Fat substitutes and a methods for using the same

Abstract

A fat substitute, food products, manufacturing processes and methods of using the same are provided.

Description

[0001] FAT SUBSTITUTES AND A METHODS FOR USING THE SAME

[0002] FIELD OF THE INVENTION

[0003] The invention relates to novel fat substitutes and more specifically to an organogel, and / or an oleogel fat substitutes.

[0004] BACKGROUND OF THE INVENTION

[0005] Structure of solid fat-containing food products is attributed to the network of crystalline triacylglycerols. These triacylglycerols are known to contain high levels of saturated fatty acids. Instead of using naturally highly saturated solid fats, oils comprising triacylglycerols having high levels of unsaturated fatty acids are also transformed to more solid products by hydrogenation or partial hydrogenation. "Trans fats" which are unsaturated fats with transisomer unavoidably emerge from partial hydrogenation of unsaturated oils. Research into the role fats and oils play in human health has indicated that consumption of saturated fatty acids, even more of trans fatty acids is associated with elevated cholesterol levels and cardiovascular diseases.

[0006] There has been a major movement towards the use of plant-based foods and away from animal foods. One of the barriers has been the lack of plant-based fats that imitate the properties of animal fats. Trans fat, both natural and synthetic, have been linked to the development of numerous diseases (McCullough et. al., 2002). Healthy oils (such as olive oil) have been suggested as a part of a healthy diet, but most do not have the same physical-chemical properties and cannot replace all other fat sources.

[0007] Organogels and Oleogel have been proposed as candidates for producing fat substitutes (Cerqueira, et. al., Oleogels and Organogels: A Promising Tool for New Functionalities. Gels 2022, 8, 349.). These families of substances enable the replacement of some harmful fats with healthy oils.

[0008] US patent 4,098,913 described edible fat particles for incorporation into textured protein meat analog products. The edible fat products are made by gelling a triacylglyceride fat or oil with ethylcellulose.

[0009] US patent 4,098,913 described a meat substitute having a meat-like texture.

[0010] W02007054197 disclosed a food composition comprising at least one protein and carbohydrate, The composition further comprises 0.3-35 wt.% of an organogel comprising an edible oil, a phytosterol and a phenolic acid ester of a phytosterol. It may be used for promoting satiety and / or other health benefits.

[0011] US8846126 disclosed organogel compositions and processes for producing such organogel.

[0012] US6326050 disclosed an oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.

[0013] There is a long-felt need for a fat substitute comprising healthy (unsaturated) fatty acids, lipids, and oils.

[0014] SUMMARY OF THE INVENTION

[0015] It is a principal object of the present invention to provide a healthy, safe and inexpensive fat substitute for use in various industries, and specifically in the food industry.

[0016] It is another object of the present invention to provide a fat substitute comprising: a. at least one oil; and b. a three-dimensional polymeric network / scaffold comprising at least one phytosterol and at least one ester, wherein the fat substitute is characterized by at least one of i. an oil-binding capacity (OBC) of at least 75%; ii. a moisture content in the range of 0.75% to 0.01%; or iii. an oil content in the range of 98% to 99.9%.

[0017] It is yet another object of the present invention to provide a method of producing a fat substitute, comprising the steps of: a. heating an amount of an oil to a temperature in the range of 65°C to 110°C; b. adding to the amount of the oil an ester until fully dissolved to obtain an ester-oil solution having the temperature in the range of 65°C to 110°C; c. adding to the ester-oil solution a phytosterol until fully dissolved to obtain a phytosterol- ester-oil solution; d. cooling the phytosterol-ester-oil solution to form a fat substitute having an oil-binding capacity (OBC) of at least 75%.

[0018] It is yet another object of the present invention to provide a two-part plant-based bio-ink, comprising: a. a first part, comprising at least one oil and at least one phytosterol; and b. a second part, comprising at least one oil and at least one ester; wherein the phytosterol is selected from the group consisting of: desmethyl sterol, P-sitosterol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof, and wherein the ester is selected from the group consisting of: Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

[0019] It is yet another object of the present invention to provide a method of 3-dimentional printing of a bio-ink, comprising steps of: a. heating a first part, comprising an amount of an oil and an amount of an ester at a temperature in the range of 65°C to 110°C; b. heating a second part, comprising an amount of an oil and an amount of a phytosterol at a temperature in the range of 65°C to 110°C; c. simultaneously injecting the first part and the second part at a point of injection; wherein the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 and 1:4 at the point of injection; and / or the amount of the ester and the amount of the phytosterol at a mass ratio of between 1:1 and 3:1, at the point of injection.

[0020] BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1: demonstrates an exemplary embodiment of rice bran oil-based fat substitute;

[0022] Figure 2: demonstrates an exemplary embodiment of rice bran oil-based fat substitute with addition of NaCl; and,

[0023] Figure 3: demonstrates an exemplary embodiment of sunflower oil-based fat substitute with addition of CaCos. DETAILED DESCRIPTION OF THE INVENTION

[0024] The present invention is now described more fully hereinafter with reference to the accompanying examples and drawings, in which embodiments of the invention are shown. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather these embodiments are provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art.

[0025] According to some embodiments, the invention provides a fat substitute, comprising: a. at least one oil; and b. a three-dimensional polymeric network / scaffold comprising at least one phytosterol and at least one ester.

[0026] According to some embodiments, the above fat substitute has an oil-binding capacity (OBC) of at least 75%.

[0027] As used herein, the term “fat” may refer, without limitation, to fatty acid ester-based compounds, mixtures of such compounds, glycerides, esters formed from a glycerol backbone, and fatty acids. The term 'fat' can be used to refer to materials or compositions that are solid or semisolid at room temperature. Fats can comprise mono-, di- and triglycerides, phospholipids (such as lecithin), sterols (such as cholesterol), waxes (such as beeswax), in addition to free fatty acids.

[0028] In the context of the invention, the term 'oil' refers, without limitation, to a family of nonpolar chemical substances that are composed primarily of hydrocarbons. Oils are hydrophobic (do not mix with water) & lipophilic (mixes with other oils). Most oils are unsaturated lipids that are liquid at room temperature. Oils may be of animal, vegetable, microbial, bacterial, or petrochemical origin, and may be volatile or non-volatile. The general definition of oil includes classes of chemical compounds that may be otherwise unrelated in structure, properties, and uses. In some uses, the term 'oil' is used interchangeably with the term 'lipid' (being insoluble in water but soluble in non-polar solvents).

[0029] As used herein, the term 'vegetable oil' refers, without limitation, to any liquid fat produced from a plant, such as corn oil, olive oil, canola oil, sunflower oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, and can be extracted from different parts of a plant, such as seeds, fruit, bran etc., and commonly consist mainly of fatty acids.

[0030] As used herein, the term 'lipid' refers, without limitation, to a broad group of naturally occurring, synthetic or semi-synthetic fatty, oily or waxy molecules. Lipids may be broadly defined as being hydrophobic (having low or no affinity or solubility for water and other polar solvents) and lipophilic (having high solubility in non-polar solvents). In some embodiments, the terms oil, fat and lipid are interchangeable. In the context of the invention, oils and lipids can include, without limitation, oils, greases, fats, fatty acids (FAs), waxes, sterols, glycerides, glycerolipids (triglycerides (triacylglycerol TG, or triacylglyceride TAG) or partial glycerides (such as diglyceride (also known as diacylglycerol (DAG) and / or monoglycerides (also known as acylglycerols or monoacylglycerols)), phospholipids, glycerophospholipids, saccharolipids, polyketides, prenols, fat-soluble vitamins (such as A, D, E and K), and others. Lipids are well known to have many biological functions, such as storing energy, signaling, and forming larger formations, such as cell membranes.

[0031] As used herein, the term 'fatty acid' refers, without limitation, to chemical compounds comprising a carboxylic acid (-COOH) and an (unbranched) aliphatic chain. Fatty acids can be characterized by their length (i.e. the number of carbons in the chain) and by their saturation status (saturated, monounsaturated, and polyunsaturated). Unsaturated fatty acids are further characterized by the position of any double bond(s).

[0032] As used herein, the term 'Oleophilic matter' or 'Lipophilic matter' refers, without limitation, to any matter that is dissolvable in any lipophilic solvent. The Oleophilic matter can be considered to refer to the lipophilic content of the gel, including any oils, phytosterols and oryzanol. The Oleophilic or Lipophilic content can be calculated by subtracting the moisture content, the protein content and acetone insoluble content from the total mass.

[0033] According to some embodiments of the above fat substitute, the three-dimensional polymeric network / scaffold is selected from the group consisting of a plurality of micro-fibrillar tubules, a plurality of binary fibrils, and any combination thereof.

[0034] According to some embodiments of the above fat substitute, at least one of the plurality of micro-fibrillar tubules, and the plurality of binary fibrils, is independently characterized by a diameter of less than 15 nm. According to some embodiments of the above fat substitute, at least one of the plurality of micro-fibrillar tubules, and the plurality of binary fibrils, is independently characterized by a diameter of 12.5 nm, 10.0 nm, 7.5 nm, 5.5 nm, or 2.5 nm.

[0035] According to some embodiments, the above fat substitute can be characterized as an organogel, an oleogel, and any combination thereof.

[0036] According to some embodiments of the above fat substitute, the at least one oil constitutes at least 70% of the mass of the fat substitute.

[0037] According to some embodiments of the above fat substitute, the at least one oil constitutes at least 80% of the mass of the fat substitute. According to some embodiments of the above fat substitute, the at least one oil constitutes between 80% to 96% of the mass of the fat substitute. According to some embodiments of the above fat substitute, the at least one oil constitutes 75%, 80%, 85%, 90%, or 95%, of the mass of the fat substitute.

[0038] According to some embodiments of the above fat substitute, the at least one oil is selected from the group consisting of corn oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, fish oil, insect oil, marine oil, cultivated fat (also known as lab-grown fat), cultured fat, and any combination thereof.

[0039] According to some embodiments of the above fat substitute, the at least one phytosterol is selected from the group consisting of a sterol, a stand, free phytosterol, a sterol ester, and any combination thereof.

[0040] According to some embodiments of the above fat substitute, the at least one phytosterol is selected from the group consisting of desmethyl sterols, P-sitosterol, P-sitostarol, campesterol, cholestanol, cholesterol, ergosterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

[0041] According to some embodiments of the above fat substitute, the at least one ester is selected from the group consisting of a phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof. According to some embodiments of the above fat substitute, the at least one ester is selected from the group consisting of Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, Oryzanol A, 24-methylenecycloartanyl ferulate, Oryzanol C, and campesteryl ferulate, and any combination thereof.

[0042] According to some embodiments of the above fat substitute, the at least one phytosterol and the at least one ester are at a molar ratio of between 4: 1 and 1 :4.

[0043] According to some embodiments of the above fat substitute, the at least one phytosterol and the at least one ester are at a molar ratio of between 2: 1 and 1 :2.

[0044] According to some embodiments of the above fat substitute, the at least one phytosterol and the at least one ester are at a mass ratio of between 1:1 and 1:3.

[0045] According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 4% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 6% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one ester and the at least one phytosterol comprise 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% of the mass of the oil.

[0046] According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 1% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 2% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol constitutes 1%, 1,5%, 2%, 3%, 4%, 5%, 6%, or 7% of the mass of the oil.

[0047] According to some embodiments of the above fat substitute, the mass of the at least one ester is between 2% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester is between 4% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester constitutes 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% of the mass of the oil. According to some embodiments of the above fat substitute, the fat substitute is characterized as rigid, semi- solid, solid or any combination thereof.

[0048] According to some embodiments of the above fat substitute, the fat substitute is characterized as plant based.

[0049] According to some embodiments of the above fat substitute, the fat substitute features at least one of: a. oxidative stability of at least 180 Days, at a temperature of at least 25°C; b. thermal stability of at least 180 Days, at a temperature of at least 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. maintaining an oil-binding capacity (OBC) of at least 60%, for up to 10 minutes at a temperate of up to 100°C; h. thermos-reversible; i. at least partially translucent or transparent; and j. at least partially opaque.

[0050] In the context of the invention, the term 'translucent' refers to at least partially permitting the passage of light or transmitting and diffusing light so that objects beyond cannot be seen clearly. In some uses, the term 'translucent' is used interchangeably with the term 'transparent'.

[0051] In the context of the invention, the term 'opaque' refers to at least partially blocking the passage of light.

[0052] According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 85%.

[0053] According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 95%.

[0054] According to some embodiments, the above fat substitute further comprises at least one of : an extract, an additive, or a supplement. In the context of the invention, the term 'extract' refers to any material or product (such as an essence or concentrate) prepared by extracting or producing from another source, such as a plant. In the context of the invention, the term 'supplement' refers to any material or product added to effect a desired change in properties or characteristics of the fat substitute, such as flavor, aroma, stability, or nutrition. In some uses, the term 'supplement' is used interchangeably with the term 'additive'.

[0055] According to some embodiments of the above fat substitute, the at least one extract is selected from the group consisting of seaweed extract, microalgae extract, mushroom extract, fungi extract, rice bran extract, green tea extract, rosemary extract, sage extract, yeast extract, microbial extract, and any combination thereof.

[0056] According to some embodiments of the above fat substitute, the at least one supplement is a colorant, pigment, sensory ingredient, spice, flavoring, antioxidant, vitamin, mineral, salt, cultivated (or lab-grown) fat, cultivated fat cells, cultivated fat tissue, and any combination thereof.

[0057] According to some embodiments of the above fat substitute, the antioxidant is selected from the group consisting of vitamin A, ascorbic acid (vitamin C), vitamin E, Tocopherol, rosemary extract, sage extract, tea extract, carotenoids and carotenoid terpenoids, polyphenols, flavonoids, phenolic acids and their esters, curcumin, citric acid, oxalic acid, phytic acid, beta hydroxy acid (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), tert- BJbutylhydroquinone (TBHQ), and any combination thereof.

[0058] According to some embodiments of the above fat substitute, the vitamin is selected from the group consisting of A, D, E, and K, and any combination thereof.

[0059] According to some embodiments of the above fat substitute, the mineral or salt is a sodium salt, a calcium salt, a potassium salt, or any combination thereof. In some embodiments, the salt is selected from the group consisting of sodium chloride, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, potassium chloride, calcium chloride, potassium carbonate, and any combination thereof.

[0060] According to some embodiments of the above fat substitute, the additive or supplement comprises at least one of phospholipids, glycolipids, mono-glycerides, di-glycerides, triglycerides, omega-3 ’s fatty acids (such as EPA and DHA), and any other form of lipids or lipophilic compounds or substances. According to an embodiment of the present invention to present a fat substitute, prepared according to a method comprising steps of: a. heating an amount of an oil to a temperature range of 65°C to 110°C; b. adding to the amount of the oil an ester until at least partially dissolved to obtain an ester-oil solution having the temperature in the range of 65°C to 110°C; c. adding to the ester-oil solution an amount of a phytosterol until at least partially dissolved to obtain a phytosterol-ester-oil solution; and d. cooling the phytosterol-ester-vegetable oil solution, to form a fat substitute having an oil-binding capacity (OBC) of at least 75%.

[0061] According to some embodiments of the above fat substitute, the solution is heated to a temperature range of 70°C to 110°C.

[0062] According to some embodiments of the above fat substitute, the solution is heated to 65°C, 70°C, 75°C, 85°C, 90°C, 95°C, 100°C, 105°C, or 110°C.

[0063] According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 85%.

[0064] According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 95%.

[0065] According to some embodiments of the above fat substitute, step b further comprises mixing with a mechanical stirrer, a mechanical mixer, a magnetic stirrer, or a magnetic mixer.

[0066] According to some embodiments of the above fat substitute, step c further comprises mixing with a mechanical stirrer, a mechanical mixer, a magnetic stirrer, or a magnetic mixer.

[0067] According to some embodiments of the above fat substitute, the amount of oil is selected from the group consisting of corn oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, fish oil, insect oil, marine oil, cultivated (lab-grown) fat, cultured fat, and any combination thereof. According to some embodiments of the above fat substitute, the amount of phytosterol is selected from the group consisting of sterols, stands, free phytosterols, sterol esters, and any combination thereof.

[0068] According to some embodiments of the above fat substitute, the amount of phytosterol is selected from the group consisting of desmethyl sterols, P-sitosterol, P-sitostarol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

[0069] According to some embodiments of the above fat substitute, the amount of ester is selected from the group consisting of phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

[0070] According to some embodiments of the above fat substitute, the amount of ester is selected from the group consisting of Oryzanol, gamma-oryzanol, cycloartenyl ferulate, 24- methylenecycloartanyl ferulate, and campesteryl ferulate, and any combination thereof.

[0071] According to some embodiments of the above fat substitute, the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 and 1:4.

[0072] According to some embodiments of the above fat substitute, the amount of the ester and amount of phytosterol are added at a molar ratio of between 2:1 and 1:2.

[0073] According to some embodiments of the above fat substitute, the amount of the ester and the amount of the phytosterol are added at a mass ratio of between 1:1 and 3:1.

[0074] According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 4% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 6% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one ester and the at least one phytosterol comprise 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% of the mass of the oil.

[0075] According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 1% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 2% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol constitutes 1%, 1,5%, 2%, 3%, 4%, 5%, 6%, or 7% of the mass of the oil.

[0076] According to some embodiments of the above fat substitute, the mass of the at least one ester is between 2% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester is between 4% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester constitutes 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% of the mass of the oil.

[0077] According to some embodiments of the above fat substitute, the process the fat substitute is prepared by additionally comprising a step of adding at least one of: an extract supplement.

[0078] According to some embodiments of the above fat substitute, the extract is selected from the group consisting of seaweed extract, Microalgae extract, mushroom extract, yeast extract, fungi extract, rice bran extract, green tea extract, rosemary extract, sage extract, and any combination thereof.

[0079] According to some embodiments of the above fat substitute, additional comprising a step of deodorizing after the step of adding the extract additive, or supplement.

[0080] According to some embodiments of the above fat substitute, the process the fat substitute is prepared by further comprises the step of deodorizing comprises applying suction, blowing, or exposing to vacuum. According to some embodiments, the step of deodorizing is applied at a temperature of at least 50°C. According to some embodiments, the step of deodorizing comprises mixing.

[0081] According to some embodiments of the above fat substitute, the additive is selected from colorants, pigments, sensory ingredients, spices, flavorings, antioxidants, vitamins, minerals, salts, cultivated (lab-grown) animal fats, cultivated fat cells, cultivated fat tissues, and any combination thereof.

[0082] According to some embodiments of the above fat substitute, the at least one antioxidant is selected from the group consisting of vitamin A, ascorbic acid (vitamin C), vitamin E, Tocopherol, vitamin E, Tocopherol, rosemary extract, sage extract, tea extract, carotenoids and carotenoid terpenoids, polyphenols, flavonoids, phenolic acids and their esters, curcumin, citric acid, oxalic acid, phytic acid, beta hydroxy acid (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), terZ-B]butylhydroquinone (TBHQ), and any combination thereof. According to some embodiments of the above fat substitute, the at least one vitamin is selected from the group consisting of vitamin A, D, E, K, and any combination thereof.

[0083] According to some embodiments of the above method, the salt is a sodium salt, a calcium salt, a potassium salt, or any combination thereof. In some embodiments, the salt is selected from the group consisting of sodium chloride, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, potassium chloride, calcium chloride, potassium carbonate, and any combination thereof. In some embodiments, the salt is calcium carbonate.

[0084] According to some embodiments of the above fat substitute, the additive comprises at least one of phospholipids, glycolipids, mono-glycerides, di-glycerides, tri-glycerides, omega-3 ’s fatty acids (EPA, DHA), and any other form of lipids or lipophilic compounds or substances.

[0085] According to some embodiments the above fat substitute features at least one of the following: a. oxidative stability of at least 180 Days, at a temperature of at least 25°C; b. thermal stability of at least 180 Days, at a temperature of 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. an oil-binding capacity (OBC) of at least 85%; h. maintaining an oil-binding capacity (OBC) of at least 60%, for up to 10 minutes at a temperate of up to 100°C; i. is thermo-reversible; j. at least partially translucent or transparent; and k. at least partially opaque.

[0086] According to some embodiments the above fat substitute has an oil-binding capacity (OBC) of at least 85%. According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 95%.

[0087] According to some embodiments the above fat substitute is characterized as rigid, semi-solid, solid or any combination thereof. In some embodiments, the invention provides a method of producing a plant-based fat substitute

[0088] According to some embodiments, the present invention provides a food ingredient, comprising the fat substitute of any of the above embodiments.

[0089] According to some embodiments, the present invention provides a food product, comprising the fat substitute of any one of the above embodiments.

[0090] According to some embodiments, the present invention provides a dietary supplement, comprising the fat substitute of any one of the above embodiments.

[0091] According to some embodiments, the present invention provides a functional food product, comprising the fat substitute of any one of the above embodiments.

[0092] According to some embodiments the present invention provides a nutraceutical comprising the fat substitute of any one of the above embodiments.

[0093] In some embodiments, the invention provides a fat substitute, comprising:

[0094] 1. at least one oil; and

[0095] 2. a three-dimensional polymeric network / scaffold comprising at least one phytosterol and at least one ester, wherein the fat substitute has an oil-binding capacity (OBC) of at least 75%.

[0096] According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 85%.

[0097] According to some embodiments of the above fat substitute, the fat substitute has an oil-binding capacity (OBC) of at least 95%.

[0098] According to some embodiments of the above fat substitute, the three-dimensional polymeric network / scaffold comprises at least one of a plurality of micro -fibrillar tubules, binary fibrils, and any combination thereof.

[0099] According to some embodiments of the above fat substitute, at least one of the micro -fibrillar tubules, and the binary fibrils, comprises a diameter of less than 15 nm.

[0100] According to some embodiments of the above fat substitute, at least one of the plurality of micro-fibrillar tubules, and the plurality of binary fibrils, is independently characterized by a diameter of 12.5 nm, 10.0 nm, 7.5 nm, 5.5 nm, or 2.5 nm. According to some embodiments of the above fat substitute, comprising at least one of an organogel, an oleogel, and any combination thereof.

[0101] In the context of the invention, the term 'organogel' can refer to a class of solid or semi- solid composition, having a liquid phase within a three-dimensional network. In the context of the invention, the term 'oleogel' can be used to refer to organogels, in which the continuous liquid phase is an oil. Organogel and oleogel networks can be formed via polymerization or via self- assembly.

[0102] According to some embodiments of the above fat substitute, the at least one oil constitutes at least 70% of the mass of the fat substitute.

[0103] According to some embodiments of the above fat substitute, the at least one oil constitutes at least 80% of the mass of the fat substitute. According to some embodiments of the above fat substitute, the at least one oil constitutes between 70% to 96% of the mass of the fat substitute. According to some embodiments of the above fat substitute, the at least one oil constitutes 75%, 80%, 85%, 90%, or 95%, of the mass of the fat substitute.

[0104] According to some embodiments of the above fat substitute, the at least one oil comprises at least one of corn oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation and / or precision fermentation derived oil, cultivated (lab-grown) animal fat, and any combination thereof.

[0105] According to some embodiments of the above fat substitute, the at least one oil comprises Ci- C25 fatty acids.

[0106] In the context of the invention, the term 'phytosterol' refers to organic compounds having a structure derived from gonane, a tetracyclic hydrocarbon (C17H28), 3 cyclohexanes and 1 cyclopentane. Phytosterols can further be characterized as being 4-desmethylsterols (not having any methyl groups), 4-monomethylsterols (having one methyl group) and 4,4-dimethylsterols (having two methyl groups), with the most common being the desmethyl sterols P-sitosterol, campesterol and stigmasterol.

[0107] According to some embodiments of the above fat substitute, the at least one phytosterol comprises at least one of a sterol, a stand, free phytosterol, and any combination thereof. According to some embodiments of the above fat substitute, the at least one phytosterol comprises at least one of desmethyl sterols, P-sitosterol, P-sitostarol, campesterol, cholestanol, cholesterol, ergosterol, stigmasterol, and any combination thereof.

[0108] According to some embodiments of the above fat substitute, the at least one ester comprises at least one of a phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

[0109] According to some embodiments of the above fat substitute, the at least one ester comprises at least one of Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate, and any combination thereof.

[0110] According to some embodiments of the above fat substitute, the at least one phytosterol and the at least one ester are at a molar ratio of 2: 1 to 1:2.

[0111] According to some embodiments of the above fat substitute, the at least one phytosterol and the at least one ester are at a mass ratio of 1:1 to 1:3.

[0112] According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 4% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 6% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one ester and the at least one phytosterol comprise 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% of the mass of the oil.

[0113] According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 1% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 2% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol constitutes 1%, 1,5%, 2%, 3%, 4%, 5%, 6%, or 7% of the mass of the oil.

[0114] According to some embodiments of the above fat substitute, the mass of the at least one ester is between 2% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester is between 4% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester constitutes 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% of the mass of the oil. According to some embodiments of the above fat substitute is semi-solid, solid or any combination thereof. As used herein, the term “solid” may refer, without limitation, to a material having a consistency that does not yield to pressure, can resist forces applied to their surface or that holds it shape. As used herein, the term “semi-solid" may refer, without limitation, to a material that does not hold its shape like a solid but does not flow like a liquid. Non-limiting examples of a semi-solid can refer to a gel, a colloid, a cream or an emulsion. Semi-sold materials can be Newtonian or non-Newtonian.

[0115] According to some embodiments the above fat substitute is colloid.

[0116] According to some embodiments of the above fat substitute, the fat substitute features at least one of: a. oxidative stability of at least 180 Days, at a temperature of 25°C; b. thermal stability of at least 180 Days, at a temperature of 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. an oil-binding capacity (OBC) of at least 85%; h. maintaining an oil-binding capacity (OBC) of at least 60%, for up to 10 minutes at a temperate of up to 100°C; i. is thermo-reversible; j. at least partially translucent or transparent; and k. at least partially opaque.

[0117] According to some embodiments of the above fat substitute, additionally comprising at least one extract or supplement.

[0118] According to some embodiments of the above fat substitute, the extract comprises at least one of seaweed extract, microalgae extract, rice bran extract, green tea extract, rosemary extract, and any combination thereof. According to some embodiments of the above fat substitute, further comprising at least one extract or supplement.

[0119] According to some embodiments of the above fat substitute, the supplement or additive comprises at least one of colorant, pigment, fragrances, spice, flavoring, antioxidant, vitamin, mineral, salt, or any combination thereof.

[0120] According to some embodiments of the above fat substitute, the antioxidant is lipid or oil soluble. According to some embodiments of the above fat substitute, the antioxidant comprises at least one of vitamin E, Tocopherol, and any combination thereof. According to some embodiments of the above fat substitute, the at least one antioxidant is lipid or oil soluble. According to some embodiments of the above fat substitute, the mass of the at least one antioxidant constitutes less than 2% of the oil mass.

[0121] According to some embodiments of the above fat substitute, the vitamin comprises at least one of A, D, E, and K, and any combination thereof. According to some embodiments of the above fat substitute, the vitamin is lipid or oil soluble. According to some embodiments of the above fat substitute, the mass of the at least one antioxidant constitutes less than 2% of the oil mass.

[0122] According to some embodiments of the above fat substitute, the mineral or salt is a sodium salt, a calcium salt, a potassium salt, or any combination thereof. In some embodiments, the salt is selected from the group consisting of sodium chloride, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, potassium chloride, calcium chloride, potassium carbonate, and any combination thereof.

[0123] In some embodiments, the invention provides a fat substitute, prepared according to a method comprising steps of: a. Heating an oil dose to an ester mixing temperature range; b. adding and mixing, at an ester mixing temperature range, an ester dose until at least partially dissolved in the oil dose to form an ester-oil solution; c. phytosterol adding and mixing, at a phytosterol mixing temperature range a phytosterol dose until at least partially dissolved in the ester-oil solution to form a phytosterol-ester- oil solution; and d. cooling the phytosterol-ester-vegetable oil solution, to form a fat substitute having an oil-binding capacity (OBC) of at least 75%. According to some embodiments of the above fat substitute, the mixing temperature range, the ester mixing temperature range and / or the phytosterol mixing temperature range is within the range of 65°C to 110°C.

[0124] According to some embodiments of the above fat substitute, the ester adding and mixing and / or the phytosterol adding and mixing comprises mixing with a mechanical stirrer, a mechanical mixer, a magnetic stirrer, or a magnetic mixer.

[0125] According to some embodiments of the above fat substitute, the ester adding and mixing and / or the phytosterol adding and mixing comprises mixing at 600 to 1,300 rpm.

[0126] According to some embodiments of the above fat substitute, the oil dose comprises at least one of corn oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation and / or precision fermentation derived oil, cultivated (lab- grown) animal fat, and any combination thereof.

[0127] According to some embodiments of the above fat substitute, the oil dose comprises C1-C25 fatty acids.

[0128] According to some embodiments of the above fat substitute, the phytosterol dose comprises at least one of a sterol, a stands, a free phytosterol, and any combination thereof.

[0129] According to some embodiments of the above fat substitute, the phytosterol dose comprises at least one of desmethyl sterols, P-sitosterol, P-sitostarol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, and any combination thereof.

[0130] According to some embodiments of the above fat substitute, the ester dose comprises at least one of phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

[0131] According to some embodiments of the above fat substitute, the ester dose comprises at least one of Oryzanol, gamma-oryzano, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate, and any combination thereof.

[0132] According to some embodiments of the above fat substitute, the ester dose and phytosterol dose are added at a molar ratio of 2: 1 to 1:2. According to some embodiments of the above fat substitute, the ester dose and the phytosterol dose are added at a mass ratio of 1:1 to 3:1.

[0133] According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 4% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one phytosterol and the at least one ester comprise between 6% and 18% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the total mass of the at least one ester and the at least one phytosterol comprise 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% of the mass of the oil.

[0134] According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 1% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol is between 2% and 7% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one phytosterol comprises 1%, 1,5%, 2%, 3%, 4%, 5%, 6%, or 7% of the mass of the oil.

[0135] According to some embodiments of the above fat substitute, the mass of the at least one ester is between 2% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester is between 4% and 9% of the mass of the at least one oil. According to some embodiments of the above fat substitute, the mass of the at least one ester comprises 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% of the mass of the oil.

[0136] According to some embodiments of the above fat substitute, additionally comprising a step adding extract or supplement.

[0137] According to some embodiments of the above fat substitute, the extract supplement comprises at least one of seaweed extract, Microalgae extract, rice bran extract, green tea extract, rosemary extract, and any combination thereof.

[0138] According to some embodiments of the above fat substitute, additionally comprising a step of deodorizing after the step of adding the extract, additive, or supplement.

[0139] According to some embodiments of the above fat substitute, the step of deodorizing comprises applying suction or exposing to vacuum. According to some embodiments of the above fat substitute, the step of deodorizing is applied at a temperature of at least 50°C.

[0140] According to some embodiments of the above fat substitute, the step of deodorizing comprises mixing.

[0141] According to some embodiments of the above fat substitute, the additive or supplement comprises at least one of colorant, pigment, spice, flavoring, fragrances, antioxidant, vitamin, mineral, salt, and any combination thereof. According to some embodiments of the above fat substitute, the mass of the at least one additive or supplement constitutes less than 5% of the oil mass.

[0142] According to some embodiments of the above fat substitute, the at least one antioxidant comprises at least one of is vitamin E, Tocopherol, and any combination thereof. According to some embodiments of the above fat substitute, the at least one antioxidant is lipid or oil soluble. According to some embodiments of the above fat substitute, the mass of the at least one antioxidant constitutes less than 2% of the oil mass.

[0143] According to some embodiments of the above fat substitute, the at least one vitamin comprises at least one of vitamin A, D, E, K, and any combination thereof. According to some embodiments of the above fat substitute, the at least one vitamin is lipid or oil soluble. According to some embodiments of the above fat substitute, the mass of the at least one vitamin constitutes less than 2% of the oil mass.

[0144] According to some embodiments of the above fat substitute, the at least one salt or mineral comprises at least one of sodium chloride, calcium carbonate, potassium chloride, calcium chloride, and any combination thereof.

[0145] According to some embodiments of the above fat substitute, the fat substitute features at least one of the following: a. oxidative stability of at least 180 Days, at a temperature of 25°C; b. thermal stability of at least 180 Days, at a temperature of 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. an oil-binding capacity (OBC) of at least 85%; h. maintaining an oil-binding capacity (OBC) of at least 60%, for up to 10 minutes at a temperate of up to 100°C; i. is thermo-reversible; j. at least partially translucent or transparent; and k. at least partially opaque.

[0146] In some embodiments, the invention provides an edible matter, comprising the fat substitute according to any of the above embodiments. In some embodiments of the above food ingredient, additionally comprising at least one protein, at least one carbohydrate, and any combination thereof. In some embodiments, the protein is a textured vegetable protein. In some embodiments, the protein is a cultured or lab-grown protein. The edible matter can be a food product, such as a meat or dairy substitute, or a food ingredient, such as butter substitute. According to some embodiments, the edible matter is plant-based.

[0147] In some embodiments, the invention provides a food ingredient, comprising the fat substitute according to any of the above embodiments. In some embodiments of the above food ingredient, additionally comprising at least one protein, at least one carbohydrate, and any combination thereof. In some embodiments, the protein is a textured vegetable protein. In some embodiments, the protein is a cultured or lab-grown protein. According to some embodiments, the food ingredient is plant-based.

[0148] In some embodiments, the invention provides a food product, comprising the fat substitute according to any of the above embodiments. In some embodiments of the above food product, additionally comprises at least one protein, at least one carbohydrate, and any combination thereof. In some embodiments, the protein is a textured vegetable protein. In some embodiments, the protein is a cultured or lab-grown protein. In some embodiments, the food product additionally comprises cultivated cells or tissue. In some embodiments, the food product is a functional food product. According to some embodiments, the food product is plant-based.

[0149] In some embodiments, the invention provides a dietary supplement, comprising the fat substitute according to any of the above embodiments. In some embodiments of the above dietary supplement, additionally comprising at least one protein, at least one carbohydrate, and any combination thereof. In some embodiments, the protein is a textured vegetable protein. In some embodiments, the protein is a cultured or lab-grown protein.

[0150] In some embodiments, the invention provides a composition comprising the fat substitute of any one of the above embodiments. According to some embodiments, the composition is a cosmeceutical composition, a pharmaceutical composition, a nutraceutical composition, or a dietary supplement.

[0151] In some embodiments, the invention provides a nutraceutical formulation, comprising the fat substitute according to any of the above embodiments. In some embodiments, the nutraceutical comprises a lipophilic substance, such as fat soluble vitamins (A, D, E, and K), Omega-3 fatty acids including long-chain omega-3 (e.g. EPA and / or DHA), omega-6, omega-7, omega-9, plant sterols (phytosterols), gamma-oryzanol, Astaxanthin, Fucoxanthin, carotenoids, and Cannabinoids (e.g. CBD).

[0152] In some embodiments, the invention provides a pharmaceutical formulation or composition, comprising the fat substitute according to any of the above embodiments. According to some embodiments, the pharmaceutical composition is formulated for topical or oral administration. In some embodiments, the formulation additionally comprises at least one lipophilic active pharmaceutical ingredient (API). According to some embodiments, the composition is plantbased.

[0153] In some embodiments, the invention further provides a two-part bio-ink, comprising: d. a first part, comprising at least one oil and at least one phytosterol; e. a second part, comprising at least one oil and at least one ester; wherein the phytosterol is selected from the group consisting of desmethyl sterol, P- sitosterol, β-sitostarol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof, and the wherein the ester is selected from the group consisting of Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24- methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

[0154] According to some embodiments of the above ink, wherein the ink is characterized by at least one of: a. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 to 1:4; b. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 2:1 and 1:2; c. the amount of the ester and the amount of the phytosterol are at a mass ratio in the range of 1:1 to 3:1; d. the combined mass of the ester and the phytosterol is in the range of 4% to 18% of the mass of the oil; e. the mass of the phytosterol constitutes between 1% to 7% of the mass of the oil; and f. the mass of the ester constitutes between 2% and 9% of the mass of the oil.

[0155] According to some embodiments, the invention provides a method of producing a fat substitute, comprising the steps of: a. heating an amount of an oil to a temperature in the range of 65°C to 110°C; b. adding to the amount of the oil an ester until at least partially dissolved to obtain an ester-oil solution having the temperature in the range of 65°C to 110°C; c. adding to the ester-oil solution a phytosterol until at least partially dissolved to obtain a phytosterol-ester-oil solution; d. cooling the phytosterol-ester-oil solution to form a fat substitute having an oil-binding capacity (OBC) of at least 75%.

[0156] According to some embodiments of the above method, the solution is heated to a temperature range of 70°C to 110°C.

[0157] According to some embodiments of the above method, the solution is heated to a temperature range of 75°C to 105°C. According to some embodiments of the above method, the solution is heated to 65°C, 70°C, 75°C, 85°C, 90°C, 95°C, 100°C, 105°C, or 110°C.

[0158] According to some embodiments of the above method the oil can be selected from the group consisting of com oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, fish oil, insect oil, marine oil, cultivated fat (also known as lab-grown fat), cultured fat, and any combination thereof.

[0159] According to some embodiments of the above method, the oil comprises C1-C25 fatty acids.

[0160] According to any embodiment of the above method, mixing is performed with a mechanical stirrer, a mechanical mixer, a magnetic stirrer, or a magnetic mixer.

[0161] According to some embodiments of the above method, the solutions are mixed at 600 to 1,300 rpm.

[0162] According to some embodiments of the above method, the phytosterol is selected from the group consisting of a sterol, a stand, a free phytosterol, a sterol ester, and any combination thereof.

[0163] According to some embodiments of the above method, the phytosterol is selected from the group consisting of desmethylsterol, P-sitosterol, P-sitostarol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

[0164] According to some embodiments of the above method, the ester is selected from the group consisting of phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

[0165] According to some embodiments of the above method, the ester dose comprises at least one of Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

[0166] According to some embodiments of the above method, the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 and 1:4.

[0167] According to some embodiments of the above method, the amount of the ester and the amount of the phytosterol are at a molar ratio of between 2:1 and 1:2.

[0168] According to some embodiments of the above method, the amount of the ester and the amount of the phytosterol at a mass ratio of between 1:1 and 3:1.

[0169] According to some embodiments of the above method, the total mass of the at least one ester and the at least one phytosterol constitutes 4% to 18% of the mass of the oil. According to some embodiments of the above method, the total mass of the at least one ester and the at least one phytosterol constitutes 6% to 18% of the mass of the oil. According to some embodiments of the above method, the total mass of the at least one ester and the at least one phytosterol constitutes 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% of the mass of the oil.

[0170] According to some embodiments of the above method, the mass of the at least one phytosterol constitutes 1% to 7% of the mass of the oil. According to some embodiments of the above method, the mass of the at least one phytosterol constitutes 1%, 1,5%, 2%, 3%, 4%, 5%, 6%, or 7% of the mass of the oil.

[0171] According to some embodiments of the above method, the mass of the at least one ester constitutes 2% to 9% of the mass of the oil. According to some embodiments of the above method, the mass of the at least one ester constitutes 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% of the mass of the oil.

[0172] According to some embodiments of the above method, comprising a step of adding an extract, an additive, or a supplement.

[0173] According to some embodiments of the above method, the extract comprises at least one of seaweed extract, microalgae extract, rice bran extract, tea extract, rosemary extract, sage extract, mushroom extract, yeast extract, fungi extract, microbial extract, and any combination thereof.

[0174] According to some embodiments of the above method, the extract is a plant extract.

[0175] According to some embodiments, the above method further comprises a step of deodorizing. In some embodiments, the step of deodorizing follows the step of adding an extract, an additive or a supplement. In the context of the invention, Deodorizing refers to a process of removing strong odors from a solution, mixture, or solid.

[0176] According to some embodiments of the above method, the step of deodorizing comprises applying suction, blowing, or exposing to vacuum.

[0177] According to some embodiments of the above method, the step of deodorizing is applied at a temperature of at least 50°C.

[0178] According to some embodiments of the above method, the step of deodorizing comprises mixing.

[0179] According to some embodiments of the above method, the step of deodorizing comprises applying suction or exposing to vacuum at a temperature of at least 50°C, while mixing. According to some embodiments of the above method, the additive or supplement could be a colorant, pigment, sensory ingredient, fragrances, spice, antioxidant, vitamin, salt or mineral, herbal extract, spice extract, flavoring, cultured fat, cultivated fat, cultivated fat cells, cultivated fat tissue, or any combination thereof. According to some embodiments of the above fat substitute, the mass of the at least one additive or supplement constitutes less than 5% of the oil mass.

[0180] According to some embodiments of the above method, the sensory ingredient, flavoring or spices could be any one of spices (such as cumin, turmeric, or cinnamon), flavor extracts (such as vanilla, lemon, or orange), powders (such as chicken, mushroom, onion, or garlic powders) or a mixture thereof.

[0181] According to some embodiments of the above method, the antioxidant comprises at least one of vitamin A, ascorbic acid (vitamin C), vitamin E, Tocopherol, rosemary extract, sage extract, tea extract, carotenoids and carotenoid terpenoids, polyphenols, flavonoids, phenolic acids and their esters, curcumin, citric acid, oxalic acid, phytic acid, beta hydroxy acid (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), tert-B]butylhydroquinone (TBHQ), and any combination thereof. According to some embodiments of the above fat substitute, the mass of the at least one antioxidant constitutes less than 2% of the oil mass.

[0182] According to some embodiments of the above method, the vitamin comprises at least one of A, D, E, K, and any combination thereof. In some embodiments, the vitamin is lipid or oil soluble. According to some embodiments of the above fat substitute, the mass of the at least one vitamin constitutes less than 2% of the oil mass.

[0183] According to some embodiments of the above method, the salt is a sodium salt, a calcium salt, a potassium salt, or any combination thereof. In some embodiments, the salt is selected from the group consisting of sodium chloride, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, potassium chloride, calcium chloride, potassium carbonate, and any combination thereof.

[0184] According to some embodiments of the above method, the additive or supplement comprises at least one of phospholipids, glycolipids, mono-glycerides, di-glycerides, tri-glycerides, omega- 3 fatty acids (including EPA and DHA), and any other form of lipids or lipophilic compounds or substances According to some embodiments of the above method, the fat substitute features at least one of: a. oxidative stability of at least 180 Days, at a temperature of at least 25°C; b. thermal stability of at least 180 Days, at a temperature of 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. an oil-binding capacity (OBC) of at least 85%; h. maintaining an oil-binding capacity (OBC) of at least 60%, for up to 10 minutes at a temperate of up to 100°C; i. is thermo-reversible; j. at least partially translucent or transparent; and k. at least partially opaque.

[0185] According to some embodiments of the above method, the fat substitute according to the above, wherein the fat substitute has an oil-binding capacity (OBC) of at least 95%.

[0186] According to some embodiments of the above method, the fat substitute has an oxidative stability of at least 1 year, when stored at a temperature of 25°C.

[0187] According to some embodiments of the above method, the fat substitute has an oxidative stability of at least 2 years, when stored at a temperature of 25°C.

[0188] In some embodiments, the invention provides a method of producing a plant-based fat substitute.

[0189] According to any embodiments of the above method, the method prevents lipid or oil oxidation during formation of the fat substitute.

[0190] In the context of the invention, the term 'oxidation' (specifically lipid or oil oxidation) is used to refer to the undesirable series of chemical reactions involving oxygen that degrades the quality of an oil. Oxidation can be characterized as thermal oxidation or air oxidation. Lipid oxidation is one of the major causes of deterioration in the quality of meat and meat products, Oil oxidation eventually produces rancidity in oil, in addition to off flavors and smells. In addition to impairing the sensory quality, it is also responsible for reducing the nutritional quality and producing toxic compounds.

[0191] Oil oxidation is commonly used to refer to a series of reactions that produces a series of products in stages, starting with primary oxidation products (peroxides, dienes, free fatty acids), followed by secondary products (carbonyls, aldehydes, trienes) and finally tertiary products (e.g., alkyl furans, aldol adducts). Oxidation progresses at different rates depending on factors such as temperature, light, availability of oxygen, and the presence of moisture and metals (such as iron). The type of oil also influences the rate of oxidation. Marine oils (including fish, mussel) are highly susceptible to oxidation due to the large number of polyunsaturated fatty acids (PUFA) they contain. These unsaturated fatty acids have reactive double bonds between their carbon atoms, whereas saturated fats have no double bonds, so they oxidise more slowly.

[0192] The primary oxidation processes mainly form hydroperoxides, which are measured by the Peroxide value (PV). In some embodiments, PV is measured in accordance with AOCS method Cd 8b-90.

[0193] Oil oxidation can have an impact on the food quality during processing and storage. Most commercial oils have a PV of less than 10, often as low as 2, depending on the market. Attempts should therefore be made to reduce oxidation at each stage of oil manufacture.

[0194] In the context of the invention, the term 'oxidation prevention' refers to factors that can reduce the amount of oxidation that occurs during the process.

[0195] According to any embodiments of the above method, the method protects unsaturated fatty acids and / or denaturants saturated fatty acids during formation of the fat substitute.

[0196] According to some embodiments of the above method, the fat substitute has a moisture content of less than 0.75%.

[0197] According to some embodiments of the above method, the fat substitute has a moisture content of less than 0.50%.

[0198] According to some embodiments of the above method, the fat substitute substitute has a fat content of at least 99%.

[0199] According to some embodiments of the above method, the fat substitute has a fat content of at least 98%. As used herein, the term 'Oil binding capacity' (OBC) refers to the capability of the composition to hold an oil. OBC can also be referred to as the 'oiling-off test', by the testing of the free oil (excluded oil), released when exposed to a force. OBC can be measured by exposing the product to a force (by shear or centrifuge) and measuring the amount of oil that is released (the free oil). According to many protocols, the formulation / product is exposed to the force for a predetermined time and at a predetermined temperature. In some embodiments, the change in oil content is measured gravimetrically.

[0200] Indentation hardness (or Ball indentation) - refers to the hardness (or stiffness) of the gel, measured by placing a metal ball on top of the material and the hardness of the material depends on the amount of indentation caused by the ball.

[0201] Atomic force microscopy -- refers to the hardness (or stiffness) of the gel, measured by lowering the tip into the sample, and a laser reflecting off the cantilever allows for precise measurements to be obtained.

[0202] Uniaxial tensile testing - the tensile strength of the gel is measured in one direction. The two important measurements to make include the force applied per unit area and the amount of elongation under a known applied force. This test provides information for how a gel will respond when an external force is applied.

[0203] Viscoelasticity - refers to materials that exhibit both viscous and elastic characteristics when undergoing deformation. The viscoelastic properties of gels are time dependent, in response to physical deformation. Two common techniques for measuring viscoelasticity are broadband viscoelastic spectroscopy (BVS) and resonant ultrasound spectroscopy (RUS). In both techniques, a damping mechanism is resolved with both differing frequency and time in order to determine the viscoelastic properties of the material.

[0204] The fat substitute can further be characterized by several spectroscopic methods, such as Small- Angle X-ray Scattering (SAXS), X-ray Diffraction (XRD), Confocal Raman Spectroscopy, Polarized Microscopy, or FTIR.

[0205] In some embodiments, the application further provides a method of 3-dimentional printing of a bio-ink, comprising steps of:

[0206] 1. heating a first part, comprising an amount of an oil and an amount of an ester at a temperature in the range of 65°C to 110°C; 2. heating a second part, comprising an amount of an oil and an amount of a phytosterol at a temperature in the range of 65°C to 110°C;

[0207] 3. simultaneously injecting the first part and the second part at a point of injection; wherein the first part and second part are injected at a ratio, characterized by at least one of a. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 and 1:4 at the point of injection; b. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 2:1 and 1:2; and c. the amount of the ester and the amount of the phytosterol at a mass ratio of between 1:1 and 3:1, at the point of injection.

[0208] According to some embodiments of the above method, the total mass of the at least one phytosterol and the at least one ester constitutes between 4% and 18% of the mass of the at least one oil. According to some embodiments of the above method, the total mass of the at least one phytosterol and the at least one ester constitutes between 6% and 18% of the mass of the at least one oil. According to some embodiments of the above method, the total mass of the at least one ester and the at least one phytosterol constitutes 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, or 18% of the mass of the oil.

[0209] According to some embodiments of the above method, the mass of the at least one phytosterol is between 1% and 7% of the mass of the at least one oil. According to some embodiments of the above method, the mass of the at least one phytosterol is between 2% and 7% of the mass of the at least one oil. According to some embodiments of the above method, the mass of the at least one phytosterol constitutes 1%, 1,5%, 2%, 3%, 4%, 5%, 6%, or 7% of the mass of the oil.

[0210] According to some embodiments of the above method, the mass of the at least one ester is between 2% and 9% of the mass of the at least one oil. According to some embodiments of the above method, the mass of the at least one ester is between 4% and 9% of the mass of the at least one oil. According to some embodiments of the above method, the mass of the at least one ester constitutes 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% of the mass of the oil.

[0211] In some embodiments of the above method, the oil is selected from the group consisting of com oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, insect oil, fish oil, marine oil, cultivated fat, cultured fat, and any combination thereof.

[0212] In some embodiments of the above method, the phytosterol is selected from the group consisting of a sterol, a stand, a free phytosterol, a sterol ester, and any combination thereof.

[0213] In some embodiments of the above method, the phytosterol is selected from the group consisting of desmethylsterol, P-sitosterol, P-sitostarol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

[0214] In some embodiments of the above method, the ester is selected from a group consisting of phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

[0215] In some embodiments of the above method, the ester is selected from the group consisting of Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

[0216] In any embodiments of the above method, the solution is heated to 65°C, 70°C, 75°C, 85°C, 90°C, 95°C, 100°C, 105°C, or 110°C.

[0217] Examples:

[0218] In the examples below, if an abbreviation is not defined above, it has its generally accepted meaning.

[0219] Example 1:

[0220] 90-gram corn oil was heated to 90°C, and 6-gram y-Oryzanol was gradually added at 1,200 rpm and 90°C, using a magnetic stirrer until dissolved. 4-gram free Phytosterol powder (comprising 77% Beta-Sitosterol, 11% beta-Sitostanol, and 7% Campesterol) was gradually added at 1,200 rpm and 90°C, using a magnetic stirrer for 30 minutes.

[0221] The solution was removed from the heating and stirring, and was poured into a mold and let cool to room temperature.

[0222] The product was analyzed:

[0223] Smoking: completely no smoking until at least 200°C Stability: stable for at least 300 days at room temperature (~25°C) T°C

[0224] Workability in cooking: excellent

[0225] Flavor: Good.

[0226] When incorporated into a food product demo (a plant-based burger), it created an excellent flavor and aroma profile in the cooked burger compared to the control made with vegetable oil instead of the plant-based fat.

[0227] Feeling on the Tongue: Good, smooth, standard for hard fat at room temperature.

[0228] When incorporated into a food product demo (a plant-based burger), it created an excellent warm, juicy mouthfeel.

[0229] Color: translucent yellow

[0230] Greasiness: very slight greasiness to the touch

[0231] Gel strength - strong, rigid gel.

[0232] Example 2:

[0233] 90-gram rice bran oil was heated to 75°C, and 6-gram γ-Oryzanol was gradually added at 1,200 rpm and 75°C, using a magnetic stirrer until dissolved. 4-gram free Phytosterol powder (comprising 77% Beta-Sitosterol, 11% beta-Sitostanol, and 7% Campesterol) was gradually added at 1,200 rpm and 90°C, using a magnetic stirrer and mixed for 25 minutes.

[0234] The solution was removed from the heating and stirring, and was poured into a mold and let cool to room temperature.

[0235] The product (presented in figure 1) was analyzed:

[0236] Smoking: completely no smoking until at least 200°C

[0237] Stability: stable for at least 300 days at room temperature (~25°C) T°C

[0238] Workability in cooking: excellent

[0239] Flavor: Good.

[0240] When incorporated into a food product demo (a plant-based burger), it created an excellent flavor and aroma profile in the cooked burger compared to the control made with vegetable oil instead of the plant-based fat. Feeling on the Tongue: Good, smooth, standard for hard fat at room temperature.

[0241] When incorporated into a food product demo (a plant-based burger), it created an excellent warm, juicy mouthfeel.

[0242] Color: translucent yellow

[0243] Greasiness: very slight greasiness to the touch

[0244] Gel strength - strong, rigid gel.

[0245] Example 3:

[0246] 60-gram rice bran oil was heated to 75°C and 3.6-gram y-Oryzanol was gradually added at 1,100 rpm and 75°C, using a magnetic stirrer until dissolved. 2.4-gram free Phytosterol powder was gradually added at 1,250 rpm and 75°C, using a magnetic stirrer, until dissolved. 1.5-gram of finely ground table salt powder (NaCl) was gradually added at 700 rpm and 90°C and stirred for 30 minutes.

[0247] The solution was removed from the heating and stirring, and was poured into a mold and let cool to room temperature.

[0248] The product (presented in Figure 2) was analyzed:

[0249] Appearance: Opaque, bright creamy yellow.

[0250] Texture: Solid gel, yet soft. Flaky once cut.

[0251] Consistency: consistent texture and appearance.

[0252] Smell: mild.

[0253] Flavor: pleasant, mild saltiness.

[0254] Mouthfeel: smooth, consistent. No grittiness nor sandiness detectable.

[0255] Example 4

[0256] 26-gram canola oil was heated to 90°C, and 1.8-gram y-Oryzanol was gradually added at 1,200 rpm and 90°C, using a magnetic stirrer until dissolved. 1.2-gram free Phytosterol powder (comprising 77% Beta-Sitosterol, 11% beta-Sitostanol, and 7% Campesterol) was gradually added at 1,200 rpm and 90°C, using a magnetic stirrer. 1-gram of microalgae oil rich in EPA and DHA was added. The solution was mixed at 1,250 rpm and 80°C for at least 30 minutes. The solution was removed from heating and stirring, and was poured into a mold and let cool to room temperature.

[0257] The product was analyzed:

[0258] Appearance: clear, translucent, yellowish (as color of the canola oil)

[0259] Texture: firm

[0260] Melting point: ~55°C

[0261] Taste & Smell: weak smell. Mild.

[0262] Smoking: Completely no Smoking

[0263] Stability: stable for at least 300 days at room temperature in closed container

[0264] Workability in cooking: excellent

[0265] Flavor: Excellent mild sweat ocean flavor. Like fresh fish fat.

[0266] Feeling on the Tongue: standard for hard fat.

[0267] Greasiness: very slight greasiness to the touch.

[0268] Gel strength: firm

[0269] Example 5:

[0270] 1.5-gram of Calcium Carbonate (CaCos) was gradually added to 54-gram sunflower oil while mixing at 1,250 rpm and heated to 90°C. 3.6-gram y-Oryzanol was gradually added at 1,000 rpm and 90°C, using a magnetic stirrer until dissolved. 2.4-gram free Phytosterol powder was gradually added at 1,250 rpm and 90°C, using a magnetic stirrer. The solution was mixed at 75oC for 30 min. The stirrer was removed, the solution was poured into a mold and let cool to room temperature.

[0271] The product (presented in Figure 3a-b) was analyzed:

[0272] Appearance: creamy white, opaque.

[0273] Texture: firm.

[0274] Consistency: consistent texture and appearance.

[0275] Smell: very mild, pleasant creamy smell. As expected of fat.

[0276] Flavor: Mild, pleasant milky flavor. As expected of fat. Mouthfeel: smooth, consistent. No grittiness nor sandiness detectable.

[0277] Frying: gradual melting of fat cube. Stable once liquid. No smoking.

[0278] Thermo-reversibility: after frying returns to original solid state & properties as before.

[0279] Example 6:

[0280] Three sample were prepared according to the previous methods, having an Oryzanol-to- Phytosterol Mass Ratio of 3:2 and an Oryzanol-to-Phytosterol Molar Ratio of 1:1:

[0281] Sample 6.1:

[0282] 90-gram com oil was heated to 75°C. 6-gram y-Oryzanol was gradually added at 1,200 rpm and 75°C, using a magnetic stirrer until dissolved. 4-gram free Phytosterol powder (comprising 77% Beta-Sitosterol, 11% beta-Sitostanol, and 7% Campesterol) was gradually added at 1,200 rpm and 75°C, using a magnetic stirrer.

[0283] The solution was mixed at 75°C for 30 min. After 30 min, the solution was removed from the heating and stirring, and The solution was poured into a mold and let cool to room temperature.

[0284] Sample 6.2:

[0285] 2.44-gram of Calcium Carbonate (CaCo3) was gradually added to 87.8-gram sunflower oil while mixing at 1,250 rpm and heated to 75°C. 5.85-gram y-Oryzanol was gradually added at 1,250 rpm and 75°C, using a magnetic stirrer until dissolved. 3.9-gram free Phytosterol powder was gradually added at 1,250 rpm and 75°C, using a magnetic stirrer.

[0286] The solution was mixed at 75°C for 30 min, and then was removed from the heating and stirring and poured into a mold and let cool to room temperature.

[0287] Sample 6.3: Prepared according to the process disclosed in W02007054197 (page 10), with the same composition as Sample 6.1.

[0288] The samples were characterized (table 1) and chemically analyzed (table 2)

[0289] Table 1: Analysis

[0290]

[0291] Table 2: Fatty acid Composition (measured in accordance with AOCS method Ce le-91)

[0292] Example 7 : Measuring the Oil Binding Capacity (OBC) of the oleiogels of the present invention

[0293] Procedure: Sample Preparation: 2 grams of the oleogel sample were prepared according to the above procedure

[0294] Centrifugation: the oleogel sample was centrifuged at 4,500RPM (Revolutions Per Minute) for 30 minutes at 25°C.

[0295] Oil Separation: following centrifugation, the tubes were removed and the separated was decanted from the top of the gel. The remaining gel and separated oil were weighted.

[0296] The Oil Binding Capacity (OBC) was calculated using the formula(s):

[0297] OBC(%) = Initial weight of oleogel- Weight of separated oil)*100 / Initial weight of oleogel

[0298] OBC(%) = Weight of remaining gel* 100 / Initial weight of oleogel

[0299] Example Data Recording Table:

[0300] Table 3

[0301] Example 8: Bio-ink a. Solution A: Sunflower oil (44 gr) and Oryzanol (6 gr), mixed at 90°C and 950 rpm. b. Solution B: Sunflower oil (46 gr) and Phytosterols (4 gr), mixed at 90°C and 950 rpm. c. Solution A and Solution B were added simultaneously (at a ratio of 1:1) to a mold and cooled.

[0302] Example 9: Bio-ink a. Solution A: Sunflower oil (45 gr), Oryzanol (4 gr) and Phytosterols (1 gr), mixed at 75°C and 800 rpm. b. Solution B: Sunflower oil (45 gr), Oryzanol (5 gr) and Phytosterols (3 gr), mixed at 75°C and 900 rpm. c. Solution A and Solution B were added simultaneously (at a ratio of 1:1) to a mold and cooled.

[0303] Unless otherwise defined, all technical and / or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention pertains. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the invention, exemplary methods and / or materials are described below. In case of conflict, the patent specification, including definitions, will prevail. In addition, the materials, methods, and examples are illustrative only and are not intended to be necessarily limiting.

[0304] As used herein the terms "comprises", "comprising", "includes", "including", “having” and their conjugates mean "including but not limited to".

[0305] In the context of the invention, the term “consisting of’ means “including and limited to”.

[0306] As used herein, the singular form "a", "an" and "the" include plural references unless the context clearly dictates otherwise. For example, the term "a compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof.

[0307] It will be understood that when an element is referred to as being "on," "attached" to, "connected" to, "coupled" with, "contacting," etc., another element, it can be directly on, attached to, connected to, coupled with and / or contacting the other element or intervening elements can also be present. In contrast, when an element is referred to as being, for example, "directly on," "directly attached" to, "directly connected" to, "directly coupled" with or "directly contacting" another element, there are no intervening elements present. It will also be appreciated by those of skill in the art that references to a structure or feature that is disposed "adjacent" another feature can have portions that overlap or underlie the adjacent feature.

[0308] It will be understood that, although the terms first, second, etc., may be used herein to describe various elements, components, regions, layers and / or sections, these elements, components, regions, layers and / or sections should not be limited by these terms. Rather, these terms are only used to distinguish one element, component, region, layer and / or section, from another element, component, region, layer and / or section.

[0309] Throughout this application, various embodiments of this invention may be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

[0310] Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range. The phrases “ranging / ranges between” a first indicate number and a second indicate number and “ranging / ranges from” a first indicate number “to” a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numerals therebetween.

[0311] Certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.

[0312] Throughout this application various publications, published patent applications and published patents are referenced. The disclosures of these publications in their entireties are hereby incorporated by reference into this application in order to more fully describe the state of the art to which this invention pertains.

[0313] Certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.

Claims

Claims:

1. A fat substitute, comprising: a. at least one oil; and b. a three-dimensional polymeric scaffold comprising at least one phytosterol and at least one ester, wherein the fat substate is characterized by at least one of i. an oil-binding capacity (OBC) of at least 75%; ii. a moisture content in the range of 0.75% to 0.01%; or iii. Lipophilic or Oleophilic matter content in the range of 98% to 99.9%.

2. The fat substitute of claim 1, characterized by having a moisture content in the range of 0.50% to 0.01%.

3. The fat substitute of claim 1 or 2, characterized by having a Lipophilic or Oleophilic matter content in the range of 99% to 99.9%.

4. The fat substitute of any one of claims 1 to 3, characterized by an oil-binding capacity (OBC) of at least 85%.

5. The fat substitute of any one of claims 1 to 4, wherein the three-dimensional polymeric scaffold comprises a plurality of micro-fibrillar tubules, a plurality of binary fibrils, or a combination thereof.

6. The fat substitute of claim 5, wherein each of the plurality of micro-fibrillar tubules or the plurality of binary fibrils independently characterized by having a diameter of less than 15 nm.

7. The fat substitute of any one of claims 1 to 6, further comprising an organogel, an oleogel, or a combination thereof.

8. The fat substitute of any one of claims 1 to 7, wherein the at least one oil constitutes at least 70% of the mass of the fat substitute.

9. The fat substitute of claim 8, wherein the at least one oil constitutes at least 80% of the mass of the fat substitute.

10. The fat substitute of any one of claims 1 to 9, wherein the at least one oil is selected from the group consisting of com oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, insect oil, marine oil, cultivated fat, cultured fat, and any combination thereof.

11. The fat substitute of any one of claims 1 to 10, wherein the at least one phytosterol is selected from the group consisting of a sterol, a stand, free phytosterol, a sterol ester, and any combination thereof.

12. The fat substitute of any one of claims 1 to 10, wherein the at least one phytosterol is selected from the group consisting of: desmethyl sterols, P-sitosterol, P-sitostanol, campesterol, cholestanol, cholesterol, ergosterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

13. The fat substitute of any one of claims 1 to 12, wherein the at least one ester is selected from the group consisting of: a phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

14. The fat substitute of any one of claims 1 to 12, wherein the at least one ester is selected from the group consisting of: Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24- methylenecycloartanyl ferulate, and campesteryl ferulate, and any combination thereof.

15. The fat substitute of any one of claims 1 to 14, wherein the at least one phytosterol and the at least one ester are present at a molar ratio in the range of 4: 1 to 1:4.

16. The fat substitute of claim 15, wherein the at least one phytosterol and the at least one ester are at a molar ratio in the range of 2: 1 to 1:2.

17. The fat substitute of any one of claims 1 to 14, wherein the at least one phytosterol and the at least one ester are present at a mass ratio in the range of 1:1 to 1:3.

18. The fat substitute of any one of claims 1 to 17, wherein the total mass of the combination of the at least one phytosterol and the at least one ester constitute is in the range of 4% to 18% of the mass of the at least one oil.

19. The fat substitute of any one of claims 1 to 18, wherein the mass of the at least one phytosterol is in the range of 1% to 7% of the mass of the at least one oil.

20. The fat substitute of claim 1 to 19, wherein the mass of the at least one ester in the fat substitute is in the range of 2% to 9% of the mass of the at least one oil.

21. The fat substitute of any one of claims 1 to 20, wherein the fat substitute is rigid, semisolid, solid, or any combination thereof.

22. The fat substitute of any one of claims 1 to 21, characterized by at least one of: a. oxidative stability of at least 180 Days, at a temperature of 25°C; b. thermal stability of at least 180 Days, at a temperature of 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. maintaining an oil-binding capacity (OBC) of at least 50%, for up to 10 minutes at a temperate of up to 100°C; h. thermo-reversibility; i. being at least partially translucent; and j. being at least partially opaque.

23. The fat substitute of any one of claims 1 to 22, further comprising at least one of: an additive, an extract, a supplement or any combination thereof.

24. The fat substitute of claim 23, wherein the extract is selected from the group consisting of seaweed extract, microalgae extract, mushroom extract, fungi extract, rice bran extract, green tea extract, rosemary extract, sage extract, yeast extract, microbial extract, and any combination thereof.

25. The fat substitute of claim 23, wherein the supplement is selected from the group consisting of colorant, pigment, sensory ingredient, spice, flavoring, antioxidant, vitamin, mineral, salt, cultivated (lab-grown) animal fat, cultivated fat cells, cultivated fat tissue, and any combination thereof.

26. The fat substitute of claim 25, wherein the antioxidant is selected from the group consisting of vitamin A, ascorbic acid (vitamin C), vitamin E, Tocopherol, rosemary extract, sage extract, tea extract, carotenoids and carotenoid terpenoids, polyphenols, flavonoids, phenolic acids and their esters, curcumin, citric acid, oxalic acid, phytic acid, beta hydroxy acid (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), tert- B]buty Ihydroquinone (TBHQ), and any combination thereof.

27. The fat substitute of claim 25, wherein the vitamin is selected from the group consisting of: A, D, E, and K, and any combination thereof.

28. The fat substitute of claim 25, wherein salt is selected from the group consisting of: sodium chloride, calcium carbonate, calcium citrate, potassium chloride, potassium carbonate, calcium chloride, calcium gluconate, calcium lactate, and any combination thereof.

29. The fat substitute of claim 23, wherein the additive is at least one of: phospholipids, glycolipids, mono / di / tri-glycerides, omega-3 fatty acids (EPA, DHA), and any other form of lipids or lipophilic compounds / substances.

30. A method of producing a fat substitute characterized by at least one of: an oil-binding capacity (OBC) of at least 75%; a moisture content of less than 0.75%; and an oil content of at least 98%, the method comprising the steps of: a. heating an amount of an oil to a temperature in the range of 65°C to 110°C; b. adding to the amount of the oil an ester until at least partially dissolved to obtain an ester-oil solution having the temperature in the range of 65 to 110°C;c. adding to the ester-oil solution a phytosterol until fully dissolved to obtain a phytosterol-ester-oil solution; and, d. cooling the phytosterol-ester-oil solution to form a fat substitute31. The method of claim 30, wherein the oil is selected from the group consisting of corn oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, insect oil, marine oil, cultivated fat, cultured fat, and any combination thereof.

32. The method of claim 30 or 31, wherein the phytosterol is selected from the group consisting of: a sterol, a stand, a free phytosterol, a sterol ester, and any combination thereof.

33. The method any one of claims 30 to 32, wherein the phytosterol is selected from the group consisting of: desmethylsterol, P-sitosterol, P-sitostarol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

34. The method of any one of claims 30 to 33, wherein the ester is selected from a group consisting of: phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

35. The method of any one of claims 30 to 34, wherein the ester is selected from the group consisting of: Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24- methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

36. The method of any one of claims 30 to 35, wherein the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 to 1:4.

37. The method of any one of claims 30 to 36, wherein the amount of the ester and the amount of the phytosterol are at a molar ratio of between 2:1 and 1:2.

38. The method of any one of claims 30 to 37, wherein the amount of the ester and the amount of the phytosterol are at a mass ratio in the range of 1:1 to 3:1.

39. The method of any one of claims 30 to 38, wherein a combined mass of the ester and the phytosterol is in the range of 4% to 18% of the mass of the oil.

40. The method of any one of claims 30 to 38, wherein the mass of the phytosterol constitutes between 1% to 7% of the mass of the oil.

41. The method of any one of claims 30 to 38, wherein the mass of the ester constitutes between 2% to 9% of the mass of the oil.

42. The method of any one of claims 30 to 41, further comprising a step of adding at least one extract, additive or supplement.

43. The method of claim 42, further comprising a deodorizing step, wherein the deodorizing step follows the step of adding the at least one of: an extract, an additive or a supplement.

44. The method of claim 43, wherein the deodorizing step comprises at least one of: applying suction, blowing, or exposing to vacuum.

45. The method of claim 43 or 44, wherein the deodorizing step is conducted at a temperature of at least 50°C.

46. The method of any one of claims 43 to 45, wherein the deodorizing step comprises mixing.

47. The method of any one of claims 42 to 46, wherein the extract is selected from the group consisting of: seaweed extract, microalgae extract, rice bran extract, tea extract, rosemary extract, sage extract, mushroom extract, yeast extract, fungi extract, microbial extract, and any combination thereof.

48. The method of any of claims 42 to 46, wherein the supplement or additive is selected from the group consisting of: colorant, pigment, sensory ingredient, spice, herbal extract, spice extract, flavoring, antioxidant, vitamin, cultured fat, cultured fat cells, cultured fat tissue, salt, mineral, and any combination thereof.

49. The method of claim 48, wherein the antioxidant is selected from the group consisting of: vitamin A, ascorbic acid (vitamin C), vitamin E, Tocopherol, rosemary extract, sage extract, tea extract, carotenoids and carotenoid terpenoids, polyphenols, flavonoids, phenolic acids and their esters, curcumin, citric acid, oxalic acid, phytic acid, beta hydroxy acid (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), tert- BJbutylhydroquinone (TBHQ), and any combination thereof.

50. The method of claim 48, wherein the vitamin is selected from the group consisting of: A, D, E, K, and any combination thereof.

51. The method of claim 48, wherein the salt is selected from the group consisting of: sodium chloride, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, potassium chloride, calcium chloride, potassium carbonate, and any combination thereof.

52. The method of claim 48, wherein the additive comprises at least one of: phospholipids, glycolipids, mono / di / tri-glycerides, omega-3 fatty acids (EPA, DHA), and any other form of lipids or lipophilic compounds / substances.

53. The method of any one of claims 30 to 52, wherein the fat substitute is characterized by at least one of: a. oxidative stability of at least 180 Days, at a temperature of 25°C; b. thermal stability of at least 180 Days, at a temperature of 25°C; c. a smoking point of at least 200°C; d. a melting point of at least 60°C; e. a melting point of 50 to 60°C; f. a melting point of 35 to 40°C; g. maintaining an oil-binding capacity (OBC) of at least 50%, for up to 10 minutes at a temperate of up to 100°C; h. is thermo-reversibility; i. being at least partially translucent; andj. being at least partially opaque.

54. The method of any one of claims 30 to 53, wherein the fat substitute has an oil-binding capacity (OBC) of at least 85%.

55. The method of any one of claims 30 to 54, wherein the fat substitute has a moisture content of less than 0.50%.

56. The method of any one of claims 30 to 54, wherein the fat substitute has a Lipophilic or Oleophilic matter content of at least 99%.

57. A fat substitute characterized by at least one of an oil-binding capacity (OBC) of at least 75%; a moisture content of less than 0.75%; and a Lipophilic or Oleophilic matter of at least 98%, prepared according to the process of any one of claims 30 to 56.

58. An edible matter, comprising the fat substitute of any one of claims 1 to 29 or claim 57.

59. The edible matter of claim 58, further comprising at least one protein, cultivated (lab- grown) animal fat, cultivated fat cells, cultivated fat tissue, or any combination thereof.

60. The edible matter of claim 59, wherein the protein is texturized vegetable protein.

61. A food product, comprising the fat substitute of any one of claims 1 to 29 or claim 57, or the edible matter of any one of claims 58 to 60.

62. The food product of claim 61, further comprising at least one protein.

63. The food product of claim 62, wherein the protein is texturized vegetable protein.

64. A functional food, comprising the fat substitute of any one of claims 1 to 29 or claim 57, or the edible matter of any one of claims 60 to 62.

65. A composition comprising the fat substitute of any one of claims 1 to 29 or claim 57, or the edible matter of any one of claims 58 to 60.

66. The composition of claim 65, selected from the group consisting of cosmeceutical composition, pharmaceutical composition, nutraceutical composition, and a dietary supplement.

67. A two-part bio-ink, comprising: a. a first part, comprising at least one oil and at least one phytosterol; b. a second part, comprising at least one oil and at least one ester. wherein the phytosterol is selected from the group consisting of: desmethylsterol, P- sitosterol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof, and wherein the ester is selected from the group consisting of: Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

68. The two-part bio-ink of claim 67, characterized by at least one of: a. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 to 1:4; b. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 2:1 and 1:2; c. the amount of the ester and the amount of the phytosterol are at a mass ratio in the range of 1:1 to 3:1; d. the combined mass of the ester and the phytosterol is in the range of 4% to 18% of the mass of the oil; e. the mass of the phytosterol constitutes between 1% to 7% of the mass of the oil; and f. the mass of the ester constitutes between 2% and 9% of the mass of the oil.

69. A method of 3-dimentional printing of the two-part bio-ink of claim 67 or 68, comprising steps of: a. heating a first part, comprising an amount of an oil and an amount of an ester at a temperature in the range of 30°C to 110°C;b. heating a second part, comprising an amount of an oil and an amount of a phytosterol at a temperature in the range of 30°C to 110°C; c. simultaneously injecting the first part and the second part at a point of injection; wherein i. the amount of the ester and the amount of the phytosterol are at a molar ratio of between 4:1 and 1:4 at the point of injection; and / or ii. the amount of the ester and the amount of the phytosterol at a mass ratio of between 1:1 and 3:1, at the point of injection.

70. The method of claim 69, wherein the combined mass of the amount of the ester and the amount of the phytosterol is between 6% and 18% of the mass of the amount of the oil at the point of injection71. The method of claim 69 or 70, wherein the oil is selected from the group consisting of corn oil, olive oil, canola oil, sunflower oil, high oleic sunflower oil, pumpkin seed oil, avocado oil, linseed oil, walnut oil, peanut oil, soy oil, soybean oil, grapeseed oil, palm oil, rice bran oil, coconut oil, MCT oil, microalgae oil, flax seed oil, rapeseed oil, hemp oil, sea buckthorn oil, sesame oil, yeast oil, microbial oil, fermentation derived oil, precision fermentation derived oil, insect oil, marine oil, cultivated fat, cultured fat, and any combination thereof.

72. The method of any one of claims 69 to 71, wherein the phytosterol is selected from the group consisting of: a sterol, a stand, a free phytosterol, a sterol ester, and any combination thereof.

73. The method of any one of claims 69 to 71, wherein the phytosterol is selected from the group consisting of: desmethylsterol, P-sitosterol, campesterol, cholestanol, ergosterol, cholesterol, stigmasterol, brassicasterol, fucosterol, and any combination thereof.

74. The method of any one of claims 69 to 72, wherein the ester is selected from a group consisting of: phenolic ester, ferulic acid ester, phytosterol ester, triterpenoid ester, and any combination thereof.

75. The method of any one of claims 69 to 72, wherein the ester is selected from the group consisting of: Oryzanol, Gamma-Oryzanol, cycloartenyl ferulate, 24- methylenecycloartanyl ferulate, campesteryl ferulate, and any combination thereof.

76. The method of any one of claims 69 to 75, wherein the first solution and second solution are heated to a temperature of 50°C to 110°C.

77. The method of claim 76, wherein the first solution and second solution are heated to a temperature of 65°C to 100°C.

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