Plant-derived adipose tissue substitute

Abstract

This disclosure relates to plant-derived adipose tissue substitutes. In particular, this disclosure provides plant-derived adipose tissue substitutes comprising plant-derived proteins and plant-derived oils or fats, having improved functional texture. The disclosure also discloses a process for preparing adipose tissue substitutes, uses of adipose tissue substitutes, and foods containing adipose tissue substitutes.

Description

Technical Field

[0001] The present disclosure relates to a plant-derived adipose tissue substitute. In particular, the present disclosure provides a plant-derived adipose tissue substitute that includes a plant-derived protein and a plant-derived oil or plant-derived fat and has an improved functional texture. Also disclosed are a process for preparing the adipose tissue substitute, the use of the adipose tissue substitute, and foods containing the adipose tissue substitute.

Background Art

[0002] Animal adipose tissue is composed of a liquid and solid fat encapsulated in a proteinaceous connective tissue network with unique rheological and physical properties. The microstructure of meat adipose tissue can be simplified as triglyceride droplets encapsulated within adipocytes, which are further embedded in a strong physical connective tissue matrix. Such a structure has unique elastic and melting properties that cannot be reproduced in the currently available plant-derived food field.

[0003] In particular, there is no plant-derived adipose tissue substitute that remains liquid or pumpable at room temperature and transitions to a tissue-like matrix upon cooking. Such a substitute would be highly desirable in the production of plant-derived meat analogs and related food applications.

[0004] WO2022 / 177943 describes an animal fat substitute composition comprising a water-in-oil emulsion containing a mixture of one or more plant proteins and a plant-derived oil or plant-derived fat. However, this document does not disclose an adipose tissue substitute that forms a firm gel after cooking but is pumpable or liquid and stable before cooking.

[0005] Therefore, it would be desirable to provide adipose tissue substitutes comprising plant-derived proteins and plant-derived oils or fats, which address the aforementioned texture and structural shortcomings associated with conventionally known animal fat substitute compositions. There is still a need for improved adipose tissue substitutes that, before cooking (e.g., below 73.9°C), have low hardness and sufficient fluidity for easy processing, while after cooking (e.g., above 85°C), achieve the desired elasticity, stretchability, and plasticity to mimic animal adipose tissue. Furthermore, there is a need for pumpable adipose tissue substitutes that are convenient for pre-cooking processing (e.g., pumping, extrusion, pressing, molding) and, after cooking, form a rigid gel matrix structure with sufficient elasticity that is neither too hard nor too brittle. [Overview of the Initiative]

[0006] In one aspect, the disclosure relates to an adipose tissue substitute comprising (i) a plant-derived protein in an amount of at least 35 wt% relative to the total weight of the plant-derived protein, selected from canola protein, such that the ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-derived protein relative to the total weight of the adipose tissue substitute is less than 6.5:1; (ii) a plant-derived oil or plant-derived fat in an amount of less than 60 wt% relative to the total weight of the adipose tissue substitute; and (iii) water.

[0007] In another embodiment, the present disclosure relates to a process for producing adipose tissue substitute disclosed herein, comprising the steps of: a) providing a plant-derived protein, a plant-derived oil or plant-derived fat, and water; b) forming a mixture of the plant-derived protein, a plant-derived oil or plant-derived fat, and water; and c) emulsifying the mixture to form a stable emulsion.

[0008] In yet another embodiment, the present disclosure relates to adipose tissue substitutes that can be obtained by processes for producing the adipose tissue substitutes disclosed herein.

[0009] In a further embodiment, this disclosure relates to the use of the adipose tissue substitutes disclosed herein in food.

[0010] In yet another embodiment, this disclosure relates to foods containing adipose tissue substitutes disclosed herein.

[0011] These and other features of the present disclosure will become apparent to those skilled in the art by examining the following detailed description, in conjunction with the attached claims. [Modes for carrying out the invention]

[0012] definition When used herein, articles such as "a" and "an" used in a claim are understood to mean one or more of the things claimed or described.

[0013] Where used herein, the term “about” modifying a numerical value means that the stated value includes plus or minus 10%, preferably 5%, or preferably 2%. Where legally permitted, a value stated in a claim means that it is about that value. The use of “about” in a claim or specification is not intended to limit the entire range of the equivalents covered.

[0014] As used herein, the terms “include,” “includes,” and “including” are intended to be non-restrictive.

[0015] As used herein, the term “fatty tissue substitute” refers to a composition that can substitute for and / or is suitable for substituting animal-derived meat fatty tissue in products such as meat analogues, which are hydrated protein foods that resemble meat in appearance, texture, color, and / or flavor.

[0016] As used herein, the term “food” means a food product that is safe for human consumption.

[0017] As used herein, the term “plant-derived protein” means protein derived from non-dairy and non-animal sources. “Plant-derived protein” encompasses all plant-derived proteins. Preferred non-limiting examples of “plant-derived protein” include proteins derived from canola, rapeseed, soybeans, peas, lentils, chickpeas, broad beans, mung beans, and sunflowers, or mixtures thereof. The term “plant-derived protein” may also include proteins derived from fungi or proteins produced by microbial fermentation, even if they are not plant-derived.

[0018] As used herein, the term "protein dispersibility index" or "PDI" refers to the amount of dispersible (soluble) protein relative to the total amount of protein in the material. PDI was measured based on the AOCS Standard Procedure Ba 10b-09 Protein Dispersibility Index, with the protein quantification method changed from the Kjeldahl method to the Dumas method.

[0019] As used herein, the term “fat” refers to glyceride fats and oils containing fatty acid acyl groups and does not imply a specific melting point. The term “oil” is used synonymously with “fat.”

[0020] As used herein, the term “vegetable oil or vegetable fat” means an oil or fat that is not one or more animal fats and is not derived from animal fats. Vegetable oils or vegetable fats may be prepared from naturally occurring (i.e., from plants or other non-animal sources) fats or synthetic fats, fractions of naturally occurring fats or synthetic fats, or mixtures thereof, that meet the requirements defined herein. Furthermore, vegetable oils or vegetable fats in the adipose tissue substitutes disclosed herein are preferably unhydrogenated fats or derived from unhydrogenated fats. The term “unhydrogenated” means that the fat phase is not prepared from fats that have been hydrogenated to convert unsaturated fatty acid acyl groups to saturated fatty acid acyl groups.

[0021] As used herein, the term “fatty acid” refers to a straight-chain saturated or unsaturated (including monounsaturated and polyunsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be represented as Cx:y. For example, palmitic acid may be written as C16:0, and oleic acid may be written as C18:1. The fatty acid profile may be determined by fatty acid methyl ester analysis (FAME) using gas chromatography in accordance with ISO 12966-2:2014 and ISO 12966-4:2015. Accordingly, the percentage of fatty acids in the compositions referred herein (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) is based on the total weight of C8-C24 fatty acid residues, including both acyl groups such as triglycerides, diglycerides, and monoglycerides, unless otherwise specified.

[0022] As used herein, the term “hardness force” refers to the force required to puncture a sample to a depth of 25 mm with a 10 mm diameter probe (e.g., the maximum force required to compress the sample). This is measured by compressing the sample using a texture analyzer (Stable Micro Systems (SMS) texturerometer, model TA-XT2) equipped with a 5 kN load cell and controlled by Texture Expert Exceed 2.52 software (Stable Micro Systems, Surrey, England). The sample is compressed to 25 mm and pushed down into the sample at a speed of 1.0 mm / second using a 10 mm cylindrical probe.

[0023] As is well known in the art, Hunterlab's colorimeters are tristimulimeters that measure color in L*, a*, and b* values ​​by using filters that spectrally approximate the CIE standard observer function of the eye. The L*, a*, and b* scales represent measurements of color in visual units of color perception related to perceived color and color difference. The lightness value L* is defined as black at 0 and white at 100. The a* axis is relative to the opposite colors green and red, with negative values ​​indicating stronger green and positive values ​​indicating stronger red. The b* axis represents the contrast between blue and yellow, with negative values ​​indicating stronger blue and positive values ​​indicating stronger yellow.

[0024] It will be understood that determining the values ​​of each parameter of the claimed invention described herein requires using the methods disclosed in the Examples section of this application.

[0025] In all embodiments of this disclosure, unless otherwise stated, all percentages are by weight of the total composition, as will be apparent from the context. All ratios are by weight, and unless otherwise stated, all measurements are taken at room temperature, such as 20°C to 25°C.

[0026] adipose tissue substitute The present disclosure relates to an adipose tissue substitute that contains a plant-derived protein and a plant-derived oil or a plant-derived fat and exhibits an improved functional texture. Advantageously, the adipose tissue substitute disclosed herein has a low hardness force before cooking, is sufficiently fluid to be easily processed, and after cooking, has an increased hardness and is imparted with desirable elasticity, stretchability, and plasticity similar to animal adipose tissue.

[0027] The adipose tissue substitute disclosed herein contains, based on the total weight of the adipose tissue substitute, preferably at least 8 wt%, more preferably 8 wt% to 25 wt%, and even more preferably 10 wt% to 17 wt% of a plant-derived protein.

[0028] In a preferred embodiment, at least 37 wt% of the plant-derived proteins in the adipose tissue substitute disclosed herein is selected from canola proteins, based on the total weight of the plant-derived proteins in the adipose tissue substitute. In a more preferred embodiment, 39 wt% to 100 wt% of the plant-derived proteins in the adipose tissue substitute disclosed herein is selected from canola proteins, based on the total weight of the plant-derived proteins in the adipose tissue substitute. In an even more preferred embodiment, 40 wt% to 100 wt% of the plant-derived proteins in the adipose tissue substitute disclosed herein is selected from canola proteins, based on the total weight of the plant-derived proteins in the adipose tissue substitute.

[0029] The plant-derived proteins in the adipose tissue substitute disclosed herein are preferably selected from canola proteins having a protein dispersity index (PDI) percentage of 40% to 95%, more preferably 43% to 90%, and even more preferably 46% to 88%.

[0030] The plant-derived proteins in the adipose tissue substitutes disclosed herein are selected from canola proteins having a color L value of at least 50, more preferably 55–85, and even more preferably 60–80, as measured in the CIELAB color space. The color L value is measured according to A-176-1, using a HunterLab color difference analyzer under observer conditions of a light source temperature of 6500K and a field of view of 10 degrees. The color space used is Lab, and the results are reported after three measurements. Sample preparation is minimal, with the sample placed in a petri dish and read by the instrument. The lightness value L is defined as black at 0 and white at 100.

[0031] The plant-derived proteins in the adipose tissue substitutes disclosed herein are selected from canola proteins having a viscosity preferably 20 cP.s–35 cP.s, more preferably 23 cP.s–30 cP.s, and even more preferably 25 cP.s–30 cP.s. Viscosity (cP.s) is measured according to A-185-2. In this method, a Stephan GmbH UMC5 emulsifier is used to prepare a 10% protein-to-aqueous solution under vacuum. This emulsifier has a variable control motor (300–3000 RPM) and allows for specific RPM settings from a maximum of 10% to 100%. For the preparation of the dispersion, 100 grams of protein are added to the bowl of the instrument along with 900 grams of water. The lid is closed and a Busch vacuum pump (model RB 00056 C IZO) is turned on to reduce the amount of air drawn into the mixture during dispersion. The dispersion is mixed at 1500 RPM for 5 minutes. Stop after 1 minute and scrape the contents of the bowl. The vacuum level is maintained below 0.8 bar throughout the dispersion test. Then, quickly transfer the slurry to two 600 mL beakers and add it to an Amtek viscometer equipped with an SV2 spindle. The measurement is performed 30 seconds after the instrument is powered on, with the spindle rotating at 12 RPM.

[0032] In a preferred embodiment of the adipose tissue substitute disclosed herein, the ratio of the percentage of canola protein's protein dispersibility index (PDI) to the total weight of the adipose tissue substitute, to the percentage of plant-derived components by weight, is 1:1 to 6.4:1. In a more preferred embodiment of the adipose tissue substitute disclosed herein, the ratio of the percentage of canola protein's protein dispersibility index (PDI) to the total weight of the adipose tissue substitute, to the percentage of plant-derived components by weight, is 2.5:1 to 6.3:1. In an even more preferred embodiment of the adipose tissue substitute disclosed herein, the ratio of the percentage of canola protein's protein dispersibility index (PDI) to the total weight of the adipose tissue substitute, to the percentage of plant-derived components by weight, is 4.0:1 to 6.2:1.

[0033] In a preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of the plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 40% to 95%, and the ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-derived protein relative to the total weight of the adipose tissue substitute is 1:1 to 6.4:1; (ii) less than 60 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) water.

[0034] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein 39 wt% to 100 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 43% to 90%, and the ratio of the protein dispersibility index (PDI) percentage of canola protein to the weight percentage of plant-derived protein relative to the total weight of the adipose tissue substitute is 2.5:1 to 6.3:1; (ii) less than 60 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) water.

[0035] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein 40 wt% to 100 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 46% to 88%, and the ratio of the protein dispersibility index (PDI) percentage of canola protein to the weight percentage of plant-derived protein relative to the total weight of the adipose tissue substitute is 4.0:1 to 6.2:1; (ii) less than 60 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) water.

[0036] In another preferred embodiment, the plant-derived proteins in the adipose tissue substitute disclosed herein include canola protein and one or more other proteins selected from the group consisting of cottonseed protein, lupine protein, oat protein, sesame protein, broad bean protein (horse bean protein, fava protein, faba protein), alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein, corn protein, sunflower protein, lentil protein, chickpea protein, soy protein, pea protein, wheat protein, rapeseed protein, hemp seed protein, and mixtures thereof.

[0037] In another, more preferred embodiment, the plant-derived protein in the adipose tissue substitute disclosed herein comprises canola protein and one or more other proteins selected from the group consisting of soy protein, pea protein, and mixtures thereof.

[0038] In another, more preferred embodiment, the plant-derived proteins in the adipose tissue substitute disclosed herein include canola protein and soy protein.

[0039] In another preferred embodiment, the plant-derived protein in the adipose tissue substitute disclosed herein consists of canola protein and soy protein, wherein the weight ratio of canola protein to soy protein is more preferably 0.5:1 to 4.5:1, and even more preferably 0.6:1 to 3.6:1.

[0040] In another preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein based on the total weight of the adipose tissue substitute, comprising canola protein and soy protein; (ii) 30 wt% to 59 wt% of plant-derived oil or plant-derived fat based on the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water.

[0041] In another, more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, consisting of canola protein and soy protein in a weight ratio of 0.5:1 to 4.5:1; (ii) 40 wt% to 57 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water.

[0042] In another, more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, consisting of canola protein and soy protein in a weight ratio of 0.6:1 to 3.6:1; (ii) 45 wt% to 55 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water.

[0043] The adipose tissue substitutes disclosed herein contain, preferably 30 wt% to 59 wt%, more preferably 40 wt% to 57 wt%, and even more preferably 45 wt% to 55 wt%, of vegetable oil or vegetable fat, based on the total weight of the adipose tissue substitute.

[0044] The vegetable oils or vegetable fats in the adipose tissue substitutes disclosed herein preferably contain up to 15 wt%, more preferably up to 10 wt%, and even more preferably 5 wt% to 10 wt% saturated fatty acids (SAFAs), where the wt% is relative to the acids bonded as acyl groups in the glycerides in the vegetable oils or vegetable fats, and is based on the total weight of C8 to C24 fatty acids.

[0045] The vegetable oils or vegetable fats in the adipose tissue substitutes disclosed herein preferably contain 15 wt% to 50 wt%, more preferably 20 wt% to 45 wt%, and even more preferably 25 wt% to 40 wt% of polyunsaturated fatty acids (PUFAs), where the wt% is relative to the acid bonded as an acyl group in the glycerides in the vegetable oils or vegetable fats, and is based on the total weight of C8 to C24 fatty acids.

[0046] The vegetable oils or vegetable fats in the adipose tissue substitutes disclosed herein are preferably selected from the group consisting of sunflower oil, high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia oil, linseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, palm oil, shea oil, peanut oil, avocado oil, fractions thereof, and mixtures thereof. More preferably, the vegetable oils or vegetable fats in the adipose tissue substitutes disclosed herein are canola oil.

[0047] The adipose tissue substitutes disclosed herein preferably contain 20 wt% to 50 wt%, more preferably 25 wt% to 45 wt%, and even more preferably 30 wt% to 40 wt% of water based on the total weight of the adipose tissue substitute.

[0048] In a preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 40% to 95%, and the ratio of the protein dispersibility index (PDI) percentage of canola protein to the weight percentage of plant-derived protein relative to the total weight of the adipose tissue substitute is 1:1 to 6.4:1; (ii) 30 wt% to 59 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water.

[0049] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein 39 wt% to 100 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 43% to 90%, and the ratio of the protein dispersibility index (PDI) percentage of canola protein to the weight percentage of plant-derived protein relative to the total weight of the adipose tissue substitute is 2.5:1 to 6.3:1; (ii) 40 wt% to 57 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water.

[0050] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein 40 wt% to 100 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 46% to 88%, and the ratio of the protein dispersibility index (PDI) percentage of canola protein to the weight percentage of plant-derived protein relative to the total weight of the adipose tissue substitute is 4.0:1 to 6.2:1; (ii) 45 wt% to 55 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water.

[0051] The adipose tissue substitutes disclosed herein have a hardness of preferably up to 250 g, more preferably up to 220 g, and even more preferably 50 g to 200 g before cooking (e.g., below 73.9°C).

[0052] The adipose tissue substitutes disclosed herein have a hardness of preferably 600g to 2600g, more preferably 700g to 2300g, and even more preferably 800g to 2000g after cooking at 93.3°C.

[0053] The adipose tissue substitutes disclosed herein have a change in hardness between before cooking and after cooking at 93.3°C, preferably 350g to 2600g, more preferably 480g to 2300g, and even more preferably 600g to 1950g.

[0054] In a preferred embodiment, the adipose tissue substitutes disclosed herein have a hardness of up to 250 g before cooking and a hardness of 600 g to 2600 g after cooking at 93.3°C.

[0055] In a more preferred embodiment, the adipose tissue substitutes disclosed herein have a hardness of up to 220 g before cooking and a hardness of 700 g to 2300 g after cooking at 93.3°C.

[0056] In a more preferred embodiment, the adipose tissue substitute disclosed herein has a hardness of 50g to 200g before cooking and a hardness of 800g to 2000g after cooking at 93.3°C.

[0057] In a preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein, wherein at least 37 wt% of plant-derived protein is selected from canola protein relative to the total weight of the plant-derived protein; (ii) 30 wt% to 59 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water relative to the total weight of the adipose tissue substitute, wherein the adipose tissue substitute has a maximum hardness of 250 g before cooking and a hardness of 600 g to 2600 g after cooking at 93.3°C.

[0058] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein, wherein 39 wt% to 100 wt% of plant-derived protein is selected from canola protein relative to the total weight of the plant-derived protein; (ii) 40 wt% to 57 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water relative to the total weight of the adipose tissue substitute, wherein the adipose tissue substitute has a hardness of up to 220 g before cooking and a hardness of 700 g to 2300 g after cooking at 93.3°C.

[0059] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein, wherein 40 wt% to 100 wt% of plant-derived protein is selected from canola protein relative to the total weight of the plant-derived protein; (ii) 45 wt% to 55 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water relative to the total weight of the adipose tissue substitute, wherein the adipose tissue substitute has a hardness of 50 g to 200 g before cooking and a hardness of 800 g to 2000 g after cooking at 93.3°C.

[0060] In another preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, comprising canola protein and soy protein; (ii) 30 wt% to 59 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water, wherein the adipose tissue substitute has a hardness of up to 250 g before cooking and a hardness of 600 g to 2600 g after cooking at 93.3°C.

[0061] In another, more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, consisting of canola protein and soy protein in a weight ratio of 0.5:1 to 4.5:1; (ii) 40 wt% to 57 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water, wherein the adipose tissue substitute has a hardness of up to 220 g before cooking and a hardness of 700 g to 2300 g after cooking at 93.3°C.

[0062] In another, more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, consisting of canola protein and soy protein in a weight ratio of 0.6:1 to 3.6:1; (ii) 45 wt% to 55 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water, wherein the adipose tissue substitute has a hardness of 50 g to 200 g before cooking and a hardness of 800 g to 2000 g after cooking at 93.3°C.

[0063] In a preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein, with at least 37 wt% of canola protein relative to the total weight of the plant-derived protein; (ii) 30 wt% to 59 wt% of canola oil relative to the total weight of the adipose tissue substitute; and (iii) 20 wt% to 50 wt% of water relative to the total weight of the adipose tissue substitute, wherein the adipose tissue substitute has a hardness of up to 250 g before cooking and a hardness of 600 g to 2600 g after cooking at 93.3°C.

[0064] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein, including 39 wt% to 100 wt% of canola protein relative to the total weight of the plant-derived protein; (ii) 40 wt% to 57 wt% of canola oil relative to the total weight of the adipose tissue substitute; and (iii) 25 wt% to 45 wt% of water relative to the total weight of the adipose tissue substitute, wherein the adipose tissue substitute has a maximum hardness of 220 g before cooking and a hardness of 700 g to 2300 g after cooking at 93.3°C.

[0065] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein, including 40 wt% to 100 wt% of canola protein relative to the total weight of the plant-derived protein; (ii) 45 wt% to 55 wt% of canola oil relative to the total weight of the adipose tissue substitute; and (iii) 30 wt% to 40 wt% of water relative to the total weight of the adipose tissue substitute, wherein the adipose tissue substitute has a hardness of 50 g to 200 g before cooking and a hardness of 800 g to 2000 g after cooking at 93.3°C.

[0066] In a preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) at least 8 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 40% to 95%, and the protein dispersibility index (PDI) percentage of the canola protein relative to the total weight of the adipose tissue substitute is selected from plant-derived protein. The ratio of the weight percentage of the derived protein is 1:1 to 6.4:1, and the product contains (ii) 30 wt% to 59 wt% of vegetable oil or vegetable fat relative to the total weight of the adipose tissue substitute, and (iii) 20 wt% to 50 wt% of water. The adipose tissue substitute has a maximum hardness of 250 g before cooking, and a hardness of 600 g to 2600 g after cooking at 93.3°C, with a change in hardness of 350 g to 2600 g between before cooking and after cooking at 93.3°C.

[0067] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 8 wt% to 25 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein 39 wt% to 100 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 43% to 90%, and the protein dispersibility index (PDI) percentage of the canola protein relative to the total weight of the adipose tissue substitute The ratio of plant-derived protein to weight percentage is 2.5:1 to 6.3:1. The adipose tissue substitute contains (ii) 40 wt% to 57 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute, and (iii) 25 wt% to 45 wt% of water. The adipose tissue substitute has a maximum hardness of 220 g before cooking, and a hardness of 700 g to 2300 g after cooking at 93.3°C, with a change in hardness of 480 g to 2300 g between before cooking and after cooking at 93.3°C.

[0068] In a more preferred embodiment, the adipose tissue substitute disclosed herein comprises (i) 10 wt% to 17 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein 40 wt% to 100 wt% of plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein having a protein dispersibility index (PDI) percentage of 46% to 88%, and the protein dispersibility index (PDI) percentage of the canola protein relative to the total weight of the adipose tissue substitute. The ratio of plant-derived protein to weight percentage is 4.0:1 to 6.2:1. The product contains (ii) 45 wt% to 55 wt% of plant-derived oil or plant-derived fat relative to the total weight of the adipose tissue substitute, and (iii) 30 wt% to 40 wt% of water. The adipose tissue substitute has a hardness of 50 g to 200 g before cooking, and a hardness of 800 g to 2000 g after cooking at 93.3°C, with a change in hardness of 600 g to 1950 g between before and after cooking at 93.3°C.

[0069] The adipose tissue substitutes disclosed herein preferably further comprise one or more components selected from the group consisting of alginates, methylcellulose, starch (natural and / or modified starch), antimicrobial agents, antioxidants, enzymes (such as transglutaminase), emulsifiers, salt, carrageenan, gum, flavorings, and colorants.

[0070] In some embodiments, the adipose tissue substitutes disclosed herein preferably further comprise one or more components selected from the group consisting of alginic acid, carboxymethylcellulose (CMC), and starch in an amount of 0 wt% to 5 wt% relative to the total weight of the adipose tissue substitute.

[0071] Manufacturing process for adipose tissue substitutes In another embodiment, the present disclosure relates to a process for producing adipose tissue substitutes disclosed herein, the process comprising: a) providing a plant-derived protein, a plant-derived oil or plant-derived fat, and water; b) forming a mixture of the plant-derived protein, the plant-derived oil or plant-derived fat, and the water; and c) emulsifying the mixture to form a stable emulsion.

[0072] In a preferred embodiment, step c) of the process disclosed herein is carried out under vacuum.

[0073] Methods for developing adipose tissue substitutes In a further embodiment, this disclosure relates to the use of the adipose tissue substitutes disclosed herein in food products. In a preferred embodiment, this disclosure relates to the use of the adipose tissue substitutes disclosed herein in food products selected from the group consisting of plant-based meat, plant-based bacon, plant-based burgers, plant-based cold cuts, plant-based sausages, plant-based patties, plant-based chicken, plant-based fish, and combinations thereof.

[0074] In another embodiment, the disclosure relates to foods comprising adipose tissue substitutes disclosed herein. In a preferred embodiment, the disclosure relates to foods comprising adipose tissue substitutes disclosed herein, selected from the group consisting of plant-based meat, plant-based bacon, plant-based burgers, plant-based cold cuts, plant-based sausages, plant-based patties, plant-based chicken, plant-based fish, and combinations thereof.

[0075] In a preferred embodiment, the food disclosed herein comprises 1 wt% to 80 wt%, more preferably 1 wt% to 60 wt%, and even more preferably 5 wt% to 50 wt%, of the total weight of the food, an adipose tissue substitute disclosed herein.

[0076] By incorporating adipose tissue substitutes into food products, desirable texture and sensory characteristics can be achieved, and the fat content and texture of animal-derived meat products can be mimicked.

[0077] Item 1. Adipose tissue substitute comprising: a plant-derived protein in an amount of at least 8 wt% relative to the total weight of the adipose tissue substitute, wherein at least 35 wt% of the plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein; a plant-derived oil or plant-derived fat in an amount of less than 60 wt% relative to the total weight of the adipose tissue substitute; and water.

[0078] Item 2. The adipose tissue substitute according to Item 1, comprising 8 wt% to 25 wt%, preferably 8 wt% to 20 wt%, more preferably 10 wt% to 17 wt%, of the total weight of the adipose tissue substitute.

[0079] Item 3. The adipose tissue substitute according to Item 1, wherein at least 37 wt%, preferably 39 wt% to 100 wt%, and more preferably 40 wt% to 100 wt%, of the total weight of the plant-derived protein is selected from canola protein.

[0080] Item 4. The adipose tissue substitute according to Item 1, wherein the plant-derived protein in the adipose tissue substitute is selected from canola proteins having a protein dispersibility index (PDI) percentage of 40% to 95%, preferably 43% to 90%, and more preferably 46% to 88%.

[0081] Item 5. The adipose tissue substitute according to Item 1, wherein the ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-derived protein relative to the total weight of the adipose tissue substitute is 1:1 to 6.4:1, preferably 2.5:1 to 6.3:1, and more preferably 4.0:1 to 6.2:1.

[0082] Item 6. The adipose tissue substitute according to Item 1, wherein the plant-derived protein comprises canola protein and soy protein, preferably with a weight ratio of canola protein to soy protein of 0.5:1 to 4.5:1, and more preferably 0.6:1 to 3.6:1.

[0083] Item 7. The adipose tissue substitute according to Item 1, comprising 30 wt% to 59 wt%, preferably 40 wt% to 57 wt%, more preferably 45 wt% to 55 wt%, of the total weight of the adipose tissue substitute.

[0084] Item 8. The adipose tissue substitute according to Item 1, wherein the vegetable oil or vegetable fat comprises up to 15 wt%, preferably up to 10 wt%, more preferably 5 wt% to 10 wt% saturated fatty acids (SAFAs) and / or 15 wt% to 50 wt%, preferably 20 wt% to 45 wt%, more preferably 25 wt% to 40 wt% polyunsaturated fatty acids (PUFAs), wherein the wt% is relative to the acid bonded as an acyl group in the glycerides in the oil or fat, and is based on the total weight of C8 to C24 fatty acids.

[0085] Item 9. The adipose tissue substitute according to Item 1, wherein the vegetable oil or vegetable fat is selected from the group consisting of sunflower oil, high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic canola oil, high-oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia oil, flaxseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, palm oil, shea olein, peanut oil, avocado oil, fractions thereof, and mixtures thereof, preferably the vegetable oil or vegetable fat is canola oil.

[0086] Item 10. The adipose tissue substitute according to Item 1, comprising 20 wt% to 50 wt%, preferably 25 wt% to 45 wt%, more preferably 30 wt% to 40 wt%, of water relative to the total weight of the adipose tissue substitute.

[0087] Item 11. The adipose tissue substitute according to Item 1, wherein the hardness before cooking is up to 250g, preferably up to 220g, and more preferably 50g to 200g.

[0088] A fatty tissue substitute according to item 1, wherein the hardness after cooking at 3°C ​​is 600g to 2600g, preferably 700g to 2300g, more preferably 800g to 2000g.

[0089] Item 13. The adipose tissue substitute according to Item 1, wherein the change in hardness between before cooking and after cooking at 93.3°C is 350g to 2600g, preferably 480g to 2300g, and more preferably 600g to 1950g.

[0090] Item 14. The adipose tissue substitute described in Item 1, further comprising one or more components selected from the group consisting of alginic acid, methylcellulose, starch, antimicrobial agents, antioxidants, enzymes, emulsifiers, salt, carrageenan, gum, flavorings, and colorings.

[0091] Item 15. A process for producing an adipose tissue substitute according to Item 1, comprising the steps of: providing a plant-derived protein, a plant-derived oil or plant-derived fat, and water; forming a mixture of the plant-derived protein, the plant-derived oil or plant-derived fat, and the water; and emulsifying the mixture to form a stable emulsion, preferably under vacuum.

[0092] Item 16. Use of the adipose tissue substitutes of Item 1 in a food, preferably the food being selected from the group consisting of plant-based meat, plant-based bacon, plant-based burgers, plant-based cold cuts, plant-based sausages, plant-based patties, plant-based chicken, plant-based fish, and combinations thereof.

[0093] Item 17. A food comprising adipose tissue substitutes of Item 1, preferably the food being selected from the group consisting of plant-based meat, plant-based bacon, plant-based burgers, plant-based cold cuts, plant-based sausages, plant-based patties, plant-based chicken, plant-based fish, and combinations thereof. [Examples]

[0094] The following non-limiting embodiments illustrate the present invention and do not limit its scope in any way, as many modifications of the invention are possible without departing from the spirit or scope of the invention. In the embodiments and throughout this specification, all percentages, parts and ratios are by weight unless otherwise specified.

[0095] Example 1 Two types of canola protein (Puratein G and Puratein HS) and three types of soy protein (PurePro 70E, PurePro 90M, and PurePro 70N) were used in the tests disclosed herein. Both canola proteins were commercially available from Merit Functional Foods, and all soy proteins were commercially available from Bunge (Chesterfield, MO). The analytical data for these proteins are shown in Table 1 below. [Table 1]

[0096] The protein dispersibility index (PDI) was measured according to AOCS Ba 10b-09.

[0097] The molecular weight distribution of proteins (80kDa, 40kDa, 30kDa, 20kDa, 10kDa, 180kDa, and <180kDa) was measured according to Agilent 5991-3651EN_LR technical documentation. Using this method, samples were prepared by extracting proteins in a 5% aqueous solution at room temperature for 1 hour. The dispersion was allowed to stand for 30 minutes to separate the supernatant, which was filtered through a 0.2µm membrane filter (Agilent P / N 5190-5096) and transferred to a 2 ml HPLC vial. 2 µL of the sample was injected into an Agilent UPLC, mode 1260 at a flow rate of 0.4 mL / min and eluted using a 130A pore size exclusion column (Agilent P / N PL1580-5350) under isoelution conditions with demineralized water as the solvent. The isolated proteins were detected using an Agilent DAD detector (Model 1260 Infinity Multidetector) at an absorbance of 220 nm.

[0098] Viscosity (cP.s) was measured according to A-185-2. This method prepares a 10% protein-to-aqueous solution under vacuum. The instrument used for preparing the dispersion was a Stephan GmbH UMC5 emulsifier. This instrument is equipped with a 300-3000 RPM variable control motor, allowing for specific RPM settings from 10% to 100%. For the dispersion preparation, 100 grams of the protein of study were added to the instrument's bowl along with 900 grams of water. The lid was then closed, and a Busch vacuum pump (model RB 00056 C IZO) was activated to reduce the amount of air drawn into the mixture during dispersion. Dispersion was carried out at 1500 RPM for 5 minutes. After 1 minute, it was stopped and the contents of the bowl were scraped out. The vacuum level remained below 0.8 bar throughout the dispersion test. The slurry was quickly transferred to two 600 mL beakers and added to an Amtek viscometer equipped with an SV2 spindle. The spindle was set to rotate at 12 rpm. The measurement was performed 30 seconds after the instrument was powered on.

[0099] Color L was measured according to A-176-1. This method used a HunterLab color difference analyzer under a light source temperature of 6500K and an observer field of view of 10 degrees. The color space used was Lab, and the results were reported after three measurements. Sample preparation was minimal; the protein was placed in a petri dish and read by the instrument. The lightness value L was defined as black at 0 and white at 100.

[0100] The tests disclosed herein used commercially available canola oil from Bunge (Chesterfield, MO). The analytical data for the canola oil are shown in Table 2 below. [Table 2]

[0101] In the table above, Cx:y refers to a fatty acid with x carbon atoms and y double bonds, and its level is determined by GC-FAME (ISO12966-2:2014 and ISO12966-4:2015). SAFA refers to saturated fatty acids, MUFA to monounsaturated fatty acids, PUFA to polyunsaturated fatty acids, and TRANS to trans fatty acids (unsaturated fatty acids with trans-sequenced double bonds).

[0102] Exemplary formulations T1 to T10 were prepared. Subsequently, 1500g samples were prepared for each formulation. The composition of all formulations is shown in Table 3 below. [Table 3]

[0103] The characteristics of exemplary formulations T1 to T10, from the perspective of the canola proteins used, are shown in Table 4 below. [Table 4]

[0104] Exemplary comparative formulations CT1 to CT12 were prepared. Subsequently, 1500g samples were prepared from each comparative formulation. The composition of all comparative formulations is shown in Table 5 below. [Table 5]

[0105] The characteristics of exemplary comparative formulations CT1 to CT12, from the perspective of the canola proteins used, are shown in Table 6 below. [Table 6]

[0106] Adipose tissue substitutes for formulations T1-T10 and comparative formulations CT1-CT12 were prepared using the following procedure. - Weigh the protein and water components of the ingredients and place them in a bowl. - Close the lid of the bowl and activate the vacuum pump. Maintain a vacuum pressure of less than 0.8 bar. - Start emulsification and run at 900 RPM for 2 minutes. - Release the vacuum. - Close the lid, re-establish the vacuum, and emulsify at 1500 RPM for 2 minutes. Gradually add the oil components during this step. - Increase the rotation speed to 3000 RPM and perform the operation under vacuum for 1 minute. - Release the vacuum. - Open the lid and pour the emulsion into the metal can (5cm high x 8cm in diameter) using a spatula, being careful not to draw in any air. - Place the filled cans in the oven. - Increase the oven temperature to 68.3°C and start the steam cooking process, maintaining the temperature for 20 minutes. - Gradually increase the oven temperature to 73.8°C and maintain it for another 20 minutes. - Increase the oven temperature further to 79.4°C and maintain it for another 20 minutes. - Increase the oven temperature further to 85°C and maintain it for another 20 minutes. - Increase the oven temperature further to 98.9°C and cook until the internal temperature of the emulsion reaches 93.3°C, as measured by an external thermometer inserted into the can. Remove the can from the oven and immerse it in ice water for about an hour. Transfer the can to the refrigerator and chill overnight. - Remove the cooked adipose tissue substitute from the can and allow it to reach room temperature before further analysis.

[0107] The equipment used in the above process is as follows: - Stephan GmbH's UMC5 emulsifier. This mixing device features variable rotation speed control from 300 to 3000 RPM, allowing for precise adjustment to specific speeds from a maximum of 10% to 100%. - Busch vacuum pump, model RB 00056 C IZO. A vacuum pump used to reduce the amount of air drawn in during the emulsification process. - Electrolux Air-o-steam Touchline model oven. An oven used for heat treatment of adipose tissue substitute samples. - ULINE metal can. A 5cm tall, 8cm in diameter, 8-ounce metal container with a lid, used to hold fat tissue substitutes during cooking.

[0108] Example 2 The texture of the samples was measured using a texture analyzer (Stable Micro Systems (SMS) texturerometer, model TA-XT2). The texturerometer was equipped with a 5kN load cell and operated using Texture Expert Exceed 2.52 software (Stable Micro Systems, Surrey, England).

[0109] Sample preparation and compression testing: Samples were subjected to a 25 mm compression using a 10 mm cylindrical probe. The probe was programmed to penetrate the sample downwards at a speed of 1.0 mm / second. The measured texture parameter was gel strength, defined as the maximum force applied by the probe during penetration, or the maximum force (in grams) required to compress the sample.

[0110] Sample conditions: Each formulation (T1-T10) and each comparative formulation (CT1-CT12) were measured both before and after cooking at 93.3°C.

[0111] The texture measurement results for formulations T1 to T10 are shown in Table 7. [Table 7]

[0112] Table 8 shows the texture measurement results for comparative formulations CT1 to CT10. [Table 8]

[0113] Texture Before Cooking: Before cooking, formulations T1-T10 all exhibited low hardness and low viscosity (hardness below 250g), demonstrating sufficient fluidity and ease of processing. Notably, formulations T7, T8, T9, and T10 had even lower hardness (between 50g and 220g), indicating lower liquidity and pumpability, making them more suitable for processes such as pumping, extrusion, pressing, and molding. In contrast, comparative formulations CT2, CT4, and CT9 were too hard (over 250g), lacked sufficient fluidity, and were not pumpable, making them difficult to process.

[0114] Texture after cooking: After cooking, formulations T1 to T10 showed improved hardness and structural integrity (between 800g and 2600g), achieving desirable elasticity, stretchability, and plasticity that mimicked animal fat tissue. Formulations T2 to T10 were particularly suitable for plant-based applications (e.g., plant-based bacon, plant-based New York strip steak, plant-based salmon, etc.) due to their moderate hardness (between 800g and 2000g) which prevented brittleness and excessive plastic deformation. Conversely, comparative formulations CT2, CT3, and CT5 to CT12 were too soft (hardness less than 800g), had low elasticity, and could not be effectively molded or shaped, while CT1 was too hard (over 2600g), resulting in brittleness and easy deformation. ---

[0115] Any list or discussion of previously published documents in this specification should not be construed as an endorsement that such documents are part of cutting-edge technology or common general knowledge.

[0116] Any priorities and options relating to a given aspect, embodiment, feature, or parameter of the present invention should be deemed to be disclosed in conjunction with all other priorities and options relating to all other aspects, embodiments, features, and parameters of the present invention, unless the context specifically indicates otherwise.

[0117] As will be understood by those skilled in the art, for any or all purposes, particularly in terms of providing written explanations, all scopes disclosed herein also encompass any and all possible subscopes and combinations thereof. Any enumerated scope can be readily recognized as fully explaining and enabling that the same scope can be broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. Also as will be understood by those skilled in the art, all expressions such as “maximum,” “at least,” “greater than,” and “less than” include the enumerated numbers and refer to scopes that can subsequently be broken down into subscopes as considered above. Finally, as will be understood by those skilled in the art, the scopes include individual components, and each individual value is incorporated herein as if it were individually described herein.

Claims

1. Adipose tissue substitute, (i) At least 8 wt% of plant-derived protein relative to the total weight of the adipose tissue substitute, wherein at least 37 wt% of the plant-derived protein relative to the total weight of the plant-derived protein is selected from canola protein, and the ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-derived protein relative to the total weight of the adipose tissue substitute is 1:1 to 6.4:1, (ii) 30 wt% to 59 wt% of vegetable oil or vegetable fat relative to the total weight of the adipose tissue substitute, (iii) Adipose tissue substitute comprising 20 wt% to 50 wt% of water relative to the total weight of the adipose tissue substitute.

2. The adipose tissue substitute according to claim 1, comprising 8 wt% to 25 wt% of the plant-derived protein relative to the total weight of the adipose tissue substitute.

3. The adipose tissue substitute according to claim 1 or 2, wherein 39 wt% to 100 wt% of the plant-derived protein, relative to the total weight of the plant-derived protein, is selected from canola protein.

4. The adipose tissue substitute according to any one of the claims, wherein the plant-derived protein is selected from canola proteins having a protein dispersibility index (PDI) percentage of 40% to 95%, preferably 43% to 90%, and more preferably 46% to 88%.

5. The adipose tissue substitute according to any one of the claims, wherein the ratio of the protein dispersibility index (PDI) percentage of the canola protein to the weight percentage of the plant-derived protein relative to the total weight of the adipose tissue substitute is 2.5:1 to 6.3:1, preferably 4.0:1 to 6.2:

1.

6. The adipose tissue substitute according to any one of the claims, comprising 40 wt% to 57 wt%, preferably 45 wt% to 55 wt%, of the plant-derived oil or plant-derived fat based on the total weight of the adipose tissue substitute.

7. The adipose tissue substitute according to any one of the claims, wherein the plant-derived oil or plant-derived fat comprises up to 15 wt%, preferably up to 10 wt%, more preferably 5 wt% to 10 wt% saturated fatty acids (SAFAs), and / or 15 wt% to 50 wt%, preferably 20 wt% to 45 wt%, more preferably 25 wt% to 40 wt% polyunsaturated fatty acids (PUFAs), wherein the wt% is relative to the acid bonded as an acyl group in the glycerides in the oil or fat, and is based on the total weight of C8 to C24 fatty acids.

8. The adipose tissue substitute according to any one of the claims, comprising 25 wt% to 45 wt%, preferably 30 wt% to 40 wt%, of water relative to the total weight of the adipose tissue substitute.

9. The adipose tissue substitute according to any one of the claims, further comprising one or more components selected from the group consisting of alginic acid, methylcellulose, starch, antimicrobial agents, antioxidants, enzymes, emulsifiers, salt, carrageenan, gum, flavorings, and colorings.

10. A fatty tissue substitute according to any one of the claims, having a pre-cooking hardness of up to 250 g, preferably up to 220 g, more preferably 50 g to 200 g, and / or a post-cooking hardness of 600 g to 2600 g, preferably 700 g to 2300 g, more preferably 800 g to 2000 g at 93.3°C.

11. The adipose tissue substitute according to any one of the claims, wherein the change in hardness between before cooking and after cooking at 93.3°C is 350g to 2600g, preferably 480g to 2300g, and more preferably 600g to 1950g.

12. Adipose tissue substitute, (i) 8 wt% to 25 wt% of plant-derived protein, wherein 39 wt% to 100 wt% of the plant-derived protein is selected from canola protein relative to the total weight of the plant-derived protein, and the ratio of the PDI percentage of the canola protein to the weight percentage of the plant-derived protein relative to the total weight of the adipose tissue substitute is 2.5:1 to 6.3:1, and (ii) A vegetable oil or vegetable fat in less than 60 wt% of the total weight of the adipose tissue substitute, wherein the vegetable oil or vegetable fat comprises a maximum of 15 wt% saturated fatty acids (SAFAs) and 15 wt% to 50 wt% polyunsaturated fatty acids (PUFAs), where the wt% is relative to the acid bonded as an acyl group in the glycerides in the vegetable oil or vegetable fat, and is based on the total weight of C8-C24 fatty acids, (iii) Adipose tissue substitute containing water.

13. A process for producing adipose tissue substitute according to any one of the above claims, a) A step of providing the plant-derived protein, the plant-derived oil or plant-derived fat, and water. b) The step of forming a mixture of the plant-derived protein, the plant-derived oil or plant-derived fat, and water, c) A process comprising the step of emulsifying the mixture to form a stable emulsion, preferably under vacuum.

14. Use of a fatty tissue substitute according to any one of claims 1 to 12 in a food, preferably the food being selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based cold cut, plant-based sausage, plant-based patty, plant-based chicken, plant-based fish, and combinations thereof.

15. A food comprising a fatty tissue substitute according to any one of claims 1 to 12, wherein the food is selected from the group consisting of plant-based meat, plant-based bacon, plant-based burger, plant-based cold cut, plant-based sausage, plant-based patty, plant-based chicken, plant-based fish, and combinations thereof, and the food comprises 1 wt% to 80 wt% of the fatty tissue substitute.

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