Edible food and its manufacturing method

Abstract

The present invention relates to a method of producing an edible food product comprising an edible protein thread embedded in a fat matrix, the method comprising the steps of: - preparing a protein matrix (130), wherein said protein matrix comprises a protein; - preparing a fat matrix (140), wherein said fat matrix comprises at least 20% by weight of fat compared to the total weight of the fat matrix, the protein matrix and / or the fat matrix comprises one or more texturizing molecules capable of producing heat-resistant threads; - contacting (160) the protein matrix with the fat matrix to form edible protein threads from the protein matrix embedded in the fat matrix.

Description

[Technical Field]

[0001] The present invention relates to the food field, in particular to the field of meat substitutes. In particular, the present invention relates to cultivated cell-based meat. In particular, the present invention can provide a new edible food product comprising protein threads embedded in a fat matrix. This edible product, with a meat-like texture, can be considered as a substitute for traditional meat. [Background technology]

[0002] It is estimated that the world's population will increase by 2 billion people between 2020 and 2050 (United Nations, 2015). Humanity will face major challenges, including food production, including meat production. Traditional meat production is a resource-intensive process that places a heavy burden on the environment. Livestock are raised in agricultural environments, requiring large amounts of freshwater, feed, land, and other resources (Mark J Post: "Cultured meat from stem cells: Challenges and prospects," Meat science, Elsevier Science, GB, vol. 92, no. 3, 3 April 2012, pages 297-301). As a result, food production is already thought to account for approximately 26% of global greenhouse gas (GHG) emissions, of which livestock and fisheries account for 31%.Reducing traditional meat consumption globally could lead to significant reductions in greenhouse gas emissions related to climate change (Martin & Brandao, 2017. Evaluating the environmental consequences of Swedish food consumption and dietary choices. Sustainability, 9(12), 2227), especially if reductions are made in countries where meat consumption is high or increasing (Stoll-Kleemann & Schmidt, 2017. Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: A review of influence factors. Regional Environmental Change, 17(5), 1261-1277.; Collier et al. 2021. Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers; Appetite 167 (2021) 105643.). Furthermore, animal welfare is also a growing concern. For example, the European Union has enacted various animal welfare laws since 1986. Various directives have laid down rules for the protection of laying hens (1986 and 1988), calves and pigs (1991), and in 1998 Council Directive 98 / 58 / EC on the protection of animals kept for agricultural purposes established general rules for the protection of animals regardless of species.

[0003] Several meat substitutes have been developed from insects, plant components, and / or farmed animal, fungal, and plant cells (i.e., cell technologies), and cell technologies in particular are rapidly developing to meet emerging consumer demands.

[0004] To increase public willingness to consume meat substitutes, it is important that the products mimic the aesthetic and sensory qualities of meat, including size, appearance, flavor, texture, and texture (Macdiarmid et al., 2016, Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite. 2016 Jan 1;96:487-493). While texturing techniques to improve the texture and taste of these products are continually improving, meat analogues still differ from traditional meat in terms of texture and flavor (Samard & Ryu, 2019, A comparison of physicochemical characteristics, texture, and structure of meat analogues and meats. Journal of the Science of Food and Agriculture, 99(6), 2708-2715). Furthermore, consumers are unfamiliar with how to prepare meals using meat substitutes and report that preparing meals using meat substitutes is more difficult and time-consuming than preparing meals using meat (Elzerman et al., 2013; Exploring meat substitutes: Consumer experiences and contextual factors. British Food Journal, 115(5), 700-710).

[0005] Texture is considered one of the most important qualities of meat analogues (Sha & Xiong, 2020. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology. Volume 102, August 2020, Pages 51-61). Many methods have been proposed to improve the texture of meat analogues. For example, combining oat and pea proteins has been proposed as a viable alternative to soy and gluten proteins (Kaleda et al. 2021. Physicochemical, textural, and sensorial properties of fibrous meat analogues from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. Future Foods 4 (2021) 100092). Biosurfactant-based emulsions have also been proposed for the production of 3D-printed foods (Shahbazi et al. 2021. Construction of 3D printed reduced-fat meat analogues by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects. Food Hydrocolloids 121 (2021) 107054). According to this study, replacing oil with a biopolymer surfactant is recommended for producing fibrous 3D-printed reduced-fat meat analogues, and the printed reduced-fat structures provide a desirable sensory profile. However, many meat analogues still lack satisfying, flavorful fats.The combination of biopolymer surfactants and hydrocolloids cannot mimic all of the sensory properties typical of animal-derived meat, i.e., texture, taste, and aroma. It has also been proposed to produce extruded foods containing cultivated animal cells (WO2022047263). However, the resulting extruded foods bear little resemblance to what consumers expect from meat products, especially when the appearance of a raw product and the flavor trapped within the meat pieces are desired.

[0006] Recent advances in muscle tissue engineering, such as scaffolding (Linzi Li et al. 2022. Chitosan-sodium alginate-collagen / gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat. International Journal of Biological Macromolecules. Volume 209, Part A, 1 June 2022, Pages 668-679) and bioprinting combined with physicochemical stimuli, have enabled the design and fabrication of meat pieces that increasingly mimic natural structure and composition (Xin Guan et al. Bioprocessing technology of muscle stem cells: importance for cultured meat. Trends in Biotechnology. Volume 40, Issue 6, June 2022, Pages 721-734). However, regulatory challenges and obvious technical obstacles remain before such technologies can be translated into large-scale production. Furthermore, manufacturing methods capable of producing substitutes for fatty meats and fish, such as marbled beef, salmon, and tuna, are needed.

[0007] Therefore, it is important to find satisfactory alternatives to animal slaughter and intensive meat production methods in order to produce edible foods with the pleasant flavor, texture, and cooking methods expected of meat. In particular, there is a need for edible foods that contain protein threads that can mimic the texture of conventional meat, especially marbled meat. There is also a need for textures that are expected of animal meat before and after rendering cooking, so that consumers can prepare the product in the same way as conventional meat and experience the same taste qualities. Summary of the Invention [Problem to be solved by the invention]

[0008] Therefore, it is important to find satisfactory alternatives to animal slaughter and intensive meat production methods to produce edible foods with the pleasant flavor, texture, and cooking methods expected of meat. In particular, there is a need for edible protein threads that can be used to manufacture meat analogs to mimic the texture of conventional meat. The texture expected of animal meat before and after rendering cooking is also desired so that consumers can prepare the product in the same way as conventional meat and experience the same taste qualities. [Means for solving the problem]

[0009] The present invention aims to overcome the drawbacks of the prior art. In particular, the present invention proposes a method for producing an edible food product comprising edible protein threads embedded in a fat matrix, said method comprising the following steps: - preparing a protein matrix, wherein said protein matrix comprises a protein; - preparing a fat matrix, wherein said fat matrix comprises at least 20% by weight of fat compared to the total weight of the fat matrix, The protein matrix and / or fat matrix comprises one or more texturizing molecules capable of producing heat-resistant threads. contacting the protein matrix with a fat matrix to form edible protein threads from the protein matrix that are embedded in the fat matrix.

[0010] Such edible foods have a texture similar to that of meat due to the presence of protein threads having a texture similar to that of meat fibers. In particular, the protein threads can include plant proteins, microbial proteins, algal proteins, animal proteins such as non-human animal proteins derived from non-human animal cultured cells, fungal proteins, and combinations thereof.

[0011] Furthermore, because the protein threads are produced directly in the fat matrix, this method can produce a ready-to-eat product without the necessary subsequent step of combining the protein threads with the fat matrix. Therefore, the method of the present invention can simplify the manufacturing steps, increase yield, and improve yield and minimize material loss in the production of meat substitutes. Unlike high-moisture extrusion, which is typically used to structure plant-based products, the protein threads of the present invention can exhibit a variety of shapes and sizes. Furthermore, the method of the present invention can produce three-dimensional products and larger threads that contain the flavors consumers expect.

[0012] In particular, the method of the present invention allows for the production of raw, edible food products with fewer steps. These advantages allow consumers to cook the product in the same way as traditional meat and experience the same sensory qualities. The method is scalable and can produce aligned threads with a wider range of fats and proteins (compared to low or high moisture extrusion) without oxidation during processing.

[0013] Therefore, the edible food product according to the present invention can be considered as a substitute for traditional meat products. The edible protein threads embedded in a fat matrix can be engineered to mimic various meat fibers, such as beef, scallop, crab breast, chicken breast, duck breast, tuna, salmon, etc., and match the flavor of meat or fish.

[0014] Other optional features of the method for producing an edible food product according to the present invention may optionally include one or more of the following features, either alone or in combination: The fat matrix further comprises at least 0.25% by weight of non-human animal protein relative to the total wet weight of the fat matrix. - the fat matrix comprises triglycerides, and the triglycerides of the fat matrix comprise more than 1.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fat matrix. The fatty matrix comprises triglycerides, the triglycerides of the fatty matrix comprising, for example, linoleic acid in an amount of more than 0.01% by weight of linoleic acid relative to the total weight of triglycerides in the fatty matrix. The protein matrix comprises at least 0.5% animal protein derived from non-human cultured animal cells compared to the total wet weight of the protein matrix. The protein matrix comprises at least 5% animal protein derived from non-human cultured animal cells compared to the total weight of protein in the protein matrix. The protein matrix comprises at least 0.25% by weight of myofibrillar proteins compared to the total weight of proteins. The protein matrix comprises at least 5% by weight of protein compared to the total weight of the protein matrix. The protein matrix comprises non-human animal proteins. In a preferred embodiment, the animal proteins are derived from non-human cultured animal cells. Indeed, the presence of non-human animal proteins derived from cultured animal cells introduces complex and desirable flavors into the protein yarn, which can be adjusted depending on the type of cultured non-human animal cells used. The non-human animal proteins can be introduced by adding intact cultured cells, disrupted cultured cells, or extracts of cultured cells. The texturing molecules include molecules capable of forming ionic or covalent bonds with the protein. In a preferred embodiment, the protein is a protein derived from a cultured non-human animal cell or an extract thereof. For example, the texturing molecules include a combination of multivalent ions and polyelectrolytes, and / or cross-linking molecules. The texturing molecules comprise a combination of a polyvalent ion and a polyelectrolyte, said polyelectrolyte being capable of complexing with the polyvalent ion to form a thermostable complex. For example, the protein matrix comprises said polyelectrolyte and the fat matrix comprises said polyvalent ion. Alternatively, the protein matrix comprises said polyvalent ion and the fat matrix comprises said polyelectrolyte. In certain embodiments, the texturing molecules further comprise a cross-linking molecule. The fat of the fat matrix contains at least 60% by weight of triglycerides compared to the total weight of the fat of the fat matrix. In fact, the presence of triglycerides is associated with obtaining a more appreciated meat-like texture. The fat of the fat matrix contains at least 20% by weight of unsaturated fatty acids compared to the total weight of the fat of the fat matrix. Indeed, the presence of triglycerides is associated with obtaining a more pleasant meat-like texture. - The fat matrix was heated at 25°C and a shear rate of 0.1 s during the contact phase. -1 When measured at 100 to 50,000 Pa.s, the viscosity is 100 to 50,000 Pa.s. - The protein matrix was subjected to the contact phase at 25°C and a shear rate of 0.1 s -1 When measured at 1000 W / m, the viscosity is 50 to 50,000 Pa.s. the fat matrix and the protein matrix have viscosities such that during the contacting step the ratio of the viscosity of the protein matrix to the viscosity of the fat matrix is ​​less than 1; The step of preparing the fat matrix further comprises a homogenization step. Homogenization improves the properties of the edible food product. Thus, preferably, the fat matrix comprises an emulsion, more preferably an oil-in-water emulsion. The fat matrix further comprises at least 0.25% by weight of protein compared to the total weight of the fat matrix. The contacting step includes injecting the protein matrix into the fat matrix, for example using one or more needles, and the contacting step includes moving an injection site of the protein matrix relative to the fat matrix, such that during the contacting step, either the injection site is moving, the fat matrix is ​​moving, or both are moving. - the step of preparing the fat matrix further comprises heat treatment of the fat used in the fat matrix, preferably the fat used in the fat matrix has been heated to a temperature of at least 50°C. The contacting step is carried out at a temperature of at least 30°C and is followed by a cooling step of the protein threads embedded in the fat matrix. The cooling step solidifies the resulting product and ensures that the protein threads are well embedded in the fat matrix. Thus, edible food products, from semi-finished to finished products, with a marbled appearance are obtained with fewer processing steps compared to state-of-the-art methods. - the fat matrix comprises: at least 20% by weight of fat, preferably at least 40% by weight of fat, based on the total wet weight of the fat matrix; and · at least one texturizing molecule, for example a multivalent ion, at least 0.001% by weight relative to the total wet weight of the fat matrix; - the fat matrix comprises: at least 20% by weight of fat, preferably at least 40% by weight of fat, based on the total wet weight of the fat matrix; and at least two texturizing molecules containing at least 0.001% by weight of a multivalent ion relative to the total wet weight of the fat matrix, and at least one cross-linking molecule. - the fat matrix comprises: · at least 20% fat, preferably at least 40% fat, based on the total wet weight of the fat matrix; at least one texturizing molecule; and Proteins. The proteins include non-human animal proteins derived from cultured non-human animal cells.

[0015] The present invention also relates to an edible food product obtainable by the method of the present invention. In particular, the edible food product obtainable by the present invention comprises an edible protein thread embedded in a fat matrix. Preferably, the edible protein thread is a heat-resistant thread comprising protein, and the fat matrix comprises at least 20% by weight of fat compared to the total weight of the fat matrix.

[0016] In particular, the proteins of the edible protein yarn are selected from among plant proteins, microbial proteins, algal proteins, animal proteins, fungal proteins, and combinations thereof. Preferably, the proteins of the edible protein yarn include at least animal proteins derived from non-human cultured animal cells.

[0017] The present invention also relates to a system for producing an edible food product comprising an edible protein thread embedded in a fat matrix, said system comprising: a protein matrix container capable of containing a protein matrix, wherein said protein matrix comprises a protein; a fat matrix container capable of containing a fat matrix, wherein said fat matrix comprises at least 20% by weight of fat relative to the total weight of the fat matrix, and said protein matrix and / or said fat matrix comprises one or more texturizing molecules capable of forming thermostable threads; and a contacting device configured to contact a protein matrix with a fat matrix to form edible protein threads from the protein matrix embedded in the fat matrix, wherein said contacting device is positioned to inject the protein matrix into the fat matrix at at least one injection site; - the system is configured to induce the following movements: - moving at least one injection site of the protein matrix relative to and into the fat matrix; and / or Inducing migration of the fat matrix into the fat matrix relative to at least one injection site of the protein matrix.

[0018] Thus, the system can be configured to induce either movement of at least one injection site, movement of the adipose matrix, or movement of both during the contacting step. Preferably, the contacting device comprises multiple injection sites of the protein matrix into the adipose matrix.

[0019] The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings. [Brief explanation of the drawings]

[0020] [Figure 1] FIG. 1 is a schematic diagram of a method for producing an edible food product having a meat-like texture according to one embodiment of the present invention. [Figure 2] 1 is a diagram of a system according to the present invention; [Figure 3] This is a photo of edible food.

[0021] Some aspects of the present invention are disclosed with reference to flow diagrams and / or block diagrams of methods, devices, and systems.

[0022] When present in the figures, flow diagrams and / or block diagrams illustrate the architecture, functionality, and possible implementations of devices, systems, or methods according to some embodiments of the present invention.

[0023] In some implementations, the functions associated with the boxes may appear in a different order than that shown in the figures. For example, two boxes shown in succession may execute substantially concurrently or may execute in reverse order, depending on the functions involved. DETAILED DESCRIPTION OF THE INVENTION

[0024] Exemplary embodiments of the present invention are described below.

[0025] The term "protein yarn" as used herein can refer to a long, thin thread of material that contains at least 2% by weight of protein, at least 5% by weight of protein, preferably at least 10%, more preferably at least 15% by weight of protein, relative to the wet weight of the thread. The protein yarn has a diameter of at least 0.01 mm, preferably at least 0.05 mm, and an aspect ratio (length / diameter) of at least 100, preferably at least 200. The diameter of the protein yarn is preferably at most 2 mm, more preferably at most 1 mm, and even more preferably at most 0.5 mm. The term "edible protein yarn" as used herein can refer to a protein yarn suitable for animal consumption, preferably a protein yarn suitable for human consumption.

[0026] The expressions "edible product" or "edible food" as used herein relate to a product suitable for animal consumption, preferably a product suitable for human consumption. An edible product according to the invention may be a ready-to-eat (i.e. finished) food product or an intermediate product in the production chain of a finished food product. As will be described below, an edible product according to the invention may be produced in the form of snacks that can be pressed, fried and / or toasted, sauces, spreads, pasta, pastes, processed meat analogues or specialities such as sausages and cured sausages, pâtés, foie gras, meat dough, soups, smoothies, seafood and "meat-like" products.

[0027] In the following description, the term "meat" refers to edible parts of animals, such as animal tissues harvested from slaughtered animals. Thus, meat can refer to the liver and other visceral tissues, fat tissue, and muscle tissues typically found in animals. Dead animals refer to all species in the animal kingdom, excluding humans, and preferably to all edible species, such as non-human vertebrates (e.g., livestock, fish, and birds), insects, crustaceans (e.g., shrimp, prawns, crabs, crayfish, and / or lobsters), and mollusks (e.g., octopus, squid, cuttlefish, scallops, and snails). Thus, for example, the present invention enables the production of edible products with a meat-like texture, such as products that mimic foie gras, marbled beef, or salmon meat.

[0028] As used herein, the expression "by weight" generally refers to the weight of one component compared to the weight of another component or to the weight of the composition as a whole, and can consider either wet weight or dry weight. Preferably, percentages are disclosed with reference to wet weight.

[0029] As used herein, the terms "cultured cells" and "farmed cells" are used interchangeably. They can refer to cells that have been grown and / or propagated using a culture medium, preferably in a controlled environment. This particularly refers to cells whose growth has been controlled by humans, such as in an industrial process, as opposed to traditional meat cells grown in vivo or cells grown in natural environments (such as mushrooms grown in forests). Cultured cells can refer to cells belonging to the Animalia kingdom with respect to proteins, but can also refer to cells belonging to the Bacteria, Green Plants, or Fungi kingdoms to provide additional proteins and fats. Cultured cells can arise from cells of any origin, such as biopsy cells or stem cells, and can correspond to stem cells themselves. More specifically, a protein yarn derived from cultured cells can refer to a protein yarn composed primarily of proteins derived from cultured cells. For example, a cultured cell-based protein yarn can contain at least 0.5% by weight of protein derived from cultured cells, preferably at least 1% by weight of protein derived from cultured cells, more preferably 2% by weight of protein derived from cultured cells, and even more preferably 4% by weight of protein derived from cultured cells, relative to the total weight of protein.

[0030] As used herein, the term "cultured cell extract" can refer to any part of disrupted cells, such as a protein extract of cultured cells, or any purified or partially purified biological material recovered from disrupted cells. Disrupted cells can be cells whose cell walls have been partially or completely disrupted. In the protein context, a cultured cell extract can include both disrupted cells and biological material recovered from the disrupted cells. A cultured cell extract can be obtained, for example, by separating and purifying biological material recovered from the disrupted cells. Thus, the extract can be obtained, for example, after at least a drying step, a precipitation step, or a solvent extraction step. Intact cultured animal cells can refer to cultured animal cells with intact cell walls, as can be assessed by microscopic examination.

[0031] The expression "texturing molecule" as used herein can refer to one or more molecules capable of producing thermo-resistant threads. Preferably, thermo-resistant protein threads are formed upon contacting a protein matrix with a fat matrix, said protein matrix and / or fat matrix comprising one or more molecules capable of producing thermo-resistant threads.

[0032] As used herein, the term "polyelectrolyte" may refer to a polymer that, when dissolved in a polar solvent such as water, has covalently attached charged groups. Generally, polyelectrolytes have a variety of such groups. Homogeneous polyelectrolytes have only one type of charged group, such as only carboxylate groups.

[0033] The term "thermostable gel" as used herein can refer to, for example, a gel formed from a polyelectrolyte and a polyvalent ion that is not liquid at temperatures below 80°C. Preferably, it refers to a gel that is not liquid at temperatures below 100°C. The term "thermostable gel-forming polyelectrolyte" as used herein can refer to a polyelectrolyte that forms a thermostable gel when combined with an appropriate polyvalent ion. In particular, the thermostable gel-forming polyelectrolyte is combined with a polyvalent ion former that can complex with the polyelectrolyte to form a thermostable complex. For example, when the second composition contains a polyelectrolyte, the first composition contains a polyvalent ion, or when the second composition contains a polyvalent ion, the first composition contains a polyelectrolyte.

[0034] As used herein, "fat matrix" refers to a matrix suitable for human consumption.Preferably, fat matrix is ​​mainly composed of lipid.For example, fat matrix comprises at least 20% by weight of lipid, preferably at least 30% by weight of lipid, more preferably at least 40% by weight of lipid, more preferably 45% by weight of lipid, and even more preferably 50% by weight of lipid.

[0035] As used herein, the term "protein matrix" refers to a wet or dry matrix suitable for human consumption. Preferably, the protein matrix, when dry, is composed primarily of protein. For example, the protein matrix comprises at least 50% by weight of protein, preferably at least 60% by weight of protein, more preferably 70% by weight of protein, and even more preferably 80% by weight of protein, based on the total dry weight of the protein matrix.

[0036] As used herein, the term "carbohydrate matrix" refers to a wet or dry matrix suitable for human consumption. Preferably, the carbohydrate matrix is ​​composed primarily of carbohydrates. For example, the carbohydrate matrix contains at least 50% by weight of carbohydrates, preferably at least 60% by weight of carbohydrates, more preferably 70% by weight of carbohydrates, and even more preferably 80% by weight of carbohydrates, based on the total weight of the carbohydrate matrix.

[0037] As used herein, the phrase "fermentation-derived fat" or "fermented fat" may refer to lipid molecules produced, for example, by microbial fermentation in a growth reactor. The fermentation-derived lipid molecules may be chemically identical to fats produced by plants or animals.

[0038] As used herein, the term "flavor" generally refers to the quality of a product that affects taste and / or aroma. Thus, "meaty flavor" can refer to a flavor that is close to or approximates the flavor of a related conventional meat product.

[0039] The term "texture" as used herein may be considered as "the combination of rheological and structural (geometric and surface) properties of a food perceived by the mechanical, tactile, and, where appropriate, visual and auditory receptors" as defined in 2008 by the International Organization for Standardization (ISO, 2008, Terminology of Sensory Analysis, Vol. 1-107, p. 5492). Accordingly, "meat-like texture" may refer to the texture and structural (geometric and surface) properties of a food that are close to or approximate the texture of related conventional meat products (i.e., meat products obtained from the slaughter of animals). Edible foods having a meat-like texture and meat-like flavor according to the present invention may be considered as substitutes for meat products.

[0040] As used herein, the term "about" may allow for a degree of variation in a value or range, for example, within 10%, within 5%, or within 1% of the stated limit of the stated value or range.

[0041] As used herein, the term "substantially" refers to a majority or majority, such as at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least about 99.999% or more. Thus, a composition in which cells are preserved substantially intact refers to a composition that contains at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, or 99.99% intact cells.

[0042] As mentioned above, producing tasty meat-like products without slaughtering animals presents challenges for both animal welfare and the environment. In addition to animal welfare and environmental protection, it appears necessary to produce edible foods that exhibit qualities close to conventional products and meet consumer expectations with fewer processing steps.

[0043] A new method has been developed for producing edible food products containing protein threads with a meat-like texture without including slaughtered animal tissue. Furthermore, the protein threads are produced embedded in a fat matrix, providing a structure that can mimic marbled meat while reducing the number of manufacturing steps. In particular, the developed solution makes it possible to produce edible products containing a fat matrix with significantly improved texture across a wide temperature range.

[0044] Thus, according to a first aspect, the present invention relates to a method 100 for producing an edible food product.

[0045] In particular, the edible food product comprises edible protein threads embedded in a fat matrix.

[0046] The manufacturing method 100 of the present invention preferably allows for the production of edible food products comprising edible protein threads that have a meat-like texture.

[0047] As shown in FIG. 1, the method includes the step 130 of providing a protein matrix, the step 140 of providing a fat matrix, and the step 160 of contacting the protein matrix with the fat matrix to form an edible protein thread.

[0048] The method for producing an edible food product may include several other steps, such as blanching, heat sterilization, evaporation and distillation, dehydration, smoking, baking and roasting, frying, high pressure processing, pulsed electric field (PEF) processing, ultrasound / cavitation / shock wave processing, pasteurization, application of cold plasma, dielectric, ohmic, and infrared processing, microwave heating / blanching / assisted extraction, food irradiation, ultraviolet microbial inactivation, pulsed light technology, supercritical extraction, extrusion, freezing, cooling, modified atmosphere, drying techniques (freeze drying, membrane), fermentation, homogenization, mincing, grinding, chopping, salting, tumbling, brine injection. In particular, the method of the present invention may also include additional steps, such as culturing non-human animal cells 110, processing animal proteins 120, adding food additives 150, converting protein threads embedded in a fat matrix 170, and / or conditioning the edible food product 180.

[0049] As previously mentioned, edible products may represent ingredients used in the manufacture of ready-to-eat food products, such as meat product substitutes.

[0050] The edible food according to the invention is preferably a processed food, indeed it is preferably not the flesh of a slaughtered animal per se, but rather results from a combination of edible substances from different biological sources (for example a hybrid product combining a protein from the animal kingdom with a fat from the plant kingdom, or a product combining a protein from the plant kingdom and / or the animal kingdom and / or fungi and / or bacteria with a fat from the plant kingdom and / or the animal kingdom and / or fungi and / or bacteria).

[0051] Similar to conventional meat products, edible food products according to the present invention can comprise one or more separate matrices. At a minimum, edible food products according to the present invention comprise at least one protein matrix forming protein threads and at least one fat matrix. The fat matrix can be considered a food matrix that comprises a majority of the weight of fat relative to the total weight of the fat matrix.

[0052] As shown in FIG. 1, the method of the present invention can include a step 110 of culturing non-human animal cells.

[0053] This step is specifically designed to produce an animal protein source without slaughtering animals.

[0054] The animal cells can be selected from, for example, any non-human cell found in animals that are commonly farmed, hunted, or fished. Thus, the cultured non-human animal cells can be selected from avian cells, bovine cells, seafood cells, porcine cells, and ovine cells. In the text, when this document refers to animal cells, it clearly refers to non-human animal cells.

[0055] Preferably, the animal cell is selected from a cell from the kingdom Animalia, in particular the animal cell is selected from a mammalian cell, an avian cell, an actinopterygian cell, a malacostraca cell, a molluscan cell, and combinations thereof.

[0056] For example, but not limited to, a mammalian cell can be a bovine cell, a cervid cell, a leporidae cell, or a sardine cell; an avian cell can be an anseriform cell or a pheasant cell; an actinopterygian cell can be a gadidae cell, a hake cell, a pleuronectin cell, a salmonid cell, or a mackerel cell; a malacostraca cell can be a palaemonid cell, and a mollusk cell can be a cephalopod or a bivalve cell.

[0057] Preferably, the non-human animal cells include bovine cells, cervidae cells, leporidae cells, sardine cells, anseriidae cells, pheasantidae cells, gadidae cells, hake cells, pleuronectid cells, salmonidae cells, salmonid cells and / or pelagic cells.

[0058] More preferably, the non-human animal cell comprises a bovine cell, a sardine cell, an anseriform cell, a pheasant cell, a gadidae cell, a hake cell, a salmonid cell, or a salmonid cell.

[0059] More preferably, the non-human animal cells include bovine cells, sardine cells, anseriform cells, pheasant cells, and mackerel cells.

[0060] Any number of cell types can be used in this step 110 of culturing, regardless of origin.

[0061] For example, non-human animal cells include cells selected from among embryonic stem cells, satellite cells, induced pluripotent stem cells, germ layer cells, stem cells such as fibroadipogenic progenitor cells, muscle cells such as skeletal muscle cells, cardiac cells, smooth muscle cells, myoblasts, muscle cells, hepatocytes, fibrocytes, fibroblasts, adipocytes, chondrocytes, chondroblasts, keratinocytes, melanocytes, osteocytes, osteoblasts, Merkel cells, Langerhans cells, glial cells, Schwann cells, erythrocytes (red blood cells) and leukocytes, and combinations thereof.

[0062] Preferably, the non-human animal cells include cells selected from stem cells, muscle cells, fibroblasts, adipocytes, red blood cells, and combinations thereof.

[0063] There are many methods for culturing cells. While these methods are often performed in the laboratory, many methods are suitable for large-scale production and human consumption. Below, we describe some of the methods adapted for culturing non-human cells in the context of the present invention.

[0064] During the step 110 of culturing the non-human animal cells, the cells can be cultured in suspension or in an adherent state.

[0065] Advantageously, cultured non-human animal cells can be considered as cells grown in a culture medium, regardless of their origin. Advantageously, the culture medium does not contain fetal bovine serum or growth factors. The culture medium can be supplemented, preferably gradually, with hydrolysates such as vegetable hydrolysates or yeast hydrolysates. Such serum-free media can reduce or eliminate the need for animal-derived components.

[0066] Various media formulations are optionally used to maintain self-renewal capacity, such as during expansion of the cell population. As discussed, media formulations can be modified from traditional media to eliminate the need for fetal bovine serum, animal substitutes for bovine serum, or growth factors. Rather, media may include plant or yeast hydrolysates. Examples of plant-based formulations include soy-based and plant hydrolysate-based media formulations. Some media formulations may further include at least one component to enhance the nutritional content of the cultured cells.

[0067] Furthermore, the medium contains all the components and nutrients necessary for cell growth, such as salt, glucose, water, salt minerals, and amino acids.

[0068] In one embodiment, the culture medium can contain a scaffold. Cells can be cultured in an incubator at, for example, a temperature of 37°C, 5% CO2, pH 7, and at least 95% moisture.

[0069] Additionally, the step 110 of culturing non-human animal cells can include differentiating the cultured cells. There are many methods for cell differentiation. While these methods are often performed in a laboratory, many methods are suitable for mass production and human consumption. Below, we describe some adapted methods for differentiating non-human cells in the context of the present invention or using already differentiated cells. Cell differentiation may include the production of specific proteins that contribute to the texture in a specific way, particularly relevant to a particular edible product.

[0070] Differentiation of non-human embryonic stem cells The cells in the protein matrix may be derived from the differentiation of non-human embryonic stem cells. Differentiation is the total process by which undifferentiated or pre-differentiated cells achieve their function. The stem cells are isolated from the embryo and cultured using a specific culture medium to allow for cell proliferation and maintenance of the undifferentiated state. This is particularly advantageous for achieving sufficient cell density or number. In one embodiment, the medium formulation uses a defined serum-free medium.

[0071] Embryonic stem cells can then be induced to differentiate into, for example, hepatocytes, fibroblasts, keratinocytes, myocytes, or adipocytes. Differentiation can be triggered by exposure to specific factors (e.g., growth factors or proteins) or culture conditions (e.g., shear stress). For example, to obtain hepatocytes, non-human embryonic stem cells are induced into definitive endoderm cells, preferably using specific growth factors such as activin A, WNT, FGF, or BMP, or other components that affect differentiation, such as insulin, transferrin, selenium, rapamycin, KOSR, or sodium butyrate. Definitive endoderm cells are then specified into hepatic endoderm cells and then hepatoblasts, preferably using specific factors such as HGF, FGF, FGF, and BMP. Hepatoblasts are differentiated into hepatocytes by differentiation induced by a combination of factors, preferably HGF, oncostatin M, dexamethasone, and TGF-β. The differentiated hepatocytes can then be cultured and expanded to the required cell mass.

[0072] Differentiation of non-human induced pluripotent stem cells. The cells in the protein matrix may be derived from the differentiation of non-human induced pluripotent stem cells.

[0073] By employing an episomal reprogramming strategy, for example, avian skin fibroblasts isolated from geese, ducks, or chickens, induced pluripotent stem cells can be generated from fibroblasts without using traditional viral reprogramming techniques.

[0074] Induced pluripotent stem cells can be cultured using optimized media substrates and formulations to achieve sustained cell proliferation and maintenance of a dedifferentiated state. The media formulation preferably uses a defined serum-free medium. Cells are preferably cultured in a pathogen-free cell culture system. The pluripotent stem cells can then be stimulated to differentiate into specific lineages as hepatocytes and expanded to the desired cell mass.

[0075] Transdifferentiated non-human isolated cells. The cells in the protein matrix may be derived from transdifferentiated, non-human isolated cells. Transdifferentiation refers to the differentiation of one differentiated cell type into another, preferably in a single step. Transdifferentiation can refer to a method of changing the differentiated phenotype or developmental potential of a cell without forming a pluripotent intermediate cell; i.e., the cell does not first need to be dedifferentiated (or reprogrammed) and then differentiated into another cell type. Instead, the cell type is simply "switched" from one cell type to another without undergoing a less differentiated phenotype. Transdifferentiation can involve a first step of exposing a first cell with a first cell fate to conditions that generate a second cell (i.e., a less differentiated cell) that can differentiate into a second cell fate, and a second step of exposing the less differentiated cell to conditions that induce differentiation into a cell with the second cell fate (e.g., a hepatocyte).

[0076] For example, non-human cells such as embryonic fibroblasts, embryonic stem cells, satellite cells, or muscle cells are isolated using techniques known in the art of cell biology as set forth above and cultured in a medium containing a basal medium, antibiotics, non-essential amino acids, as well as reducing agents, serum, minerals, and growth factors.

[0077] Immortalized mature non-human cardiomyocytes or hepatocytes. The cells in the protein matrix can be selected from immortalized mature non-human differentiated cells. The cells can be immortalized using classical techniques such as transformation or spontaneous immortalization by successively subculture the cells until spontaneous mutations that result in immortalization occur. For example, in the case of hepatocytes, the uniqueness of immortalized mature non-human hepatocytes lies in the fact that the cells can divide indefinitely. Mature avian hepatocytes can be isolated from the livers of ducks, geese, or chickens. The immortalized myocytes or hepatocytes can be grown to the required cell mass and grown in culture medium.

[0078] Differentiated cells obtained from the differentiation of non-human progenitor cells. The cells in the protein matrix can be selected from differentiated cells derived from non-human progenitor cells. The progenitor cells can be expanded using optimized media substrates and media formulations to obtain sustained cell proliferation and maintenance of a pluripotent state. The media formulation can include a synthetic serum-free medium. In the case of satellite cells, the satellite cells are induced to differentiate into mature skeletal muscle cells and expanded to the required cell number thanks to specific, well-known differentiation factors.

[0079] As shown in FIG. 1, the method of the present invention can include processing 120 different animal proteins.

[0080] This step is specifically designed to prepare the animal protein produced during the cell culture step for subsequent steps.

[0081] For example, the animal protein used in the present invention can be incorporated into the matrix of intact cultured cells, or the animal protein can be introduced into the composition together with disrupted cultured cells, or the animal protein can be extracted from cultured cells, for example, disrupted cultured cells.

[0082] Thus, after the culturing step, the cultured cells may be preserved substantially intact or may be substantially disrupted, for example, by homogenization, extrusion, mixing, blending, or melt-blowing, electrospinning, centrifugal spinning, or blow-spinning.

[0083] If the cultured cells are disrupted, the method of the present invention can include a step of extracting specific compounds after disruption. For example, the method of the present invention can include a step of extracting proteins from the cultured cells. Proteins can be purified or separated into protein fractions according to specific physicochemical properties.

[0084] As shown in FIG. 1, a method 100 for producing edible protein yarns according to the present invention includes preparing a protein matrix 130.

[0085] This step is specifically designed to define the main components of the protein yarn and its mechanical and organoleptic properties, and therefore such a step contributes to solving the problem solved by the present invention.

[0086] The dry content of a protein matrix can have a significant effect on the mechanical properties of the protein yarn obtained with said protein matrix.

[0087] Therefore, the dry content of the protein matrix is ​​preferably at least 12% by weight. The dry content of the protein matrix is ​​preferably at least 15% by weight, more preferably at least 20% by weight. For example, the protein matrix has a dry content of up to 90% by weight. Preferably, the protein matrix has a dry content of up to 85% by weight, more preferably a dry content of up to 80% by weight.

[0088] Furthermore, since this matrix is ​​the basis for the formation of protein yarns, it is preferable that it contains a substantial amount of protein. Therefore, the protein matrix can contain at least 10% by weight of protein relative to the total wet weight of the protein matrix. Preferably, the protein matrix can contain at least 15% by weight of protein relative to the total wet weight of the protein matrix, more preferably at least 20% by weight, and even more preferably at least 25% by weight of protein relative to the total wet weight of the protein matrix. The protein matrix can contain up to 40% by weight of protein relative to the total wet weight of the protein matrix. Preferably, the protein matrix can contain up to 38% by weight of protein relative to the total wet weight of the protein matrix, more preferably up to 35% by weight, and even more preferably up to 30% by weight of protein relative to the total wet weight of the protein matrix. Therefore, the protein matrix can contain 10% to 40% by weight of protein relative to the total wet weight of the protein matrix. Preferably, the protein matrix can contain 15% to 38% by weight of protein relative to the total wet weight of the protein matrix, more preferably 20% to 35% by weight, and even more preferably 25% to 30% by weight of protein.

[0089] In the protein matrix, the protein can be, for example, a plant protein, a microbial protein, an algal protein, an animal protein, a fungal protein, and combinations thereof.

[0090] In particular, the animal protein is an animal protein derived from a cultured non-human animal cell. Thus, in particular, the protein matrix 130 comprises an animal protein obtained from a cultured non-human animal cell.

[0091] Animal protein Unlike conventional protein yarn manufacturing methods, the animal protein used herein is not a protein produced from slaughtered animals, but rather a protein produced by non-human animal cells grown in a cell culture facility, and when animal protein is referred to herein, it is clearly a non-human animal protein.

[0092] As already mentioned, the animal protein can be introduced into the protein matrix in the form of intact or disrupted cultured cells, or in the form of proteins extracted from cultured cells.

[0093] Thus, the step of preparing the protein matrix 130 can include the addition of a cultured cell extract, disrupted cultured cells, and / or intact cultured cells. More preferably, the protein matrix comprises food-grade non-human animal cells (intact or disrupted) taken from a cell culture (suspension or adherent, preferably suspension), or an extract of said cells, preferably a protein extract of said cells.

[0094] Preferably, the protein matrix comprises cultured non-human animal cells, which may include disrupted cultured cells and / or intact cultured cells.

[0095] In particular, the protein matrix can comprise at least 1% dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix. Preferably, prior to contacting step 160, the protein matrix can comprise at least 2% dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix, more preferably at least 4% dry weight, and even more preferably at least 8% dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix.

[0096] In particular, the protein matrix may comprise up to 30% by dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix. Preferably, prior to contacting step 160, the protein matrix may comprise up to 28% by dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix, more preferably up to 25% by dry weight, and even more preferably up to 22% by dry weight of cultured non-human animal cells.

[0097] In particular, the protein matrix can contain 1% to 30% by dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix, preferably 2% to 28% by dry weight, more preferably 4% to 25% by dry weight, and even more preferably 8% to 22% by dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix.

[0098] The amount of cultured non-human animal cells can be measured after harvesting and centrifugation and corrected based on the moisture content. The moisture content can be measured according to international standard ISO 1442:1997. When carrying out a method for producing an edible product or raw material, the origin of the raw material is generally known. Therefore, those skilled in the art who practice the present invention can know whether the protein to be added is an animal protein derived from cultured non-human animal cells. Animal proteins derived from cultured non-human animal cells are, for example, proteins produced by non-human animal cells grown in a bioreactor or fermentation reactor.

[0099] In particular, the protein matrix can comprise at least 1% dry weight of the cultured non-human animal cell extract relative to the total wet weight of the protein matrix. Preferably, prior to contacting step 160, the protein matrix can comprise at least 2% dry weight of the cultured non-human animal cell extract relative to the total wet weight of the protein matrix, more preferably at least 4% dry weight, and even more preferably at least 8% dry weight of the cultured non-human animal cell extract relative to the total wet weight of the protein matrix.

[0100] In particular, the protein matrix can comprise up to 30% by dry weight of cultured non-human animal cell extract relative to the total wet weight of the protein matrix. Preferably, prior to contacting step 160, the protein matrix can comprise up to 28% by dry weight of cultured non-human animal cell extract relative to the total wet weight of the protein matrix, more preferably up to 25% by dry weight, and even more preferably up to 22% by dry weight of cultured non-human animal cell extract.

[0101] In particular, the protein matrix can comprise 1% to 30% by dry weight of the cultured non-human animal cell extract relative to the total wet weight of the protein matrix. Preferably, prior to contacting step 160, the protein matrix can comprise 2% to 28% by dry weight of the cultured non-human animal cell extract relative to the total wet weight of the protein matrix, more preferably 4% to 25% by dry weight, and even more preferably 8% to 22% by dry weight.

[0102] The concentration of protein, especially animal protein, in the protein matrix can affect the texture of the protein yarn.

[0103] The protein matrix may contain at least 0.5% animal protein derived from cultured non-human animal cells relative to the total wet weight of the protein matrix, preferably at least 1% by weight, more preferably at least 2% by weight, and even more preferably at least 4% by weight, of animal protein derived from cultured non-human animal cells relative to the total wet weight of the protein matrix.

[0104] The protein matrix may contain up to 30% by weight of animal protein derived from cultured non-human animal cells relative to the total wet weight of the protein matrix, preferably up to 28% by weight of animal protein derived from cultured non-human animal cells relative to the total wet weight of the protein matrix, more preferably up to 25% by weight, and even more preferably up to 22% by weight relative to the total wet weight of the protein matrix.

[0105] Therefore, the protein matrix can contain 0.5% to 30% by weight of animal protein derived from cultured non-human animal cells relative to the total wet weight of the protein matrix, preferably 1% to 28% by weight of animal protein derived from cultured non-human animal cells relative to the total wet weight of the protein matrix, more preferably 2% to 25% by weight, and even more preferably 4% to 22% by weight relative to the total wet weight of the protein matrix.

[0106] The protein matrix may contain at least 5% animal protein derived from non-human cultured animal cells relative to the total weight of the protein in the protein matrix. Preferably, the protein matrix may contain at least 10% by weight, more preferably at least 20% by weight, even more preferably at least 30% by weight, at least 40% by weight, at least 50% by weight, or at least 60% by weight relative to the total weight of the protein in the protein matrix.

[0107] The protein matrix can contain up to 100% by weight of animal protein derived from non-human cultured animal cells compared to the total weight of protein in the protein matrix. Preferably, the protein matrix can contain up to 90% by weight of animal protein derived from non-human cultured animal cells compared to the total weight of protein in the protein matrix, and more preferably, can contain up to 80% by weight of animal protein compared to the total weight of protein in the protein matrix.

[0108] Therefore, the protein matrix can contain 5% to 100% by weight of animal protein derived from cultured non-human animal cells relative to the total weight of protein in the protein matrix. Preferably, the protein matrix can contain 10% to 100% by weight of animal protein derived from cultured non-human animal cells relative to the total weight of protein in the protein matrix, more preferably 20% to 100%, and even more preferably 30% to 100%, 40% to 90%, 50% to 100%, or 50% to 90% by weight relative to the total weight of protein in the protein matrix.

[0109] Preferably, the amount of animal protein can be measured using Kjeldahl titration in accordance with the international standard ISO-937:1978. When carrying out a method for producing an edible product or ingredient, the origin of the ingredient is generally known. Therefore, a person skilled in the art who practices the present invention can know whether the added protein is an animal protein derived from a non-human cultured animal cell.

[0110] In the context of the present invention, the presence of certain molecules, particularly proteins, can be crucial for improving the quality of the final protein yarn. The amount of certain molecules, particularly proteins, can be measured by techniques well known to those skilled in the art, such as enzyme-linked immunosorbent assays and mass spectrometry. For example, animal proteins can contain heat shock proteins.

[0111] Preferably, the animal protein comprises a myofibrillar protein, for example, the myofibrillar protein may comprise actin, myosin, tropomyosin, troponin, actinin, connectin, titin, nebulin, C protein, M protein, desmin, or a combination thereof.

[0112] Preferably, the myofibrillar protein is selected from actin, desmin, myosin, troponin, titin, nebulin, or a combination thereof. More preferably, the myofibrillar protein is selected from actin, desmin, myosin, troponin, or a combination thereof. Even more preferably, the myofibrillar protein is selected from actin, myosin, or a combination thereof.

[0113] The protein matrix can comprise at least 0.25% by weight of myofibrillar protein relative to the total weight of protein, preferably at least 0.5% by weight of myofibrillar protein, more preferably at least 1% by weight of myofibrillar protein, and even more preferably at least 2% by weight of myofibrillar protein relative to the total weight of protein.

[0114] The protein matrix may comprise up to 70% myofibrillar protein, preferably up to 60% myofibrillar protein, more preferably up to 50% myofibrillar protein, and even more preferably up to 40% myofibrillar protein relative to the total weight of the protein.

[0115] Therefore, the protein matrix contains 0.25% to 70% by weight of myofibrillar protein relative to the total weight of protein, preferably 0.5% to 60% by weight of myofibrillar protein, more preferably 1% to 50% by weight of myofibrillar protein, and even more preferably 2% to 40% by weight of myofibrillar protein relative to the total weight of protein.

[0116] In particular, the protein matrix preferably comprises a specific myofibrillar protein, for example, the protein matrix may comprise at least 0.0125% by weight of troponin protein, preferably at least 0.025% by weight, more preferably at least 0.05% by weight, and even more preferably at least 0.1% by weight of troponin protein relative to the total weight of protein in the protein matrix.

[0117] The protein matrix can contain up to 3.5% by weight of troponin protein relative to the total weight of protein in the protein matrix, preferably up to 3% by weight, more preferably up to 2.5% by weight, and even more preferably up to 2% by weight of troponin protein relative to the total weight of protein in the protein matrix.

[0118] Therefore, the protein matrix can contain 0.0125 to 3.5 wt% troponin protein relative to the total weight of protein in the protein matrix, preferably 0.025 to 3 wt%, more preferably 0.05 to 2.5 wt%, and even more preferably 0.1 to 2 wt% troponin protein relative to the total weight of protein in the protein matrix.

[0119] Troponin can be produced by cultured animal cells, but it can also be recombinant troponin, which can be produced by cultured cells, be they plant cells, insect cells or microbial cells.

[0120] In the present invention, the presence of certain molecules can improve the protein threads produced. In particular, the presence of extracellular matrix molecules (ECM), such as ECM polysaccharides, ECM proteoglycans, or ECM proteins, can improve the protein threads produced. ECM proteins are particularly preferred.

[0121] Such molecules can be added to the protein matrix via cultured cells, preferably cultured animal cells such as fibroblasts, which are known to produce such molecules.

[0122] The protein matrix may comprise collagen, and may preferably comprise at least 1% by weight of collagen, preferably at least 2% by weight, more preferably at least 3% by weight, and even more preferably at least 4% by weight of collagen relative to the total weight of proteins in the protein matrix.

[0123] The protein matrix may comprise up to 16% by weight of collagen relative to the total weight of protein in the protein matrix, preferably up to 14% by weight, more preferably up to 12% by weight, and even more preferably up to 10% by weight of collagen relative to the total weight of protein in the protein matrix.

[0124] Therefore, the protein matrix can contain 1 to 16 wt% collagen, preferably 2 to 14 wt%, more preferably 3 to 12 wt%, and even more preferably 4 to 10 wt% collagen, relative to the total weight of protein in the protein matrix.

[0125] The collagen may be collagen produced by cultured animal cells, or it may be recombinant collagen produced by cultured cells such as plant cells, insect cells, or microbial cells.

[0126] The protein matrix may comprise elastin and / or tropoelastin, and preferably comprises at least 0.065% by weight of elastin and / or tropoelastin, preferably at least 0.13% by weight, more preferably at least 0.2% by weight, and even more preferably at least 0.25% by weight of elastin and / or tropoelastin relative to the total weight of protein in the protein matrix.

[0127] The protein matrix may comprise up to 7.5% by weight of elastin and / or tropoelastin relative to the total weight of protein in the protein matrix, preferably up to 7% by weight, more preferably up to 6.5% by weight, and even more preferably up to 6% by weight of elastin and / or tropoelastin relative to the total weight of protein in the protein matrix.

[0128] Therefore, the protein matrix may contain 0.065 to 7.5 wt% elastin and / or tropoelastin relative to the total weight of protein in the protein matrix, preferably 0.13 to 7 wt%, more preferably 0.2 to 6.5 wt%, and even more preferably 0.25 to 6 wt% elastin and / or tropoelastin.

[0129] Preferably, the elastin and / or tropoelastin is produced by cultured animal cells, but may also be recombinant elastin and / or tropoelastin that may be produced by cultured cells, such as plant cells, insect cells, or microbial cells.

[0130] As previously mentioned, the protein matrix can include animal proteins derived from cultured non-human animal cells, although the protein matrix can also include proteins of other origins.

[0131] In particular, the preparation of the protein matrix 130 can include the addition of non-animal proteins, such as plant proteins, microbial proteins, algal proteins, and / or fungal proteins. As described in the Examples, the addition of some non-animal proteins can adjust the viscoelastic or flow properties of the protein matrix containing the cultured non-human animal cells.

[0132] In certain embodiments, the protein matrix further comprises a vegetable protein, preferably the vegetable protein may be selected from the following: sunflower protein, soy protein, pea protein, canola protein, mung bean protein, chickpea protein, fava bean protein, lentil protein, seaweed protein, potato protein, quinoa protein, nut protein, wheat protein, chickpea protein, bambara bean protein, dulse protein, mesquite bean protein, duckweed protein, dried fava bean protein, dried cowpea protein, lupin protein, jackfruit protein, amaranth protein, millet protein, oat protein, chia protein, hemp seed protein, rice protein, or a combination thereof.

[0133] Preferably, the preparation of the protein matrix 130 can include the addition of non-animal proteins from at least two different sources. For example, the protein matrix can include plant proteins from at least two different plants. Indeed, combining multiple sources can improve the properties of the edible protein fiber and establish an optimal amino acid profile for human nutrition. Even more preferably, the preparation of the protein matrix 130 can include the addition of pulse proteins and cereal proteins.

[0134] As shown in FIG. 1, a method 100 for producing an edible food product according to the present invention includes preparing a fat matrix 140 .

[0135] This step is specifically designed to define one of the main components of the edible food, in particular its mechanical and sensory properties. Therefore, this step contributes to solving the problem solved by the present invention. Furthermore, as shown in the examples, the content of this fat matrix significantly influences the experience of the person tasting the product. Furthermore, this step is specifically designed to prepare a fat matrix complementary to the protein matrix, so that when these two matrices come into contact, protein fibers with the expected texture are formed. Therefore, this step contributes to solving the problem solved by the present invention.

[0136] The fat matrix formulation can be loaded with fat that is solid, liquid, and / or semi-solid at 20° C. Preferably, the fat matrix formulation is loaded with fat that is solid at 20° C. In one embodiment, the fat matrix preparation comprises loading of at least 10% fat that is in a solid state at 20° C.

[0137] When the protein matrix and fat matrix are brought into contact, the protein matrix must have an appropriate viscosity to facilitate the formation of protein threads in the fat matrix. The fat used to prepare the fat matrix must be melted if it is solid or semi-solid at 20°C.

[0138] Thus, the step of preparing the fat matrix may involve heat treatment of the fat used in the fat matrix. Preferably, the fat used in the fat matrix is ​​heated to a temperature of at least 50°C. The fat used in the fat matrix may be heated in its entirety or only in part. This is particularly important if at least part of the fat used is not liquid at 20°C.

[0139] As mentioned above, the fat matrix comprises at least 20.00% by weight of fat, in particular at least 20.00% by weight of vegetable fat and / or fermented fat, relative to the total weight of the fat matrix. For example, the fat matrix comprises at least 30.00% by weight of fat, in particular at least 30.00% by weight of vegetable fat and / or fermented fat, relative to the total weight of the fat matrix.

[0140] In particular, the fat matrix comprises more than 40.00% by weight of vegetable fat and / or fermented fat, relative to the total wet weight of the fat matrix. For example, the fat matrix may comprise at least 50% by weight of vegetable fat and / or fermented fat, relative to the total weight of the fat matrix. Preferably, the fat matrix comprises at least 55%, more preferably at least 60%, even more preferably at least 65%, for example at least 70%, of vegetable fat and / or fermented fat, relative to the total weight (e.g., wet weight) of the fat matrix. When the fat matrix comprises vegetable fat and fermented fat, the above percentages should be understood to refer to the percentages of the combined weight of vegetable fat and fermented fat. Preferably, the fat is vegetable fat or a mixture of fats derived from different plants.

[0141] However, as will be explained below, the fat phase does not exclusively comprise vegetable fats and fermented fats. The fat phase may also comprise fats of other origins and non-fat components. Thus, the fat matrix may comprise up to 95% vegetable fat and / or fermented fat, based on the total weight of the fat matrix. Preferably, the fat matrix comprises up to 90% by weight, more preferably up to 85%, and even more preferably up to 80% vegetable fat and / or fermented fat, based on the total weight (e.g., wet weight) of the fat matrix.

[0142] The fat matrix according to the invention can be characterized by its ability to adequately mimic the properties of fat from conventional meats, in particular, as described in the Examples section, the fat matrix can have a hardness at cooking temperatures substantially equal to the hardness of the lipid phase of conventional meats at said cooking temperatures.

[0143] Preferably the fat matrix comprises liquid fat and / or solid fat. Preferably the fat matrix comprises a combination of liquid and solid fat at 20°C.

[0144] The edible food may have a better meat-like character depending on the amount of saturated and unsaturated fatty acids. For example, the fat matrix may have a weight ratio of unsaturated C18 fatty acids to saturated C16-C18 fatty acids of at least 0.80, preferably at least 1.00, more preferably at least 1.20, and even more preferably at least 1.50. For example, the fat matrix may have a weight ratio of unsaturated C18 fatty acids to saturated C16-C18 fatty acids in the range of 0.8-5, more preferably in the range of 0.8-4, even more preferably in the range of 1.00-3, and even more preferably in the range of 1.50-2.50.

[0145] The unsaturated fatty acid can be selected from monounsaturated fatty acids and polyunsaturated fatty acids.Therefore, the unsaturated C18 fatty acid having less than four carbon-carbon double bonds can be selected from oleic acid, linoleic acid, linolenic acid, and combinations thereof.The polyunsaturated C18 fatty acid can be selected from linoleic acid, linolenic acid, and combinations thereof.When referring to the amount of unsaturated fatty acid, it should be understood that it includes both the amount of monounsaturated fatty acid and the amount of polyunsaturated fatty acid.

[0146] Preferably, unsaturated and saturated fatty acids in a fat matrix can be measured using gas chromatography combined with a flame ionization detector. Fatty acids are usually converted into fatty acid methyl esters (FAMEs). FAMEs are easier to separate and quantify than their original form in triglycerides or free fatty acids. In particular, they can be measured according to the procedure detailed in the ISO 12966 standard.

[0147] Furthermore, the fatty acids may be in free form or may exist in the form of glycerides such as monoglycerides, diglycerides, and triglycerides. As described below, it is preferable that the fatty acids exist mainly in the form of triglycerides. As described below, vegetable fats and / or fermented fats contain triglycerides. Furthermore, the fatty acids, fatty acid composition, and particularly fatty acid ratios described above may refer to fatty acids in the form of triglycerides.

[0148] Preferably, most of the vegetable and / or fermented fats present in the fat matrix are in the form of triglycerides. Thus, the fat matrix may comprise at least 50% by weight of triglycerides relative to the total weight of fat in the fat matrix, preferably at least 70% by weight of triglycerides relative to the total weight of fat in the fat matrix, more preferably at least 80% by weight of triglycerides relative to the total weight of fat in the fat matrix, even more preferably at least 90% by weight, such as at least 95% by weight of fat relative to the total weight of fat in the fat matrix, in one embodiment, these triglycerides can not only originate from the vegetable and / or fermented fat, but also from the cultured cells added to the fat matrix.

[0149] In particular, as shown in the examples, the relative amounts of unsaturated C18 fatty acids, such as oleic acid, linoleic acid, and linolenic acid, and saturated C16-C18 fatty acids, such as stearic acid and palmitic acid, in the fat matrix are important in order to obtain a texture as close as possible to that of meat products.

[0150] One way to solve this problem is to add a large amount of unsaturated C18 fatty acids (e.g., with less than four carbon-carbon double bonds), preferably in the form of triglycerides, to the fat matrix. Thus, in particular, as shown in the examples, the triglycerides of the fat matrix may contain 40% or more by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, based on the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain 45% or more by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, based on the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides of the fat matrix contain more than 50% by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, based on the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides contain 55% or more by weight of unsaturated C18 fatty acids with less than four carbon-carbon double bonds, based on the total weight of triglycerides in the fat matrix.

[0151] As detailed in the Examples, the edible food of the present invention may also contain a minimum concentration of polyunsaturated C18 fatty acids, preferably in the form of triglycerides. Thus, particularly as shown in the Examples, the triglycerides of the fat matrix contain more than 1.5% by weight of polyunsaturated C18 fatty acids, based on the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 2% by weight of polyunsaturated C18 fatty acids, based on the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 2.5% by weight of polyunsaturated C18 fatty acids, based on the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides of the fat matrix contain more than 3.5% by weight of polyunsaturated C18 fatty acids, based on the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides contain at least 7% by weight of polyunsaturated C18 fatty acids, based on the total weight of triglycerides in the fat matrix. In particular, the edible product of the present invention preferably contains a minimum concentration of linolenic acid, preferably in the form of triglycerides. Thus, as shown in particular in the examples, the triglycerides of the fat matrix contain, for example, more than 0.01 wt.% linolenic acid, based on the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain more than 0.10 wt.% linolenic acid, based on the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain at least 1 wt.% linolenic acid, based on the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides contain at least 2 wt.% linolenic acid, based on the total weight of triglycerides in the fat matrix.

[0152] Similarly, it has been found that the presence of stearic acid in the triglycerides can be beneficial to the needs solved by the present invention. Thus, as shown particularly in the examples, the triglycerides of the fat matrix can contain at least 4% by weight of stearic acid relative to the total weight of the triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix contain at least 5% by weight of stearic acid relative to the total weight of the triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix contain at least 10% by weight of stearic acid relative to the total weight of the triglycerides in the fat matrix. Even more preferably, the triglycerides of the fat matrix contain at least 15% by weight of stearic acid relative to the total weight of the triglycerides in the fat matrix. However, too much stearic acid in the triglycerides of the fat matrix can adversely affect the objective solved by the present invention. In a preferred embodiment, the triglycerides of the fat matrix contain less than 40% by weight of stearic acid relative to the total weight of the triglycerides in the fat matrix. Preferably, the triglycerides in the fat matrix comprise more than 30% by weight of stearic acid relative to the total weight of triglycerides in the fat matrix, and more preferably, the triglycerides in the fat matrix comprise more than 20% by weight of stearic acid relative to the total weight of triglycerides in the fat matrix.

[0153] As shown in the examples, too much saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermentable fat triglycerides may have a detrimental effect on meeting the needs solved by the present invention. Thus, for example, the fat matrix may have less than 60% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermentable fat triglycerides, preferably less than 50% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermentable fat triglycerides, more preferably less than 40% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermentable fat triglycerides, and even more preferably less than 30% by weight of saturated C16-C18 fatty acids relative to the total weight of the vegetable and / or fermentable fat triglycerides.

[0154] It has been discovered that too much palmitic acid in the triglycerides in the fat matrix may adversely affect the problem to be solved by the present invention. Therefore, as shown particularly in the examples, the triglycerides in the fat matrix have a palmitic acid weight ratio of less than 59.00% relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides in the fat matrix contain less than 50% palmitic acid by weight relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides in the fat matrix contain less than 40% palmitic acid by weight relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides in the fat matrix contain a maximum palmitic acid weight of 35.00% relative to the total weight of triglycerides in the fat matrix.

[0155] In contrast, a high proportion of oleic acid in the triglycerides has been found to be beneficial to the needs solved by the present invention. Thus, particularly as shown in the examples, the triglycerides of the fat matrix comprise 33.00% or more by weight of oleic acid relative to the total weight of triglycerides in the fat matrix. Preferably, the triglycerides of the fat matrix comprise more than 35% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix. More preferably, the triglycerides of the fat matrix comprise more than 40% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix. Even more preferably, the triglycerides comprise more than 45% by weight of oleic acid relative to the total weight of triglycerides in the fat matrix.

[0156] As mentioned above, the total weight of oleic acid, palmitic acid, and stearic acid in the fat matrix (free and contained in mono-, di-, and triglycerides) can be measured by converting the free fatty acids into mono-, di-, and triglycerides into fatty acid methyl esters and quantifying them using gas chromatography coupled with a flame ionization detector or mass spectrometer. For example, this can be done according to standard ISO 12966. Thus, a person skilled in the art can easily calculate the weight fraction of oleic acid, palmitic acid, and stearic acid in the triglycerides.

[0157] In particular, as shown in the examples, the triglycerides in the fat matrix can include: less than 50% by weight of palmitic acid relative to the total weight of fat matrix triglycerides, more than 35% by weight of oleic acid relative to the total weight of fat matrix triglycerides, and - at least 2% by weight of linoleic acid relative to the total weight of the fat matrix triglycerides.

[0158] Preferably, as shown in the examples, the triglycerides in the fat matrix include: less than 50% palmitic acid by weight of the total fatty matrix triglycerides, at least 4% stearic acid relative to the total weight of the fat matrix triglycerides, -more than 35% oleic acid by weight of the total fatty matrix triglycerides, and - At least 2% linoleic acid based on the total weight of fat matrix triglycerides.

[0159] More preferably, as shown in the examples, the triglycerides in the fat matrix comprise: less than 50% by weight of palmitic acid relative to the total weight of fat matrix triglycerides, at least 4% by weight of stearic acid relative to the total weight of fat matrix triglycerides, more than 35% by weight of oleic acid relative to the total weight of fat matrix triglycerides, more than 5% by weight of linoleic acid relative to the total weight of fatty matrix triglycerides, and - More than 0.01% by weight of linoleic acid relative to the total weight of fatty matrix triglycerides.

[0160] The fat matrix may contain only vegetable fat, only fermented fat, or a combination of vegetable fat and fermented fat. Furthermore, the vegetable fat and / or fermented fat can be supplemented with other fats. In fact, the fat matrix can contain proteins, such as animal proteins derived from animal farmed cells, so that the fat matrix can contain animal cell triglycerides. Preferably, the fats constituting the fat matrix are mainly selected from vegetable fats and / or fermented fats. The fats constituting the fat matrix can also be obtained from fractionated oils and / or hydrogenated oils and / or deodorized oils and / or interesterified oils.

[0161] The vegetable fat may comprise fats or oils extracted from edible plants, such as flowers, fruits, stems, leaves, roots, germs, seeds, etc. Preferably, the vegetable fat may comprise fats or oils extracted from oilseeds or fruits, for example. In particular, the vegetable fat may relate to fats extracted from canola seeds (rapeseed), castor, coconut, flaxseed, allanbrachia, olive, sunflower, soybean, peanut, illipe, cottonseed, shea, palm, avocado, safflower, sesame, lemon, grape seeds, macadamia nuts, almonds, sal, kokum, mango, or combinations thereof.

[0162] In particular, the vegetable fat used according to the invention may be chosen from olive oil, palm oil, avocado oil, almond oil, or combinations thereof.

[0163] Fermented fats can include fats or oils extracted from cells cultured in anaerobic or aerobic fermentation processes, particularly processes involving the cultivation of oleaginous microorganisms or animal cells other than human cells. For example, fermented fats include fats derived from cyanobacteria, microalgae, yeast, fungi, bacteria, or cultured animal cells other than human cells (e.g., adipocytes). Preferably, the fermented fats include fats or oils extracted from oleaginous yeasts, such as Rhodosporidium toruloides, Lipomyces starchii, or Yarrowia lipolytica.

[0164] Furthermore, the fatty matrix according to the present invention advantageously comprises, in addition to the presence of fat, a protein, said protein of the fatty matrix being able to be a non-human animal protein, a plant protein, a microbial protein, an algae protein and / or a fungal protein, and combinations thereof.

[0165] In certain embodiments, the protein is an animal protein and excludes human protein (also referred to as non-human animal protein). Indeed, without being limited by theory, the presence of protein, particularly animal protein, improves the ability of the fat matrix to address specific needs. For example, the inventors hypothesize that in certain fat matrices of the present invention, protein, in combination with a specific fat composition, helps to create a suitable texture similar to the texture of meat, particularly the texture of the fat phase of meat. Furthermore, the presence of protein in the fat matrix contributes to limiting the additives contained in the food matrix. Furthermore, the presence of animal protein, preferably protein derived from non-human cultured animal cells or extracts of such cells, improves the organoleptic properties of the fat matrix, particularly flavor.

[0166] Thus, as shown in the examples, the fat matrix may further comprise at least 0.25 wt. % of protein, based on the total weight (e.g., wet weight) of the fat matrix. Preferably, the fat matrix further comprises at least 0.50 wt. % of protein, based on the total weight (e.g., wet weight) of the fat matrix. More preferably, the fat matrix further comprises at least 1 wt. % of protein, based on the total weight (e.g., wet weight) of the fat matrix. Even more preferably, the fat matrix further comprises at least 1.5 wt. % of protein, based on the total weight (e.g., wet weight) of the fat matrix. These proteins may be plant proteins, fungal proteins, bacterial proteins, fermented proteins, recombinant proteins, non-human animal proteins, and mixtures thereof. Advantageously, the proteins include non-human animal proteins. In a further preferred embodiment, the non-human animal proteins are derived from cultured non-human animal cells or extracts of said cultured cells. Thus, at least 0.25 wt. % of protein, based on the total weight of the fat matrix, may be derived from non-human animal proteins, preferably cultured non-human animal cells or extracts of said cells, which advantageously improves the flavor of the edible food according to the invention.

[0167] Thus, as shown in the Examples, the fat matrix further comprises at least 0.25% by weight of non-human animal protein, based on the total wet weight of the fat matrix, and preferably at least 0.5% by weight of non-human animal protein, based on the total weight (e.g., wet weight) of the fat matrix. Even more preferably, the fat matrix further comprises at least 1.0% by weight of non-human animal protein, based on the total weight (e.g., wet weight) of the fat matrix. Even more preferably, the fat matrix further comprises at least 1.5% non-human animal protein, based on the total weight (e.g., wet weight) of the fat matrix. Preferably, the non-human animal protein is derived from cultured non-human animal cells or extracts of such cells.

[0168] However, the fat matrix preferably does not contain large amounts of protein, in particular proteins derived from non-human animals. Thus, the fat matrix may contain less than 20% by weight of protein, based on the total weight of the fat matrix. Preferably, the fat matrix contains less than 18% by weight of protein, based on the total weight of the fat matrix. More preferably, the fat matrix further contains less than 16% by weight of protein, based on the total weight of the fat matrix. Even more preferably, the fat matrix further contains less than 14% by weight of protein, based on the total weight (e.g., wet weight) of the fat matrix. Of these proteins, the fat matrix may contain less than 16%, less than 14%, less than 12%, or less than 10% by weight of non-human animal protein, based on the total weight (e.g., wet weight) of the fat matrix. Preferably, the non-human animal protein is derived from cultured non-human animal cells or extracts of such cells.

[0169] Preferably, the fat matrix further comprises 0.25% to 20% by weight of protein, based on the total weight of the fat matrix. More preferably, the fat matrix further comprises 0.5% to 18% by weight of protein, based on the total weight of the fat matrix. Even more preferably, the fat matrix further comprises 1% to 16% by weight of protein, based on the total weight (e.g., wet weight) of the fat matrix. Of these proteins, the fat matrix may comprise 0.25% to 16% by weight, 0.5% to 14% by weight, 1% to 12% by weight, or 1.5% to 10% by weight of non-human animal protein, based on the total weight of the fat matrix. Preferably, the non-human animal protein is derived from cultured non-human animal cells or an extract of such cells.

[0170] Non-human animal cells, non-human animal proteins, cultured non-human animal cells, and animal proteins from extracts thereof have already been described, for example, when describing the step of culturing 110 non-human animal cells. Therefore, all embodiments, whether preferred or not, described herein above regarding non-human animal cells, non-human animal proteins, cultured non-human animal cells, and animal proteins from extracts thereof are applicable to non-human animal proteins found in adipose matrices. In particular, the non-human animal protein may be selected from bovine proteins, avian proteins, Suidae proteins, Lagoidae proteins, Actinopterygian proteins, and combinations thereof. More preferably, the non-human animal protein is selected from duck proteins, goose proteins, chicken proteins, beef proteins, pork proteins, tuna proteins, salmon proteins, and combinations thereof.

[0171] In one embodiment, the animal protein of the fat matrix can be derived from farmed animal cells, excluding human cells. For those unfamiliar with this, those skilled in the art understand that beef protein is a protein produced by beef cells, and that the beef cells can be farmed outside of the beef organism. For example, cattle cells can be derived from or originate from an organism that belongs to the kingdom (Animalia), phylum (Chordata), class (Mammalia), order (Artiodactyla), family (Bovidae), or genus (Bos) by ancestry. For example, they can belong to the species of cattle (Bos taurus).

[0172] Texturizing molecules capable of forming heat-resistant threads As already mentioned, the protein matrix and / or the fat matrix also comprises one or more texturizing molecules.

[0173] The one or more texturizing molecules have the ability to form heat-resistant threads. Preferably, upon contact of the protein matrix with the fat matrix, heat-resistant protein threads are formed.

[0174] The texturing molecules may comprise molecule(s) capable of forming ionic or covalent bonds with said proteins, preferably non-human animal proteins.

[0175] For example, texturizing molecules may include enzymes capable of forming covalent bonds involving proteins, preferably bonds between proteins.

[0176] The protein matrix and / or fat matrix may further comprise cross-linking molecules such as peptidases, α-galactosidase, alcalase, thermolysin, pepsin, trypsin, chymotrypsin, asparaginase, elastase, subtilisin, glucose oxidase, laccase, transglutaminase, pectinesterase, sortase, tyrosinase, oxidoreductases such as lysyl oxidase and peroxidase, genipin, riboflavin, monoamine oxidase, or combinations thereof, preferably laccase, transglutaminase, or combinations thereof. Preferably, the texturing molecule comprises transglutaminase.

[0177] Such molecules have cross-linking activity and can act as texturizing molecules in protein and / or fatty matrices.

[0178] One or more texturizing molecules may be present in the protein matrix and / or the fat matrix.

[0179] For example, the one or more texturizing molecules may constitute a hydrocolloid present in a protein matrix.

[0180] Preferably, the hydrocolloid can be selected from methylcellulose, kappa carrageenan, iota carrageenan, lambda carrageenan, pullulan, xanthan, konjac, dextran, starch, gelatin, low acyl gellan gum, high acyl gellan gum, gluten, agar, guar gum, gum arabic, locust bean gum, or combinations thereof.

[0181] More preferably, the hydrocolloid can be selected from methylcellulose, lambda carrageenan, pullulan, xanthan, konjac, low acyl gellan gum, high acyl gellan gum, or combinations thereof.

[0182] In one embodiment, one or more texturizing molecules are present in the protein matrix and the fat matrix.

[0183] In particular, the one or more texturing molecules comprise molecules that, when combined, form a thermostable gel. Preferably, the one or more texturing molecules comprise a polyelectrolyte and a multivalent ion that, when combined, form a thermostable gel. For example, the polyelectrolyte can complex with the multivalent ion to form a thermostable complex.

[0184] In that case, the fat matrix 140 comprises polyvalent ions if the step of preparing the protein matrix 130 comprises the addition of polyvalent ions, or comprises polyelectrolytes if the step of preparing the protein matrix 130 comprises the addition of polyvalent ions. Thus, in particular, the step of preparing the fat matrix 140 comprises adding polyvalent ions to the fat matrix if the step of preparing the protein matrix 130 comprises the addition of polyelectrolytes, or comprises adding polyelectrolytes if the step of preparing the protein matrix 130 comprises the addition of polyvalent ions.

[0185] It should be noted that if the protein matrix contains a polyelectrolyte, it is still possible for the protein matrix to contain one or more multivalent ions, but such multivalent ions cannot form a thermostable gel with the polyelectrolyte due to their nature and / or concentration.

[0186] Preferably, the step of preparing the protein matrix 130 further includes the addition of polyelectrolytes and the step of preparing the fat matrix 140 further includes the addition of polyvalent ions, said polyelectrolytes and polyvalent ions forming a heat-resistant gel when combined.

[0187] In one embodiment, the protein matrix comprises said multivalent ions and the fat matrix comprises said polyelectrolytes. In a preferred embodiment, the protein matrix comprises said polyelectrolytes and the fat matrix comprises said multivalent ions.

[0188] In a preferred embodiment, the texturing molecules comprise polyelectrolytes and multivalent ions that combine to form a thermostable gel, and cross-linking molecules. The cross-linking molecules may be present in the fat matrix, the protein matrix, or both. Preferably, the cross-linking molecules are selected from those previously described herein.

[0189] Polyelectrolyte As mentioned above, polyelectrolytes suitable for forming a thermostable gel can be added to the protein matrix or fat matrix. A minimum amount of polyelectrolyte can be important for improving thread properties.

[0190] Thus, the protein or fat matrix may comprise at least 0.01% by weight of polyelectrolyte relative to the total wet weight of the relevant matrix, preferably at least 0.02% by weight of polyelectrolyte relative to the total wet weight of the relevant matrix, more preferably at least 0.05% by weight, and even more preferably at least 0.1% by weight of polyelectrolyte relative to the total wet weight of the relevant matrix.

[0191] In particular, when the protein matrix contains a polyelectrolyte, the protein matrix may contain at least 0.1% polyelectrolyte relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain at least 0.2% by weight of polyelectrolyte relative to the total wet weight of the protein matrix, more preferably at least 0.3% by weight, and even more preferably at least 0.4% by weight of polyelectrolyte relative to the total wet weight of the protein matrix. When referring to the concentration of polyelectrolyte in this specification, it preferably refers to the concentration of the polyelectrolyte salt.

[0192] The protein matrix or fat matrix may contain up to 15% by weight of polyelectrolytes relative to the total wet weight of the relevant matrix. Preferably, the protein matrix or fat matrix may contain up to 10% by weight of polyelectrolytes relative to the total wet weight of the relevant matrix, more preferably up to 5% by weight, and even more preferably up to 3% by weight of polyelectrolytes relative to the total wet weight of the relevant matrix. In particular, as shown in the examples, the protein matrix may contain less than 2% by weight of polyelectrolytes relative to the total wet weight of the protein matrix. More specifically, the protein matrix may contain less than 2% by weight of alginate relative to the total wet weight of the protein matrix.

[0193] The protein or fat matrix may contain 0.01% to 15% by weight of polyelectrolyte relative to the total wet weight of the relevant matrix. Preferably, the protein or fat matrix may contain 0.02% to 10% by weight of polyelectrolyte relative to the total wet weight of the relevant matrix. More preferably, the protein or fat matrix may contain 0.05% to 5% by weight, and even more preferably, 0.1% to 3% by weight of polyelectrolyte relative to the total wet weight of the relevant matrix.

[0194] As mentioned above, the polyelectrolyte is a thermostable gel-forming polyelectrolyte. Preferably, the polyelectrolyte is not a heat-activated gel-forming polyelectrolyte. For example, the polyelectrolyte does not require heat treatment at temperatures above 80°C, preferably above 60°C, for activation.

[0195] Additionally, since the polyelectrolyte is intended for human consumption, it is digestible by the human digestive system.

[0196] For example, the polyelectrolyte can be either cationic (e.g., chitosan) or anionic (e.g., alginate). Preferably, when the polyelectrolyte is an anionic polyelectrolyte, the multivalent ion is a multivalent cation. Alternatively, when the polyelectrolyte is a cationic polyelectrolyte, the multivalent ion is a multivalent anion. More preferably, the polyelectrolyte is an anionic polysaccharide.

[0197] Not all monomers in a polyelectrolyte need have ionizable groups. For example, a polyelectrolyte is a polymer in which at least 10% of the monomers have ionizable groups, preferably at least 20%, more preferably at least 30%, and even more preferably at least 40%. Preferably, the ionizable groups are selected from amine, carboxyl, sulfate, or phosphate groups.

[0198] For example, a polyelectrolyte is a polymer in which at least 10% of the monomers can be negatively charged, preferably at least 10%, more preferably at least 20%, and even more preferably at least 30%, e.g., all of the monomers can be negatively charged. Preferably, the negatively chargeable monomer contains at least one anionic group. Preferably, the anionic group is selected from a carboxyl group, a sulfate group, or a phosphate group, and more preferably, the anionic group is a carboxyl group.

[0199] For example, a polyelectrolyte is a polymer of at least 10% positively chargeable monomers, preferably at least 20%, more preferably at least 30%, even more preferably at least 40%, e.g., all of the monomers are positively chargeable. Preferably, the positively chargeable monomers contain at least one cationic group. Preferably, the cationic group is an amine.

[0200] Preferably, the polyelectrolyte is a high molecular weight polyelectrolyte. For example, the average molar mass of the polyelectrolyte is at least 2 kg.mol -1 Preferably, the average molar mass of the polyelectrolyte is at least 10 kg.mol -1 and more preferably the average molar mass of the polyelectrolyte is at least 20 kg.mol -1 and more preferably the average molar mass of the polyelectrolyte is at least 30 kg.mol -1 is.

[0201] To obtain optimal texture, it is desirable that the molecular weight of the polyelectrolyte is not too high. For example, the average molecular weight of the polyelectrolyte is 3000 kg.mol -1 Preferably, the average molar mass of the polyelectrolyte is at most 2500 kg.mol -1 and more preferably the average molar mass of the polyelectrolyte is at most 2000 kg.mol -1 and more preferably the average molar mass of the polyelectrolyte is at most 1500 kg.mol -1 is.

[0202] Thus, for example, the average molecular weight of a polyelectrolyte is 2 kg mol -1 ~3000 kg.mol -1 Preferably, the average molar mass of the polyelectrolyte is 10 kg.mol -1 ~2500 kg.mol -1 and more preferably the average molar mass of the polyelectrolyte is 20 kg.mol -1 ~2000 kg.mol -1 and more preferably the average molar mass of the polyelectrolyte is 30 kg.mol-1 ~1500 kg.mol -1 is.

[0203] The average molecular weight of the polyelectrolyte can be measured by size exclusion chromatography combined with light scattering, preferably according to the instructions of the international standard ISO 16014-5:2019.

[0204] In the present invention, several polyelectrolytes can be used. However, several polyelectrolytes are preferred. Preferably, the polyelectrolyte is selected from low methoxyl pectin, low methoxyl pectin derivatives, high methoxyl pectin, high methoxyl pectin derivatives, alginate, alginate derivatives, xanthan, xanthan derivatives, chitosan, chitosan derivatives, ionic carboxymethylcellulose derivatives, ionic pullulan derivatives, ionic dextran derivatives, ionic starch derivatives, or combinations thereof.

[0205] More preferably, the polyelectrolyte is selected from alginate, alginate derivatives, low methoxyl pectin, low methoxyl pectin derivatives, chitosan, chitosan derivatives, or combinations thereof.

[0206] Even more preferably, the polyelectrolyte is selected from alginate, low methoxyl pectin, chitosan, or a combination thereof.

[0207] Multivalent ions As mentioned above, in the method of the present invention, multivalent ions combine with polyelectrolytes to form a heat-resistant gel.

[0208] The multivalent ions can be either multivalent anions or multivalent cations. For example, the multivalent ions are selected from calcium, magnesium, iron, manganese, copper, zinc, carbonate, oxalate, sulfate, sulfite, phosphate, or a combination thereof. Preferably, the multivalent ions are selected from calcium, magnesium, iron, manganese, copper, zinc, carbonate, oxalate, sulfate, phosphate, or a combination thereof.

[0209] The polyvalent ions are obtained by dissolving them in the form of salts. For example, the counter ions can be selected from calcium, magnesium, sodium, ammonium, chloride, gluconate, lactate, sulfate, carbonate, phosphate, or a combination thereof. When referring to the concentration of polyvalent ions in this specification, it preferably refers to the concentration of the polyvalent ions themselves.

[0210] The multivalent ions may be present in either the protein matrix or the fat matrix at a concentration of at least 0.001%, preferably at least 0.002%, more preferably at least 0.005%, and even more preferably at least 0.01% by weight based on the wet weight of the matrix.

[0211] The maximum concentration of the multivalent ion is usually determined by the solubility of the multivalent ion, for example, the multivalent ion can be present in either the protein matrix or the fat matrix at a concentration of up to 3% by weight relative to the wet weight of the matrix, preferably up to 2% relative to the wet weight of the matrix, more preferably up to 1%, and even more preferably up to 0.5%.

[0212] Thus, the multivalent ion can be present in either the protein matrix or the fat matrix at a concentration of 0.001 to 3% by weight relative to the wet weight of the matrix, preferably at a concentration of 0.002 to 2% by weight relative to the wet weight of the matrix, more preferably at a concentration of 0.005 to 1% by weight relative to the wet weight of the matrix, and even more preferably at a concentration of 0.01 to 0.5% by weight relative to the wet weight of the matrix.

[0213] replenishment thing As described in the Examples, the presence of a supplemental fat, such as a non-animal fat, in the protein matrix can improve the properties of the protein yarn produced. Therefore, the step of preparing the protein matrix preferably further comprises the addition of a fat, such as a non-animal fat. Preferably, the supplemental fat is a vegetable fat or a fat obtained by a fermentation process.

[0214] For example, the protein matrix may contain at least 1% by weight of supplemental fat, preferably vegetable fat or fat obtained by fermentation, relative to the total wet weight of the protein matrix. Preferably, the supplemental fat is at least 2% by weight relative to the total wet weight of the protein matrix, more preferably at least 5% by weight, and even more preferably at least 10% by weight, relative to the total wet weight of the protein matrix. However, the amount of supplemental fat should not be too large. For example, the weight of the supplemental fat relative to the total wet weight of the protein matrix may be up to 50%. Preferably, the weight of the supplemented fat relative to the total wet weight of the protein matrix is ​​up to 40%, more preferably up to 30%, and even more preferably up to 25%.

[0215] Thus, the protein matrix can comprise 1% to 50% by weight of the supplemented fat relative to the total wet weight of the protein matrix, preferably 2% to 40% by weight of the supplemented fat relative to the total wet weight of the protein matrix, more preferably 5% to 30% by weight, and even more preferably 10% to 25% by weight relative to the total wet weight of the protein matrix.

[0216] For example, the protein matrix can further comprise a vegetable fat, preferably a fat or oil extracted from edible plant matter including flowers, fruits, stems, leaves, roots, germs, and seeds, more preferably a fat or oil extracted from oilseeds or fruits. In particular, the vegetable fat comprises fat extracted from canola seeds (rapeseed), castor, coconut, flaxseed, allanbrachia, olive, sunflower, soybean, peanut, illipe, cottonseed, shea, palm, avocado, safflower, sesame, lemon, grape seeds, macadamia nuts, almonds, sal, kokum, mango, or combinations thereof.

[0217] In particular, the vegetable fat used according to the invention may be chosen from olive oil, palm oil, sunflower oil, avocado oil, almond oil, or combinations thereof.

[0218] Fermented fats can include fats or oils extracted from cells cultured in an anaerobic or aerobic fermentation process, particularly processes involving the cultivation of oleaginous microorganisms or animal cells, excluding human cells.

[0219] For example, fermented fats can include fats derived from cyanobacteria, microalgae, yeast, fungi such as filamentous fungi, bacteria, or cultured animal cells other than human cells, such as adipocytes. Preferably, the fermented fat comprises fats or oils extracted from oleaginous yeasts such as Rhodosporidium toruloides, Lipomyces starchii, and Yarrowia lipolytica.

[0220] The protein matrix and fat matrix can undergo various preparation steps to improve the efficiency of protein thread formation. The figures and this specification should not be understood to limit the invention to embodiments in which the protein matrix is ​​prepared before the fat matrix. Those skilled in the art will understand that within the scope of the invention, the fat matrix can also be prepared before or simultaneously with the protein matrix.

[0221] The step of preparing the protein matrix or fat matrix can include changing the pH of either of the matrices. For example, the pH value of the protein matrix is ​​2 to 12, preferably 3 to 11, more preferably 4 to 10, and even more preferably 5 to 9. For example, the pH value of the fat matrix is ​​2 to 12, preferably 3 to 11, more preferably 4 to 10, and even more preferably 5 to 9.

[0222] As previously mentioned, the temperature at which the matrix is ​​prepared and used in the present invention can have a significant effect on the quality of the protein threads produced.

[0223] Preferably, the protein matrix is ​​not heated to a temperature of 65°C or above for more than 10 minutes, preferably the protein matrix is ​​not heated to a temperature of 60°C or above, more preferably 55°C or above, even more preferably 50°C or above for more than 10 minutes.

[0224] For example, the temperature during the preparation step of the protein matrix is ​​below 65°C, preferably below 60°C, more preferably below 55°C, even more preferably below 50°C.

[0225] Preferably, the fat matrix is ​​not heated to a temperature above 85°C for more than 10 minutes, preferably above 75°C, more preferably above 65°C, even more preferably above 55°C for more than 10 minutes.

[0226] For example, the temperature of the fat matrix during the step of producing the fat matrix is ​​85°C or less, preferably 75°C or less, more preferably 65°C or less, and even more preferably 55°C or less.

[0227] The protein matrix and fat matrix may also be subjected to physical treatments such as blending, mixing, homogenization, sieving, or sonication. Preferably, the preparation step of the protein matrix or fat matrix may include a blending, homogenizing, emulsifying, or stirring step. These steps are particularly intended to homogenize or mix all of the ingredients. These steps may also at least partially disrupt cultured non-human animal cells, if present. The preparation step of the protein matrix may include a step of disrupting the membranes of the non-human animal cells. Thus, the homogenization step may be a mixing step. For example, this may be used when the protein matrix or fat matrix is ​​supplemented with other ingredients, such as plant materials or food additives. Preferably, the homogenization, mixing, emulsifying, or stirring step is performed using a homogenizer, such as a high-speed mixer, a rotor-stator homogenizer, a cutter, or a colloid mill.

[0228] Homogenization can be carried out for at least 30 seconds, preferably at least 1 minute, more preferably at least 2 minutes, for example at least 10 minutes. The homogenization step can be carried out for up to 1 hour, preferably up to 45 minutes, more preferably up to 30 minutes, even more preferably up to 10 minutes, for example up to 2 minutes. Thus, homogenization can be carried out for 30 seconds to 60 minutes, preferably 1 minute to 45 minutes, more preferably 2 minutes to 30 minutes, for example about 10 minutes.

[0229] Homogenization can be carried out at a speed of at least 100 rpm, preferably at least 1000 rpm, more preferably at least 2000 rpm, for example at least 5000 rpm. Homogenization can be carried out at a speed of up to 30,000 rpm, preferably up to 25,000 rpm, more preferably up to 20,000 rpm, for example up to 15,000 rpm. Thus, homogenization can be carried out at a speed of 100 rpm to 30,000 rpm, preferably 1000 rpm to 25,000 rpm, more preferably 2,000 rpm to 20,000 rpm, and even more preferably 5,000 rpm to 15,000 rpm. Homogenization preferably induces an emulsion, more preferably a microemulsion, in the protein matrix. The method of the present invention also includes homogenizing a fat matrix to generate an oil-in-water emulsion within the fat matrix.

[0230] The preparation of the protein matrix preferably includes homogenization, preferably at least 100 rpm for at least 30 seconds. Homogenization enhances the properties of the edible protein fibers embedded in the fat matrix. Furthermore, when combined with the addition of fat, an emulsion can be produced that enhances the properties of the edible protein fibers.

[0231] As shown in FIG. 1 , the method of the present invention can include a step of adding a food additive 150. The food additive can be added to the protein matrix, the fat matrix, or both. This step is intended to improve the flavor, texture, appearance, or shelf life of the protein fiber, among other things. The protein matrix or fat matrix can include 0.01 to 25% by weight of the food additive, preferably 0.01 to 10% by weight of the food additive, relative to the total wet weight of the corresponding matrix. In other words, the protein yarn can include 0.01 to 10% by weight of the food additive relative to the total weight of the protein yarn, preferably 0.01 to 4% by weight of the food additive relative to the total weight of the protein yarn.

[0232] The food additive may be selected from seasonings, flavorings, texturizing agents, food colors, preservatives, or combinations thereof.

[0233] Food additives include, for example, seasonings, mineral salts, flavorings, humectants, texturizing agents, antifoaming agents, emulsifiers, hardening agents, gelling agents, stabilizers, thickeners, food colors, preservatives, or combinations thereof.

[0234] The seasonings may be selected from, for example, aromatic herbs and / or spices such as salt, pepper, rosemary, sage, mint, oregano, parsley, thyme, bay leaf, cloves, basil, chives, marjoram, nutmeg, cardamom, chili, cinnamon, fennel, fenugreek, ginger, saffron, vanilla, coriander, etc.; alcohol such as wines such as Jurançon, Sauternes, Pacherins, etc.; spirits such as Cognac, Armagnac, etc.; or any combination thereof.

[0235] The flavor additive may be selected from, for example, a flavor enhancer, a sweetener, or any combination thereof.

[0236] The texturing additives can be selected from, for example, bulking or thickening agents, drying agents, hardening agents, or any combination thereof. For example, the protein matrix can further include texturing additives such as carrageenan, pectin, pullulan, dextran, starch, etc.

[0237] Preferably, as shown in the examples, the fatty matrix may further comprise a hydrocolloid such as methylcellulose or a gum.

[0238] The preservative additive may be selected from, for example, an antimicrobial agent, a pH adjusting agent, or any combination thereof.

[0239] The food coloring agent may be selected from coloring agents extracted from natural sources, such as carotenes, anthocyanins, tomato (lycopene), beetroot (betacyanins and betaxanthins), or mixtures thereof. The edible food may contain 0.01% to 4% of the food coloring agent by total weight of the edible food.

[0240] In particular, in a first embodiment, as shown in the examples, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and - at least one texturizing molecule.

[0241] Preferably, as shown in the examples, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and - at least 0.1% by weight of polyelectrolyte relative to the total wet weight of the protein matrix.

[0242] Preferably, as shown in the examples, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and at least 0.1% by weight of polyelectrolytes relative to the total wet weight of the protein matrix, and - At least 1% vegetable fat or fat obtained by fermentation, based on the total wet weight of the protein matrix.

[0243] Preferably, as shown in the examples, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and at least 0.1% by weight of polyelectrolytes relative to the total wet weight of the protein matrix, and at least 1% vegetable fat or fat obtained by fermentation, based on the total wet weight of the protein matrix; and - at least one bridging molecule.

[0244] More preferably, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and at least 0.1% by weight of polyelectrolytes relative to the total wet weight of the protein matrix, and - at least one bridging molecule.

[0245] In particular, in a second embodiment, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and - At least 0.001% by weight of multivalent ions relative to the total wet weight of the protein matrix.

[0246] Preferably, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and at least 0.001% by weight of multivalent ions relative to the total wet weight of the protein matrix, and - At least 1% vegetable fat or fat obtained by fermentation, based on the total wet weight of the protein matrix.

[0247] More preferably, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% by weight of non-human animal protein and at least 0.25% by weight of myofibrillar protein, and - At least 0.001% by weight of multivalent ions relative to the total wet weight of the protein matrix.

[0248] More preferably, the protein matrix may comprise: - at least 5% by weight of total protein, preferably at least 10% by weight of total protein, based on the total wet weight of the protein matrix, wherein said total protein comprises at least 5% non-human animal protein based on the total protein weight; and at least 0.001% by weight of multivalent ions relative to the total wet weight of the protein matrix, and - at least one bridging molecule.

[0249] In particular, in a first embodiment, as shown in the examples, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and - at least one texturizing molecule.

[0250] Preferably, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and at least 0.001% by weight of multivalent ions relative to the total wet weight of the protein matrix, and - at least one bridging molecule.

[0251] More preferably, as shown in the examples, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and at least 0.25% by weight of protein, preferably 0.50% by weight of protein, relative to the total weight of the fat matrix, and - At least 0.001% by weight of multivalent ions relative to the total wet weight of the protein matrix.

[0252] More preferably, as shown in the examples, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and at least 0.25% by weight of protein, preferably 0.50% by weight of protein, relative to the total weight of the fat matrix, and at least 0.001% by weight of multivalent ions relative to the total wet weight of the fat matrix, and - at least one bridging molecule.

[0253] More preferably, as shown in the examples, the fat matrix may comprise: - at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, wherein said fat comprises at least 60% by weight of triglycerides, relative to the total weight of fat of the fat matrix; and at least 0.25% by weight of protein, preferably 0.50% by weight of protein, relative to the total weight of the fat matrix, and - at least one texturizing molecule.

[0254] In particular, in a second embodiment, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and - at least 0.01% by weight of polyelectrolytes relative to the total wet weight of the fat matrix.

[0255] Preferably, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and at least 0.01% by weight of polyelectrolytes, relative to the total wet weight of the fat matrix, and - at least one bridging molecule.

[0256] Preferably, the fat matrix may comprise: at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of the fat matrix, and at least 0.25% by weight of protein, preferably 0.50% by weight of protein, relative to the total weight of the fat matrix, and at least 0.01% by weight of polyelectrolytes, relative to the total wet weight of the fat matrix, and - at least one bridging molecule.

[0257] 1, a method 100 of producing an edible food product in accordance with the present invention includes a step 160 of contacting a protein matrix with a fat matrix. This step is specifically designed to form edible protein threads embedded in a fat matrix. More specifically, multiple edible protein threads can be prepared simultaneously.

[0258] Advantageously, as shown in the examples, the temperature of the protein matrix when it contacts the fat matrix is ​​below 65° C. Preferably, the temperature of the protein matrix when it contacts the fat matrix is ​​below 60° C., more preferably below 55° C., and even more preferably below 50° C. This can improve the texture, handleability, and / or appearance of the edible protein yarn.

[0259] Furthermore, once prepared, the protein matrix should not be heat treated at temperatures above 65°C, preferably above 60°C, more preferably above 55°C, and even more preferably above 50°C.

[0260] For example, the temperature of the protein matrix used during contacting step 160 is between 1°C and 65°C, preferably between 3°C and 60°C, more preferably between 3°C and 55°C, and even more preferably between 3°C and 50°C.

[0261] It has been shown that the fat matrix can be used at higher temperatures without affecting the quality of the edible food produced. Thus, the temperature of the fat matrix when contacting the protein matrix may be higher than 35°C. However, the temperature of the fat matrix when contacting the protein matrix should preferably be 85°C or lower, more preferably 75°C or lower, even more preferably 65°C or lower, for example, lower than 60°C.

[0262] Indeed, if the fat is heated prior to preparation of the fat matrix, the method of the present invention may include a step of cooling the fat matrix prior to the step of contacting the protein matrix with the fat matrix.

[0263] For example, to prepare the fat matrix, the fat may be heated to a temperature of at least 40° C., at least 50° C., at least 60° C., or even above 85° C. Preferably, the method of the invention includes the step of cooling the fat matrix before contacting the protein matrix with the fat matrix.

[0264] The fat matrix was heated at 25°C and a shear rate of 0.1 s during the contact phase. -1 The viscosity may be 100 to 50,000 Pa.s when measured at 10000 Pa.s.

[0265] The protein matrix was subjected to the contact step at 25°C and a shear rate of 0.1 s -1 When measured at 1000 W / m, the viscosity can be 50 to 50,000 Pa·s.

[0266] The fat matrix and the protein matrix may have a viscosity such that during the contacting step the ratio of the viscosity of the protein matrix to the viscosity of the fat matrix is ​​less than 100, preferably less than 50, more preferably less than 20, even more preferably less than 10, for example less than 1. In particular, the fat matrix and the protein matrix may have a viscosity such that during the contacting step the ratio of the viscosity of the protein matrix to the viscosity of the fat matrix is ​​between 0.005 and 100, preferably between 0.007 and 50, more preferably between 0.01 and 20.

[0267] The step 160 of contacting the protein matrix with the fat matrix can be performed by known methods such as extrusion spinning, gel spinning, melt spinning, centrifugal spinning, bath-assisted 3D printing, microextrusion, dry spinning, wet spinning, or dry-jet wet spinning. Preferably, the step 160 is performed by extrusion spinning, gel spinning, melt spinning, centrifugal spinning, bath-assisted 3D printing, wet spinning, or dry-jet wet spinning. More preferably, the step 160 of contacting the protein matrix with the fat matrix is ​​performed by wet spinning, dry-jet wet spinning, or bath-assisted 3D printing. Even more preferably, the step 160 of contacting the protein matrix with the fat matrix is ​​performed by wet spinning or dry-jet wet spinning.

[0268] In particular, the step 160 of contacting the protein matrix with the fat matrix may include impregnating the protein matrix with the fat matrix, and preferably immersing the protein matrix, preferably in the form of a thread, in a bath made from the fat matrix.

[0269] Preferably, contacting the protein matrix with the fat matrix 160 includes moving either the protein matrix or the fat matrix relative to the other. In particular, this movement is achieved at a point of contact between the protein matrix and the fat matrix. This point of contact may correspond to an injection site, as described below.

[0270] For example, movement can be created in the fat matrix (e.g., through a vortex collector), which helps to elongate the forming food protein threads.

[0271] The means used to introduce the protein matrix into the fat matrix can also be imparted with motion. For example, as described below in connection with Figure 2, the method can include motion of a needle used to rotate the protein matrix along three axes (x, y, z).

[0272] Alternatively, a movement can be performed on the means containing the fat matrix. For example, as described below, the method can include moving a container containing the fat matrix or moving an agitation means within a container containing the fat matrix. Additionally, the method can include moving a production vessel containing the fat matrix or moving an agitation means within a production vessel containing the fat matrix.

[0273] In particular, the contacting step 160 involves immersing the protein matrix in the fat matrix and forming edible protein threads in a bath made of the fat matrix.

[0274] The step 160 of contacting the protein matrix with the fat matrix may be carried out for at least 10 ms, preferably at least 100 ms, more preferably at least 500 ms, and even more preferably at least 1 second.

[0275] The step 160 of contacting the protein matrix with the fat matrix may be carried out for up to 20 minutes, preferably up to 10 minutes, more preferably up to 5 minutes, and even more preferably up to 4 minutes.

[0276] Thus, step 160 of contacting the protein matrix with the fat matrix can be carried out for a period of 10 ms to 20 minutes, preferably 100 ms to 10 minutes, more preferably 500 ms to 5 minutes, and even more preferably 1 second to 4 minutes.

[0277] A cooling step can be performed after the contacting step 160. Indeed, in some embodiments, the fat matrix can be heated before and / or during the contacting step. Thus, the method can include a step of cooling the protein threads embedded in the fat matrix, thereby cooling the edible food product produced by the method of the present invention.

[0278] Preferably, the cooling step is carried out at a temperature of 10° C. or less. More preferably, the cooling step is carried out at a temperature of 5° C. or less.

[0279] Preferably, the cooling step is initiated within 10 minutes after the contacting step, and more preferably within 5 minutes after the contacting step.

[0280] As shown in FIG. 1, the method of the present invention can include a step 170 of converting the protein thread embedded in the fat matrix.

[0281] This step is specifically designed to embed the edible protein yarn in a fat matrix and prepare it for subsequent steps, particularly the preparation of an edible food product, which may be an edible meat substitute. The step of converting the edible protein yarn embedded in a fat matrix can also include combining the edible protein yarn embedded in a fat matrix with another food matrix, such as a carbohydrate matrix.

[0282] Protein yarn assembly can involve assembling protein yarns into structures that mimic the texture of meat, a process that involves collecting and aligning the protein yarns and then subjecting them to various treatments to create a meat-like texture and consistency.

[0283] In one embodiment of the present invention, assembling protein threads into a meat-like texture comprises one or more of the following steps, which can be performed in any order: · Collecting and stretching protein threads, orienting the proteins longitudinally, similar to the orientation of muscle fibers in meat; · Arranging the protein threads into a parallel or intertwined configuration followed by a lamination process that compresses the threads; · Protein threads are layered on top of each other, arranged so that each layer contributes to the overall meat-like structure; · Chemical and / or enzymatic and / or physical cross-linking of protein threads to enhance the textural properties and integrity of the assembled protein structure; Applying mild heat and pressure to the protein threads to improve protein-protein interactions; and / or · Weaving protein threads into a fabric-like structure using a loom designed to replicate the interwoven nature of meat muscle fibers.

[0284] It is also appropriate to use compositions such as binders, such as fat matrices and / or connective tissue analogs, when assembling edible protein yarns to improve the mechanical and organoleptic properties of the edible product.

[0285] For example, the embedded protein threads can be subjected to further processing, such as marinating, crushing, squeezing, braiding, cutting, chopping, grinding, mixing, shredding, squeezing, dosing, molding, pressing, 3D printing, extruding, baking, cooling, freezing, or cooking procedures such as smoking, roasting, frying, surface treating, coating, or combining with other ingredients to produce an edible food product that mimics known, conventional meat products. In particular, the edible product can be a meat substitute intended to mimic known meat products, with or without processing.

[0286] As shown in FIG. 1, a method according to the present invention can include a step 180 of preparing an edible food product that includes an edible protein thread embedded in a fat matrix.

[0287] This step is especially designed to obtain an edible food product with meat-like organoleptic properties, especially meat-like properties such as meat-like texture or flavor.

[0288] According to the present invention, conditioning 180 the edible food product can include steps such as steps that affect the moisture content, shape, texture, flavor, and even shelf life of the edible food product.

[0289] For example, according to the present invention, preparing 180 an edible food product can include steps such as drying, dehydrating, freeze-drying, filtering, or a combination thereof.

[0290] For example, according to the present invention, preparing 180 an edible food product can include steps such as sterilization or pasteurization.

[0291] Finally, in accordance with the present invention, preparing 180 an edible food product may include steps such as cooling, refrigerating, deep-freezing, packaging, or a combination thereof.

[0292] In another aspect, the present invention relates to an edible food product obtainable by a method according to the present invention. Preferably, said edible food product comprises edible protein threads embedded in a fat matrix. More preferably, said edible food product is obtainable by a method according to the present invention.

[0293] In particular, the protein of the edible protein yarn is selected from plant proteins, microbial proteins, algal proteins, animal proteins, fungal proteins, and combinations thereof. Preferably, the protein of the edible protein yarn comprises at least a non-human animal protein, said non-human animal protein being a cultured non-human animal cell protein. Advantageously, the edible protein yarn has improved meat-like flavor and / or meat-like texture compared to edible protein yarns made solely from plant proteins.

[0294] The present invention preferably relates to an edible food product obtainable from the method according to the invention, said edible food product comprising edible protein threads embedded in a fat matrix.

[0295] Furthermore, the edible protein yarn is preferably a thermostable protein yarn, said thermostable protein yarn being formed from one or more texturizing molecules capable of producing a thermostable yarn.More preferably, the edible protein yarn comprises a polyelectrolyte combined with a suitable multivalent ion to form the thermostable protein yarn.

[0296] Several embodiments, whether preferred or not, have been described herein above in connection with methods according to the invention for producing the edible food products of the invention. Accordingly, edible food products (e.g., protein threads and fat matrices) according to the invention can include each of the features described above in connection with methods according to the invention and any of the steps described above, either alone or in combination.

[0297] Edible protein yarns embedded in a fat matrix according to the invention can be produced from cross-linking molecules used in the protein matrix and / or fat matrix. Preferably, edible protein yarns embedded in a fat matrix according to the invention can be produced from a protein matrix comprising either a multivalent ion or a polyelectrolyte, and a fat matrix comprising the other. In particular, edible protein yarns embedded in a fat matrix according to the invention can be produced from a protein matrix comprising a polyelectrolyte or from a protein matrix comprising a multivalent ion. In one embodiment, the fat matrix and / or protein matrix further comprises cross-linking molecules in addition to the polyelectrolyte or multivalent ion.

[0298] Advantageously, the edible protein yarn embedded in a fat matrix has been produced from non-human cultured animal cells. Thus, as described in more detail below, the edible protein yarn embedded in a fat matrix according to the present invention can comprise intact cultured cells, disrupted cultured cells and / or extracts of cultured cells (such as extracts of disrupted cultured cells), said cells being cultured cells from organisms of the animal kingdom excluding humans. However, in view of preferred embodiments of the inventive method for producing edible protein yarn, the edible protein yarn may not comprise intact cultured cells.

[0299] Edible foods comprising edible protein threads embedded in a fat matrix can have a weight ratio of fat matrix to protein threads of 0.20 to 1.8, preferably 0.25 to 1.6, more preferably 0.3 to 1.4, and even more preferably 0.4 to 1.2.

[0300] The edible protein thread embedded in the fat matrix may comprise at least 0.25 wt% myofibrillar protein relative to the total weight of protein, preferably at least 0.5 wt% myofibrillar protein, more preferably at least 1 wt% myofibrillar protein, and even more preferably at least 2 wt% myofibrillar protein relative to the total weight of protein in the protein thread.

[0301] The edible protein thread embedded in the fat matrix may comprise up to 70% myofibrillar protein relative to the total weight of protein, preferably up to 60% myofibrillar protein, more preferably up to 50% myofibrillar protein, and even more preferably up to 40% myofibrillar protein relative to the total weight of protein in the protein thread.

[0302] Thus, an edible protein thread embedded in a fat matrix can contain 0.25% to 70% by weight of myofibrillar protein relative to the total weight of protein, preferably 0.5% to 60% by wet weight of myofibrillar protein relative to the total weight of protein in the protein thread, more preferably 1% to 50% by wet weight of myofibrillar protein, and even more preferably 2% to 40% by wet weight of myofibrillar protein relative to the total weight of protein in the protein thread.

[0303] The concentration of myofibrillar protein can also be considered in relation to the concentration of polyelectrolyte. This ratio can be controlled to optimize the behavior of the protein thread. Thus, edible protein threads embedded in a fat matrix can include myofibrillar protein (from cultured cells) and polyelectrolyte at a concentration such that the weight ratio of myofibrillar protein to polyelectrolyte is at least 2.5, preferably 5, more preferably 7.5, and even more preferably 10.

[0304] However, the edible protein threads embedded in the fat matrix can comprise myofibrillar protein and polyelectrolyte at a concentration such that the ratio of myofibrillar protein weight to polyelectrolyte weight is at most 100, preferably at most 50, more preferably at most 40, and even more preferably at most 30.

[0305] Thus, edible protein threads embedded in a fat matrix can contain myofibrillar proteins and polyelectrolytes at concentrations such that the ratio of myofibrillar protein weight to polyelectrolyte weight is 2.5 to 100, preferably 5 to 50, more preferably 7.5 to 40, and even more preferably 10 to 30. As mentioned above, myofibrillar proteins can be quantified by mass spectrometry, just like polyelectrolytes.

[0306] An edible protein yarn embedded in a fat matrix can comprise at least 0.1 wt.% polyelectrolyte relative to the total wet weight of the protein yarn. Preferably, an edible protein yarn embedded in a fat matrix can comprise at least 0.2 wt.% polyelectrolyte relative to the total wet weight of the protein yarn, more preferably at least 0.3 wt.% polyelectrolyte relative to the total wet weight of the protein yarn, and even more preferably at least 0.4 wt.% polyelectrolyte relative to the total wet weight of the protein yarn.

[0307] An edible protein yarn embedded in a fat matrix can comprise up to 15 wt.% polyelectrolyte relative to the total wet weight of the protein yarn. Preferably, an edible protein yarn embedded in a fat matrix can comprise up to 10 wt.% polyelectrolyte relative to the total wet weight of the protein yarn, more preferably up to 5 wt.% polyelectrolyte relative to the total wet weight of the protein yarn, and even more preferably up to 3 wt.% polyelectrolyte relative to the total wet weight of the protein yarn.

[0308] An edible protein yarn embedded in a fat matrix can comprise 0.1% to 15% by weight of polyelectrolyte relative to the total wet weight of the protein yarn. Preferably, the protein yarn can comprise 0.3% to 10% by weight of polyelectrolyte relative to the total wet weight of the protein yarn. More preferably, the protein yarn can comprise 0.4% to 5% by weight, and even more preferably, 0.5% to 3% by weight of polyelectrolyte relative to the total wet weight of the protein yarn.

[0309] The edible protein yarn embedded in the fat matrix preferably comprises at least 0.0125% by weight of troponin protein relative to the total weight of protein in the protein yarn, and may preferably comprise at least 0.025%, more preferably at least 0.05%, and even more preferably at least 0.1% troponin protein relative to the total weight of protein in the protein yarn.

[0310] The edible protein thread embedded in the fat matrix can comprise collagen, and preferably can comprise at least 1% collagen relative to the total weight of protein in the protein thread, preferably at least 2%, more preferably at least 3%, and even more preferably at least 4% collagen.

[0311] The edible protein yarn embedded in the fat matrix can comprise elastin and / or tropoelastin, preferably at least 0.065% by weight of elastin and / or tropoelastin compared to the total weight of protein in the protein yarn, preferably at least 0.13% by weight compared to the total weight of protein in the protein yarn, more preferably at least 0.2%, and even more preferably at least 0.25%.

[0312] Edible protein threads embedded in a fat matrix according to the present invention preferably have shape and / or mechanical properties that allow them to mimic the behavior of conventional meat from slaughtered animals when cooked and tasted.

[0313] For example, edible protein threads embedded in a fat matrix according to the present invention have a length of at least 2 mm, preferably at least 10 mm, more preferably at least 50 mm, and even more preferably at least 100 mm.

[0314] For example, the diameter of the edible protein threads embedded in a fat matrix according to the present invention is at most 4 mm, preferably at most 2 mm, more preferably at most 1 mm, and even more preferably at most 0.5 mm.

[0315] Advantageously, the edible food product according to the invention can be considered as a substitute for traditional meat products from slaughtered animals, or as an ingredient for a substitute for traditional meat products from slaughtered animals themselves.

[0316] Edible food products according to the present invention can be, for example, ready-to-eat foods that can be consumed as is or that can ultimately be consumed after processing steps (e.g., grinding, crushing, braiding, cutting, grinding, mixing, shredding, squeezing, dosing, shaping, pressing, 3D printing, extruding, baking or cooking steps (e.g., smoking, roasting, frying, surface treating, and / or coating) and / or cooking steps. Edible food products according to the present invention can also be intermediate products that are used to combine with other products to produce ready-to-eat foods. In particular, edible food products according to the present invention can be substitutes for meat from slaughtered animals, intended to mimic traditional meat products (e.g., steaks, sausages, pâtés, etc.). As shown in the examples, edible food products according to the present invention have an improved meat-like texture and / or meat-like flavor compared to edible meat substitute foods made from plant proteins.

[0317] As previously mentioned, the edible food products of the present invention can be finished products or ingredients for food processing. Preferably, the edible food products of the present invention mimic edible foods of animal origin. The edible food products of the present invention can be cooked, uncooked, or pre-cooked products.

[0318] For example, the edible food product of the present invention can be a cooked edible food product or a pre-cooked edible food product, for example, the edible food product is pre-cooked for further frying in a frying pan, or the edible food product can be uncooked.

[0319] In another aspect, the present invention relates to a system 10 for producing an edible food product comprising an edible protein thread embedded in a fat matrix.

[0320] As shown in FIG. 2, a system 10 according to the present invention includes a protein matrix container 11 capable of containing a protein matrix, the protein matrix including a protein.

[0321] The protein matrix container 11 can be made from food-grade plastic, ceramic, glass, silicon, stainless steel, or a combination thereof. The protein matrix container 11 can be connected to a temperature control device configured to measure and regulate the temperature of the protein matrix. The protein matrix container 11 can be associated with a pressure controller configured to measure the pressure within the protein matrix container.

[0322] As shown in FIG. 2, a system 10 according to the present invention can include a fat matrix container 12 capable of containing a fat matrix.

[0323] The fat matrix container 12 can be made from food-grade plastic, ceramic, glass, silicone, stainless steel, or a combination thereof. The fat matrix container 12 can be connected to a temperature control device configured to measure and regulate the temperature of the fat matrix.

[0324] As shown in Figure 2, a system 10 according to the present invention includes a contacting device 13. Advantageously, the contacting device 13 is arranged to contact a protein matrix with a fat matrix to form edible protein threads from the protein matrix that are embedded in the fat matrix.

[0325] Advantageously, the contact device 13 has one or more holes 14 connected to the protein matrix container 11, said hole or holes being arranged so that the protein matrix can come into contact with the fat matrix while remaining in thread form. The area of ​​the hole 14 is 4 mm 2 Less than 3.5mm, preferably 2 Less than 2 mm, more preferably 2 Less than 1 mm, more preferably 2Less than 0.5 mm, more preferably 2 The shape of the holes can be irregular or regular, such as rectangular, circular, oval, etc.

[0326] More preferably, the contacting device 13 is configured to induce displacement of one or more pores 14 during the contacting step, which can improve the homogeneity of the protein threads produced, particularly when the displacement of one or more pores 14 is relative to the fat matrix.

[0327] For example, the contacting device 13 may include one or more needles 15 arranged to inject the protein matrix into the fat matrix, preferably by means of a piston or pumping device 16. In particular, the one or more needles 15 are arranged to be movable during injection of the protein matrix into the fat matrix. The system according to the present invention may also include a piston or pumping device 17 arranged to induce movement of the fat matrix.

[0328] In one embodiment, the contact device 13 includes multiple needles 15 connected to a pumping device 16 associated with a protein matrix container. The multiple needles 15 can be connected to a common chamber or each needle 15 can be connected to an independent chamber. The needles 15 can be arranged parallel to one another or one next to one another, and can all display the same pattern (circular, rectangular, oval, irregularly shaped) or different patterns. Preferably, the needles 15 display different patterns to obtain irregular sections of protein threads embedded in the fat, thereby giving the food a more natural appearance.

[0329] As shown in FIG. 2, a system 10 according to the present invention can include a manufacturing vessel 18 capable of containing protein threads embedded in a fat matrix.

[0330] The production vessel 18 can be made of food-grade plastic, ceramic, glass, silicon, stainless steel, or a combination thereof. The production vessel 18 can be connected to a temperature control device configured to measure and regulate the temperature of the edible food product.

[0331] The manufacturing vessel 18 can take the shape of the final product, such as beef / pork strip loin, beef / pork brisket, beef / pork tenderloin steak, salmon / tuna fillet, etc.

[0332] Advantageously, the production vessel 18 is arranged to allow movement of the fat matrix, preferably translational or rotational movement of the production vessel, which can improve the homogeneity of the protein threads produced.

[0333] Furthermore, such a system 10 may eliminate the harvesting step and reduce further processing steps.

[0334] Preferably, the system 10 according to the present invention may further include a cooling device. Preferably, the system 10 according to the present invention may further include a cutting or slicing device, or a packaging device. [Example]

[0335] The present invention will be described in further detail by reference to the following experimental examples. These examples are provided for illustrative purposes only and, unless otherwise specified, are not intended to limit the present invention. Therefore, the present invention is not limited to the following illustrative examples, but rather should be construed to encompass any and all variations that become evident as a result of the teachings provided herein.

[0336] Without further description, it is believed that one of ordinary skill in the art can, using the preceding description and the following illustrative examples, make and utilize the present products and practice the claimed methods. The following examples therefore specifically illustrate preferred embodiments of the present invention, and are not to be construed as limiting the remainder of the disclosure.

[0337] Materials and Methods chemicals Sodium Alginate Food Grade Powder, E401 Methylcellulose E461 Amylopectin nCAS No. 9037-22-3 Chitosan CAS No. 9012-76-4 Calcium chloride nCAS number 10043-52-4 NaCl Transglutaminase (TGase) powder - 125U / g Elastin - Sigma Recombinant Collagen - Sigma

[0338] fat Vegetable fats and / or fermented fats are obtained by mechanical or chemical extraction from seeds or other parts of fruits, such as palm oil or avocado butter. They are then refined and, if necessary, purified or chemically altered. Many commercially available reference materials can be used, such as a mixture of CremoFLEX® L and CremoFLEX® E. Alternatively, fermented fats produced by microalgae, such as diatoms, green algae, eustigmatophytes, red algae, or endophytic algae, can also be used. Chemical analysis of the fatty material, particularly the triglyceride or fatty acid concentration, can be performed using analytical and quantification methods known to those skilled in the art (e.g., ISO 12966).

[0339] Cell culture and preparation Bovine cells are bovine cells obtained from biopsies or cultured cells. The cultured cells are bovine embryonic stem cells isolated from bovine embryos and adapted for suspension culture in serum- and growth factor-free medium. These cells are characterized by their ability to grow in suspension on a large scale in bioreactors.

[0340] Bovine cells were cultured in a 30 L stainless steel bioreactor at 37°C, pH 7.1, and CO2 injection with constant agitation at 50 rpm. Four days after inoculation, cells were harvested from the bioreactor, centrifuged twice, and the dry pellet was weighed.

[0341] Protein challenge can be performed on the harvested cell sample using the Bradford method.

[0342] The moisture content is measured and can be adjusted. The cells can be used as is, or the cultured cells can be harvested and subjected to additional steps such as protein extraction.

[0343] Preparation of protein matrix The protein matrix is ​​prepared by mixing the ingredients according to the following mixing matrix:

[0344] The protein matrix is ​​homogenized using a homogenizer (8000 rpm, 60 seconds).

[0345] Fat matrix composition and preparation The fat matrix is ​​prepared by mixing the ingredients according to the mixing matrix described below: The fat may be added as a liquid, solid, or both.

[0346] The fat matrix is ​​homogenized using a homogenizer (8000 rpm, 60 seconds).

[0347] Contacting a protein matrix with a fat matrix to produce an edible food product Protein threads are spun using a syringe pump (Chemyx), a 10 mL syringe fitted with an 18 G (0.8 mm) or 14 G (1.6 mm) needle, or a spinneret with multiple holes drilled into the adipose matrix. The injection rate is fixed at 5 mL / min.

[0348] Mechanical testing Protein fibers embedded in a fat matrix are evaluated by tensile testing using a texture meter (Ametek LS1 equipped with a 10 kg load cell). Briefly, protein fibers are stretched until breakage, and the force is recorded as a function of the stretch distance. At breakage, the measured force drops sharply.

[0349] The extension rate is 100 mm / min and measurements are carried out on six samples for each diameter.

[0350] Texture Profile Analysis Texture profile analysis can be performed to compare the texture of edible meat substitutes comprising edible protein threads with controlled fat marbling according to the present invention and a fat matrix to the texture of other food products.

[0351] Typically, each sample is cut into 2cm cubes and pan-fried on a heating plate at 200°C for 2 minutes per side until the core temperature reaches 55±2°C. TPA measurements (six replicates per product) are performed using a texture meter equipped with a 500N load cell and a 75mm diameter compression plate probe.

[0352] The sample is subjected to two cycles of compression to 75% of its height for 10 seconds. The measurements are carried out at 20°C, with the compression direction parallel to the fiber orientation.

[0353] fat release properties The phenomenon of fat release during cooking and chewing is important in assessing the textural properties of meat products, especially high-fat meat products such as marbled beef, and is believed to correlate with the fat burst and texture perceived by consumers during chewing.

[0354] Because the edible food product according to the present invention comprises an edible protein thread and a fat matrix with controlled fat marbling, a way to assess its ability to mimic the behavior of conventional foods is to assess the amount of fat released during pan-frying.

[0355] Fat release measurements were performed to compare the fat released. Each sample was cut into 2cm cubes and baked on a hot plate at 200°C for 2 minutes on each side until the core temperature reached 55±2°C.

[0356] The amount of fat released during cooking is preferably the average value obtained from at least five independent samples. For example, the amount of fat released can be calculated by weighing the samples before and after cooking. The difference in weight between the samples before and after frying corresponds to the weight of fat released during cooking.

[0357] The ability of a sample to release fat during cooking can be expressed in w / w% using the following formula: ((Sample weight before cooking - Sample weight after cooking) / Sample weight before cooking) x 100

[0358] The fat release value after compression is preferably the average value obtained from at least five independent samples. For example, the amount of fat released can be calculated by measuring the weight of the sample before and after a double compression test. The sample is compressed to 75% of its height for 10 seconds, and then repeated twice for two cycles. The measurement is performed at 20°C, and the compression direction is parallel to the fiber direction.

[0359] The difference in weight between the samples before and after pan-frying corresponds to the weight of fat released during compression, which correlates with the sensation of fat released in the mouth when the panelists ingest the food.

[0360] The ability of a sample to release fat during compression can be expressed in w / w% using the following formula: ((Sample weight before compression - Sample weight after compression) / Sample weight before compression) x 100

[0361] Sensory evaluation Food samples are anonymized before tasting, and panelists are provided with water and crackers to rinse their mouths with between samples to reset their flavor receptors.

[0362] Panelists evaluate the overall palatability and meat-like sensory attributes of edible food samples by tasting them. For example, when evaluating beef substitutes, panelists evaluate beef appearance, flavor, and texture (tenderness, firmness, oiliness, juiciness).

[0363] Influence of the composition of the fat matrix in edible foods The fat matrix allows for the formation of protein fibers and also serves as the fat phase in the final food product, and therefore must interact effectively with the protein matrix to replicate a meat-like texture, especially the complex fat portion.

[0364] The protein matrix is ​​prepared by mixing 17.6% (wt%) animal protein from cells or cell extracts, 10% liquid oil, 1% NaCl, 1% sodium alginate, and 70.4% water.

[0365] The fat matrix is ​​prepared by mixing the ingredients according to Table 1.

[0366] The protein matrix is ​​used within a spinneret to induce flow of the protein matrix in contact with a fat matrix used as a coagulation bath.

[0367] Table 1 below shows fat matrix compositions that may (invention) or may not (comparison) solve the technical problem addressed by the present invention. In particular, different concentrations of protein, fat, and triglycerides are tested to evaluate the effect of these concentrations on the protein fiber formation and texture of the food product to find consumer acceptability.

[0368] [Table 1]

[0369] Results and Conclusions In particular, the composition will be evaluated based on sensory evaluation both in the cold state (approximately 4°C) and after heating (approximately 40°C). The fat matrix generated in these experiments must have an appropriate texture under both hot and cold conditions, mimicking the texture experienced when eating animal-based fat products.

[0370] Formulation A1 is a comparative example and is not relevant to the present invention: the fat matrix produced from this composition does not have the texture expected of a meat substitute, cannot be used to produce protein fibers embedded in a fat matrix, and the emulsion is not stable.

[0371] Conversely, compositions A2, A3, A4 and A5 make it possible to obtain edible food products comprising protein threads embedded in a fat matrix, said edible food products having a texture expected of a meat substitute.

[0372] In particular, fat matrices prepared with composition A4 produce foods that may have a better texture at 40°C compared to those prepared with composition A3. Furthermore, foods containing fat matrices prepared with composition A5 have been shown to release less fat during cooking compared to those prepared with A4. Notably, protein-free emulsions can be produced using methylcellulose (composition A6). At the same fat percentage, the texture of the fat matrices is acceptable whether protein or methylcellulose is used as a stabilizer (A5 and A6). However, fat release at 50°C is higher for fat matrices prepared with composition A6 than for those prepared with A5, highlighting the benefit of protein when present in the fat matrix.

[0373] Fatty acid composition of the lipid matrix associated with embedded protein threads The fatty acid composition of the fat used in the fat matrix of the edible products of the present invention can affect the stability of the emulsion and the resulting texture of the edible food product comprising the protein threads embedded in the fat matrix.

[0374] The protein matrix is ​​prepared by mixing 17.6% (wt%) animal protein from cells or cell extracts, 10% liquid oil, 1% NaCl, 1% sodium alginate, and 70.4% water.

[0375] The fat matrix is ​​prepared by mixing the ingredients according to Table 2.

[0376] The protein matrix is ​​used within a spinneret to induce flow of the protein matrix in contact with a fat matrix used as a coagulation bath.

[0377] Table 2 below shows compositions that solve the technical problem that the present invention aims to solve.

[0378] [Table 2]

[0379] Tests with varying concentrations of fat and triglycerides can be performed to assess the importance of composition to the sensory satisfaction of protein fibers embedded in a fat matrix. Compositions B1 and B2 are less preferred edible foods.

[0380] Formulations B5 and B6 showed the best results, with formulation B3 giving good results. Formulation B4 had a good texture at low temperatures but was acceptable at high temperatures.

[0381] Evaluating the effect of protein content in the protein matrix on food products according to the present invention The purpose of this experiment is to determine the effect of protein content on the mechanical properties of edible foods through its effect on protein threads embedded in a fat matrix.

[0382] The protein matrix is ​​prepared by mixing the ingredients according to Table 3.

[0383] [Table 3]

[0384] The fat matrix is, according to previous examples, a coagulation bath containing 70% fat, 2% protein, 1% transglutaminase, 0.5% w / w calcium chloride (i.e., 0.18% of the polyvalent ions: calcium), and 26.5% water.

[0385] The protein matrix is ​​used in a spinneret to produce a stream of protein matrix that contacts a fat matrix that is used as a coagulation bath.

[0386] After incubation at 37 °C for 1 h, before the fat matrix solidifies, the mechanical properties of the protein threads embedded in the fat matrix are evaluated by tensile testing using a texture meter.

[0387] Results and Conclusions Protein threads embedded in fat matrices prepared with protein matrices containing 10.56 wt% (C2), 13.20 wt% (C3), or 17.6 wt% (C4) of protein content exhibited significantly improved strain at break, load at break, and tensile stress compared to those with a protein content of 7.1 wt% (C1).

[0388] In particular, protein threads embedded in a fat matrix prepared with a protein matrix containing 17.6 wt% protein (C4) exhibited strain at break of +4%, load at break of +46%, and tensile stress of +54% compared to those with a protein content of 10.56 wt% (C2).

[0389] Therefore, when forming protein threads embedded in a fat matrix according to the invention, preferably a protein matrix should be used which has at least 10% by weight of protein compared to the total wet weight of the protein matrix, preferably at least 13% by weight, more preferably at least 17% by weight of protein compared to the wet weight of the protein matrix.

[0390] Evaluating the influence of the nature of texturizing molecules in a protein matrix on the properties of protein yarns The aim of this experiment is to determine the effect of the nature of the texturing molecules (enzymes or polyelectrolytes) on the mechanical properties of the resulting yarns, and also to evaluate the effect of using both enzymes and hydrocolloids in combination.

[0391] The protein matrix is ​​prepared by mixing the ingredients according to Table 4.

[0392] [Table 4]

[0393] The fat matrix is ​​a coagulation bath containing 70% fat, 2% protein, 1.0% w / w calcium chloride (ie, 0.36% calcium polyvalent ions), and 27% water, following the previous example of fat matrix composition.

[0394] The protein matrix is ​​placed in a spinneret to generate a flow in which the protein matrix comes into contact with the fat matrix used as a coagulation bath, and then incubated at 37° C. for 1 hour.

[0395] result The mechanical properties of protein threads embedded in a fat matrix are shown below in Table 5. The results are normalized to the values ​​of protein threads embedded in a fat matrix consisting only of sodium alginate (D1).

[0396] Protein threads embedded in a fat matrix can be produced using a protein matrix containing alginate or transglutaminase, or a combination of both molecules, in combination with a fat matrix. Protein threads produced with a combination of sodium alginate and transglutaminase (D3) have significantly improved mechanical properties compared to sodium alginate alone (D1) or transglutaminase alone (D2).

[0397] [Table 5]

[0398] conclusion Enzymes (e.g., transglutaminase) and polyelectrolytes (e.g., alginate), each with different mechanisms, enable the production of protein yarns according to the present invention, and the combination of both enzymes and polyelectrolytes results in protein yarns with improved mechanical properties.

[0399] Evaluating the effects of polyelectrolyte properties on edible foods The purpose of this experiment is to determine the effect of polyelectrolyte properties on edible foods, specifically protein threads embedded in a fat matrix.

[0400] The protein matrix is ​​prepared by mixing the ingredients according to Table 6.

[0401] [Table 6]

[0402] According to the above examples of fat matrix composition, the fat matrix is ​​a coagulation bath containing 76.5% fat, 2% protein, 1% transglutaminase, 0.5% w / w calcium chloride, and 20% water, except for D4, where the fat matrix contains 1 mol / L disodium phosphate instead of calcium chloride.

[0403] The protein matrix is ​​used to induce flow of the protein matrix within the spinneret into contact with the fat matrix used as a coagulation bath.

[0404] After incubation at 37 °C for 1 h, the mechanical properties of the edible food containing protein threads embedded in a fat matrix are evaluated.

[0405] Results and Conclusions Alginate (E1), LMC pectin (E2), and chitosan (E4) can be used to form edible foods containing heat-resistant protein threads embedded in a fat matrix, while gelatin (E3) creates edible foods containing protein threads that dissolve completely when cooked in a subsequent step.

[0406] The mechanical properties of the protein yarns are shown in Table 7 below. The tensile test results are normalized based on the values ​​for the protein yarns with added alginate (E1). Tensile tests were not performed on the protein yarns prepared with gelatin added to the protein matrix (E3) because cooking causes the protein yarns to melt.

[0407] [Table 7]

[0408] Thus, in the method of the present invention, either the interaction between the cationic polyelectrolyte and the polyanion or the interaction between the anionic polyelectrolyte and the polycation functions. This highlights the effectiveness of using ionic interaction-mediated gelation (which polymerizes immediately upon contact of the two compositions) to obtain foods containing protein threads embedded in a fat matrix that can retain their structure upon cooking. This is paramount to ensuring good consumer acceptance of the edible food products of the present invention, which can be cooked and eaten, compared to other alternatives to traditional meat products from slaughtered animals.

[0409] Evaluation of the effect of temperature on protein threads The purpose of this experiment was to determine the maximum temperature to which the protein matrix can be exposed before spinning and the effect of elevated temperatures on the fat matrix at atmospheric pressure. Indeed, in some embodiments, the fat used in the fat matrix must be heated to obtain a homogeneous matrix. However, the temperature of the matrix can affect the properties of the edible food.

[0410] The protein matrix is ​​prepared by mixing the ingredients according to Table 8.

[0411] [Table 8]

[0412] The fat matrix is ​​a coagulation bath containing 80.5% fat, 8% protein, 1% transglutaminase, 0.5% w / w calcium chloride (0.18% calcium-polyvalent ion), and 10% water, following the previous example for fat matrix composition.

[0413] The protein matrix is ​​used to induce flow of the protein matrix within the spinneret into contact with the fat matrix used as a coagulation bath.

[0414] To evaluate the effect of temperature of the protein matrix in the method of the present invention, the protein matrix is ​​incubated for 10 minutes at different temperatures: room temperature (RT), 55° C., 60° C., or 65° C. The protein matrix is ​​used to induce flow of the protein matrix in a spinneret in contact with a fat matrix used as a coagulation bath at room temperature (about 20° C.).

[0415] To evaluate the effect of the temperature of the fat matrix as a coagulation bath on the method of the present invention, the fat matrix was incubated at 65°C, 75°C, and 85°C for 10 minutes to produce protein threads embedded in the fat matrix by contacting the protein matrix (at room temperature) with the fat matrix and a calcium coagulation bath containing 60% fat.

[0416] The protein threads are incubated in the fat matrix for 1 minute, after which the food product, consisting of protein threads embedded in the fat matrix, is recovered. After recovery, the quality of the food product is evaluated.

[0417] Results and Conclusions Although spinning is possible when the protein matrix is ​​at 55°C and 60°C, the morphology of the protein thread is not as uniform as that at RT, and some lumps and irregularities can be observed on the surface of the protein thread after it enters the fat matrix.

[0418] Incubating a protein matrix at 65°C significantly increases the number of clumps and leads to the formation of heterogeneous protein strands. Therefore, protein matrices should not be heat-treated above 65°C for 10 minutes.

[0419] Regarding the fat matrix, foods produced in a coagulation bath at 65°C and 75°C consist of protein threads with a similar appearance to those obtained at room temperature (no lumps), but are slightly lighter in color. At 85°C, protein threads formed within the fat matrix are acceptable, but begin to develop a lumpy texture on the outside.

[0420] As described above, the method and apparatus of the present invention can be used to produce an edible food product such as that shown in FIG.

[0421] Evaluating the effect of the protein source in the first composition on the protein thread The goal of this experiment is to evaluate the effect of protein origin on the mechanical properties of protein yarns using tensile tests.

[0422] A first composition is prepared by mixing the ingredients according to Table 9a.

[0423] [Table 9a]

[0424] The vegetable protein used in the first composition is soy protein. The protein threads are formed by spinning.

[0425] After 1 hour of incubation at 37°C, the mechanical properties of the protein threads are evaluated by tensile testing using a texture meter.

[0426] Results and Conclusions The mechanical properties of the protein yarns are shown in Table 9b below.

[0427] [Table 9b]

[0428] The tensile test results are normalized to the values ​​obtained for protein yarns made only from vegetable proteins (B0).

[0429] Protein yarns prepared with animal protein from cells or cell extracts (B80, B40) are more resistant to traction (tensile tests) than those prepared with soy protein under the same conditions. The observed improvement is two-fold when animal protein from cells or cell extracts (B40) is used in combination with plant protein (myofibrillar protein concentrations above 4%), and at least three-fold when animal protein from cells or cell extracts at concentrations above 15% by weight (B80) is used.

[0430] Furthermore, in the method of the present invention, the combination of animal protein derived from cultured cells with plant protein improves the tensile properties of the yarn compared to plant protein alone (B40 compared to B0).

[0431] This indicates that protein yarns produced according to the methods of the present invention have desirable mechanical properties that are far superior to those produced from plant proteins alone.

[0432] Furthermore, some plant proteins can be added to adjust the viscoelastic or flow properties of the first composition comprising cultured non-human animal cells.

[0433] Texture of edible food products according to the present invention Texture is one of the key parameters that determines consumer acceptance of a food product, but replicating meat texture, especially using cultured cells, is complex.

[0434] Therefore, a texture profile analysis (TPA) was performed to compare the texture of an edible meat substitute containing protein threads embedded in a fat matrix according to the present invention with the texture of two commercially available food products: conventional beef and a plant-based substitute containing marbled fat.

[0435] Table 10 below shows the TPA properties of conventional marbled beef (Sample G1), a plant-based alternative (Sample G2), and a composition of the present invention (Sample G3).

[0436] [Table 10]

[0437] As shown in Table 10, the food product of the present invention (Sample G3) has similar texture characteristics to the conventional food product (Sample G1). Furthermore, the present invention has superior performance to the plant-based meat substitute, Sample G2.

[0438] In particular, the edible food product of the present invention (sample G3) has cohesiveness significantly closer to that of the conventional product (sample G1) compared to that of the plant-based alternative (G2).

[0439] Interestingly, no breaks were detected in the edible food product of the present invention (Sample G3) and the conventional product (Sample G1), while a break value of 8.61±1.72 N was measured for the plant-based alternative (Sample G2). Visually, the protein fibers on the plant-based alternative are completely separated after the first compression, but the structure shows a lack of separation between the edible protein fibers and the fat matrix in the edible food product of the present invention, similar to the conventional product.

[0440] Thus, edible food products comprising edible protein threads embedded in a fat matrix according to the present invention can have a texture similar to and comparable to conventional meat.

[0441] Fat release characteristics of edible foods according to the present invention As mentioned above, the phenomenon of fat release during cooking and mastication is important for evaluating the textural properties of meat products, especially high-fat meat products such as marbled beef, and is thought to correlate with the fat burst and texture perceived by consumers during mastication.

[0442] Because the edible food product according to the present invention comprises edible protein threads embedded in a fat matrix, a way to assess its ability to mimic the behavior of a conventional meat product is to assess the amount of fat released during pan-frying.

[0443] Table 11 below shows the results of fat release measurements for conventional marbled beef (Sample G1), a plant-based alternative (Sample G2), and a composition according to the present invention (Sample G3).

[0444] [Table 11]

[0445] As shown in Table 11, the food product of the present invention (Sample G3) has similar fat release characteristics compared to the conventional food product (Sample G1). In fact, the plant-based alternative (Sample G2) releases only about 4% of its initial weight, while the product of the present invention releases more than 9% during cooking.

[0446] The results also show that products according to the invention behave similarly to meat containing conventional marbled fat, even during cooking. Furthermore, edible food products comprising edible protein threads embedded in a fat matrix according to the invention have cooking behavior similar to that of conventional meat products, thus replicating the cooking experience of conventional food products for the consumer.

[0447] The results show that under conditions of thermal and mechanical stress, such as those encountered during cooking and chewing, fat is released during compression, indicating that products comprising edible protein threads embedded in a fat matrix according to the present invention perform similarly to conventional food products.

[0448] This behavior may also correlate with the fat explosion consumers experience in their mouths when eating marbled beef.

[0449] Therefore, the fat release measurements indicate that edible food products comprising edible protein threads embedded in a fat matrix according to the present invention have a texture similar to conventional meat.

[0450] Thus, in general, food products according to the present invention have a texture similar to that of conventional meat before, during, and after cooking and while being chewed. Food products according to the present invention exhibit overall qualities that approach those of conventional meat and match the consumer experience of cooking and eating conventional meat.

[0451] Sensory evaluation of appearance and texture of edible foods The product according to the present invention exhibited similar texture characteristics to the conventional product. To further evaluate the sensory properties of the food product according to the present invention, a sensory evaluation was conducted on conventional marbled beef (Sample G1), a plant-based meat substitute (Sample G2), and the composition according to the present invention (Sample G3). Twenty trained panelists participated in the sensory evaluation.

[0452] The results showed that the edible food product (sample G3) was significantly more similar to the conventional meat product (sample G1) than to the plant-based meat alternative (sample G2) in all evaluated attributes (tenderness, cohesiveness, oiliness, and juiciness).

[0453] Thus, edible food products comprising edible protein threads embedded in a fat matrix according to the present invention have organoleptic properties similar to conventional meat.

[0454] The present invention is susceptible to numerous modifications and applications in addition to those described above. In particular, unless otherwise specified, the different structural and functional features of the above-described embodiments should not be considered as combined with each other and / or closely and / or inseparably related, but rather as simple juxtapositions. Furthermore, the structural and / or functional features of the various embodiments described above can be, in whole or in part, the subject of any different juxtapositions or any different combinations.

Claims

1. 1. A method of producing an edible food product comprising an edible protein thread embedded in a fat matrix, the method comprising the steps of: - preparing a protein matrix (130), wherein said protein matrix comprises a protein; - preparing a fat matrix (140), wherein said fat matrix comprises at least 20% by weight of fat compared to the total weight of the fat matrix; the protein matrix and / or the fat matrix comprises one or more texturizing molecules capable of producing heat-resistant threads; - contacting (160) said protein matrix with said fat matrix to form edible protein threads from said protein matrix embedded in said fat matrix.

2. 10. The method of claim 1, wherein the fat matrix further comprises at least 0.25% by weight of non-human animal protein based on the total wet weight of the fat matrix.

3. 3. The method of claim 1 or 2, wherein the fatty matrix comprises triglycerides, and the triglycerides of the fatty matrix comprise more than 1.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fatty matrix.

4. 4. The method of any one of claims 1 to 3, wherein the fatty matrix comprises triglycerides, and the triglycerides of the fatty matrix comprise linoleic acid, for example, the weight of linoleic acid relative to the total weight of triglycerides in the fatty matrix is ​​greater than 0.01%.

5. The method according to any one of claims 1 to 4, wherein the protein matrix comprises at least 0.5% animal protein derived from cultured non-human animal cells compared to the total wet weight of the protein matrix.

6. 6. The method according to any one of claims 1 to 5, wherein the protein matrix comprises at least 5% animal protein derived from non-human cultured animal cells compared to the total weight of protein in the protein matrix.

7. 7. The method of any one of claims 1 to 6, wherein the protein matrix comprises at least 0.25% by weight of myofibrillar protein compared to the total weight of the protein.

8. The method according to any one of claims 1 to 7, wherein the protein matrix comprises at least 5% by weight of protein compared to the total weight of the protein matrix.

9. 9. The method of any one of claims 1 to 8, wherein the texturing molecules comprise a combination of multivalent ions and polyelectrolytes, the polyelectrolytes being capable of complexing with the multivalent ions to form thermostable complexes.

10. 10. The method according to any one of claims 1 to 9, wherein the fat of the fat matrix comprises at least 60% by weight of triglycerides compared to the total weight of the fat of the fat matrix.

11. 11. The method according to any one of claims 1 to 10, wherein the fat of the fat matrix comprises at least 20% by weight of unsaturated fatty acids compared to the total weight of the fat of the fat matrix.

12. The method according to any one of claims 1 to 11, wherein the step of preparing the fatty matrix further comprises a homogenization step.

13. The method according to any one of claims 1 to 12, wherein the fatty matrix comprises an emulsion, preferably an oil-in-water emulsion.

14. 14. The method according to any one of claims 1 to 13, wherein the fatty matrix further comprises at least 0.25% by weight of protein relative to the total weight of the fatty matrix.

15. 15. The method of any one of claims 1 to 14, wherein the contacting step comprises injecting the protein matrix into the fat matrix, for example using one or more needles, and wherein the contacting step comprises moving an injection site of the protein matrix relative to the fat matrix.

16. 16. The method according to any one of claims 1 to 15, wherein the step of preparing the fat matrix further comprises heat treatment of the fat used in the fat matrix, preferably the fat used in the fat matrix has been heated to a temperature of at least 50°C.

17. 17. The method of any one of claims 1 to 16, wherein the contacting step is carried out at a temperature of at least 30°C, and wherein the contacting step is followed by a cooling step of the protein threads embedded in the fat matrix.

18. The method according to any one of claims 1 to 17, wherein the fatty matrix comprises the following components: - at least 20% by weight of fat, preferably at least 40% by weight of fat, relative to the total wet weight of said fat matrix; at least one texturizing molecule; and - proteins, wherein said proteins include non-human animal proteins derived from non-human cultured animal cells.

19. 20. An edible food product obtainable from the method of any one of claims 1 to 19, wherein the edible food product comprises an edible protein yarn embedded in a fat matrix, the edible protein yarn being a thermostable yarn comprising protein, and the fat matrix comprising at least 20 wt.% fat compared to the total weight of the fat matrix.

20. 20. The edible food product of claim 19, wherein the protein of the edible protein yarn comprises at least an animal protein derived from a non-human cultured animal cell.

21. 1. A system (10) for producing an edible food product comprising an edible protein thread embedded in a fat matrix, the system (10) comprising: a protein matrix container (11) capable of containing a protein matrix, wherein said protein matrix comprises a protein; a fat matrix container (12) capable of containing a fat matrix, wherein said fat matrix comprises at least 20% by weight of fat relative to the total weight of said fat matrix, and said protein matrix and / or said fat matrix comprises one or more texturizing molecules capable of forming thermostable threads; and a contacting device (13) configured to contact the protein matrix with the fat matrix to form edible protein threads from the protein matrix embedded in the fat matrix, wherein the contacting device (13) is arranged to inject the protein matrix into the fat matrix at at least one injection site; - said system (10) is configured to induce the following movements: - moving at least one injection site of the protein matrix relative to and into the fat matrix; and / or - Inducing migration of the fat matrix into the fat matrix relative to at least one injection site of the protein matrix.

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