Cheese alternative comprising mycoproteins

Abstract

The invention relates to a cheese substitute comprising 10 - 35 wt.% of a fat phase, 0 - 50 wt.% starches and / or modified starches, and 0.1 - 10 wt.% mycoprotein, the remainder (up to 100 wt.%) being water. The mycoprotein is comprised in fungal hyphae. The cheese substitutes have favourable melt stretch properties. The invention also relates to a method for preparing the cheese substitute.

Description

[0001] Cheese alternative comprising mycoproteins

[0002] The invention relates to a cheese substitute, a method for preparing the cheese substitute, and use of fungal hyphae for improving the melt stretch of a cheese substitute.

[0003] Background Art

[0004] A growing number of consumers are lowering their meat and dairy intake, or are even adopting a fully vegan lifestyle, thus completely removing animal-derived products from their diet. A vegan lifestyle is thought to be more sustainable, ethical and healthy. This tendency towards veganism has consequently increased the demand for plant-based foods, and especially plant-based alternatives for typical animal-derived products such as meat and cheese.

[0005] Typical plant-based cheese analogue compositions comprise plant-based fats in an amount of about 15 wt.% to 30 wt.% based on the total weight of the composition. Further ingredients are non-animal protein and water, along with optional additives such as starches, flavourings and colourings. WO2022164378 A1 for example discloses a cheese analogue composition which comprises from 20% to 30% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 65% by weight of water. The non-animal protein is preferably present in an amount of 5 - 10% by weight.

[0006] It has been proven difficult to mimic certain qualities of animal derived products, such as the texture, appearance, and taste. It is an objective of the present invention to provide a solution for at least one of these disadvantages, or at least to provide a useful alternative.

[0007] Summary of the invention

[0008] Thereto, the present invention provides a cheese substitute comprising 10 - 35 wt. % of a fat phase;

[0009] 0 - 50 wt.% starches and / or modified starches;

[0010] 0.1 - 10 wt.% mycoprotein;

[0011] 5 - 90 wt.% water or the remainder (up to 100 wt.%) being water; wherein the mycoprotein is comprised in fungal hyphae, wherein the wt.% are calculated on the total weight of the cheese substitute. It has surprisingly been found that cheese substitutes with the abovementioned composition have improved stretch properties as well as an improved texture, appearance, and taste compared to prior art cheese substitutes.

[0012] Mycoprotein

[0013] It is well-known that fungi have a high protein content. The protein present in fungi is called mycoprotein.

[0014] Preferably, the cheese substitute comprises 0.8 - 6.0 wt.% mycoprotein, preferably 1.0 - 4.5 wt.%, more preferably 2.0 - 4.0 wt.%.

[0015] The mycoprotein is comprised in fungal hyphae, which hyphae are derived from filamentous fungi. The main body of filamentous fungi is made up of fine threads (hyphae) that group together to form a mycelium. Generally, the mycelium grows underneath the soil. In some species, the mycelium can gather together to form a fruiting body that can generally been seen above the soil. Besides hyphae, the fruiting body further comprises spores.

[0016] Preferably, the filamentous fungus from which the fungal hyphae (herein also called fungal fibers are derived is of a type which does not produce fruiting bodies. Where, however, a filamentous fungus of a type which produces fruiting bodies is used, the fungal hyphae suitably include at least 80 wt.%, preferably at least 90 wt.%, more preferably at least 95 wt.% of hyphae derived from fungal mycelia. Preferably, the fungal hyphae are substantially only derived from fungal mycelia - that is, the fungal hyphae are preferably not derived from fruiting bodies.

[0017] Preferably, the filamentous fungi used in the invention are selected from one or more of the group consisting of Aspergillus species, Rhizopus species and Fusarium species. Most preferably, the filamentous fungus is Fusarium venenatum. Thus, the fungal hyphae are preferably derived from Aspergillus, Rhizopus and / or Fusarium, and preferably, the fungal hyphae are derived from Fusarium venenatum.

[0018] The fungal hyphae may generally be produced by aerobic fermentation of a carbohydrate source using filamentous fungi. The fungal hyphae may subsequently be recovered by separation, washing, filtration and optional drying of the filamentous fungi. Fungal hyphae thus obtained typically have a number average length of at least 1500 pm.

[0019] Preferably, the fungal hyphae are non-viable. Thus, preferably, the filamentous fungi have been treated to lower the level of RNA which they contain. Thus, the level of RNA in the fungal hyphae used is preferably less than the level in an identical fungus when in a viable state. The fungal hyphae suitably have a RNA content on a dry weight basis of less than 1.9 wt.%, for example 1.7 wt.% or less.

[0020] Preferably, the fungal hyphae have a protein content of at least 35 wt.% based on the dry weight of the hyphae, preferably at least 40 wt.%, most preferably at least 45 wt.% or 50 wt%. Preferably, the protein content of the fungal hyphae is between 36 and 59 wt.%, such as between 38 and 57 wt.%, more preferably between 40 and 55 wt.% based on the dry weight of the hyphae.

[0021] As disclosed in WO 2022157507 A1, fungal hyphae loose their fibrous structure due to both high shear mixing (used to reduce viscosity) and high-pressure homogenization (or other mechanical cell disruption techniques). It has surprisingly been found by the present inventors that it is beneficial that fungal hyphae retain their fibrous structure when used as a cheese ingredient. In particular, the stretching properties of cheese substitutes prepared with these fungal hyphae are very good.

[0022] Preferably, the fungal hyphae in the cheese substitute have a number average length of at least 50 pm, more preferably at least 100 pm, even more preferably at least 150 pm, most preferably at least 200 pm. For example, the fungal hyphae have a number average length of at least 250 pm, 300 pm, 350 pm or 400 pm.

[0023] Preferably the fungal hyphae in the cheese substitute have a number average length (total of the lengths of all hyphae divided by the number of hyphae) of between 50 - 1000 pm, more preferably between 100 - 950 pm, even more preferably between 150 - 900 pm, most preferably between or 200 - 850 pm. For example, the fungal hyphae have a number average length of between 250 - 800 pm. The number average length may be measured by optical microscopy.

[0024] Preferably, the fungal hyphae have a number average diameter (total of the diameters of all hyphae divided by number of hyphae) of between 1 - 20 pm. This may be measured by optical microscopy.

[0025] Water

[0026] Preferably, the cheese substitute comprises 30 - 60 wt.% water, such as 35 - 55 wt.% water, preferably 37 - 50 wt.%, more preferably 39 - 45 wt.%.

[0027] Fat

[0028] Preferably, the cheese substitute comprises 18 - 34 wt.% of the fat phase, preferably 21 - 33 wt.%, more preferably 24 - 32 wt.%.

[0029] The fat phase may comprise one or more oils and / or fats.

[0030] The term “oil” or “liquid oil” is typically used for triglyceride compositions that that are liquid at room temperature. The term “liquid oil” is used for triglycerides that are liquid at room temperature, preferably also liquid at temperature below room temperature such as below 15, 10 or 5 °C. Preferably the solid fat content of a liquid oil is 0 at 20 °C, more preferably it is 0 at 15 °C. The term “fat”, is typically used for triglyceride compositions that that are solid at room temperature. The use of the term “oil" or “fat” is hence interchangeable depending on the circumstances that are clear and known in the art.

[0031] Preferably, the fat phase comprises a single fat.

[0032] Preferably, the fat phase comprises a vegetable fat.

[0033] Preferably, the fat phase comprises coconut oil. Coconut oil, being plant-derived, meets the criteria for suitability in vegan food products. Additionally, its higher melting point, compared to many other vegetable oils like sunflower oil, makes it more effective in replicating the properties of animal-derived fats, which generally have higher melting points than vegetable oils. Notably, coconut oil is preferred over other high-melting-point vegetable oils, such as palm oil, due to the adverse environmental impact associated with palm oil production. Furthermore, palm oil contains a significant amount of palmitic acid residues, which are considered detrimental to consumers' cholesterol levels.

[0034] Thus, preferably, the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of palm oil or palm oil-derived fractions, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art, based on the weight of the fat phase

[0035] Preferably the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of hydrogenated oil or fat or fractions thereof, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art, based on the weight of the fat phase. Not hydrogenated means that the fat or oil has not undergone hydrogenation. This entails any fats as well as blends and interesterified mixtures of fats. Hydrogenation is a process of hardening fats and oils by converting unsaturated fatty acids in fats and oils to saturated fats. Hardening of fats is an efficient way of improving the structuring properties of fat and oils. In this way a locally sourced vegetable oil with a lower melting point can be hydrogenated to increase the saturated fatty acid moiety content of the fat, thus increasing its structuring properties. However, hydrogenation is perceived by consumers as a non-natural way of adapting fat compositions. Moreover, incomplete or partial hydrogenation also results in products having increased levels of trans-fatty acids. Trans-fatty acids are considered less desirable in view of health considerations.

[0036] Non-hydrogenated fats have essentially no trans-fatty acids. Preferably the fat phase of the invention has less than 5 wt.%, preferably less than 2 wt.%, of trans fatty acids, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase. Although coconut oil is preferred for use in the fat phase, coconut oil is high in saturated fatty acid residues which is less desirable for consumers from a health perspective. Therefore, in an embodiment, the fat phase of the invention comprises less than 5 wt.%, preferably less than 2 wt.%, of coconut oil, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase.

[0037] Moreover, like palm oil, coconut oil is derived from plants which are found only in tropical regions of the world. This is disadvantageous for the manufacturing of cheeseanalogue compositions, which mainly takes place outside of these regions of the world such as in Europe and North America. The tropical fats need to be transported from the regions in which they are grown to Europe and North America. These regions have the largest markets for dairy analogue products. This transport is less wanted from an economical and environmental perspective.

[0038] Therefore, in an embodiment, the fat phase of the invention comprises less than 5 wt.%, preferably less than 2 wt.%, of tropical oil, more preferably less than 1 wt.%, 0.5 wt.%, 0.1 wt.% or even 0 wt.% (non-detectable using analysis methods common in the art), based on the weight of the fat phase.

[0039] The term “tropical oil” is used to define oils from plants which are native to tropical regions of the world. T ropical oils are for example coconut oil, shea oil, palm kernel oil, palm oil, illipe oil, sal oil, mango oil, cocoa butter and kokum oil.

[0040] The term “non-tropical oil” is used to define oils which are derived from vegetable fats derived from vegetable sources originating from non-tropical regions of the world such as Europe and North America. The vegetable sources originating from non-tropical regions can be grown and harvested on a commercial scale in those non-tropical regions. Examples of non-tropical oils are rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, and camelina oil.

[0041] It has been found that fat compositions that differ significantly from conventional tropical oil-based fats can be used in the formulation of cheese substitutes without significantly affecting organoleptic properties.

[0042] In an embodiment, the fat phase comprises an interesterified blend of fats, preferably wherein one of the fats in the blend to be interesterified has > 60 wt.% C18:0 (stearic acid) calculated on the amount of fatty acids of the triglycerides of the fat. The fat phase may for example comprise from 10 to 100 wt.% of the interesterified blend of fats (wt.% calculated on the total weight of the fat phase), preferably from 25 to 75 wt.%, and more preferably from 40 to 60 wt.%.

[0043] Interesterification and transesterification are a methods for adapting the fatty acid composition of a fat composition.

[0044] Interesterification as used in the present disclosure and distinguished in the present disclosure from transesterification refers to the exchange of fatty acids between triglycerides in a triglyceride mixture. In interesterification, the total fatty acid composition of the triglyceride mixture remains substantially the same, yet the distribution of the fatty acids over the glycerol backbone may be different. Interesterification typically results in a redistribution of the fatty acids over the glycerol backbone.

[0045] Transesterification, as used in the present disclosure and distinguished in the present disclosure from interesterification, refers to the exchange of fatty acids between fatty acids (or fatty acid esters) and triglycerides. In transesterification, the total fatty acid composition of the triglyceride mixture changes. Transesterification results in a different fatty acid composition of the triglyceride mixture.

[0046] In the interesterified blend of fats, preferably one of the fats in the blend (commonly indicated herein as the feedstock or FS) that is interesterified has a very high C18:0 content (>60 wt.% of the fatty acids are C18:0) and / or very low 016:0 content (<10 wt.% of the fatty acids are C16:0). This can be interesterified with another fat (preferably a non-tropical oil, such as rapeseed oil, linseed oil, soy bean oil, maize oil, sunflower oil, or mixtures thereof) that can provide unsaturated fatty acids such as C18:1 and C18:2. The advantage associated with the use of a first fat (feedstock) that is relatively low in 016:0 and relatively high in 018:0 is believed to reside in the increased capability of 018:0 of forming a structuring scaffold wherein the second fat that is interesterified with the feedstock to form the structuring fat can contain a higher amount of unsaturated fatty acids to form the structuring fat to be used in the fat phase. This leads to fat phases which are surprisingly particularly suitable for replacing tropical oils such as coconut oil in cheese substitutes despite the difference in composition in terms of fatty acids.

[0047] Typically, the interesterified blend of fats contains from about 5 to 60 wt.% of C18:0. The interesterified blend of fats may further contain between 2 to 25 wt.% of C16:0. Preferably, the fats in the blend of fats to be interesterified are non-hydrogenated and / or nonfractionated. Preferably, the fat to be interesterified with the feedstock is a vegetable oil, more preferably a non-tropical vegetable oil, most preferably a non-fractionated non-tropical vegetable oil.

[0048] The fat phase preferably further comprises a vegetable oil selected from the group consisting of rapeseed oil, high oleic rapeseed oil, high erucic acid rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, high stearic acid sunflower oil, linseed oil, olive oil, corn oil, cottonseed oil, carinata oil, groundnut oil, safflower oil, high oleic safflower oil, peanut oil, rice oil, camelina oil and mixtures thereof, more preferably selected from the group consisting of rapeseed oil, high oleic sunflower oil, sunflower oil, linseed oil and mixtures thereof, yet more preferably sunflower oil or high oleic sunflower oil, most preferably high oleic sunflower oil.

[0049] Starch

[0050] Preferably, the cheese substitute comprises 5 - 40 wt.% starch, preferably 10 - 30 wt.%, more preferably 20 - 25 wt.%. A number of different types of starches can be incorporated into cheese. Suitable starches include vegetable starches (e.g., potato starch, arrowroot starch, pea starch, and tapioca) and grain starches (e.g., corn starch, wheat starch, and rice starch). Specific examples of suitable corn starches include dent corn starch, waxy corn or maize starch, and high amylose corn starch. The starches can be used individually or in combination. The starch can be waxy, modified or native. Modified starches, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier. Modified food starches differ in their degree of cross-linking, type of chemical replacement, oxidation level, degree of molecular scission, and ratio of amylose to amylopectin. In the present invention, the starches may be selected form the group consisting of modified and unmodified starches, preferably modified starches.

[0051] Preferably, the starch is selected from the group consisting of modified or unmodified wheat starch, corn starch, potato starch, rice starch, tapioca starch, and any combination thereof.

[0052] There is a preference for modified tapioca starch. Tapioca starch has a relatively high viscosity, excellent water-holding capacity and binding ability. It is bland and clean in flavour. Once heated it forms a clear gel exhibiting a long and slightly stingy texture. Upon cooling, it sets to a soft gel. Once cooked, the gel resembles that of a potato but with less stringy texture and a more neutral flavour, suitable for use as a thickener. Tapioca starch, further provided the desired moisture retention and cell size.

[0053] There also is a preference for modified potato starch. There further is a preference for modified corn starch. There is a particular preference for a combination of two or more, preferably all three starches. In such a combination of three starches, the content of each starch is minimally 20 wt.% of the total starch content. The starches can be e.g. combined in a ratio (w / w) of from 20:20:60 to 40:40:20. Plant protein

[0054] The cheese substitute of the invention preferably further comprises a plant protein or plant protein isolate or plant protein concentrate. The plant protein or plant protein isolate or plant protein concentrate may include one or more of pea protein, fava (yicia faba) protein, amaranth protein, chickpea protein, lima beans protein, lentil protein, soy bean protein, and any other suitable vegetable protein, or combinations thereof. In an alternative embodiment, the plant protein or plant protein isolate or plant protein concentrate does not include any or substantially any soy bean protein to minimize allergenic reactions. The plant protein or plant protein isolate or concentrate can be present in an amount from 0.1 to 20 wt.%, preferably from 4 to 9 wt.%, more preferably from 3 to 8 wt.%, calculated on the total composition. In preferred embodiments, the plant protein is selected from the group consisting of lentil protein, fava (vicia faba) protein and pea protein or combinations thereof. The presence of a plant protein as outlined herein, provides additional advantages to the plant-based cheese. The plant based protein may for example improve stability, attributed to the emulsifying properties of the plant protein and / or add beneficial nutritional properties.

[0055] Preferably, the cheese substitute has a total protein content of between 0.1 - 20 wt.%.

[0056] Further ingredients

[0057] The cheese substitute of the invention can contain further ingredients such as stabilizers, acidifiers, colorants and flavoring agents.

[0058] The cheese substitute of the invention may further contain stabilizers. Stabilizers or gums improve the textural quality of foods. They can impart a rich mouth feel without masking flavor, enhance moisture retention and prevents syneresis. Examples of suitable gums that can be incorporated include, but are not limited to, xanthan gum, guar gum, konjac flour and locust bean gum. Examples of suitable stabilizers include chondrus extract (carrageenan), pectin, gelatin, and agar.

[0059] Acidulants or acidifiers are additives that give a sharp taste to foods by increasing the tartness or acidity. They also assist in the setting of gels and to act as preservatives. An acidulant (acidic agent) can be incorporated to adjust the pH of the finished cheese to a desired level. In combination with emulsifying salts, the acidulants in the dry blend will help maintain the pH at the desired level. Natural acidifiers such as lemon juice or apple juice may also be used. The titratable acidity and pH of the cheese can be controlled to help regulate the melt down characteristics of the finished cheese. Various acids can be employed at the end of the cooking process; examples of suitable acids include, but are not limited to, acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, tartaric acid adipic acid, hydrochloric acid, glucano delta lactone, lactobionic acid or Genlac C, the latter being a blend of water, citric acid, lactic acid, and acetic acid. Acid is typically added to adjust the pH of the finished cheese to a pH from about 4.0 - 6.5, preferably 4.3 - 4.7 is reached. In a preferred embodiment, the acidifier is lactic acid.

[0060] A colorant can be incorporated into the soft or firm / semi-hard ripened or unripened blended cheese to adjust its natural color. This can be useful, for example, if consumers have a preference for a color other than the naturally-occurring color. Examples of suitable colorants include annatto, turmeric, titanium dioxide, and beta-carotene. Colorants may be of both the natural or artificial color. If one wished to color the cheese a red, an artificial color such as FD&C red #40 can be used. Annatto imparts a yellowish color to cheese. The yellowish color often is preferred by consumers who perceive it to indicate a "richer" product upon cooking on a pizza. The amount of colorant added is typically in the range of about 0.01 to 0.02 wt.%, based on the weight of the finished cheese. Turmeric, if used, is generally added in an amount of about 0.01 to 0.001 wt.%. If annatto is added, it normally is added to about 0.1 to 0.2 wt.%.

[0061] Various flavoring agents can also be incorporated into the cheese to tailor the flavor profile of the cheese to meet consumer preferences. Suitable flavors for mixing into the heated cheese include, for example, natural mozzarella flavor such as diacetyl and / or lipolyzed fat, or enzyme modified cheese for Cheddar cheese. Flavoring agents are typically added in an amount such that the concentration in the final cheese product is within the range of about 0.01 to 5 wt.%.

[0062] Preferably, the cheese substitute comprises salt, most preferably sea salt. Salt is typically added in an amount of about 0.1 - 5 wt.%.

[0063] The cheese of the present invention is preferably a semi-hard cheese. A semi-hard cheese according to the invention can have a fat (or oil) content of between 18 and 35 wt.%. The amounts of starch and protein may vary. Preferably, the combined amount of starch and protein is between 15 and 40 wt.%, with protein % ranging from 0.1 to 20 wt.%.

[0064] The invention further relates to a method for preparing a cheese substitute according to the invention, the method comprising the steps of: a) combining fat, water, optional starches, optional plant protein, optional further ingredients, and fungal hyphae; b) providing a mixture from the combined ingredients by mixing at a shear and time low enough forthe number average length of the fungal hyphae in the mixture after mixing being more than 50 pm, preferably more than 100 pm, more preferably more than 150 pm, most preferably more than 200 pm; c) providing a cheese analogue composition from the mixture; d) forming the cheese substitute from the composition. Mixing in step b) may be performed by stirring, preferably using a stirring device with a maximum rotation of 5000 rpm, more preferably a maximum rotation of 4000 rpm, such as 3500 rpm. In order to retain an adequate fiber length, step b) does preferably not include the use of high shear. Therefore, step b) is preferably not carried out with the use of a high pressure homogenizer or high shear mixer.

[0065] More preferably, by mixing in step b), the number average length of the fungal hyphae after mixing is more than 250 pm, 300 pm, 350 pm or 400 pm.

[0066] Preferably, the fungal hyphae are added in the form of a wet fibrous mass, preferably having a water content of at least 50 wt.%, such as at least 60 wt.% or 70 wt.%.

[0067] The process of the invention can further be performed in a variety of ways that have an effect on the structure, texture and mouthfeel of the product. In certain embodiments, in the mixing step, the fungal hyphae are suspended in water followed by the addition of fat. The pH of the water or the homogenous mixture can be adjusted to between 4 and 8, preferably between 4 and 6, more preferably between 4 and 5.

[0068] The method can compromise a step of heating the water, the fat and / or the mixture to a temperature ranging from 20 to 85 °C, preferably between 50 and 70 °C.

[0069] The method may further comprise a step of comprising cooling the cheese analogue compositions to a temperature ranging from 0 to 20 °C, preferable between 2 and 10 °C. This allows the product to settle and become firm. The cooling process may also be useful for forming the product, i.e. mould it into a desired shape.

[0070] Preferably, the method according to the invention does not comprise fermentation and / or coagulation. Thus, preferably the method of the invention only involves combining and mixing of ingredients, optionally heating and cooling, and settling of the ingredients, and does not comprise any steps involved in “traditional” cheese making processes. Traditional cheese making processes involve fermentation of a milk in the presence of bacteria and subsequent coagulation and draining of the whey. These processes are time consuming. The method of the invention is more efficient than processes which are or mimic traditional cheese making processes.

[0071] The invention further relates to the use of fungal hyphae, preferably fungal hyphae as described in this invention disclosure in a cheese substitute, preferably for improving the melt stretch of the cheese substitute

[0072] Examples

[0073] Cheese substitutes preparation

[0074] The fungal hyphae used were added as a wet fibrous mass with the following composition (in g per 100g on a wet basis):

[0075] Moisture 75.00 Protein 13.00

[0076] Total Carbohydrates 8.0

[0077] Total Fat 1.0

[0078] Total Fiber 1.0

[0079] Salt < 0.1

[0080] The fibres in the mass had a number average length of at least 1500 pm.

[0081] The cheese substitutes were prepared by the following steps:

[0082] Mixing water and the wet fibrous mass in a blender, typically a Thermomixer, under low shear, typically at a speed of about 1100 rpm and for about 5 min. at a temperature of about 85 °C.

[0083] Starch, salt and oil were subsequently added and mixing was continued at the same speed for about 1 min at a temperature of about 70 °C.

[0084] Finally, the mixture was heated for about 4 minutes to a temperature of about 85 °C while mixing at about 3100 rpm. Then the pH was adjusted to about 4.5 (± 0.2) with lactic acid, and mixing was continued for about another minute, after which the mould was filled. The mixtures were allowed to cool to 5 °C and set for 7 days.

[0085] The prepared cheese substitutes are described in Tables 1 and 2.

[0086] Table 1. High moisture examples

[0087] Table 2. Low moisture examples

[0088] A comparative example 7B was prepared as example 7, with the inclusion of a homogenization of the mixture of water and the wet fibrous mass before addition of the further ingredients. Homogenization was performed in a high pressure homogenizer (800 / 30 bar). As a further comparative example, a plant based cheese was used with the same (amounts of) ingredients and a lentil protein as the protein compound.

[0089] Analysis Methods

[0090] Fiber length measurement

[0091] The mixture of water and fibrous mass was examined with an optical microscope in order to determine the number average fiber length. Furthermore, the measurement was repeated after high pressure homogenization. Finally, 5 grams of cheese substitute ex. 3 were melted in 30 grams of hot water and visualized with an optical microscope. The following lengths were measured:

[0092] Table 3.

[0093] Schreiber melt test

[0094] The Schreiber melt test was designed for use on cheese products. The Schreiber melt test uses a cylinder of cheese of predetermined thickness and diameter and places it in a petri disc on a filter paper. The dish is placed in an oven at 200 °C. The melting process is followed and the area covered by the melting cheese can be recorded at timed intervals. The ratio between the melting area and initial weight of the sample can be calculated to evaluate cheese meltability.

[0095] Briefly, the Schreiber melt test was conducted by performing the following steps: cut a circular disk of cheese to a 40 mm diameter and thickness of about 5 mm, that is set into a glass (100 x 20 mm thin walled) petri dish bottom, place the petri dish cover on the sample, place prepared sample into a preheated 220 °C forced draft oven and bake for 4 minutes, cool for 30 minutes, and remove petri dish lid. The increase in diameter after heating was measured at 4 different points using a grid. Schreiber’s melt values were calculated using Schreiber's melt = ri / 4, where ri is the average increase in diameter. Samples were analyzed in duplicate, and data was reported as the average Schreiber’s melt. Additionally, pictures of the petri dishes were also taken before and after heating.

[0096] The Schreiber melt results were subsequently rated from 1 (high flow) to 5 (no flow).

[0097] Fork test

[0098] The fork test is a qualitative test in which the cheese product is melted as described for the Schreiber melt test. A fork is inserted into the melted cheese, then lifted vertically until the cheese strands break. The distance the cheese strands can be extended is recorded. The extension of the cheese is a measure of the stretch profile of the tested cheese product. The stretch behaviour was visually assessed and rated from 1 (excellent) to 5 (bad).

[0099] Pizza test

[0100] The cheese product was placed on a standard pizza with a layer of plain tomato sauce and heated for 6 minutes at 300 °C. After a set period of time, the melting behaviour was visually assessed and the visual attractiveness was rated from 1 (excellent) to 5 (bad).

[0101] Texture and taste

[0102] In order to assess the organoleptic properties, testing by a trained panel was performed. For training of the panel suitable aroma or other flavour references were used. Tested attributes were texture and taste and these were rated from 1 (excellent) to 5 (bad).

[0103] Grating

[0104] The grating properties of the cheeses were assessed by grating the cheeses through a standard cheese grater. The grating properties were rated from 1 (excellent) to 5 (bad).

[0105] The abovementioned attributes were tested and the results are given in Table 4.

[0106] Tabe 4. All cheese substitutes had good organoleptic properties. All cheeses expressed a better overall performance than the comparative example described above. Overall, compositions with less water (42% water, examples 6 - 10) had a better stretch and grating behavior as compared to compositions with more water (50%, examples 1 - 5). Homogenization of the wet fibrous mass significantly reduces the stretch of the cheese substitute.

Claims

CLAIMS1. Cheese substitute comprising:10 - 35 wt. % of a fat phase;0 - 50 wt.% starches and / or modified starches;0.1 - 10 wt.% mycoprotein;5 - 90 wt.% water; wherein the mycoprotein is comprised in fungal hyphae having a number average length of between 50 pm - 1000 pm, wherein the wt.% are calculated on the total weight of the cheese substitute.

2. Cheese substitute according to claim 1 , wherein the fungal hyphae have a number average length of at least 100 pm, more preferably at least 150 pm, most preferably at least 200 pm.

3. Cheese substitute according to claim 1 or 2, wherein the fungal hyphae have a number average length of between 100 - 950 pm, more preferably of between 150 - 900 pm, most preferably of between 200 - 850 pm.

4. Cheese substitute according to any one of the preceding claims, comprising 0.8 - 6.0 wt.% mycoprotein, preferably 1.0 - 4.5 wt.%, more preferably 2.0 - 4.0 wt.%.

5. Cheese substitute according to any one of the preceding claims, wherein the fungal hyphae are derived from Aspergillus, Rhizopus and / or Fusarium, preferably, wherein the fungal hyphae are derived from Fusarium venenatum.

6. Cheese substitute according to any one of the preceding claims, comprising 30 - 60 wt.% water, preferably 35 - 55 wt.% water, more preferably 37 - 50 wt.%, most preferably 39 - 45 wt.%.

7. Cheese substitute according to any one of the preceding claims, comprising 18 - 34 wt.% of the fat phase, preferably 21 - 33 wt.%, more preferably 24 - 32 wt.%.

8. Cheese substitute according to any one of the preceding claims, wherein the fat phase comprises a vegetable fat, preferably a non-palm based vegetable fat, more preferably coconut oil.

9. Cheese substitute according to any one of the preceding claims, comprising 5 - 40 wt.% starch, preferably 10 - 30 wt.%, more preferably 15 - 25 wt.%.

10. Cheese substitute according to any one of the preceding claims, wherein the starch is selected from the group consisting of modified or unmodified wheat starch, corn starch, potato starch, rice starch, tapioca starch, and any combination thereof.11 . Method for preparing a cheese substitute according to any one of the preceding claims, the method comprising the steps of: a) combining fat, water, optional starches, optional plant protein, optional further ingredients, and fungal hyphae; b) providing a mixture from the combined ingredients by mixing at a shear and time sufficient for the number average length of the fungal hyphae in the mixture after mixing being between 50 pm - 1000 pm, and preferably more than 100 pm, more preferably more than 150 pm, most preferably more than 200 pm; c) providing a cheese analogue composition from the mixture; d) forming the cheese substitute from the composition.

12. Use of fungal hyphae having a number average length of at between 50 pm - 1000 pm in a cheese substitute.

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