Animal fat tissue substitutes for meat products and alternatives, and preparation method thereof

Abstract

The present invention relates to substitutes for emulsified and structured animal fat tissue, comprising a vegetable protein matrix, hydrocolloids, water, vegetable oils and flavour enhancers, and to processes for preparing same, which are suitable for use in the production of meat products and alternatives to meat products.

Description

[0001] Animal fat substitutes for meat and alternative products. Preparation process thereof.

[0002] TECHNICAL FIELD OF THE INVENTION

[0003] The present invention pertains to the field of food engineering and consists of an emulsified and structured animal fat tissue substitute with a matrix of vegetable protein, hydrocolloids, water, vegetable oils, and flavor enhancers that mimic the functionality and organoleptic characteristics of animal fat tissue in meat products and alternatives. The present invention also relates to the process of preparing said emulsified formulation to obtain the animal fat tissue substitute.

[0004] TECHNICAL BACKGROUND

[0005] Meat substitutes, replacements, or alternatives are food products with organoleptic characteristics and / or nutritional aspects similar to those of meat, but based on components of non-animal origin.

[0006] The goal of meat substitutes is to mimic the appearance of meat, including the look, aroma, flavor, and texture of raw or ground meat, by manipulating the color, fat content, and overall structure through the use of plant and / or fungal components. For example, to recreate the color of fresh meat and change it to brown when cooked, heat-stable fruit and vegetable extracts (including apple extract, beetroot juice, among others) or recombinant heme proteins have been used. Similarly, to mimic the appearance of fat, semi-solid and emulsified vegetable fats (e.g., coconut oil, cocoa butter) are used within meat substitutes. Flavor additives are incorporated to add, enhance, or mask specific flavor notes and generally make up 3 to 10% of the substitute of interest (See Rubio, NR, Xiang, N. & Kaplan, DL Plant-based and cell-based approaches to meat production. Nat Commun 11, 6276 (2020).https: / / doi.org / 10.1038 / s41467-020-20061-y).

[0007] The food segments dedicated to meat alternatives present increasingly demanding and novel challenges. Indeed, the use of plant-based proteins in meat substitutes tends to be associated with bitter and astringent flavors. Therefore, these substitutes require additional processing for the selective removal of unwanted compounds.

[0008] The incorporation of fat, as a functional component in protein matrices, is no exception to these challenges, especially considering that the lipid component of meat is crucial for the texture and flavor of the food. In animals (beef, pork, chicken, etc.), fat is not found in its isolated lipid phase per se; on the contrary, it forms an integral part of a type of specialized connective tissue called adipose or fatty tissue.

[0009] Fat is an essential component of the human diet, providing not only energy but also essential fatty acids necessary to meet nutritional requirements. In fact, the nutritional properties of meat are largely related to its lipid content and fatty acid composition. Furthermore, fat enhances the flavor of food, aids in vitamin absorption, and plays a vital role in the immune response of both humans and animals.

[0010] Lipids are added to the meat analogue, usually in the form of liquid or semi-liquid glyceride fat, obtained synthetically or from other sources, such as plants or animals. Due to the target audience for meat analogues, lipid sources of plant origin are generally used. While the lipid component does not directly contribute structural characteristics to the meat analogue, fat substitutes are crucial for enhancing palatability and broadening the appeal of the alternative product. Prior art developments of meat alternatives incorporating plant-based components to mimic the protein and lipid phases of meat-based products have been reported. For example, WO / 2015 / 153666 discloses meat replacement products, including plant-based products that mimic the texture, appearance, and sensory aspects of ground meat.These imitation characteristics include fibrousness, textural heterogeneity, a meaty flavor, and the transition from red to brown color during cooking of the ground meat. The described meat replica composition comprises a meat mass, a carbohydrate-based gel, a non-animal fat, a flavoring agent, a binding agent, and an additional protein containing heme and / or an iron salt, among other ingredients.

[0011] On the other hand, WO 2021 / 142157 provides for meat-like food products comprising salt butter (or Shorea robusta tree) compositions. These butters include salt emulsions or mixtures of such butter with other lipids. Processes for the production of meat-like food products and salt butter compositions are also provided. Specifically, the meat-like food product comprises between 0.001% and 50% by mass of salt butter, which is combined with vegetable proteins, emulsions, binding agents, hydrocolloids, and / or gums to achieve a structure and organoleptic characteristics similar to those of an animal meat product.

[0012] The prior art also discloses the use of plant-based compositions that replace lipid components in both meat alternatives and meat products. In this regard, document WO / 2008 / 124629 provides meat compositions and meat-analogous compositions comprising colored structured protein products, which may optionally include animal meat. These animal meat compositions may contain a vegetable protein, a vegetable fat source, and additional binding or gelling ingredients, among others.

[0013] Based on the aforementioned technologies, it is clear that the prior art includes developments related to meat products or alternatives comprising plant-based protein and lipid components. However, these compositions or products include such components to improve the structure or appearance of the meat alternative as a whole. In fact, none of the developments focus on producing a separate substitute for animal fat tissue with different applications in meat products or their alternatives. Thus, the combinations of plant-based components described allow for the structuring of a meat substitute, but they do not offer a specific solution that incorporates or replaces the lipid component in these products in a stable and structured manner.

[0014] Furthermore, these meat substitutes often present distinct challenges related to appearance, cohesiveness, ingredient release, and sensory experience, among others. Indeed, these substitutes, lacking a lipid component that mimics the organoleptic characteristics of animal fat tissue, lack marbling, or the amount of intramuscular fat found in meat products. Additionally, these substitutes do not produce the same bite sensation when eaten, and the ingredients may not be properly released during cooking. This leads to poor sensory performance during the consumption experience.

[0015] Prior art also includes products related to plant components combined in a gel-based system to enhance the flavor of food. In this regard, WO / 2003 / 015538 discloses gelled food products that can be used to improve the flavor and / or texture of consumable food items. Specifically, it discloses a self-sustaining composite food product comprising an edible gel that is substantially solid at room temperature. Among its principal components are a flavoring and / or texturizing component uniformly distributed throughout, a gelling agent (with different options and proportions thereof), and may include additional vegetable fat and / or oil components and / or proteins.

[0016] The potential of these products as substitutes for lipid components is clear at first glance. However, it is not specified anywhere that these gelled food products have applications as lipid components in meat products or alternatives, much less that they are intended to mimic the same organoleptic and structural characteristics of animal fat tissues.

[0017] Given all of the above, it is clear then that in the state of the art there is a need to offer an emulsified and structured product with vegetable protein and lipid components that mimics the functionality and organoleptic characteristics of an animal fat tissue and that in turn has applications in meat products and alternatives.

[0018] GENERAL DESCRIPTION

[0019] In accordance with prior art and considering existing technical needs, the present invention discloses an emulsified and structured animal fat tissue substitute with a matrix of vegetable protein, hydrocolloids, water, vegetable oils, and flavor enhancers, among other ingredients, that mimics the functionality and nutritional characteristics of animal fat tissue in meat products and alternatives. The present invention also relates to the process of preparing this emulsified composition to obtain the animal fat tissue substitute.

[0020] The animal fat substitute comprises approximately 30% to 75% w / w of at least one vegetable oil, approximately 0% to 25% w / w of at least one vegetable protein, approximately 0% to 15% w / w of at least one hydrocolloid, and approximately 25% to 70% w / w of water, depending on the total weight of the animal fat substitute, wherein the saturated fatty acid content of the animal fat substitute ranges from 4.3% to 60.0% w / w. The animal fat substitute further comprises approximately 0% to 2% w / w of at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, acidulants, and bioactives, among others.The animal fat substitute also comprises approximately 60% w / w of at least one vegetable oil, approximately 4% w / w of at least one vegetable protein, approximately 2% of at least one hydrocolloid, and approximately 34% w / w of water, based on the total weight of the animal fat substitute, wherein the saturated fatty acid content of the animal fat substitute varies between 4.3% and 60.0% w / w. The animal fat substitute further comprises approximately 1.2% w / w of at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, acidulants, and bioactives, among others.

[0021] The process for preparing an animal fat substitute according to the invention consists of the initial hydration of vegetable protein with water and subsequent adjustment of its pH to modify the ionic interactions of the protein solution. The hydrated protein is then heated, and hydrocolloids are added to form a non-covalent structural complex or system with the hydrated protein. Additional agents and minor ingredients are added to the structural system mixture with stirring, and this mixture is heated to a higher temperature to add the previously dissolved vegetable oils. The components of the substitute are mixed at the maintained temperature until a thick, creamy gel emulsion is obtained.

[0022] This animal fat substitute and its preparation process have been designed to overcome the disadvantages associated with the lack of a stable, structured, emulsified composition that mimics the characteristics of the lipid phase of a meat product or alternative. In fact, this animal fat substitute can mimic the organoleptic characteristics of animal adipose tissue and can be used as a 100% animal-free fat tissue with a low saturated fatty acid content in meat products or alternatives that imitate the marbling and mouthfeel of sausages, salami, chorizo, hamburgers, and others. DETAILED DESCRIPTION

[0023] The purpose of this application and the technical advantages achieved can be appreciated in greater detail through the following description of the emulsified and structured animal fat tissue substitute with a matrix of vegetable protein, hydrocolloids, water, vegetable oils, and additional agents that mimics the functionality and nutritional characteristics of animal fat tissue within meat products and alternatives, with reference to the following Figures:

[0024] FIG.1 consists of a process flow diagram for the preparation and production of the animal fat tissue substitute of the present invention.

[0025] FIG. 2 consists of photographs of non-meat products (vegan sausages) prepared with a) the animal fat tissue substitute of the present invention and b) the already known animal fat tissue substitute.

[0026] FIG. 3 consists of comparative graphs of the behavior of the hydrogel strength (Storage Modulus G') with respect to the mixing ratio of the hydrocolloids, as well as the gels obtained at a 4:6 ratio of: a) A: Xanthan gum and B: Glucomannan at 12,000 cP, b) A: Xanthan gum and B: Glucomannan at 25,000 cP and c) A: Linseed plant seed fiber and B: Glucomannan at 25,000 cP.

[0027] FIG. 4. consists of photographs of the behavior during milling of a) known animal fat tissue substitute, b) animal fat tissue substitute with xanthan gum replacement and canola oil, c) animal fat tissue substitute with xanthan gum replacement and coconut oil and d) animal fat tissue substitute with xanthan gum replacement and mixture of canola and coconut oils.

[0028] FIG. 5 consists of photographs of non-meat products (vegan sausages) prepared with a) a known animal fat tissue substitute, b) an animal fat tissue substitute with xanthan gum and canola oil replacement, and c) an animal fat tissue substitute with xanthan gum and coconut oil replacement.

[0029] Unless otherwise defined, all technical terms used herein have the same meaning as commonly understood by persons skilled in the subject matter to which this description refers. Any limitation on the defined terms shall not be understood to invalidate the other meanings that comprise a definition in other contexts.

[0030] The term "acidulant," as used herein, refers to a food additive that modifies its acidity and enhances its flavor. The pH regulation through the acidification produced by these types of acidulants inhibits microbial growth.

[0031] The term 'animal fat tissue', as used herein, refers to adipose tissue or body fat of animal origin, composed of adipocytes where energy is stored in the form of fat.

[0032] The term “approximately” or “around”, as used herein and when used in conjunction with an amount, percentage, or parameter, indicates that the amount, percentage, or parameter may vary within 0.05%, 0.1%, 0.15%, 0.2%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10% of the stated value or range of values.

[0033] The term “at least,” as used herein, indicates the option to include one or more of the associated components or parameters. For the purposes of this description, the term “at least” defines the inclusion of between one and five associated components.

[0034] The term "bioactive," as used herein, refers to any element selected from the group consisting of vitamins, minerals, nucleotides, amino acids, and other agents, which are added to the composition or formulation of the animal fat substitute to enhance its nutritional profile. The terms "comprises," "consists of," "includes," "has," "with," or variations thereof are intended to be inclusive, but not limiting.

[0035] The term "colorant," as used herein, refers to an agent that imparts color to a food composition or product. For the purposes of this description, the term colorant encompasses color enhancers (i.e., agents that increase color, color intensity or saturation, color hue, or enhance color perception) and color stabilizers (i.e., agents that prevent color changes or changes in color perception).

[0036] The term "emulsion", as used herein, refers to a mixture of immiscible liquids in which one or more liquids are dispersed as droplets in another liquid.

[0037] The term "flavoring", as used herein, refers to a chemical compound capable of eliciting a response in the gustatory system to affect a sensory perception of taste.

[0038] The term "gel", as used herein, refers to a colloidal dispersion with semi-solid or solid phase properties.

[0039] The term “hydrocolloid”, as used herein, refers to macromolecules of neutral carbohydrates or their acidic or oxidized forms, some with protein fractions and others with sterified chemical groups on the acidic sugars.

[0040] The term “meat” or “meat product,” when used herein, refers to edible tissue comprising or characterized by the presence of protein(s). For the purposes of this description, “meat” shall be understood to mean of animal origin unless otherwise stated.

[0041] The term "meat alternative" or "non-meat product" or similar terms, as used herein, refers to a product with organoleptic characteristics similar to meat, but based on proteins of non-animal or plant origin.

[0042] The term "preservative", as used herein, refers to a chemical substance used as a food additive that, when added to food, stops or minimizes spoilage caused by the presence of different types of microorganisms.

[0043] The term “vegetable oil,” as used herein, refers to a triglyceride extracted from a plant. For the purposes of this description, vegetable oils can be classified as saturated or unsaturated, depending on their fatty acid content. Saturated vegetable oils are those containing fatty acids that lack double bonds between individual carbon atoms and are solid at room temperature. Unsaturated vegetable oils are those containing fatty acids with at least one double bond in their carbon chain and are liquid at room temperature. Unsaturated vegetable oils can be further defined as monounsaturated, when they have only one double bond, or polyunsaturated, when they have more than one double bond in their carbon chain.

[0044] The term “plant protein,” as used herein, refers to a macromolecule derived from plants and their fruits, seeds, or parts, comprising a polymeric form of amino acids of any length. For the purposes of this description, plant protein may be isolated, when it has a protein concentration of 90%, or concentrated, when it has a protein concentration of 80%.

[0045] It is clarified that the terms in which this description has been written should always be taken in a broad and non-limiting sense.

[0046] While general inventive concepts can be realized in many different ways, specific embodiments of the invention are described here in detail. This disclosure should be considered as an example of the principles of general inventive concepts. Accordingly, general inventive concepts are not intended to be limited to the specific embodiments illustrated and described herein.

[0047] The present invention provides an animal fat tissue substitute comprising at least one vegetable oil, at least one vegetable protein, at least one hydrocolloid, or mixtures thereof, and water.

[0048] In one embodiment of the invention, the at least one vegetable oil may be an unsaturated vegetable oil, selected from the group consisting of canola, sunflower, soybean, and high-oleic oils, among others. In another embodiment of the invention, the at least one vegetable oil may be a mixture of unsaturated oils with oils of high percentages of saturated fatty acids, selected from the group consisting of palm, palm kernel, and coconut oil, among others.

[0049] In one embodiment of the invention, at least one vegetable protein may be an isolated or concentrated protein, selected from the group consisting of soy, pea, barley, oat, chickpea, and rice protein, among others.

[0050] In an embodiment of the invention, the at least one hydrocolloid may be alginate, carrageenan, agar, pectin, gum arabic, gellan, CMC (carboxymethylcellulose), guar, crystalline cellulose, xanthan gum or xanthan, glucomannan (konjac), MC (methylcellulose), among others.

[0051] In another, more specific embodiment of the invention, the at least one hydrocolloid may be a vegetable fiber or a starch, such as flaxseed fiber, pea fiber, potato fiber, psyllium fiber, bamboo fiber, potato starch, corn starch, cassava starch, among others. In a further embodiment of the invention, the at least one hydrocolloid may be a mixture of the foregoing elements.

[0052] In a preferred embodiment of the invention, the animal fat substitute comprises a vegetable oil, a vegetable protein, a mixture of hydrocolloids, and water. In a further preferred embodiment of the invention, the animal fat substitute comprises canola oil, soybean protein isolate, glucomannan, xanthan gum, and water. In another further preferred embodiment of the invention, the animal fat substitute comprises palm oil, water, soybean protein isolate, glucomannan, xanthan gum, and water. In yet another further preferred embodiment of the invention, the animal fat substitute comprises canola oil, soybean protein isolate, glucomannan, flaxseed fiber, and water. In yet another further preferred embodiment of the invention, the animal fat substitute comprises canola oil, soybean protein isolate, glucomannan, a mixture of vegetable fibers, and water.In another, even more preferred embodiment of the invention, the animal fat tissue substitute comprises canola oil, isolated pea protein, glucomannan, xanthan gum, and water.

[0053] In one embodiment of the invention, the animal fat tissue substitute further comprises at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, acidulants, and bioactives, among others.

[0054] In a preferred embodiment of the invention, the flavoring agents are selected from the group consisting of salt, natural and artificial flavors, and mixtures thereof. In a further preferred embodiment of the invention, the flavoring agent is a natural flavor obtained from yeast extract (Saccharomyces cerevisiae) with hydrolyzed soy and corn protein (Levapan SPC-15-1222). In an even more preferred embodiment of the invention, the flavoring agent is a natural flavor obtained from yeast extract (Saccharomyces cerevisiae) (Levapan SAB. NAT. ROASTED BF CL).

[0055] In a preferred embodiment of the invention, the preservatives are selected from the group consisting of sorbates, benzoates, sodium acetate, and natural preservatives, including essential oils and organic acids such as powdered acetic acid, propionic acid, etc., and mixtures thereof.

[0056] In a preferred embodiment of the invention, the coloring agents are selected from the group consisting of natural colorants, such as carotenes, yeast extract, beetroot extract, etc., and mixtures thereof.

[0057] In a preferred embodiment of the invention, the acidifying agents are selected from the group consisting of citric acid, lactic acid, malic acid, and phosphoric acid, etc., and mixtures thereof.

[0058] In a preferred embodiment of the invention, the bioactive agents are selected from the group consisting of fat-soluble vitamins, alpha-linolenic acid (ALA), omega-3 fatty acids (EPA and DHA, among others), and mixtures thereof. In a further preferred embodiment of the invention, the bioactive agents are selected from fat-soluble vitamins consisting of vitamins A, D, E, and K, among others.

[0059] In a preferred embodiment of the invention, the animal fat substitute comprises a vegetable oil, a vegetable protein, a hydrocolloid mixture, water, and one to five additional agents. In a further preferred embodiment of the invention, the animal fat substitute comprises canola oil, soybean protein isolate, glucomannan, xanthan gum, water, natural flavoring SPC-15-1222, salt, a mixture of sodium sorbate and benzoate, and citric acid. In another further preferred embodiment of the invention, the animal fat substitute comprises canola oil, pea protein isolate, glucomannan, xanthan gum, water, natural flavoring SPC-15-1222, salt, a mixture of sorbate and benzoate, and citric acid. In yet another further preferred embodiment of the invention, the animal fat substitute comprises canola oil, pea protein isolate, glucomannan, flaxseed fiber, water, and natural flavoring SAB. NAT.ROASTED BF CL, salt, a mixture of sorbate and benzoate, and citric acid. In another, even more preferred embodiment of the invention, the animal fat substitute comprises canola oil, isolated pea protein, a mixture of vegetable fibers, flaxseed plant seed fiber, water, natural flavoring, ROASTED BF CL, salt, a mixture of sorbate and benzoate, and citric acid. In one embodiment of the invention, the animal fat substitute comprises from approximately 30% to 75% w / w of at least one vegetable oil, from approximately 0% to 25% w / w of at least one vegetable protein, from approximately 0% to 15% w / w of at least one hydrocolloid, and from approximately 25% to 70% w / w of water, depending on the total weight of the animal fat substitute.

[0060] In another embodiment of the invention, the animal fat tissue substitute comprises from approximately 30% to 75% w / w of at least one vegetable oil, from approximately 0% to 25% w / w of at least one vegetable protein, from approximately 0% to 15% w / w of at least one hydrocolloid, from approximately 25% to 70% w / w of water, and from approximately 0% to 2% w / w of at least one additional agent depending on the total weight of the animal fat tissue substitute, wherein the additional agent is selected from the group consisting of flavorings, preservatives, colorings, acidulants, bioactives, or mixtures thereof.

[0061] In another embodiment of the invention, the animal fat tissue substitute comprises from approximately 30% to 75% w / w of at least one vegetable oil, from approximately 0% to 25% w / w of at least one vegetable protein, from approximately 0% to 15% w / w of at least one hydrocolloid, from approximately 25% to 70% w / w of water, from approximately 0% to 2% w / w of at least one flavoring agent, from approximately 0% to 0.2% w / w of at least one preservative, and from approximately 0% to 0.15% w / w of at least one acidifying agent, depending on the total weight of the animal fat tissue substitute.

[0062] In a preferred embodiment of the invention, the animal fat substitute comprises approximately 60% w / w of at least one vegetable oil, approximately 4% w / w of at least one vegetable protein, approximately 2% of at least one hydrocolloid, and approximately 34% w / w of water, based on the total weight of the animal fat substitute. In a further preferred embodiment of the invention, the animal fat substitute comprises approximately 60% w / w of canola oil, approximately 4% w / w of isolated soy protein, approximately 0.8% of glucomannan, approximately 1.2% of xanthan gum, and approximately 34% w / w of water, based on the total weight of the animal fat substitute.

[0063] In another preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w of at least one vegetable oil, approximately 4% w / w of at least one vegetable protein, approximately 2% of at least one hydrocolloid, approximately 32.8% w / w of water, and approximately 1.2% of at least one additional agent, depending on the total weight of the animal fat tissue substitute.

[0064] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated soy protein, approximately 0.8% glucomannan, approximately 1.2% xanthan gum, approximately 32.8% w / w water, and approximately 1.2% of at least one additional agent, depending on the total weight of the animal fat tissue substitute.

[0065] In another particular embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 1.2% xanthan gum, and approximately 34% w / w water, depending on the total weight of the animal fat tissue substitute.

[0066] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 50% to 60% w / w of canola oil, approximately 4% w / w of isolated pea protein, approximately 0.8% of glucomannan, approximately 1.2% of xanthan gum, approximately 32.8% w / w of water, and approximately 1.2% of at least one additional agent, depending on the total weight of the animal fat tissue substitute. In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 1.2% xanthan gum, approximately 32.8% w / w water, approximately 1% of at least one flavoring agent, approximately 0.15% of at least one preservative, and approximately 0.05% of at least one acidifying agent, depending on the total weight of the animal fat tissue substitute.

[0067] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 1.2% xanthan gum, approximately 32.8% w / w water, approximately 0.5% ROASTED BF CL natural flavoring, approximately 0.5% salt, approximately 0.08% sodium sorbate, and approximately 0.11% citric acid, depending on the total weight of the animal fat tissue substitute.

[0068] In a further embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 4% flaxseed plant seed fiber, and approximately 31.2% w / w water, depending on the total weight of the animal fat tissue substitute.

[0069] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 4% flaxseed plant seed fiber, approximately 30% w / w water, and approximately 1.2% of at least one additional agent, depending on the total weight of the animal fat tissue substitute.

[0070] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 4% flaxseed plant seed fiber, approximately 30% w / w water, approximately 1% of at least one flavoring agent, approximately 0.15% of at least one preservative, and approximately 0.05% of at least one acidifying agent, depending on the total weight of the animal fat tissue substitute.

[0071] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 4% flaxseed plant seed fiber, approximately 30% w / w water, approximately 0.5% natural flavoring SPC-15-1222, approximately 0.5% salt, approximately 0.08% sodium sorbate, and approximately 0.11% citric acid, based on the total weight of the animal fat tissue substitute.

[0072] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 60% w / w coconut oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 4% flaxseed plant seed fiber, approximately 30% w / w water, approximately 0.5% natural flavoring SPC-15-1222, approximately 0.5% salt, approximately 0.08% sodium sorbate, and approximately 0.11% citric acid, based on the total weight of the animal fat tissue substitute.

[0073] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 30% w / w canola oil, approximately 30% w / w coconut oil, approximately 4% w / w isolated pea protein, approximately 0.8% glucomannan, approximately 4% flaxseed plant seed fiber, approximately 30% w / w water, approximately 0.5% natural flavoring SPC-15-1222, approximately 0.5% salt, approximately 0.08% sodium sorbate, and approximately 0.11% citric acid, based on the total weight of the animal fat tissue substitute.In another further embodiment of the invention, the animal fat tissue substitute comprises approximately 58% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 1% vegetable fibers, approximately 4% flaxseed plant seed fiber, and approximately 30.5% w / w water, depending on the total weight of the animal fat tissue substitute.

[0074] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 58% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 2% vegetable fibers, approximately 3% flaxseed plant seed fiber, and approximately 29.2% w / w water, and approximately 1.25% of at least one additional agent, depending on the total weight of the animal fat tissue substitute.

[0075] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 58% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 1% vegetable fibers, approximately 3% flaxseed plant seed fiber, and approximately 29.2% w / w water, approximately 1.0% of at least one flavoring agent, approximately 0.1% of at least one preservative agent, and approximately 0.15% of at least one acidifying agent, depending on the total weight of the animal fat tissue substitute.

[0076] In a further preferred embodiment of the invention, the animal fat tissue substitute comprises approximately 58% w / w canola oil, approximately 4% w / w isolated pea protein, approximately 1% vegetable fibers, approximately 3% flaxseed plant seed fiber, and approximately 29.2% w / w water, approximately 0.5% natural flavoring SAB. NAT. ROASTED BF CL, approximately 0.5% salt, approximately 0.1% sodium sorbate, and approximately 0.15% citric acid, depending on the total weight of the animal fat tissue substitute.

[0077] In one embodiment of the invention, the animal fat tissue substitute comprises a mixture of hydrocolloids in a ratio of 8:2, 6:4, 4:6, or 2:8. In a preferred embodiment of the invention, the animal fat tissue substitute comprises a mixture of hydrocolloids in a ratio of 4:6. In a further preferred embodiment of the invention, the hydrocolloid mixture consists of a mixture of flaxseed plant seed fiber and glucomannan.

[0078] In one embodiment of the invention, the animal fat tissue substitute comprises a mixture of additional preservatives in a 1:1 ratio. In a preferred embodiment of the invention, the mixture of additional preservatives consists of a sorbate:benzoate mixture.

[0079] In one embodiment of the invention, the formulation of the animal fat tissue substitute can be adjusted according to the vegetable oil, or mixture thereof, of its lipid phase to produce substitutes with different textural and functional properties.

[0080] In a preferred embodiment of the invention, the formulation of the animal fat tissue substitute can be adjusted to produce substitutes with different properties in terms of hardness, cohesiveness, elasticity, and resilience.

[0081] In one embodiment of the invention, the formulation of the animal fat tissue substitute can be adjusted according to the vegetable oil in its lipid phase to obtain different saturated fatty acid contents.

[0082] In one embodiment of the invention, the animal fat tissue substitute has a low saturated fatty acid content. In a preferred embodiment of the invention, the animal fat tissue substitute has a saturated fatty acid content of between approximately 4.3% w / w and 60% w / w. In a further preferred embodiment of the invention, the saturated fatty acid content is at least approximately 4.3% w / w. In another further preferred embodiment of the invention, the saturated fatty acid content is at most approximately 29% w / w.

[0083] In one embodiment of the invention, the animal fat tissue substitute comprises a protein-hydrocolloid complex. In one embodiment of the invention, the formulation of the animal fat tissue substitute can be adjusted according to the water content to ensure complete wetting of the soy protein and formation of the protein-hydrocolloid complex.

[0084] In a particular embodiment of the invention, the formation of the protein:hydrocolloid complex occurs at a pH of at least 6.0.

[0085] In one embodiment of the invention, the animal fat tissue substitute is a gel emulsion.

[0086] In one embodiment of the invention, the animal fat tissue substitute is used as a lipid component in meat products, preferably sausages such as sausages, salamis, chorizo, hamburgers, bacon, among others.

[0087] In one embodiment of the invention, the animal fat tissue substitute is used as a lipid component in meat alternatives, preferably in sausages, salamis, chorizos, hamburgers, bacon, among others.

[0088] In one embodiment of the invention, the animal fat tissue substitute is used as a lipid component in food applications associated with surimi, seafood, vegan cheeses, among others.

[0089] The present invention offers technical advantages associated with the replacement of allergenic ingredients and additives, the latter classified in the European market with "E numbers," such as isolated soy protein, xanthan gum (E415), and glucomannan (E425), as well as improvements over existing substitutes that make it useful for preparing non-meat products, particularly vegan sausages. Among the technical advantages is, for example, the maintenance of the substitute's structure when the non-meat product is heated or cooked, unlike what occurs with substitutes prepared with the ingredients being replaced. The present invention also relates to a process for preparing a substitute for animal fat tissue.wherein the preparation process comprises the steps of: a) hydrating the vegetable protein by adding a majority fraction of water under constant stirring at approximately 2000 rpm to 4000 rpm for a period of approximately 5 to 20 minutes; b) adjusting the pH of the hydrated protein solution to at least approximately 4.0 to approximately 6.0, using a citric acid solution of approximately 20%; c) once the hydration period has elapsed, heating the mixture to a temperature of approximately 30°C to 40°C with constant stirring and adding at least one hydrocolloid; d) hydrating the mixture from step c) for approximately 5 to 15 minutes, maintaining the temperature and constant stirring at approximately 500 rpm to 1000 rpm; e) adding additional flavoring agents, preservatives, colorings, acidulants and / or bioactives,which were previously diluted in the remaining water fraction to approximately 20, to the protein:hydrocolloid complex mixture; f) heating the mixture from step e) to a temperature of approximately 65°C to 70°C while maintaining constant stirring; g) preheating the lipid phase comprising at least one vegetable oil to a temperature of approximately 65°C with constant stirring at approximately 500 rpm to 1000 rpm; h) mixing the lipid phase with the mixture from step f), maintaining the preheating temperature and increasing the stirring speed to approximately 1000 to 2000 rpm until the emulsion is formed; i) maintaining constant stirring of the mixture until an emulsion is achieved, in which the aqueous phase is fully incorporated into the protein:hydrocolloid complex and a homogeneous viscoelastic fluid is obtained. In a preferred embodiment of the invention,Before step a) of the animal fat tissue substitute preparation process, the ingredients are weighed according to the established percentage of each component based on the total weight of the animal fat tissue substitute.

[0090] In a preferred embodiment of the invention, in step a) of the process of preparing the animal fat tissue substitute, the majority fraction of water with which the vegetable protein is hydrated is approximately 99% and the protein is isolated or concentrated, selected from soy, pea, barley, oat, chickpea, and rice protein, among others. In a further preferred embodiment of the invention, the vegetable protein used in step a) is pea protein.

[0091] In a preferred embodiment of the invention, in step a) of the process of preparing the animal fat tissue substitute, the vegetable protein is hydrated by stirring at a speed of approximately 4000 rpm.

[0092] In a preferred embodiment of the invention, in step a) of the process of preparing the animal fat tissue substitute, the vegetable protein is hydrated for a period of time of approximately 5 min.

[0093] In a preferred embodiment of the invention, in step a) of the process of preparing the animal fat tissue substitute, the vegetable protein is hydrated at room temperature or 25°C.

[0094] In a preferred embodiment of the invention, in step c) of the process of preparing the animal fat tissue substitute, the hydrated protein solution mixture is heated to a temperature of approximately 37°C.

[0095] In a preferred embodiment of the invention, the at least one hydrocolloid added in step c) is selected from alginate, carrageenan, agar, pectin, gum arabic, gellan, CMC (carboxymethylcellulose), guar, crystalline cellulose, xanthan gum or xanthan gum, glucomannan (konjac), MC (methylcellulose), vegetable fibers, and mixtures thereof. In a further preferred embodiment, the at least one hydrocolloid is flaxseed plant fiber and a mixture of pea, potato, potato α-dextrin, psyllium, bamboo, and flaxseed fibers.

[0096] In a preferred embodiment of the invention, in step d) of the process of preparing the animal fat tissue substitute, the mixture is hydrated by stirring at a speed of between approximately 500 rpm and 1000 rpm. In a more preferred embodiment of the invention, in step d) of the process of preparing the animal fat tissue substitute, the mixture is hydrated by stirring at a speed of approximately 900 rpm.

[0097] In a preferred embodiment of the invention, in step d) of the process of preparing the animal fat tissue substitute, the hydrated protein solution mixture is hydrated for a period of time of approximately 10 min.

[0098] In a preferred embodiment of the invention, the dilution of the flavoring agents, preservatives, colorings, acidulants and / or additional bioactives in step e) of the animal fat tissue substitute preparation process is carried out at room temperature or 25°C and under constant stirring at a speed of approximately 100 rpm.

[0099] In said embodiment the flavoring agents are selected from salt, natural and artificial flavors, and mixtures thereof; and in a further preferred embodiment of the invention the flavoring agent is a natural flavor obtained from yeast extract (Saccharomyces cerevisiae) with hydrolyzed soy and corn protein (SPC-15-1222 from Levapan).

[0100] In said embodiment, the preservatives are selected from sorbates, benzoates, sodium acetate, and natural preservatives, including essential oils and organic acids such as powdered acetic acid, propionic acid, etc., and mixtures thereof; and in a further preferred embodiment of the invention, the preservative is sodium sorbate. In said embodiment, the acidifying agents are selected from citric acid, lactic acid, malic acid, and phosphoric acid, etc., and mixtures thereof; and in a further preferred embodiment of the invention, the acidifying agent is citric acid.

[0101] In said embodiment, the bioactive agents are selected from fat-soluble vitamins, alpha-linolenic acid (ALA), Omega-3 fatty acids (EPA and DHA, among others), and mixtures thereof; and in a further preferred embodiment of the invention the bioactive agents are vitamins A, D, E, and K, among others.

[0102] In a preferred embodiment of the invention, in step e) of the process of preparing the animal fat tissue substitute, the remaining fraction of water with which the additional agents are diluted is approximately 10%.

[0103] In a preferred embodiment of the invention, as soon as the mixture reaches the temperature defined in step f) of the animal fat tissue substitute preparation process, the next step is continued without waiting.

[0104] In a preferred embodiment of the invention, in step g) of the process of preparing the animal fat substitute, the complete melting of at least one vegetable oil selected from canola, sunflower, soybean, and high-oleic oils, palm, palm kernel, and coconut oil, among others, must be ensured. In a further preferred embodiment of the invention, the vegetable oil is canola or coconut oil.

[0105] In a preferred embodiment of the invention, in step g) of the process for preparing the animal fat tissue substitute, the preheating and preparation of the lipid phase mixture is carried out under constant stirring at a speed of between approximately 500 rpm and 1000 rpm. In a more preferred embodiment of the invention, in step g) of the process for preparing the animal fat tissue substitute, the mixture is hydrated with stirring at a speed of approximately 900 rpm. In a preferred embodiment of the invention, in step h) of the process for preparing the animal fat tissue substitute, the stirring speed is increased to approximately 1100 rpm, and even more preferably to approximately 1800 rpm.

[0106] In a preferred embodiment of the invention, the agitation in step h) of the animal fat substitute preparation process requires blades or shear forces to ensure the formation of the gel complex and the structuring of the emulsion. Preferably, the blades or forces are knife-type blades.

[0107] In a preferred embodiment of the invention, the agitation of step h) of the animal fat tissue substitute preparation process requires an internal scraping system to ensure total agitation of the product due to its viscoelastic behavior.

[0108] In a preferred embodiment of the invention, after step i) of the process of preparing the animal fat substitute, the emulsified product must be transported while hot until it is packaged, since once cooling begins, the product will gel and take the shape of the final container. In a preferred embodiment of the invention, the emulsified product is transported and packaged at a temperature of approximately 55°C.

[0109] Although the invention has been disclosed in detail for illustrative purposes, it shall be recognized that minor variations or modifications are within the scope of the present invention.

[0110] EXAMPLES

[0111] Example 1. Preparation of animal fat tissue substitute according to an embodiment of the invention.

[0112] An animal fat tissue substitute was produced according to an embodiment of the preparation process of the invention. This involved adding a majority fraction of water (99% of the initial amount) to isolated soy or pea protein, which was hydrated under constant stirring at a speed of 4000 rpm for approximately 5 minutes.

[0113] Next, the pH of the protein solution was adjusted to 6.0 using a 20% citric acid solution (equivalent to 0.15% of the formulation). After the hydration period, the pH-adjusted mixture was heated to 37°C, and glucomannan or vegetable fibers and xanthan gum or flaxseed fiber were added. This mixture was stirred for 5 minutes at a constant temperature and with continuous agitation. The remaining aqueous ingredients (salt and sodium sorbate), previously diluted in the remaining water (10% of the initial amount), and the flavor precursors (SPC-15-1222) were then added to the protein-hydrocolloid complex, and the mixture was heated to 65–70°C. This heating is necessary to equalize the temperature of the emulsion phases and activate the biopolymers present in the aqueous phase.

[0114] Simultaneously, the canola oil was preheated to 65°C, ensuring complete melting of the fat. Once melted, the oil was added to the aqueous phase mixture, including the protein-hydrocolloid complex and additional agents, while maintaining the preheating temperature. At this point, stirring was increased to 1100 rpm until a thick, creamy emulsion formed. The emulsified product was hot-packed (55°C) and molded as required. The percentage composition of the animal fat substitute obtained (Formulas 1 to 5) by this process is listed in Table 1.

[0115] Table 1. Percentage characterization of the standard formula and Formulas 1 to

[0116] 3

[0117] Vegetable Oil (% w / w) 60.00 50.00 44.44 44.44

[0118] Water (% w / w) 33.04 42.04 43.39 45.61

[0119] Soy protein isolate + soy lecithin (4.0% w / w)

[0120] Isolated pea protein + sunflower lecithin 0 4.0 4.44 4.44 (% w / w) Glucomannan (% w / w) °' 8 1,00 1,11

[0121] Mixture of vegetable fibers from pea, potato, 0 α-dextrin from potato, psyllium, bamboo, flaxseed 0 2.22 0

[0122] (% w / w)

[0123] Xanthan gum (% w / w) L2 2.0 0 0

[0124] Linseed plant seed fiber) (% w / w) 8 0 4.44 3.33

[0125] 0

[0126] Flavoring SPC-15-1222 (% w / w) 0 0 0

[0127] Roasted Flavoring CL (%w / w) °' 2 0.2 0.22 0.22

[0128] Salt (% w / w) °' 5 0.5 0.56 0.56

[0129] Potassium sorbate (% w / w) 0.08 0.09 0.09

[0130] Sodium benzoate (% w / w) 0.08 0.09 0.09

[0131] Citric acid (% w / w) (up to pH 6) 0.10 0.11 0.11

[0132] Note: Vegetable oil can be canola, sunflower, soybean and high oleic oil, palm, palm kernel and coconut oil, among others.

[0133] Example 2. Physicochemical and structural characterization of the animal fat tissue substitute according to an embodiment of the invention.

[0134] The animal fat tissue substitute was analyzed according to Formula 1 to describe its rheological behavior and thermal stability using the standard fat tissue substitute as a reference.

[0135] Structural characteristics

[0136] The main challenges to the functionality of the animal fat substitute relate to its appearance and mouthfeel. Therefore, the characteristics of hardness, adhesiveness, elasticity, cohesiveness, gumminessness, and chewiness were evaluated using a TPA (Texture Profile Analysis) texturometer. The results are shown in Table 2 below:

[0137] Table 2. Results of the texture tests performed on the TPA Texture Tester

[0138] It can be concluded from the above that the Formula 1 animal fat substitute has a similar and acceptable texture, as well as a slightly higher hardness.

[0139] Similarly, vegan sausages were prepared using the substitutes from both formulas. It was observed that the standard substitute appeared to melt and mix with the sausage meat, while the Formula 1 substitute remained more intact and even produced white spots on the product (FIG. 2). Furthermore, when cooking both sausages, the fat granules were better preserved in the Formula 1 substitute, oil loss was lower in the standard substitute, and the mouthfeel was considered good for both sausages.

[0140] The above indicates that it is viable to use the animal fat tissue substitute of the invention in the preparation of non-meat products without affecting the parameters already described, and as an alternative where isolated soy protein is replaced, which can be allergenic for many consumers.

[0141] Example 3. Adjustment of the formulation of the animal fat tissue substitute for increased hydrocolloid strength and improved emulsifying capacity of the protein:hydrocolloid complex.

[0142] The percentages of glucomannan, xanthan gum, and flaxseed fiber were adjusted according to the analysis of synergistic mechanisms between biopolymers, which allows for increased strength of the resulting hydrocolloid. Similarly, analyses were performed on the xanthan gum:glucomannan and flaxseed fiber:glucomannan complexes. As can be seen in Figure 3, the gels formed by the hydrocolloid mixtures a) A: Xanthan gum and B: Glucomannan at 12,000 cP, b) A: Xanthan gum and B: Glucomannan at 25,000 cP, and c) A: Flaxseed fiber and B: Glucomannan at 25,000 cP in a 4:6 ratio can achieve greater strength due to synergies between molecules and, consequently, greater water retention capacity, thus promoting emulsion structuring.

[0143] Specifically, the gel obtained from the xanthan gum:glucomannan mixture at 25,000 cP exhibited greater strength; however, replacing xanthan gum with flaxseed fiber also resulted in the formation of a gel-like structure. The incorporation of hydrocolloids into the formulation of animal fat tissue substitutes allows for the generation of elasticity and cohesiveness attributes that traditional emulsions lack, thus enabling them to approximate the textual behavior of animal fat tissue.

[0144] In order to increase the hardness of the animal fat tissue substitutes and improve the emulsifying capacity, a complexation system of the hydrocolloids together with proteins was also designed, based on the understanding of the electrostatic interactions between the hydrocolloid mixture and the amino acid ends of the proteins.

[0145] The parameters for obtaining the protein:hydrocolloid complex were adjusted to promote the interaction between compounds and improve the stability of the material to be obtained.

[0146] Example 4. Replacement of xanthan gum with flaxseed plant seed fiber

[0147] Vegan sausages were prepared using animal fat substitutes from Standard Formulas 2, 3, and 4, and their behavior was observed during grinding (FIG 4) and sausage packaging (FIG 5). Specifically, grinding Formulas 2 (FIG 4b) and 4 (FIG 4d) resulted in textures of the ground animal fat substitute very similar to those obtained from grinding the standard animal fat substitute (FIG 4a), while the texture of the ground animal fat substitute from Formula 3 was noticeably different from the others.

[0148] On the other hand, in the vegan sausages prepared using the fat tissue substitutes of the standard formula and Formulas 2 and 3, the expected white spots were evident, which give an appearance of marbling, particularly with Formula 3 which contains canola oil and flaxseed plant fiber.

[0149] Based on the above, it was observed that replacing xanthan gum with flaxseed fiber is viable; however, a proportion of 4% (w / w) of the latter is necessary. Furthermore, in formulas other than the standard one, particularly those used to prepare the non-meat products, the gelling properties were maintained.

[0150] Example 5. Functionality tests in different applications for meat products and alternatives.

[0151] The animal fat tissue substitute was designed to mimic the characteristics of animal adipose tissue in different applications:

[0152] Fatty tissue (100% animal-free) low in saturates for meat sausages: sausages, salamis, chorizos, hamburgers, bacon, among others.

[0153] Fatty tissue (100% animal-free) for meat alternatives that allows mimicking the marbling and mouthfeel for sausages, salamis, chorizos, hamburgers, among others.

[0154] Additionally, the animal fat substitute can be used in new applications such as surimi, seafood, vegan cheeses, and more. These applications have undergone functionality testing with an external chef, yielding satisfactory sensory and textural results.

Claims

CLAIMS 1. An animal fat tissue substitute for replacing the lipid component in a meat product or alternative, characterized in that it comprises: from approximately 30% to 75% w / w of at least one vegetable oil; from approximately 0% to 25% w / w of at least one vegetable protein; from approximately 0% to 15% of at least one hydrocolloid; from approximately 25% to 70% w / w of water; and optionally from approximately 0% to 2% of at least one additional agent, depending on the total weight of the animal fat tissue substitute.

2. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of claim 1, wherein the at least one vegetable oil is selected from the group consisting of canola, sunflower, soybean, high oleic, palm, palm kernel and coconut oil, and mixtures thereof.

3. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claim 1 or 2, wherein at least one vegetable protein is selected from the group consisting of soy, pea, barley, oat, chickpea, and rice protein, and mixtures thereof.

4. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 3, wherein at least one hydrocolloid is a vegetable fiber selected from the group consisting of flaxseed plant seed vegetable fiber, pea vegetable fiber, potato vegetable fiber, psyllium vegetable fiber, bamboo vegetable fiber, potato starch, corn starch, cassava starch, and mixtures thereof.

5. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 4, wherein at least one additional agent is selected from the group that It consists of flavorings, preservatives, colorings, acidulants, and bioactives, among others.

6. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 6, where the animal fat tissue substitute has a saturated fatty acid content of between approximately 4.3% w / w and 29% w / w.

7. The animal fat tissue substitute for replacing the lipid component in a meat product or alternative of any of claims 1 to 6 comprising approximately 60% of at least one vegetable oil, approximately 4% of at least one vegetable protein, approximately 4% of at least one hydrocolloid, approximately 32% of water and approximately 1.2% of at least one additional agent, depending on the total weight of the animal fat tissue substitute.

8. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 7, where the vegetable oil is canola oil, the vegetable protein is pea protein isolate, and the hydrocolloid is a mixture of flaxseed plant seed fiber and vegetable fibers.

9. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 8, where the vegetable fibers of the hydrocolloid are composed of pea fiber, potato, potato a-dextrin, psyllium, bamboo, and flaxseed.

10. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 9, where the animal fat tissue substitute comprises approximately 6% vegetable protein.

11. The animal fat tissue substitute for the replacement of the lipid component in a meat product or alternative of any of claims 1 to 10, characterized in that it is a gel emulsion.

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