Thermoreversible gels useful in plant-based meat substitutes

Abstract

The technology described herein relates to thermoreversible gels comprising a starch component and a fat. The thermoreversible gels are designed to completely melt at temperatures above about 50° C. The gels are useful for delivering fat and one or more colorants or flavorants to food compositions, such as plant-based meat substitutes.

Description

[Technical Field]

[0001] This specification discloses thermoreversible gel compositions. Also disclosed is the use of the thermoreversible gel in plant-based meat substitutes, for example, as a releasable source of one or more flowable fats, flowable colors or flavors, or other ingredients desirable in plant-based meat substitutes. [Background technology]

[0002] Plant-based meat substitutes are generally made from rehydrated structured plant proteins. Structured proteins can effectively mimic the texture of ground animal meat. However, structured proteins do not mimic other attributes of ground animal meat. For example, during cooking, animal meat releases melted fat and other liquids. In contrast, rehydrated structured proteins retain their moisture during cooking and do not release fat and other juices during cooking like animal meat. Summary of the Invention [Problem to be solved by the invention]

[0003] To overcome these problems, the present specification describes a composition that is a thermoreversible gel that has a high hardness when solid and can therefore be shredded. In some embodiments, individual shredded gel pieces can be included in a meat substitute. The thermoreversible gel melts at temperatures commonly used to cook meat substitute products, forming a very low viscosity liquid mixture that liquefies inside the matrix and flows out of the meat substitute upon cooking, releasing fat and other juices, which can also mimic the release of fat or myoglobin from animal meat. [Means for solving the problem]

[0004] In any embodiment described herein, the composition comprises a starch component in an amount of about 1% to about 10% (by weight of the slurry), or about 3% to about 10%, or about 4% to about 7%, or about 8%, or about 9%, or about 10%, or about 5% to about 8%, or about 5% to about 7%, or about 8%, or about 9%, or about 10%, a fat in an amount of about 30% to about 50% (by weight of the composition), or about 35% to about 45%, and a water content of about 40%, or 45%, or 50% to about 60% (by weight of the composition), wherein the composition is a thermoreversible gel.

[0005] In any embodiment of the compositions described herein, the composition begins to melt (has an "onset melting temperature") at a temperature of about 20° C. to 30° C., or about 20° C. to about 28° C., or about 20° C. to about 26° C., or about 22° C. to about 28° C., or about 22° C. to about 26° C. Additionally, the composition does not completely melt until it reaches a temperature above about 55° C. The long-term melting properties of the compositions are further described below with reference to the rheological properties of the materials.

[0006] In any embodiment of the compositions described herein, the composition has a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15° C. to less than about 20° C., a shear deformation of 0.018%, and an angular frequency of 1 rad / sec.

[0007] In any embodiment of the compositions described herein, the composition has a loss factor of about 1, or 1.1 to 0.9, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec, at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C.

[0008] In any embodiment of the compositions described herein, the composition has a loss factor of about 0.6 to about 0.9, or about 0.8, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec, at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C.

[0009] In any embodiment of the compositions described herein, the composition has a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a temperature of about 15° C. to less than about 20° C., a shear deformation of 0.018%, and an angular frequency of 1 rad / sec; or b) a loss factor of about 20° C. to 30° C., or about 20° C. to about 28° C., measured at a shear deformation of 0.018%, and an angular frequency of 1 rad / sec. or c) a loss factor of about 0.6 to about 0.9, or about 0.8, at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C, when measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second.

[0010] In any embodiment of the compositions described herein, the composition has a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a temperature of about 15° C. to less than about 20° C., at a shear deformation of 0.018%, and at an angular frequency of 1 rad / sec; b) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a shear deformation of 0.018%, and at an angular frequency of 1 rad / sec ... temperature of about 20° C. to 30° C., or about 20° C. to 30° C., measured at a shear deformation of 0.018%, and at an angular frequency of 1 rad / sec. and c) a loss factor of about 0.8°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, and c) a loss factor of about 0.6 to about 0.9, or about 0.8, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second, at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C.

[0011] In any embodiment of the compositions described herein, the aqueous component may include a colorant, such as a dye (liquid or solid (whether suspended or dissolved in the aqueous component)), an aqueous dye, or a coloring composition such as juice, vinegar, beverage, or syrup. The colorant may have any desired color. In at least some embodiments, the colorant is used to mimic the appearance of myoglobin or is red. In any embodiment, in addition to or in addition to the colorant, the aqueous component may include a flavorant or flavor-modifying compound.

[0012] In any embodiment of the compositions described herein, the composition comprises a fat having a melting point of from about 25°C, or from about 30°C, or from about 35°C to about 60°C. Useful fats include hydrogenated or fractionated vegetable oils (including coconut oil or palm oil), non-hydrogenated or fractionated coconut oil, or non-hydrogenated or fractionated palm oil. Useful hydrogenated or fractionated vegetable oils include soybean oil, sunflower oil, safflower oil, canola oil, rapeseed oil, corn oil, olive oil, and avocado oil. Some embodiments use hydrogenated coconut oil or hydrogenated palm oil. In other embodiments, the oil is a blend of two or more oils. In a preferred embodiment, when a blend of oils is used, all oils in the blend are vegetable-based. Useful vegetable-based oils are as previously described in this paragraph and include soybean oil, coconut oil, palm oil, sunflower oil, safflower oil, canola oil, rapeseed oil, corn oil, olive oil, and avocado oil, which may be hydrogenated or non-hydrogenated, fractionated or non-fractionated. In a preferred embodiment, the fat is coconut oil, more preferably non-hydrogenated or non-fractionated coconut oil.

[0013] In one aspect, the present specification discloses a method of making a composition, the method comprising: (i) preparing a soluble polymeric polymer having a water fluidity of about 40 to about 80, or about 40 to about 70, or about 50 to about 70, or about 50 to about 65, or about 40 to about 65, or about 50 to about 65, or about 55 to about 65, of about 30% to about 70%, or about 30% to about 60%, or about 30% to about 50%, or about 30% to about 45%, or about 35% to about 45%; and (ii) about 30% to about 70%, or about 40% to about 70%, or about 50% to about 70%, or about 55% to about 70%, or about 55% to about 65% maltodextrin; b) forming a slurry by mixing the starch component, wherein the starch component comprises about 1% to about 15% (by weight of the slurry). or 1% to about 12%, or about 3% to about 12%, or about 4% to about 12%, or about 5% to about 12%, or about 6%, or about 12%, or about 7% to about 12%, or about 8% to about 12%; c) heating the slurry at a temperature of from about 50°C to about 60°C to about 70°C to about 80°C to about 90°C to about 99°C for at least about 5 minutes; d) heating the slurry at a temperature of from about 25°C to about 30°C, or from about 35°C to about 40°C to about 45°C; forming a mixture by mixing the slurry with a fat having a melting temperature of from about 30°C, or from about 35°C to about 60°C, wherein the fat is mixed in an amount of from about 30% to about 50% (by weight of the mixture), or from about 30% to about 45%, or from about 35% to about 50%, or from about 35% to about 45%; e) cooling the mixture to a temperature below the melting point of the fat to form the composition.

[0014] In at least some embodiments of the methods for making the compositions described herein, the starch component is in an amount of about 7% to about 12% (by weight of the slurry). In other embodiments of the methods, the starch component is in an amount of about 8% to about 12%.

[0015] In any embodiment of the method for making a composition described herein, the solids content is about 1% to about 15% (by weight of the slurry), or 1% to about 12%, or about 3% to about 12%, or about 4% to about 12%, or about 5% to about 12%, or about 6%, or about 12%, or about 7% to about 12%, or about 8% to about 12%. In any embodiment of the method for making a composition described herein, the slurry has a solids content of about 7% to about 12% (by weight). In any embodiment of the method for making a composition described herein, the slurry has a solids content of about 8% to about 12% (by weight).

[0016] In any embodiment of the methods for making a composition described herein, the composition consists essentially of a starch component, an aqueous component, and a fat, and one or more of a colorant, a flavorant, or a flavor modifying compound.

[0017] In any embodiment of the methods for making the compositions described herein, the fat is mixed with the slurry when the slurry has a temperature of from about 30°C or from about 40°C to about 70°C, or from about 30°C or from about 40°C to about 60°C, or from about 30°C or from about 40°C to about 50°C.

[0018] In any embodiment of the methods for making the compositions described herein, the aqueous component comprises a colorant as described elsewhere herein.

[0019] In any embodiment of the methods for making the compositions described herein, the fat is a vegetable fat as described elsewhere herein.

[0020] This specification also describes compositions obtainable by any of the methods described herein.This specification also describes compositions obtainable by any of the methods described herein.

[0021] The compositions described herein can be used to provide fat to foods. In at least some embodiments, the food is a plant-based meat analog. Plant-based meat analogs can be made using a variety of formulations. Plant-based meat analogs include compositions that include structured plant proteins. Often, structured plant proteins using soy or pea protein are made by extrusion using high or low moisture extrusion systems. High moisture systems tend to create a whole muscle-like product. Low moisture systems make crumbled products more like ground meat. Low moisture extruded products are rehydrated for use in plant-based meat analogs. Illustrative, non-limiting examples of structures made using low moisture extrusion are described in PCT Published Application No. 2022 / 192641.

[0022] The texture or taste of the gelled plant protein composition produced by the methods described herein can be further modified by adding other ingredients. Useful ingredients that can be used in the processes described herein include, but are not limited to, fiber (including, but not limited to, plant fibers such as pectin-containing fiber and cellulose fiber, as well as non-cellulose fibers such as resistant starch, inulin, and various other short-chain fructooligosaccharides), hydrocolloids, fats, oils, structural plant proteins, salt, seasonings, and flavorings. These ingredients can be added as needed to achieve a desired texture or flavor. The following embodiments describe steps for adding these ingredients individually, blending, or adding them multiple times, and it is understood that the steps can be performed sequentially in any order or combined to provide a base formulation containing one or more or all of the ingredients.

[0023] In some embodiments, the present specification discloses a method for making a gelled plant protein composition, further comprising mixing a hydrocolloid with a slurry of plant protein and water. In some embodiments described herein, the hydrocolloid is optionally any hydrocolloid suitable for use in gelled plant protein compositions or edible gelled plant protein compositions. Exemplary hydrocolloids include, but are not limited to, agar, alginate, carrageenan, cellulose derivatives (such as methylcellulose, carboxymethylcellulose, and hydroxypropylmethylcellulose), guar gum, cassia gum, locust bean gum, konjac gum, konjac mannan, pectin, tara gum, gellan, xanthan, various modified gelling starches, and mixtures thereof.

[0024] In some embodiments, the plant-based meat substitutes described herein may also include a binder to hold together the thermoreversible gel, hydrated structured plant protein, and flavorings, seasonings, etc. Suitable binders include soft fat, fiber, protein or hydrocolloid, and methylcellulose. In some embodiments, the present disclosure provides a method for making a gelled plant protein composition, further comprising adding oil to a slurry of plant protein and water in an amount greater than 0% (by weight of the slurry), or at least about 5%, or at least about 10%, or from about 5%, or from about 10%, or from about 15% to about 30%, or from about 25%, or from about 20%. Useful oils include, but are not limited to, rapeseed oil, sunflower oil, coconut oil, and palm oil.

[0025] In any embodiment, the plant-based meat substitutes described herein may also include (in addition to thermoreversible gels) thermostable gels (i.e., gels that do not melt after being hardened by the application of heat). Thermostable gels may be made from plant-based proteins, for example, using plant protein isolates. The texture and gel strength of thermostable gels made from plant proteins (including plant protein isolates) may be further adjusted using, for example, transglutaminase enzymes. Methods for forming gels from plant proteins and plant protein isolates using transglutaminase are described, for example, in U.S. Patent Application No. PCT / US2022 / 048145 and PCT Published Application No. 2021 / 202805. DETAILED DESCRIPTION OF THE INVENTION

[0026] As used herein, "dextrose equivalent" (DE) has its common meaning in the art. Without limiting the full understanding of the term, dextrose equivalent describes the reducing power of a polysaccharide solution compared to the reducing power of an equal weight percent of dextrose in the solution, where dextrose is defined as having a dextrose equivalent of 100. Methods for calculating the dextrose equivalent of a polysaccharide solution are known in the art.

[0027] As used herein, "hydrolyzed starch" refers to polysaccharides obtained from starch by treating the starch with acids, oxidizing agents, enzymes, or other methods that break down the starch into smaller polysaccharides. Hydrolyzed starches are larger (by molecular weight, degree of polymerization, etc.) than maltodextrins. The hydrolyzed starches described herein have a DE of less than 3.

[0028] As used herein, "maltodextrin" has its common meaning in the art. Without limiting the full meaning of the term, maltodextrin is a polysaccharide commonly obtained by the hydrolysis of starch. While the exact standards of identity for maltodextrin may vary slightly from country to country, maltodextrins can be defined by their dextrose equivalent ("DE"). For standardization purposes, maltodextrins herein have a DE of 3 to 20. Common commercially available maltodextrins have a DE of 6, 12, or 18. Maltodextrins are commercially available products made by processes known in the art.

[0029] As used herein, the term "starch component" refers to the component within a composition that consists of all starches and starch derivatives (such as hydrolyzed starches and maltodextrins) within the composition.

[0030] As used herein, "water fluidity" ("WF") is a scale (commonly used in the starch art) for comparing the (at least) thickening power of hydrolyzed starches. The water fluidity scale is an infinite scale ranging from 0 (high viscosity) to 90 (low viscosity). As used herein, the relevant solution for measuring water fluidity is obtained as follows: Add enough starch to 100.00 grams of 20% CaCl dissolved in an aqueous solution to obtain a slurry with 8.06% solids. Heat the slurry in a 100°C water bath until it reaches at least 90°C. Transfer the heated solution to a suitable viscometer to measure the viscosity and convert the viscosity to water fluidity. The conversion is performed using the equation: WF = 116.0 - [18.746 x Ln (viscosity)], where Ln is the natural logarithm and viscosity is in mPa. * It is measured in s.

[0031] The use of "about" to modify a number is meant to include the stated number plus or minus 10%. Legally permitted statements of values ​​in the claims mean approximately that value. The use of about in the claims or specification is not intended to limit the full range of equivalents covered.

[0032] The indefinite article "a" or the definite article "the" is intended to mean one or more, unless the context clearly dictates otherwise.

[0033] Basic rheological principles used in this patent will now be discussed. These principles are not meant to limit a complete understanding of the terms used in the art. Rheological measurements herein were obtained using an Anton Paar Rheometer. In basic operation, a viscoelastic material is placed between the parallel plates of the rheometer. The rheometer applies a deformation force of a defined amplitude and frequency and measures the material's response. The nature of the material can result in a delay between the applied force and the response, which can be described using a phase angle, commonly referred to as delta (δ). The rheometer is programmed to use the phase angle to separate stress and strain measurements into the elastic and viscous components of the material. The storage modulus (G') measures the elasticity of a material, i.e., its ability to store energy. G' is equal to (stress / strain) multiplied by (cos(δ)). The loss modulus (G") measures the viscosity of a material, i.e., the ability of a material to lose energy. G" is equal to (stress / strain) multiplied by (sin(δ)). The loss factor or damping coefficient of a material is equal to tan(δ), which is equal to G″ / G′. The loss factor or damping coefficient is often referred to as tan(δ).

[0034] While certain embodiments have been illustrated and described, those skilled in the art, after reading the foregoing specification, may make modifications, substitutions of equivalents, and other types of alterations to the methods and techniques. Each of the above aspects and embodiments may also include or incorporate such variations or features as disclosed with respect to any or all of the other aspects and embodiments.

[0035] The present technology is also not limited in terms of the embodiments described herein, which are intended as single illustrations of individual embodiments of the technology. As will be apparent to those skilled in the art, many modifications and variations of the present technology can be made without departing from its spirit and scope. Functionally equivalent methods within the scope of the present technology, in addition to those recited herein, will be apparent to those skilled in the art from the foregoing description. Such modifications and variations are intended to be included within the scope of the appended claims. It is to be understood that the present technology is not limited to methods, complexes, reagents, compounds, compositions, labeled compounds, or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing embodiments only, and is not intended to be limiting. Therefore, it is intended that the specification be considered exemplary only, with the breadth, scope, and spirit of the present technology being indicated solely by the appended claims, their definitions, and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0036] The illustrative embodiments described herein may be suitably practiced in the absence of any element or limitation not specifically disclosed herein. Thus, for example, terms such as "comprising," "including," and "containing" are intended to be expansive and not limiting. Additionally, the terms and expressions used herein are used as descriptive terms and not limiting, and the use of such terms and expressions is not intended to exclude any equivalents of the features or portions thereof shown and described, but recognizes that various modifications are possible within the scope of the claimed technology. Additionally, the phrase "consisting essentially of" will be understood to include those elements specifically recited, as well as those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase "consisting of" excludes any unspecified elements.

[0037] Additionally, where features or aspects of the present disclosure are described in terms of a Markush group, one of skill in the art will recognize that the present disclosure also describes any individual members or subgroups of members of the Markush group. Each of the narrower species and subgroups included within the generic disclosure also form part of the technology. This includes describing the concept of the technology with a condition or negative limitation that removes any subject matter from the genus, regardless of whether the excised material is specifically described herein.

[0038] As will be understood by those skilled in the art, for any and all purposes, and in view of providing a specifically written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of those subranges. Any recited range can be readily recognized as fully describing and allowing for the same range to be divided into at least one half, one third, one quarter, one fifth, one tenth, etc. As a non-limiting example, each range discussed herein can be readily divided into a lower third, middle third, and upper third, etc. Also, as will be understood by those skilled in the art, terms such as "maximum," "at least," "greater than," "less than," etc., all refer to ranges that are inclusive of the recited numbers and that can be subsequently divided into the subranges discussed above. Finally, as will be understood by those skilled in the art, a range includes each individual member, and each separate value is incorporated herein as if individually set forth herein.

[0039] The technology disclosed herein can be better understood with reference to the following embodiments, which are not intended to limit the overall scope of the described technology.

[0040] 1. A composition comprising: a) a starch component in an amount of about 1% to about 10% (by weight of the composition), or about 3% to about 10%, or about 4% to about 7%, or about 8%, or about 9%, or about 10%, or about 5% to about 8%, or about 5% to about 7%, or about 8%, or about 9%, or about 10%, b) fat in an amount of about 30% to about 50% (by weight of the composition), or about 35% to about 45%, and c) a water content of about 40%, or 45%, or 50% to about 60% (by weight of the composition), wherein the composition is a thermoreversible gel.

[0041] 2. The composition of claim 1, wherein the composition has an initial melting temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C.

[0042] 3. The composition of claim 1 or 2, wherein the composition has a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec.

[0043] 4. The composition of any one of claims 1 to 3, wherein the composition has a loss factor of about 1, or 1.1 to 0.9, at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second.

[0044] 5. The composition of any one of claims 1 to 4, wherein the composition has a loss factor of about 0.6 to about 0.9, or about 0.8, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second, at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C.

[0045] 6. The composition has a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 radian / second, or b) a loss factor of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 6. The composition of claim 1, wherein the composition has two or more of: a) a loss factor of 1 at a temperature of 28°C, or about 22°C to about 26°C; or b) a loss factor of about 0.6 to about 0.9, or about 0.8 at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

[0046] 7. The composition has: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 radian / second; b) a loss factor of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; 7. The composition of claim 1, wherein the composition has a loss factor of 1 at a temperature of from about 45°C to about 55°C, or from about 45°C to about 53°C, or from about 47°C to about 55°C, or from about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

[0047] 8. The composition of any one of claims 1 to 7, wherein the aqueous component comprises one or more of a colorant, a flavorant, and a flavor-modifying compound.

[0048] 9. The composition of any one of claims 1 to 8, wherein the fat is a vegetable oil.

[0049] 10. The composition of any one of claims 1 to 9, wherein the fat is coconut oil.

[0050] 11. A method of making a composition, comprising: a) providing a starch component consisting essentially of (i) about 30% to about 70%, or about 30% to about 60%, or about 30% to about 50%, or about 30% to about 45%, or about 35% to about 45% hydrolyzed starch having a water fluidity of about 40 to about 80, or about 40 to about 70, or about 50 to about 70, or about 50 to about 65, or about 40 to about 65, or about 50 to about 65, and (ii) about 30% to about 70%, or about 40% to about 70%, or about 50% to about 70%, or about 55% to about 70%, or about 55% to about 65% maltodextrin; b) forming a slurry by mixing the starch component, wherein the starch component comprises about 5% to about 15% ( c) heating the slurry at a temperature of from about 50°C to about 60°C to about 70°C to about 80°C to about 99°C for at least about 5 minutes; d) forming a mixture by mixing the slurry with a fat having a melting temperature of from about 25°C to about 30°C to about 60°C to about 35°C to about 60°C, wherein the fat is mixed in an amount of from about 30% to about 50% (by weight of the mixture), or from about 30% to about 45%, or from about 35% to about 50%, or from about 35% to about 45%; e) cooling the mixture to a temperature below the melting point of the fat to form the composition.

[0051] 12. The method of claim 11, wherein the composition consists essentially of a starch component, an aqueous component, and a fat.

[0052] 13. The method of claim 11 or 12, wherein the fat is mixed with the slurry when the slurry has a temperature of from about 30°C or from about 40°C to about 70°C, or from about 30°C or from about 40°C to about 60°C, or from about 30°C or from about 40°C to about 50°C.

[0053] 14. The method of any one of claims 11-13, wherein the starch component is in an amount of about 7% to about 12% (by weight of the slurry).

[0054] 15. The method of claims 11-14, wherein the starch component is in an amount of about 8% to about 12%.

[0055] 16. The method of claims 11-15, wherein the slurry has a solids content of about 5% to about 15% (by weight of the slurry), or 5% to about 12%, or about 6% to about 12%, or about 7% to about 12%, or about 8% to about 12%.

[0056] 17. The method of any one of claims 11 to 16, wherein the slurry has a solids content of about 7% to about 12% (by weight).

[0057] 18. The method of any one of claims 11 to 17, wherein the slurry has a solids content of about 8% to about 12% (by weight).

[0058] 19. The method of any one of claims 11-18, wherein the aqueous component comprises one or more of a colorant, a flavorant, and a flavor-modifying compound.

[0059] 20. The method of any one of claims 11 to 19, wherein the fat is a vegetable oil.

[0060] 21. The method of any one of claims 11 to 20, wherein the fat is coconut oil.

[0061] 22. A composition obtainable by the process of any one of claims 11 to 21, wherein the composition is a thermoreversible gel.

[0062] 23. A composition obtainable by the process of any one of claims 11 to 21, wherein the composition is a thermoreversible gel.

[0063] 24. The composition of claim 22 or 23, wherein the composition has an onset melting temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C.

[0064] 25. The composition of any one of claims 22-24, wherein the composition has a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec.

[0065] 26. The composition of any one of claims 22 to 25, wherein the composition has a loss factor of about 1, or 1.1 to 0.9, at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second.

[0066] 27. The composition of any one of claims 22-26, wherein the composition has a loss factor of about 0.6 to about 0.9, or about 0.8, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second, at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C.

[0067] 28. The composition has: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 radian / second; b) a loss factor of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; 28. The composition of claim 22, wherein the composition has two or more of: a) a loss factor of 1 at a temperature of about 45°C to about 55°C, or about 22°C to about 26°C, and b) a loss factor of about 0.6 to about 0.9, or about 0.8 at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

[0068] 29. The composition has: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2, measured at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 radian / second; b) a loss factor of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; 29. The composition of claim 22, wherein the composition has a loss factor of 1 at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

[0069] 30. The composition of any one of claims 22-29, wherein the aqueous component includes a colorant.

[0070] 31. The composition of any one of claims 22 to 30, wherein the fat is a vegetable oil.

[0071] 32. The composition of any one of claims 22 to 31, wherein the fat is coconut oil.

[0072] 33. A food product comprising the composition according to any one of claims 1 to 32.

[0073] 34. The food product of claim 33, which is a plant-based meat analog.

[0074] 35. Use of a composition according to any one of claims 1 to 34 to provide fat to a food composition.

[0075] The technology disclosed herein may be better understood with reference to examples, and the embodiments are not intended to limit the entire scope of the disclosed technology. [Brief explanation of the drawings]

[0076] [Figure 1]FIG. 1 compares the storage modulus (G') and loss modulus (G") of Sample 1 and Sample 4 of the four test compositions shown in Table 1 of the Examples.

[0077] [Figure 2] FIG. 2 compares the storage modulus (G') and loss modulus (G") of Sample 1 and Sample 2 for the four test compositions shown in Table 1 of the Examples.

[0078] [Figure 3] FIG. 3 compares the storage modulus (G') and loss modulus (G") of Sample 1 and Sample 3 of the four test compositions shown in Table 1 of the Examples. [Example]

[0079] Four test compositions were made using the formulations listed in Table 1.

[0080] [Table 1]

[0081] The compositions were made by combining starch and maltodextrin and then mixing with water to form a slurry. The slurry was transferred to a Thermomix® mixer, mixed at speed 4 for 30 seconds, and heated to 90°C. The mixture was held at 90°C for 10 minutes with continuous mixing at speed 4. The temperature of the Thermomix was set to 40°C, and the mixture was allowed to cool while the mixing speed was increased to 7. The fat was added. After all the fat was added, the mixing speed was further increased to speed 10, and the mixture was mixed at speed 10 for 30 seconds. The mixture was decanted into a storage container, allowed to cool, and stored in the refrigerator (4°C) for at least 24 hours before testing. The material was not stirred before testing to allow the gel to set and for the gel structure to be maintained by the rheological testing.

[0082] Samples were evaluated for melting characteristics using an Anton Paar Rheometer according to the following method: The compositions were removed from the refrigerator and a disk of the composition was cut and loaded onto a 25 mm rheometer plate. The rheometer with the composition in place was equilibrated to 15°C for 3 minutes and to a target normal force (Fn) of 1 N. After sample equilibration, the sample was subjected to a temperature gradient from 15°C to 85°C and held at 85°C for 1 minute. The gap size was controlled during the measurements by a target normal force of Fn = 0.5 N. Storage modulus (G') and loss modulus (G") measurements were performed at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

[0083] The results are plotted in Figures 1-3. In each figure, time (minutes) is listed on the x-axis and is reported on a logarithmic scale. Temperature is listed on the right-hand y-axis and ranges from 10°C to 90°C (decimal scale from 1.00 to 10.00). Storage modulus and loss modulus are listed on the left-hand outer y-axis. Both are measured in pascals (Pa) and are reported on a logarithmic scale. The inner left-hand y-axis (decimal scale from 0.00 to 1.00) allows for the plotting of loss factor (or damping coefficient or tan(δ)), which is equal to G" / G', but not loss factor. As a matter of convention in the figures, squares correspond to measurements of storage modulus (G') and triangles correspond to measurements of loss modulus (G").

[0084] FIG. 1 compares Sample 1 with Sample 4. As shown, at an initial temperature, both samples begin as strong gels (e.g., a temperature of about 19° C.) (G′ is higher than G″). As the temperature increases, the gels soften and both G′ and G″ decrease. At about 24° C., G′ is equal to G″. Sample 1 recovers gel strength relative to Sample 4 at about 49° C., as indicated by the difference (increase) in G′ and G″ for Sample 1 compared to G′ and G″ for Sample 4. Sample 4 does not show gel strength recovery, instead beginning to melt at about 29° C. without recovery. In contrast, Sample 1 does not recover gel strength or begin its final melting until it reaches about 54° C.

[0085] Table 2 reports the G' and G" for Sample 1 at temperatures above about 19°C, 24°C, 49°C, and 51°C.

[0086] [Table 2]

[0087] Table 3 reports the G' and G" for Sample 4 at approximately 19°C, 27°C, and 29°C.

[0088] [Table 3]

[0089] Figure 2 compares Sample 1 and Sample 2. Most notably, Sample 2 has a melting profile similar to Sample 4. Table 4 reports the G' and G" of Sample 2 at approximately 19°C, 24°C, 49°C, and 51°C. Considering Figure 2 and Table 3, significant melting occurs by approximately 24°C (as indicated by the decrease in the ratio between G' and G"). Sample 2 also exhibits much lower gel recovery between 40°C and 50°C than Sample 1.

[0090] [Table 4]

[0091] Figure 3 compares Sample 1 and Sample 3. Most notably, Sample 3 exhibits lower melting than Sample 1 (the gel remains firmer) between 20°C and 30°C and approximately 1°C, indicating that Sample 3 maintains a firm gel over a wider temperature range than Sample 1. Table 5 reports the G' and G" of Sample 3 at approximately 19°C, 46°C, 51°C, and 63°C. The lack of melting exhibited by Sample 3 is well demonstrated by G' equaling G" at 63°C. In contrast, for Sample 1, G' equals G" at approximately 25°C.

[0092] [Table 5]

[0093] The researchers further observed that when used in vegetarian patties, Sample 1 was better able to retain fat and moisture within the vegetarian patty, resulting in the presence and release of fat moisture during cooking. In contrast, Sample 2 was not structured enough to retain fat and moisture because the fat and moisture were absorbed by other components of the vegetarian patty. In contrast, Sample 3 did not melt to the point of significant moisture release during cooking.

Claims

1. 1. A composition comprising: a) a starch component in an amount of from about 1% to about 10% (by weight of the composition), or from about 3% to about 10%, or from about 4% to about 7%, or from about 8%, or to about 9%, or to about 10%, or from about 5% to about 8%, or from about 5% to about 7%, or to about 8%, or to about 9%, or to about 10%; b) fat in an amount of about 30% to about 50% (by weight of the composition) or about 35% to about 45%; c) a water content of about 40%, or 45%, or 50% to about 60% (by weight of the composition); The composition, wherein the composition is a thermoreversible gel.

2. 10. The composition of claim 1, wherein the composition has an onset melting temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C.

3. 3. The composition of claim 1 or 2, wherein the composition has a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec.

4. 4. The composition of any one of claims 1 to 3, wherein the composition has a loss factor of about 1 or 1.1 to 0.9 at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

5. 5. The composition of any one of claims 1 to 4, wherein the composition has a loss factor of from about 0.6 to about 0.9, or about 0.8, at a temperature of from about 45°C to about 55°C, or from about 45°C to about 53°C, or from about 47°C to about 55°C, or from about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

6. The composition comprises: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec; b) a loss factor of 1 at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; and c) a loss factor of from about 0.6 to about 0.9, or about 0.8, at a temperature of from about 45°C to about 55°C, or from about 45°C to about 53°C, or from about 47°C to about 55°C, or from about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second.

7. The composition comprises: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec; b) a loss factor of 1 at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; and c) a loss factor of about 0.6 to about 0.9, or about 0.8, at a temperature of about 45°C to about 55°C, or about 45°C to about 53°C, or about 47°C to about 55°C, or about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

8. The composition of any one of claims 1 to 7, wherein the aqueous component comprises a colorant.

9. The composition according to any one of claims 1 to 8, wherein the fat is a vegetable oil.

10. The composition of any one of claims 1 to 9, wherein the fat is coconut oil.

11. 1. A method of making a composition, comprising: a) (i) about 30% to about 70%, or about 30% to about 60%, or about 30% to about 50%, or about 30% to about 45%, or about 35% to about 45% hydrolyzed starch having a water fluidity of about 40 to about 80, or about 40 to about 70, or about 50 to about 70, or 50 to about 65, or 40 to about 65, or about 50 to about 65, or about 55 to about 65; and (ii) providing a starch component consisting essentially of about 30% to about 70%, or about 40% to about 70%, or about 50% to about 70%, or about 55% to about 70%, or about 55% to about 65% maltodextrin; b) forming a slurry by mixing the starch component, wherein the starch component is in an amount of about 5% to about 15% (by weight of the slurry), or 5% to about 12%, or about 6% to about 12%, or about 7% to about 12%, or about 8% to about 12%; c) heating the slurry to a temperature of from about 50°C, or from about 60°C, or from about 70°C, or from about 80°C, or from about 90°C to 99°C for at least about 5 minutes; d) forming a mixture by mixing the slurry with a fat having a melting temperature of from about 25°C, or from about 30°C, or from about 35°C to about 60°C, wherein the fat is mixed in an amount of from about 30% to about 50% (by weight of the mixture), or from about 30% to about 45%, or from about 35% to about 50%, or from about 35% to about 45%; e) cooling the mixture to a temperature below the melting point of the fat to form the composition.

12. 12. The method of claim 11, wherein the composition consists essentially of the starch component, aqueous component, and fat, and one or more of a colorant, flavorant, or flavor modifying compound.

13. 13. The method of claim 11 or 12, wherein the fat is mixed with the slurry when the slurry has a temperature of from about 30°C or from about 40°C to about 70°C, or from 30°C or from about 40°C to about 60°C, or from about 30°C or from about 40°C to about 50°C.

14. 14. The method of any one of claims 11 to 13, wherein the starch component is in an amount of about 7% to about 12% (by weight of the slurry).

15. 15. The method of any one of claims 11 to 14, wherein the starch component is in an amount of from about 8% to about 12%.

16. 16. The method of any one of claims 11 to 15, wherein the slurry has a solids content in an amount of about 5% to about 15% (by weight of the slurry), or 5% to about 12%, or about 6% to about 12%, or about 7% to about 12%, or about 8% to about 12%.

17. 17. The method of any one of claims 11 to 16, wherein the slurry has a solids content of about 7% to about 12% (by weight).

18. 18. The method of any one of claims 11 to 17, wherein the slurry has a solids content of about 8% to about 12% (by weight).

19. The method of any one of claims 11 to 18, wherein the aqueous component comprises one or more of a colorant, a flavorant, and a flavor modifying compound.

20. 20. The method of any one of claims 11 to 19, wherein the fat is a vegetable oil.

21. 21. The method of any one of claims 11 to 20, wherein the fat is coconut oil.

22. A composition obtainable by the process according to any one of claims 11 to 21, wherein said composition is a thermoreversible gel.

23. A composition obtainable by the process of any one of claims 11 to 21, wherein the composition is a thermoreversible gel.

24. 24. The composition of claim 22 or 23, wherein the composition has an onset melting temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C.

25. 25. The composition of any one of claims 22 to 24, wherein the composition has a loss factor of from about 1.5 to 2.5, or from about 1.7 to about 2.5, or from about 1.7 to about 2.2 at a temperature of from about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec.

26. 26. The composition of any one of claims 22 to 25, wherein the composition has a loss factor of about 1 or 1.1 to 0.9 at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

27. 27. The composition of any one of claims 22 to 26, wherein the composition has a loss factor of from about 0.6 to about 0.9, or to about 0.8, at a temperature of from about 45°C to about 55°C, or from about 45°C to about 53°C, or from about 47°C to about 55°C, or from about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

28. The composition comprises: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec; b) a loss factor of 1 at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; and c) a loss factor of from about 0.6 to about 0.9, or about 0.8, at a temperature of from about 45°C to about 55°C, or from about 45°C to about 53°C, or from about 47°C to about 55°C, or from about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

29. The composition comprises: a) a loss factor of about 1.5 to 2.5, or about 1.7 to about 2.5, or about 1.7 to about 2.2 at a temperature of about 15°C to less than about 20°C, a shear deformation of 0.018%, and an angular frequency of 1 rad / sec; b) a loss factor of 1 at a temperature of about 20°C to 30°C, or about 20°C to about 28°C, or about 20°C to about 26°C, or about 22°C to about 28°C, or about 22°C to about 26°C, measured at a shear deformation of 0.018% and an angular frequency of 1 radian / second; and c) a loss factor of from about 0.6 to about 0.9, or about 0.8, at a temperature of from about 45°C to about 55°C, or from about 45°C to about 53°C, or from about 47°C to about 55°C, or from about 47°C to about 53°C, measured at a shear deformation of 0.018% and an angular frequency of 1 rad / sec.

30. 30. The composition of any one of claims 23 to 29, wherein the aqueous component comprises one or more of a colorant, a flavorant, and a flavor modifying compound.

31. The composition of any one of claims 23 to 30, wherein the fat is a vegetable oil.

32. 32. The composition of any one of claims 23 to 31, wherein the fat is coconut oil.

33. A food product comprising the composition of any one of claims 1 to 32.

34. 34. The food product of claim 33, which is a plant-based meat analog.

35. Use of a composition according to any one of claims 1 to 34 to provide fat to a food composition.

Images