Biopolymer compositions and their use in foamed compositions

Abstract

The present disclosure relates generally to biopolymer compositions that, among other things, are beneficially used in certain beverages where foam formation is desirable. In some embodiments, the biopolymer composition comprises a first biopolymer and a second biopolymer. In some embodiments, the first biopolymer is a protein, such as a plant protein. In some such embodiments, the first biopolymer is in the form of a microparticle, such as a precipitate or a coacervate. In some embodiments, the second biopolymer is a polysaccharide. In some embodiments, the biopolymer composition comprises a carrier, such as an aqueous medium. In some embodiments, the biopolymer composition comprises one or more flavorings or flavor-modifying compounds. In certain aspects, the disclosure provides the use of such biopolymer compositions to improve the taste or texture of a flavored article, such as a dairy product or a dairy analogue product. In certain aspects, the disclosure provides a flavored article comprising such biopolymer compositions. In some embodiments, the flavored article is a dairy product or a dairy analogue product, such as a foamed dairy analogue product.

Description

[0001] BIOPOLYMER COMPOSITIONS AND THEIR USE IN FOAMED COMPOSITIONS

[0002] TECHNICAL FIELD

[0003] The present disclosure relates generally to biopolymer compositions that, among other things, are beneficially used in certain beverages where foam formation is desirable. In some embodiments, the biopolymer composition comprises a first biopolymer and a second biopolymer. In some embodiments, any one of either the first or the second biopolymer is a protein, such as a plant protein. In some such embodiments, the first biopolymer is in the form of a microparticle, such as a precipitate or a coacervate. In some embodiments, the second biopolymer is a polysaccharide. In some embodiments, the biopolymer composition comprises a carrier, such as an aqueous medium. In some embodiments, the biopolymer composition comprises one or more flavorings or flavor-modifying compounds. In some further embodiments, the biopolymer composition comprises one or more flavorings or flavor-modifying compounds and is present in the form of a core-shell capsule, wherein the core of the capsules comprises the flavorings or flavor-modifying compounds and the shell comprises the biopolymer composition. In certain aspects, the disclosure provides the use of such biopolymer compositions to improve the taste or texture of a flavored article, such as a dairy product or a dairy analogue product. In certain aspects, the disclosure provides a flavored article comprising such biopolymer compositions. In some embodiments, the flavored article is a dairy product or a dairy analogue product. In some embodiments, the biopolymer composition is a coacervate. In some further embodiments, the biopolymer composition is a precipitate.

[0004] DESCRIPTION OF RELATED ART

[0005] The human diet generally includes both animal -derived and non-animal-derived products. In recent years, the proportion of calories consumed from animal-derived products has increased. This poses certain health-related concerns, as eating too many animal-derived products, especially animal-derived products high in fat, tends to contribute to heart disease and related problems. Another concern relates to sustainability. Raising animals for meat and dairy products often requires large amounts of grain or grass to use as animal feed. It requires many times more acres of land to grow the grain or grass to feed such animals than it would to grow a nutritionally equivalent quantity of plants for direct human consumption.

[0006] Thus, there is increasing demand to replace animal-derived products in the human diet with similar materials derived from plants, algae, fungi, and the like. In many cases, because consumers have become accustomed to consuming animal-derived foods, these alternative non-animal -based foods are designed to simulate the flavor, texture, and culinary experience of consuming animal-derived foods. Such non-animal-based foods are commonly referred to as meat analogues or dairy analogues. But creating such meat and dairy analogue materials poses certain challenges, especially as one attempts to use plant-derived materials to create a food product that simulates meat and dairy products.

[0007] One such challenge is that compositions made from non-animal-derived substitutes lack certain physical properties characteristic of their animal-derived counterparts. Such properties include foam-formation properties, such as those characteristic of dairy-containing beverages. Such other properties that are also often lacking from non-animal-derived substitutes include mouthfeel, mouthcoating, creaminess, fattiness, and smoothness. One can often remedy some of these perceived deficiencies by adding more lipids to the non-animal- based products, but this tends to make these products less healthy and higher in calories.

[0008] Therefore, there is a continuing need to develop materials from non-animal-derived sources that may more closely simulate their animal-derived alternatives in various contexts. Moreover, many compositions comprise oil drops, fat particles, or both, which are known to be detrimental to foamability and foam stability (as described, for example, in the article by Denkov, Langmuir 2004, 20, 22, page 9463, American Chemical Society). Since oils and fat are important ingredients in many compositions and is desired to formulate stable foams even in the presence of oils and fats, there is a need to develop such materials that allow to restore the stability and foamability in this case.

[0009] SUMMARY

[0010] The present disclosure relates to the discovery that certain biopolymer compositions can be used to improve the foaming properties, texture, mouthfeel, or the perceived creaminess or fattiness of non-animal-derived beverage products. This can be useful in creating vegan products that closely mimic the desirable properties of dairy -based beverages.

[0011] In a first aspect, the disclosure provides a biopolymer composition comprising a first biopolymer and a second biopolymer, wherein the first biopolymer and the second biopolymer are not the same. In some embodiments, the first biopolymer is a protein, such as a non-animal protein. In some such embodiments, the non-animal protein is a plant protein, a algal protein, a mycoprotein, or any combination thereof. In some embodiments, the first biopolymer is a plant protein. In some embodiments, the second biopolymer is a polysaccharide. In some such embodiments, the second biopolymer is a soluble fiber. In some embodiments, the biopolymer composition comprises one or more additional components, such as a carrier (for example, an aqueous carrier), additional biopolymers, flavorings, flavor modifiers, texture modifiers, sweeteners.

[0012] In a second aspect, the disclosure provides use of a biopolymer composition of the first aspect for improving a flavor or a texture of an ingestible composition. In some embodiments, improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof.

[0013] In a third aspect, the disclosure provides a method of improving a flavor or texture of an ingestible composition, the method comprising introducing to the ingestible composition a biopolymer composition of the first aspect or any embodiments thereof. In some embodiments, improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof; or any combination thereof.

[0014] In a fourth aspect, the disclosure provides an ingestible composition comprising a biopolymer composition of the first aspect or any embodiments thereof. In some embodiments, the ingestible composition is in a form of a food product or a beverage product, such as a dairy analogue product, a meat analogue product, a seafood analogue product, and the like.

[0015] Further aspects, and embodiments thereof, are set forth below in the Drawings, Detailed Description, the Abstract, and the Claims.

[0016] BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The following drawings are provided for purposes of illustrating various embodiments of the compositions and methods disclosed herein. The drawings are provided for illustrative purposes only and are not intended to describe any preferred compositions or preferred methods, or to serve as a source of any limitations on the scope of the claimed inventions.

[0018] FIG. 1 shows micrographs of fava protein coacervates before (a) and after (b) spray drying; (b) spray-dry powder being rehydrated in water.

[0019] FIG. 2 shows the foam volume for fava protein suspension over time, with and without lupin-based coacervates and with the individual coacervates components (i.e. lupin protein isolate and gum Arabic separately and together without being under a coacervate form)

[0020] FIG. 3 shows the foam capacity for fava protein suspension, with and without lupinbased coacervates and with the individual coacervates components!). e. lupin protein isolate and gum Arabic separately and together without being under a coacervate form)

[0021] FIG. 4 shows the foam stability for fava protein suspension over time with and without lupin-based coacervates and with the individual coacervates components (i.e. lupin protein isolate and gum Arabic separately and together without being under a coacervate form)

[0022] FIG. 5 shows the foam volume of a fava-based coacervate composition measured at the different temperatures over time.

[0023] FIG. 6 shows the foam capacity of a fava-based coacervate composition measured at the different temperatures.

[0024] FIG. 7 shows the foam stability of a fava-based coacervate composition measured at the different temperatures over time.

[0025] FIG. 8 shows a comparison of foam volume over time for solutions with and without coacervates for chickpea protein.

[0026] FIG. 9 shows a comparison of foam volume over time for solutions with and without coacervates for fava protein.

[0027] FIG. 10 shows a comparison of foam volume over time for solutions with and without coacervates for soy protein.

[0028] FIG. 11 shows the foam capacity for solutions with and without coacervates for chickpea, fava, and soy protein.

[0029] FIG. 12 shows the foam stability over time for solutions with and without coacervates for chickpea, fava, and soy protein.

[0030] FIG. 13 shows the foam capacity for fava protein solutions with and without coacervates at different temperatures.

[0031] FIG. 14 shows the foam volume over time for a chickpea emulsion with and without coacervates.

[0032] FIG. 15 shows the foam capacity for a chickpea emulsion with and without coacervates.

[0033] FIG. 16 shows the foam stability over time for a chickpea emulsion with and without coacervates.

[0034] FIG. 17 shows the foam volume over time for a milk replacement composition. FIG. 18 shows the foam capacity for a milk replacement composition.

[0035] FIG. 19 shows a photograph of an egg white replacement composition.

[0036] FIG. 20 shows a photograph of a meringue preparation before baking made from an egg white replacement composition.

[0037] FIG. 21 shows a photograph of a chocolate mousse made from an egg white replacement composition.

[0038] DETAILED DESCRIPTION

[0039] The following Detailed Description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included.

[0040] Definitions

[0041] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary

[0042] As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. For example, reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like.

[0043] As used herein, “for example,” “for instance,” “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[0044] As used herein, “comprise” or “comprises” or “comprising” or “comprised of’ refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited. For example, the phrase, “comprises A” means that A must be present, but that other members can be present too. The terms “include,” “have,” and “composed of’ and their grammatical variants have the same meaning. In contrast, “consist of’ or “consists of’ or “consisting of’ refer to groups that are closed. For example, the phrase “consists of A” means that A and only A is present.

[0045] As used herein, “optionally” means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0046] As used herein, “or” is to be given its broadest reasonable interpretation and is not to be limited to an either / or construction. Thus, the phrase “comprising A or B” means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.

[0047] Other terms are defined in other portions of this description, even though not included in this subsection.

[0048] Biopolymer Compositions

[0049] In certain aspects, the disclosure provides biopolymer compositions, particularly biopolymer compositions that provide certain desirable properties when used in food or beverage products. In some embodiments, the biopolymer composition comprises a first biopolymer and a second biopolymer. In some embodiments, the first biopolymer and the second biopolymer are different.

[0050] Any suitable biopolymer can be used for the first biopolymer. In some embodiments, the first biopolymer is a non-animal protein, such as an algal protein, a mycoprotein, or any combination thereof.

[0051] In some embodiments, the first biopolymer is an algal protein extract. In some embodiments, the algal protein extract is an extract of a microalgae. The term “microalgae” refers to unicellular phytoplankton that live in freshwater and marine systems. In addition to proteins, they contain carotenoids, antioxidants, fatty acids, and the like. Common examples include, but are not limited to, spirulina and chlorella. In some embodiments, the microalgae is chlorella. In some embodiments, the microalgae is spirulina. In some other embodiments, the algal protein extract is an extract of a macroalgae. The term “macroalgae” refers to the various species of seaweed. These macroalgae are macroscopic and multicellular. In some such embodiments, the algal protein extract if provided in the form of seaweed flour, such as SEAFLOUR (Inf 1 Flavors & Fragrances, New York, New York, US) or WAVEPURE (Cargill, Wayzata, Minnesota, US). It should be noted that the “algal protein extract” may contain some components besides algal protein. For example, in some embodiments, the algal protein extract comprises from 30% by weight to 99% by weight, or from 40% by weight to 90% percent by weight, based on the total dry weight of the algal protein extract.

[0052] In some embodiments, the first biopolymer is a mycoprotein. Such mycoproteins can be derived from any suitable fungus. In some embodiments, the mycoprotein is derived from Fusarium venenatum. Suitable examples include mycoproteins marketed under the QUORN brand (Marlow Foods, Ltd., Stokesley, United Kingdom).

[0053] In some embodiments, the first biopolymer is a plant protein. Suitable plant proteins include, but are not limited to, soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof. In some embodiments, the plant protein is wheat protein. In some embodiments, the plant protein is lupin seed protein, chickpea protein, soy protein, fava protein, pea protein, or any combination thereof.

[0054] In some embodiments, the microparticle is a precipitate. Such precipitates do not encapsulate any other materials. Thus, such precipitates can be used to improve the texture or mouthfeel of certain food and beverage products, such as vegan dairy products.

[0055] In some embodiments, the microparticle encapsulates a hydrophobic material, such as a hydrophobic flavor compound, aroma compound, fragrance compound, or any combinations thereof. Thus, in some embodiments, the microparticle is a core-shell microcapsule having a core comprising a hydrophobic material and a shell comprising the microparticle materials described above, namely, the non-animal protein, and, optionally, other biopolymers and other polymers. In some such embodiments, the microparticle is a coacervate.

[0056] The term “coacervate core-shell microcapsule” refers to a microcapsule having an oily or solid-like core material (a “hydrophobic material”) surrounded by a coacervate material (also called “membrane” or “layer”). The core material can be partially or completely surrounded by the shell. In some embodiments, the coacervate core-shell microcapsule comprises a core that is completely surrounded by a coacervate shell. Thus, according to this embodiment, it is understood that the core is completely encapsulated by a coacervate shell.

[0057] In some embodiments, the shell material is subjected to cross-linking. This can also be the case, in certain embodiments, for the precipitate microparticles described above. In some such embodiments, the degree of cross-linking of the non-animal protein in the microparticle ranges from 5% to 90%, or from 10% to 70%, as calculated by the method set forth in Dardelle et al., SOFT MATTER, vol. 7, pp. 3315-3322 (2011), which describes a method for determining covalent cross-linker percentages of polypeptide strands using calorimetric analyses of the gel state.

[0058] The microparticles, whether they be in the form of a precipitate, a coacervate, or some other form, can have any suitable particle size. In general, particle size of microparticles is measured on the plurality of such particles present in a given composition, such as an ingestible or comestible composition. For example, in some embodiments, the microparticles may have a mean capsule size ranging from 0.1 pm to 1000 pm, or from 1 pm to 500 pm, or from 5pm to 400 pm, or from 5 pm to 300 pm. The mean microparticle size of microparticles can be determined by standard laser diffraction particle size analysis or by light microscopy combined with image analysis. In the present disclosure, the microparticle size refers to values based on number-based size distributions as measured by light microscopy, such as with a Nikon TE2000 microscope and image analysis performed with Nikon NIS Elements Software (Nikon Instruments, Tokyo, JP). Methods to obtain median and average size distributions are described in the scientific literature, such as in Hunter et al., INTRODUCTION TO MODERN COLLOID SCIENCE, Oxford University Press (1994). Note that particle sizes referenced herein refer to the size of dried microparticles.

[0059] In embodiments where the microparticle is a coacervate core-shell microcapsule, the microcapsules can be made by “simple” or by “complex” coacervation. By simple coacervation it is understood that the non-animal protein alone is made to undergo phase separation and is then used to form a capsule wall. By complex coacervation it is understood that any other biopolymers or polymers present and the non-animal protein together form the microcapsule shell.

[0060] In some embodiments, the microparticle is a coacervate core-shell microcapsule having a core and a shell, wherein the core comprises a hydrophobic material. In some embodiments, the hydrophobic material is a hydrophobic active ingredient. The term “hydrophobic active ingredient” refers to any hydrophobic active ingredient, such as a single ingredient or a mixture of ingredients, which forms a two-phase dispersion when mixed with water. The hydrophobic active ingredient is, in some embodiments, a liquid at 20 °C.

[0061] The terms “perfume compound” or “flavor compound” or “aroma compound” refer to a single such compound or a mixture of several such compounds. In some embodiments, the hydrophobic material comprises a mixture of two or more compounds selected from the group consisting of perfume compounds, flavor compounds, and aroma compounds. Flavor compounds and aroma compounds are discussed in greater detail below, which is hereby incorporated by reference.

[0062] In some embodiments, the hydrophobic material comprises a solvent. In embodiments where the hydrophobic material comprises an active ingredient, the active ingredient is selected from the group consisting of flavors, flavor ingredients, perfumes, perfume ingredients, and the like.

[0063] In some embodiments, the hydrophobic material is in a liquid state or a solid state at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a liquid at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a solid at temperatures ranging from 20 °C to 30 °C.

[0064] In general, the core material is hydrophobic, meaning that it is immiscible with water at temperatures ranging from 20 °C to 30 °C and is present in the form of a separate, hydrophobic phase.

[0065] In some embodiments, the core comprises at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, of chemical compounds possessing a vapor pressure higher than 0.007 Pa (the vapor pressure being specified for a reference temperature of 25 °C), based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 10% by weight compounds having a vapor pressure greater than 0.1 Pa at 25 °C, or greater than 1 Pa at 25°C, or greater than 10 Pa at 25 °C.

[0066] The given value of 0.007 Pa at 25 °C for the vapor pressure is generally regarded as a limiting value identifying compounds with a volatile character. For purposes of the present disclosure, the vapor pressures are determined by calculation using the method disclosed in the “EPI suite” software (2000), U.S. Environmental Protection Agency.

[0067] In some embodiments, the core of the coacervate core-shell microcapsule comprises a flavor ingredient. In other words, the flavor ingredient is encapsulated in the core of the coacervate core-shell microcapsule.

[0068] In some embodiments, the core of the coacervate core-shell microcapsule comprises a fat matrix, for example, wherein the fat matrix comprises food grade oils. The fat matrix may comprise (i) a hydrogenated oil or (ii) a hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii. In some embodiments, the hydrogenated oils include hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil. In some embodiments, the hydrogenated fat includes cocoa fat. In some other embodiments, the fat matrix comprises a mixture of a fat and a hydrogenated oil. In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) further comprises an additional polymeric material, such as a material selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, polymers of urea and formaldehyde, melamine and formaldehyde, melamine and urea, or melamine and glyoxal, and any mixtures thereof. In some embodiments, shell of the microcapsules or the microparticle itself (if a precipitate) further comprises polyurea. In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) further comprises is free from additional polymeric material. In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) is a composite made of a coacervate material and a polymeric material.

[0069] In some embodiments, the additional polymeric material forms an inner layer, when the microparticle is a coacervate core-shell microcapsule. In some further such embodiments, the microcapsule shell comprises an inner layer made of a polymeric material and an outer coacervate layer comprising the first biopolymer.

[0070] As noted above, in some embodiments, the plant proteins in the microparticle are cross-linked. The cross-linking can be carried out using different type of cross-linking agents. Typically, a cross-linking agent is used to harden the microparticle, such as the microcapsule shell. Suitable cross-linking agents include, but are not limited to, tannins (such as polyphenols) and transglutaminase. The cross-linking agent can be used at any suitable concentration. In some embodiments, the cross-linker is used in an amount ranging from 0.001% by weight to 5% by weight, or from 0.005% by weight to 2% by weight, based on the total weight of the emulsion and / or suspension (slurry) used to carry out the cross-linking.

[0071] In some other embodiments, the cross-linking agent is an enzyme, such as a transglutaminase enzyme. In some embodiments, the enzyme is dispersed in a carrier. A suitable non-limiting example is ACTIVA FV (Ajinomoto, Tokyo, JP). In some such embodiments, the commercial product is added in an amount so as to have the enzyme actives present in an amount ranging from 0.001% by weight to 5% by weight, or from 0.001% by weight to 1% by weight, or from 0.001% by weight to 0.1%, v by weight, or from 0.005% by weight to 0.02% by weight, based on the protein content and total weight of the of the emulsion and / or suspension (slurry) used to carry out the cross-linking.

[0072] The cross-linking can be carried out at any suitable temperature. In some embodiments, the cross-linking is conducted at a temperature ranging from 5 °C to 60 °C, or from 15 °C to 50 °C, or from 20 °C to 45°C. The cross-lining can be carried out at any suitable pH. In embodiments where the cross-linking is performed enzymatically using transglutaminase, the pH, in certain embodiments, ranges from 3 to 8, or from 4 to 7.

[0073] The cross-linking can be carried out for any suitable duration of time. In some embodiments, the cross-linking is carried out for a duration of time ranging from 1 h to 20 h, or from 2 h to 12 h, or from 7 h to 10 h, or from 1 h to 15 h, or from 1 h to 4 h.

[0074] When the cross-linker is an enzyme, it may be desirable to carry out a heat treatment on the slurry to deactivate the enzyme. Typically, the heating treatment is performed at a temperature ranging from 70 °C to 90 °C.

[0075] In some other embodiments, the microparticle may be hardened by other methods different from cross-linking using the aforementioned cross-linking agents. Such methods include, but are not limited to: (i) hardening of the shell by thermal annealing, which is achieved by heating the capsules; in some embodiments, the heating is performed at a temperature close to the denaturation temperature of the protein, for example, at or above the denaturation temperature of the protein; (ii) hardening the shell by a change in pH (which may be referred to as a “pH quench”) to range wherein the shelTs density is increased; (iii) hardening the shell by a change in ionic strength to range wherein the protein’s wherein the shelTs density is increased, which may be achieved by addition of solutes, for example, by addition of salt; (iv) hardening the shell by modifying continuous water phase by addition of water-miscible additives such that the wherein the shelTs density is increased, for example, by addition of glycerol, propylene glycol, or ethanol; and (v) hardening the shell by any combination of methods (i) to (iv), either in sequence, simultaneously, or by combining any of methods (i) to (iv) both in sequence and simultaneously.

[0076] In some embodiments, the microparticle is cross-linked only by a thermal treatment. In embodiments where the microparticle comprises a biopolymer, the biopolymer functions as a cross-linking agent.

[0077] In some such embodiments, the first biopolymer is present in the microparticle in an amount ranging from 0.1% by weight to 30% by weight, or from 1% by weight to 15% by weight, based on the total weight of the microcapsule. In some other embodiments, the first biopolymer makes up from 10% by weight to 99% by weight, or from 20% by weight to 95% by weight, of the microparticle, based on the total weight of the microparticle.

[0078] In some embodiments, the first biopolymer is a plant protein, which is decolorized. Decolorization can be carried out by any suitable means, including, but not limited to, solvent extraction with polar or non-polar solvents or ionic liquids, acids or bases, peroxides, by super critical carbon dioxide extraction, heat treatment, steam treatment, ionization treatment, ozone treatment, or by any combinations of these methods.

[0079] The biopolymer composition also comprises a second biopolymer. In some embodiments, the biopolymer is a polysaccharide, such as a polysaccharide obtained from a plant source, an algal source, or a fungal source. Suitable polysaccharides include, but are not limited to, gum Arabic, carboxymethylcellulose, chitosan, chitin, xanthan gum, agar, agarose, alginate, pectinate, pectin, carrageenan, starch, glucomannan, cellulose, inulin, arabinoxylan, glycogen, fructan, amylopectin, gellan gum, hemicellulose, and any combinations thereof. In some embodiments, the biopolymer is gum Arabic. In some embodiments, the biopolymer is xanthan gum. Some other suitable polysaccharides include galacto-oligosaccharides, fructooligosaccharides, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomaltooligosaccharides, xylo-oligosaccharides, and the like.

[0080] In some embodiments, the microparticle described above, according to any of its embodiments, also comprises the second biopolymer. In some other embodiments, the second biopolymer is not comprised by a microparticle.

[0081] The first biopolymer and the second biopolymer can be present in the biopolymer composition in any suitable relative amounts. In some embodiments, the weight ratio of the first biopolymer to the second biopolymer ranges from 1 :10 to 10: 1, or from 1 :7 to 7: 1, or from 1 :5 to 5: 1, or from 1 :3 to 3: 1.

[0082] In some embodiments, the biopolymer composition comprises one or more additional compounds, such as compounds commonly used in food and beverage products.

[0083] For example, in some embodiments, the biopolymer composition comprises an emulsifier. Any suitable emulsifier can be used. Suitable emulsifiers include, but are not limited to, lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. The emulsifier can be present in any suitable concentration, which can be adjusted to form a stable emulsion of the other components in the biopolymer composition, for example, when incorporated into a flavored product or used as a flavored product.

[0084] In some embodiments, the biopolymer composition comprises one or more additives to adjust the pH or the viscosity or other physical or chemical properties of the composition. Various salts and acids can be used to carry out such adjustments. In some embodiments, the biopolymer composition or the resulting flavored product comprises one or more salts. Some non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with any of the salts mentioned above. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid, or any mixtures thereof.

[0085] The biopolymer compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabi sulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-QlO, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-camitine, L- tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HC1 (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides, and the like.

[0086] In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term “carrier” denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium. The term “carrier” as used herein includes, but is not limited to, comestibly acceptable carrier. In some embodiments, the carrier is water. In some other embodiments, the carrier comprises water and one or more water-miscible solvents, such as one or more organic alcohols.

[0087] The term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0088] The biopolymer composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which facilitates nucleation. The presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0089] In some embodiments, the biopolymer composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In another embodiment, the ingestible composition has a water activity of less than about 0.75.

[0090] In some embodiments, the biopolymer composition is in the form of a solid, such as a powder. In certain embodiments, the powder is prepared by forming a slurry comprising the ingredients set forth above and subjecting the slurry to an additional drying step, such as spray-drying, freeze drying, vacuum drying, fluidized bed drying, osmotic drying, lyophilization, or any other drying technique for converting a microparticle slurry to a powder, to provide the microparticles as such in a powdery form. Methods of doing this are well known to the ordinarily skilled artisan. In some embodiments, the slurry is spray-dried in the presence of a polymeric carrier material such as polyvinyl acetate, polyvinyl alcohol, dextrins, natural or modified starch, vegetable gums, pectins, xanthans, alginates, carrageenans, or cellulose derivatives to provide microcapsules in a powder form.

[0091] Other suitable drying methods are known, including, but not limited to, extrusion, plating, spray granulation, fluidized bed processes, or even drying at room temperature using materials (carrier, desiccant) that meet specific criteria as disclosed in PCT Publication No. WO 2017 / 134179. Drying the slurry to form a powder can be useful in situations where the concentration of microparticles in the slurry is lower than desired, such that converting the product into a powder format using a drying process is beneficial. In such embodiments, a dry powder form may ease the use of the microparticles in applications where high concentrations are desired, and thus without inducing any dilution of the final product. In some cases, a dry format may also present storage advantages.

[0092] In some embodiments, the carrier material comprises free hydrophobic material which can be same or different from the hydrophobic material from the core of the microcapsules.

[0093] When microparticles are in the form of a slurry, the microparticle slurry can comprise auxiliary ingredients such as thickening agents, rheology modifiers, antimicrobial agents, opacity-building agents, mica particles, salts, pH stabilizers, buffers. These materials, when present, are typically present in an amount ranging from 0.01% by weight to 15% by weight, based on the total weight of the slurry.

[0094] In some embodiments, the microparticle slurry comprises free (not encapsulated) perfume compounds, flavor compounds, or aroma compounds, for example, in an amount ranging from 5% by weight to 50% by weight, based on the total weight of the slurry.

[0095] The ingestible compositions disclosed herein can be combined with other materials and incorporated into any suitable form, such as pastes, slurries, emulsions, blends with various fats and waxes, and the like. In some other embodiments, the ingestible composition is in the form of a spray-dried powder.

[0096] Comestible Uses and Related Methods

[0097] In certain aspects, the disclosure provides uses of a biopolymer composition of the previous aspect (and any embodiments thereof) for improving a flavor or a texture of an ingestible composition. In some embodiments, improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof. In some embodiments, the use is enhancing a mouthfeel. In some embodiments, the use is enhancing a texture. In some embodiments, the use is enhancing a perceived creaminess. In some embodiments, the use is enhancing a perceived fattiness. In some embodiments, the use is enhancing a perceived juiciness. In some embodiments, the use is improving a foamability. In some embodiments, the use is improving a foam stability. In certain related aspects, the disclosure provides methods of improving a flavor or texture of an ingestible composition, the method comprising introducing to the ingestible composition a biopolymer composition of the first aspect or any embodiments thereof. In some embodiments, improving a flavor or texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improve a foamability; (g) improving a foam stability; or any combination thereof; or any combination thereof. In some embodiments, the method is a method for enhancing a mouthfeel. In some embodiments, the method is a method for enhancing a texture. In some embodiments, the method is a method for enhancing a perceived creaminess. In some embodiments, the method is a method for enhancing a perceived fattiness. In some embodiments, the method is a method for enhancing a perceived juiciness. In some embodiments, the method is a method for improving a foamability. In some embodiments, the method is a method for improving a foam stability.

[0098] The above-mentioned uses and methods can be employed in the context of any suitable ingestible composition. Examples of such ingestible compositions are described below. Any such ingestible compositions may be suitable used with these uses of methods.

[0099] Ingestible Compositions

[0100] In certain aspects, the disclosure provides an ingestible composition comprising a biopolymer composition of the previous aspect or any embodiments thereof. In some embodiments, the ingestible composition is in a form of a food product or a beverage product, such as a dairy analogue product, a meat analogue product, a seafood analogue product, and the like.

[0101] The biopolymer composition can be used in the ingestible composition in any suitable concentration. For example, in some embodiments, the ingestible composition comprises the first biopolymer at a concentration ranging from 0.01% by weight to 30% by weight, or from 0.05% by weight to 20% by weight, or from 0.10% by weight to 10% by weight, based on the total dry weight of the ingestible composition. In some embodiments, the ingestible composition comprises the second biopolymer at a concentration ranging from 0.01% by weight to 30% by weight, or from 0.05% by weight to 20% by weight, or from 0.10% by weight to 10% by weight, based on the total dry weight of the ingestible composition.

[0102] The ingestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below. In certain aspects, the ingestible composition comprises a non-water polar solvent, such as alcohols, glycerol or propylene glycol.

[0103] In some embodiments, the ingestible composition comprises an alcohol-containing foam.

[0104] In some embodiments, the ingestible composition is designed to have desired rheological properties. In particular, the biopolymer composition according to the invention can be formulated and used in the ingestible composition to obtain rheological properties matching or exceeding those of a known reference ingestible composition, thereby allowing to replace certain undesired ingredients in the reference ingestible composition by the biopolymer composition according to the invention. An example is provided below disclosing an ingestible composition made using the biopolymer composition according to the invention to obtain foams with rheological properties matching or exceeding those of milk foam, without using any milk-based ingredients.

[0105] Compositions for Application on Skin

[0106] In certain aspects, the disclosure provides a topical composition comprising a biopolymer composition of the previous aspect or any embodiments thereof which can be applied on skin to delivery cosmetic ingredients or dermatological active ingredients. In some embodiments, the composition for application on skin is in a form of a foam. Such can be used as an alternative to traditional composition applied to skin which rely on the use of surfactants to provide a foam; therefore in these embodiments the disclosure provides a surfactant-free composition for application on skin, wherein the use of surfactants if replaced by the biopolymer composition described above.

[0107] Use of Biopolymer Composition to Restore Losses in Foamability or Foam Stability

[0108] In certain aspects, the disclosure provides a method to restore the foamability, foam stability, or both, in composition comprising oil drops or fat particles. Oil drops or fat particles are known to damage foams and accelerate collapse of foams. Use of the biopolymer composition alongside oil drops and / or fat particles provides a method to formulate compositions comprising oil drops and / or fat particles while retaining foamability, foam stability, or both, comparable to the oil-free or fat-free composition.

[0109] Other Ingredients

[0110] The ingestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below. Other Non-Animal Proteins

[0111] In certain embodiments, the ingestible compositions comprise one or more other nonanimal proteins that are not in complexed form. These other non-animal proteins include, without limitation, plant proteins, other algal proteins, mycoproteins, or combinations thereof. In some embodiments, the other non-animal proteins are plant-based protein. Nonlimiting examples of such plant proteins include hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupine, rice protein, pea protein, soy protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof. These other non-animal proteins, when present, can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the other non-animal protein makes up from 1 percent by weight to 50 percent by weight, or from 1 percent by weight to 40 percent by weight, or from 1 percent by weight to 30 percent by weight, or from 1 percent by weight to 20 percent by weight, based on the total dry weight of the ingestible composition.

[0112] Fibers

[0113] In some embodiments, the ingestible composition includes one or more fibers. Such fibers are generally plant-derived and include both soluble and insoluble fibers.

[0114] As used herein, the term “soluble fiber” refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017- 1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Non-limiting examples of food-grade sources of soluble fiber include inulin, com fiber, barley fiber, corn germ, ground oat hulls, milled corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g. Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from seed husks of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fibers, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fibers, ciranda power, carob powder, milled prune fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, derivatives of eucheuma cottonnil seaweed, cottonseed, soya, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soy, soybean, chicory root, oat, wheat, tomato, polydextrose fiber, refined com starch syrup, isomaltooligosaccharide mixtures, soluble dextrin, mixtures of citrus bioflavonoids, cell-wall broken nutritional yeast, lipophilic fibers, plum juice, derivatives from larch trees, olygose fibers, derivatives from cane sugar, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fibers, cellulose fibers derived from hard wood plants and carboxymethyl cellulose.

[0115] In some embodiments, the ingestible composition or the protein additive composition can also include certain insoluble fibers, which can provide structure and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soybean fibers, banana fibers, citrus fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fiber is pea fiber.

[0116] In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[0117] The fiber can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the fiber makes up from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition.

[0118] Flavorings, Extracts, and Flavor and Aroma Modifiers

[0119] In some embodiments, the ingestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aroma compounds that may be encapsulated by the microparticles.

[0120] In some embodiments, the ingestible compositions disclosed herein comprise a flavoring. In general, the flavoring improves the taste and flavor of the ingestible composition or the resulting flavored product in which the ingestible composition is used. Such improvement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste notes (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal notes of the ingestible composition or the resulting flavored product, improving the perception of creaminess of the ingestible composition or the resulting flavored product, improving the perception of fattiness of the ingestible composition or the resulting flavored product, improving the perception of sweetness of the ingestible composition or the resulting flavored product, improving the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product, improving the mouthfeel or mouthcoating of the ingestible composition or the resulting flavored product, improving the perception of juiciness of the ingestible composition or the resulting flavored product, improving the perception of thickness of the ingestible composition or the resulting flavored product.

[0121] Any suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Nonlimiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a maijoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. In the context of dairy or dairy analog products, the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0122] In some embodiments, the flavoring is a flavoring that provides a meat or savory tonality, including flavorings or tonalities of beef, lamb, bison, smoke, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, miso, and the like. In some further embodiments, the flavoring comprises one or more lactones, which impart a creamy flavor to the ingestible composition.

[0123] In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such extracts can be obtained from any suitable yeast strain, where such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus,' yeasts of the genus Candida, such as Candida ulilis: yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus: yeasts of the genus Pichia such as Pichia pasloris: yeasts of the genus Debaryomyces such as Debaryomyces hansenii: and yeasts of the genus Zygosaccharomyces such as Zygosaccharomyces mellis. In some embodiments, the yeast is a yeast collected after brewing beer, sake, or the like. In some embodiments, the yeast is a yeast subjected to drying treatment (dried yeast) after collection.

[0124] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are made by extracting the contents of the yeast cells from the cell wall material. In many instances, the digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast to amino acids, oligopeptides (for example, from 2 to 10 peptides), nucleotides, oligonucleotides (from 2 to 10 nucleotides), and mixtures thereof. A yeast lysate can be prepared by lysing a yeast. For example, in some embodiments, the yeast after culture is crushed or lysed by an enzymatic decomposition method, a self-digestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic crushing method, crushing with a homogenizer, a freezing-thawing method, or the like (two or more thereof may be used in combination), whereby a yeast lysate is obtained. Yeast may be cultured by a conventional method. In some embodiments, the yeast after culture is heat-treated and then treated with a lytic enzyme to obtain an enzyme lysate. The conditions for the heat treatment are, for example, 80 °C to 90 °C for 5 minutes to 30 minutes. As the lytic enzyme used for the enzymatic decomposition method, various enzymes can be used as long as they can lyse the cell wall of yeast. The reaction conditions may be set so as to be optimum or suitable for the lytic enzyme(s) to be used, and specific examples thereof can include a temperature of 50 °C to 60 °C, and a pH of 7.0 to 8.0. The reaction time is also not particularly limited, and can be, for example, 3 hours to 5 hours.

[0125] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, the yeast lysate is provides by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0126] The flavoring also includes, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.

[0127] In some embodiments, the ingestible composition comprises a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the sweetener’s potency as a sweetener, its solubility, and the like.

[0128] In general, the ingestible compositions disclosed herein can include any suitable sweeteners or combination of sweeteners. In some embodiments, the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as com syrup (including high fructose com syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic “sugar alcohol” sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame- K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D- tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners. In some embodiments, the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the additional sweetener is a sugar. In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

[0129] In some embodiments, the sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as com syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic “sugar alcohol” sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.

[0130] The sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum. Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidental is), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bemadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, com sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin, isomerized liquid sugars, jail ab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falemum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero- oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl- tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartameacesulfame, assugrin, and combinations or blends of any two or more thereof.

[0131] In still other embodiments, the sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0132] In some embodiments, the flavoring comprises one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4’- O’glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy- 5,7,4’ -trihydroxyflavanone, (2R, 3R)-3 -acetoxy-5 , 7, 3 ’ -trihydroxy-4 ’ -methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term “glucosylated steviol glycoside” refers to the product of enzymatically glucosylating natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a- 1,2 bond, an a- 1,4 bond, an a- 1,6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth. In some embodiments of any of the preceding embodiments, the comestible composition comprises 3-((4-amino-2,2-dioxo- U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-A-propyl-propanamide or A-(l-((4-amino-2,2-dioxo-U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan- 2-yl)isonicotinamide.

[0133] In some further embodiments, the flavoring comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708, or in PCT Publication Nos. WO 2021 / 063942, WO 2022 / 231918, and WO 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1, 2, 4-trihydroxy-heptadec- 16-ene, (2R,4R)-l,2,4-trihydroxyheptadec- 16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is 7V-(heptan-4-yl)benzo[ ][l,3]dioxole-5-carboxamide. In some embodiments, the umami enhancing compound is (E -N-(4-cinnamamidobutyl)- 4-hydroxy-2-methylbut-2-enamide, 7V-(heptan-4-yl)benzo[ ][l,3]dioxole-5-carboxamide, N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide, N-3,7-dimethyl- 2,6-octaduenylcyclopropylcarboxmide, (E)-3-(3,4-dimethoxyphenyl)- N-(4-methoxyphenethyl)acrylamide, N1-(2-methoxy-4-methylbenzyl)- N2-(2-(4-methylpyridin-2-yl)ethyl)oxalamide, N1-(2-methoxy-4-methylbenzyl)- N2-(2-(pyridin-2-yl)ethyl)oxalamide, N1-(2,3-dimethoxybenzyl)-N2-(2-(pyridin- 2-yl)ethyl)oxalamide, (R)-N-(l-methoxy-4-methylpentan-2-yl)-3,4-dimethylbenzamide, 2-(((3-(2,3-dimethoxyphenyl)-lH-l,2,4-triazol-5-yl)thio)methyl)-pyridine, 2-(((5-(2,4- dimethylphenyl)-lH-l,2,4-triazol-3-yl)thio)methyl)pyridine, N-((3S,3aR,6S,6aR)-6-(4-cyclohexylbutanamido)hexahydrofuro[3,2-b]furan-3-yl)- cyclopropanecarboxamide, alkyl amides, glutamates (such as monosodium glutamate (MSG)), arginates, purinic ribotides (such as inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and sodium salts thereof), amino acids (such as L-threanine, L-methionine, L-cysteine, and L-tauring), yeast extracts, diketopiperazines and other Maillard reaction products, alcohol (ethanol), or any combinations thereof. In some embodiments, the ingestible composition is free of monosodium glutamate.

[0134] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonucleitide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or extracts thereof, a gamma-glutamyl- containing polypeptide, a gamma-glutamyl -containing oligopeptide (such as gammaglutamyl -containing tripeptides); an flavor-modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combinations thereof.

[0135] In some further embodiments, the flavoring comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727. In some further embodiments, the flavoring comprises one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020 / 033669. In some embodiments, the bitterness blocking compound is 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)-U / -pyrazol-4-yl)- l-(3-hydroxybenzyl)-imidazolidine-2, 4-dione.

[0136] In some further embodiments, the flavoring comprises one or more sour taste modulating compounds.

[0137] In some further embodiments, the flavoring comprises one or more mouthfeel modifying or mouthfeel enhancing compounds. Such mouthfeel modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

[0138] In some further embodiments, the flavoring comprises one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0139] In some embodiments, the flavor-modifying compounds described above are included to improve other tastants that may be present in the comestible composition itself, or that may be included within the flavored products that employ such compositions. Such tastants include sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, and the like.

[0140] Other Additives

[0141] In some embodiments, the ingestible composition comprises various other additives, such as emulsifiers, bulking agents, thickeners, and the like.

[0142] For example, in some embodiments, the ingestible composition comprises an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. The emulsifier can be present in any suitable concentration, which can be adjusted so as to form a stable emulsion of the other components in the comestible composition, for example, when incorporated into a flavored product. In some instances, it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to carry out such adjustments. In some embodiments, the comestible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid or mixtures thereof.

[0143] The ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabi sulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-QlO, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-camitine, L- tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HC1 (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides, and the like.

[0144] In some embodiments, component (a) can further comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalto-oligosaccharides, xylo-oligosaccharides, and the like.

[0145] The comestible composition can contain any of a number of ingredients, such as ingredients typically included in meat analogue products.

[0146] For example, in some embodiments, the comestible composition comprises a flavored water-in-oil emulsion according to any of the embodiments set forth in PCT Publication No. WO 2020 / 260628, which is hereby incorporated by reference.

[0147] In some embodiments, the comestible composition comprises encapsulated flavor compositions according to any of the embodiments set forth in PCT Publication No. WO 2021 / 104846, which is hereby incorporated by reference.

[0148] In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term “carrier” denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium. The term “carrier” as used herein includes, but is not limited to, comestibly acceptable carrier.

[0149] The term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0150] The ingestible composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0151] In some embodiments, the ingestible composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In another embodiment, the ingestible composition has a water activity of less than about 0.75.

[0152] Flavored Products

[0153] In certain aspects, the disclosure provides a flavored product, which comprises the ingestible composition according to any of the embodiments set forth above. In some embodiments, the flavored product is a food product, such as a meat or dairy analogue product, for example, a non-animal-based dairy product replica. In some other embodiments, the flavored product is an animal feed product, such as pet food product. In such flavored products, the ingestible composition can, in some embodiments, be used in combination with animal-based products to reduce the degree of animal fats or animal products in the flavored product. In other embodiments, the flavored products contain no animal-based products, such that the ingestible composition is used to make an analogue or a replica of a dairy product, such as a foamed dairy product. In some embodiments, the flavored product is a vegan egg white replacement product.

[0154] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink.

[0155] In certain embodiments of any aspects and embodiments set forth herein that refer to a flavored product, the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.

[0156] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and / or the Spreads category.

[0157] In general, the Soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0158] The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of readymade dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0159] The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and nonalcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks. The alcoholic drinks include, but are not limited to beer, cider / perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified / table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0160] The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars. Examples of snack food include, but are not limited to fruit snacks, chips / crisps, extruded snacks, tortilla / com chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola / muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0161] The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.

[0162] The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; take- home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.

[0163] The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.

[0164] The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.

[0165] The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

[0166] The Pasta and Noodle category includes any pastas and / or noodles including, but not limited to canned, dried and chilled / fresh pasta; and plain, instant, chilled, frozen and snack noodles. The Canned / Preserved Food category includes, but is not limited to canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned / preserved foods.

[0167] The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

[0168] The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.

[0169] The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.

[0170] The Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.

[0171] The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.

[0172] The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.

[0173] Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long life / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage firais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof. Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.

[0174] Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.

[0175] Non-Animal Protein Materials and Products Made Therefrom

[0176] Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy. Non-limiting examples of such plant proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of glutamate-containing proteins and glutathione, these products can lack the umami or kokumi taste that consumers traditionally associate with meat or dairy products.

[0177] Thus, in certain aspects, the disclosure provides a flavored product comprising an ingestible composition comprising a plurality of microparticles (according to any aspects and embodiments set forth above). In some further embodiments, the flavored product can include any features of combination of features set forth above for ingestible compositions that contain the plurality of microparticles. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a mealreplacement drink, or other like product. In some other embodiments, the flavored product is a meat-replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), and the like. In some other embodiments, the flavored product is a protein powder, a meal-replacement powder, a plant-based creamer for coffee or tea, and the like. In certain further embodiments, any such flavored products contain additional ingredients, and have additional features, as are typically used in the preparation and / or manufacture of such products. For example, such an plurality of microparticles (according to any of the embodiments set forth above) may be combined with other flavors and taste modifiers, and may even be encapsulated in certain materials, according to known technologies in the relevant art. Suitable concentrations of the plurality of microparticles are set forth above.

[0178] In some further embodiments analogous to the above embodiments, proteins or starches from algal or fungal sources can be used instead of or in combination with plant starches or proteins.

[0179] Non-Meat Protein Materials and Products Made Therefrom

[0180] Certain non-meat animal proteins, such as dairy proteins and proteins from bone broth, are commonly used in food products, and are also sold as the primary ingredient in certain protein powders. Such proteins can impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as protein isolates of whey protein, collagen protein, casein proteins, and the like. Thus, the present disclosure provides ingestible compositions that include non-meat animal proteins and the plurality of microparticles (according to any aspects and embodiments set forth above). The plurality of microparticles can be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure. In some embodiments, the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal, such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like. In some embodiments, the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof. The milk can be the milk of any suitable animal, such as a cow, donkey, horse, sheep, buffalo, camel, and the like. The plurality of microparticles can also be included in certain food or beverage products that include animal milk or materials derived from animal milk. Such products include cheeses, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, and the like.

[0181] EXAMPLES

[0182] To further illustrate this invention, the following examples are included. The examples should not, of course, be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one skilled in the art and are considered to fall within the scope of the invention as described and claimed herein. The reader will recognize that the skilled artisan, armed with the present disclosure, and skill in the art is able to prepare and use the invention without exhaustive examples.

[0183] Example 1 - Coacervate Preparation with Lupin Protein

[0184] A lupin protein isolate (ProLupin) solution at 5% w / w (% of commercial product, not protein content) was prepared and the pH was adjusted at pH=2.2 (pH where the solubility of protein in water is the highest) with HC1 37% (solution A). The solution was let under stirring for two hours for good hydration. The solution was then centrifugated at 4500rpm for 15min to collect only the soluble part of the product (solution AS). The dry matter content corresponding to the soluble product loading was determined thanks to a TGA. The content is generally around 3.5% w / w.

[0185] A solution of gum Arabic at 5% w / w was prepared and the pH was adjusted at pH=2.5 with HC1 37% (solution B).

[0186] A solution with a ratio lupin protein isolate (soluble) / gum Arabic =1 is prepared by mixing the required amount the solution AS and B to have a total final polymer content of 3.8% w / w (solution C). Solution C is put under stirring and the pH was adjusted to pH=3.0 with NaOH IM to form coacervates (solution D).

[0187] The coacervates were then crosslinked by adding transglutaminase at 40U / g lupin protein isolate soluble and let react under stirring overnight in a close vessel. Optionally the pH of the mixture can be adjusted after crosslinking to obtain a product with a more suitable pH according to the final application.

[0188] The solution containing the crosslinked coacervates was then spray dried in a mini- Buchi (inlet: 180°C; outlet 85°C).

[0189] The powder collected is ready to be used in application (L-GA SD). Example 2 - Coacervate Preparation with Fava Protein

[0190] A fava protein concentrate (Ingredion) solution at 5% w / w (% of commercial product, not protein content) was prepared and the pH was adjusted at pH=2.0 (pH where the solubility of protein in water is the highest) with H3PO4 85% (solution A). The solution was let under stirring for two hours for good hydration. The solution was then centrifugated at 4500 rpm for 15 min to collect only the soluble part of the product (solution AS). The dry matter content corresponding to the soluble product loading was determined thanks to a TGA. The content is generally around 3.0% w / w.

[0191] A solution of gum Arabic at 5% w / w was prepared and the pH was adjusted at pH=2.5 with H3PO4 85% (solution B).

[0192] A solution with a ratio fava protein concentrate (soluble) / gum Arabic =2 is prepared by mixing the required amount the solution AS and B to have a total final polymer content of 3.0% w / w (Solution C). Solution C is put under stirring and the pH was adjusted to pH=3.0 with NaOH IM to form coacervates (solution D).

[0193] Optionally the mixture can be heated to harden the coacervates.

[0194] Optionally the coacervates were then crosslinked by adding transglutaminase at lOOU / g fava protein concentrate soluble and let react under stirring overnight in a close vessel. Optionally the crosslinking can be realized under heat at 40°C.

[0195] Optionally the pH of the mixture can be adjusted after crosslinking to obtain a product with a more suitable pH according to the final application.

[0196] The solution containing the crosslinked coacervates was then spray dried in a mini- Buchi (inlet: 180°C; outlet 85°C).

[0197] The powder collected is ready to be used in application (F-GA SD).

[0198] FIG. 1 shows micrographs of the coacervates before (a) and after (b) spray drying. The scale shows a distance of 50 pm.

[0199] The particle size of the dry coacervates was measured using a Malvern Mastersizer 3000 instrument using an Aero S dry powder dispersion unit, yielding a mean particle diameter (Sautter mean diameter D[3;2] as defined in the documentation of the instrument provided by Malvern Instruments, UK) of 1.5 micrometers.

[0200] Additionally, the particle size of dried coacervates after redispersing in deionized water was measured using the same instrument using a Hydro liquid sampling unit, yielding a mean particle diameter D[3;2] of 5.5 micrometers. Example 3 - Foaming of Fava Protein Solution w / Coacervates and Coacervate Components

[0201] A solution of fava protein concentrate at 0.7% w / w of real protein content was prepared. The solution was let under stirring for two hours for good hydration. The solutions were split in 5 and additional ingredients was added according to Table 1 below. The five samples are identified as SI to S5. The pH of each of the solutions was adjusted at pH=6.7 with HC1 and NaOH IM.

[0202] Table 1

[0203] The preparations were poured in a milk frother (Satrap MS 1, Switzerland) and frothed for Imin at a temperature of 23 °C. The liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. The foaming performances and foam stability were compared to the ones of the raw solutions without coacervates and at the same pH. FIG. 2 shows the foam volume for each of the five solutions over time. FIG. 3 shows the foam capacity for each of the five solutions. FIG. 4 shows the foam stability for each of the five solutions over time.

[0204] Example 4 - Foaming of Coacervates in Water at Different Temperatures

[0205] A solution of 1% w / w of dry coacervates obtained in Example 2 was prepared. The solution was let under stirring for two hours for good hydration. The solution was poured in a milk frother (Satrap MS 1, Switzerland) and frothed for Imin at a temperature of 23 °C.

[0206] The same was done with the solution previously cool down in the fridge until 9 °C. Finally same was done with the solution (poured room temperature) using the heated mode of the milk frother. In such way the liquid reaches a temperature of 45 °C after the 1 min of use. The liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. FIG. 5 shows the foam volume of the solution measured at the different temperatures over time. FIG. 6 shows the foam capacity of the solution measured at the different temperatures. FIG. 7 shows the foam stability of the solution measured at the different temperatures over time.

[0207] Example 5 - Foaming Enhancement of Low-Protein Solutions

[0208] Three solutions of plant-based proteins (chickpea, soy, and fava) at 0.7% w / w of real protein content were prepared. The solutions were let under stirring for two hours for good hydration. Spray dried coacervates (L-GA SD) of Example 1 was added in the amount of 1% w / w of the protein solutions and let under stirring for one hour. PH were adjusted at pH=6.7 with HC1 and NaOH IM.

[0209] The preparations were poured in a milk frother (Satrap MS 1, Switzerland) and frothed for Imin at a temperature of 23 °C. The liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. The foaming performances and foam stability were compared to the ones of the raw solutions without coacervates and at the same pH. FIG. 8 shows a comparison of foam volume over time for solutions with and without the coacervates for chickpea protein. FIG. 9 shows a comparison of foam volume over time for solutions with and without the coacervates for fava protein. FIG. 10 shows a comparison of foam volume over time for solutions with and without the coacervates for soy protein. FIG. 11 shows the foam capacity for solutions with and without the coacervates for chickpea, fava, and soy protein. FIG. 12 shows the foam stability over time for solutions with and without the coacervates for chickpea, fava, and soy protein.

[0210] Example 6 - Foaming of Coacervates in Fava Solutions at Different Temperatures

[0211] Solutions of fava protein concentrate at 0.7% w / w of real protein content were prepared. The solutions were let under stirring for two hours for good hydration. Spray dried coacervates (L-GA SD) of Example 1 was added in the amount of 1% w / w of the protein solutions and let under stirring for one hour. The pH adjusted at pH=6.7 with HC1 and NaOH IM.

[0212] The preparations were poured in a milk frother (Satrap MS 1, Switzerland) and frothed for Imin at a temperature of 23 °C. Same was done with the solution previously cool down in the fridge until 9 °C. Finally same was done with the solution (poured room temperature) using the heated mode of the milk frother. In such way the liquid reaches a temperature of 45 °C after the Imin of use. The liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. The foaming performances and foam stability were compared to the ones of the raw solutions without coacervates and at the same pH. FIG. 13 shows the foam capacity for fava protein solutions with and without coacervates at different temperatures.

[0213] Example 7 - Foaming Improvement of an Emulsion with Coacervates

[0214] A solution of chickpea isolate at 1% w / w of real protein content was prepared. The solutions were let under stirring for two hours for good hydration. Sunflower oil is added in the solution to represent 3% w / w of the total preparation. A pre-emulsion was realized using an ultraturax at 20,000rpm for 4 min. The pre-emulsion was then passed twicein a high- pressure homogenizer (APV-1000) at 250 / 50 bar to obtain a plant-based drink like emulsion. The prepared emulsion was split in two. On one part, 1% of spray dried coacervate of example 1 is dissolved in the emulsion.

[0215] The two preparations were poured in a milk frother (Satrap MS 1, Switzerland) and frothed for 1 min at a temperature of 23 °C. The liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. FIG. 14 shows the foam volume over time for the chickpea emulsion with and without coacervates. FIG. 15 shows the foam capacity for the chickpea emulsion with and without coacervates. FIG. 16 shows the foam stability over time for the chickpea emulsion with and without coacervates.

[0216] Example 8 - Foaming Enhancement of a Rice Drink

[0217] A composition was prepared as in Example 2, but without any of the pH adjustment steps and with higher concentration of the protein in solution A (10%w / w fava protein in water) and solution B (20%w / w Gum Arabic). 100 grams each of solutions A and B were mixed to form solution C, which was then spray dried as in Example 2. The resulting powder D was then blended with a powdered flavor composition (powder E) to obtain the final composition F in powdered form.

[0218] A commercial rice drink beverage purchased from the supermarket (Karma Rice Drink, obtained from Coop, Switzerland; composition provided on the label: water, rice flour, sunflower oil, sea salt; contents per 100ml: fat (1 g / lOOml), carbohydrates (9g / 100ml of which 7g are sugar), dietary fiber 0 g, protein 0 g, salt 0.1 g / 100 ml).

[0219] A mixture G of 4 grams of the final composition F in powder form and 96 grams of the rice drink was prepared. Mixture G was poured into a milk frother and analyzed as in Example 3. For comparison, the neat rice drink was prepared and analyzed in the same way. The foamed mixture G showed foaming capacity and foamability as suitable for a foamed milk analogue product, whereas for the neat rice drink only negligible foaming was observed. Example 9 - Vanilla Vegan Foamer Powder Blend - Milk Replacement

[0220] Spray dry coacervates of Example 1 is blend with other ingredients according to Table 2 to obtain a vanilla vegan foamer powder blend. The powder blend was mixed with water according to Table 3 and was stirred until full dissolution. Table 2

[0221] Table 3

[0222] The product was poured in a milk frother (Satrap MS 1, Switzerland) and frothed for 1 min at a temperature of 23 °C. Same was done with the product previously cool down in the fridge until 9 °C. Finally same was done with the product (poured room temperature) using the heated mode of the milk frother. In such way the liquid reaches a temperature of 45 °C after the 1 min of use.

[0223] The liquid and foam were then directly poured in a graduated cylinder to evaluate the foaming performances and foam stability. The obtained foam may be used in diverse beverages like coffee or tea hot or cold as flavored dairy analogue foam. FIG. 17 shows the foam volume over time for the milk replacement composition. FIG. 18 shows the foam capacity for the milk replacement composition. Example 10 - Vegan Foamer Powder Blend for Dairy and Bakery - Egg White Replacement

[0224] Spray dry coacervates of Example 2 is blend with other ingredients according to Table 4 to obtain a vegan foamer powder blend. The powder blend was then mixed with water according to Table 5 and stirred until full dissolution.

[0225] Table 4

[0226] Table 5

[0227] The product was poured and whisked in a cooking mixer equipped with one whisk (Kenwood, Chef Classic) at maximum speed for 10 min. Whisked egg white replacer are ready to be used such as real whisked egg white. FIG. 19 shows a photograph of the resulting egg white replacement composition.

[0228] Example 11 - Vegan Meringue Preparation with Coacervate-Based Egg White Replacer

[0229] About 150 g of the product of Example 10 was poured in a cooking mixer equipped with one whisk (Kenwood, chef classic) and start whisking at maximum speed. During the whisking 200 g of sucrose was added gradually and whisking was continued until obtaining a “bee d’oiseau”. The preparation is then placed on a plate and cooked in an oven at 100 °C for 90 min. FIG. 20 shows a photograph of the resulting meringue formed using the egg white replacement composition.

[0230] Example 12 - Vegan Mousse Preparation with Coacervate-Based Egg White Replacer

[0231] About 115 g of chocolate (black, z.e., without milk for vegan version) was melted in a water bath. When melted, 50 g of sucrose was added and mixed into the chocolate. Then, 150 g of wisked vegan eggs of Example 10 were incorporated gradually and gently to the melted chocolate preparation. The obtained preparation was poured into glasses and placed in a fridge overnight. FIG. 21 shows a photograph of the resulting mousse formed using the egg white replacement composition.

[0232] Example 13 - Vegan instant cappucino with coacervates as milk replacer

[0233] Spray dry coacervates of Example 2 is blend with other ingredients according to Table 6 to obtain a vegan instant cappucino. 150mL of warm water (80-85°C) was added in a mug on top of 11.95g of this powder blend (Table 6). After 15 to 20 sec the mixture was homogenized by stirring with in spoon.

[0234] Table 6

[0235] Example 14 - Mouthwash using coacervates as foaming agent

[0236] Spray dry coacervates of Example 2 is used in the preparation of a mouthwash as foaming agent, replacing traditional SDS, according to Table 7.

[0237] Table 7

[0238] Example 15 - Alcoholic foams stabilized with coacervates

[0239] Coacervates were prepared as described in Example 2 and used to prepare foams from alcohol-water mixtures using the foaming procedure described in Example 4, using the alcohol-water mixtures instead of water alone. The coacervates provided excellent foamability in these alcohol-water mixtures and a capacities exceeding those in water alone. For coacervates used for foaming at the same conditions as in Example 4 but using alcohol- water mixture as the medium instead of water, the initial foam volume was increased by factor 3.2 for a 5%w / w ethanol ater mixture, and by factor 6.3 for 10%w / w ethanol water mixture compared to foaming of water alone with the same coacervates. The foam stability over time of the coacervate-stabilized alcohol-water foams was also excellent, with the foams made with coacervates in a 5%w / w ethanol water mixture retaining 92% of their initial foam volume and the foams made with coacervates in a 10%w / w ethanol water mixture retaining 76% of their initial foam volume after 15 minutes.

[0240] Example 16 - Rheological properties of foams prepared by coacervates

[0241] The rheological properties of foams were measured to characterize their flowability. These properties, their role for foams, and methods to measure them, are described in the literature, for example in “The Structure and Rheology of Complex Fluids”, R. G. Larson, Oxford University Press, UK (1999). An Anton Paar MCR302e rheometer was used with a PP50-2 measuring geometry (serrated top and bottom plates; alternatively, a vane geometry can be used). The elastic modulus G’ and the viscous modulus G” were measured using oscillatory shear deformations using a strain amplitude sweep measuring procedure, wherein the shear strain is controlled and the shear stress is measured. The strain was set to oscillate at a constant frequency of 0.75 Hz while its amplitude was increased pointwise from a strain of 0.1% to a strain of 500%, with a measuring time of 30 seconds per point, and limiting the overall time used for the whole strain amplitude sweep test to 6 minutes. Foams as described in the previous examples were tested by rheology. The result of these tests is a set of straindependent values for G’ and G” in units of Pascals [Pa], measured at a constant oscillation frequency of the strain. All foam samples exhibited G’ and G” remain independent of the strain up to strain amplitudes of around 5% (called linear-viscoelastic regime, as explained in the literature reference cited above in this example), with a strongly elastic behavior (G’>G”) in this regime. This regime is followed by a decrease in both moduli as the strain amplitude further increases, followed by a cross-over of G’ and G”, and finally a regime at higher strain amplitudes where the viscous modulus dominates (G”>G’), indicating that the solid-like behavior of the foam is lost at high strains.

[0242] To compare samples, the following characteristic points were used based on the measured results: (i) the linear-viscoelastic regime, for which the rheological parameters measured at a small strain amplitude of 0.5% were used, in particular G’0 and G”0, i.e. the elastic modulus and the viscous modulus measured at small strain amplitudes; (ii) the point at which the elastic modulus G’ and the viscous modulus G’ ’ cross over as the strain amplitude increases, denoted as G’c, G”c for the moduli, Sc for the strain at cross-over and Tc for the stress at crossover; (iii) the values measured at the highest strain amplitude of 500% - at this point, all foams tested exhibit predominantly viscous behavior, with G”>G’, therefore the viscous modulus G”v measured at this point is used for comparison.

[0243] A foam was prepared from coacervates as described in Example 3, with the coacervate made from fava protein and Gum Arabic used at l%w / w, and transferred to the rheometer. A 5 mm thick layer of sample was trimmed by removing excess sample with a razor blade guided by two 5 mm high spacer placed on the bottom plate, and the top geometry was then lowered onto the foam sample to a gap of 4 mm to ensure contact with the sample while avoiding excessive deformation during sample loading. For comparison, hot milk foam prepared with a milk frother (full milk 3.5% fat, heated to 80degC and cooled down to 23 degC, foamed for 2 minutes), and a foam made from a plant protein solution (Vertis CanolaPro, dsm-firmenich, used at l%w / w at its native pH, foam prepared in the same manner. All tests were performed at a temperature of 23 degC. The values for the form rheology parameters in the linear-viscoelastic regime (i.e. the moduli for foams that are only very weakly deformed) were: for the elastic modulus G’O = 205.1 Pa (foamed coacervate biopolymer composition according to Example 3), G’O = 105.5 Pa (Canola protein l%w / w), and G’O = 106.0 Pa (hot milk foam); for the viscous modulus G”0 = 38.1 Pa (coacervate), G”0 = 36.7 Pa (Canola protein l%w / w), and G”0 = 16.0 Pa (hot milk foam). The coacervate therefore provides excellent rheological properties, exceeding the moduli of a simple plant protein solution prepared at iso-concentration with the protein as well as the moduli of milk foam.

[0244] For the rheology at the point of cross-over from elastic to viscous behavior, indicating the structural strength of the foam, the values of the strain at cross-over Sc and Tc were compared: for the coacervate foam, Sc = 43.5% and Tc = 34.1 Pa; for the foam made from a Canola protein solution at 1% w / w, Sc = 33.6% and Tc = 23.0 Pa; for the milk foam, Sc = 45.2% and Tc = 36.4 Pa. These values indicate that the coacervate foam according to the invention retains its solid-like properties (G’>G”) until a higher strain than the foam prepared from the Canola protein l%w / w, and is able to support a higher shear stress before the cross-over point at which the viscous properties become dominant is reached. Comparing the coacervate foam with the milk foam, the coacervate formulation provides identical rheological properties within a 5% margin for both the strain Sc and Tc stress values at the cross-over point. These results demonstrate that the coacervate foam according to the invention provides superior mechanical stability of the foam as tested by rheology when compared to a plant protein solution at identical biopolymer concentration, and mimics the rupture behavior of milk foam.

[0245] Thirdly, to compare the flowing behavior of the foams at large shear deformations, the viscous modulus G”v at the largest strain tested (strain amplitude of 500% and oscillation frequency of 0.75 Hz) was compared between the three samples. These values were: for foam made with the coacervate at l%w / w, G”v = 11.4 Pa; for the foam made with Canola protein at l%w / w, G”v = 8.7 Pa; for the milk foam, G”v = 7.3 Pa. These results demonstrate that the viscous properties under flowing conditions are superior for the coacervate foam compared to the plant protein foam made at identical biopolymer concentration, and superior to the milk foam.

[0246] The rheological properties of coacervate foams as described above can be adapted to a desirable value by changing the concentration of the coacevate.

Claims

CLAIMS1. A biopolymer composition comprising a first biopolymer and a second biopolymer; wherein the first biopolymer is a non-animal protein and is in the form of a microparticle; and wherein the second biopolymer is a polysaccharide.

2. The biopolymer composition of claim 1, wherein the non-animal protein is a plant protein, a mycoprotein, an algal protein, or any combination thereof.

3. The biopolymer composition of claim 1, wherein the non-animal protein is a plant protein.

4. The biopolymer composition of claim 3, wherein the plant protein is soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof.

5. The biopolymer composition of claim 4, wherein the plant protein is lupin seed protein, fava bean protein, pea protein, canola protein, potato protein, or any combination thereof.

6. The biopolymer composition of any one of claims 1 to 5, wherein the microparticle is a precipitate or a coacervate.

7. The biopolymer composition of any one of claims 1 to 6, wherein the polysaccharide is gum Arabic (acacia fiber), carboxymethylcellulose, chitosan, chitin, xanthan, agar, agarose, alginate, pectinate, pectin, carrageenan, starch, glucomannan, cellulose, inulin, arabinoxylan, glycogen, fructan, amylopectin, gellan gum, hemicellulose, or any combinations thereof.

8. The biopolymer composition of claim 7, wherein the polysaccharide is gum Arabic (acacia fiber).

9. The biopolymer composition of any one of claims 1 to 8, wherein the biopolymer composition is in the form of a solid, such as a spray-dried powder.

10. The biopolymer composition of any one of claims 1 to 9, further comprising a flavoring, such as a vanilla flavoring containing vanillin.

11. Use of a biopolymer composition of any one of claims 1 to 10 for improving a flavor or texture of an ingestible composition.

12. A method of improving a flavor or a texture of an ingestible composition, the method comprising introducing to the ingestible composition a biopolymer composition of any one of claims 1 to 10.

13. The use of claim 11 or the method of claim 12, wherein improving a flavor or a texture comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; (f) improving a foamability; (g) improving a foam stability; or any combination thereof.

14. An ingestible composition comprising a biopolymer composition of any one of claims 1 to 10.

15. The ingestible composition of claim 14, which is in the form of a beverage product, such as a foamed dairy analogue product.

16. The biopolymer composition of any one of claims 1 to 10 wherein the mean particle size biopolymer composition is in the range from 0.1 to 1000 micrometers.

17. The biopolymer composition of claim 16 wherein the mean particle size biopolymer composition is in the range from 1 to 300 micrometers.

18. The ingestible composition of claim 14, which comprises between 0.5 and 15 weight percent of a polar component different from water, comprising one or more componenet chosen from the group of alcohols, glycerol, sugars, or polysaccharides.

19. The ingestible composition of claim 14, which possess an elastic modulus exceeding the viscous modulus when measured at shear strains below 5%, and for which the value of the elastic modulus is between 1 Pascal and 10 kiloPascals.

20. The use of any one of claims 1 to 19 to restore a foamability, a foam stability, or both, in a composition comprising oil or fat.

21. The use of any one of claims 1 to 20 for applications as a milk replacer or an egg replacer for vegan food products.

22. A powder blend comprising the biopolymer composition of any one of claims Ito 8 to provide a ready-to-use powder as an ingestible composition.

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