to 35°C, 15 to 35°C, or 15 to 30°C.

[0052] List of Equipment Used:

[0053] EXAMPLES

[0054] Reference is now made to the following examples, which together with the above descriptions, illustrate the invention in a non-limiting fashion.

[0055] EXAMPLE 1

[0056] Protease inhibitor protein concentrate is dispersed in distilled water by means of high-shear mixing, to form a protein dispersion. Typically, mixing is performed by a Silverson L5M-A high- shear mixer operating at 5000 RPM, for 7 minutes. The pH is monitored using an Adwa AD 131 pH meter. An acid such as sulfuric acid (85%) or hydrochloric acid may be added to the vessel to reduce the pH.

[0057] EXAMPLE 2

[0058] The protein dispersion obtained using the method of Example 1 is transferred to a Thermomix® cooker-mixer (VORWERK). The oil is then introduced to the protein dispersion at a rate of 0.5-4.57 ml / sec (10-90 rpm) by means of a peristaltic pump. The vessel is heated, typically to achieve, within the vessel, a temperature of about 85°C. Typically, the emulsion is not a gel, and is free-flowing.

[0059] After the oil addition has been completed, the mixture is mixed for about 20 minutes to yield an oil-in-water emulsion. Typically, this emulsion is a gel.

[0060] Optionally, the formulation is cooled, typically below room temperature. More typically, the formulation is refrigerated overnight to achieve a temperature of about 4°C.

[0061] Rheological characterizations (e.g., storage modulus, G’) may be made using a MCR92 rheometer (Anton Paar).

[0062] EXAMPLE 3

[0063] The production of a protease inhibitor protein based oil-in-water emulsion is effected generally according to the procedure of Example 2. However, the protein dispersion is pre-heated to at least 50°C, and typically to about 55°C, prior to introducing the oil, or prior to introducing at most 20% of the oil.

[0064] EXAMPLE 4

[0065] The production of a protease inhibitor protein based oil-in-water emulsion is effected generally according to the procedure of Example 2. However, the protein dispersion is pre-heated to at least 50°C, and typically to about 55°C, prior to introducing the oil, or prior to introducing at most 20% of the oil. The oil is also pre-heated before being introduced to the Thermomix® cookermixer, typically to a temperature of 45 to 110°C, and most typically, to at least about 60°C.

[0066] EXAMPLE 5

[0067] The production of a protease inhibitor protein based oil-in-water emulsion is effected generally according to the procedure of Example 2. However, the oil is pre-heated before being introduced to the Thermomix® cooker-mixer, typically to a temperature of 60 to 110°C, and most typically, to about 75°C.

[0068] EXAMPLE 6

[0069] The production of a protease inhibitor protein based oil-in-water emulsion is effected generally according to the procedure of any one of Examples 2 to 5. Subsequently, a laboratory evaporator apparatus equipped with a water-cooled condenser is used to evaporate water from the emulsion under controlled, low-pressure and low-temperature conditions. The weight loss of the sample is determined, and the effect on the physical properties of the emulsion or gel is monitored, including the increase in the storage modulus G’ . EXAMPLE 7 A — Gel Characterization — pH

[0070] The pH of the gels and emulsions obtained may be characterized based on a electrometric protocol provided by the U.S EP A — METHOD 9045D for measuring pH (https: / / www.epa.gov / sites / default / files / 2015-12 / documents / 9045d.pdf). In this conventional procedure, 5 grams of distilled water are introduced to a 100-mL beaker containing 5 grams of the gel sample. The suspension is continuously stirred for 5 minutes and allowed to stand for 1 hour before measurement of the pH. After measurement, the pH of the gel — prior to dilution — is calculated using the relationship pH= -log[H+],

[0071] EXAMPLE 7B — Gel Characterization — pH

[0072] The pH of the gels and emulsions obtained may be characterized using a pH meter specifically designed for measuring pH in semi-solid media. For example, the Testo 206-pH2 pH / temperature measuring instrument is equipped with a pH immersion tip designed to penetrate semi-solid substances accurately and reproducibly.

[0073] EXAMPLE 8 — Gel Characterization — Rheology

[0074] Rheological characterization of the viscous formulations was performed using a rheometer (MCR92) having a plate-plate geometry. The storage modulus G’, and the loss modulus G” were evaluated at a shear strain y between 0.001 to 1%, always at 25°C, unless otherwise denoted. Typically, the linear viscosity range of the shear strain y was up to 0.01% and typically more, allowing for reliable characterization of rheological parameters within this range. Various rheological characterizations of such viscous materials, as described, measured or quantified in the Specification and claims herein, refer to this procedure using a rheometer having such a plateplate geometry.

[0075] EXAMPLE 9 — Electrical Conductivity Measurements

[0076] The electrical conductivity of various formulations was performed using an electrical conductivity meter (Adwa, model AD 331) and was determined as follows: the protein dispersions were prepared using the Silverson homogenizer for 7 minutes at 5,000 rpm. The electrical conductivity probe was inserted into a sample for 5 minutes and then a stable reading was recorded in pS / cm or mS / cm. The amount of sample that was taken for the measurement was the minimum required to cover the probe’s holes.

[0077] For oil-in-water emulsions, the measurements were performed as follows: the samples were diluted with water in a 1 :5 weight ratio, following which the conductivity probe was inserted.

[0078] EXAMPLE 10

[0079] 31.0 grams of Solanic® 300 potato protease inhibitor protein concentrate (Avebe) was dispersed in 110.5 grams water according to Example 1. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 21.9%, on a weight basis of concentrate, and about 20.4% on a pure protein basis.

[0080] EXAMPLE 11

[0081] 31.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in

[0082] 110.5 grams water according to Example 1. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 2. The protein dispersion produced had a liquid consistency. The ionic strength of the dispersion was below 0.02 mol / L.

[0083] EXAMPLE 12

[0084] 31.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in

[0085] 110.5 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.5. The protein dispersion produced had a liquid consistency. The ionic strength of the dispersion was below 0.005 mol / L.

[0086] EXAMPLE 13

[0087] 31.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in

[0088] 110.5 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.85. The protein dispersion produced had a liquid consistency. The ionic strength of the dispersion was below 0.005 mol / L.

[0089] EXAMPLE 14

[0090] 31.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in

[0091] 110.5 grams water according to Example 1. The protein dispersion produced had a liquid consistency. The ionic strength of the dispersion was below 0.005 mol / L.

[0092] EXAMPLE 15

[0093] 31.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in

[0094] 110.5 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.7. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 21.9%, on a weight basis of concentrate, and about 20.4% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0095] EXAMPLE 16

[0096] 19.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 126 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 13.1%, on a weight basis of concentrate, and about 12.2% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L. EXAMPLE 17

[0097] 20 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 100 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.67%, on a weight basis of concentrate, and about 15.55% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0098] EXAMPLE 18

[0099] 20 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 66.7 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.8. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 23.1%, on a weight basis of concentrate, and about 21.6% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0100] EXAMPLE 19

[0101] 23.6 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 67.5 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.8. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 25.9%, on a weight basis of concentrate, and about 24.2% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0102] EXAMPLE 20

[0103] 36 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 90 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 28.6%, on a weight basis of concentrate, and about 26.7% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0104] EXAMPLE 21

[0105] 38.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 110 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.7. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 25.7%, on a weight basis of concentrate, and about 24.0% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0106] EXAMPLE 22

[0107] 35.0 grams of Solanic® 300 potato protease inhibitor protein concentrate was dispersed in 115 grams water according to Example 1. Sulfuric acid (85%) was introduced, while stirring, to adjust the pH down to 2.7. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 23.3%, on a weight basis of concentrate, and about 21.7% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0108] EXAMPLE 23

[0109] 12.5 grams of Solanic® 300 potato protease inhibitor protein concentrate and 12.5 grams of Solanic® 200 (Avebe) patatin concentrate were dispersed in 125 grams water, according to Example 1. The protein dispersion produced had a liquid consistency. The solids concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0110] EXAMPLE 24

[0111] 23.15 grams of Solanic® 300 potato protease inhibitor protein concentrate and 1.85 grams of Solanic® 200 patatin were dispersed in 125 grams water according to Example 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis. The pH of the dispersion was about 3.6. The ionic strength of the dispersion was below 0.005 mol / L.

[0112] EXAMPLE 25

[0113] 25.0 grams of Solanic® 300 potato protease inhibitor protein concentrate were dispersed in 125 grams water according to Example 1. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis. The ionic strength of the dispersion was below 0.005 mol / L.

[0114] EXAMPLE 26

[0115] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 50 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0116] EXAMPLE 27

[0117] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 50 mM NaCl . Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis. EXAMPLE 28

[0118] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0119] EXAMPLE 29

[0120] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 150 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0121] EXAMPLE 30

[0122] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 150 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0123] EXAMPLE 31

[0124] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 200 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0125] EXAMPLE 32

[0126] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 300 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0127] EXAMPLE 33

[0128] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 500 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 1. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis. EXAMPLE 34

[0129] 25 grams of Solanic® 300 were dispersed in 125 grams water according to Example 1. The water contained 500 mM NaCl. Hydrochloric acid (36-38%) was introduced, while stirring, to adjust the pH down to 2.9. The protein dispersion produced had a liquid consistency. The concentration of the dispersion was about 16.7%, on a weight basis of concentrate, and about 15.6% on a pure protein basis.

[0130] EXAMPLE 35

[0131] The protein dispersion produced in Example 10 was processed according to Example 3. After heating the protein dispersion to 55°C, 462 ml (425 grams) of canola oil were added at a rate of about 122 grams per minute (gpm), while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0132] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 43,500Pa. The corresponding loss modulus G” was about 8,980 Pa.

[0133] EXAMPLE 36

[0134] The protein dispersion produced in Example 16 was processed according to Example 3. After heating the protein dispersion to 55°C, 473 ml (435 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0135] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 11,550 Pa. The corresponding loss modulus G” was about 2,440 Pa.

[0136] EXAMPLE 37

[0137] The protein dispersion produced in Example 25 was processed according to Example 3. After heating the protein dispersion to 55°C, 489 ml (450 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0138] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 15,600 Pa. The corresponding loss modulus G” was about 3,560 Pa.

[0139] EXAMPLE 38

[0140] The protein dispersion produced in Example 19 was processed according to Example 3. After heating the protein dispersion to 55°C, 560 ml (515 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0141] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 6,100 Pa. The corresponding loss modulus G” was about 1,310 Pa.

[0142] EXAMPLE 39

[0143] The protein dispersion produced in Example 20 was processed according to Example 3. After heating the protein dispersion to 55°C, 548 ml (504 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0144] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 53,700 Pa. The corresponding loss modulus G” was about 10,900 Pa.

[0145] EXAMPLE 40

[0146] The protein dispersion produced in Example 21 was processed according to Example 3. After heating the protein dispersion to 55°C, 485 ml (446 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0147] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 57,700 Pa. The corresponding loss modulus G” was about 10,670 Pa.

[0148] EXAMPLE 41

[0149] The protein dispersion produced in Example 18 was processed according to Example 3. After heating the protein dispersion to 55°C, 534 ml (491 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0150] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 16,200 Pa.

[0151] EXAMPLE 42

[0152] The protein dispersion produced in Example 22 was processed according to Example 3. After heating the protein dispersion to 55°C, 489 ml (450 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0153] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 47,300 Pa. The corresponding loss modulus G” was about 8,800 Pa.

[0154] EXAMPLE 43

[0155] The protein dispersion produced in Example 26 was processed according to Example 3. After heating the protein dispersion to 55°C, 489 ml (450 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0156] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 20,100 Pa. The corresponding loss modulus G” was about 3,900 Pa.

[0157] EXAMPLE 44

[0158] The protein dispersion produced in Example 26 was processed according to Example 3. After heating the protein dispersion to 55°C, 489 ml (450 grams) of canola oil were added at a rate of 122 gpm, while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0159] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 33,600 Pa. The corresponding loss modulus G” was about 950 Pa.

[0160] EXAMPLE 45

[0161] The protein dispersion produced in Example 13 was processed according to Example 3. After heating the protein dispersion to 60°C, canola oil at 25°C was added at a rate of 61 gpm, while stirring. After the oil addition was completed, the mixture was mixed while heating to 85°C, and was then maintained at 85°C for about 20 minutes, while stirring, to yield an oil-in-water emulsion having the consistency of a gel. The gel contained 75% oil and 5.47% protein concentrate, the remainder being water. The formulation was then cooled to 4°C in a refrigerator overnight.

[0162] EXAMPLE 46

[0163] The protein dispersion produced in Example 13 was processed according to Example 3. After heating the protein dispersion to 85°C, canola oil at 25°C was added at a rate of 61 gpm, while stirring. After the oil addition was completed, the mixture was mixed while heating to 85°C, and was then maintained at 85°C for about 20 minutes, while stirring, to yield an oil-in-water emulsion having the consistency of a gel. The gel contained 75% oil and 5.47% protein concentrate, the remainder being water. The formulation was then cooled to 4°C in a refrigerator overnight.

[0164] EXAMPLE 47

[0165] The protein dispersion produced in Example 13 was processed according to Example 2. Canola oil at 25°C was added at a rate of 61 gpm to the unheated (25°C) protein dispersion, while stirring. After the oil addition was completed, the mixture was mixed while heating to 85°C, and was then maintained at 85°C for about 20 minutes, while stirring, to yield an oil-in-water emulsion having the consistency of a gel. The relatively weak gel contained 75% oil and 5.47% protein concentrate, the remainder being water. The formulation was then cooled to 4°C in a refrigerator overnight.

[0166] EXAMPLE 48

[0167] The protein dispersion produced in Example 13 was processed according to Example 4. After heating the protein dispersion to 55°C, canola oil at 85°C was added at a rate of 61 gpm, while stirring. After the oil addition was completed, the mixture was mixed while heating to 85°C, and was then maintained at 85°C for about 20 minutes, while stirring, to yield an oil-in-water emulsion having the consistency of a gel. The gel contained 75% oil and 5.47% protein concentrate, the remainder being water. The formulation was then cooled to 4°C in a refrigerator overnight.

[0168] EXAMPLE 49

[0169] The protein dispersion produced in Example 11 was processed according to Example 3. After heating the protein dispersion to 55°C, 462 ml (425 grams) of canola oil were added at a rate of about 122 grams per minute (gpm), while simultaneously heating to 85°C. After the oil addition was completed, the mixture was mixed for about 20 minutes to yield an oil-in-water emulsion having the consistency of a gel. The formulation was then cooled to 4°C in a refrigerator overnight.

[0170] EXAMPLE 50

[0171] A protease inhibitor protein based oil-in-water gel emulsion was produced according to Example 42. Subsequently, a laboratory evaporator apparatus equipped with a water-cooled condenser was used to evaporate water from the emulsion under controlled, low-pressure and low- temperature conditions, according to Example 6, for 180 minutes. The weight (water) loss of the sample was determined, and the effect on the physical properties of the emulsion or gel is monitored, including the increase in the storage modulus G’. The final, dried formulation was a stable gel containing 6.46% protein concentrate, 10.8% water, and 82.74% oil. No phase separation was observed. The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 73,100 Pa.

[0172] A firmness differential Af may be defined as:

[0173] Af = G’2 - G’i wherein G’2 is the storage modulus of the edible gel produced by evaporating water from the material produced in the heating / denaturing step, after bringing the gel to 25°C, and G’i is the storage modulus of the edible gel or formulation prior to the evaporation step, at 25°C.

[0174] In this Example, Af = (G’2 - G’i) = (73,100 Pa - 47,300 Pa), or 25,800 Pa.

[0175] EXAMPLE 51

[0176] The protease inhibitor protein based oil-in-water gel emulsion of Example 50 was subjected to evaporative cooling, according to Example 6, for a total of 300 minutes. The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 107,000 Pa. No phase separation was observed.

[0177] The final, dried formulation was a stable gel containing 6.7% protein, 8.0% water, and 85.3% oil. The firmness differential was (107,000 Pa - 47,300 Pa), or 59,700 Pa.

[0178] EXAMPLE 52

[0179] The protease inhibitor protein based oil-in-water gel emulsion of Example 50 was subjected to evaporative cooling, according to Example 6, for a total of 570 minutes. The final, dried formulation was a stable gel containing 6.9% protein, 5.2% water, and 87.91% oil, by weight. No phase separation was observed.

[0180] The storage modulus G’, evaluated according to Example 8 at a shear strain y of 0.0012%, was about 917,000 Pa.

[0181] In this Example, the firmness differential = (917,000 Pa - 47,300 Pa), such that Af is about 870,000 Pa.

[0182] EXAMPLE 53: Preparation of Hazelnut Spread

[0183] Three types of hazelnut spread samples are prepared. Type I is a “full fat” (palm oil) control hazelnut formulation, which may be similar in composition to typical, commercially available hazelnut spreads. Type II is a second control formulation containing canola oil instead of palm oil. Type III is an inventive hazelnut spread containing the oil-in-water gel formulation of the present invention.

[0184] Each type of hazelnut spread contains sugar (49.44%), hazelnut paste (13%), palm fat / canola oil / gel (20%), cocoa powder (7.4%) having 12% fat, skim milk powder (8.7%), rapeseed lecithin (1.4%) and flavors or flavorants (0.06%). All the ingredients, except for lecithin, are mixed for 15-20 minutes in a mixing bowl heated to 45-50°C. The material is then subjected to three roll milling to reduce particle size. Subsequently, the material is returned to the mixing bowl, and after the addition of lecithin, thorough mixing is performed for 15-20 minutes at 45-50°C.

[0185] EXAMPLE 54: Preparation of Butter Cookies

[0186] Three types of butter cookie samples are prepared. Type I is a “full fat” (palm oil) control butter cookie formulation, which may be similar in composition to typical, commercially available butter cookies. Type II is a second control formulation containing canola oil instead of butter. Type III is an inventive butter cookie containing the oil-in-water gel formulation of the present invention in place of the butter.

[0187] The dough for each type of butter cookie contains 12.84% powdered sugar, 32.78% butter / oil / gel, 54.07% wheat flour (containing approximately 40% starch), and vanilla extract (0.32%).

[0188] The butter / oil / gel, vanilla extract and powdered sugar are mixed in a mixing bowl for about 40 seconds. Flour is then added and the mixture is mixed for about 30 seconds until a uniform dough is obtained. The dough is rolled and then baked at 160°C for approximately 10 minutes.

[0189] EXAMPLE 55: Preparation of a Plant-Protein Based Meat Analog

[0190] Meat analogs may be prepared using a source of protein such as a plant protein extrudate (high moisture or low moisture). For evaluation purposes, three types of plant-based burger meat analog samples are prepared, using texturized vegetable protein (TVP), a low moisture, extruded vegetable protein. Type l is a “full fat” (coconut oil ) control plant-based burger meat formulation, which may be similar in composition to typical, commercially available plant-based burger meats. Type II is a second control formulation containing sunflower oil instead of coconut oil . Type III is an inventive plant-based burger meat containing the oil-in-water emulsion or gel formulation of the present invention.

[0191] The various plant-based meat formulations contain, respectively, coconut oil / sunflower oil / oil-in-water emulsion (17.3%), along with 28.8% TVP, methyl cellulose (0.8%), water (51.8%), and 1.3% of a seasoning blend containing salt and molasses.

[0192] Procedure: TVP was mixed with water and refrigerated for 30 minutes. The TVP -water mixture was then transferred to the mixer and the oil or gel formulation was added, along with the seasoning blend. After thorough mixing, methyl cellulose and the remaining 10 grams of water were added, while continuing the mixing. After refrigerating the mass for 30 minutes, burgers of about 65 grams were formed using a ring, so as to obtain substantially the same thickness and shape. The burgers were fried in 5 grams of oil, 3 minutes on each side. EXAMPLE 55A: Preparation of a Plant-Protein Based Bacon Analog

[0193] Procedure: Mix all dry ingredients and add fat (A components). Introduce the water and all the other ingredients (B components) in a measuring cup and mix well. Combine the A and B components slowly, mixing until the mixture is uniform. Pour the mixture into a pan or mold and bake at 170°C for 5 minutes. After cooling, cut into strips as desired.

[0194] List of Ingredients:

[0195] EXAMPLE 55B: Preparation of a Cheese (or Cheddar Cheese) Analog

[0196] Procedure: Introduce the ingredients (provided below) into the Thermomix. Heat the mixture to 100°C on speed 2.5 for 5 minutes. Increase the speed to 6 and operate for another minute, until a smooth dough is obtained. Divide into a container or mold and set aside to cool completely. List of Ingredients:

[0197] EXAMPLE 56: Preparation of Sponge Cake

[0198] Three types of sponge cakes samples are prepared. Type I is a “full fat” (palm fat and sunflower oil) control sponge cake formulation, which may be similar in composition to typical, commercially available sponge cake. Type II is a second control formulation containing canola oil / sunflower oil instead of palm fat / sunflower oil. Type III is an inventive sponge cake containing the oil-in-water gel formulation of the present invention.

[0199] The batter for each type of sponge cake contains 23% of the fat / oil / gel phase (Type I: 12.1% palm fat, 10.9%, sunflower oil; Type II: 12.1% canola oil, 10.9%, sunflower oil; Type III: 23% of the inventive gel), 23% sucrose, 24.2% eggs, 24.2% flour, 2.9% water, 0.2% baking soda, 0.3% leavening agent (disodium diphosphate, LEV ALL® AR 28), 0.24% salt, 0.61% emulsifier (Ovalett®), and 1.2% glycerol.

[0200] The flour, salt and sucrose are mixed together with the baking soda, leavening agent, salt, emulsifier (Ovalett®), until a uniform mixture is obtained. The fat, oil, water, eggs and glycerol are then added and the contents are further mixed for about 1 minute. After scraping the bowl, the contents are mixed for 3 minutes at high speed, transferred to a baking pan, and baked at 160°C for about 40 minutes until ready. EXAMPLE 57

[0201] Sensory Evaluation

[0202] The exemplary edible formulations (e.g., butter cookies, plant-protein based meat analog) may be evaluated by trained sensory panelists using a paired-comparison test. The paired- comparison test is a two-product blind test, and the panelists’ task is to choose / indicate the product or sample having the better sensory property or attribute (Sensory Evaluation Practices, 4thEd., Stone, Bleibaum, Thomas, eds.). A non-exhaustive list of the relevant sensory parameters includes texture, taste, and being free of excessive oiliness. The results are analyzed using binomial distribution tables, which allows the sensory scientist to determine whether perceived differences between the samples are statistically significant.

[0203] A Comparative Sensory Index (CSI) may be calculated from the paired-comparison test results, compiled from all the panelists. For example, if, among 17 panelists, 10 chose the inventive product as having the better texture, while the other 7 panelists chose the comparative or control product, the Comparative Sensory Index would be calculated as:

[0204] CSI = (10 / 17)400 = 58.8 = 59 (rounded).

[0205] EXAMPLE 58

[0206] Another sensory method used to evaluate samples is difference magnitude estimation (DME). Here, each panelist tastes (or visually examines, in the case of “appearance”) the two samples, chooses the one having the better sensory attribute (e.g., texture), and also chooses the quantitative difference in the attribute, from the following list:

[0207] □ No difference at all

[0208] □ Extremely small difference

[0209] □ Small difference

[0210] □ Moderate difference

[0211] □ Large difference

[0212] □ Extremely large difference

[0213] Each choice is given a numerical value (0-5), and the average of the panel is calculated (when the first (inventive) sample is indicated as being better, the values are taken as positive, and vice versa). Generally, a difference of up to ±1.0 (i.e., within an absolute value of 1), and in some cases, up to +0.8 or up to ±0.5, is considered to be insignificant (i.e., the quality of the samples is substantially the same). An insignificant difference is considered to be a good result for the inventive formulation vs. the control formulation, particularly when the control formulation represents the commercial version of the product (e.g., the “full fat” version).

[0214] EXAMPLES 59-70

[0215] The inventive gels of Examples 48, 49, and 51 were used as the oil phase of several inventive Type III products: hazelnut spread, butter cookies, plant-based burger meat analog, and sponge cake (according to Examples 53 to 56). Sensory evaluations of texture and appearance were performed according to the procedures in Examples 57 and 58.

[0216] EXAMPLE 71

[0217] Exemplary Starch Content Calculation

[0218] A sponge cake batter contains 23% sugar, 12.1% palm fat, 10.9%, sunflower oil, 24.2% eggs, 24.2% white wheat flour, 2.9% water, 0.2% baking soda, 0.3% leavening agent, 0.24% salt, 0.61% emulsifier, and 1.2% glycerol. The only starch-containing ingredient is the white wheat flour, which contains about 68% starch. Thus, the starch content of the cookie is 68% of 24.2%, or about 16.5%.

[0219] EXAMPLE 72

[0220] Exemplary Fat Content Calculation

[0221] A hazelnut spread of the present invention contains 49.44% sugar, 13% hazelnut paste (having a 61% fat content), 20% of the inventive edible gel of Example 49 (6.46% protein concentrate, 10.8% water, 82.74% oil), 7.4% cocoa powder (having a 12% fat content), 8.7% nonfat milk powder, 1.4% rapeseed lecithin, and 0.06% flavors or flavorants. The total fat content of the hazelnut spread is (61% of 13%) + (20% of 82.74%) + (12% of 7.4%), or about 25.4%.

[0222] As used herein in the specification and in the claims section that follows, the term “protease inhibitor protein” refers to a material containing at least one protease inhibitor protein, each protease inhibitor protein having a molecular weight of less than 45 kDa, as determined by gel electrophoresis analysis. The term “protease inhibitor protein” is specifically meant to include a protease inhibitor protein that has undergone denaturation. Typically, the totality of the at least one protease inhibitor protein within the material has an isoelectric point of above 5.5.

[0223] As used herein in the specification and in the claims section that follows, the term “protease inhibitor potato protein” refers to a protease inhibitor protein derived from potato, as understood by those of skill in the art. Typically, the totality of the at least one protease inhibitor potato protein within the material has an isoelectric point of at least 6.0.

[0224] As used herein in the specification and in the claims section that follows, the term “isoelectric point”, with respect to a single protein, is defined as the pH at which the net charge of the protein molecule is zero.

[0225] As used herein in the specification and in the claims section that follows, the term “isoelectric point”, with respect to a mixture of proteins, is defined as the pH at which the net charge of the major protein molecule is zero. As used herein in the specification and in the claims section that follows, the term “delta pH”, or “APH”, refers to the difference in pH between the isoelectric point of the major protein molecule within a gel, and the measured pH of that gel. Thus, for a protease inhibitor potato protein having an isoelectric point of 7.5, and whose gel has a pH of 3.2, APH is calculated to be 4.3.

[0226] As used herein in the specification and in the claims section that follows, the term “protease inhibitor protein concentrate” refers to a material containing at least 60% protein by weight, on a dry basis, at least 60% of which protein being protease inhibitors. The protein content may best be determined by gel electrophoresis analysis.

[0227] As used herein in the specification and in the claims section that follows, the term “native protease inhibitor protein” and the like refers to protease inhibitor protein that has not undergone denaturation. Typically, the term “native protease inhibitor protein” and the like refers to protease inhibitor protein that has not been transformed by any significant physical or chemical modification, as will be understood by those of skill in the art.

[0228] More typically, the protease inhibitor protein concentrate contains at least 70%, at least 75%, at least 80%, at least 85%, or at least 90% protein by weight, on such dry basis.

[0229] As used herein in the specification and in the claims section that follows, the term “protease inhibitor potato protein concentrate” and the like refers to a protease inhibitor protein concentrate in which at least 50% of the protease inhibitor protein (and more typically, at least 60%, at least 70%, at least 90%, or substantially all of the protease inhibitor protein) is derived from potato.

[0230] As used herein in the specification and in the claims section that follows, the term “gel” refers to a non-fluid colloidal network or polymer network that is expanded throughout its whole volume by a fluid.

[0231] The gels of the present invention are emulsion gels, most typically, protein-based emulsion gels or heat-set protein-based emulsion gels.

[0232] As used herein in the specification and in the claims section that follows, the term “oil” refers to a triglyceride that is a liquid at 35°C, and more typically, at 30°C, at 25°C, or at 20°C.

[0233] As used herein in the specification and in the claims section that follows, the term “solid fat” refers to a triglyceride that is a solid at 35°C.

[0234] As used herein in the specification and in the claims section that follows, the term “fat” refers to both “oil” and “solid fat”.

[0235] Additional Embodiments

[0236] Additional Embodiments are provided hereinbelow.

[0237] Embodiment 1. A formulation comprising: (a) protease inhibitor potato protein;

[0238] (b) water; and

[0239] (c) an oil; said protease inhibitor potato protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor potato protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor potato protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; wherein the weight ratio of said protease inhibitor potato protein to said water within the formulation, RPLW, is within a range of 0.09 to 0.4; wherein the weight ratio of said protease inhibitor potato protein to the total protein content within said gel, RPLTP, is at least 0.60; and wherein the formulation is a gel formulation.

[0240] Embodiment 2. A formulation comprising:

[0241] (a) protease inhibitor potato protein;

[0242] (b) water; and

[0243] (c) an oil; said protease inhibitor potato protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor potato protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor potato protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight ratio of said protease inhibitor potato protein to the total protein content within said gel, RPLTP, is at least 0.60; and wherein the formulation is a gel formulation.

[0244] Embodiment 3. The formulation of Embodiment 2, wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%.

[0245] Embodiment 4. A gel formulation comprising:

[0246] (a) protease inhibitor potato protein;

[0247] (b) water; and

[0248] (c) an oil; said protease inhibitor potato protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor potato protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor potato protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; and wherein the pH of the gel formulation is at most 5.0.

[0249] Embodiment 5. A gel formulation comprising:

[0250] (a) protease inhibitor potato protein;

[0251] (b) water; and

[0252] (c) an oil; said protease inhibitor potato protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor potato protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor potato protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; and wherein the pH of the gel formulation is lower than the isoelectric point of the protease inhibitor potato protein by at least 1.0.

[0253] Embodiment 6. The formulation of Embodiments 4 or 5, wherein the weight ratio of said protease inhibitor potato protein to the total protein content within said gel, RPLTP, is at least 0.60.

[0254] Embodiment 7. The formulation of any one of Embodiments 2 to 6, wherein the weight ratio of said protease inhibitor potato protein to said water within the formulation, RPLW, is within a range of 0.09 to 0.4.

[0255] Embodiment 8. The formulation of any one of the previous Embodiments, wherein the formulation is an edible gel formulation.

[0256] Embodiment 9. The formulation of any one of the previous Embodiments, wherein the protein within the formulation consists essentially of the protease inhibitor potato protein.

[0257] Embodiment 10. The formulation of any one of the previous Embodiments, wherein said at least one protease inhibitor potato protein includes a potato protein serine protease inhibitor.

[0258] Embodiment 11. The formulation of any one of the previous Embodiments, wherein said at least one protease inhibitor potato protein includes a potato protein trypsine protease inhibitor. Embodiment 12. The formulation of any one of the previous Embodiments, wherein said at least one protease inhibitor potato protein includes a potato protein aspartate protease inhibitor.

[0259] Embodiment 13. The formulation of any one of the previous Embodiments, wherein said at least one protease inhibitor potato protein includes protease inhibitor I.

[0260] Embodiment 14. The formulation of any one of the previous Embodiments, wherein said at least one protease inhibitor potato protein includes protease inhibitor IIA.

[0261] Embodiment 15. The formulation of any one of the previous Embodiments, wherein said at least one protease inhibitor potato protein includes protease inhibitor IIB.

[0262] Embodiment 16. The formulation of any one of the previous Embodiments, the formulation having a pH of at most 4.5.

[0263] Embodiment 17. The formulation of Embodiment 16, wherein said pH is at most 4.2.

[0264] Embodiment 18. The formulation of Embodiment 16, wherein said pH is at most 4.0.

[0265] Embodiment 19. The formulation of Embodiment 16, wherein said pH is at most 3.8.

[0266] Embodiment 20. The formulation of Embodiment 16, wherein said pH is at most 3.5.

[0267] Embodiment 21. The formulation of Embodiment 16, wherein said pH is at most 3.2.

[0268] Embodiment 22. The formulation of any one of Embodiments 16 to 21, wherein said pH is at least 0.5.

[0269] Embodiment 23. The formulation of Embodiment 22, wherein said pH is at least 0.8.

[0270] Embodiment 24. The formulation of Embodiment 22, wherein said pH is at least 1.0.

[0271] Embodiment 25. The formulation of Embodiment 22, wherein said pH is at least 1.2.

[0272] Embodiment 26. The formulation of Embodiment 22, wherein said pH is at least 1.4.

[0273] Embodiment 27. The formulation of Embodiment 22, wherein said pH is at least 1.6.

[0274] Embodiment 28. The formulation of any one of the previous Embodiments, wherein said protease inhibitor potato protein has an average molecular weight of 5 to 50 kDa.

[0275] Embodiment 29. The formulation of any one of the previous Embodiments, wherein the formulation is a high internal phase emulsion at 25°C.

[0276] Embodiment 30. The formulation of any one of the previous Embodiments, wherein said protease inhibitor potato protein includes a protease serine inhibitor protein.

[0277] Embodiment 31. The formulation of any one of the previous Embodiments, wherein said protease inhibitor potato protein includes a protease trypsine inhibitor protein.

[0278] Embodiment 32. The formulation of any one of the previous Embodiments, wherein said protease inhibitor potato protein includes a protease aspartate inhibitor protein.

[0279] Embodiment 33. The formulation of any one of Embodiments 1 to 32, wherein said protease inhibitor potato protein includes a protease serine inhibitor protein, a protease trypsine inhibitor protein, and a protease aspartate inhibitor protein. Embodiment 34. The formulation of any one of the previous Embodiments, wherein Cpi is at least 2.2%.

[0280] Embodiment 35. The formulation of Embodiment 34, wherein Cpi is at least 2.6%.

[0281] Embodiment 36. The formulation of Embodiment 34, wherein Cpi is at least 3.0%.

[0282] Embodiment 37. The formulation of Embodiment 34, wherein Cpi is at least 3.4%.

[0283] Embodiment 38. The formulation of Embodiment 34, wherein Cpi is at least 3.8%.

[0284] Embodiment 39. The formulation of Embodiment 34, wherein Cpi is at least 4.25%.

[0285] Embodiment 40. The formulation of Embodiment 34, wherein Cpi is at least 4.5%.

[0286] Embodiment 41. The formulation of Embodiment 34, wherein Cpi is at least 4.75%.

[0287] Embodiment 42. The formulation of Embodiment 34, wherein Cpi is at least 5.0%.

[0288] Embodiment 43. The formulation of Embodiment 34, wherein Cpi is at least 5.25%.

[0289] Embodiment 44. The formulation of Embodiment 34, wherein Cpi is at least 5.5%.

[0290] Embodiment 45. The formulation of Embodiment 34, wherein Cpi is at least 6%.

[0291] Embodiment 46. The formulation of any one of Embodiments 1 to 45, wherein Cpi is at most 10.5%.

[0292] Embodiment 47. The formulation of Embodiment 46, wherein Cpi is at most 9.0%.

[0293] Embodiment 48. The formulation of Embodiment 46, wherein Cpi is at most 8%.

[0294] Embodiment 49. The formulation of Embodiment 46, wherein Cpi is at most 7%.

[0295] Embodiment 50. The formulation of Embodiment 46, wherein Cpi is at most 6.5%.

[0296] Embodiment 51. The formulation of any one of Embodiments 1 to 50, wherein Rpi-w is at least 0.11.

[0297] Embodiment 52. The formulation of Embodiment 51, wherein Rpi-w is at least 0.13.

[0298] Embodiment 53. The formulation of Embodiment 51, wherein Rpi-w is at least 0.15.

[0299] Embodiment 54. The formulation of Embodiment 51, wherein Rpi-w is at least 0.18.

[0300] Embodiment 55. The formulation of Embodiment 51, wherein Rpi-w is at least 0.21.

[0301] Embodiment 56. The formulation of Embodiment 51, wherein Rpi-w is at least 0.24.

[0302] Embodiment 57. The formulation of Embodiment 51, wherein Rpi-w is at least 0.27.

[0303] Embodiment 58. The formulation of Embodiment 51, wherein Rpi-w is at least 0.30.

[0304] Embodiment 59. The formulation of Embodiment 51, wherein Rpi-w is at least 0.33.

[0305] Embodiment 60. The formulation of Embodiment 51, wherein Rpi-w is at least 0.36.

[0306] Embodiment 61. The formulation of Embodiment 51, wherein Rpi-w is at least 0.40.

[0307] Embodiment 62. The formulation of any one of Embodiments 1 to 60, wherein Rpi-w is at most 0.38.

[0308] Embodiment 63. The formulation of Embodiment 56, wherein Rpi-w is at most 0.36.

[0309] Embodiment 64. The formulation of Embodiment 56, wherein Rpi-w is at most 0.35. Embodiment 65. The formulation of any one of Embodiments 1 to 64, wherein COIL is at least 62%.

[0310] Embodiment 66. The formulation of Embodiment 65, wherein COIL is at least 64%.

[0311] Embodiment 67. The formulation of Embodiment 65, wherein COIL is at least 66%.

[0312] Embodiment 68. The formulation of Embodiment 65, wherein COIL is at least 68%.

[0313] Embodiment 69. The formulation of Embodiment 65, wherein COIL is at least 70%.

[0314] Embodiment 70. The formulation of Embodiment 65, wherein COIL is at least 72%.

[0315] Embodiment 71. The formulation of Embodiment 65, wherein COIL is at least 74%.

[0316] Embodiment 72. The formulation of Embodiment 65, wherein COIL is at least 76%.

[0317] Embodiment 73. The formulation of Embodiment 65, wherein COIL is at least 78%.

[0318] Embodiment 74. The formulation of Embodiment 65, wherein COIL is at least 80%.

[0319] Embodiment 75. The formulation of Embodiment 65, wherein COIL is at least 81%.

[0320] Embodiment 76. The formulation of any one of Embodiments 1 to 75, wherein COIL is at most 88%.

[0321] Embodiment 77. The formulation of Embodiment 76, wherein COIL is at most 86%.

[0322] Embodiment 78. The formulation of Embodiment 77, wherein COIL is at most 84%.

[0323] Embodiment 79. The formulation of Embodiment 77, wherein COIL is at most 83%.

[0324] Embodiment 80. The formulation of Embodiment 77, wherein COIL is at most 82%.

[0325] Embodiment 81. The formulation of any one of Embodiments 1 to 80, wherein Rpi- p is at least 0.65.

[0326] Embodiment 82. The formulation of Embodiment 81, wherein Rpi-ipis at least 0.70.

[0327] Embodiment 83. The formulation of Embodiment 81, wherein Rpi- pis at least 0.75.

[0328] Embodiment 84. The formulation of Embodiment 81, wherein Rpi- pis at least 0.80.

[0329] Embodiment 85. The formulation of Embodiment 81, wherein Rpi- pis at least 0.82.

[0330] Embodiment 86. The formulation of Embodiment 81, wherein Rpi- pis at least 0.84.

[0331] Embodiment 87. The formulation of Embodiment 81, wherein Rpi- pis at least 0.86.

[0332] Embodiment 88. The formulation of Embodiment 81, wherein Rpi- pis at least 0.88.

[0333] Embodiment 89. The formulation of Embodiment 81, wherein Rpi- pis at least 0.90.

[0334] Embodiment 90. The formulation of Embodiment 81, wherein Rpi- pis at least 0.92.

[0335] Embodiment 91. The formulation of any one of Embodiments 1 to 90, wherein a total concentration CT, by weight, of said protease inhibitor potato protein, said water, and said oil within the formulation is at least 85%.

[0336] Embodiment 92. The formulation of Embodiment 91, wherein CT is at least 90%.

[0337] Embodiment 93. The formulation of Embodiment 91, wherein CT is at least 93%.

[0338] Embodiment 94. The formulation of Embodiment 91, wherein CT is at least 95%. Embodiment 95. The formulation of Embodiment 91, wherein CT is at least 97%.

[0339] Embodiment 96. The formulation of Embodiment 91, wherein CT is at least 98%.

[0340] Embodiment 97. The formulation of Embodiment 91, wherein CT is at least 99%.

[0341] Embodiment 98. The formulation of Embodiment 91, wherein CT is at least 99.5%.

[0342] Embodiment 99. The formulation of any one of Embodiments 1 to 98, wherein the formulation is devoid of gelation additives.

[0343] Embodiment 100. The formulation of any one of Embodiments 1 to 98, further comprising at least one gelation additive.

[0344] Embodiment 101. The formulation of Embodiment 100, wherein said gelation additive is selected from the group of gelation additives consisting of alkoxy cellulose, alkyl cellulose, regenerated cellulose, polysaccharide, wax, phytosterol, and modified starch.

[0345] Embodiment 102. The formulation of Embodiment 100, wherein said gelation additive is at least one salt.

[0346] Embodiment 103. The formulation of Embodiment 100, wherein said at least one salt contains at least one anion selected from the group consisting of a chloride, a sulfate, and a phosphate.

[0347] Embodiment 104. The formulation of Embodiment 102 or 103, wherein said at least one salt contains at least one cation selected from the group consisting of sodium, potassium, magnesium, and calcium.

[0348] Embodiment 105. The formulation of any one of Embodiments 100 to 104, wherein a total concentration CADD, by weight, of said at least one gelation additive within the formulation, or within said gel, is at most 3%.

[0349] Embodiment 106. The formulation of Embodiment 105, wherein CADD is at most 2%.

[0350] Embodiment 107. The formulation of Embodiment 105, wherein CADD is at most 1%.

[0351] Embodiment 108. The formulation of Embodiment 105, wherein CADD is at most 0.5%.

[0352] Embodiment 109. The formulation of Embodiment 105, wherein CADD is at most 0.2%.

[0353] Embodiment 110. The formulation of Embodiment 105, wherein CADD is at most 0.1%.

[0354] Embodiment 111. The formulation of Embodiment 105, wherein CADD is at most 0.05%.

[0355] Embodiment 112. The formulation of any one of Embodiments 1 to 111, wherein the edible gel has a storage modulus G’ within a range of 12,000 to 1,800,000 Pa at 25°C.

[0356] Embodiment 113. The formulation of any one of Embodiments 1 to 112, wherein a or said storage modulus G’ is at least 14,000 Pa.

[0357] Embodiment 114. The formulation of Embodiment 112 or 113, wherein G’ is at least 16,000 Pa.

[0358] Embodiment 115. The formulation of Embodiment 114, wherein G’ is at least 18,000 Pa.

[0359] Embodiment 116. The formulation of Embodiment 114, wherein G’ is at least 20,000 Pa.

[0360] Embodiment 117. The formulation of Embodiment 114, wherein G’ is at least 22,000 Pa. Embodiment 118. The formulation of Embodiment 114, wherein G’ is at least 25,000 Pa.

[0361] Embodiment 119. The formulation of Embodiment 114, wherein G’ is at least 30,000 Pa.

[0362] Embodiment 120. The formulation of Embodiment 114, wherein G’ is at least 40,000 Pa.

[0363] Embodiment 121. The formulation of Embodiment 114, wherein G’ is at least 50,000 Pa.

[0364] Embodiment 122. The formulation of Embodiment 114, wherein G’ is at least 70,000 Pa.

[0365] Embodiment 123. The formulation of Embodiment 114, wherein G’ is at least 90,000 Pa.

[0366] Embodiment 124. The formulation of Embodiment 114, wherein G’ is at least 120,000 Pa.

[0367] Embodiment 125. The formulation of Embodiment 114, wherein G’ is at least 150,000 Pa.

[0368] Embodiment 126. The formulation of Embodiment 114, wherein G’ is at least 200,000 Pa.

[0369] Embodiment 127. The formulation of Embodiment 114, wherein G’ is at least 250,000 Pa.

[0370] Embodiment 128. The formulation of Embodiment 114, wherein G’ is at least 350,000 Pa.

[0371] Embodiment 129. The formulation of Embodiment 114, wherein G’ is at least 475,000 Pa.

[0372] Embodiment 130. The formulation of any one of Embodiments 112 to 129, wherein G’ is at most 1,200,000 Pa.

[0373] Embodiment 131. The formulation of Embodiment 130, wherein G’ is at most 850,000 Pa.

[0374] Embodiment 132. The formulation of Embodiment 130, wherein G’ is at most 750,000 Pa.

[0375] Embodiment 133. The formulation of Embodiment 130, wherein G’ is at most 650,000 Pa.

[0376] Embodiment 134. The formulation of Embodiment 130, wherein G’ is at most 550,000 Pa.

[0377] Embodiment 135. The formulation of any one of Embodiments 112 to 128, wherein G’ is at most 450,000 Pa.

[0378] Embodiment 136. The formulation of any one of Embodiments 112 to 128, wherein G’ is at most 375,000 Pa.

[0379] Embodiment 137. The formulation of any one of Embodiments 112 to 127, wherein G’ is at most 325,000 Pa.

[0380] Embodiment 138. The formulation of any one of Embodiments 112 to 127, wherein G’ is at most 275,000 Pa.

[0381] Embodiment 139. The formulation of any one of Embodiments 112 to 126, wherein G’ is at most 225,000 Pa.

[0382] Embodiment 140. The formulation of any one of Embodiments 112 to 125, wherein G’ is at most 200,000 Pa.

[0383] Embodiment 141. The formulation of any one of Embodiments 112 to 125, wherein G’ is at most 175,000 Pa.

[0384] Embodiment 142. The formulation of any one of Embodiments 112 to 124, wherein G’ is at most 150,000 Pa. Embodiment 143. The formulation of any one of Embodiments 112 to 123, wherein G’ is at most 125,000 Pa.

[0385] Embodiment 144. The formulation of any one of Embodiments 112 to 123, wherein G’ is at most 100,000 Pa.

[0386] Embodiment 145. The formulation of any one of Embodiments 112 to 122, wherein G’ is at most 85,000 Pa.

[0387] Embodiment 146. The formulation of any one of Embodiments 112 to 121, wherein G’ is at most 75,000 Pa.

[0388] Embodiment 147. The formulation of any one of Embodiments 1 to 146, wherein an ionic strength of said gel is at most 45 mM.

[0389] Embodiment 148. The formulation of Embodiment 147, wherein said ionic strength is at most 40 mM.

[0390] Embodiment 149. The formulation of Embodiment 147, wherein said ionic strength is at most 35 mM.

[0391] Embodiment 150. The formulation of Embodiment 147, wherein said ionic strength is at most 30 mM.

[0392] Embodiment 151. The formulation of Embodiment 147, wherein said ionic strength is at most 25 mM.

[0393] Embodiment 152. The formulation of Embodiment 147, wherein said ionic strength is at most 20 mM.

[0394] Embodiment 153. The formulation of Embodiment 147, wherein said ionic strength is at most 15 mM.

[0395] Embodiment 154. The formulation of Embodiment 147, wherein said ionic strength is at most 10 mM.

[0396] Embodiment 155. The formulation of any one of Embodiments 147 to 156, wherein H+makes up at least 80% of said ionic strength.

[0397] Embodiment 156. The formulation of Embodiment 155, wherein H+makes up at least 90% of said ionic strength.

[0398] Embodiment 157. The formulation of any one of Embodiments 1 to 156, wherein the solid fat content of the formulation is at most 5%, by weight.

[0399] Embodiment 158. The formulation of Embodiment 157, the solid fat content being at most 3%.

[0400] Embodiment 159. The formulation of Embodiment 157, the solid fat content being at most 1.5%.

[0401] Embodiment 160. The formulation of Embodiment 157, the solid fat content being at most 1%.

[0402] Embodiment 161. The formulation of Embodiment 157, the solid fat content being at most 0.7%.

[0403] Embodiment 162. The formulation of Embodiment 157, the solid fat content being at most 0.4%. Embodiment 163. The formulation of Embodiment 157, the solid fat content being at most 0.2%.

[0404] Embodiment 164. The formulation of Embodiment 157, wherein the formulation is devoid or substantially devoid of solid fat.

[0405] Embodiment 165. The formulation of any one of Embodiments 1 to 164, the formulation having an electrical conductivity of at most 4,000 microsiemens / cm (pS / cm).

[0406] Embodiment 166. The formulation of Embodiment 165, wherein said electrical conductivity is at most 3,000 pS / cm.

[0407] Embodiment 167. The formulation of Embodiment 165, wherein said electrical conductivity is at most 2,500 pS / cm.

[0408] Embodiment 168. The formulation of Embodiment 165, wherein said electrical conductivity is at most 2,000 pS / cm.

[0409] Embodiment 169. The formulation of Embodiment 165, wherein said electrical conductivity is at most 1,500 pS / cm.

[0410] Embodiment 170. The formulation of any one of Embodiments 165 to 169, wherein said electrical conductivity is at least 100 pS / cm.

[0411] Embodiment 171. The formulation of any one of Embodiments 165 to 169, wherein said electrical conductivity is at least 250 pS / cm.

[0412] Embodiment 172. The formulation of any one of Embodiments 165 to 169, wherein a or said pH is at most 4.0.

[0413] Embodiment 173. The formulation of Embodiment 172, wherein said pH is at most 3.6.

[0414] Embodiment 174. The formulation of Embodiment 172, wherein said pH is at most 3.2.

[0415] Embodiment 175. The formulation of Embodiment 172, wherein said pH is at most 2.5.

[0416] Embodiment 176. The formulation of any one of the previous Embodiments, wherein delta pH (APH) is at least 1.2.

[0417] Embodiment 177. The formulation of Embodiment 176, wherein APH is at least 1.5.

[0418] Embodiment 178. The formulation of Embodiment 176, wherein APH is at least 2.0.

[0419] Embodiment 179. The formulation of Embodiment 176, wherein APH is at least 2.5.

[0420] Embodiment 180. The formulation of Embodiment 176, wherein APH is at least 3.

[0421] Embodiment 181. The formulation of Embodiment 176, wherein APH is at least 3.5.

[0422] Embodiment 182. The formulation of Embodiment 176, wherein APH is at least 4.

[0423] Embodiment 183. The formulation of any of Embodiments 176 to 182, wherein APH is at most 8.

[0424] Embodiment 184. The formulation of Embodiment 183, wherein APH is at most 7.5.

[0425] Embodiment 185. The formulation of Embodiment 183, wherein APH is at most 7.

[0426] Embodiment 186. The formulation of Embodiment 183, wherein APH is at most 6.5. Embodiment 187. The formulation of any one of the previous Embodiments, wherein the pH of the gel formulation is measured according to U.S EPA — METHOD 9045D.

[0427] Embodiment 188. The formulation of any one of Embodiments 1 to 186, wherein the pH of the gel formulation is measured directly by a pH meter.

[0428] Embodiment 188 A. The formulation of any one of Embodiments 1 to 188, wherein a combined concentration of shortening, hydrogenated oil, and trans-fat is at most 5%.

[0429] Embodiment 188B. The formulation of Embodiment 188A, wherein said combined concentration is at most 3%.

[0430] Embodiment 188C. The formulation of Embodiment 188 A, wherein said combined concentration is at most 1.5%.

[0431] Embodiment 188D. The formulation of Embodiment 188 A, wherein said combined concentration is at most 0.5%.

[0432] Embodiment 188E. The formulation of Embodiment 188 A, wherein said combined concentration is at most 0.2%.

[0433] Embodiment 188F. The formulation of Embodiment 188 A, wherein said combined concentration is 0% or substantially 0%.

[0434] Embodiment 189. A formulation comprising:

[0435] (a) protease inhibitor protein;

[0436] (b) water; and

[0437] (c) an oil; said protease inhibitor protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; wherein the weight ratio of said protease inhibitor protein to said water within the formulation, RPLW, is within a range of 0.09 to 0.4; and wherein the formulation is a gel formulation.

[0438] Embodiment 190. A formulation comprising:

[0439] (a) protease inhibitor protein;

[0440] (b) water; and

[0441] (c) an oil; said protease inhibitor protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight ratio of said protease inhibitor protein to the total protein content within said gel, RPI-TP, is at least 0.60; and wherein the formulation is a gel formulation.

[0442] Embodiment 191. The formulation of Embodiment 190, wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%.

[0443] Embodiment 192. The formulation of Embodiment 190 or 191, wherein the weight ratio of said protease inhibitor potato protein to said water within the formulation, RPLW, is within a range of 0.09 to 0.4.

[0444] Embodiment 193. The formulation of any one of Embodiments 190 to 192, wherein said protease inhibitor protein is from a species of the Solanaceae or Solanum group.

[0445] Embodiment 194. The formulation of any one of Embodiments 190 to 193, wherein the pH of the gel formulation is lower than the isoelectric point of the protease inhibitor protein by at least 1.0.

[0446] Embodiment 195. The formulation of any one of Embodiments 190 to 194, further including any of the features of Embodiments 1 to 189.

[0447] Embodiment 196. A food formulation comprising: (a) the edible gel formulation of any one of the preceding Embodiments; (b) at least one sweetener; and (c) optionally, at least one starch, wherein a total concentration of the edible gel formulation, said at least one sweetener, and said at least one starch, within the food formulation, is at least 35%, on a dry (waterless) weight basis.

[0448] Embodiment 197. The formulation of Embodiment 196, wherein said total concentration is at least 45%.

[0449] Embodiment 198. The formulation of Embodiment 196, wherein said total concentration is at least 55%.

[0450] Embodiment 199. The formulation of Embodiment 196, wherein said total concentration is at least 65%.

[0451] Embodiment 200. The formulation of Embodiment 196, wherein said total concentration is at least 70 or 75%.

[0452] Embodiment 201. The formulation of any one of Embodiments 196 to 200, wherein said total concentration is at most 95%. Embodiment 202. The formulation of Embodiment 201, wherein said total concentration is at most 85%.

[0453] Embodiment 203. The formulation of Embodiment 201, wherein said total concentration is at most 80%.

[0454] Embodiment 204. The formulation of Embodiment 201, wherein said total concentration is at most 75%.

[0455] Embodiment 205. The formulation of any one of Embodiments 196 to 204, wherein a combined concentration of shortening, hydrogenated oil, and trans-fat is at most 5%.

[0456] Embodiment 206. The formulation of Embodiment 205, wherein said combined concentration is at most 3%.

[0457] Embodiment 207. The formulation of Embodiment 205, wherein said combined concentration is at most 1.5%.

[0458] Embodiment 208. The formulation of Embodiment 205, wherein said combined concentration is at most 0.5%.

[0459] Embodiment 209. The formulation of Embodiment 205, wherein said combined concentration is 0% or substantially 0%.

[0460] Embodiment 210. A plant protein based meat analog comprising: (a) at least one of plant protein or plant protein extrudate; (b) the edible gel formulation of any one of Embodiments 1 to 209; wherein a total concentration of the edible gel formulation and said plant protein extrudate, within the meat analog, is at least 60%, on a dry (waterless) weight basis.

[0461] Embodiment 211. The meat analog of Embodiment 210, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at least 65%.

[0462] Embodiment 212. The meat analog of Embodiment 210, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at least 70%.

[0463] Embodiment 213. The meat analog of Embodiment 210, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at least 75%.

[0464] Embodiment 214. The meat analog of Embodiment 210, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at least 80%.

[0465] Embodiment 215. The meat analog of Embodiment 210, wherein said total concentration of the edible gel formulation and said plant protein extrudate is at least 85%.

[0466] Embodiment 216. The meat analog of Embodiment 210, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at least 90%.

[0467] Embodiment 217. The meat analog of any one of Embodiments 210 to 216, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at most 99%. Embodiment 218. The meat analog of Embodiment 217, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at most 97%. Embodiment 219. The meat analog of Embodiment 217, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at most 95%. Embodiment 220. The meat analog of Embodiment 217, wherein said total concentration of the edible gel formulation, said plant protein extrudate, and any said plant protein is at most 92%. Embodiment 221. The meat analog of any one of Embodiments 210 to 220, wherein said plant protein extrudate is a high-moisture plant protein extrudate.

[0468] Embodiment 222. The meat analog of any one of Embodiments 210 to 220, wherein said plant protein extrudate is a low-moisture plant protein extrudate such as TVP.

[0469] Embodiment 223. The meat analog of any one of Embodiments 210 to 222, wherein a combined concentration of shortening, hydrogenated oil, and trans-fat is at most 5%.

[0470] Embodiment 224. The meat analog of Embodiment 223, wherein said combined concentration is at most 3%.

[0471] Embodiment 225. The meat analog of Embodiment 223, wherein said combined concentration is at most 1.5%.

[0472] Embodiment 226. The meat analog of Embodiment 223, wherein said combined concentration is at most 0.5%.

[0473] Embodiment 227. The meat analog of Embodiment 223, wherein said combined concentration is 0% or substantially 0%.

[0474] Embodiment 228. A plant protein based bacon analog comprising: (a) at least one flour or starch; and (b) the gel formulation of any one of Embodiments 1 to 209; wherein a total concentration of the gel formulation and said at least one flour or starch, within the bacon analog, is at least 60%, on a dry (waterless) weight basis.

[0475] Embodiment 229. The bacon analog of Embodiment 228, wherein said total concentration is within a range of 63 to 85% (dry basis).

[0476] Embodiment 230. The bacon analog of Embodiment 228, wherein the concentration of the gel formulation within the bacon analog is within a range of 22 to 42% (dry basis).

[0477] Embodiment 231. A plant protein based cheese (e.g., cheddar cheese) analog comprising: (a) at least one flour or starch; and (b) the gel formulation of any one of Embodiments 1 to 209; wherein a total concentration of the gel formulation and said at least one flour or starch, within the cheese analog, is at least 70%, on a dry (waterless) weight basis.

[0478] Embodiment 232. The cheese analog of Embodiment 231, wherein said total concentration is within a range of 74 to 92% (dry basis). Embodiment 233. The cheese analog of Embodiment 232, wherein the concentration of the gel formulation within the cheese analog is within a range of 32 to 54% (dry basis).

[0479] Embodiment 234. A method of producing an edible gel having an oil-in-water emulsion structure, the method comprising:

[0480] (a) mixing a protease inhibitor potato protein concentrate and water to produce a protein dispersion;

[0481] (b) adding oil to said protein dispersion, while mixing;

[0482] (c) heating said oil and said dispersion, optionally at an operating temperature of at least 55°C, while mixing; wherein the method produces the edible gel having an oil-in-water emulsion structure.

[0483] Embodiment 235. A method of producing an edible gel having an oil-in-water emulsion structure, the method comprising:

[0484] (a) mixing a protease inhibitor potato protein concentrate and water to produce a protein dispersion, while maintaining the pH of the protein dispersion at a value of at most 4.5;

[0485] (b) adding oil to said protein dispersion, while mixing;

[0486] (c) heating said oil and said dispersion, optionally at an operating temperature of at least 55°C, while mixing; wherein the method produces the edible gel having an oil-in-water emulsion structure.

[0487] Embodiment 236. A method of producing an edible gel having an oil-in-water emulsion structure, the method comprising:

[0488] (a) optionally: mixing a protease inhibitor potato protein concentrate and water to produce a protein dispersion;

[0489] (b) adding oil to said protein dispersion, while mixing;

[0490] (c) heating said oil and said dispersion, optionally at an operating temperature of at least 55°C, while mixing; wherein the method produces the edible gel having an oil-in-water emulsion structure.

[0491] Embodiment 237. The method of any one of Embodiments 234 to 236, wherein the edible gel produced is the edible gel of any one of Embodiments 1 to 199G.

[0492] Embodiment 238. The method of any one of Embodiments 234 to 237, wherein a total protein content CTP-D within said protein dispersion, by weight, is at least 12%.

[0493] Embodiment 239. The method of Embodiment 238, wherein CTP-D is at least 14%.

[0494] Embodiment 240. The method of Embodiment 238, wherein CTP-D is at least 16%.

[0495] Embodiment 241. The method of Embodiment 238, wherein CTP-D is at least 18%.

[0496] Embodiment 242. The method of Embodiment 238, wherein CTP-D is at least 20%.

[0497] Embodiment 243. The method of Embodiment 238, wherein CTP-D is at least 22%. Embodiment 244. The method of Embodiment 238, wherein CTP-D is at least 24%.

[0498] Embodiment 245. The method of Embodiment 238, wherein CTP-D is at least 26%.

[0499] Embodiment 246. The method of any one of Embodiments 238 to 245, wherein CTP-D is at most 38%.

[0500] Embodiment 247. The method of Embodiment 246, wherein CTP-D is at most 36%.

[0501] Embodiment 248. The method of Embodiment 246, wherein CTP-D is at most 34%.

[0502] Embodiment 249. The method of Embodiment 246, wherein CTP-D is at most 32%.

[0503] Embodiment 250. The method of Embodiment 246, wherein CTP-D is at most 30%.

[0504] Embodiment 251. The method of Embodiment 246, wherein CTP-D is at most 28%.

[0505] Embodiment 252. The method of any one of Embodiments 234 to 247, wherein a concentration of protease inhibitor potato protein within said protease inhibitor potato protein concentrate, by weight, is at least 70%.

[0506] Embodiment 253. The method of Embodiment 252, wherein said concentration of protease inhibitor potato protein within said protease inhibitor potato protein concentrate, by weight, is at least 80%.

[0507] Embodiment 254. The method of Embodiment 252, wherein said concentration of protease inhibitor potato protein within said protease inhibitor potato protein concentrate, by weight, is at least 85%.

[0508] Embodiment 255. The method of Embodiment 252, wherein said concentration of protease inhibitor potato protein within said protease inhibitor potato protein concentrate, by weight, is at least 90%.

[0509] Embodiment 256. The method of any one of Embodiments 234 to 255, wherein a weight fraction of protease inhibitor potato protein, WFpn>, with respect to a total concentration of protein within said protease inhibitor potato protein concentrate, is at least 0.70.

[0510] Embodiment 257. The method of Embodiment 256, wherein WFpip is at least 0.80.

[0511] Embodiment 258. The method of Embodiment 256, wherein WFpip is at least 0.85.

[0512] Embodiment 259. The method of Embodiment 256, wherein WFpip is at least 0.90.

[0513] Embodiment 260. The method of Embodiment 256, wherein WFpip is at least 0.95.

[0514] Embodiment 261. The method of any one of Embodiments 234 to 260, further comprising, after said heating of said oil and said dispersion while mixing, cooling the material produced by at least 20°C, at least 30°C, at least 40°C, at least 50°C, or at least 60°C.

[0515] Embodiment 262. The method of any one of Embodiments 234 to 261, further comprising, after said heating of said oil and said dispersion while mixing, cooling the material produced to a temperature within a range of 1 to 15°C. Embodiment 263. The method of Embodiment 262, wherein said temperature is within a range of

[0516] 1 to 10°C.

[0517] Embodiment 264. The method of Embodiment 262, wherein said temperature is within a range of

[0518] 2 to 7°C.

[0519] Embodiment 265. The method of any one of Embodiments 234 to 264, wherein said mixing of said protease inhibitor potato protein concentrate and said water to produce said protein dispersion is performed while controlling or reducing the pH of said protein dispersion to at most 4.4.

[0520] Embodiment 266. The method of Embodiment 265, wherein the pH is controlled or reduced to at most 4.0.

[0521] Embodiment 267. The method of Embodiment 265, wherein the pH is controlled or reduced to at most 3.7.

[0522] Embodiment 268. The method of Embodiment 265, wherein the pH is controlled or reduced to at most 3.5.

[0523] Embodiment 269. The method of Embodiment 265, wherein the pH is controlled or reduced to at most 3.3.

[0524] Embodiment 270. The method of Embodiment 265, wherein the pH is controlled or reduced to at most 3.1.

[0525] Embodiment 271. The method of any one of Embodiments 265 to 270, wherein the pH is maintained above 0.4.

[0526] Embodiment 272. The method of Embodiment 271, wherein the pH is maintained above 0.6.

[0527] Embodiment 273. The method of Embodiment 271, wherein the pH is maintained above 0.8.

[0528] Embodiment 274. The method of Embodiment 271, wherein the pH is maintained above 1.0.

[0529] Embodiment 275. The method of Embodiment 271, wherein the pH is maintained above 1.2.

[0530] Embodiment 276. The method of Embodiment 271, wherein the pH is maintained above 1.5.

[0531] Embodiment 277. The method of Embodiment 271, wherein the pH is maintained above 1.8.

[0532] Embodiment 278. The method of Embodiment 271, wherein the pH is maintained above 2.0.

[0533] Embodiment 279. The method of any one of Embodiments 234 to 278, wherein the viscosity of said protein dispersion produced in step (a) is at most 5,000 cP at said operating temperature.

[0534] Embodiment 280. The method of any one of Embodiments 234 to 279, wherein the viscosity of said protein dispersion produced in step (a) is at most 10,000 cP when cooled to 25°C.

[0535] Embodiment 281. The method of any one of Embodiments 234 to 280, wherein said heating of said oil and said dispersion produces the edible gel.

[0536] Embodiment 282. The method of any one of Embodiments 234 to 281, wherein said operating temperature is at least 58°C. Embodiment 283. The method of Embodiment 282, wherein said operating temperature is at least 60°C.

[0537] Embodiment 284. The method of Embodiment 282, wherein said operating temperature is at least 62°C.

[0538] Embodiment 285. The method of Embodiment 282, wherein said operating temperature is at least 65°C.

[0539] Embodiment 286. The method of Embodiment 282, wherein said operating temperature is at least 70°C.

[0540] Embodiment 287. The method of Embodiment 282, wherein said operating temperature is at least 75°C.

[0541] Embodiment 288. The method of Embodiment 282, wherein said operating temperature is at least 80°C.

[0542] Embodiment 289. The method of Embodiment 282, wherein said operating temperature is at least 85°C.

[0543] Embodiment 290. The method of Embodiment 282, wherein said operating temperature is at least 90°C.

[0544] Embodiment 291. The method of any one of Embodiments 234 to 290, wherein said operating temperature is at most 130°C.

[0545] Embodiment 292. The method of Embodiment 256, wherein said operating temperature is at most 125°C.

[0546] Embodiment 293. The method of Embodiment 256, wherein said operating temperature is at most 120°C.

[0547] Embodiment 294. The method of Embodiment 256, wherein said operating temperature is at most 110°C.

[0548] Embodiment 295. The method of Embodiment 256, wherein said operating temperature is at most 100°C.

[0549] Embodiment 296. The method of any of Embodiments 234 to 295, further comprising the step of evaporating water from the material produced in step (c) to produce or concentrate the edible gel. Embodiment 297. The method of Embodiment 296, wherein the edible gel produced by said evaporating exhibits increased firmness with respect to the material produced in step (c) of any one of Embodiments 200 to 202.

[0550] Embodiment 298. The method of Embodiment 297, wherein the edible gel produced by said evaporating exhibits an increased storage modulus G’ with respect to the G’ of the material produced in step (c), both storage moduli being measured at 25°C. Embodiment 299. The method of any one of Embodiments 296 to 298, wherein a firmness differential Af is defined as:

[0551] Af — G’2 - G’i wherein G’2 is the 25°C storage modulus of the edible gel produced by said evaporating, and G’i is the 25°C storage modulus of the edible gel produced in step (c); and wherein Af is at least 2,000 Pa.

[0552] Embodiment 300. The method of Embodiment 299, wherein Af is at least 5,000 Pa.

[0553] Embodiment 301. The method of Embodiment 299, wherein Af is at least 25,000 Pa.

[0554] Embodiment 302. The method of Embodiment 299, wherein Af is at least 60,000 Pa.

[0555] Embodiment 303. The method of Embodiment 299, wherein Af is at least 200,000 Pa.

[0556] Embodiment 304. The method of any one of Embodiments 299 to 303, wherein Af is at most 1,500,000 Pa.

[0557] Embodiment 305. The method of Embodiment 304, wherein Af is at most 800,000 Pa.

[0558] Embodiment 306. The method of Embodiment 304, wherein Af is at most 300,000 Pa.

[0559] Embodiment 307. The method of any one of Embodiments 296 to 306, wherein said evaporating is performed at a pressure below 0.85 bara.

[0560] Embodiment 308. The method of Embodiment 307, wherein said pressure is below 0.4 bara.

[0561] Embodiment 309. The method of Embodiment 307, wherein said pressure is below 0.15 bara.

[0562] Embodiment 310. The method of Embodiment 307, wherein said pressure is below 0.05 bara.

[0563] Embodiment 311. The method of any one of Embodiments 296 to 310, wherein said evaporating is performed at an evaporation temperature between 15 to 70°C.

[0564] Embodiment 312. The method of Embodiment 311, wherein said evaporation temperature is at most 65°C.

[0565] Embodiment 313. The method of Embodiment 311, wherein said evaporation temperature is at most 60°C.

[0566] Embodiment 314. The method of Embodiment 311, wherein said evaporation temperature is at most 55°C.

[0567] Embodiment 315. The method of Embodiment 311, wherein said evaporation temperature is at most 50°C.

[0568] Embodiment 316. The method of Embodiment 311, wherein said evaporation temperature is at most 40°C.

[0569] Embodiment 317. The method of Embodiment 311, wherein said evaporation temperature is at most 30°C. Embodiment 318. The method of any one of Embodiments 234 to 317, wherein the ionic strength Si within the liquid media of steps (a), (b), and (c) is maintained below 50 mM.

[0570] Embodiment 319. The method of Embodiment 318, wherein Si is maintained below 40 mM.

[0571] Embodiment 320. The method of Embodiment 318, wherein Si is maintained below 30 mM.

[0572] Embodiment 321. The method of Embodiment 318, wherein Si is maintained below 20 mM.

[0573] Embodiment 322. The method of Embodiment 318, wherein Si is maintained below 10 mM.

[0574] Embodiment 323. The method of any one of Embodiments 234 to 322, wherein said adding of said oil to said protein dispersion is performed at a feedrate ratio (Rfr), in grams of oil per gram of protein per minute, of at most 25.

[0575] Embodiment 324. The method of Embodiment 323, wherein Rfr is at most 15.

[0576] Embodiment 325. The method of Embodiment 323, wherein Rfr is at most 10.

[0577] Embodiment 326. The method of Embodiment 323, wherein Rfr is at most 8.

[0578] Embodiment 327. The method of Embodiment 323, wherein Rfr is at most 7.

[0579] Embodiment 328. The method of Embodiment 323, wherein Rfr is at most 6.

[0580] Embodiment 329. The method of Embodiment 323, wherein Rfr is at most 5.

[0581] Embodiment 330. The method of Embodiment 323, wherein Rfr is at most 4.5.

[0582] Embodiment 331. The method of Embodiment 323, wherein Rfr is at most 4.

[0583] Embodiment 332. The method of any one of Embodiments 323 to 331, wherein Rfr is at least 0.5.

[0584] Embodiment 333. The method of Embodiment 332, wherein Rfr is at least 1.2.

[0585] Embodiment 334. The method of any one of Embodiments 234 to 333, wherein said edible oil includes at least one vegetable oil.

[0586] Embodiment 335. The method of any one of Embodiments 234 to 334, wherein said edible oil includes at least one seed oil.

[0587] Embodiment 336. The method of any one of Embodiments 234 to 335, wherein the edible gel having the oil-in-water emulsion structure is produced during step (c).

[0588] Embodiment 337. The method of any one of Embodiments 234 to 336, wherein said protein dispersion has an electrical conductivity of at most 25,000 microsiemens (pS).

[0589] Embodiment 338. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 20,000 pS.

[0590] Embodiment 339. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 16,000 pS.

[0591] Embodiment 340. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 13,000 pS.

[0592] Embodiment 341. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 10,000 pS. Embodiment 342. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 8,000 pS.

[0593] Embodiment 343. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 6,000 pS.

[0594] Embodiment 344. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 5,000 pS.

[0595] Embodiment 345. The method of Embodiment 337, wherein said electrical conductivity of said protein dispersion is at most 4,000 pS.

[0596] Embodiment 346. The method of any one of Embodiments 337 to 345, wherein said electrical conductivity of said protein dispersion is at least 500 pS.

[0597] Embodiment 347. The method of Embodiment 346, wherein said electrical conductivity of said protein dispersion is at least 1,000 pS.

[0598] Embodiment 348. The method of Embodiment 346, wherein said electrical conductivity of said protein dispersion is at least 1,500 pS.

[0599] Embodiment 349. The method of Embodiment 346, wherein said electrical conductivity of said protein dispersion is at least 2,000 pS.

[0600] Embodiment 350. The method of any one of Embodiments 234 to 349, further including any of the features of Embodiments 1 to 209.

[0601] As used herein in the specification and in the claims section that follows, the term “starch” is meant to include edible starches that are used or may be used in foodstuffs. Typically, such starches include at least one of amylose and amylopectin, and more typically, both amylose and amylopectin. It will be appreciated that various modifications of starch may be made, in order to impart to a particular foodstuff, or to the starch therein, specific chemical and / or physical properties, including, by way of example, the prevention of gelling at cold temperatures, withstanding low pH, or resistance to high shear or to high temperatures.

[0602] Often, starch is present in an ingredient, e.g., flour. In white wheat flour, the starch content is typically about 68%. In oats, the starch content is typically about 58%.

[0603] As used herein in the specification and in the claims section that follows, the term “percent”, or “%”, refers to percent by weight, unless specifically indicated otherwise.

[0604] Similarly, the term “ratio”, as used herein in the specification and in the claims section that follows, refers to a weight ratio, unless specifically indicated otherwise.

[0605] As used herein in the specification and in the claims section that follows, the term “major”, with respect to a protein or protein molecule in a mixture of proteins or protein molecules, refers to the protein or protein molecule having the highest weight content within the mixture. Typically, the mixture contains, on a protein basis, at least 30%, at least 50%, at least 70%, or at least 80% of the major protein or major protein molecule.

[0606] As used herein in the specification and in the claims section that follows, the term “largely includes”, with respect to a component within a formulation, refers to a weight content of at least 30%, at least 40%, at least 50%, or at least 60%.

[0607] As used herein in the specification and in the claims section that follows, the term “mostly includes”, with respect to a component within a formulation, refers to a weight content of at least 50%.

[0608] As used herein in the specification and in the claims section that follows, the term “predominantly includes”, with respect to a component within a formulation, refers to a weight content of at least 50%, at least 65%, at least 75%, or at least 85%.

[0609] The modifier "about" used in connection with a quantity is inclusive of the stated value and has the meaning dictated by the context (for example, it includes at least the degree of error associated with the measurement of the particular quantity). When used with a specific value, it should also be considered as disclosing that value.

[0610] In the context of the present application and claims, the phrase "at least one of A and B" is equivalent to an inclusive "or", and includes any one of "only A", "only B", or "A and B". Similarly, the phrase "at least one of A, B, and C" is equivalent to an inclusive "or", and includes any one of "only A", "only B", "only C", "A and B", "A and C", "B and C", or "A and B and C".

[0611] It will be appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination.

[0612] Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims. All publications, patents and patent applications mentioned in this specification, are herein incorporated in their entirety by reference into the specification, to the same extent as if each individual publication, patent or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present invention.

Claims

WHAT IS CLAIMED IS:

1. A gel formulation comprising:(a) protease inhibitor potato protein;(b) water; and(c) an oil; said protease inhibitor potato protein, said water, and said oil forming a gel in which at least a portion of said protease inhibitor potato protein and said water form a continuous phase that surrounds a dispersed phase containing said oil; wherein the weight concentration of said protease inhibitor potato protein within the formulation, Cpi, is within a range of 1.8 to 12%; wherein the weight concentration of the oil within the formulation, COIL, is within a range of 60 to 90%; wherein the weight ratio of said protease inhibitor potato protein to said water within the formulation, RPLW, is within a range of 0.09 to 0.4; wherein the weight ratio of said protease inhibitor potato protein to the total protein content within said gel, RPLTP, is at least 0.60; and wherein the pH of the gel formulation is lower than the isoelectric point of the protease inhibitor potato protein by at least 2.0.

2. The formulation of claim 1, having a pH of at most 4.0.

3. The formulation of claim 2, wherein said pH is at most 3.5.

4. The formulation of claim 2, wherein said pH is at least 0.8.

5. The formulation of any one of claims 1 to 4, wherein the gel formulation is a high internal phase emulsion at 25°C.

6. The formulation of any one of claims 1 to 5, wherein CPI is at least 4.25%.

7. The formulation of claim 6, wherein Cpi is at most 6%.

8. The formulation of any one of claims 1 to 7, wherein RPLW is at least 0.21.

9. The formulation of claim 8, wherein delta pH (APH) is at least 2.0.

10. The formulation of any one of claims 1 to 9, wherein COIL is at least 72%.

11. The formulation of claim 10, wherein COIL is at least 76%.

12. The formulation of any one of claims 1 to 11, wherein a total concentration CT, by weight, of said protease inhibitor potato protein, said water, and said oil within the formulation is at least 90%.

13. The formulation of any one of claims 1 to 12, wherein the formulation is devoid of gelation additives.

14. The formulation of any one of claims 1 to 13, wherein said gel has a storage modulus G’ within a range of 12,000 to 1,800,000 Pa at 25°C.

15. The formulation of claim 14, wherein G’ is at least 40,000 Pa.

16. The formulation of claim 15, wherein an ionic strength of said gel is at most 40 mM.

17. The formulation of any one of claims 1 to 16, wherein a combined concentration of shortening, hydrogenated oil, and trans-fat is at most 1.5%.

18. A food formulation comprising:(a) the gel formulation of any one of the preceding claims;(b) at least one sweetener; and(c) optionally, at least one starch; wherein a total concentration of the gel formulation, said at least one sweetener, and said at least one starch, within the food formulation, is at least 35%, on a dry (waterless) weight basis.

19. The formulation of claim 18, wherein a combined concentration of shortening, hydrogenated oil, and trans-fat is at most 3%.

20. A plant protein based meat analog comprising:(a) a plant protein extrudate;(b) the edible gel formulation of any one of claims 1 to 19; wherein a total concentration of the edible gel formulation and said plant protein extrudate, within the meat analog, is at least 60%, on a dry (waterless) weight basis.

21. A method of producing an edible gel having an oil-in-water emulsion structure, the method comprising:(a) mixing a protease inhibitor potato protein concentrate and water to produce a protein dispersion, while maintaining the pH of the protein dispersion at a value of at most 4.5;(b) adding oil to said protein dispersion, while mixing;(c) heating said oil and said dispersion, optionally at an operating temperature of at least 55°C, while mixing; wherein the method produces the edible gel having an oil-in-water emulsion structure.

22. The method of claim 21, wherein said pH value is at most 3.7.

23. The method of claim 21 or 22, wherein delta pH (APH) is at least 2.5.

24. The method of any one of claims 21 to 23, further comprising, after said heating of said oil and said dispersion while mixing, cooling the material produced by at least30°C.

25. The method of claim 24, further comprising, after said heating of said oil and said dispersion while mixing, cooling the material produced to a temperature within a range of 1 to 15°C.

26. The method of any one of claims 21 to 25, further comprising the step of: evaporating water from the material produced in step (c) to produce or concentrate the gel.

27. The method of claim 26, wherein said evaporating is performed at an evaporation temperature between 15 to 70°C.

28. The method of any one of claims 21 to 27, wherein said adding of said oil to said protein dispersion is performed at a feedrate ratio (Rfr), in grams of oil per gram of protein per minute, of at most 15.

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