Food component having high protein content

Abstract

To provide a food component having high protein content, and a food or a beverage including the food component.SOLUTION: There is provided a food component containing cells of at least one bacterium, the cells including a crude protein concentration of at least 60 wt.% of a total dry weight of the cells and nucleic acid at a concentration of less than about 5 wt.% of the total dry weight of the cells, where at least 50% of a total number of the cells are dead cells. Further provided are a food and a beverage including the food component and a production method thereof.SELECTED DRAWING: None

Description

Technical Field

[0001] Cross - Reference to Related Applications This application claims priority from U.S. Provisional Patent Application No. 63 / 069,087, filed on August 23, 2020; U.S. Provisional Patent Application No. 63 / 183,273, filed on May 3, 2021; and U.S. Provisional Patent Application No. 63 / 208,017, filed on June 8, 2021, which are incorporated herein by reference in their entirety as if fully set forth herein.

[0002] Field of the Invention The present invention relates, in at least some embodiments, to food ingredients having a high protein content, more specifically, to food ingredients comprising bacterial cells having a crude protein concentration of at least 60% by weight, wherein at least 50% of said cells are dead cells and said cells have a nucleic acid concentration of less than about 5% by weight.

Background Art

[0003] Background of the Invention Proteins are molecules essential for the structure and function of all living organisms. Protein sources include meat, casein and whey (milk proteins), gelatin, soy, yeast, and grains.

[0004] Generally plant - based, analogs of dairy and meat products are known in the art and are increasingly in demand due to consumers such as those suffering from lactose intolerance, or ethical considerations regarding the exploitative use of animals by the dairy and meat industries and the environmental impact of livestock farming.

[0005] Generally plant - based, dairy product analogs such as cheese analogs without dairy components are known in the art and are increasingly in demand due to consumers such as those suffering from lactose intolerance, or ethical considerations regarding the exploitative use of animals by the dairy industry and the environmental impact of dairy farming.

[0006] Known milk analogs, such as almond milk, have a low protein content compared to animal milk, while known cheese analogs and meat analogs generally have undesirable flavors and / or textures. Summary of the Invention

[0007] According to one aspect of some embodiments of the present invention, a food ingredient is provided that includes cells of at least one bacterium, the cells having a crude protein concentration of at least 60% by weight of the total dry weight of the cells and a nucleic acid concentration of less than about 5% by weight of the total dry weight of the cells, wherein at least 50% of the total number of the cells are dead cells.

[0008] Detailed Description of the Invention The present invention relates, at least in some of its embodiments, to a food ingredient having a high protein content, more specifically, a food ingredient comprising bacterial cells having a crude protein content of at least 60% by weight of the total dry weight of the cells, wherein at least 50% of the cells are dead cells and the cells have a nucleic acid concentration of less than about 5% by weight of the total dry weight of the cells. In contrast to the use of live viable cells that can affect the microbial balance of the digestive system of a subject, the use of dead cells allows for the provision of bacterial protein to the subject without affecting the subject's microbiome.

[0009] The details presented herein are by way of example and for purposes of illustrative discussion of various embodiments of the present invention only, and are presented to provide what is considered to be the most useful and readily understood description of the principles and conceptual aspects of the present invention. In this regard, no attempt has been made to show the details of the present invention in more detail than is necessary for a basic understanding of the present invention, and the description is to clarify to those skilled in the art how some embodiments of the present invention can actually be embodied.

[0010] The present invention will now be described with reference to more specific embodiments. However, the present invention can be embodied in different forms and should not be construed as being limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0011] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the present invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0012] As used herein, the term "food ingredient" refers to an ingestible component of a food or beverage, such as a food or beverage additive; a food or beverage material; or a concentrated composition prepared for a food or beverage.

[0013] As used herein, the term "dairy analogue" refers to a non-dairy or vegan product that has a flavor and texture similar to that of a normal dairy product. In some embodiments, the dairy analogue is a cheese analogue, i.e., a cheese analogue formed by coagulation of the milk protein casein.

[0014] As used herein, the term "modified starch" refers to starch extracted from grains or plants that has been physically, enzymatically, or chemically treated and has at least one property changed compared to natural starch.

[0015] As used herein, the term "natural starch" refers to starch extracted from grains or plants that has not been physically, enzymatically, or chemically treated.

[0016] As used herein, the term "fat" refers to triglycerides having a melting point above room temperature, where the triglycerides are solid or semi-solid at room temperature, and where room temperature is considered to be in the range of 20 to 25 °C.

[0017] As used herein, the term "foam" refers to a two-phase system in which gas cells are surrounded by a liquid.

[0018] As used herein, the term "single cell protein" refers to crude or purified proteins of single cell origin.

[0019] As used herein with respect to proteins, the term "within the cell structure" refers to proteins present in any intercellular location as contrasted with extracellular proteins that can be secreted from the cell or freed from the cell following cell lysis.

[0020] As used herein, the term "intact cell" refers to a cell that has not lysed.

[0021] As used herein, the term "vegetable protein" refers to proteins present in or isolated from plants. isolated.

[0022] Unless otherwise indicated, all numbers expressing amounts of ingredients, reaction conditions, etc. used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should be construed in light of the number of significant figures and ordinary rounding methods.

[0023] Although the numerical ranges and parameters setting forth the broad scope of the present invention are approximations, the numerical values set forth in the specific examples are reported as accurately as possible. However, each such numerical value inherently contains certain errors resulting from the standard deviation found in their respective test measurements. Every numerical range given throughout this specification will include every narrower numerical range that falls within such broader numerical range as if such narrower numerical ranges were all expressly written herein.

[0024] When a numerical value is preceded by the term "about", the term "about" is intended to indicate ±10% of that value.

[0025] The terms "comprising", "including", "having", and grammatical variations thereof used herein should be construed as specifying the stated features, integers, steps or components, but not precluding the addition of one or more additional features, integers, steps, components or groups thereof. These terms encompass the terms "consisting of" and "consisting essentially of".

[0026] Some of the additional advantages of the present invention will be described in the description that follows, and some will be apparent from the description, or can be learned by practice of the invention. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the invention as set forth in the claims.

[0027] According to one aspect of some embodiments of the present invention, there is provided a food ingredient comprising at least one bacterial cell, said cell having a crude protein concentration of at least 60% by weight of the total dry weight of said cell and a nucleic acid concentration of less than about 5% by weight of the total dry weight of said cell, wherein at least 50% of the total number of said cells are dead cells.

[0028] According to some embodiments, the crude protein concentration is at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, at least 90 wt%, or at least 95 wt% of the total dry weight of the cells. According to a preferred embodiment, the crude protein concentration is at least 80 wt% of the total dry weight of the cells.

[0029] According to some embodiments, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or even 100% of the total number of cells in the food ingredient are dead cells.

[0030] According to some embodiments, the nucleic acid concentration is less than 5 wt%, less than 4 wt%, less than 3 wt%, less than 2 wt%, less than 1 wt%, less than 0.5 wt%, or even less than 0.1 wt% of the total dry weight of the cells.

[0031] According to some embodiments, the nucleic acid is removed by heat treatment of the cells, such as by exposing the cells to a temperature of about 70°C for about 20 minutes. According to some embodiments, the cells are washed at least once, such as once, twice, or three times, after the heat treatment.

[0032] According to some embodiments, most of the proteins (such as enzymes, structural proteins, transporters, channels, etc.) are present in the cells (including proteases), but denature after heat treatment except for DNAase and RNAase. According to some embodiments, the cells are substantially lacking in the activity of enzymes other than DNAase and / or RNAase.

[0033] According to some embodiments, the cell has a protease activity of about 1 million Somogyi units, where 1 million Somogyi unit is defined as the amount of enzyme that liberates 1 micromole of Folin-positive amino acids soluble in trichloroacetic acid (TCA) within 1 minute at pH 7.5 and 37°C, using hemoglobin as a substrate.

[0034] According to some embodiments, the at least one bacterium is an anaerobic bacterium.

[0035] According to some embodiments, the at least one bacterium is a gram-positive bacterium. According to some such embodiments, the gram-positive bacterium is of the Clostridiales class such as Clostridium tyrobutyricum.

[0036] According to some embodiments, at least 50% by weight of the cells are intact cells.

[0037] According to some embodiments, at least 50% by weight of the cells are lysed cells.

[0038] According to some embodiments, the cells further contain essential amino acids at a concentration of about 10% to about 50% by weight of the total dry weight of the cells. According to some such embodiments, the concentration of essential amino acids is at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or up to about 50% by weight of the total dry weight of the cells.

[0039] According to some embodiments, the cell further comprises branched-chain amino acids at a concentration of from about 10 wt% to about 25 wt% of the total dry weight of the cell. According to some such embodiments, the concentration of branched-chain amino acids is about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, about 20 wt%, about 21 wt%, about 22 wt%, about 23 wt%, about 24 wt%, or about 25 wt% of the total dry weight of the cell.

[0040] According to some embodiments, the cell comprises at least one amino acid selected from the group consisting of lysine, methionine, threonine, histidine, leucine, isoleucine, aspartic acid / asparagine, glutamic acid / glutamine, serine, glycine, arginine, alanine, tyrosine, valine, phenylalanine, proline, cysteine, tryptophan, and combinations thereof. According to some embodiments, the amino acid is an essential amino acid.

[0041] According to some embodiments, the food ingredient has a water content of 20 wt% or less. According to some such embodiments, the water content is less than 20 wt%, less than 15 wt%, less than 10 wt%, or even less than 5 wt% of the total food ingredient.

[0042] According to some embodiments, the food ingredient further comprises at least one mineral selected from the group consisting of calcium, iron, zinc, copper, manganese, molybdenum, selenium, and combinations thereof.

[0043] According to some embodiments, the cell further contains vitamin B12 at a concentration of about 1 to about 20 micrograms (mcg) per 100 grams of the dry weight of the cell, such as about 1 mcg, about 2 mcg, about 3 mcg, about 4 mcg, about 5 mcg, about 6 mcg, about 7 mcg, about 8 mcg, about 9 mcg, about 10 mcg, about 11 mcg, about 12 mcg, about 13 mcg, about 14 mcg, about 15 mcg, about 16 mcg, about 17 mcg, about 18 mcg, about 19 mcg, or about 20 mcg per 100 grams of the dry weight of the cell.

[0044] According to some embodiments, the cell contains peptidoglycan at a concentration of about 0.1 to about 10% by weight of the total dry weight of the cell.

[0045] According to some embodiments, the food ingredient is in powder form. According to some such embodiments, the powder contains particles sized about 10 to about 500 microns, such as about 10 microns, about 20 microns, about 30 microns, about 40 microns, about 50 microns, about 100 microns, about 150 microns, about 200 microns, about 250 microns, about 300 microns, about 350 microns, about 400 microns, about 450 microns, or about 500 microns.

[0046] According to some embodiments, the food ingredient is provided as a partially dried product having a water content of about 20% to about 80% by weight of the total weight of the food ingredient, such as about 20% by weight, about 25% by weight, about 30% by weight, about 35% by weight, about 40% by weight, about 45% by weight, about 50% by weight, about 55% by weight, about 60% by weight, about 65% by weight, about 70% by weight, about 75% by weight, or about 80% by weight of the total weight of the food ingredient.

[0047] According to some embodiments, the cell contains fat at a concentration of less than about 1% by weight of the total dry weight of the cell, such as less than about 0.5% by weight, less than about 0.1% by weight, etc., of the total dry weight of the cell.

[0048] According to some embodiments, the cells have a butyric acid concentration of about 0.001% to about 1% by weight of the total weight of the cells, such as about 0.01%, about 0.005%, about 0.01%, about 0.05%, about 0.1%, about 0.5%, or about 1% by weight of the total weight of the cells. According to some such embodiments, the food ingredient has a pH greater than about 6.7, such as 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, or 7.4. According to some such embodiments, the food or beverage has a pH less than about 7.5.

[0049] According to some embodiments, the bacterium is a naturally occurring bacterium.

[0050] According to some embodiments, the food ingredient comprises less than about 0.1% by weight of casein. According to some embodiments, the food ingredient is substantially devoid of casein.

[0051] According to some embodiments, the food ingredient is substantially devoid of undesirable flavors. The presence of undesirable flavors can be determined, for example, by one or more professional tasters making flavor determinations.

[0052] According to some embodiments, the food ingredient is white in color.

[0053] According to an aspect of some embodiments, a food additive is provided that comprises the food ingredient disclosed herein. According to some such embodiments, the food additive is configured for addition to food or beverage, such as, for example, dairy food, non-dairy food (including dairy analogues), plant-based food, meat product, etc. The additive can be used, for example, to increase the total protein content of the food or beverage.

[0054] According to some such embodiments, the food additive is provided in powder form. According to some embodiments, the food additive is provided as a partially dried product having a water content of less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, less than about 5% by weight, less than about 4% by weight, less than about 3% by weight, less than about 2% by weight, or less than about 1% by weight, etc., of the total weight of the food additive, i.e., less than about 10% by weight of the total weight of the food additive.

[0055] According to some embodiments, the food additive is added to the food or beverage in an amount of from about 1% by weight to about 20% by weight of the final weight of the food or beverage, such as about 1% by weight, about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10% by weight, about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, about 18% by weight, or about 20% by weight, etc., of the final weight of the food or beverage.

[0056] According to one aspect of some embodiments, a food material comprising the food components disclosed herein is provided. According to some embodiments, the food material is provided in a form that can be immediately mixed with one or more components added to obtain a final food or beverage product. According to some such embodiments, the food material is configured for combination with other components for the preparation of a food or beverage, such as, for example, a food or beverage that does not contain dairy components (including dairy product analogs). According to some such embodiments, the food material is provided in powder form. According to some embodiments, the food material is provided as a partially dried product having a water content of less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, less than about 5% by weight, less than about 4% by weight, less than about 3% by weight, less than about 2% by weight, or less than about 1% by weight of the total weight of the food material. According to some embodiments, the food material is configured for combination with a liquid base for the preparation of a beverage, such as milk, milk analog, or water. According to some embodiments, the food material is configured for combination with a milk analog, such as oat milk, nut milk (such as almond milk), soy milk, rice milk, and combinations thereof.

[0057] According to some embodiments, the food material is added to the food or beverage in an amount of from about 1% to about 50% by weight of the final weight of the food or beverage, such as about 1% by weight, about 5% by weight, about 10% by weight, about 15% by weight, about 20% by weight, about 25% by weight, about 30% by weight, about 35% by weight, about 40% by weight, about 45% by weight, or about 50% by weight of the final weight of the food or beverage.

[0058] According to one aspect of some embodiments of the present invention, a food binder comprising the food components or the food additive disclosed herein is provided. According to some such embodiments, the food binder is for use as a binder in meat analogs, fish analogs, or dairy product analogs.

[0059] According to some embodiments, there is provided a meat analogue comprising a food binder disclosed herein. According to some such embodiments, the food binder is present in the meat analogue at a concentration of about 1 wt%, about 2 wt%, about 3 wt%, about 4 wt%, about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, or about 10 wt%, such as from about 1 wt% to about 10 wt %.

[0060] The use of the food components of the present invention as binders for meat analogues, particularly for extruded meat analogues, is preferably considered to replace the use of known binders such as methylcellulose for such applications. According to some embodiments, the meat analogue has a methylcellulose content of less than about 1 wt% of the total weight of the meat analogue, such as about 1 wt%, about 0.9 wt%, about 0.8 wt%, about 0.7 wt%, about 0.6 wt%, about 0.5 wt%, about 0.4 wt%, about 0.3 wt%, about 0.2 wt%, about 0.1 wt%, or less than 0.1 wt%.

[0061] According to one aspect of some embodiments, there is provided a food or beverage comprising a food component disclosed herein. According to some embodiments, the food component is added to a liquid base such as water, milk or a milk analogue that does not contain milk components to obtain an immediately drinkable beverage or protein supplement.

[0062] According to some embodiments, the food component provides at least 60 wt% of the total protein present in the food or beverage. According to some such embodiments, the food component provides at least 60 wt%, at least 65 wt%, at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, or at least 90 wt% of the total protein present in the food or beverage.

[0063] According to some embodiments, the food or beverage is a dairy product analogue. According to some such embodiments, the dairy product analogue is a vegan product.

[0064] According to one aspect of some embodiments of the present invention, a dairy product analogue having a high protein content is provided, wherein at least 60% by weight of the total protein content of the dairy product analogue comprises single cell protein.

[0065] According to some embodiments, the single cell protein is solvent-extracted single cell protein. According to some embodiments, the solvent-extracted single cell protein lacks undesirable flavors. According to some embodiments, the solvent used for the extraction is selected from the group consisting of hexane, ethanol, and combinations thereof.

[0066] According to some embodiments, the single cell protein is milled single cell protein. According to some such embodiments, the single cell protein is milled to an average particle size of less than 20 microns, less than 15 microns, less than 10 microns, or even less than 5 microns.

[0067] According to some embodiments, at least 60% by weight of the total protein content of the dairy product analogue comprises single cell protein.

[0068] According to some embodiments, the total protein content is between 3% and 20% by weight of the total weight of the dairy product analogue, such as 3% by weight, 4% by weight, 5% by weight, 10% by weight, 15% by weight, or 20% by weight.

[0069] According to some embodiments, at least 60% by weight, at least 65% by weight, at least 70% by weight, at least 75% by weight, at least 80% by weight, at least 85% by weight, at least 90% by weight, at least 95% by weight, or even 100% by weight of the total protein content of the dairy product analogue comprises single cell protein.

[0070] According to some embodiments, the dairy product analogue lacks casein.

[0071] According to some embodiments, the total protein content is between 3% and 20% by weight of the dairy product analog, such as 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, or 20% by weight of the dairy product analog.

[0072] According to some embodiments, at least 50% by weight of the single-cell protein, such as 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or even 100% by weight of the single-cell protein, is provided within the cell structure of the single-cell organism that produces the single-cell protein.

[0073] According to some embodiments, where the dairy product analog is an analog that does not contain the milk components of a cheese product, the dairy product analog further comprises modified starch and fat.

[0074] Currently known cheese analogs that do not contain milk components are generally considered to be greatly inferior in terms of flavor, texture, and ease of grating and melting, for cooking purposes, compared to milk-derived cheese. This is mainly due to the fact that plant proteins produce strong cross-links, resulting in a texture similar to that of tofu.

[0075] It is known to modify starch to provide a product with suitable physical properties for melting. However, when combined with plant proteins, the resulting product has been found to be unable to retain its shape and is therefore too soft before melting.

[0076] The inventors have surprisingly found that when single-cell protein is used together with modified starch as the main protein source in a cheese analog that does not contain milk components, the desirable properties of the modified starch are retained.

[0077] While not wishing to be bound by any one theory, the inventors hypothesized that the single cell protein does not contribute to the desirable properties of the modified starch, but rather, in contrast to vegetable proteins, does not interfere with the properties of the starch.

[0078] According to some embodiments, the protein is provided within intact cells of a single cell organism that produces the single cell protein.

[0079] According to some embodiments, the organism is a Clostridiales bacterium.

[0080] According to some embodiments, the organism contains at least 70% protein, such as at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or even 100% crude protein.

[0081] According to some embodiments, the modified starch is selected from the group consisting of potato starch, corn starch, rice starch, wheat starch, and combinations thereof. According to some such embodiments, the modified starch comprises potato starch.

[0082] According to some embodiments, the modified starch is present in the dairy product analog at a concentration of about 15% by weight of the total product. by weight.

[0083] According to some embodiments, the fat is selected from the group consisting of coconut oil, palm oil, canola oil, sunflower oil, cocoa butter, and combinations thereof. According to some embodiments, the dairy analog further comprises a plant protein. According to some embodiments, the plant protein comprises a protein obtained from a plant selected from the group consisting of legumes (such as soybeans) containing beans, lentils, chickpeas, and peas. According to some embodiments, the plant protein comprises wheat protein.

[0084] According to some embodiments, one tablespoon (15 g) of the food ingredient provides at least about 10 g (such as about 10 g, about 11 g, about 12 g, about 13 g, about 14 g, or even about 15 g) of complete protein; about 100% of the recommended daily intake (DV) of vitamin B12; at least 10% (such as at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, or at least 15%) of the DV of iron for women or at least 30% (such as at least 30%, at least 31%, at least 32%, at least 33%, at least 34%, or at least 35%) of the DV of iron for men; at least 5% (such as about 5%, about 6%, about 7%, about 8%, about 9%, or about 10%) of the DV of vitamin B2; and about 100% of the DV of butyrate. In a preferred embodiment, one tablespoon (15 g) of the food ingredient provides about 12 g of complete protein, about 100% of the DV of vitamin B12, about 15% of the DV of iron for women or about 35% of the DV of iron for men, about 10% of the DV of vitamin B2, and about 100 of the DV of butyrate.

[0085] According to some embodiments, the dairy analog is a vegan analog of a dairy product selected from the group consisting of cheese (including hard cheese, soft cheese, semi-soft cheese, and spreadable cheese), milk beverage, yogurt, cream (including sour cream or sweet cream), whipped cream, ice cream, dessert, and butter.

[0086] According to some embodiments, the cheese analog is provided in a block shape or a shredded shape. According to some embodiments, the cheese analog is provided in a slice shape, a wedge shape, a cube shape, a triangular shape, and other suitable shapes.

[0087] Examples of hard cheeses include, but are not limited to, cheddar cheese, gouda cheese, parmesan cheese, gruyere cheese, emmental cheese, provolone cheese, caciocavallo cheese, oaxaca cheese, scamorza cheese, ragusano cheese, kashkaval cheese, and the like. Examples of soft cheeses include, but are not limited to, brie cheese, camembert cheese, cream cheese, cottage cheese, and the like. An example of a semi-soft cheese is mozzarella cheese, but is not limited thereto. According to some embodiments, the milk beverage analog is an analog of a beverage selected from the group consisting of milk, milkshakes, and protein shakes.

[0088] According to some embodiments, the milk beverage analog includes a milk analog selected from the group consisting of milk analogs such as oat milk, nut milk (such as almond milk), soy milk, rice milk, coconut milk, and combinations thereof.

[0089] According to some embodiments, the milk beverage analog has a protein concentration of about 2% to about 20% by weight of the total weight of the beverage, such as about 2% by weight, about 4% by weight, about 6% by weight, about 8% by weight, about 10% by weight, about 12% by weight, about 14% by weight, about 16% by weight, about 18% by weight, or about 20% by weight of the total weight of the beverage.

[0090] According to some embodiments, the milk beverage analog further includes a natural or artificial flavoring, such as, for example, fruit extracts, vanilla, honey, sugar, or combinations thereof.

[0091] According to some embodiments, the milk beverage analog further comprises at least one selected from the group consisting of coffee, cocoa, chocolate, and combinations thereof.

[0092] According to some embodiments, the milk beverage analog further comprises fruit. According to some such embodiments, the fruit is present in the form of fruit extract, fruit juice concentrate, solid pieces of fruit, etc.

[0093] According to some embodiments, the food or beverage further comprises from about 0.5 wt%, about 1 wt%, about 5 wt%, about 10 wt%, about 15 wt%, about 20 wt%, about 25 wt%, or about 30 wt%, etc., to about 30 wt% of the total weight of the food or beverage of fat. According to some embodiments, the fat is selected from the group consisting of coconut oil, palm oil, canola oil, sunflower oil, and combinations thereof.

[0094] According to some embodiments, the food or beverage further comprises from about 5 wt%, about 6 wt%, about 7 wt%, about 8 wt%, about 9 wt%, about 10 wt%, about 11 wt%, about 12 wt%, about 13 wt%, about 14 wt%, about 15 wt%, about 16 wt%, about 17 wt%, about 18 wt%, about 19 wt%, or about 20 wt%, etc., to about 20 wt% of the total weight of the food or beverage of carbohydrates. According to some such embodiments, the carbohydrates comprise modified starch. According to some such embodiments, the carbohydrates comprise natural starch. According to some embodiments, the starch (modified or natural) is selected from the group consisting of potato starch, corn starch, rice starch, wheat starch, and combinations thereof. According to a preferred embodiment, the starch is potato starch.

[0095] According to some embodiments, the food or beverage further comprises at least one amino acid. According to some such embodiments, the at least one amino acid is selected from the group consisting of lysine, methionine, threonine, histidine, leucine, isoleucine, aspartic acid / asparagine, glutamic acid / glutamine, serine, glycine, arginine, alanine, tyrosine, valine, phenylalanine, proline, cysteine, tryptophan, and combinations thereof. According to some embodiments, the amino acid is an essential amino acid.

[0096] According to some embodiments, the food or beverage comprises an oil-in-water emulsion, wherein the protein stabilizes the emulsion at the oil droplet interface.

[0097] According to some embodiments, the food or beverage is a homogenized product.

[0098] According to some embodiments, the food or beverage further comprises edible oil. According to some embodiments, the edible oil is selected from the group consisting of palm oil, canola oil, corn oil, linseed oil, soybean oil, safflower oil, sunflower oil, avocado oil, mustard oil, peanut oil, sesame oil, and combinations thereof. According to some embodiments where the food is hard cheese, the edible oil is solid at ambient temperature. According to some embodiments where the food is soft cheese or semi-soft cheese, the edible oil is moderately soft at ambient temperature.

[0099] According to some embodiments, the food or beverage comprises foam.

[0100] According to some embodiments, the food or beverage comprises dispersed particles of the bacterium.

[0101] According to some embodiments, the food or beverage further comprises at least 0.05 wt% butyrate and / or butyric acid. According to some such embodiments, the food or beverage has a pH greater than about 6.7, such as 6.8, 6.9, 7.0, 7.1, 7.2, 7.3 or 7.4. According to some such embodiments, the food or beverage has a pH less than about 7.5.

[0102] According to some embodiments, the food ingredient disclosed herein provides at least 50 wt% of the total protein content of the food or beverage, such as about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt%, about 90 wt%, about 95 wt%, or even about 100 wt% of the total protein content of the food or beverage.

[0103] According to some embodiments, the food or beverage further comprises plant protein, such as plant protein obtained by fermenting at least a part of the sprout of one plant, at a concentration of about 20 wt% to about 80 wt% of the total protein content, such as about 20 wt%, about 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, about 45 wt%, about 50 wt%, about 55 wt%, about 60 wt%, about 70 wt%, about 75 wt%, or about 80 wt% of the total protein content. According to some such embodiments, the plant protein is obtained from a plant selected from the group consisting of oats; wheat; nuts (such as almonds); leguminous plants including legumes (such as soybeans), lentils, chickpeas and peas; rice; and combinations thereof.

[0104] According to some embodiments, the food is a meat analog or a fish analog such as an analog of beef, chicken, turkey, or pork. According to some embodiments, the meat analog or fish analog is an extruded meat analog or an extruded fish analog. According to some embodiments, the meat analog or fish analog can be provided in the form of a steak. According to some embodiments, the meat analog or fish analog can be provided in a form that can be cooked immediately or heated immediately (i.e., pre-cooked), such as analogs of meatballs or fish balls, fish sticks, sausages, steaks, hamburgers, etc. According to some embodiments, the meat analog or fish analog can be provided in the form of a schnitzel or a nugget further comprising a breadcrumb coating, a gluten-free breadcrumb coating, etc.

[0105] According to some embodiments, the meat analog or fish analog has a protein concentration of about 5 wt%, about 10 wt%, about 15 wt%, about 20 wt%, about 25 wt%, about 30 wt%, about 35 wt%, or about 40 wt%, etc., of the total weight of the food, from about 5 wt% to about 40 wt% of the total weight of the food.

[0106] According to some embodiments, the meat analog or fish analog contains fat at a concentration of about 5 wt%, about 10 wt%, about 15 wt%, or about 20 wt%, etc., of the total weight of the food, from about 5 wt% to about 20 wt% of the total weight of the food. According to some embodiments, at least 50 wt% of the total fat, such as about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt%, about 90 wt%, about 95 wt%, or even about 100 wt%, contains saturated fat. According to some such embodiments, the fat is selected from the group consisting of coconut oil, palm oil, canola oil, sunflower oil, cocoa butter, and combinations thereof.

[0107] According to some embodiments, the meat analog or fish analog is about 0.5 wt%, about 1 wt%, about 2 wt%, about 3 wt%, about 3.5 wt%, about 4 wt%, about 4.5 wt%, or about 5 It contains carbohydrates at a concentration of from about 0.5% to about 5% by weight of the total weight of the food, such as % by weight.

[0108] According to some embodiments, the meat analog or fish analog contains at least one amino acid. According to some embodiments, the at least one amino acid is selected from the group consisting of lysine, methionine, threonine, histidine, leucine, isoleucine, aspartic acid / asparagine, glutamic acid / glutamine, serine, glycine, arginine, alanine, tyrosine, valine, phenylalanine, proline, cysteine, tryptophan, and combinations thereof. According to some embodiments, the amino acid is an essential amino acid.

[0109] According to some embodiments, the meat analog or fish analog further contains edible oil.

[0110] According to some embodiments, the meat analog or fish analog further contains at least 0.05% by weight of butyrate and / or butyrin of the total weight of the food. According to some such embodiments, the meat analog or fish analog has a pH greater than about 6.7, such as 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, or 7.4. According to some such embodiments, the food or beverage has a pH of less than about 7.5.

[0111] According to some embodiments, the meat analog or fish analog further contains vegetable protein at a concentration of from about 20% to about 80% by weight of the total protein content of the food or beverage, such as about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 70%, about 75%, or about 80% by weight of the total protein content. According to some such embodiments, the vegetable protein is selected from the group consisting of oat protein, nut protein, soy protein, and combinations thereof.

[0112] According to some embodiments, the food is a baked item such as a cake, cupcake, muffin, biscuit, bread, roll, pita bread, etc. that contains the food ingredient of the present invention.

[0113] According to some embodiments, the food is a confectionery item such as candy, taffy, chocolate, etc. that contains the food ingredient of the present invention.

[0114] According to some embodiments, the food is an energy bar that contains the food ingredient of the present invention.

[0115] According to some embodiments, there is provided an analogue of a milk beverage containing the food ingredient and plant-derived milk disclosed herein. According to some embodiments, the plant-derived milk is oat milk. According to some embodiments, the plant-derived milk is almond milk.

[0116] According to one aspect of some embodiments of the present invention, there is provided a method for producing the food ingredient disclosed herein, the method comprising culturing bacterial cells in a fermentation medium to obtain a fermentation medium containing biomass; separating the biomass from the fermentation medium containing the biomass to obtain the separated biomass; and killing at least 50% of the cells of the separated biomass.

[0117] According to some embodiments, the separation includes microfiltration.

[0118] According to some embodiments, the killing includes pasteurizing the separated biomass at a low temperature. and the like.

[0119] According to some embodiments, the method further includes lysing the cells. According to some embodiments, the lysis includes at least one of spray drying and French press cell lysis.

[0120] According to some embodiments, the method further includes heating the separated biomass to a temperature of at least 135°C for at least 2 - 3 seconds (UHT Past).

[0121] According to some embodiments, the method further includes drying the separated biomass to provide a dried biomass having a water content of 5 wt% or less. According to some such embodiments, the drying is performed by a method selected from the group consisting of spray drying, dual drum drying, and freeze drying.

[0122] According to some embodiments, the method further includes milling the dried biomass, such as micronizing it to a particle size of about 1 micron to about 150 microns, such as about 1 micron, about 5 microns, about 10 microns, about 15 microns, about 20 microns, about 25 microns, about 50 microns, about 75 microns, about 100 microns, about 125 microns, or about 150 microns.

[0123] According to some embodiments, the method further includes washing the separated biomass with water to obtain a solution containing washed cells, and drying the washed cells to obtain a washed biomass.

[0124] According to some embodiments, the method further includes mixing the food material with plant-derived milk to form a mixture, and optionally homogenizing the mixture.

Examples

[0125] Example 1: Preparation of the food component of the present invention by fermentation

[0126] Seed fermentation is carried out in six tubes, each containing 10 mL of a growth medium inoculated with a single Clostridium cryotube from the master cell bank.

[0127] The fermentation continues for 16 hours after inoculating the contents of the 10 mL tubes into three bottles, each containing 800 mL of growth medium.

[0128] The fermentation continues for 8 hours after inoculating the contents of the three bottles into a 50 L fermenter. 。

[0129] After 8 hours of fermentation, the contents of the 50 L fermenter are used to inoculate the final seed fermentation in a 1000 L vessel.

[0130] After 8 hours of fermentation, the contents of the 1000 L fermenter are used to inoculate an 18000 L vessel, which is the main fermenter. The fermentation continues until all the sugar in the fermenter is depleted.

[0131] The pH and temperature are continuously monitored to ensure the efficiency of the fermentation. The fermentation is anaerobic, and oxygen is excluded from the process. The consumption of sugar is monitored during the fermentation process.

[0132] The temperature during the fermentation process, for which the acceptable range is between 20 and 40 °C, is set at 30 - 36 °C. The pH of the fermentation process is set at 5.8, and a range of 5.4 to 6.5 is considered acceptable. The pH is adjusted by adding hydrochloric acid or ammonium hydroxide.

[0133] The cell concentration is measured by monitoring the optical density using ultraviolet - visible spectrophotometry. The minimum value is 30 AU. Also, the composition of the medium during the fermentation process is monitored.

[0134] At the end of the fermentation, the cell population is separated from the fermentation medium and concentrated to 15% of the total solids by microfiltration. The cell population is heated to 70 °C for 20 minutes to inactivate protease activity and promote the degradation of DNA and RNA into nucleotides. The cells and the nucleotides are then washed using a countercurrent of water and microfiltration is carried out in two stages. The cell population is then separated again from the wash by microfiltration and dried in a drum dryer or spray dryer. The powder is milled or micronized to further reduce the particle size.

[0135] Example 2: Composition of the food ingredient according to the invention

[0136] One tablespoon (15 g) of the food ingredient disclosed herein contains the following: 12 g of complete protein 100% of the daily value (DV) of vitamin B12 15% DV of iron for women / 35% DV for men 10% of the DV of vitamin B2 100% of the DV of butyrate is provided.

[0137] Example 3: Preparation of a hard cheese analogue

[0138] The food ingredient disclosed herein is mixed with water, for example in a Stephan cooker (an industrial cooker for processed cheese available from Stephan Machinery, Germany), at ambient temperature and pressure for about 5 - 10 minutes until no visible lumps remain.

[0139] Coconut oil is slowly melted in a beaker in a water bath and then mixed with gums (such as lecithin) and colorants. Any desired starches and any additional powders are added to the beaker.

[0140] The contents of the beaker are added to a Stephan cooker together with any other desired ingredients except acids and flavorings and mixed at ambient temperature and pressure for about 2 minutes.

[0141] The glycol bath is connected to the jacket of the Stefan cooker, and the contents of the cooker are heated to about 185 degrees Fahrenheit. The Stefan cooker is set to speed 9 and the sides are scraped down. The temperature is monitored from time to time. Once the temperature reaches about 194 degrees Fahrenheit, an acid and a flavoring are added. The mixing is done without further heating for about 1 minute.

[0142] The resulting mixture is poured into a suitable container, the surface is covered with plastic wrap to prevent drying, and the container is placed in a refrigerated environment to cool.

[0143] Example 4: Preparation of a soft cheese analogue

[0144] The food ingredients disclosed herein are mixed with water for about 5 - 10 minutes, until no visible lumps remain, at ambient temperature and pressure, such as in a Stefan cooker.

[0145] Coconut oil is slowly melted in a beaker in a water bath and then mixed with gum and coloring agent. Any desired starch and any additional powder are added to the beaker.

[0146] The contents of the beaker are added to a Stefan cooker along with any other desired ingredients except acid and flavoring, and mixed at ambient temperature and pressure for about 2 minutes.

[0147] The glycol bath is connected to the jacket of the Stefan cooker, and the contents of the cooker are heated to about 185 degrees Fahrenheit, then the desired acid and liquid flavoring are added. The Stefan cooker is set to speed 9 and the sides are scraped down. The temperature is monitored from time to time. Once the temperature reaches about 194 degrees Fahrenheit, the mixture is cooled, and the cooled mixture is beaten with a paddle mixer to provide a fluffy uniformity.

[0148] Example 5: Nutritional value of a representative cheese analogue according to the present invention

[0149] (a) Soft cheese analogue Full - size: 28g Amount per person: Calories: 70 % of daily intake Total fat 6g 8% Saturated fat 6g 30% Trans fat 0g Cholesterol 0mg Sodium 140mg 6% Total carbohydrates 4g 1% Dietary fiber 0g Total sugars 0g Protein 1g Vitamin D 0g Calcium 144mg 10% Iron 0g

[0150] (b) Hard - cheese (Cheddar - cheese) analog Full - size: 28g Amount per person: Calories: 70 % of daily intake Total fat 6g 8% Saturated fat 6g 30% Trans fat 0g Cholesterol 0mg Sodium 140mg 6% Total carbohydrates 4g 1% Dietary fiber 0g Total sugars 0g Protein 1g Vitamin D 0g Calcium 144mg 10% Iron 0g Potassium 4mg

[0151] (c) Slumping - cheese analog Full - size: 28g Amount per person: Calories: 60 % of daily intake Total fat 5g 6% Saturated fat 4.5g 23% Trans fat 0g Cholesterol 0mg Sodium 150mg 7% Total Carbohydrates 3g 1% Dietary Fiber 0g Total Sugars 0g Protein 1g Vitamin D 0g Calcium 147mg 10% Iron 0g Potassium 2mg

[0152] Example 6: Representative milk beverage analog according to the present invention a. Oat milk beverage

[0153] The food ingredients disclosed herein having a protein concentration of 85% and a vitamin B12 concentration of 15 mcg per 100 g were provided in powder form. Also provided was Oatly (registered trademark) milk analog (Oatly, Sweden) having 2.4 gr of protein and 0.91 mcg of vitamin B12 (36% of DV) per 240 mL serving. 10.8 gr of the powder was mixed with the oat milk to form a nutritious product containing 11.6 gr of protein and 2.53 mcg of vitamin B12 (more than 100 DV) per serving. The beverage was homogenized to provide a particle size of about 50 microns.

[0154] The beverage was homogenized to provide a particle size of about 50 microns.

[0155] b. Almond milk beverage

[0156] The food ingredients disclosed herein having a protein concentration of 85% and a vitamin B12 concentration of 15 mcg per 100 g were provided in powder form. Also provided was Califia (registered trademark) almond milk having 1 gr of protein per 240 mL serving and no vitamin B12. 16 gr of the powder was mixed with the almond milk to form a nutritious product containing 14.7 gr of protein and 2.4 mcg of vitamin B12 (100 DV) per serving. The beverage was homogenized to provide a particle size of about 50 microns.

[0157] Example 7: Taste Analysis of a Representative Dairy Drink Analogue According to the Present Invention

[0158] The oat milk drink and the almond milk drink of Example 6 were analyzed by professional tasters in comparison with oat milk drinks and almond milk drinks not containing the food components of the present invention, respectively.

[0159] The reported conclusions are as follows:

[0160] a. Oat milk

[0161] i. Oat milk only

[0162] A mellow flavor, a small amount of milk note and a wheat afternote. It is a bit thin in the mouth.

[0163] ii. Oat milk containing the food components according to the present invention

[0164] A stronger aroma that can be interpreted as dairy products / cream or a small amount of cheese (Cheddar cheese); the flavor is that of whole milk with a stronger dairy note having sweet / cream notes and a small amount of mocha. A slightly powdery rich body. A really wonderful, creamy coating in the mouth after shaking vigorously.

[0165] b. Almond milk

[0166] i. Almond milk only

[0167] An aroma with almost no almond extract note; the flavor is closer to raw hazelnuts and some green almonds, with a slightly sweet and watery taste.

[0168] ii. Almond milk containing the food components according to the present invention

[0169] Fragrant / umami-rich aroma and coffee; the flavor is a sweet and mellow almond / hazelnut note and an increasing cream dairy note, providing a more natural dairy flavor. The mouthfeel is almost like heavy cream - a heavier / thicker, lingering coating in the mouth. The umami lingers after the taste.

Claims

1. 1. A food ingredient comprising at least one bacterial cell, the cells comprising a crude protein concentration of at least 60% by weight of the total dry weight of the cells and a nucleic acid concentration of less than about 5% by weight of the total dry weight of the cells, and at least 50% of the total number of the cells are dead cells.

2. 2. The food composition of claim 1, wherein the at least one bacterium is an anaerobe.

3. 3. The food composition according to claim 1 or 2, wherein the at least one bacterium is a Gram-positive bacterium.

4. 4. The food ingredient according to claim 3, wherein the Gram-positive bacterium is a Clostridia bacterium.

5. 5. The food ingredient according to claim 4, wherein the bacterium is Clostridium tyrobutyricum.

6. 2. The food ingredient of claim 1, wherein the crude protein concentration is at least 80% by weight.

7. 2. The food ingredient of claim 1, wherein at least 50% by weight of the cells are intact cells.

8. 2. The food ingredient of claim 1, wherein at least 50% by weight of the cells are lysed cells.

9. 2. The food ingredient of claim 1, wherein the cells comprise essential amino acids at a concentration of at least 20% by weight of the total dry weight of the cells.

10. 2. The food ingredient of claim 1, wherein the cells comprise branched chain amino acids at a concentration of at least 10% by weight of the total dry weight of the cells.

11. 10. The food ingredient of claim 1 having a moisture content of 20% by weight or less.

12. 10. The food ingredient of claim 1, further comprising at least one mineral selected from the group consisting of calcium, iron, zinc, copper, manganese, molybdenum, selenium, and combinations thereof.

13. 2. The food ingredient of claim 1 having a protease activity of about 1 Millianson unit.

14. 10. The food ingredient of claim 1, further comprising vitamin B12 in a concentration of about 1 to about 20 micrograms per 100 grams of dry weight of the cells.

15. 2. The food ingredient of claim 1, comprising peptidoglycan at a concentration of about 0.1 to about 10% by weight of the total dry weight of the cells.

16. 10. The food ingredient of claim 1, wherein the food ingredient is in powder form having a particle size of about 1 to about 150 microns.

17. 10. The food ingredient of claim 1 having a fat concentration of less than about 1% by weight of the total dry weight of the cells.

18. 10. The food ingredient of claim 1 having a butyric acid concentration of about 0.001% to about 1% by weight of the total dry weight of the food ingredient.

19. 20. The food ingredient of claim 18 having a pH greater than about 6.

7.

20. 2. The food ingredient of claim 1, wherein the bacterium is a naturally occurring bacterium.

21. 2. The food ingredient of claim 1 comprising less than 0.1% casein by weight of the total dry weight of the food ingredient.

22. 22. A food material comprising the food ingredient of any one of claims 1 to 21.

23. 22. A food or beverage comprising the food ingredient of any one of claims 1 to 21.

24. 24. The food or beverage of claim 23 which is a dairy analogue.

25. 25. The food or beverage of claim 24, wherein the dairy analog is a dairy analog selected from the group consisting of cheese, dairy drinks, yogurt, cream, whipped cream, ice cream, desserts and butter.

26. 26. The food or beverage of claim 25, wherein the dairy drink is selected from the group consisting of milk, milkshakes and protein shakes.

27. 27. A food or beverage as claimed in claim 25 or 26, wherein the dairy beverage has a protein concentration of at least 2% by weight of the total weight of the dairy beverage.

28. 28. The food or beverage of any one of claims 25 to 27, wherein the dairy beverage further comprises at least one selected from the group consisting of coffee, cocoa, chocolate and combinations thereof.

29. 29. A food or beverage according to any one of claims 22 to 28, further comprising a flavouring.

30. 30. A food or beverage according to any one of claims 23 to 29, further comprising fruit.

31. 24. The food or beverage of claim 23, further comprising from about 0.5% to about 30% fat by weight of the total weight of the food or beverage.

32. 24. The food or beverage of claim 23, further comprising about 5% to about 20% carbohydrate by weight of the total weight of the food or beverage.

33. 33. The food or beverage of claim 32, wherein the carbohydrate comprises a modified starch.

34. 34. The food or beverage of claim 33, wherein the modified starch comprises potato starch.

35. 32. The food or beverage of claim 31 , wherein the fat is selected from the group consisting of coconut oil, palm oil, canola oil, sunflower oil and combinations thereof.

36. 24. The food or beverage of claim 23, further comprising at least one amino acid.

37. The at least one amino acid is lysine, methionine, threonine, histidine, leucine, isoleucine, aspartic acid / asparagine, glutamic acid / glutamine, serine, glycine, arginine, alanine, tyrosine, valine, phenylalanine, or proline.

37. The food or beverage of claim 36, wherein the saccharide is selected from the group consisting of: cysteine, tryptophan, and combinations thereof.

38. 37. The food or beverage of claim 36, wherein the amino acid is an essential amino acid.

39. 24. The food or beverage of claim 23, comprising an oil-in-water emulsion, wherein the protein stabilises the emulsion at the interface of the oil droplets.

40. 24. The food or beverage of claim 23 which is a homogenized product.

41. 24. The food or beverage of claim 23 further comprising an edible oil.

42. 24. The food or beverage of claim 23 comprising a foam.

43. 24. A food or beverage as claimed in claim 23 comprising dispersed particles of the bacterium.

44. 24. The food or beverage of claim 23, further comprising at least 0.05% by weight of butyric acid and / or butyrin.

45. 46. ​​The food or beverage of claim 45 having a pH greater than about 6.

7.

46. 24. The food or beverage of claim 23, further comprising vegetable protein in a concentration of about 20% to about 80% by weight of the total protein content.

47. 47. The food or beverage of claim 46, wherein the plant protein is selected from the group consisting of oat protein, nut protein, soy protein and combinations thereof.

48. 24. The food product of claim 23 which is a meat analog or a fish analog.

49. 49. The food product of claim 48 which is an extruded meat product.

50. 50. The food product of claim 49 having a protein concentration of at least 5% by weight of the total weight of the food product.

51. 50. The food product of claim 49 comprising fat at a concentration of about 5% to about 20% by weight of the total weight of the food product.

52. 52. The food product of claim 51, wherein the fat is selected from the group consisting of coconut oil, palm oil, canola oil, sunflower oil, and combinations thereof.

53. 50. The food product of claim 49, comprising carbohydrates at a concentration of about 0.5% to about 5% by weight of the total weight of the food product.

54. 50. The food product of claim 49, further comprising at least one amino acid.

55. 55. The food product of claim 54, wherein the at least one amino acid is selected from the group consisting of lysine, methionine, threonine, histidine, leucine, isoleucine, aspartic acid / asparagine, glutamic acid / glutamine, serine, glycine, arginine, alanine, tyrosine, valine, phenylalanine, proline, cysteine, tryptophan, and combinations thereof.

56. 50. The food product of claim 49, further comprising an edible oil.

57. 50. The food product of claim 49, further comprising at least 0.05% by weight of butyric acid and / or butyrin.

58. 58. The food product of claim 57 having a pH greater than about 6.

7.

59. 50. The food product of claim 49, further comprising vegetable protein in a concentration of about 20% to about 80% by weight of the total protein content.

60. 60. The food product of claim 59, wherein the plant protein is selected from the group consisting of oat protein, nut protein, soy protein, and combinations thereof.

61. 22. A beverage comprising the food ingredient of any one of claims 1 to 21 and oat milk.

62. 22. A beverage comprising the food ingredient of any one of claims 1 to 21 and almond milk.

63. 22. A method for producing a food ingredient according to any one of claims 1 to 21, comprising culturing cells of the at least one bacterium in a fermentation medium to obtain a fermentation medium comprising a biomass; separating the biomass from the fermentation medium containing the biomass to obtain a separated biomass; and killing at least 50% of the cells of the separated biomass.

64. 64. The method of claim 63, wherein the separation comprises microfiltration.

65. 64. The method of claim 63, wherein said killing comprises pasteurizing said separated biomass.

66. 65. The method of claim 64, further comprising heating the separated biomass to a temperature of at least 135°C for at least 2 seconds.

67. 65. The method of claim 64, further comprising drying the separated biomass to provide a dried biomass having a moisture content of 5% or less by weight.

68. 65. The method of claim 64, further comprising milling the dried biomass to a particle size of about 2 microns or less.

69. 65. The method of claim 64, further comprising washing the separated biomass to obtain a solution containing washed cells, and drying the washed cells to obtain a washed biomass.

70. 22. A method for preparing a beverage comprising mixing a food ingredient according to any one of claims 1 to 21 with a plant-based milk to form a mixture.

71. 71. The method of claim 70, wherein the plant-derived milk is selected from the group consisting of oat milk and almond milk.

72. 71. The method of claim 70, further comprising homogenizing the mixture.

73. A food binder comprising the food ingredient of claim 1.

74. 74. A meat analog comprising the food binder of claim 73.

75. 75. The meat analog of claim 74 having a methylcellulose content of less than about 1% by weight.