Meat analogue composition containing saturated fatty acids of stearic and lauric acid residues

Abstract

The meat analog composition comprises 2% to 20% by weight of a fat composition; 5% to 30% by weight of non-animal protein; and 30% to 70% by weight of water; the fat composition comprises 20% to 85% by weight of saturated fatty acid residues; 10% to 50% by weight of stearic acid residues (C18:0); and 2% to 35% by weight of lauric acid residues (C12:0); said percentages of fatty acid residues refer to fatty acids attached as acyl groups in glycerides in the fat composition and are relative to the total weight of C4-C24 fatty acid residues attached as acyl groups present in the fat composition.

Description

[Technical field]

[0001] The present invention relates to a meat analogue composition comprising a fat composition, a non-animal protein, and water, and the use of said meat analogue composition in food products. In particular, the present invention relates to the use of certain fat compositions in meat analogue compositions to improve various properties of the meat analogue composition. [Background technology]

[0002] Due to the increasing desire of consumers to eat healthy, sustainably sourced foods and generally to reduce their meat intake, there is an increasing demand for plant-based foods, which has led to the development of meat analogues; meatless vegetarian or vegan foods, i.e. foods that mimic certain properties, such as texture, taste, and / or appearance, of meat or meat-based products.

[0003] Many different types of meat analogues are available, some based on tofu, lentils, and legumes, some of which aim to perfectly mimic meat in terms of sizzling and browning during cooking, bleeding, color, texture, and taste. One example of such a meat analogue is the plant-based burger. Products such as plant-based sausages, meatballs, meatloaf, and nuggets are also known in the art.

[0004] A typical composition of known meat analogues is 50-60% water, 10-25% protein (such as soy, pea, potato, and wheat), 5-20% fat, 0-10% carbohydrate, and flavors and colorants. Various fats have been proposed for use in meat analogue compositions. It is important that the fat is not of animal origin so that the meat analogue composition is suitable for consumption by vegetarians and vegans. Thus, animal fats, which are typically solid at room temperature, are generally not used in meat analogue compositions. To produce the desired meat analogue, it is important that the final product has an appealing taste, texture, and bite, and has a taste, texture, and bite similar to that of meat. Such properties are generally influenced by the nature of the fat contained in the meat analogue composition. The nature of the fat in the meat analogue composition also typically affects the juiciness and flavor release of the composition, since the fat often functions as a carrier for fat-soluble flavors. The nature of the fat is also important for the processability of the meat analogue dough, such as during forming the meat analogue composition into a burger patty. The nature of the fat is also important in providing a visual similarity to meat products.

[0005] Coconut oil, palm oil, sunflower oil, and rapeseed oil are examples of fats of plant origin that have been proposed for use in meat analog compositions. It is desirable for the fat to have a relatively high melting point to mimic the effects such as taste, texture, and bite of the high melting point animal fats typically found in meat that are solid at room temperature. As a result, coconut oil and palm oil have attracted interest because they have a relatively high melting point compared to other vegetable oils. Of these oils, coconut oil is typically preferred due to the negative environmental impacts associated with the production of palm oil. Furthermore, palm oil contains a large amount of palmitic acid residues that are considered harmful to the cholesterol levels of consumers. A problem with both coconut oil and palm oil is that they are high in saturated fatty acids, which are generally considered unhealthy. The use of alternative oils with even lower saturated fatty acid residues, such as sunflower oil and rapeseed oil, has been found to impair the desired properties of meat analog compositions due to the liquid nature of the oils. Properties such as juiciness are compromised and the liquid nature of the oil means that there is no possibility of structuring the meat analog composition, resulting in an oily meat texture that creates problems during shaping and processing of the meat analog composition. As a result, palm oil remains the industry standard for fats used in meat analog compositions.

[0006] The inventors of the present invention have realized that there are various drawbacks to using coconut oil in a meat analog composition. First, as discussed above, coconut oil is high in saturated fatty acid residues, which is undesirable to consumers from a health standpoint due to the association of saturated fatty acid residues in the fat with heart disease, undesirable cholesterol levels, and related conditions. The inventors of the present invention have realized that coconut oil, despite having a relatively high melting point with respect to vegetable oils, has a steep melting curve. In other words, at lower temperatures below 15°C coconut oil is a hard, brittle solid, whereas at higher temperatures of 30°C-35°C coconut oil is a liquid containing no or very little solid fat. It has been found by the inventors that the solid, hard, brittle structure of coconut oil at lower temperatures means that coconut oil is often difficult to process and to mix with other ingredients of the meat analog composition during production, meaning that it is sometimes desirable to pre-melt or heat the coconut oil. This is undesirable in the manufacturing process due to the extra energy required to melt the coconut oil during production. The inventors have also found that when solid, brittle particles of coconut oil are included in the meat analog composition, the coconut oil particles have a sharp structure and appearance that does not effectively mimic the structure of real meat, where fat particles are generally more rounded. On the other hand, if the coconut oil is melted before being included in the meat analog composition, the fat will be uniformly dispersed in the composition to provide a homogenous structure and appearance that does not resemble the animal fat particles dispersed in real meat, so the resulting composition also does not effectively mimic the structure and appearance of real meat. An additional disadvantage associated with the use of coconut oil is that its steep melting curve means that there is only a narrow temperature range in which coconut oil can be mixed into the meat analog composition as a solid. It has also been found that not having a solid fat at 30°C-35°C is undesirable, as it results in an excessively fast release of fat / flavor from the meat analog composition. Many flavors present in meat analog compositions are fat soluble and therefore released excessively fast upon melting of the fat. A further disadvantage of palm oil is that it often contains high levels of mineral saturated hydrocarbons (MOSH) and mineral aromatic hydrocarbons (MOAH).

[0007] It has been discovered by the inventors of the present invention that the use of certain fats in meat analog compositions in place of palm oil and other fats can address and / or alleviate many of the problems discussed above in connection with the use of palm oil and other fats in such compositions.

[0008] The documents discussed below discuss the usefulness of certain fat compositions in certain food products, but do not contemplate the use of the fat compositions in meat analog compositions and the associated possible advantages over the state of the art.

[0009] WO 2019 / 185444 discloses a non-hydrogenated fat composition comprising 3.2% to 10% by weight total caprylic and capric acid; 13% to 32% by weight lauric acid; 20% to 45% by weight stearic acid. The fat composition contains 7% to 15% by weight CN46 triglycerides; 4% to 30% by weight CN54 triglycerides; and 15% to 28% by weight total CN42 and CN54 triglycerides. A fat composition for use in bakery and confectionery applications is disclosed to improve the textural and sensory performance of baked goods and confectionaries. In particular, the fat composition is taught to be useful for inclusion in whipped cream compositions and beneficial for incorporating air therein.

[0010] EP 2443935 discloses an edible product comprising 15%-80% triglyceride composition; 20%-85% at least one filler material, and up to 15% water by weight. The triglyceride composition comprises 20%-70% saturated fatty acid residues and up to 5% trans-unsaturated fatty acid residues by weight, with a high amount of lauric acid. The composition is taught to have high nutritional benefits compared to other high melting plant-derived fats due to its relatively low saturated fatty acid content and high lauric acid content. Fats with a high lauric acid content are reported to be less likely to be stored as body fat compared to fats containing a higher proportion of longer chain saturated fatty acids.

[0011] WO 2016 / 162529 discloses a triglyceride composition with reduced saturated fatty acid content and higher amount of unsaturated fatty acid. The composition is taught to be used as oil for frying food. The oil is taught to have a better nutritional profile than conventional oils used for frying, and to provide crispiness and reduce the risk of oil bleeding from the fried food. It is also reported that the fried products produced using the oil have a less oily texture. [Prior art documents] [Patent documents]

[0012] [Patent Document 1] International Publication No. 2019 / 185444 Brochure [Patent Document 2] European Patent No. 2443935 [Patent Document 3] International Publication No. 2016 / 162529 Brochure Summary of the Invention [Problem to be solved by the invention]

[0013] The present invention is based on the unexpected finding that certain fat compositions solve or alleviate many of the problems discussed above related to the use of coconut oil and other fats in meat analog compositions. Certain fat compositions have been found to have an improved nutritional profile relative to coconut oil due to having a lower amount of saturated fatty acid residues. Surprisingly, the inclusion of these fat compositions in meat analog compositions instead of coconut oil has been found to have no adverse effects and in some cases improves various properties of the meat analog composition, such as various organoleptic properties of the composition. These certain fat compositions with improved nutritional profile have been found to provide the meat analog composition with improved juiciness when cooked or partially cooked, compared to meat analog compositions containing an equivalent amount of coconut oil or liquid oil as sunflower oil or rapeseed oil. The use of certain fat compositions instead of coconut oil has also been found to positively affect the taste of the meat analog composition once cooked. In particular, the fat compositions have been found to provide the desired "longer" flavor release when compared to compositions containing coconut oil. Without wishing to be bound by theory, this is believed to be due to the fat composition containing a higher amount of solid fat at mouth temperatures of 30°C to 35°C. A further advantage of certain fat compositions compared to coconut oil is that they can be crystallized in a more "plasticized form", meaning that the composition is more "transformable" than coconut oil at typical processing temperatures, meaning that the fat composition can be more easily incorporated and mixed into the meat analog composition. Thus, easier processability and manufacturing is provided. The ability to blend the fat composition into the meat analog composition without melting has been found by the inventors to be useful in providing heterogeneity to the surface of food products containing the meat analog composition, meaning that the food product more accurately mimics the visual appearance of meat compared to meat analog compositions in which the fat is melted before mixing with the other components of the composition. For example, the hard and brittle structure of the fat composition can be provided and mixed into the meat analog composition, mimicking the effect of "marbling" in the meat composition. Alternatively, the plasticized fat structure of the crystallized fat can be provided and mixed into the other components of the meat analog composition.Such plasticized fat structure has the additional advantage of creating less sharp fat pieces that more closely resemble the appearance of real meat intramuscular fat compared to the inclusion of solid coconut oil structure, which has a sharper structure and appearance.Another advantage of the composition used in the present invention is that it has a higher melting point than coconut oil, so that if it is desired to include solid fat particles in the meat analog composition, the processing can be carried out at a higher temperature than coconut oil without the fat particles melting.The fat composition thus improves both the nutritional value and the organoleptic properties of the finished meat analog composition product. [Means for solving the problem]

[0014] According to a first aspect of the present invention there is provided a meat analogue composition comprising: 2wt% to 20wt% of a fat composition; 5wt% to 30wt% of non-animal protein; and 30wt% to 70wt% of water; the fat composition comprising 20wt% to 85wt% of saturated fatty acid residues; 10wt% to 50wt% of stearic acid residues (C18:0); and 2wt% to 35wt% of lauric acid residues (C12:0); said percentages of fatty acid residues refer to fatty acids bound as acyl groups in glycerides in the fat composition and are relative to the total weight of C4-C24 fatty acid residues bound as acyl groups present in the fat composition.

[0015] Preferably, the fat composition comprises 20% to 70% by weight of saturated fatty acids, more preferably 20% to 60% by weight of saturated fatty acids. In some embodiments, the fat composition comprises 65% to 85% by weight of saturated fatty acids. In other embodiments, the fat composition comprises 20% to 65% by weight of saturated fatty acids. The amount of saturated fatty acid residues present in the fat composition may be adjusted to provide certain desired properties of the fat composition. For example, when the fat composition comprises a higher saturated fat content, such as 65% to 85% by weight, the fat composition may be particularly useful for providing a hard, brittle solid structure of fat that can be easily blended with other ingredients of the meat analog composition to provide a "marbled effect" to the meat analog composition or food containing the meat analog composition. Such fat compositions may therefore be used to provide greater heterogeneity to the surface of food products such as burgers and to more accurately mimic the appearance of real meat. In other embodiments, the fat composition comprises 20% to 65% by weight of saturated fatty acids. The fat compositions have been found to be useful for providing the plasticized fat structure effect described above.

[0016] Typically, the fat composition comprises 2-12% by weight of St2M triglyceride, preferably 5-12% by weight of St2M triglyceride. St2M triglyceride is a triglyceride molecule that comprises two stearic acid residues and one residue of either lauric acid or myristic acid. Without being limited to theory, it has been found that fat compositions comprising St2M triglyceride in the amounts specified above help provide both the plasticized fat structure effect and the solid brittle marbling effect described above. St2M triglyceride crystallizes quickly and binds oil well, helping to provide the effects discussed above.

[0017] Typically, the fat composition comprises 5-35 weight percent CN46 and CN48 triglycerides, preferably 10-30 weight percent CN46 and CN48 triglycerides. The abbreviation CN represents the total number of carbon atoms in the fatty acid moieties present in the triglyceride molecule. For example, a triglyceride containing two stearic acid residues and one lauric acid residue may have a total carbon number of 48.

[0018] Preferably, the fat composition comprises less than 10% by weight of palm oil, more preferably less than 5% by weight of palm oil, even more preferably less than 2% by weight of palm oil. Most preferably, the composition is palm oil-free.

[0019] The fat composition is preferably a non-hydrogenated fat composition.

[0020] The fat composition preferably comprises a greater amount of stearic acid than palmitic acid. This is advantageous from a nutritional point of view, since stearic acid exerts a neutral effect on total cholesterol and LDL cholesterol levels, whereas palmitic acid is known to increase total cholesterol and LDL cholesterol levels. Typically, the fat composition comprises not more than 20% by weight, preferably not more than 10% by weight, of palmitic acid (C16:0). Typically, the fat composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) that is between 1:1 and 12:1. Typically, the fat composition has a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) that is between 1:4 and 4:1. Preferably, the fat composition comprises between 10% and 25% by weight of lauric acid (C12:0); and / or between 15% and 45% by weight of stearic acid (C18:0). More preferably, the fat composition comprises from 10% to 25% by weight of lauric acid (C12:0); and from 15% to 45% by weight of stearic acid (C18:0).

[0021] Typically, the fat composition has one or more of the following properties:

[0022] (i) the fat composition has a solid fat content (SFC) N40, measured for unstabilised fat according to ISO 8292-1, of less than 10, preferably between 1 and 9, more preferably between 2 and 8; (ii) the fat composition has a solid fat content (SFC) N20, measured for destabilized fats according to ISO 8292-1, of 35 to 60, preferably of 25 to 56, more preferably of 20 to 40; and (iii) The fat composition has a solid fat content (SFC) N30, measured for destabilized fats according to ISO 8292-1, of 5 to 35, preferably of 8 to 32; more preferably of 8 to 30.

[0023] Preferably, the fat composition has all three of the above properties.

[0024] The term "fat" as used herein refers to glyceride fats and oils containing fatty acyl groups and does not imply any particular melting point. The term "oil" is used interchangeably herein with "fat."

[0025] The term "fatty acid" as used herein refers to a straight chain saturated or unsaturated (including mono- and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be designated as Cx:y. For example, palmitic acid may be designated as C16:0 and oleic acid may be designated as C18:1. The percentage of fatty acids in the compositions referred to herein is based on the total weight of C8-C24 fatty acids, including acyl groups in tri-, di-, and monoglycerides present in the glyceride. The fatty acid profile (i.e., composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966.4.

[0026] The triglyceride content may be determined, for example, based on molecular weight differences (carbon number (CN)) according to AOCS Ce 5-86. The designation triglyceride CNxx indicates a triglyceride having xx carbon atoms in the fatty acyl group, e.g., CN54 includes tristearin. As is customary in the art, the amount of triglyceride designated with each carbon number (CN) is a percentage by weight of the total triglycerides CN26 to CN62 present in the fat composition.

[0027] The fat composition may be made from naturally occurring or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof that meet the fatty acid and triglyceride composition requirements discussed above. Preferably, the fat composition is derived from a blend of naturally occurring fats.

[0028] Preferably, the fat composition comprises an interesterified fat, more preferably the fat composition comprises an interesterified fat blend. The interesterified fat or interesterified fat blend may be produced by chemical interesterification, enzymatic interesterification, or a combination thereof.

[0029] In some embodiments, the interesterified fat or interesterified fat blend is produced by an enzymatic interesterification reaction that does not reach an equilibrium product distribution. These embodiments have been found to provide fat composition products with optimal properties for use in meat analog compositions, such as those discussed above.

[0030] Processes for preparing lipid compositions, such as the interesterification reactions discussed above, are known in the art and are described, for example, in Dijkstra, AJ Interesterification: The Lipids Handbook 3 rdEdition, pages 285 - 300 (FD Gunstone, JL Harwood, and AJ Dijkstra (eds.), Taylor & Francis Group LLC, Boca Raton, FL) (2007).

[0031] Preferably, the fat composition comprises an interesterified fat blend comprising a vegetable oil rich in stearic acid and a vegetable oil rich in lauric acid. Preferably, the vegetable oil rich in stearic acid is also rich in monounsaturated fatty acids such as oleic acid. Thus, in an exemplary embodiment, the fat composition comprises an interesterified fat blend comprising at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, allanblackia fat, kokum fat, mango kernel fat, sal fat, illipe butter, and mixtures thereof; and at least one oil selected from palm oil, palm stearin, palm olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, and mixtures thereof.

[0032] In a preferred embodiment, the fat composition comprises an interesterified blend of shea butter and coconut oil, or an interesterified blend of shea stearin and coconut oil. For example, in some embodiments, the fat composition comprises an interesterified blend of 20% to 80% by weight of shea butter and 20% to 80% by weight of coconut oil. In other embodiments, the fat composition comprises an interesterified blend of 20% to 80% by weight of shea stearin and 20% to 80% by weight of coconut oil.

[0033] In a highly preferred embodiment, the fat composition comprises a blend of (i) 20% to 80% by weight of an interesterified blend of 20% to 80% by weight of shea butter and / or shea stearin with 20% to 80% by weight of coconut oil; and (ii) 20% to 80% by weight of sunflower oil. Preferably, the fat composition is present in the meat analog composition in an amount of 7.5% to 20% by weight of the meat analog composition.

[0034] Preferably, the fat composition contains a substantial majority of fat and only a small amount of water (i.e., the composition consists essentially of fat molecules). However, in some embodiments, the fat composition may contain water and may be present in the form of an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion, typically with a suitable emulsifier. In such embodiments, the weight percentage ranges provided above for the amount of fat composition present in the meat analog composition refer only to the fat molecules present in the fat composition, and not to any water present in the composition. Similarly, the weight percentages provided above for the amount of water present in the meat analog composition refer both to the water added by itself during the manufacture of the meat analog composition, as well as to any water present in or bound to any portion of the other ingredients of the meat analog composition, as discussed in more detail below.

[0035] In some embodiments, the meat analog composition comprises a fat composition comprising the interesterified fat blend described above and at least one additional fat or oil. Preferably, the at least one additional fat or oil comprises a lauric vegetable oil. More preferably, the at least one additional fat or oil comprises coconut oil, coconut stearin, coconut olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, or mixtures thereof. Most preferably, the at least one additional fat or oil comprises coconut oil. In these embodiments, the fat composition preferably comprises the interesterified fat blend in an amount of 50% to 80% by weight of the fat composition, and a total amount of the additional fats or oils in an amount of 20% to 50% by weight of the fat composition. More preferably, the fat composition comprises the interesterified fat blend described above in an amount of 60% to 80% by weight of the fat composition, and a total amount of the additional fats or oils in an amount of 20% to 40% by weight of the fat composition.

[0036] The meat compositions of the present invention include one or more non-animal proteins, such as one or more proteins derived from a fungus, a plant, or a combination thereof.

[0037] Typically, the non-animal protein comprises a vegetable protein, preferably selected from algae protein, black bean protein, canola wheat protein, chickpea protein, fava protein, lentil protein, lupin bean protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates or concentrates thereof. In other embodiments, the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, or combinations thereof.

[0038] More preferably, the non-animal protein comprises texturized vegetable protein, preferably the texturized vegetable protein comprises texturized pea protein, texturized fava protein, texturized soy protein, texturized wheat protein, or combinations thereof. Preferably, the texturized vegetable protein is present in the meat analog composition in an amount of from 10% to 20% by weight of the meat analog composition.

[0039] The non-animal protein is present in the meat analog composition in an amount of 5% to 30% by weight of the meat analog composition, preferably in an amount of 10% to 30% by weight of the meat analog composition, more preferably in an amount of 15% to 30% by weight of the meat analog composition.

[0040] Vegetable protein is a source of protein obtained or derived from a plant. The vegetable protein may be any suitable vegetable protein, may include a mixture of vegetable proteins, and / or may include a protein isolate or concentrate. Examples of suitable vegetable proteins include those discussed above. As discussed above, preferably the vegetable protein includes textured vegetable protein (TVP). TVP is an extruded protein that may be dry or moist (i.e., hydrated). TVP is widely available from the above-mentioned vegetable sources such as soy flour or concentrate. In dry form, TVP may contain up to 70% protein by weight, typically about 60-70% protein by weight, and when moistened, typically about 10-20% protein by weight. Typically, moistened TVP may contain up to 3-4 times its dry weight in water. As discussed above, the weight percentage ranges recited above for the water present in the meat analog composition include both water added by itself and water present in other ingredients of the meat analog composition, such as textured vegetable protein or emulsified with fat. Similarly, the weight percentages given above for the amount of non-animal protein present in the meat analog composition refer to the dry weight of the protein and do not include water bound to the non-animal protein, such as the textured vegetable protein.

[0041] The vegetable protein used in the preparation of the meat analogue composition may be dry (also referred to herein as the "dry phase") or may contain moisture. Thus, in an embodiment, the vegetable protein may be included in a dry mix of ingredients and may contain additional ingredients intended to be included in the meat analogue composition, such as carbohydrates, fiber, and / or hydrocolloids in addition to protein. If the vegetable protein is dry, it may be hydrated before and / or during the formation of the meat analogue composition. As used herein, the terms "dry" and "dry phase" used in relation to vegetable protein shall mean that the phase containing the vegetable protein contains less than 5% water by weight, preferably less than 2% water by weight, more preferably less than 1% water by weight, and even more preferably is substantially free of water. In another preferred embodiment, the dry phase a w is 0.90 or less, more preferably below 0.80. The dry phase containing the vegetable protein is typically provided in a substantially dehydrated state to reduce microbial growth as much as possible to enhance shelf life.

[0042] The meat analogue composition includes water, which may be added to the composition as a separate ingredient or may be derived from other ingredients of the composition as discussed above. The amount of water is not particularly limited and will vary depending on the intended consistency of the meat analogue composition, as will be understood by those skilled in the art. When referring to "water" in this specification, unless otherwise indicated, it is intended to include potable water, demineralized water, or distilled water. Preferably, the water used in connection with the present invention is demineralized water or distilled water. As will be understood by those skilled in the art, deionized water is also a subclass of demineralized water.

[0043] The meat analog composition typically includes one or more additional ingredients, and while it is believed that it is preferred that the meat analog composition include one or more of these additional ingredients, it will be understood that the inclusion of the one or more additional ingredients is not required.

[0044] The meat analog composition preferably further comprises a stabiliser blend. Preferably, the stabiliser blend is present in the meat analog composition in an amount of 5% to 10% by weight of the meat analog composition. Typically, the stabiliser blend comprises a plant derived protein, a plant fibre and / or a polysaccharide. Preferably, the plant derived protein comprises pea protein, the plant fibre comprises pea fibre and / or the polysaccharide comprises methylcellulose. In a highly preferred embodiment, the stabiliser blend comprises a plant derived protein comprising pea protein, a plant fibre comprising pea fibre and a polysaccharide comprising methylcellulose.

[0045] The meat analog composition may include one or more flavor additives. Preferably, the one or more flavor additives are present in an amount of 0.5% to 2% by weight of the meat analog composition. Any suitable flavor additive known in the art may be used in the meat analog composition.

[0046] The meat analog composition may include one or more color additives. Typically, the one or more color additives are present in an amount of 0.5% to 5% by weight of the meat analog composition. Any suitable color additive known in the art may be used in the meat analog composition.

[0047] In some embodiments, the meat analog composition further comprises one or more of: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin, and alginates; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gum, tara gum, tragacanth gum, konjac gum, fenugreek gum, and karaya gum.

[0048] Examples of other additives that may be included in the meat analog composition include ionic or non-ionic emulsifiers, polyhydroxy compounds, milk, liquid flavors, alcohol, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid antioxidants, liquid acidity regulators, liquid enzymes, milk powders, hydrolyzed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, spices, fiber, flavor ingredients, colorants, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidizing agents, reducing agents, antioxidants, acidity regulators, or combinations thereof.

[0049] Amino acids are preferred additives in the meat analog compositions of the present invention because they are known to contribute to the Maillard reaction, a form of non-enzymatic browning resulting from a chemical reaction between amino acids and sugars upon heating, which is used in the development of flavors in cooked foods, and this reaction can be used in the meat analog compositions to replicate the taste of meat by creating a tasting meat flavor.

[0050] In preferred embodiments, the meat analog is suitable for consumption by vegetarians and vegans.Thus, in preferred embodiments, the meat analog composition is substantially free of animal protein, more preferably the meat analog composition is free of animal protein.

[0051] In a preferred embodiment, the meat analog composition is substantially free of animal-derived products, and more preferably the meat analog composition is free of animal-derived products.

[0052] However, in some embodiments, the meat analog composition may include an animal-derived product, such as an animal-derived protein or fat. Thus, in some embodiments, the meat analog composition further includes one or more animal-derived products, such as animal oil, fish oil, animal-derived protein, animal-derived polysaccharide, or any combination thereof. In some embodiments, the one or more animal-derived products include animal milk protein, animal milk fat, or a combination thereof. In these embodiments, the meat analog composition may be suitable for consumption by vegetarians based on the inclusion of non-animal proteins and proteins and fats derived from animal milk. These meat analog compositions are suitable for consumption by vegetarians because they do not include fat or protein derived from meat. However, it will be understood that such meat analog compositions are not suitable for consumption by vegans.

[0053] In embodiments where the meat analog composition comprises one or more animal-derived products, the one or more animal-derived products are typically present in the meat analog composition in an amount of from 1% to 20% by weight of the meat analog composition.

[0054] According to a second aspect of the present invention there is provided a food product comprising the meat analog composition of the present invention. The food product may be an uncooked food, a cooked food or a partially cooked food.

[0055] Typically, the food product is a vegetarian or vegan meat substitute food product. Preferably, the vegetarian or vegan meat substitute food product is a burger, sausage, meatball, nuggets, patties, minced meat products, meatloaf, or other products intended to mimic traditional meat-based foods.

[0056] The properties of the meat analog composition or food prepared using the composition may be measured by any suitable means. Desired properties may include juiciness (and / or dryness), hardness, adhesiveness, springiness, cohesiveness, stickiness, chewiness, and resilience. Such means include taste testers that can provide feedback on the properties of the composition or food, such as juiciness (or dryness), texture, chewiness, and hardness. Typically, multiple testers will be asked to mark one or more properties of the composition or food, such as on a scale of 1 to 5. When multiple testers are asked, an average of the results can be taken to observe a general impression of the food.

[0057] The properties of the composition or food may be measured using specialized equipment. For example, Texture Profile Analysis (TPA) is a technique used to characterize the textural attributes of solid and semi-solid materials and can be used to determine hardness, adhesiveness, springiness, cohesiveness, adhesiveness, chewiness, and rebound. Stickiness is defined as the product of hardness x cohesiveness. Chewability is defined as the product of adhesiveness x springiness (hardness x cohesiveness x springiness). In this technique, the test material may be compressed twice in a reciprocating motion, mimicking the chewing motion in the mouth, and a force vs. time (and / or distance) graph can be generated from which the above information can be obtained. Classification of TPA and texture properties is further described in Bourne MC, Food Technol., 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., 'On the texture profile analysis test', Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand and may be performed as described therein.

[0058] A graph of force versus time (and / or distance) typically contains two peaks in the force corresponding to the two compressions separated by a trough. Force may be measured in weight equivalents (g-force, g) or Newtons (N).

[0059] Hardness (g or N) is defined as the maximum peak experienced during the first compression cycle.

[0060] Adhesion is defined as the area of ​​negative force at the first bite, i.e. the area of ​​the graph between the two peaks of force at or below 0 g or N force. It represents the work required to overcome the attractive force between the surface of the food and the surface of the other material with which the food comes into contact, i.e. the total force required to pull the compression plunger away from the sample. For materials with high adhesion and low cohesion, when tested, part of the sample tends to adhere to the probe on the upward stroke. Lifting the sample from the base of the test platform should be avoided where possible, as the weight of the sample on the probe may become part of the adhesion value. In certain cases, gluing of the sample to the base of a disposable platform has been proposed, but is not applicable to all samples.

[0061] Springiness, also known as elastomerism, relates to the height to which the food recovers during the time that elapses between the end of the first compression and the start of the second compression. During the first compression, the time is measured from the start of compression at force=0 g or N to the first peak of force (referred to as "cycle 1 duration"). During the second cycle, the time is measured from the start of the second compression at force=0 g or N to the second peak of force (referred to as "cycle 2 duration"). Springiness is calculated as the ratio of these values, i.e. "cycle 2 duration" / "cycle 1 duration".

[0062] Cohesion is defined as the ratio of the positive force area, i.e. the area under the curve above a force of 0 g or N during the second compression to that during the first compression. Cohesion may be measured as the rate at which a material breaks down under mechanical action. Tensile strength is a manifestation of cohesion. If adhesion is lower than cohesion, the probe is more likely to remain clean since the product has the ability to hold together. Cohesion is usually tested for secondary parameters friability, chewability, and stickiness.

[0063] Stickiness is defined as the product of firmness and cohesiveness and is a characteristic of semi-solid foods that have a low degree of firmness and a high degree of cohesiveness.

[0064] Chewability is defined as the product of adhesiveness x springiness (equal to hardness x cohesiveness x springiness) and is therefore sensitive to changes in any one of these parameters.

[0065] Resilience is a measure of how a sample recovers from deformation with respect to both induced speed and force. It is interpreted as the ratio of the area from the first probe reversal point, i.e., maximum force point, to the crossing of the x-axis, i.e., 0 g or N, to the area generated from the first compression cycle between the start of compression and the maximum force point. To obtain a meaningful value of this parameter, a relatively slow test speed should be chosen that allows the sample to recover if it possesses this property.

[0066] According to a third aspect of the present invention there is provided the use of a fat composition in a meat analogue composition, the fat composition comprising 20% ​​to 80% by weight of saturated fatty acids; 10% to 50% by weight of stearic acid (C18:0); and 2% to 35% by weight of lauric acid (C12:0).

[0067] Preferably, the use further comprises using the meat analog composition in a food product.

[0068] Preferably the meat analog composition, fat composition and / or food product are as described above.

[0069] The use may include using the fat composition to improve the nutritional profile of the meat analog composition when compared to a similar meat analog composition containing the same amount of coconut oil by weight. The term similar meat analog composition as used herein is used to refer to an equal weight meat analog composition that is identical to the meat composition of the present invention except for the nature of the fat present therein. The similar meat analog composition contains the same amount of coconut oil by weight as the meat analog composition of the present invention contains the fat composition. The nutritional profile of the meat analog composition of the present invention may be improved compared to coconut oil because it contains a lower total amount of saturated fatty acid residues per unit weight than coconut oil. Coconut oil contains as much as 90% saturated fatty acid residues. Without wishing to be bound by theory, it is believed that fats with a higher saturated fatty acid content increase the risk of heart disease, high blood pressure, and related conditions, and also have a detrimental effect on cholesterol levels in consumers. Thus, in some embodiments the use involves using a fat composition to improve the effect of a meat analog composition on in vivo cholesterol levels in a consumer when compared to an analogous meat analog containing the same amount by weight of palm oil, although it will be understood that other health and well-being benefits may also be realized by the use of the fat composition in the meat analog composition in place of palm oil and similar fats.

[0070] The use may include using the fat composition to provide a delayed release of flavor from the meat analog composition when cooked and consumed, when compared to a similar meat analog composition containing the same amount of coconut oil by weight and / or a similar meat analog composition containing the same amount of sunflower oil by weight. Without being bound by theory, it is believed that the delayed release of flavor compared to coconut oil is due to the fat composition having a higher solid fat content than coconut oil at mouth temperatures of 30°C to 35°C. Many flavor and flavor additive compounds are fat soluble and therefore dissolve in the fat of the meat analog composition. At higher solid fat contents, the release of dissolved flavor from the fat is delayed for a longer period of time. It is believed that the delayed release of flavor allows the meat analog composition to more closely resemble the texture and delayed flavor release of meats that typically contain higher melting point fats with higher solid fat contents at mouth temperatures. A further benefit obtained is that less fat is required, resulting in several additional advantages as described herein.

[0071] The use may include using the fat composition to provide improved juiciness of the meat analog composition when cooked, when compared to an analog meat analog composition containing the same amount of palm oil by weight and / or an analog meat analog composition containing the same amount of sunflower oil by weight. It is believed that the improved juiciness of the meat analog composition, or a cooked food product containing the composition, may also produce a meat analog composition that more closely resembles the texture, juiciness, and juice of a meat product. A further benefit obtained is that less fat is required, resulting in several additional advantages as described herein.

[0072] The use may include using the fat composition to provide increased heterogeneity or increased similarity to real meat of the surface of a cooked food product comprising a meat analogue composition when compared to a similar food product comprising a similar meat analogue composition comprising the same amount of palm oil by weight and / or a similar food product comprising a similar meat analogue composition comprising the same amount of sunflower oil by weight. Typically, the use includes using the fat composition to provide increased heterogeneity of the surface of a cooked food product comprising a meat analogue composition when compared to a similar food product comprising a similar meat analogue composition comprising the same amount of sunflower oil by weight. Alternatively or additionally, the use may include using the fat composition to provide increased similarity to real meat of the surface of a cooked food product comprising a meat analogue composition when compared to a similar food product comprising a similar meat analogue composition comprising the same amount of palm oil by weight. In this latter embodiment, typically the fat composition is in the form of a plasticized fat structure as discussed above. As discussed above, a disadvantage of palm oil is its hard and brittle structure at temperatures between 0° C. and 15° C., meaning that within this temperature range the fat particles have a sharp structure and appearance. In contrast, in certain meat analog compositions of the present invention, the plasticized fat structures are more rounded and less sharply shaped, more accurately mimicking the appearance of intramuscular fat in real meat.

[0073] As discussed above, palm oil is often melted during manufacture before being mixed with the other ingredients of the composition. This results in a meat analog composition with a more homogeneous structure that does not mimic the visual appearance of real meat. Real meat tends to have a more heterogeneous structure with a visible solid fat structure (marbling) on ​​the surface of the meat product. The fat composition described herein can be effectively processed and mixed with the other ingredients of the meat analog composition during manufacture without melting. This results in a substantially uniform dispersion of the fat composition in the meat analog composition, but with larger solid visible fat particles than when molten fat is included. Thus, the surface of a food product made from the meat analog composition more closely resembles the visual appearance of real meat and has increased heterogeneity compared to meat analog compositions containing molten fat.

[0074] The use may include using the fat composition to provide improved processability to a meat analog composition when compared to an analogous meat analog composition containing the same amount by weight of palm oil and / or an analogous meat analog composition containing the same amount by weight of sunflower oil. Improved processability and handling is provided, for example, by a fat composition having a higher melting point than palm oil, meaning that solid particles of fat can be processed and mixed with other ingredients of the meat analog composition at higher temperatures without melting. Such processability is desirable, for example, when it is desired to include fat particles in the meat analog composition in solid form.

[0075] According to a fourth aspect of the invention there is provided a method of producing a meat analog composition of the invention, or a food product of the invention.

[0076] Preferably, a method for producing a meat analog composition of the invention or a food product of the invention comprises: (a) providing a mixture of water and non-animal protein; (b) combining the mixture of step (a) with a fat composition, and optionally one or more additional ingredients, to form a meat analog composition; and (c) optionally forming the meat analog composition into a food product. A method is provided, comprising:

[0077] Preferably, the method further comprises the step of cooking the food to form a cooked or partially cooked food.

[0078] Preferably, the method further comprises the steps of blending: (i) the mixture of water and non-animal protein provided in step (a); (ii) the mixture formed in step (b) by combining the mixture of step (a) with a fat composition, and optionally one or more additional ingredients; and / or (iii) blending the one or more additional ingredients with water prior to combining the mixture of step (a) and the fat composition with the one or more additional ingredients.

[0079] Preferably, the fat composition is not melted prior to combining with the mixture of step (a) and optionally one or more additional ingredients.

[0080] While the steps described above are preferred steps for producing the meat analog compositions or food products described herein, it will be understood that other suitable processes may be used to produce the meat analog compositions and food products.

[0081] The meat analog composition of the present invention may be readily prepared by blending the fat composition described herein with the vegetable protein and any other components of the composition. In one embodiment, a method for preparing a meat analog composition is provided, comprising: blending a vegetable protein with the fat composition described herein to form a meat analog composition. Optionally, additional ingredients may be present. Water may be added to the composition at any stage in the process if necessary. The method may further comprise the step of preparing the vegetable protein by providing a dry phase comprising the vegetable protein and blending the dry phase with an amount of water, which step precedes the step of forming the meat analog composition. This step may also include other ingredients in dry form, such that these dry ingredients are hydrated simultaneously with the vegetable protein. Additionally and / or alternatively, any other dry ingredients may be hydrated separately from the vegetable protein, in any combination. In embodiments comprising TVP, the TVP is preferably hydrated separately from any other dry ingredients. Without wishing to be bound by theory, it is believed that this limits competition between the dry ingredients for water and ensures satisfactory hydration with respect to all dry ingredients present.

[0082] Thus, disclosed herein is a method for preparing a meat analog composition comprising: a) providing a dry phase, which may include vegetable protein and any other dry ingredients of the composition, and blending the dry phase with an amount of water to form a mixture; b) forming the meat analog composition by blending the mixture formed in step a) with a fat composition described herein. In an embodiment, the vegetable protein may include TVP. Preferably, dry ingredients other than the vegetable protein are hydrated separately from the vegetable protein. Examples of such dry ingredients include, but are not limited to, fiber, flavors, emulsifiers, gums, hydrocolloids, thickeners. In an embodiment, the mixture of step a) including the hydrated vegetable protein and any other mixture including the hydrated dry ingredients are combined prior to step b). Without wishing to be bound by theory, it is believed that hydration of the dry ingredients prior to the addition of the fat composition (e.g., in step a)) results in optimal distribution of water in the product, resulting in a more stable meat analog composition.

[0083] The dry phase containing vegetable protein used in the above process is not particularly limited. The vegetable is as described above. The term "dry phase" is intended to mean that the phase containing vegetable protein contains less than 5% by weight of water, preferably less than 2% by weight of water, more preferably less than 1% by weight of water, and even more preferably is substantially free of water. In another preferred embodiment, the dry phase of w is 0.90 or less, more preferably below 0.80. The dry phase containing the vegetable protein is typically provided in a substantially dehydrated state to reduce microbial growth as much as possible so as to extend shelf life.

[0084] The dry phase, which may contain vegetable protein, may take any physical form before blending with water, but typically takes the form of powder, granules, or pellets, strips, or chunks. The amount of water added to the dry phase is not particularly limited. Typically, a certain amount of water is added to bind the dry ingredients into a paste or dough into which the fat composition can be easily blended. The amount of water added to the dry phase is preferably calculated so that the total amount of water in the meat analog composition after adding the other ingredients of the fat composition is within the above-mentioned range.

[0085] The temperature of the added water is not particularly limited, so long as it does not materially affect the intended characteristics of the ingredients (e.g., does not result in denaturation or hydrolysis of proteins). In a preferred embodiment, the water is below room temperature (i.e., below 20°C). In a particularly preferred embodiment, ice water is used. This is particularly preferred when the water is added to the dry phase. The term "ice water" is defined herein as having a temperature above 0°C and below 6°C, preferably 0.5-5°C, more preferably 1-4°C, more preferably 1-3°C. The advantage of using ice water is that it slows down microbial growth as much as possible during the preparation of the meat analogue composition, and is particularly suitable for the hydration of certain dry ingredients such as methylcellulose.

[0086] Blending of the dry phase with water may be carried out for any duration. In embodiments, blending is carried out until the dry phase and water are intimately mixed, typically until a paste or dough is formed. In embodiments where TVP is hydrated, blending is kept to a minimum without unduly disturbing the fiber structure. In embodiments, this may be carried out for a period of 1 minute to 30 minutes, preferably 1 minute to 10 minutes, more preferably 5 seconds to 5 minutes.

[0087] After blending of the dry phase and water, e.g. in step a), the mixture may be allowed to rest, e.g. before adding the fat composition in step b). This may ensure complete hydration of the dry phase before adding the fat composition. This resting may be performed under low temperature storage, having a temperature of 0.5-15°C, preferably 1-12°C, more preferably 5-10°C (whereby microbial growth is further controlled). This resting may be performed for a duration of 5 minutes to 5 hours, preferably 5 minutes to 2 hours, more preferably 5 minutes to 30 minutes.

[0088] The preparation of the meat analog composition may include the step of adding further ingredients to the composition. These ingredients may be added at any stage in the preparation of the meat analog composition. In an embodiment, the further ingredients are added after the addition of the fat composition, for example after step b). Preferably, the dry ingredients are hydrated before the addition of the fat composition. In an embodiment, the dry ingredients are hydrated with any dried vegetable protein, such as in step a), before the addition of the fat composition. Such ingredients may include one or more of carbohydrates, polysaccharides, modified polysaccharides, hydrocolloids, gums, milk, liquid flavors, alcohol, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid antioxidants, liquid acidity regulators, liquid enzymes, milk powder, hydrolyzed protein isolates (peptides), amino acids, yeast, sugar substitutes, starch, salt, spices, fiber, flavor ingredients, colorants, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidizing agents, reducing agents, antioxidants, and acidity regulators, as disclosed in further detail herein. Addition of these ingredients may be by blending, mixing, or any suitable means.

[0089] Once the meat analog composition is prepared, it may be formed into a food product, which may include forming the meat analog composition into a desired shape. The shape and size of the resulting food product is not particularly limited. Examples of formed food products that can be made from the meat analog composition according to the present invention include burgers, sausages, nuggets, meatballs, and ground meat.

[0090] Any suitable method may be used to form the meat analog composition into the desired shape. In embodiments, this may be done by cutting, molding, pressing, extruding, rolling, grinding, or any combination thereof. These processes may be done using equipment that may be manually operated or automated. In embodiments, the meat analog composition may be compressed for a period of 5 minutes to 24 hours, preferably 1 hour to 12 hours, more preferably 3 hours to 8 hours. The duration and pressure of compression are determined by the desired properties of the resulting food product, such as its size and density, taking into account the properties of the meat analog composition, such as adhesiveness, among other factors. This may form the desired shape of the food product, or may be further processed, such as by pelleting, grinding, or cutting, for example to replicate the attributes of ground / comminuted meat.

[0091] The method of preparing the meat analog composition may further include cooking or partially cooking the composition, which may be formed into a food product. Cooking may include boiling, baking, broiling, and / or microwaving. In a preferred embodiment, cooking is at a sufficient temperature (e.g., above 80°C and up to 180°C, preferably 130°C to 170°C) so that the Maillard reaction can occur. The Maillard reaction is useful for the desired browning of the food product. [Brief description of the drawings]

[0092] [Figure 1] 1 is a photograph comparing a cooked burger according to the invention with a cooked burger of a comparative example containing palm oil. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0093] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention in any way. EXAMPLES

[0094] Comparative fats sunflower oil and palm oil were used.

[0095] Fat A was prepared by chemical interesterification of a blend of 70% shea butter and 30% palm oil by weight.

[0096] Various properties of Fat A are shown in Table 1 below and compared with comparative fats palm oil and sunflower oil.

[0097] [Table 1] JPEG2024505090000002.jpg81132

[0098] Fat A is also seen to have a higher solid fat content at mouth temperatures of 30°C to 35°C. As discussed above, this is believed to contribute to a longer flavour release from the meat analogue composition when consumed. Fat A is also seen to have a lower saturated fatty acid residue content than coconut oil, and to contain a greater content of C46-C48 triglycerides, as well as St2M triglycerides. The latter are fast crystallising triglycerides, which contribute to the structure building properties of the fat composition.

[0099] General Method for Preparing Plant-Based Burgers Using Texturized Proteins A burger is made from a meat analog composition comprising Fat A (ie a meat analog composition according to the present invention) to form a meat analog composition comprising palm oil and sunflower oil.

[0100] The following procedure was used to prepare the plant-based burgers of the following examples: 1. Organizing Proteins ++ was hydrated with cold water (5°C) according to the amounts shown in Table 2 and further hydrated at low temperature (5°C) for at least 30 min; 2. All other ingredients in powder form (including the stabilizer blend) +++ and flavors) were mixed by blending for at least 1 minute, hydrated with cold water (1-3°C), and then stored in the refrigerator for at least 30 minutes; 3. The hydrated textured proteins were chopped at low speed for 20 seconds; 4. The ingredients from steps 2 and 3 and any other ingredients (e.g., colorants, fats in melted form, oils) were combined at room temperature according to the amounts shown in Table 2, and the resulting dough was blended for approximately 2 minutes; 5. Leave the dough in the refrigerator (operating at a temperature of 2-5°C) for at least 30 minutes; 6. Burgers (diameter 10 cm; height 1.4 cm; weight 100 g) were made from this dough and stored in a refrigerator (operating at a temperature between 2 and 5° C.) before cooking; and 7. Grill the samples on a table grill at 220°C until the core temperature reaches 72°C (approximately 5 to 5:30 minutes). ++ The textured protein referred to above is a blend of textured pea protein (protein content min. 70%; format: strip) and textured fava bean protein (protein content min. 60%; format: chunk). +++ The stabilizer blend mentioned above is a blend of pea protein (protein content min. 83%; format; powder), pea fiber, and methylcellulose.

[0101] The compositions of the burgers of Comparative Example 1, Comparative Example 2, and Example 3 were prepared according to the methods described above and are shown in Table 2 below.

[0102] [Table 2]

[0103] Evaluation of burger characteristics before cooking Texture profile analysis (TPA) was used to determine hardness, defined as the maximum peak force during the first compression cycle (first bite), which has often been replaced by the term hardness. TPA was performed on a TA.XT2 machine (Stable Micro Systems) equipped with a 5 kg load cell and a 25 mm Dia cylinder aluminum probe (P / 25). The machine was programmed to run with the following settings: pre-test speed: 1 mm / sec; test speed: 5 mm / sec; post-test speed: 5 mm / sec; compression depth: 5 mm; time between cycles: 5 sec; trigger type: automatic at 5 g; data acquisition rate: 200 pps. The test material was compressed 2-fold in a reciprocating motion to mimic the chewing motion in the mouth. A graph of force versus time (and / or distance) was obtained from which the desired information was obtained. Classification of TPA and texture properties is further described in Bourne MC, Food Technol., 1978, 32 (7), 62-66 and Trinh T. and Glasgow S., 'On the texture profile analysis test', Conference Paper, Conference: Chemeca 2012, Wellington, New Zealand and may be performed as described therein.

[0104] [Table 3]

[0105] The preferred values ​​for the burgers before cooking are as follows: Hardness 400-5000g, preferably 400-1500g. Comparative Example 1 and Example 3 according to the invention have hardness values ​​that correlate with good processability, typically necessary to allow proper shaping of the burger. Example 3 according to the invention, however, has a very low saturated fatty acid content. Comparative Example 2 (based on sunflower oil) results in a lower hardness and a more oily dough. Comparative Example 2 is marginally acceptable, since its hardness before cooking is barely sufficient. Comparative Example 1 and Example 3 have very good hardness scores. Example 3, however, has a much lower saturated fat content. Example 3 thus provides a solution that is as good in terms of hardness as the currently preferred state of the art for meat analogue compositions, while providing the additional benefit of being low in saturated fat.

[0106] Properties of Example Burgers After Cooking Burger firmness was measured by TPA using the same method as described above. Juiciness after grilling was assessed by the following method: · After baking, remove the samples from the pan and allow them to cool for 5 minutes (exactly 5 minutes); · Record the weight of the sample; · Record the weight of the dish that will collect the juices (e.g. a cup) and position the AeroPress over the dish; The specimen is chopped into 36 pieces via 6 parallel and 6 perpendicular cuts; The chopped sample is placed in an Aeropress (Aerobie Model A80; used without filter paper) and compressed using a force / weight of 7 kg for 5 minutes; and Record the weight of juice extracted and calculate the juice per cooked mass.

[0107] [Table 4]

[0108] The desired hardness value after baking is 500-5000. All examples are within this range. Example 3 has similar textural properties as Comparative Example 1, but with a significantly lower saturated fatty acid content. Secondly, Example 3 according to the invention has the highest percentage of juice per cooked mass. The hardness value of Comparative Example 2 is barely acceptable, whereas the hardness values ​​of Comparative Example 1 and Example 3 are very good. Example 3 offers the advantage over the state of the art (i.e. Comparative Example 1) of a lower saturated fat content per unit weight, but also improved juiciness. EXAMPLES

[0109] Fat B was prepared by chemical interesterification of a blend of 71% by weight shea stearin and 29% by weight coconut oil. Fat B was subsequently crystallized into solid fat flakes with a melting point of 42° C. The solid fat flakes allow for convenient easy handling and are specifically developed for use in plant-based meat substitutes. Various properties of Fat B are shown in Table 5 below.

[0110] [Table 5] JPEG2024505090000007.jpg115132

[0111] Fat B can be mixed into the meat dough (i.e., mixed with the other ingredients of the meat analog composition) to provide a visible solid fat structure (i.e., a marbling effect) and to increase the surface heterogeneity of the burger.

[0112] Burger patties were prepared according to the recipe in Table 6.

[0113] [Table 6]

[0114] 1. Organizing Proteins ++was hydrated with cold water (5°C) according to the amounts shown in Table 1 and further hydrated in cold water (5°C) for at least 30 min; 2. All other ingredients in powder form (including the stabilizer blend) +++ and flavors) were mixed and hydrated with ice water (1-3°C) by blending for at least 1 minute, and then stored in a refrigerator for at least 30 minutes; 3. The hydrated textured proteins were chopped at low speed for 20 seconds; 4. The ingredients from steps 2 and 3 and any additional ingredients according to the amounts shown in Table 5 (e.g., excluding colorants, fats in melted form, oils, fat flakes) were combined at room temperature and the resulting dough was blended for about 1.5 minutes; fat flakes (if present) were added and the resulting dough was blended for an additional 1 minute. 5. The dough was allowed to rest in a refrigerator (operating at a temperature of 2-5°C) for at least 30 minutes; 6. Burgers (diameter 8 cm; height 2 cm; weight 100 g) are made from the dough and stored in a refrigerator (operating at a temperature of 2-5°C) before cooking; and 7. The burgers were cooked by heating them in a frying pan with sunflower oil (5g) for 6 minutes (4 times 1.5 minutes).

[0115] The prepared burgers are shown in Figure 1. It can be seen that the burgers according to the invention contain visible fat particles and have a more inhomogeneous surface both before, during and after cooking when compared to the burgers prepared containing only melted palm oil. The visible fat particles resemble the look and feel of real meat. The burgers containing melted palm oil do not contain visible fat structures and are much more homogeneous and less similar to the look and feel of real meat. The burgers according to the invention also contain a lower amount of saturated fat per unit weight compared to the burgers containing palm oil.

[0116] Theoretically it may be possible to include solid brittle palm particles in a burger to attempt and provide the marbling effect shown in Example 5 and Figure 1, and the advantage of using the fat composition used in the present invention is that due to its higher melting point the fat composition has improved processability compared to palm oil, meaning that the fat composition and other burger ingredients can be processed at higher temperatures to still provide the marbling effect shown in Example 5 of Figure 1. The fat composition of the present invention can be processed to provide a marbling effect at temperatures where palm oil can melt in the sense that palm oil does not provide a marbling effect. EXAMPLES

[0117] Fat A was pre-crystallized ("plasticized") using a series of three scraped surface heat exchangers followed by a pin rotor. The starting temperature was about 58°C and the respective exit temperatures after the three scraped surface heat exchangers and the pin rotor were 27.4°C, 26.1°C, 19.4°C, and 24.6°C. The plasticized fat A was subsequently stored at 20°C.

[0118] The burgers described below were prepared according to the recipe below and the procedure of Example 2, except for the grilling step. The burgers were cooked in a frying pan with sunflower oil (5 g) for approximately 9 minutes (6 x 1.5 minutes) until the internal temperature was approximately 74°C.

[0119] [Table 7]

[0120] Examples 8 and 9 according to the present invention are - Hardness values ​​correlate with good processability; · High % juice per cooked mass, correlating with high sensory scores for juiciness. These results are better compared to the use of a comparable amount of sunflower oil (Comparative Example 7).

[0121] Example 10 according to the present invention is: - Hardness values ​​correlate with good processability; · Has sensory scores for % juice per cooked mass and juiciness similar to Comparative Example 7, where twice the amount of oil is used. In conclusion, Fat A can be used to reduce the amount of fat added to a burger while still maintaining the desired texture and performance properties of the burger.

[0122] The juiciness score given above is a score from 0 (not juicy) to 5 (juiciest) based on a sensory evaluation of how much water / oil is secreted from the burger as juices while chewing.

Claims

1. 1. A meat analog composition comprising 2% to 20% by weight of a fat composition, 5% to 30% by weight of non-animal protein, and 30% to 70% by weight of water, said fat composition comprising 20% ​​to 85% by weight of saturated fatty acid residues, 10% to 50% by weight of stearic acid residues (C18:0), and 2% to 35% by weight of lauric acid residues (C12:0), said percentages of fatty acid residues referring to fatty acids bound as acyl groups in glycerides in said fat composition and based on the total weight of C4-C24 fatty acid residues bound as acyl groups present in said fat composition.

2. 2. A meat analog composition according to claim 1, wherein the fat composition comprises from 20% to 70% by weight of saturated fatty acids, such as from 20% to 60% by weight of saturated fatty acids, preferably from 65% to 85% by weight of saturated fatty acids or from 20% to 65% by weight of saturated fatty acids.

3. the fat composition comprises less than 10% by weight of palm oil, preferably said composition comprises less than 5% by weight of palm oil, more preferably said composition comprises less than 2% by weight of palm oil, most preferably said composition is palm oil-free, and / or The fat composition is a non-hydrogenated fat composition; A meat analogue composition according to claim 1 or 2.

4. A meat analogue composition according to any of claims 1 to 3, wherein the fat composition comprises up to 20% by weight of palmitic acid (C16:0), preferably up to 10% by weight.

5. A meat analog composition according to any one of claims 1 to 4, wherein the fat composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 1:1 to 12:

1.

6. A meat analog composition according to any one of claims 1 to 5, wherein the fat composition has a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 1:4 to 4:

1.

7. A meat analogue composition according to any one of claims 1 to 6, wherein the fat composition comprises from 10% to 25% by weight of lauric acid (C12:0) and / or from 15% to 45% by weight of stearic acid (C18:0).

8. (i) the fat composition has a solid fat content (SFC) N40, measured for destabilized fats according to ISO 8292-1, of less than 10, preferably from 1 to 9, more preferably from 2 to 8; (ii) the fat composition has a solid fat content (SFC) N20, measured for destabilized fats according to ISO 8292-1, of 35 to 60, preferably of 25 to 56, more preferably of 20 to 40; and / or (iii) the fat composition has a solid fat content (SFC) N30, measured for destabilized fats according to ISO 8292-1, of 5 to 35, preferably 8 to 32, more preferably 8 to 30; A meat analogue composition according to any one of claims 1 to 7.

9. 9. A meat analog composition according to any of claims 1 to 8, wherein the fat composition comprises an interesterified fat, preferably said fat composition comprises a blend of interesterified fats, preferably said interesterified fat or said blend of interesterified fats has been produced by chemical interesterification, enzymatic interesterification or a combination thereof, and optionally said interesterified fat or said blend of interesterified fats has been produced by a transesterification reaction which is stopped before reaching an equilibrium product distribution.

10. 10. The meat analog composition of any of claims 1 to 9, wherein the fat composition comprises a blend of interesterified fats comprising at least one fat selected from shea butter, shea stearin, shea olein, cocoa butter, cocoa stearin, cocoa olein, alambrachia fat, kokum fat, mango kernel fat, sal fat, illipe butter, and mixtures thereof; and at least one oil selected from coconut oil, coconut stearin, coconut olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, and mixtures thereof.

11. 11. A meat analogue composition according to any of the preceding claims, wherein the fat composition comprises an interesterified blend of shea butter and coconut oil, or an interesterified blend of shea stearin and coconut oil, preferably said fat composition comprises an interesterified blend of 20% to 80% by weight of said shea butter and 20% to 80% by weight of said coconut oil, or said fat composition comprises an interesterified blend of 20% to 80% by weight of said shea stearin and 20% to 80% by weight of said coconut oil.

12. 12. A meat analog composition according to any of the preceding claims, wherein the fat composition comprises a blend of (i) 20% to 80% by weight of an interesterified blend of 20% to 80% by weight of shea butter and / or shea stearin and 20% to 80% by weight of coconut oil, and (ii) 20% to 80% by weight of sunflower oil.

13. the fat composition comprises 5 to 35 weight percent CN46 and CN48 triglycerides, preferably 10 to 30 weight percent CN46 and CN48 triglycerides; and / or The fat composition comprises 2 to 12 weight percent St2M triglycerides, preferably 5 to 12 weight percent St2M triglycerides; A meat analogue composition according to any one of claims 1 to 12.

14. The non-animal protein comprises protein derived from a fungus, a plant, or a combination thereof, preferably said non-animal protein comprises a vegetable protein, preferably said vegetable protein is selected from the group consisting of algae protein, black bean protein, canola wheat protein, chickpea protein, broad bean protein, lentil protein, lupin protein, mung bean protein, oat protein, pea protein, potato protein, rice protein, soy protein, sunflower seed protein, wheat protein, white bean protein, and protein isolates, or combinations thereof. and / or the non-animal protein comprises seitan, rice protein, mushroom protein, legume protein, tempeh, yam flour, tofu, mycoprotein, peanut flour, yuba, or combinations thereof, and / or the non-animal protein comprises textured plant protein, preferably the textured plant protein comprises textured pea protein, textured fava protein, or combinations thereof, for example the textured plant protein is present in the meat analog composition in an amount of 10% to 20% by weight of the meat analog composition.

15. 15. A meat analog composition according to any of the preceding claims, wherein the meat analog composition comprises a stabiliser blend, preferably said stabiliser blend is present in the meat analog composition in an amount of from 5% to 10% by weight of the meat analog composition, and optionally said stabiliser blend comprises a plant derived protein, a plant fibre and a polysaccharide, preferably said plant derived protein comprises pea protein, said plant fibre comprises pea fibre and said polysaccharide comprises methylcellulose.

16. the meat analog composition comprises one or more flavour additives, preferably said one or more flavour additives being present in an amount of from 0.5% to 2% by weight of said meat analog composition; and / or the meat analog composition comprises one or more color additives, said one or more color additives being present in an amount of from 0.5% to 5% by weight of said meat analog composition; A meat analogue composition according to any one of claims 1 to 15.

17. 17. A meat analog composition according to any one of claims 1 to 16, wherein the composition further comprises one or more of the following: i) polysaccharides and / or modified polysaccharides, preferably selected from methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, maltodextrin, carrageenan and salts thereof, alginic acid and salts thereof, agar, agarose, agaropectin, pectin, and alginates; ii) hydrocolloids; and iii) gums, preferably selected from xanthan gum, guar gum, locust bean gum, gellan gum, gum arabic, vegetable gums, tara gum, tragacanth gum, konjac gum, fenugreek gum, and karaya gum.

18. 18. The meat analog composition of any one of claims 1 to 17, further comprising an ionic or non-ionic emulsifier, a polyhydroxy compound, milk, liquid flavour, alcohol, a humectant, honey, a liquid preservative, a liquid sweetener, a liquid oxidant, a liquid reducing agent, a liquid antioxidant, a liquid acidity regulator, a liquid enzyme, milk powder, hydrolysed protein isolate (peptide), amino acids, yeast, sugar substitutes, starch, salt, spices, fibre, flavouring ingredients, colouring agents, thickening and gelling agents, egg powder, enzymes, gluten, vitamins, preservatives, sweeteners, oxidants, reducing agents, antioxidants, acidity regulators.

19. 19. The meat analog composition of any of the preceding claims, wherein the fat composition is present in the meat analog composition in an amount of from 7.5% to 20% by weight of the meat analog composition.

20. 20. A meat analog composition according to any of the preceding claims, wherein non-animal protein is present in said meat analog composition in an amount from 10% to 30% by weight of the meat analog composition, preferably from 15% to 30% by weight of said meat analog composition.

21. the meat analog composition is substantially free of animal protein, preferably said meat analog composition is free of animal protein; and / or the meat analog composition is substantially free of animal-derived products, preferably said meat analog composition is free of animal-derived proteins; A meat analogue composition according to any one of claims 1 to 20.

22. 22. The meat analog composition of any of claims 1 to 21, wherein the meat analog composition further comprises one or more animal derived products such as animal oil, fish oil, animal derived protein, animal derived polysaccharide, or any combination thereof, preferably said one or more animal derived products comprise animal milk protein, animal milk fat, or a combination thereof, and preferably said one or more animal derived products are present in the meat analog composition in an amount of 1% to 20% by weight of the meat analog composition.

23. 23. A meat analog composition according to any of the preceding claims, wherein the fat composition comprises an interesterified blend as defined in any of the claims 9 to 11 and at least one additional fat or oil, preferably said at least one additional fat or oil comprises a lauric fat or oil, more preferably said lauric fat or oil comprises coconut oil, coconut stearin, coconut olein, palm kernel oil, palm kernel olein, palm kernel stearin, babassu oil, or mixtures thereof, most preferably said at least one additional fat or oil comprises coconut oil, preferably said fat composition comprises said interesterified fat blend in an amount of from 50% to 80% by weight of the fat composition and a total amount of additional fats or oils in an amount of from 20% to 50% by weight of the fat composition, and more preferably said fat composition comprises said interesterified blend in an amount of from 60% to 80% by weight of the fat composition and a total amount of additional fats or oils in an amount of from 20% to 40% by weight of the fat composition.

24. 24. A food product comprising a meat analogue composition according to any one of claims 1 to 23, preferably an uncooked, cooked or partially cooked food product, such as a vegetarian or vegan meat substitute food product, for example said vegetarian or vegan meat substitute food product being a burger, sausage, meatball, nuggets, patties, minced meat products, meatloaf or other products intended to mimic traditional meat based foods.

25. 1. Use of a fat composition in a meat analog composition, said fat composition comprising 20% ​​to 80% by weight of saturated fatty acids, 10% to 50% by weight of stearic acid (C18:0), and 2% to 35% by weight of lauric acid (C12:0).

26. 26. The use of claim 25, further comprising using the meat analog composition in a food product, wherein said meat analog composition, fat composition and / or food product is as defined in any of claims 1 to 24.

27. 27. The use of claim 25 or 26, comprising using the fat composition to improve the nutritional profile of a meat analog composition when compared to an analogous meat analog composition comprising the same amount of palm oil by weight, for example comprising using the fat composition to improve the impact of a meat analog composition on in vivo cholesterol levels in a consumer when compared to an analogous meat analog composition comprising the same amount of palm oil by weight.

28. comprising using a fat composition to provide a delayed release of flavor from the meat analog composition upon cooking when compared to an analogous meat analog composition containing the same amount by weight of palm oil and / or an analogous meat analog composition containing the same amount by weight of sunflower oil; or or using a fat composition to provide improved juiciness of the meat analog composition when cooked when compared to a similar meat analog composition containing the same amount of palm oil by weight and / or a similar meat analog composition containing the same amount of sunflower oil by weight; or or using a fat composition to provide increased surface uniformity or increased similarity to actual meat of a cooked food product comprising the meat analog composition when compared to an analogous food product comprising an analogous meat analog composition comprising the same amount by weight of palm oil and / or an analogous meat analog composition comprising the same amount by weight of sunflower oil; or using a fat composition to provide improved processability to a meat analog composition when compared to an analogous meat analog composition containing the same amount of palm oil by weight and / or an analogous meat analog composition containing the same amount of sunflower oil by weight; 28. Use according to any one of claims 25 to 27.

29. A method for producing a meat analogue composition according to any one of claims 1 to 23 or a food product according to claim 24, comprising the steps of: (a) providing a mixture of water and non-animal protein; (b) combining the mixture of step (a) with a fat composition, and optionally one or more additional ingredients, to form a meat analog composition; and (c) optionally forming the meat analog composition into a food product. The method comprising:

30. 30. The method of claim 29, further comprising cooking the food to form a cooked or partially cooked food.

31. 31. The method of claim 29 or 30, further comprising the steps of: (i) blending the mixture of water and non-animal protein provided in step (a); (ii) a mixture formed in step (b) by combining the mixture of step (a) with a fat composition, and optionally one or more additional ingredients; and / or (iii) blending the one or more additional ingredients with water prior to combining the mixture of step (a) and the fat composition with the one or more additional ingredients.

32. A method according to any of claims 29 to 31, wherein the fat composition is not melted prior to combining with the mixture of step (a) and optionally one or more additional ingredients.

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