Plant-based intramuscular fat substitute

Abstract

Disclosed is an animal fat substitute composition comprising an oil-in-water emulsion comprising a mixture of one or more vegetable proteins and a vegetable-derived oil and / or vegetable-derived fat, the emulsion being stabilized with or without an effective amount of transglutaminase. Further disclosed is a method of producing such an animal fat substitute composition. [C1] JPEG2024508758000027.jpg81170

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 63 / 149,946, filed February 16, 2021, and U.S. Provisional Patent Application No. 63 / 262,262, filed October 8, 2021, the contents of which are incorporated by reference in their entireties herein.

[0002] The field of the disclosure relates generally to animal fat substitute compositions and methods of making such compositions. More specifically, the field of the disclosure relates to animal fat substitute compositions comprising protein emulsions stabilized with or without the use of transglutaminase. [Background technology]

[0003] Animal adipose tissue is composed of liquid and solid fats encased in a proteinaceous connective tissue network with characteristic rheological and physical properties. The microstructure of meat adipose tissue is simplistically a pool of triglycerides contained within adipocytes, embedded in a strong physical connective tissue matrix. Such a structure has elastic and melting properties that have no analogue in the context of available vegetable fats and oils. Summary of the Invention [Problem to be solved by the invention]

[0004] There is a continuing need for plant-derived animal connective tissue-like matrix compositions for use in the production of plant-derived meat analogs. [Means for solving the problem]

[0005] One aspect of the present disclosure is directed to an animal fat substitute composition comprising a stable emulsion comprising a mixture of one or more plant proteins and a plant-derived ingredient selected from the group consisting of plant-derived oils, plant-derived fats, and combinations thereof.

[0006] One aspect of the present disclosure is directed to an animal fat replacer composition comprising an emulsion comprising a mixture of one or more plant proteins and a plant-derived component selected from the group consisting of plant-derived oils, plant-derived fats, and combinations thereof, wherein the mixture is stabilized using an effective amount of transglutaminase.

[0007] One aspect of the present disclosure is directed to an animal fat substitute composition comprising a stable emulsion comprising a mixture of one or more vegetable proteins, a vegetable derived component selected from the group consisting of vegetable derived oils, vegetable derived fats, and combinations thereof, and water, wherein the protein to water ratio is from about 1:1 to about 1:10.

[0008] Another aspect of the present disclosure is directed to an animal fat substitute composition, wherein a mixture of one or more plant proteins and a plant-derived component selected from the group consisting of plant-derived oils, plant-derived fats, and combinations thereof is included in the continuous phase of an emulsion.

[0009] Another aspect of the present disclosure is directed to an animal fat substitute composition, wherein the one or more plant proteins include lysine and glutamine amino acids.

[0010] Another aspect of the present disclosure is directed to a method for preparing an animal fat substitute composition, the method comprising forming a mixture comprising one or more plant proteins, a plant-derived component selected from the group consisting of a plant-derived oil, a plant-derived fat, and combinations thereof, and water; and emulsifying the mixture to form a stable emulsion.

[0011] Another aspect of the present disclosure is directed to a method for preparing an animal fat substitute composition, the method comprising forming a mixture comprising one or more plant proteins, a plant-derived component selected from the group consisting of a plant-derived oil, a plant-derived fat, and combinations thereof, and water; emulsifying the mixture to form an emulsion; and stabilizing the emulsion with an effective amount of transglutaminase. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 shows the structure of animal adipose tissue, which is composed of adipocytes encased in a structured collagen matrix. [Diagram 2] FIG. 1 illustrates a stabilized two-phase system of immiscible liquids. [Diagram 3] FIG. 1 shows cross-linking of lysine and glutamic acid by transglutaminase. [Figure 4] 1 is a graph showing the effect of protein dispersity index (PDI) value on gel strength for the analyzed samples in Table 1. [Diagram 5] FIG. 2 shows the appearance of an embodiment of an animal fat substitute composition after heat treatment. [Figure 6] FIG. 2 illustrates the appearance of an embodiment of an animal fat substitute composition after processing. [Figure 7] FIG. 1 shows the appearance of analog adipose tissues T27, T35, and T43 after cooking. [Figure 8] FIG. 1 shows the appearance of analog adipose tissue T43 after extrusion. [Figure 9] FIG. 1 shows the appearance of analog adipose tissue T43 after grinding. [Figure 10] FIG. 1 shows the appearance of analog adipose tissue T43 after slicing. [Figure 11] FIG. 1 shows an embodiment of an analog adipose tissue product in its final packaged form. [Figure 12] FIG. 1 shows an embodiment of an analog adipose tissue product in its final packaged form. [Figure 13] FIG. 1 shows an embodiment of an analog adipose tissue product in its final packaged form. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Animal fat is a complex tissue composed of adipocytes encased in a structured collagen matrix, as shown in Figure 1. In some embodiments, a similar structure, although less stable, exists in food emulsions, which may comprise a two-phase system of immiscible liquids, typically stabilized by the use of emulsifiers and other techniques, as shown in Figure 2. In some embodiments, one phase may be in the form of finely divided oil droplets, called the discontinuous phase. The discontinuous phase may be suspended in the continuous or external phase. Most food emulsions are oil-in-water emulsions, examples of which include mayonnaise and salad dressings. The properties of an emulsion generally depend on the nature of the continuous phase and its ratio to the dispersed phase.

[0014] Other similar systems may include emulsion gels that contain a matrix composed of modified and / or cross-linked protein or carbohydrate networks with emulsified lipids. The role of the oil droplets in such cross-linked networks may depend on the size and number of droplets, the chemical and / or physical properties of the emulsion, and the interfacial membrane or components surrounding the emulsified oil droplets. In some embodiments, liquid oil (room temperature) can be used for the preparation of non-cross-linked or cross-linked oil-in-water emulsions, and a certain amount of solid fat can be used to achieve the characteristics of animal fats. In various embodiments, the functionality of the vegetable protein dispersed or dissolved in the external phase may affect the formation of the protein emulsion.

[0015] The rheological properties of colloidal dispersions (i.e., emulsions) and gels are closely related to their dispersed phase volume fraction. At relatively low Φ (internal phase), the main force driving droplet motion is Brownian force. However, as droplet concentration increases, hydrodynamic interactions and droplet-droplet collisions become increasingly important. In some embodiments, at high volume fractions (e.g., greater than about 74% internal phase), the particles may adopt face-centered cubic properties, where they become more closely packed, thereby resulting in solid-like behavior.

[0016] Transglutaminase (TG) is an enzyme that can be used to catalyze the acyl transfer reaction between the gamma-carboxyamide group of glutamine residues in peptide bonds and primary amines. In various embodiments, TG can be utilized to crosslink protein molecules. In some embodiments, TG can be used to link glutamine and lysine amino acids contained in vegetable proteins to form crosslinked vegetable protein molecules. The crosslinks that can be formed between glutamine and lysine amino acids by reaction with TG are generally covalent bonds, which are strong and stable, in contrast to the weak electrostatic and hydrophobic interactions within and between proteins. In some embodiments, products stabilized with TG may be able to maintain their original texture after retorting for a longer time than other treatments under similar conditions.

[0017] The present disclosure relates to an animal fat substitute composition comprising an emulsion comprising a mixture of one or more vegetable proteins and a vegetable-derived component, which may be selected from vegetable-derived oils, vegetable-derived fats, and combinations thereof, where the mixture may be stabilized with or without an effective amount of transglutaminase. In various embodiments, the emulsion may be an oil-in-water emulsion. In various embodiments, an effective amount of transglutaminase may be added to increase the strength of the emulsion. In various embodiments, for example, when the emulsion does not have sufficient similarity to animal tissue in terms of structure and functionality, an effective amount of transglutaminase may be added to stabilize the emulsion.

[0018] In some embodiments, the animal fat substitute composition of the present disclosure comprises a mixture of one or more vegetable proteins and a vegetable derived ingredient, which may be selected from vegetable oils, vegetable fats, and combinations thereof, in the continuous phase of an emulsion stabilized by reaction with transglutaminase. In some embodiments, the animal fat substitute composition of the present disclosure comprises a mixture of one or more vegetable proteins and a vegetable derived ingredient, which may be selected from vegetable oils, vegetable fats, and combinations thereof, in the continuous phase of an emulsion stabilized without the use of transglutaminase.

[0019] In various embodiments, suitable vegetable proteins may include any vegetable protein that can be effectively cross-linked using TG. In various embodiments, suitable vegetable proteins may include any vegetable protein that can form a stable animal fat substitute composition without the use of TG as part of a mixture with one or more oils and / or one or more fats. In various embodiments, the degree of intermolecular and intramolecular cross-linking by TG may be related to the three-dimensional structure of the protein and the amount of lysine and glutamic acid contained in the protein. In some embodiments, the hydrophilic and lipophilic balance of the protein may also affect the cross-linking effect of TG, since glutamic acid and lysine need to be free to form a network (see FIG. 3).

[0020] In various embodiments, suitable vegetable proteins that can be effectively cross-linked using TG include pea protein, canola protein, soy protein, yellow lentil protein, red lentil protein, faba bean protein, chickpea protein, and mixtures thereof. In various embodiments, suitable vegetable proteins that can form a stable animal fat substitute composition without the use of TG as part of a mixture with one or more oils and / or one or more fats can include soy protein. In various embodiments, the vegetable protein can be included in an amount of about 1% to about 20% by weight of the animal fat substitute composition. In some embodiments, the plant protein can be present in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% by weight of the animal fat substitute composition, or any range between any two of these amounts, including about 2% to about 15% by weight of the animal fat substitute composition, or about 5% to about 15% by weight of the animal fat substitute composition.

[0021] In various embodiments, suitable plant-derived oils may include edible plant-derived oils. Suitable edible plant-derived oils include naturally occurring plant-derived oils and / or synthetic plant-derived oils. Suitable naturally occurring plant-derived oils include various plant oils, such as canola oil, soybean oil, safflower oil, sunflower oil, and the like. In various embodiments, the plant-derived oil may be included in an amount of about 10% to about 80% by weight of the animal fat replacement composition. In some embodiments, the plant-derived oil may be included in an amount of about 10%, 20%, 30%, 40%, 50%, 60%, 70%, or 80% by weight of the animal fat replacement composition, or in any range between any two of these amounts, including about 20% to 80% by weight of the animal fat replacement composition, or about 30% to about 80% by weight of the animal fat replacement composition.

[0022] In various embodiments, suitable plant-derived fats may include soybean fat, cottonseed fat, corn fat, almond fat, peanut fat, sunflower fat, canola fat, olive fat, palm fat, palm kernel fat, illipe fat, shea butter fat, coconut fat, cocoa butter, and the like. In various embodiments, the plant-derived fat may be included in an amount of about 10% to 80% by weight of the animal fat replacement composition. In some embodiments, the plant-derived fat may be included in an amount of about 10%, 20%, 30%, 40%, 50%, 60%, 70%, or 80% by weight of the animal fat replacement composition, or any range between any two of these amounts, including about 20% to about 80% by weight of the animal fat replacement composition, or 30% to about 80% by weight of the animal fat replacement composition.

[0023] In various embodiments, the animal fat substitute composition of the present disclosure may contain any amount of TG effective to stabilize the composition. In some embodiments, the animal fat substitute composition may contain about 0% to about 3% by weight of TG. In some embodiments, the animal fat substitute composition may contain from about 0%, 0.25%, 0.5%, 0.75%, 1%, 1.25%, 1.5%, 1.75%, 2%, 2.25%, 2.5%, 2.75%, or 3% by weight of TG, or any range between any two of these amounts, including about 0.25% to about 1% by weight of TG.

[0024] The content of lysine and glutamic acid cross-linked using TG and the ratio of glutamic acid to lysine as well as the solubility (as Protein Dispersibility Index - PDI) and viscosity for selected proteins are shown below in Table 1.

[0025] [Table 1]

[0026] In the analyzed products in Table 1, the amount of lysine appeared to be the limiting factor, followed by the PDI value and viscosity. The solubility measured by PDI was shown to affect the quality of the emulsion. The effect of PDI value on the gel strength of the analyzed products is further shown in Figure 4. The product in the highlighted area is soy protein isolate.

[0027] In various embodiments, the animal fat replacement composition may further comprise water. In various embodiments, the water may be present in an amount of about 10% to about 50% by weight of the animal fat replacement composition. In some embodiments, the water may be present in an amount of about 10%, 20%, 30%, 40%, or 50% by weight of the animal fat replacement composition, or any range between any two of these amounts, including about 20% to about 50% by weight of the animal fat replacement composition. In some embodiments, the animal fat replacement composition may have a protein to water ratio of about 1:1 to about 1:10, or about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, or about 1:10, or any range between any two of these ratios, including about 1:3 to about 1:6.

[0028] In various embodiments, the animal fat substitute composition may further comprise an additive. Suitable additives include alginates, carboxymethylcellulose (CMC), natural or modified starches, and the like. In some embodiments, the additive may be present in an amount ranging from about 0% to about 5% by weight of the animal fat substitute composition, or about 0%, 1%, 2%, 3%, 4%, or 5% by weight of the animal fat substitute composition, or any range between any two of these amounts.

[0029] The present disclosure also relates to a method for preparing an animal fat substitute composition by mixing one or more vegetable proteins and vegetable derived ingredients, which may be selected from vegetable derived oils, vegetable derived fats, and combinations thereof, with water and emulsifying the mixture to form a stable emulsion. In various aspects, the method includes forming the stable emulsion with or without an effective amount of transglutaminase. In some aspects, the method includes stabilizing the emulsion with an effective amount of transglutaminase.

[0030] In various embodiments, the method includes adding an effective amount of transglutaminase to increase the strength of the emulsion. In various embodiments, the method includes adding an effective amount of transglutaminase, for example, when the emulsion does not have sufficient similarity to animal tissue in terms of structure and functionality. In some embodiments, the method includes forming a mixture, in which one or more vegetable proteins and a vegetable-derived ingredient, which may be selected from vegetable-derived oils, vegetable-derived fats, and combinations thereof, are present in the continuous phase of the emulsion stabilized by reaction with transglutaminase. In some embodiments, the method includes forming a mixture of one or more vegetable proteins and a vegetable-derived ingredient, which may be selected from vegetable-derived oils, vegetable-derived fats, and combinations thereof, in the continuous phase of the emulsion stabilized without the use of transglutaminase.

[0031] In various embodiments, suitable vegetable proteins that may be included in the method include any vegetable protein that may be efficiently cross-linked using TG. In various embodiments, suitable vegetable proteins may include any vegetable protein that may form a stable animal fat substitute composition as part of a mixture with one or more oils and / or one or more fats without the use of TG. In various embodiments, suitable vegetable proteins that may be efficiently cross-linked using TG include pea protein, canola protein, soy protein, yellow lentil protein, red lentil protein, broad bean protein, chickpea protein, and mixtures thereof. In various embodiments, suitable vegetable proteins that may form a stable animal fat substitute composition as part of a mixture with one or more oils and / or one or more fats without the use of TG may include soy protein and mixtures thereof. In various embodiments, the vegetable protein may be included in an amount of about 1% to about 20% by weight of the animal fat substitute composition. In some embodiments, the plant protein can be present in an amount of about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% by weight of the animal fat substitute composition, or any range between any two of these amounts, including about 2% to about 15% by weight of the animal fat substitute composition, or about 5% to about 15% by weight of the animal fat substitute composition.

[0032] In various embodiments, suitable plant-derived oils that may be included in the method include edible plant-derived oils. Suitable edible plant-derived oils include naturally occurring plant-derived oils and / or synthetic plant-derived oils. Suitable naturally occurring plant-derived oils include various plant oils, such as canola oil, soybean oil, safflower oil, sunflower oil, and the like. In various embodiments, the plant-derived oil may be included in an amount of about 10% to about 80% by weight of the animal fat replacement composition. In some embodiments, the plant-derived oil may be included in an amount of about 10%, 20%, 30%, 40%, 50%, 60%, 70%, or 80% by weight of the animal fat replacement composition, or any range between any two of these amounts, including about 20% to about 80% by weight of the animal fat replacement composition, or 30% to about 80% by weight of the animal fat replacement composition.

[0033] In various embodiments, suitable plant-derived fats that may be included in the method include soybean fat, cottonseed fat, corn fat, almond fat, peanut fat, sunflower fat, canola fat, olive fat, palm fat, palm kernel fat, illipe fat, shea butter fat, coconut fat, cocoa butter, and the like. In various embodiments, the plant-derived fat may be included in an amount of about 10% to 80% by weight of the animal fat replacement composition. In some embodiments, the plant-derived fat may be included in an amount of about 10%, 20%, 30%, 40%, 50%, 60%, 70%, or 80% by weight of the animal fat replacement composition, or any range between any two of these amounts, including about 20% to 80% by weight of the animal fat replacement composition, or 30% to about 80% by weight of the animal fat replacement composition.

[0034] In various embodiments, the method may include adding any amount of TG effective to stabilize the animal fat substitute composition to form a stable emulsion. In some embodiments, the method may include adding TG in an amount of about 0% to about 3% by weight of the animal fat substitute composition. In some embodiments, the method may include adding TG in an amount of about 0%, 0.25%, 0.5%, 0.75%, 1%, 1.25%, 1.5%, 1.75%, 2%, 2.25%, 2.5%, 2.75%, or 3% by weight of the animal fat substitute composition, or any range between any two of these amounts, including about 0.25% to about 1% by weight of the animal fat substitute composition.

[0035] In various embodiments, the methods of the present disclosure may include forming a mixture of one or more vegetable proteins and vegetable derived ingredients, which may be selected from vegetable derived oils, vegetable derived fats, and combinations thereof, with water in an amount representing about 10% to about 50% by weight of the animal fat substitute composition. In some embodiments, the water may be present in an amount of about 10%, 20%, 30%, 40%, or 50% by weight of the animal fat substitute composition, or any range between any two of these amounts, including about 20% to about 50% by weight of the animal fat substitute composition. In some aspects, the method may include forming a mixture of one or more vegetable proteins, a vegetable derived component, which may be selected from vegetable derived oils, vegetable derived fats, and combinations thereof, and water, wherein the protein to water ratio of the mixture is from about 1:1 to about 1:10, or from about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, or about 1:10, or any range between any two of these ratios, including from about 1:3 to about 1:6.

[0036] In various embodiments, the method may further include adding an additive to the animal fat substitute composition. Suitable additives include alginates, carboxymethylcellulose (CMC), native starches and modified starches, and the like. In some embodiments, the additive may be included in an amount of about 0% to about 5% by weight of the animal fat substitute composition, or about 0%, 1%, 2%, 3%, 4%, or 5% by weight of the animal fat substitute composition, or any range between any two of these amounts.

[0037] In various aspects, the method of the present disclosure may include packaging the stable emulsion in a casing. Suitable casings may include any casing material effective for encapsulating the emulsion therein. In some aspects, suitable casings include natural casings, such as animal intestines, skins, etc., or artificial casings, such as fibrous casings, cellulose casings, plastic casings, collagen casings, etc.

[0038] In various aspects, the animal fat replacement composition of the present disclosure can be used to address lifestyle concerns by being included in plant-based replacement products to provide alternative options to meat proteins and meat fats. In some aspects, suitable plant-based replacement products include plant-based vegan products, plant-based bacon, plant-based meat patties, plant-based sausages, plant-based cold cuts, and plant-based fish meat. By eliminating animal fats and animal proteins, foods using the transglutaminase stabilized plant-based protein emulsions and the non-transglutaminase stabilized plant-based protein emulsions described herein can provide vegan alternatives for health benefits.

[0039] In various embodiments, the animal fat replacement composition may be included in the plant-based replacement product in an amount of about 1% to about 80% by weight of the plant-based replacement product. In some embodiments, the animal fat replacement composition may be included in an amount of about 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% by weight of the plant-based replacement product, or any range between any two of these amounts, including about 1% to about 65%, or about 5% to about 55% by weight of the plant-based replacement product. EXAMPLES

[0040] Example 1 Exemplary formulations T1-T9 are presented below in Table 2.

[0041] [Table 2]

[0042] The various formulations shown above in Table 2 were compared in terms of various variables as shown below in Table 3.

[0043] [Table 3]

[0044] Materials and Methods Device The equipment used in the experiments performed herein is listed below: - UMC5 mixer from Stephan GMBH for emulsion formation, with a variable control motor from 300 to 3000 rpm allowing specific rpm settings (10 to 100%); - A Busch vacuum pump, model RB 00056 C IZO, aimed at reducing the amount of air that gets into the mixture during emulsification. - Combi oven, Electrolux Air-o-steam Touchline model oven for carrying out the thermal treatment of the preparations, - A Stable Micro Systems (SMS) Texture Analyzer, model TA-XT2, for performing texture analysis; - Kitchen aid plastic spatula for filling metal tins, 12 inch size, - ULINE Metal Tin for Standardizing Methods, Height 5cm, Diameter 8cm, with Lid, Capacity 8oz, Job #9685.

[0045] Ingredients and Reagents The ingredients / chemicals used in the experiments are listed below: - Bunge Purepro 90E soy protein isolate, batch #2020727, expiration date 1-26-2022, protein min 90%, moisture max 6%, light / medium odor and color, and 10% solids, viscosity 100-200cp at 25°C, - Merit Puratein C canola protein isolate, lot #142H2720AC500, best before 26 August 2022, 90% minimum protein, 7% maximum moisture, yellow-green colour with characteristic canola flavour, and 10% solids, viscosity less than 50 cp at 25°C, - Pea Protein Isolate by Merit, Peazazz, Lot #P1021AL08, Best By 4 / 4 / 2023, 90% protein min, 7% moisture max, light yellow color with light pea flavor and 10% solids, viscosity <100cp at 25°C, - Soy Protein Concentrate Bunge PurePro 70E, Lot #20210126, Best By 2022-01-26, Protein min 69%, Moisture max 10%, Light / Medium Odor and Color, Solids 10%, Viscosity 600-10000cp at 25°C, - Bunge Purepro 90EY soy protein isolate, batch D1052, expiry date October 2022, protein min 90%, moisture max 6%, light / medium odor and color, and solids 10%, viscosity 100-500cp at 25°C, - Bunge Old World Canola Oil, batch 0345714005 lot L0074, with an oil stability index of 7.5 hours minimum at 110°C, redness of 1 maximum, and a chill test of 12 hours minimum. Other technical characteristics of the product are free fatty acids of 0.05% maximum, and peroxide value of 1.0 milliequivalent O2 per kg, - Bunge soy salad oil, lot #H1181, batch 1234714 049, with oil stability index at 110°C min 6 hours, red max 1, and cool down test min 5.5 hours. Other technical characteristics of the product are free fatty acid max 0.05% and peroxide value 1.0 meq O2 / kg. - Bunge NH108 Palm Derived All-Purpose Fat, batch 0168714057 lot F0110, redness 3.5 or less, dropping point 98-108°F, free fatty acids max 0.05%, and max peroxide value 1 milliequivalent O2 per kg. Solid fat content was 48-57% at 10°C, 23-30% at 20°C, 6-13% at 30°C, and max 5% solids at 40°C. - JRS Vivapur FD 176 Alginate, batch 4504002293, best before date 17 / 11 / 2021, Brookfield LVT 60RPM, spindle 3, viscosity of 1% solution at 550-750mPa.s at 20°C, pH value of 1% solution 5-8, loss on drying max 15%, less than 5% particles coarser than 100 microns, - Cargill A16M methylcellulose, - Cargill Fine Powdered Salt, Lot L0010777931 IHCZ, - ISI refined kappa carrageenan WG-2000, gel strength 800g / cm2 at 1.5% concentration, 95% particles passing 80 mesh sieve, moisture max 12%, pH range 8-11, - Gateway Dextrose Corn Syrup, Dextrose Equivalent DE 42 / 43 Lot 2018110, - Ajinomoto Activa TI100 Transglutaminase, batch 051119A, working pH 2-11, optimum pH 4-8, reaction temperature 0-80°C, ideally 50°C; - Soy Lecithin BungeMaxx 1200 Clear Clear Soy Lecithin, 62% minimum acetone insoluble, acid value 30mg KOH / g maximum, hexane insoluble 0.05 maximum, moisture 1% maximum, and peroxide value less than 10 meq gO2 / kg. Other characteristics include Gardner color 14 maximum, and 10% solids, viscosity at 25°C 10000 cPs maximum. - Great Value Corn Starch, lot code 21336, best before date 12 / 2 / 2023.

[0046] Adipose tissue substitute manufacturing procedure Analog adipose tissue was prepared using the following procedure.

[0047] Add the protein and water amounts to the UMC5 mixer bowl. Close the lid and run the vacuum pump at less than 0.8 bar. Run the UMC5 mixer at 1500 rpm for 1 minute. Then release the vacuum and open the lid. Scrape the surface of the lid to ensure all the protein is in contact with the water. Re-close the lid and run the mixer under vacuum at 1500 rpm for 4 minutes. Release the vacuum and open the lid. Add the salt and fat. Close the lid and run the mixer under vacuum at 1500 rpm for 1 minute. Release the vacuum, open the lid and ensure no ingredients are sticking to the sides of the bowl. Close the lid and run the mixer under vacuum at 3000 rpm for 4 minutes. Release the vacuum and open the lid. Add the transglutaminase. Close the lid and run the mixer under vacuum at 3000 rpm for 1 minute. Release the vacuum and open the lid.

[0048] The resulting ingredients are added to the metal cans with a spatula, taking care to avoid entrapment of air. Transfer the filled metal cans to an oven and cook at 155°F for 20 minutes by steaming. Increase the temperature to 165°F and cook the filled metal cans for an additional 20 minutes. Then increase the temperature to 175°F and cook for an additional 20 minutes. Then increase the temperature further to 185°F and heat the filled metal cans to an internal temperature of 175°F. Quench the filled metal cans overnight in a sink of tap water and ice. Remove the cooked ingredients and allow to cool to room temperature.

[0049] Analytical equipment for measuring gel strength Texture was measured by compression of the obtained samples using a texture analyzer (TXT2 plus "Stable Micro Systems") equipped with a 5 kN load cell and controlled by specific software (Texture Expert Exceed 2.52, Stable Micro Systems, Surrey, England). Samples were subjected to a 30 mm compression experiment in which they were pushed down a cylindrical container at 10 mm / s using a 10-mm cylindrical probe. The texture parameter of gel strength was defined as the maximum force of the probe during the penetration process (maximum force required to compress the sample, in grams).

[0050] result The gel strength of each sample was analyzed, and the results of the gel strength analysis are summarized in Table 4 below.

[0051] [Table 4]

[0052] The higher the emulsion strength, the more resistant the product. It was observed that gel strength was not affected by fat amount (50% vs. 70%) and transglutaminase appears to work independently of this condition (no surface adsorption). Tests of formulations T1, T2, T3, and T6 appeared to produce clear, shimmering fat under frying conditions. Examples of adipose tissue analog samples after cooking are shown in Figures 5 and 6.

[0053] Example 2 The following formulations shown in Table 5 were tested according to the experimental parameters described above.

[0054] [Table 5]

[0055] Samples with increasing water to protein ratios (T10 and T11) were formulated to both optimize ingredient dosage and adjust viscosity to optimize mixing during emulsification. Samples with liquid oil (T12 and T13) were tested to verify both their structuring and emulsifying capabilities. Samples formulated with different protein sources (T6 and T15) were analyzed to evaluate the cross-linking ability of TG.

[0056] The formulations in Table 5 were compared between pairs thereof as shown below in Table 6.

[0057] [Table 6]

[0058] The formulations were evaluated by the gel strength method described above and the results are summarized below in Table 7.

[0059] [Table 7]

[0060] It can be demonstrated that although emulsions and products can be formed, a higher water to protein ratio results in the formation of softer gels. It can also be noted that if the amount of protein relative to TG is sufficient, good results are obtained, as can be seen from the effect of TG on reduced protein emulsions. Soy protein performs similarly to pea protein, indicating that TG acts independently of the protein source.

[0061] One of the desired characteristics of analog adipose tissue is that it should behave similarly to animal adipose tissue and exhibit shrinkage behavior and shrinkage in size under heating conditions during cooking of the product.

[0062] The formulations in Table 5 were subjected to a shrinkage comparison and the samples were treated as described below: - The ingredients were removed from the can. - The samples were allowed to come to room temperature and then sliced ​​into disks measuring 70.3 mm in diameter and 1 / 4 inch thick. - A nonstick frying pan was preheated to a temperature sufficient to boil 100g of water in 4 minutes. - Samples were cooked in a frying pan for 80 seconds, then turned and cooked for an additional 80 seconds to ensure even cooking. - The samples were removed from the pan and placed on a paper towel until they reached room temperature. The shortest and widest dimensions of the samples were then measured using a calibrator to give the average final diameter of the cooked material.

[0063] The samples were then compared to their original dimensions to determine the linear and areal shrinkage, the results of which are shown in Table 8.

[0064] [Table 8]

[0065] The results show that all formulations shrink after the cooking / frying procedure, which represents a desirable effect. It can also be seen that higher protein content allows for greater shrinkage.

[0066] Example 3 Formulations T10-T23, listed in Table 9 below, were also tested.

[0067] [Table 9]

[0068] Samples formulated with lecithin (T19) and alginate (T21) were tested to evaluate their effect on strength and ability to maintain high fat content (67%) in the formulation. Some experiments with lower fat content were also performed to check the possibility of removing TG without compromising gel properties. All formulations were formulated without salt to improve final gel strength and simplify processing. The results are shown below in Table 10.

[0069] [Table 10]

[0070] The samples were evaluated for emulsion strength and the results are shown in Table 11.

[0071] [Table 11]

[0072] Increasing the internal fat phase, adding lecithin, and removing TG from the 50% fat formulation reduced gel strength. The addition of alginate appeared to be a way to improve emulsion structure and add functionality for high shear conditions in processing, such as those in sausage manufacturing.

[0073] The formulations in Table 9 were subjected to the body-of-proof and cooking procedures similar to those in Example 2, and the shrinkage results are shown in Table 12 below.

[0074] [Table 12]

[0075] The lecithin addition experiment (T19) had low emulsion strength and the sample was discarded. The alginate (T21) sample produced a stiffer material and reduced shrinkage compared to T20. Interestingly, removal of TG reduced the amount of material shrinkage. These experiments demonstrated that there is a range of variables that can be adjusted to achieve the desired amount of shrinkage.

[0076] Example 4 Another important characteristic for analog adipose tissue is its ability to withstand freezing conditions, such as would be expected for products that mimic animal cuts such as bacon, salmon, or pork chops.

[0077] To evaluate their ability to withstand freezing, samples were subjected to a freeze cycle at -18°C for 48 hours followed by a thawing process at room temperature. Samples were then evaluated for emulsion strength as previously described. The results are shown in Table 13.

[0078] [Table 13]

[0079] Results demonstrated that the freezing process reduced the average strength of the analog adipose tissue. Freezing appeared to have a large impact since the initial tissue strength was high.

[0080] Example 5 The formulations listed in Table 14 were also tested.

[0081] [Table 14A]

[0082] [Table 14B]

[0083] Table 14 shows a series of different formulations with different objectives. Formulations T27-T29 were formulated for TG optimization, aiming to avoid overuse and labeling. Formulations T30 and T31 aimed to increase the fat internal phase to 70%. Formulations T32 and T33 tested the effect of different hydrocolloids on emulsion quality and strength. Formulations T34 and T35 tested pea protein as the protein structure source. Formulations T36-T38 used functional soy protein concentrate (SPC) instead of isolated soy protein (ISP) as the protein structure source. Formulations T39 and T40 used repeated ISP conditions with 70% oil in the internal phase. Finally, formulations T41-T43 presented different manufacturing conditions with the aim of increasing the oil internal phase.

[0084] Formulations T39 and T40 did not produce sufficiently stable emulsions. Although isolated soy protein (ISP) was believed to have high emulsifying capacity, the isolated soy protein used demonstrated inferior oil emulsifying performance compared to functional soy protein concentrate (FSPC) products.

[0085] Formulations T27-T29 were compared with their fat counterparts (T22 and T23) for emulsion strength as shown in Table 15.

[0086] [Table 15]

[0087] The experiments in Table 15 demonstrated that it was possible to modify ISPs (T22 and T23) to FSPCs (T27, T28, and T29) incorporating 50% oil as the internal phase and produce emulsions with similar strength to their fat and ISP counterparts, however the gel properties were significantly different with the fat-derived formulations exhibiting inflexible and plastic behavior and the oil-derived formulations exhibiting very elastic behavior.

[0088] Formulations T30-T33 showed that blending 70% internal phase with ISP and oil did not yield beneficial results. The soy proteins used were observed to have emulsification rates below this limit.

[0089] The emulsion strength of formulations T34 and T35 was compared with their fat counterpart (T11) as shown in Table 16.

[0090] [Table 16]

[0091] Formulations T34 and T35, characterized by an oil internal phase, were able to produce softer, more stable stand-up emulsions than the T11 sample, with T35 providing a sliceable, elastic final sample.

[0092] Formulations T36-T39, which used ISP instead of FSPC and 70% internal phase with oil, did not provide beneficial results. With the change in protein source, FSPC also had oil emulsification limitations, probably closer to those of formulations with ISP, which in the case of soy protein was 50-70% internal phase.

[0093] To evaluate the effect of TG on the formation of analog adipose tissue, formulations T41-T43 were compared and their emulsion strength results are listed below in Table 17.

[0094] [Table 17]

[0095] T41 and T42 were performed in duplicate and these results indicated good reproducibility of the process itself. The addition of TG increased gel strength in both T42 and T43 formulations, with a greater impact in the formulations with lower internal phase content. However, all fat analog formulations produced in Examples 1-5 demonstrated sufficient firmness and behavior compared to animal tissue.

[0096] In addition to the current bench method, several formulations were selected for scale-up to a pilot-scale process. The formulations for scale-up were chosen based on best results at bench scale and are listed below in Table 18.

[0097] [Table 18]

[0098] 15K batches of these formulations were prepared in a Seydelmann model K64AL8Va bowl chopper.

[0099] Analog adipose tissue formulations were prepared as follows: - An ice water solution (50% ice and 50% water) was prepared in an amount sufficient to obtain a sufficient aqueous phase for the preparation. - Pour ice water into a bowl. - With the chopper running at a mixing speed of 900 rpm, the protein was slowly added to the water (approximately 1 minute for a 15 kg preparation). -Ensuring good protein dispersion while checking for the absence of fish eyes. - The lid was closed and a vacuum was applied until a pressure of 100 mbar was reached. - Under these conditions the protein was mixed for a further 3 minutes. - The vacuum was turned off and the lid of the device was opened. - Half the oil was slowly added to the hydrated protein (2 minute addition time for a 15 kg batch). - The lid was closed and the vacuum pump was turned on until a vacuum of 100 mbar was reached. - The speed was increased to 1200 rpm and the mixture was mixed at this condition for 1 minute. - Turned off the vacuum, opened the lid and reduced the speed to 900 RPM. - The remaining oil in the formula was added slowly (2 minutes for 15 kg of formula). - The lid was closed and a vacuum was applied to 100 mbar. - The mixture was mixed for a further 2 minutes at 1200 rpm. - Released the vacuum and opened the lid. -Transglutaminase was added to the formulation, the lid was closed and vacuum was applied to 100 mbar. - The speed was adjusted to 3000 rpm and the mixture was mixed for an additional minute. -All the products were removed from the bowl and placed into a stainless steel pan for cooking procedure. - The products were cooked in a combi oven (100% moisture) in a stepwise procedure starting at 155°F for 20 minutes, then 165°F for 20 minutes, then 175°F for 20 minutes, then 185°F for 20 minutes until a temperature of 70°C was reached. - The products were removed from the combi oven and immediately covered with plastic film to avoid blooming of surface proteins.

[0100] The adipose tissue analog produced was subjected to a cooking process as described above in Example 2 to ensure protein denaturation and TG inactivation. The analog adipose tissue thus prepared can be consecutively ground, extruded and sliced ​​or formed as more suitable for this application. The gel formed and its machinability properties are shown in Figures 7-10.

[0101] In addition to the pilot samples, the formulations were subjected to packaging testing to evaluate the ability of the formulations to be distributed over a range of final presentations. The formulation selected was the T45 formulation listed in Table 19.

[0102] [Table 19]

[0103] 15 kg batches of this formulation were prepared in a Seydelmann model K64AL8Va bowl chopper.

[0104] Analog adipose tissue formulations were prepared as follows: - An ice water solution (50% ice and 50% water) was prepared in an amount sufficient to obtain a sufficient aqueous phase for the preparation. - Pour ice water into a bowl. - The equipment was run at a mixing speed of 900 rpm and the protein was slowly added to the water (approximately 1 minute for a 15 kg preparation). -Ensuring good protein dispersion while checking for the absence of fish eyes. - The lid was closed and a vacuum was applied until a pressure of 100 mbar was reached. - Under these conditions the protein was mixed for a further 3 minutes. - The vacuum was turned off and the lid of the device was opened. - Half the oil was slowly added to the hydrated protein (2 minute addition time for a 15 kg batch). - The lid was closed and the vacuum pump was turned on until a vacuum of 100 mbar was reached. - The speed was increased to 1200 rpm and the mixture was mixed at this condition for 1 minute. - The vacuum was turned off, the lid was opened and the speed reduced to 900 rpm. - The remaining oil in the formula was added slowly (2 minutes for 15 kg of formula). - The lid was closed and a vacuum was applied to 100 mbar. - The mixture was mixed for a further 2 minutes at 1200 rpm. - The speed was adjusted to 3000 rpm and the mixture was mixed for an additional minute.

[0105] At this point the product was packaged in three different ways.

[0106] 1) The samples were transferred to 6 gallon blue plastic bags (Uline) made of food grade PP. The bags were placed in 10x10x10 inch cardboard boxes and stored at 40°F.

[0107] 2) Plastic casings (Viscoteepak Model B1) made of food grade PE were stuffed in 500g size through a case machine (Ultrasource Model PS-50). Five pieces were subjected to a stepwise cooking process in a combi oven (Alto Shaam Model CTP10-20E) (100% moisture) starting at 155°F for 20 minutes, then 165°F for 20 minutes, then 175°F for 20 minutes, then 185°F for 20 minutes until a temperature of 70°C was reached, and then stored in a 40°F refrigerator after cooking.

[0108] 3) Fibrous casings (Viscoteepak, Model B1) were stuffed in 1 kg size through a casing machine (Ultrasource, Model PS-50). Three pieces were cooked in a combi oven (Alto Shaam, Model CTP10-20E) (100% moisture) in a stepwise procedure starting at 155°F for 20 minutes, then 165°F for 20 minutes, then 175°F for 20 minutes, then 185°F for 20 minutes until a temperature of 70°C was reached and stored in the refrigerator after cooking. Five pieces were cooked in a combi oven (Alto Shaam, Model CTP10-20E) (100% moisture) in a stepwise procedure starting at 155°F for 20 minutes, then 165°F for 20 minutes, then 175°F for 20 minutes, then 185°F for 20 minutes until a temperature of 70°C was reached and then stored at room temperature.

[0109] Figures 11, 12 and 13 show the product in its final form and provide evidence that the product can be processed in different ways to meet the needs of the application.

[0110] In addition to the pilot samples, the formulations were subjected to shelf life testing to determine the effect of temperature on the quality of the proposed invention. The formulations chosen were T45 formulations as listed in Table 20.

[0111] [Table 20]

[0112] 15 kg batches of these formulations were prepared in a Seydelmann model K64AL8Va bowl chopper.

[0113] Analog adipose tissue formulations were prepared as follows: - An ice water solution (50% ice and 50% water) was prepared in an amount sufficient to obtain a sufficient aqueous phase for the preparation. - Pour ice water into a bowl. - The equipment was run at a mixing speed of 900 rpm and the protein was slowly added to the water (approximately 1 minute for a 15 kg preparation). -Ensuring good protein dispersion while checking for the absence of fish eyes. - The lid was closed and a vacuum was applied until it reached 100 bar. - Under these conditions the protein was mixed for a further 3 minutes. - The vacuum was turned off and the lid of the device was opened. - Half the oil was slowly added to the hydrated protein (2 minute addition time for a 15 kg batch). - The lid was closed and the vacuum pump was turned on until a vacuum of 100 mbar was reached. - The speed was increased to 1200 rpm and the mixture was mixed at this condition for 1 minute. - The vacuum was turned off, the lid was opened and the speed reduced to 900 rpm. - The remaining oil in the formula was added slowly (2 minutes for 15 kg of formula). - The lid was closed and a vacuum was applied to 100 mbar. - The mixture was mixed for a further 2 minutes at 1200 rpm. - The speed was adjusted to 3000 rpm and the mixture was mixed for an additional minute.

[0114] At this point the product was stored in three different ways.

[0115] 1) The mixture was transferred to a tin can (ULINE Model S23235 capacity) and stored at 40°F.

[0116] 2) Transferred to branded (ULINE model S23235 capacity) tins and cooked in a branded combi oven (Alto Shaam model CTP10-20E) (100% moisture) in a stepwise procedure starting at 155°F for 20 minutes, then 165°F for 20 minutes, then 175°F for 20 minutes, then 185°F for 20 minutes until a temperature of 70°C was reached, then transferred to a 40°F refrigerator for storage.

[0117] 3) Transferred to branded (ULINE Model S23235, 6oz capacity) tin cans and cooked in a branded (Alto Shaam Model CTP10-20E) combi oven (100% moisture) in a stepwise procedure starting at 155°F for 20 minutes, then 165°F for 20 minutes, then 175°F for 20 minutes, then 185°F for 20 minutes until a temperature of 70°C was reached, then transferred to a 0°F freezer for storage.

[0118] Table 21 demonstrates that while cooked and uncooked products behave similarly, freezing conditions can degrade some of the product attributes.

[0119] [Table 21]

[0120] These results demonstrate the ability of the formulation to withstand major storage conditions without losing its quality attributes.

[0121] [Table 22]

[0122] The formulations shown in Table 21 were tested according to the experimental parameters.

[0123] Add protein, water and starch to the UMC5 mixer bowl. Close the lid and run the vacuum pump at less than 0.8 bar. Run the UMC5 mixer at 1500 rpm for 1 minute. Then release the vacuum and open the lid. Scrape the surface of the lid to ensure all protein is in contact with the water. Re-close the lid and run the mixer under vacuum at 1500 rpm for 4 minutes. Release the vacuum and open the lid. Add salt and fat. Close the lid and run the mixer under vacuum at 1500 rpm for 1 minute. Release the vacuum, open the lid and ensure no ingredients are sticking to the sides of the bowl. Close the lid and run the mixer under vacuum at 3000 rpm for 4 minutes. Release the vacuum and open the lid. Add the transglutaminase. Close the lid and run the mixer under vacuum at 3000 rpm for 1 minute. Release the vacuum and open the lid.

[0124] The resulting ingredients are added to the metal cans with a spatula, taking care to avoid entrapment of air. Transfer the filled metal cans to an oven and cook at 155°F for 20 minutes by steaming. Increase the temperature to 165°F and cook the filled metal cans for an additional 20 minutes. Then increase the temperature to 175°F and cook for an additional 20 minutes. Then increase the temperature further to 185°F and heat the filled metal cans to an internal temperature of 175°F. Quench the filled metal cans overnight in a sink of tap water and ice. Remove the cooked ingredients and allow to cool to room temperature.

[0125] [Table 23]

[0126] The starch formulations increased emulsion strength compared to T29, providing a replacement when firm particles are needed for firm sausages such as pepperoni. Plant-based or vegan products such as bacon, meat patties, sausages, cold cuts, and fish would benefit from including an animal fat replacement composition comprising the stable emulsion of the present disclosure. The percentages can be found in Table 23.

[0127] [Table 24]

[0128] This specification uses examples to disclose the invention, including the best mode, and also enables any person skilled in the art to practice the invention, including making and using any devices or systems, and practicing any incorporated methods. The patentable scope of the invention is defined by the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements that have insubstantial differences from the literal language of the claims.

Claims

1. An animal fat substitute composition comprising a stable emulsion comprising a mixture comprising one or more vegetable proteins and a vegetable derived component selected from the group consisting of vegetable derived oils, vegetable derived fats, and combinations thereof.

2. 10. The animal fat substitute composition of claim 1, wherein the mixture comprises one or more vegetable proteins and an oil of vegetable origin.

3. 10. The animal fat substitute composition of claim 1, wherein the mixture comprises one or more vegetable proteins and vegetable derived fat.

4. 10. The animal fat substitute composition of claim 1, wherein the mixture comprises one or more vegetable proteins, a vegetable derived oil, and a vegetable derived fat.

5. 2. The animal fat substitute composition of claim 1, wherein the one or more vegetable proteins are selected from the group consisting of soy protein, pea protein, canola protein, and combinations thereof.

6. 10. The animal fat substitute composition of claim 1 further comprising water.

7. 7. The animal fat substitute composition of claim 6, wherein the protein to water ratio is from about 1:1 to about 1:

10.

8. 7. The animal fat substitute composition of claim 6, wherein the protein to water ratio is from about 1:3 to about 1:

6.

9. 13. A method for preparing the animal fat substitute composition of claim 1, comprising forming a mixture comprising one or more plant proteins, a plant-derived component selected from the group consisting of a plant-derived oil, a plant-derived fat, and combinations thereof, and water, and emulsifying the mixture to form a stable emulsion.

10. 10. The method of claim 9, further comprising packaging the stable emulsion in a casing.

11. 11. The method of claim 10, wherein the casing is selected from the group consisting of a fibrous casing and a plastic casing.

12. 1. An animal fat substitute composition comprising an emulsion comprising a mixture comprising one or more vegetable proteins and a vegetable derived component selected from the group consisting of vegetable derived oils, vegetable derived fats, and combinations thereof, An animal fat substitute composition, wherein the emulsion is stabilized with an effective amount of transglutaminase.

13. 13. The animal fat substitute composition of claim 12, wherein the mixture comprises one or more vegetable proteins and an oil of vegetable origin.

14. 13. The animal fat substitute composition of claim 12, wherein the mixture comprises one or more vegetable proteins and vegetable derived fat.

15. 13. The animal fat substitute composition of claim 12, wherein the mixture comprises one or more vegetable proteins, a vegetable derived oil, and a vegetable derived fat.

16. 13. The animal fat substitute composition of claim 12, wherein the mixture is contained in the continuous phase of an emulsion.

17. 13. The animal fat substitute composition of claim 12, wherein the one or more vegetable proteins comprise lysine and glutamine amino acids.

18. 13. The animal fat substitute composition of claim 12, wherein the one or more vegetable proteins are selected from the group consisting of soy protein, pea protein, canola protein, and combinations thereof.

19. 13. The animal fat substitute composition of claim 12, wherein the transglutaminase is present in the composition in an effective amount of from about 0.25% to about 1% by weight of the composition.

20. 13. The animal fat substitute composition of claim 12, further comprising water.

21. 21. The animal fat substitute composition of claim 20, wherein the protein to water ratio is from about 1:1 to about 1:

10.

22. 21. The animal fat substitute composition of claim 20, wherein the protein to water ratio is from about 1:3 to about 1:

6.

23. 13. The animal fat substitute composition of claim 12, further comprising an additive.

24. 24. The animal fat substitute composition of claim 23, wherein the additive is selected from the group consisting of alginates, carboxymethylcellulose, native and modified starches, and combinations thereof.

25. 13. The animal fat substitute composition of claim 12, wherein the vegetable derived oil is present in the composition in an amount from about 10% to about 80% by weight of the composition.

26. 13. The animal fat substitute composition of claim 12, wherein the vegetable derived fat is present in the composition in an amount from about 10% to about 80% by weight of the composition.

27. 13. A method for preparing the animal fat substitute composition of claim 12, comprising: forming a mixture comprising one or more vegetable proteins, a vegetable-derived component selected from the group consisting of vegetable-derived oils, vegetable-derived fats, and combinations thereof, and water; emulsifying the mixture to form an emulsion; and Stabilizing the emulsion with an effective amount of transglutaminase. A method comprising:

28. 30. The method of claim 27, further comprising packaging the stabilized emulsion in a casing.

29. 30. The method of claim 28, wherein the casing is selected from the group consisting of a fibrous casing and a plastic casing.

30. 1. An animal fat substitute composition comprising a stable emulsion comprising a mixture of one or more vegetable proteins, vegetable derived ingredients selected from the group consisting of vegetable derived oils, vegetable derived fats, and combinations thereof, and water, wherein the protein to water ratio is from about 1:1 to about 1:

10.

31. 31. The animal fat substitute composition of claim 30, wherein the protein to water ratio is from about 1:3 to about 1:

6.

32. 31. The animal fat substitute composition of claim 30, wherein the one or more vegetable proteins are selected from the group consisting of soy protein, pea protein, canola protein, and combinations thereof.

33. 31. The animal fat substitute composition of claim 30, further comprising an additive.

34. 34. The animal fat substitute composition of claim 33, wherein the additive is selected from the group consisting of alginates, carboxymethylcellulose, native and modified starches, and combinations thereof.

35. 31. The animal fat substitute composition of claim 30, wherein the vegetable derived oil is present in the composition in an amount from about 10% to about 80% by weight of the composition.

36. 31. The animal fat substitute composition of claim 30, wherein the vegetable derived fat is present in the composition in an amount from about 10% to about 80% by weight of the composition.

37. A food product comprising the animal fat substitute composition of claim 1.

38. 38. The food product of claim 37, wherein the food product is selected from the group consisting of plant based meat, plant based bacon, plant based meat patty, plant based cold cuts, plant based sausage, plant based chicken, plant based fish, and combinations thereof.

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