Fungal CURD compositions

Abstract

Methods of producing cheese curd analog food products, cheese analog food products, and / or scrambled egg analog food products derived from edible filamentous fungal biomaterial are provided, as are products produced by such methods.

Description

[0001] FUNGAL CURD COMPOSITIONS

[0002] CROSS REFERENCE TO RELATED APPLICATIONS

[0003] This application claims the benefit of priority of U.S. provisional patent applications 63 / 582,258, filed 13 September 2023. The entirety of the above-referenced application is incorporated herein by reference.

[0004] FIELD

[0005] The present disclosure relates to food products prepared from edible fungal mycelial biomass, and methods of preparing the same. More specifically, the present disclosure relates to cheese curd analog food products, cheese analog food products, and scrambled egg analog food products, among others, prepared from fungal mycelial biomass.

[0006] SUMMARY

[0007] The present disclosure provides methods of making cheese curd analog food products, cheese analog food products, and / or scrambled egg analog food products from fungal mycelial biomass.

[0008] In a first aspect, the present disclosure provides a method of making a fungal curd, comprising combining a first dispersion of filamentous fungal particles in an aqueous liquid with an oil, an emulsifier, and a gelling agent; and adding a salt and / or heating the resulting combination in order to gel the fungal particles to form a fungal curd. This method optionally further comprises, after gelling, combining the resulting combination with a second dispersion of filamentous fungal particles in an aqueous liquid. In various embodiments, the particles are derived from a fungal mycelial biomass.

[0009] The oil is selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations thereof.

[0010] The gelling agent is selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low-methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof.

[0011] The emulsifier can be selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and di-glycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof.

[0012] In some embodiments, the gelling further comprises the addition of a salt. The salt can be selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

[0013] In other embodiments, the gelling comprises heating the combination of aqueous dispersion, oil, emulsifier, and gelling agent. In some embodiments, the combination is heated to about 150 °F -about 180 °F (about 65.5 °C - about 83 °C). In other embodiments, the combination is heated to about 180 °F - about 212 °F (about 83 °C - about 100 °C).

[0014] In some embodiments, the second dispersion of filamentous fungal particles in an aqueous liquid further comprises one or more flavoring agents; one or more taste modulators; and / or one or more dairy enhancers.

[0015] In some embodiments, the filamentous fungal particles are produced by sizereducing a fungal mycelial biomass. In some embodiments, the particles are derived from a cohesive fungal mycelial biomass produced by liquid surface fermentation or solid-state fermentation.

[0016] In other embodiments, the filamentous fungal particles are derived from fungal mycelial biomass produced by submerged fermentation.

[0017] In some embodiments, the filamentous fungal particles are in the form of a flour having a particle size of about 30 - about 400 microns.

[0018] In some embodiments, the filamentous fungal particles comprise, or in some embodiments consist essentially of, fungal mycelia. In other embodiments, the filamentous fungal particles comprise at least about 50 wt. % fungal mycelia, at least about 75 wt. % fungal mycelia, or at least about 95 wt. % fungal mycelia.

[0019] In a second aspect, the present disclosure provides a fungal curd composition, comprising a gelled form of fungal mycelial biomass, an oil, an emulsifier, and a gelling agent. In some embodiments, the composition further comprises a salt.

[0020] The oil can be selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations thereof.

[0021] The gelling agent can be selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low-methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof.

[0022] The emulsifier is selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and di-glycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof.

[0023] The salt can be selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

[0024] In some embodiments, the composition further comprises one or more flavoring agents; one or more taste modulators; and / or one or more dairy enhancers.

[0025] In some embodiments, the biomass is a cohesive fungal mycelial biomass that is processed into particles by size-reducing a cohesive fungal mycelial biomass produced by liquid surface fermentation or solid-state fermentation.

[0026] In some embodiments, the fungal mycelial biomass is produced by submerged fermentation. In some embodiments, the particles comprise, or in some embodiments consist essentially of, fungal mycelia. In other embodiments, the particles comprise at least about 50 wt. % fungal mycelia, at least about 75 wt. % fungal mycelia, or at least about 95 wt. % fungal mycelia.

[0027] DETAILED DESCRIPTION

[0028] The present disclosure provides methods of making fungal curd compositions from edible fungal mycelial biomass. The fungal curd compositions are edible on their own, or may be used as ingredients or components incorporated into other edible compositions, for example cheese curd analog food products, cheese analog food products, scrambled egg analog food products, baked goods and food products, and / or the like. In various aspects, the methods comprise creating a first dispersion of filamentous fungal particles in an aqueous liquid, adding an oil, gelling agent, and emulsifier to the dispersion and combining the oil, gelling agent, and dispersion together to form an emulsion. Thereafter, salt and / or heat is added to the resulting oil-dispersion combination, while agitating the combination, in order to generate curds / cause gelation of the fungal particles. The gelled fungal particles aggregate together in a manner similar to a dairy-based cheese in order to form a fungal curd composition. Thereafter, the fungal curd composition can be optionally combined with a second aqueous dispersion, resulting in an edible cheese curd analog food product, a cheese analog food product, and / or a scrambled egg analog food product.

[0029] The general concept provided by the present disclosure, then, is the creation of a fungal-based, edible food product (a cheese analog, scrambled egg analog, or otherwise) via gelation. Gelation occurs by a process that takes advantage of certain features of the biomass disclosed herein, leading to a final product that effectively mimics a soft cheese curd product (e.g., cottage cheese) or a scrambled egg. Such curds are formed by gelation and are thus distinguishable from curds formed by other methods. Flavoring of the food products, and their final texture, can be augmented via the addition of one or more enhancers, as may be desired and as disclosed. Suitable enhancers include, for example, flavors, stabilizers, coloring agents, olfactory additions, preservatives, and the like. As will be appreciated, products produced by the present disclosure provide vegan food products that accurately mimic soft cheese curds and / or scrambled eggs in both taste and texture. As used herein, the term "biomass" refers to a mass of a living or formerly living organism. In some embodiments, this term specifically includes a mass of a living or formerly living filamentous fungi.

[0030] As used herein, the term "biomat" refers to a cohesive mass of filamentous fungal tissue comprising a network of interwoven hyphae filaments. Biomats may be produced by any one or more fungal fermentation methods, for example according to methods described in WO 2020 / 176758, WO 2019 / 099474, and / or WO 2018 / 014004.

[0031] As used herein, the phrase "mycelial biomass" refers to a biomass of filamentous fungus in which fungal mycelium makes up about 50 wt% - about 100 wt% of the biomass. In embodiments, fungal mycelium makes up at least about 50 wt%, at least about 55 wt%, at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, at least about 90 wt%, at least about 95 wt%, at least about 96 wt%, at least about 97 wt%, at least about 98 wt%, at least about 99 wt%, or substantially all of the biomass. The remainder (i.e., the non-mycelial portion) of the mycelial biomass may contain other fungal tissues (conidia, fruiting bodies, etc.). "Mycelial biomass" specifically includes biomass produced by any fermentation method and thus encompasses biomass produced by submerged fermentation methods and nonsubmerged fermentation methods. In some embodiments, a mycelial biomass is produced by any one or more submerged fermentation methods known in the art, such as, for example, those described in U.S. Patent 7,635,492 to Finnigan etal.. In other embodiments, a mycelial biomass is a "cohesive mycelial biomass" produced by a fermentation process other than a submerged fermentation process. A "cohesive mycelial biomass" has sufficient tensile strength and structural integrity to be picked up and moved by hand without disintegrating or tearing and is produced by any one or more fungal fermentation methods in which the filamentous fungus grows in such a way as to form a mass of interwoven mycelia, e.g., methods in which a fungal mycelium is grown in air or a controlled atmosphere out of a growth medium or feedstock (e.g., liquid surface fermentation, fermentation on the surface of a membrane or mesh scaffold, etc.). Examples of methods of producing a "cohesive mycelial biomass" are described in PCT Application Publications 2020 / 176758, 2019 / 099474, and 2018 / 014004. Generally speaking, mycelial biomasses recovered from submerged fermentation processes are paste-like substances with poor tensile strength and structural integrity and thus are not cohesive mycelial biomasses.

[0032] Fungal Taxonomy, Species, Strains

[0033] Edible filamentous fungi can be used as a nutrition source, such as for protein, either alone or incorporated into foodstuffs, such as the disclosed cheese curd analogs, cheese analogs, and / or scrambled egg analogs.

[0034] Filamentous fungi suitable for use in the disclosed methods can vary. Suitable strains that may be used in the disclosed methods include any filamentous fungal strains selected from the phyla or divisions of zygomycota, glomermycota, chytridiomycota, basidiomycota or ascomycota. In some embodiments, the fungus belongs to an order selected from the group consisting of Mucorales, Ustilaginales, Russulales, Agaricales, Pezizales, and Hypocreales.

[0035] In some embodiments, the fungus belongs to a family selected from the group consisting of Mucoraceae, Ustilaginaceae, Hericiaceae, Polyporaceae, Grifolaceae, Lyophyllaceae, Strophariaceae, Lycoperdaceae, Agaricaceae, Pleurotaceae, Physalacriaceae, Omphalotaceae, Tuberaceae, Morchellaceae, Sparassidaceae, Nectriaceae, Bionectriaceae, and Cordycipitaceae.

[0036] In some embodiments, the fungus belongs to a genus selected from the group consisting of Agaricus, Calocybe, Calvatia, Cordyceps, Disciotis, Fames, Fusarium, Ganoderma, Grifola, Hericulum, Hypholoma, Hypsizygus, Morchella, Pholiota, Pleurotus, Polyporous, Sparassis, Stropharia, Tuber, and Ustilago.

[0037] In some embodiments, the fungus is selected from the group consisting of Rhizopus oligosporus, Ustilago esculenta, Hericulum erinaceus, Polyporous sguamosus, Grifola fondosa, Hypsizygus marmoreus, Hypsizygus ulmarius, Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus, Pleurotus ostreatus var. columbinus, Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa, Fusarium venenatum, Fusarium strain flavolapis (ATCC Accession Deposit No. PTA- 10698), Disciotis venose, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostreatus, and Leucoagaricus spp. In some embodiments, the fungus is a Fusarium species.

[0038] In some embodiments the fungus is Fusarium strain flavolapis (ATCC Accession Deposit No. PTA-10698).

[0039] In some embodiments, the fungus is selected from Fusarium venenatum and Fusarium venenatum strain A3 / 5 (formerly classified as Fusarium graminearum). In some embodiments, the fungus is Fusarium venenatum A3 / 5.

[0040] In some embodiments, the fungus is Fusarium venenatum.

[0041] In some embodiments, the fungus is selected from Pleurotus ostreatus, Agrocybe brasiliensis, Flammulina velutipes, Hypholoma capnoides, Hypholoma sublaterium, Morchella angusticeps, Macrolepiota procera, Coprinus comatus, Agaricus arvensis, Ganoderma tsugae, and Inonotus obliguus. In some embodiments, the fungus is Pleurotus ostreatus. In some embodiments, the fungus is Ganoderma lucidum.

[0042] In some embodiments, the fungus is selected from a fungus belonging to the order Polyporales, a member of the family Ganodermataceae, Ganoderma lucidum, Ganoderma tsugae, Ganoderma applanatum, Ganoderma resinaceum, Ganoderma oregonense, Trametes versicolor, Trametes pubescens, Schizophyllum commune, and Polyporous sguamosus.

[0043] In some embodiments, the fungus is selected from a fungus belonging to Ascomycota, Zygomycota, Aspergillus, Fusarium, Neurospora, Monascus, Basidiomycota, Lentinula, and Neurospora. In some embodiments, the fungus is Neurospora crassa.

[0044] In some embodiments, the fungus is selected from Agaricus arvensis; Agrocybe brasi Hensis; Amylomyces rouxii; Amylomyces sp.; Armillaria mellea; Aspergillus nidulans; Aspergillus niger; Aspergillus oryzae; Ceriporia lacerate; Coprinus comatus; Fibroporia vaillantii; Fistulina hepatica; Flammulina velutipes; Fomitopsis officinalis; Ganoderma sessile; Ganoderma tsugae; Hericium erinaceus; Flypholoma capnoides; Flypholoma sublateritium; Inonotus obliguus; Lactarius chrysorrheus; Macrolepiota procera; Morchella angusticeps; Myceliophthora thermophila; Neurospora crassa; Penicillium camemberti; Penicillium chrysogenum; Penicillium rubens; Phycomyces blakesleeanus; Pleurotus djamor; Pleurotus ostreatus; Polyporus sguamosus; Psathyrella aguatica; Rhizopus microsporus; Rhizopus oryzae; Schizophyllum commune; Streptomyces venezuelae; Stropharia rugosoannulata; Thielavia terrestris; Ustilago maydis; Fusarium sp.; and Gibberella sp. In some embodiments, the fungus used includes Ganoderma sessile, Neurospora crassa, and / or Phycomyces blakesleeanus. In some embodiments, the fungus is a mutant strain of any of the above-identified fungal species. In some embodiments, the fungus is RMs2374, a Neurospora crassa mutant that can be obtained from the Fungal Genetics Stock Center (FGSC 5140). In some embodiments, the fungus is Ganoderma lucidum.

[0045] In some embodiments, the fungus is selected from Aspergillus oryzae, Rhizopus oryzae, Rhizopus oligosporus and Rhizopus microspores, Fusarium graminareum, Cordyceps militaris, Cordyceps sinensis, Tuber melanosporum, Tuber magnatum, Pennicillium camemberti, Neurospora intermedia, Neurospora sitophila, Xylaria hypoxion, and Neurospora crassa.

[0046] In some embodiments, the fungus is selected from brewer's yeast (e.g., nutritional yeast, Saccharomyces cerevisiae, etc.), Brettanomyces bruxellensis, Brettanomyces anomalus, Brettanomyces custersianus, Brettanomyces naardenensis, Brettanomyces nanus, Dekkera bruxellensis, Dekkera anomala, Candida stellate, Schizosaccharomyces pombe, Torulaspora delbrueckii, Zygosaccharomyces bailii, Pichia pastoris (also called, in some cases, Komagataella phaffii, K. pastoris, or K. pseudopastoris), Agaricus bisporus, Pleurotus ostreatus, Lentinula edodes, Auricularia auricula-judae, Volvariella volvacea, Flammulina velutipes, Tremella fuciformis, Hypsizygus tessellatus, Stropharia rugosoannulata, Cyclocybe aegerita, Hericium erinaceus, Boletus edulis, Calbovista subsculpta, Calvatia gigantean, Cantharellus cibarius, Craterellus tubaeformis, Clitocybe nuda, Cortinarius caperatus, Craterellus cornucopioides, Grifola frondosa, Gyromitra esculenta, Hericium erinaceus, Hydnum repandum, Lactarius deliciosus, Morchella, Pleurotus ostreatus, Tricholoma matsutake, and Tuber sp.

[0047] In some embodiments, the fungus is selected from Rasamsonia composticola, Talaromyces emersonii, Rasamsonia emersonii, Thermomucor indicae- seudaticae, Rhizomucor miehei, Rhizomucor pusillus, Thielavia terricola var minor, a Rhizopus sp., and Thermoascus thermophilus.

[0048] In some embodiments, the fungus is selected from Aspergillus oryzae, Rhizopus oryzae, Fusarium graminareum, Cordyceps militaris, Cordyceps sinensis, Tuber melanosporum, Tuber magnatum, Pennicillium camemberti, Neurospora intermedia, Neurospora sitophila, and Xylaria hypoxion. In some embodiments, the fungus is Neurospora.

[0049] In some embodiments, the fungus is selected from Candida etchellsii, Candida guilliermondii, Candida humilis, Candida utilis, Candida versatilis, Debaryomyces hansenii, Kluyveromyces lactis, Kluyveromyces marxianus, Kluyveromyces thermotolerans, Pichia pastoris, Rhodotorula sp., Saccharomyces bayanus, Saccharomyces beticus, Saccha- romyces cerevisiae, Saccharomyces chevalieri, Saccharomyces diastaticus, Saccharomyces ellipsoideus, Saccharomyces exiguus, Saccharomyces florentinus, Saccharomyces pastoria- nus, Saccharomyces pombe, Saccharomyces sake, Saccharomyces uvarum, Sporidiobolus johnsonii, Sporidiobolus salmonicolor, Sporobolomyces roseus, Xanthophyllomyces dendro- rhous, Yarrowia Hpolytica, and Zygosaccharomyces rouxii.

[0050] Because they are edible, the filamentous fungi suitable for use in methods provided by the present disclosure have a low mycotoxin content. In some embodiments, the total amount of mycotoxins in a filamentous fungi utilized in the disclosed methods is less than about 10 ppm.

[0051] The amount of edible filamentous fungi used in the disclosed methods can vary based on the desired protein content, texture, and / or flavor of the final curd product. In various aspects, an amount of 0.25 wt.% - 45 wt.% of fungi, or any subrange included therein, can be used to prepare the disclosed aqueous dispersions. As used herein, wt.% is expressed as the weight of a component per unit volume. For example, if lg of filamentous fungi is used to make 100ml of aqueous dispersion, it would be represented as a 1 wt.% fungal dispersion. In some embodiments, the amount of edible filamentous fungi used to prepare the disclosed aqueous dispersions is 1.0 wt.% - 5.0 wt.%. In some embodiments, the amount of edible filamentous fungi used to prepare the disclosed aqueous dispersions is 5.0 wt.% - 10.0 wt.%. In some embodiments, the amount of edible filamentous fungi used to prepare the disclosed aqueous dispersions is 20.0 wt.% - 28.0 wt.%. In some embodiments, the amount of edible filamentous fungi used to prepare the disclosed aqueous dispersions is 40.0 wt.% -45.0 wt.%. In some embodiments, the amount of edible filamentous fungi used to prepare the disclosed aqueous dispersions is selected from 2.0 wt.%, 3.0 wt.%, 4.0 wt.%, 5.0 wt.%, 6.0 wt.%, 7.0 wt.%, 8.0 wt.%, 9.0 wt.%, 10.0 wt.%, 11.0 wt.%, 12.0 wt.%, 13.0 wt.%, 14.0 wt.%, 15.0 wt.%, 16.0 wt.%, 17.0 wt.%, 18.0 wt.%, 19.0 wt.%, 20.0 wt.%, 21.0 wt.%, 22.0 wt.%, 23.0 wt.%, 24.0 wt.%, 25.0 wt.%, 26.0 wt.%, 27.0 wt.%, 28.0 wt.%, 29.0 wt.%, 30.0 wt.%, 31.0 wt.%, 32.0 wt.%, 33.0 wt.%, 34.0 wt.%, 35.0 wt.%, 36.0 wt.%, 37.0 wt.%, 38.0 wt.%, 39.0 wt.%, 40.0 wt.%, 41.0 wt.%, 42.0 wt.%, 43.0 wt.%, 44.0 wt.%, and 45.0 wt.%.

[0052] Methods

[0053] Gelation, Gelling

[0054] Gelling is the association or crosslinking of polymer chains of a gelling agent to form a three-dimensional network that traps or immobilizes water and other matter to form a rigid, or semi-rigid structure. When fungal solids, for example fungal particles, are present with a gelling agent they will also be immobilized and aggregate together, resulting in a semi-solid mass that resembles a curd.

[0055] Gelling agents and their mechanism of action are known (see, e.g., Banerjee et al., Grit Rev Food Sci Nutr, 52:4, 334-346 (2012)) for use in some applications. Numerous gelling agents have been approved for food use in the United States and elsewhere as direct additives incorporated into foods to provide structure, viscosity, stability, and / or other qualities. Gelling agents suitable for use in the disclosed methods include agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low-methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations of any of the foregoing. In some embodiments, the gelling agent is alginate.

[0056] In various aspects, the disclosed methods can proceed by way of addition of a gelling agent and a salt, by the addition of a gelling agent and heat, or by combinations of both.

[0057] Gelation via Salt Addition

[0058] Salts participate in the gelling mechanism by releasing ions capable of forming ionic bonds that directly or indirectly cross-link polymers of a gelling agent. Gelling rates and gel strength can be controlled by varying the concentration of ions. For example, alginates are a family of non-branched binary copolymers of 1-4 glycosidically linked p-D-mannuronic acid (M) and a-L-guluronic acid (G) residues. Alginate gels are produced when a divalent cation (e.g., Ba2+, Ca2+, MG2+, and the like) forms ionic bonds with a negatively charged group from a G residue from each of two different alginate polymers, thereby cross-linking the two polymers. This process occurs numerous times across numerous alginate polymers, resulting in a gel matrix that forms the alginate gel structure.

[0059] In one aspect, the present disclosure provides methods of gelling a composition comprising a gelling agent and a fungal mycelial biomass via the addition of a salt to initiate the gelling reaction. In various embodiments, the methods comprise producing fungal curds; optionally, thereafter those fungal curds may be further processed to produce a fungal food product.

[0060] Salts suitable for use in the disclosed methods include calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

[0061] The amount of salt used in the disclosed methods can vary. In various aspects, an amount of 0.01 wt.% - 0.5 wt.%, or any subrange thereof, of a salt is used. In some embodiments, the amount of salt used in the disclosed methods is selected from 0.05 wt.%, 0.1 wt.%, 0.15 wt.%, 0.2 wt.%, 0.25 wt.%, 0.3 wt.%, 0.35 wt.%, 0.4 wt.%, 0.45 wt.%, and 0.5 wt.%.

[0062] In embodiments, methods of making fungal curds are provided, comprising combining a first aqueous dispersion of fungal particles derived from a fungal mycelial biomass with an oil, an emulsifier, and a gelling agent. Subsequently, a salt is added to the resulting combination in order to initiate gelation of the gelling agent, trapping the fungal particles in a gel and forming fungal curds. Optionally, the curds are further processed by combining them with a second aqueous dispersion to form a fungal food product.

[0063] An embodiment of such a method is as follows:

[0064] A first dispersion of filamentous fungal particles in an aqueous liquid is prepared by combining water and fungal material (i.e., a fungal mycelial biomass) in a ratio of about 10:1 to about 1:10 or any subrange in between. The water and fungal material are placed into an apparatus containing rotating blades, for example a blender or an impeller, and sheared until smooth. In this embodiment, shearing occurs by high speed blending or mixing, non-stop, for a period of at least 2 - 10 minutes, or until a stable homogenous dispersion is achieved; shear mixing is desirable to achieve a satisfactory homogeneity of the fungal material in the water, and to fully disintegrate any possible agglomerates. This step can occur without the addition of any heat, though if desired, heat (e.g., 90 °F - 120 °F, 32.2 °C - 48.9 °C) can be applied to facilitate generation of a homogenous mixture.

[0065] Separately, an oil or blend of two or more oils is combined with an emulsifier and a gelling agent and whisked until homogenous. In some embodiments, a single oil is added, in some embodiments, a blend of two or more oils are added. In one embodiment, sunflower oil is added in an amount of about 32 wt. %. In one embodiment, the emulsifier is lecithin. In one embodiment, the gelling agent is alginate.

[0066] The resulting oil, emulsifier, and gelling agent combination is then blended together with the first aqueous dispersion to form an emulsion. If the fungal curds themselves are intended to be the final product, optionally any desired additional components - proteins, flavoring agents, dairy enhancers, taste modulators, preservatives, sugars, food grade salts and the like - are added to the first aqueous dispersion. Any desired flavoring agents are also added (e.g., half and half flavoring, cottage cheese flavoring, milk flavoring, etc.) in a combined appropriate amount, such as about 0.4 - 0.8 wt.%, in some embodiments about 0.6 wt.%, dairy enhancers can be in an amount of about 0.1 - 1.0 wt.%, in some embodiments about 0.2 wt.%, and any desired flavor modulator can be in an amount of about 0.01 - 0.05 wt.%, in some embodiments about 0.03 wt.%. Preservatives can be added in an amount of about 0.1 - 0.4 wt. %. Salt can be added to taste (e.g., in amounts of about 1.0 wt.%). Such components are used to impart flavor, texture, and the like to the final fungal curds. For example, Kala Namak salt can be added in order to impart an egg-like flavor. All such components are mixed into the dispersion until completely dissolved or otherwise incorporated.

[0067] Next, a salt is slowly added to the resulting oil-dispersion combination while agitating the combination. In one embodiment, the salt is calcium chloride.

[0068] The salt triggers the gelling reaction, as the salt forms a polymeric matrix by crosslinking the polymers. The resulting combination is then cooled (e.g., 34 °F - 40 °F, 1 °C - 4 °C) for a period of 20 - 28 hours, to form the fungal curds. The curds are edible on their own and may be used as a final food product. Optionally, a second dispersion of filamentous fungal particles in an aqueous liquid is prepared by combining water and fungal material (i.e., a fungal mycelial biomass) in a ratio of about 10:1 to about 1:10 or any subrange in between. The water and fungal material are placed into an apparatus containing rotating blades, for example a blender or an impeller, and sheared until smooth. In this embodiment, shearing occurs by high speed blending or mixing, non-stop, for a period of at least 2 - 10 minutes, or until a stable homogenous dispersion is achieved; shear mixing is desirable to achieve a satisfactory homogeneity of the fungal material in the water, and to fully disintegrate any possible agglomerates. This step can occur without the addition of any heat, though if desired, heat (e.g., 90 °F - 120 °F, 32.2 °C - 48.9 °C) can be applied to facilitate generation of a homogenous mixture.

[0069] Next, any desired additional components - proteins, flavoring agents, dairy enhancers, taste modulators, preservatives, sugars, food grade salts and the like - are added to the second aqueous dispersion. Any desired flavoring agents are also added (e.g., half and half flavoring, cottage cheese flavoring, milk flavoring, etc.) in a combined appropriate amount, such as about 0.4 - 0.8 wt.%, in some embodiments about 0.6 wt.%, dairy enhancers can be in an amount of about 0.1 - 1.0 wt.%, in some embodiments about 0.2 wt.%, and any desired flavor modulator can be in an amount of about 0.01 - 0.05 wt.%, in some embodiments about 0.03 wt.%. Preservatives can be added in an amount of about 0.1 - 0.4 wt. %. Salt can be added to taste (e.g., in amounts of about 1.0 wt.%). Such components are used to impart flavor, texture, and the like to a final food product. For example, Kala Namak salt can be added in order to impart an egg-like flavor. All such components are mixed into the dispersion until completely dissolved or otherwise incorporated.

[0070] Thereafter, the second dispersion of filamentous fungal particles in an aqueous liquid, if used, and the fungal curds are combined to produce a fungal food product, for example a cheese curd analog food product, a cheese analog food product, and / or a scrambled egg analog food product.

[0071] In embodiments, the present disclosure provides methods of making fungal dairy food analogs, such as cottage cheese and / or ricotta cheese, comprising combining a first dispersion of filamentous fungal particles in an aqueous liquid derived from a fungal mycelial biomass with an oil, an emulsifier, and a gelling agent. Subsequently, a salt is added to the resulting combination in order to initiate gelation of the gelling agent, trapping the fungal particles in a gel and forming fungal curds. Optionally, the curds can be further processed by combining them with a second dispersion of filamentous fungal particles in an aqueous liquid to form a fungal food product, wherein the second dispersion of filamentous fungal particles in an aqueous liquid comprises one or more flavoring agents selected from half and half flavoring, cottage cheese flavoring, milk flavoring, cheese culture flavoring, cream flavoring, butter flavoring, and combinations thereof, suitable for flavoring the food product to taste like cottage and / or ricotta cheese. Optionally, the food product can comprise one or more additional components, as disclosed herein.

[0072] In embodiments, the present disclosure provides methods of making fungal egg food analogs, such as scrambled egg analogs, comprising combining a first dispersion of filamentous fungal particles in an aqueous liquid derived from a fungal mycelial biomass with an oil, an emulsifier, and a gelling agent. Subsequently, a salt is added to the resulting combination in order to initiate gelation of the gelling agent, trapping the fungal particles in a gel and forming fungal curds. Thereafter, the curds are further processed by combining them with a second dispersion of filamentous fungal particles in an aqueous liquid to form a fungal food product, wherein the second dispersion of filamentous fungal particles in an aqueous liquid comprises one or more flavoring agents selected from egg flavoring, egg yolk flavoring or both, suitable for flavoring the food product to taste like scrambled eggs. Optionally, the food product can comprise one or more additional components, as disclosed herein.

[0073] Gelation by Heat Addition

[0074] Heat is capable of initiating gelling by causing denaturation and unfolding of the gelling agent, exposing reactive sites. As the molecules are cooled, reactive sites associate and aggregation of unfolded molecules form polymeric matrices that trap water and other material within the network. This aggregation occurs numerous times across numerous gelling agent polymers, resulting in a gel matrix.

[0075] In another aspect, the present disclosure provides methods of gelling a composition comprising a gelling agent and a fungal mycelial biomass via the addition of a heat to initiate the gelling reaction. In various embodiments, the methods comprise first producing a fungal curd and then using that fungal curd to produce a fungal food product.

[0076] In embodiments, a composition to be gelled via the addition of heat is heated to about 150 °F - about 180 °F (about 65.5 °C - about 83 °C). In some embodiments, a composition to be gelled via the addition of heat is heated to about 180 °F - about 212 °F (about 83 °C - about 100 °C).

[0077] In embodiments, methods of making a fungal curds are provided, comprising combining a first dispersion of filamentous fungal particles in an aqueous liquid with an oil, an emulsifier, and a gelling agent, and then heating the resulting combination in order to initiate gelation of the gelling agent, trapping the fungal particles in a gel and forming fungal curds. Optionally, the curds are further processed by combining them with a second dispersion of filamentous fungal particles in an aqueous liquid to form a fungal food product.

[0078] An embodiment of such a method is as follows:

[0079] A first dispersion of filamentous fungal particles in an aqueous liquid is prepared by combining water and fungal material in a ratios as provided herein, for example a ration selected from about 1:10 to about 10:1 or any subrange in between. The water and fungal material are placed into an apparatus containing rotating blades, for example a blender or an impeller, and sheared until smooth. In this embodiment, shearing occurs by high speed blending or mixing, non-stop, for a period of at least 2 - 10 minutes, or until a stable homogenous dispersion is achieved; shear mixing is desirable to achieve a satisfactory homogeneity of the fungal material in the water, and to fully disintegrate any possible agglomerates. This step can occur without the addition of any heat, though if desired, heat (e.g., 90 °F - 120 °F, 32.2 °C - 48.9 °C) can be applied to facilitate generation of a homogenous mixture.

[0080] Separately, an oil or blend of two or more oils is combined with an emulsifier and a gelling agent and whisked until the oil, emulsifier, and gelling agent are homogenous. In some embodiments, a single oil is added, in some embodiments, a blend of two or more oils are added. In one embodiment, sunflower oil is added in an amount of about 32 wt. %. In one embodiment, the emulsifier is lecithin. In one embodiment, the gelling agent is alginate. Thereafter, the resulting oil, emulsifier, and gelling agent combination is combined with the first dispersion of filamentous fungal particles in an aqueous liquid while blending to form an emulsion.

[0081] Next, the resulting oil-dispersion combination is heated to about 150 °F - about 180 °F (about 65.5 °C - about 83 °C) or to about 180 °F - about 212 °F (about 83 °C - about 100 °C) and allowed to gradually cool (e.g., to 34 °F - 40 °F, 1 °C - 4 °C) for a period of 20 - 28 hours with agitation. This heating and gradual cooling process is the gelling process, where the heat exposes reactive sites in the gelling agent and cooling allows those reactive sites to aggregate together, forming fungal curds. The curds are edible on their own and may be used as a final food product.

[0082] Optionally, a second dispersion of filamentous fungal particles in an aqueous liquid is prepared by combining water and fungal material (i.e., a fungal mycelial biomass) in a ratio selected from about 1:10 or 10:1, or any subrange in between. The water and fungal material are placed into an apparatus containing rotating blades, for example a blender or an impeller, and sheared until smooth. In this embodiment, shearing occurs by high speed blending or mixing, non-stop, for a period of at least 2 - 10 minutes, or until a stable homogenous dispersion is achieved; shear mixing is desirable to achieve a satisfactory homogeneity of the fungal material in the water, and to fully disintegrate any possible agglomerates. This step can occur without the addition of any heat, though if desired, heat (e.g., 90 °F - 120 °F, 32.2 °C - 48.9 °C) can be applied to facilitate generation of a homogenous mixture.

[0083] Next, any desired additional components - proteins, flavoring agents, dairy enhancers, taste modulators, preservatives, sugars, food grade salts, and the like - are added to the second aqueous dispersion. Any desired flavoring agents are also added (e.g., half and half flavoring, cottage cheese flavoring, milk flavoring, etc.) in a combined amount of about 0.4 - 0.8 wt.%, in some embodiments about 0.6 wt.%, dairy enhancers in an amount of about 0.1 - 1.0 wt.%, in some embodiments about 0.2 wt.%, and any desired flavor modulator in an amount of about 0.01 - 0.05 wt.%, in some embodiments about 0.03 wt.%. Preservatives are also added in an amount of about 0.1 - 0.4 wt. %. Salt is added to taste (e.g., in amounts of about 1.0 wt.%). These components are used to impart flavor, texture, and the like to a final food product. For example, Kala Namak salt can be added in order to impart an egg-like flavor. All such components are mixed into the dispersion until completely dissolved or otherwise incorporated.

[0084] Thereafter, the second dispersion of filamentous fungal particles in an aqueous liquid and the fungal curds are combined to produce a fungal food product, for example a cheese curd analog food product, a cheese analog food product, and / or a scrambled egg analog food product.

[0085] In embodiments, the present disclosure provides methods of making fungal dairy food analogs, such as cottage cheese and / or ricotta cheese, comprising combining a first dispersion of filamentous fungal particles in an aqueous liquid derived from a fungal mycelial biomass with an oil, an emulsifier, and a gelling agent to form an emulsion. Subsequently, the combination is heated, with constant agitation, in order to initiate gelation of the gelling agent, trapping the fungal particles in a gel and forming fungal curds. Optionally, the curds are further processed by combining them with a second dispersion of filamentous fungal particles in an aqueous liquid to form a fungal food product, wherein the second dispersion of filamentous fungal particles in an aqueous liquid comprises one or more flavoring agents selected from half and half flavoring, cottage cheese flavoring, milk flavoring, cheese culture flavoring, cream flavoring, butter flavoring, and combinations thereof, suitable for flavoring the food product to taste like cottage and / or ricotta cheese. Optionally, the food product can comprise one or more additional components, as disclosed herein.

[0086] In embodiments, the present disclosure provides methods of making fungal egg food analogs, such as scrambled egg analogs, comprising combining a first dispersion of filamentous fungal particles in an aqueous liquid derived from a fungal mycelial biomass with an oil, an emulsifier, and a gelling agent to form an emulsion. Subsequently, the combination is heated, with constant agitation, in order to initiate gelation of the gelling agent, trapping the fungal particles in a gel and forming fungal curds. Thereafter, the curds are further processed by combining them with a second dispersion of filamentous fungal particles in an aqueous liquid to form a fungal food product, wherein the second dispersion of filamentous fungal particles in an aqueous liquid comprises one or more flavoring agents selected from egg flavoring, egg yolk flavoring or both, suitable for flavoring the food product to taste like scrambled eggs. Optionally, the food product can comprise one or more additional components, as disclosed herein.

[0087] Aqueous Dispersion

[0088] Methods provided by the present disclosure utilize a liquid dispersion made from one or more filamentous fungi. The liquid dispersion comprises particles of filamentous fungi dispersed in an aqueous medium. In some embodiments, the fungal particles can be prepared from a submerged fermentation fungal biomass, for example a flour-like material produced by drying (e.g., spray-drying), or in a dewatered fungal biomass (e.g., a dough or paste-like material), and are dispersed in the medium to form the dispersion. In some embodiments, the fungal particles are size-reduced, which can occur by mechanical means such as cutting, chopping, dicing, mincing, grinding, blending, etc. or via sonication. In other embodiments, the fungal particles are not size-reduced.

[0089] In various aspects, the liquid dispersion is prepared by combining and blending a filamentous fungal biomaterial with an aqueous phase. The dispersion of filamentous fungal particles in an aqueous liquid utilized in the disclosed methods is preferably stable such that the particulates of filamentous fungus do not readily separate from the aqueous medium in which they are dispersed. For example, in various embodiments, upon forming the dispersion the resulting liquid appears to be homogeneous in appearance and does not visibly separate into distinct phases prior to further use in the process, or for at least about 1, 2, 3, 4, 5, 6, 12, 18, or 24 hours. No visibly discernable or significant sediment forms on the bottom of the container holding the dispersion.

[0090] The blending can occur at varying speeds and times. As can be appreciated, a typical blending apparatus is one that combines two or more components together via the use of moving or rotating blades. As such, longer blending times and / or higher blending speeds will often result in smaller fungal particles in the dispersion. In some embodiments, the fungal material is blended in an aqueous medium until it is reduced to fine particles. In some embodiments, the particle size of the fungal material is the same or similar to those seen in conventional flour-like materials, such as wheat flours, wherein the particle size is about 30 - about 400 microns.

[0091] Typically, the blending occurs at sufficient speed and for a sufficient period of time to produce filamentous fungal particles in the aqueous dispersions having a particle size of about 500 microns or less. In some embodiments, the blending is high shear blending, where the fungi and water are blended together for at least 2 minutes at a speed of 10,000 rpm or greater. In some embodiments, the blended mixture is heated gradually during blending, in some embodiments to the boiling point of water, in order to facilitate production of the dispersion. Once blending is complete, the heated mixture is allowed to cool prior to further utilization in the disclosed methods.

[0092] The ratio of filamentous fungal biomaterial to water can be adjusted in order to produce an aqueous dispersion with a desired consistency and density. The ratio of the biomaterial to water is from about 1:50 to about 50:1 or any range of ratios in between. In some embodiments, the ratio of the fungal biomaterial to water is about 1:30, about 1:20, about 1:10, about 1:9, about 1:8, about 1:7, about 1:6, about 1:5, about 1:4, about 1:3, about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, about 7:1, about 8:1, about 9:1, or about 10:1.

[0093] In some embodiments, the filamentous fungal particles in the dispersion comprise, and in some embodiments consist essentially of, fungal mycelia. In some embodiments, the filamentous fungal particles in the dispersion comprise 50 wt.% - 95 wt.% fungal mycelia. In some embodiments, the filamentous fungal particles in the dispersion comprise at least about 50 wt.% fungal mycelia, in some embodiments at least about 75 wt.% fungal mycelia, and in some embodiments at least about 95 wt.% fungal mycelia.

[0094] In some embodiments, the filamentous fungal particles comprise both fungal mycelia and one or more fruiting bodies. Some species of fungi produce multicellular fruit bodies for sexual reproduction and spore development. A fruiting body is the part of functional mushrooms that are typically thought of when considering the term "mushroom." Fruiting bodies include mushroom caps, stems, gills, skirts, scales, volva, and the like. While a fruiting body grows above a growth substrate, mycelium typically grows within a substrate (e.g., soil, dead wood, etc.) from which it derives resources. Before fruiting, the mycelium typically must reach a certain biomass having a sufficient amount of storage mycelium to serve production of fruiting body production. For filamentous fungi that form fruiting bodies, the filamentous fungal particles can be completely or mostly formed of fruiting bodies. Further, the filamentous fungal particles can be derived from a fungal biomass that comprises conidia. In addition, the filamentous fungal particles can comprise a mixture of mycelium, conidia, and fruiting body material in any proportions.

[0095] In some embodiments, a liquid dispersion is produced under nitrogen, which results in a creamier consistency of liquid dispersion with less fungal scent. Production under nitrogen can be accomplished by bubbling nitrogen gas into a closed vessel such that nitrogen replaces the available oxygen (and other non-nitrogen gases) in the vessel. This can occur during blending, while the nascent dispersion is created.

[0096] The amount of aqueous dispersion, that is the combined amount of edible filamentous fungi and aqueous liquid, used in the disclosed methods can vary based on the desired protein content, texture, and / orflavor of the final curd product. In various aspects, an amount of 65 wt.% - 95 wt.% of dispersion can be used in the disclosed methods. In some embodiments, the amount of aqueous dispersion used in the disclosed methods is 73 wt.% - 80 wt.%.

[0097] Flavoring Agents

[0098] Flavoring agents, dairy enhancers and / or taste modulators can also be added to compositions provided by the present disclosure, to help facilitate the flavor and texture of the final food product derived from the fungal curds. Flavoring agents can include, for example, half and half flavoring, cottage cheese flavoring, egg flavoring, egg yolk flavoring, milk flavoring, cheese culture flavoring, cream flavoring, butter flavoring, and others. Such flavoring agents, in a vegan food context, are commercially available preparations that contain flavoring agents that mimic half and half, cottage cheese, eggs, milk, butter and the like. Most commercially available products are water soluble flavoring agents, suitable for addition to the second dispersion of filamentous fungal particles in an aqueous liquid prior to combining it with the curds. Flavoring agents can be mixed and matched in a variety of ways, to achieve a desired flavor profile in a final curd product.

[0099] The amount of any one flavoring agent used in the disclosed methods can vary based on the desired flavor of the final curd product. In various aspects, an amount of 0.05 wt.% - 3.0 wt.% of a single flavoring agent can be used. In some embodiments, the amount of a single flavoring agent used in the disclosed methods is selected from 0.05 wt.%, 0.1 wt.%, 0.15 wt.%, 0.2 wt.%, 0.25 wt.%, and 0.3 wt.%. Dairy enhancers can also be added to the disclosed aqueous dispersions. Dairy enhancers are typically made from natural or artificial flavoring agents and are used to add a dairy-like flavor to non-dairy products, to mask off flavors, reduce or augment fat contents, reduce sodium contents and / or reduce sugar contents. Dairy enhancers are commercially available preparations that are water soluble, suitable for addition to the second aqueous dispersion. Dairy enhancers can be mixed and matched in a variety of ways, to achieve a desired flavor profile in a final fungal food product, however in some embodiments only a single dairy enhancer is used in the preparation of the disclosed food products.

[0100] The amount of any one dairy enhancer used in the disclosed methods can vary based on the desired flavor of the final food product. In various aspects, an amount of 0.05 wt.% - 3.0 wt.% of a single dairy enhancer, or any subrange thereof, can be used. In some embodiments, the amount of a single dairy enhancer used in the disclosed methods is selected from 0.05 wt.%, 0.1 wt.%, 0.15 wt.%, 0.2 wt.%, 0.25 wt.%, and 0.3 wt.%. In some embodiments, the amount of a single dairy enhancer used in the disclosed methods is selected from 0.5 wt.% and 1.0 wt.%

[0101] Taste modulators can also be added to the disclosed second aqueous dispersions. Taste modulators, for example Modumax® (Royal DSM, NL) are natural compositions that help create improved taste profiles in food products that may contain high intensity sweeteners, are low in fat, or that contain higher protein content resulting in undesirable flavor notes. These modulators mask certain undesirable flavors and enhance other, desirable, flavors. For example, a plantmasker is a preparation that will mask the green and / or beany flavors of certain plant ingredients. They are commercially available preparations that are typically water soluble, suitable for addition to the dispersion of filamentous fungal particles in an aqueous liquid prior to the addition of oil. Taste modulators are typically used one at a time in a single formulation, however they can also be mixed and matched in a variety of ways, to achieve a desired flavor profile in a final food product.

[0102] The amount of any one taste modulator used in the disclosed methods can vary based on the desired flavor of the final food product. In various aspects, an amount of 0.01 wt.% - 1.0 wt.% of a single taste modulator can be used. In some embodiments, the amount of a single taste modulator used in the disclosed methods is selected from 0.01 wt.%, 0.02 wt.%, 0.03 wt.%, 0.04 wt.%, 0.05 wt.%, 0.06 wt.%, 0.07 wt.%, 0.08 wt.%, 0.09 wt.%, and 0.1 wt.%.

[0103] Sugars and salts can also be added to the disclosed second aqueous dispersions to taste, to enhance the flavor of the final food product. Any suitable form of food grade sugar can be used (e.g., dextrose, sucrose, and the like). In some embodiments, the amount of sugar used in the disclosed methods is 1.0 wt.% - 3.0 wt.%. Any suitable form of food grade salt can also be used (e.g., sea salt, Kosher salt, and the like). In some embodiments, the amount of salt used in the disclosed methods is 0.3 wt.% - 1.0 wt.%.

[0104] Preservatives

[0105] Preservatives can also be added to the disclosed second aqueous dispersions in order to increase shelf-life and inhibit bacterial growth in the final food products. Any suitable form of food grade preservatives can be used (e.g., lactic acid, citric acid, and the like). Preservatives are commercially available preparations that are water soluble, suitable for addition to the second aqueous dispersion.

[0106] The amount of any one preservative used in the disclosed methods can vary based on the desired shelf-life and taste of the final curd product. In various aspects, an amount of 0.05 wt.% - 3.0 wt.% of a single preservative can be used. In some embodiments, the amount of a single preservative used in the disclosed methods is selected from 0.05 wt.%, 0.1 wt.%, 0.15 wt.%, 0.2 wt.%, 0.25 wt.%, and 0.3 wt.%.

[0107] Oils, Emulsifiers

[0108] As provided herein, the present disclosure provides methods whereby an oil is, or one or more oils are, combined with an dispersion of filamentous fungal particles in an aqueous liquid, in order to produce fungal curds, for example a cheese curd analog, cheese analog, and / or scrambled egg analog food product. Oils are included in the disclosed methods in order to impart a cheese-like and / or scrambled egg-like texture to the fungal particles upon gelling. Any suitable food grade oil, or blends of food grade oils, may be used in the disclosed methods. Oils may be selected for their taste, texture, melting temperature, perceived moisture content, or any or all of the above. For example, some oils, such as olive oils, have a distinctive taste that can be imparted to the curds provided by the methods. Alternatively, a neutral flavored oil, such as sunflower or soybean oil, may be desired, to avoid flavoring the curds.

[0109] Oils suitable for use in the disclosed methods, either alone or in combinations of two or more, include acai oil, almond oil, amaranth oil, apricot oil, argan oil, artichoke oil, avocado oil, ben oil (extracted from the seeds of the Moringa oleifera), blackcurrant seed oil, borage seed oil, Borneo tallow nut oil, buffalo gourd oil, canola oil, carob pod oil, cashew oil, coconut oil, coriander seed oil, corn oil, cottonseed oil, evening primrose oil, false flax oil, grapeseed oil, hazelnut oil, hemp oil, kapok seed oil, macadamia oil, meadowfoam seed oil, mustard oil, okra seed oil, olive oil, palm oil, peanut oil, pecan oil, perilla seed oil, pequi oil, pine nut oil, pine seed oil, pistachio oil, poppyseed oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, thistle oil, walnut oil, and wheat germ oil.

[0110] In some embodiments, the oil utilized in the disclosed methods is sunflower oil.

[0111] In some embodiments, the oil utilized in the disclosed methods is selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations of any of the foregoing.

[0112] The amount of oil, or combinations of oils, used in the disclosed methods can vary based on the desired texture, and / or flavor of the final food product. In various aspects, an amount of 2 wt.% - 75 wt.%, or any subrange in between, of oil can be used in the disclosed methods. In some embodiments, the amount of oil used in the disclosed methods is selected from 20.0 wt.%, 20.5 wt.%, 21.0 wt.%, 21.5 wt.%, 22.0 wt.%, 22.5 wt.%, 23.0 wt.%, 23.5 wt.%, 24.0 wt.%, 24.5 wt.%, 25.0 wt.%, 25.5 wt.%, 26.0 wt.%, 26.5 wt.%, 27.0 wt.%, 27.5 wt.%, 28.0 wt.%, 28.5 wt.%, 29.0 wt.%, 29.5 wt.%, 30.0 wt.%, 30.5 wt.%, 31.0 wt.%, 31.5 wt.%, and 32.0 wt.%.

[0113] Combining the dispersion of filamentous fungal particles in an aqueous liquid with an oil can be facilitated with an emulsifying agent. In various aspects, an emulsifying agent is added to the oil-dispersion combination prior to mixing, to facilitate production of a stable dispersion. Emulsifiers suitable for use in the disclosed methods are typically FDA- approved food additives that help products containing immiscible food ingredients, like oil and water, combine. Suitable emulsifiers can be man-made or naturally occurring. For example, numerous hydrocolloids serve as thickening agents and support the structure, texture, flavor, and shelf life of various food products. They are often referred to simply as gums because of the food texture and consistency they create. Hydrocolloids include emulsifiers made from plants, animals and aquatic sources. Plant-based hydrocolloids include locust bean gum, carrageenan, pectin, and starch, while animal-sourced varieties including chitosan made from crustacean shells. Hydrocolloids, like xanthan gum, can also come from microbial sources.

[0114] In some embodiments, emulsifiers suitable for use in the disclosed methods include carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and diglycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof. In some embodiments, the emulsifier is lecithin. In some embodiments, the emulsifier is sunflower lecithin.

[0115] The amount of emulsifier used in the disclosed methods can vary. In various aspects, an amount of 0.1 wt.% - 1.0 wt.% of emulsifier is used. In some embodiments, the amount of emulsifier used in the disclosed methods is 0.2 wt.% - 0.5 wt.%. In some embodiments, the amount of emulsifier used in the disclosed methods is selected from 0.1 wt.%, 0.2 wt.%, 0.3 wt.%, 0.4 wt.%, 0.5 wt.%, 0.6 wt.%, 0.7 wt.%, 0.8 wt.%, 0.9 wt.%, and 1.0 wt.%.

[0116] Fungal Food Compositions

[0117] In another aspect, the present disclosure provides fungal food compositions, comprising filamentous fungal biomass, an oil, a gelling agent, and an emulsifier, optionally produced by the disclosed methods. In some embodiments, the composition further comprises a salt. These compositions are cheese curd analog food products and / or scrambled egg analogs and may resemble, for example, ricotta cheese curds, cottage cheese curds, other cheese curds, and / or scrambled eggs.

[0118] The oil(s) present in the food compositions are as disclosed hereinabove. That is, in some embodiments the oil is selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations of any of the foregoing.

[0119] The gelling agent present in the food compositions are as disclosed hereinabove. That is, in some embodiments the gelling agent is selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low-methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof. In some embodiments, the gelling agent is alginate.

[0120] The emulsifier present in the food compositions are as disclosed hereinabove. That is, in some embodiments the emulsifier is selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and di-glycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof.

[0121] The salt(s) present in the food compositions are as disclosed hereinabove. That is, in some embodiments the salt is selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

[0122] In some embodiments, the fungal food compositions further comprises one or more flavoring agents; one or more taste modulators; and / or one or more dairy enhancers.

[0123] In other embodiments, the filamentous fungal biomass used to make the food products comprises particles produced by size-reducing a cohesive filamentous fungal mycelial biomass produced by liquid surface fermentation, solid-state fermentation, or other fermentation process suitable for the production of a cohesive mycelial biomass.

[0124] In some embodiments, the filamentous fungal particles consist essentially of fungal mycelia. In other embodiments, the filamentous fungal particles comprise at least about 50 wt. % fungal mycelia, at least about 75 wt. % fungal mycelia, or at least about 95 wt. % fungal mycelia.

[0125] The fungal food products can be made to be very palatable and are capable of offering a wide variety of taste and nutritional experiences. In some embodiments, food products produced according to the disclosed methods using the disclosed mycelia incorporate and / or provide 46-51% complete protein content with high levels of all essential amino acids, specifically, 42-43% essential amino acids and 4-21% BCAA (higher than eggs), an 8-10% mineral and ash content, including high levels of Calcium (1.3 mg / 100 g serving), Iron (5.5 mg / 100 g serving), 1-2% nucleic acid, and 6-11% lipid, of which about 85% is unsaturated.

[0126] In some embodiments, food products produced according to the disclosed methods using the disclosed mycelia incorporate and / or provide one or more of the nutritional profiles shown in Tables 1 - 5:

[0127] Table 1: Nutritional information, Fusarium strain flavolapis

[0128] Table 2: Total protein analysis. Fusarium strain flavolapis

[0129] Table 3: Branched amino acid analysis. Fusarium strain flavolapis

[0130] * = essential amino acid Table 4: Vitamins, Fusarium strain flavolapis

[0131] Table 5: Fatty acid analysis. Fusarium strain flavolapis

[0132] The following examples are provided for the purpose of illustration only. They depict specific embodiments and are not intended to limit the scope or breadth of the present disclosure. EXAMPLES

[0133] Example 1

[0134] Fungal curds are prepared from edible filamentous fungal biomass, derived from the filamentous acidophilic Fusarium strain flavolapis. Biomat growth and preparation of F. flavolapis occur as described herein and / or as provided in PCT / US2020 / 020152 (WO 2020 / 176758 Al). The experimental batch suitable to produce the curds is shown in Table 6.

[0135] Table 6: Fungal Curds

[0136] Curd Formation

[0137] Alginate and sunflower oil are whisked together until homogenous. Separately, the water and F. flavolapis are placed in a blender (Vitamix®, Vita-Mix Corporation, USA) and sheared (e.g., for 2 minutes at 10,000 rpm) until smooth, creating a dispersion of filamentous fungal particles in an aqueous liquid. The alginate and sunflower oil mixture is slowly added to the dispersion of filamentous fungal particles in an aqueous liquid while blending. The resulting combination is then transferred to a stand mixer with a whisk attachment. Calcium chloride is slowly added to the resulting combination while whisking until the desired particle size was achieved. The resulting curd mixture is cooled (e.g., to 34 °F - 40 °F, 1 °C - 4 °C) for a period of approximately 24 hours. Example 2

[0138] Fungal curds are prepared from edible filamentous fungal biomass derived from the filamentous acidophilic Fusarium strain flavolapis. Biomat growth and preparation of F. flavolapis occur as described herein and / or as provided in PCT / US2020 / 020152 (WO 2020 / 176758 Al). The experimental batch suitable to produce the curds is shown in Table 7.

[0139] Table 7: Fungal Curds

[0140] Curd Formation

[0141] Alginate, sunflower lecithin, and sunflower oil are whisked together until homogenous. Separately, the water and F. flavolapis are placed in a blender (Vitamix®, Vita-Mix Corporation, USA) and sheared (e.g., for 2 minutes at 10,000 rpm) until smooth, creating a dispersion of filamentous fungal particles in an aqueous liquid. The alginate, sunflower lecithin, and sunflower oil mixture is slowly added to the dispersion of filamentous fungal particles in an aqueous liquid while blending. The resulting combination is then transferred to a stand mixer with a whisk attachment. Calcium chloride is slowly added to the resulting combination while whisking until the desired particle size is achieved. The resulting curd mixture is cooled (e.g., to 34 °F -40 °F, 1 °C -4 °C) for a period of approximately 24 hours.

[0142] Example 3

[0143] A batch of cottage or ricotta cheese analogs was prepared from edible filamentous fungal biomass, specifically from the filamentous acidophilic Fusarium strain flavolapis. Biomat growth and preparation of F. flavolapis occurred as described herein and / or as provided in PCT / US2020 / 020152 (WO 2020 / 176758 Al). For this Example, fungal curds were first prepared and then mixed with a second liquid phase until the texture accurately mimicked cottage cheese. Further mixing would have readily produced an accurate ricotta cheese mimic. The experimental batches used to produce the curds and the second liquid component are shown in Table 8.

[0144] Table 8: Cottage / Ricotta Cheese

[0145] Curd Formation

[0146] Alginate, sunflower lecithin, and sunflower oil were whisked together until homogenous. Separately, the water and F. flavolapis were placed in a blender (Vitamix®, Vita-Mix Corporation, USA) and sheared (e.g., for 2 minutes at 10,000 rpm) until smooth, creating a first aqueous dispersion. The alginate, sunflower lecithin, and sunflower oil mixture was slowly added to the first dispersion of filamentous fungal particles in an aqueous liquid while blending. The resulting combination was then transferred to a stand mixer with a whisk attachment. Calcium chloride was slowly added to the resulting combination while whisking until the desired particle size was achieved. The resulting curd mixture was cooled (e.g., to 34 °F - 40 °F, 1 °C - 4 °C) for a period of approximately 24 hours. Liquid Ingredients

[0147] The water, F. flavolapis, lactic acid, dairy enhancer, and salt were placed in a blender (Vitamix®, Vita-Mix Corporation, USA) and sheared (e.g., for 2 minutes at 10,000 rpm) until smooth and homogenous, creating a second aqueous dispersion.

[0148] Combination

[0149] The curd composition and second liquid dispersion were mixed until the consistency and size of cottage cheese was achieved.

[0150] Example 4

[0151] A batch of scrambled egg analogs is prepared from edible filamentous fungal biomass, specifically from the filamentous acidophilic Fusarium strain flavolapis. Biomat growth and preparation of F. flavolapis is as described herein and / or as provided in PCT / US2020 / 020152 (WO 2020 / 176758 Al). For this Example, fungal curds are first prepared and then mixed with a second liquid phase until the texture accurately mimics scrambled eggs. The experimental batches that produce the curds and the second liquid component are shown in Table 9.

[0152] Table 9: Scrambled Eggs

[0153] *flv=flavoring agent

[0154] Curd Formation

[0155] Alginate, sunflower lecithin, and sunflower oil are whisked together until homogenous. Separately, the water and F. flavolapis are placed in a blender (Vitamix®, Vita-Mix Corporation, USA) and sheared (e.g., for 2 minutes at 10,000 rpm) until smooth, creating a first aqueous dispersion. The alginate, sunflower lecithin, and sunflower oil mixture is slowly added to the first dispersion of filamentous fungal particles in an aqueous liquid while blending. The resulting combination is then transferred to a stand mixer with a whisk attachment. Calcium chloride is slowly added to the resulting combination while whisking until the desired particle size is achieved. The resulting mixture is cooled (e.g., to 34 °F - 40 °F, 1 °C - 4 °C) for a period of approximately 24 hours.

[0156] Liquid Ingredients

[0157] The water, F. flavolapis, lactic acid, dairy enhancer, egg yolk flavoring, and salt are placed in a blender (Vitamix®, Vita-Mix Corporation, USA) and sheared (e.g., for 2 minutes at 10,000 rpm) until smooth and homogenous, creating a second aqueous dispersion.

[0158] Combination

[0159] The curd composition and second liquid dispersion are mixed until the desired consistency and size of scrambled eggs is achieved. Food coloring is added as needed to enhance color of the final product.

Claims

CLAIMS1. A method of making fungal curds, comprising: combining a first dispersion of filamentous fungal particles in an aqueous liquid with an oil and a gelling agent to form a composition; emulsifying the composition; and causing the gelling agent to gel while agitating the composition to form fungal curds.

2. The method of claim 1, wherein the fungal particles are produced by size-reducing a fungal mycelial biomass.

3. The method of claim 1, wherein the fungal particles are produced by size-reducing a cohesive fungal mycelial biomass.

4. The method of any one of claims 1-3, wherein the first dispersion comprises about 20 wt.% - about 45 wt.% of the filamentous fungal particles.

5. The method of any one of claims 1-4, wherein the first dispersion comprises about 28 wt.% of the filamentous fungal particles.

6. The method of any one of claims 1-5, wherein the first dispersion is made by combining the filamentous fungal particles with water under high shear.

7. The method of any one of claims 1-6, wherein the gelling agent is selected from a natural gum, a starch, pectin, agar-agar and gelatin.

8. The method of any one of claims 1-6, wherein the gelling agent is selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low- methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof.

9. The method of any one of claims 1-6, wherein the gelling agent is alginate.

10. The method of any one of claims 1-9, wherein the composition further comprises an emulsifier.

11. The method of claim 10, wherein the emulsifier is selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and diglycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof.

12. The method of claim 10, wherein the emulsifier is lecithin.

13. The method of claim 10, wherein the emulsifier is sunflower lecithin.

14. The method of any one of claims 1-13, wherein the gelling agent gels via the addition of a salt and the composition further comprises the salt.

15. The method of claim 14, wherein the salt is selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

16. The method of claim 15, wherein the salt is calcium chloride.

17. The method of any one of claims 1-16, wherein the oil is selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations thereof.

18. The method of any one of claims 1-16, wherein the oil is sunflower oil.

19. The method of any one of claims 1-18, wherein the fungal particles are derived from Fusarium str. flavolapis (ATCC Accession Deposit No. PTA-10698).

20. The method of any one of claims 1-18, wherein the fungal particles are derived from Fusarium venenatum.

21. The method of any one of claims 1-18, wherein the fungal particles are derived from a filamentous fungus selected from the group consisting of Rhizopus oligosporus, Ustilago esculenta, Hericulum erinaceus, Polyporous squamosus, Grifola fondosa, Hypsizygus marmoreus, Hypsizygus ulmarius, Calocybe gambosa, Pholiota nameko, Calvatia gigantea, Agaricus bisporus, Stropharia rugosoannulata, Hypholoma lateritium, Pleurotus eryngii, Pleurotus ostreatus, Pleurotus ostreatus var. columbinus, Tuber borchii, Morchella esculenta, Morchella conica, Morchella importuna, Sparassis crispa, Fusarium venenatum, Fusarium strain flavolapis (ATCC Accession Deposit No. PTA-10698), Disciotis venosa, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostreatus, Leucoagaricus spp., and combinations thereof.

22. The method of any one of claims 1-21, further comprising combining a second dispersion of filamentous fungal particles in an aqueous liquid with the fungal curds.

23. The method of claim 22, wherein the second dispersion further comprises an additive selected from a flavoring agent, a taste modulator, a plantmasker, and combinations thereof.

24. The method of claim 23, wherein the second dispersion further comprises lactic acid, one or more dairy enhancers, and salt.

25. The method of any one of claims 1-24, further comprising cooling the multiple fungal curds to a temperature of about 2 °C - about 5 °C for about 20 hours - about 28 hours.

26. The method of any one of claims 1-14 or 17-25, wherein gelling agent gels via the addition of heat and the method further comprises heating the composition to a temperature of about 150 °F - about 180 °F (about 65.5 °C - about 83 °C) or to about 180 °F - about 212 °F (about 83 °C - about 100 °C).

27. The method of claim 3, wherein the cohesive fungal mycelial biomass is produced by liquid surface fermentation, fermentation on the surface of a membrane, fermentation on the surface of a mesh scaffold, or solid-state fermentation.

28. The method of claim 2, wherein the fungal mycelial biomass is produced by submerged fermentation.

29. The method of any one of claims 1-28, wherein the fungal particles are in the form of a flour having a particle size of about 30 - about 400 microns.

30. The method of any one of claims 1-29, wherein the fungal particles consist essentially of fungal mycelia.

31. The method of any one of claims 1-29, wherein the fungal particles comprise at least about 50 wt.% fungal mycelia.

32. The method of claim 31, wherein the fungal particles comprise at least about 75 wt.% fungal mycelia.

33. The method of claim 31, wherein the fungal particles comprise at least about 95 wt. % fungal mycelia.

34. The method of any one of claims 1 - 33, wherein the oil content of the composition is about 1 wt.% - about 75 wt.%.

35. A fungal composition , comprising an oil-in-water emulsion comprising an aqueous phase, an oil phase, filamentous fungal particles, and a gelled gelling agent.

36. The composition of claim 35, wherein the composition further comprises a salt.

37. The composition of claim 35 or 36, wherein the oil phase comprises an oil selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations thereof.

38. The composition of any one of claims 35-37, wherein the gelling agent is selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low- methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof.

39. The composition of any one of claims 35-38, wherein the composition further comprises an emulsifier selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and di-glycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof.

40. The composition of any one of claims 36-39, wherein the salt is selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

41. The composition of any one of claims 35-40, wherein the fungal biomass comprises particles produced by size-reducing a cohesive fungal mycelial biomass.

42. The composition of claim 41, wherein the cohesive fungal mycelial biomass is produced by liquid surface fermentation, fermentation on the surface of a membrane, fermentation on the surface of a mesh scaffold, or solid-state fermentation.

43. The composition of any one of claims 35-40, wherein the fungal biomass comprises particles produced by size-reducing a fungal mycelial biomass.

44. The composition of claim 43, wherein the fungal mycelial biomass is produced by submerged fermentation.

45. A method of making a fungal cheese analog, comprising: combining a first aqueous dispersion of filamentous fungal particles with a composition comprising oil, a gelling agent and an emulsifier; adding a salt and / or heating the resulting combination; cooling the resulting combination to form a fungal curd; and combining a second aqueous dispersion, comprising filamentous fungal particles and one or more cheese flavor enhancers, with the fungal curd to form the cheese analog.

46. A method of making a fungal scrambled egg analog, comprising: combining a first aqueous dispersion of filamentous fungal particles with a composition comprising oil, a gelling agent and an emulsifier; adding a salt and / or heating the resulting combination; cooling the resulting combination to form a fungal curd; andcombining a second aqueous dispersion, comprising filamentous fungal particles and one or more egg flavor enhancers, with the fungal curd to form the scrambled egg analog.

47. A method of making a fungal composition, comprising: combining a first aqueous dispersion of filamentous fungal particles with a composition comprising oil, a gelling agent and an emulsifier; adding a salt and / or heating the resulting combination while agitating the resulting combination; cooling the resulting combination to form fungal curds; and combining a second aqueous dispersion of filamentous fungal particles with the fungal curds to form the fungal composition.

48. The method of claim 47, wherein the fungal particles are produced by size-reducing a fungal mycelial biomass.

49. The method of claim 47, wherein the fungal particles are produced by size-reducing a cohesive fungal mycelial biomass.

50. The method of any one of claims 47-49, wherein the first aqueous dispersion and the second aqueous dispersion each independently comprise about 20 wt.% - about 45 wt.% of the filamentous fungal particles.

51. The method of any one of claims 47-50, wherein the first aqueous dispersion and the second aqueous dispersion each independently comprise about 28 wt.% of the filamentous fungal particles.

52. The method of any one of claims 47-51, wherein the first and second aqueous dispersions are made by combining the filamentous fungal particles with water under high shear.

53. The method of any one of claims 47-52, wherein the gelling agent is selected from a natural gum, a starch, pectin, agar-agar and gelatin.

54. The method of any one of claims 47-52, wherein the gelling agent is selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust beangum, low-methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof.

55. The method of any one of claims 47-52, wherein the gelling agent is alginate.

56. The method of any one of claims 47-55, wherein the emulsifier is selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and diglycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof57. The method of any one of claims 47-56, wherein the emulsifier is lecithin.

58. The method of any one of claims 47-56, wherein the emulsifier is sunflower lecithin.

59. The method of any one of claims 47-58, wherein the salt is selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

60. The method of any one of claims 47-59, wherein the salt is calcium chloride.

61. The method of any one of claims 47-60, wherein the oil is selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations thereof.

62. The method of any one of claims 47-61, wherein the oil is sunflower oil.

63. The method of any one of claims 47-62, wherein the fungal particles are derived from Fusarium flavolapis (ATCC Accession Deposit No. PTA-10698).

64. The method of any one of claims 47-62, wherein the fungal particles are derived from Fusarium venenatum.

65. The method of any one of claims 47-62, wherein the fungal particles are derived from a filamentous fungus selected from the group consisting of Rhizopus oligosporus, Ustilago esculenla. Hericulum erinaceus. Polyporous squamosiis. Grifola fondosa. Hypsizygus marmoreus. Hypsizygus ulmarius. Calocybe gambosa. Pholiota nameko.Calvatia giganiea, Agaricus bisporus, Stropharia rugosoannulaia, Hypholoma later ilium., Pleurotus eryngii. Pleurotus ostreatus, Pleurotus ostreatus var. Columbians, Tuber borchii, Morchella esculenia. Morchella conica. Morchella imporiuna. Sparassis crispa. Fusarium venenaium. Fusarium strain flavolapis (ATCC Accession Deposit No. PTA- 10698), Disciotis venosa, Clonostachys rosea, Cordyceps militaris, Trametes versicolor, Ganoderma lucidum, Flammulina velutipes, Lentinula edodes, Pleurotus djamor, Pleurotus ostreatus, Leucoagaricus spp., and combinations thereof.

66. The method of any one of claims 47-65, wherein the second aqueous dispersion further comprises one or more flavoring agents, one or more taste modulators, one or more plantmaskers, or combinations of the foregoing.

67. The method of any one of claims 47-66, wherein the second aqueous dispersion further comprises lactic acid, one or more dairy enhancers, and salt.

68. The method of any one of claims 47-67, wherein the cooling comprises reducing the temperature of the resulting combination to about 2 °C - about 5 °C for about 20 hours - about 28 hours.

69. The method of any one of claims 47-68, wherein the heating comprises increasing the temperature of the resulting combination to about 150 °F - about 180 °F (about 65.5 °C - about 83 °C) or to about 180 °F - about 212 °F (about 83 °C - about 100 °C).

70. The method of claim 49, wherein the cohesive fungal mycelial biomass is produced by liquid surface fermentation, fermentation on the surface of a membrane, fermentation on the surface of a mesh scaffold, or solid-state fermentation.

71. The method of claim 48, wherein the fungal mycelial biomass is produced by submerged fermentation.

72. The method of any one of claims 47-71, wherein the fungal particles are in the form of a flour having a particle size of about 30 - about 400 microns.

73. The method of any one of claims 47-72, wherein the fungal particles consist essentially of fungal mycelia.

74. The method of any one of claims 47-72, wherein the fungal particles comprise at least about 50 wt.% fungal mycelia.

75. The method of claim 74, wherein the fungal particles comprise at least about 75 wt.% fungal mycelia.

76. The method of claim 74 or 75, wherein the fungal particles comprise at least about 95 wt. % fungal mycelia.

77. The method of any one of claims 47 - 76, wherein the oil content of the composition is about 10 wt.% - about 35 wt.%.

78. A fungal composition, comprising gelled fungal biomass, one or more oils, an emulsifier, and a gelling agent.

79. The composition of claim 78, wherein the composition further comprises a salt.

80. The composition of claim 78 or 79, wherein the one or more oils are selected from acai oil, almond oil, avocado oil, blackcurrant seed oil, borage seed oil, canola oil, cashew oil, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapeseed oil, hazelnut oil, hemp oil, macadamia oil, olive oil, palm oil, peanut oil, pecan oil, pine seed oil, pistachio oil, pumpkin seed oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea oil, walnut oil, and combinations thereof.

81. The composition of any one of claims 78-80, wherein the gelling agent is selected from agar-agar, alginate, alginic acid, ammonium alginate, arrowroot, calcium alginate, carboxymethyl cellulose, carrageenan, cellulose, cornstarch, gelatin, guar gum, gum arabic, gum karaya, gum tragacanth, high-methoxy pectin, konjac mannan, locust bean gum, low-methoxy pectin, methyl cellulose, pectin, potassium alginate, potato starch, sago, sodium alginate, tapioca, xanthan gum, and combinations thereof.

82. The composition of any one of claims 78-81, wherein the emulsifier is selected from carboxymethylcellulose, carrageenan, cellulose, guar gum, lecithin, mono-and diglycerides of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polysorbates, stearoyl lactylates, sorbitan esters, sucrose esters, sucroglycerides, sunflower lecithin, xanthan gum, and combinations thereof.

83. The composition of any one of claims 79-82, wherein the salt is selected from calcium acetate, calcium carbonate, calcium chloride, calcium citrate, tricalcium citrate, calcium gluceptate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orotate, calcium phosphate, potassium chloride, sodium chloride, tricalcium phosphate, and combinations thereof.

84. The composition of any one of claims 78-83, wherein the fungal biomass comprises particles produced by size-reducing a cohesive fungal mycelial biomass.

85. The composition of claim 84, wherein the cohesive fungal mycelial biomass is produced by liquid surface fermentation, fermentation on the surface of a membrane, fermentation on the surface of a mesh scaffold, or solid-state fermentation.

86. The composition of any one of claims 78-83, wherein the fungal biomass comprises particles produced by size-reducing a fungal mycelial biomass.

87. The composition of claim 86, wherein the fungal mycelial biomass is produced by submerged fermentation.

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