Fat delivery system, fat delivery method and food product containing the fat delivery system

Abstract

A fat delivery system includes an emulsified plant-based fat, plant-based protein and a vegetarian flavor agent at least partially encapsulated within the emulsion.

Description

[0001] FAT DELIVERY SYSTEM, FAT DELIVERY METHOD AND FOOD PRODUCT CONTAINING THE FAT DELIVERY SYSTEM

[0002] TECHNICAL FIELD

[0003] The present disclosure is directed to a fat delivery system, a method for preparing a fat delivery system, a food product containing the fat delivery system, and a method for preparing the food product containing the fat delivery system.

[0004] BACKGROUND

[0005] A meat analogue is a food product that approximates the aesthetic properties (for example, appearance, flavor, and texture), chemical characteristics and cooking properties of certain types of meat. Meat analogues are also referred to in the food industry as animal protein analogues, meat alternatives, meat substitutes, mock meat, faux meat, imitation meat, vegetarian meat or vegan meat. Meat analogues are increasingly desired by health-conscious non-vegetarians, vegetarians, vegans, persons following religious dietary restrictions, persons seeking reduction of fat in their diet, persons seeking to reduce or eliminate consumption of processed real meat, others seeking to reduce consumption of meat for other ethical or nutritional reasons, and to achieve the reduction of fat while maintaining the same fat perception.

[0006] SUMMARY

[0007] Disclosed is a fat delivery system comprising emulsified plant-based fat, plant-based protein and a vegetarian flavor. Additionally disclosed is a food product comprising an edible protein base, and a fat delivery system dispersed within said edible protein base, wherein the fat delivery system comprises a plant-based fat, plant-based protein and a vegetarian flavor.

[0008] Further disclosed is a method for preparing a fat delivery system comprising forming an emulsion with a plant-based fat, plant-based protein and water.

[0009] Further disclosed is a method for making a food product comprising mixing together an edible protein base and a fat delivery system together to form a mixture, wherein the fat delivery system comprises a plant-based fat, plant-based protein and a vegetarian flavor.

[0010] DETAILED DESCRIPTION

[0011] Current plant-based meat products and analogs are having challenges in mimicking the taste, aroma, juiciness, fattiness, texture, and nutrition of the real meats. Fat, juice, and taste are significantly lost during storage and cooking processes. This is due to the poor binding between the protein base and vegetable oil (e.g., sunflower oil, canola oil, coconut oil). The vegetable oils are expelled from the systems during cooking resulting in significant flavor, aroma, oil, and juiciness loss. For example, coconut oil is commonly used in these products due to its relatively high melting point and creamy / fatty mouthfeel. However, there is still significant oil loss during cooking and its high saturated fat level is raising health concerns. The coconut oil may re-solidify once the product cools resulting in a dry and waxy mouthfeel.

[0012] According to the present disclosure, a novel aroma / flavor encapsulated plant-based fat system is developed. This system contains zero saturated fat. It is able to encapsulate different flavor / aroma in the system based on different applications (plant-based chicken, beef, pork etc.) The encapsulation technology creates a barrier for the flavors to prevent significant loss in flavors / aroma during cooking. This system has a non-reversible fat-releasing temperature range from 70° C to 120° C, which is significantly higher than coconut fat. Such features may significantly decrease oil loss and improve juiciness and fatty mouthfeel.

[0013] According to certain embodiments, the fat delivery system is dispersed throughout a plant-based or vegetarian food base to create a plant-based food product containing the fat delivery system. According to further illustrative embodiments, the fat delivery system containing the non-animal fat is dispersed throughout a plant-based or vegetarian protein base to create a meat analog product containing the fat delivery system. The appearance, flavor, and texture of the meat analog product is similar to that of certain real meat products.

[0014] According to certain embodiments, the food product is a vegetarian food product. In other embodiments, the food product is a vegan food product containing only plant-derived components and no animal-derived components.

[0015] According to certain embodiments, the food product is a real meat food product that includes animal components. For example, the real meat food product may comprise real animal muscle meat, protein, or tissue, and a plurality of the fat delivery systems. According to certain embodiments, the food product may be a semi-solid or solid food product comprising an animal-derived muscle meat, protein, or tissue having a plurality of fat delivery systems containing a plant-derived fat dispersed within the muscle meat, protein or tissue.

[0016] According to other embodiments, the food product comprises a hybrid food product that contains a blend, combination, or mixture of at least one animal meat component and at least one non-animal meat analog component, as the food base to which the fat delivery system is added. The food base of the hybrid food product may comprise both an animal protein component and a non-animal protein component. For example, the food base of the hybrid food product may comprise both an animal protein component and a non-animal, plant-based protein component. Without limitation, and only by way of example, the hybrid food product may comprise real animal muscle meat, protein, or tissue, plant-based protein, and a plurality of the fat delivery systems dispersed within the combination of the real meat component and the plant-based protein component. According to certain embodiments, the food product may be a semi-solid or solid food product comprising an animal-derived muscle meat, protein, or tissue, a plant-based, non-animal protein, and a fat delivery system containing an emulsified plant-derived fat.

[0017] According to certain embodiments, the food product is a product that can be considered to be a “clean-label” product. The “clean-label” movement is a consumer movement or trend driven by health and nutrition conscious consumers. The term “clean-label” is a term that has been adopted by the food industry, consumers, academics, and governmental regulatory agencies. A “clean-label” product is a food product that contains as few ingredients as possible, and which are generally recognized as natural, familiar, and simple ingredients. Consumers and the general public consider, perceive, or recognize the ingredients in the “clean-label” product as being healthy or wholesome, and not artificial, processed, synthetic, or to contain chemicals.

[0018] The amount of fat present in the fat delivery system may be from about 5 to about 95 weight percent based on the total weight of the fat delivery system. According to certain illustrative embodiments, the amount of fat present in the fat delivery system may be from about 10 to about 60 weight percent, or from about 15 to about 60 weight percent, or from about 20 to about 60 weight percent, or from about 25 to about 60 weight percent, or from about 30 to about 60 weight percent, or from about 35 to about 60 weight percent, or from about 40 to about 60 weight percent, or from about 45 to about 60 weight percent, or from about 50 to about 60 weight percent, or from about 55 to about 60 weight percent, based on the total weight of the fat delivery system.

[0019] According to certain embodiments, the oils that may constitute the plant-based fat component of the fat delivery system may comprise vegetable-derived oils. Without limitation, and only by way of illustration, suitable vegetable oils that may be used to prepare the fat delivery system include almond oil, avocado oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, illipe oil, linseed oil, palm oil, palm kernel oil, peanut oil, pecan oil, pumpkin seed oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea oil, soybean oil, sunflower oil, walnut oil, and mixtures thereof.

[0020] The method for preparing the fat delivery systems comprises combining together at least one plant-based fat, faba protein, at least one vegetarian flavor and water to form an oil- in-water emulsion. The vegetarian fat flavor is at least partially encapsulated or otherwise entrapped within the emulsion. The emulsion is homogenized by mixing.

[0021] The emulsifier may be a non-animal derived protein base and may include at least one plant-based or plant-derived protein. For example, and without limitation, the plant-derived protein may comprise algae (such as spirulina), beans (such as black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans), broccoli, edamame, mycoprotein, nuts (such as almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts), peas (such as black eyed peas, chickpeas, green peas), potatoes, oatmeal, seeds (such as chia, flax, hemp, pumpkin, sesame, sunflower), seitain (ze, wheat gluten-based), tempeh, tofu, and mixtures thereof. According to certain embodiments, the plant-derived protein useful as the protein base of the food product is a faba-derived protein. Vicia faba, commonly known as the broad bean, fava bean, or the faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Nutritionally, faba beans and therefore faba protein, which is made mostly from faba beans, are an excellent source of protein and nutrients. They are vegan, GMO free and free of common allergens. Without limitation, a suitable faba protein is commercially available from Yantai T. Full Biotech (Shandong, China).

[0022] The emulsifier may be added to a mixture of fat and water in an amount from about 0.5 to about 10 weight percent, based on the total weight of the emulsifier, the at least one fat and water, to create the emulsion. According to other embodiments, the emulsifier may be added to a mixture of fat and water in an amount from about 2 to about 8 weight percent, based on the total weight of the emulsifier, the at least one fat and water, to create the emulsion, or from about 2 to about 5 weight percent, based on the total weight of the emulsifier, the at least one fat and water, to create the emulsion.

[0023] The fat delivery systems may further include a sufficient amount of at least one vegetarian flavor agent to impart a desired level of flavor or taste to the fat delivery systems. A single flavor agent or combinations of two or more flavor agents may be included in the fat delivery system to prepare a variety of plant-based food products having different flavors or tastes. Without limitation, and only by way of illustration, the flavor agents may include beef flavor, pork flavor, veal flavor, chicken flavor, duck flavor, goose flavor, lamb flavor, turkey flavor, fish flavor, seafood flavors (including, for example, lobster, clam, crab, mussel, scallop, shrimp, oyster) fruity flavors, seasonings, spices, herbs, sweet tastants, salty tastants, umami tastants, taste enhancers, taste modifiers, and the like.

[0024] According to the present disclosure, the vegetarian flavor agent is at least partially encapsulated or otherwise entrapped within the emulsified fat material.

[0025] The at least one fat and food grade aqueous liquid, medium, or solvent, such as water, are combined to form an emulsion created by suitable dispersing or homogenizing equipment. Without limitation, suitable homogenizing equipment includes rotor-stator homogenizers, bead mill homogenizers, ultrasonic homogenizers, high pressure homogenizers, and the like. According to certain illustrative embodiments, a rotor-stator type homogenizer is used to form the emulsion from the combination of the fat and aqueous liquid. Such equipment is commercially available from Bee International, Benchmark Scientific, Bertin, BioLogics, BioSpec, Branson, DyHydromatics, Glen Mills, IKA Werke, Interscience, Nex Advance, Ohaus, Pro Scientific, Qsonica, Scilogex, and Seward. A suitable rotor-stator type disperser / homogenizer is commercially available under the trade designation ULTRA- TURRAX® T 50 from Ika Werke (Staufen, Germany). The step of emulsifying the fat component to prepare a fat / oil-in-water emulsion may be carried about at a temperature in the range of about 40 to about 60°C for about 1 to about 2 minutes, and using a rotor-stator type homogenizer at a circumferential speed of about 10,000 RPM.

[0026] The size distribution of the droplets of oil-in-water emulsion may be in the range of about 0.1 micron to about 50 microns, or from about 1 micron to about 25 microns, or from about 1 micron to about 5 microns. Also disclosed is an edible food product. The edible food product may comprise a vegetarian or vegan food product. The food product may comprise a vegetarian or vegan meat analog product. The food product is a solid or semi-solid food product that may comprise an edible non-animal protein base and a plurality of fat delivery systems that are dispersed within the edible non-animal protein base. According to certain embodiments, the food product is a solid or semi-solid food that may comprise an edible plant-based protein base and a fat delivery system that is dispersed uniformly within the edible plant-based protein base.

[0027] The amounts of the non-animal protein base and the fat systems of the food product can be adjusted to provide the final meat analog food product having the appearance, flavor and texture of certain types of real meat.

[0028] The non-animal derived protein base of the food product may include at least one plantbased or plant-derived protein. For example, and without limitation, the plant-derived protein may comprise algae (such as spirulina), beans (such as black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans), broccoli, edamame, my coprotein, nuts (such as almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts), peas (such as black eyed peas, chickpeas, green peas), potatoes, oatmeal, seeds (such as chia, flax, hemp, pumpkin, sesame, sunflower), seitain (ze, wheat gluten-based), tempeh, tofu, and mixtures thereof.

[0029] Without limitation, and only by way of illustration, the food product comprises greater than 50 weight percent to about 99 weight percent of said edible non-animal protein base and from about 1 weight percent to less than 50 weight percent of said fat delivery system, based on the total weight of the food product. According to certain embodiments, disclosed is a method for making a vegetarian or vegan food product. According to other embodiments, disclosed is a method for making a vegetarian or vegan meat analog product. The method for making the vegetarian or vegan food product comprises mixing together an edible plant-based protein base and a fat delivery system together to form a mixture and forming the mixture into a solid or semi-solid form. The fat delivery system is dispersed in the plant-based protein base and comprises a plant-based vegetable oil, faba protein and a vegetarian fat flavor.

[0030] The fat delivery system can be used to prepare any product that is intended to be placed in the oral cavity and ingested, or to be used in the mouth and then discarded. Suitable consumable products include, but are not limited to, sauces, condiments, foodstuffs of all kinds, confectionery products, baked products, sweet products, savoury products (including the fake / meat analog products, real meat products, and hybrid real meat / fake meat products), vegetable flavoured and vegetable products, dairy products, beverages, oral care products and combinations thereof.

[0031] The fat delivery system may be used to prepare a wide variety of non-animal based (for example, plant-based) consumable or otherwise edible food products, consumable or otherwise edible animal-based food products, and consumable or otherwise edible food products comprising a combination of animal-based components and non-animal based (for example plant-based) components. According certain illustrative embodiments, the fat delivery system may be used to prepare a wide variety of consumable or otherwise edible non-animal based meat analog, meat replica, or meat substitute products. Suitable consumable or otherwise edible food products can be formulated, for example, without limitation, as hot dogs, burgers, ground meat, sausage links, sausage patties, steaks, filets, roasts, breasts, thighs, wings, meatballs, meatloaf, bacon, strips, fingers, nuggets, cutlets, and cubes. According to certain embodiments, the consumable or edible food product comprises a non-animal based burger patty comprising a non-animal food base and the fat delivery system comprising a non-animal fat encapsulated within a gelled starch and dispersed within the non- animal food base. The consumable or edible food product may comprise a non-animal based burger patty comprising a plant-based food base and the fat delivery system comprising a plantbased fat encapsulated within a gelled starch dispersed within the non-animal food base. The consumable or edible food product may comprise a plant-based burger patty comprising a plant-based protein base and the fat delivery system comprising a plant-based fat encapsulated within a gelled starch dispersed within the plant-based food base. Without limitation, the plantbased protein base may comprise a textured vegetable protein that is combined with the fat delivery system. According to other embodiments, the burger patty may be a reduced animalbased burger patty where the food base comprises a mixture of animal-based protein and a textured vegetable protein as a replacement for a portion of the animal-based protein, in combination with the fat delivery system. According to further embodiments, the consumable or edible food product may comprise a plant-based burger patty comprising a plant-based protein base and the fat delivery system comprising a plant-based vegetable oil, plant-based protein and a vegetarian flavor agent.

[0032] A typical plant-based burger patty may be formed by blending together from about 1 to about 99 weight percent of a reconstituted textured vegetable protein and from about 99 weight percent to less than 1 weight percent of the fat delivery system. A typical plant-based burger patty may also be formed by blending together from about 50 to about 99 weight percent of a reconstituted textured vegetable protein and from about 1 weight percent to less than 50 weight percent of the fat delivery system. The textured vegetable protein is typically provided as a dehydrated product and can be reconstituted with water or another suitable cooking broth or consumable liquid. According to certain embodiments, about 90 weight percent of the reconstituted textured vegetable protein is blended with about 10 weight percent of the fat delivery system to prepare a suitable plant-based burger. The textured vegetable protein is usually ground to a smaller size prior to being blended with the fat delivery system. The fat delivery system may also contain suitable flavors or spices to impart the desired taste to the plant-based burger. The reconstituted textured vegetable protein and fat delivery system are mixed together and then formed into suitable sized burger patties by hand, hand tool, or automated burger patty forming equipment.

[0033] Compared to current plant-based meat products, the system of the present disclosure has the following benefits: improves nutrition; improves binding and texture; decreases flavor and aroma loss; tunable oil releasing temperature; irreversible oil releasing; improves cook yield; improves oil retention and improves juiciness.

[0034] EXAMPLES

[0035] Example 1.

[0036] A sample of an illustrative embodiment of the presently disclosed fat delivery system was prepared. 372.5 grams of Canola oil, 5 grams of faba protein isolate and 20 grams of vegetarian tallow fat were added to 102.5 grams of water to prepare an oil in water emulsion. The mixture was homogenized with a Thermomix at speeds 3 to 5. The emulsified mixture was poured out from the mixer and transferred to a refrigerator to store at -4°C.

[0037] Example 2.

[0038] A sample of an illustrative embodiment of the presently disclosed fat delivery system was prepared. 372.5 grams of sunflower oil, 5 grams of faba protein isolate and 20 grams of vegetarian tallow fat were added to 102.5 grams of water to prepare an oil in water emulsion. The mixture was homogenized with a Thermomix at speeds 3 to 5. The emulsified mixture was poured out from the mixer and transferred to a refrigerator to store at -4°C.

[0039] Example 3.

[0040] A sample of an illustrative embodiment of the presently disclosed fat delivery system was prepared. 372.5 grams of soybean oil, 5 grams of faba protein isolate and 20 grams of vegetarian tallow fat were added to 102.5 grams of water to prepare an oil in water emulsion. The mixture was homogenized with a Thermomix at speeds 3 to 5. The emulsified mixture was poured out from the mixer and transferred to a refrigerator to store at -4°C.

[0041] Example 4.

[0042] A sample of an illustrative embodiment of the presently disclosed fat delivery system was prepared. Acetic acid was added to 102.5 grams of water to reach a pH of 4.25. 372.5 grams of sunflower oil, 5 grams of faba protein isolate and 20 grams of vegetarian tallow fat were added to acidified water to prepare an oil in water emulsion. The mixture was homogenized with a Thermomix at speeds 3 to 5, and 65°C for 1 hour. The emulsified mixture was poured out from the mixer and transferred to a refrigerator to store at -4°C.

[0043] Analysis of Cooked Plant-Based Burger

[0044] In following Examples 5-8, the Cook Loss was calculated by (Uncooked Weight - Cooked Weight) / Cooked Weight * 100%. The oil left on the pan was collected using a pre-weighed paper towel and weighed (Oil Loss). Example 5.

[0045] A plant-based burger was prepared from a dough comprising hydrated textured vegetable protein, water, methylcellulose and about 17 weight percent of the presently disclosed plantbased fat delivery system according to Example 1. The plant-based burger was weighed (Uncooked Weight) and cooked in a standard stove-top frying pan. The plant-based burger was placed into the hot frying pan and cooked for about 4 minutes on each side. The time at which liquid oil first flew out of the patty was recorded as Oil Leaking Time. The cooked burger patty was removed from the frying pan and weighed again (Cooked Weight). The Cook Loss was calculated by (Uncooked Weight - Cooked Weight) / Cooked Weight * 100%. The oil left on the pan was collected using a pre-weighed paper towel and weighed (Oil Loss).

[0046] Example 6.

[0047] A plant-based burger was prepared from a dough comprising hydrated textured vegetable protein, water, methylcellulose and about 17 weight percent of the presently disclosed plantbased fat delivery system according to Example 2. The plant-based burger was weighed (Uncooked Weight) and cooked in a standard stove-top frying pan. The plant-based burger was placed into the hot frying pan and cooked for about 4 minutes on each side. The time at which liquid oil first flew out of the patty was recorded as Oil Leaking Time. The cooked burger patty was removed from the frying pan and weighed again (Cooked Weight). The Cook Loss was calculated by (Uncooked Weight - Cooked Weight) / Cooked Weight * 100%. The oil left on the pan was collected using a pre-weighed paper towel and weighed (Oil Loss).

[0048] Example 7.

[0049] A plant-based burger was prepared from a dough comprising hydrated textured vegetable protein, water, methylcellulose and about 17 weight percent of the presently disclosed plantbased fat delivery system according to Example 3. The plant-based burger was weighed (Uncooked Weight) and cooked in a standard stove-top frying pan. The plant-based burger was placed into the hot frying pan and cooked for about 4 minutes on each side. The time at which liquid oil first flew out of the patty was recorded as Oil Leaking Time. The cooked burger patty was removed from the frying pan and weighed again (Cooked Weight).

[0050] Example 8.

[0051] A plant-based burger was prepared from a dough comprising hydrated textured vegetable protein, water, methylcellulose and about 17 weight percent of the presently disclosed plantbased fat delivery system according to Example 4. The plant-based burger was weighed (Uncooked Weight) and cooked in a standard stove-top frying pan. The plant-based burger was placed into the hot frying pan and cooked for about 4 minutes on each side. The time at which liquid oil first flew out of the patty was recorded as Oil Leaking Time. The cooked burger patty was removed from the frying pan and weighed again (Cooked Weight). The Cook Loss was calculated by (Uncooked Weight - Cooked Weight) / Cooked Weight * 100%. The oil left on the pan was collected using a pre-weighed paper towel and weighed (Oil Loss).

[0052] In Table 1 below, plant-based patties (100 g) were prepared with and without the invention. The Control Example and illustrative Examples 5-8 contained 17% fat and 57% water. Cook Loss and Oil Loss were measured for all Examples in Table 1. The Oil Leak Time is the time that oil was first observed on the hot griddle. The shelf-life stabilities of illustrative Examples 5-8 were measured. Table 1

[0053] As shown in Table 1, the use of the fat delivery system according to the present disclosure results in an improved oil loss and cook loss. As demonstrated by the Oil Leak Time in Table 1, the purge of fat from the burger has been slowed, resulting in a higher retention of flavor and aroma. The higher retention of moisture, fat, aroma and flavor results in an improved flavor impact and fatty perception.

[0054] It should be understood that when a range of values is described in the present disclosure, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed. For example, “a range of from 50 to 100” of a component is to be read as indicating each and every possible number along the continuum between 50 and 100. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range. The compositional weight percentages disclosed herein are based on the total weight of the composition or consumable, as the situation dictates. It will be understood to one of ordinary skill in the art that the total weight percent of the compositions and consumable cannot exceed 100%. For example, a person of ordinary skill in the art would easily recognize and understand that a composition comprising xato yaweight percent emulsified plant-based fat, xb to yb weight percent plant-based protein, and xcto ycweight percent vegetarian flavor agent will not exceed 100%. A person of ordinary skill in the art would understand that the amount of the components may be adjusted to include the desired amount of component without exceeding 100% by weight of the composition or consumable.

[0055] In the present disclosure, the term “about” used in connection with a value is inclusive of the stated value and has the meaning dictated by the context. For example, it includes at least the degree of error associated with the measurement of the particular value. One of ordinary skill in the art would understand the term “about” is used herein to mean that an amount of “about” of a recited value produces the desired degree of effectiveness in the compositions and / or methods of the present disclosure. One of ordinary skill in the art would further understand that the metes and bounds of “about” with respect to the value of a percentage, amount or quantity of any component in an embodiment can be determined by varying the value, determining the effectiveness of the compositions for each value, and determining the range of values that produce compositions with the desired degree of effectiveness in accordance with the present disclosure. The term “about” is further used to reflect the possibility that a composition may contain trace components of other materials that do not alter the effectiveness or safety of the composition.

[0056] As used in this specification, the terms "comprises," "comprising," “contains,” “containing,” "includes," "including," "has," or "having," are all open-ended expressions and are intended to cover apparatus, compositions, methods, processes, products, or systems that comprise a recited list of components, elements, and features, and any and all additional components, elements and features that are not expressly recited. The terms "includes," "including," "has," or "having" are not intended to have a more narrow construction, interpretation, or meaning than the terms “comprises” or “comprising.”

[0057] As used in the present specification, the term "or" refers to an inclusive “or” and not to an exclusive “or”. For example, the phrase “A or B” is satisfied by any one of the following: A is present and B is not present, A is not present and B is present, and both A and B are present.

[0058] As used in the present specification, "a" or "an" is employed to describe components, elements, features and method / process steps of various illustrative embodiments disclosed herein. The use of “a” or “an” should be interpreted to include one or more than one.

[0059] As used in the present specification, any of the terms “illustratively,” "preferably," "commonly," and "typically" are not intended to, and do not, limit the scope of the claimed embodiments, or to imply that certain features are critical, essential, important, or required to the structure or function of the claimed composition, beverage product or methods. Rather, these terms are merely intended to identify particular aspects of an embodiment or to emphasize alternative or additional features that may or may not be utilized in a particular embodiment.

[0060] While the compositions, process for making for the compositions, process for using the compositions, and the consumables have been described above in connection with certain illustrative embodiments, it is to be understood that other embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function of the present embodiments without deviating therefrom. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments of the invention may be combined to provide the desired characteristics. Variations can be made by one having ordinary skill in the art without departing from the spirit and scope of the disclosure. Therefore, the present disclosure should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the attached claims.

Claims

CLAIMS:

1. A plant-based meat analog comprising: an edible non-animal protein base; and a fat delivery system dispersed within said edible non-animal protein base, wherein the fat delivery system comprises an emulsified plant-based fat, plant-based protein and a vegetarian flavor agent.

2. The plant-based meat analog of claim 1, wherein said analog comprises greater than 50 weight percent to 99 weight percent of said edible non-animal protein base and from 1 weight percent to less than 50 weight percent of said fat delivery system.

3. The plant-based meat analog of claim 1 , wherein the fat delivery system comprises from 5 weight percent to 10 weight percent of an emulsified plant-based fat and from 0.05 to 0.2 weight percent of faba protein, based on the total weight of the fat delivery system.

4. The plant-based meat analog of claim 1, wherein said analog is selected from the group consisting of hot dogs, burgers, ground meat, sausage links, sausage patties, meatballs, meatloaf, nuggets, and combinations thereof.

5. The plant-based meat analog of claim 4, wherein said analog is a burger.

6. The plant-based meat analog of claim 1, wherein the plant-based protein is faba protein.

7. A method for preparing a fat delivery system comprising:combining at least one plant-based fat and water with plant-based protein to form an emulsion; and adding at least one vegetarian flavor agent to the emulsion; wherein the emulsion encapsulates the flavor agent.

8. A fat delivery system comprising emulsified plant-based fat, plant-based protein and a vegetarian flavor agent at least partially encapsulated within the emulsion.

9. The fat delivery system of claim 8, wherein the emulsified plant-based fat is an oil-in- water emulsion.

10. The fat delivery system of claim 9, wherein the emulsified plant-based fat comprises a vegetable oil selected from the group consisting of canola oil, soybean oil, sunflower oil, and mixtures thereof.

11. The fat delivery system of claim 8, wherein the plant-based protein is faba protein.

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